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Tal Ronnen

Tal Ronnen
Did you know?

Tal was the chef who prepared the vegan meals for Oprah Winfrey’s 21-day vegan cleanse in 2008. He says he is committed to “creating vegan food that [is] just as mouth-watering and delicious as anything I [ever ate] as a meat-eater.”

Tal Ronnen
Tal's Featured Recipe
Orange, Belgian Endive, and Quinoa Salad with Champagne Vinaigrette

Click here for recipe

Tal Ronnen is a vegan chef who also is a cookbook writer and teacher. He used to love steak, spicy sausage and pastrami but decided to become a vegetarian, which led him to a vegan diet. On this journey, he has been determined to create dishes with the same gusto and bold flavors as those he appreciated during his meat-eating days.

 

Tal is the author of The Conscious Cook; Delicious Meatless Recipes that will Change the Way you Eat.

 

He is in demand as a vegan chef. He catered Ellen DeGeneres and Portia de Rossi's vegan wedding; Arianna Huffington's party at the Democratic National Convention; and cooked the first vegan dinner at the U.S. Senate.

 

Tal graduated from the Natural Gourmet Institute and then went on to work at well known vegan restaurants such as Sublime in Fort Lauderdale, Florida, Madeleine Bistro in Los Angeles, and Candle 79 in New York City.

 

He assisted Chrissie Hynde of The Pretenders when she opened VegiTerranean in Akron, Ohio, in 2007.

 

He conducts master vegetarian workshops for students and staff at Le Cordon Bleu College campuses in the United States and Canada.

 

Tal’s website is http://www.talronnen.com/

 

Latest Recipes

Quinoa Maki with Avocado and Cajun Portobello Fillets

This is a different take on sushi. The blackened mushroom is crispy and spicy, and the avocado offers a nice cooling contrast. Instead of...

(1 Votes)

Orange, Belgian Endive, and Quinoa Salad with Champagne Vinaigrette

This salad is rather elegant—perfect for a dinner party. I use champagne vinegar here because it’s very delicate. The sweetness of the or...

(1 Votes)

Very Green Salad with Cucumber, Kohlrabi, Sweet Onion and Herb Vinaigrette

This salad is all about the dressing. I made it from leftovers at a friend’s place in Hawaii, where there was an amazing herb garden. Thi...

(1 Votes)

Vietnamese-Style Tofu Hero with Asian Slaw

This hot sandwich is a little more complicated than some of the others but worth the time because it’s so delicious. Based on a popular V...

(1 Votes)

Cornmeal-Crusted Tempeh with Smoked Tomato Sauce

When I was living in L.A., I had access to all kinds of great chiles from Mexico, so I developed a few Southwestern dishes. I like this s...

(1 Votes)

Braised Kale

(1 Votes)

Oven-Roasted Banana Rum Cheesecake

A bunch of overripe bananas on the counter is a great excuse for whipping up this dessert. You want the skins to have a few brown spots-n...

(1 Votes)
Cookbooks, etc

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