MARYLAND HEIGHTS, MO (KTVI - FOX2now.com)—
He cooks for Oprah and Ellen. Now, celebrity chef Tal Ronnen is in St. Louis to show off his meat-free meals. Tuesday Chef Ronnen will be at Whole Food Market on south Brentwood Boulevard from 1 p.m. to 3 p.m. to do public cooking demonstrations and sign copies of his cookbook.Here's what Ronnen prepared on FOX 2 News in the Morning. For the agave-lime gardein: 1 pack gardein chick'n scallopini ¼ cup light agave nectar ½ cup shoyu soy sauce 3 garlic cloves, smashed 2 sprigs fresh thyme 1 teaspoon freshly ground black pepper Juice of 2 limes 1½ tablespoons lightly packed brown sugar For the slaw: 3 tablespoons rice vinegar 1 teaspoon light agave nectar ½ teaspoon sea salt, or more to taste 2 tablespoons freshly squeezed lime juice 1 teaspoon soy sauce ¼ cup safflower oil 1 large carrot, peeled and julienned ½ daikon radish, peeled and julienned ½ head napa cabbage, shredded 1 scallion, julienned ½ teaspoon mixed black and white sesame seeds For the sweet potatoes: 2 large sweet potatoes, peeled and diced ½ cup thick Cashew Cream (page 26) 2 tablespoons Earth Balance 1 canned chipotle pepper, seeded and minced Sea salt and freshly ground black pepper
1) Make the gardein scallopini: Place the scallopini in a single layer in a shallow nonreactive dish. In a small bowl, whisk together the remaining marinade ingredients. Pour over the scallopini and marinate in the refrigerator for 1 hour. 2) Meanwhile, pour the marinade into a small saucepan. Cook over medium-high heat until reduced to a syrupy glaze, about 8 minutes. 3) Heat an outdoor grill or preheat a grill pan over medium-high heat. Grill scallopini for 3 to 4 minutes, or until grill-marked. Flip over and generously brush with the glaze; cook for 3 to 4 minutes, or until grill-marked. Remove the scallopini to a baking sheet, flipping it over so the glazed side is down, then glaze the top side. 4) Make the slaw: In a large bowl, whisk together the vinegar, agave nectar, salt, lime juice, and soy sauce. Continue whisking vigorously in one direction as you slowly pour in the safflower oil in a thin stream until emulsified. Add the remaining slaw ingredients to the bowl and toss to coat. 5) Make the sweet potatoes: Cook the sweet potatoes in a pot of boiling water for 20 minutes, or until tender. Drain. Put the sweet potatoes, Cashew Cream, Earth Balance, and chipotle pepper in the bowl of a stand mixer ÿtted with the whisk attachment. Alternatively, put the ingredients in a large bowl and use a hand-held mixer. Whip on medium-high speed until smooth and fluffy. Season with salt and pepper to taste. 6) To serve: Place one quarter of the sweet potatoes in a scoop in the middle of a serving plate. Top with one quarter of the slaw. Place 1 scallopini on top of the slaw or angled against the sweet potatoes and slaw. Repeat with the remaining ingredients.
Makes 4 servings Prep time: 1 hour, plus 1 hour marinating
