Vegetarian Star

Tal Ronnen was born to a New Yorker mother and an Australian father, so he had plenty of exposure to diverse, good food growing up. In fact, he says he keeps a jar of Vegemite in his pantry to make those sandwiches both he and his father love.

Describing his childhood experiences with food as one which had him holding chopsticks in his hand as a toddler, Ronnen recently gave the Broward Palm Beach New Times a glimpse into his vegan passion that led him to write “The Conscious Cook” and contribute to the development of Gardein faux meats.

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Ellen DeGeneres brought her favorite right hand man in food, her personal chef Roberto Martin, on the show to demonstrate preparing vegetarian spring rolls.

Vegetarians just love dipping–ice cream, veggie dip, skinny dip…whoa, maybe too much information. But it’s always fun to make your own soy sauce, vinegar and spice dip for Asian treats like these and the recipe for such, along with the spring rolls can be found on Ellen’s page.

You discover something new every day and today’s lesson is black bean pasta, which is used in the creation.

“It’s so good for you. It’s really high in protein,” Martin comments on the pasta that’s a part of an entirely vegan meal.

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David Chang of "Momofuku"

David Chang, chef and owner of Momofuku Noodle Bar in New York, as well as other chefs, may be getting tired of your requests for vegetarian dishes to be made separately from meat ones.

In an article in the New York Post, chefs who are fed up with catering to customers’ demands are discussed, as well as their reactions, which include ignoring the requests, even at the expense of losing a customer.

It’s rumored that Chang got so tired of vegetarians complaining of the lack of options, he permanently changed the menu to reflect more meat than before.

Anthony Bourdain, who’s normally tickled pink by vegetarians too, by the way, gave the dish.

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Andrea Curto-Randazzo. Credit: Bravo

Top Chef contestant Andrea Curto-Randazzo says the celebrity she had the most fun cooking for was Mike D. of the Beastie Boys.

“I was pretty excited to cook for the Beastie Boys. While I was at Wish there were quite a few celebrities that came in. They were really cool. During the MTV Awards their manager called up and was asking about all these vegetarian things because Mike D was a vegetarian.”

Fellow band member Adam Yauch adopted a vegan diet after undergoing treatment for cancer.

And a restaurant in San Francisco, Weird Fish, thinks the Beastie Boys are so much fun, they’ve redone a traditional seafood dish into a vegan one.

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Cat Cora will soon unveil her line of eco-friendly and healthier collection of pots, pans and skillets.

The Iron Chef competitor who’s promoted Morningstar Farms veggie products and says she’ll often cook vegetarian for her family has revealed the set will be made from bamboo and other non-toxic materials.

“Every chef wants her own line!” she told WebMD. “It’s a new business venture. My line is different because it uses a lot of acacia wood — a renewable product that’s like bamboo. It’s eco-friendly, doesn’t expand and holds up better when washed and used. I’m also doing utensils with acacia wood and stainless steel together, which I haven’t seen been done before.”

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The James Beard Foundation, a non-profit dedicating to promoting the culinary arts, is hosting a vegan dinner at The Beard House in New York City on Wednesday, June 9th 2010.

The cost is $165 per person if you’re not a board member, but a look at the menu will have you willing to eat beans and peanut butter for a month, given all the mouthwatering selections you can consume tomorrow evening.

Guest can start off with the Hors d’Oeuvres from the seasonal spring menu featuring Grilled Seitan and Horseradish Crèpes with Braised Butter Lettuce, Bruschetta-Style Tofu Banh Mi with Pickled Daikon and Charred Shishito Peppers or Wood-Grilled Shiitakes and Baby Leek Yakimono.

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Serena Palumbo

Serena Palumbo is a contestant on this seasons’ “The Next Food Network Star,” which premieres on June 7. Palumbo discovered a vegan friendly alternative to sugar and honey through a friend, and lists it as one of her most prized kitchen ingredients.

“I always have some agave nectar handy–my friend Matthew Kenney, a great chef who prepares some delicious vegan food, introduced me to it years ago during a cooking class. I started using it as a sweetener and never went back,” she told the Huffington Post.

Agave nectar is touted as more healthful than sugar because of its low glycemic index, and it makes vegans happy when they don’t want to use honey in tea or other items, but some should be cautious about making it their only sweet replacement.

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Tal Ronnen, author of The Conscious Cook, and celebrity chef who’s catered many star events, including for the Humane Society and Ellen DeGeneres and Portia de Rossi‘s wedding, will be at the Sublime vegetarian restaurant in Fort Lauderdale, Florida on June 16 to prepare a four course vegan feast and sign copies of his cookbook.

Seating will be available from 6:00PM-9:30 PM and the cost is $79 per person. If you’re wondering if that price is worth it, just take a look at the mouth watering extensive menu, which is completely vegan.

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