Stanford Jeff - Dining at The Ravens : over 150 nourishing vegan recipes from the Stanford Inn by the sea
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Located on the Mendocino coast at the only vegan resort in the United States, The Ravens Restaurant at the Stanford Inn by the Sea embodies a mindful, compassionate, and sustainable dining experience in an enchanting and unforgettable setting. Now in Dining at The Ravens, Jeff and Joan Stanford, the Inn and restaurant founders, bring the Ravens culinary experience into your home.
Teeming with beautiful photographs, Dining at The Ravens features more than 150 delicious vegan recipes and shares the charming history of the Inn and restaurant, cooking tips for perfect recipe execution, and even inspiration for creating your own garden.
Discover one of the restaurants most popular breakfast dishes, Citrus Polenta with Braised Garden Greens and a Creamy Toasted Cashew Sauce, and many others, such as:
Ravens Sea Palm Strudel
Indian-Spiced Polenta Napoleon
Mushroom Pesto and Sun-Dried Tomato Burger
Ravens Spicy Peanut Curry Sea Palm
Sweet Summer Corn Bisque
Peach Huckleberry Cobbler
Pull up a seat and find out why vegans and non-vegans alike flock to The Ravens for an extraordinary dining experience.
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THE RAVENS
from the Stanford Inn by the Sea
About the Stanford Inn and The Ravens
The Recipes
SAUCES, DIPS & SPREADS
SALADS & DRESSINGS
DESSERTS
From one of the most magical places on earth comes the cookbook every guest has been waiting for. Whether or not youve stayed at Mendocinos beloved Stanford Inn, youll be immediately transported to the seaside bed-and-breakfast with this collection of coveted recipes. Jeff and Joan Stanford have created a luxurious retreat unlike any other, and the food at The Ravens is on par with the best fine dining restaurants in the country. Now, everyone can enjoy the inns spectacular cuisinefrom the Citrus Polenta and Ravens Caesar Salad to the Seasonal Wild Mushroom Crepe and my favorite dessert of all time, the Pecan Torte. If heaven exists in the form of a cookbook, this is it.
C OLLEEN H OLLAND , PUBLISHER OF V EG N EWS MAGAZINE
Finally, something different in the world of vegan cookbooks! While 30-minute weeknight meals have their place, sometimes you just want to roll up your sleeves and cook the comforting, delicious kind of food youd get at a bed-and-breakfast. For that, Dining at The Ravens deliversfrom homemade breads, to luxurious sauces and mains, to brunches youll want to share with friendsits all here. And its all healthy, whole, and compassionate. This is the kind of cooking I thought Id never get to do again.
M ATT F RAZIER, VEGAN ULTRAMARATHONER AND AUTHOR OF N O M EAT A THLETE
The recipes in Dining at The Ravens are a perfect mirror to the experience of staying at Stanford Inn: comforting, familiar, magical, and delightfully surprising. The tantalizing array of tastes showcased in this book are diverse enough to seduce the most seasoned gourmand, yet simple and approachable enough to be enjoyed by new fans of plant-based cuisine. If you cant make the life-changing trip to visit the inn in Mendocino, this book gives you a beautiful glimpse of the culinary genius and natural beauty there!
J ASON W ROBEL , CELEBRITY VEGAN CHEF AND HOST OF H OW TO L IVE TO 100 ON C OOKING C HANNEL
There is no place like the Stanford Inn. Jeff and Joan have built an amazing business rooted in compassion, sustainability, and wellness, and I absolutely love visiting. This book is an extension of their ideals and vegan lifestyle, and the delicious recipes show that living this way is enjoyable and enriching.
G ENE B AUR, PRESIDENT AND COFOUNDER OF F ARM S ANCTUARY
When I stayed at the Stanford Inn by the Sea, everything was breathtaking: estuaries, gardens, forests, and fireplaces. But what made it truly remarkable was the food at The Ravens. I hope that one day you too will be able to visit this extraordinary place. In the meantime, the next best thing is bringing The Ravens to your home. The recipes in this book prove that indulgence and nourishment perfectly commingle.
J OSHUA K ATCHER, ADJUNCT PROFESSOR AT P ARSONS T HE N EW S CHOOL , FOUNDER AND CREATIVE DIRECTOR OF B RAVE G ENTLE M AN . COM , AND EDITOR OF T HE D ISCERNING B RUTE.COM
THE RAVENS
Copyright 2016 by Jeff and Joan Stanford
All rights reserved. No part of this book may be used or reproduced in any manner whatsoever without written permission except in the case of brief quotations embodied in critical articles or reviews.
BenBella Books, Inc.
10300 N. Central Expressway
Suite #530
Dallas, TX 75231
www.benbellabooks.com
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Library of Congress Cataloging-in-Publication Data:
Stanford, Jeff, 1946
Dining at The Ravens : over 150 nourishing vegan recipes from the Stanford Inn by the sea / Jeff and Joan Stanford.
pages cm
Includes bibliographical references and index.
ISBN 978-1-941631-65-2 (trade paper : alk. paper)ISBN 978-1-941631-66-9 (ebook) 1. Vegan cooking. 2. Ravens (Restaurant) 3. Stanford Inn (Mendocino, Calif.) I. Stanford, Joan. II. Title.
TX837.S724 2016
641.5636dc23
2015020361
The Ravens logo artwork by Lisa Garza-Hillman and Kim Hillman of Inkfish Design
Photography by the Stanford Inn unless otherwise noted
Photography on by Jeff Stanford
Photography on by Rex Gelert
Photography on by Justin Lewis
Photography on by Christine Gustafson
Photography on
Photography on by Brendan McGuigan
Photography on by Paul Beauchemin
Cover photography by Justin Lewis (top) and the Stanford Inn (bottom row)
Photography on by Sara Remington / sararemington.net
Editing by Heather Butterfield
Copyediting by Karen Levy
Proofreading by Kristin Vorce Duran and Brittney Martinez
Indexing by WordCo Indexing Services, Inc.
Cover design by Sarah Dombrowsky
Text design and composition by Kit Sweeney
Additional text composition by Aaron Edmiston
First E-Book Edition: February 2016.
Distributed by Perseus Distribution
www.perseusdistribution.com
To place orders through Perseus Distribution:
Tel: (800) 343-4499 / Fax: (800) 351-5073 / E-mail:
Significant discounts for bulk sales are available.
Please contact Glenn Yeffeth at or (214) 750-3628.
To our parents, Jean and Gordon Horne and
Peggy and Rolf Stanford, who in their different ways
showed us the way; to Kate and Alex, our children,
who are constant reminders of the future; and to all
those with the courage to act from consciousness.
FROM JEFF AND JOAN
Imagine a small resort, with an inn and a restaurant, that celebrates life. One guided by the principle to serve the highest and best purposes of its guests.
The Stanford Inn is such a resort. This cookbook is an expression of a tradition of innkeeping as service that began in the late 1970s when we sought a way to live an integrated liferaising a family, working, being in nature, providing meaningful service, and continuing our education, all at a single sitemuch like that found on the small family farms that dominated Manitoba and Kansas, where we were raised. A series of opportunities (or lack thereof) suggested innkeeping as a contemporary approach to achieving the goal of an integrated family life and providing meaningful getawaysholidays. Holiday comes from the Old English holy day , or to our secular minds, wholly day a time to rediscover ones wholeness.
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