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

The recipes are wonderful. Each one has a twista surprising ingredient or presentation that lifts it out of the ordinary.... If you want to share your vegan enthusiasm with the rest of the world, this cookbook belongs on your shelf. Veg News What I especially appreciate here is the lavish use of a very rare ingredient: joy. Its expressed in the goofy sense of humor, the energy, and the apparently limitless enthusiasm that accompanies Tanya in her mission to get everyone to eat well without eating a bite of anything to do with animals. from the foreword by Deborah Madison, author of Vegetarian Cooking for Everyone and Local Flavors Tanyas broad range of recipes have panache and soul, yet they are remarkably simple.

Anyone who is looking to improve their diet and/or the planet will find her cookbook indispensable. Didi Emmons, author of Vegetarian Planet and Entertaining for a Veggie Planet ABOUT THE BOOK When people ask Tanya Petrovna, Are you a strict vegetarian? she replies, No, Im 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, Tanyas best recipes can be made at home, including: Fun Mung Curry, Seitan Ol Mole, and Rockin Moroccan Skewers. The Native Foods Restaurant Cookbook also features instructions on basic cooking methods, helpful definitions, nutritional information, and a simple kitchen pantry setup. The Native Foods Restaurant Cookbook also features instructions on basic cooking methods, helpful definitions, nutritional information, and a simple kitchen pantry setup.

Sign up to learn more about our books and receive special offers from Shambhala Publications. Or visit us online to sign up at shambhala.com/eshambhala. the native foods restaurant cookbook Tanya Petrovna foreword by DEBORAH MADISON illustrations by STEPHEN BROGDON SHAMBHALA BOSTON & LONDON 2013 Shambhala Publications, Inc. Horticultural Hall 300 Massachusetts Avenue Boston, Massachusetts 02115 www.shambhala.com 2003 by Tanya Petrovna All rights reserved. No part of this book may be reproduced in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without permission in writing from the publisher. p. cm. cm.

Includes index. eISBN 978-0-8348-2644-1 ISBN 978-1-59030-076-3 (pbk.: alk. paper) 1. Vegetarian cookery. I. Title. Title.

TX837.P5137 2003 641.5636dc21 2003007003 With feet groundedPlace hands palm down above food Mother Goddess, Father God thank you for Earth; beautiful, precious planet on which I live. Grateful now I receive this gift; delicious, nourishing gift of food from the bounty of the Earth. For my bodys use I take in with ease the full power of this food, then joyfully, elegantly, I give back to the earth that which I do not need. I blend myself with All that Is. So be it and so it is. Mathu Zephyr contents I first met Tanya Petrovna at a conference on the vegetarian food guide pyramid that was put on by Oldways Preservation and Trust several years ago.

I was intrigued by the name on her card, Native Foods, thinking that it was about Native American cooking, which it isnt, as it turns out. But I was also intrigued by Tanya herself, by her enormous enthusiasm and very real warmth. A year later and a few days before Christmas, my husband and I were in Palm Springs. After a long day of travel, we had arrived too late for dinner with his family, but I remembered Tanyas restaurant. I even had her card, which was amazing in itself, so we set out for a pre-Christmas vegan dinner. Tanya was in command, and she took good care of us, making sure we had one of her tempeh dishes and that we ended with a vegan chocolate cake.

The food was delicious and we felt good eating it. I was a bit skeptical, but with her commitment to good ingredients and skill in the kitchen, Tanya succeeded in making wholesome food that was a pleasure to eat. If her restaurant were in my neighborhood, Id probably drop in a few times a week. Its the kind of food you know you can live well on. Tanyas book is a generous invitation to your success. And while she doesnt say that this is a book for a beginning cook, theres plenty of introductory material that kindly takes a new cook into account.

For those who perhaps havent yet set up a kitchen, theres a helpful guide to doing just that. For those whose vocabulary of basic cooking terms and preparation methods is scant, a glossary appears. How considerate! Products like tempeh, which tend to get relegated to vegan-land where no one but a dedicated few finds them, are explained. Theres a great glossary of foods that has the kind of mix that suggests an open mind: balsamic vinegar and barley malt syrup. Coconut milk and gluten flour. Hijiki and lavosh.

Her sugar is organic, but its sugar, and that means that foods cooked with it will be familiar, not weird dishes whose names are the only familiar part, and thats important if people are to branch out of their known territories. On the other hand, there are some pretty unusual items, like Tuno and soy brests, for those who want the sensation of tuna fish and chicken breasts without actually encountering fish and birds. The Native Foods vocabulary is indeed an ecclectic one, yet that doesnt keep the recipes from being straightforward and simple to execute. But what I especially appreciate here is the lavish use of a very rare ingredient: joy. Its expressed in the goofy sense of humor, the energy, and the apparently limitless enthusiasm that accompanies Tanya in her mission to get everyone to eat well without eating a bite of anything to do with animals. Its hard to be consistently cheerful when faced with such a task, and the grimness that sometimes accompanies such missions can certainly get in the way of their success.

At least it gets in the way of my interest. Its a great hook, but a hard one to come by. In fact, Ive got some tempeh marinating in the fridge right now. But whether its tempeh or a tomato, I do believe that if you seek out the freshest seasonal ingredients from ones farmers market, then proceed to the kitchen armed with a sense of humorand joyyour food will be deeply good. Have no doubts.