Vegetarian Star

Yotam Ottolenghi keeps plenty of tricks up his sleeve. Like an abundance of herbs to beautify and liven up a dish and the pomegranate seeds he calls the “Jewels in the Crown.”

Yotam uses these tricks in his vegetable cookbook Plenty, and NPR recently interviewed the chef to learn how he makes magic with vegetables, including not overcooking your greens.

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“So many people tell me, ‘I could be a vegan if it weren’t for bacon,’ and I tell them, ‘Be a “vegan” who eats bacon.'”

“Real militant vegans hate when I say that. But if you are cutting back on the amount of meat that you eat, you’re still doing something great for your health, for the planet and for the animal.”

—Tal Ronnen, in an interview with the LA Times. The article highlights the growing trend among culinary experts, vegetarians and animal activists accepting and promoting flexitarianism or vegetarianism that lets one slide here and there instead of mandating the adherence to strict eating patterns.

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Rocco DiSpirito is the host of a new Bravo show that pits culinary contestants against each other in competition to provide the best private dinner party experience to select guests.

Good chefs know every important party will have plenty of vegetarians and DiSpirito said meatless eaters should enjoy any experience they have at Rocco’s Dinner Party.

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Jamie Oliver has had some trouble convincing the Los Angeles Unified School District to let him snoop in its cafeterias, but a recent decision by the board to overhaul the food system, along with a statement from LAUSD officials praising Oliver’s efforts, shows the district at least has the sense to listen to what the British celebrity chef has to say.

Approving a 5-year contract this week, LAUSD officials gave the boot to flavored milk and other processed foods and added soy milk and other vegetarian options to the menus.

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Yotam Ottolenghi (that guy who annoyed everybody by saying even fish eaters can call themselves vegetarian) will be cooking a true vegetarian meal at the most ironic of restaurants in July.

Ottolenghi will offer an evening of himself, an optional wine pairing and his recipes from his latest cookbook, Plenty, at Animal restaurant in Los Angeles.

If the name “Animal” doesn’t already have your stomach churning, please know this is the restaurant owned by Jon Shook, the boyfriend of former vegan Shiri Appleby, who said she was motivated to eat his pig ears, foie  gras and rabbit legs after deciding no respectable man would date a vegan girl.

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What evidence exists that more and more people are reducing their meat intake?

At least 18% of Americans are implementing Meatless Mondays in their diets.

More corporations are putting vegetarians entrees in the cafeteria.

Even the Facebook guy won’t “Like” anything he didn’t kill himself.

And when Emeril Lagasse‘s fans pick a portobello mushroom veggie burger as the second best burger in the Viewer’s Choice Burger Bonanza, you know less beef is going in America’s shopping baskets.

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Curtis Stone is an advocate of using fresh, local ingredients and recently shared with Shape Magazine his tips for making the most use out of your local farmers market.

The Top Chef star said, “everyone can make the effort to find a good [farmers] market,” and with online resources like LocalHarvest, which point you in the exact direction of the closest market near you, there’s really no excuse not to opt for fresh green beans that traveled only a few miles away.

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A few weeks ago, Brian Manowitz posted a short clip to YouTube showcasing his rockstar metal talents. That clip has now garnered over 1 million pageviews and it has nothing to do with a catchy tune. What’s drawing so many groupies to this metal show? Manowitz’s vegan pad thai with tofu and rice noodles.

The self-professed Vegan Black Metal Chef dresses the part for each episode where he demonstrates cooking a vegan meal–black clothing, white face paint and even brings along the “flames of Satan.”

It’s like Ozzy Osbourne bit the head off a seitan dove instead.

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