Vegetarian Star

A few months ago, PETA unveiled its very own college cookbook, PETA’s Vegan College Cookbook: 275 Easy, Cheap, and Delicious Recipes to Keep You Vegan at School.

If catchy recipe titles like “Pimp My Ramen Noodle” and “Campus Streaker” aren’t enough to get your attention, you’ll be happy to know some of your favorite veg celebrities are giving it the thumbs up as well.

Country music star and former American Idol contestant Kellie Pickler said, “I live on a tour bus so if it can’t be made in the microwave or eaten right from the refrigerator or pantry, then I don’t eat it. PETA’s Vegan College Cookbook is perfect for me and my lifestyle.”

And the ever so hilarious AFI band member Hunter Burgan had this to say:

“PETA’s Vegan College Cookbook makes me want to go back to school and earn a degree in yum.”

The cookbook contains 275 vegan recipes and can be ordered online for a student budget price of $14.99.

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Veg man Samuel L. Jackson recently revealed his secret to staying trim and lean.

The actor who has appeared in films such as Pulp Fiction, Shaft, and Star Wars says he eats a variety of salads, according to celebrity chef Nikki Shaw.

Shaw has graciously posted a salad recipe on MomLogic.com, a Spinach Confetti Veggie Salad.

“Be very careful: “salads” can be deceiving!” Shaw warns. “If you’re choosing to eat salads to keep the pounds off, watch out for those delicious high-calorie dressings and fattening toppings. Lower calorie dressings like vinaigrette, Italian, or good ole olive oil and balsamic vinegar are better choices.”

Whip up a salad that would make Samuel proud with Shaw’s recipe below.

SPINACH CONFETTI & VEGGIE SALAD (Makes 4 servings)

1 6-ounce bag of fresh baby spinach leaves
½ cup tomatoes, diced
½ cup yellow bell pepper, diced
½ cup carrots, diced
½ cup mushrooms, diced
½ cup balsamic vinaigrette dressing

1. Place spinach, tomatoes, yellow bell pepper, carrots, and mushrooms in a large bowl.
2. Drizzle dressing on salad and lightly toss.

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self.com

Zooey Deschanel, kid sister of Bones‘ Emily Deschanel, is featured in the August issue of Self magazine, where she’s made a list of things to do before the end of the summer.

We’re particularly interested in a #5, #10, #12, #26. and #30, which include some delicious veg recipes.

So enjoy these last few days of summer with some vegetable soup, fruit jam, chickpeas and vegan chocolate. And tuck the recipe cards away. You’ll want to recreate these dishes to remember the good times when the foot of snow falls in January.

#5. Whip Up Some Summer Green Soup. Recipe.
#10. Eat Some Heirloom Tomatoes. “I like all the varieties,” Zooey said. “With salt.”
#12. Make Jam Out Of A Summer Fruit, Like Strawberries. Recipe.
#26. Spice Chickpeas And Roast Them In The Oven Until They Are Crunchy. Recipe.
#30. Mix Up A Vegan Chocolate Treat. Recipe.

Read Zoey’s entire summer to-do list at self.com.

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Want the recipe for Vegan lemongrass chicken style with coconut rice that Heather Mills cooked up on This Morning? Grab it here!

Heather has also been gracious enough to publish the recipe for her vegan muffin cupcakes.

She had said she’ll be sharing recipes on her Twitter page. If that’s the case, we’ll be checking for her updates every hour!

In the meantime, let’s start on those muffin cupcakes. U.S. fans, we’ve got you covered with a handy Metric Conversion.

Ingredients

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Paul McCartney had just finished up a chat with radio host Bobby Mac of Q104 in Halifax, Nova Scotia when Bobby recommended Paul check out some of the local food, including the donairs.

Donairs? Huh?

Donairs are delicacies prevalent on the Canadian East Coast. Donairs are to Halifax what Philly Cheesesteak is to Philadelphia.

There’s just one problem. Donairs are full of spicy beef.

“It’s got a lot of meat? Well, I’m not going to eat it then,” Paul said. “Save me a doNUT.”

Of course every optimistic vegetarian and vegan always tries their hand at plantifying any carnivorous dish and donairs shouldn’t be the exception.

Here’s a recipe for vegan donairs using Texturized Vegetable Protein.

Cause donuts really aren’t good substitutes for meals, you know?

via thechronicleherald.ca

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Hot, hot, hot!

She’ll never have to call Tyrone for anything because The Vegan Scoop is all she’ll ever need.

Earlier this year, Erykah Badu got some samples of Wheeler’s Frozen Desserts.

She thoroughly enjoyed them and recently had the pleasure of receiving a copy of The Vegan Scoop, a recipe book filled with tricks and trades to make your own vegan ice cream at home.

“I can’t wait to make it at home,” she said, according to a recent post on Wheeler’s blog, titled, “Erykah Badu plans to “do it” at home with The Vegan Scoop.”

“I heard she was looking for a great vegan ice cream so I shipped her over 15 samples earlier this year,” said chef Wheeler del Torro, author of The Vegan Scoop.

Wheeler’s vegan Frozen desserts are crafted from soy and nut milk blends and certified organic ingredients.

via Wheeler’s Black Label Vegan Ice Cream

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So we’ve already learned the late Michael Jackson loved sweet potatoes.

Now, we’re finding out more favorite foods the vegetarian enjoyed.

Larry Banares, a Filipino American celebrity chef based in San Diego, has spilled the lard-free re-fried beans that Michael had a thing for Mexican food.

“One that really sticks in my mind was a kind of a Mexican dish,” Banares said. “He loved tofu and cheese enchiladas with the green tomatillo sauce. And we perfected that dish because it was one of Michael’s absolute favorites.”

You know the drill. Life’s short, so you ate your sweet potato pie dessert first. Now it’s time for lunch or dinner.

Here’s the recipe for the tofu enchiladas. Don’t forget your green sauce.

And the musical selection for the day is…Streetwalker.

via abs-cbnnews.com

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The late vegetarian musical legend Michael Jackson was known for his love of sweet potatoes.

Some fans got wind of this and a sweet potato pie recipe was named after him.

The original MJ one isn’t vegan, but we found another sweet potato pie recipe that is.

So take your pick and crank up some Billy Jean to this delicious tribute.

Egg and Dairy Version

9-inch unbaked pie shell
21?2 cups sweet potatoes
1?3 cup milk, about
1?4 cup butter, melted
1?2 teaspoon salt
3 eggs
1?2 cup white sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla
2 tablespoons lemon juice
1?2 cup pecan halves (optional)

Directions

1. Preheat oven to 400 degrees.
2. Beat eggs and sugar. Add butter, salt, milk, vanilla and spice to the eggs and sugar mixture. Add mashed sweet potatoes and lemon juice.
3. Pour it all into unbaked pie crust. If desired, top with pecan halves.
4. Bake at 400 for 10 minutes and then reduce oven temperature to 375 degrees and bake another 40 minutes until pie is golden.

Source

Vegan

3 large sweet potatoes
3 tablespoons oil or non-dairy margarine
1/2 cup hot soymilk
egg replacer equivalent to 2 eggs
1/2 cup fructose
1/2 teaspoon sea salt
1/2 teaspoon vanilla
1/4 teaspoon nutmeg
1 unbaked vegan pie crust

1. Steam the sweet potatoes until tender, then peel and mash.
2. Preheat the oven to 350°F.
3. Place the oil in the hot soymilk, and add to the sweet potatoes. Beat until soft and creamy.
4. Add the beaten egg replacer, fructose, sea salt, vanilla, and nutmeg to the sweet potato mixture, and mix well.
5. Pour the filling into the crust, and bake for 30 minutes.

Source

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