Vegetarian Star

Tal Ronnen has completed a new cookbook named after his LA restaurant, Crossroads.

A vegan chef who has prepared meals for almost every celebrity who’s expressed an interested in a plant-based diet offers ideas that are similar to what you’d find in his restaurant and definitely not what you’d find in the standard meat serving establishment that offers the salad plate for the vegetarian offering.

“Restaurants get it wrong all the time by serving fake meat that doesn’t interest meat eaters, or a vegan plate that’s little more than an uninspired pile of vegetables,” Ronnen writes in Crossroads.

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It’s been about a year since vegan chef to the stars Tal Ronnen helped create Crossroads, a vegetarian and vegan cuisine restaurant in L.A.

Eateries that specialize in vegetables are thriving, and Ronnen says at least 90% of customers are meat eaters.

He’s had the chance to cater to several interesting characters, including Beyonce and Jay Z.

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Tal Ronnen visited the set of KCAL 9 to discuss vegan cooking and LYFE Kitchen, a chain of restaurants started by former McDonald’s executives that specializes in freshly made entrees that are lower in fat and cholesterol and fall within a specific healthier caloric range.

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“Even if you cut out animal products just two days a week, you can make a huge difference in your health and the health of the planet. Forcing a radical change that you can’t stick with doesn’t make sense. Ease in at a pace and depth that feel comfortable. Beginning to eat vegan gives you a taste for it, and there’s a good chance that if you do it part time, you’ll want to go further.”

—Tal Ronnen, in his “5 Rules for Going Vegan,” all of which are listed at E! Online.

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KCRW, a community service of Santa Monica College and Southern California’s leading National Public Radio affiliate recently featured its first all vegetarian episode of its “Good Food” program.

Several well known names and leaders in the plant-based industry were guests, including vegan chef and author Tal Ronnen, author and food columnist Mark Bittman and several other writers and bloggers.

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Tal Ronnen is one of the players behind a new line of vegan cheeses created from nuts.

Kite Hill Cheese company promises to deliver “artisanal nut milk-based cheeses of remarkable craftsmanship.”

According to descriptions from Kite Hill, the cheeses will be gourmet in taste, with select blends of spices that make them stand out from the usual cheddar or mozzarella.

For example, take the Castanoa, seasoned with paprika and fennel pollen.

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Art Smith and Tal Ronnen

Art Smith is one of the brains behind LYFE kitchen, a restaurant in the LA area serving healthier convenience food.

Although LYFE is not a vegetarian restaurant, it does offer plant-based options for those customers. In addition, it serves more sustainable meat products.

Smith spoke with the LAist on his decision to remove some meat from his menu at home.

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“So many people tell me, ‘I could be a vegan if it weren’t for bacon,’ and I tell them, ‘Be a “vegan” who eats bacon.'”

“Real militant vegans hate when I say that. But if you are cutting back on the amount of meat that you eat, you’re still doing something great for your health, for the planet and for the animal.”

—Tal Ronnen, in an interview with the LA Times. The article highlights the growing trend among culinary experts, vegetarians and animal activists accepting and promoting flexitarianism or vegetarianism that lets one slide here and there instead of mandating the adherence to strict eating patterns.

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