Dr. Neal Barnard
Dr. T. Colin Campbell
Dr. Hans Diehl
Dr. Caldwell Esselstyn
Dr. John McDougall
Dr. Dean Ornish
Chef Tal Ronnen is one of the most celebrated vegan chefs working today. In 2008, he became known nationwide as the chef who prepared vegan meals for Oprah Winfrey’s vegan cleanse.
A graduate of the Natural Gourmet Institute, Tal has worked at the top vegan restaurants in the United States, such as Sublime in Fort Lauderdale and Candle 79 in New York City, and also conducts master vegetarian cooking workshops for students and staff at Le Cordon Bleu College campuses nationwide. Tal catered Ellen DeGeneres and Portia de Rossi’s vegan wedding, Arianna Huffington’s party at the Democratic National Convention, and the first vegan dinner at the U.S. Senate.
In his new cookbook, The Conscious Cook, Tal shares his enticing vegan dishes with everyone who relishes eating beautiful, flavorful, and filling food. Every recipe delivers on his promise to omnivores and foodies: “You won’t miss the meat.”
Learn more about Chef Tal at www.TalRonnen.com.
TAL'S NUTRITION TIPS
- Vegetarian cooks use mushrooms for their dense flavor and meaty texture. But they’re also a good source of B vitamins, potassium, and vitamin D. Try adding some to your next salad or roasting them and serving over pasta.
- Worried about protein? It’s easy to get protein without eating any animal products. You just have to swap in plant proteins—tofu, tempeh, seitan, lentils, beans, gardein, and whole grains.
- Tofu is incredibly versatile and delicious. When you’re using firm or extra-firm tofu, get the water out first: Rinse the tofu, wrap it in a dish towel, put something heavy on top, and leave it for 20 minutes. It’ll be denser and absorb more flavor.
- Add nuts to your meal for extra protein. Nuts are most nutritious raw, but much more flavorful roasted. You can buy raw nuts and easily roast them yourself to preserve the benefits and maximize taste. Cook them in the toaster oven at 170 F for 15 minutes.
This is a magic ingredient that makes it easy to live without dairy products.
Makes about 2 1/4 cups thick cream or 3 1/2 cups regular cream
2 cups whole raw cashews (not pieces, which are often dry), rinsed very well under cold water
Put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight.
Drain the cashews and rinse under cold water. Place them in a blender with enough fresh cold water to cover them by 1 inch. Blend on high for several minutes until very smooth. (If you’re not using a professional high-speed blender such as a Vita-Mix, which creates an ultrasmooth cream, strain the cashew cream through a fine-mesh sieve.)
To make thick cashew cream, simply reduce the amount of water when they are placed in the blender so the water just slightly covers the cashews.
Mediterranean Chickpea Wrap
This is a great mash-up of strong ingredients—chickpeas, sun-dried tomatoes, cumin, onions, and lots of garlic.
Makes 4 sandwiches
2 tablespoons olive oil
1 carrot, peeled and finely diced
1 onion, finely diced
1 banana pepper, seeded and finely diced
1 garlic clove, minced
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes
1/8 teaspoon ground cayenne, or more to taste
freshly ground black pepper
1 (15-ounce) can chickpeas, with liquid
1 white potato, peeled and finely diced
5 whole oil-packed sun-dried tomatoes, coarsely chopped
4 pieces vegan naan bread or tortillas, heated or toasted
Place a large sauté pan over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 1 minute, being careful not to let it smoke. This will create a nonstick effect.
Add the carrot, onion, banana pepper, and garlic to the pan and sauté, stirring frequently, for 5 to 7 minutes, until the vegetables are just beginning to soften. Add the cumin, red pepper, cayenne, and black pepper to taste and sauté for 1 minute.
Add the chickpeas and their liquid and 1 1/2 cups water. Bring to a boil. Add the potato and sun-dried tomatoes and simmer for 20 minutes, or until the potatoes are soft. Serve wrapped in the naan bread or tortillas.