Vegetarian Star

"Farm To Fork" Emeril Lagasse

Salads get a bad rep for being boring, especially if you’re the kind to buy yours straight from the bag or at a restaurant otherwise known for carnivores that offers the skimpy selection of lettuce, tomatoes and onions.

Emeril Lagasse‘s latest cookbook, Farm To Fork, is said to incorporate the most vegetable based and vegetarian dishes yet from all of his books, and as you can tell from the title, eating more plants isn’t the only things he’s pushing.

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Leona Lewis chose chef Aldo Zilli to cater 4 dates at the O2 arena on her current tour where all employees are banned from eating meat.

The chef who’s worked with stars like Freddie Mercury, Paul McCartney and George Michael says he’s introducing foods like spelt, barley and quinoa to give Leona energy on stage.

Zilli is a chef who has not only embraced the concept of Meat-Free Mondays, but has decided to make every day vegetarian in one of his restaurants he converted to veggie, Zilli Green, in the Soho district of London. Zilli Green offers vegetarian breakfasts, main courses like Cous Cous & Soya Burger with Pickled Cucumber, Avocado, Mustard Dressed Mixed Leaves, Homemade Mayo & Ketchup, Thin Chips and vegan desserts like the dairy free Tiramasu or the Organic Tofu & Limoncello Cheesecake.

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Chef Rick Moonen has long worked to educate about the dangers of overfishing and ocean conservation (while still cooking up fish in his restaurants) and told Eater while some people may not think of Las Vegas as being a heart of eco-friendly practices (think all that energy required for the lights on those strips), he encountered less resistance when preaching to chefs about removing certain seafood items from the menu.

“Las Vegas is closer to more organic farms than LA. True. And I’m not sure if this is timing or if it’s just a different mentality, but there’s more chef support—people actually making menu changes and making a movement towards being more sustainable on their menu—in Vegas than when I was in New York for twenty five years. True. The chefs sort of listened, but they weren’t motivated to take any action. You know, they’d sit there and listen to me and nod their heads but you look at their menu and: Chilean sea bass, red snapper, grouper, skate. I mean, what the? You don’t know why. I personally want to help to break the debauchering reputation of Las Vegas.”

Moonen’s restaurant, Mandalay Bay, isn’t the only sustainable outlet of Vegas, as Planet Green discusses. Ronald’s Donuts, for example,  is said to have a menu of almost 90% vegan donuts. If you’re the type that eats dessert before dinner, you should then swing by the Go Raw Cafe for some pizza, a wrap or drink from the juice bar.

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Anthony Bourdain has admitted to knowingly sleeping with a vegetarian. This ended relationship must obviously be why he’s called them and vegans a “persistent irritant to any chef worth a damn.”

Despite his hatred for bean lovers, there’s a potential bedtime fellow he’ll never seduce–that’s McDonald’s. The Guardian contains an edited abstract from Bourdain’s latest book, Medium Raw, which describes his hatred toward the giants that suck children into meals consisting of factory farmed meat bad for people, animals and the planet.

“They know exactly when and how to start building brand identification and loyalty with brightly coloured clowns and smoothly tied-in toys. From funding impoverished school districts to the instalment of playgrounds, McDonald’s has not shrunk from fucking with young minds in any way it can. But I want my little girl to see fast-food culture as I do. As the enemy.”

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Jakub Mejstrik

A vegan chef is part of the 500 in Michelle Obama‘s Chefs Move To Schools campaign that does a Jamie Oliver-like revolution and pairs culinary experts with schools across the nation to improve lunches and educate cafeteria workers, teachers and administrators.

Jakub Mejstrik is a vegan chef who is likely to end up in a school in the northeast Ohio area once he starts his mission. Although he knows he’s not going to turn every 5th grader vegetarian, as a vegan, his perspectives on food and health are bound to make an incredible difference.

“There is no way I can just go into the schools and tell [children and administrators] ‘this is what I believe in, this is what you should do’ — but at least I want to help them incorporate as many fresh fruits and vegetables as they can,” Mejstrik told Cleveland.com.

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Rachael Ray joined a bi-partisan group on Thursday to help unveil changes to the Child Nutrition Act.

The bill proposes that more students have more access to school meals, including breakfasts, and would extend the umbrella for assistance for low-income students, making it easier to access meals without the hassles of paperwork that might otherwise deny them based on a small margin declaring them ineligible. It would also extend school lunch programs during the summer for certain programs like camps in rural areas.

The Physicians Committee for Responsible Medicine, said in a press release that although the program is a start, it doesn’t address the issue of high fat foods in school lunches or providing enough plant based options.

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Cat Cora has a morning regime we all could benefit from–breakfast that consists of vitamin rich fruits and vegetables, omega rich nuts and heart healthy soy.

“We do protein smoothies in the morning,” the chef told WebMD. “Here’s how to make them: Add some fresh baby spinach, frozen mango chunks, five or six almonds, a little soy milk, a little juice if you like, some protein powder, and blend it up. Delicious! We love it around the house. We call it a Shrek drink to get the boys to drink it. And they do!”

Might we suggest using Tony Gonzalez‘s All-Pro-Science vegan protein powder from hemp, pea and brown rice protein in Cora’s shake?

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James Beard

The vegan dinner prepared by the Horizon’s chef at the The Beard House of the James Beard Foundation was a hit, according to blogger at green gossip site Ecorazzi.

“…a shallow bowl of mustard croutons and upland cress was filled with warm, savory Sunchoke and Horseradish Bisque. Paired nicely with a 2008 Pfaffenheim Pinot Blanc, I’m quite sure nobody noticed the lack of shellfish or heavy cream. Yes, it was the kind of soup that could make even the most humble vegan quietly whisper, “I told you so.””

Ecorazzi then goes on the question what Beard would have thought of the vegan feast, concluding he would have been impressed. Vegan food is usually the most sustainable out there, and according to some sources, it would have aligned well with Beard’s ethics.

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