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Crossroads
Crossroads: Extraordinary Recipes from the Restaurant That Is Reinventing Vegan Cuisine | Tal Ronnen
7 posts | 1 read | 1 to read
“A new kind of flavor-first vegan cooking. . . . Stunning.” —Food & Wine “Best Food Books of 2015” —USA Today Reinventing plant-based eating is what Tal Ronnen is all about. At his Los Angeles restaurant, Crossroads, the menu is 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, an IACP Cookbook Award finalist, Ronnen teaches readers to make his recipes and proves that the flavors we 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.
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Lindy
Lindy
Crossroads: Extraordinary Recipes from the Restaurant That Is Reinventing Vegan Cuisine | Tal Ronnen
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Still playing with this cookbook, which has a descriptive #subtitle: Extraordinary Recipes from the Restaurant that Is Reinventing Vegan Cuisine. Supper tonight: Roasted Vegetables (fennel, parsnip, rutabaga) with Clementine Beurre Blanc on Buckwheat Noodles. So good!
@RealLifeReading

DivineDiana Sounds and looks scrumptious! 8y
RealLifeReading Wow! That description of your meal is intriguing! 8y
Lindy @DivineDiana Thanks. I substituted buckwheat noodles for toasted buckwheat groats and that also made food prep & cooking time shorter. 8y
See All 6 Comments
Lindy @RealLifeReading I don't make beurre blanc often, yet it's simple and makes anything delicious. 😋 8y
DivineDiana I think I would prefer noodles to groats too! 🤔 8y
diovival Looks yummy! 8y
52 likes6 comments
blurb
Lindy
Lindy
Crossroads: Extraordinary Recipes from the Restaurant That Is Reinventing Vegan Cuisine | Tal Ronnen
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So far, everything I've made from this cookbook is delicious. Today's adventure: Leek Pâté.

saresmoore I think leeks have so much unrealized potential. 8y
Bibliogeekery Mmm sounds good! 8y
Lindy @saresmoore @Bibliogeekery It's very tasty. My niece misunderstood and commented that it's a great way to eat turnips. (No turnips are involved in the recipe.) 8y
lynneamch LOVE leeks. Almost always put them in soups and stews. Also great over broiled fish with a lemon and caper butter sauce. Pate? Yes please. ☺ 8y
50 likes4 comments
review
Lindy
Lindy
Crossroads: Extraordinary Recipes from the Restaurant That Is Reinventing Vegan Cuisine | Tal Ronnen
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Pickpick

Mediterranean first, vegan second. That's how Ronnen describes the food at his Crossroads restaurant. His recipes have a lot of steps, but all 3 that I tried yielded delicious results. (Smoked Hummus; Kale & Artichoke Dip; Butternut Squash Farinata.) Next up: Leek Pâté. Signature ingredients for this cookbook: nutritional yeast flakes, Kite Hill almond milk cheeses, and milk made from soaked cashews.

saresmoore Everything about this sounds amazing! I haven't tried Kite Hill cheeses, just their yogurt. I will be looking this one up for sure! 8y
Lindy @saresmoore Very attractive photos, also. @HardcoverHearts recommended an artichoke recipe in this, but there are two, so I hope she'll chime in below. I didn't try the one with oyster mushrooms, but the one with kale is great. 8y
49 likes2 comments
blurb
Lindy
Lindy
Crossroads: Extraordinary Recipes from the Restaurant That Is Reinventing Vegan Cuisine | Tal Ronnen
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Ronnen assures his readers that the cocktails in this chapter are "free of hassle" to make. As long as you already have made your syrups, whipped your coconut milk, diced and muddled a pear, roasted and ground the spices for ras el hanout, or prepared a batch of candied kalamata olives. Yes. Candied olives. Intriguing, but not exactly hassle-free. ?

Verity Gosh. So as long as you have a fully stocked commercial bar, you're fine! 🤣😂 8y
Lindy @Verity Exactly! 8y
saresmoore I want to know more about candied olives! 8y
Lindy @saresmoore I made a small batch of candied kalamatas today. Used them to top macaroons. Interesting blend of salty/briny and sweet. 8y
45 likes4 comments
blurb
Lindy
Lindy
Crossroads: Extraordinary Recipes from the Restaurant That Is Reinventing Vegan Cuisine | Tal Ronnen
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Chives Fettuccine with Asparagus, Morels, and Prosecco Sauce.
"The prosecco sauce, which is a snap to make, brings the whole dish together. If you somehow drink all the bubbly before dinner, you can make the sauce with any dry white wine."
Thanks for the tip, Ronnen, because prosecco gets consumed pretty quickly in this house!

Melkyl Wow - a fellow morel lover! I grew up hunting them. So delicious!! 8y
Bibliogeekery That looks SO yummy!! 8y
Lindy @Melwilk I've only been out hunting for them once, when I was in Grade 6. One of my sisters, however, gathers them every year and dries them. 8y
Lindy @Bibliogeekery The photography in this book is very stylish. And tempting. 8y
Melkyl @Lindy I still hunt every year. It is part of my family's culture. My father's tombstone has a morel engraved on it. I don't have as much luck here in Ohio where I now live as I did when I grew up in Indiana. They are delicious! 8y
34 likes5 comments
blurb
Lindy
Lindy
Crossroads: Extraordinary Recipes from the Restaurant That Is Reinventing Vegan Cuisine | Tal Ronnen
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I'm totally with Ronnen on this: "All of the talk about 'massaging' kale to make the leaves tender and palatable is nonsense. The key to achieving melt-in-your-mouth texture is to cut the robust green leaves into a fine chiffonade." [Autocorrect wants that to be a chifferobe.]
Even better is to cook that kale instead of making salad. Cooked greens are my comfort food.

shawnmooney What is kale? 🤔😂😂 8y
saresmoore Amen to that—I love cooked greens! I make a pretty mean braised collard. But I also love a good de-ribbed, chiffonade kale salad, lightly wilted with a fresh vinaigrette. And now I'm hungry. 8y
Lindy @saresmoore Hooray: you are on board. Chiffonade + time for vinaigrette to wilt the greens = perfect salad. I would love to try your collards. 😋 8y
See All 16 Comments
Lindy @shawnmooney Philistine. 8y
DeborahSmall @shawnmooney 😜😂 @saresmoore @Lindy I too prefer my greens cooked, spinach and leafy cabbage, fried with pancetta or lardons in butter makes a lovely side dish. And now I'm feeling creative about dinner! And hungry! 💕 8y
Lola I just had the best Southern-style collards the other night. I believe that the essentially negative calorie count of the greens cancels out anything like bacon fat that may or may not have been added to the collards to make them so delicious 🙃 8y
Lindy @Lola They're also delicious with coconut oil, garlic, soy sauce and smoked paprika... For the vegans among us. @DeborahSmall @saresmoore (edited) 8y
Lola @Lindy That's sounds delicious. The ones I had were restaurant made so who know what was in them :) 8y
DeborahSmall I love them with soy sauce. I was a vegetarian when I was in my early 20's and that's when I learned to cook properly and get creative, I could cut meat out of my diet easily as I eat mostly veg 8y
saresmoore @Lindy @DeborahSmall I think that's dinner decided! That sounds like an amazing flavor combo. 8y
Lindy @saresmoore All this talk of greens has decided it for me too. Butternut Squash Farinata from this cookbook, with greens on the side. Bon appetit! 8y
ReadingEnvy But if lemon juice can cook the proteins in ceviche, can't it partially break down the toughness of kale? The raw kale salad I make has garlic and lemon. My favorite greens are radish, sauteed. 8y
Lindy @ReadingEnvy Yes, you are correct. That's why it's best to let the vinaigrette sit on your salad for 10 minutes before serving. 8y
Lindy @ReadingEnvy Oooh, radish greens are a delicacy, yes! My most favourite, however, are beet greens. 8y
ReadingEnvy @Lindy those are good too! My favorite meal from my garden was radish butter made with the radishes, spread on baguettes, and alongside garlicky radish greens yummm 8y
Lindy @ReadingEnvy Yummm for sure. 😋 8y
35 likes1 stack add16 comments
blurb
Lindy
Lindy
Crossroads: Extraordinary Recipes from the Restaurant That Is Reinventing Vegan Cuisine | Tal Ronnen

Recipe instructions for Smoked White Bean Hummus include: "Open the windows and remove the battery from your smoke detector."
Sounds like an adventure. ?

(P.S. Am I the only one not able to upload photos all day? I hope I don't have to delete and reinstall the Litsy app.)

LeahBergen I didn't have a problem posting mine. 🤔 8y
maximoffs Hey Lindy! Shake to report the bug, they'll get back to you ASAP if it's just you/how to fix it :) 8y
BethFishReads I'm not having issues either 8y
See All 8 Comments
Texreader 😂😂😂 that was part of the recipe for my first attempt at roast pork when I first tried to use a broiler. Except I had the secret ingredient: the fire alarm going off as well. 😂😂😂 8y
GypsyKat I have only posted a couple pictures today, but no problems here. Sorry it's giving you trouble. 8y
Lindy @Texreader I'm going to try making it the easy way, by using smoked salt for flavour, instead of smoking the cooked beans. Much safer! 8y
Lindy @LeahBergen @steverogers @BethFishReads @GypsyKat Thanks everyone for responding. It appears to be a problem with the photo app on my iPod. (I can't delete any photos either). 8y
Lindy And in the end, I did have to delete and reinstall the Litsy app. Works fine now. 8y
41 likes8 comments