A cookbook that I turned to time after time, Heavenly Feasts, was written and compiled by Marcia M. Kelly. The menus included are from monasteries, abbeys, and retreats. They are inspiring as they are appetizing. I made the following dish for my daughter when she came home from the hospital. With origins of the Dai Bosatsu Zendo in Livingston Manor, New York and the availability of fresh spinach, carrots and eggs, I considered this meal to be a blessing.

• 6 tablespoons minced fresh ginger
• 4 tablespoons minced garlic
• Sesame oil
• 4 carrots, chopped
• 1 16-ounce block tofu, first pressed by a paper or kitchen towel to extract water and then chopped
• Soy sauce
• 1 box frozen chopped spinach or 1 1/2 pounds fresh leaves
• 4 scrambled eggs
• 1 package cellophane rice noodles (mei fun), cooked, rinsed, and chopped

1. Saute the ginger and garlic in sesame oil in a pan or wok large enough to hold all the ingredients.
2. Add the chopped carrot and cook over low heat until softened.
3. Add the tofu and soy sauce. Stir
4. Add the chopped spinach and egg.
5. Add the noodles and toss until hot.