Dining at The Ravens : Over 150 Nourishing Vegan Recipes from the Stanford Inn by the Sea.

ISBN:

9781941631669

Title:

Author:

Stanford, Jeff.

Personal Author:

Stanford, Jeff.

Physical Description:

1 online resource (285 pages)

Contents:

Intro -- CONTENTS -- PROLOGUE -- FOREWORD -- PART ONE: About the Stanford Inn and The Ravens -- A HISTORY OF NORTH AMERICA'S VEGAN RESORT: THE STANFORD INN -- ABOUT THE RESTAURANT AND HISTORIC FARM -- THE PHILOSOPHY OF THIS COOKBOOK -- TIPS FOR COOKING SUCCESS -- THE BEST THING ABOUT SERVING VEGAN CUISINE TO NON-VEGANS -- PART TWO: The Recipes -- MORNING FOOD -- CITRUS POLENTA WITH BRAISED GARDEN GREENS AND A CREAMY TOASTED CASHEW SAUCE -- RAVENS FRITTATA AND QUICHE -- LIVE SCRAMBLE -- STANFORD PORTOBELLO AND STANFORD FLORENTINE -- STANFORD RANCHERO AND SANTA FE BURRITO -- GARDEN SCRAMBLE -- RAVENS CHILAQUILES -- BRAISED VEGETABLES MORNING STYLE -- STANFORD INN ENCHILADAS -- BREADS & -- BAKED GOODS -- RUSTIC BREAD -- BASIC SOURDOUGH BAGUETTES -- FOCACCIA BUNS -- WHOLE WHEAT BURGER BUNS -- FLATBREAD -- JALAPEÑO CORNBREAD -- THE STANFORD INN BY THE SEA FAMOUS SCONES -- CLASSIC BREAKFAST MUFFINS -- SAUCES, DIPS & -- SPREADS -- BRAISING SAUCE -- KALE SAUCE -- CASHEW SAUCE -- CASHEW BÉCHAMEL -- HOLLANDAISE SAUCE -- RAVENS LEMON TAHINI SAUCE -- TOFU RAITA -- CILANTRO MINT PESTO -- CASHEW MOREL CREAM -- SALSA CRUDA -- PUMPKIN SEED, ARUGULA, AND MINT PESTO -- WASABI SAUCE -- MARINARA SAUCE -- BALSAMIC REDUCTION -- RAVENS BARBECUE SAUCE -- WHITE BEAN HUMMUS -- TOMATO CHUTNEY -- MUSHROOM WALNUT PÂTÉ -- CHIPOTLE SAUCE -- RAVENS ENCHILADA SAUCE -- REMOULADE -- AVOCADO MOUSSE -- CARROT PÂTÉ -- CLASSIC CHICKPEA HUMMUS -- KALAMATA OLIVE PÂTÉ -- APPETIZERS & -- SIDES -- BLACK-EYED PEA CAKES -- LIME-INFUSED ROASTED ASPARAGUS WITH MOREL SAUCE -- TRUMPET ROYALE OR TOFU SATAY WITH PEANUT SAUCE -- CAULIFLOWER CEVICHE -- DOLMAS -- INDIAN-SPICED KALE AND POTATO OMELET -- AFRICAN ROLLS WITH SWEET POTATO COULIS -- TAMARI-MAPLE-GLAZED TOFU -- DOS TACOS -- SEA PALM SLIDERS -- CRAB-LESS CAKES -- POTATO LATKES -- QUINOA TABBOULEH -- ROASTED CORN RELISH OR SIDE.

RAVENS BRAISED GREENS -- ROSEMARY ROASTED POTATO WEDGES -- SALADS & -- DRESSINGS -- MAKE YOUR OWN SALAD -- SALAD NAPOLEON -- CHANTERELLE WALDORF SALAD -- GRILLED PEAR OR PEACH SALAD WITH THYME VERJUS DRESSING ON WILTED SPINACH -- SHIITAKE MUSHROOM SALAD -- HEIRLOOM TOMATO SALAD -- KALE SALAD WITH AVOCADO LIME VERJUS DRESSING, TRUMPET MUSHROOMS, AND AVOCADO -- RAVENS CAESAR SALAD -- RAVENS ROASTED BEET SALAD -- VALENTINE'S POACHED PEAR AND GRILLED ENDIVE SALAD -- POTATO SALAD -- ASIAN SESAME SLAW -- SOUPS -- RAVENS ALL-PURPOSE VEGETABLE STOCK -- RED DAHL -- ROASTED FENNEL AND CANNELLINI BEAN SOUP WITH GARLIC AND SAGE -- SUMMER SWEET CORN BISQUE -- MEDITERRANEAN GRILLED VEGETABLE SOUP WITHROASTED TOMATOES -- ASPARAGUS SOUP WITH PISTACHIO CREAM -- ROASTED ZUCCHINI SOUP WITH PISTACHIO CREAM AND FRESH MINT -- GAZPACHO -- WATERMELON GAZPACHO -- POTATO LEEK SOUP WITH DRUNKEN LEEKS -- RED PEPPER AND POTATO SOUP WITH BALSAMIC REDUCTION -- BROCCOLI SOUP WITH SPINACH -- ENTRÉES -- INDIAN-SPICED POLENTA NAPOLEON -- SEASONAL WILD MUSHROOM CREPE -- EGGPLANT CANNELLONI -- RAVENS REUBEN -- BARBECUED PORTOBELLO OR TOFU -- BEGGAR'S PURSE -- BLACK PEPPER FETTUCCINE WITH CHARDONNAY SAUCE AND GRILLED ASPARAGUS -- VEGETABLE NAPOLEON -- ALMOND HAZELNUT-ENCRUSTED TEMPEH -- RAVENS SPICY PEANUT CURRY SEA PALM -- PAELLA -- RAVENS SEA PALM STRUDEL -- SUN-DRIED TOMATO POLENTA WITH FORAGED MUSHROOMS AND ARUGULA -- FORBIDDEN RISOTTO WITH SUNCHOKE LEMON CREAM -- RAW LASAGNA -- CHANTERELLE AND FALL VEGETABLE-STUFFED PORTOBELLO -- PINTO BEAN BURGERS -- WILD MUSHROOM AND SPINACH ROULADE -- MUSHROOM PESTO AND SUN-DRIED TOMATO BURGER -- MOUSSAKA -- DESSERTS -- BASIC SORBET -- PECAN TUILES -- CANDY CAP MUSHROOM CRÈME BRÛLÉE -- VANILLA CRÈME BRÛLÉE -- CARROT CAKE -- CHOCOLATE GANACHE TART -- CHOCOLATE CHIP COOKIES -- PEACH HUCKLEBERRY COBBLER -- LEMON CUSTARD BARS -- PECAN TORTE.

BANANA SPLIT -- PANTRY BASICS -- FLAX "EGG" -- ENER-G EGG REPLACER -- HERBED CHICKPEA CREPE -- RAVENS VEGAN CASHEW CHEESE -- TOFU RICOTTA -- STANDARD SOUR CRÈME -- TANGY SOUR CRÈME -- SHIITAKE BACON -- HEMP RICOTTA -- MEXICAN RICE -- STANFORD INN BLACK BEANS -- "REFRIED" PINTO BEANS -- METRIC CONVERSION CHARTS -- ACKNOWLEDGMENTS -- ABOUT THE AUTHORS -- ONLINE RESOURCES -- INDEX.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2021. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Subject Term:

Vegan cooking.

Added Author:

Stanford, Joan.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2016

Publication Information:

Dallas :

BenBella Books,

2016.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.5636	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

At The Ravens, dinner is more than just a meal. It's a feast for your spirit.

Located on the Mendocino coast at the only vegan resort in the United States, The Ravens Restaurant at the Stanford Inn by the Sea embodies a mindful, compassionate, and sustainable dining experience in an enchanting and unforgettable setting. Now in Dining at The Ravens , Jeff and Joan Stanford, the Inn and restaurant founders, bring the Ravens culinary experience into your home.

Teeming with beautiful photographs, 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.

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

Pull up a seat and find out why vegans and non-vegans alike flock to The Ravens for an extraordinary dining experience.

Author Notes

Jeff and Joan Stanford came west to Carmel California to find careers in education, agreeing to help manage a small inn while looking for work. Jobs were scarce, the United States was in recession, and they found themselves enjoying their guests and rehabilitating the property they managed. Looking to the future, they chose to continue inn-keeping, and by 1980 they were in Mendocino starting a family. Joan ran the front, while Jeff remodeled the inn and created their certified organic farm on the site of what had been known as the China Gardens during Mendocino's logging era.

The Inn allowed both of them to return to their former interests. Passionate about early education, Joan trained as a Montessori teacher which led her to discover the power of art to transform human experience. She enrolled in psychology at Sonoma State University and received an MA, specializing in Art Therapy. Today she is a registered art therapist, collagist, and educator.

Jeff recognized that the "state of realization" that so many sought in the movement of the 1970s and 80s must come from a new relationship with life, beginning in the kitchen, where decisions affect the practitioner and the planet. He became vegetarian as a first step to honor all life, not only the lives of his family, friends, and pets. He and Joan sought to create an inn that sat softly upon the earth. They created one of the first "green" bed and breakfast inns without realizing they were doing so.

Understanding that their Inn was a destination, Jeff and Joan wanted to provide the highest quality food to their guests, which Jeff began cooking in the early 1990s. The restaurant followed their philosophy serving a whole food, plant based dishes designed to rival the cuisine found at the highest rated restaurants in the San Francisco Bay Area. They discovered that many cooks can create great food, and they created a co-creative kitchen where all are invited to comment and tweak dishes. The final arbiter is Jeff, but the process is dynamic and assures that each person in the kitchen can express their creativity.