Vegetarian Star

Mario Batali says the next big “it” trend in food will be vegetables.

The chef who was previously known for his meats and grease has lightened both his physical load and recipe collection, with his latest cookbook, Molto Gusto, featuring more vegetarian meals he now is more likely to incorporate into his diet after losing 35-40 pounds.

Besides making vegetables the focus of the meal, Batali says people will be eating with principles.

“I think the next big thing in people’s mind is actually eating with a point of view, eating with an ideology,” Batali told Seattle Times. “It is all the things that we should be thinking about but we never had to because we are in the richest country in the world of all time. Now thinking maybe about spending a bit more for an heirloom varietal. Or a specific type of grown thing [that is] completely fertilizer-free.”

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Remember when you tried a shiitake mushroom for the first time?

Different in taste and texture from the white button ones you consumed on pizza at the county fair, yet a great experience that hopefully led to many more.

Mario Batali‘s latest cookbook, Molto Gusto, may have you meeting new vegetables, according to The Buffalo News.

“Some of the vegetables in “Molto Gusto” are relatively obscure – salsify, cardoons, black kale, sunchokes – but the breadth of vegetable preparations in “Molto Gusto” is infectious. Armed with Batali’s suggestions, it seems, readers could tackle almost any vegetable they bring home.”

Let’s get to know these one at a time.

Sunchoke: Jerusalem artichoke
Salsify: A flowering plant, also known as goatsbeard. Described as having the taste of oysters.
Cardoon: May be used as a vegetarian source for enzymes in cheese production.
Black Kale: Member of the cabbage family nicknamed Curley or Dinosaur.

We’re thinking meeting them all in a big taste test would be awesome.

Kinda like vegetable speed dating.

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Mario Batali "Molto Gusto"

Mario Batali‘s latest cookbook, Molto Gusto, is being highlighted by Food Examiner Dara Bunjon for its colorful photographs, pasta cooking and pizza making tips and variety of recipes based on culinary expertise.

She also adds that there is a “large mouthwatering selection” of vegetarian recipes that “carnivores will love.”

Now we’re talking!

Has Mario picked up on Italian where Giada de Laurentiis left off?

The chef who recently said protein is “over represented on the plate” and recommended everyone fill their dishes with more foods from the garden, lost over 40 pounds by eating more vegetarian meals, presumably like those from the “Vegetable Antipasti” “Insalata” and “Pasta” sections of Molto Gusto versus the “Seafood and Meat Antipasti” one.

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• Scott Jurek Writes “Eat And Run” Between Grain Dishes
• Carrie Underwood Talks Vegan On “Oprah’s Next Chapter” (Video)
• Nikki Reed Has Genuine Vegetarian Vampire Birthday
• John Salley Vegan Wine Brand Ambassador
• Meatless Monday Recipe–Emeril’s Portobello “Burger”