Vegetarian Star

Celebrity chef Lorena Garcia (America’s Next Great Restaurant) has designed a menu for Taco Bell restaurants that is both more upscale and vegetarian-friendly.

On July 5, Taco Bell will launch its Cantina Bell menu nationwide, featuring eight new ingredients including whole black beans, cilantro rice, guacamole made with 100 percent Hass avocado, fire-roasted corn salsa, creamy cilantro dressing, romaine lettuce and pico de gallo.

The Cantina will be available in both bowl and burrito form and cost around $5.

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“The whole idea is baby steps. Try one dish a week. If it’s a big hit, throw it in the rotation, and then do another dish on Monday so then Monday is meatless, but Thursday is red beans and rice. What I love hearing is “My husband is a card-carrying carnivore, but I made him this dish from your book and he loved it so much he took leftovers to work.” When I hear that a dish is going to become someone’s staple, that’s just the coolest thing.”

—Roberto Martin, author of Vegan Cooking for Carnivores and personal chef to Ellen DeGeneres and Portia de Rossi.

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Mario Batali "Molto Gusto"

Chef Thomas Keller made a statement to the New York Times that sounded as if he was not hopping on the bandwagon to cook with more sustainable ingredients anytime soon and that it wasn’t his job to do so.

“With the relatively small number of people I feed, is it really my responsibility to worry about carbon footprint?” Keller asked. “The world’s governments should be worrying about carbon footprint.

Elizabeth Meltz, director of sustainability for Mario Batali and several other popular chefs, responded to Keller’s comment on Bay Area Bites, suggesting that even observing something as simple as Meatless Monday can go a great way towards preserving the planet.

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Kelly Osbourne has been dating a vegan chef for almost a year now and some sources say the two are set to become engaged any day now.

Matthew Mosshart was featured in New York Magazine‘s “Real Life Real Guys.” Originally from Vero Beach, Florida, Mosshart moved to New York and enrolled in culinary school. Not that his classes taught him much about cooking, especially when it comes to predicting the right quantities of ingredients.

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Mary McCartney was a guest on BBC’s “Women’s Hour” where she made a dish with rice noodles and vegetables.

Mary uses chili jam, a favorite condiment that’s included in many of her other recipes in her new cookbook, Food.  Though prominent in the UK, it may be difficult to obtain elsewhere, so Mary gives a few substitute suggestions.

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Son Bobby is showing the South the wonders of quinoa and even Paula Deen can create a meal without bacon and butter.

The recycled glass tumbler must be half-full.

Paula and Bobby went into the kitchen together for an episode of Paula’s Best Dishes and made things not all vegetarian, but did manage to produce a nice portobello mushroom sandwich.

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“Imagine a world where mothers would not feed bottles of Coca-Cola to babies, where the ingredients would not read like scientific equations, where children and parents gardened veggies together. My wish is that in the next three years, a real, real food revolution will happen. My uncompromised belief is that, whether we are British, American, or any dude on the planet, we can make great decisions if we are informed properly. That gives me hope.”

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ABC’s Good Morning America is featuring several recipes for the Memorial Day Holiday and all of them are vegetarian friendly!

Some, like food critic Katie Lee‘s Pineapple-Coconut Sundaes, are even vegan friendly.

If you haven’t tried coconut ice cream as a delicious alternative to dairy, today might be a good time to do so. These sundaes show more than veggie burgers belong at the cookout, as pineapples are grilled slightly on each side before being topped with ice cream.

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