Vegan food on its own is not inherently boring. But if a chef doesn’t know how to prepare plant-based food correctly, he’ll repeatedly churn out boring vegan dishes as an afterthought. This not only perpetuates the notion that things like undressed lettuce and tomatoes is an acceptable vegan meal, but it’s also a completely missed opportunity to create some really fantastic, inspiring food for those who love to eat. That’s why the world needs great plant-based chefs like Tal Ronnen of Crossroads Kitchen in West Hollywood, who are revolutionizing the way plant-based food is prepared and perceived.
Tal Ronnen‘s cooking has been a great source of inspiration to me in my own kitchen for the past several years. His first cookbook, The Conscious Cook, showed me that blending raw cashews with water makes something called cashew cream (sounds super simple now, but several years ago, that was new, mind-blowing, life-changing information!) and slicing king oyster stems can make a pretty convincing vegan scallop. His tight plating, insane knife cuts and ability to make any plant shine on a plate keeps me constantly intrigued by his work. So when I heard that Chef Tal was coming out with a second cookbook, CROSSROADS, which shares the same name as his refined but relaxed restaurant, I was very excited to see what kinds of dishes it would include.
Whereas The Conscious Cook is focused on applying traditional French culinary techniques to meatless cuisine, CROSSROADS shifts its focus over to Mediterranean cuisine, which is a reflection of the food he currently prepares and serves at his restaurant. CROSSROADS is for those who love the process of cooking and delight in the the smells, colors and textures of whatever they’re preparing. Dishes like Acorn Squash Ravioli with Kale and Black Garlic Butter Sauce, Grilled Garden Vegetable Lasagna with Puttanesca Sauce, Tortellini with Sun-dried Tomato Ricotta and Sweet Peas and Hearts of Palm Calamari with Cocktail Sauce and Lemon-Caper Aioli guide those who love to cook to produce gorgeous dishes that step outside of the ordinary to create a unique experience at home.
I started off with Chef Tal’s Spicy Moroccan Carrot Salad with Chili and Cumin (see recipe and notes below), that involves blanching carrots (which I’ve never done before, but will definitely try again!), marinating in a blend of chilis, red wine vinegar, cumin and a few other components to produce a vibrant and gorgeous dish bursting with flavor and and boasting an amazing array of textures.
If you’d like to try the recipe yourself, the nice folks over at Artisan Books have not only allowed me to share Chef Tal’s recipe below, but are also offering a hardcover copy of CROSSROADS to one lucky reader through this post! To enter, simply:
1. Leave a comment below which includes a favorite plant-based dish you enjoy making (leave an email or twitter handle in case your comment is chosen)
2. Tag two friends in this instagram post
… or do both to increase your chance of winning! The winner will be chosen at random on Sunday, January 24. Shipping is limited to US/Canada only. Good luck!
The winner of this giveaway is Holly, congrats! Thanks to everyone who entered!
Spicy Moroccan Carrot Salad with Chili and Cumin
- Yield: 4 servings
Description
Excerpted from CROSSROADS by Tal Ronnen with Scot Jones (Artisan Books). Copyright © 2015.
This recipe has sentimental meaning for me—it is an ode to my childhood nanny, Sol. Both of my parents worked full-time, so for the first eight years of my life, my sisters and I were like Sol’s adopted children. Sol came to Israel from Morocco in the mid-1950s, and years later, thankfully, she found her way to the Ronnen household. Her cooking was so different from the food we knew. Sol’s was laced with chilies and spices, and her carrot salad was a mainstay on the table.
She made this dish with sliced carrots and a type of chili pepper that, sadly, isn’t available outside Israel. So I restructured her killer recipe using whole rainbow carrots and guajillo chilies.
Ingredients
- 1½ pounds small rainbow carrots (about 24), tops trimmed
Marinade
- 8 dried red chilies, such as guajillo, stems removed
- ½ cup red wine vinegar
- 3 garlic cloves, coarsely chopped
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon red pepper flakes
- ½ cup extra-virgin olive oil
- ¼ cup micro greens, such as Hearts of Fire (see Note)
- ¼ cup Rosemary-Fried Almonds (recipe follows) or toasted Marcona almonds, smashed with a mallet or heavy pan
- Flaked sea salt, such as Maldon
Instructions
- To prepare the carrots: Bring a large pot of lightly salted water to a boil over high heat. Prepare an ice bath by filling a large bowl halfway with water and adding a tray of ice cubes.
- Blanch the carrots in the boiling water until tender when pierced with a knife, about 3 minutes. Drain the carrots and plunge into the ice bath to shock them—i.e., stop the cooking and cool them quickly; this procedure also locks in the carrots’ bright color.
- Drain the carrots again. You want them to be relatively uniform in size, so if any of them are large, cut them lengthwise in half.
- To prepare the marinade: Put a small dry skillet over low heat, add the chilies, and toast for 1 or 2 minutes; shake the pan so they don’t scorch. Break up the chilies and put them in a food processor. Pulse the chilies to a coarse powder; you should have about ½ cup.
- Put the chili powder in a mixing bowl, add the vinegar, garlic, cumin, kosher salt, black pepper, and red pepper flakes, and whisk until blended. While whisking, slowly pour in the oil in a stream until emulsified.
- Put the carrots in a mixing bowl and pour in the chili mixture, tossing to coat. Marinate for 1 to 2 hours, tossing periodically.
- To serve: Crisscross the carrots on a platter. Scatter the micro greens and almonds on top and season with flaked sea salt.
Notes
Hearts on Fire
Hearts on Fire is a variety of micro greens with garnet-colored veins and stems. They not only give stunning color to a dish but also add a vibrant tart, citrusy flavor, reminiscent of sorrel.
Rosemary-Fried Almonds
- Yield: 2 cups
Description
Excerpted from CROSSROADS by Tal Ronnen with Scot Jones (Artisan Books). Copyright © 2015.
Popular in Spain, Marcona almonds are softer and sweeter than regular almonds and have a more rounded shape. Their rich, buttery flavor is due to the high oil and moisture content. Store the fried almonds in a sealed container at room temperature for up to 3 days or in the freezer for up to 3 months.
Ingredients
- 1 cup expeller-pressed canola oil
- 1 large fresh rosemary sprig, leaves stripped from the stem and coarsely chopped (about 2 tablespoons)
- 2 cups whole Marcona almonds
- 1 teaspoon kosher salt
Instructions
Put a cast-iron or other heavy skillet over medium-high heat. Pour in the oil, add the rosemary, and stir to infuse the flavor into the oil. Heat the oil to around 300°F. (You don’t need a thermometer for this: Drop an almond into the oil. When it sinks a bit, then floats right back to the top and starts sizzling, the oil is hot enough.) Once the oil is ready to go, add half of the almonds and cook, stirring constantly, until they are fragrant and toasted, 10 to 20 seconds. Using a slotted spoon, remove the almonds from the oil and drain on paper towels. Sprinkle them with the salt while they are hot. Repeat with the remaining almonds. Use to top the marinated olives or serve as a snack.
Emily A says
I love Crossroads. I don't know how Tal does it- a mad genius. Thanks for sharing the recipe! I'll be making this for a family dinner coming up.
Patsy B says
What about a whole roasted head of cauliflower, basted with almond butter?
Corrine Greenfield says
I like making vegan pizzas! @corrg14
Lydia Claire says
Soups are always a favorite for me! @owslas
Holly says
I love making variations on beet salad– lately with goat cheese, oranges, and a splash of red wine vinegar.
(my e-mail is available in my profile)
Anonymous says
I love soup. One of my favorite recipes is a lentil, tomato, kale soup with just enough spices to pop the broth. So good.
Ali K says
I am on a sandwich kick lately, so vegan sandwiches are my current favorite.
Tracy says
My current favorite to make is protein balls with nuts, dates, cacao powder, and hemp seeds – so simple and so yummy. t-patton@sbcglobal.net
Anonymous says
Iu love making butternut squash potato skins, it's always a hit at parties. Ashleymeganoconnor@gmail.com
jacquie astemborski says
lentil soup
Lelu99 says
Mexican one pot quinoa!
thevioletfern.com says
I have so so many favorite plant based recipes but when I really want to make vegetables the star I opt for salads with grains and seeds and nuts and bowl combinations like marinated lime tofu, black beans, rice, cilantro, avocado with cashew lime sauce/dressing … this book (and restaurant) look amazing! On my wish list for sure – both of them!
LimitlessLifeGirls says
Any type of Veggie Bowls with Kale. Kale power! email is limitlesslifegirls@gmail.com
Deb in Hawaii says
Right now I am very into a miso leek soup–coconut oil, leeks, veggie broth and miso. I can't stop drinking/eating it. 😉 @debinhawaii
Carolina L says
I LOVE making vegan chili. Hominy and Barley give the chili a nice "chew" and a teaspoon of cocoa powder adds a nice depth of flavor! Comfort in a bowl! My friend has even requested I make a huge batch for her when she has her baby in February 🙂
Emisha Corona says
Gourment Pizza with homemade vegan cheese, of course, what else? 🙂 my email is emishacorona@gmail.com
Anonymous says
Any kind of curry!!! Thats basically all i eat now, the possibilities are endless!!!
Cjacobson82@gmail.com
Joann Lakes says
I have really been into making vegan cheeses lately but my favorite meal is homemade vegan Italian sausage and pepper grinders (subs, hero, or rolls whatever your region calls them)
Ashley says
I love making pasta dishes – so many options! Thanks for the chance to win. ammauceri@gmail.com
Em says
Chili is always easy and satisfying as well
Dashcap says
I like making (and eating) green beans sauteed with caramelized onions and pecans. It tastes great! @dashcap_
Johanna says
I really can't stop making chickpea pancakes in the morning with leftovers smooshed in. Socca is even better smeared with basil Pesto and topped with arugula. johanna@woodbury.org
gia says
Homemade vegan kimchi (I use mushroom powder and miso in place of fish sauce) added to almost anything. Lotussitter@hotmail.com
sarahhhhhh says
lentil curry!
Anonymous says
When I meal prep, it's a lot of salads because it doesn't make me fall asleep at my desk afterwards. arielkwansk [@] hotmail.com
Anonymous says
i love making pizzas with homemade crusts and potato/carrot "cheese" sauce! this book looks amazing, thanks for the chance to win! rhonnamarie@net7.us
Unknown says
Well, I have to say cashew cream was a game changer for me too. And, I use it on everything, but perhaps my favourite is grilled asparagus with a lemon cashew cream drizzle! Delicious. @joshblacker
Kenya says
My favourite vegan dish to make is spaghetti puttanesca! I love olives, basil and spice 🙂 I am a huge fan of yours! My email is kenyagutteridge@gmail.com
MingusTrane says
I don't make it nearly often enough, but your vegan palak paneer recipe is one of my all-time favorites.
Casey Rodweller says
My favorite plant based meal that I make is Vegan Mac & Cheese (love making my kid happen). carodweller@gmail.com