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Gwyneth Paltrow Endorses Items With Fur: Does Hubby Chris Martin Know About This?

Written by Vegetarian Star on Monday, August 18th, 2008 in Actresses, Fur.

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Estee Lauder Spokesmodels Elizabeth Hurley, Gwyneth Paltrow, Carolyn Murphy and Hilary Rhoda Appear at Bloomingdale's NY

Gwyneth Paltrow teamed up with Italian designer Tod’s and has been modeling fox fur and fur lined boots in advertisements. Obviously, PETA is not too pleased:

“We’ve written to her many times, and sent her videos showing how animals suffer for fur, but have never received a response,” said a spokesperson for the group.

“Apparently her beauty really is only skin deep. Gwyneth Paltrow won’t be the apple of her daughter’s eye if she continues to flaunt fur. It’s a terrible example to set for a young child.”

But the story is even better, as she is the wife of Coldplay’s Chris Martin, a vegetarian.

Sources say she may be jeopardizing her friendship with vegetarians and animal lovers, such as Stella McCartney. And we already know how she feels about the whole fur thing.

via Telegraph

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Emily Deschanel Calms Craig Ferguson’s Fear Of Getting “Soy Boobs”

Written by Vegetarian Star on Monday, August 18th, 2008 in Actresses, Videos.

2 Comments
22nd Genesis Awards - Arrivals

Emily Deschanel, star of the crime solving TV series, Bones, was on Craig Ferguson discussing her vegan diet, including her love for vegan cheese. Craig mentions that he doesn’t want to drink soy milk because he’s afraid of “growing boobs.” Deschanel explains there are lots of other non-dairy options, such as rice and cashew milk. To which Craig responds, “How do you milk a cashew?”

Some of her favorite “junk” vegan food on the show include french fries and vegan milkshakes.

The interview is spread over 2 videos. The vegan talk starts later in the first one, about minute 7 or so and continues immediately on video 2.

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Olympic Judo Champ Ronda Rousey Going Vegan, Likes Fake Crab Meat

Written by Vegetarian Star on Monday, August 18th, 2008 in Athletes-Games-Sports.

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Olympics Day 5 - Judo

Olympic Judo champion Ronda Rousey is going to try and kick butt vegan style. The first U.S. female to win a medal in Judo, Rousey was asked soon after winning what she was going to do next?

Disney World? World Peace? No, for now it’s just give up dairy.

“As of right now I am a vegan. I put that off until after I was done with this tournament.”

Martial arts toughness seems to run in the family, or at least the female side of it. Rousey’s mother, AnnMaria De Mars, is a former U.S. world champion judoka. A reporter asked her mother if a vegan lifestyle really jived with participating in an aggressive sport. “I mean, we’re tough but we don’t kill our opponents and eat them,” De Mars said.

One of Rousey’s favorite veg foods is imitation crab meat.

via Washington Post

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Seitan Piccata Recipe: What Emily Deschanel Likes To Chew On

Written by Vegetarian Star on Friday, August 15th, 2008 in Actresses, Recipes.

1 Comment
2006 Fox Summer TCA Party - Arrivals

A couple of days ago, we introduced you to Kevin Nealon’s Chickpea Tacos. Turns out, after examining that website more closely, there are several other celebrity favorite recipes that also looked tasty. So we decided to bring them all to you in case you were too hungry to bother clicking more to go to the site. Enjoy!

Emily Deschanel’s Seitan Piccata from The Millennium Cookbook – Extraordinary Vegetarian Cuisine,by Eric Tucker and John Westerdahl, Dessert Recipes by Sascha Weiss.

Serves 6

HERB CRUST:
1 1/2 cups all-purpose unbleached flour
1/3 cup polenta
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon ground pepper 
1 cup soy milk
2 teaspoons Dijon mustard
6 servings (1 1/2 pounds) marinated seitan, cut into medallions
1/4 cup canola oil

PICCATA SAUCE:
2 teaspoons minced garlic
6 paper-thin lemon slices
1/2 cup fresh lemon juice
2 cups dry white wine (you can use non-alcoholic wine)
1 tablespoon nutritional yeast
1 tablespoon capers, drained
1/2 teaspoon ground pepper
1/2 teaspoon sea salt
1 tablespoon cornstarch or arrowroot, dissolved in 3 tablespoons cold water
Thin lemon slices and minced fresh parsley or chives for garnish

DIRECTIONS:
In a shallow bowl, combine all the ingredients for the herb crust. In another shallow bowl, combine the soy milk and mustard. Dredge the seitan with the crust mixture, dip in the soy milk mixture, then dredge again in the crust mixture. Cook the seitan in a dry nonstick pan over medium-high heat until lightly brown, about 2 to 3 minutes per side. Keep warm in low oven.

To make the sauce: Wipe out the pan and place it over medium heat. Add the garlic and toast until lightly browned. Add the lemon slices, the remaining sauce ingredients. Boil until the volume is reduced by almost half. Stir in the cornstarch mixture and cook until thickened. Serve the hot sauce over seitan. Garnish with more lemon slices and parsley.

NUTRITIONAL INFORMATION:324 Calories (11% from fat), 34 g Protein,  38 g Carbohydrate, 4 gFat, 0 mg Cholesterol, 781 mg Sodium, 3 g fiber

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Peanut Butter Crispy Rice Treats Recipe: Alicia Silverstone’s Other Raw Balls

Written by Vegetarian Star on Friday, August 15th, 2008 in Actresses, Recipes.

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Stormbreaker - UK Film Premiere

When she’s not eating Raw Balls, Alicia Silverstone likes Peanut Butter Crispy Rice Treats as well.

A couple of days ago, we introduced you to Kevin Nealon’s Chickpea Tacos. Turns out, after examining that website more closely, there are several other celebrity favorite recipes that also looked tasty. So we decided to bring them all to you in case you were too hungry to bother clicking more to go to the site. Enjoy!

Alicia Silverstone actually has 2 more recipes over there, but since celebs have big egos anyway, we don’t want to make them even more grandiose, thus we’re only featuring 1 for each.

Peanut Butter Crispy Rice Treats
1 3/4 cups brown rice syrup
1 pinch sea salt
3/4 cup peanut butter or almond butter (all natural)
1 box brown rice crisps cereal
1/2 cup grain-sweetened chocolate chips (optional)

Heat rice syrup with a pinch of salt in a saucepan over low heat. When rice syrup liquefies, add peanut butter and stir until well combined and heated through.

Pour entire box of cereal into a large bowl. Pour rice syrup mixture on top. Use your hands to incorporate everything together (mix in grain-sweetened chocolate chips at this point, if using).

Press down into an 8″×8″ or 9″×13″ baking dish. Wet your fingers as your press down to keep them from sticking. Let cool for 1 hour before cutting into squares.

Calories: 0
Fat: 0 g
Saturated Fat: 0 g
Calories from Fat: 0%
Cholesterol: 0 mg
Protein: 0 g
Carbohydrates: 0 g
Sugar: 0 g
Fiber: 0 g
Sodium: 0 mg
Calcium: 0 mg
Iron: 0 mg
Vitamin C: 0 mg
Beta Carotene: 0 mcg
Vitamin E: 0 mg

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Persia White’s Fresh Fruit Salad And Black China Rice Bread Recipe

Written by Vegetarian Star on Friday, August 15th, 2008 in Actresses, Recipes.

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MMPA's 13th Annual Diversity Awards Gala - Arrivals

A couple of days ago, we introduced you to Kevin Nealon’s Chickpea Tacos. Turns out, after examining that website more closely, there are several other celebrity favorite recipes that also looked tasty. So we decided to bring them all to you in case you were too hungry to bother clicking more to go to the site. Enjoy!

Persia White’s Fresh Fruit Salad and Black China Rice Bread

1  container Bio-K+ CL1285® Dairy-Free (a dairy free acidophilus that tastes like tangy yogurt)
1 organic mango (some stores sell fresh cut mango in the deli section)
1 organic kiwi
1/2 organic red or green apple
1 slice Food for Life Black China Rice Bread

Pour chilled Bio-K into a small bowl. Cut mango, kiwi, and apple into 1/2″ slices. Place fruit in bowl and lightly mix and serve.

Toast one slice of Black China Rice Bread. The bread is wheat free/dairy free yet it smells like a cake when toasted. For a different twist, spread a light layer of organic strawberry jam on it.

  • Calories: 0
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Calories from Fat: 0%
  • Cholesterol: 0 mg
  • Protein: 0 g
  • Carbohydrates: 0 g
  • Sugar: 0 g
  • Fiber: 0 g
  • Sodium: 0 mg
  • Calcium: 0 mg
  • Iron: 0 mg
  • Vitamin C: 0 mg
  • Beta Carotene: 0 mcg
  • Vitamin E: 0 mg

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Bill Maher’s Savory Broccolini With Garlic Recipe

Written by Vegetarian Star on Friday, August 15th, 2008 in Comedians, Recipes.

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The Tonight Show with Jay Leno

A couple of days ago, we introduced you to Kevin Nealon’s Chickpea Tacos. Turns out, after examining that website more closely, there are several other celebrity favorite recipes that also looked tasty. So we decided to bring them all to you in case you were too hungry to bother clicking more to go to the site. Enjoy!

Savory Broccolini With Garlic

Serves 6

3 bunchs broccolini
2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
1/2 teaspoon crushed red pepper
1 freshly ground black pepper, to taste
1 salt, to taste

Trim broccolini ends. In a large pot of boiling water, steam until tender-crisp. Set aside.

Heat oil in a sauté pan over medium heat. Add garlic and crushed red pepper. Sauté until garlic is browned. Add broccolini to the pan and toss to coat with the garlic/red pepper mixture and heat through, around 2 to 3 minutes. Season to taste with black pepper and salt.

 

  • Calories: 0
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Calories from Fat: 0%
  • Cholesterol: 0 mg
  • Protein: 0 g
  • Carbohydrates: 0 g
  • Sugar: 0 g
  • Fiber: 0 g
  • Sodium: 0 mg
  • Calcium: 0 mg
  • Iron: 0 mg
  • Vitamin C: 0 mg
  • Beta Carotene: 0 mcg
  • Vitamin E: 0 mg

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Mariana Tosca’s Curried Pumpkin Apple Bisque Recipe

Written by Vegetarian Star on Friday, August 15th, 2008 in Actresses, Recipes.

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Animal Acres 2007 Gala Fundraiser

A couple of days ago, we introduced you to Kevin Nealon’s Chickpea Tacos. Turns out, after examining that website more closely, there are several other celebrity favorite recipes that also looked tasty. So we decided to bring them all to you in case you were too hungry to bother clicking more to go to the site. Enjoy!

Mariana Tosca’s Curried Pumpkin Apple Bisque Recipe

Origin: Tanya Petrovna, owner/founder of Native Foods

1 small pumpkinor medium butternut or other type of winter squash
1/4 cup olive oil
2 onions, chopped
3 tablespoons curry powder (optional)
8 cups water
2 apples, chopped
1/2 cup coconut milk
2 teaspoons salt
1 cup pomegranate seeds (optional)

Pierce pumpkin or squash with a fork, and bake at 400?F until soft (50 minutes to 1 hour). When cool enough to handle, seed, peel, and chop.

Heat olive oil in a large soup pot and sauté onion until translucent and lightly browned.

Add curry powder, if using, and stir for 30 seconds. Add pumpkin, water, apples, coconut milk, and salt. Bring to boil then let simmer for 25 minutes. Cool slightly, then purée in batches in blender. Re-warm before serving and add pomegranate seeds if desired.

 

  • Calories: 0
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Calories from Fat: 0%
  • Cholesterol: 0 mg
  • Protein: 0 g
  • Carbohydrates: 0 g
  • Sugar: 0 g
  • Fiber: 0 g
  • Sodium: 0 mg
  • Calcium: 0 mg
  • Iron: 0 mg
  • Vitamin C: 0 mg
  • Beta Carotene: 0 mcg
  • Vitamin E: 0 mg

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