Vegetarian Star

The already vegan-friendly Wynn Las Vegas will be getting a veggie face-lift, as Steve Wynn has invited vegan chef Tal Ronnen to join the hotel’s culinary team.

After going vegan, the casino mogul put several vegan items on the menus at each of his restaurants. He also distributed a DVD copy of the film that inspired him to do so, Eating, to all of his employees. In addition, Wynn’s will was modified to include the Humane Society as a beneficiary.

“It’s an honor and pleasure to work with Steve Wynn, who recently became vegan, and his incredible team of chefs,” Ronnen said, according to VegNews.

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Two former executives from McDonald’s have joined forces with celebrity chefs Art Smith and Tal Ronnen to create a menu for a new chain of healthy restaurants that will be very vegan-friendly, Lyfe Kitchen. The first Lyfe restaurant will open in Palo Alto, California this summer and the two hope to expand to 250 restaurants serving made to order cuisine like Panera Bread or Chipotle.

Faster food is the only vestige former McDonald’s President and Chief Operating Officer Mike Roberts and former communications boss Mike Donahue are bringing from their old establishment. Besides vegetarian and vegan options, there will be no fried food and every menu item will contain less than 600 calories.

No McHigh Fructose Corn Syrup, McButter or McCream is allowed either.

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Is Phil Mickelson having second thoughts about going vegetarian to ease his symptoms of psoriatic arthritis?

From comments made to the press, it seems Mickelson is either unsure if the diet is helping his condition or he’s afraid the turkey will get the best of him for Thanksgiving.

“I’ve been doing it for just over four months and I’m just having second thoughts,” Mickelson said. “I don’t know if it really is going to make a difference or what. So we’ll see. We can talk about it in January, and I’ll have a better idea — see how the holidays go.”

Instead of getting disappointed over how his lefty is responding, Mickelson should also consider the other physical conditions a vegetarian or vegan diet can prevent–like heart disease, high blood pressure and obesity–something his multiple burger a week habit will surely bring on if he returns to that lifestyle.

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Gardein Thanksgiving

Thanksgiving is only a few weeks away, and it’s never too early to start planning your animal-friendly feast, whether you’re cooking for several family members or doing it solo so you won’t starve amid the family of hunters and carnivores.

Vegan chef Tal Ronnen, author of The Conscious Cook and chef who helped design Oprah‘s meal plans when she went on a 3-week vegan cleanse, has created a vegetarian Thanksgiving menu starring the plant-based meat substitutes free of dairy, cholesterol and animal ingredients he helped develop, Gardein.

Chef’s Ronnen’s Thanksgiving menu includes using Gardein faux chicken patties to create a Sage and Pumpkin Seed Encrusted patty with Cranberry Cabernet Sauce, Creamy Mashed Potatoes featuring Earth Balance vegan butter, Sweet Potato Biscuits created from scratch using soymilk, Green Beans With Fresh Cranberries, Beet and Orange Autumn Salad and for dessert, Oven Roasted Banana Rum Cheesecake.

Vegan Oven Roasted Banana Rum Cheesecake

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Art Smith and Tal Ronnen

Chef Art Smith was personally invited to cook for the Dalai Lama this past weekend in Toronto at a VIP guest luncheon hosted by The Canadian Tibetan.

Chef Smith served Southern Fried Vegan Chicken with Local Greens and Apple Cobbler with Buttery Short Crust, Whipped Cream and Candied Spiced Pecans.

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“It would be great for me to end up at your restaurant and not be served portobello mushrooms with penne pasta.”

—Tal Ronnen, encouraging chefs to get creative with plant based dishes. For some vegetarian patrons, portobello mushrooms and penne pasta is much more creative than the standard “house salad” or veggie burger that you can buy frozen in the grocery store option.

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DC Veg Fest. Credit: dcvegfest.com

The nation’s capitol will get a little greener tomorrow as the annual D.C. Veg Fest which will bring great speakers, great food and a great way for anyone with an interest in vegetarianism to get acquainted with the lifestyle.

Sponsored by both Compassion Over Killing and The Vegetarian Society of D.C., the festival taking place on Saturday, September 11th from 12 PM to 6PM at the University Yard of Georgetown University will feature well known speakers like vegan chef Tal Ronnen and Miss D.C. Mackenzie Green.

The first 400 people to stop by the information booth will get a D.C. Veg Fest 2010 commemorative bag filled with veggie goodies from food to beauty products.

For more information and to keep up with the countdown blog, visit DCVegFest.

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“If you really look at the way people eat in North America today, it’s so different from other cultures. When we think of the word protein, it’s almost the same meaning as meat. In other cultures, protein comes from plant-based sources: In South America, it’s whole grains; in Mexico, it’s beans; in India, it’s lentils; in Asia, it’s soy. Not all of those cultures are vegetarian, obviously, but the bulk of their protein intake is from plant-based sources. In the U.S., we don’t know how to address vegetarian protein.”

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