Vegetarian Star

The old story goes that some serpent approached a rather dumb woman and encouraged her to eat the wrong fruit and this destroyed all of humanity.

But history isn’t always accurate and a few think that snakey creature was actually trying to serve Eve a T-bone.

That would cause destruction of mankind and humanity.

Angela Simmons has posed in several shots for a PETA campaign for the vegetarian lifestyle and she could definitely convince more people to change their diets than a serpent.

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Russell Simmons was recently honored with a Stevie Award at the American Business Awards at the Mariott Marquis near  Times Square in New York.  Simmons won the honor of being the first person to receive the honorary Difference Maker Award.

With so much bad news about the ethics in business these days, it’s refreshing to hear someone who focuses on principles as well as profit. During the awards, Simmons took time to discuss the importance of keeping one’s values when offering solutions in the business world, which may require a little bit of creative thinking.

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Several celebrities attended the third annual “Bent on Learning” gala, a non-profit which teaches yoga to children enrolled in New York City public schools.

Longtime yoga follower and vegetarian Russell Simmons was an honoree for the evening, and explained how yoga benefited him spiritually as well as physically.

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Russell Simmons gave an exclusive interview to CNN’s Eatocracy where he shared his journey to veganism, including the delicious dairy-free and egg-free desserts he’s found on his way there.

Turns out, Simmons is a fan of Tofutti Ice Cream, a popular brand of soy desserts found in both natural and mainstream foods stores.

“[You can have] a really good vegan cheesecake or a really good cashew nut ice cream,” Simmons said, referring to the misconception that vegan desserts aren’t tasty.

“Soy ice cream is not bad. Tofutti Cutie is not bad. You can’t beat a Tofutti Cutie. You frontin’ if you say so. You know, the cream is not as creamy – someone might not notice it, or they might if they put them together. But you find the vegan cheesecake, if you digest it, it doesn’t stick in your chest the whole day. It might be a little lighter and taste a little better, but that takes a minute.”

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Russell Simmons is a well known vegan business man who’s created everything from record labels to clothing lines to bank cards.

Simmons is a dedicated Buddhist who often discusses how he incorporates his religious principles into business to ensure he’s doing good for someone versus just making a profit.

In his book, Super Rich, Simmons demonstrates this by using a story to about a steakhouse owner who leaves his restaurant to his vegan son. Both are good people who can be rewarded both financially and spiritually. But the son is enlightened and realizes harm is still being committed.

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“I invest in things that I have faith in. For example, building a financial company (UniRush Financial Services) that serves people who were thrown away by the banks which developed a technology that speaks to the middle class. It has to be an idea that is aligned to the principles I live by. I don’t have any products that I don’t believe in. I won’t take part in the suffering of animals, exploitation of people or abuse of the planet. I can’t say that I’m a vegan and then own a steakhouse. It’s a karmic thing–you get what you give. It’s kind of nice when you’re serving the planet. I can go to sleep.”

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Russell Simmons spent his Super Bowl weekend among good friends and good food.

“I had a vegan Super Bowl party at my house, and no one knew,” he told Grub Street. “I had fried chicken and ribs and all kinds of vegan stuff. Some things were obvious, but most you couldn’t tell were vegan.”

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Russell Simmons is a thigh man. Or maybe a wing man. Dare we say a breast man?

He likes the taste of chicken, but as a vegan and someone who’s campaigned for better animal welfare standards at KFC, he won’t put his lips near one.

Instead he prefers to have faux chicken nuggets on top a bed of spinach, something he told The Skanner is his favorite meal.

“I like to put spinach on top of olive oil, and just let it wilt for a second. And then put vegan chicken nuggets on top of it. I’m not a big chef.”

Being the small-scale chef  he is, we’re guessing Russell buys frozen faux chicken nuggets. But if you like to wear that organic cotton apron a lot, try some of  the recipes that exist, using tofu, tempeh or seitan.

Photo: PRPhotos.com

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