NATIVE FOODS RESTAURANT COOKBOOK

Tanya Petrovna is the co-owner and head chef of the five Native Foods restaurants in southern California (in Aliso Viejo, 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.

Tanya treats her customers to a vegan cuisine that is so tasty, 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.

In The Native Foods Restaurant Cookbook, Tanya’s best recipes can be made at home, including: “Fun Mung Curry,” “Seitan Ole 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. www.nativefoods.com

The Native Foods Restaurant Cookbook
Paperback: 256 pages
Publisher: Shambhala (November 4, 2003)
Language: English
ISBN-10: 1590300769