Vegetarian Star

Damaris Phillips grew up in the South and even though she’s gained fame for her Food Network Star stint, she hasn’t forgotten her roots.

Vegetarians will be pleased to hear she praises plant-based southern cooking and would like people to know it’s not about fried foods and butter.

The Kentucky native interviewed with TVLine where she discussed growing up eating very little meat.

Today she continues to cook the way she grew up, even for the show. One of her favorite dishes, which was featured on the Unusual Ingredient Challenge, was a cabbage with cauliflower and mango pickle.

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Bri Kozior was the vegetarian who made some very meaty dishes on this season’s Masterchef.

She was eventually eliminated, but before going out, she had a chance to wow the judges and leave with a sense of pride knowing she won one particular contest with a plant-based dish.

In an interview with Carter, Kozior describes the more memorable moment.

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Daphne Oz

Rice and veggies is so traditionally vegetarian, you may wonder why there’s even a need to develop a recipe for it.

After all, that’s there to follow about three or four of your favorite vegetables thrown over a bed of boiled or steamed rice?

But there are dozens of combinations of vegetables, each giving the dish a distinctive flavor.

Green plants like broccoli often dominate the dish, but here’s a version from Daphne Oz that adds a little more kick to plain brown rice with onions and celery.

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With so many chefs making headlines for bad news lately, it’s refreshing to hear stories of those who are making a difference in the health of children and adults across the country and the world.

Food Tank has named its “Eleven Inspiring Sustainable Chefs” who’ve made it their mission to teach America where its food comes from, support the local farmer, and encourage better eating patterns.

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“Even if you cut out animal products just two days a week, you can make a huge difference in your health and the health of the planet. Forcing a radical change that you can’t stick with doesn’t make sense. Ease in at a pace and depth that feel comfortable. Beginning to eat vegan gives you a taste for it, and there’s a good chance that if you do it part time, you’ll want to go further.”

—Tal Ronnen, in his “5 Rules for Going Vegan,” all of which are listed at E! Online.

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Spike Mendelsohn remembered the little vegetarian people when he opened We the Pizza, which featured not one, not two, but SEVEN vegetarian pies.

He still told these potential customers they should “have a steak every once in awhile.”

With his latest restaurant, a steakhouse called Béarnaise that’s no too far from We the Pizza, they can.

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Food and Wine has a special feature on celebrity Fourth of July recipes.

If your usual 4th is about throwing faux meats on the grill and preparing potato salad with vegan mayonnaise, there’s nothing wrong with that.

But Marcus Samuelsson has a potato salad recipe that jazzes up the classic mayonnaise version and wins the taste buds of vegetarians, vegans and omnivores.

It also goes great with grilled veggie burgers.

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“I call for buying a new vegetable each week and cooking it. Use more herbs and spices, too.”

—Christina Pirello, during an interview in which she explains that consumers have “much to learn” about food and how it can prevent disease.

One of the best ways to learn is by learning a new vegetable each week and how it benefits the body. Have your cart ready? How can yellow squash keep you healthy?

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