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This Home Cook Has Been Making Chrissy Teigen's Recipes Vegan—And She Approves

This Home Cook Has Been Making Chrissy Teigen's Recipes Vegan—And She Approves

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Everyone, meet the "Vegan Teigen."

Even though Chrissy Teigen's recipes aren't exactly "healthy", Cooking Light's editors were waiting with baited breath for her new cookbook, Cravings: Hungry for More, to come out. We were pleasantly surprised to see, however, that many of Teigen's new recipes were lighter than before, including a few vegetarian options that you could add into your regular meal prep lineup.

But one home cook decided to reinvent Chrissy's delicious recipes to make them vegan. This is quite a task when you think about some of Teigen's most celebrated recipes—like cacio e pepe, chicken pot pie soup, or mac and cheese topped with garlic breadcrumbs. Her name is Rachel Resnick, the creative home cook behind YouTube series "Ladle by Ladle," and she's become known for her vegan takes on Chrissy's best recipes from Cravings as well as Cravings: Hungry for More.

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Not only are Resnick's vegan variations delicious, they're also easy to make—so much so, that Chrissy Teigen herself took some time to show Resnick love over Twitter. She's officially dubbed her the "vegan Teigen."

In the video that Teigen shared, Resnick is able to vegan-ize a recipe for creamy tomato soup by substituting a quick cashew-based cream sauce for heavy whipping cream. She also makes Chrissy's "Crispy Potato Smashies," which is a side dish that appears in Cravings: Hungry for More—it was already vegan to begin with, Resnick notes.

Love cooking with Chrissy Teigen's cookbooks? Read on:

While Chrissy is by no means vegan, this isn't the first time that she's shared her love for vegan food: earlier this year, Teigen and husband John Legend dined at the vegan restaurant ABCV in New York. The meal was delicious, she shared on social media, and it convinced her to cook and eat more plant-based meals in the future.

If you're looking for more easy vegan recipes that you can make in your kitchen, this collection of 52 recipes will keep you busy until Resnick shares more from her "vegan Teigen" series on YouTube.

The Rise And Fall Of Chrissy Teigen

Chrissy Teigen, once the darling of social media, has gone dark. The woman with the razor-sharp wit and annihilating clapbacks has been shushed following the trend of #cancelChrissyTeigen, and things don't look pretty for her. Instead, an uncomfortable silence has descended on social platforms as many question how complicit they were in making Teigen who she is, or was, or sometimes is.

For those who have been living under a rock for the last month, the model, mom, and wife of John Legend is at the center of an ugly scandal that threatens to crush the image she painstakingly carved out over the years. Teigen built her life around social media and has one of the most powerful reaches on Instagram and Twitter, per Time. She's a lifestyle influencer extraordinaire and built her own food empire and personal brand by leveraging her fame.

However, Teigen is now facing backlash and attacks for some awful remarks that she's made. Let's take a look back at Teigen's magnificent rise and fall from grace. Let us remember who Teigen once was, how she got there, and why what she said is such a big deal.

Watch How To Make Vegan Pad Thai Carbonara

If you want to view or print the recipe card, just scroll down for the full list of ingredients and simple instructions on how to make this vegan pad thai carbonara.

This recipe only needed a few swaps. The Eggs and the bacon. For the bacon, I used King’s Cafe Vegetarian vegan bacon (it’s available in Toronto where I Live) but any vegan bacon will do! For the eggs, I swapped with Vegan Egg, but Just Egg or the Vegg Scramble will work as well. When it comes to pasta, most store-bought varieties are in fact vegan, unless it’s fresh pasta just make sure to read your labels.

Chrissy Teigen Learned How to Cook to Save Money on Dates

In a new essay for Glamour magazine, supermodel and cookbook author Chrissy Teigen reveals what really inspired her passion for cooking: early dates with her now-hubby John Legend. Teigen explains that when she and Legend first started seeing each other, she didn’t have enough cash to wine and dine him the way she really wanted to. So she forced herself to hone her cooking skills.

“On one of our earliest dates, I took him to Daniel (four dollar signs on Yelp, ahhh!). I drank a $40 margarita, ate salmon rillettes (fancy salmon spread), and prayed my card wouldn’t be declined,” she writes. “I couldn’t afford to take him out to more dinners like that, so I started cooking more and more at home for us. I started with my own version of that salmon spread, then roasted whole branzino, osso buco, chipotle BBQ chicken."

Of course, Teigen‘s hobby-out-of-necessity worked out well for her (and Legend’s stomach, we’re sure). Last year she released her first cookbook, Cravings: Recipes for All the Food You Want to Eat. “When my first cookbook came out, I finally felt proud of my work,” Teigen writes. “With the first, I was in the kitchen the whole time. I stirred every pot, tasted everything. Had genuine excitement for Every. Single. Recipe.”

Teigen's much-anticipated second cookbook, however, has been pushed back due to her struggle with postpartum depression. She explains in her letter that she lost her appetite as a result of postpartum depression, making it difficult for her to put the same passion into her cooking that she had the first time around.

The Glamour cover star shares how supportive Legend has been while she deals with postpartum depression. At one point, Legend was even sleeping on the couch with her several nights a week when she couldn’t make it to bed. The celeb writes:

"John has been incredible over the last nine months, bringing me my medicine and watching horrible reality TV with me. He is not the goofiest guy, but he has gone out of his way to indulge my sense of humor. When I was having a good day, he would go to Medieval Times with me and put on the crazy period hat! He sees how much my eyes light up when he does that stuff, and he knows that’s what I need."

Let’s hope he’s planning to take her to Daniel sometime soon so he can treat her to a $40 margarita this time.

As Food Writer Alison Roman Criticizes Chrissy Teigen's Cooking Enterprises, Teigen Calls It 'a Huge Bummer'

While millions of people have dusted off their old cookbooks in the age of coronavirus, Chrissy Teigen and Alison Roman, two stars of the cooking world, are at odds.

Roman, a New York Times food columnist and cookbook author, gave an interview to The New Consumer on Thursday about her recent rise in popularity, including a new television cooking show, a narrative non-fiction book and collaboration with cookware startup Material. In the interview, Roman said that she’s hesitant to put her name on products, citing examples of people she’d rather not emulate, including Chrissy Teigen and Marie Kondo.

Teigen, a television personality, social media behemoth and author, has written hit cookbooks, maintains a food website and has a cookware line sold at Target department stores.

“Like, what Chrissy Teigen has done is so crazy to me,” Roman said in the New Consumer interview. “She had a successful cookbook. And then it was like: Boom, line at Target. Boom, now she has an Instagram page that has over a million followers where it&rsquos just, like, people running a content farm for her. That horrifies me and it&rsquos not something that I ever want to do.”

This did not sit well with Teigen. On Friday, she responded to Roman’s comments on Twitter with frustration, calling her remarks a “huge bummer.”

“[This] is a huge bummer and hit me hard,” she said. “I have made her recipes for years now, bought the cookbooks, supported her on social and praised her in interviews. I even signed on to executive produce the very show she talks about doing in this article.”

this is a huge bummer and hit me hard. I have made her recipes for years now, bought the cookbooks, supported her on social and praised her in interviews. I even signed on to executive produce the very show she talks about doing in this article.

&mdash chrissy teigen (@chrissyteigen) May 8, 2020

I started cravings because I wanted something for myself. I wanted something John didn't buy, I wanted something to do that calmed me, made me happy and made others happy, too. Cravings isn't a "machine" or "farmed content" - it's me and 2 other women.

&mdash chrissy teigen (@chrissyteigen) May 8, 2020

“I started cravings because I wanted something for myself. I wanted something John didn’t buy,” Teigen continued in a separate tweet, referring to her husband singer John Legend. “I wanted something to do that calmed me, made me happy and made others happy, too. Cravings isn’t a ‘machine’ or ‘farmed content’ – it’s me and 2 other women.” The television star added in following tweets that she was involved in her cookware line from “start to finish” and that it was “really hard” to see someone she “really liked” try to “try to completely invalidate” the work she does.

“I genuinely loved everything about Alison. Was jealous she got to have a book with food on the cover instead of a face! I’ve made countless NYT recipes she’s created, posting along the way,” she wrote of the Times food columnist.

As backlash against her interview grew online, Roman responded on Twitter on Friday saying, “when women bully other women for being honest about money and how much they do or do not make, well, thats amore.” Then tweeting, “Just wishing I had someone to hold my hand during baby&rsquos first internet backlash.”

when women bully other women for being honest about money and how much they do or do not make, well, thats amore

&mdash alison roman (@alisoneroman) May 8, 2020

On Friday evening, Roman publicly apologized to Teigen, sayin her comments were “flippant, careless and I&rsquom so sorry.” She said it was “absolutely not my thing” to be a woman taking down other women and hoped that they could meet in person.

Hi @chrissyteigen! I sent an email but also wanted to say here that I’m genuinely sorry I caused you pain with what I said. I shouldn’t have used you /your business (or Marie’s!) as an example to show what I wanted for my own career- it was flippant, careless and I’m so sorry

&mdash alison roman (@alisoneroman) May 9, 2020

Being a woman who takes down other women is absolutely not my thing and don’t think it’s yours, either (I obviously failed to effectively communicate that). I hope we can meet one day, I think we’d probably get along.

&mdash alison roman (@alisoneroman) May 9, 2020


She then placed the mixture into a greased tin and baked it in the oven for 40 mins on 190 degrees.

The woman explained that the beer can also be replaced with soda water and herbs and cheese can also be added to the mixture.

Other Facebook users were impressed with how simple the recipe is and said they couldn't wait to make it.

'Thank you, especially about the soda water alternative which I had never thought of, and as such have steered clear of beer bread,' one person wrote.

'Looks good. Might try this myself,' another commented. 'Thank you for sharing,' one agreed.

How to make bread with BEER

- 3 cups self raising flour

- One 375 ml bottle of beer, or can use soda water

- Optional: Herbs, cheese or bacon

1. Sift flour into bowl and stir in sugar

2. Add liquid mix until combined

3. Place in greased tin and bake it in an oven for 40 mins at 190 degrees

This home cook isn't the first to share a simple bread recipe as another woman made delicious homemade bread and revealed her recipe saves her $297 each year.

The clever home cook revealed she uses just seven simple ingredients including salt, yeast, sugar, lukewarm water, bakers flour, butter and bread improver (a product to improve fermentation) to make white bread and it costs her 71 cents per loaf.

'It saves me $2.29 off the brand of bread I used to buy. This saves my family $297 per year on bread and to me store bought doesn't compare to how great this bread tastes,' she wrote on Facebook.

She said:'This recipe make 3 loaves in the Mint brand 21.5cm loaf pan sold at Woolies and its currently on sale for $4.20 each. Other loaf pan sizes may vary and therefore how many loaves you get out of this recipe mixture may vary.'

This home cook isn't the first to share a simple bread recipe as another woman made delicious homemade bread and revealed her recipe saves her $297 each year

The woman first dissolved sugar and yeast in lukewarm water before stirring in softened butter, salt and two cups of flower.

'The amount of salt, sugar, margarine and even honey if you like, can be tweaked to a little bit more til you find your ideal taste preference,' she explained.

She then stirred in half a cup of flour and said it's important to beat in each addition well.

'When the dough has pulled together turn it out on a floured surface and knead until elastic, about 8 minutes,' she continued.

The woman explained: 'It is normal for the dough to be very sticky at first so dip your hands in flour and sprinkle flour onto the dough ball as needed.'

She then lightly oiled a bowl and placed the dough in the large bowl, covered it with oil and placed a damp towel on top for 45 minutes.

The clever home cook revealed she uses seven simple ingredients including salt, yeast, sugar, lukewarm water, bakers flour, butter and bread improver

'This is called 'proofing'. Proofing requires heat for the process to work so if it's cold in your house in winter place the bowl in oven with oven turned off but light inside on. The light should provide enough heat for proofing to work,' she wrote.

The woman then 'deflated the dough and turned it out on a light floured surface' before separating into three equal loaves.

She then placed the loaves into lightly oiled pans and covered the pans with a damp cloth for about 30 mins.

'Preheat the oven to 190C and bake for 30 minutes or until loaf is dark golden on top. The loaf should sound hollow when you tap the bottom of it. Enjoy,' she said.

How to make white homemade bread

- 14g active yeast (approx 3 level tsp or 2 premeasured sachets)

- Two 2/3 cups lukewarm water

- 7 cups of bakers flour (I use ‘Defiance 5kg bakers flour’ from woolies for $10)

- 3 tbsp margarine/butter (I use ‘1kg Table Spread’ from woolies for $1.60)

- Optional - 1 heaped tsp of ‘Wallaby’s Bread Improver’ (makes the bread a bit fluffier inside)

1. Dissolve sugar and yeast in lukewarm water in a large bowl. Stir in softened margarine/butter, salt and 2 cups of the flour.

2. Stir in remaining flour half a cup at a time beating well after each addition.

3. When dough has pulled together, turn it out on a floured surface and knead until elastic for about 8 minutes. It is normal for the dough to be very sticky at first so dip hands in flour and sprinkle flour onto the dough ball as needed.

4. Lightly oil a large bowl, place the dough in bowl and turn and cover in oil. Cover with a damp cloth and allow to rise till almost doubled in size, about 45 minutes.

5. Deflate the dough and turn it out into a light floured surface. Separate the loaves into 3 equal loaf logs.

6. Place the loaves into lightly oiled pans (it should fill the pan about 2/3 of the way up). Cover the pans with a damp cloth until it expand so the pan is full and generously rounded out of the top of pan, about 30 minutes.

7. Preheat the oven to 190C and bake for 30 minute or until loaf is dark golden on top. The loaf should sound hollow when you tap the bottom of it.

Chrissy Teigan Thanks Her “Lettuce Dealer” With Vegan Food

This week, model Chrissy Teigan was in desperate need of fresh romaine lettuce while quarantined with her husband, singer John Legend. &ldquoI&rsquoll make a banana bread for anyone that has romaine lettuce. The trade will be made six-feet apart and we will place the goods on the floor. No funny business,&rdquo Teigan tweeted at the beginning of her romaine lettuce search. Los Angeles, CA resident and comedian Chris Klemens responded to the model&rsquos request with a three-pack of fresh romaine. Teigan asked Klemens to prove that the romaine was real and he did so with a video showing her the sought-after goods.

Teigan and Legend met with Klemens in an empty church parking lot to complete the deal, exchanging the goods at a safe distance with the help of a children&rsquos red wagon.

Whether or not the banana bread or pie was vegan is unknown but Teigan quickly learned that her &ldquolettuce dealer&rdquo is vegan and acted accordingly. &ldquoI ordered him vegan food because I just learned he is vegan,&rdquo Teigan tweeted. &ldquoChris Klemens [is] making out like a bandit in this.&rdquo

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My vegan diet almost killed me

Curled up in bed in her West Village apartment, shivering from cold and exhaustion, Jordan Younger tried to ignore the hunger pangs as she counted down the hours until she could have a glass of green juice.

The then-23-year-old New School student, in the midst of a grueling, monthlong, 800-calories-per-day juice cleanse, was truly suffering: Her lips were blue, her hair was falling out, her skin was blotchy and she hadn’t had her period in six months due to extreme vitamin deficiency.

During that time, she was busy saving face writing her blog the Blonde Vegan, in which she perkily chronicled her strict plant-based diet after building up an impressive 70,000 followers on Instagram.

“The obsession with my diet took up my every waking hour,” Younger, now 25, admits to The Post, speaking as her new memoir, “Breaking Vegan” — about how she controversially turned her back on veganism — is published this week. “It was stopping me from leading a normal life full of social activities and other interests.”

The 5-foot-4 native Californian — who was never skeletal but, at her lightest, saw her weight drop by 25 pounds to 105 pounds — recalls: “I was the textbook example of an ‘orthorexic.’”

Orthorexia is defined by the National Eating Disorders Association as a “righteous fixation on healthy eating.” Unlike other disorders, the focus isn’t on losing pounds, but on only consuming food considered healthy, such as nuts, raw fruits and veggies.

Younger became vegan in her final year of college, not because of ethical reasons to protect animals, but after experiencing undiagnosed abdominal issues.

“In the beginning, it was very cleansing and detoxing, and I had this rush of adrenaline and energy because my stomach problems seemed to be resolved,” she says. Then she found that the natural high she’d been getting was replaced by feelings of fatigue. Her bloating and constipation issues returned, but she continued to follow the strict vegan regimen, religiously posting about it online in the blog she launched in 2013, one month after she graduated.

As the months went on, she was in a Catch-22: Her public profile hinged on her vegan identity, yet her choices were damaging her body. Often she felt so weak, she had to work on her laptop computer from bed. Taking one yoga class would leave her drained for the whole day.

Younger’s turning point came in June 2014, exactly a year after she founded her blog, when she confided in a friend about her lack of menstruation — a condition medically known as amenorrhea — for at least six months.

The pal, who had also suffered from orthorexia, recommended she introduce fish into her diet. Soon afterward, Younger forced herself to eat a small portion of wild salmon — and, within a week, her period was restored.

“It showed me how my body was dying to get back on track,” she says, adding that she instantly started to feel more energetic.

It made me realize how elitist some of the people within that [vegan] world could be.

- Jordan Younger, after receiving death threats from vegans

A dietician confirmed that fish and eggs would boost her poor nutrient levels. Refusing to lie to her fans, Younger announced on her blog that same month that she was “transitioning away from veganism.”

That’s when all hell broke loose. Her site crashed within two minutes and 1,000 followers instantly ditched her. Worse, she received anonymous death threats from hard-core vegans claiming she condoned the slaughter of animals and that neither she nor her family had the right to live.

Khloé Kardashian Reveals She’s ‘Repulsed’ By Meat Since Becoming Pregnant

Khloé Kardashian is the latest celebrity to ditch meat. The 33-year-old co-star of hit reality series “Keeping Up With the Kardashians” recently revealed that she has been following a vegetarian diet because since becoming pregnant, she has been repulsed by meat. “Before pregnancy I really only ate chicken or turkey – no pork, red meat, most fish, lamb etc…,” Kardashian revealed in a blog post exclusively for subscribers to her app, Khloé Kardashian Official App. “But now I find meat absolutely disgusting, LOL.”

“Just the sight of it makes me nauseous. So I’ve become somewhat of a vegetarian during pregnancy, but not by choice,” Kardashian added. “I wonder how I’ll feel about it after I give birth!”

We are ready whenever you are little mama ?

A post shared by Khloé (@khloekardashian) on Apr 9, 2018 at 6:24am PDT

Multiple sources report that the star is due to give birth to her first child with NBA player Tristan Thomas any day now.

Following a plant-based diet during pregnancy is safe for both mother and child. One study published in the journal Human Reproduction found that iron intakes from both food and supplements were higher in pregnant women following a vegetarian diet versus those who were not.

A review of 22 studies involving pregnant vegan or vegetarian women found that “none of the studies reported an increase in severe adverse outcomes or in major malformations,” but did note that vegan or vegetarian women who do not supplement iron or vitamin b12 may be at risk of deficiencies. Most evidence points to the fact that a vegan or vegetarian pregnancy is healthy for both mother and child.

Kardashian is not the only celebrity to eschew meat while pregnant. Longtime vegan and animal rights activist Alicia Silverstone remained vegan during her pregnancy. In 2012, she spoke to two experts for a post on her blog, The Kind Life, in order to dispel myths related to breast milk, nutrition, and raising a vegan baby.

While actor Natalie Portman admitted to adding eggs and dairy back to her diet during pregnancy, she kept meat off the menu. Country singer Carrie Underwood, who hasn’t eaten meat since her teenage years, also followed a vegetarian diet during pregnancy. When the star spoke to Yahoo! Lifestyle in 2014, she said, “I try to keep it as healthy as possible and try to take care of myself. And, you know, putting good things in!”

Watch the video: Μάγειρας. Μάριος Φραγκούλης, Ηλίας Μαμαλάκης


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