Tassajara Cookbook: Lunches, Picnics & Appetizers

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Gibbs Smith, 2012 - Cooking - 224 pages
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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 these never-before published recipes for savory sandwich spreads, pÔtÚs and loaves, egg and tofu sandwich fillings, salads, chutneys, sauces, marinades, and butters, as well as recipes for baked goods and sweet treats.

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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Tassajara Cookbook

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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 ... Read full review

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About the author (2012)

"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 ontoasted 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, nišoise 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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