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.
Check this place out!!
I am ready to go, RIGHT NOW. How about you?
This new book, Dining at The Ravens*, is compassionate, healthy, and delicious. In addition to the beautifully written Foreword by Colleen Patrick-Goudreau, Jeff and Joan Stanford share the history of their resort, restaurant, and organic farm. They also throw in some tips for cooking success. They point out that they include minimal oil in their recipes, as they are creating food for palates not accustomed to a diet solely made up of whole foods. However, they use little or no oil when cooking at home for their family. I found that for the majority of the recipes in this book, oil may be left out and/or substituted with a healthier alternative. However, for those new to this lifestyle and/or just wanna dabble in plant-based goodness, these recipes are drool-worthy. These recipes are excellent for entertaining guests.
No joke, I will definitely use the recipes from this book to impress those “meat-eaters”.
Check out the recipe contents:
- Morning Food (9 recipes) -including Live Scramble, Stanford Ranchero and Sante Fe Burrito
- Breads & Baked Goods (8 recipes) -including Flatbread, Jalapeno Cornbread
- Sauces, Dips & Spreads (25 recipes) -including, Chipotle Sauce, Kale Sauce, Classic Chickpea Hummus, Ravens Barbecue Sauce (I am pretty excited about this one)
- Appetizers & Sides (16 recipes) -including Dos Tacos, Quinoa Tabbouleh
- Salads & Dressings (12 recipes) -including Ravens Caesar Salad, Chanterelle Waldorf Salad,
- Soups (12 recipes) -including Red Dahl, Potato Leek Soup with Drunken Leeks
- Entrees (20 recipes) -including Pinto Bean Burgers, Ravens Reuben, Eggplant Cannelloni, Raw Lasagna
- Desserts (11 recipes) -including Lemon Custard Bars, Carrot Cake, Banana Split
- Pantry Basics (12 recipes) -including Tofu Ricotta, Mexican Rice, Shiitake Bacon
With the publisher, BenBella Books permission, I am able to share a recipe from the book. This one definitely jumped out at me. I mean look. Do these Crab-Less Cakes look AMAZING? YES. Indeed they do.
CLICK HERE to save/print recipe
4 servings; 2 cakes per person
A few years ago, we entered these crab cakes into a crab-cake contest. We were disqualified because they didn’t contain crab! However, one of the judges was staying at the inn and told us that before they were disqualified, our cakes were selected as having the best flavor.
Here’s the secret: use Old Bay Seasoning, which is available in most stores. We use organic spices and have worked hard to approximate the taste. Below you’ll find our spice mix. If you want the authentic taste, just buy Old Bay Seasoning; it is a very small component of the total dish.
This recipe was principally developed by Barry Horton, who came to The Ravens as an intern from Le Cordon Bleu culinary institute in Portland, Oregon. Barry moved from intern, to employee, to cook, and eventually to chef. You can find Barry and his wife at their restaurant, Sanctuary Bistro, in Berkeley, California. It’s well worth a visit. For more information, check out www.sanctuarybistro.com.
For the Crab-less Cake Seasoning:
- 2 tablespoons celery seed
- 2 tablespoons black pepper
- 2 tablespoons red pepper
- 2 tablespoons dry mustard
- 1 tablespoon cinnamon
- 1 tablespoon ginger
For the Crab-less Cakes:
- 2 cups peeled and grated zucchini
- 1 cup organic bread crumbs
- 1 cup diced yellow onion
- 1 cup diced celery
- 1 tablespoon Crab-less Cake Seasoning (see above)
- 1/2 cup Standard Sour Crème (page 262) or Remoulade (page 100), plus more for serving if desired
- 2 teaspoons vegan Worcestershire sauce
- 2 teaspoons Dijon mustard
- Spray oil
For the Crab-less Cake Seasoning:
- Add all spices to a small bowl and mix thoroughly.
For the Crab-less Cakes:
- Place all ingredients in bowl and mix thoroughly. Let set for 5 minutes.
- Heat a sauté pan and spray with oil. Form 2-ounce patties of mixture and brown 2 minutes on each side.
- Serve immediately with Standard Sour Crème or Remoulade.
STANDARD SOUR CRÈME
Makes 1 3/4 cups
We have to admit, we rarely use sour crème, but it is a transition condiment on the road to a whole-food diet. And that’s why we make and use it at The Ravens. However, we don’t use it at home, unless we are entertaining.
We use this vegan sour cre`me to help allure those who haven’t figured out the advantages, and experienced the joy, of living on a plant-based, whole-food diet.
- 1 (14-ounce) package Wildwood Sprouted Silken Tofu or 1 (13-ounce) box other firm silken tofu
- 2 tablespoons nutritional yeast
- 1 1/2 teaspoons salt
- Juice of 1 lemon
- 1 teaspoon white wine vinegar or brown rice vinegar
- 1 teaspoon agave syrup
- Combine all ingredients in a high-speed blender and puree until smooth.
- Season with additional salt or lemon juice to desired taste.
Makes 2 cups
When Jeff was growing up, his mom made remoulade with mayonnaise, Dijon mustard, chives, and chopped hard-boiled eggs. He loved it on everything from fish sticks to sandwiches with leftover turkey. This remoulade is substantially different, but still provides a tangy flavor to counter the oils/fats in other foods. We serve this with our Crab-less Cakes (page 129) in crab cake competitions.
- 12.3 ounces silken tofu
- Juice and zest of 1 lime
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon nutritional yeast
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 scallion, white and light green parts, chopped
- 1/4 cup capers
- In a medium bowl, whisk together tofu, lime juice and zest, white wine vinegar, and Dijon mustard.
- Add nutritional yeast, salt, and pepper, and whisk until combined.
- Add scallion and capers. Whisk until evenly distributed.
- Refrigerate until ready to use. Serve cold.
Wanna check out even more yummy recipes from this book?
Follow the #ravensblogtour HERE.
The publisher, BenBella Books, was nice of enough to send me a review copy. Guess what? They are even more amazing, and offering a FREE copy to a PBJ reader (U.S. and Canada only please).
For your chance to win a copy, post your answer below to this question: How has eating more whole, plant-based foods impacted your life in a positive way? Or, if you are new to this amazing lifestyle, why have you decided to eat more whole, plant-based foods?
Deadline for giveaway is Monday, March 7th at midnight (CST). I will email the winner on Tuesday, March 8th.
**UPDATE 3/8/16 -Congrats, Cyd!! Enjoy those delicious recipes
Pickup your copy of Dining at The Ravens, HERE*. (feel free to pickup extra copies for your friends, and family).
We would LOVE for you to connect with us on Twitter @laurayblack, Pinterest, Instagram @plantbasedjunkies, or Snapchat @pbjunkies. Feel free to use hashtag #plantbasedjunkies, so we can stay connected.
Disclosure: The publisher sent me a copy of the book to review. All opinions are my own, and I happily recommend this book to you. Also, this post contains affiliate links, indicated by a *.