Vegetarian Star

Flavor Flav is known for a lot of things, including wacky hats, bizarre outfits and starting the fashion trend of wearing large clocks around your neck.

Okay, so maybe not the last one.

What Flavor Flav isn’t known for, however, is being one of those cooler hip-hop artists that has embraced a vegetarian or vegan lifestyle.

Now, PETA is offering him a chance to amp up his image by making his fried chicken restarant vegetarian.

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If you ever wanted to know all the personal details of the guy behind one of the most popular faux meat products, Gardein, The Globe and Mail is giving you the chance to do so.

Apparently, one of Yves Potvin‘s idosyncrasies is that he likes to make lists. Lots of them.

The list of items that resulted in his first major vegetarian product line, Yves Veggie Cuisine, had much to do with the increasing need for healthier, convenient food.

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Last chance to enter our Gardein faux meat products giveaway!

Don’t miss your chance to sample the hearty flavor of products like Seven Grain Crispy Tenders, Beefless Tips and Classic Style Buffalo Wings for free!

Contest ends tonight.

Visit here to enter and grab a recipe for faux barbecue chicken pizza.

Photo: Vegan Vagrant

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It’s been awhile since we gave something away. We’ve been too busy munching on crispy faux chicken fingers and mock beef tips in burgundy sauce.

Vegetarian Star is giving away 2 coupons for a free Gardein product, which you can find at stores like Kroger, Whole Foods and Safeway. To find a Gardein carrying establishment near you, visit this form.

To enter, simply leave a comment on this post telling us why you want to win.

The coupon is for any product you’d like, but we’re partial to the chicken fingers (which look like something you’d find in a basket at TGIF) or the Burgundy Trio, which is reminiscent of beef stew and rice without the factory farmed cow who keeps farting and contributing to methane gases.

Contest starts today and ends Tuesday, Februrary 1, 2011 at midnight Pacific Time. The two winners will be chosen randomly and notified via email within 72 hours of contest end date.

Gardein carries vegan fresh and frozen faux meats like chicken, barbecue wings, beefless tips and whole meals featuring mock meat, rice and veggies. Want a recipe idea? Check out Gardein’s recipe for faux bbq chik’n pizza below.

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Art Smith and Tal Ronnen

Today is the last Meatless Monday recipe before Thanksgiving and what better way to celebrate a holiday tradition than with a traditional meal of fried NOT-chicken!

Guaranteed to put KFC to shame, this vegan fried chicken doesn’t involve birds being scalded in hot water or their throats slit (a nice image to accompany while eating real chicken, though), but it does involve Gardein faux chicken fillets, Chick’n Scallopini, available from natural and veg-friendly stores like Whole Foods. This recipe if so perfectly put together, you could probably even substitute another vegetarian chicken if Gardein is no where to be found.

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Gardein Thanksgiving

Thanksgiving is only a few weeks away, and it’s never too early to start planning your animal-friendly feast, whether you’re cooking for several family members or doing it solo so you won’t starve amid the family of hunters and carnivores.

Vegan chef Tal Ronnen, author of The Conscious Cook and chef who helped design Oprah‘s meal plans when she went on a 3-week vegan cleanse, has created a vegetarian Thanksgiving menu starring the plant-based meat substitutes free of dairy, cholesterol and animal ingredients he helped develop, Gardein.

Chef’s Ronnen’s Thanksgiving menu includes using Gardein faux chicken patties to create a Sage and Pumpkin Seed Encrusted patty with Cranberry Cabernet Sauce, Creamy Mashed Potatoes featuring Earth Balance vegan butter, Sweet Potato Biscuits created from scratch using soymilk, Green Beans With Fresh Cranberries, Beet and Orange Autumn Salad and for dessert, Oven Roasted Banana Rum Cheesecake.

Vegan Oven Roasted Banana Rum Cheesecake

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“It would be great for me to end up at your restaurant and not be served portobello mushrooms with penne pasta.”

–Tal Ronnen, encouraging chefs to get creative with plant based dishes. For some vegetarian patrons, portobello mushrooms and penne pasta is much more creative than the standard “house salad” or veggie burger that you can buy frozen in the grocery store option.

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“If you really look at the way people eat in North America today, it’s so different from other cultures. When we think of the word protein, it’s almost the same meaning as meat. In other cultures, protein comes from plant-based sources: In South America, it’s whole grains; in Mexico, it’s beans; in India, it’s lentils; in Asia, it’s soy. Not all of those cultures are vegetarian, obviously, but the bulk of their protein intake is from plant-based sources. In the U.S., we don’t know how to address vegetarian protein.”

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