When people ask Tanya Petrovna, "Are 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. 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.
Now, with this book, Tanya's best recipes can be made at home, including: "Fun Mung Curry," "Seitan Olé 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.
"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