Crossroads by Tal Ronnen

Article number: C-Ronnen 978-1579656362
Availability: In stock

Extraordinary Recipes from the Restaurant that is Reinventing Vegan Cuisine.

Reinventing plant-based eating is what Tal Ronnen is all about. The menu at his Los Angeles restaurant, Crossroads, is entirely vegan, but there are no soybeans or bland seitan to be found! He and his executive chef, Scot Jones, turn seasonal vegetables, beans, nuts, and grains into sophisticated Mediterranean fare—think warm bowls of tomato-sauced pappardelle, plates of spicy carrot salad, and crunchy flatbreads piled high with roasted vegetables. In Crossroads, Ronnen teaches readers to make his recipes and proves that the flavors we all crave are easily replicated in dishes made without animal products. With accessible, unfussy recipes, Crossroads takes plant-based eating firmly out of the realm of hippie health food and into a cuisine that fits perfectly with today’s modern palate. The recipes are photographed in sumptuous detail, and with more than 100 of them for weeknight dinners, snacks and appetizers, special occasion meals, desserts, and more, this book is an indispensable resource for healthy, mindful eaters everywhere.

  • Butternut Squash-Puree Flatbread with Mustard Greens and Fried Bruessels Sprout Leaves
  • Creamy Polenta with Roasted Corn and Porcini Mushroom Bordelaise Sauce
  • Tortellini with Sun-Dried Tomato Ricotta and Sweet Peas
  • Grilled Marinated Nectarines with Vanilla-Basil Ice Cream
  • Pistachio-Kalamada Tapenade
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