For Christmas I received Tal Ronnen’s new book, Crossroads, which is a beautiful cookbook full of vegan recipes that he uses in his L.A.-based restaurant. Ronnen’s dishes are colorful, creative, and inspiring — but hardly “plant pure.” Some of the dishes are fried, and almost all of them contain olive oil. And although some people may be into hunting down impossible-to-find ingredients such as black garlic and Kite Hill vegan cheeses (probably only available in California), others of us prefer simple dishes that don’t require an ingredient scavenger hunt.
One recipe that inspired me was his “Warm Kale and Artichoke Dip.” Instead of using store-bought vegan cream cheese or Daiya shreds, he used cashew cream and wine to add richness to this classic appetizer. I thus decided to alter his recipe to make it healthier and simpler to make, and WOW. This recipe is a keeper!…
