Vegetarian Star

Ellie Krieger says there are three things you need to know about eating well when there’s little time to prepare foods.

Have foods with a longer shelf life, foods you can easily grab and go and prepare foods ahead of time.

In this video, Krieger substitutes chips and dip for pita chips with protein rich edamame spread for a quick, healthy and delicious snack.

Dipping pita chips in an olive oil mixture with cumin, cayenne pepper and garlic give them a kick, which can be compensated by dipping them in a cool dip made with tofu and edamame.

“These are both different kinds of soy,” Krieger says about the tofu and edamame. “Which is kind of neat because soy has been shown to reduce cholesterol.”

All you need for making your own spicy pita chips and edamame hummus is to watch this video.

Enjoy!

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Sadie Frost has four kids, so it’s hard for her to attend regular dinner parties on the weekends, but that doesn’t stop her from enjoy food at home.

Lucky enough to live in household full of vegetarians (both she and her sister and the children), there’s always dishes of noodles, tofu and vegetables being passed around the table.

So if all the children were grown and no longer needed attending to, what would Sadie make for an ideal dinner party with friends?

“I’d probably make an artichoke and goat’s cheese salad and quinoa with really nice, succulent, oven-roasted sun-dried tomatoes from Whole Foods in Camden, North London. We always get through pots of hoummos too, and I might do some roasted vegetables and lentil soup. My mum gave me her recipe when I left home at 16 and it’s a real staple in our family. It’s so simple, but everyone who comes round loves it.”

You can grab the recipe for Sadie’s Artichoke and Goat’s Cheese Salad, along with three others that include lentil soup and quinoa with sun dried tomatoes at the Times Online.

If this is what she eats before doing nude, unbrushed cover shoots, then every woman should serve these at dinner parties.

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Mario Batali "Molto Gusto"

Mario Batali‘s latest cookbook, Molto Gusto, is being highlighted by Food Examiner Dara Bunjon for its colorful photographs, pasta cooking and pizza making tips and variety of recipes based on culinary expertise.

She also adds that there is a “large mouthwatering selection” of vegetarian recipes that “carnivores will love.”

Now we’re talking!

Has Mario picked up on Italian where Giada de Laurentiis left off?

The chef who recently said protein is “over represented on the plate” and recommended everyone fill their dishes with more foods from the garden, lost over 40 pounds by eating more vegetarian meals, presumably like those from the “Vegetable Antipasti” “Insalata” and “Pasta” sections of Molto Gusto versus the “Seafood and Meat Antipasti” one.

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Martha Stewart hosted actress Andie MacDowell on a recent episode of The Martha Stewart Show to make a completely vegetarian dish.

Broiled black pepper tofu with soy lemon dipping sauce, soba noodles with vegetables and mint, and baked apricots with almond topping for dessert was on Martha’s menu for Thursday, which is described on her website.

“This vegetarian meal tastes exotic but is surprisingly simple. Tofu broiled in a pepper marinade is served with a tangy lemon- and ginger-flecked sauce. Soba noodles with carrots and sugar snap peas are healthful and satisfying.”

Keeping the meal healthy, dessert consists of fresh fruit lightly sprinkled with brown sugar and topped with almonds.

You may grab the recipes for all components of the meal at Martha Stewart.

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Vegan Soul Kitchen author Bryant Terry instructs how to properly roast your tofu in this recipe for Rosemary Roasted Tofu Cubes.

“Most people are used to eating tofu with a soft texture,” Terry says in the video.

“Roasting is a dynamic way to give it a crispy texture on the outside and creamy on the inside.”

Flaccid tofu no more!

Watch the clip so the next time you make tofu for your friends and family, they’ll beg you to disclose how you got that crunch.

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In The Green Kitchen: Techniques To Learn By Heart. Author: Alice Waters.

Local and sustainable food champion Alice Waters has gathered 30 different chefs to contribute to her latest book, In The Green Kitchen: Techniques To Learn By Heart.

You’ll recognize some of the vegetarian contributors, such as Vegan Soul Kitchen author Bryant Terry, which may explain why Waters, although not vegetarian, has compiled a collection of recipes and techniques helpful to the mixed eating household or individual.

As Treehugger states in their Weekday Vegetarian Feature, “This is also a terrific book if you are eating less meat. There are recipes for meat and fish here, but there are many more recipes featuring beautiful produce, beans, eggs, breads and pastas.”

The theme for In The Green Kitchen is simplicity, both in recipes and technique, so there’ll be no need to stock items for a 30 ingredient dish.

Besides Terry, other contributing authors include Anna Lappé.

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Rachael Ray threw a food party at the annual South By Southwest music festival in Austin, Texas.

There are no official vegetarian chefs on the Food Network yet, but thankfully there are several chefs who are highlighting healthier, flexitarian options and incorporating vegetarian recipes into their repertoire.

Ray featured a vegetarian option at the SXSW fest, something she says is normal for any party she caters for.

“I always do a meat, a vegetarian and a poultry item,” Ray told Wall Street Journal.

This year Ray offered vegetarian taquitos that she said were, “really tasty to snack on.”

If you couldn’t make it to SXSW to sample the taquitos, have a festival at home with this Potato Soyrizo Taquito recipe.

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Eva Longoria has shared a recipe for guacamole with Energy Times that includes all the basic ingredients of the rich, green whip, along with some tips from Longoria on what NOT to put in your guac.

“There are a lot of things that people put in guac that really do not belong there,” Longoria said. “Garlic does not belong in guac; mayonnaise does not belong in guac.”

Guess technically, Eva’s favorite soy butter doesn’t belong in there either, but who knows?

Longoria prefers Serrano peppers over jalapenos and says save the lime juice for dishes like pico de gallo or salsa picante.

Whip together the following ingredients for your next Desperate Housewives television night.

8 large ripe avocados
2 large tomatoes (diced)
1 large yellow onion (diced)
1 half-bunch cilantro (chopped)
3 small Serrano peppers
salt and lemon to taste

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