Buddhist cuisine is an Asian cuisine that is followed by monks and many believers from areas historically influenced by Mahayana Buddhism. It is vegetarian or vegan, and it is based on the Dharmic concept of ahimsa (non-violence). Vegetarianism is common in other Dharmic faiths such as Hinduism, Jainism and Sikhism, as well as East Asian religions like Taoism. While monks and a minority of believers are vegetarian year-round, many believers follow the Buddhist vegetarian diet for celebrations.
Philip Kapleau was an American teacher of Zen Buddhism in the Sanbo Kyodan tradition, a blending of Japanese Sōtō and Rinzai schools. He also advocated strongly for Buddhist vegetarianism.
San Francisco Zen Center (SFZC), is a network of affiliated Sōtō Zen practice and retreat centers in the San Francisco Bay area, comprising City Center or Beginner's Mind Temple, Tassajara Zen Mountain Center, and Green Gulch Farm Zen Center. The sangha was incorporated by Shunryu Suzuki Roshi and a group of his American students in 1962. Today SFZC is the largest Sōtō organization in the West.
YO! Sushi is a company that owns, operates, and franchises conveyor belt sushi restaurants, principally in the United Kingdom, Republic of Ireland, Russia, United Arab Emirates, Saudi Arabia, Bahrain, Kuwait and Australia.
The Tassajara Zen Mountain Center is the oldest Japanese Buddhist Sōtō Zen monastery in the United States. It is on the border of the Ventana Wilderness and within the Los Padres National Forest, southeast of Carmel-by-the-Sea, California. The Center is only accessible over 5,082 feet (1,549 m) high Chews Ridge via a narrow, steep, 13.7 miles (22.0 km) one-lane dirt road from Jamesburg. During the winter months the Center can be inaccessible due to snow and rain. Practitioners live and study on site. From Memorial Day to Labor Day, the Center is open to day and overnight guests. The natural hot springs have been developed into Japanese-style baths. A steam bath is built over a hot spring in Tassajara Creek. The Center is the first Zen monastery established outside Asia.
Beer is often made from barley malt, water, hops and yeast and so is often suitable for vegans and vegetarians. Some beer brewers add finings to clarify the beer when racking into a barrel. Finings can include plant-derived products, like Irish moss, or animal-derived products, like isinglass and gelatin.
Chloe Kay Coscarelli is a vegan chef and author. She became the first vegan to win a culinary competition on television and was named to the 2017 Class of 30 Under 30 by Forbes.
The Restaurant Adventures of Caroline & Dave is a 13-part docudrama Canadian television series which premiered on January 6, 2010, on the W Network. Produced by Mountain Road Productions, the series follows neophyte restaurateurs and couple, Caroline Ishii and Dave Loan as they struggle to realize their dream of opening ZenKitchen, a vegetarian restaurant situated in Ottawa’s trendy Chinatown.
Candle Cafe, Candle West and Candle 79 were fine-dining vegan restaurants in Manhattan, in New York City.
Matthew Kenney is an American celebrity chef, entrepreneur, author, and educator specializing in plant-based cuisine. He is the author of 12 cookbooks, founder of dozens of vegan restaurants, and founder of the companies Matthew Kenney Cuisine and Matthew Kenney Culinary, a plant-based diet education business.
Rynn Berry was an American author on vegetarianism and veganism, as well as a pioneer in the animal rights and vegan movements. A frequent international lecturer, Berry's books have been translated into many languages, and he was locally and internationally known in the vegan community. He served on advisory board of the American Vegetarian Association.
BurgerFi International, LLC is an American hamburger restaurant chain aimed at the "better burger" sector of the market. The first location was opened in February 2011 in Lauderdale-by-the-Sea, Florida.
Jeong Kwan is a Seon Buddhist nun and chef of Korean cuisine. She lives in the Chunjinam Hermitage at the Baegyangsa temple in South Korea, where she cooks for fellow nuns and monks, as well as occasional visitors. Jeong Kwan does not own a restaurant and has no formal culinary training.
Sir Kensington's is an American food company with headquarters in New York City, New York. It was founded by Mark Ramadan, Scott Norton, Brandon Child, and Win Bennett. The company produces Non-GMO Project Verified condiments including ketchup, mustard, mayonnaise, ranch dressing, and "Fabanaise", a vegan mayo whose name is a portmanteau of the substitute ingredient aquafaba and mayonnaise which it mimics.
Miyoko Schinner is an American entrepreneur, chef, cookbook author, and founder of the dairy-free goods company, Miyoko's Creamery. She is a leading advocate for the right of vegan food products to use traditional meat and dairy terms on their labels.
Mis Tacones is a Chicano and queer-owned vegan taqueria in Portland, Oregon.
