Vegetarian Star

Kris Carr, author of best-selling vegan book Crazy Sexy Diet and the woman behind the popular blog Crazy Sexy Life, has written another cookbook.

Crazy Sexy Kitchen: 150 Plant-Empowered Recipes to Ignite a Mouthwatering Revolution divides recipes into several chapters based on the occasion, dietary and culinary need.

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Kathy Freston is featured in the October issue of Tails Inc., a magazine devoted to all things pet-friendly for pet owners.

All pet owners and anyone who loves animals should be attempting to go vegetarian or vegan, or at least reduce their intake of animal products.

Farmed animals like pigs, chickens and cows are just as smart, loving and compassionate as your own pet. And unhealthy byproducts of the meat industry often end up as pet food, a practice potentially both dangerous and unhealthy.

“I had a little Chihuahua who I was in love with,” Freston explained about one of her motivating factors to go vegan. “She was lying on her back, and I was rubbing her belly. She had a smile on her face, and I could tell how happy she was. I was thinking to myself how much I loved animals. Then a little voice inside my head said, “If you love animals so much, why are you eating them?”

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Kathy Freston understands that part of the obstacle to going vegan is finding the money to do so!

While processed faux meats and ready-to-eat vegetarian entrees are enticing, they can be pricy.

But who can get motivated to go veg when every meal is beans and rice?

Enter Freston’s recommendations for budget-friendly vegan eating, such as this Almost-Instant Chickpea Tomato Soup.

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“Just because you’re a vegan doesn’t mean you don’t want to have fun. I’m a decadent gal. I want to drink. I want to feel full at the end of a meal. I just don’t want it to have any animals in it, for a variety of reasons.”

—Kathy Freston, author of several vegan books, including The Lean and Quantum Wellness.

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Bethenny Frankel is a flexitarian chef and friend to the vegetarian lifestyle. Often incorporating faux meats like Boca Burgers and other plant-based items in her recipes, Frankel’s Mexican chili serves as a good example of how The Real Housewives star can create a dish suitable for all diets.

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Abbie Gibbs is an 18-year old with a full schedule. Not only is she starting her studies at Oxford University, she’s just signed a deal with Harper Collins because of the success of her book, The Dark Heroine, which she describes as being, “more bloody” than Twilight.

Unlike the Twilight vampires who use the term “vegetarian” to describe only the abstinence from humans and not animals, Gibbs is in real life a genuine biter of vegetable flesh.

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Mark Bittman has reissued his book, Leafy Greens: An A-to-Z Guide to 30 Types of Greens Plus 120 Delicious Recipes.

This should keep vegetarians busy until the release of the New York Time’s columnist book on flexitarian eating, VB6: Eat Vegan Before 6:00, in March 2013.

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Amanda Cohen‘s interview with the New York Daily News times perfectly with the release of her cookbook, Dirt Candy: A Cookbook: Flavor-Forward Food from the Upstart New York City Vegetarian Restaurant.

Cohen gave readers a preview of some of the recipes they’ll find in the cookbook bearing the same name as her New York vegetable restaurant like hush puppies with maple butter and kimchi doughnuts.

“I love cookbooks and have hundreds at home, but I wanted to make one that I would be so excited to buy, take home and read, and not just because it was from a certain restaurant,” Cohen said.

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