Meet the Chef Podcast: Chef Tal Ronnen

This morning I got together with Chef Tal Ronnen, author of The Conscious Cook Book and famed for helping Oprah try out vegan eating. He’s in town for a cooking demo (details below) and to talk up LYFE Kitchen, the big new idea in healthy-convenient-sustainable eating I wrote about earlier this summer.

Get to know Chef Tal a little better, and hear about his worldly culinary influences and exciting projects.

Audio clip: Adobe Flash Player (version 9 or above) is required to play this audio clip. Download the latest version here. You also need to have JavaScript enabled in your browser.

One of his partners, Mike Donahue, chimed in at the end when we started to talk about the project’s successes in being conscientious and doing things like ensuring humane grass-fed meats and using less energy.

There’s more chef interviews and close-to-home travel podcasts coming!

Recipe and info follows…

Info for tomorrow’s free event:

LYFE Kitchen’s Chef Tal Ronnen Demos at Draeger’s in Menlo Park — 11 a.m. Aug. 5. Chef Tal is known as “America’s Conscious Cook.” Chef Tal will be cooking Sweet Corn Chowder with fresh tomato, chives and basil and Ancient Grains Teriyaki Gardein Bowl with steamed brown rice, ancient grains, farro, quinoa and topped with teriyaki Gardein beef. 1010 University Drive, Menlo Park. Free. 415-274-2510.

If you can’t make it there, try Tal’s Ancient Grains Bowl Recipe at home:

1 c. farro (or substitute brown rice)
1 c. quinoa
1/2 lb. brocolini
12 tsp. canola oil
12 oz. gardein beef tips, thawed
1/2 red onion, peeled, sliced thin
1/2 blanches sugar snap peas
1 each red bell pepper, stem and seeds removed, sliced thin
1/2 lb. shredded carrot
optional pinch of salt
Ginger Sauce (recipe below)
1/4 c. cilantro
1 bunch green onion, ends trimmed
1 lime, cut into wedges

Cook farro and quinoa separately, in water, according to the instructions on the package. Combine equal parts of cooked farro ad quinoa, set aside.

Cut off the woody stem ends of the broccolini and discard. Chop the remaining portion into 1/2″ pieces. Blanch in boiling water for 1 minute. Remove with slotted spoon and plunge in cold water to stop it from overcooking. Strain. Arrange broccolini on paper towels and set aside.

Split the gardein beef tips, red onion, and snap peas evenly between the two pans. Saute two minutes over high heat, tossing occasionally, until gardein and vegetables are evenly browned.

Add all remaining vegetables – and pinch of salt if desired – continue cooking an additional two minutes, until vegetables are very hot and tender.

Evenly drizzle sauce on top.

Garnish with cilantro, green onions, and a lime wedge.

Ginger Sauce

6 oz. Fresno peppers, ends trimmed
2 oz. fresh ginger, minced
1 3/4 c. agave nectar, amber
3/4 c. distilled white vinegar
3/4 c. cold water
1/4 c. arrowroot
1/2 c. cold water
1/4 c. fresh-squeezed lime juice

Place peppers, ginger, agave, vinegar, water, and salt into blender and blend on medium speed until coarsely pureed but not liquified.

Pour into a small saucepan and bring to a boil, stirring occassionally to ensure uniform heating.

In small bowl, combine and completely dissolve arrowroot in water – slowly add to boiling liquid, using a whisk to thoroughly blend all ingredients.

Return to boil, then reduce heat to simmer. Simmer sauce for one minute.

Remove from heat.

UPDATE 10/10/11: LYFE Kitchen opens in Palo Alto, CA on the 12th for dinner service, then regular hours starting the 13th.