Vegetarian Star

A couple of days ago, we introduced you to Kevin Nealon’s Chickpea Tacos. Turns out, after examining that website more closely, there are several other celebrity favorite recipes that also looked tasty. So we decided to bring them all to you in case you were too hungry to bother clicking more to go to the site. Enjoy!

Emily Deschanel’s Seitan Piccata from The Millennium Cookbook – Extraordinary Vegetarian Cuisine,by Eric Tucker and John Westerdahl, Dessert Recipes by Sascha Weiss.

Serves 6

HERB CRUST:
1 1/2 cups all-purpose unbleached flour
1/3 cup polenta
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon ground pepper 
1 cup soy milk
2 teaspoons Dijon mustard
6 servings (1 1/2 pounds) marinated seitan, cut into medallions
1/4 cup canola oil

PICCATA SAUCE:
2 teaspoons minced garlic
6 paper-thin lemon slices
1/2 cup fresh lemon juice
2 cups dry white wine (you can use non-alcoholic wine)
1 tablespoon nutritional yeast
1 tablespoon capers, drained
1/2 teaspoon ground pepper
1/2 teaspoon sea salt
1 tablespoon cornstarch or arrowroot, dissolved in 3 tablespoons cold water
Thin lemon slices and minced fresh parsley or chives for garnish

DIRECTIONS:
In a shallow bowl, combine all the ingredients for the herb crust. In another shallow bowl, combine the soy milk and mustard. Dredge the seitan with the crust mixture, dip in the soy milk mixture, then dredge again in the crust mixture. Cook the seitan in a dry nonstick pan over medium-high heat until lightly brown, about 2 to 3 minutes per side. Keep warm in low oven.

To make the sauce: Wipe out the pan and place it over medium heat. Add the garlic and toast until lightly browned. Add the lemon slices, the remaining sauce ingredients. Boil until the volume is reduced by almost half. Stir in the cornstarch mixture and cook until thickened. Serve the hot sauce over seitan. Garnish with more lemon slices and parsley.

NUTRITIONAL INFORMATION:324 Calories (11% from fat), 34 g Protein,  38 g Carbohydrate, 4 gFat, 0 mg Cholesterol, 781 mg Sodium, 3 g fiber

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When she’s not eating Raw Balls, Alicia Silverstone likes Peanut Butter Crispy Rice Treats as well.

A couple of days ago, we introduced you to Kevin Nealon’s Chickpea Tacos. Turns out, after examining that website more closely, there are several other celebrity favorite recipes that also looked tasty. So we decided to bring them all to you in case you were too hungry to bother clicking more to go to the site. Enjoy!

Alicia Silverstone actually has 2 more recipes over there, but since celebs have big egos anyway, we don’t want to make them even more grandiose, thus we’re only featuring 1 for each.

Peanut Butter Crispy Rice Treats
1 3/4 cups brown rice syrup
1 pinch sea salt
3/4 cup peanut butter or almond butter (all natural)
1 box brown rice crisps cereal
1/2 cup grain-sweetened chocolate chips (optional)

Heat rice syrup with a pinch of salt in a saucepan over low heat. When rice syrup liquefies, add peanut butter and stir until well combined and heated through.

Pour entire box of cereal into a large bowl. Pour rice syrup mixture on top. Use your hands to incorporate everything together (mix in grain-sweetened chocolate chips at this point, if using).

Press down into an 8″×8″ or 9″×13″ baking dish. Wet your fingers as your press down to keep them from sticking. Let cool for 1 hour before cutting into squares.

Calories: 0
Fat: 0 g
Saturated Fat: 0 g
Calories from Fat: 0%
Cholesterol: 0 mg
Protein: 0 g
Carbohydrates: 0 g
Sugar: 0 g
Fiber: 0 g
Sodium: 0 mg
Calcium: 0 mg
Iron: 0 mg
Vitamin C: 0 mg
Beta Carotene: 0 mcg
Vitamin E: 0 mg

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• Dr. Oz Welcomes “Complete Idiot’s Guide To Plant-Based Nutrition” Author
• Bar Refaeli Got A Mouthful Of Fur Lies At Bel Air Photo Shoot

A couple of days ago, we introduced you to Kevin Nealon’s Chickpea Tacos. Turns out, after examining that website more closely, there are several other celebrity favorite recipes that also looked tasty. So we decided to bring them all to you in case you were too hungry to bother clicking more to go to the site. Enjoy!

Persia White’s Fresh Fruit Salad and Black China Rice Bread

1  container Bio-K+ CL1285® Dairy-Free (a dairy free acidophilus that tastes like tangy yogurt)
1 organic mango (some stores sell fresh cut mango in the deli section)
1 organic kiwi
¹/₂ organic red or green apple
1 slice Food for Life Black China Rice Bread

Pour chilled Bio-K into a small bowl. Cut mango, kiwi, and apple into 1/2″ slices. Place fruit in bowl and lightly mix and serve.

Toast one slice of Black China Rice Bread. The bread is wheat free/dairy free yet it smells like a cake when toasted. For a different twist, spread a light layer of organic strawberry jam on it.

• Calories: 0
• Fat: 0 g
• Saturated Fat: 0 g
• Calories from Fat: 0%
• Cholesterol: 0 mg
• Protein: 0 g
• Carbohydrates: 0 g
• Sugar: 0 g
• Fiber: 0 g
• Sodium: 0 mg
• Calcium: 0 mg
• Iron: 0 mg
• Vitamin C: 0 mg
• Beta Carotene: 0 mcg
• Vitamin E: 0 mg

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• Dr. Oz Welcomes “Complete Idiot’s Guide To Plant-Based Nutrition” Author
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A couple of days ago, we introduced you to Kevin Nealon’s Chickpea Tacos. Turns out, after examining that website more closely, there are several other celebrity favorite recipes that also looked tasty. So we decided to bring them all to you in case you were too hungry to bother clicking more to go to the site. Enjoy!

Savory Broccolini With Garlic

Serves 6

3 bunchs broccolini
2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
¹/₂ teaspoon crushed red pepper
1 freshly ground black pepper, to taste
1 salt, to taste

Trim broccolini ends. In a large pot of boiling water, steam until tender-crisp. Set aside.

Heat oil in a sauté pan over medium heat. Add garlic and crushed red pepper. Sauté until garlic is browned. Add broccolini to the pan and toss to coat with the garlic/red pepper mixture and heat through, around 2 to 3 minutes. Season to taste with black pepper and salt.

• Calories: 0
• Fat: 0 g
• Saturated Fat: 0 g
• Calories from Fat: 0%
• Cholesterol: 0 mg
• Protein: 0 g
• Carbohydrates: 0 g
• Sugar: 0 g
• Fiber: 0 g
• Sodium: 0 mg
• Calcium: 0 mg
• Iron: 0 mg
• Vitamin C: 0 mg
• Beta Carotene: 0 mcg
• Vitamin E: 0 mg

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• Meatless Monday Recipe–Brendan Brazier’s Blueberry Chia Pudding
• Myq Kaplan Discusses Veganism In “Art Of The Animal” Series (Video)

A couple of days ago, we introduced you to Kevin Nealon’s Chickpea Tacos. Turns out, after examining that website more closely, there are several other celebrity favorite recipes that also looked tasty. So we decided to bring them all to you in case you were too hungry to bother clicking more to go to the site. Enjoy!

Mariana Tosca’s Curried Pumpkin Apple Bisque Recipe

Origin: Tanya Petrovna, owner/founder of Native Foods

1 small pumpkinor medium butternut or other type of winter squash
¹/₄ cup olive oil
2 onions, chopped
3 tablespoons curry powder (optional)
8 cups water
2 apples, chopped
¹/₂ cup coconut milk
2 teaspoons salt
1 cup pomegranate seeds (optional)

Pierce pumpkin or squash with a fork, and bake at 400?F until soft (50 minutes to 1 hour). When cool enough to handle, seed, peel, and chop.

Heat olive oil in a large soup pot and sauté onion until translucent and lightly browned.

Add curry powder, if using, and stir for 30 seconds. Add pumpkin, water, apples, coconut milk, and salt. Bring to boil then let simmer for 25 minutes. Cool slightly, then purée in batches in blender. Re-warm before serving and add pomegranate seeds if desired.

• Calories: 0
• Fat: 0 g
• Saturated Fat: 0 g
• Calories from Fat: 0%
• Cholesterol: 0 mg
• Protein: 0 g
• Carbohydrates: 0 g
• Sugar: 0 g
• Fiber: 0 g
• Sodium: 0 mg
• Calcium: 0 mg
• Iron: 0 mg
• Vitamin C: 0 mg
• Beta Carotene: 0 mcg
• Vitamin E: 0 mg

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• Dr. Oz Welcomes “Complete Idiot’s Guide To Plant-Based Nutrition” Author
• Bar Refaeli Got A Mouthful Of Fur Lies At Bel Air Photo Shoot

A couple of days ago, we introduced you to Kevin Nealon’s Chickpea Tacos. Turns out, after examining that website more closely, there are several other celebrity favorite recipes that also looked tasty. So we decided to bring them all to you in case you were too hungry to bother clicking more to go to the site. Enjoy!

Peggy McKay’s Vegan Chili

2 tablespoons grapeseed oil
1 medium red onion, chopped
1 garlic clove, minced
1 12-ounce package vegetarian ground beef substitute
1 14.5-ounce can Mexican-style stewed tomatoes
1 15-ounce can vegetarian chili beans
1 tablespoon chili powder, or to taste
1 teaspoon ground cumin
1 cup vegetable broth
1 cup tomato sauce
1 bunch fresh cilantro
1 salt, to taste
1 black pepper, to taste

In a stock pot heat the oil. Add the onions and sauté until just limp. Add the burger crumbles and brown well. Add all the other ingredients, one by one, except the cilantro. Bring to an almost boil, lower the heat put the entire bunch of cilantro on top for 15 minutes covered, stir a couple of times to make sure it doesn’t burn at the bottom. Remove and discard the cilantro. Serve hot. Will keep in refrigerator for up to five days, or freezer for two months. Serve with a little chopped red onion and soy cheddar cheese sprinkled on top.

To be honest, this is not my own recipe. But I’ve tasted this and served it to my guests at dinner, who swore it was not a vegetarian chili. It’s the best chili I’ve ever tasted.

• Calories: 0
• Fat: 0 g
• Saturated Fat: 0 g
• Calories from Fat: 0%
• Cholesterol: 0 mg
• Protein: 0 g
• Carbohydrates: 0 g
• Sugar: 0 g
• Fiber: 0 g
• Sodium: 0 mg
• Calcium: 0 mg
• Iron: 0 mg
• Vitamin C: 0 mg
• Beta Carotene: 0 mcg
• Vitamin E: 0 mg

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