Vegetarian Star

Sandra Bullock can now head home and break out the ricotta and organic pasta.

The actress won Best Actress in a Leading Role for The Blind Side, and some were speculating months ago she’d be a definite winner.

Back then she described her greatest accomplishment of the week as making the perfect vegetarian lasagna for her stepdaughter.

Hope she wipes the sauce off her fingers before touching her statuette!

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Anthony Bourdain and Eric Ripert hosted Jonathan Safran Foer on Turn and Burn, a 5 week series discussing food, food ethics and featuring celebrity chefs.

Bourdain and Foer got into the issue of the ethics of eating meat.

While Foer suggested people should at least stop eating meat from factory farmed animals, Bourdain suggested that option isn’t available to everyone.

Safran Foer: “I’m not forcing you to give it up completely, I’m not saying I’m better than you. I’m just saying we have this industry that’s a real problem. Everyone should give up factory-farmed meat — I think that’s something we really should agree on even if we disagree on how possible it is.”

Bourdain: “Everyone who can should give up factory-farmed meat. Let’s face it, most people can’t. They’re lined up outside Popeye’s fried chicken in the Mission District right now for 45 minutes waiting for their $1.99 chicken not because it’s good, but because it’s cheap.”

Ripert: “It’s cheaper than to eat beans at home?”

Bourdain: “Yeah, but come on, try to get some fresh vegetables in inner-city Baltimore.”

What’s your take on the situation?

Is it feasible for everyone to a eat fresh, organic, plant based diet?

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Yay, Gordon Ramsay doesn’t hate vegetarians anymore.

The Kitchen Nightmares host visited a restaurant in California where some of the employees won’t even eat the food.

Why?

Because they’re vegetarian!

In an attempt to clean up the mess, Gordon samples a vegetarian item from the menu–an eggplant roll stuffed with mozzarella.

“Crunchy eggplant,” Gordon remarks. “Undercooked. Eggplants shouldn’t be

In the end, the restaurant made some very good changes to the menu, including the addition of another vegetarian item–vegetable grilled flatbread.

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Bleacherreport has picked their top players for the 2010 Fantasy Baseball predictions and Milwaukee Brewer’s player Prince Fielder is listed as #4 on their list.

“Fielder is the thickest vegetarian I have ever seen, but fantasy owners hope he keeps eating the same tomatoes and cucumbers this year that he did in 2009 when he scorched pitchers for 46 homers and 141 RBI.”

Fielder puts more than tomatoes and cucumbers in his meat free body, as he’s a big fan of pasta and Indian food.

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After introducing the vegan friendly burrito to the Washington, D.C. area, Chipotle is giving New Yorkers the opportunity to enjoy meatless Mexican.

The Village Voice had a Garden Blend prepared and reported the taste wasn’t quite like seitan, but didn’t have that “creepy texture and weird soy aftertaste of texturized vegetable protein (TVP).”

If you like the creepy texture of TVP, you still might find the Garden Blend enjoyable, especially when you consider the reasonable  price of only about $7 ($10 with guacamole).

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The Early Show Saturday Edition gave Bethenny Frankel the task of preparing a healthy, three course meal for four at a budget price of only $40.

Bethenny prepared a pesto vegetarian lasagna, arugula salad with dressing and a vegan chocolate cake with peanut butter icing.

The vegetarian lasagna contains part skim ricotta and mozzarella cheeses, so it can easily be veganized if needed.

Bethenny said of the vegan chocolate cake made with oat flour:

“When I first made this recipe, my fiancé and I stared at each other for days afterward, marveling at how moist and delicious this cake was. We couldn’t believe it. I even accused him of dumping a stick of butter into the batter when I was in the bathroom. I kept looking at the recipe trying to figure out what made it so moist. It really is the dessert mystery of all time, as far as I’m concerned.”

A detailed description of some of the key ingredients to Bethenny’s meal can be found at CBS News.

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“I wasn’t born vegan. I became a vegetarian when I was 12 years old. I started eating a vegan diet nearly 10 years ago. I did it gradually—and it has changed my life. It’s all about a shift in perspective. The more I learned about the beauty of a plant-based diet, the more my mind and heart opened up. Your journey will help change the world. What you eat not only improves your health—it benefits the entire planet.”

—-Persia White, on her transition from eating meat to becoming vegetarian, and finally, becoming vegan.

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The year 2010 is about a quarter ways through, but it’s never too late to make the decision to eat better.

Rachael Ray featured some “must try” foods for 2010, and one item is both vegetarian and meaty.

An oxymoron? Not quite.

Texturized Vegetable Protein, which can mimic both the look and taste of ground beef, could go well with Shirataki Noodles.

The Noodles are low carb, and are made with tofu.

Rachael’s guest said on the RachaelRayshow website:

When they come out of bag, you just have to rinse off the water they come in and just throw them into a big pot of hot broth with whatever garnishes you want. They don’t need to cook, they’re already cooked, and they never overcook!

These foods may very well forecast  a greener, veggier Rachael Ray for the future.

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