Vegetarian Star

Celebrity vegan chef Tal Ronnen is shattering the myths that vegan food is nothing but plain tofu and oatmeal in this video from Extra.

The chef who helped Oprah go vegan for almost a month and Chrissie Hynde develop the menu for her restaurant, The Vegiterranean, discusses three commons misbeliefs: bad taste, hunger and cost.

“If you take a look at your grocery bill, usually the most expensive items are the meat,” Ronnen says.

Watch the clip to hear Ronnen explain how many of the recipes in his cookbook, The Conscious Cook prevent you from going hungry two hours later.

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Gordon Ramsay has just completed his tour of India, where he filmed his reality TV series Gordon’s Great Escape.

As previously reported, Gordon’s Great Escape features Ramsay cooking and enjoying mostly vegetarian food in Indian culture.

Uh-oh.

The same Gordon Ramsay who joked about electrocuting his children on a fence if they turned vegetarian or dated one?

Yes, the same Gordon Ramsay who stated, “There’s no bigger pain anywhere in the world than a vegetarian.”

Ramsay is reportedly a fan of pescatarian Indian food-seafood curry.

Let’s hope the tour made him a lover of veggie samosas and lentil dhal too.

Gordon’s Great Escape will air on UK’s Channel 4 early next year.

via littleabout.com

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Celebrity chefs who show the vegan love are always welcome in the kitchen!

Wolfgang Puck and Ellen DeGeneres got together to make a vegan pizza piled high with local vegetables from a farmer’s market.

Puck is a regular at the farmer’s market and Ellen said that it’s “important to support farmer’s markets” while Puck added “local farmers are really the best,” while getting cheers from the crowd.

Besides supporting local economy and getting fresher ingredients, think of all the fuel you help save by not picking up produce that crosses more lines than rings in an onion.

Watch Ellen and Puck create pizza that’s not only vegetarian, but vegan.

via vegan.com

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Anna Thomas and Alanis Morissette make kale salad. Photo: Media Bistro

Alanis Morissette hosted a party for vegetarian cookbook author Anna Thomas recently, and the festivities included getting her hands down and deep into calcium rich kale.

Thomas is the author of Love Soup: 160 All-New Vegetarian Recipes from the Author of The Vegetarian Epicure, which was released in September of this year.

Thomas’s book contains recipes for a variety of soups, such as rustic leek and potato, minestrone, and tomato and fennel.

Love Soup, called “the most influential cookbooks in the history of modern vegetarian cuisine” by the Chicago Sun Times, is the handy guide you need for seasonal recipes to please palates at any party.

And it costs so much less than an appearance by Alanis.

via mediabistro.com

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It’s like pork Deja Vu all over again, this time creepier, with more killing and saturated fat.

This year for the holidays, Paula Deen donated a lot of ham to charity–25,000 pounds to be exact.

But it was the ham that bit back as someone threw the ham like a football and it smacked Paula in the face.

The Associated Press reported Paula said she was okay and it just “knocked me for a little bit” and she later Tweeted, “I’ve never met a ham that hasn’t stopped me yet.”

But ham, along with other meat, can stop people with its saturated fat and cholesterol levels, not to mention the horrible conditions pigs are kept in factory farms that send a personal invitation to diseases like swine flu.

Let that smack on the head serve as a wake up call, Paula.

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Scot Jones, executive head chef of Chrissie Hynde‘s restaurant, The Vegiterranean, said the word “vegan” never appeared in his culinary classes.

Just goes to show you don’t learn everything you need in school, because now Jones teaches Thanksgiving cooking classes for vegans.

“I love Thanksgiving,” Jones said. “It’s the harvest month. You have such wonderful harvest. Squash, different nuts are coming into season, things of that nature — things that are great, like fresh cranberry.”

“If you concentrate on a side dish, and pack it full of flavor, you don’t miss the animal protein,” Jones said.

Jones taught his students to make dishes such as vegetable pot pie with tofu, raw honey cheesecake bars, and wild green salad with a tofu ricotta cheese.

This Thanksgiving, Jones plans to make a sweet potato, leek, soy mozzarella and thyme au gratin.

What’s on your menu for veggie Thanksgiving?

via stylemagazine.com

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As part of the Eat Well Thanksgiving series, the New York Times has featured vegetarian recipes from Slow Food and locavore Queen Alice Waters.

The Times has included a few recipes from Waters’ cookbook, The Art of Simple Food.

“Thanksgiving is my favorite holiday,” Waters said. “I always spend it with friends, and vegetarian or not, everyone feels comfortable at the table. I always think less is more and prefer simple side dishes.”

Alice isn’t kidding about simplicity.

The Roasted Butternut Squash, for example, only has 3 ingredients.

Check out the recipe after the jump… (more…)

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There’s nothing worse than finding out your favorite snack isn’t all that vegan or vegetarian because the company has changed the recipe.

Heather Mills was less than pleased after discovering Walkers Crisps added dried milk to its salt and vinegar chips.

During a recent Tweet, Heather said:

“Just got off the train, most disappointed as Walkers salt and vinegar crisps have now added dried milk as an ingredient, yet they want to reduce their carbon footprint.”

“Never mind, eliminate lactose intolerant nibblers as well [as] vegans, does anyone know anyone at Walkers????”

Right on, Heather.

It’s always interesting to learn that companies put such non veg ingredients in seemingly vegetarian items.

Like beef broth in vegetable soup.

C’mon, now.

Do we really need to add animal ingredients to something so pure, delicious and healthy?

When it comes to veg food, manufacturers should follow the KISS policy–Keep It Simple Stupid.

via digitalspy.com

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