Vegetarian Star

“To me, cooking vegetarian is an expression of love. It’s saying, I’m taking care of my family. I’m taking care of myself. I’m taking care of animals that aren’t being killed. A cookbook is about sharing the joy of that.”

—Megyn Price, in an interview with Vegetarian Times on the vegetarian cookbook she’s currently working on. It’s sure to include plenty of enticing recipes like this one for Very Green Soup, an alternative to chicken soup during those sniffle moments. Price says that, “Chicken soup is traditional, but, last time I checked, it contains the little feathery friends I have in my front yard, so it’s not an option.”

Check out the cruelty-free option to chicken soup that contains rice, fresh herbs, various greens, tofu and more at Price’s blog, Scrambled Meg.

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The Fourth of July holiday is tomorrow, but there’s still plenty of time to run to the supermarket or natural foods store to pick up all items veggie for a great outdoor grill!

Delish has a few ideas for those that choose not to grill dead bodies.

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Scott Jurek‘s latest book about his life that is consumed by running on the trails or cooking vegan in the kitchen, Eat and Run, made the New York Times best-seller list.

It also happens to be popular on Amazon, ranking near the top 100 of books totally and taking leads in the categories of Track and Field, Individual Sports and Running and Jogging.

Guess people can’t get enough of those delicious recipes like Indonesian Cabbage Salad with Red Curry Almond Sauce.

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Rise and shine little veggies. There’s nothing better than pancakes for breakfast in the morning. Except vegan, gluten-free pancakes that are certified cruelty-free and made in your kitchen.

Erin McKenna, owner of the popular BabyCakes bakeries in New York and California, covers a classic breakfast staple in her latest cookbook, BabyCakes Covers the Classics.

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We’ve been told too many times by mom and everyone else that breakfast is the most important meal of the day. But do we ever get any good advice for meal ideas besides the same old vegan pancakes or tofu scramble? (Not that those aren’t  tasty. It’s just that after three months of either breakfast, you might crave a change.)

Long distance running champion Scott Jurek has a favorite porridge recipe he makes using quinoa.

A spin-off of traditional oatmeal, quinoa replaces oats and is stewed in non-dairy almond milk and garnished with both fresh and dried fruit.

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As a vegetarian, the only item from the sea you should be eating is a sea vegetable. That shouldn’t be a problem, as there are dozens of varieties like nori, hijiki, wakame, arame and kombu that can be used in salads, wraps and many other dishes.

Gwyneth Paltrow has featured a recipe for Nori Wraps in a recent edition of her online newsletter, Goop.

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If you past the eggplant basket in the produce section because you think cooking with the purple vegetable is akin to cooking for purple aliens, have no fear.

Mario Batali is here to answer all your questions about the plant so you can put something delicious like vegan eggplant parmesean on the menu for next week!

How can you tell if an eggplant is ripe?

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Carol Alt has published a cookbook, Easy, Sexy Raw, filled with 130 recipes containing foods she claims cured her of many ailments, including stomach issues and fatigue.

Those familiar with raw diets know they’re not always vegetarian, as is the case with Alt’s book, as some of the “raw food essentials” listed in the book include cured fish and meat. However, there are many vegetarian and vegan meals to choose from in Easy, Sexy Raw, like Salad Pizza with Tomato Sauce and Quinoa and Pesto Stuffed Tomatoes, a beautiful picture of which can be seen below.

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