Tal Ronnen
By Tal Ronnen
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Recipes Star Vegan Chef Tal Ronnen Gives Classic Dip A Delicious, Healthy Upgrade
Makes 4 cups That retro classic, spinach and artichoke dip laden with cream cheese and sour cream, is transformed into a contemporary version that is still rich and creamy but allows the vegetables to shine. Kale’s chewy texture and peppery kick make it a bold stand-in for spinach. When sautéing the artichokes, take care not…
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Recipes Crossroads’ Mushroom Farro Soup
Mushroom stock is a versatile staple to keep on hand — its deep, rich flavor and color make it a great substitute for beef stock. We save the scraps of vegetables from the soup — peels, ends and stems — to fortify the stock, so nothing goes to waste. If you have it, you can…
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Recipes Vegan Grilled Garden Vegetable Lasagna With Puttanesca Sauce
Serves 8-12 Zucchini can be watery and lacking in flavor or texture, so when Scot proposed putting a vegetable lasagna that featured zucchini on the menu, I was skeptical. But the flavors he builds into this lasagna are extraordinary. It’s an Italian flag on a plate — green pesto, white almond ricotta and rich red…
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