Vegetarian Star

Bob Harper agrees with what many experts advocating a plant-based diet believe–most people are eating way to much protein!

This he repeated to the Edmonton Sun, recommending people get about half their body weight in protein grams and named his favorite sources of protein.

So if you eat veg like Bob, how much protein are you actually getting per serving?

The following is a rundown of the amount of protein in each of Bob’s favorite vegan sources.

Beans—The Idaho Bean Commission has the best way of stating the benefits of beans:

“Each half-cup serving of dry beans provides six to seven grams of protein, meets at least 10% of the Recommended Dietary Allowance (RDA) for protein, yet costs about 20 cents per serving. A single half-cup serving of cooked dry beans counts as one, one-ounce serving of lean meat in the USDA Food Pyramid Meat and Beans group, and as a full serving of vegetables in the Vegetables group.”

Ah, yes. Beans. The other white meat.

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Prashad, an Indian based vegetarian restaurant in the UK, has had to increase its staff since becoming a finalist on Gordon Ramsay‘s television show, “Ramsay’s Best Restaurant.”

The show, on Britain’s Channel 4, pits restaurants against each other in meal competition, narrowing the champions down to semi-finalist and then finalists. Prashad finished as the runner-up in a broadcast last September.

“Appearing on Ramsay’s Best Restaurant has enabled us to create these opportunities and we are very grateful for that,” said restaurant owner Bobby Patel, who’s had to hire three new waiters, three new kitchen staff and is currently recruiting more.

Prashad, located at 86 Horton Grange Road, Bradford, West Yorkshire, has been featuring vegetarian deli and other menu items since 1986. Having both dine-in and take-out and delivery menus, Prashad features vegan, vegetarian, wheat-free and onion and garlic free dishes.

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Chrissie Hynde‘s been eying different cities to launch her second Vegiterranean, a vegan Italian restaurant she opened in her hometown in Ohio a few years ago. While those of us in the U.S. would love a Chrissie dining establishment near us, she’s thinking about taking her business down under. In an open letter to Melbourne, Australia, published in the Herald Sun, Hynde discusses the possibilities of setting up vegan shop there, taking advantage of the numerous local farmers and vendors to provide the freshest ingredients. She is impressed by Melbourne’s green attitude, both food-wise and for their transportation. “Been exploring Melbourne. Mainly nosing around to figure out if my vegan restaurant would fly here. I think it would. Yes, a Vegiterranean in Melbourne. Local produce, local investors, local flavour. There’s nothing like it here and I think the climate is perfect – progressive, health conscious – animal friendly?” (more…)

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Heather Mills has written a vegan cookbook that’s set for release on December 5th,  2010 titled “LoveBites.”

LoveBites, which features many recipes using vegan meats from her line of Redwood Food products, will be available on Amazon and all proceeds will benefit charities.

On the day of the launch, Heather will offer complementary food samples and personal signings of the book at her V Bites restaurant in Hove Lagoon in the UK.

“In this book I hope to show that it’s really easy to change to an environmentally friendly diet and recreate meat-free versions of traditional family favorites without giving up on great tasting, satisfying food,” Mills was quoted as saying.

“I hope this recipe book will inspire people to cook the great variety of dishes on offer and create exciting, friendly menus filled with the most important ingredient of all, love.”

More to come when the book is released!

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“I hope it gets people to think – that’s really the intent of the film. I’m really not a person that likes to tell people what to do, or say what they should and shouldn’t do, but I feel like they haven’t been presented with this information – many people are just unaware of it – and I think, after they see this, if they go home and go “hm…” and begin to think about their diets and consider consuming more plant foods, that would be something I’d really like to see people get out of this movie. I hope to see the diet change in this country. We’ve tried the animal-based diet and it really hasn’t worked out for us, so I’m hoping to see us trend toward a more plant-based diet because I think it’ll be better for people’s health and for the planet.”

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Vegan comedian and writer Carol Leifer will be attending Compassion Over Killing’s (COK) 15th anniversary celebration this Saturday, December 4th, 2010 at the Silver Spring Regional Center in Silver Springs, Maryland. Will you?

The event includes an all you can eat cruelty-free vegan food and drink experience, a silent auction, plus the opportunity to be in the presence of other activists like Maryland Senator Jamie Raskin, NBC4 anchor Wendy Rieger and Paul Shapiro, COK founder and senior director of Humane Society of the United States’ factory farming campaign.

The suggested donation is $50, which can be made online or the night of the event. For more information and to make a donation, visit Compassion Over Killing

Photo: PR Photos

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Brandy Kuentzel

It’s down to the final three on The Apprentice and vegetarian Brandy Kuentzel has survived Donald Trump‘s ax by winning challenges and demonstrating her business expertise. Vegetarian Star was fortunate to get an exclusive interview with Brandy to learn about her motivations behind going vegetarian, her work with animal welfare and her idea of the ultimate green job.

Did your vegetarian diet come up at any time during The Apprentice, either among the contestants or the show’s staff?
I think that any time you make an effort to ask where you food comes from (whether that’s refraining from eating factory-farmed meat, eating vegetarian or vegan fare, not buying products that are tested on animals, etc.), it sparks conversation. Simple everyday choices can make you an advocate for animals. This certainly was the case while filming The Apprentice. I was pleasantly surprised by how accommodating The Apprentice film crew was of my dietary preferences. Since vegetarian food had to be brought in for me, others also ended up choosing the (often healthier) vegetarian option. Of course, some cast members did not consider it a “real” meal unless meat was involved. C’est la vie.

Describe some of your experiences working with animals or animal welfare issues.
I’ve personally volunteered at animal shelters for nearly a decade, and I currently volunteer each week at the SFSPCA. You can also find me at the SFSPCA/Macy’s holiday windows in San Francisco this December. For those individuals looking to get more involved, the HSUS offers amazing seminars on animal advocacy…and, of course, don’t forget to vote!

If you had the opportunity to be “hired” for the ultimate green job, what would it be?
If I could really shoot for the moon, my ultimate green job would be to host a television show with my best friend showcasing our common passion: ethical, conscientious eating prepared to perfection. By showcasing innovative restaurants, family farms, dairies, markets, orchards, vineyards, breweries and artisanal shops, the show would educate the consumer and provide realistic options for dining anywhere along the meat-eating spectrum. I think that consumers want to learn how to eat with the seasons, how to enjoy the perfect humane cheese and how to grow herb gardens in 600 square foot apartments. Urban homesteading and conscientious eating is not just a fad – it’s at our roots. If The Universe delivers on this wish, I guarantee that our lemon-carrot soup would bring all the boys to the yard.

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What on earth!

The powers to be have decided that white potatoes aren’t nutritious enough and WIC recipients (mothers and kids eligible for assistance because they’re living at a certain poverty level) shouldn’t be buying them.

The head of the Washington State Potato Commission disagreed and put himself on an all potato diet, losing 20 pounds in 2 months while doing so, to prove potatoes are indeed good for you and should be included in the WIC program.

Chris Voight’s typical meal plans would include “3 pounds of mashed, 2 pounds of sliced and fried, and 2 pounds of roasted, snack-cubed red and fingerling potatoes” given a special kick with spices like rosemary, thyme, oregano and dill. Sometimes he’d mix in bouillon cubes and gravy for a “special treat.” For Thanksgiving, it was a tur-tato, a turkey shaped potato.

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