Recipes from The Conscious Cook

The Conscious Cook by Tal Ronnen

Seventy groundbreaking recipes later, Chef Tal is ready to share his magic. The Conscious Cook features vegan versions of tried-and-true dishes such as Oysters Rockefeller, Caesar Salad, Corn Chowder, and Paella, as well as adventurous new cuisine like Lemongrass Consommé with Pea Shoot and Mushroom Dumplings and Peppercorn-Encrusted Portobello Fillets. A full-color photo accompanies each of the recipes. Also included are engaging stories from influential people in the vegan world; a peek into Chef Tal’s pantry and kitchen; a guide to eating seasonally; and a selection of dinner party menus.

Above all, The Conscious Cook shows readers that avoiding the health risks and ethical dilemmas of eating meat and dairy does not mean sacrificing taste or satisfaction. The starters, soups, sandwiches, entrées, and desserts here offer culinary adventure that will truly revolutionize the way the world experiences meatless food.

A slice of banana rum cheesecake with maple rum sauce and pecan pieces on top and a marigold beside the cake.

Banana Rum Cheesecake

Make it regular or make it dairy-free and vegan. Either way, it’s going to be satisfying as can be.

  • 1 H
  • 5 H, 30 M
  • 2