Vegetarian Star

Hannah Kaminsky

Hannah Kaminsky is a vegan chef genius, having already published a dessert cookbook and several ebooks while maintaining a popular vegan blog, Bittersweetblog.

Kaminsky is still in college, and plans to continue her career as a chef and recipe developer, which includes taking her own pictures for her books and blog.

Kaminsky has an interview with Vegetarian Times where she gives some advice for fellow food photographers on how to best capture the essence of the egg substitute.

1. Keep it clean. A few errant crumbs can be nice, since you don’t want the scene unrealistically immaculate, but you don’t want splatters and splashes all over the place. Wipe the rim of plates and bowls with a towel, and make sure silverware glistens. And don’t clutter up the set with tons of odds and ends.
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“It would be great for me to end up at your restaurant and not be served portobello mushrooms with penne pasta.”

—Tal Ronnen, encouraging chefs to get creative with plant based dishes. For some vegetarian patrons, portobello mushrooms and penne pasta is much more creative than the standard “house salad” or veggie burger that you can buy frozen in the grocery store option.

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"Top Chefs Just Desserts" Zac Young

Top Chef: Just Desserts premieres tonight on Bravo at 11/10C. The pastry chef’testants will battle it out with butter over who can bring home the trophy for satisfying the judges sweet tooth.

Zac Young is a fine young man from Portland, Maine who’s strayed from his roots. He was born to a vegan mother, so he, “never had chocolate mousse, but knew all too well the flavor of a tofu and carob pudding,” according to the Huffington Post.

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Jamie Oliver has an exclusive interview with the Huffington Post where he revealed he plans to take all of his vegetarian recipes and put them into one collection.

Although Oliver insists every one of his cookbooks have always been at least 60% vegetarian, he’s giving veggies something they’ve always asked for in not having to wade through the recipes that aren’t pertinent. It will also prevent him from being assaulted by vegetables from the vegetarians who are tired of thumbing through the index to find what they need.

“Often I get cornered out by vegetarians who are going to knock me out with a cucumber. I’m like “dude, look in the back of the book. Open up the index and there’s all these little v’s.” And they’ll go “Oh, right, but we want out own book.” For many years I just felt like, “C’mon, stop being so sensitive.” But actually this year we’re going to bundle all of my vegetarian recipes and vegan recipes into one big massive, mammoth book and give ’em that book. Because it’s right. You know, in the old days there wasn’t so many vegetarians and now there’s many. Vegetarian as a general concept is a brilliant thing. We’ve got to stop eating so much meat. We are eating too much meat.”

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Charlie Trotter

Chicago based chef who’s appeared on a PBS cooking show and has a cameo appearance in “My Best Friend’s Wedding,” Charlie Trotter, gives the seal of approval to an Illinois program that allows low risk inmates to cultivate vegetables in a garden that are shipped to local food banks.

The Sheriff’s Garden Program was started 17 years ago at the Cook County Jail. After participants learn to plant, water, pull weeds and other tasks necessary to maintain a garden, they earn a master gardener’s certificate from the University of Illinois extension program and participate in a graduation ceremony at the end of the summer.

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Why do some restaurants feel the need to put beef or chicken stock in a vegetable soup?

Vegetable oil is healthier than animal fat, so why is lard still being used in dishes?

Anthony Bourdain is not a vegetarian’s best friend (during a recent interview, he suggests we have a social obligation to eat the turkey grandma cooks on Thanksgiving), but he does agree that the ubiquitous presence of meat is unhealthy and unnecessary.

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Jamie Oliver's Pumpkin Rice Laksa Soup. Credit: Cookstr.com

In some parts of the world September means back to school, leaves changing colors and pumpkins popping up everywhere!

If carving creepy faces isn’t your thing, there are dozens of delicious ways to use a pumpkin this season, like in the Pumpkin Rice Laksa Soup by celebrity chef Jamie Oliver.

Cookstr.com is a website launched in 2008 that publishes recipes from top cookbook authors online.

Oliver is one of several chefs with dozens of recipes listed on Cookstr and his pumpkin soup makes a great dish to start off the cooler season with flavorful combinations of coconut milk, cumin, five-spice, lemongrass and chile, to name a few ingredients. If you’ve used all your pumpkins in the carving contest, don’t fret, butternut squash, onion squash or acorn squash can also be used.

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“Personally, I don’t think the “war” against fast food chains can be won on the facts. I think you win it the way elections are too often won: through appealing to the most base fears and prejudices of the lowest common denominator — through propaganda, through scaring the hell out of people. It worked for Bush. It might work for food advocates.”

—Anthony Bourdain, during an interview with CBC News. There’s nothing scarier than polluted waters from factory farm manure runoff and increased risk of heart attack and cancer. Vegetarian and environmental advocates have been trying to scare the chicken wings out of people’s hands for awhile. Any ideas why it’s taking so long to make change?

Photo: PR Photos

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