Vegetarian Star

The Tom’s of Maine Wicked Fresh! Live Chat series went a little different than expected. While we were hoping “Top Chef All Stars” Carla Hall would do some cooking, she actually spent the hour answering questions from Facebook on food.

Which is still great, because Carla answered a question from Vegetarian Star about her favorite vegetarian or vegan dish and gave our site some love in the process!

Carla said right now she is really into root vegetables, so she loves to take rutabagas, turnips, carrots and parsnips and roast them in garlic and olive oil, throwing in some onions and simmering it all in vegetable broth. Then, toss in some tofu cubes. She also loves butternut squash soup and gave some great advice for a non-dairy substitute for cream.

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As promised, here’s “Top Chef All Stars” contestant Carla Hall discussing cooking for the holiday season using local, seasonal ingredients as part of  the Tom’s of Maine Wicked Fresh! Live Chat series highlighting people making a difference in their careers.

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Top Chef’s Carla Hall will be a guest on Tom’s of Maine “Wicked Fresh! Wednesdays” live chat series tomorrow, Wednesday, December 15 at 5:00 p.m. to 6:00 p.m. PST / 8:00 p.m.to 9:00 p.m. EST. The “Wicked Fresh! Wednesdays” live chats are meant to promote Tom’s of Maine‘s new line of Wicked Fresh! toothpastes and mouthwashes and to celebrate individuals pursuing careers that benefit others.

As a special treat, Vegetarian Star will be broadcasting the chat between the veg-friendly chef and maker of vegan dental products live. Viewers can also participate in the live, online chat on the Tom’s of Maine Facebook live chat tab.

Carla will be making a special veg-friendly dish, teach viewers how to make holiday dishes using local, seasonal ingredients and tell what it’s like competing on “Top Chef All-Stars.”

Who needs TiVo? Plug in your cable or find a wi-fi hotspot tomorrow at  8:00 p.m. EST/5:00 p.m. PST and come to Vegetarian Star for the best programming in veg-friendly, sustainable food!

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Former Top Chef contestant Carla Hall, who was known for adding her vegetarian variations to the table, participated in Backpacker magazine’s annual Adventures in NYC event in Central Park where she and two other contestants (including the gear editor of Backpacker) presented a backpacking cooking showdown, preparing a 20 minute meal easily prepared on a camping trip.

Hall’s Vegetarian Quesadilla came in 2nd, but Backpacker gear editor’s pizza was at least vegetarian based too.

Now would be a great opportunity to tell you about a guide to getting a meatless, lipsmackin’ vegetarian experience on the trail.

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"Top Chef" Carla Hall

It’s high time the veggies got their own Food Network show and during a screening of The Next Food Network Star, Bob Tuschman, senior vice president of programming and production said that a vegetarian chef isn’t out of the question, it’s just a matter of finding the right personality.

“I think if we found a great, break-out personality, yeah [a vegetarian show would work], but our food shows are driven first and foremost by our talent,” Tuschman said. “So when people go to the Food Network, you think of the talent you love on it…I think if we found a great personality, then sure.”

TV Squad has nominated former Top Chef contestant Carla Hall, who’s a vegetarian that whipped up several veggie dishes during the show’s competition, suggesting Hall’s persona and pecan tofu would attract both the carnivores and plant eaters.

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Top Chef finalist Carla Hall was scared to death of making a vegetarian dish for the judges during the reality TV show competition, but thankfully, she’s being a little braver now that the heat isn’t so intense in the kitchen.

NPR gave Carla the challenge of cooking something using a seasonal vegetable and Carla chose cauliflower.

Unfortunately, Carla also chose to put chicken stock in the original recipe, but she says vegetarians can substitute either vegetable stock or almond milk.

Carla allowing substitutions in her soup explains her stance on following recipes.

“You just have to be present, and let the process be a little organic and not be so rigid with the recipe, because you have to feel it. For instance, if I’m doing this soup in season it’s going to taste totally differently than it would if it’s not in season. You have to honor the produce; maybe you have to add something else in it.”

You can listen to Carla talking to NPR while making her soup and grab the recipe for Cream Of Cauliflower Soup With Roasted Cauliflower Florets, Toasted Walnuts And Brown Butter at npr.org.

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