Vegetarian Star

"The Food Matters Cookbook" Mark Bittman

Mark Bittman‘s latest book, The Food Matters Cookbook, is filled with recipes designed for the flexitarian or those looking to consume less meat. Bittman gave an interview to the Pittsburgh Post Gazette where the topic of a study indicating Americans aren’t getting enough fruits and vegetables came up.

Bittman insists that most people would reduce meat intake if they had the resources, whether that’d be through enticing recipes, food stores or money, but questioned the reality that everyone could become vegetarian or vegan.

“Just about every study and survey show that people want to eat more fruits and vegetables and are aware of the benefits of eating less meat. They just don’t know how to do it,” Bittman said.

“A conservative estimate is that 80 percent of what we eat should come from unprocessed plants, which is such a big turnaround that we won’t be able to achieve it in our lifetimes. To say everyone needs to be a vegan is a nice idea, but that’s kind of like saying everyone should ride a bicycle. It’s simply not going to happen. The challenge then is, how do we move in that direction of eating less of A and more of B?”

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CAFO: The Tragedy of Industrial Animal Factories

CAFO: The Tragedy of Industrial Animal Factories is meant to offer a behind the scenes look at the factory farms that sadly produce so much of America’s food, such as meat, poultry, fish and dairy. The book edited Daniel Imhoff is said to provide a behind the scenes look at these operations, illustrating the conditions with more than 400 photographs and over 30 essays written by experts in the food, sustainability and animal rights industry such as Wendell Berry, Wenonah Hauter, Fred Kirschenmann, Anna Lappé, Michael Pollan, Eric Schlosser, and Matthew Scully.

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Singapore Airlines has released a cookbook called Above & Beyond, A Collection of Recipes from the Singapore Airlines Culinary Panel. The panel is made up of some of the world’s top chefs, including Gordon Ramsay, who’ve provided expertise to the chefs at Singapore Airlines.

Fox took the cookbook’s debut as an opportunity to ask frequent fliers for their recommendations on meals by airline.

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Credit David Shankbone on Wikimedia Commons

Jonathan Safran Foer is on tour to promote his only work of non-fiction, Eating Animals, a book that explores factory farming and vegetarianism.

Foer’s stop at Harvard was accompanied by an interview with the The Crimson, where Foer gave a statistic about who’s going meatless in the college population.

“Eighteen percent of college students describe themselves as vegetarians,” Foer said. “There are more vegetarians than Catholics in college. In college campuses, it is so unremarkable to be a vegetarian. It’s a kind of aspirational identity. That’s the reason to be most hopeful.”

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The Celebrity Pasta Lovers' Cookbook

The Celebrity Pasta Lovers’ Cookbook is a partnership between celebrity chef Mario Batali and Barilla pasta designed to get people excited about sharing meals with the family again.

The cookbook is available for download for free from ShareTheTable.com until October 15th. Almost every pasta dish is vegetarian and most can easily be made vegan by leaving off the cheese.

Upon visiting the site, when visitors click on the icon that says they believe in meaningful meals, $1 will be donated to Meals On Wheels Association of America, for up to $150,000.

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Whole Foods’ CEO John Mackey recently told USA Today that the store will be unveiling a new, private label line next year that famous vegan firefighter and author Rip Esselstyn would approve of.

“We’ll introduce a private-label line in 2011 based on the healthy eating book The Engine 2 Diet,” Mackey said. “We’ve licensed that brand. It’s vegan (no animal fats) with no canola or safflower oils, and low in sugar and salt.”

The line offers products similar to what Mackey eats, but he insists that has nothing to do with its creation.

“Though that is the way I live, it is not my personal lifestyle driving this. We think it will be a good product category for the company.”

Looks like vegs will be ringing in the New Year with another option in good food.

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Carol J. Adams "The Sexual Politics of Meat"

Vegetarian women still cooking steak for their husbands might want to read an interview Carol J. Adams, author of The Sexual Politics of Meat, has with Conducive Chronicle. Not only does Adams give the thumbs down to this practice, as it has women putting aside their own desires for their husband’s, she also makes a connection between men who kill animals and batter women.

“It’s about control, which might get expressed by demanding meat to eat, within that couple and within our culture. But I never claimed, and don’t believe, that eating a hamburger causes one to beat his wife. I do believe that someone who believes he needs to eat hamburger, who has to restore a sense of his manhood by eating male-identified foods, tells us a great deal about our culture’s teachings about men and virility. I know from working with battered women that animals often are injured as part of the control a batterer exercises. And I also believe that if a batterer kills an animal, the woman is in danger and should seek help.”

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There’s no shortage of vegetarian cookbooks out there, but if you happen to find a book designed for omnivores that looks interesting, a fun task to attempt might be to see how you can vegetize or veganize the recipes with substitutions.

Kate Nash loves Jamie Oliver‘s Ministry of Food and finds no problem in swapping Quorn faux meat for mince in the lasagna recipe.

“I chose Jamie’s lasagne as my favourite recipe because I love Italian food and this is a really easy recipe to adapt,” Nash told The Guardian. “In this recipe I swap mince for Quorn mince, use lactose-free cheese and spelt pasta and it still works.”

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