Vegetarian Star

So Chef Robert St. John announced he was going vegetarian for 30 days, starting this month.

As you can expect, Chef’s having to deal with some meaty cravings during his stint, but has quite the sense of humor.

He’s learned that neither cinnamon rolls nor french fries contain meat.

Good job, Chef St. John. You’re making progress.

Of PETA promising to send him a “Vegetarian Starter Kit,” Chef St. John said:

“She says that she’s sending me the PETA Vegetarian Start-Up Kit and two cookbooks, but she better hurry, I only have 23 days left.”

And he wonders if the meat industry sends starter kits as well.

“I wonder if members of the Beef Council or that pork group, you know, the-other-white-meat guys, are going to send me letters and books when I come back into their fold the first day of October. Then again, maybe at the end of September, I’ll decide to go another 30 days. Stranger things have happened.”

We’re so hoping something strange happens and Chef St. John stays the veg course.

We’d even be happy with him joining us for the weekday and flexing.

Chef St. John has posted a recipe for stuff tomatoes on his blog, but one caveat:

The recipe calls for Worcestershire Sauce, which normally contains anchovies (Another lesson learned, Chef St. John).

But the folks who make The Wizard’s Worcestershire sauce have figured out a way to veganize it!

Check out Chef St. John’s blog after checking out the recipe after the jump. (more…)

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Audrey Kitching was having a not so fun time in her kitchen recently when she decided to Tweet about the difficulties of working with chickpeas.

“Making home made hummus before my photoshoot, damn chickpeas are annoying to work with!”

We’ve never met Audrey’s chickpeas, but can only say good things about the chickpeas we’ve encountered.

Could it be the chickpeas aren’t happy because they need a little spice?

Someone who liked chickpeas created chickpearecipes.com, where you can find seven vegetarian recipes containing chickpeas like Chickpea and Mushroom Soup, Spicy Chickpeas, or Sauteed Chickpeas with Cinnamon.

Find the chickpea recipe that suits your kitchen staffing needs (and thus will work well with others) at chickpearecipes.com.

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Audrey Kitching is known to make us hungry and salivate when she blogs or Tweets about her latest vegetarian fare.

Recently, Audrey just had to tell everyone about the vegan dessert she had with her friend, a vegan strawberry cheesecake “to die for.”

Whoa! That’s serious cheesecake. Now, the sugar toothfairy is calling.

However, no one has to die for a vegan dessert with zero dairy or eggs, so try this recipe we found from dairyfreecooking.about.com.

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If we were eco pirates sailing the seas, we would have just hit the jackpot booty!

Paul Watson has given the LA Times an interview in which he tells all about how the crew eats vegan during their missions on the Steve Irwin boat to save whales on the Animal Planet series Whale Wars.

And there are recipes!

Fluffy vegan pancakes, chocolate banana cake, and Sea Shepherd chili!

On What the Sea Shepherd Crew Eats:
“I run my ship as a vegan vessel. It’s not for animal rights reasons but to set an example and to try and get people to think about the connection between what they eat and what we’re doing to the oceans, because it’s quite simple, really. I personally feel that it’s the most important cause on the planet; more important than anything else for the simple reason as this – if the oceans die then we all die. And we’ve removed 90% of the fish from the oceans. Marine ecosystems are in serious situation and it could collapse.”

On Who Cooks:
“I’ve got a great vegan cook, Laura Dakin. She’s worked part-time for Anthony Kiedis of the Chili Peppers, then she comes and works with us. She’s been with us for three years. We don’t force people. We just set an example, and say, “Try this while you’re on board, see what you think.” People think we’re some wacky animal-rights group. We’re not. We’re a conservation organization but what we’re saying is, look, we’ve got to be very aware of what we eat if you’re going to call yourself an environmentalist or a conservationist.”

Read the entire interview and grab those recipes at latimesblogs.latimes.com.

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Pink, girlfriend it’s time to take a break!

She just completed 17 concerts to 205,000 thousand fans in Australia and she’s disappointed she can’t do more.

“I ran out of time and I’m pissed about it,” Pink said, according to news.com.

We already told you how Pink found a restaurant to satisfy her vegetarian desires, East Brunswick.

Looks like she  went back for seconds.

“I had the best vegan parma and sticky date pudding – twice – at the East Brunswick Club’,” Pink said.

Congrats on a great concert series.

Have some sticky date pudding on us!

Here’s a veggie version of chicken parmesean for those of you who don’t live down under.

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Clarke Tolton

All you East Coast BabyCakes vegan bakery fans, listen up!

Do you have a sister, brother, or cousin in California that keeps bugging the crap out of you to send some of those vegan, gluten-free cupcakes and cookies to their West Coast pad?

Soon you’ll be able to stop answering their phone calls and text them a little message that reads, “Get it yourself!” as owner Erin McKenna plans to expand her New York city bakery to downtown Los Angeles.

From a recent interview with vegnews.com:

VegNews: What made you choose LA?
Erin McKenna: We noticed most of our shipments were headed to Los Angeles, and realized the bakery was exactly what LA needed. [BabyCakes NYC] will be located on 6th and Main, which is downtown. We really love how eclectic it is down there—lots of creativity and diversity. Plus, the buildings are old so we feel at home.

VN: How will you split your time between the two locations?
EM: I’ll be mostly in LA for the first six months until I think the bakery is ready to lose its training wheels. I’m afraid I’m going to miss New York, but I’ll be enjoying the sunshine and laidback vibe of LA. I have my core staff already hired, but I’ll be looking for frosting boys and girls! Positive attitude is a must!

Continue reading the interiew with Erin and grab the recipe for Crush-Worthy Corn Bread at vegnews.com.

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Well…

We certainly know who thinks she’s the “Real Housewife” here.

Bethenny Frankel recently took the opportunity to diss Gwyneth Paltrow’s attempts to demonstrate cooking dishes.

From nydailynews.com:

“I’d rather staple my eyelids shut than watch Gwyneth cook,” the chef told us during the launch of her bottled Skinnygirl Margaritas at the Montauk Yacht Club on Saturday.

She added, “Gwyneth is afraid to [reveal] who she really is – she’s so manhandled by publicists and managers. Her show would be way too boring to watch.”

It’s getting hot in the kitchen!

We have chided Gwyneth so many times for her professing to follow a vegetarian diet, then recommending all sorts of meaty dishes on her Goop.com website.

On the other hand, Bethenny has long been a favorite celebrity chef for including so many vegetarian and vegan recipes in her repertoire.

Neither are vegetarians. But at least Bethenny doesn’t pretend to be. Not to mention she’ll be showing her homemade buns for the animals real soon.

BTW, here’s an example of one of Bethenny’s vegan delights, Low Fat Fudge Chocolate Chip Muffins. Grab the recipe, here!

via celebitchy.com

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So if you tuned into Top Chef Masters this week, you know chef Michael Chiarello won the heart and belly of Zooey Deschanel, as well as the week’s winning dish.

Zooey appeared as a guest who had a lot of dietary restrictions-vegan, gluten-free, and no soy.

Chiarello whipped up a Quinoa Spaghetti with Salsa Verde, Gremolata and Tomatoes.

Here’s a video of Chef Chiarello doing his thing.

If you’re interested in making the pasta dish yourself at home, here’s the recipe.

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