Vegetarian Star

Giant Quinoa Tamale

Today’s Meatless Monday recipe is from Mark Bittman‘s latest cookbook released this month, the Food Matters Cookbook, which is described as a collection of “500, terrific, less meatatarian recipes.”

Bittman’s Giant Quinoa Tamale with Tomatillo Salsa is a completely no meatatarian dish from the book, which can easily be made vegan by either leaving off the Monterey Jack cheese or substituting with a vegan brand of Jack like Follow Your Heart Vegan Gourmet.

This recipe is actually 2 in 1, as the tomatillo salsa featuring the green or green-purple colored tomato can be saved for your favorite Mexican snacks later.

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"The Food Matters Cookbook" Mark Bittman

Mark Bittman‘s latest book, The Food Matters Cookbook, is filled with recipes designed for the flexitarian or those looking to consume less meat. Bittman gave an interview to the Pittsburgh Post Gazette where the topic of a study indicating Americans aren’t getting enough fruits and vegetables came up.

Bittman insists that most people would reduce meat intake if they had the resources, whether that’d be through enticing recipes, food stores or money, but questioned the reality that everyone could become vegetarian or vegan.

“Just about every study and survey show that people want to eat more fruits and vegetables and are aware of the benefits of eating less meat. They just don’t know how to do it,” Bittman said.

“A conservative estimate is that 80 percent of what we eat should come from unprocessed plants, which is such a big turnaround that we won’t be able to achieve it in our lifetimes. To say everyone needs to be a vegan is a nice idea, but that’s kind of like saying everyone should ride a bicycle. It’s simply not going to happen. The challenge then is, how do we move in that direction of eating less of A and more of B?”

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Tahina. Photo: Serious Eats

Michael Natkin is a vegetarian food blogger at Herbivoracious who stops by the highly trafficked SeriousEats.com website to share a meatless recipe for the Serious Meatless section.

Tahina goes great as a veggie dip, sandwich spread or drizzled over falafel, but don’t confuse it with hummus, as Natkin says many people do. Hummus is created from chickpeas while tahina is crafted from sesame seeds.

Then there’s that conundrum of how to spell it.

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Jamie Oliver's Pumpkin Rice Laksa Soup. Credit: Cookstr.com

In some parts of the world September means back to school, leaves changing colors and pumpkins popping up everywhere!

If carving creepy faces isn’t your thing, there are dozens of delicious ways to use a pumpkin this season, like in the Pumpkin Rice Laksa Soup by celebrity chef Jamie Oliver.

Cookstr.com is a website launched in 2008 that publishes recipes from top cookbook authors online.

Oliver is one of several chefs with dozens of recipes listed on Cookstr and his pumpkin soup makes a great dish to start off the cooler season with flavorful combinations of coconut milk, cumin, five-spice, lemongrass and chile, to name a few ingredients. If you’ve used all your pumpkins in the carving contest, don’t fret, butternut squash, onion squash or acorn squash can also be used.

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Iron Chef America-Amanda Cohen of Dirt Candy. Credit: Healthy Happy Life

In case you haven’t heard, New York vegetarian restaurant owner Amanda Cohen did broccoli well on an episode of Iron Chef America that aired this weekend. The secret ingredient could be found paired with a crispy, orange tofu, which one judge said tasted, “nothing at all like the tofu I made when I was a teenager, when I was a strict vegetarian.”

Ironically, another judge liked the tofu and everything else but the secret ingredient. “I’m not so found of the broccoli.”

Sigh…You can’t please everyone.

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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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