Vegetarian Star

Mario Batali "Molto Gusto"

Celebrity chefs want to improve their cooking skills in 2011 like many microwave home cooking gurus out there.

In the January 2011 issue of Oprah’s magazine, “O,” several well-known cooks share what they’d like to accomplish. Raising their own chickens for more humane eggs, cooking more vegetarian meals, composting and cooking with quinoa are just a few goals of well-known foodies.

Mario Batali Will Cook More Vegetarian Meals:
“This year we want to master more vegetarian dishes, like simple bruschetta, that are fun to cook as a team.”

Martha Rose Shulman Will Replace White Rice With Quinoa:
“Quinoa is one healthy grain, full of both fiber and protein. I plan on using it in place of white rice in salads, soups, and stir-fries, like my quinoa salad with snap peas, tofu, and ginger vinaigrette.”

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"Skinny Bitch: Ultimate Everyday Cookbook"

Kim Barnouin doesn’t think there can be too many cookbook authors in the kitchen.

During an interview with UK’s So Feminine, the co-author of Skinny Bitch and author of her recently released cookbook, Skinny Bitch: Ultimate Everyday Cookbook, said recipe developers and food writers should definitely pursue their passion of writing deliciously.

“When you find the thing that you are passionate about, go after it 100%. There will never be too many cookbook authors. I love cookbooks so much and I am always on the lookout for new ones. Finding your specific niche can help narrow down your book ideas and help you focus on creating your specific style.”

Fortunately for vegetarians, vegans and those looking to reduce animal products in their diets, cookbook trends have shown the market is welcoming this guidance with open arms.

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Eataly Jennifer Rubell. Credit: Mind Body Green

Like most grocery stores, Mario Batali‘s latest food enterprise, Eataly, features a butcher in the 50,000 square feet empire. However, Jennifer Rubell, a graduate of both Harvard University and Culinary Institute of America, is so good at cutting she doesn’t leave behind any blood. It doesn’t help that her victims are vegetables, though.

When asked by New York Magazine what a vegetable butcher does, Batali replied, “If you’re not familiar with how to trim an artichoke, we’ll trim you an artichoke. If you don’t think you have time to peel your baby carrots, you can leave them with us and go shop in the other parts of the store, and we’ll peel them. We’ll do anything but cook them. On your way out, we’ll put the peels in a little separate bag—because they’re going to weigh them at the checkout counter—and then they go into a compost can up front.”

MindBodyGreen conducted an interview with this plant killer to learn more about her skills.

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Organic NY Milk

Mario Batali’s Eataly, a mega food and wine marketplace in New York city that happens to house a vegetarian restaurant in its headquarters, is staying true to the local economy by supporting local, organic dairy farmers and stocking the Organic NY Milk brand on its shelves.

Organic NY Milk is a produced by NY Foods, along with a variety of organic dairy products like cheese, yogurt and ice cream, as well as free-range eggs.

Organic NY Milk products are produced on small, family farms within a five hour drive of New York city and are USDA certified organic, free of hormones, antibiotics and harmful pesticides.

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The Celebrity Pasta Lovers' Cookbook

The Celebrity Pasta Lovers’ Cookbook is a partnership between celebrity chef Mario Batali and Barilla pasta designed to get people excited about sharing meals with the family again.

The cookbook is available for download for free from ShareTheTable.com until October 15th. Almost every pasta dish is vegetarian and most can easily be made vegan by leaving off the cheese.

Upon visiting the site, when visitors click on the icon that says they believe in meaningful meals, $1 will be donated to Meals On Wheels Association of America, for up to $150,000.

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Be on the lookout for Mario Batali‘s upcoming cookbooks. He’s getting ready to roll one out that practices meatless on every page.

When Detroit Free Press asked the chef if fans see a vegetarian cookbook in the works, Batali answered, “Yes, you do — and that’s a scoop.”

The new book may be part of Batali’s need to teach cooking and eating responsibly, as he mentioned that his motivations for reducing meat are greatly environmental.

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Mario Batali and business partner Joe Bastianach are still working on the food emporium in New York that will feature seven restaurants, one being a vegetarian and vegan one.

The goal is to open Eataly in Manhattan sometime this year.

Batali spoke to Slashfood about the details of the vegetarian restaurant that will compliment others serving pasta, pizza, meat items and a brewpub to make up the complex.

Highlights of the restaurant include a vegetable bar where diners can enjoy greens either raw or steamed, stuffed vegetables, rice salad and seven different kinds of vegan soup. More on the food megaplex below.

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Mario Batali, the latest celebrity figure to announce he’s embraced Meatless Mondays, has a tip for those who enjoy pasta with pine nuts, seitan “wheatballs,” or just plain tomato sprinkled with nutritional yeast as a substitute for Parmesan Cheese.

Dried pasta is best if you don’t cook it long.

“The trick is cooking two minutes less than the package recommends, (strain before) adding your sauce, then cooking another minute and a half in the sauce,” Batali told the Milwaukee Wisconsin Journal Sentinel.

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