Vegetarian Star

If you’ve ever wondered how one of the first famous female rappers who broke into the industry in the 80s manages to look as good as she looked when her 1988 album, Lyte as a Rock debuted, look no further than what she puts into her mouth.

The 42-year old MC Lyte shared with US Magazine some of her secrets in an article titled “25 Things You Didn’t Know About Me.”

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“I am a vegan but I consider myself to be a practical vegan. If I order something on a menu and it has a sprinkling of cheese on top I’m not going to send it back.”

—Carrie Underwood, in the November 2013 issue of Women’s Health. Underwood noted that it’s often harder for her to stay vegan while on the road with husband Mike Fisher, adding it’s a “cheesy world out there,” giving a trip to Italy as an example of where many foods contain cheese.

Of course, there’s always the option of asking the waiter to leave the cheese off, in Italy or any other part of the cheesy world

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Mayim Bialik has given fans a sneak preview of her new cookbook, Mayim’s Vegan Table.

The book, which will be available in February 2014, features 100 of Bialik’s favorite plant-based recipes, many based on traditional Jewish dishes she’s featured on Kveller.com.

“The fear people have of weird dry crumbly gross vegan food us not a reality, and as the cook and restaurant industry have been reflecting, if done right, vegan food can be fantastic,” Bialik told readers at Shalom Life.

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“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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Venus Williams serves as a great example of an athlete that can successfully sustain herself on a plant-based diet.

The tennis champion who adopted the lifestyle shortly after receiving a diagnosis of an autoimmune disorder shared her tips for eating well, whether you’re a world class athlete or a weekend warrior who spends most of the time in an office cubicle.

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This weekend’s episode of Cupcake Wars is once again turning the spotlight on a vegan-friendly bakery.

Miss Moffett’s Mystical Cupcakes was started in 2011 by Rachel Young of Olympia, Washington.

The bakery offers vegan, gluten-free, dairy-free and sugar-free cupcakes at request in a variety of flavors, including Chocolate Raspberry, Chocolate-Vanilla Swirl, Coconut Lime and Blueberry Lemon.

Young and her mother will be baking alongside each other, vying for the big $10,000 grand prize and the chance to baker for an LA Bridal event.

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Robin Quivers was a recent guest on The Wendy Williams Show.

The radio talk show host was there to discuss her cancer recovery, the struggles that took place during the uphill battle and the foods she wrote about in her vegan cookbook, The Vegucation of Robin, that gave her energy during the entire ordeal.

“These things happen to anyone and we don’t know why they happen,” Quivers told Wendy.

“I had avoided everything I could avoid and the beautiful thing was because I was so healthy this didn’t kill me.”

Quivers stayed healthy by following the vegan diet she adopted in 2007, which also helped her lose almost 100 pounds.

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Cornelia Guest has a few lofty goals for this season.

The cruelty-free fashion designer and vegan cookbook author shared with OK Magazine her “Bucket List” of items to do this fall.

Most people can identify with seasonal goals like cleaning and exercising.

But not many are aiming for a gluten-free cookie line or to learn travel across the world to learn about conservation.

Here are a few of things Guest would like to accomplish in the near future.

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