Vegetarian Star

Parade magazine has a feature on some of the most popular foods in America and the stories behind their origins.

The U.S. is known for its burgers and fries, but there is one very healthy creation that made the cut.

Granola may be one of one of the most stereotypical hippie vegan foods out there, but at least it holds a part in history that’s rich in nutrition, taste, and pride.

It was originally created during the Civil War by James Caleb Jackson, who used a simple recipe of moistened whole wheat flour crumbled into bits and baked. Not exactly the most palatable sounding food and surely not the best way to win people to the vegan lifestyle, granola later went on to be enhanced by fruit, nuts, and other oats.

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Mark Bittman follows that old saying the breakfast is the most important vegan meal of the day.

During a recent interview with Take Two on 89.3 KPCC, Southern California’s Public Radio, Bittman gave a few suggestions on how anyone following his vegan before six flexitarian or completely vegan eating plan can fuel up for the first meal of the day.

“I like oatmeal with chopped vegetables and cilantro and scallions and soy sauce. I realize that’s not to everyone’s taste, but many people like savory breakfast. Smoothies, which I make with frozen fruit and silken tofu or soy milk or almond milk or oat milk or whatever. And fruit, I just eat it through the morning and it seems to do fine.”

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Martha Stewart has yet another version of a classic and popular vegetarian dish.

There are as many types of hummus as there are the number of times you’ve heard the response “salad” after asking the wait staff what vegetarian options are available.

In addition to numerous flavorings of the chickpea variety, hummus connesours have put twists on the traditional Middle Eastern dish, using other beans and vegetables.

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Portia de Rossi spoke with Parade magazine on the favorite dish she and Ellen DeGeneres enjoy eating together.

“We [de Rossi is married to Ellen DeGeneres] go to our farm, light a fire in our cabin, and cook together. Ellen’s favorite dish is red beans and rice, so we make that a lot. Any night on our farm is lovely,” de Rossi said of the perfect getaway weekend.

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Bobby Deen was in the city of Chicago last month to participate in a Diabetes in a New Light cooking demonstration at the American Diabetes Association Expo.

In a feature in Shore Magazine, Deen explained that eating healthy doesn’t mean sacrificing taste, even if you had dietary restrictions. His mother’s weight loss and health transformation after learning of her Type 2 diabetes is a perfect example of this. While Paula hasn’t gone all veggie on her fans yet, she has definitely learned to replace the butter and bacon with healthier oils and greens.

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Cooking can be a task in itself.

Cooking vegan can be even more difficult, especially if there are multiple steps requiring multiple different cooking techniques.

Frying, sauteeing, roasting, baking–wouldn’t it be great if everything could be done in one pot?

If you’re making Mark Bittman‘s One Pot Pasta from his latest cookbook Eat Vegan Before Six, you’re in luck.

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Matisyahu last made the vegan news with a declaration of his love for greens.

“I feel dark green vegetables are really important, so every day i try to have some type of dark greens, whether sauteed or grilled or steamed, or in a juice,” he told Vegetarian Times.

Potatoes wouldn’t be the same without the (faux) meat, and a reuben sandwich with tempeh can be made even healthier by substituting greens for the fries.

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Gwyneth Paltrow is a flexible chef and it’s not because of the yoga moves she does at home.

The actress and cookbook author frequently makes vegetarian meals that she discusses on her Goop website. And for the meals that are meat-based, she’s a good one to call on for plant-based substitutions.

Like the one in her Chili recipe featuring sweet potatoes.

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