Vegetarian Star

Robin Quivers from “The Howard Stern Show” got in the kitchen with her right hand vegan man Gavan Murphy for a lesson in cooking with beets. The show is part of her ongoing web series about learning to cook new vegan food, “Vegucating Robin.”

This recipe uses the entire beet, including the beet greens, which Quivers says are full of nutrition. According to Self, one cup of cooked beet greens are full of Vitamin A, Vitamin C and a good source of iron and calcium.

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The portabello mushroom is the vegetarian man’s (and woman’s meat). Even a carnivore can’t resist a thick cap grilled to perfection and topped with onions, tomatoes, peppers and other veggies while simultaneously wedged between a warm loaf like focaccia.

Robin Quivers from “The Howard Stern Show” continues her journey in learning to cook new vegan dishes on her web-based show, “Vegucating Robin,” by stuffing portabello with herbed quinoa.

Yum!

She and co-host Gavan Murphy have nicknamed this the vegan meat of vegans.

Grab the recipe here.

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The first episode in a web-based series featuring Robin Quivers and a vegan chef through various culinary adventures has been posted to YouTube.

“Vegucating Robin” is Quivers’ way of introducing herself to new vegan dishes since experiencing food monotony after being vegan for five years.

Quivers and Chef Gavan make “Cannellini Bean Concerto,” a vegan dish that requires only eight ingredients, which is a nice change from recipes found in many cookbooks, magazines and elsewhere that sometimes require you spend twice as much on groceries in order to purchase the ingredients for one new dish.

In this episode, Quivers helps name the dish, describing it as something that “brings all the flavors together,” making it a “concerto.”

The recipe for Cannellini Bean Concerto can be found at GavanMurphy.com/vegucating-robin. Hopefully, all future recipes from the episodes will also be available to print.

Stay tuned for December 8th’s show titled, “It’s not pesto without pine nuts!”

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