Vegetarian Star

Celebrity chef Bobby Flay sat down to talk nothing but burgers to Theday.com.

The king of the grill, unlike some celebrity chefs (cough, cough Gordon Ramsay) who have made jokes about electrocuting their children if they ever became vegetarian, acknowledges vegetarian dishes have importance in a restaurant.

Just don’t ask him to eat a veggie burger with you at dinner.

“I’m not interested,” Flay said, when asked what his feelings were on veggie burgers at Bobby’s Burger Palace, a new restaurant he’s opened.

“And I say that only because I’ve never had a veggie burger that I really liked. I’m very sensitive to vegetarians’ needs; I deal with it every day of my life. I think it’s a very, very important part of cuisine these days. It’s challenging to create creative vegetarian meals. That’s something we do at the other restaurants. But a veggie burger, I think it’s something I have not found that I can do well, so I’m not going to do it. I don’t want to serve something that’s subpar. ”

Well, thanks for the consideration Bobby and we’re happy you realize we’re important. But why leave something off the menu because you don’t like it? Isn’t it about the customer?

Many, if not most restaurants that serve burgers will have a vegetarian option available, even if it’s just a frozen patty they “customize” by putting their own fixings on it.

Bobby should bring in his own little focus group of veg heads, whip up a few creations, and let them decide what meatless patty should be on the Burger Palace menu.

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Paul McCartney had just finished up a chat with radio host Bobby Mac of Q104 in Halifax, Nova Scotia when Bobby recommended Paul check out some of the local food, including the donairs.

Donairs? Huh?

Donairs are delicacies prevalent on the Canadian East Coast. Donairs are to Halifax what Philly Cheesesteak is to Philadelphia.

There’s just one problem. Donairs are full of spicy beef.

“It’s got a lot of meat? Well, I’m not going to eat it then,” Paul said. “Save me a doNUT.”

Of course every optimistic vegetarian and vegan always tries their hand at plantifying any carnivorous dish and donairs shouldn’t be the exception.

Here’s a recipe for vegan donairs using Texturized Vegetable Protein.

Cause donuts really aren’t good substitutes for meals, you know?

via thechronicleherald.ca

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Several celebrity chefs will compete in a cookoff at the 7th annual Food & Wine Celebration to benefit Veggie U on July 18 at the Culinary Vegetable Institute, 12304 State Rt. 13 in Milan, Ohio

Executive chef James Briscione, winner of the Food Network’s Chopped competition; executive chef Paula DaSilva, finalist of Gordon Ramsey’s Hell’s Kitchen, and executive chef Lee Anne Wong, producer and former contestant of Bravo’s Top Chef will compete to raise funds to distribute Veggie U’s “Earth To Table” science kits provided to fourth-grade classrooms in Ohio and 23 other states.

Judges include foodie notables such as Michael Ruhlman, author and judge on the Food Network’s Next Iron Chef America; executive chef Alex Guarnaschelli of Butter restaurant in New York; Fred Griffith of Cleveland’s WKYC-TV, and Bruce Seidel of the Food Network.

According to its website, “The mission of Veggie U is to promote the well-being of children through a healthy lifestyle. Veggie U is dedicated to the creation and distribution of curricula nationally, with a focus on making wise food choices, combating adolescent and juvenile disease, and attaining an understanding of sustainable agriculture.”

For more information and to purchase tickets, visit veggieu.org.

via toledoblade.com

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peta.org

Ah, yes.

There’s nothing like a man who knows how to hold a vegan chicken sandwich.

Montreal Canadienes hockey player Georges Laraque tried one of Kentucky Fried Chicken’s vegan faux chicken patties.

The vegan sandwich is currently available at KFCs in Canada only. The vegan offering was part of a deal the restaurant chain reached with PETA to move towards less cruelty, and they are currently making the transition to switch to controlled atmosphere killing.

Apparently, dude loved it so much, he ordered two more to go!

But we know he could have easily downed another on the spot if he was hungry enough, given the fact that he’s a six three, 260 pound athlete who maintains his athletic frame on a vegan diet.

Yep, that’s right. Georges was vegetarian for awhile, but made the vegan switch in June.

via peta.org

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John Salley wants his own Food Network show!

From blogs.ajc.com:

“I’m shopping around for a cooking show. And I plan to do a reality show with my family, my wife and three kids. I’m about to take a flight to meet with NBC. And I’m trying to sell my cooking show concept to the Food Network.”

John has already created his own line of vegan, organic snack foods that he’s promoting.

It would be great to watch him whip up some of that Slam Dunk Guacamole on television.

And a nice alternative to watching Paula Deen put 10 pounds of butter in a casserole while she brags about bringing gifts of ham during the Holiday season.

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The Vegiterranean, a vegan restaurant created and owned by The Pretenders’ Chrissie Hynde, isn’t exactly located in the hub of vegetarianism.

But that doesn’t stop her from bringing business to her hometown of Akron, Ohio, as she says mostly meat eaters dine there.

“Ninety per cent of the people who go there are meat eaters,” Hynde said. “They just think the food’s great and there’s not a bean sprout in sight.”

Not that Chrissie isn’t into anything with the word “bean” attached to it.

“I could eat beans on toast every day for the rest of my life, no complaints at all. I’m a buffet kind of person. I’d much rather go in for a buffet, load up my plate, sit down, eat and split, or have a piece of pizza on a doorstep or something. I can’t stand fuss.”

She’s not a party person either, stating she never gets invited because “they don’t invite vegetarians.”

But that may be for the best, as she gets to dart silly questions like, “Do you eat fish?”

“I’ve been having that same conversation for 40 years!” she said.

via wrexhamchronicle.co.uk

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If you thought your homeowners’ association was strict, listen to plight of Guy Ritchie.

Guy has to get permission just to grow some fruits and vegetables on his property! It’s all part of a plan to green the estate he and Madonna once shared to make it more efficient.

Because of the historical significance of Ashcombe House in Wiltshire, England, he’ll need clearance to build a greenhouse and vegetable plots.

The planning application, according to Starpluse.com, reads as following:

“In the estate’s prime when it was painted in the 18th Century, it was surrounded by extensive gardens including major vegetable gardens. In recent years, all productive vegetable gardens have been lost. The gardens that remain are formal or semi-formal flower gardens.”

“It is proposed to try to make Ashcombe House self-sufficient. The part-walled gardens leading from the back door to the staff building will be turned over to vegetables and given a row of greenhouses to produce vines, fruit, early vegetables and seedlings… Produce from the greenhouses will be used on the estate, all part of an effort to make the estate more self-sufficient and sustainable.”

Sure hope Guy gets his application approved. Home grown produce is the least he can do to make up for the forced ham diet he puts the children on at Christmas.

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If you couldn’t get enough of Heather Mills standing on the roof, here are more photos (including food porn) from the opening of her V Bites restaurant in Hove Lagoon in the UK.

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