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!

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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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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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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What is the strangest thing you have in your fridge? You don’t have to admit it, but apparently In Style Magazine asked celebrities to admit theirs and Alicia Silverstone said, “Raw Balls.”

“I like the name,” the vegan actress said. “They’re made of dates, walnuts, almonds, carob and salt. They are so good.”

via Linda In The Raw

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Australian actress Lynda Stoner won fans for her roles in The Young Doctors and Cop Shop. Her new cookbook, Now Vegan! not only features yummy recipes, but quotes from famous vegetarians and vegans as well.

The main reason she chose to write the book was to introduce people to the variety of vegan food options while still keeping it very much mainstream.

She cites her favorite recipes from the book as “Mum’s Croquettes,” or “Curried Sausages.”

If you are interested in reading a recent interview she completed, you can go here to do so.

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Brigitte Bardot has held a long career as an actress and former fashion model in addition to being a champion of animal rights.

She recently wrote a letter to Mr. Hubert Heiss, Ambassador of Austria in France, in response to the imprisonment of Austrian animal rights activist. Here are a few excerpts:

“You are aware of the great emotion, even indignation, of European citizens after the arbitrary arrest on May 21, when 10 Austrian animal advocates were imprisoned in an opacity worthy of a totalitarian regime.”

“Austrian organizations were scandalized by the violence of the police intervention and the seizure, in private apartments and offices, of many work files and computers.”

“These methods, unworthy of a democratic country, made Amnesty International react, and today I make a point of adding my voice to the many protests.”

“It is true that for a few months already animals advocates have been presented like dangerous terrorists, even criminals. This manipulation of public opinion is shocking, outrageous and more than misplaced.”

“Yes, our actions do disturb some economic interests, but is that a reason to soil and muzzle those who are committed to help beings without defense?”

“Violence is not our reality, on the contrary, we fight it with determination. Violence is in the blind, cruel and daily exploitation of millions of animals degraded to consumer goods, to research tools, and being denied their sensitive nature.”

Read the rest of Bardot’s letter here.

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Bollywood actress Jiah Khan is not a vegetarian, but has an interest in becoming one. Lately, she’s been teaming up with PETA to urge people in India not to fly kites with glass coated strings which cut birds while they’re in the sky. Apparently this is popular to do during kite flying festivals like Makar Sakranti and Independence.

Khan dressed up as a bird and held a kite that read “Cut out glass-coated manja, not wings.” Manja, of course, being the word for “string.”

Khan is a lover of animals, which may explain her desire to someday go veg, having both cats and dogs as pets.

via Apunkachoice

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Looks like he’s looking for the nearest McDonald’s arch. I bet if we could zoom in, we’d see saliva dribbling down his mouth.

Tommy Lee agreed to go vegetarian as an attempt to win back his ex wife and mother of his children, Pamela Anderson. The plan worked for awhile, but it seems as if his lusting for beef has caused him to be less than faithful to the veg lifestyle.

“There’s been two times now, where I’ve driven by In-N-Out (burger chain) and I’m like, `Pull the damn car over, I need a triple-triple (burger), dude,'” he said. 

Dude, Pammy isn’t going to like that, you know?

We thought he’d at least be smart enough to keep his burger liaisons a secret versus blabbing it to some random reporter.

But what do we know? Perhaps they have a…ahem…open relationship.

via Contact Music

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