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The Native Foods Restaurant Cookbook [NOOK Book]

Overview

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 nonvegetarians and vegetarians alike. Tanya is known for creating delicious and satisfying meat substitutes from soy and wheat products such as tofu, tempeh, and seitan. And with ...

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The Native Foods Restaurant Cookbook

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Overview

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 nonvegetarians and vegetarians alike. Tanya is known for creating delicious and satisfying meat substitutes from soy and wheat products such as tofu, tempeh, and seitan. 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, including: "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 features instructions on basic cooking methods, helpful definitions,
nutritional information, and a simple kitchen pantry setup.

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Product Details

  • ISBN-13: 9780834826441
  • Publisher: Shambhala Publications, Inc.
  • Publication date: 5/1/2013
  • Sold by: Barnes & Noble
  • Format: eBook
  • Sales rank: 698,578
  • File size: 2 MB

Meet the Author

Tanya Petrovna is the co-owner and head chef of the four Native Foods restaurants in southern California (in Los Angeles, Palm Springs, Palm Desert, and Costa Mesa). She developed her cooking style during years of travel in Europe and Asia. She teaches vegetarian cooking to adults and children, and she is the author of The Meat-Lover's Vegetarian Cookbook.

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Read an Excerpt

From
the Introduction: Native Foods and Me

"If you can't stand the heat, get out of the kitchen." Family and friends in the restaurant business tried using that line to frighten me out of opening a restaurant, let alone an all-vegetarian one. They conjured up visions of too-difficult work and no money, problems with employees, quality-control worries, and "You'll have to add chicken and fish or you'll go out of business." The scare tactics didn't work. Having been born in the desert on a historically hot day of 125

degrees
Fahrenheit, by the time I had my back to a huge oven making fresh pitas and vegetarian pizzas, I wasn't flinching.

Being raised in a hot climate not only brought new meaning to the term "home fries" but also instilled in my character a tenacity that, along with my family influences, prepared me to become a vegan restaurant entrepreneur.

My parents were European immigrants and worked in the restaurant business by default. Dad was rounded up from a soccer field by German soldiers as a teen in
Yugoslavia and spent three years in a German labor camp. Mom was from a poor
Czechoslovakian family and, as the eldest of six, cooked for all her siblings during the war years. She said that's why she only wanted one kid, so I'm an only child. If they'd had an opportunity to choose a career, my dad would have been an engineer and my mother an opera singer, which might have precluded producing a kitchen kid with an independent mind.

No matter their past, my parents are true "foodies." My father was a
5-star maître d', serving the last twenty years of his fifty-plus in

the business at the exclusive Eldorado Country Club. My mother cooked like nobody's business day in and day out, and it was not your business until you were seated and the conversation was entirely about the meal and how it was prepared. Those who ate her meals, including friends and visiting dignitaries, said she made
Julia Child look like a Taco Bell commercial. No offense to Julia—it was said purely as a tribute to Mom's gourmet skills (as a matter of fact, Julia's was one of Mom's favorite TV shows).

I
have fond childhood memories of traveling to Europe with my parents. The first and last stop had to be Paris, so we could fill up on fine croissants and jams upon entry and take some home for breakfast in America. I'll never forget Dad with his list of delicacies to find in Paris, rushing to Fauchon, the greatest gourmet emporium on earth, to find a specific brand of Russian pickles, or waiting in line for bread at a boulangerie called Poilâne, which twenty years later would be overnighting to waiting customers in the States.

The
French pastries were grand, but I couldn't wait to get to my grandmother's in
Austria to add some weight (in knowledge and body mass) in that country's pastry skills! Picking blueberries in the Alps and then making dumplings was wunderbar! Then we'd head off to Yugoslavia for more family gatherings, where they would hide me when they delivered the freshly roasted suckling pig:
"suckling" signifies a baby still nursing, and because of my love of animals, I could not have borne the sight of it. They didn't have to hide the stuffed pastry dishes of burek and gibanica, which were the cat's meow.
(Actually the first word I learned in Yugoslavian was
muchka,
"cat." I even named my first cat Muchka.)

I
thought this life centered around cooking and eating was great fun, but when I
returned home and told friends about my summer adventures, they never quite got it, nor did their parents understand my "foodish" passion. Lunch to them was sandwiches of white bread and American cheese with mustard and mayonnaise, and try though I might, I never managed to like it. At that time
America's dining repertoire was very limited. Fine dining was considered to be steak and lobster and baked potatoes. (This was before the era of Alice Waters,
the star organic chef at Chez Panisse in Berkeley.) Thai restaurants were just beginning to gain popularity in major cities. Chinese food was the only established ethnic cuisine, and it was associated mainly with the crunchy fried noodle appetizer that you dipped in catsup and mustard.

Was
I always a vegetarian? Not at all, but the way Europeans and most other traditional cultures eat includes lots of freshly prepared vegetables. On those trips to France, not only did I race to the Poilâne, for bread, but I had dreams of slathering it with a cheese of triple cream. It was that cat named
Muchka, along with a rescued dog, that initiated the love for animals that evolved in the formative years of my childhood. On another summer trip to
France, while petting the dairy cows on a family farm, I learned what happens when a male baby is born. That calf gets renamed, and that name is veal! I
returned to junior high school that fall, and for one class we had to do a report on crime. I chose the first topic on the list, "cruelty to animals." This led to reading about the whaling industry and veal production in this country. Talk about eye-opening. For an outlet of expression and to help the animals, I founded and became president of the Friends of
Animals club. I was starting to think seriously about what I was eating, and thereby hangs a tale.

I
went vegetarian at eighteen. I was told by everyone who was really concerned about me to read everything on the topic before making such a decision. They feared I wouldn't get my protein and calcium, and believed that you just plain needed meat juice. Obviously they didn't read the material they suggested I
must; if they had, they would have jumped ship with me and would have never had a worry. Their scare tactics and teasing angered me a bit at first, but I have since softened and am thankful for their advice, which only served to strengthen my argument.

I
loved plants, I loved animals, and I got turned on to yoga by PBS (in the days when you'd say "yoga" and people would say "Oh,
stretching"). At UC Santa Cruz I chose a major in biology and met my housemate Joanie Anderson. Joanie loved to cook French cuisine but went macrobiotic for health reasons and ate mostly vegetarian. It is here that the lights shone down from heaven and the dance began as Joanie introduced me to the crafts of making tempeh and seitan and the history of macrobiotics. Reading about macrobiotics while studying chemistry was really chemistry!

Once
I had gained the knowledge of tempeh and seitan, the vision started solidifying: by adding some great textures and flavors, one could create a menu for a vegetarian restaurant that even the most avid carnivore would enjoy.
Having been warned about the restaurant business, I continued to contemplate other career choices, like pre-med, exercise physiology, marine biology, and botany. While mulling over these life decisions, I found myself cooking quite often, as a kind of stress relief, and it became a great way to make friends away from home. I still couldn't shake off the vegetarian restaurant idea.

There were adventures and business ventures in between this thoughtful time and the final realization of my vision, including a year in Japan, Korea, Thailand,
Malaysia, and Indonesia, and meeting my partner, Ray White (a.k.a. Chief
Whitefeather). Ray got hooked on a tempeh sandwich after being a confirmed meat-and-potatoes restaurateur in L.A. As Ray now says, "Once you learn the right way of eating, and love it, why turn back?" Once craving only steaks, now he only craves Native! Yeah, Ray!

In
1994 we opened the first Native Foods Restaurant in Palm Springs in a breezeway of a shopping center. I knew it would work, because when I was opening the door for the first time, I looked up and saw a dove's nest complete with cooing family—a good omen, I was sure! I had finally created a job for myself working in all the compassionate areas I enjoy: health, animals, saving the environment, and food service.

A
year later we opened a second location in Palm Desert, not too far away but a good distance, to try the "operating more than one store" idea. By the time the phone rang with news of the availability of a Los Angeles location
(Westwood Village), we were ready! Now as this book is being written, our
Mongolian yurt-designed restaurant is being built in Costa Mesa, California
(close to Disneyland—come visit!).

Native
Foods restaurants exist to showcase a progressive, high-quality vegetarian cuisine that is nutritious, organic, compassionate, and delicious. The thought behind the "Native Foods" name is "indigenous to the earth and low on the food chain." Our restaurant does have Native American spirit,
owing to Ray's heritage (he's a Nipmuc from the Aiquonquin Nation), but the menu is eclectic and multicultural. We seek to offer a little bit of everything to everyone. I have long had the desire to encourage Americans to discover and enjoy tempeh and seitan, which, along with the textured soy proteins, are protein-rich alternatives for carnivores or just a fun new food experience for the adventurous. Native Foods is a place where people of all food orientations can get together and have an enjoyable, healthy, and friendly meal.

Since the first Native Foods restaurant began, there have been numerous requests from customers and cooking-class students for a cookbook, so here it is! I hope that you will find this book easy to use learn something new, invite friends for dinner parties, and help educate the world that eating vegetarian can be exciting, exotic, erotic, tasty, and definitely not boring rabbit food. Most of all, have fun and laugh and sing while you are trying the recipes, because that's something you do taste but can't be written in recipes.



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Table of Contents

Food
Incantation

v

Foreword by Deborah Madison

xvii

Acknowledgments
xxi

Introduction
I

Native
Foods and Me 2

The
Vegetarian Lifestyle 7

Passionate about Organics 12

Part
One:
The
Basics

THE
SETUP 17

Know
Your Ingredients: A Glossary of Foods 17

The
Well-Equipped Kitchen: A Glossary of Utensils 32

Preparation and Cooking 37

A
Glossary of Cooking Terms 37

La Technique: A Glossary of Preparation and Cooking Methods 44

Measure for Measure 49

BASIC
BEANERY 51

Know
Your Beans 51

How to Cook Beans 55

GRAINS
FOR BRAINS 57

Basic
Grain Cookery 61

TEMPEH: FOOD
OF THE GODS AND GODDESSES 63

Tempeh
Basic Prep 65

Simple Deglaze 65

SEITAN:
THE PROTEIN OF WHEAT 66

Makin'
Seitan 69

Seitan
Broth 70

SOY
PROTEIN TEXTURES: WHADDAYA MEAN IT'S NOT MEAT? 72

Reconstitution for Granules, Bits, or Flakes 74

Taco
Meat 74

Italian
Ground Around 75

Reconstitution for Soy Chunks 75

Reconstitution for Soy Brests 76

Basic
Marinade 76

Sautéed and Grilled Brests 77

HOW
DO YOU DO TOFU? 78

Basic
Tofu Marinade 80

Part
Two:
The
Recipes

COMPLEMENT
WITH CONDIMENTS 85

Roasted
Garlic Cloves 86

Garlic
Toast 87

Toasted
Almond and Currant Chutney 88

Cucumber
Quick Pickles 89

Pretty
Pink Pickles 90

Curried
Cashew Crunch 91

Country
Croutons 92

Cranberry
Orange Relish 93

Toasted
Sesame Seeds 94

Gomasio
(Sesame Salt) 95

Miso
Lemon Carrottops 96

Native
Ch'i's (Nondairy Cheese) 97

Tofu
Ricotta 98

Tofu
Feta 99

Salsa de Chupacabra 100

Ray's
Good Home Blackening Spice 101

Caramelized
Onions 102

GET
DRESSED! 103

Basic
Balsamic Vinaigrette 104

Green
Goddess 105

Greek
Lemon Garlic Dressing 106

Mango
Lime Vinaigrette 107

Pumpkin
Plum Dressing 108

Ponzu
(Japanese Soy Citrus Dressing) 109

Sesame
Orange Vinaigrette 110

Thousand
Island Dressing 111

Caesar's
Vegan 112

Black
Creek Ranch Dressing 113

Curry
Lime Vinaigrette 114

Madison's
Garden Dressing 115

GET
SAUCED! 116

Gandhi's
Curry Sauce 117

Simple
Marinara 118

Baja
Enchilada 119

Italian
Salsa 120

Salsa
Fresca 121

Thai
Peanut Sauce 122

Pumpkin
Seed Pesto 123

Creamy
Wild Mushroom 124

Shallot
Mushroom Gravy 125

Sassy
Sweet and Sour Sauce 126

Green
Tea Sesame Sauce 127

Bessie's
(Thank-You) BBQ Sauce 128

Tartar
Sauce 129

Jamaican
Jerk Marinade 130

Flamed
Banana Salsa 131

Rockin'
Moroccan Marinade 132

Hollandaise
Sauce 133

SNACKS
'N'APPS 134

Edamame
(Sweet Green Soybeans) 135

Harry's
Hummus 136

Ruth's
Awesome Threesome 137

Tempeh
Pâté 138

French
Love Bites 139

Tata's
Tapenade 140

Spanakopita
141

Zen
Cucumber Bites 143

Papa's
Yugoslavian Ivar 144

Sophie's
Stuffed Mushrooms 145

Cauliflower
Crudité with Sesame Curry Dip 146

Guacamole
147

Speedy
Kim Chee 148

Native
Nachos 149

Thai
Sticks 150

SOUP
OF THE DAY 151

Mighty
Miso 152

Russian
Velvet 153

Loving
Lentil 154

Nacho
Gazpacho 155

Atomic
Split Pea 156

Caldo
Verde (Portuguese Greens Soup) 157

Cravin'
Corn Chowder 158

Black
Bean Soup with Masa BaIls 159

Whirled
Peas 161

Fresh
Asparagus Soup 162

Butternut
Squash and Lemon Grass Bisque 163

Manilow's
Minestrone 164

SALADS
166

Mecca
Azteca Salad 167

Warm and Wild Mushroom Salad 168

California
Caesar 169

Soy
Amigo 170

Tanya's
Tempeh Salad 171

Simple
Pleasures 172

José
y Jesus' Jicama Salad 173

Iron
Yam 174

Native
Chop Chop 175

Bye-Bye
Barnum Black Bean Salad 176

Perestroika
(Russian Salad) 177

Quick
Tofu Egg 178

Chinese
"Save the Chicken" Salad 179

Fellini's
Dream 180

Gorgeous
Greek 181

Farrah's
Fattoush 182

Fleetwood
Macaroni Salad 183

Lemon
Potato Salad 184

Wheat
Berry Waldorf Salad 185

Watermelon
Chill 186

TuNO
187

Thai
Slaw 188

Quinoa
Tabouli 189

SANDWICHES,
WRAPS, AND BURRITOS 190

'70s
Delight 191

TuNO
Salad Sandwich 192

Hot
Italian 193

Philly
Peppersteak 194

Palm
Springs Wrap (Tempeh Salad Wrap) 196

California
Caesar Wrap with Tempeh 197

Bali
Surf Burger 198

Ciao
Bella Burger 199

Rocket
Burger 200

Poltz
Burrito 201

El
Bruncho Burrito 202

Zucchini
Rosemary Sandwich 203

BBQ
Love Burger 204

Tijuana
Tacos 205

Korean
Tacos 206

Tuesday's
Mediterranean Sandwich 207

Bagel
No Lox 209

Bagel
E 210

ENTRÉES
211

Totally
Stacked Enchiladas 212

Gandhi
Bowl 214

Tempeh
Scaloppine with Shallot Mushroom Gravy 215

Tempeh
Provençale 216

Hungarian
Goulash 217

Oopa
Moussaka 218

Stroganoff
Seitansky 220

Seitan
Ole Mole 221

Tofu
Short Stack 223

Le
Benedict Florentine 224

Fun
Mung Curry 225

Mad
Cowboy 227

Eggplant
Rollatini 229

Chicken
Fried Steak 230

Flaming
Fajitas 231

Steak
Morocco 232

Thai
Tempeh Stir-Fry 233

Good
Karma Sarma: Cabbage Rolls 234

The
Hollywood Bowl 236

Sweet and Sour Nuggets 237

Puff
Pastry Pot Pies 238

Pasta
Bolognese 240

Rasta
Pasta Primavera 241

Jerked
"Save the Chicken" 242

SIDE
DISHES 243

Kissed
French Toast 244

Tofu
Scrambler 245

In
Thyme for Breakfast Potatoes 246

Cranberry
Chestnut Stuffing 247

Roasted
Winter Roots and Vegetables 248

Sautéed
Chard with Onions 249

Tzimmes
250

Steamed
Artichokes 251

Coconut
Groove Rice 253

Vera's
Voluptuous Veggie Fried Rice 254

Japanese
Fried Rice 255

Mama's
Mexican Rice 256

Love
Potion Green Beans 257

Roasted
Garlic Mashed Potatoes 258

Get
Yo' Greens 259

Roasted
Lemon Potatoes 260

Tangerine
Yams 261

Tequila
Lime Yams 262

Leek
'n' Lemon 263

Kasha
Varnishkas 264

Fred's
Corn Bread 265

East
Indian Onion Bread (Naan) 266

Won't
You Arame, Bill 267

Hijiki
àla Tanji 268

Neato
Refritos: Mexican Refried Beans 269

Summer
Grilled Vegetables 270

SWEET
TREATS 271

Carrot
Cake with Dream Cheese Frosting 272

Key
Lime Parfait 274

Chai
Pumpkin Pie 275

Mr.
Weld's Banana Cream Pie 276

Flaky
Pie Crust 277

Tastes
Like Caramel Apple 278

Elephant
Chocolate Cake 279

Quickie
Banana Almond Sundae 281

Martha's
Glazed Nuts 282

Chocolate
French Silk Lingerie Pie 283

Sam's
Vegan Cheesecake 285

Lulu's
Lemon Cake 286

Pineapple
Upside Down Cake 288

Chocolate
Mint Holiday Balls 290

Chocolate
Cherry Cookies 291

Jungle
Boogie Bars 292

Gertrude's
Ya-Ya Apple Strudel 293

Eleni's
California Baklava
295
Juan's
Flan 297

Apple
Pudding 298

Japanese
Jiggy Jell 299

Chestnut
Yam Pudding Cream 300

Vanilla
Crème 301

Sambuca
Crème 302

Sweet
Ginger Cream
303

SPECIALTY
DRINKS 304

Native
Iced Tea 305

Mexican
Hot Chocolate
306
Guru
Chai 307

Palm
Desert Date Shake
308
El
Choco-Banana 309

Crystal
Blue Persuasion
310
Lavender
Lemonade 311

Mocha
Frappé 312

Cranberry
Shrub 313

Roasted
Barley Tea 314

In
Closing

315

Index
317



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Customer Reviews

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Sort by: Showing all of 3 Customer Reviews
  • Anonymous

    Posted July 7, 2004

    Yummy Vegan Fare (even for non-vegans)!

    This book was recommended to me by a vegan chef whom I hired so I could learn to cook some healthier meals. The Tempeh pate recipe (serve it w/plain, unsalted rice crackers, mmmm . . . ) is worth the price of the book alone. I have tried the tempeh provencal recipe, and I didn't find that to my liking, but I think some of my ingredients weren't of the highest quality and may have been old . . . I have eaten at the Native Foods Restaurant a couple of times and the food is excellent - if you get a chance eat at one of her locations (I frequent the Westwood one). She has a website, but since we're not supposed to put links in the page, just type native Foods in your search engine - it should find it . . . I have eaten a lentil soup, a cauliflower 'Cream' soup, a baja surf ('fish') taco and the Bali Surf Burger at the restaurant. Unfortunately, only the Surf Burger is included in the recipe book - but all were FABULOUS. I am no culinary expert by any stretch of the imagination, but I am picky and these recipes are easy to follow - and that Tempeh Pate, you just have to try it (a sidenote: the deglaze recipe for the tempeh can get a little salty, so I used 1/4c of soy sauce for the deglaze instead of the 1/2c the recipe calls for)! Even though I haven't had the chance to try many of the recipes, I am looking forward to trying more . . . judging from her restaurant fare and the pate recipe, I'm confident this book will earn a prominent place in my cookbook library!

    2 out of 2 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted October 17, 2004

    Just Like The Resturant

    This is one of my favorite cook books. Tanya has given all her secrets and holds nothing back.Every recipe I have made taste just like I am at Native Foods. This is a must have for the Native Food lover.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted June 12, 2010

    No text was provided for this review.

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