The Native Foods Restaurant Cookbook: Fresh, Fun, and Delicious Vegan Recipes That Will Entice and Satisfy Vegetarians and Nonvegetarians Alike
256The Native Foods Restaurant Cookbook: Fresh, Fun, and Delicious Vegan Recipes That Will Entice and Satisfy Vegetarians and Nonvegetarians Alike
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Overview
· Mecca Azteca Salad: quinoa and romaine topped with fresh avocado, jicama, cucumber, and mango lime vinaigrette
· Mad Cowboy: barbecue soy brests topped with green onion, corn, red pepper, and ranch dressing
· Jungle Boogie Bars: baked oats, bananas, chocolate, coconut, almonds, and maple syrup
The Native Foods Restaurant Cookbook also contains glossaries of ingredients, utensils, and cooking methods and instructions for making your own seitan from scratch.
Product Details
ISBN-13: | 9780834826441 |
---|---|
Publisher: | Shambhala |
Publication date: | 11/04/2003 |
Sold by: | Penguin Random House Publisher Services |
Format: | eBook |
Pages: | 256 |
File size: | 2 MB |
About the Author
Read an Excerpt
From
the Introduction: Native Foods and Me
"If you can't stand the heat, get out of the kitchen." Family and friends in the restaurant business tried using that line to frighten me out of opening a restaurant, let alone an all-vegetarian one. They conjured up visions of too-difficult work and no money, problems with employees, quality-control worries, and "You'll have to add chicken and fish or you'll go out of business." The scare tactics didn't work. Having been born in the desert on a historically hot day of 125
degrees
Fahrenheit, by the time I had my back to a huge oven making fresh pitas and vegetarian pizzas, I wasn't flinching.
Being raised in a hot climate not only brought new meaning to the term "home fries" but also instilled in my character a tenacity that, along with my family influences, prepared me to become a vegan restaurant entrepreneur.
My parents were European immigrants and worked in the restaurant business by default. Dad was rounded up from a soccer field by German soldiers as a teen in
Yugoslavia and spent three years in a German labor camp. Mom was from a poor
Czechoslovakian family and, as the eldest of six, cooked for all her siblings during the war years. She said that's why she only wanted one kid, so I'm an only child. If they'd had an opportunity to choose a career, my dad would have been an engineer and my mother an opera singer, which might have precluded producing a kitchen kid with an independent mind.
No matter their past, my parents are true "foodies." My father was a
5-star maître d', serving the last twenty years of his fifty-plus in
the business at the exclusive Eldorado Country Club. My mother cooked like nobody's business day in and day out, and it was not your business until you were seated and the conversation was entirely about the meal and how it was prepared. Those who ate her meals, including friends and visiting dignitaries, said she made
Julia Child look like a Taco Bell commercial. No offense to Julia—it was said purely as a tribute to Mom's gourmet skills (as a matter of fact, Julia's was one of Mom's favorite TV shows).
I
have fond childhood memories of traveling to Europe with my parents. The first and last stop had to be Paris, so we could fill up on fine croissants and jams upon entry and take some home for breakfast in America. I'll never forget Dad with his list of delicacies to find in Paris, rushing to Fauchon, the greatest gourmet emporium on earth, to find a specific brand of Russian pickles, or waiting in line for bread at a boulangerie called Poilâne, which twenty years later would be overnighting to waiting customers in the States.
The
French pastries were grand, but I couldn't wait to get to my grandmother's in
Austria to add some weight (in knowledge and body mass) in that country's pastry skills! Picking blueberries in the Alps and then making dumplings was wunderbar! Then we'd head off to Yugoslavia for more family gatherings, where they would hide me when they delivered the freshly roasted suckling pig:
"suckling" signifies a baby still nursing, and because of my love of animals, I could not have borne the sight of it. They didn't have to hide the stuffed pastry dishes of burek and gibanica, which were the cat's meow.
(Actually the first word I learned in Yugoslavian was
muchka,
"cat." I even named my first cat Muchka.)
I
thought this life centered around cooking and eating was great fun, but when I
returned home and told friends about my summer adventures, they never quite got it, nor did their parents understand my "foodish" passion. Lunch to them was sandwiches of white bread and American cheese with mustard and mayonnaise, and try though I might, I never managed to like it. At that time
America's dining repertoire was very limited. Fine dining was considered to be steak and lobster and baked potatoes. (This was before the era of Alice Waters,
the star organic chef at Chez Panisse in Berkeley.) Thai restaurants were just beginning to gain popularity in major cities. Chinese food was the only established ethnic cuisine, and it was associated mainly with the crunchy fried noodle appetizer that you dipped in catsup and mustard.
Was
I always a vegetarian? Not at all, but the way Europeans and most other traditional cultures eat includes lots of freshly prepared vegetables. On those trips to France, not only did I race to the Poilâne, for bread, but I had dreams of slathering it with a cheese of triple cream. It was that cat named
Muchka, along with a rescued dog, that initiated the love for animals that evolved in the formative years of my childhood. On another summer trip to
France, while petting the dairy cows on a family farm, I learned what happens when a male baby is born. That calf gets renamed, and that name is veal! I
returned to junior high school that fall, and for one class we had to do a report on crime. I chose the first topic on the list, "cruelty to animals." This led to reading about the whaling industry and veal production in this country. Talk about eye-opening. For an outlet of expression and to help the animals, I founded and became president of the Friends of
Animals club. I was starting to think seriously about what I was eating, and thereby hangs a tale.
I
went vegetarian at eighteen. I was told by everyone who was really concerned about me to read everything on the topic before making such a decision. They feared I wouldn't get my protein and calcium, and believed that you just plain needed meat juice. Obviously they didn't read the material they suggested I
must; if they had, they would have jumped ship with me and would have never had a worry. Their scare tactics and teasing angered me a bit at first, but I have since softened and am thankful for their advice, which only served to strengthen my argument.
I
loved plants, I loved animals, and I got turned on to yoga by PBS (in the days when you'd say "yoga" and people would say "Oh,
stretching"). At UC Santa Cruz I chose a major in biology and met my housemate Joanie Anderson. Joanie loved to cook French cuisine but went macrobiotic for health reasons and ate mostly vegetarian. It is here that the lights shone down from heaven and the dance began as Joanie introduced me to the crafts of making tempeh and seitan and the history of macrobiotics. Reading about macrobiotics while studying chemistry was really chemistry!
Once
I had gained the knowledge of tempeh and seitan, the vision started solidifying: by adding some great textures and flavors, one could create a menu for a vegetarian restaurant that even the most avid carnivore would enjoy.
Having been warned about the restaurant business, I continued to contemplate other career choices, like pre-med, exercise physiology, marine biology, and botany. While mulling over these life decisions, I found myself cooking quite often, as a kind of stress relief, and it became a great way to make friends away from home. I still couldn't shake off the vegetarian restaurant idea.
There were adventures and business ventures in between this thoughtful time and the final realization of my vision, including a year in Japan, Korea, Thailand,
Malaysia, and Indonesia, and meeting my partner, Ray White (a.k.a. Chief
Whitefeather). Ray got hooked on a tempeh sandwich after being a confirmed meat-and-potatoes restaurateur in L.A. As Ray now says, "Once you learn the right way of eating, and love it, why turn back?" Once craving only steaks, now he only craves Native! Yeah, Ray!
In
1994 we opened the first Native Foods Restaurant in Palm Springs in a breezeway of a shopping center. I knew it would work, because when I was opening the door for the first time, I looked up and saw a dove's nest complete with cooing family—a good omen, I was sure! I had finally created a job for myself working in all the compassionate areas I enjoy: health, animals, saving the environment, and food service.
A
year later we opened a second location in Palm Desert, not too far away but a good distance, to try the "operating more than one store" idea. By the time the phone rang with news of the availability of a Los Angeles location
(Westwood Village), we were ready! Now as this book is being written, our
Mongolian yurt-designed restaurant is being built in Costa Mesa, California
(close to Disneyland—come visit!).
Native
Foods restaurants exist to showcase a progressive, high-quality vegetarian cuisine that is nutritious, organic, compassionate, and delicious. The thought behind the "Native Foods" name is "indigenous to the earth and low on the food chain." Our restaurant does have Native American spirit,
owing to Ray's heritage (he's a Nipmuc from the Aiquonquin Nation), but the menu is eclectic and multicultural. We seek to offer a little bit of everything to everyone. I have long had the desire to encourage Americans to discover and enjoy tempeh and seitan, which, along with the textured soy proteins, are protein-rich alternatives for carnivores or just a fun new food experience for the adventurous. Native Foods is a place where people of all food orientations can get together and have an enjoyable, healthy, and friendly meal.
Since the first Native Foods restaurant began, there have been numerous requests from customers and cooking-class students for a cookbook, so here it is! I hope that you will find this book easy to use learn something new, invite friends for dinner parties, and help educate the world that eating vegetarian can be exciting, exotic, erotic, tasty, and definitely not boring rabbit food. Most of all, have fun and laugh and sing while you are trying the recipes, because that's something you do taste but can't be written in recipes.
Table of Contents
Food
Incantation
v
Foreword by Deborah Madison
xvii
Acknowledgments
xxi
Introduction
I
Native
Foods and Me 2
The
Vegetarian Lifestyle 7
Passionate about Organics 12
Part
One:
The
Basics
THE
SETUP 17
Know
Your Ingredients: A Glossary of Foods 17
The
Well-Equipped Kitchen: A Glossary of Utensils 32
Preparation and Cooking 37
A
Glossary of Cooking Terms 37
La Technique: A Glossary of Preparation and Cooking Methods 44
Measure for Measure 49
BASIC
BEANERY 51
Know
Your Beans 51
How to Cook Beans 55
GRAINS
FOR BRAINS 57
Basic
Grain Cookery 61
TEMPEH: FOOD
OF THE GODS AND GODDESSES 63
Tempeh
Basic Prep 65
Simple Deglaze 65
SEITAN:
THE PROTEIN OF WHEAT 66
Makin'
Seitan 69
Seitan
Broth 70
SOY
PROTEIN TEXTURES: WHADDAYA MEAN IT'S NOT MEAT? 72
Reconstitution for Granules, Bits, or Flakes 74
Taco
Meat 74
Italian
Ground Around 75
Reconstitution for Soy Chunks 75
Reconstitution for Soy Brests 76
Basic
Marinade 76
Sautéed and Grilled Brests 77
HOW
DO YOU DO TOFU? 78
Basic
Tofu Marinade 80
Part
Two:
The
Recipes
COMPLEMENT
WITH CONDIMENTS 85
Roasted
Garlic Cloves 86
Garlic
Toast 87
Toasted
Almond and Currant Chutney 88
Cucumber
Quick Pickles 89
Pretty
Pink Pickles 90
Curried
Cashew Crunch 91
Country
Croutons 92
Cranberry
Orange Relish 93
Toasted
Sesame Seeds 94
Gomasio
(Sesame Salt) 95
Miso
Lemon Carrottops 96
Native
Ch'i's (Nondairy Cheese) 97
Tofu
Ricotta 98
Tofu
Feta 99
Salsa de Chupacabra 100
Ray's
Good Home Blackening Spice 101
Caramelized
Onions 102
GET
DRESSED! 103
Basic
Balsamic Vinaigrette 104
Green
Goddess 105
Greek
Lemon Garlic Dressing 106
Mango
Lime Vinaigrette 107
Pumpkin
Plum Dressing 108
Ponzu
(Japanese Soy Citrus Dressing) 109
Sesame
Orange Vinaigrette 110
Thousand
Island Dressing 111
Caesar's
Vegan 112
Black
Creek Ranch Dressing 113
Curry
Lime Vinaigrette 114
Madison's
Garden Dressing 115
GET
SAUCED! 116
Gandhi's
Curry Sauce 117
Simple
Marinara 118
Baja
Enchilada 119
Italian
Salsa 120
Salsa
Fresca 121
Thai
Peanut Sauce 122
Pumpkin
Seed Pesto 123
Creamy
Wild Mushroom 124
Shallot
Mushroom Gravy 125
Sassy
Sweet and Sour Sauce 126
Green
Tea Sesame Sauce 127
Bessie's
(Thank-You) BBQ Sauce 128
Tartar
Sauce 129
Jamaican
Jerk Marinade 130
Flamed
Banana Salsa 131
Rockin'
Moroccan Marinade 132
Hollandaise
Sauce 133
SNACKS
'N'APPS 134
Edamame
(Sweet Green Soybeans) 135
Harry's
Hummus 136
Ruth's
Awesome Threesome 137
Tempeh
Pâté 138
French
Love Bites 139
Tata's
Tapenade 140
Spanakopita
141
Zen
Cucumber Bites 143
Papa's
Yugoslavian Ivar 144
Sophie's
Stuffed Mushrooms 145
Cauliflower
Crudité with Sesame Curry Dip 146
Guacamole
147
Speedy
Kim Chee 148
Native
Nachos 149
Thai
Sticks 150
SOUP
OF THE DAY 151
Mighty
Miso 152
Russian
Velvet 153
Loving
Lentil 154
Nacho
Gazpacho 155
Atomic
Split Pea 156
Caldo
Verde (Portuguese Greens Soup) 157
Cravin'
Corn Chowder 158
Black
Bean Soup with Masa BaIls 159
Whirled
Peas 161
Fresh
Asparagus Soup 162
Butternut
Squash and Lemon Grass Bisque 163
Manilow's
Minestrone 164
SALADS
166
Mecca
Azteca Salad 167
Warm and Wild Mushroom Salad 168
California
Caesar 169
Soy
Amigo 170
Tanya's
Tempeh Salad 171
Simple
Pleasures 172
José
y Jesus' Jicama Salad 173
Iron
Yam 174
Native
Chop Chop 175
Bye-Bye
Barnum Black Bean Salad 176
Perestroika
(Russian Salad) 177
Quick
Tofu Egg 178
Chinese
"Save the Chicken" Salad 179
Fellini's
Dream 180
Gorgeous
Greek 181
Farrah's
Fattoush 182
Fleetwood
Macaroni Salad 183
Lemon
Potato Salad 184
Wheat
Berry Waldorf Salad 185
Watermelon
Chill 186
TuNO
187
Thai
Slaw 188
Quinoa
Tabouli 189
SANDWICHES,
WRAPS, AND BURRITOS 190
'70s
Delight 191
TuNO
Salad Sandwich 192
Hot
Italian 193
Philly
Peppersteak 194
Palm
Springs Wrap (Tempeh Salad Wrap) 196
California
Caesar Wrap with Tempeh 197
Bali
Surf Burger 198
Ciao
Bella Burger 199
Rocket
Burger 200
Poltz
Burrito 201
El
Bruncho Burrito 202
Zucchini
Rosemary Sandwich 203
BBQ
Love Burger 204
Tijuana
Tacos 205
Korean
Tacos 206
Tuesday's
Mediterranean Sandwich 207
Bagel
No Lox 209
Bagel
E 210
ENTRÉES
211
Totally
Stacked Enchiladas 212
Gandhi
Bowl 214
Tempeh
Scaloppine with Shallot Mushroom Gravy 215
Tempeh
Provençale 216
Hungarian
Goulash 217
Oopa
Moussaka 218
Stroganoff
Seitansky 220
Seitan
Ole Mole 221
Tofu
Short Stack 223
Le
Benedict Florentine 224
Fun
Mung Curry 225
Mad
Cowboy 227
Eggplant
Rollatini 229
Chicken
Fried Steak 230
Flaming
Fajitas 231
Steak
Morocco 232
Thai
Tempeh Stir-Fry 233
Good
Karma Sarma: Cabbage Rolls 234
The
Hollywood Bowl 236
Sweet and Sour Nuggets 237
Puff
Pastry Pot Pies 238
Pasta
Bolognese 240
Rasta
Pasta Primavera 241
Jerked
"Save the Chicken" 242
SIDE
DISHES 243
Kissed
French Toast 244
Tofu
Scrambler 245
In
Thyme for Breakfast Potatoes 246
Cranberry
Chestnut Stuffing 247
Roasted
Winter Roots and Vegetables 248
Sautéed
Chard with Onions 249
Tzimmes
250
Steamed
Artichokes 251
Coconut
Groove Rice 253
Vera's
Voluptuous Veggie Fried Rice 254
Japanese
Fried Rice 255
Mama's
Mexican Rice 256
Love
Potion Green Beans 257
Roasted
Garlic Mashed Potatoes 258
Get
Yo' Greens 259
Roasted
Lemon Potatoes 260
Tangerine
Yams 261
Tequila
Lime Yams 262
Leek
'n' Lemon 263
Kasha
Varnishkas 264
Fred's
Corn Bread 265
East
Indian Onion Bread (Naan) 266
Won't
You Arame, Bill 267
Hijiki
àla Tanji 268
Neato
Refritos: Mexican Refried Beans 269
Summer
Grilled Vegetables 270
SWEET
TREATS 271
Carrot
Cake with Dream Cheese Frosting 272
Key
Lime Parfait 274
Chai
Pumpkin Pie 275
Mr.
Weld's Banana Cream Pie 276
Flaky
Pie Crust 277
Tastes
Like Caramel Apple 278
Elephant
Chocolate Cake 279
Quickie
Banana Almond Sundae 281
Martha's
Glazed Nuts 282
Chocolate
French Silk Lingerie Pie 283
Sam's
Vegan Cheesecake 285
Lulu's
Lemon Cake 286
Pineapple
Upside Down Cake 288
Chocolate
Mint Holiday Balls 290
Chocolate
Cherry Cookies 291
Jungle
Boogie Bars 292
Gertrude's
Ya-Ya Apple Strudel 293
Eleni's
California Baklava
295
Juan's
Flan 297
Apple
Pudding 298
Japanese
Jiggy Jell 299
Chestnut
Yam Pudding Cream 300
Vanilla
Crème 301
Sambuca
Crème 302
Sweet
Ginger Cream
303
SPECIALTY
DRINKS 304
Native
Iced Tea 305
Mexican
Hot Chocolate
306
Guru
Chai 307
Palm
Desert Date Shake
308
El
Choco-Banana 309
Crystal
Blue Persuasion
310
Lavender
Lemonade 311
Mocha
Frappé 312
Cranberry
Shrub 313
Roasted
Barley Tea 314
In
Closing
315
Index
317
What People are Saying About This
"The recipes are wonderful. Each one has a twist—a surprising ingredient or presentation that lifts it out of the ordinary. . . . If you want to share your vegan enthusiasm with the rest of the world, this cookbook belongs on your shelf."—Veg News
"What I especially appreciate here is the lavish use of a very rare ingredient: joy. It's expressed in the goofy sense of humor, the energy, and the apparently limitless enthusiasm that accompanies Tanya in her mission to get everyone to eat well without eating a bite of anything to do with animals."—from the foreword by Deborah Madison, author of Vegetarian Cooking for Everyone and Local Flavors
"Tanya's broad range of recipes have panache and soul, yet they are remarkably simple. Anyone who is looking to improve their diet and/or the planet will find her cookbook indispensable."—Didi Emmons, author of Vegetarian Planet and Entertaining for a Veggie Planet