Vegetarian Star

Yotam Ottolenghi, food writer for The Guardian and author of a previous cookbook that put the spotlight on vegetables, has written an encore to Plenty.

Plenty More features more than 150 recipes that are organized by cooking method.

A second cookbook devoted entirely to vegetarian eating is not bad for someone who would have never considered including even one plant-based recipe in his regular columns if his Guardian editor had not suggested it.

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Chickpeas can be a vegetarian’s best friend.

The golden colored beans most commonly used in falafel provide a great source of protein and other nutrients and are a nice alternative to the traditional pinto and kidney beans served in many vegetarian dishes, such as beans and rice.

Yotam Ottolenghi has taken chickpeas and turned them into a dish suitable for breakfast–slow roasted hickpeas on toast with poached egg.

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Vegetarians and vegans are no strangers to side dishes.

Unfortunately, they are all too often the only edible item at the table when we aren’t in control of what’s served.

But eating a side dish doesn’t mean eating french fries or salad for lunch.

As Yotam Ottolenghi describes in a recent column in The Guardian, a side dish, or “small plate,” as he calls it, can be more exciting than the main course.

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Lauren Bush has been enjoying her time at the London Olympic Games.

This vegetarian, entrepreneur and fashion designer best known for her signature FEED bags that help feed the hungry worldwide, had no problem finding a trendy restaurant in the area to satisfy her appetite.

Bush dined at NOPI, a restaurant from renown chef and cookbook author Yotam Ottolenghi and later Tweeted about the experience, recommending Ottolenghi’s cookbook for similar eating.

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Yotam Ottolenghi already eats a pretty heavy plant-based diet. As a former vegetarian columnist who’s just released a vegetable cookbook, Plenty, he knows a thing or two about putting together a meatless meal.

And if he had to give up meat completely, there are only a few items he thinks would be hard to replace.

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Yotam Ottolenghi keeps plenty of tricks up his sleeve. Like an abundance of herbs to beautify and liven up a dish and the pomegranate seeds he calls the “Jewels in the Crown.”

Yotam uses these tricks in his vegetable cookbook Plenty, and NPR recently interviewed the chef to learn how he makes magic with vegetables, including not overcooking your greens.

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Yotam Ottolenghi (that guy who annoyed everybody by saying even fish eaters can call themselves vegetarian) will be cooking a true vegetarian meal at the most ironic of restaurants in July.

Ottolenghi will offer an evening of himself, an optional wine pairing and his recipes from his latest cookbook, Plenty, at Animal restaurant in Los Angeles.

If the name “Animal” doesn’t already have your stomach churning, please know this is the restaurant owned by Jon Shook, the boyfriend of former vegan Shiri Appleby, who said she was motivated to eat his pig ears, foie  gras and rabbit legs after deciding no respectable man would date a vegan girl.

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Yotam Ottolenghi told the New York Times, “Vegetarians in general don’t like me.”

Well, what’s not to like about the 40-something chef who’s recently released a cookbook dedicated entirely to vegetables and wrote a column for The Guardian titled, “The New Vegetarian” for four years?

Oh, yeah. He gave everybody permission to call themselves “vegetarian” when he said there were no boundaries anymore.

Since that comment generated a lot of bad publicity from the veg community, including the UK Vegetarian Society, he’s backed down. But he still doesn’t understand what he did wrong.

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