Vegetarian Star

Be on the lookout for Mario Batali‘s upcoming cookbooks. He’s getting ready to roll one out that practices meatless on every page.

When Detroit Free Press asked the chef if fans see a vegetarian cookbook in the works, Batali answered, “Yes, you do — and that’s a scoop.”

The new book may be part of Batali’s need to teach cooking and eating responsibly, as he mentioned that his motivations for reducing meat are greatly environmental.

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Martha Stewart "Dog Fancy"

Yes, you read right. Today’s Meatless Monday recipe was designed to be enjoyed by those with four legs. Since Martha Stewart will be the first human featured on the October 2010 cover of Dog Fancy, which includes a special section about dog adoption, we thought we’d share a pet food recipe for Martha Stewart’s Blueberry Dog Biscuits that doesn’t involve killing another animal.

Since there’s only one egg, these vegetarian biscuits can easily be made vegan. Plus, the goodness of organic blueberry, quinoa flour, oat flour and flax meal might make you tempted to reward yourself with a “treat.”

These were shared from the associate food producer from The Martha Stewart Show, which she received from her mother, who bakes them for the family’s dogs.

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Chicago restaurateur and judge on the new Fox cooking show Masterchef,  Graham Elliot (who owns an eatery on W. Huron where president Obama was reported to celebrate his recent 49th), is the 2010 culinary director of Lollapalooza, so he’s partially responsible for ensuring vegetarians have a good selection on the festival’s menu.  Not that the Graham Elliot restaurant is the most vegetarian friendly with lamb, salmon and other animals on the menu.

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If there were as many falafel trucks as there were ice cream trucks, every neighborhood where the Middle Eastern shop rolled around the corner would shut down!

Falafel is in its own class of plant protein–not soy, seitan or a manufactured veggie protein patty. The chickpea balls have the ability to make vegetarians and carnivores beg for seconds.

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Amanda Cohen of Dirt Candy

Readers at Mother Nature Network nominated their favorite green chefs across the country and Dirt Candy’s Amanda Cohen is one of 40 young chefs who’s taken her passion for food and created both a menu and a restaurant that embodies sustainability.

From MNN:

“Made entirely of recycled and/or sustainable materials, and with as many omnivorous customers as vegetarian, Dirt Candy is a place where you don’t have to brag about your lifestyle, hold certain political beliefs or do anything besides eat all your vegetables.”

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Mario Batali and business partner Joe Bastianach are still working on the food emporium in New York that will feature seven restaurants, one being a vegetarian and vegan one.

The goal is to open Eataly in Manhattan sometime this year.

Batali spoke to Slashfood about the details of the vegetarian restaurant that will compliment others serving pasta, pizza, meat items and a brewpub to make up the complex.

Highlights of the restaurant include a vegetable bar where diners can enjoy greens either raw or steamed, stuffed vegetables, rice salad and seven different kinds of vegan soup. More on the food megaplex below.

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Emeril Lagasse recorded a video praising the benefits of eating fresh, seasonal and local.

His latest cookbook, Farm To Fork: Cooking Local, Cooking Fresh, emphasizes living this way, with Emeril recommending supporting the Farmers Markets and more.

Emeril not only believes we should eat seasonal for greener living, but goes as far to say that foods will probably taste better then too.

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Former Top Chef contestant Spike Mendelsohn has finally opened his long awaited pizza eatery, We, The Pizza, in Washington, D.C.

We The Pizza is said to feature 7 vegetarian pies, and the Washington Post says the mushroom pizza stands out as a star.

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