Vegetarian Star

Russell Simmons unveiled his new, all-vegan milkshake at the Millions of Milkshakes restaurant in Los Angeles, California for the 40th LA Pride Anniversary in West Hollywood. Being the philanthropist he is and working with so many charities in the past, it’s no surprise that sales of Russell’s shake benefits a foundation.

“The proceeds of every shake that we sell this week will be donated to the NOH8 foundation and I will personally match that amount with a donation,” Russell told Star.

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Chef Rick Moonen has long worked to educate about the dangers of overfishing and ocean conservation (while still cooking up fish in his restaurants) and told Eater while some people may not think of Las Vegas as being a heart of eco-friendly practices (think all that energy required for the lights on those strips), he encountered less resistance when preaching to chefs about removing certain seafood items from the menu.

“Las Vegas is closer to more organic farms than LA. True. And I’m not sure if this is timing or if it’s just a different mentality, but there’s more chef support—people actually making menu changes and making a movement towards being more sustainable on their menu—in Vegas than when I was in New York for twenty five years. True. The chefs sort of listened, but they weren’t motivated to take any action. You know, they’d sit there and listen to me and nod their heads but you look at their menu and: Chilean sea bass, red snapper, grouper, skate. I mean, what the? You don’t know why. I personally want to help to break the debauchering reputation of Las Vegas.”

Moonen’s restaurant, Mandalay Bay, isn’t the only sustainable outlet of Vegas, as Planet Green discusses. Ronald’s Donuts, for example,  is said to have a menu of almost 90% vegan donuts. If you’re the type that eats dessert before dinner, you should then swing by the Go Raw Cafe for some pizza, a wrap or drink from the juice bar.

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Stella McCartney debuted her Spring collection in the same building where Jonathan Horowitz’s “Go Vegan” display is housed–the Gavin Brown’s Art Gallery. Coincidence?

The vegetarian designer who shuns fur and leather in her fashions, said she decided to embellish a little this season, going with more bright colors and prints on items like cotton jackets.

“I just love spring,” Stella said, according to the New York Times. “I find it so hopeful and so uplifting, as far as seasons go. Last season my collection was so devoid of prints, so for spring I really wanted to make a statement.”

A Van Leeuwen Ice Cream truck was present to provide treats and the ice cream company has a rich tradition of sustainable and animal friendly practices.

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David Chang of "Momofuku"

David Chang, chef and owner of Momofuku Noodle Bar in New York, as well as other chefs, may be getting tired of your requests for vegetarian dishes to be made separately from meat ones.

In an article in the New York Post, chefs who are fed up with catering to customers’ demands are discussed, as well as their reactions, which include ignoring the requests, even at the expense of losing a customer.

It’s rumored that Chang got so tired of vegetarians complaining of the lack of options, he permanently changed the menu to reflect more meat than before.

Anthony Bourdain, who’s normally tickled pink by vegetarians too, by the way, gave the dish.

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A little update on that vegetarian sushi roll named after season 5 winner of Project Runway, Leanne Marshall. Although previous reports said Marshall had created the roll herself, The Portland Mercury is reporting the roll was already on the menu, and H50 Bistro & Bar simply named it after her, once she described what she looks for in a sushi roll.

Marshall said, “Basically, I told him that I normally go for vegetarian/non-fish sushi and then my favorite things: avocado, hot sauce, cilantro (and then listed pretty much all the ingredients to make a burrito. Ha!) As long as it had avocado and something spicy, I left the rest up to the professional chef. If it were me making it, yes, I would probably have tried to make burrito-sushi, and it would likely be a disaster!”

A picture of the burrito-sushi can be viewed below.

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Tal Ronnen, author of The Conscious Cook, and celebrity chef who’s catered many star events, including for the Humane Society and Ellen DeGeneres and Portia de Rossi‘s wedding, will be at the Sublime vegetarian restaurant in Fort Lauderdale, Florida on June 16 to prepare a four course vegan feast and sign copies of his cookbook.

Seating will be available from 6:00PM-9:30 PM and the cost is $79 per person. If you’re wondering if that price is worth it, just take a look at the mouth watering extensive menu, which is completely vegan.

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Project Runway season 5 winner Leanne Marshall has designed a fashionable, edible treat that will benefit the cleanup efforts directed at the Gulf Coast oil spill.

For each month during the summer, H5O Bistro & Bar in Portland, Oregon has teamed up with local celebrities to create a sushi roll that benefits the celebrity’s charity of choice.

Marshall created a vegetarian sushi roll with cabbage salad and spicy aioli that benefits Oceana, Eater reports. The organization is the largest international one dedicated to ocean conservation.

Oceana has created a map that is regularly updated on the oil spill and the areas it affects, especially as it pertains to wildlife. Wildlife covered in oil and areas of oiled beaches are indicated, as well as the thickness of the oil in a particular area. Wildlife tracked include brown pelicans, sea turtles, and tuna.

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Robin Quivers Linda Long Candle 79

Robin Quivers was a guest at Candle 79 during a film with Linda Long, food photographer and author of Great Chefs Cook Vegan.

Howard Stern’s co-host lost 70 pounds by going on a vegan diet that she’s stuck with long after the pounds were gone.

Candle 79 is a vegan restaurant in New York City’s upper east side that features gourmet meals like seitan over pasta, black bean burgers with polenta fries and dairy-free, egg free chocolate desserts. A chef is on hand to explain how nut cheese is made, by soaking macademia or cashews in water for several hours and then blending to a cream consistency.

Quivers’ favorite dishes at Candle 79 are the steamed dumplings and seitan picatta. Quivers can’t enough of healthy, plant and fruit drinks as opposed to soda and discusses a recent study she’s heard about that found two sodas a day increased the risk of pancreatic cancer.

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