The Native Foods Restaurant Cookbook: Fresh, Fun, and Delicious Vegan Recipes That Will Entice and Satisfy Vegetarians and Nonvegetarians Alike

by Tanya Petrovna

When people ask Tanya Petrovna, "Are you a strict vegetarian?" she replies, "No, I'm a fun vegetarian!" The visionary behind the Native Foods chain of restaurants, Tanya is known for creating cuisine that is nutritious, organic, compassionate, and delicious. And with signature dishes like her dairy-free cheesecake made from cashew nuts, she proves that healthy, animal-friendly eating can be indulgent and fun.

Now, with this book, Tanya's best recipes can be made at home, "Fun Mung Curry," "Seitan Olé Mole," and "Rockin' Moroccan Skewers." Plus, there are plenty of outrageous desserts such as "Elephant Chocolate Cake with Cinnamon Peanut Butter Topping," "Sam's Vegan Cheesecake," and "Chocolate French Silk Lingerie Pie."

The Native Foods Restaurant Cookbook also contains glossaries of ingredients, utensils, and cooking methods and instructions for making your own seitan from scratch.

Genres: Cookbooks, Cooking, Vegan, Nonfiction, Food, Vegetarian

256 pages, Paperback

First published November 4, 2003

Reviews

[Cherie · Rating 2 out of 5]

C I wasn't really into many of these recipes; they seem to be heavily reliant on fake meat subsititues (seitan, tempeh, tofu), which I do like but don't have in every single meat. Most of them also seem to require a bunch of steps or complicated ingredients. Needless to say, I won't be making anything from here.

[Kalliope · Rating 3 out of 5]

I was excited about these recipes, but most have proved to be bland, so i use the recipes as a base and mix and match from other tastes i know and love

[Lisa Vegan · Rating 4 out of 5]

This is a useful vegan cookbook with a lot of basic food, kitchen, cooking info. There’s a lot of “fake meat” which I don’t like but there are plenty of recipes that don’t include meat analogs too. My main complaint here, and it’s easy to rectify, is that these recipes are so very heavy on the salt. If made as recommended, these dishes taste way too salty, but, if you don’t’ like highly salted food, just leave out or cut way down on the salt. Not the most basic recipes, but the directions are written clearly. Cookbook from a Los Angeles area restaurant.

[Kellea · Rating 4 out of 5]

If you are a vegetarian, this is the book for you. The Native Foods Restaurant Cookbook is chock full of authentic looking very vegetarian recipes that introduce new palates to items like tempeh, soy protein, grains, tofu, etc. This is a great resource.

Thanks for reading my book reviews.

[rachel · Rating 5 out of 5]

leave it to LA to create more than one restaurant/cookbook combo that i can't live without (real food daily being the other one i am mentioning). super yum.