Vegetarian Star

Any vegetarian chef on a reality cooking show is something to get excited about, but when a 12-year old makes better sauce than most adults do–it’s something worth swearing like Gordon Ramsay.

Mia Evans was a contestant on the fourth season of Masterchef Junior, a kids’ spin-off of the adult series on Fox TV.

Mia needs to stay veggie because of a condition called PKU, which requires she follow a low-protein diet.

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Kristina Addington, vegan chef and owner of Louisville, Kentucky’s Vegan Temptress, won the grand prize on the Food Network show Cutthroat Kitchen.

The series starring Alton Brown as the host is a standard cooking competition show with a twist — the competitors have the opportunity to use money to sabotage each other–making this reality TV show truly “cutthroat!”

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Alton Brown has a knack for exploring creative and innovative ways to eat.

A foodie who has adopted a rather pescatarian diet and promotes the consumption of sustainable fish, has featured segments on knowing where your food comes from, raising hens in your backyard for your own eggs and more.

The Food Network chef has recently discussed a new faux chicken alternative that’s becoming popular among vegetarians, vegans and even meat eaters.

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The last time we saw a green dip that wasn’t guacamole, Kristen Bell was introducing her friend’s version of edamame dip.

Soy dips must be good, because Food Network star Alton Brown is one celebrity chef who’s invented his own version of edamame dip, which gets quickly gobbled up by anyone who knows it’s available, as you can see from the video below.

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Mario Batali and Alton Brown have both made resolutions this year to eat more animal and environmentally friendly. Batali says he will learn to cook more vegetarian meals while Brown, who is already eating mostly pescatarian, will start eating eggs from chickens he raises in his backyard so he won’t have to “worry about the chickens welfare, or what’s in the egg.”

Between the two celebrity chefs, who would you?

Photo: Lawrence Lansing/Creative Commons

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Mario Batali "Molto Gusto"

Celebrity chefs want to improve their cooking skills in 2011 like many microwave home cooking gurus out there.

In the January 2011 issue of Oprah’s magazine, “O,” several well-known cooks share what they’d like to accomplish. Raising their own chickens for more humane eggs, cooking more vegetarian meals, composting and cooking with quinoa are just a few goals of well-known foodies.

Mario Batali Will Cook More Vegetarian Meals:
“This year we want to master more vegetarian dishes, like simple bruschetta, that are fun to cook as a team.”

Martha Rose Shulman Will Replace White Rice With Quinoa:
“Quinoa is one healthy grain, full of both fiber and protein. I plan on using it in place of white rice in salads, soups, and stir-fries, like my quinoa salad with snap peas, tofu, and ginger vinaigrette.”

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Alton Brown | Credit Jen Segrest Wikimedia Commons

Alton Brown has seen to it that bluefin tuna will no longer be used on Iron Chef America.

The host of the Food Network show had previously said he would boycott Nobu restaurant until it removed the endangered species from the menu. Recently, however, Makoto Okuwa served up a dish using bluefin tuna belly, which prompted a food blogger to address Brown about the issue, according to LA Weekly.

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Jared Leto joked that he and the members of 30 Seconds To Mars now sacrifice tofu instead of animals, but he forgot to mention the gods like organic granola as well.

Leto may be caught munching on the snack in between interviews to promote the band’s latest album, This Is War.

Granola sounds healthy and all, but if you’re not careful, the added ingredients of high fructose corn syrup and hydrogenated oils in some bars can negate the good for you effects of the oat snack.

Better yet, be a DIYer and make your own.

Here’s a recipe from sustainable chef Alton Brown sweetened with maple syrup and brown sugar.

• 3 cups rolled oats
• 1 cup slivered almonds
• 1 cup cashews
• 3/4 cup shredded sweet coconut
• 1/4 cup plus 2 tablespoons dark brown sugar
• 1/4 cup plus 2 tablespoons maple syrup
• 1/4 cup vegetable oil
• 3/4 teaspoon salt
• 1 cup raisins

Directions

1. Preheat oven to 250 degrees F.
2. In a large bowl, combine the oats, nuts, coconut, and brown sugar.
3. In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
4. Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.

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