Tassajara Cookbook: Lunches, Picnics & Appetizers

Tassajara Cookbook: Lunches, Picnics & Appetizers

by Karla Oliveira
     
 

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Vegetarian appetizers and light meals from the Tassajara Zen Mountain Center.

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

Overview

Vegetarian appetizers and light meals from the Tassajara Zen Mountain Center.

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, pâtés and loaves, 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:
9781423631835
Publisher:
Smith, Gibbs Publisher
Publication date:
06/22/2012
Pages:
224
Sales rank:
559,348
Product dimensions:
9.90(w) x 7.90(h) x 0.80(d)
Age Range:
18 Years

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

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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