Vegetarian Star

Between polluted waters, over-fishing, and being completely anti-animal welfare, eating real tuna is a completely fishy thing to do even if it doesn’t smell.

Kathy Freston has been a champ at making ordinary, old-fashioned comfort foods from faux meats and plant-based proteins.

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One of the most renown vegan chefs in the U.S. can be seen on the Food Network’s Chopped next month competing in an event that will have both he and his competitors using plant-based protein.

Rich Landau of Philadelphia based Vedge was asked to use an ingredient he’s already quite familiar with.

The mystery ingredient of the night was tempeh.

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Caldwell Esselstyn

Dr. Caldwell Esselstyn‘s name is synonomous with several things, depending on who you’re speaking with. He was a successful Olympic rower who helped his team take home a gold medal in the 1956 Summer Olympics in Melbourne. He’s the author of Prevent and Reverse Heart Disease where he wrote about how he helped his own patients reverse atherosclerosis by following a vegan diet. Bill Clinton‘s medical advisor, father of a Texas firefighter who turned his house vegan on the job and now, Esselstyn can be officially known as lover of all unsweetened almond milk and rolled oats.

In a Q & A with Philadelphia Magazine’s Be Well Philly, Esselstyn told readers whether he prefers tofu or tempeh, kale or collards and all things a vegetarian foodie loves to read about.

Although he’d choose tofu over tempeh, he has a problem with the fat content of many soy products.

“The problem with tofu and all those soy products is that they are about 40% fat. If anything, I prefer a very, very light silken tofu occasionally.”

So Esselstyn definitely has a clear preference for vegan protein, but some of his answers sound as if he’s playing food politician and rooting for both sides.

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Rufus Wainwright is well into his vegetarian conversion, except for the occasional slip here and there at the seafood restaurants in New York.

“I’ve become a vegetarian, and I’m adjusting,” Wainwright told the New York Post when he rambled off a list of his favorite eating spots in the area. “I admit, I have succumbed to in my vegetarian state occasionally, but don’t hate me.”

Luckily, there is Provisions Natural Foods Market and Organic Cafe in Sag Harbor to counteract all that fishy karma.

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