Vegetarian Star

Jamie Oliver is bringing his popular “Food Revolution” show back to the United States, but this time, schools aren’t letting him in their cafeterias.

According to the LA Times, Oliver’s request to revamp school lunches in the Los Angeles Unified School District were turned down, a statement coming from spokesperson Robert Alanz reading, “Reality TV has a formula. You either have to have drama or create conflict to be successful. We’re not interested in either.”

But who will ban the pink milk and throw the french fries in the garbage can?

Unfortunately, California schools have had already had drama in their cafeterias in the past. The issue was not even related to improving food nutrition, but about basic food safety.

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Jamie Oliver has made himself an accidental vegetarian a few days a week because he can’t pry himself away from the salad bar.

“I’m probably vegetarian a couple of days a week, not on purpose but really just because I love eating vegetables and salad. I admire vegetarians, but I’m too much of a meat lover to ever become full-time vegetarian.”

Staunch vegans sometimes get upset by those who are willing to only give up meat part-time, but numbers do not lie. Two part time vegetarians in one household equals one full time one. And if 3-4 people ate veg twice a week like Jamie, that’s the equivalent of one person eating vegetarian every day of the week! Jamie’s love of salads works for him, but there are numerous ways to contribute to part-time vegetarianism or encourage your meat eating friends and relatives to do so. Here are a few ways you may not have considered to reduce your meat intake, improve your health, lighten your environmental footprint and reduce animal suffering.

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Jamie Oliver has an exclusive interview with the Huffington Post where he revealed he plans to take all of his vegetarian recipes and put them into one collection.

Although Oliver insists every one of his cookbooks have always been at least 60% vegetarian, he’s giving veggies something they’ve always asked for in not having to wade through the recipes that aren’t pertinent. It will also prevent him from being assaulted by vegetables from the vegetarians who are tired of thumbing through the index to find what they need.

“Often I get cornered out by vegetarians who are going to knock me out with a cucumber. I’m like “dude, look in the back of the book. Open up the index and there’s all these little v’s.” And they’ll go “Oh, right, but we want out own book.” For many years I just felt like, “C’mon, stop being so sensitive.” But actually this year we’re going to bundle all of my vegetarian recipes and vegan recipes into one big massive, mammoth book and give ’em that book. Because it’s right. You know, in the old days there wasn’t so many vegetarians and now there’s many. Vegetarian as a general concept is a brilliant thing. We’ve got to stop eating so much meat. We are eating too much meat.”

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Jamie Oliver's Pumpkin Rice Laksa Soup. Credit: Cookstr.com

In some parts of the world September means back to school, leaves changing colors and pumpkins popping up everywhere!

If carving creepy faces isn’t your thing, there are dozens of delicious ways to use a pumpkin this season, like in the Pumpkin Rice Laksa Soup by celebrity chef Jamie Oliver.

Cookstr.com is a website launched in 2008 that publishes recipes from top cookbook authors online.

Oliver is one of several chefs with dozens of recipes listed on Cookstr and his pumpkin soup makes a great dish to start off the cooler season with flavorful combinations of coconut milk, cumin, five-spice, lemongrass and chile, to name a few ingredients. If you’ve used all your pumpkins in the carving contest, don’t fret, butternut squash, onion squash or acorn squash can also be used.

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There’s no shortage of vegetarian cookbooks out there, but if you happen to find a book designed for omnivores that looks interesting, a fun task to attempt might be to see how you can vegetize or veganize the recipes with substitutions.

Kate Nash loves Jamie Oliver‘s Ministry of Food and finds no problem in swapping Quorn faux meat for mince in the lasagna recipe.

“I chose Jamie’s lasagne as my favourite recipe because I love Italian food and this is a really easy recipe to adapt,” Nash told The Guardian. “In this recipe I swap mince for Quorn mince, use lactose-free cheese and spelt pasta and it still works.”

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Jamie Oliver is applauding Washington, D.C. schools for their decision to phase out flavored milk in school lunches by the end of this year.

According to Organic Authority, flavored milks, such as strawberry and chocolate, may contain as much corn syrup as a can of cola. Other states likes Florida may also be considering such a ban.

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Jamie Oliver is still disappointed that french fries count as a vegetable in school lunches, but if the great Meat Free Monday champion Paul McCartney sits down for a snack of these with his daughter at NYC’s Serendipity 3, you gotta give them some credit.

As long as they’re not fried in trans fat oil and don’t contain any meat flavorings.

And while a plain old tator doesn’t make the grade “A,” a sweet potato contains more than enough of your recommended daily allowance of the vitamin.

In walks the sweet potato fry.

Alexia has a variety you can start with.

A balance of sweet and salty in the frozen foods section with 70% of recommended Vitamin A and only 5 grams of non-saturated, non-trans fat.

If french fries are the vegetables that will save the children, these must be the biggest lifeboats that hold the most thrown overboard.

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Jamie Oliver has praised a fast food restaurant known for greasy burgers for its quality of food.

Come again?

Yes, McDonald’s is one of the biggest producers of cow patties, but, at least in the UK, they have made efforts to step up their animal welfare standards–as much as possible while still using the animal product.

“McDonald’s in the UK is very different compared to the US model – the quality of beef, they only sell free-range eggs, they only sell organic milk, their ethics and recycling is being improved and improved,” Oliver said.

“And I can’t believe I’m sitting here telling you that McDonald’s UK has come a long way, but actually, it probably puts quite a lot of gastropubs to shame, the amount of work they are doing at the back end.”

Oliver frowned upon factory farmed, processed meat delivered to the Huntington, Virginia high school where he filmed Jamie Oliver’s Food Revolution.

The U.S. is often slow to catch on when it comes to animal welfare.

McDonald’s representative in the UK, for example, agreed long ago that battery cages were cruel and UK McDonalds banned this practice before it was outlawed there.

Similarly, KFC in Canada offers a vegan faux chicken sandwich and is working toward more humane slaughter practices while the U.S. has yet to budge.

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