Vegetarian Star

Tom Colicchio is working on a new cookbook that is set to be released in 2011 through Artisan books.

According to Artisan’s executive director of publicity, Amy Corley, Colicchio’s new book will be, “very different from anything he’s ever done.”

Might Top Chef fans may be in for less meat and more potatoes?

During a recent benefit for The Hungry in America Project hosted by FEED Projects and the Feed Foundation, Colicchio and Natalie Portman paused for a moment to chat with The Stylist.

Portman expressed excitement about one of Colicchio’s vegetarian recipes.

“He does a delicious potato flatbread pizza,” she said.

Colicchio’s new cookbook will not only offer recipes and techniques, but also Tom’s “philosophies and beliefs” about cooking food.

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Christina Pirello was one of the featured celebrity chefs at the 2010 Sun Wine Fest in Connecticut.

The whole foods vegan chef’s presence help offset the less veggie dishes by other chefs like Todd English, Michael Ginor and Ben Ford.

Ten years ago when Pirello wrote her first cookbook 10 years ago, Cooking the Whole Foods Way, there may not have been room at the chef’s exhibit for an organic, vegan chef like herself.

“Now everyone’s cooking with whole grains — I feel extremely vindicated,” she said told the Herald News. “It’s kind of cool to open a food and wine demonstration cooking with miso and tofu.”

“I’m taking vegan cuisine up a notch; paired with a lovely wine it allows us to be a part of the party.”

When pairing a wine with vegan food at home, don’t forget to check it against the vegan alcohol list.

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“I wish for everyone to create a strong, sustainable movement to educate every child about food, inspire families to cook again and empower people everywhere to fight obesity.”

—-Celebrity chef Jamie Oliver, in a speech at the 2010 TED: Ideas Worth Spreading conference.

Oliver thinks every child should learn to cook 10 meals before they graduate high school.

That’s real cooking, ladies and gentlemen. Emptying a dehydrated packet into dried ramen noodles doesn’t count.

If you have a high school senior heading off to college, start the 10 meal goal tonight by making Oliver’s Vegetable Jalfrezi Recipe.

Watch the clip to hear Jamie’s thoughts on what’s happened to milk–it doesn’t sound pretty.

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Looking for a crash course on what foods to load up on during your next grocery visit?

Then look no further than to Christina Pirello‘s Top 10 Ingredients for a Healthy Life at the Huffington Post.

Healthy oils, soy foods and lean proteins such as beans are included with Christina’s advice on why you should grab these while they’re hot (or cold, frozen, canned, bulk…)

Take a canned tomato, for instance. It’s may actually be better for you than served fresh.

“Unlike a lot of canned foods, canned tomatoes contain most of their nutrients. That means that you still benefit from most of the antioxidants like beta-carotene, vitamins C and E and the ever popular lycopene, essential to reproductive health, which is actually more efficiently absorbed by the body when the tomatoes are canned or cooked. All this adds up to a fruit that can help prevent heart disease and some cancers. Plus, the luscious tomato is high in potassium, but low in sodium, so it can be helpful in fighting high blood pressure and fluid retention.”

“Just be sure to buy canned tomatoes without salt. You can season them yourself. And skip the brands that add sugar. It’s not needed; tomatoes have an inherent sweetness that needs no enhancement. Do I need to tell you that organic tomatoes are best?”

Not really, but Christina definitely needs to tell you what the other top healthy ingredients are. Find out at the Huffington Post.

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Ellen DeGeneres‘ right hand vegan food man, Roberto Martin, demonstrated how to make vegan chili and nachos on The Ellen DeGeneres Show.

The recipe, which can be found here, uses lean Mexican flavored soy crumbles and vegan cheese for sprinkling, plus homemade nacho cheese.

The vegan chili sounds delish, but something sounds weird about the homemade nacho cheese, which is mainly made up of tofu and vegan mayonnaise…what the heck did chef Martin do with the nutritional yeast, an ingredient that was seemingly missing, but otherwise normally found in vegan cheese?

Maybe it was nutritional yeast taco seasoning Martin poured in?

Watch and solve the mystery yourself.

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Vegan Soul Kitchen by Bryant Terry

February is Black History Month in the United States and Canada and what better way to celebrate than by highlighting black individuals setting an example by making healthier choices for animals, the planet and themselves.

Bryant Terry is a food activist, chef and the author of Vegan Soul Kitchen: Fresh, Healthy and Creative African American Cuisine.

His writings and recipes have appeared in eco-themed magazines like Vegetarian Times and Yoga Journal, but he has also garnered mainstream attention in the New York Times and Food and Wine.

Vegan Soul Kitchen takes the heart of African and Caribbean cuisine and gives it a lighter carbon footprint by removing animal ingredients from recipes such as Cajun-Creole-Spiced Tempeh Pieces with Creamy Grits and Sweet Cornmeal-Coconut Butter Drop Biscuits.

Although he completed a program at the Natural Gourmet Institute for Health and Culinary Arts, Terry emphasizes he’s a self-taught foodie.

During an interview with EatDrinkBetter, Terry said:

“Growing up in Memphis, I spent a lot of time in the kitchen with my grandparents observing them and helping out as much as possible. From early I was picky about what I ate (and everything else), so I started preparing my own meals with fastidious attention, teaching myself as I went along. Studying at the Natural Gourmet Institute refined my culinary skills.”

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The Conscious Cook author and vegan chef Tal Ronnen will be making an appearance at the Whole Foods Market Franklin in San Fransisco, California today at 12 PM.

Ronnen will share recipes from his New York Times best selling cookbook and use one of his favorite faux meat products to work with, Gardein.

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Once again, Wolfgang Puck will be in charge of catering the Academy Awards governor’s ball.

According to Eonline, Puck has been preparing dishes for everyone who attends for the past 16 years.

And when Puck says everyone, he includes the vegetarians.

“We have almost everything,” Puck said. “If somebody says, ‘I want salmon,’ we have salmon. If somebody wants vegetarian, we make it. It’s really just like a restaurant.”

Puck is no stranger to more compassionate food.

He made vegan pizza with Ellen DeGeneres on her daytime talk show, tossed the tofu for a party benefiting the Best Friends Animal Society and has spoken out on the cruel conditions factory farm animals endure.

Puck deserves a statuette of his own–one that’s delicious, edible, milk and butter free, caramel flavored…

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