Vegetarian Star

Kim Barnouin was present at a Nasoya Tofu U party attended by Fitsugar writer Michele Foley to demonstrate fun ways to make dishes from tofu, such as spicy tofu tacos and tofu brownie bites.

With the release of her latest cookbook, Skinny Bitch: The Ultimate Cookbook, tofu and other veggie protein lovers will get plenty of new meal ideas, but there is an online guide by Nasoya for those looking to major specifically in tofu studies.

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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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Iron Chef America-Amanda Cohen of Dirt Candy. Credit: Healthy Happy Life

In case you haven’t heard, New York vegetarian restaurant owner Amanda Cohen did broccoli well on an episode of Iron Chef America that aired this weekend. The secret ingredient could be found paired with a crispy, orange tofu, which one judge said tasted, “nothing at all like the tofu I made when I was a teenager, when I was a strict vegetarian.”

Ironically, another judge liked the tofu and everything else but the secret ingredient. “I’m not so found of the broccoli.”

Sigh…You can’t please everyone.

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Chicago restaurateur and judge on the new Fox cooking show Masterchef,  Graham Elliot (who owns an eatery on W. Huron where president Obama was reported to celebrate his recent 49th), is the 2010 culinary director of Lollapalooza, so he’s partially responsible for ensuring vegetarians have a good selection on the festival’s menu.  Not that the Graham Elliot restaurant is the most vegetarian friendly with lamb, salmon and other animals on the menu.

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What will it be for breakfast next time? Tofu scramble? Vegan french toast? How about tofu french toast.

Sounds a little strange, but Goldfinger singer John Feldmann has a recipe combining the sweet taste of soy milk and sugar on french bread with the protein kick of tofu.

The masterpiece, taken from PETA’s 2002 book, The PETA celebrity cookbook, will probably give you the same feeling you got when you first tried tofu in dessert–from pudding to pie filling, it sounded so wrong, but tasted so darn good.

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If the thought of having to cook breakfast for your in-laws is scarier than being forced to sit in a smelly steakhouse all day long, maybe a recipe making basic blueberry scones will ease the anxiety.

One Frugal Foodie had the task of doing so, and created Blueberry Scones, taken from Erin McKenna’s BabyCakes Cookbook.

Unlike most of the recipes from McKenna’s cookbook, the Blueberry Scones are not gluten-free, but still created with McKenna’s signature ingredients used in her bakeries in NYC and LA like coconut oil and agave nector.

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Audrey Kitching revealed what foods she is crazy about in a recent interview.

“I am obsessed with Mexican food. I could eat it every single meal..oh and sushi! I am a Vegan right now. No dairy no meat no fish. It is hard but I feel great so it is well worth it.”

From her comment, it almost sounds as if Audrey had to give up one of her favorite foods to become vegan.

But anyone who rolls the Nori knows, there’s no raw fish (or cooked for that matter) required to get your sushi high.

Seasoned tempeh, tofu, or plain vegetables make the experience just as good and don’t deplete the oceans of marine wildlife.

The vegan punks in the kitchen have kindly offered their advice on making vegan sushi, along with a few recipes of vegan goodies to replace fish.

Let’s roll with it.

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Poetry is a beautiful gift to give someone for a birthday or anniversary.

Poetry about tacos…strange, but still beautiful.

Today is Moby‘s birthday, and he took to his journal to brag about what he received for his 44th, which included a vegan cassoulet (something normally made from sausages and pig fat) and a poem about tacos.

“everyone should receive a poem about tacos on their birthday. but then taco poems might not be so unique. and, for the record again, the poem was about literal tacos involving taco shells, beans, lettuce, hot sauce, and possibly seitan (wheat gluten, not the flesh of the devil).”

Vegan Cassoulet sounds savory-navy beans in a broth of mushrooms with added seasonings of parsley, rosemary and thyme, among others.

Check out the recipe we found for Vegan Cassoulet, after the jump.
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