Reinventing plant-based eating is what Tal Ronnen is all about. At his Los Angeles restaurant, Crossroads, vegans, vegetarians, & carnivores sit side by side & 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, & crunchy flatbreads piled high with roasted vegetables
- & vegan second. Ronnen proves that the flavours we crave are easily replicated in dishes made without animal products. With accessible, unfussy recipes, Crossroads stresses simple preparations & fresh ingredients, & takes plant-based eating firmly out of the realm of hippie health food & into a cuisine that fits perfectly with today`s modern palate. After all, the backbones of Ronnen`s food-seasonal vegetables, beans, nuts, & grains-are what many of us are already eating daily. The recipes are photographed in sumptuous detail, & with more than 100 of them, this book is an indispensable resource for healthy, mindful eaters everywhere.