Vegetarian Star

Dr. Oz will feature his better half on today’s show.

Lisa Oz has been a vegetarian since her teens and daytime television’s most famous doctor has often credited her for helping him clean up his own diet.

Lisa is scheduled to discuss going vegan for a day.

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Robin Quivers has made the news on her recent victory over cancer.

The radio show host has successfully undergone surgery and chemo treatments and her doctors have given her the “all clear” sign that she is healthy and ready to go.

Although vegetarian and vegan diets may help prevent the growth of cancerous tumors, there’s no evidence a miracle food exists to cure or stave it away.

So while drinking Robin’s Green Drink won’t guarantee a life free from disease, it can give you increased energy, fiber, nutrients and other goodies to help you stay energetic and healthy enough to monitor your health regularly so that you can catch anything in its early stages like Robin did.

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2 Chainz is more than a Grammy-nominated hip-hop artist.

He’s also a master at cooking!

The latest album from the Georgia native, B.O.A.T.S. II # Metime, includes a 30-page digital cookbook.

Those who follow his Instagram account may be familiar with some of the dishes he has posted. The cookbook contains recipes for many southern and soul food entrees and like his lyrics, the instructions for preparing them can get creative.

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Martha Stewart has gotten together with several celebrities to cook, including a visit with one of Twitter’s co-founders to demonstrate a vegan seitan dish.

Martha knows her hummus, and has included a recipe for a pea-based version of the dip in her first ever cookbook devoted entirely to vegetarian cooking, Meatless.

She invited Joan Rivers to her kitchen so the two could whip up yet another version of the Middle Eastern dish.

Traditionally, hummus is made with chickpeas, but there are numerous other beans you could easily use in it.

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When Washington Post food editor Joe Yonan was invited to a summer cookout, he warned the host in advance he was veggie.

The host had no problem–just advised him he’d be cooking his own dinner.

It may not sound like the best of hospitality, but it gave the newly vegan who just published the cookbook, Eat Your Vegetables, a great reason to try tempeh kebobs, a perfect dish to make before the fall season hits and the weather turns cooler.

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Kristen Stewart has shared a recipe for one of her favorite dishes in the September issue of Vogue magazine.

Sometimes it’s fun to see how easy it is to vegify or veganize a recipe with one or two non veggie ingredients, and this tortilla soup featured in the “Vogue Eats Food Guide” of the popular fashion Bible is one kitchen experiment you’re guranteed to pass.

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Looking for a preview of Washington Post editor Joe Yonan‘s cookbook, Eat Your Vegetables, before purchasing?

Try a sample recipe from the collection created from the former meat-loving Texan and food critic that utilizes the flavors from around the globe.

Yonan travels to Egypt via the spice section of the grocery store in his recipe for Roasted Carrot, Green Bean and Coconut Salad.

Dukkah is a mixture of spices and nuts, often blended with olive oil and used as a dip for breads.

In Yonan’s recipe, it makes a crunchy topping for the salad much like breadcrumbs, nuts or crumbled hard cheeses do.

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Washington Post food editor Joe Yonan not only made the decision to adopt a plant-based diet, he decided to put his journalism skills to good use and write a cookbook on it.

Eat Your Vegetables debuted this month, and it represents part of a bigger move that Yonan labeled “bold” for a major food critic–to both eat vegetarian and make it the focus of your column that reaches thousands, if not millions of people.

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