Vegetarian Star

"Skinny Bitch: Ultimate Everyday Cookbook"

Kim Barnouin, co-author of the Skinny Bitch series who recently wrote her own cookbook, Skinny Bitch: Ultimate Everyday Cookbook, was a guest on CBS’ “The Early Show” as part of the show’s “Saturday Morning Chef on a Shoestring Challenge.”

Barnouin was there to show her favorite substitutes for animal products, which included almond butter and vegetables oils as well as explain the health benefits of a vegan diet and the controversy surrounding some suggested consequences of meat, such as early puberty in girls.

Her challenge was the make a 3-course meal with a budget of $40. She took the challenge by making an entire vegan meal of kale and white bean soup, polenta-crusted eggplant Parmesan, and chocolate cupcakes with peanut-butter frosting.

You can view the video to Barnouin’s appearance here. Ignore the blooper around minute 6-8, and skip to around 8:30 if you must to avoid listening to it.

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Jane Lockhart, owner of Sweet Lady Jane bakery in Los Angeles, California, baker to the stars and creator of the vegan, red-velvet cake for Ellen DeGeneres and Portia de Rossi‘s wedding, has an exclusive interview with Radar Online where she shares her stories of baking for celebrities.

“Ellen and Portia’s cake-Portia came in with her mom, who was visiting from Australia and showed me the ring that Ellen had had made for her which was a beautiful, but simple vine design in diamonds,” Lockhart said. “We took that simplicity and elegance and continued that vine design on the cake. It was their favorite vegan red velvet.”

During an interview with Access Hollywood, Lockhart gave some secrets to the substitutes for baking vegan and the challenges she faced with Ellen and Portia’s cake.

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Rachael Ray "Look + Cook"

Rachael Ray‘s latest book, Look + Cook, unfortunately, didn’t include an entire chapter of vegetarian recipes like the Big Orange Book did.

Look + Cook has an accompanying website which features videos of Rachael demonstrating a few of the recipes from the cookbook. Individual Vegetable Pot Pies from page 232 rivals a vegetable pocket more than a pie. But with it’s versatility (omit the egg and substitute vegan butter for vegan pot pies) and quickness (Ray promises a vegetable pot pie that takes less time to prepare than to thaw a frozen one), the Individual Vegetable Pot Pie and other recipes may or may not be worth purchasing the book, so it’s great you can get instructions from the website.

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Chloe Coscarelli

“I have served an all-vegan Thanksgiving to the most die-hard carnivores and no one misses the meat. You don’t need animal products to capture the spirit and savory flavors of Thanksgiving on your table. I personally think that a vegan Thanksgiving is more exciting than a regular one — there’s always something new and it’s not just the same old spread. The plates are pretty darn clean when we get up from the table.”

—Chloe Coscarelli, vegan chef who won the Food Network’s “Cupcake Wars,” competition with her vegan desserts. Coscarelli is featuring several Thanksgiving recipes on the New York Times “Well” blog, which is publishing a vegetarian or vegan recipe every day until Thanksgiving. Have your family clean their plates of Chloe’s Harvest Stuff Portobello Mushrooms, Maple-Roasted Brussel Sprouts with Toasted Hazelnuts and Chocolate Pumpkin Bread Pudding

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"Skinny Bitch: Ultimate Everyday Cookbook"

Kim Barnouin doesn’t think there can be too many cookbook authors in the kitchen.

During an interview with UK’s So Feminine, the co-author of Skinny Bitch and author of her recently released cookbook, Skinny Bitch: Ultimate Everyday Cookbook, said recipe developers and food writers should definitely pursue their passion of writing deliciously.

“When you find the thing that you are passionate about, go after it 100%. There will never be too many cookbook authors. I love cookbooks so much and I am always on the lookout for new ones. Finding your specific niche can help narrow down your book ideas and help you focus on creating your specific style.”

Fortunately for vegetarians, vegans and those looking to reduce animal products in their diets, cookbook trends have shown the market is welcoming this guidance with open arms.

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Jesse Brune, star of the Food Network series “Private Chefs of Beverly Hills,” featuring the chef bending over backwards to the numerous, unique and often eccentric food requests of the rich and famous, recently hosted the entrepreneurs behind Bacon Salt, Justin Esch and Dave Lefkow, on the show.

Brune was invited by an executive chef from a large, nationwide casual dining establishment to incorporate Bacon Salt into some of its popular dishes. If successful, Bacon Salt may find its way into the meals in restaurants around the country.

Why do we care about bacon? Because Bacon Salt is completely vegetarian and no pigs are harmed in its making!

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Amanda Cohen of Dirt Candy

Amanda Cohen, chef and owner of Dirt Candy, a New York City award winning vegetable restaurant, is working on a cookbook.

The cookbook is expected to be published in 2012 by Clarkson Potter, an imprint of Crown Publishing Group.

For the book, Cohen, who appeared on an episode of Iron Chef America, collaborated with Ryan Dunlavey, artist behind comic book “Action Philosophers,”  for some comic book-like illustrations of cooking, such as with this recipe.

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Gardein Thanksgiving

Thanksgiving is only a few weeks away, and it’s never too early to start planning your animal-friendly feast, whether you’re cooking for several family members or doing it solo so you won’t starve amid the family of hunters and carnivores.

Vegan chef Tal Ronnen, author of The Conscious Cook and chef who helped design Oprah‘s meal plans when she went on a 3-week vegan cleanse, has created a vegetarian Thanksgiving menu starring the plant-based meat substitutes free of dairy, cholesterol and animal ingredients he helped develop, Gardein.

Chef’s Ronnen’s Thanksgiving menu includes using Gardein faux chicken patties to create a Sage and Pumpkin Seed Encrusted patty with Cranberry Cabernet Sauce, Creamy Mashed Potatoes featuring Earth Balance vegan butter, Sweet Potato Biscuits created from scratch using soymilk, Green Beans With Fresh Cranberries, Beet and Orange Autumn Salad and for dessert, Oven Roasted Banana Rum Cheesecake.

Vegan Oven Roasted Banana Rum Cheesecake

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