Vegetarian Star

Mark Bittman took a jog with vegan marathoner Scott Jurek before heading over to his home to eat a meal cooked by the athlete and discuss his diet and career for Bittman’s column in the New York Times.

The pair ate a greek salad with tomatoes, cucumbers, olives, seaweed, a tofu and vegetable dish with miso and cashew sauce and quinoa.

This is what an athlete that races in 100 mile competitions fills up on?

It’s completely normal, assured Jurek, who consumes 1,000 calorie smoothies with nuts, fruits and protein powder, plenty of sweet potatoes, tofu and tempeh combos and beans and grains during training for a big race.

“None of this is weird,” Jurek said. “If you go back 300 or 400 years, meat was reserved for special occasions, and those people were working hard. Remember, almost every long-distance runner turns into a vegan while they’re racing, anyway — you can’t digest fat or protein very well.”

Visit the New York Times for more.

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Meat eaters who will forgo the hamburger on most days and opt for the pasta with “wheat” balls are on the rise.

According to a new study discussed in The Mirror, record numbers of flexitarians, or people who eat vegetarian sometimes are forming.

Sales of  products such as fake meats have doubled over the last decade in the UK, according to the Vegetarian Society.

“The real growth area is in ‘meat reducers’ – those who haven’t given up meat completely but who are making a conscious effort to eat less of it,” said Su Taylor, a spokesperson for the company.

There are different ways to incorporate a part-time vegetarian lifestyle.

Treehugger founder Graham Hill follows a weekday vegetarian plan, while author Mark Bittman recommends a “vegan until 6” deal.

Still, others eliminate some animal products entirely, like red meat and dairy, replacing them with plant based alternatives.

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Mark Bittman is famous for his flexitarian approach to eating and in a recent column in the New York Times, Bittman shares with readers how to make sushi without the fish.

Sushi without the seafood is not only vegetarian friendly, but budget friendly and Bittman points this out in the article.

“Think about it: sushi without seafood, sushi without restaurants and sushi without spending $80 a person. It’s an appealing option,” he writes.

Vegetarians already know that nori seaweed strips make great wraps and although not every non seafood option Bittman gives is vegetarian, there is an abundance of vegetables and vegetarian protein to try like fried tofu, raw or seared tofu, avocado, mushrooms and eggplants.

Bittman says that when buying nori, look for sheets with darker colors and fewer holes.

And eat right away for a crispy sushi experience–as soon as nori touches moisture, it begins to soften.

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Mark Bittman "How To Cook Everything" iphone Application

Mark Bittman‘s best selling cookbook, How To Cook Everything, is available on an iphone app from Culinate.

The author who eventually went on to write How To Cook Everything Vegetarian and Food Matters, took a vegan until 6 approach that resulted in weight loss and better health.

Like the author, the How To Cook Everything app is flexitarian friendly, and if you want to search for vegetarian recipes, simply add a filter to your search to yield only recipes without meat.

Besides featuring over 2,000 recipes, there’s also a feature to bookmark your favorite recipes and to store shopping lists.

The app is currently available for a limited time from itunes for $1.99.

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“My doctor said, ‘I think you should become a vegan. That’s when I decided to try the ‘vegan before 6’ thing. It worked for me. In three months, I lost 35 pounds. My cholesterol went down and stayed down. My blood sugar went down and stayed down. My knees pretty much got better. It solved everything.”

—Mark Bittman to the Washington Post.  The author of books like How To Cook Everything and How To Cook Everything Vegetarian recommends a vegan before 6 approach for those who can’t go all the way. Eat what you want for dinner, but keep breakfast and lunch animal product free!

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“The world’s current consumption levels will have us raising 120 billion animals a year by 2050. This number would require using more land for agriculture than exists. And even if we could pilfer the land or [devise] technology to achieve this, it’s unlikely the atmosphere, land, and water could handle it.”

—-author Mark Bittman, explaining in the April 2010 issue of Vegetarian Times why eating meat and other animal products is not sustainable.

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Mark Bittman, part time vegetarian and author of books like Food Matters: A Guide to Conscious Eating, recently appeared on the online television show about food and sustainable living, Cooking Up A Story.

Bittman discussed the importance of eating in the home and said people used to cook years ago.

Then frozen and other convenience foods took over and people, not growing up making things from scratch, looked at cooking “as if there was some sort of mystique to it.”

Take the mystique out of cooking and grab a few good vegetarian cookbooks at your local bookstore or visit an vegetarian online forum for more ideas.

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Gwyneth Paltrow‘s no vegetarian.

But that doesn’t mean she’s not flexible!

In the latest edition of her web newsletter, Goop, Gwyneth has included some of her recommended vegetarian books for reading, cooking and educating.

There’s How To Cook Everything Vegetarian by the vegan until six author Mark Bittman, Veganomicon by Post Punk Kitchen queen Isa Chandra Moskowitz, something for the Italian veggies to enjoy and Jonathan Safran Foer‘s tale of how he became vegetarian.

Visit Goop for more of Gwyneth’s veggie book recommendations.

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