Miryai Mt Diet vs Korean Temple Food
Gnostic Teachings of Miryai Mt.
In the Living Gods, Let the hallowed Light of Transcendant Truth be praised. Let the Sweet Mystery of Miryai awaken in the heart of hearts.

Korean temple cuisine refers to a type of cuisine that originated in Buddhist temples of Korea. It does not use alliums like onions, leeks, chives, and garlic and thus ignores half of the Zephyr grouping of vegetables eaten on Miryai Mt. It also has access to various species of wild plants not available on the west coast of North America. Traditional Korean Buddhism  forbid the eating of these  five  vegetables:
 

• Allium sativum f.pekinense Makino  (garlic),
• Allium fistulosum L.  (scallion),
• Allium tuberosum Rottl. ex Spreng. (leek),
• Allium monanthum Maxim. (rocambole), 
• Ferula assa-foetidaL. (asafoetida).

The 1600 year old vegan cuisine of Korean Buddhist mountain temples utilizes 161 species of plants prepared in 42 different ways, including: seaweed, lichen, agaric, mushroom, shitake, fern, bracken, ginkgo, pine,  schisandra, cinnamon, black pepper, lotus, elm, walnut, chesnut, oak, chard, goosefoot, amaranth, cockscomb, buckwheat, spinach, tea, tara, melon, cucumber, pumpkin, watermelon, gourd, rape, napa, mustard, cabbage, shepherds purse, radish, azalea, persimmon, strawberry, plum, pear, peanut, soybean, red bean, mung bean, kuzu, acacia, cowpea, cornelian cherry, jujube, grape, sumac, mandarin, corriander, angelicae, dropwort, ginseng, tomato, yam, eggplant, perilla, plantain, sesame, balloon flower, burdock, wormwood, daisy, chrysanthemum, thistle, joe pye weed, lettuce, butterbur, dandelion, taro, jobs tears, barley, bamboo, millet, maize, ginger, day lily, etc. 
 

"Forty-two different preparation methods of plant food were identified, including: seasoned cooked vegetables (85 species used), pan frying (43 species used), Korean salad (38 species used), soup (33 species used), Kimchi (29 species used), mixed vegetables with spices (26 species used), vegetables soaked in traditional  Korean  sauces  (21  species  used),  boiled  rice  (19 species used), hard-boiled (18 species used), fried or dried vegetables (18 species used), and others." --Medicinal efficacy of  plants utilized as temple food in traditional Korean Buddhism

"The  total  number  of  plant  taxa  used  in  Korean  Buddhist temple  food  was  161  species,  composed  of  134  species,  26 varieties, and one form belonging to 135 genera in 65 families. This total number of plants represents about 3.5% of the 4595 plant species excluding algae and fungi that grow on the Korean Peninsula and about 8.8% of the 1835 edible plant species (Lee, 1983, 1993). The largest proportion of plant species belonging to the families in decreasing order of frequency is as follows: Asteraceae (22 species), Brassicaceae (10 species), Fabaceae (10 species), Poaceae (9 species), Rosaceae (7 species), Apiaceae (7 species), Liliaceae (7 species), Fagaceae (6 species), Curcurbitaceae (5 species), and Solanaceae (5 species). This distribution of the plants used as temple food shows a high  level  of  diversity,  although  the  number  was  small  compared  with  the  total  number  of  plant  species  on  the  Korean Peninsula. Twenty-one types of plant parts were used for food. Utilization frequencies of the leaf, sprout, fruit, and root comprised approximately 64% of the total plant parts used. The utilization frequency of plant parts in decreasing order is as follows: leaf (48 species), sprout (35 species), fruit (24 species), root (20 species), and whole plant (12 species)." --Medicinal efficacy of  plants utilized as temple food in traditional Korean Buddhism