Vegetarian Star

David Chang of "Momofuku"

David Chang, chef and owner of Momofuku Noodle Bar in New York, as well as other chefs, may be getting tired of your requests for vegetarian dishes to be made separately from meat ones.

In an article in the New York Post, chefs who are fed up with catering to customers’ demands are discussed, as well as their reactions, which include ignoring the requests, even at the expense of losing a customer.

It’s rumored that Chang got so tired of vegetarians complaining of the lack of options, he permanently changed the menu to reflect more meat than before.

Anthony Bourdain, who’s normally tickled pink by vegetarians too, by the way, gave the dish.

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Microsoft makes their vegetarian and vegan techies happy by offering an extensive selection of appropriate food through the food service provider located on the campuses, which probably has a lot to do with the activism of a group called MSVeg.

MSVeg is a group of about 650 active members who are employees of the company who refused to carry peanut butter and jelly to work every day. As a result, it’s a lot easier to be a vegetarian or vegan at Bill Gates’ empire than it was a decade ago.

Mark Aggar, leader of MSVeg, had an interview with IVU online. A few highlights:

How the idea for MSVeg came about:
“It was formed out of frustration of not having very good or consistent vegan choices in the MS cafeterias and the suspicion that there were a lot of folks at MS who felt the same. Basically I formed it to create a loud voice for better food choices for veg*ns.”

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A new soy product has been created that is touted to be closer to the texture of real chicken than its predecessors.

Developed by University of Missouri scientists, the product is said to not only taste like chicken, but looks like it and tears apart in your mouth like the real bird.

The University must still sell the technology to a food company, so it may be awhile before the almost real deal made of soy, wheat gluten, oil and water makes it to a grocery store near you

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A little update on that vegetarian sushi roll named after season 5 winner of Project Runway, Leanne Marshall. Although previous reports said Marshall had created the roll herself, The Portland Mercury is reporting the roll was already on the menu, and H50 Bistro & Bar simply named it after her, once she described what she looks for in a sushi roll.

Marshall said, “Basically, I told him that I normally go for vegetarian/non-fish sushi and then my favorite things: avocado, hot sauce, cilantro (and then listed pretty much all the ingredients to make a burrito. Ha!) As long as it had avocado and something spicy, I left the rest up to the professional chef. If it were me making it, yes, I would probably have tried to make burrito-sushi, and it would likely be a disaster!”

A picture of the burrito-sushi can be viewed below.

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Tal Ronnen, author of The Conscious Cook, and celebrity chef who’s catered many star events, including for the Humane Society and Ellen DeGeneres and Portia de Rossi‘s wedding, will be at the Sublime vegetarian restaurant in Fort Lauderdale, Florida on June 16 to prepare a four course vegan feast and sign copies of his cookbook.

Seating will be available from 6:00PM-9:30 PM and the cost is $79 per person. If you’re wondering if that price is worth it, just take a look at the mouth watering extensive menu, which is completely vegan.

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Project Runway season 5 winner Leanne Marshall has designed a fashionable, edible treat that will benefit the cleanup efforts directed at the Gulf Coast oil spill.

For each month during the summer, H5O Bistro & Bar in Portland, Oregon has teamed up with local celebrities to create a sushi roll that benefits the celebrity’s charity of choice.

Marshall created a vegetarian sushi roll with cabbage salad and spicy aioli that benefits Oceana, Eater reports. The organization is the largest international one dedicated to ocean conservation.

Oceana has created a map that is regularly updated on the oil spill and the areas it affects, especially as it pertains to wildlife. Wildlife covered in oil and areas of oiled beaches are indicated, as well as the thickness of the oil in a particular area. Wildlife tracked include brown pelicans, sea turtles, and tuna.

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Robin Quivers Linda Long Candle 79

Robin Quivers was a guest at Candle 79 during a film with Linda Long, food photographer and author of Great Chefs Cook Vegan.

Howard Stern’s co-host lost 70 pounds by going on a vegan diet that she’s stuck with long after the pounds were gone.

Candle 79 is a vegan restaurant in New York City’s upper east side that features gourmet meals like seitan over pasta, black bean burgers with polenta fries and dairy-free, egg free chocolate desserts. A chef is on hand to explain how nut cheese is made, by soaking macademia or cashews in water for several hours and then blending to a cream consistency.

Quivers’ favorite dishes at Candle 79 are the steamed dumplings and seitan picatta. Quivers can’t enough of healthy, plant and fruit drinks as opposed to soda and discusses a recent study she’s heard about that found two sodas a day increased the risk of pancreatic cancer.

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The Hard Rock Cafe in London is initiating Paul McCartney‘s Meat Free Monday campaign in its restaurant, beginning June 7, and the change coincides with McCartney’s UK tour, according to Gigwise.

The menu will feature choices like Linda McCartney’s brand of veggie burgers and several drinks. According to a PR rep from the Hard Rock Cafes, the Linda McCartney veggie burgers were launched there when the brand was first created.

McCartney’s motivation behind Meat Free Mondays is get people thinking about the relationship between meat consumption and the environment.

“Having one designated meat free day a week is actually a meaningful change that everyone can make, that goes to the heart of several important political, environmental and ethical issues all at once,” McCartney said.

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