American cuisine and restaurants in general are frequenty badmouthed by the other part of the world for their lack of rafinament and unhealthy ingredients. In the last decade however, the number of good American gastronomic practices changed dramatically and more and more secret healthy gourmet spots are revealed to the whole world.
One such revelation is The Ravens restaurant in Mendocino, California, where the menu is plant-based, mostly using ingredients produced in the own organic gardens and farm. A book published last year offers over 150 vegan recipes regularly served, with interesting details about the life and food philosophy of the owners, who are the authors of the book. 'I really love food that not only tastes amazing, but also reflects my values and ethics'.
The book details the various daily stages of the menu, starting with the breaksfast that, 'at the Ravens, is an expression of mindfulness'. The day seen and tasted through different meals looks very appealing and healthy too, with interesting unique combinations. One of the meals that stayed obsessively with me - and will keep doing so until I will offer my own interpretation of the recipe - is citrus polenta with a braised garden greems and a creamy toasted cashew sauce. The recipe is so convincing, especially for someone so reluctant to prepare and taste polenta as I am. Cashews are often used in many meals, from breakfast platest to sauces.
Part of the owner's philosophy is to treat bread as an accidental companion to the meal, rather than as a necessary presence at the table. 'We look at ordinary wheat breads more as condiments than substantive parts of a meal. At Ravens, bread is available only by request. Some of the bread recipes that found interesting are: jalapeno cornbread and rustic bread.
Passing through the list of sauces and dips, a kale sauce sounds like a very unique experience, followed in my list of preferences by white beans hummus and mint pesto. For those less familiar with various green ingredients, the chapter dedicated to salads includes a list of possible salad ingredients.
The more I was advancing into the lecture - good writing, with easy directions that make you feel like you are good enough to submit your CV to the Ravens for a chef opening position - the more temptations arose. What about a roasted zucchini soup with pistachio cream and fresh mint - it seems that in the case of many recipes, there are more than 3 ingredients mixed, which is my perfect case scenario for me, especially when it comes to vegan food? Or a seasonal wild mushroom crepe or some eggplant cannelloni too? Maybe the Ravens Sea Palm Strudel, a staple dish of the restaurant?
Last but not least, take a look at their desserts too. 'Their ingredients stimulate the release of endorphins, providing a sense of well-being, aiding digestion, and ensuring that we receive the greatest nourishment from the food we have eaten'. As sweeteners, there are used maple syrup, agave and vegan sugar - such as beet sugar. The list includes, among others: basic sorbet, candy cap mushroom creme brulee - my first time ever when I've heard about candy cap mushrooms - or chocolate ganache tart. This chapter of the book is less spectacular in terms of recipes and ingredients.
The book is a real star among my recent cookbooks, and an example that vegan food can be sophisticated and tasty, As for me, there is one recipe that I will try in the next days, not a spectacular one, but it makes it a tasty ingredient of burgers, for instance.
My only disappointment was the relatively simple quality of the pictures, but somehow, after reading the book, this is the only minus of an interesting and balanced book.
Disclaimer: Book offered by the publisher in exchange for an honest review
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