Vegetarian Star

Bryant Terry

Food justice champion and eco-chef Bryant Terry doesn’t use any animal products in his recipes, but the author of Vegan Soul Kitchen would prefer to keep the “V” word out of conversation.

He told Oregon Live why:

“One of the things people associate with vegan cuisine are all those processed “meat” products, like textured vegetable proteins, which I avoid entirely. I just like cooking with real food. I want people to really understand that when they’re eating plant-based, real foods it’s flavorful, delicious and healthy. That’s why I originally didn’t want my book labeled “vegan.” It’s a good way to encapsulate what I’m doing, but it’s also limiting because it’s bigger than veganism. It’s about this rich history and tradition of African Americans, and people in the South eating good, local, seasonal food. I think people need to understand that since the perceptions of African American and Southern cooking are so negative.”

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Betty Crocker Cookbook

Awhile back, you learned about Dan and Annie Shannon, a couple at Meet That Shannons that is trying to veganize every recipe in the Betty Crocker Cookbook. The Betty Crocker Project started out as way to document the trials of doing so in 365 days, but the Shannons are taking more time to savor every meat and dairy free moment in order to create the best tasting dishes.

Kiss Me, I’m Vegan had the chance to interview them both.

KMIV: What inspired you to create the Better Crocker Project? What kind of influence are you hoping to have with this project?
Annie: The Betty Crocker brand has a well deserved reputation as being the very best at teaching American amateur chefs how to use products and ingredients to their full potential. When we were putting together this project, we really wanted to help people see how easy it is to be vegan, and that you really can make anything vegan once you know the tricks.

Dan: Mostly I just like to eat a lot.

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A former vegan chef for the now defunct Earth Tonez Cafe in Brooklyn, New York is competing on this season’s Hell’s Kitchen.

Nilka Hendricks created the menu at Earth Tonez, adding items like vegetable wraps and Portobello mushroom soups and told Glen Cove Patch her experience at the cafe was the first time she felt she had developed her own cooking style.

“That was the first time I stepped out on my own and did Nilka’s style of food, and that was the first time I ever did vegan and vegetarian food. I didn’t know what I was doing but I said, ‘I’m going to go cook this food like I know how to cook.’ Everybody adapted to the food and they really enjoyed the food.”

A “Get To Known Nilka” clip can be viewed above.

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Chloe Coscarelli

Chloe Coscarelli has won the 2nd episode of Cupcake Wars on the Food Network!

The cupcakes that impressed the judges were Ginger Nutmeg Spice with Date Caramel Drizzle, Chocolate Strawberry Shortcake, Crème-filled Chocolate Orange with Candied Orange Peel, and Raspberry Tiramisu. Coscarelli received $10,000 for beating out dairy and egg cupcakes and was able to show off her vegan catering talents for a celebrity party hosted by Ok! Magazine.

The 23 year old gave VegNews an interview, revealing both she and other people were shocked at the fact a mainstream food show chose vegan sweets as favorites.

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Tom Colicchio has seen a lot of interesting meals pass his way during his stint as a Top Chef judge. That’s why it’s incredible he mentioned a vegetarian dish as being one of the most memorable–for a good reason.

Colicchio told TV Guide, “Michael Voltaggio made banana-asparagus risotto for the vegetarian challenge and it was really good. It’s usually the dishes I’m surprised by where I say to myself, “I don’t know how that’s going to work,” and then the chef can pull it off.”

Bananas and rice? How does one pull that off? Maybe with peppers, onions and vegan cheese, as the combination that’s called for in this Banana Risotto Recipe. The asparagus is missing, but that shouldn’t prevent you from taking a 1/2 pound or so, blanching them and throwing them in.

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Rachael Ray featured vegetarian sloppy joes on her daytime television show, The Rachael Ray Show, today.

Mushrooms are one of the few vegetables that provide a “meaty” texture and feel in the mouth and because of this, many meat eaters are even satisfied when sharing a dish that contain the fungi with vegetarians.

Diced portobellos are smothered in a homemade tangy tomato sauce seasoned with onions, peppers and garlic before being placed between two rolls. Don’t forget to opt for a vegetarian friendly Worcestershire sauce without anchovies.

Ready to get sloppy? Grab the recipe here.

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Chloe Coscarelli

What’s with this new love for vegan sweets the Food Network has lately? On tomorrow’s (Tuesday) second episode of Cupcake Wars, vegan LA chef Chloe Coscarelli will compete against dairy cupcake makers in a competition for a chance to cater for a high profile magazine party in Beverly Hills.

Recently, a vegan friendly cupcake shop, Sugar Cupcakery, was featured on the series as well.

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Part 2 of the Tal Ronnen interview with Broward Palm Beach New Times (part 1 here) has the reader wondering if Ronnen could kick Bobby Flay‘s butt–presumably in the kitchen too.

Ronnen explained that while he’s not into violence, he’d gladly take him up on arm wrestling. And maybe Ronnen should stick some vegetarian Gardein Tuscan breasts or a BBQ skewer in front of him for a little distraction since Ronnen says the products are the best way to steal meat eater’s taste buds.

“Tempeh and tahini are not really dishes that are going to win people over. We are so used to meat that people really need a transitional product. Gardein is a winner every time — make it in a rich cream sauce, or a Morel mushroom sauce, with a wine reduction, and you can’t tell the difference. It has the same texture as meat but no cholesterol and just as much protein.”

Winning over a meat eater. Or making him lose a competition because his mouth is salivating. Either use sounds real good.

Read the rest of the interview.

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