“Just as in the great ocean there is but one taste — the taste of salt, so in this Dhamma there is but one taste — the taste of freedom”
The Buddha
Sangharakshita, the founder of Triratna, has spoken and written extensively on food, particularly in relation to its ethical and spiritual implications within a Buddhist context.
He advocates for a vegan or vegetarian diet as a way to align with Buddhist principles of non-harming and compassion, and has also explored the concept of food as a metaphor for the Dharma.
Ethical Considerations:
Sangharakshita emphasizes the importance of non-violence and minimizing harm to all beings, which leads him to support a vegan or vegetarian diet. He has stated that “Buddhism and beef steaks do not go together”
Positive Values:
Instead of focusing solely on what not to eat, he highlights the positive value of universal welfare and the bodhisattva ideal of seeking the well-being of all.
Metaphorical Significance:
He often uses food as a metaphor for the Dharma, drawing parallels between the “taste of freedom” in Buddhism and the experience of eating. In one talk, he mentions the Dharma-Vinaya (Buddhism) having “one taste, the taste of freedom”
Personal Journey:
Sangharakshita has spoken about his own path to veganism, noting that his decision was influenced by his understanding of Buddhist principles and his desire to live in greater accordance with them.
Beyond Diet:
While advocating for a plant-based diet, Sangharakshita also stresses that Buddhism should influence how one relates to others and how one lives their life in general.
The Malta Sangha regularly shares food during our events, and we love sharing the recipes of what we make!
Here are a few of the recipes we have enjoyed together:
Sangha Malta Dip
Ingredients
- 300 g fresh cheese with herbs
- 200 g dates
- 2 garlic cloves
- 2 tbsp ajvar mild
- 1/2 tsp salt 1/2
- 1/2 tsp curry powder
- 1/2 tsp pepper
- 1 tbsp orange juice / lemon juice / honey
Instructions
- Remove the stone from the dates and cut the dates in very small pieces
- Chop the garlic
- Put everything in a bowl and stir
- Let it lie in the fridge for at least one day
King Oyster Mushroom Burgers
Equipment
- 1 Cutting Board
- 3 Large bowls
- 1 Frying pan
- Baking sheet
- 1 Fork and Knife
- 1 Whisk
- 1 Grater
- 1 Pair of tongs
Ingredients
- 500 g King Oyster Mushrooms
- 4 tbsp rapeseed oil
- ½ tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp Cayenne Pepper
- ½ tsp ground cumin
- 4 tbsp Ketchup
- 1 tbsp vegan Worcester Sauce
- 1 tbsp brown sugar
- 1 tbsp balsamic vinegar
- 100 g Red cabbage
- ½ Carrot
- 1 spring onion
- ½ tbsp toasted Sesame oil
- 3 tbsp vegan mayonnaise
- 1 tbsp white balsamic vinegar
- 1 Lime
- 2 vegan burger buns
- Salt and Pepper (to taste)
Instructions
- Step 1/4Ingredients: 500 g King Oyster mushrooms, 4 tbsp rapeseed oil, ½ tsp garlic powder, 1 tsp smoked paprika, ½ tsp cayenne pepper, ½ tsp ground cumin, salt, pepper. Utensils: Cutting board, fork, large bowl, frying pan, spatula.Hold the King Oyster mushrooms by the cap and use a fork to shred them lengthwise into fine strips. If necessary, use your hands to pull them apart even further. In a large bowl, mix the rapeseed oil with the garlic powder, paprika, cayenne pepper, cumin, salt, and pepper. Add the mushroom strips and toss to coat in the marinade. Place the mushrooms in a pan preheated over high heat and fry undisturbed for about 5 minutes to develop roasted aromas. Then, fry for another 5–7 minutes, stirring occasionally, until soft.Step 2/4Ingredients: 4 tbsp ketchup, 1 tbsp vegan Worcestershire sauce, 1 tbsp brown sugar, 1 tbsp balsamic vinegar. Utensils:Oven, large bowl, whisk, parchment paper, baking sheet.Preheat the oven to 200°C (approx. 400°F) top/bottom heat. In a large bowl, whisk together the ketchup, Worcestershire sauce, brown sugar, and balsamic vinegar. Add the warm mushrooms and mix well. Spread the mixture onto a baking sheet lined with parchment paper and bake in the oven for about 15 minutes until golden brown.Step 3/4Ingredients: 100 g red cabbage, ½ carrot, 1 spring onion, ½ tbsp toasted sesame oil, 2 tbsp vegan mayonnaise, 1 tbsp white balsamic vinegar, ½ lime, salt, pepper. Utensils: Grater, knife, large bowl.Meanwhile, thinly slice or shred the red cabbage, coarsely grate the carrot, and slice the spring onion into fine rings. In a large bowl, mix the cabbage with the sesame oil, white balsamic vinegar, and half of the mayonnaise. Massage the cabbage with your hands for about 1 minute until it softens. Then add the carrots and spring onions, mix together, and season to taste with salt, pepper, and some lime juice.Step 4/4Ingredients: 2 vegan burger buns, 2 tbsp vegan mayonnaise, ½ lime. Utensils: Tongs.Toast the burger buns in a pan, cut-side down, until golden. Spread each bun with the remaining mayonnaise and drizzle with a little lime juice. Arrange the pulled mushrooms and coleslaw on top to assemble the burgers.
Versatile base cake
Ingredients
- 200 g Coconut Oil
- 250 g Jaggery / Palm sugar (very dark sugar)
- 300 g flour (if possible gluten-free)
- 5 eggs
- 1 tsp baking powder
additional ingredients
- 4 apples, peeled and cut into small pieces
- 100 g Blueberries
- Raisins, seeds, nuts, or other flavourings
Instructions
- Preheat the oven to 200°C. Beat the coconut oil and jaggery / Palm sugar together until the sugar is fully incorporated and the mixture is smooth. Add the eggs one at a time, mixing well after each addition. Fold in the flour and baking powder until you have a smooth batter — this is your baseIf using add-ins, fold them in now. Pour the batter into a greased cake tin of your choice. Place in the oven, then immediately lower the temperature to 180°C. Bake for 30 minutes, or until a skewer inserted in the centre comes out clean.Allow the cake to cool in the tin for 10 minutes before turning it out onto a wire rack.