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Zooey Deschanel’s Vegan Recipes From Her Summer “To Do” List

Written by Vegetarian Star on Thursday, July 16th, 2009 in Actresses, Female Musicians, Female Singers, Recipes.

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self.com

self.com

Zooey Deschanel, kid sister of Bones‘ Emily Deschanel, is featured in the August issue of Self magazine, where she’s made a list of things to do before the end of the summer.

We’re particularly interested in a #5, #10, #12, #26. and #30, which include some delicious veg recipes.

So enjoy these last few days of summer with some vegetable soup, fruit jam, chickpeas and vegan chocolate. And tuck the recipe cards away. You’ll want to recreate these dishes to remember the good times when the foot of snow falls in January.

#5. Whip Up Some Summer Green Soup. Recipe.
#10. Eat Some Heirloom Tomatoes. “I like all the varieties,” Zooey said. “With salt.”
#12. Make Jam Out Of A Summer Fruit, Like Strawberries. Recipe.
#26. Spice Chickpeas And Roast Them In The Oven Until They Are Crunchy. Recipe.
#30. Mix Up A Vegan Chocolate Treat. Recipe.

Read Zoey’s entire summer to-do list at self.com.

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Heather Mills’ Vegan Lemongrass Chicken, Muffin Cupcakes Recipes

Written by Vegetarian Star on Tuesday, July 14th, 2009 in Chefs, Models, Recipes.

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Heather Mills leaves This Morning TV Studios after a cooking demo - London

Want the recipe for Vegan lemongrass chicken style with coconut rice that Heather Mills cooked up on This Morning? Grab it here!

Heather has also been gracious enough to publish the recipe for her vegan muffin cupcakes.

She had said she’ll be sharing recipes on her Twitter page. If that’s the case, we’ll be checking for her updates every hour!

In the meantime, let’s start on those muffin cupcakes. U.S. fans, we’ve got you covered with a handy Metric Conversion.

Ingredients

200g self raising flour
1 tsp baking powder
30g cocoa
55g maple syrup
90ml oil
230ml water
Topping
Any melted vegan chocolate

Preparation

1. Mix dry ingredients

2. Mix oil and water and stir into dry mix

3. Beat until smooth

4. Pour into muffin tins or ramekins

5. Cook at 350 f / 180c or gas mark 4 for 15 mins. Allow to cool

6. Pour topping (melted chocolate) on to muffin

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Seitan Piccata Recipe: What Emily Deschanel Likes To Chew On

Written by Vegetarian Star on Friday, August 15th, 2008 in Actresses, Recipes.

1 Comment
2006 Fox Summer TCA Party - Arrivals

A couple of days ago, we introduced you to Kevin Nealon’s Chickpea Tacos. Turns out, after examining that website more closely, there are several other celebrity favorite recipes that also looked tasty. So we decided to bring them all to you in case you were too hungry to bother clicking more to go to the site. Enjoy!

Emily Deschanel’s Seitan Piccata from The Millennium Cookbook – Extraordinary Vegetarian Cuisine,by Eric Tucker and John Westerdahl, Dessert Recipes by Sascha Weiss.

Serves 6

HERB CRUST:
1 1/2 cups all-purpose unbleached flour
1/3 cup polenta
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon ground pepper 
1 cup soy milk
2 teaspoons Dijon mustard
6 servings (1 1/2 pounds) marinated seitan, cut into medallions
1/4 cup canola oil

PICCATA SAUCE:
2 teaspoons minced garlic
6 paper-thin lemon slices
1/2 cup fresh lemon juice
2 cups dry white wine (you can use non-alcoholic wine)
1 tablespoon nutritional yeast
1 tablespoon capers, drained
1/2 teaspoon ground pepper
1/2 teaspoon sea salt
1 tablespoon cornstarch or arrowroot, dissolved in 3 tablespoons cold water
Thin lemon slices and minced fresh parsley or chives for garnish

DIRECTIONS:
In a shallow bowl, combine all the ingredients for the herb crust. In another shallow bowl, combine the soy milk and mustard. Dredge the seitan with the crust mixture, dip in the soy milk mixture, then dredge again in the crust mixture. Cook the seitan in a dry nonstick pan over medium-high heat until lightly brown, about 2 to 3 minutes per side. Keep warm in low oven.

To make the sauce: Wipe out the pan and place it over medium heat. Add the garlic and toast until lightly browned. Add the lemon slices, the remaining sauce ingredients. Boil until the volume is reduced by almost half. Stir in the cornstarch mixture and cook until thickened. Serve the hot sauce over seitan. Garnish with more lemon slices and parsley.

NUTRITIONAL INFORMATION:324 Calories (11% from fat), 34 g Protein,  38 g Carbohydrate, 4 gFat, 0 mg Cholesterol, 781 mg Sodium, 3 g fiber

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Peanut Butter Crispy Rice Treats Recipe: Alicia Silverstone’s Other Raw Balls

Written by Vegetarian Star on Friday, August 15th, 2008 in Actresses, Recipes.

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Stormbreaker - UK Film Premiere

When she’s not eating Raw Balls, Alicia Silverstone likes Peanut Butter Crispy Rice Treats as well.

A couple of days ago, we introduced you to Kevin Nealon’s Chickpea Tacos. Turns out, after examining that website more closely, there are several other celebrity favorite recipes that also looked tasty. So we decided to bring them all to you in case you were too hungry to bother clicking more to go to the site. Enjoy!

Alicia Silverstone actually has 2 more recipes over there, but since celebs have big egos anyway, we don’t want to make them even more grandiose, thus we’re only featuring 1 for each.

Peanut Butter Crispy Rice Treats
1 3/4 cups brown rice syrup
1 pinch sea salt
3/4 cup peanut butter or almond butter (all natural)
1 box brown rice crisps cereal
1/2 cup grain-sweetened chocolate chips (optional)

Heat rice syrup with a pinch of salt in a saucepan over low heat. When rice syrup liquefies, add peanut butter and stir until well combined and heated through.

Pour entire box of cereal into a large bowl. Pour rice syrup mixture on top. Use your hands to incorporate everything together (mix in grain-sweetened chocolate chips at this point, if using).

Press down into an 8″×8″ or 9″×13″ baking dish. Wet your fingers as your press down to keep them from sticking. Let cool for 1 hour before cutting into squares.

Calories: 0
Fat: 0 g
Saturated Fat: 0 g
Calories from Fat: 0%
Cholesterol: 0 mg
Protein: 0 g
Carbohydrates: 0 g
Sugar: 0 g
Fiber: 0 g
Sodium: 0 mg
Calcium: 0 mg
Iron: 0 mg
Vitamin C: 0 mg
Beta Carotene: 0 mcg
Vitamin E: 0 mg

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Persia White’s Fresh Fruit Salad And Black China Rice Bread Recipe

Written by Vegetarian Star on Friday, August 15th, 2008 in Actresses, Recipes.

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MMPA's 13th Annual Diversity Awards Gala - Arrivals

A couple of days ago, we introduced you to Kevin Nealon’s Chickpea Tacos. Turns out, after examining that website more closely, there are several other celebrity favorite recipes that also looked tasty. So we decided to bring them all to you in case you were too hungry to bother clicking more to go to the site. Enjoy!

Persia White’s Fresh Fruit Salad and Black China Rice Bread

1  container Bio-K+ CL1285® Dairy-Free (a dairy free acidophilus that tastes like tangy yogurt)
1 organic mango (some stores sell fresh cut mango in the deli section)
1 organic kiwi
1/2 organic red or green apple
1 slice Food for Life Black China Rice Bread

Pour chilled Bio-K into a small bowl. Cut mango, kiwi, and apple into 1/2″ slices. Place fruit in bowl and lightly mix and serve.

Toast one slice of Black China Rice Bread. The bread is wheat free/dairy free yet it smells like a cake when toasted. For a different twist, spread a light layer of organic strawberry jam on it.

  • Calories: 0
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Calories from Fat: 0%
  • Cholesterol: 0 mg
  • Protein: 0 g
  • Carbohydrates: 0 g
  • Sugar: 0 g
  • Fiber: 0 g
  • Sodium: 0 mg
  • Calcium: 0 mg
  • Iron: 0 mg
  • Vitamin C: 0 mg
  • Beta Carotene: 0 mcg
  • Vitamin E: 0 mg

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Bill Maher’s Savory Broccolini With Garlic Recipe

Written by Vegetarian Star on Friday, August 15th, 2008 in Comedians, Recipes.

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The Tonight Show with Jay Leno

A couple of days ago, we introduced you to Kevin Nealon’s Chickpea Tacos. Turns out, after examining that website more closely, there are several other celebrity favorite recipes that also looked tasty. So we decided to bring them all to you in case you were too hungry to bother clicking more to go to the site. Enjoy!

Savory Broccolini With Garlic

Serves 6

3 bunchs broccolini
2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
1/2 teaspoon crushed red pepper
1 freshly ground black pepper, to taste
1 salt, to taste

Trim broccolini ends. In a large pot of boiling water, steam until tender-crisp. Set aside.

Heat oil in a sauté pan over medium heat. Add garlic and crushed red pepper. Sauté until garlic is browned. Add broccolini to the pan and toss to coat with the garlic/red pepper mixture and heat through, around 2 to 3 minutes. Season to taste with black pepper and salt.

 

  • Calories: 0
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Calories from Fat: 0%
  • Cholesterol: 0 mg
  • Protein: 0 g
  • Carbohydrates: 0 g
  • Sugar: 0 g
  • Fiber: 0 g
  • Sodium: 0 mg
  • Calcium: 0 mg
  • Iron: 0 mg
  • Vitamin C: 0 mg
  • Beta Carotene: 0 mcg
  • Vitamin E: 0 mg

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