Vegetarian Star

“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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Part 2 of the Tal Ronnen interview with Broward Palm Beach New Times (part 1 here) has the reader wondering if Ronnen could kick Bobby Flay‘s butt–presumably in the kitchen too.

Ronnen explained that while he’s not into violence, he’d gladly take him up on arm wrestling. And maybe Ronnen should stick some vegetarian Gardein Tuscan breasts or a BBQ skewer in front of him for a little distraction since Ronnen says the products are the best way to steal meat eater’s taste buds.

“Tempeh and tahini are not really dishes that are going to win people over. We are so used to meat that people really need a transitional product. Gardein is a winner every time — make it in a rich cream sauce, or a Morel mushroom sauce, with a wine reduction, and you can’t tell the difference. It has the same texture as meat but no cholesterol and just as much protein.”

Winning over a meat eater. Or making him lose a competition because his mouth is salivating. Either use sounds real good.

Read the rest of the interview.

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Tal Ronnen was born to a New Yorker mother and an Australian father, so he had plenty of exposure to diverse, good food growing up. In fact, he says he keeps a jar of Vegemite in his pantry to make those sandwiches both he and his father love.

Describing his childhood experiences with food as one which had him holding chopsticks in his hand as a toddler, Ronnen recently gave the Broward Palm Beach New Times a glimpse into his vegan passion that led him to write “The Conscious Cook” and contribute to the development of Gardein faux meats.

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Rachael Ray spoke with Joy Behar about the lack of access to quality food on The Joy Behar Show on HLN.

Ray explained how she’s trying to get more kids educated about growing their own food and starting community and school gardens.

“It not only makes them healthier, it keeps them more alert in school. You end up with brighter, more well balanced graduates,” Ray said.

She also gave KFC’s new Double Down sandwich, an artery clogging, factory farmed meat of a meal with two fillets of chicken, two pieces of bacon and two slices of Monterrey Jack and Pepper Jack cheese, the thumbs down, calling it the “double bypass.”

“I just don’t see a need for it,” Ray says. “It’s like handing people a gun.”

For those interested in the animal-free version of the Double Down, it has been created, featuring Gardein faux chicken breasts, Lightlife Smart Bacon and Follow Your Heart vegan cheese.

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If you’re cash strapped for the Mother’s Day holiday, why not shop in your own refridgerator to cook up a gift for mom?

Ginnifer Goodwin is one of three celebrities featured in In Style magazine’s “Meals My Mother Taught Me” (along with Lea Michele and her vegan friendly lasagna recipe).

Goodwin shares a recipe for Gramma’s Bok Choy & Chickn Salad with vegan chicken on page 325.

Play a Mother’s Day joke on mom tomorrow and replace real chicken with faux varieties like Gardein or Lightlife.

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Alicia Silverstone recently showed Oprah Winfrey‘s audience what she might pick up during a trip to the grocery store.

As expected, Alicia included plenty of vegan substitutes for dairy products like Earth Balance Vegan butter, Follow Your Heart Soy Cheese and Vegenaise.

For meat substitutes, Alicia chose Gardein Chick’n Scallopini, Field Roast Sausages and Tempeh Bacon.

Alicia’s got a healthy appetite for vegan sweets as well…yum!

Visit Oprah’s website to view Alicia’s entire shopping list.

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The weather’s chilly in some parts of the world, and the winter season is the best time for indulging in some old fashioned comfort food.

The Conscious Cook author Tal Ronnen demonstrates how to make the traditional meal of meat stew using one of his favorite faux meat products, Gardein Beefless Tips.

“You can find this just about anywhere,” Ellen said. “And it tastes just like beef.”

February could be a cold one, folks.

Watch and learn what to cook when you’re snowed in and reminiscing about the days of canned beef stew.

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