Vegetarian Star

Brendan Brazier

A New Jersey online news publication, NJ.com, just completed part 2 of an interview with vegan triathlete, author and vegan foods entrepreneur Brendan Brazier.

NJ.com asked Brazier if he missed anything in particular being since he became vegan. His response was that if you’re following the diet correctly, you shouldn’t have big problems with cravings.

“I don’t miss any of the foods I ate before becoming vegan. At first I would crave certain things, but as my body became more and more accustomed to getting whole food, plant-based fuel, I stopped wanting to eat unhealthy foods. In fact, something I really appreciate about my diet now is that I don’t have cravings for any specific foods.”

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Like her spunky character Darlene in Roseanne, actress Sara Gilbert doesn’t shy away from giving her opinion, and she might share her views about America’s diet on a new mom-focused CBS daytime show, The Talk, which premiers October 18th.

“I’m vegan so I’m about as green as you get,” says Gilbert. “I think the diet in this country is kind of broken so I like talking about that.”

Gilbert was a vegetarian for 20 years before going vegan.

Gilbert is also the producer of The Talk, which will feature Julie Chen, Sharon Osbourne, Holly Robinson Peete, Leah Remini and Marissa Jaret Winokur on the celebrity panel with her.  A preview of The Talk can be seen below.

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Leilani Munter. Credit: Phil Cavali, TheHotLap.com

“There is nothing to prepare you for seeing it in person. I saw these beautiful dolphins being driven into the cove, and they came out dead bodies.”

—Leilani Munter, race car driver and activist who’s traveling back and forth from the U.S. to Taiji, Japan, home of “The Cove,” and an annual roundup of dolphins, many of which are killed for meat. Previously, Leilani said the fishermen didn’t kill as long as the activists were around. Unfortunately, things have taken a turn for the worst as on Monday and Tuesday, several dolphins were slaughtered in front of her eyes.

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As reported earlier, this week’s episode of The Biggest Loser featured Bob Harper taking some contestants back to his home and serving them vegan food.

As always, Bob gives some tips for creating a healthier kitchen, including staying away from processed foods.

Harper insists he doesn’t keep a lot of food in the house, because food that will store longer means more processed ingredients. It’s a safe bet he’s not harboring a McDonald’s burger that will not decompose after six months.

“I think the food you should have in your house should have a shelf life of two weeks,” Harper said.

The contestants enjoyed a completely vegan meal of roasted wild mushroom with shaved fennel salad, an heirloom tomato and basil leaf salad, chopped broccoli with pine nuts, roasted sweet corn and roasted cauliflower.

Watch the clip below to hear the contestants’ reaction to their first vegan meal.

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Tony Gonzalez recently donated $5,000 worth of his company, All-Pro-Science’s products to Buena Park High School’s varsity football team in Irvine, California. Students at Buena Park face incredible odds of poverty, drugs and other socially difficult issues, but thanks to a new coach, Anthony White, the kids are experiencing a good winning season.

Gonzalez donated his protein shake, hats, shirts and signed copies of his vegan-friendly book- The All-Pro Diet.

Speaking of All-Pro-Science, TODAY is the LAST DAY to enter to win the VEGAN VERSION of Tony’s protein powder.

Do it now, for a chance to experience a completely plant based supplement with 23 grams of pea, hemp and brown rice protein. No soy, wheat, gluten, milk or anything with a mother. Guaranteed.

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Mark Bittman‘s advice on eating vegan until 6 PM isn’t the only thing a foodie should take with them in the kitchen. In an interview with LifeHacker, Bittman says when it comes to mincing, we should screw it, but definitely do it when comes to sharpening knives and choosing plants over processed foods.

Lifehacker: What are some things you’ve seen home cooks do that are really unnecessary? What kinds of pain do we put on ourselves that’s unnecessary?

Mark Bittman: (Laughs) Well, for one thing, mincing. Chopped is often better, I find, than minced. I think mincing became in vogue when French cooking became popular, (because) the French thought ingredients like garlic should just disappear.

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Kim Barnouin was present at a Nasoya Tofu U party attended by Fitsugar writer Michele Foley to demonstrate fun ways to make dishes from tofu, such as spicy tofu tacos and tofu brownie bites.

With the release of her latest cookbook, Skinny Bitch: The Ultimate Cookbook, tofu and other veggie protein lovers will get plenty of new meal ideas, but there is an online guide by Nasoya for those looking to major specifically in tofu studies.

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Okra Fries. Credit: The Sweets Life

Taking a risk with a vegetarian or vegan dish on a mainstream reality TV cooking competition isn’t as frightful as it used to be. Chefs are smarter, judges are open and almost no one faints to hear there’s no four or two legged flesh as the main centerpiece.

On a recent The Next Iron Chef, the competitors were given the task of turning classic diner food into something head turning (but not stomach turning). Chef Maneet Chauhan didn’t just give burgers a twist, she made the veggie burger a classic! Although the judges weren’t thrilled with the patty, Chauhan’s okra and squash blossom french fries were a hit.

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