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Alan Cumming and Anderson Cooper Dine on Vegan Chicken

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Actor Alan Cumming visited Anderson Cooper on New Year’s Day to munch on vegan chicken and talk about resolutions.

Vegetarian Star reports that a plate of vegan chicken tenders were enjoyed by all during the segment. Cumming went vegan after being inspired in late 2011 by Mike Tyson. His resolution for 2012 was to go vegan. This year, it’s to get in better shape by visiting the gym more often.

Vegetarian Star reports that Cooper dished on his desire to go vegan, but hadn’t followed through because he thought the transition would be too hard. Apparently the host eats the same foods in his day-to-day life and hasn’t quite had the inspiration to make the big change. Perhaps he should talk to Ne-Yo, who went vegan two days ago for his new year’s resolution.

Cumming also took the opportunity to plug his favorite charity, Broadway Cares/Equity Fights AIDS. As noted on the Anderson Live Website, “The charity mobilizes the unique abilities within the entertainment industry to mitigate the suffering of individuals affected by HIV/AIDS, and increases public awareness and understanding of the disease through the creation and dissemination of educational materials.” Check out Cumming’s video on why he cares about the charity below.

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  • veganforever

    Dear Anderson Cooper,

    Here’s how to make the Best Macaroni ‘n’ “Cheese” ever: Ingredients: 8 ounces macaroni; 2 slices of bread, torn into large pieces; 1 tablespoon + 1/3 cup non-hydrogenated margarine; 2 tablespoons shallots, peeled and chopped; 1 cup yellow potatoes, peeled and chopped; 1/4 cup carrots, peeled and
    chopped; 1/3 cup onion, peeled and chopped; 1 cup water; 1/4 cup raw
    cashews; 2 teaspoons sea salt; 1/4 teaspoon garlic, minced; 1/4 teaspoon
    Dijon mustard; 1 tablespoon lemon juice, freshly squeezed; 1/4 teaspoon
    black pepper; 1/8 teaspoon cayenne (or even half that amount); 1/4
    teaspoon paprika. Directions: In a saucepan, add shallots, potatoes,
    carrots, onion, and water, and bring to a boil. Cover the pan and simmer
    for 15 minutes, or until vegetables are very soft. Cook macaroni
    according to package directions. Set aside. In a food processor, make
    breadcrumbs by pulverizing the bread and 2 tablespoons margarine to a
    medium-fine texture. Set aside. Preheat oven to 350 degrees. In a
    blender, process the cashews (fyi, it’s much easier to quickly blend up
    the cashews before adding the other ingredients), salt, garlic, 1/3 cup
    margarine, mustard, lemon juice, black pepper, and cayenne. Add softened
    vegetables and cooking water to the blender and process until perfectly
    smooth. In a large bowl, toss the cooked pasta and blended “cheese”
    sauce until completely coated. Spread mixture into a 9 x 12 casserole
    dish, sprinkle with prepared breadcrumbs, and dust with paprika. Bake
    for 30 minutes or until the cheese sauce is bubbling and the top has
    turned golden brown. Easy, breezy, deliciously cheesy, 100% natural mac
    ‘n’ cheese. 🙂


    Jan, a.k.a. Vegan For Life

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