Vegetarian Star

Vegan chefs will take over the stage at the annual Los Angeles Times Festival of Cooking taking place April 30 and May 1 on the campus of the University of Southern California.

The 16 year festival is one of the largest literary events in the country, attracting 150,000 people, including 100 author events and more than 350 authors from around the world.

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“I think it’s a cliche that you are just stuck with it. I use tofu when it’s appropriate or in its traditional use form–in little pieces. In India, it’s lentils; South America, it’s quinoa; and in Asia, it’s soy. There are really great ways of getting protein and how the rest of the world gets protein.”

–vegan chef and author of The Conscious Cook Tal Ronnen, on the stereotype that everything vegetarian is made from tofu.  The next time someone sings to you, How Do You Get Your Protein?, answer them with this list of vegan sources.

Source

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"The Conscious Cook" Tal Ronnen

The 25th annual Genesis Awards is the Humane Society’s way of rewarding celebrities or other well-known people for their contributions to animal welfare.

Besides trophies, a great way to reward these stars is with great vegan food!

Tal Ronnen, vegan chef and author of The Conscious Cook, is in charge of preparing the menu for the event that takes place on March 19 in Los Angeles and Ok! Magazine received the word on what the stars will be munching on, including the vegan desserts.

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Tal Ronnen was born to a New Yorker mother and an Australian father, so he had plenty of exposure to diverse, good food growing up. In fact, he says he keeps a jar of Vegemite in his pantry to make those sandwiches both he and his father love.

Describing his childhood experiences with food as one which had him holding chopsticks in his hand as a toddler, Ronnen recently gave the Broward Palm Beach New Times a glimpse into his vegan passion that led him to write “The Conscious Cook” and contribute to the development of Gardein faux meats.

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Tal Ronnen, author of The Conscious Cook, and celebrity chef who’s catered many star events, including for the Humane Society and Ellen DeGeneres and Portia de Rossi‘s wedding, will be at the Sublime vegetarian restaurant in Fort Lauderdale, Florida on June 16 to prepare a four course vegan feast and sign copies of his cookbook.

Seating will be available from 6:00PM-9:30 PM and the cost is $79 per person. If you’re wondering if that price is worth it, just take a look at the mouth watering extensive menu, which is completely vegan.

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Tal Ronnen, author of The Conscious Cook, will make an appearance near Seattle at the Whole Foods Marketplace at 888 116th Ave NE, Bellevue, WA 98004 on May 7 from 12-2PM.

Ronnen will be demonstrating recipes using Gardein, a meatless substitute he frequently uses in his recipes from The Conscious Cook.

Guest will be able to sample items made from the cookbook and have the opportunity to purchase a signed copy.

If  you’re buying a copy of The Conscious Cook, pick up a bunch of beets.

They’re used heavily throughout the book!

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The Conscious Cook author and vegan chef Tal Ronnen will be making an appearance at the Whole Foods Market Franklin in San Fransisco, California today at 12 PM.

Ronnen will share recipes from his New York Times best selling cookbook and use one of his favorite faux meat products to work with, Gardein.

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“I love beets, and I look forward to using both red and golden varieties every winter. Once the beets are cooked, I like to slice them paper-thin with a mandoline and stuff them [like a pocket] with cashew cheese. Or I roll them up with a tofu ricotta, which I batter for vegan tempura. Diced beets also make a nice addition to a composed salad.”

—The Conscious Cook author and celebrity chef Tal Ronnen, from the February 2010 issue of Vegetarian Times.

Do you share Ronnen’s passion for the purple vegetable?

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