Tassajara Dinners & Desserts


Recipes and stories from the Tassajara Zen Mountain Center

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Recipes and stories from the Tassajara Zen Mountain Center

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Product Details

  • ISBN-13: 9781423605201
  • Publisher: Smith, Gibbs Publisher
  • Publication date: 1/12/2009
  • Pages: 224
  • Sales rank: 932,306
  • Product dimensions: 8.34 (w) x 10.20 (h) x 1.02 (d)

Meet the Author

Dale and Melissa Gilbert Kent lived and practiced at the Tassajara Zen Mountain Center for seven years.

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

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Baba Ghanoush

Even people who think they don't like eggplant often love to dip warm pita bread into this simple purée of roasted eggplant, garlic, and tahini. Use the most tender, fresh eggplants you can find. When serving this to the guests at Tassajara, we like to garnish it with a little chopped parsley or cilantro.

2 large eggplants (about 2 1/2 pounds)

6 to 8 garlic cloves, minced

1/2 cup tahini

Juice of 2 or 3 lemons


Extra virgin olive oil (optional)

Before putting the eggplants in the oven, make some holes with a fork or slashes with a knife on all sides, just enough to let the steam out of the skin as it cooks. Roast the eggplants at 425 degrees for about 30 minutes until the flesh is perfectly soft and the skin is getting loose. Cool for 10 to 20 minutes, or just enough so you can handle it comfortably. Peel the eggplant and purée or mash it together with the garlic and tahini. Add lemon juice and salt to taste. Add a little extra virgin olive oil, if desired.

Serves 6-8

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Table of Contents

9 acknowledgments

10 foreword by Linda Ruth Cutts

13 introduction

19 starters

39 vegetable side dishes

73 vegetable entrées

87 baked entrées

103 beans & legumes

117 tofu

131 grains & pastas

159 desserts

195 basic techniques

218 index

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