Tassajara Cookbook: Lunches, Picnics & Appetizers


Savor these legendary lunch, picnic and appetizer recipes from the Tassajara Zen Mountain Center’s famous Bag Lunch menu.

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Tassajara Cookbook

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Savor these legendary lunch, picnic and appetizer recipes from the Tassajara Zen Mountain Center’s famous Bag Lunch menu.

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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

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Product Details

  • ISBN-13: 9781423631835
  • Publisher: Smith, Gibbs Publisher
  • Publication date: 6/22/2012
  • Pages: 224
  • Sales rank: 424,620
  • Product dimensions: 9.90 (w) x 7.90 (h) x 0.80 (d)

Meet the Author

For the past twenty-five years, Karla Oliveira's passionate interest in the culinary arts combined with her nutritional knowledge and professional chef skills lead her to open her own business.

Patrick Tregenza operates a thriving commerical photography studio in downtown Monterey.

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Read an Excerpt

“When you cook, you are not just working on food, you are working on yourself, you are working on others.”
—Shunryu Suzuki Roshi

Orange-Pecan Cream Cheese

Orange zest and orange juice add just a touch of sweetness to this delicious spread. Try it on toasted bagels for breakfast.

1/2 cup pecans

8 ounces cream cheese, softened

juice of 1 large orange

1 1/2 tablespoons grated orange peel

Toast and chop the pecans. Blend remaining ingredients with a food processor or by hand; stir in pecans. Cover and chill until ready to serve.

Makes 1 1/2 cups

Variation: This recipe can also be whipped until it’s light and frothy and served as a dip with fresh fruit.

Olive-Herb Cream Cheese

Olives and fresh herbs make a wonderful, earthy spread. Use it with roasted vegetables or crisp crackers.

8 ounces cream cheese, softened

2 tablespoons fresh herbs, chopped

1/4 teaspoon salt

1/2 cup olives, niçoise or other black olive, pitted

Blend cream cheese, herbs, salt, and olives with a food processor or by hand; cover and chill until ready to serve.

Makes 1 1/2 cups

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Table of Contents

9 Acknowledgments

10 Foreword

13 Introduction

16 Dairy Spreads

30 Vegan Spreads

68 Pâtés & Loaves

84 Tofu, Tempeh & Egg Salad Sandwich Fillings

96 Chutneys, Sauces & Salsas

116 Marinades for Tofu, Tempeh & Vegetables

128 Salads, Dressings, Pickles & Relishes

156 Dairy Cookies

184 Vegan Cookies & Sweets

210 Composing Your Moveable Feast

219 Index

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