Vegetarian Star

Giant Quinoa Tamale

Today’s Meatless Monday recipe is from Mark Bittman‘s latest cookbook released this month, the Food Matters Cookbook, which is described as a collection of “500, terrific, less meatatarian recipes.”

Bittman’s Giant Quinoa Tamale with Tomatillo Salsa is a completely no meatatarian dish from the book, which can easily be made vegan by either leaving off the Monterey Jack cheese or substituting with a vegan brand of Jack like Follow Your Heart Vegan Gourmet.

This recipe is actually 2 in 1, as the tomatillo salsa featuring the green or green-purple colored tomato can be saved for your favorite Mexican snacks later.

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"The Food Matters Cookbook" Mark Bittman

Mark Bittman‘s latest book, The Food Matters Cookbook, is filled with recipes designed for the flexitarian or those looking to consume less meat. Bittman gave an interview to the Pittsburgh Post Gazette where the topic of a study indicating Americans aren’t getting enough fruits and vegetables came up.

Bittman insists that most people would reduce meat intake if they had the resources, whether that’d be through enticing recipes, food stores or money, but questioned the reality that everyone could become vegetarian or vegan.

“Just about every study and survey show that people want to eat more fruits and vegetables and are aware of the benefits of eating less meat. They just don’t know how to do it,” Bittman said.

“A conservative estimate is that 80 percent of what we eat should come from unprocessed plants, which is such a big turnaround that we won’t be able to achieve it in our lifetimes. To say everyone needs to be a vegan is a nice idea, but that’s kind of like saying everyone should ride a bicycle. It’s simply not going to happen. The challenge then is, how do we move in that direction of eating less of A and more of B?”

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Robin Quivers is training for her first marathon, which will take place in New York city in November. Quivers keeps her fans and interested readers updated on her progress and thoughts at more.com and recently, she brought up the subject of energy gels.

“I’d heard from some followers on Twitter that most gels were vegan and vegetarian-friendly. A friend had given me a brand to try, but how was I going to carry it? I already tote a big bottle of water around, so I couldn’t hold the gel at the same time. I decided to wear a belt with a pouch that I picked up once in the travel section of a drug store. It wasn’t perfect, but it should work.”

Several energy gels or shots exist for the vegetarian and vegan athlete, as well as recipes to make them from scratch. Gels are designed to replace carbohydrates and electrolytes during physical activity.

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Singapore Airlines has released a cookbook called Above & Beyond, A Collection of Recipes from the Singapore Airlines Culinary Panel. The panel is made up of some of the world’s top chefs, including Gordon Ramsay, who’ve provided expertise to the chefs at Singapore Airlines.

Fox took the cookbook’s debut as an opportunity to ask frequent fliers for their recommendations on meals by airline.

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Tahina. Photo: Serious Eats

Michael Natkin is a vegetarian food blogger at Herbivoracious who stops by the highly trafficked SeriousEats.com website to share a meatless recipe for the Serious Meatless section.

Tahina goes great as a veggie dip, sandwich spread or drizzled over falafel, but don’t confuse it with hummus, as Natkin says many people do. Hummus is created from chickpeas while tahina is crafted from sesame seeds.

Then there’s that conundrum of how to spell it.

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Whitney Port, narrator and cast member of The City and known for her role in The Hills, discovered even a restaurant known for its burgers can whip up something creative sans flesh.

Port dined with friends at Bill’s Bar & Burger in New York, but while her company ate burgers and wings, Port reportedly enjoyed the veggie burger without sauce.

Does this mean Port’s not a fan of roasted red pepper? Cause we sure are and think some homemade pepper sauciness would go great over a homemade veggie burger.

The Market Veggie Burger on Bill’s Menu contains lettuce, tomato, Swiss cheese and roasted red pepper sauce.

Photo: PR Photos

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"Top Chefs Just Desserts" Zac Young

Top Chef: Just Desserts premieres tonight on Bravo at 11/10C. The pastry chef’testants will battle it out with butter over who can bring home the trophy for satisfying the judges sweet tooth.

Zac Young is a fine young man from Portland, Maine who’s strayed from his roots. He was born to a vegan mother, so he, “never had chocolate mousse, but knew all too well the flavor of a tofu and carob pudding,” according to the Huffington Post.

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Star Trek Vulcans have already questioned the morality of eating animals, but just because Klingons are known for their taste for raw meat, doesn’t mean some don’t give up it.

Michael Dorn, best known for his role as Lt. Commander Worf on Star Trek: The Next Generation, revealed in an interview with Live Fit that he’s become a vegan over the past 2-3 years and the only thing he occasionally misses is the burger and fries. But this Klingon has found that “dressing up” any meatless patty is the trick.

“The only thing that I even think about missing is hamburgers and french fries,” Dorn begins.

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