Even though I don’t always take amazing ‘foodie’ style pictures or create my own recipes, I am a true lover of healthy foods and I LOVE to find new cookbooks that inspire me to try new things.
Dining At The Ravens not only inspired me get cooking, it had me marking down all kinds of different recipes I wanted to try and looking for new ingredients that I don’t usually cook with.
I received a copy of Dining At The Ravens last week and the moment I started flipping through the book, I knew I was going to like this book.
Beautiful pictures, stories that go with each recipe, and the story of how The Ravens Inn came to be, makes this cookbook a must have for any plant based/vegan cook.
Dining At The Ravens Cookbook Review
Dining At The Ravens is split into two simple parts. Part One is About the Stanford Inn and The Ravens and Part Two is The Recipes.
If you get a chance to get your hands on this cookbook, don’t breeze through Part One. Taking the time to sit down and read about Jeff and Joan Stanford is a real joy. Coming to the west coast looking for jobs, Jeff and Joan really had no idea that they would eventually, and successfully I might add, be operating one of the healthiest and beautiful inns on the west coast. Creating one of the first ‘green’ bed and breakfast inns that hosted a high quality food vegan restaurant, was not in their original plans, but has become a wonderful addition to the San Francisco Bay Area.
Part Two is not only a feast for the palate, but your eyes will be delighted by all the beautiful pictures of the wholesome, plant based recipes that are created in The Ravens kitchen.
For my review, I chose to make the Quinoa Tabbouleh.
My husband and I love Tabbouleh, but I am always looking to try new variations of the dish.
The Ravens variations was a delicious, light, and refreshing side dish that we enjoyed feasting on for quiet a few days.
4 cups cooked and cooled quinoa
6 tomatoes, diced small
3 English cucumbers, diced small
4 cups finely chopped parsley (about 3 bunches)
1 cup finely chopped mint (about 2 bunches)
Juice of 4 lemons
1 Tablespoon golden balsamic vinegar
Salt and pepper to taste
1/4 – 1/2 cup olive oil
- Combine quinoa, vegetables, herbs, lemon juice, vinegar, and salt and pepper in a large bowl.
- Add olive oil in 1/4-cup increments, until the quinoa sticks together and tastes creamy.
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 Stafford Inn by the Sea embodies a mindful, compassionate, and sustainable dining experience in an enchanting and unforgettable setting. The restaurant sources much of its produce from the Inn’s on-site USDA Certified Organic garden, and delivers it to its guests in primarily whole foods plant-based dishes that have set the standard for vegan fine dining for more than 15 years.
Now in Dining at The Ravens, Jeff and Joan Stanford, the Inn and restaurant founders, bring the Ravens culinary experience into your home. Along with featuring over 150 recipes, Dining at The Ravens also shares the charming history of the Inn and restaurant, cooking tips for on-point recipe execution, inspiration for creating your very own garden, and beautiful photography of the food and the Inn.
Inside, 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:
- The Ravens Sea Palm Strudel
- Savory Medicinal Mushroom Breakfast Crepe with Maitake Hash
- Grilled Barbecue Portabella
- Grilled Cauliflower Napoleon
- Mushroom Pesto Burger
- Spicy Peanut Curry Sea Palm
- Eggplant Cannelloni
So pull up a seat, and take flight with Ravens for an extraordinary dining experience.
* I received a copy of this book in exchange for my review. All thoughts and opinions are 100% all mine. Affiliate links may also be used throughout this post. These link help support The Not So Perfect Housewife blog. *