Vegetarian Star

The Food Network is red hot with vegetarian friendly features on its shows!

Besides two vegan friendly cupcake bakers who squared off against their egg and dairy counterparts in “Cupcake Wars,” (not to mention the vegan chef who took home the grand $10,000 prize), more vegetarian chefs are set to compete in a new reality competition where aspiring restaurateurs must design all the works of a restaurant–from food, decor and concept. The winner walks away from start up money to pursue the dream!

On Wednesday, August 18th at 10PM E/P, 24 Hour Restaurant Battle will put a couple of friends with an idea for a vegetarian friendly menu against a father and son team.

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Chloe Coscarelli

Chloe Coscarelli has won the 2nd episode of Cupcake Wars on the Food Network!

The cupcakes that impressed the judges were Ginger Nutmeg Spice with Date Caramel Drizzle, Chocolate Strawberry Shortcake, Crème-filled Chocolate Orange with Candied Orange Peel, and Raspberry Tiramisu. Coscarelli received $10,000 for beating out dairy and egg cupcakes and was able to show off her vegan catering talents for a celebrity party hosted by Ok! Magazine.

The 23 year old gave VegNews an interview, revealing both she and other people were shocked at the fact a mainstream food show chose vegan sweets as favorites.

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Chloe Coscarelli

“Many people think vegan desserts taste like cardboard, rubber, whole wheat, or nothing at all! This may have been true in old-school vegan cooking, but now the bar has been raised and there are so many great products and techniques that make vegan desserts just as moist and fluffy as those with dairy and eggs.”

—Chloe Coscarelli, vegan chef of chefchloe.com, who won first place and a grand prize of $10,000 on a recent episode of the Food Network’s “Cupcake Wars”, a competition where cupcake bakers compete for a chance to cater for a high profile client.

Coscarelli added that vegan cooking is also easier because you don’t have to worry about “creaming butter and cracking eggs.”

Laist.

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Private Chefs of Beverly Hills

The Food Network show Private Chefs of Beverly Hills did a little medieval twist recently when the chefs were asked to cater a dinner party with a murder mystery theme.

Private Chefs follows six cooks from a Beverly Hills private chef placement agency as they attempt to cater for the most eccentric and finicky Los Angeles clients.

Seventeenth century food was lacking in beans and tofu, as the menu consisted of Cinnamon Sausage Biscuits, Bison Soup, Roasted Turkey Leg wrapped in Collard Greens and Traditional Sheppard’s Pie.

It was truly what you’d call “mystery meat.”

The chefs had to dress up in ridiculous outfits and plant cues to the mystery in the food.

As if the episode’s menu wasn’t anti-vegetarian enough, the killer turns out to be the sole meatless eater.

Go figure.

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Dave Lieberman, Food Network chef and co-author of The 10 Things You Need To Eat, is taking cooking to a whole new healthy level by incorporating more of what he calls “super foods” into his regime.

This includes using quinoa in many dishes and putting vegetables in desserts.

“Veggies like beets are actually a great thing to add to desserts because they not only make them moist and more delicious, but add fiber and vitamins,” Lieberman said. “Plus, if you use canned beets you get all of the flavor and nutrition for a lot less money, and they are easier to mash.”

Lieberman is so confident in his cooking skills for quinoa, he says not to bother following the instructions on the quinoa package, and instead refer to his book to avoid that “soggy” quinoa outcome.

Great way to increase sales!

Quinoa and beets are two top super foods you’ll want to add to your pantry, even if you don’t buy a copy of Lieberman’s book.

Quinoa is a great source of magnesium, which helps maintain healthy blood pressure, and contains all nine essential amino acids.

In addition to being blood pressure helpers, beets are high in folate, a must have for women of child bearing age and a key in regenerating new cells and preventing DNA damage that causes cancer.

Plus, a 2009 British study showed beet juice may increase workout stamina by 16%.

Uh-oh.

Will beet juice be next on Simon Cowell‘s list of mixed vegetable drinks to try?

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Giada At Home

Giada De Laurentiis has a new book out, Giada At Home, named after her newest Food Network Show.

The Boca Raton Vegetarian Examiner says Giada’s latest cookbook has a few vegetarian friendly recipes, like pecorino and bean salad, pea pesto crostini and Italian fried olives.

Sasha Muzzarelli says that Giada has “wonderful vegetarian dishes” from her previous cookbooks and Food Network Show and indicates that many of the recipes in Giada at Home contain meat.

Has Giada taken a more animal protein centered approach to her cooking this time around?

An attendee at the launch of Alicia Silverstone‘s party for her vegan cookbook, The Kind Diet, Giada doesn’t loathe dishes without meat.

Would love to see this Food Network star take the flexitarian approach to Italian cooking in future recipes, adding more Tuscan cuisine of legumes, vegetables and fruits and pasta with meatless sauce creations to the collection.

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Giada De Laurentiis made an appearance at Alicia Silverstone‘s launch party for her book The Kind Diet: A Simple Guide to Feeling Great, Losing Weight, and Saving the Planet held at Candle 79 vegan restaurant.

Does the Food Network‘s Italian cooking diva have a thing for vegan meals?

If so, we’d love to see Giada feature a cheeseless lasagna dish, similar to her recipe we found for vegetarian Individual Vegetable Lasagnas.

The Kind Diet is set for release October 13.

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Alton Brown | Credit Jen Segrest Wikimedia Commons

Celebrity chef Alton Brown is no stranger to sustainable eating, taking interest after his then five year old daughter figured out chicken on the plate used to be her cute friend.

Good for children and all their hundreds of endless questions, because Alton describes himself as 80% vegetarian.

So what’s holding Alton back?

The Piven Syndrome.

At mnn.com, Alton says he encourages eating more sustainable fish and claims to keep a can of sardines in his suitcase.

Eww! Bet that suitcase smells worse than his dirty laundry.

Still, 80% is better than nothing and Alton would like to see more people adopt “diversification and seasonality when it comes to choosing vegetables.”

There’s no better way to do seasonal than the Farmer’s Market.

Alton’s new Food Network show, The Next Iron Chef, premiered October 4.

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