Vegetarian Star

Image: Hello ChateauHo on Flickr

If anyone had doubts that a vegan Italian restaurant can work in the midwest, Chrissie Hynde proved them wrong. The singer owns The Vegiterranean in her hometown of Akron, Ohio, where the Parmesean on the menu is “Rawmesan”–a completely animal free topping, not to mention Gardein faux meat for the chicken, meatballs and other proteins.

Chrissie shared one of her favorite vegan pastas, linguine with portobello mushroom ragu with wholewheat pasta, vegan Parmesan, onions, tomatoes and red wine.

“I add rosemary, but oregano or thyme would also work,” says Chrissie of the substitution.

Grab the recipe at The Guardian.

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Eco Chef application

Raw chef guru Bryan Au has his own iphone application.

The Eco Chef App, available from itunes for $1.99, offers dozens of raw, organic, vegetarian and vegan recipes from lasagna to desserts. The user can pick recipes from several cuisine types like American, Italian, Indian and Chinese, which are given as either listed instructions or how to videos. There is also an opportunity to ask Chef Bryan those tricky questions like “Can I substitute walnuts for cashews in the raw cheese?” Personally, we’d stick with the cashews, but it’s best to clear that up with Chef Bryan.

Debuting last month, Eco Chef became quite popular, rising to the top 10 lists of apps on itunes by July 4th.

See below for a video reviewing the features of Eco Chef App.

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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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Chloe Coscarelli won a competition on the Food Network’s “Cupcake Wars” for baking vegan desserts like Crème-filled Chocolate Orange with Candied Orange Peel. After winning the grand prize of $10,000 and the opportunity to bake vegan for a celebrity party, it’s obvious this gal can cook sweets, but did you know she can do dinner do?

Seen here is Chloe demonstrating how to make her avocado pesto pasta, proving there is life after guacamole for green fruit lovers. A box of linguine gets covered in green sauce created with avocado, basil leaves and pine nuts to yield a dish unlike any spaghetti you’ve thrown together after work.

Watch Chloe demonstrate the avocado pesto pasta and visit her blog for the recipe.

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Betty Crocker Cookbook

Awhile back, you learned about Dan and Annie Shannon, a couple at Meet That Shannons that is trying to veganize every recipe in the Betty Crocker Cookbook. The Betty Crocker Project started out as way to document the trials of doing so in 365 days, but the Shannons are taking more time to savor every meat and dairy free moment in order to create the best tasting dishes.

Kiss Me, I’m Vegan had the chance to interview them both.

KMIV: What inspired you to create the Better Crocker Project? What kind of influence are you hoping to have with this project?
Annie: The Betty Crocker brand has a well deserved reputation as being the very best at teaching American amateur chefs how to use products and ingredients to their full potential. When we were putting together this project, we really wanted to help people see how easy it is to be vegan, and that you really can make anything vegan once you know the tricks.

Dan: Mostly I just like to eat a lot.

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Cook To Bang

A new cookbook has provided recipes for men and women to feed their date that are supposed to almost guarantee a good night–and a good morning.

Cook to Bang: The Lay Cook’s Guide to Getting Laid is a humorous cookbook by Spencer Walker who maintains a website with the same name. Featuring recipe titles such as “Tap That Ass-paragus Soup,” Cook To Bang is pretty much self-explanatory in what a potential chef’s goals are from picking up a copy of the book. Better yet, from the reviews of the cookbook, Cook To Bang may be a handy guide for the vegetarian and vegan players.

“I felt inclined to comment on how COOK TO BANG helped a girl out. I am in a relationship with a great guy, but I never knew how to get some serious morning action. Thanks to Sex Crazy Mofo Tofu Scramble, my boyfriend went all sex crazy after breakfast… Cook to Bang works for girls too.” –MADELINE IN LOS ANGELES

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Ani's Raw Food Essentials

Ani Phyo‘s latest raw foods cookbook, Ani’s Raw Food Essentials is listed on the New York Times “20 More Cookbooks” in the Sunday Book Review.

Recently released, the book is divided into two parts: raw food basics–containing a list of raw ingredients, pantry items, tool essentials and recipes–featuring smoothies and elixirs, breakfast, snacks and condiments, soups, salads and dressings, wraps and sandwiches and burgers, pizza and noodles, dumplings and rice, and desserts.

There are even sample meal plans included at the end of the book.

One to try: Coconut Bacon. Completely vegan, of course.

Phyo has catered vegan food events for celebrities like Maroon 5.

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