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Recipes to eat and drink your way through the holiday the Native Foods way – With much interest in living a healthy plant-based lifestyle, the first Native Foods Café opened in 1994 in Palm Springs, California and is now becoming a national name, with notable celebrities like Beyoncé sharing their meatless experiences on social media.

In celebration of 20 years of wholesome plant-based eating, the expanding fast casual restaurant group recently released a stunning 152-recipe cookbook. “Native Foods Celebration Cookbook” (Native Foods Press, 2014) is brimming with seasonal recipes for holidays, cocktail parties and daily eats. Given that 85 percent of Native’s diners are meat eaters, these are crowd pleasers for every palate. The affordable cookbook can be purchased for $19.95 at Native Foods Café’s 14 locations in the US or online at:

The “Native Foods Celebration Cookbook’s” stunning recipes aren’t limited to food, however; the cocktail options — alcoholic and non — are crowd-pleasers. Try the food and drink recipes below for your Mardi Gras festivities.

Old Bayou Tempeh Cakes

Chipotle Remoulade
1 cup vegan mayo
2 tbsp. red onion, diced
2 tbsp. capers, drained
2 tbsp. red peppers, diced
½ chipotle chili purée (blend can of chipotle peppers with its juice)


1 pound tempeh (any store bought tempeh, though Native’s is made from scratch), room temperature.
¼ cup red peppers, diced.
¼ cup red onions,diced.
¼ cup scallions, sliced.
¼ cup parsley, chopped.
¼ cup cilantro, chopped
1 whole lemon, zested
1 tsp sea salt
1 tsp cayenne pepper
½ tsp. garlic powder
¾ cumin
2 tbsp olive oil


1. Place tempeh in food processor or a similar device and process until fine and sticky. Should only take 20 to 25 minutes.
2. Transfer into a bowl and add peppers, onions, scallion, herbs and seasonings. Mix very well.
3. Form mixture by using a scoop or make little patties in your hands. Round out the sides and flatten the top and bottom for searing.
4. Heat olive oil in a sauté pan over medium-high heat. Add patties, flat side down and allow them to get a nice sear and golden brown color. Flip over the cake and repeat on other side.
5. Serve warm with Chipotle Remoulade.

Mardi Gras Apple Punch

16 whole apples, cored but not peeled, juiced.
1 cup lemon juice, freshly squeezed
4 cups orange juice, freshly squeezed
24 ounces sparkling white grape juice or champagne
2 whole apples, thinly sliced
2 whole lemons, thinly sliced
2 whole oranges, thinly sliced


1. In a large pitcher or punch bowl, combine the apple and lemon juice immediately after juicing to keep the apples pink. Stir in the orange juice, cover and chill.
2. Just before serving, add the sparkling white grape juice or champagne and sliced fruit garnish.

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