Tal Ronnen is one of the most celebrated vegan chefs working today. In the spring of 2008, he became known nationwide as the chef who prepared vegan meals for Oprah Winfrey’s 21-day vegan cleanse. With the advent of spring, we’re fortunate to have a seasonal recipe of his: grilled artichokes paired with a Caesar dressing. (Click here to see the recipe.)
“Make a lot – everyone will devour them,” Ronnen says of this dish, which appears in his book The Conscious Cook. No doubt, you don’t need to be a vegan to enjoy these.
To begin, the artichokes are steamed, halved, and grilled.
The Caesar dressing, meanwhile, brings together vegan mayonnaise, garlic, capers, miso paste, nutritional yeast flakes (available in health food stores), agave nectar, lemon juice, and a little water. They’re pulsed in a food processor until combined.
With the motor running, extra virgin olive oil is added in a thin stream until the ingredients are blended, about one minute. Make the dressing with our complex Arbosana to add yet another layer of flavor on this potpourri of ingredients. (Click here to see the recipe.)
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