Vegetarian Star

Memorial Day may be behind us, but grill season is just getting started!

In addition to the major ultra-cool grill holidays like 4th of July and Labor Day coming up in the next few months, there will be plenty of lazy summer evenings and weekends to showcase your veggie burger chef talents.

Or lack of.

Rachael Ray appeared on Good Morning America to burst some bubbles about what makes a good grill chef, brining her portabello mushroom burgers with her.

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Rachael Ray held her Feedback party at SXSW and according to Billboard, it took her forever to decide on what food to serve during the one night event. It’s an event so stressful, she can’t bring herself to decide what dishes will make the final cut.

“I can’t do the final round of eliminations,” Ray said. “It’s like ‘American Idol’ and I’m J. Lo, unable to make the unchosen food cry.”

In the end, a vegetarian chili with portabella mushrooms was voted safe for the evening and the Sanjaya dish that makes everyone hurl but somehow makes it back to the table went home.

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Rachael Ray said she was devoting her life to only owning pit bull dogs because she wants to prove there are no bad dogs, only bad dog owners.

“I just think it’s my mission in life to prove to people that there’s no such thing as an evil animal,” Ray said. “There are only evil humans.”

The Food Network chef now has data to back up her opinion, as a study conducted by the American Temperament Test Society showed pit bulls scored higher in tests that measure a dog’s ability to get along with people and other animals.

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Rachael Ray‘s 5th annual Burger Bash at the South Beach Food and Wine Festival took place last week and the only three words we can say are “Too Much Cow.”

Thank goodness Ray is vegetarian friendly and often includes veg recipes on her Food Network shows.

Her vegetarian chickpea burger is one such meat-free recipe, but this chef realizes that although nothing beats a handmade veggie burger where you can witness the culmination of oats, beans, veggies and other plant goodies come together, sometimes it’s nice to have a frozen or otherwise prepared patty to nuke in the microwave.

That’s why she conducted the veggie burger taste test. You could call it the sans animal flesh version of her burger bash.

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Rachael Ray is donating $775,000 to animal shelters, charities and other pet organizations by the end of 2010. This charitable gesture is in addition to the proceeds from her dog food and treats she had developed under her name a few years ago, Rachael Ray Nutrish and Just 6, 100% of which goes to animal charities.

In addition, Ray will help host “pop-up” adoption events during the tour to promote her new book, Look + Cook, in various cities.

“It truly brings a smile to my face to know that this money will help so many animals who just need someone to care for them,” said Ray. “This donation should be credited to our loyal consumers and retailers across the U.S. who purchase Nutrish and Just 6 because they to want to help provide for animals that were abandoned or mistreated. For this, I am truly grateful.”

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Rachael Ray "Look + Cook"

Rachael Ray‘s latest book, Look + Cook, unfortunately, didn’t include an entire chapter of vegetarian recipes like the Big Orange Book did.

Look + Cook has an accompanying website which features videos of Rachael demonstrating a few of the recipes from the cookbook. Individual Vegetable Pot Pies from page 232 rivals a vegetable pocket more than a pie. But with it’s versatility (omit the egg and substitute vegan butter for vegan pot pies) and quickness (Ray promises a vegetable pot pie that takes less time to prepare than to thaw a frozen one), the Individual Vegetable Pot Pie and other recipes may or may not be worth purchasing the book, so it’s great you can get instructions from the website.

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Sunday is the big day for Robin Quivers.

She’ll be running her very first marathon, the New York City Marathon, to benefit her foundation and two charities that aim to improve nutrition among families.

Quivers was a guest on The Rachael Ray Show yesterday, where viewers got a behind the scenes view of her training regime, including the vegan diet that fuels her.

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“Whenever you see an item on sale in the produce department that your family enjoys, buy double of that. Bring it home, salt some water, put in the vegetable of choice, count to 30, take it out, cold-shock it, put it in a big plastic food storage bag and throw it in the freezer. You make your own homemade frozen veggies. They are even better than what you get in the store. You can tailor the cut or size when you are putting them away, and, especially if you’re shopping at farm stands, you’re never going to get that flavor of summertime corn unless you’re bringing it home and scraping it off the cob yourself.”

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