Tassajara Cookbook

Tassajara Cookbook

by Karla Oliveira
     
 

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Tassajara Zen Mountain Center, the legendary Buddhist monastery set deep in California's Ventana Wilderness, is famous for its healthy gourmet vegetarian cuisine. Guests are known to rave about one particular Tassajara tradition: the bag lunch. Tassajara Cookbook shares these never-before-published recipes for savory sandwich spreads, egg and tofu sandwich fillings,

Overview

Tassajara Zen Mountain Center, the legendary Buddhist monastery set deep in California's Ventana Wilderness, is famous for its healthy gourmet vegetarian cuisine. Guests are known to rave about one particular Tassajara tradition: the bag lunch. Tassajara Cookbook shares these never-before-published recipes for savory sandwich spreads, egg and tofu sandwich fillings, salads, chutneys, sauces, marinades, and butters, as well as recipes for baked goods and sweet treats.

Editorial Reviews

Library Journal

A lovely photograph of a bowl of tofu marinated in parsley and olive oil graces the cover of this cookbook, which is full of bright and beautiful photos accompanying the simple vegetarian appetizer, lunch, and dessert recipes that are artful and simple and require a refined palate. The condiment dishes are fabulous and innovative for readers who are looking for something new to add to their repertoire of lunchtime sandwiches and salads. The desserts are decadent, and especially appealing is the Chocolate Chew recipe, which incorporates three types of chocolate and is not overly sweet. Nutritionist Oliveira focuses on healthful eating, but the recipes do not lack in flavor or creativity. This cookbook is not for everyone, as it is limited to vegetarian lunchtime meals and snacks. Recommended for public libraries with a solid collection of special diet cookbooks or academic libraries with a nutrition section.
—Claire Schaper

Product Details

ISBN-13:
9781423613992
Publisher:
Smith, Gibbs Publisher
Publication date:
08/07/2007
Sold by:
Barnes & Noble
Format:
NOOK Book
Pages:
224
File size:
3 MB

Read an Excerpt

Date and Coconut Cookies (Auntie Nuke's)

For the past twenty-five years, these vegan cookies have been very popular with Tassajara guests.

1/2 cup nuts, roasted

1/2 cup date pieces

1 1/2 teaspoons nutritional yeast

1/2 cup shredded coconut

2 cups unbleached flour*

1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup maple syrup

1 1/2 teaspoons vanilla

1/2 cup canola oil or other vegetable oil

Preheat oven to 325 degrees. Put the nuts and date pieces into a food processor and chop together. Put mixture into a medium-size bowl and then add the yeast, coconut, flour, baking powder, and salt; mix well.

In another small bowl, combine the maple syrup, vanilla, and oil. Mix into the dry mixture and stir together until the dough is firm and holds it shape. Spoon by tablespoon onto a greased baking sheet and bake for 20 to 25 minutes. Cool on a rack. Makes about 2 1/2 dozen cookies.

*For a wheat-free alternative, blend baby oats until fine and use in place of flour.

Meet the Author

Karla Oliveira’s passionate interest in the culinary arts combined with her nutritional knowledge and professional chef skills led her to open her own business. Her culinary talents have grown through working with professional chefs at culinary cooking schools, as a private chef in Woodside, California, and catering and teaching classes.

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