Crossroads Vegan Kitchen: Vegan Dining at its Finest

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In order to properly convey what an absolute pleasure dining at Crossroads Vegan Kitchen is, I need to give you a little background on the creator, Tal Ronnen.  Chef 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. He has since catapulted to fame, catering Ellen DeGeneres and Portia de Rossi’s vegan wedding, Arianna Huffington’s party at the Democratic National Convention, and the first vegan dinner at the U.S. Senate.

As if the above wasn’t enough for Tal to forever be remembered for changing the way people think about vegan food, he opened up Crossroads Vegan Kitchen on Melrose in Los Angeles. Zoe and I were fortunate enough to have dined here in February and vowed that we would be back for more. This time around, we brought with us our fierce vegan boxer pal Derek Mackenzie of meatfreemilitia.com and his lovely partner Genna.

Here’s what we ate:

MEATBALL FLATBREAD

Meatball Flatbread

This was ‘deadly’ and a favourite all around. It has a nice spicy element, however we would have liked the dough to be a bit more cooked. We also enjoyed the Asaparagus & Grilled Onion Flatbread with Garlic cream and Parmesan, which blew our socks off! The parm is just like the real thing, the sharpness hitting the back of your tongue as you swallow.

Crab Cakes

Tartar sauce was en flique, Derek exclaimed! A vegan always appreciates a good tartar sauce, right? The texture of the crab cake was crispy, and flakey, just as it should be.

Tortellini (aka the highlight of our meal and the featured image above)

Homemade pasta is a rare treat in the vegan world, and this one did not disappoint. It was amazing and CREAMY and had the best cheese consistency wrapped up in a fresh, soft, homemade tortellini. The kale cream was the bomb and again, big ups to the shaved vegan parm.

Kale Caesar

This was such a lovely surprise at the end of our meal. We decided we had not had enough to eat and need to try more, and boy are we glad we did. The Crossroad’s Kale Caesar may be one of the best we’ve ever had. The mini croutons were excellent – who wants a big hunk of crispy bread? And the kale was slivered so perfectly to let the creamy dressing drape over ever single bite, without any bitterness that you sometimes get from raw kale.

Desserts

We tried all of them, and they were all orgasmic. So much so, we can’t even remember their names, just how they made us feel. Definitely save room to try as many as possible.

All in all, Crossroads is a restaurant in Los Angeles not to be missed. It’s one of the finest examples of what plant-based food can be, with a little creativity and a lot of passion.

Bridget Burns // The Vegan Project

 

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