Vegetarian Star

Erin McKenna is busy cranking out another cookbook, but if you’re still navigating your way through her first one, BabyCakes: Vegan, Gluten Free and (Mostly) Sugar Free Recipes from New York’s Most Talked About Bakery, there is help available on her website.

If you’ve ever wondered if potato starch can replace potato flour, you’re in luck.

Over the months since publishing the book, she’s compiled a list of some of the most frequently asked questions about her recipes, and she’s created an FAQ list.

BTW, potato starch and flour are TOTALLY different and you have to use what the recipe calls for.

Here are a couple of other commonly asked questions.

Q: What if I can’t have gluten or bean flours? Is there a substitute?
A: You may substitute rice flour for the recipes that call for Garbanzo-Fava bean flour, but not for the recipes that call for Bob’s Red Mill All Purpose Gluten Free Baking Flour or Spelt Flour.

Q: What is Evaporated Cane Juice? Is it liquid or granular?
A: It’s granular and relatively easy to find. Try Florida Crystals. You may also use Rapadura.

For the complete list of FAQs, visit BabyCakes.

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Tal Ronnen, author of The Conscious Cook, will make an appearance near Seattle at the Whole Foods Marketplace at 888 116th Ave NE, Bellevue, WA 98004 on May 7 from 12-2PM.

Ronnen will be demonstrating recipes using Gardein, a meatless substitute he frequently uses in his recipes from The Conscious Cook.

Guest will be able to sample items made from the cookbook and have the opportunity to purchase a signed copy.

If  you’re buying a copy of The Conscious Cook, pick up a bunch of beets.

They’re used heavily throughout the book!

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Jose Andres is not a breast man.

In fact, given the choice between a good chicken bosom and pineapple, he’d choose the fruit.

Anderson Cooper recently profiled Andres on 60 Minutes, where Andres revealed vegetables turn him on and meat is boring.

After all the erotic food talk, Cooper admitted even he was getting turned on.

“Come on, think about it for a second, okay?” Andres said. “Let’s compare a chicken breast, the best chicken breast from the best farm with a beautiful pineapple. Cut the pineapple, already the aromas are inundating the entire kitchen. Acidity. Sour after notes, touches of passion fruit.”

“Well, meat to me, it’s slightly boring. Hold on, I love meat too but only once in a while. You get a piece of meat and you put it in your mouth, you chew, the first five seconds, all the juices flow around your mouth, they’re gone, and then you are 20 more seconds chewing something that is tasteless at this point. Something like this doesn’t happen with a pineapple, an asparagus, or a green pea.”

Andres owns eight restaurants in the United States and is known for his exploration of molecular gastronomy, the physical and chemicals experiences that occur during cooking.

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Mario Batali has announced that he supports Meatless Mondays!

The chef who has given hints during interviews that people should focus more on plant based foods instead of meats, will have all of his 14 restaurants adhere to the veggie holiday as well.

Every Monday, there will be at least 2 vegetarian dishes served, such as pasta or pizza.

In addition, many of the restaurants will designate the items as Meatless Mondays options, with Mario’s “MM” logo.

“The fact is, most people in the U.S. eat way more meat than is good for them or the planet,” maintains Batali.

“Asking everyone to go vegetarian or vegan isn’t a realistic or attainable goal. But we can focus on a more plant-based diet. That’s why I’m such a big believer in the Meatless Monday movement!”

Visit the Meatless Mondays website, a project by the Johns Hopkins School of Public Health, for more information on the meat-out day, including recipes.

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Mario Batali says the next big “it” trend in food will be vegetables.

The chef who was previously known for his meats and grease has lightened both his physical load and recipe collection, with his latest cookbook, Molto Gusto, featuring more vegetarian meals he now is more likely to incorporate into his diet after losing 35-40 pounds.

Besides making vegetables the focus of the meal, Batali says people will be eating with principles.

“I think the next big thing in people’s mind is actually eating with a point of view, eating with an ideology,” Batali told Seattle Times. “It is all the things that we should be thinking about but we never had to because we are in the richest country in the world of all time. Now thinking maybe about spending a bit more for an heirloom varietal. Or a specific type of grown thing [that is] completely fertilizer-free.”

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Vegan Soul Kitchen by Bryant Terry

Vegan chef Bryant Terry appeared on The Martha Stewart Show today and demonstrated his recipe for Spinach with Ginger and Chile.

The episode was meant to promote Terry’s mentor and local food proponent, Alice Waters‘ new book, In The Green Kitchen.

Part of the fun with trying new recipes is discovering an herb or spice you’ve never worked with fresh before.

Remember when you ditched the spice rack and headed for the produce section to check out those weird, finger looking plants called “ginger?”

Grab Bryant’s recipe featuring fresh chile, ginger and spinach at Martha Stewart.

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Vegan Soul Kitchen by Bryant Terry

When Bryant Terry, author of Vegan Soul Kitchen and co-author of Grub: Ideas for an Urban Organic Kitchen, with Anna Lappe became vegetarian, he was one of the most militant people in the world.

“It caused so much stress and conflict in my home,” he said at the Changing Courses: Race, Class, Sustainability and Food lecture at Arizona State University.

He went so far as to bury a whole chicken in his mother’s front yard so she couldn’t cook it.

Wow.

It’s recommended you eat “foods from the ground” to be healthy, but you can never make chicken grow from it.

Terry said that when cooking with oils, put spices like garlic in the oil before heating it.

And don’t expect to substitute tofu for every meat recipe–sometimes you have to get creative.

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Bethenny Frankel demonstrates making one of her favorite foods, Brown Rice Breakfast.

Bethenny says she prefers to use soy milk in place of dairy.

“You could use skim milk. I use soy milk. I think it’s a little bit healthier. I don’t like to eat too much dairy,” Bethenny says.

Rock on Bethenny!

This must be what the pregnant Real Housewives of New York City star is eating in place of sausage links in the morning to reduce her bloating problems.

The ingredients are simple: brown rice, almonds, raisins, soy milk, maple syrup, vanilla extract and cinnamon.

Watch the clip to have Bethenny show you how to put them together.

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