Vegetarian Star

Mario Batali made fun of Gwyneth Paltrow for refusing to eat baby lambs and accused her of killing “baby soy” when she drank soya milk during the filming of the show Spain…On the Road Again.

But Batali has admitted to PEOPLE that following a mostly vegetarian diet has allowed him to lose some serious spare tire.

“I try to have vegetables or salad and stay vegetarian through my evening meal,” Batali said. “It’s really working for me. I try to eat half portions of whatever they serve me at a restaurant and things as small as my fist or smaller when I eat in the daytime. At dinner I try to have a regular meal, some kind of protein, salad and vegetables.”

Batali went from 280 to 235 and is hoping to make it to the 200 club.

But why on earth is he skipping breakfast?

“I try not to eat breakfast. I try to have an espresso around 10 or 11 a.m.”

Shouldn’t Mario be at least grabbing a bowl of oatmeal or chowing down on a vegetarian breakfast burrito from Amy’s?

The occasional fake sausage from Lightlife or Morningstar Farms wouldn’t hurt.

People included an example what he might eat at dinnertime and it’s so very veggie!

Grab the recipe for Whole Grain Rigatoni with Tuscan-Style Cauliflower and Pecorino now!

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Think Bethenny Frankel doesn’t include genuine vegetarian dishes in her latest cookbook, The Skinnygirl Dish?

Then it’s time to check out her recipe for Easy Artichokes.

“The trick is to cook the artichoke hearts until they are really crispy,” Bethenny said, according to NY Daily News. “Before you start making this recipe, defrost the artichokes in the refrigerator. Put them there a day ahead. Before cooking, drain them very well in a colander for about 15 minutes and then press on them gently with paper towels.”

Bethenny’s mentioned before she encourages substitutions, so feel free to use mushrooms if no artichokes are available or any other citrus juice instead of lemon juice.

Grab the recipe for Easy Artichokes now!

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Bethenny Frankel "The Skinnygirl Dish"

Skinny girl dishes or Big Oranges…

Two celebrity chefs have recognized the power of cooking with plants, and it’s time to give them some love!

Bethenny Frankel has always included the veggies in her culinary work, founding the now defunct Bethenny Bakes, which specialized in dairy, egg-free and gluten free goodies.

Besides giving veggie burgers and vegan mayonnaise the shout out, Bethenny has included tips for turning the recipes in her latest book, The Skinnygirl Dish, vegetarian.

Rachael Ray finally got on board a year ago and included an entire chapter of vegetarian recipes in her Big Orange Book cookbook and featured a dessert with vegan marshmallows on her website.

She still runs in the opposite direction when approached by a vegan, though.

Between the two chefs who sometimes put a sprinkle of herbivore happiness in their otherwise meat based cuisines, who would you rather…

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The Conscious Cook author Tal Ronnen visited Chicago recently to chat with Oprah and demonstrate vegetarian cooking to students at Le Cordon Bleu culinary school.

If any chef who came out of Tal’s class claims to be clueless about vegetarian food, you know they were playing hooky!

Ronnen lead the group through making three recipes: tortellini with an artichoke-“ricotta” filling and saffron cream sauce; celery root soup with Granny Smith apples; and Gardein “chicken” scaloppini with shiitake-sake sauce.

He touted the goodness of faux meat products by Gardein, which he says have the texture of the muscle fibers of real meat.  Ronnen also explained how to make your own cashew milk.

And in case you didn’t already know, all the important names in Cali eat veg.

“Every celebrity under the sun is a vegetarian,” he said of LA.

Sweet.

Now every ordinary person in Minnesota, Louisiana and that town with only 30 people and four streets can learn to cook like a star.

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Bethenny Frankel "The Skinnygirl Dish"

Not long after debuting her anti-fur PETA ad, Bethenny Frankel has released another cookbook, titled The Skinnygirl Dish: Easy Recipes for Your Naturally Thin Life.

Not afraid to be the omnivore who admits to loving and even promoting meatless food, Bethenny has given advice on how to make many of her dishes vegetarians.

The Skinnygirl Dish is divided into three parts.

First, Bethenny gives readers the advice needed to become a master chef in the kitchen. The Real Housewives of New York City star emphasizes making use of what you have, substituting when necessary and utilizing everyday stores like Cosco for ingredients.

Second comes the recipes for breakfast, lunch, dinner, snacks, drinks and desserts.

Finally, there is a chapter on entertaining guest once you’ve mastered mashed sweet potatoes and red velvet cupcakes.

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The weather’s chilly in some parts of the world, and the winter season is the best time for indulging in some old fashioned comfort food.

The Conscious Cook author Tal Ronnen demonstrates how to make the traditional meal of meat stew using one of his favorite faux meat products, Gardein Beefless Tips.

“You can find this just about anywhere,” Ellen said. “And it tastes just like beef.”

February could be a cold one, folks.

Watch and learn what to cook when you’re snowed in and reminiscing about the days of canned beef stew.

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2009 was a year of memorable quotes, so says the Huddersfield Daily Examiner, which has compiled its list of great celebrity verbiage of the year.

There are some quotes, however, that are worth forgetting, like one made by chef Antony Worrall Thompson when he attacked Paul McCartney‘s Meat Free Monday campaign.

“I am sure vegetarians must also account for a lot of gases. Look how many beans they eat.”

Ha, haaaaaa. Be sure to put him in the category of chefs you really love like Hezbollah vegan hating Anthony Bourdain.

Pamela Anderson wanted you to know she is now a Rembrandt.

“Yesterday, I was considered soft porn, but today I am art.”

Does that mean the art history students of the next century will be studying and critiquing the Lettuce Ladies ads?

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With Gordon Ramsay making a casting call for his new reality TV series about great cooks with no formal training, Master Chef, Stylecaster thought it’d be a good time to highlight a few of its favorite rising chefs.

“Here are the top 10 chefs to watch out for in 2010,” Tricia Ismail at Stylecaster.com writes.

“Watch out” is indeed the right phrase if you see Naomi Pomeroy heading for your kitchen.

A former vegetarian, Pomeroy is now head chef of Beast in Portland, Oregon where every beast appears on the menu.

From Stylecaster:

“This one-time vegetarian is now head chef at the restaurant Beast in Portland, Oregon where she is known for her steak tartare, foie gras bonbon, and chicken liver moose with candied bacon. Things have definitely changed–for the better.”

Or changed for the worse.

However, there is hope, as White House assistant chef Sam Kass is also on the way to fame.

Kass supported bringing the Farmer’s Market near the Pennsylvania Avenue area in D.C., keeps himself busy tending to produce in the White House organic garden, and will hopefully continue to carry out Michelle Obama‘s wish to encourage people to incorporate healthier, locally grown produce into their diets.

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