Sprout's honor: Palm Spring dishes vegetarian options
“The real standouts here are the hot pressed sandwiches. My two favorites are the Cubano and the Chupacabra. Trust me: you will be back for either of them. Both sandwiches are made with seitan, on crusty rolls that stand up to the other tasty ingredients.”
The Indy Endorsement: El Cubano at Chef Tanya’s Kitchen
“When done right, a Cuban sandwich is one of my favorite foods. Chef Tanya’s version subs out the usual ham and pork for slow-roasted citrus and garlic seitan, and while I can’t say the seitan made me forget about the absence of those meats, it made for a damn tasty sandwich. It melded with the tomatoes, pickles, onions, lettuce, mustard, mayo and freaking amazingbread to create a hot-pressed delight.”
You won't think of vegan food the same after trying Palm Springs' newest lunch place
“Chef Tanya’s Kitchen, which opened its doors earlier this summer, is more than a restaurant. For Petrovna, it is a triumphant return to the Coachella Valley food scene. For patrons, it's the source for that healthy and delicious plant-based dining option they’ve been asking for. And for everyone involved, it is a fun and friendly breath of fresh air.”
10 Tasty Reasons to Come to Greater Palm Springs
"This plant-based take-away spot is in an inconspicuous location in an industrial area, but this does not stop it from having a continuous line during lunch hour. This place will have vegans and non-vegans alike raving about every single bite."
New places to eat and drink in Greater Palm Springs
"We love the Chupacabra Chicken sandwich (thinly sliced seitan filets, avocado, cilantro, house-pickled jalapenos, lettuce, roasted tomato, onion, chipotle mayo on a torpedo roll), or try one of the many deli salads, like the Moroccan Chop (local sweet potatoes, cauliflower, chick peas, parsley, red onion, Moroccan vinaigrette, currants, almonds, Flying Disc dates, green olives)."
Where to Eat in Palm Springs
“It’s the definition of hidden gem: a takeout place buried within an industrial complex touting creative plant-based fare created by a legit chef in a town lacking in vegan eateries. Got all that? Inside her deli/lunch counter, Tanya Petrovna (the original founder of vegan chain Native Foods) offers rotating deli salads including eggless egg salad; Moroccan-spiced cauliflower with sweet potato and chickpeas; and a pepita-spiked creamy cabbage slaw along with sandwiches like a pinto bean-and-seitan Mexican torta. The kitchen stays open until 8 p.m. on Wednesdays to offer a vegan dinner entree with sides, and you can also buy packages of housemade sliced seitan and jars of her nut-based “crack cheese” any day of the week.”