Native Foods Restaurant Cookbook
Vegan recipes you'll want to try are captured in the Native Foods Restaurant Cookbook. The book features recipes from the co-owner and head chef of four Native Foods restaurants in Southern California (Los Angeles, Palm Springs, Dessert Springs, and Costa Mesa).
Format: Softcover, 328 pages.
Author: Tanya Petrovna
Description: When people ask Tanya Petrovna, "Are you a strict vegetarian?" she replies: "No, I'm a fun vegetarian!" As head chef of the popular Native Foods chain of restaurants in southern California, Tanya treats her customers to a vegan cuisine that is so tasty, satisfying, and hearty that it draws praise from non-vegetarians and vegetarians alike.
Petrovna's diverse and delicious menu is based on whole grains and beans, fresh organic vegetables, and meat and cheese alternatives made from tofu, tempeh, seitan, and soy protein textures. Inspired by her love of good food as well as her passion for animal rights, health, and the environment, Tanya proves that this guilt-free cuisine -- which is low-fat, no-cholesterol, and cruelty-free -- can be indulgent and fun. Now, with this book, Tanya's best recipes can be made at home, including:
- Chinese "Save the Chicken Salad"
- Tijuana Tacos
- Philly Peppersteak
- Rasta Pasta Primavera
Plus outrageous desserts such as Elephant Chocolate Cake with Cinnamon Peanut Butter Topping; Jungle Boogie Bars (oats, bananas, chocolate, coconut, almonds, tofu, maple syrup, and vanilla), Sam's Vegan Cheesecake, and Chocolate French Silk Lingerie Pie. The Native Foods Restaurant Cookbook also features instructions on basic cooking methods, helpful definitions, a simple kitchen pantry setup, and instructions for making seitan at home.
Condition: Good condition.