Early Autumn - Apple and Cinnamon

New VapeSafe Early Autumn eLiquid.

Early Autumn - Apples and Cinnamon flavored eLiquid evokes memories of the beginning of fall. The feel of the warm autumn sun on the skin. The sight of vibrant hues of amber and crimson leaves hanging in gently swaying trees soaking up the light. The rustling sound of the breeze slipping through the tree branches tugging and teasing the remaining leaves into releasing their hold and floating downward. The laughing children raking the leaves into piles and then running and jumping into the soft, luscious piles scattering the leaves again. The delicious smells of baking apple and cinnamon pies wafting through open windows. These are the sights, smells and tastes of Early Autumn.

Early Autumn eLiquid by VapeSafe captures the essence of Autumn no matter what season it is. Early Autumn eLiquid is flavorful combination of apples and cinnamon. As with all of the VapeSafe eLiquids, our mixtures are designed to produce nice, heavy vapors and the most succulent flavors. Try Early Autumn eLiquid today!

Technology Information:

The Native Foods Restaurant Cookbook

Description

When people ask Tanya Petrovna, "Are you a strict vegetarian?" she replies, "No, I'm a fun vegetarian!" As head chef of the popular Native Foods chain of restaurants in Southern California, Tanya treats her customers to a vegan cuisine that is so tasty, satisfying, and hearty that it draws praise from nonvegetarians and vegetarians alike. Tanya is known for creating delicious and satisfying meat substitutes from soy and wheat products such as tofu, tempeh, and seitan. And with signature dishes like her dairy-free cheesecake made from cashew nuts, she proves that healthy, animal-friendly eating can be indulgent and fun.

Now, with this book, Tanya's best recipes can be made at home, including: "Fun Mung Curry," "Seitan Olé Mole," and "Rockin' Moroccan Skewers." Plus, there are plenty of outrageous desserts such as "Elephant Chocolate Cake with Cinnamon Peanut Butter Topping," "Sam's Vegan Cheesecake," and "Chocolate French Silk Lingerie Pie."

The Native Foods Restaurant Cookbook also features instructions on basic cooking methods, helpful definitions, nutritional information, and a simple kitchen pantry setup.

Reviews

Rating: 5 / 5
Date: 2010-08-16
Summary: "Fantastic bool!"

I really miss eating at Native Foods since I moved to Louisiana. The cookbook is a godsend for making TASTY non dairy foods. Wonderful cookbook for even non vegetarians.

---

Rating: 5 / 5
Date: 2009-11-30
Summary: "If you can't go to Native Foods Restaurants, this is the next best thing."

We frequent Native Foods Restaurants all the time because the food is just exceptional. Now we can recreate some of the dishes at home. They are just wonderful. Every recipe is totally flavorful.

---

Rating: 5 / 5
Date: 2009-09-03
Summary: "The Best Vegan/Vege book I have run across!"

I love cookbooks and use them all the time. This is the best cookbook I've seen in a very long time. Conscious, easy to follow and inspirational recpies!

---

Rating: 2 / 5
Date: 2009-08-14
Summary: "Takes the Joy OUT of Cooking..."

If you believe in militantly broadcasting your lifestyle choices to others, Americanizing other ethnicities' foods only for their purported health benefits, and buying way more kitchen tools than you will ever need to make fancy sandwiches, then this book is for you. In summary, it brings interesting recipe ideas with desserts, soups, and sauces and describes many unfamiliar ingredients to US cooking and gives a brief summary of cooking methods and tools. The worst recipes are those trying to be a meatless equivalent of animal-product heavy dishes (like scrambled eggs. or tuna salad. or cheese..yes, she includes a recipe for milkless cheese, which is not tofu, by the way) I would have given it 3-stars, but I subtracted a star for the humor and self-righteous vegetarian rhetoric.

She begins the book with a "food incantation" which although a nice reminder to be thankful and aware of the cycle by which food lands at your plate, it was a bit too woo-woo spiritual for me. I'm a vegetarian because I don't like the taste of meat.

Unfortunately, the weakest point of her recipes is when she tries to create meat equivalents with non-meat substances. Example: tofu eggs (or whatever cutesy name she gives it) is basically tofu with salt and turmeric to make it look like scrambled eggs. Tofu has no flavor - turmeric, salt, and oil aren't going to convince me this is a better equivalent of eggs. TuNO salad? (tofu tuna) brest (instead of chicken breasts...). Tempeh or seitan is good in Indonesian or Southeast Asian dishes, where tempeh is often featured. Tempeh just as a meat substitute in American cooking doesn't work so well in her recipes, unless maybe as a veggie patty of sorts. King Oyster mushrooms and portobello mushrooms has a nicer texture than tempeh if that's what you want. Another weakness her in recipes are that a lot of them are just fancy sandwiches with occasionally obscure food items.

Her knowledge of other cultures food is also shallow...fusion cooking is a great way to introduce vegetarian dishes into our diet, since many other cultures have perfected the use of tofu and healthy cooking techniques. But saying that udon (a chewy, thick Japanese buckwheat noodle that doesn't use egg yolk normally) goes under the same name as brown rice noodle? Please...) She refers to "Chinese tofu"as to being the kind that isn't sold in a water bath. (Another no...) She also includes a recipe for "kimchi" with all the ingredients and none of the fermentation process. It might have the same ingredients, but that's like saying you can substitute yogurt for cheese on your pizza. Both are cultured forms of milk, but the process is quite a bit different. Then for good measure she throws tid-bits of Chinese health wisdom of ch'i and Japanese medicinal beliefs of umeboshi (Japanese plums) and miso.

The strength of her recipes lie in the creative, healthier dessert alternatives, sauces, dressings, and salads. And many of them are fast, easy, and fresh.

Despite the ease of most of these recipes (aside from the obscure instructions like to include "brunoise" red peppers, i.e. red peppers cut small and squarely but not chopped...) the introduction notes that this cookbook is not for beginning cooks. Tanya reminds you of this fact with her extensive food and equipment list (recommending high-end carbon knives if possible? Japanese carving knives?)
It would be ok to stock the kitchen with such fancy, over-priced kitchen tools Do I really need this when I'm making one of her sandwiches or salads? I'm not a foodie though.

She peppers her book with terrible jokes, dated references to Barry Manilow (even if she were being facetious in her reference, people of my generation barely know who is he is), and name-dropping (some neighbor of hers co-wrote a song with Jewel) while also taking Jewel to task for announcing her love of burgers on-stage. Even if you were to ignore the lame attempts at joy or attempts at punny names for food, her sanctimonious declarations on loving anything with legs, fins and that poops are too frequent (she even talks about why elephants should not be circus animals...I don't eat elephants, lady). She's talking to the choir here, so maybe it's her attempt to massage the ego.

If you've eaten at her restaurant and want to create some of the experience at home or consider yourself a foodie seeking to reclaim eternal youth and joy with whatever you put in your mouth, buy the book. If you're looking for unique vegetarian/vegan recipes, better to spend your money on stuff like the Moosewood cookbook. If you're looking for nutritious, 15-minute recipes using only ingredients that can be found easily at most supermarkets, try Whole Foods by George Mateljian (it's not affiliated in any way to the overpriced grocery store)

---

Rating: 5 / 5
Date: 2009-04-28
Summary: "more gushing"

It feels a little silly to be gushing like a giddy teenager but Tanya seems to inspire that (hope I'm not becoming a vegan moonie ! :-)). After going vegan a couple of years ago I stumbled on Tanya's book in a little bookstore in Bandon, Oregon when visiting my brother in-law; they were trying to move it at a price I couldn't resist. My brother in-law noticed the book and mentioned that Tanya had a restaurant in Palm Springs, since we were heading there in the near future. We checked it out and you might say that we drank the koolaid. The food and Tanya's non doctrinaire attitude were so refreshing that we went out of our way to eat there twice on our short trip even though we were staying in Joshua Tree, 30 miles away. When we got back home we started trying some of the recipes and haven't found anything we haven't loved (though we've played around a little and have come up with some variants we like too). I used to be a cheese lover and that was one of the things that delayed my foray into veganism but once on the road I pretty much stopped craving cheese. And most of the vegan pseudo cheeses I tried seemed sort of silly and not worth the effort. Then we tried Tanya's "Native Chi's" and with a couple of slight hacks it's become one of my staples - hard to believe something so simple could be so addicting. Ok, I'll quit rambling, but it's kind of amazing how the whole Native Foods experience, combined with the writings of people like Michael Pollen (yeah, even non-vegans can be interesting occasionally :-)) has given a grumpy old cynic like me a bit (just a bit !) of hope that a healthy and enticing food and agricultural system is actually possible; thanks Tanya !