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.
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!”