Dining at The Ravens: Review and GIVEAWAY!

Note: Giveaway has concluded and winner has been notified

There is no such thing as too many cookbooks.

Cookbooks are like shoes. They’re pretty and fun, they’re great conversation starters and they make you happy just looking at them.

This one is no exception. Dining at the Ravens - Review and Giveaway

Dining at The Ravens

Stanford Inn by the Sea has been on my “to visit” list because I heard about the gorgeous setting and (more importantly depending on who you ask) the delicious food. The history of the Stanford Inn and how Jeff and Joan Stanford transformed it into an organic farm with an inn, vegan restaurant and spa is inspiring and the recipes equally so.

Vegan food used to bring pictures of sprouts, granola and carrot sticks. That has totally changed.

Here are some recipes you can look forward to making:

  • Citrus Polenta with Braised Garden Greens and a Creamy Toasted Cashew Sauce
  • Trumpet Royale or Tofu Satay with Peanut Sauce
  • Chanterelle Waldorf Salad
  • Almond Hazelnut-Encrusted Tempeh
  • Forbidden Risotto with Sunchoke Lemon Cream
  • Peach Huckleberry Cobbler

My favorite part of the book is the “Sauces, Dips & Spreads” section. Sauces really can take a meal from meh to delicioso and the kale sauce, cashew béchamel, carrot paté and hollandaise all do just that.

 

A Taste of The Ravens

To give you a literal taste of this book, BenBella Vegan is letting me share my favorite recipe from Dining at The Ravens with you! Dining at The Ravens - Indian Spiced Kale and Potato Omelet

Indian-Spiced Kale and Potato Omelet

6 servings

This dish is inspired by the traditional Spanish tortilla, which is an omelet of eggs, chunks of potatoes, and onion that is almost always served at room temperature. We created a robust version by adapting our chickpea crepe and filling it with kale, potatoes, and East Indian spices. This is a versatile appetizer that seems more like savory pancakes than omelets.

Asked to bring a unique appetizer to Taste of Mendocino’s showcase of Mendocino wines in San Francisco, we contributed this dish. We also brought a redwood outrigger canoe and a hand-built, lightweight suspended mountain bike to demonstrate the variety and vitality of Mendocino recreational activities. Attendees were interested in the bike and outrigger canoe—and they were stoked to have something other than bread or high-calorie, high-fat appetizers served at the venue. Attendees simply circled, politely taking one at a time, many times over.

Ingredients

For the Batter

12.3 ounces silken tofu

2 cloves garlic

2 tablespoons nutritional yeast

1 teaspoon salt

1/2 teaspoon turmeric

1/2 cup chickpea flour

1 tablespoon arrowroot powder or cornstarch

For the Filling

1 tablespoon olive oil

1 medium onion, diced small

1/4 cup diced red bell pepper

1 clove garlic, minced

1 cup chopped kale

1/2 cup boiled, peeled, and diced potato

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon paprika

Juice of 1 lime

1/2 teaspoon turmeric

Salt and pepper to taste

 

Directions

For the Batter

1. Preheat oven to 350 degrees.

2. Combine the tofu, garlic, nutritional yeast, salt, and turmeric in a high-speed blender, blending until smooth.

3. Add the chickpea flour and arrowroot powder to the blender and puree the mixture another 10 seconds to fully incorporate. Set mixture aside.

For the Filling

1. In an oven-safe sauté pan, combine the oil, onion, bell pepper, and garlic. Sauté over medium heat for 5 minutes or until vegetables are soft.

2. Add the kale and potato and cook approximately 3 minutes, or until kale is wilted.

3. Add the remaining ingredients and cook for 3–5 minutes, to fully coat the vegetables.

4. Once all is incorporated, pour batter over the vegetable mixture and cook over low heat for 5 minutes.

5. Remove the pan from the stove and bake in the oven for another 10 minutes, or until the top is golden brown.

6. Remove from oven and let cool slightly before serving.

Note: You can simplify the recipe by using curry powder instead of cumin, chili powder, paprika and turmeric in the filling. Serve with Tofu Raita (page 83).  

 

Cookbook Giveaway

BenBella Vegan generously offered to give one of my readers a copy of Dining at The Ravens. This giveaway is open to residents of the U.S. and Canada. Enter below and good luck!

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