Overview
TASSAJARA DINNERS & DESSERTS
Those who visit The Tassajara Zen Mountain Center are taught that every aspect of one's day can be lived with mindfulness-even food preparations and choices of what we eat.
Take a look behind the doors of this great monastic kitchen to see that preparing food can be a spiritual practice. You'll learn to make mouthwatering vegan and vegetarian recipes such as Roasted Fingerling Potatoes and Corn, Frittata with Caramelized Onions, Coconut Curry with Mixed Vegetables, Ginger Mashed Yams, Sweet Tapioca Soup with Honeydew, and Ricotta Chevre with Ginger Berry Compote.
In Tassajara Dinners & Desserts, you will not only find recipes filled with the flavor of Zen practice, but also stories from past guest cooks such as Deborah Madison, Ed Brown, Annie Somerville, and many others whose hearts and peaceful minds were truly tested in the heat of the Tassajara kitchen.
Dale and Melissa Kent lived and practiced at the Tassajara Zen Mountain Center for seven years. They now work as caretakers in the foothills of the eastern Sierras, where they garden, cook, and promote sustainable living and organic food for all. They currently make their home on the eastern slope of the Sierras.
Jacket designed by black eye design
Cover Photo 2009 Patrick Tregenza, Dragon's Head Tofu