Vegetarian Star

Natalie Portman Vogue

Natalie Portman graces the January 2010 issue of Vogue even better than the skillful ballerina she plays in Black Swan.

The actress reveals she is currently eating vegetarian at home and vegan when she goes out. Seems like it would be easier to find vegetarian options out, but perhaps Nat’s standards for cheese and eggs (non-rennet, cage-free) make it difficult to feel okay about eating simply vegetarian at restaurants where she doesn’t know the source of the food. If there’s a restaurant that serves hummus, however, it’s sure to get her business, as she’s a chickpea lover in public or behind closed doors.

“I consume my own weight in hummus every day,” Portman jokingly told Vogue.

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The only animal Tony Denison from TNT‘s The Closer eats is fish, but he used to be a vegan before succumbing to cheese.

“I like Parmesan cheese too much,” Denison told Mother Nature Network.

Of all the cheeses to have a culinary affection for, Parmesan may be one of the worst.

As a hard cheese, manufacturers often use an animal based enzyme obtained from a calf’s stomach called rennet, while some soft cheeses may be used with a vegetable based one.

But if Parmesan is your thing, you’re not out of luck.

Several vegan recipes exists, most of which use either 1/2 cup of almonds or walnuts, 1 cup of nutritional yeast and a pinch of optional salt, blended in a food processor or blender.

Try it out on pasta, popcorn or bread and you’ll be one less excuse away from keeping your vegan vow.

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• Chrissy Teigen Failed Vegan Experiment
• Mia Evans Is A “Masterchef Junior” Vegetarian Star
• Holly Madison Enjoys Vegan Smoothie From M Cafe In Beverly Hills
• Controversy Over Pro-Vegeterian Curriculum In Schools
• Ellie Goulding Creates Protein Bar “Everlasting Joy” With GoMacro