Vegetarian Star

Amanda Cohen has a brand new cookbook out with more than just recipes. There are also illustrations, comics and musings about the restaurant industry.

According to the owner and chef at NYC’s vegetable restaurant Dirt Candy, such a diverse selection of material is needed to make a cookbook more valuable these days as the Internet has given them some competition.

“For me, the internet has changed the whole recipe delivery system,” Cohen told Blisstree. “When I’m looking for versions of a recipe I go online first, not to my bookshelf. A cookbook can’t just list a bunch of recipes and have that be enough anymore. Maybe as an artifact, but it’s not a useful book.”

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Nigella Lawson has a vegetarian pasta dish from her cookbook, Nigella Kitchen, that you may want to break out your 80s collection CDs to prepare it to.

Marmite, also known as Vegimite, isn’t just popular among Men at Work. It’s been a popular meatless alternative since the late 19th and early 20th century.

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Bethenny Frankel is a flexitarian chef and friend to the vegetarian lifestyle. Often incorporating faux meats like Boca Burgers and other plant-based items in her recipes, Frankel’s Mexican chili serves as a good example of how The Real Housewives star can create a dish suitable for all diets.

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Chloe Coscarelli, vegan chef, author of Chloe’s Kitchen and 2010 winner of Cupcake Wars, is out to convert all the comfort food loving junkies to versions of the dishes that are more comforting to the arteries and the animals.

A guest on Yahoo Shine, Coscarelli demonstrated three of her favorite comfort foods, Guilt-Free Garlic Mashed Potatoes, Best Ever Baked Mac and Cheese and Mocha Almond Fudge Cake that’s almost as sweet as Chloe’s bubbly personality.

Watch the clip below for tips and demonstrations. Then visit Yahoo Shine for Chloe’s Best Ever Baked Mac and Cheese recipe.

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Hannah Kaminsky, blogger behind Bittersweet and a cookbook that contains many delicious, dessert recipes that originated from the website, won Bravo’s Around the World in 80 Plates Cookoff Challenge.

Kaminsky’s prize is $3,000 that goes towards a trip to anywhere in the world where she may sample vegan dishes on a global level.

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Richard Blais has a chili recipe that every Top Chef should learn to master.

While most veggie chilies will throw in pinto and black beans for protein, Blais meat-free chili adds chickpeas to the bunch, plus some other non-traditional ingredients like mushrooms and rice.

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To say that Mario Batali is a fan of cherries is perhaps an understatement.

Ask him how he likes to prepare the tart fruit and you’ll get more answers than a fruit salad.

“I’ll take some Michigan cherries and I’ll dress them with a little extra-virgin olive oil, some chopped jalapeños, a little cilantro, and some red wine vinegar. Suddenly, I’ll have something that almost behaves like a pickle relish. I’ll put it on my sandwiches. I’ll serve it with beans and rice. I’ll put it on top of my pizza. I’ll eat it like a salad just out of the refrigerator.”

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Amanda Cohen of NYC’s popular vegetable restaurant Dirt Candy sat down with the New York Times to discuss her upcoming cookbook with the same title as the restaurant.

Dirt Candy: A Cookbook: Flavor-Forward Food from the Upstart New York City Vegetarian Restaurant, due for release next week, is a combination of recipes, cool comics and the answers to some of your most burning restaurant questions like, “why a salad cost $14?”

The following are a few excerpts from her telephone interview.

Q: How did you arrive at the decision to do a cookbook this way, as a graphic novel?

A: I never really wanted to write a cookbook. I just felt like there are so many cookbooks out there and so many are done well. I wasn’t sure if I had something to add, and I didn’t want to do Vegetarian Cooking 101; that book was already out there. About a year into the restaurant, people started coming in and saying, “You should write a cookbook.” And I kept saying, “No, what we’re not ready.” And then finally, my husband and I were talking about ways to do it, because it was getting embarrassing, and he suggested we do it as a graphic novel. It was just this moment where I actually saw the cookbook, for the first time.

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