Vegetarian Star

The stereotypical vegetarian protein staple is the bean. Even more stereotypical are the kidney or pinto beans. Then there’s beans and rice. Bean burritos.

Okay, who’s ready for a bean change?

Emeril Lagasse‘s White Bean and Kale Stew shows beans are good for something else besides chili.

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"Farm To Fork" Emeril Lagasse

The portobello mushroom sandwich is often the vegetarian staple at restaurants and bars. But it’s also often the blandest of vegetarian staples, a shriveled shroom that may have even been grilled alongside meat and topped with wilted lettuce and a modicum amount of veggies.

If a bar near you is serving Emeril Lagasse‘s Portobello “Burgers” With Ricotta, Arugula And Truffle Oil On Brioche, your next 2:00 AM sober-up meal may be the equivalent of Happy Hour.

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What evidence exists that more and more people are reducing their meat intake?

At least 18% of Americans are implementing Meatless Mondays in their diets.

More corporations are putting vegetarians entrees in the cafeteria.

Even the Facebook guy won’t “Like” anything he didn’t kill himself.

And when Emeril Lagasse‘s fans pick a portobello mushroom veggie burger as the second best burger in the Viewer’s Choice Burger Bonanza, you know less beef is going in America’s shopping baskets.

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If there’s anything you need to learn to do in your lifetime, it’s how to correctly wrap a burrito.

Emeril teaches you this and more with his recipe–complete with video– for Super Soy Burritos that utilize soy “steak” strips for additional protein in addition to black beans and yellow  rice.

Onions and red peppers are expected to go in the wrap, but Swiss Chard provides an interesting twist in addition to a nutritional bonus. One cup of the leafy green provides 27% of your daily needs for potassium.

Add some soy sour cream to top it all off and you’ve got yourself a burrito. Well, almost. There’s still the complicated task of  wrapping. Print the recipe for Super Soy Burritos here, then let Emeril teach you to wrap them in this video at Planet Green.

Photo: PR Photos

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"Skinny Bitch: Ultimate Everyday Cookbook"

Kim Barnouin doesn’t think there can be too many cookbook authors in the kitchen.

During an interview with UK’s So Feminine, the co-author of Skinny Bitch and author of her recently released cookbook, Skinny Bitch: Ultimate Everyday Cookbook, said recipe developers and food writers should definitely pursue their passion of writing deliciously.

“When you find the thing that you are passionate about, go after it 100%. There will never be too many cookbook authors. I love cookbooks so much and I am always on the lookout for new ones. Finding your specific niche can help narrow down your book ideas and help you focus on creating your specific style.”

Fortunately for vegetarians, vegans and those looking to reduce animal products in their diets, cookbook trends have shown the market is welcoming this guidance with open arms.

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Emeril Lagasse recorded a video praising the benefits of eating fresh, seasonal and local.

His latest cookbook, Farm To Fork: Cooking Local, Cooking Fresh, emphasizes living this way, with Emeril recommending supporting the Farmers Markets and more.

Emeril not only believes we should eat seasonal for greener living, but goes as far to say that foods will probably taste better then too.

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"Farm To Fork" Emeril Lagasse

Salads get a bad rep for being boring, especially if you’re the kind to buy yours straight from the bag or at a restaurant otherwise known for carnivores that offers the skimpy selection of lettuce, tomatoes and onions.

Emeril Lagasse‘s latest cookbook, Farm To Fork, is said to incorporate the most vegetable based and vegetarian dishes yet from all of his books, and as you can tell from the title, eating more plants isn’t the only things he’s pushing.

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"Farm To Fork" Emeril Lagasse

Emeril Lagasse is the next big celebrity chef to jump on the vegetable bandwagon.

His latest cookbook, Farm To Fork: Cooking Local, Cooking Fresh focuses on fruits, vegetables and grains, with only a small portion of meat and poultry recipes.

As expected from the title, Farm To Fork, emphasizes fresh, local ingredients to use in recipes like lemon scented blueberry pancakes and roasted beet salad.

Lagasse also says kind things about the farmers market and growing your own veggies, beginning his culinary series with the sentence, “I have had a connection with the soil since I was a young boy.”

Alice Waters may soon lose her place as top dog locavore cooking champion.

Farm to Fork is due for release in June 2010.

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