Vegetarian Star

We featured a post earlier today on “Real Housewives” star Bethenny Frankel teaming up with Pepperage Farm foods to reinvent traditional party dips to healthier versions.

Here’s a video of Bethenny talking about two of the dips, Hummus and Blue Cheese. The secret ingredient to the hummus dip? Soy sauce!

Thanks to Scott for the heads up on the tip!

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Bethenny Frankel, celebrity natural food chef and star of Bravo Network’s, “The Real Housewives of New York City,” has teamed up with Pepperidge Farms to encourage football fanatics to have healthy, wholesome snacks on game day.

Too bad they won’t get to watch the veggie porn ad as well.

Frankel, although not known as a vegetarian, has long been an advocate for healthier eating choices and started Bethenny Bakes, a company that offers egg and dairy free baked goods and custom tailored meals for clients with special diets, such as vegan.

One of the recipes she’s offered for Game Day is a vegan Lemon Basil Hummus Dip served with Pepperidge Farm® Baked Naturals Toasted Wheat Crisps.

It’s great that Bethenny has chosen to make a traditionally vegetarian dish mainstream by suggesting it as Super Bowl grub.

Now maybe more husky, burly men will include chickpeas on the shopping list with Coors beer during the next big sports night.

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The Gothamist

Amanda Cohen, owner and chef at New York City’s Dirt Candy, ruffled some faux feathers not long ago when she insulted some of her vegan and possibly vegetarian potential clients.

Cohen eats fish, but still is running a vegetarian restaurant in the East Village of the city.

She openly says she doesn’t care about the politics or health of vegetarianism, she’s just there to make good food. Other vegetarian restaurants have been criticized by Moby’s ex chef because she feels that although they’re labeled as “vegetarian,” they’re really vegan, and she likes her butter, cream, and cheese.

Not to mention she’s called out “people with allergies and people who have their funny diet things like ‘Oh, I’m only eating white food today!’ ” and “‘I’m on a liquid diet. . . . Can you blend it for me?’ ” according to the Gothamist.

You’d think she’d alienate everyone. But a writer for the New Yorker reported that a group of mixed vegetarians and non vegetarians seemed happy dining there recently.

Even a guy with a PETA logo on his hat only had the portion sizes to complain about, saying they weren’t big enough.

So maybe us veggie folk (you offended vegans, too) should head to 430 E. 9th St. next time we’re visiting New York and give her a try.

After all, she could be the first master of faux foie gras.

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The vegan dinner provided at the screening of Nigel Barker’s A Sealed Fate was catered by none other than Iron Chef Cat Cora, according to HollyScoop.

Months ago, Cat teamed up with Morningstar Farms, a vegetarian Frozen food brand, to teach her fans how to incorporate healthier, quick meals into their diets.

“Morningstar Farms and I have come up with some easy ways to make eating well more manageable for the home cook,” she had said. “I want families to understand that good food doesn’t require hours in the kitchen.”

Looks like Cat can do more with vegetarian than just toss a soy sausage into the oven to bake. We’re sure the big vegan dinner took more than 15 minutes to create.

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There’s a new cooking show on the Food Network hosted by Top Chef judge Ted Allen and every week some one’s going to get chopped.

Not literally, of course, it’s not a medieval cooking show.

On Chopped, contestants, or “cheftestants” cook an appetizer, main course, and dessert. They have 30 minutes to cook each course and must also use “mystery ingredients” in the courses. The chef who can’t reveal the mystery dish to be a delicious meal at the end of the show is “chopped” and sent home.

On the January 13th debut, Chef Summer was looking to show her vegetarian and vegan cooking skills. Instead, she got screwed (or shall we say strangled) by baby octopus.

Boiling octopus meat was not the most pleasant cooking experience for Summer and it may have been why she was the first contestant to be “chopped.”

Personally, we think it should have been Katie, a 21-year-old pastry chef, who thought green onions were “strange” and didn’t know what the heck to do with them.

Watch the Chopped promo video below.

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jhritz on Flickr

If you love to be up at 2:00 in the morning with your credit card on hand in case Time Life is offering their latest collection of [Insert Music From Genre X] for five easy payments and you’re chowing down on an avocado and seaweed wrap at the same time, we’ve got an infomercial for you.

Celebrity Chef Bryan Au, adored by many vegan celebrities like Anthony Kiedis and Alicia Silverstone now has the very first raw food infomercial.

The author of several raw cookbooks that you can check out on his Raw In Ten website, will be demonstrating creating raw food dishes on Jan 23 2009 at 8am and 3pm on WTCN in West Palm Beach in Florida on Comcast 15. But even if you’re not in Florida, you can still call 1-800-970-2281 to make a purchase and keep Bryan’s raw show going!

Television devoted to vegan and raw is long overdue. Good luck to Bryan on making this mainstream. What’s next, a vegan Food Network Iron Chef?

For more info, visit Raw In Ten.

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British celebrity chef Jamie Oliver made waves in the UK recently for criticizing the quality of foods in his native land from school lunches to the dinner table. Now he wants everyone to understand the conditions pigs endure before they arrive on their plate.

Oliver and the Royal Society for the Prevention of Cruelty to Animals (RSPCA) are calling upon the European Union to set minimum welfare standards for pig farmers and demand more honest labeling of foods that indicate how the pigs were reared. Unlike free-range chicken, there is currently no definition of free range pork.

Throughout the month of January, Oliver will be uncovering investigations revealing how pigs are treated on some farms in the UK, which includes undesirable practices such as castrating pigs without anaesthetic and preventing pregnant animals from moving.

The RSPCA hopes the program, titled “Jamie Saves Our Bacon,” will incite people to start buying pork reared in more ethical environments, such as a similar program by chef Hugh Fearnley-Whittingstall did to increase the sales of chickens reared with higher welfare standards.

Hopefully, Oliver’s attention to the matter will produce a U.S. Prop 2-like overhaul in the UK.

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After Ellen

On a recent Top Chef Elimination Challenge, the chefs had it easy-serve up whatever you want that best showcases your talent.

Contestant Carla really wanted to serve a vegetarian dish, but thought not having a protein would make her lose points.

Maybe it’s time for Carla to take a basic nutrition course as well as cooking classes. Although the judges might not be tofu and tempeh fans, there are plenty of plant based proteins that would have made her dish shine like beans, lentils, or whole grain pasta. If vegan was good enough for the Foo Fighters, it most certainly would have impressed the judges that day.

But she settled for tossing scallops into a mint risotto.

This was double elimination night, so Carla, Melissa, and Eugene were put on the front line and Carla was rescued for another week. Saved by the scallop? Nah, she could have shined otherwise.

via After Ellen

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