Vegetarian Star

A couple of days ago, we introduced you to Kevin Nealon’s Chickpea Tacos. Turns out, after examining that website more closely, there are several other celebrity favorite recipes that also looked tasty. So we decided to bring them all to you in case you were too hungry to bother clicking more to go to the site. Enjoy!

Savory Broccolini With Garlic

Serves 6

3 bunchs broccolini
2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
¹/₂ teaspoon crushed red pepper
1 freshly ground black pepper, to taste
1 salt, to taste

Trim broccolini ends. In a large pot of boiling water, steam until tender-crisp. Set aside.

Heat oil in a sauté pan over medium heat. Add garlic and crushed red pepper. Sauté until garlic is browned. Add broccolini to the pan and toss to coat with the garlic/red pepper mixture and heat through, around 2 to 3 minutes. Season to taste with black pepper and salt.

• Calories: 0
• Fat: 0 g
• Saturated Fat: 0 g
• Calories from Fat: 0%
• Cholesterol: 0 mg
• Protein: 0 g
• Carbohydrates: 0 g
• Sugar: 0 g
• Fiber: 0 g
• Sodium: 0 mg
• Calcium: 0 mg
• Iron: 0 mg
• Vitamin C: 0 mg
• Beta Carotene: 0 mcg
• Vitamin E: 0 mg

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A couple of days ago, we introduced you to Kevin Nealon’s Chickpea Tacos. Turns out, after examining that website more closely, there are several other celebrity favorite recipes that also looked tasty. So we decided to bring them all to you in case you were too hungry to bother clicking more to go to the site. Enjoy!

Mariana Tosca’s Curried Pumpkin Apple Bisque Recipe

Origin: Tanya Petrovna, owner/founder of Native Foods

1 small pumpkinor medium butternut or other type of winter squash
¹/₄ cup olive oil
2 onions, chopped
3 tablespoons curry powder (optional)
8 cups water
2 apples, chopped
¹/₂ cup coconut milk
2 teaspoons salt
1 cup pomegranate seeds (optional)

Pierce pumpkin or squash with a fork, and bake at 400?F until soft (50 minutes to 1 hour). When cool enough to handle, seed, peel, and chop.

Heat olive oil in a large soup pot and sauté onion until translucent and lightly browned.

Add curry powder, if using, and stir for 30 seconds. Add pumpkin, water, apples, coconut milk, and salt. Bring to boil then let simmer for 25 minutes. Cool slightly, then purée in batches in blender. Re-warm before serving and add pomegranate seeds if desired.

• Calories: 0
• Fat: 0 g
• Saturated Fat: 0 g
• Calories from Fat: 0%
• Cholesterol: 0 mg
• Protein: 0 g
• Carbohydrates: 0 g
• Sugar: 0 g
• Fiber: 0 g
• Sodium: 0 mg
• Calcium: 0 mg
• Iron: 0 mg
• Vitamin C: 0 mg
• Beta Carotene: 0 mcg
• Vitamin E: 0 mg

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A couple of days ago, we introduced you to Kevin Nealon’s Chickpea Tacos. Turns out, after examining that website more closely, there are several other celebrity favorite recipes that also looked tasty. So we decided to bring them all to you in case you were too hungry to bother clicking more to go to the site. Enjoy!

Peggy McKay’s Vegan Chili

2 tablespoons grapeseed oil
1 medium red onion, chopped
1 garlic clove, minced
1 12-ounce package vegetarian ground beef substitute
1 14.5-ounce can Mexican-style stewed tomatoes
1 15-ounce can vegetarian chili beans
1 tablespoon chili powder, or to taste
1 teaspoon ground cumin
1 cup vegetable broth
1 cup tomato sauce
1 bunch fresh cilantro
1 salt, to taste
1 black pepper, to taste

In a stock pot heat the oil. Add the onions and sauté until just limp. Add the burger crumbles and brown well. Add all the other ingredients, one by one, except the cilantro. Bring to an almost boil, lower the heat put the entire bunch of cilantro on top for 15 minutes covered, stir a couple of times to make sure it doesn’t burn at the bottom. Remove and discard the cilantro. Serve hot. Will keep in refrigerator for up to five days, or freezer for two months. Serve with a little chopped red onion and soy cheddar cheese sprinkled on top.

To be honest, this is not my own recipe. But I’ve tasted this and served it to my guests at dinner, who swore it was not a vegetarian chili. It’s the best chili I’ve ever tasted.

• Calories: 0
• Fat: 0 g
• Saturated Fat: 0 g
• Calories from Fat: 0%
• Cholesterol: 0 mg
• Protein: 0 g
• Carbohydrates: 0 g
• Sugar: 0 g
• Fiber: 0 g
• Sodium: 0 mg
• Calcium: 0 mg
• Iron: 0 mg
• Vitamin C: 0 mg
• Beta Carotene: 0 mcg
• Vitamin E: 0 mg

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Australian actress Lynda Stoner won fans for her roles in The Young Doctors and Cop Shop. Her new cookbook, Now Vegan! not only features yummy recipes, but quotes from famous vegetarians and vegans as well.

The main reason she chose to write the book was to introduce people to the variety of vegan food options while still keeping it very much mainstream.

She cites her favorite recipes from the book as “Mum’s Croquettes,” or “Curried Sausages.”

If you are interested in reading a recent interview she completed, you can go here to do so.

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Rachel Ray and Emeril better be watching their backs. Kevin Nealon might be waiting for them, ready to attack with his carrot sticks as he apparently knows how to cook a mean chickpea taco. There’s a recipe on Nutrition MD attributed to the Saturday Night Live and Weeds actor.

He once made fun of meat eaters by saying:

“I can’t wait for meal time when I can chow down on the decomposing corpse of a tortured animal. I like knowing that eating meat makes me four times more likely to have a heart attack or stroke.”

Kevin Nealon’s Chickpea Tacos

1 small onion, chopped
1 tablespoon olive oil
1 celery stalk, chopped
1 green bell pepper, seeded and chopped
1 15-ounce can chickpeas, drained
3 – 5 tablespoons salsa
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 dash cayenne pepper, or to taste
8 – 10 taco shells

In large saute pan, heat oil over medium heat.

Cook onion, celery, and green pepper until softened. Add chickpeas, salsa, cumin, and chili powder. Stir and cook until warmed. Mash chickpeas slightly with a fork for better texture.

Fill shells evenly with mixture from saute pan. If desired, top with any of the following: chopped tomatoes, shredded soy or rice cheese, low-fat guacamole, shredded lettuce, hot sauce, or salsa.

Calories: 0
Fat: 0 g
Saturated Fat: 0 g
Calories from Fat: 0%
Cholesterol: 0 mg
Protein: 0 g
Carbohydrates: 0 g
Sugar: 0 g
Fiber: 0 g
Sodium: 0 mg
Calcium: 0 mg
Iron: 0 mg
Vitamin C: 0 mg
Beta Carotene: 0 mcg
Vitamin E: 0 mg

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