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

The Native Foods Cookbook


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Here is a cookbook that offers a vegetarian cuisine that is so tasty, satisfying, and hearty that it will appeal to vegetarians
and nonvegetarians alike. Tanya Petrovna is the co-owner and head chef of the Native Foods restaurants, a chain of popular
vegetarian restaurants in Southern California. Petrovna 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 meat and cheese substitutes made from torn, tempeh, and seitan. Tanya
proves 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 Fresca
The Native Foods Cookbook also features instructions on basic cooking methods, helpful definitions, nutritional
information, and a simple kitchen pantry setup. Petrovna also offers instructions for making tom and seitan at home.

  • Pub date: 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 the three Native Foods restaurants in Southern California (in Los Angeles, Palm Springs, Desert Springs, and coming soon to Costa Mesa). She developed her cooking style during years of travel in Europe and Asia. She teaches vegetarian cooking to adults and children and is the witiior of The Meat-Lover's Vegetarian Cookbook.


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