Jonathan Safran Foer Quotes

When I decided to become vegetarian, I had to learn how to 'recook,' if you will. For example, I used to put red wine in a big pot with the meat that I'd cooked in fat, and it was, of course, delicious. When I gave up meat, I wondered what I would make. That turned out to be vegetables, really organic and fresh.

'I love to cook. Very healthy eating. ...' Twain also forgoes meat, dairy, and eggs. 'Nothing,' she declares, 'that had to die.'

In our house, some of our favourite recipes just happen to be vegetarian, but I still enjoy meat and I believe very much in meat.

I've been vegetarian for so long now that I don't remember anything different, so it's easy for me to put meals together and make sure my family is eating healthy, too.

My contribution I hope is to get people to eat full-flavored food. If I could come away with that alone, that would be a fantastic accomplishment. I'm also very proud of being a very American chef.

I hated the Naked Chef. Fine, yes, he did good things for school food or whatever, but, you know, I don't want my chefs to be cute and adorable.

I'm not sure that some of the food purists are in touch with what really goes on in American households.

All chefs have pictures of food in their phones, stuffed pig's ears and pigs' heads and the like.

I looooove cookbooks. I cook a lot when I'm pregnant.

My mother always cooked, every day, proper food. We didn't have fast food. It was probably pretty much meat and two veg, but as time went on and new things came into the culture, she embraced all of that. I grew up with mealtimes and sitting around the table with proper cooking and eating.

I'm a good eater and like to make my own meals. I start my day with granola, fresh fruit, and skim milk and end it with something healthy that also comes from my own kitchen.

I cook rarely, but I've kind of got two or three dishes that I stick to. I do a great sweet potato and lentil curry.

Steaming maintains some of the aubergine flesh's texture, which doesn't happen if you cook it in any other way.

I know when you think about the South, you think about fried foods, but we eat a tremendous amount of vegetables. I have my own garden, so vegetables have always been a big part of my life. I love broccoli. I love fresh beets. It's not all about the fried chicken and the biscuits.

I love to roast vegetables - carrots, fennel, and so on. I also love to mash or puree pretty much any vegetable!

There are three reasons why this book came into being. First, throughout the 33 years I've been writing recipes - although I'm not vegetarian myself - I have greatly enjoyed creating vegetarian recipes, and cooking and serving them at home.

Many kids can tell you about drugs but do not know what celery or courgettes taste like.

A lot of food shows need only to tempt. Some food shows only need to inspire, to empower. And there are a lot of shows that do that.

Meat is expensive. And who said you have to eat meat every single day! Eat eggplant!

Our big problem is that high-calorie, special-occasion foods like cakes, fried foods, etc. have become so cheap and easy that we eat them every day. Make them special again by cooking them yourself. You won't do it every day, I promise.

I'm a vegetarian and like to throw together easy, healthy meals like veggie tofu stir-fries or a quinoa or lentil pasta.

I am a very simple cook, I just do the minimum amount. I'm mostly a vegetarian, so I just steam a lot of vegetables.

At the start of each week, I generally cook a box of quinoa, and while it's simmering, I saute onions, garlic and any veggies I have on hand in a separate pan. I season the vegetables with Spike, a seasoning blend my mom always used when I was growing up, or a little Bragg Liquid Aminos. I always add crushed red pepper and chopped fresh herbs.

To the extent we push meat a little bit to the side and move vegetables to the center of our diet, we're also going to be a lot healthier.

I always have poached shrimp and blanched vegetables on hand.