Native Foods

Native Foods - Costa Mesa, CA


mmmm.....mmmm...mmm.....mmmmmmmmm....

What can I say about a 100% Vegan Restaurant?
A restaurant where I can order ANYTHING on the menu?
WOW!
&
Yum Yum!



Eaten:
Oklahoma Bacon Cheeseburger w/ Crispy Sweet Potato Fries & Ranch Dressing -
(from the menu)
Our thinly sliced Native Original Seitan, melted cheddar, caramelized onions, and crispy Native Bacon on a bun slathered with BBQ sauce and ranch dressing, romaine, carrots, onions, and tomato. Topped with crunchy battered dill pickle chips.
(from me)
OMG!



Sesame Kale Macro Bowl -
(from the menu)
Chef Tanya’s Tempeh atop steamed kale, brown rice, creamy ginger sesame sauce, tangy sauerkraut, gomasio and toasted sesame seeds. Green onion garnish and crunchy cucumber seaweed salad on the side.
(from me)
Eat more kale.



Native Chicken Wings
(from the menu)
Our crispy battered Native Chicken wings. Ranch dressing on the side.
(from me)
I'm not sure you can do any better than battered and fried seitan with vegan ranch dressing.

Lavender Lemonade
(from the menu)
French lavender steeped with fresh lemons. Sweetened with organic sugar.
(from me)
Lemonade is perhaps my favorite drink and I love a little extra something in mine. Lavender is a nice touch.

Watermelon Fresca
(from the menu)
Fresh watermelon and a touch of mint. Sweetened with organic agave.
(from me)
I've never been a big fan of watermelon but... I ♥ watermelon juice and this one was completely refreshing!

Stone Pale Ale
A deep amber ale with robust flavor.

Good Luck Cupcakes
(from the menu)
Made in-house using the finest ingredients including fair-trade cocoa powder and trans- fat free veggie shortening. Flavors include Chocolate, Vanilla and Cardamom Rose.
(from me)
We had the Cardamom Cupcake and it was fabulous!

Peanut Butter Parfait
(from the menu)
Creamy whipped peanut butter filling layered between Boogie Bar crumbles and chocolate chips. Agave sweetened.
(from me)
Creamy peanut butter mixed with the banana bread Boogie Bar = ♥♥♥



I can't wait to eat here again and try more of their delicious goodness!

Thank you Native Foods! Can you please open one in Hollywood, FL?

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Copyright © 2010 Ragamufyn. All rights reserved.
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Thanks!
♥
--mufyn

Craft Your Vegan Dinner

Brown rice cooked with garbanzo beans. garlic. olive oil. pressed into onigiri molds. sprinkled with love & kelp granules.
Curry:
onions. garlic. sauteed.
TSP & mushrooms marinated. Patak's Curry Paste. coconut milk. garam masala. paprika. Jamaican Country Style Hot Curry Powder. Braggs.
chop spinach.
slice green pepper.
baby tomatoes cut in half lengthwise.
cook together until TSP is soft.
eat.

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Copyright © 2010 Ragamufyn. All rights reserved.
Please feel free to Share and give Credit.
Thanks!
♥
--mufyn

hey sweetieheart....

with valentine's day just around the corner, i made my way to etsy.com to drool over handmade vegan deliciousness.

i know i will be sharing some of these yummy treats with my little valentine...
yes, i'm a lucky girl.

Vegan Organic Fairtrade Pomegranate Truffles (box of 15)

pomegranate-infused chocolate? serious yum.
by cloverandclutch.etsy.com

Vegan Chocolate Peanut Butter Cookies

i know a little little who can't get enough peanut butter... and chocolate too? he's gonna love em!
by asacco9642.etsy.com

Triple Chocolate Heaven Vegan Cupcakes

  triple chocolate anything sounds delisch! by thecupcakemint.etsy.com

Vanilla Pecan Brownies

keep your love alive with these raw food treats!
by TheLiveFoodist.etsy.com

you knew there had to be a muffin in the mix so here it is...
Valentines Day Heart Shaped Muffins (Vegan)

so adorably heart shaped! everything in the store looks delisch...
by MotleyMerchandise.etsy.com

but wait! there's more! check out my favorites for more vegan treats!

snuggle up with your sweetiehearts and have a happy valentine's day!

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lunch today.

• brown rice cooked with garbanzo beans pressed into a triangle shaped onigiri mold
• sweet potato fries drizzled with olive oil and jamaican country style hot curry powder, sea salt and some chili powder and paprika. baked @ 425° for about 40 min. flipped at 20 min.
• beets, onion and walnuts
• veggie stir fry: red pepper, yellow squash, zucchini, and red cabbage with a coconut curry sause

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jamiacan patties of love

yes these are the jamaican patties of love and goodness.

from: Passionate Vegetarian pg 348
by: Crescent Dragonwagon

filling:
3 medium potatoes, scrubbed
4 carrots, diced
1 zucchini or yellow squash, diced
1 bunch scallions, coarsely chopped
3 cloves garlic, quartered
2 serrano chilies, stems and seeds removed
2 cups fresh soft breadcrumbs
1 teaspoon dried thyme
1 tablespoon mild veggie oil (corn, canola or peanut)
cooking spray
1 large onion, diced
1 tablespoon finely minced ginger
1 teaspoon curry powder
1/2 teaspoon salt

quasi-pastry for patties
12 6-inch tortillas
1 tablespoon melted butter
1/2 teaspoon paprika
1/4 teaspoon turmeric

place 3 cups water in a saucepan over medium-high heat. bring to a boil. add the potatoes and cook until almost but not quite tender, 15-20 minutes. add the carrots and zucchini and return to a boil. boil for an additional 4 minutes. remove from the heat and drain well. let sit until cool enough to handle.

peel the potatoes and cut them into 1/4-inch cubes. return to the pan with the carrots and zucchini and set aside.

combine the scallions, garlic, serranos, soft breadcrumbs, and thyme in a food processor. pulse-chop several times, scraping down the sides of the work bowl, then buzz to make a thick paste, (you may need to add 1-2 tablespoons of the hot potato water if you kept it.) set aside.

heat the oil over medium heat in a large nonstick skillet or one that has been sprayed with cooking spray. add the onion and saute until beginning to soften, about 4 minutes. add the ginger and stir-fry for 1 minute. add the scallion paste and season with the salt. lower the heat and cook for 3 more minutes, turning the mixture over and over with a spoon. remove from the heat and gently combine with the reserved vegetables. set aside. (this part can be done in advance.)

about 50 minutes before you plan to serve the patties, preheat the oven to 400ºF.

make sure that the flour tortillas and the patty filling are at room temperature. combine the melted butter, paprika, and turmeric in a small bowl. have a pastry brush, dinner plate, and a baking sheet, lightly sprayed with cooking spray, at hand.

now you're going into patty production, which moves much more quickly and easily than describing it. heat a nonstick skillet over medium heat and briefly warm a tortilla, flipping it over once to make it just hot enough to be pliable. place the tortilla on the dinner plate and throw another tortilla into the skillet. as the second tortilla warms, put a large scoop of filling on half the tortilla on the dinner plate, folding the other half of the tortilla up and over the filling. this gives you a half circle filled tortilla, looking something like a turnover, except the filling is showing at the edge. transfer the filled tortilla to the baking sheet. remove the second tortilla from the skillet to the dinner plate for the filling, and throw another tortilla into the skillet to warm. repeat until you've warmed and filled all of the tortillas.

when all the tortillas have been filled, lightly brush each one with a little of the butter spice mix. place the baking sheet in the oven and bake for 20 minutes. remove the pan from the oven, flip the patties over, and brush the other side of the patties with it. return to the oven and bake for another 15-20 minutes. serve hot!

the ones i made (above) were made with yellow squash and potatoes, no carrots (cuz we ate them all earlier with hummus), extra serranos, extra ginger, and tomato-basil flavored tortilla wraps.

you say you don't own the passionate vegetarian? wha?!

go get one now!

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vegan banana split tea bread

from vegan planet by robin robertson

bananas, peanuts, vegan chocolate chips, crushed pineapple, dried cherries... heaven


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craft your lunch

my family and i made a lovely lunch together today.

brown rice cooked with garbanzos.... add sesame oil, dulse flakes and braggs...... i shaped it with a little triangle mold i got from my friend naomi of puchimaiko. she makes the best onigiri imaginable. put a bottle cap in the mold after you add the rice and when you press it you'll have a perfect hole to fill with a store bought pesto.

simple salad of romaine, avocado, sprouts and homemade hummus.

side of peas (cuz i accidentally opened them thinking they were garbanzos) we never have peas?!?!

purple stripe and white polka dot

i finally took a couple shots of the purple stripe and white polka dot dresses i made for the coop.

i think the butt ruffle is my favorite part.

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