Vegetarian Star

Mark Bittman‘s advice on eating vegan until 6 PM isn’t the only thing a foodie should take with them in the kitchen. In an interview with LifeHacker, Bittman says when it comes to mincing, we should screw it, but definitely do it when comes to sharpening knives and choosing plants over processed foods.

Lifehacker: What are some things you’ve seen home cooks do that are really unnecessary? What kinds of pain do we put on ourselves that’s unnecessary?

Mark Bittman: (Laughs) Well, for one thing, mincing. Chopped is often better, I find, than minced. I think mincing became in vogue when French cooking became popular, (because) the French thought ingredients like garlic should just disappear.

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“We have to be able to know what we’re buying when we go out to shop for food. The way things are now, (food producers) can say if something is made without antibiotics or genetic modification, but they’re not required to state if they do use those things. I just think we have to concentrate on growing real food in the parts of the country that have climates that support it. If we can grow more real food, and buy and cook more real food, we’re all in better shape.”

–Author Mark Bittman, a flexitarian who follows a “vegan until six” approach to eating, on the recent FDA ruling that genetically modified salmon does not have to be labeled. Unfortunately, this trend could have serious consequences as some studies have already linked GM foods to abnormalities in mammals, such as genetically modified soy diets leading to abnormal ovary and uterus changes in mice.

Photo: PR Photos

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Giant Quinoa Tamale

Today’s Meatless Monday recipe is from Mark Bittman‘s latest cookbook released this month, the Food Matters Cookbook, which is described as a collection of “500, terrific, less meatatarian recipes.”

Bittman’s Giant Quinoa Tamale with Tomatillo Salsa is a completely no meatatarian dish from the book, which can easily be made vegan by either leaving off the Monterey Jack cheese or substituting with a vegan brand of Jack like Follow Your Heart Vegan Gourmet.

This recipe is actually 2 in 1, as the tomatillo salsa featuring the green or green-purple colored tomato can be saved for your favorite Mexican snacks later.

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"The Food Matters Cookbook" Mark Bittman

Mark Bittman‘s latest book, The Food Matters Cookbook, is filled with recipes designed for the flexitarian or those looking to consume less meat. Bittman gave an interview to the Pittsburgh Post Gazette where the topic of a study indicating Americans aren’t getting enough fruits and vegetables came up.

Bittman insists that most people would reduce meat intake if they had the resources, whether that’d be through enticing recipes, food stores or money, but questioned the reality that everyone could become vegetarian or vegan.

“Just about every study and survey show that people want to eat more fruits and vegetables and are aware of the benefits of eating less meat. They just don’t know how to do it,” Bittman said.

“A conservative estimate is that 80 percent of what we eat should come from unprocessed plants, which is such a big turnaround that we won’t be able to achieve it in our lifetimes. To say everyone needs to be a vegan is a nice idea, but that’s kind of like saying everyone should ride a bicycle. It’s simply not going to happen. The challenge then is, how do we move in that direction of eating less of A and more of B?”

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From July 25th-July 31st, you’re invited to celebrate National Salad Week. According to a press release from the Association for Dressings and Sauces (yes, it actually exist), 95% of Americans eat salad at least three times a week and people who eat salads regularly are perceived as “healthier, happier and sexier” (must be the phallic shaped asparagus or libido enhancing celery ).

To help kick off the celebration, we bring you Mark Bittman‘s collection of 101 Simple Salads for the Season. The flexitarian food writer who coined the phrase “vegan until 6,” has devoted an entire section to vegetarian and mostly vegan, although many salads not included in the category do not contain meat or cheese. The noodle category also contains many vegetarian options.

Here are a few of our favorite leaf collections packed with plant based protein:

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“Like oil, meat is subsidized by the federal government. Like oil, meat is subject to accelerating demand as nations become wealthier, and this, in turn, sends prices higher. Finally — like oil — meat is something people are encouraged to consume less of, as the toll exacted by industrial production increases, and becomes increasingly visible.”

—Mark Bittman, author who applies the eat vegan before 6:00PM approach to reduce his meat intake, in an New York Times article titled Rethinking the Meat Guzzler.

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Mark Bittman‘s “Vegan Before Six” approach to reducing your meat intake is becoming popular, but it’s not the only way to do vegetarian part time.

In an article from MSN, over a dozen suggestions are made for eating less meat, and some may surprise or even entertain you.

For example, there’s the “Don’t Go There,” approach:

“Avoid the meat areas of your supermarket. Out of sight, out of mind, right? It works for me.”

Ask veggie friends to cook for you (better yet, pay them to do so):
“If you have similar pals, watch them cook. Ask how they get by. Eat with them. Vegetarians are experts at non-meat lifestyles, and you can learn a lot just by hanging out in their circles.”

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An ABC special recently highlighted the growing popularity of part time veganism, which has been attributed to author and New York Times contributor Mark Bittman with his “Vegan before 6,” approach.

The clip features Reggie Bass, who lost 40 pounds going on a raw vegan diet, and now has a business that sells prepared vegan foods.

“I would like to see people eat 100 percent raw vegan, but I don’t think it’s realistic at all. But I think that if people were even 80 percent raw and 20 percent,” says Bass in the video.

Scenes from interviews with Bittman and associate publisher of VegNews magazine Colleen Holland are also included.

“I made this rule for myself which was — okay I’m going to be a vegan, a really strict vegan until six at night, or until I eat dinner. And I’m going to eat whole grains, legumes, fruits and vegetables, that’s it until 6 p.m.,” said Bittman.

“Everyone may have their opinions, I think for most people we know the world isn’t going vegan tomorrow. We know that would be the best thing for the planet, the best thing for the animals and it would be the best thing for human health, but this may be the first step in going towards that,” said Holland.

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