Vegetarian Star

Emily Deschanel has announced that she’s currently single and on the market.

But if you want a chance at her, there’s some pretty strict criteria you’ll need to meet, including being super sweet and having four legs.

In a recent interview with PETA, Deschanel expressed an interest in adopting a pet once her hectic schedule cools down a bit.

“I don’t have any animal companions right now. My amazing dog Snookie passed away a year ago. She was 17 years old. I miss her. She was super sweet and smart. I’m not ready for another animal in my life right now, especially because I wouldn’t have the time to take proper care of them (we work 16- to 17-hour days). I look forward to the day I can bring another animal into my home. They enrich our lives so much! Of course, I would adopt!”

Not only is she too busy for animal love right now, poor gal can’t even find time to make a home cooked meal for herself.

“I don’t really cook for myself right now since my schedule is insane. I look forward to the day I can pick up my Veganomicon cookbook and go to town!! I also indulge in raw chocolate on a daily basis.”

Read the rest of the interview with the Bones’ actress at peta.org.

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Happy Earth Day! Do you have big plans?

Bones actress Emily Deschanel and Skinny Bitch author Rory Freedman described to Chloe Jo of the Girlie Girl Army their idea of the perfect Earth Day friend date.

It involves trapezes and vegan food. Hopefully, they’d wait awhile after eating the vegan food and getting on the trapeze.

Rory Freedman: First stop: trapeze school on the Santa Monica pier! It’s one version of man-made fun that doesn’t leave any carbon footprint. You swing around in the air confronting your fear of heights and bodily harm. It’s an amazing workout where you get to be outside, enjoy the fresh air, see the ocean, feel young, and get manhandled by hot guys. When we’re done playing Circus of the Stars, we can go stuff our faces at Golden Mean Cafe, the new vegan spot in Santa Monica that’s all the buzz. The food is ridiculously good, there’s an upstairs mediation/reading room, the space is really Zen (the walls are infused with crushed quartz crystal, selenite, mica, gold, and incense), and the owner and head chef couldn’t be sweeter.

Emily Deschanel: Ooh I can’t wait! I’ve been dying to do trapeze school, and I haven’t been to that restaurant yet!! You know we both love vegan food!!! I wonder what the crystals in the walls will do for us.. We’ll probably feel all centered and new-age-y.

Read the rest of Rory and Emily’s date plans at GirlieGirlArmy.com.

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Doesn’t the title make this story sound hot? Emily Deschanel screaming “Ed Begley” in the dark? It’s only in the name of being eco-friendly, though. Sorry to disappoint those looking for something more titillating.

The vegan star of Fox’s “Bones” recently did an interview with Health where she revealed environmentalist Ed Begley, Jr. played a key role in inspiring her to go green. She says his name aloud if she forgets to turn the lights off in her home. 

“If I leave a light on in my house, which I try not to do, I always say, “Ed Begley, you gotta turn it off.” If I don’t turn it off, my assistant or boyfriend will say, “Ed Begley!””

Emily has been a great proselytizer for the veg life, getting her co-star David Boreanaz to do vegetarian for one day of the week. She even got the recently removed Chairman of Fox, Peter Ligouri, to go vegan, which she considers her proudest green achievement.

“We were at a party, and I said, ‘You’d make a big difference by just trying it for a week.’ I sent him food, and he really stuck to it.”

When asked if she was an ideal eater, Deschanel replied, “Oh my god, I’m not a perfect eater by any means, and I don’t believe in starving yourself. I believe in eating healthfully and being balanced—and being balanced in your mind as well as in your body”

Visit Health to read the entire interview with Emily.

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Emily Deschanel, star of the crime solving TV series, Bones, was on Craig Ferguson discussing her vegan diet, including her love for vegan cheese. Craig mentions that he doesn’t want to drink soy milk because he’s afraid of “growing boobs.” Deschanel explains there are lots of other non-dairy options, such as rice and cashew milk. To which Craig responds, “How do you milk a cashew?”

Some of her favorite “junk” vegan food on the show include french fries and vegan milkshakes.

The interview is spread over 2 videos. The vegan talk starts later in the first one, about minute 7 or so and continues immediately on video 2.

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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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On any given Sunday, there’s a good chance you’ll find Bones star Emily Deschanel at the local farmer’s market in Hollywood. For some reason, “farmer’s market” and “Hollywood” almost sound like the two could never be combined, but thankfully, Deschanel proves this to be wrong.

A vegan for about 15 years, she let USA Today’s William Keck follow her around (is that approved stalking?) while she picked avocado and other goodies.

One of her favorite spots is the veggie soul food stand, where she ordered vegetarian pot roast, greens, cornbread and black-eyed peas. Although her current day job is an actress, she also considers herself a good chef: 

“I make a good guacamole, if I do say so myself.”

via USA Today

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