Vegetarian Star

“A secret lil’ thing I like to do to spread the organic word is to purposely walk into a store, find the manager or sales person and ask them point blank if they have any green or organic versions of their products. When the answer is, “Um … Well … No” I say, “Oh! Bummer I really wanted an organic version of (whatever they sell).” It isn’t a lie, I really do! Then I leave.”

“I know, I know, sounds crazy! But then again, maybe not so much? If stores and vendors know there is a demand for organic products, they will make them. The more they make, the more the cost comes down. Babies will have better products and everybody will be happy. We can all do that and become what I call “easy greeny mommies.”

—Constance Marie, blogging at People’s Celebrity Baby Blog.

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Chloe Coscarelli

“Many people think vegan desserts taste like cardboard, rubber, whole wheat, or nothing at all! This may have been true in old-school vegan cooking, but now the bar has been raised and there are so many great products and techniques that make vegan desserts just as moist and fluffy as those with dairy and eggs.”

—Chloe Coscarelli, vegan chef of chefchloe.com, who won first place and a grand prize of $10,000 on a recent episode of the Food Network’s “Cupcake Wars”, a competition where cupcake bakers compete for a chance to cater for a high profile client.

Coscarelli added that vegan cooking is also easier because you don’t have to worry about “creaming butter and cracking eggs.”

Laist.

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“I spent the summer living at the Taj Majal Hotel and Casino, and in the spring of 1994 I decided to set up shop there. I bought a nice house in the Atlantic City area and kept it as my personal haven – a place that could be a permanent home for myself all my many books, and transformational tapes. A sanctuary where I could relax and enjoy my life and pursue my passion for healthy vegetarian cooking.”

—Cyndy Violette, poker playing champ, on her website, which also contains an article promoting plant based diets and Cyndy mentioning her one of her favorite soups is miso.

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“You know, a lot of people talk about, “we should do this” or “we should do that”. Well, we actually follow those footsteps by making the world’s most biodegradable album using all recyclable materials, printing with soy ink, using a corn plastic disc tray… and then we took it a step further by doing green “off the grid” performances where we’re rerouting the standard power sources with biodiesel generators and using alternative energy. On the animal front side of it, I’ve done a lot of work with organizations like PETA, Farm Sanctuary, Last Chance for Animals, and the Humane Society. I’ve actually gone as far as being on the Senate floor in Boston to try and help pass laws with those organizations.”

—Corey Feldman, during an interview before a recent concert in Seattle, Washington.

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“Like oil, meat is subsidized by the federal government. Like oil, meat is subject to accelerating demand as nations become wealthier, and this, in turn, sends prices higher. Finally — like oil — meat is something people are encouraged to consume less of, as the toll exacted by industrial production increases, and becomes increasingly visible.”

—Mark Bittman, author who applies the eat vegan before 6:00PM approach to reduce his meat intake, in an New York Times article titled Rethinking the Meat Guzzler.

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“It may take a little effort for the first few weeks. Then you’ll start getting used to it and you’ll find more and more fun things to eat. ’Cause food’s a drug, and you gotta do the happy drugs rather than the sad drugs, you know what I mean?”

—Russell Simmons, explaining switching to a vegan lifestyle, at an event honoring him by the National Arts Club.

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“Drake Should Go on a vegan diet.”

–Rapper Keys the Problem on rapper Drake‘s diet. Sure wish there was more information to this story. Is Keys the Problem vegan too? For how long? Does she want Drake eating better? Animal welfare? Lose an inch around the waist?

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“Once you fully understand it then you see that everything is replaceable and that’s why I created a virtual replication of McDonald’s. If my daughter wants to have a burger and chips, she can have it. It’s just the chips are oven-baked and the burger is meat-free, but tastes like a burger. Everything is replaceable. If she wants a cake, she can have a cake. If she wants ice cream, she can have ice cream.”

—Heather Mills, in an interview with Birmingham Post, on how a vegan/vegetarian diet doesn’t mean giving up traditional foods, just replacing with with ones made from plant based ingredients. Heather has replaced many animal products in her line of Redwood Wholefood faux meat and cheeses.

From faux burgers, faux cheese and egg substitute powders in vegan desserts, what’s your favorite way to replace animal ingredients in your diet?

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