Vegetarian Star

Who’s says the only good tasting green dip is guacamole?

Kristen Bell enjoys a dip made from edamame, an immature form of the soybean still in the pod.

She told Shape, “My friend, Chef Renée Loux, created a low-calorie substitute for guacamole that’s so satisfying,” she says. “It’s just edamame, olive oil, rice vinegar, and salt.”

This dip packs an impressive 10 grams of protein per 1/2 cup serving. The recipe calls for frozen edamame, which is packaged by well known organic companies like Cascadian Farm or Woodstock Farms brands.

Ready to start dipping those veggies, bread and crackers? Visit Shape for the recipe.

Photo: PR Photos

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The best cooks do it without measuring, right? Either that or the end product is a horrible mess.

Given the fact Moby has been a vegan for over two decades, it’s safe to say when he whips up his homemade almond milk without following instructions, it’s a success.

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Martha Stewart "Dog Fancy"

Yes, you read right. Today’s Meatless Monday recipe was designed to be enjoyed by those with four legs. Since Martha Stewart will be the first human featured on the October 2010 cover of Dog Fancy, which includes a special section about dog adoption, we thought we’d share a pet food recipe for Martha Stewart’s Blueberry Dog Biscuits that doesn’t involve killing another animal.

Since there’s only one egg, these vegetarian biscuits can easily be made vegan. Plus, the goodness of organic blueberry, quinoa flour, oat flour and flax meal might make you tempted to reward yourself with a “treat.”

These were shared from the associate food producer from The Martha Stewart Show, which she received from her mother, who bakes them for the family’s dogs.

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If there were as many falafel trucks as there were ice cream trucks, every neighborhood where the Middle Eastern shop rolled around the corner would shut down!

Falafel is in its own class of plant protein–not soy, seitan or a manufactured veggie protein patty. The chickpea balls have the ability to make vegetarians and carnivores beg for seconds.

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Summertime makes you want to grab a box of Suddenly Salad and chow down on the colored pasta for the afternoon. Unless, of course, you’re not into tiny, dehydrated vegetables, and various milk, cheese and other dairy ingredients. And since when did Suddenly Salad have artichokes in it?

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Image: Hello ChateauHo on Flickr

If anyone had doubts that a vegan Italian restaurant can work in the midwest, Chrissie Hynde proved them wrong. The singer owns The Vegiterranean in her hometown of Akron, Ohio, where the Parmesean on the menu is “Rawmesan”–a completely animal free topping, not to mention Gardein faux meat for the chicken, meatballs and other proteins.

Chrissie shared one of her favorite vegan pastas, linguine with portobello mushroom ragu with wholewheat pasta, vegan Parmesan, onions, tomatoes and red wine.

“I add rosemary, but oregano or thyme would also work,” says Chrissie of the substitution.

Grab the recipe at The Guardian.

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What will it be for breakfast next time? Tofu scramble? Vegan french toast? How about tofu french toast.

Sounds a little strange, but Goldfinger singer John Feldmann has a recipe combining the sweet taste of soy milk and sugar on french bread with the protein kick of tofu.

The masterpiece, taken from PETA’s 2002 book, The PETA celebrity cookbook, will probably give you the same feeling you got when you first tried tofu in dessert–from pudding to pie filling, it sounded so wrong, but tasted so darn good.

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If the thought of having to cook breakfast for your in-laws is scarier than being forced to sit in a smelly steakhouse all day long, maybe a recipe making basic blueberry scones will ease the anxiety.

One Frugal Foodie had the task of doing so, and created Blueberry Scones, taken from Erin McKenna’s BabyCakes Cookbook.

Unlike most of the recipes from McKenna’s cookbook, the Blueberry Scones are not gluten-free, but still created with McKenna’s signature ingredients used in her bakeries in NYC and LA like coconut oil and agave nector.

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