About Dharma Feast Cookbook

The Story of Dharma Feast Cookbook

I had been the head cook and kitchen manager for a spiritual community for several years. This gave me the great opportunity to do every day what I love the most – cook.

About ten years ago my friend Theresa started doing a tremendous amount of research on food and healthy food choices which slowly turned into a book. Over the years it grew and grew. One day in October 2011 I read the draft and realized that a lot of the recipes of the dishes I would prepare and my experience as a cook needed to be in the book. Within twenty-four hours I had put a list of a hundred recipes together which needed to be included in Dharma Feast Cookbook.

The following six weeks were a tornado of testing recipes, rewriting, adjusting, retesting, again and again until things were right. The book went into print and was published by Kalindi Press in February 2012.

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Reviews

PUBLISHERS WEEKLY, February 2012:
“Though Rogers and Altemöller’s 3-step plan—based on Humbart Santillo’s Intuitive Eating—is meant to guide readers and eaters to an essentially vegan diet, their cookbook also functions as a terrific resource for omnivores in search of a healthily varied menu. Incorporating a multitude of ethnic cuisines such as Korean, Pakistani, Mexican, and Italian, as well as disciplines such as gluten-free, macrobiotic, and raw, the end result is a surprisingly diverse collection that keeps esoteric ingredients and laborious preparation to a minimum. Readers need not consider themselves dharma bums to appreciate White Bean Stew with Tomatoes, Garlic, and Sage; Cherry-Pecan-Oatmeal Cookies; Miso Soup; from-scratch Marinara Sauce; Kimchi; Caesar Salad; or a Tomato, Onion, Spinach Frittata; and those sticking to a specific diet will certainly appreciate Vegan Pancakes and Vegan Thousand Island Dressing, or Kvass—a secret ingredient in Ukrainian cuisine and a purported health tonic made from fermented beets. Regardless of where readers are on the dietary spectrum, there is something for everyone among the 200+ recipes. This is a refreshing, healthy collection that’s light on politics and heavy on taste and ease of preparation.”

“ED BROWN, former head cook of Tassajara Mountain Zen Center; author of food classics, including The Tassajara Bread Book, and co-founder of Greens Restaurant in San Francisco:

Theresa and Tika’s book displays years of dedication and devotion to food and cooking… a great potential resource for those drawn to offering their hearts and hands to nourishing themselves and others. Start where you are – and begin cultivating a wholesome way of engaging yourself in the kitchen!”

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