I love it when BenBella sends me new cookbooks to review. This week the mailman brought me a copy of Dining at the Ravens – Over 150 Nourishing Vegan Recipes from the Stanford Inn by the Sea. The authors Jeff and Joan Stanford filled this book with beautiful photographs and Dining at The Ravens features more than 150 delicious vegan recipes and shares the charming history of the Inn and restaurant, cooking tips for perfect recipe execution, and even inspiration for creating your own garden.
The Ravens Restaurant is located on the Mendocino coast at Stanford Inn by the Sea, the only vegan resort in the United States. Jeff and Joan Stanford have been running Stanford Inn by the sea since 1980. This cookbook is the product of over 30 years of gardening, cooking and entertaining.
Discover one of the restaurant’s most popular breakfast dishes, Citrus Polenta with Braised Garden Greens and a Creamy Toasted Cashew Sauce, and many others, such as:
- Ravens Sea Palm Strudel
- Indian-Spiced Polenta Napoleon
- Mushroom Pesto and Sun-Dried Tomato Burger
- Ravens Spicy Peanut Curry Sea Palm
- Sweet Summer Corn Bisque
- Peach Huckleberry Cobbler
And here is a recipe excerpt for
FOR THE ENCHILADA SAUCE–COATED TORTILLA STRIPS
6 organic corn tortillas, cut into ½-inch strips
Organic oil spray
Salt to taste
2 cups Ravens Enchilada Sauce (page 98)
¼ cup shredded Ravens Vegan
Cashew Cheese (page 259)
FOR THE MEXICANSPICED TOFU SCRAMBLE AND ASSEMBLY
1 yellow onion, finely diced
1 tablespoon minced garlic
1 tablespoon olive oil
2 pounds firm tofu, crumbled
¼ cup nutritional yeast
1 tablespoon salt
1 tablespoon turmeric
2 teaspoons black pepper
½ teaspoon chili powder
½ teaspoon ground cumin
1 cup unsweetened soymilk
Juice of 1 lemon
2 cups spinach
2 cups Mexican Rice, warmed (page 268)
2 cups “Refried” Pinto Beans, warmed (page 269)
1 cup Salsa Cruda (page 87)
For the Enchilada Sauce-Coated Tortilla Strips
1. Preheat oven to 350 degrees.
2. Lightly spray tortilla strips with oil and sprinkle with a small amount of salt.
3. Arrange strips in a single layer on a baking sheet, and toast in the oven until golden, about 10 minutes.
4. Remove from the oven, and toss in bowl with Ravens Enchilada Sauce.
5. Place mixture in a 9 x 9-inch heatproof dish.
6. Warm cashew cheese and sprinkle on top of chip and enchilada sauce mixture.
7. Place chips in the oven for about 5 minutes, or until warm.
For the Mexican-Spiced Tofu Scramble and Assembly
1. In a medium pot, saute onion and garlic in olive oil over medium heat until soft.
2. Add the tofu, nutritional yeast, salt, turmeric, pepper, chili powder, cumin, soymilk, and lemon juice, and cook for 5–10 minutes, until flavors have blended and the tofu has cooked a bit. Taste for seasonings and add salt and pepper as desired.
3. For a crisped tofu scramble, spread the mixture on a baking sheet and heat under the broiler, or in an oven at 500 degrees for 3 minutes.
4. Place spiced tofu mixture and spinach in a saute pan and heat over medium heat, tossing until spinach is wilted.
5. For each serving, place ½ cup of Mexican Rice, ½ cup of “Refried” Pinto Beans, 1 cup of enchilada sauce–coated tortilla strips, and ½ cup of tofu and spinach scramble mixture on a plate. Serve with side of Salsa Cruda.
Note: The Mexican-spiced tofu can also stand on its own or be served with rancheros or burritos, mixed with braised vegetables, or, as our staff prefers, mixed with fresh, sautéed jalapenos.
Such amazing recipes that are perfect for a quiet night in or for entertaining some guests.
You can find Dining at the Ravens online, in store and is available for Kindles. Go ahead, get yours now!!
I received a copy of this book in exchange for my review. All thoughts and opinions are mine.
Where is your favorite dish that you would travel for?