The Tassajara Recipe Book by Edward Espe Brown

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    • Categories: Chutneys, pickles & relishes; Side dish; Vegan; Vegetarian
    • Ingredients: red onions; apple cider vinegar
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    • Categories: Chutneys, pickles & relishes; Salads; Side dish; Asian; Vegan; Vegetarian
    • Ingredients: cucumbers; red peppers; dark sesame oil; fresh ginger; serrano chiles; soy sauce; Szechuan pepper
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    • Categories: Dressings & marinades
    • Ingredients: olive oil; vinegar
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    • Categories: Dressings & marinades
    • Ingredients: olive oil; herbs of your choice; vinegar
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    • Categories: Dressings & marinades
    • Ingredients: olive oil; mustard; vinegar
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    • Categories: Dressings & marinades
    • Ingredients: olive oil; lemons; vinegar
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    • Categories: Dressings & marinades
    • Ingredients: olive oil; vinegar; sour cream
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    • Categories: Dressings & marinades
    • Ingredients: olive oil; vinegar; garlic
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    • Categories: Dressings & marinades
    • Ingredients: olive oil; vinegar; garlic; mustard
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    • Categories: Dressings & marinades
    • Ingredients: avocados; onions; sour cream; Tabasco sauce
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    • Categories: Dressings & marinades
    • Ingredients: tahini; orange juice; garlic; soy sauce
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    • Categories: Sauces, general; Vegetarian
    • Ingredients: mushroom stock; nutritional yeast flakes; light sesame oil; soy sauce; sherry
    • Accompaniments: Cheese & nut loaf
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    • Categories: Dips, spreads & salsas; Sauces, general; Vegetarian
    • Ingredients: mayonnaise; red onions; pickles; green olives; capers; basil
    • Accompaniments: Tofu cutlets
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    • Categories: Dips, spreads & salsas; Sauces, general; Mexican; Vegan; Vegetarian
    • Ingredients: New Mexico chiles; raisins; almonds; sesame seeds; dark chocolate; ground cinnamon
    • Accompaniments: Cheese enchiladas
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    • Categories: Sauces, general; Asian; Vegan; Vegetarian
    • Ingredients: ground ancho chiles; shallots; garlic; fresh ginger; soy sauce; vegetable stock; peanut butter; coconut milk; tamarind; sesame seeds; limes; cilantro
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    • Categories: Chutneys, pickles & relishes; Indian; Mexican; Vegan; Vegetarian
    • Ingredients: red onions; jalapeño chiles; light sesame oil; spearmint; fresh ginger
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    • Categories: Sauces, general; Vegan; Vegetarian
    • Ingredients: canned tomatoes; yellow onions; dried thyme; dried basil; dried oregano
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    • Categories: Dips, spreads & salsas; Vegetarian
    • Ingredients: ricotta cheese; feta cheese; parsley; chives; dill weed
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    • Categories: Dips, spreads & salsas; Vegetarian
    • Ingredients: onions; ground cumin; savory; fines herbes; almonds; breadcrumbs; parsley; tamari; mayonnaise
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    • Categories: Rice dishes; Side dish; Vegan; Vegetarian
    • Ingredients: brown rice
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    • Categories: Side dish; Vegan; Vegetarian
    • Ingredients: mushrooms; dried mushrooms; red onions; carrots; bulgur
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    • Categories: Side dish; Vegan; Vegetarian
    • Ingredients: dried black-eyed peas; yellow onions; fresh ginger; dried oregano
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    • Categories: Side dish; Winter; Vegan; Vegetarian
    • Ingredients: dried soybeans; sesame butter; soy sauce
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    • Categories: Side dish; Vegan; Vegetarian
    • Ingredients: tofu; cabbage; fresh ginger; sesame oil; soy oil; soy sauce
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    • Categories: Side dish; Asian; Vegan; Vegetarian
    • Ingredients: cauliflower; Szechuan pepper; white pepper; thyme; rosemary; chives; parsley
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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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