Vegetarian Star

You already learned Carrie Underwood likes to chow down on Quorn faux meat products before performing.

But did you know the country music vegetarian beauty also likes to indulge in pizza?

Carrie admits she can’t get enough of the dairy dealer and she told SELF magazine in 2007, “My food indulgences are pizza, and I love… cheese. I have a big problem controlling myself with the cheese.”

Two years later she’s giving SELF readers a recipe for a healthier pizza, with low fat cheese.

You can make it healthy AND vegan by topping it with a non dairy cheese like Follow Your Heart or Teese.

Grab the ingredients for Carrie’s 250 Calorie Pizza after the jump… (more…)

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Top Chef finalist Carla Hall was scared to death of making a vegetarian dish for the judges during the reality TV show competition, but thankfully, she’s being a little braver now that the heat isn’t so intense in the kitchen.

NPR gave Carla the challenge of cooking something using a seasonal vegetable and Carla chose cauliflower.

Unfortunately, Carla also chose to put chicken stock in the original recipe, but she says vegetarians can substitute either vegetable stock or almond milk.

Carla allowing substitutions in her soup explains her stance on following recipes.

“You just have to be present, and let the process be a little organic and not be so rigid with the recipe, because you have to feel it. For instance, if I’m doing this soup in season it’s going to taste totally differently than it would if it’s not in season. You have to honor the produce; maybe you have to add something else in it.”

You can listen to Carla talking to NPR while making her soup and grab the recipe for Cream Of Cauliflower Soup With Roasted Cauliflower Florets, Toasted Walnuts And Brown Butter at npr.org.

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Oprah Winfrey tried the vegan life before as part of what she called her “inner makeover.”

If you’re interested in improving your inner beauty without sacrificing the taste of good food, you’ll be happy to hear the O has posted a recipe on her website, Heavenly Christmas Pudding, that has some deliciously vegan features to it.

The pudding calls for non dairy milk, such as hemp, rice or soy and the recipe creator suggests vegetable oils versus butter.

“I used coconut oil in place of the animal fat that’s traditionally used, but you could use ghee, butter or a vegan “butter” like Earth Balance instead,” says Aine McAteer.

Great idea, considering the saturated fat you find in regular butter.

Grab the recipe containing rich fruits like apricots, cranberries and prunes at oprah.com.

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Vegetarians are just like most other human beings, meaning that around the Holidays they will stuff themselves so much, you’d think a farmer was planning to make foie gras out of them.

InStyle magazine asked Ginnifer Goodwin what her Holiday “cheat” was and Ginnifer responded, “I don’t eat animal products of any kind, but I have a big problem with vegan macaroni and cheese.”

Who wouldn’t have a problem controlling themselves with a dairy free version of one of the biggest comfort foods on the planet?

Most homemade vegan mac and cheese will contain nutritional yeast, which not only adds that “cheesy” color, but brings out a rich and creamy taste.

This holiday season, try out this recipe from vegweb.com, Mama Koala’s Vegan Mac and “Cheese.”

Because cheating on dairy is always forgiven.

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As part of the Eat Well Thanksgiving series, the New York Times has featured vegetarian recipes from Slow Food and locavore Queen Alice Waters.

The Times has included a few recipes from Waters’ cookbook, The Art of Simple Food.

“Thanksgiving is my favorite holiday,” Waters said. “I always spend it with friends, and vegetarian or not, everyone feels comfortable at the table. I always think less is more and prefer simple side dishes.”

Alice isn’t kidding about simplicity.

The Roasted Butternut Squash, for example, only has 3 ingredients.

Check out the recipe after the jump… (more…)

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Martha Stewart recently featured a vegetarian Thanksgiving episode on her cooking show.

In case you didn’t know, Martha’s daughter, Alexis , has been a longtime veg and activist.

Growing up, Martha and her family raised their own livestock and after Alexis realized the animals on the farm were the same ones on her plate, she decided to veg out.

Could Martha have spent her time crafting these dishes to please Alexis while she was growing up?

Martha’s “Hearty Vegetarian Thanksgiving” menu can be found on her website and features delish sounding recipes like Celery Root, Persimmon, and Swiss Chard “Stuffing”, Vegetarian Mushroom Gravy, and a vegetarian “loaf” featuring beans and nuts.

Email these to the chef in charge of Thanksgiving dinner with your crowd this year and ensure no more “vegetarian” stuffing with chicken broth when you sit down at the table.

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Hawthorne star Vanessa Lengies recently returned from a camping trip where she brought along dried red beans and rice and Pad Thai.

“You boil water and heat it up, and it seals back up so when you’re done you put your trash inside,” Lengies told mnn.com.

Veg food has come a long way and re-packaged is great, but nothing beats straight from the skillet, warmed food made from fresh produce and spices.

Pad Thai is often made with egg, but vegans can omit this ingredient and everyone can do without the fish sauce used in traditional recipes.

Here’s a pad thai recipe we found from about.com that satisfies the veggies, the vegans and everyone in between.

Grab the recipe for vegan pad thai after the break… (more…)

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Mark Bittman, the vegan until dinner flexitarian advocate, recently discovered joy in creating Ma Po Tofu without the pork.

He described his experience in the New York Times:

“First I started a batch of the mixed grains. Then I slow-cooked about 20 of the peppercorns in oil (I was too lazy to grind them, another alternative), with three dried chiles. I removed them when the oil was fragrant (no one wants to bite on a peppercorn). Into that oil, I stirred about a quarter cup of the bean paste, which I realized for the first time is a cousin of miso.”

“I tasted the tofu thing, and added both soy sauce and salt. I scooped some grains in the dish – thanks to the black and brown rice and black sesame seeds they looked vaguely like pork (as it happened; no planning there, but I’m not lying either) – and topped it with the tofu mix. And the thing was so good I made it again two days later.”

Sounds like Mark learned being vegan at dinner’s not so bad either.

If you’re looking to attempt vegan ma po tofu, try this recipe any time of day.

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