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by Native Foods Cafe
Chef Tanya will be at Bloomingdales in South Coast Plaza this Saturday, April 2nd doing a cooking demo for their Let's Get Cooking Series! That's right you can get some shopping done, check out the cruelty-free make-up that Bloomie's has to offer and get some delicious vegan food as well...
by Native Foods Cafe
The March cooking demos with Chef Tanya at Native Foods Cafe were super rad as always.... and we learned alot about asparagus... like where it naturally snaps! Oh and of you wanna know why it makes your pee smell funny, read all about it HERE in our blog archives. Check out the recipes below and go make some delicious vegan food... and report back!
Always give your asparagus an ice bath says Chef Tanya of Native Foods Cafe...
by Christopher Arnett
Native Foods Cafe Tribe Member
Once upon a time, an exotic Peruvian beauty came to live in the good ol’ U.S.of A. But as this lovely Latin lady (my mom) came to discover, the golden land of opportunity was unfortunately unable to provide her with her favorite fruits from her native South America.
Selma Hayek... Eat your heart out! Do it at Native Foods Cafe with vegan food.... Ha!
So I took some time talk with my mom to ask her and learn about the delicious fruits south of the equator she misses most. (You probably won't find these at Native Foods Cafe in the near future... but you never know with Chef Tanya's wild ways!) Here are her top five:
1. Lucuma: This delectable fruit hails from the Amazon jungle. It has a soft orange pulp, similar in texture to a yam. It is used to make juice, ice cream, and other desserts. It has a flavor that is a cross between a kiwi and a melon.
Looks like a cantaloupe! Chef Tanya would sprinkle some chili con limon on top and call it a day at Native Foods Cafe!
2. Ciruela: This small fruit is a little bigger than a globe grape, with a thin pink skin. It is very juicy, and very sweet.
Hmmmmm... I see this being a part of a Chef Tanya agua fresca creation at Native Foods Cafe!
3. Chirimoya: This delicious fruit has a green skin and a white pulp with black seeds.The pulp is juicy and soft, with a flavor that ranges from medium to very sweet. In Peru, it is used to make ice-cream (homemade vegan chirimoya ice-cream, anyone?). Thankfully for mom, chirimoya became widely commercially available since she first came to the U.S., and is now available in most supermarkets; but she still recommends buying them from your local farmers market.
Oh Cherimoya! We love you... you are so delicious... you should plant yourself right outside of Native Foods Cafe in Westwood.
4. Pacay: This very interesting fruit looks like big green bean. It’s long and green, and when you open the pod, a pulp that looks just like cotton, but that is sweet and melts in your mouth.
Oh! So long and interesting... would make a good hanging motif in Native Foods Cafe...
5. Níspero: This small fruit is about the size of a ciruela. It is yellow, with a sweet and slightly acidic flavor.
The Peruvian orange... Well it looks like it at least! Looking forward to Native Foods Cafe Lima... Coming soon hopefully!
And if after reading this you’re feeling bad for my mom, don’t worry—she’s planning a trip to Peru and will soon be enjoying all her favorites once again!
by Holladay Allen
Native Foods Cafe Tribe Member
Amazing recipe below! Keep reading.........
It has been flippin’ chilly in Cali-For-I-Aaaaa lately! Mother Earth is going through a spell I do believe… I think it is a sign we need to give her a major break. To ward off the cold and break in her new couch, my friend Ange decided to have a Vegan Chili party… tempeh chili to be exact, and it was darn delicious. She slow cooked the chili for like 12 hours or something! Holy chili dog!
No this isn't one of Chef Tanya's rescues! But we think he should officially be nominated as the Native Foods Cafe mascot.
Because it was cooked for so long, it almost had a cocoa like flavor that completely deepened the flavor profile. I made some fresh cornbread loosely based on Fred’s Cornbread from the Native Foods Restaurant Cookbook… but then I sautéed some onions and jalapenos and put them on top of the batter before I put in the oven to bake. Oooooh la la… sweet and spicy and totally corny. It was a hit!
Chef Tanya's famous cornbread from the Native Foods Restaurant Cookbook, spiced up with some jalepenos!
But the real hit, at least in my book, was this incredible kale salad she made. I had two servings… it was that good… and very easy to make.
The Queen Elizabeth Kale Salad
1 head of lacinato kale, stems removed and chopped or torn into bite-sized pieces
¼ cup sliced red onion
1 handful kalamata olives, pitted and coarsely chopped
1 handful raw sliced almonds
1 avocado
olive oil
apple cider vinegar
fresh squeezed lemon juice
Bragg’s liquid aminos
salt and pepper
In a bowl, whisk together olive oil, vinegar, lemon juice, Bragg's, salt and pepper. Start with small amounts then add a little of each until desired flavor is reached. Massage kale with the avocado and dressing. Then toss in the onions, almonds and olives and mix well to evenly coat. Let sit and marinate in deliciousness for 45 minutes or so... and enjoy! It is creamy, crunchy, a little bit tangy and just soooo good.
Chef Tanya Petrovna has some amazing new kale dishes on the new Spring menu coming in April at Native Foods Cafe!
by Holladay Allen
Naive Foods Cafe Tribe Member
March is National Leek Month!
Chef Tanya of Native Foods Cafe much prefers these rings to any fancy jewelry!
Here is my love letter to the leek:
Oh you little leek! Cousin of the onion and garlic and devoted member of the Alliaceae family. Why did I avoid you for so long? Well, to be quite honest, you kind of reminded me of a giant scallion and I had no earthly idea as to what I would do with you. But then came that day at the farmer’s market where you were sunbathing with your beautiful long green sheaths and I knew the time had come. I took you home and carefully sliced you into rings then gave you a bath in a bowl of cool water. The dirt settled from your rings and I scooped you out into the sautee pan where you danced with melted butter, soy sauce and pickled ginger. You got all soft and caramelized and melty and delicious. I confessed my love and promptly got you tattooed on my arm to solidify our passion. I think this is forever. Xoxo, Holladay
It kinda looks like a leek garlic baby! I love em both... so who cares! Earmuffs leek!
And click HERE to view a lovely leek recipe from Chef Tanya's blog archives. Long live the leek! (BTdubs.... You can find the leek swimming in a few different soup recipes at Native Foods Cafe)
by Christopher Arnett
Native Foods Cafe
Chef Tanya has been cooking up an asparastorm at her cooking demos all weekend in Culver City. And those samples she passed around were insanely delicious! Don't worry we will be posting the recipes on the blog very soon... But in the meantime, her Kick Your Asparagus Class inspired the following aspara-rant, if you will. (Don't worry that was the last word I will try to form with asparagus!).
As spring approaches, nature stirs from the winter slumber, and the asparagus plants are ripe and ready to add their flavor and nutrients to your dining table. In the words that follow, I will explore a bit of the history of this delectable vegetable and its uses in contributing to a satisfactory culinary experience.
Chef Tanya works these spears into magic at her cooking demos this month! Check you local Native Foods Cafe for times and dates.
The asparagus plant is native to most of Europe, Northern Africa, Western Asia, and has been used since ancient times. It has a delicate (if somewhat slightly bitter) flavor and diuretic (promotes urination…odorous urination, even... see below for more smell info*) properties that warranted its use both as a vegetable and a medicine. The ancient Egyptians, Greeks, and Romans ate it fresh in spring, and dried in winter. It is even pictured in an ancient Egyptian frieze (an architectural detail) dating back 3000 years ago! During the Middle Ages it became less popular in Europe, but regained an interest in the 17th century. The infamous Louis XIV even had a special greenhouse built solely for its cultivation!
Oh heck yes! The asparagus headdress. Chef Tanya will definitely be rocking one of these at Native Foods Cafe in the near future...
Asparagus is not only delicious, but has a great nutritional value, as well. It is a good source of vitamin B6, vitamin A, vitamin E, and vitamin K. It’s also a good source of calcium, fiber, protein, and is also low in calories and sodium. Wow! Eat up!
Asaparagus Cake! Chef Tanya's new specialty... Look for it at your local Native Foods Cafe. Ha!
Today, asparagus is used widely, especially in European and Asian cooking. It is typically served as an appetizer, or a vegetable side dish, and its raw form has regained popularity as a salad ingredient. Try the following recipe for a vegan cream of asparagus soup:
Creamy Asparagus
• 1 bunch asparagus (frozen works in a pinch!)
• 1 large onion, sliced in large slices
• 1 -5 clove garlic
• 2 cups vegetable broth
• 1/4 cup unbleached flour
• 2 1/2 cups soy or almond milk
• 2 tablespoons soy sauce or 2 tablespoons tamari
• 2 teaspoons dried basil
• salt and pepper
1. Chop the asparagus (if using frozen, steam it a little first), reserving the tips.
2. Put the asparagus, onion, garlic and broth in a large saucepan.
3. Bring to a boil, then reduce to medium heat and cook until the vegetables are tender, about 15 minutes.
4. Put contents of saucepan into blender.
5. Add the flour, soy milk, soy sauce and basil.
6. Process until smooth.
7. Return the soup to the saucepan and add the asparagus tips.
8. Cook over medium heat until the soup thickens and is heated through.
9. Season to taste with salt and fresh cracked pepper and serve piping hot.
Chef Tanya of Native Foods Cafe recommends a Vita-Mix blender for whipping up soups in a flash.
*So what is the deal with the weird smelling pee after a delectable meal of asparagus? Asparagus contains a sulfur compound called mercaptan. It is also found in onions, garlic, rotten eggs, and in the secretions of skunks. The signature smell occurs when this substance is broken down in your digestive system. Not all people have the gene for the enzyme that breaks down mercaptan, so some of you can eat all the asparagus you want without stinking up the place. (Thanks to http://today.msnbc.msn.com for that lovely info!)
