Vegetarian Star

"Skinny Bitch: Ultimate Everyday Cookbook"

Kim Barnouin doesn’t think there can be too many cookbook authors in the kitchen.

During an interview with UK’s So Feminine, the co-author of Skinny Bitch and author of her recently released cookbook, Skinny Bitch: Ultimate Everyday Cookbook, said recipe developers and food writers should definitely pursue their passion of writing deliciously.

“When you find the thing that you are passionate about, go after it 100%. There will never be too many cookbook authors. I love cookbooks so much and I am always on the lookout for new ones. Finding your specific niche can help narrow down your book ideas and help you focus on creating your specific style.”

Fortunately for vegetarians, vegans and those looking to reduce animal products in their diets, cookbook trends have shown the market is welcoming this guidance with open arms.

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Amanda Cohen of Dirt Candy

Amanda Cohen, chef and owner of Dirt Candy, a New York City award winning vegetable restaurant, is working on a cookbook.

The cookbook is expected to be published in 2012 by Clarkson Potter, an imprint of Crown Publishing Group.

For the book, Cohen, who appeared on an episode of Iron Chef America, collaborated with Ryan Dunlavey, artist behind comic book “Action Philosophers,”  for some comic book-like illustrations of cooking, such as with this recipe.

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Sophia Bush is trying to go vegan.

And she thinks she can accomplish this with the help of Alicia Silverstone‘s vegan diet, lifestyle and cookbook, The Kind Diet.

“I’m slowly trying to do the vegan thing, so I’m not really a vegan yet but I’m working on it,” Bush said. “My family is Italian (and) my whole life has consisted of great meat and great cheese. I read Alicia Silverstone’s book and I’m trying some of the recipes out.”

The Kind Diet

For someone trying to slowly ease into veganism, The Kind Diet may be the formula for success. Silverstone breaks vegans down into three types: flirts, vegans and superheroes. Flirts dabble with simple vegan recipes here and there while vegans give up animal products completely. Superheroes take health to the ultimate level, mostly scratching prepared or vegan junk food for a steady diet of whole foods.

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Haven’t already entered to win Cooking Light Way To Cook Vegetarian? What are you waiting for?

If over 400 pages and 700 color photos of vegetarian and vegan recipes from the editors of one the most respected cooking magazines around isn’t enough to convince you, how about the assurance that they’ve researched the veggie diet enough to know not to offer salads on every other page. Included in the book is a section on 7 Healthy Eating Principles for a Vegetarian Diet. As a bonus, we’ve reprinted them with permission.

1. Think about protein. You can easily meet your daily protein needs by eating an array of plant-based foods. Fill out your meals with beans, lentils, nuts, rice, and soy products like tofu and tempeh. Don’t rely on a hefty portion of cheese to fill the protein gap since cheeses often add saturated fat.

2. Consider calcium. Vegetarians can meet their calcium requirements by including calcium-rich dairy products (milk, cheese, and yogurt) in meals and snacks. If you’re lactose intolerant, a vegan, or simply want to incorporate other nondairy sources of calcium into your diet, you have options: fortified breakfast cereals, soy products and some green leafy vegetables.

3. When it comes to fruits and vegetables, more matters (and color counts). Whole fruits and vegetables are some of the best foods you can eat. And color is certainly key—the vitamins and phytochemicals that give plants their brilliant colors work as antioxidants, immune boosters, and anti-inflammatories in humans.

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As promised, we’re giving away a copy of Cooking Light Way To Cook Vegetarian, the new cookbook that is the first vegetarian one from the editors of Cooking Light Magazine.

Cooking Light Way To Cook Vegetarian is over 400 pages of vegetarian and vegan recipes, glossy photos, food cooking and preparation tips and even an entire chapter dedicated to just tofu and tempeh recipes.

To enter to win, simply do the following:

*For one chance to win, leave a comment on this post saying why you want to win Cooking Light Way To Cook Vegetarian.
*For two chances to win, leave a comment on this post saying why you want to win Cooking Light Way To Cook Vegetarian AND Tell us what you’re favorite vegetarian/vegan item to cook is.

Contests ends November 3rd, 2010 at midnight Pacific Time and the winner will be chosen randomly and notified by email within 72 hours.

Need an incentive to enter? Try this sample vegan recipe from Cooking Light Way To Cook Vegetarian, Hash Browns With Italian Seasoned Tofu.

Hash Browns With Italian Seasoned Tofu

Enter the giveaway and view the recipe below.

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The “would you rather have..” questions are always fun, and author known for his “vegan until 6PM” philosophy Mark Bittman was given a series of questions by Philadelphia Magazine’s Be Well Philly on which food he would choose over another.

Watch out pork industry.

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The editors of one of the most authoritative magazines on healthy cooking, Cooking Light, have recognized the growing need for instruction on preparing plant-based meals.

Cooking Light Way To Cook Vegetarian is the first vegetarian cookbook from the group and is filled with over 400 pages of glossy photos (700+), recipes with simple to follow instructions and nutritional content that are by no means lacking in vegan dishes. Plus, Cooking Light Way To Cook Vegetarian contains tips for making your own bread, yogurt and pasta from scratch and an entire chapter dedicated to tofu and tempeh–recipes, cooking techniques and tips.

Editor of Cooking Light Magazine, Scott Mowbray, begins the cookbook exploring the reasons so many are choosing to incorporate vegetarian and vegan meals into their diets, such as for ethics or health.

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"Easy Green Organic" Anna Getty

Anna Getty‘s cookbook, Easy Green Organic, doesn’t necessarily mirror her own tastes in food or her hard set beliefs about making food purchases. The actress calls herself a flexitarian, but is more comfortable with vegetarian cooking, often eating vegan. She leans so much towards plant-based cooking, she was forced to ask for help in creating meat dishes because the publishers of Easy Green Organic, Chronicle Books, didn’t want the book to be vegetarian.

And just because “organic” is in the book title, doesn’t mean she looks down upon those who aren’t flocking to Whole Food every Saturday.

“I like Jamie Oliver’s approach, because his focus isn’t on organic, it’s on getting people off really toxic food, like fast food and preservative-filled processed foods,” said the great-granddaughter of J. Paul Getty in an interview with Organic Authority.

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