Vegetarian Star

"Farm To Fork" Emeril Lagasse

The portobello mushroom sandwich is often the vegetarian staple at restaurants and bars. But it’s also often the blandest of vegetarian staples, a shriveled shroom that may have even been grilled alongside meat and topped with wilted lettuce and a modicum amount of veggies.

If a bar near you is serving Emeril Lagasse‘s Portobello “Burgers” With Ricotta, Arugula And Truffle Oil On Brioche, your next 2:00 AM sober-up meal may be the equivalent of Happy Hour.

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Bobby Deen has his own cooking show where he’s out to create a tasty southern dish like mom Paula Deen minus a few sticks of butter.

Not My Mama’s Meals airs on Sundays at 12:30 PM on the Cooking Channel and features Bobby modifying mom’s meals by reducing calorie and fat content.

Bobby obviously has a concern for the nation’s health and he spoke with The Kansas City Star on his views on childhood obesity.

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Mary McCartney has published a vegetarian cookbook filled with recipes inspired by her mother’s cooking and tales of food memories she formed in the famous McCartney household.

“Growing up in a vegetarian family and having Mum at the helm in the kitchen, encouraging us all to muck in, was the best education I could have asked for,” writes Mary at Food and Drink. “Over the years I have continued to cook as my mum did, experimenting with ingredients, flavours and textures.”

One of the recipes in Food is for a hummus sandwich with chilli jam.

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Vegan chef Bryant Terry is out to entice those looking to make diet changes that are better for human, planet and animal health with his newly released cookbook, The Inspired Vegan.

Terry is best known for his genius of transforming traditional southern African-American cuisine rich with meat, butter and cream into dishes that lack the animal products but not the taste.

The Inspired Vegan continues that tradition, but also explores plant-based Asian entrees, such as the “Two-Rice Congee with Steamed Spinach and Other Accompaniments.”

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Food and opinion writer for the New York Times Mark Bittman serves as a good example of how to live as a flexitarian for those that do not shun all animal products, for whatever reasons.

His self-invented “vegan until six p.m.” program helped him lose weight, lower cholesterol and incorporate a variety of plant-based meals into his diet, such as this Chickpea Salad with Arugula.

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Country music favorite Trisha Yearwood‘s new six episode Food Network series debuted this weekend.

Southern food is traditionally known for the Paula Deen food groups of butter, cream, meat and butter, but Yearwood started experimenting in the kitchen with vegan dishes when her mother became ill and today she continues to enjoy plant-based meals with her family. She’s promised to use Trisha’s Southern Kitchen to show fans how easy it can be to make home-cooked comfort meals without animal ingredients, like this recipe for her Chickenless Pot Pie.

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Chloe Coscarelli, the winner of the grand prize on the Food Network’s 2010 series of Cupcake Wars, has released a cookbook, Chloe’s Kitchen, which showcases her talent in 125 vegan recipes that include much more than dessert.

But dessert is always the best part of the meal. Especially when it’s a chocolate strawberry shortcake cupcake with vanilla frosting and topped with fresh strawberries.

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Chia is more than those cuddly green plants advertised at 3 in the morning while you’re still trying to digest that extra spicy tempeh hot wing.

It’s also a source of protein, calcium and fiber.

This is one of several chia pudding recipes from his latest book, Thrive Foods: 200 Plant Based Recipes for Peak Health and Brendan Brazier says they are a favorite.

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