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  • Published: 15 October 2003
  • ISBN: 9781590300763
  • Imprint: Shambhala
  • Format: Paperback
  • RRP: $34.99
Categories:

The Native Foods Cookbook



Here is a cookbook that offers a vegetarian cuisine that is so tasty, satisfying, and hearty that it will appeal to vegetariansand nonvegetarians alike. Tanya Petrovna is the co-owner and head chef of the Native Foods restaurants, a chain of popularvegetarian restaurants in Southern California. Petrovna takes a back-to-basics approach to cooking. Inspired by her love ofgood food as well as by her concerns about animal rights, health, and the environment, she offers a diverse and delicious menubased on whole grains, fresh organic vegetables, and meat and cheese substitutes made from torn, tempeh, and seitan. Tanyaproves that this guilt-free cuisine—which is low in fat and contains no cholesterol—can be indulgent and fun. Recipes include:• Roasted Winter Vegetables with "It's Thyme for Pumpkin Seed Pesto"• Meatless Portabello and Sausage Burgers• Luscious Nondairy Cheesecake• Chinese Noodle Salad with Baby Field Greens and Sesame Orange Vinaigrette• Meat-free Tijuana Tacos with Salsa FrescaThe Native Foods Cookbook also features instructions on basic cooking methods, helpful definitions, nutritionalinformation, and a simple kitchen pantry setup. Petrovna also offers instructions for making tom and seitan at home.

  • Published: 15 October 2003
  • ISBN: 9781590300763
  • Imprint: Shambhala
  • Format: Paperback
  • RRP: $34.99
Categories:

About the author

Tanya Petrovna

Tanya Petrovna is the co-owner and head chef of thethree Native Foods restaurants in Southern California (inLos Angeles, Palm Springs, Desert Springs, and comingsoon to Costa Mesa). She developed her cooking styleduring years of travel in Europe and Asia. She teachesvegetarian cooking to adults and children and is thewitiior of The Meat-Lover's Vegetarian Cookbook.

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