Buddhist temple chefs in Japan have been creating delicious vegan dishes for centuries! In this book, temple chef Koyu Iinuma shares the wholesome everyday meals he prepares in the kitchens of Fukushoji Temple near Tokyo. These dishes are incredibly beautiful and tasty, but also nutritious, sustainable and ethically responsible. This Book Contains: Recipes for flavorful condiments and starters to brighten up any meal, such as Mushroom Miso, and Potato Croquettes, 28 recipes for congee, including Fall Eggplant and Ginger Congee, Seared Carrot Congee, and Saffron and Chestnut Congee, Mouthwatering main recipes starring hearty vegetables such as pumpkin, daikon radish, shiltake mushrooms and napa cabbage, A chapter on Japanese-Italian dishes with recipes such as Grilled Baby Turnips with Mustard-Olive Sauce, and Spaghetti with Green Vegetable Pesto, And so much more! For anyone interested in a sustainable, plant-based diet, this book will be a revelation-a new way to eat delicious and varied vegan meals the whole family can enjoy! Book jacket.