Reinventing plant-based eating is what Tal Ronnen is all about. At his restaurant, Crossroads, in Los Angeles, vegans, vegetarians, and carnivores sit side by side and eat dishes that satisfy each of them. Ronnen’s cooking is Mediterranean first—think warm bowls of tomato-sauced pappardelle, plates of spicy carrot salad, and crunchy flatbreads piled high with roasted vegetables—and vegan second.
Ronnen proves that the flavors we crave are easily replicated in dishes made without animal products. The accessible recipes found in Crossroads stress simple preparations and fresh ingredients, and take plant-based eating firmly out of the realm of hippie health food and into a cuisine that fits perfectly with today’s modern palate. After all, the backbones of Ronnen’s food—seasonal vegetables, beans, nuts, and grains—are what most of us are eating daily anyway.
The recipes are photographed in sumptuous detail, and with more than 100 of them, this book will be an indispensable resource for healthy, mindful eaters everywhere.
