The Native Foods Restaurant Cookbook by Tanya Petrovna

  • Green tea sesame sauce

    from The Native Foods Restaurant Cookbook The Native Foods Restaurant Cookbook by Tanya Petrovna

    • Categories: Sauces, general; Vegetarian
    • Ingredients: tahini; fresh ginger; soy sauce; maple syrup; rice vinegar; green tea; sesame oil
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Notes about this book

  • DKennedy on May 26, 2013

    This great book showcases all the recipes from Native Foods before they streamlined their menu.

Notes about Recipes in this book

  • Jose y Jesus' jicama salad

    • jaelsne on October 29, 2012

      This is a very tasty recipe. I used the suggested amount of ground chipotle chili, and I found spicy, but the amount of heat was just right for me. You may want to cut it back (or use a milder chili) if you don't like a lot of spice.

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  • ISBN 10 1590300769
  • ISBN 13 9781590300763
  • Published Nov 24 2003
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher Shambhala
  • Imprint Shambhala Publications Inc

Publishers Text

Here is a cookbook that offers vegan vegetarian cuisine that is so tasty, satisfying, and hearty that it will appeal to vegetarians and non vegetarians alike. Tanya Petrovna is the co-owner and head chef of the Native Foods restaurants, a successful chain of casual eateries located in Los Angeles, Palm Springs, Palm Dessert, and Costa Mesa, California.

Tanya is known for creating delicious and satisfying meat substitutes from soy and wheat products such as tofu, tempeh and seitan. And with her signature dishes like her dairy-free cheesecake made from cashew nuts, she proves that healthy and animal-free eating need not be dull or self-denying. Her dishes are hearty, flavorful, and indulgent.

Tanya takes a back-to-basics approach to cooking. Inspired by her love of good food as well as by her concerns about animal rights, health and the environment, she offers a diverse and delicious menu based on whole grains, fresh organic vegetables, and healthy meat and cheese substitutes. She proves that this guilt-free cuisine--which is low in fat and contains no cholesterol--can be fun and enticing.

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