World Chefs-Ronnen spreads the virtues of vegan cuisine - most expensive restaurant dishes in the world

New York, December 15. Reuters Life! )-
Chef Tal Ronnen takes advantage of meat-free, dairy products
In his book, conscious chef, eat freely and break the misconception about vegetarian food. " The 34-year-
The old man who was born and raised in New York in Israel said that vegetarian dishes do not have to be tedious.
They will be delicious and satisfying if prepared properly.
Ronnen cooks for celebrities including Oprah Winfrey and Alan dejeris.
The meat of the past
Eater has been a vegetarian for more than a decade and recently told Reuters about a healthy diet and the difference between his vegetarian cooking and other vegetarian cooking: Q: define vegetarian cooking.
A: "Vegetarian or vegetarian basically means that you can eat anything in the world except animal products, and you have a lot left, adding all the beautiful colors on your plate, all healthy vegetables, grains, mushrooms and dense
Protein, meat replacement.
The rest is what traditional culture eats.
Q: Why did you decide to be a vegetarian chef?
A: "I was very upset because I had no good experience eating at the restaurant, so I became a vegetarian chef.
I grew up with a family that loves food and I want to learn how to cook.
I was already vegetarian when I was very young.
I want to create the dishes of my youth
The restaurant offers no hearty dishes.
"Q: What makes your vegetarian cooking different?
A: "The focus is on creating texture and flavor that meets the needs of meat --
The same is true of vegetarians.
Many people are trying to eat healthier.
Even if they are not vegetarian, eating vegetarian food a few times a week will be good for their health.
It is certainly good for the environment.
Many of the dishes in the book were created by French cooking techniques and applied to plants --based options.
"Q: So you have to replace it with eggs and dairy products that are often needed in classic French cooking?
A: "I have adapted to what I have learned with traditional meat --
Sauces and dishes.
It's wonderful to turn them into healthier, more modern ways of eating is a challenge.
All I can do is look at the texture, taste and color.
It also extends a lot of visual experience.
"Q: Is there any suggestion to change a vegetarian or vegetarian diet?
A: "Without knowing how to do anything correctly, it is not a good idea to jump into anything.
As relaxing as pixel food, doing it a few times a week will definitely help with this shift.
Many alternative foods such as soy yogurt, mayonnaise, and butter alternatives are sure to help with the transition.
It's easier to do now than it was 10 to 15 years ago.
The key is to do it at a speed that suits you.
"Q: You Cook for celebrities who have the ability to stick to vegetarian food.
Can ordinary working families afford it?
A: "When you look at the grocery bill, the most expensive part is usually meat.
Vegetables will never be as expensive as meat.
It is not just the company that sells food, but it is also the responsibility of consumers to make better food choices.
The more people need organic food.
Economically, it will be more viable in the future.
" RECIPE Twice-
Crispy baked potatoes (
12 copies.
Preparation time: 45 minutes)
12 finger potatoes, wash and dry 2 teaspoons, prepare 1 tbsp of mountain sunflower vegan mayonnaise 2 tbsp of ordinary cashew cream Sea salt and 1 tbsp of freshly ground black pepper Earth Balance (
Butter replacement)
2 tablespoons chopped fresh leek crispy skin with red pepper (see below)
1 teaspoon of vegetable oil 1 to 2 small pieces of Dulce 1.
Warm up the oven to 350 degrees Fahrenheit.
Bake the potatoes on a baking pan coated with fuel injection for 20 minutes, or until it softens.
At the same time, in a small bowl, stir the sunflower, mayonnaise, cashew cream, salt and pepper to taste together. 2.
Cut the cooked potatoes in half vertically.
Be careful not to burn your fingers, scoop out the pulp from each potato with a teaspoon and leave a thin shell.
Put the potato pulp into a bowl with a sunflower mixture and a soil balance.
Mash, then fill each half of the potatoes with a mixture and stir a little.
Fill half of the potatoes on the baking tray. 3.
Sprinkle the potatoes with pepper and go back to the oven for another 10 minutes.
Decorated with leeks and crispy skin.
Note: In order to lighten the crispy skin: add hot oil in a small non-stick pan with medium fire.
Join the Dulce and cook, turn it once or twice until it becomes brittle in 1 to 2 minutes.
Watch carefully so it doesn't burn.
Remove the paste on the paper towel, cool it, and divide it into small pieces. (
Report by Liang Zekai;
Editor Eric Walsh)