It tells you something about Tibetan cuisine that a basic veggie dish like shamey tsel translates as “meatless vegetables.” Literally, it means sha (meat) + mey (without) + tsel (vegetables). Because few vegetables grow in the high-altitude farmlands of Tibet without the help of greenhouses, Tibetans traditionally ate few vegetables. The vegetables that are grown and eaten tend to be hardy: cabbage, radish, turnip, carrot, potato, onion, radish, and celery. Shamey tsel could be any of these veggies, but Lobsang’s tasty version is a cabbage dish beautifully flavored by shiitake mushrooms.
If you found this post useful, we would really love it if you share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “like,” “share,” “tweet,” or Google+ buttons to the left of the post. Thanks!