The Tassajara Recipe Book by Edward Espe Brown

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    • Categories: Soups; Vegetarian
    • Ingredients: basil; butter; lemons; yellow onions; scallions; green beans; vegetable stock
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    • Categories: Soups; Vegetarian
    • Ingredients: yellow onions; leeks; carrots; parsley; bay leaves; thyme; oranges; chervil; white pepper
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    • Categories: Soups; Vegetarian
    • Ingredients: onions; bay leaves; carrots; celery; thyme; fennel seeds; dill seeds; coriander seeds; yellow onions; potatoes; green cabbage; tomatoes; vegetable stock; rice wine; dill
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    • Categories: Soups; Vegetarian
    • Ingredients: spinach; yellow onions; soy oil; nutritional yeast flakes; vegetable stock; cheese; white pepper
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    • Categories: Soups; Vegetarian
    • Ingredients: lentils; thyme; sage; red onions; celery; tomatoes; mint; bay leaves
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    • Categories: Soups; Vegetarian
    • Ingredients: dried navy beans; bay leaves; sage; yellow onions; nutritional yeast flakes; kale
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    • Categories: Soups; Vegan; Vegetarian
    • Ingredients: dried chickpeas; red onions; thyme; ancho chiles; tomatoes; bay leaves; sherry; spinach
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    • Categories: Soups; Vegan; Vegetarian
    • Ingredients: tomatillos; white corn; corn; jalapeño chiles; limes; avocados; cilantro; red peppers
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    • Categories: Soups; Dairy-free; Vegan; Vegetarian
    • Ingredients: carrots; celery; soy oil; soy milk; soy sauce; scallions
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    • Categories: Soups; Vegan; Vegetarian
    • Ingredients: cashew nuts; canned tomatoes; cumin seeds; fennel seeds; coriander seeds; serrano chiles; yellow onions; celery; limes; cilantro
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    • Categories: Soups; Vegan; Vegetarian
    • Ingredients: cranberry juice; apple juice; orange juice; watermelons; strawberries; peaches; bananas; lemons; grapes; pineapple; cantaloupes; honeydew melons
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    • Categories: Stocks; Asian; Vegan; Vegetarian
    • Ingredients: carrots; celery; Swiss chard; scallions; kombu; gobo; lentil sprouts; dark sesame oil; tamari; dried shiitake mushrooms
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    • Categories: Stocks; Vegan; Vegetarian
    • Ingredients: mushrooms; onions; potatoes; carrots; garlic; bay leaves; dried thyme; nutritional yeast flakes; tamari; black peppercorns; dried savory
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    • Categories: Salads; Dressings & marinades; Side dish; North African; Vegan; Vegetarian
    • Ingredients: salad greens; ruby grapefruits; avocados; limes; cumin seeds; paprika; dry mustard; chile powder; olive oil; cilantro; scallions
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    • Categories: Salads; Side dish; Vegetarian
    • Ingredients: apples; lemons; celery; pistachio nuts; raisins; honey; sherry vinegar; spearmint
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    • Categories: Salads; Side dish; Asian; Vegetarian
    • Ingredients: Chinese cabbage; red peppers; scallions; fresh ginger; serrano chiles; rice vinegar; dark sesame oil; honey; sesame seeds; cilantro
    • Accompaniments: Roasted vegetables with satay peanut sauce
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    • Categories: Salads; Dressings & marinades; Side dish; Vegetarian
    • Ingredients: cashew nuts; apple cider vinegar; oil; dried dill; chervil; dried parsley; dried oregano; dried rosemary; baby greens; red peppers; goat cheese; nectarines; walnuts
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    • Categories: Dressings & marinades
    • Ingredients: cashew nuts; apple cider vinegar; oil; dried dill; chervil; dried parsley; dried oregano; dried rosemary
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    • Categories: Dressings & marinades; Salads; Side dish; Asian; Vegan; Vegetarian
    • Ingredients: napa cabbage; oranges; soy sauce; apple cider vinegar; dark sesame oil; sesame butter
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    • Categories: Dressings & marinades; Salads; Side dish; Vegetarian
    • Ingredients: napa cabbage; Gruyère cheese; black olives; vinegar; garlic; olive oil
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    • Categories: Salads; Side dish; Vegetarian
    • Ingredients: golden raisins; fresh ginger; sour cream; lemons; carrots
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    • Categories: Salads; Side dish; Vegan; Vegetarian
    • Ingredients: red peppers; sherry vinegar; avocados; Niçoise olives
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    • Categories: Salads; Dressings & marinades; Side dish; Vegetarian
    • Ingredients: romaine lettuce; red peppers; red onions; cilantro; pineapple; jicama; poblano chiles; cherry tomatoes; avocados; limes; sherry vinegar; sour cream
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Notes about this book

  • EvaBrooks on December 07, 2019

    The coffee almond butter cookies are the best but I’ve lost the recipe and lent out the book to unknown persons! Anyone have the recipe for me?

Notes about Recipes in this book

  • Tofu miso stew

    • ellabee on November 20, 2013

      p.150, Oriental stock sub-recipe p.67. Despite its name, this recipe doesn't contain tofu, but I added small cubes of extra-firm tofu that marinated in some of the red miso-broth mixture (late in the stewing process, just to heat through). Also subbed bok choy for lack of some of the listed veg, and the green helped perk up the look of the stew. Halved, roughly, for the two of us, and had a bit left over.

  • Polenta eggplant gratin

    • ellabee on August 07, 2014

      p. 177. Used already-cooked pieces of firm polenta from freezer (thawed in fridge). Thought this might be stodgy and forgettable, but s.o. was enthusiastic.

  • Kale and white bean soup

    • candrika.jo on January 06, 2022

      A very good soup . Since our garden kale has been mellowed by 4-5 freezes , I think a touch of lemon juice will bring it up to a delicious soup .

  • Coffee almond butter cookies

    • eliza on September 02, 2022

      Very good cookies. These were easy to make and my group all liked them. Dough can be frozen to be baked as needed. I used espresso powder for the instant coffee.

  • Apple walnut sour cream bread

    • carlenedrake on October 28, 2020

      Excellent! Served it warm, after cooling just 10 minutes. Moist, and tender! Would be great with coffee!

  • Sweet and sour cabbage soup

    • ricki on August 26, 2017

      I love this soup!

    • sayeater on March 06, 2022

      Just what I was looking for today. A bowl of homey goodness with the right balance of salt/sweet/sour and bright fresh dill on the finish. You'll need to gradually adjust those three elements until it's right for your taste buds. The sour cream on top is optional but I wholly recommend for the extra tang.

  • Tassajara granola

    • senzler on May 01, 2022

      This is my go too granola. I have made it for years. I do only use 1/2 cup of oil. I use the honey but no cinnamon or cloves. I also add 1 to 1 and 1/2 cup coconut and 1 to 1 and 1/2 cup of what ever dead’s I have around (sesame, flax, pumpkin for 1 cup of the sunflower seeds). Makes quite a bit. Easy.

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  • ISBN 10 0877733082
  • ISBN 13 9780877733089
  • Published May 12 1985
  • Format Paperback
  • Page Count 225
  • Language English
  • Edition illustrated edition
  • Countries United States
  • Publisher Shambhala Publications
  • Imprint Shambhala Publications

Publishers Text

The author introduces 100 or so vegetarian recipes with charming stories and poems about where they came from, suggestions for how and when to serve them, and precise instructions for making them perfectly.

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