Vegetarian Star

Vegetarians and vegans are no strangers to side dishes.

Unfortunately, they are all too often the only edible item at the table when we aren’t in control of what’s served.

But eating a side dish doesn’t mean eating french fries or salad for lunch.

As Yotam Ottolenghi describes in a recent column in The Guardian, a side dish, or “small plate,” as he calls it, can be more exciting than the main course.

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Gwyneth Paltrow was a guest on The Dr. Oz Show this week where she shared some of her favorite tips for good health as well as a few recipes from her latest cookbook, It’s All Good.

Multiple health scares in her family have motivated her to live a life as natural as possible, including eating more plant-based meals and using food as medicine.

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Chris Sarno is the chef behind the vegan recipes in Kris Carr‘s Crazy Sexy Kitchen cookbook.

“I have a true appreciation for greens,” said Sarno, who happens to be an educator for the Whole Foods Health Starts Here program which teaches people the value of good food as preventative medicine.

“If there’s one green he’s crazy about, it’s has to be kale,” Sarno said.

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Mario Batali knows there’s a better way to get your vegetables than from a tossed iceberg salad.

The renown celebrity chef and co-host of The Chew has a recipe for a grilled vegetable salad that will leave you wondering why you ever ordered the chef or Caesar at that no-so-vegan fast food chain.

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Martha Stewart has never been simple when it comes to the kitchen.

The domestic diva can turn a plain block of tofu into french fries or create a veggie pizza from the most unlikely of vegetables like asparagus.

Traditional stir-fries have always been associated with items like tofu, peppers and onions, but Martha has spiced up both this and ordinary hashbrowns in her latest cookbook, Meatless.

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When Bobby Deen visited the kitchen of Sweet and Sara, a vegan company that makes gelatin-free marshmallow treats like s’mores, he learned a few tricks to making delicious, animal-free desserts.

The first step to a great s’more is a good graham cracker.

While traditional graham crackers may contain dairy ingredients like butter, Deen has created a cracker that’s just as vegan as the marshmallows Sweet and Sara makes.

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Mark Bittman, founder of the “vegan before six,” has written a guide to his flexitarian eating plan.

VB6: Eat Vegan Before 6:00 will hit the shelves next month, but the New York Times food writer has never been a stranger to plant-based foods.

Many of his columns are devoted to more sustainable eating–which includes leaning away from meat.

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Breakfast is often touted as the most important meal of the day.

With advice from great vegan chefs like Chloe Coscarelli, it can also be the tastiest!

The Cupcake Wars champion visited to set of KTLA in Los Angeles to demonstrate a few dishes from her latest cookbook, Chloe’s Vegan Desserts.

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