Vegetarian Star

Vegan Soul Kitchen by Bryant Terry

Vegan chef Bryant Terry appeared on The Martha Stewart Show today and demonstrated his recipe for Spinach with Ginger and Chile.

The episode was meant to promote Terry’s mentor and local food proponent, Alice Waters‘ new book, In The Green Kitchen.

Part of the fun with trying new recipes is discovering an herb or spice you’ve never worked with fresh before.

Remember when you ditched the spice rack and headed for the produce section to check out those weird, finger looking plants called “ginger?”

Grab Bryant’s recipe featuring fresh chile, ginger and spinach at Martha Stewart.

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Profanity and good food go together like vegan marshmallows and graham.

Maybe that’s why the developers of the online recipe generator, What the Fu*k Should I Make For Dinner? combined the two for a foul mouthed database of meals for all appetites.

The recipe generator gives you the option of choosing either vegetarian or non vegetarian food.

When you go to the home page, a suggestion is made, usually for meat like, “Try some fu*king spiced roast chicken breast.”

You then have the option of either:
1. Clicking on the suggestion for the recipe.
2. Clicking on “I don’t fu*king like that,” or
3. “I don’t fu*king eat meat.”

Choosing option #3 will then suggest various vegetarian dishes, prefixing them with phrases like, “Cook Up Some Fu*king” or “Why Don’t You Eat Some Fu*king” or “My Crunchy Granola Ass Wants Some Fu*king.”

All of these colorful words just to get a recipe for edamame hummus with spiced pita chips.

If you don’t like the current option, simply click on “I Don’t Fu*king Like That,” and the generator will give you another.

No clue why the developer felt the need to be so vulgar, but since it’s hard to find a recipe database that’s so vegetarian friendly, we think the NSFW friendliness can be forgiven.

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Gwyneth Paltrow packs her kids’ lunch boxes with plenty of vegetarian sushi and almond butter and jelly sandwiches.

This was revealed in the latest edition of Goop, the actress’ online newsletter.

According to Gwyneth, veggie sushi is, “A great way to use leftover cooked rice and sneak some extra vegetables into your kid’s diet—not to mention a great way to get rid of those extra soy sauce packages that always seem to accumulate in the kitchen drawer.”

No kidding.

How many times have you thrown away those dozens of soy sauce packages, along with the two dozen more salt and pepper condiments that have hardened since your last visit from Chinese take out?

Be eco-friendly and save money by using them before purchasing similar condiments from the grocery.

Gwyneth’s recipe uses asparagus wrapped inside sheets of Nori and brown rice, but adds you can substitute any vegetable you’d like, including carrots, cucumbers or mushrooms.

Nori makes a great substitute for bread or tortilla wraps and is rich in Iodine and Vitamins A and C.

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Zoe Saldana, who is currently starring in the film The Losers, offered her mother’s recipe for Moro de Guandules (rice with pigeon peas) as part of the Mother’s Day special in In Style magazine.

It’s always nice to take a recipe that calls for meat ingredients and easily make substitutions, and that’s exactly what you can do with this recipe by swapping the chicken bouillon for vegetable.

Rapunzel makes a wonderful vegan version with or without added sea salt.

Look for the recipe in the May issue of In Style, which goes on sale this Friday or jump here to get started now.

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Lisa Edelstein "Prevention"

Lisa Edelstein credits growing up in a Kosher household for the ease in the transition from eating meat to becoming vegetarian.

“If you’re raised with a food restriction, it’s not that difficult to have another kind of food restriction,” she told Prevention, according to That’s Fit.

The House actress is featured in the June 2010 issue, which goes on sale May 4.

She said she was “never a big meat eater,” but once had a dream about eating chicken that turned into a sort of nightmare once the parts she was eating turned human.

“But in the dream, I understood that it was actually miniature human legs and arms. My brain was connecting muscle and bone to another animal. Once I had made that connection, it just wasn’t something I wanted to eat.”

Lisa loves cooking non human and non animal dishes in her kitchen that incorporate vegetables like broccoli, string beans and avocado.

One of her favorite dishes is lemongrass soup, something she says works similarly to chicken soup, as it makes you feel, “really good when you don’t feel well.”

The next time you’ve got the sniffles, try the recipe out to see if it’s what the doctor should order.

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Xavier Rudd has just released a new album, Koonyum Sun, which probably means he’ll be living off almonds for a few days on tour to promote it.

The vegetarian admits it’s hard to find food in some cities in the U.S., despite a decade of practice.

“I’ve had 10 years of it now so I’ve done my research. I know where to go,” Rudd told Sydney Alive. “But sometimes it still is hard to find things to eat. Especially in Mid-West USA. I’ve gone for days there living off almonds.”

When there are other options besides almonds, Rudd also likes to dabble in rice and dahl.

Even if you aren’t forced to consume almonds for lack of anything better, you may want to check out tamari almonds.

A soy sauced up version of the nut is coated with flavor, with the perfect combination of salt and savory.

You can buy them already made or prepare them yourself.

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Bethenny Frankel demonstrates making one of her favorite foods, Brown Rice Breakfast.

Bethenny says she prefers to use soy milk in place of dairy.

“You could use skim milk. I use soy milk. I think it’s a little bit healthier. I don’t like to eat too much dairy,” Bethenny says.

Rock on Bethenny!

This must be what the pregnant Real Housewives of New York City star is eating in place of sausage links in the morning to reduce her bloating problems.

The ingredients are simple: brown rice, almonds, raisins, soy milk, maple syrup, vanilla extract and cinnamon.

Watch the clip to have Bethenny show you how to put them together.

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Lea Michele recently became a vegan, but that doesn’t stop the Italian Glee actress from enjoying a plate of lasagna.

“I’m part of a traditional Italian family, so when I became a vegan, my mother learned how to make a version of lasagne I could still enjoy,” Lea said. “The idea of possibly going through the rest of my life without eating it was very upsetting!”

Lea is sharing her mother’s recipe for vegetable lasagna roll ups in the May issue of InStyle.

Vegan lasagna is incredible easy to make.

Substituting dairy cheese for a soy version like Chicago Soy Dairy’s “Teese” or Follow Your Heart “Vegan Gourmet” or “Tofutti” is the quickest way.

For a soft, more traditional ricotta cheese, soft or silken tofu seasoned with plum vinegar and soy sauce give taste alike versions even a non vegan would enjoy.

Eden Organic has a vegetable lasagna that utilizes such a tofu ricotta in one of their many recipes online.

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