Dining at The Ravens

Being a vegan I am always on the look out for new cook books. This book is full of beautiful photos and very different recipes. At first I was slightly intimidated , but after trying a few of the recipes I was so glad I did . If you want to impress try these recipes. Delicious and original with clear concise directions it is a wonderful cook book

Let me start by saying that I’m from the U.K. and so prior to acquiring this book, I had never heard of The Ravens let alone tasted any of the recipes, thus enabling me to be completely unbiased! I was aware that this book is not British based and as such, expected to find some ingredients that I had never heard of and measurements that I needed to convert. In addition, I am not a vegan, although my daughter and her boyfriend are. I’m just a keen cook and simply choose to eat vegetarian and vegan foods for much of the time for health reasons.

This book is not altogether for the beginner cook, albeit it could be for the new vegan. Some of the recipes are straightforward and simple to prepare, whilst others involve several components that may take some time. What this book does offer though are highly original recipes, which makes such a refreshing change from what the average vegan cookery book offers, for example, cashew béchamel, Raven’s Lemon Tahini Sauce, Trumpet Royale or Tofu Satay with Peanut Sauce, Crab-less Cakes, Potato Leek Soup with Drunken Leeks, Lemon Custard Bars etc. But rest assured, it also contains some old favourites as well, i.e. Raven’s Barbecue Sauce, Avocado Mousse, Classic Chickpea Hummus, Tamari-Maple-Glazed Tofu, Potato Latkes, Pinto Bean Burgers, Chocolate Ganache Tart, Carrot Cake, Chocolate Chip Cookies, Refried Pinto Beans etc. There looks to be something for everyone.

In addition to the recipes, Part One of this book offers some interesting background reading on the history of The Stanford: North America’s vegan resort, the restaurant and historic farm, as well as the philosophy behind this cookbook. Beautiful photos serve to enhance the book further. There is an introduction prior to each recipe, informing the cook of the background of the dish.

All in all, a great cookbook that you can be sure will become a firm favourite in the kitchen.

Many thanks to Netgalley and the publisher for a copy of this ARC, in return for an honest review.

(Most of the recipes untested by myself.)

Exceptional! This cookbook is exceptional. It is also completely vegan.

The backstory of the creators of the Ravens Restaurant and Stanford Inn covers how the Stanfords first became interested in vegetarian cuisine and their transition to a vegan establishment/resort.

Their cooking philosophy is explained, as well as how they operate their kitchen, determine their menu and create recipes. The recipes! The recipes look luscious, delicious, and healthy. I have only tried one, which worked out very well, and I am eager to try three more this week.

When the chefs cook according to their beliefs and lifestyles, the result is inspiring. Also, the way they use ingredients in several different ways really appeals to my meal planning and budget. Often the value of the meal according to cost of ingredients is included in the recipes. And the photographs are beautiful also. This is a resort I would definitely love to visit.

Jeff and Joan Stanford are the founders of the Ravens Restaurant at the Stanford Inn on the Medocino coast. The Ravens is a popular vegan restaurant and the only one of its type in the U. S. The Stanford’s give readers 150 recipes that allows them the chance to prepare delicious vegan meals in their own homes. They also include gardening and food prep tips, along with a history of the inn. The recipes are clear, but a little advanced for the novice chef

Stunning location. Stunning Photographs. Shame I live across the globe and won't get to try the dishes described in the situ. Well, trying them at home is the nest best thing. Lots of delicious vegan recipes to try, some of which I did have to switch ingredients. Can't buy everything mentioned in the UK although I will attempt to grow some of the herbs myself. At first I struggled with a couple of the recipes, I'm not a seasoned cook, more a let's see what's in the fridge. But I did make an big effort to follow the advice and was pleasantly surprised at the results. Not a vegan myself but will use the recipes more often that I had anticipated.

A special thank you to BenBella Books and NetGalley for an ARC in exchange for an honest review.

Jeff and Joan Stanford have created a work of art! An artful masterpiece. A sanctuary for the soul, a premier destination, an organic farm and gardens infused detail, love, care, and the highest quality healthy plant-based vegan cuisine. Where living a conscious life literally begins in the kitchen.

Not only is their historic farm and eco-resort, Stanford Inn By the Sea, (from 1997) the only vegan resort in the United States, the stunning Mendocino seaside bed and breakfast inn is a luxury retreat, matched with– one of the top dining experiences in the world.

The owners chose to make ethical, healthful cuisine created from plants, seaweed and fungi raised or collected in the most sustainable manner possible; A whole-food plant-based diet, setting them apart from other vegan restaurants.

Their new cookbook DINING AT THE RAVENS: Over 150 Nourishing Vegan Recipes from the Stanford Inn by the Sea, celebrates that tradition!

Their garden serves a dual purpose: furnishing visitors with fresh non-organic produce and flowers, while setting a thriving example of environmentally sound farming practices. At The Ravens, plant oils replace animal-based products such as butter, cream, lard, and eggs, making the dishes more environmentally sustainable and ethical.

Their philosophy The success of a dish depends on four criteria:

• Quality of ingredients
• Care of their preparation (cooking times)
• Presentation of the dish
• Most importantly, tasting

From the owners and staff, The Ravens, known for their attention to detail, offering a remarkable and magical stay. From the grounds, the accommodations, and their fabulous food. They have created a haven, and sharing it with the world. From their sensitivity to nature and environment, gardening, plants, to their lifestyle—a vision come to life.

As a vegan, I am personally always looking for good vegan and plant-based cookbooks. DINING AT THE RAVENS is outstanding! Beautifully packaged, stunning food photography, informative, with delicious and healthy easy to follow recipes by BenBella Books. The extraordinary cookbook is broken down in parts:

Part One: The History. How the couple converted a motel into a Four diamond inn and eco-resort dedicated to living sustainably. (loved this part) From raising two children, the animals and their organic farm and inn-- to the AAA Four-Diamond Inn, today. About the Stanford Inn and The Ravens, The Philosophy, Tips for Cooking Success, and Serving Vegan Cuisine.

Part Two: The Scrumptious Recipes:
• Morning Foods
• Breads & Baked Goods
• Sauces, Dips, & Spreads
• Appetizers & Sides
• Salads & Dressings
• Soups
• Entrees
• Desserts

Other Resources:
• Pantry Basic
• Conversion Charts
• About the authors
• Online Resources

DINING AT THE RAVENS is an extension of their ideals and their vegan lifestyle with delicious recipes. Over the course of the last few weeks, I have tried many recipes and cannot wait to try more. No need to feel left out, with your vegan lifestyle—nothing ordinary here. Treat yourself.

"The beautiful truth is that the more environmentally friendly and ethical a food is, the healthier it is for our bodies." A little of The Ravens Restaurant brought to your own kitchen and home. Whether you are a foodie, vegan, vegetarian, or on the fence and want to make healthier food choices - this is for you.

Highly Recommend Top Vegan Cookbook of 2016, as well as the Stanford Inn Eco-Resort.

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On a Personal Note:
I had the pleasure of staying at this enchanting inn years ago, and was so wowed with the delicious food, the cycling, and the setting---coming away with an overall memorable and unforgettable experience! Was delighted to discover their new cookbook DINING AT THE RAVENS: The next best thing if you cannot experience the real thing. You can recreate recipes, from the privacy of your own home. They provide all the tools.

A vegan, with serious food allergies for many years, the transition years to an organic plant-based diet, has been nothing but a positive experience as related to my overall health. In addition, am a consultant (25+ years ) for the hotel industry (including bed and breakfast inns, resorts, boutique hotels, independent, brand), as well as a former innkeeper for many years, working with investors, and the food and travel industry.

Today, my clients are very focused on the traveler with social media and reviews, with top topics: vegans, vegetarian, allergies, plant-based diets, organic, and a customized healthy menu. The dietary needs of travelers. Promoting wellness, without the additives and preservatives, which is causing so many serious food allergies. (I speak from experience). Guests are more sophisticated, knowledgeable, and educated about their food choices than in year's past. There is no need to give up or compromise your healthy lifestyle when traveling. Many accommodations are getting serious about their menus offering diverse selections of hearty and healthful meals. The Raven is the leader. (recommending the book to all my clients).

Brilliant and inspiring book made a load of the recipes already

Delicious Recipes From the Ravens, a Vegan Resort

The Sanford Inn and resort is located in Mendocino, California. The setting, as seen from the pictures in the book, is spectacular. It would be a wonderful place to visit. However, if you are unable to make the trip, this cookbook is a good alternative.

The opening chapters tell the story of the owners, Jeff and Joan Sanford: how they discovered and bought the property, and their adventures turning it into an inn and fabulous restaurant. They share their philosophy of food which includes: using quality ingredients, taking care in the preparation, serving the dish beautifully, and making sure the taste is perfect. This is a formidable list, but the owners don't rest on their past successes. They are always trying new things and encouraging the staff to become part of the process.

If you are a vegan, or enjoy vegetarian dishes, this is an excellent cookbook. Some of the recipes are simple to prepare like my favorite, Ravens Frittata and Quiche. Others are more difficult and require an experienced cook, one who cares about taking time in food preparation.

I highly recommend this cookbook. Whether beginner cook or experienced chef there's something for everyone.

I received this book from Net Galley for this review.

I was thrilled to read The Ravens cookbook. The photos of the food and scenery are beautiful. The recipes are quite inventive and some do require time and skill. No processed foods used here, only natural ingredients. I appreciate the opportunity to learn these wonderful vegan recipes, so I can improve my diet and health.

Jeff and Joan Sanford moved to Mendocino, CA and purchased The Big River Lodge in the early '80s with dreams of creating a "stellar" resort and restaurant. As their family grew, so did their resort and gardens. During this time, Jeff became a vegetarian, and then later a vegan.

In 1997, they opened The Ravens vegan restaurant, and it became a huge hit among vegans and non-vegans alike.

Cue this cookbook. On the plus side, there are a lot of recipes in this book, and a lot of photos (a good thing for someone like me who is visual and needs a cookbook with pictures to entice me)!

However I don't like to see a list of 30 ingredients, such as with the Seasonal Wild Mushroom Crepe. I prefer my recipes simpler for the most part.

Nor do I like having to create several other things in order to make one dish, such as with the Eggplant Cannelloni (which requires you make a batch of Hemp Ricotta and a batch of marinara in order to make the dish).

I'm more for the "fresh" style of food preparation, whereby it's mostly just chopped/sliced veggies, perhaps a grain, a fat like olive oil and some seasoning to make a dish.

So I respect what they were doing here, the way they share their belief system and how The Ravens came to be. I think their recipes will do well to inspire people and show the potential to be found in vegan cooking. It simply isn't my style.

3.5 stars