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When people ask Tanya Petrovna, "Are you a strict vegetarian?" she replies, "No, I’m a fun vegetarian!" The visionary behind the Native Foods chain of restaurants, Tanya is known for creating cuisine that is nutritious, organic, compassionate, and delicious. Now you can make her best recipes at home, including
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.

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