The Native Foods Restaurant Cookbook

Know Your Ingredients: A Glossary of Foods
The Well-Equipped Kitchen: A Glossary of Utensils
Preparation and Cooking
A Glossary of Cooking Terms
La Technique: A Glossary of Preparation and Cooking Methods
Measure for Measure

Basic Beanery

Know your Beans
How to Cook Beans

Grains for Brains

Basic Grain Cookery

Tempeh: Food of the Gods and Goddesses

Tempeh Basic Prep
Simple Deglaze

Seitan: The Protein of Wheat

Makin' Seitan
Seitan Broth

Soy Protein Textures: Whaddaya Mean It's Not Meat?

Reconstitution for Granules, Bits, or Flakes
Taco Meat
Italian Ground Around
Reconstitution for Soy Chunks
Reconsitution for Soy Brests
Basic Marinade
Sautéed and Grilled Brests

How Do You Do Tofu?

Basic Tofu Marinade

Part Two: The Recipes

Complement with Condiments

Roasted Garlic Cloves
Garlic Toast
Toasted Almond and Currant Chutney
Cucumber Quick Pickles
Pretty Pink Pickles
Curried Cashew Crunch
Country Croutons
Cranberry Orange Relish
Toasted Sesame Seeds
Gomasio (Sesame Salt)
Miso Lemon Carrottops
Native Ch'i's (Nondairy Cheese)
Tofu Ricotta
Tofu Feta
Salsa de Chupacabra
Ray's Good Home Blackening Spice
Caramelized Onions

Get Dressed!

Basic Balsamic Vinaigrette
Green Goddess
Greek Lemon Garlic Dressing
Mango Lime Vinaigrette
Pumpkin Plum Dressing
Ponzu (Japanese Soy Citrus Dressing)
Sesame Orange Vinaigrette
Thousand Island Dressing
Caesar's Vegan
Black Creek Ranch Dressing
Curry Lime Vinaigrette
Madison's Garden Dressing

Get Sauced!

Gandhi's Curry Sauce
Simple Marinara
Baja Enchilada
Italian Salsa
Salsa Fresca
Thai Peanut Sauce
Pumpkin Seed Pesto
Creamy Wild Mushrooms
Sallot Mushroom Gravy
Sassy Sweet and Sour Sauce
Green Tea Sesame Sauce
Bessie's (Thank -You) BBQ Sauce
Tartar Sauce
Jamaican Jerk Marinade
Flamed Banana Salsa
Rockin' Moroccan Marinade
Hollandaise Sauce

Snacks 'n' Apps

Edamame (Sweet Green Soybeans)
Harry's Hummus
Ruth's Awesome Threesome
Tempeh Pate
French Love Bites
Tata's Tempenade
Spanakopita
Zen Cucumber Bites
Papa's Yugoslavian Ivar
Sophie's Stuffed Mushrooms
Cauliflower Crudite with Sesame Curry Dip
Guacamole
Speedy Kim Chee
Native Nachos
Thai Sticks

Soup of the Day

Mighty Miso
Russian Velvet
Loving Lentil
Nacho Gazpacho
Atomic Split Pea
Caldo Verde (Portugese Greens Soup)
Cravin' Corn Chowder
Black Bean Soup with Masa Balls
Whirled Peas
Fresh Asparagus Soup
Butternut Squash and Lemon Grass Bisque
Manilow's Minestrone

Salads

Mecca Azteca Salad
Warm and Wild Mushroom Salad
California Caesar
Soy Amigo
Tanya's Tempeh Salad
Simple Pleasures
Jose y Jesus Jicama Salad
Iron Yam
Native Chop Chop
Bye Bye Barnum Black Bean Salad
Perestroika (Russian Salad)
Quick Tofu Egg
Chinese "Save the Chicken" Salad
Fellini's Dream
Gorgeous Greek
Farrah's Fattoush
Fleetwood Macaroni Salad
Lemon Potato Salad
Wheat Berry Waldorf Salad
Watermelon Chill
TuNO
Thai Slaw
Quinoa Tabouli

Sandwiches, Wraps, and Burritos

'70s Delight
TuNO Salad Sandwich
Hot Italian
Philly Peppersteak
Palm Springs Wrap (Tempeh Salad Wrap)
California Caesar Wrap with Tempeh
Bali Surf Burger
Ciao Bella Burger
Rocket Burger
Poltz Burrito
El Bruncho Burrito
Zucchini Rosemary Sandwich
BBQ Love Burger
Tijuana Tacos
Korean Tacos
Tuesday's Mediterranean Sandwich
Bagel No Lox
Bagel E

Entrees

Totally Stacked Enchiladas
Gandhi Bowl
Tempeh Scaloppine with Shallot Mushroom Gravy
Tempeh Provencale
Hungarian Goulash
Oopa Moussaka
Stroganoff Seitansky
Seitan Ole Mole
Tofu Short Stack
Le Benedict Florentine
Fun Mung Curry
Mad Cowboy
Eggplant Rollatini
Chicken Fried Steak
Flaming Fajitas
Steak Morocoo
Thai Tempeh Stir-Fry
Good Karma Sarma: Cabbage Rolls
The Hollywood Bowl
Sweet and Sour Nuggets
Puff Pastry Pot Pies
Pasta Bolognese
Rasta Pasta Primavera
Jerked "Save the Chicken"

Side Dishes

Kissed French Toast
Tofu Scrambler
In Thyme for Breakfast Potatoes
Cranberry Chestnut Stuffing
Roasted Winter Roots and Vegetables
Sauteed Chard with Onions
Tzimmes
Steamed Artichokes
Coconut Groove Rice
Vera's Voluptuous Veggie Fried Rice
Japanese Fried Rice
Mama's Mexican Rice
Love Potion Green Beans
Roasted Garlic Mashed Potatoes
Get Yo'Greens
Roasted Lemon Potatoes
Tangerine Yams
Tequila Lime Yams
Leek' n' Lemon
Kasha Varnishkas
Fred's Corn Bread
East Indian Onion Bread (Naan)
Won't You Arame, Bill
Hijiki a la Tanji
Neato Refritos: Mexican Refried Beans
Summer Grilled Vegetables

Sweet Treats

Carrot Cake with Dream Cheese Frosting
Key Lime Parfait
Chai Pumpkin Pie
Mr. Weld's Banana Cream Pie
Flaky Pie Crust
Tastes like Caramel Apple
Elephant Chocolate Cake
Quickie Banana Almond Sundae
Martha's Glazed Nuts
Chocolate French Silk Lingerie Pie
Sam's Vegan Cheesecake
Lulu's Lemon Cake
Pineapple Upside Down Cake
Chocolate Mint Holiday Balls
Chocolate Cherry Cookies
Jungle Boogie Bars
Gertrude's Ya-Ya Apple Strudel
Eleni's California Baklava
Juan's Flan
Apple Pudding
Japanese Jiggly Jell
Chestnut Yam Pudding Cream
Vanilla Creme
Sambuca Creme
Sweet Ginger Cream

Specialty Drinks

Native Iced Tea
Mexican Hot Chocolate
Guru Chai
Palm Desert Date Shake
El Choco-Banana
Crystal Blue Persuasion
Lavender Lemonade
Mocha Frappe
Cranberry Shrub
Roasted Barley Tea

In Closing

Index

From The Publisher:

When people ask Tanya Petrovna, "Ar 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. Her diverse and delicious menu is based on whole grains and beans, fresh organic vegetables, and meat and cheese alternatives made from tofu, tempeh, seitan, and soy protein textures. Inspired by her love of good food as well as her passion for animal rights, health, and the environment, Tanya proves that this guilt-free cuisine- which is low-fat, no-cholesterol, and cruelty-free- can be indulgent and fun. Now, with this book, Tanya's best recipes can be made at home including:

Chinese "Save the Chicken" Salad, Tijuana Tacos, Philly Peppersteak, Rasta Pasta Primavera

Plus outrageous desserts such as Elephant Chocolate Cake with Cinnamon Peanut Butter Topping; Jungle Boogie Bars (oats, bananas, chocolate, coconut, almonds, tofu, maple syrup, and vanilla), Sam's Vegan Cheesecake, and Chocolate French Silk Lingerie Pie. The Native Foods Restaurant Cookbook also features instructions on basic cooking methods, helpful definitions, a simple kitchen pantry setup, and instructions for making seitan at home.

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

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