Vegetarian Star

Who’s says the only good tasting green dip is guacamole?

Kristen Bell enjoys a dip made from edamame, an immature form of the soybean still in the pod.

She told Shape, “My friend, Chef Renée Loux, created a low-calorie substitute for guacamole that’s so satisfying,” she says. “It’s just edamame, olive oil, rice vinegar, and salt.”

This dip packs an impressive 10 grams of protein per 1/2 cup serving. The recipe calls for frozen edamame, which is packaged by well known organic companies like Cascadian Farm or Woodstock Farms brands.

Ready to start dipping those veggies, bread and crackers? Visit Shape for the recipe.

Photo: PR Photos

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There’s no shortage of vegetarian cookbooks out there, but if you happen to find a book designed for omnivores that looks interesting, a fun task to attempt might be to see how you can vegetize or veganize the recipes with substitutions.

Kate Nash loves Jamie Oliver‘s Ministry of Food and finds no problem in swapping Quorn faux meat for mince in the lasagna recipe.

“I chose Jamie’s lasagne as my favourite recipe because I love Italian food and this is a really easy recipe to adapt,” Nash told The Guardian. “In this recipe I swap mince for Quorn mince, use lactose-free cheese and spelt pasta and it still works.”

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"The Dorm Room Diet" Daphne Oz

As part of our “Dorm Room Diet” book giveaway where we bring you a different tip from the book every day, today’s tip is about breakfast.

Every vegetarian should know how to whip up a simple breakfast tofu scramble, but that doesn’t mean they’ll remember to eat it in the 7:30 AM rush in between walking the dog, checking email and work/class. While it’s tempting to grab a sugary muffin or just swish juice down, Daphne Oz suggest you eat your biggest meal for breakfast in “The Dorm Room Diet.”

“I always try to live by the adage: breakfast like a king, lunch like a prince, and dine like a pauper,” she writes, adding this method gives you more time to use the calories.

Shouldn’t be hard to do, considering the several breakfast recipes are included in her book like a breakfast sandwich with black beans and salsa on whole grain bread.

To enter to win, The Dorm Room Diet, simply leave a comment giving your tip for staying healthy.

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The best cooks do it without measuring, right? Either that or the end product is a horrible mess.

Given the fact Moby has been a vegan for over two decades, it’s safe to say when he whips up his homemade almond milk without following instructions, it’s a success.

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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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There’s nothing like having a large selection of vegetarian items at a deli, made fresh and ready to go.

Alicia Witt, an actress who made several appearances in Friday Night Lights, is addicted to Whole Food’s Vegan Chicken Curry and it’s her alternative to a home cooked meal she might otherwise prepare for herself.

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If there were as many falafel trucks as there were ice cream trucks, every neighborhood where the Middle Eastern shop rolled around the corner would shut down!

Falafel is in its own class of plant protein–not soy, seitan or a manufactured veggie protein patty. The chickpea balls have the ability to make vegetarians and carnivores beg for seconds.

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Summertime makes you want to grab a box of Suddenly Salad and chow down on the colored pasta for the afternoon. Unless, of course, you’re not into tiny, dehydrated vegetables, and various milk, cheese and other dairy ingredients. And since when did Suddenly Salad have artichokes in it?

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