Food Network Star Giada De Laurentiis is predicting the big food trend of 2012: vegetarian!
The chef says she is expecting veg cooking to be big next year and will be featuring meatless dishes on her shows. According to Vegetarian Star, Giada says she thinks people want lighter foods and have asked for more vegetarian recipes. “I’m testing out a lot of pizza recipes with gluten-free flours. Almond flour and quinoa are two of my new favorite ingredients to use in everything. I’ve been playing around with them a lot — how to make fresh pasta with it, how to put it into baked goods — and then, of course, agave as a substitute for sugar. I’m trying to find fun ways to incorporate these things that have actually been around for a long time, not necessarily in our culture, and make them more mainstream.”
De Laurentiis is responding to the demand for vegetarian meals not only from her viewers, but from family as well. She says, “I was shocked at the overwhelming response that most people wanted some really creative, tasty vegetarian dishes…My mother about 15-20 years ago decided she was going to become a vegetarian and that’s when I sort of made it my mission to start coming up with dishes that wouldn’t make you miss the meat.”
Watch Giada talk about the year of vegetarian and show some meat-free cooking in Food Network’s video below!
Categories: Eats, Entertainment, Film/TV, Lifestyle, Vegan
Tags: food network.
Photo: PR Photos
About Jennifer Mishler
Jennifer is an animal advocate and activist. She is a volunteer coordinator with The Girls Gone Green, a nonprofit organization advocating for animals rights, veganism, and environmentalism. She is also an Onshore Volunteer with the Sea Shepherd Conservation Society, and a volunteer with CJ Acres Animal Rescue Farm, a nonprofit that rescues and rehabilitates farm animals. Along with writing for Ecorazzi, she writes about veganism and animal rights on her blog, A Dog's Eye View. She lives in Jacksonville, FL with her husband and their three animal friends. Follow Jennifer on Twitter: @jennygoneveganView all posts by Jennifer Mishler →
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