Vegetarian Star

Wolfgang Puck was recently interviewed by The Gothamist, where he discussed his reasons behind sourcing his food from animals that were treated more humanely before slaughter.

“…in most places when you look at the way they treat the animals, you’re going to become a vegetarian anyway,” Wolfgang said.

More from gothamist.com:

“If you would go to some of these huge farms where they raise veal, and they’re in these little cages where they can’t turn around and they can’t stand up, it’s so depressing. I went once when my son was 15 and he started to cry. He said, “I looked in this cow’s eyes and it looked like she was crying.” Why do they have the big chain around the neck? It’s not necessary.”

“And you know, I think, we always said we want to know how people treat everything we eat. And of course they get killed at the end, but during their life span they should be treated humanely. And I think also it will help small farmers stay in business. And it’s enough that the government subsidizes these corn farmers that are going to make ethanol and that’s not the answer anyway, instead of subsidizing these organic farmers so that our kids in school can get their vegetables. I mean, when you really think about, they get really cheap food. It’s getting a little better, but overall, from that to the Army, they’re getting the worst stuff. Why don’t we put the money for people to grow on small farms so they can grow good things that’s better for us? And in the long run, it cuts down on health care, we will need less doctors because we eat healthier. And I think food and nutrition and eating healthy go hand in hand. We forget that sometimes all these problems are out there because of nutrition, and we are in the most expensive country in the whole world, and we either have no food or people who don’t know how to eat—Oh!”

Wow.

Animal welfare, nutrition, and health care all in one answer. Maybe it was really Wolfgang and not Emeril who invented the catchphrase “Bam!”

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The reports that Kate Gosselin may be doing a talk show have been confirmed, as Kate joined Paula Deen for a pilot taping in NYC recently.

Yes, the Paula Deen, the woman who puts a dairy farm’s worth of butter in her dishes, already laced with animal fat and other touches of “southern cooking.”

The gift giver of 25,000 pounds of ham last Holiday season. Yep, you remember.

If Kate starts cooking like Paula, she’ll have enough cholesterol on hand for every multiple birth mom in the country.

Paula is now targeting your children, with a recent “Cheeseburger Casserole,” one of several “kid friendly” recipes as described by msnbc.msn.com.

With evidence showing the buildup of fatty plaques in the arteries begins in childhood, a cheeseburger casserole filled with beef and cheese isn’t what we’d call “kid friendly.”

But it also serves as an opportunity to show that almost any traditional dish can be made vegetarian.

Substitute the beef for some Boca crumbles. Even pick up your favorite soy and non-dairy cheese if you want to veganize it.

If you’re interested in taking the challenge of de-cholesteroling Paula’s cheeseburger casserole, visit msnbc.msn.com.

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Jeremy Piven received a sugar free, gluten free and dairy free birthday cake while on the set of Entourage from chef Kelly Keough.

Yeah, the former mercury poisoning bedfellow was probably disappointed the cake was fish-free as well.

But the event led to an increase in Keough’s sales and she has her own cooking show on the Veria channel called The Sweet Truth.

Kelly is also the author of Sugar-Free Gluten-Free Baking and Desserts.

For more information and to watch clips from the show, visit Veria.com.

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If meat is evil, the processed meat is the superbionic evil created in a laboratory by Dr. Quickdeath.

Celebrity chef Aldo Zilli is backing a statement made by the World Cancer Research Fund (WCRF), warning people of eating processed meat.

“Processed meat is a different thing – it comes from a huge production and unfortunately we don’t know how good it is for us,” said Zilli. “I would never dream of putting processed meat into my son’s lunchbox. Once they taste that [type of food] it’s hard to get them back into fresh food. When I go back to my family in Italy and I know that my brother has bought his salami from a good supplier I’ll eat it, but I wouldn’t eat salami from a supermarket.”

While we’re promoting the no salami approach, we’re excited that Chef Zilli has recommended some vegetarian alternatives, such as hummus and low fat cheese.

via catersearch.com

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British celebrity chef Keith Floyd died this week after a bout with cancer.

Floyd had star chef status long before Gordon Ramsay or Jamie Oliver came around.

Years ago Floyd attended a party where vegetarian rock and roller George Harrison was present and Harrison wanted to get Floyd’s advice on the menu for an upcoming tour.

“Every rock’n’roller going was there,” Floyd said. “George Harrison opened the door.”

“And the first thing he asked me was what I thought about vegetarian stock cubes. Paul Young wanted a menu for his tour. ‘Leave it out, mate’.”

So chef didn’t appreciate a good non chicken or non beef bouillon.

Doesn’t mean you don’t have to.

Rapunzel makes a great collection of vegan bouillons-regular with sea salt, no salt added, and herb flavored.

Cause a vegetable rice medley just ain’t the same with chicken stock.

via independent.co.uk

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As we eagerly await Bethenny Frankel‘s nude anti-fur ad, we bring you a recipe courtesy of the Real Housewives of New York City star.

We like Bethenny, because although she doesn’t solely cook vegetarian foods, she definitely not stingy about giving the diet some promos, from her Bethenny Bakes, low fat wheat, egg and dairy free baked goodies to her recipes using Boca Burgers.

She’s a mainstream chef who brings vegetarian ideas to the general public and we applaud her for that.

Recently, Bethenny’s made two recipes available to celebrate the launch of Pepperidge Farm Baked Natural Cheese Crisps.

Grab the recipe for Spicy Chitpotle Dip after the jump. (more…)

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“just had the most unbelievable meal at dirt candy in the east village vegetables done in ways you can’t imagine, as fresh as earth provides”

—-Sandra Bernhard in a Tweet about her experience eating at Dirt Candy restaurant in NYC.

Sandra agrees with Starchefs.com, as Amanda Cohen, Dirt Candy’s owner and chef, has been named the first vegetarian chef in New York City to receive the Rising Star award, an prestigious acknowledgement among chefs and other foodies.

Cohen’s restaurant patrons can get down and dirty with menu selections like Jalapeno Hush Puppies and Portobello Mousse.

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restaurantgirl.com

It’s been open for less than a year, but Amanda Cohen‘s Dirt Candy, has already won praises from customers, chefs, and food connoisseurs.

Cohen is the first New York based vegetarian chef to win the Rising Star award from starchefs.com, an esteemed culinary website.

Starchefs.com based its decision on media, past winners and an advisory board to name Moby‘s former chef at Teany the winner.

“It’s really exciting to see vegetarian restaurants around the country getting recognized and appreciated, and I’m proud to be a part of that,” Cohen said.

Ever wondered how the named Dirt Candy came to be?

Why, vegetables are the sweetest things on the earth, don’t you know?

They’re candy from the ground.

“Vegetables are amazing,” Cohen said. “Made out of little more than water, sunlight, and dirt they wind up growing into a candy store full of color and flavor. And that’s what I want Dirt Candy to be: nature’s candy store.”

And if serving vegetable dishes wasn’t enough for the environment, Dirt Candy is made from recycled and sustainable materials and is certified by the Green Restaurant Association.

Suddenly the 5 second rule about eating food that touches the ground no longer applies.

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