Vegetarian Star

“Generally, we’re not served veggies. But people like it. They will eat it if it’s put in front of them.”

—Robin Quivers, in an interview with New Jersey Star-Ledger, on her vegan diet, cancer recovery and cookbook The Vegucation of Robin. If Quivers’ advice is true, then serving a dish like her Marrakesh-blend squash soup or Spicy roasted cauliflower with pimenton should bring a slew of returning fans to your kitchen and table.

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The Reverend Al Sharpton has a brand new book out.

The Rejected Stone covers many phases of his life, from growing up and jokingly signing his name as “Reverend” even though he was just a child to changing his diet to vegan, resulting in a loss of over 100 pounds.

While plant-based diets are responsible for his transformation, Sharpton jokingly told Matt Lauer he was the inspiration for his brand new body.

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Beth Stern‘s 2014 North Shore Animal League calendar is now available for order.

The exclusive calendar features the animal advocate posing with several of her furry friends that include both dogs and cats. Photography was provided by Beth’s famous radio jockey husband Howard Stern.

The proceeds from the calendar will go towards Bianca’s Furry Friends, a planned Feline Adoption and Wellness named in honor of Beth’s deceased bulldog.

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Looking for a preview of Washington Post editor Joe Yonan‘s cookbook, Eat Your Vegetables, before purchasing?

Try a sample recipe from the collection created from the former meat-loving Texan and food critic that utilizes the flavors from around the globe.

Yonan travels to Egypt via the spice section of the grocery store in his recipe for Roasted Carrot, Green Bean and Coconut Salad.

Dukkah is a mixture of spices and nuts, often blended with olive oil and used as a dip for breads.

In Yonan’s recipe, it makes a crunchy topping for the salad much like breadcrumbs, nuts or crumbled hard cheeses do.

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Washington Post food editor Joe Yonan not only made the decision to adopt a plant-based diet, he decided to put his journalism skills to good use and write a cookbook on it.

Eat Your Vegetables debuted this month, and it represents part of a bigger move that Yonan labeled “bold” for a major food critic–to both eat vegetarian and make it the focus of your column that reaches thousands, if not millions of people.

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Bethenny Frankel has written a new book, Skinnygirl Solutions, that is filled with the same healthy eating and diet advice she’s dispensed for years.

This is the fifth book for the best-selling author and like many of her previous tips, suggestions and recipes, is a solution derived from putting plant-based foods in the formula.

Vegetarians are less likely to suffer from obesity and its associated diseases, so it’s no surprise Frankel’s guide to getting skinny warrants swapping a real burger for a veggie one.

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Gwyneth Paltrow has won over a few fans with her vegetarian and vegan recipes featured on her website Goop and cookbooks like It’s All Good.

But in a world where meat and potatoes are still King and Queen, it’s expected not everyone will appreciate them.

Such was the case during a book signing event at East Hampton Library’s Authors Night.

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Gabrielle Berstein is the author of several best selling motivational and spiritual books.

She’s been given many titles that describe her impact on those looking for inspiration, including ‘“postmodern spiritualist,” a “new role model for thirty-something women,” and a “thought leader of the next generation.”

Add “role model for flexible veganism” to that and you’ve got quite a CV.

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