21-Day Vegan Kickstart

Nanci Alexander
Dr. Neal Barnard

Marco Borges
Brendan Brazier
Dr. T. Colin Campbell
Kris Carr

Rosanna Davison
Dr. Hans Diehl
Meagan Duhamel
Dr. Caldwell Esselstyn
Rip Esselstyn
Kathy Freston
Marilu Henner
Scott Jurek
Dr. John McDougall
Victoria Moran
Lani Muelrath
Steve-O
Dr. Dean Ornish
Maggie Q
Marco Regil
Tal Ronnen
John Salley
Alicia Silverstone
Persia White
Wyntergrace Williams




Celebrity Tips

Steve-O

Steve-OActor, MTV star, writer, stand-up comic, and all-around daredevil stunt guy Steve-O says he takes every opportunity he gets to promote the vegan lifestyle. Given the immense fan base of his popular MTV shows, Jackass and WildBoyz, and the phenomenal success of the Jackass series of feature films, Steve-O has ample opportunities to share how becoming vegan in 2009 has profoundly changed his life.

Steve-O has also successfully competed on Dancing with the Stars and has even found time to write the recently released Professional Idiot: A Memoir (Hyperion Books).

 

 

STEVE-O'S NUTRITION TIPS AND INSPIRATION

  1. I have benefited in every area of my life from being vegan … emotionally, physically, mentally. It makes me feel good in every sense.
  2. Cruelty is unhealthy. Compassion is healthy.
  3. My favorite things to eat, and an easy meal to fall back on with my heavy schedule, is simply hummus with raw vegetables. It’s not only convenient, but rich in protein and fiber, with or without the raw vegetables. I also love anything made with gardein.

STEVE-O'S RECIPES

If you’re up to the adventure, here are some Steve-O approved recipes you can try at home:

Tropical Chipotle Fingers

Makes 2 servings

1 package gardein chipotle lime crispy fingers
1/4 cup water/vegetable broth
1/2 teaspoon cumin, ground
1/2 cup red onion, 1/4-inch diced
1 garlic clove, peeled and finely diced
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups black beans and reserved juice
2 cups prepared brown rice
1/2 cup prepared tropical fruit salad
4 cilantro sprigs

For the gardein chipotle lime crispy fingers, cook chipotle lime crispy fingers according to cooking instructions on package.

For the Mexican black beans, heat water/vegetable broth in a nonstick fry pan over medium heat, when water/vegetable broth begins to boil, add cumin, red onion, garlic, and salt and pepper. Sweat onions and garlic for 2 minutes until garlic is fragrant and onions are translucent. Add the black beans and reserved juices and cook for 5-7 minutes until most of the liquid has evaporated and beans are hot. To assemble the dish, spoon hot rice and black beans onto serving plate, place 3 chipotle lime crispy chick’n fingers over rice and beans, garnish with tropical fruit salsa and cilantro sprigs.

Spinach Hummus

Makes 3 cups

1 10-ounce package frozen chopped spinach, thawed
2 cups cooked cooked chickpeas, or 1 19-ounce can chickpeas, heated and drained
1/3 cup lemon juice
1 tablespoon tahini
4 - 6 garlic cloves
1 1/2 teaspoons salt
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper

Squeeze as much liquid from the spinach as you can and chop with a sharp knife. Set aside.

Place chickpeas, lemon juice, tahini, garlic, salt, cumin, and cayenne in a food processor. Blend until as smooth as desired, adding a bit of water if necessary (it will thicken somewhat in the refrigerator). Add spinach and blend briefly.

Transfer to a serving bowl, cover with plastic wrap, and refrigerate until ready to serve.

Variations:

  1. Try this recipe with cooked or thawed frozen kale, Swiss chard, or collard greens instead of spinach.
  2. For a more traditional hummus, omit the spinach and decrease the salt to 1 teaspoon, the cumin to 1/2 teaspoon, and the cayenne to a pinch.
  3. For delicious red pepper hummus, make the traditional hummus variation and add 1/2 cup drained and rinsed roasted red peppers from a jar when you process the chickpeas.

Cheezy Garbanzo Spread

Makes 8 1/4-cup servings

1 15-ounce can garbanzo beans
1/2 cup roasted red peppers
3 tablespoons tahini
3 tablespoons lemon juice

Drain garbanzo beans, reserving the liquid, and place them in a food processor or blender with red peppers, tahini, and lemon juice. Process until very smooth. If using a blender, you will have to stop it occasionally and push everything down into the blades with a rubber spatula. The mixture should be quite thick, but if it really seems too thick to blend, add a tablespoon or two of the reserved bean liquid.

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