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菩薩寺 - 培仁家: 簡單的生活 自然的食物 自由的料理

菩薩寺 - 培仁家: 簡單的生活 自然的食物 自由的料理

HK$150.00
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菩薩寺 - 培仁家: 簡單的生活 自然的食物 自由的料理


序/ 王培仁


每次別人誇獎我推廣素食的努力,我都感到很慚愧,其實我是愛做也愛吃,喜歡跟人分享, 一切只是剛好而已。

沒吃過大餐廳的名菜,都是吃媽媽煮的菜。 回憶裡最好吃的,就是小學六年級晚上補習後,只吃過一兩次的陽春麵,那熱騰騰冒煙的湯,在寒流中溫暖了我的胃和心,到現在依然難忘那滋味。


成家後變成我煮給家人吃,也很少上餐廳;沒學過烹飪課,見不多、識也不廣,每一步都是自己用心感悟和調整。


和人聊天,講到做菜的地方,我就用心聽,不懂就問,再回家試做。比如餃子店的水餃包法,只要有機會看,就站在旁邊偷學,久而久之就學會了。


還在上班時,每天都要為家人做便當,這樣做了三十年,有人問我會 不會煩?我說當然不會。因為我從來不要求自己做一百分,也不認為那是自己的責任。

我的個性很有主見又叛逆,別人越是要求我越不做,但是碰到完全不要求我的另一半,反而能夠自在地盡情去做。

結婚十年後我開始吃素,蛋奶魚肉換成豆腐、麵腸之類,只是食材改 變,因此從葷改素很容易就變換過來了。喜歡做就得有人吃,自己又愛熱 鬧,所以常常邀請朋友來家裡。只是經濟並不寬裕,就用最少的預算來準備,同樣那幾樣菜,當心情轉換了,多花點時間料理,做得精緻有變化, 看著一桌子的菜是非常有成就感的。 這時候做的人滿足了,吃的人摸著肚子也喊滿足了,我就覺得超幸福。


為了延續這個快樂,退休後開 了烹飪工作室,希望吃素的人能夠吃到不一樣的素食,同時也讓自己站在專業的位置上,持續努力進步。身邊朋友都勸我,退休就輕鬆享福過日子吧,不要那麼辛苦了。


但我從小就過動,年輕立志要活一天做一天,想起德林老和尚的座右銘——生命不熄, 戰鬥不止。


讓我心中添了柴火,用這句話給自己打氣,只要還能動的時候都要繼續做下去。 


工作室開業時,正好流行無菜單料理,每天用新鮮蔬食規劃菜色,現在回想起來都覺得不可思議,真的開了這麼 久了嗎?


這十五年間,我能感受到自己的進步。結束營業後,在家料理的時間多了,經過這兩年的沉澱、思考創作, 明白餐廳菜不是天天可以吃的,只有家常菜才是百吃不厭。 


想起小時候媽媽煮的菜,全家圍坐著吃飯,歷歷在目,連是 什麼菜都還記得。現在也是盡可能一家人坐在一起吃,我想女兒老了也會懷念吃飯時光吧!

菩薩寺慧光師父說:「不是吃素就好,要給人家吃好吃的素食。」

我也一直覺得好吃的素並不難,自己煮也容易方便,出一本關於家常菜的食譜,希望吃素的人,吃的健康又快樂,把我吃素的心得,盡一己之力提供給大家。

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