My coworkers (aka rivals) who work on PETA's blog The PETA Files have challenged me to a friendly competition. They think that their readers will create a better ad for their blog than my readers will create for the VegCooking blog. Let's prove them wrong.

You can enter PETA's BlogAds contest now by creating your very own ad covering any one of our campaigns—but I know you want to promote yummy vegetarian food, right?

If chosen as one of 10 finalists, your ad will run on blogs across the Internet, making you and me famous. This will surely make Jack over at The PETA Files jealous. He sees this contest as his opportunity for Internet domination.

Oh, and did I mention that the winner will receive a $500 Apple gift card? To see examples of great blog ads and to enter the contest, visit PETA.org today.

So, let's shout it from the rooftops and make sure that Jack hears: A-M-Y, A-M-Y! (Yeah, Jack, that's right—I stole your song.)

After reading the wonderful entry sent to me by the blogger over at Almost Vegetarian, I decided that I can't wait until tomorrow to post this guest blog. Instead, I'm going to treat all of you to half the post today, then the second half tomorrow.

Without further ado…

The Vegetarian and the Meat-Eater, Part 1

By Almost Vegetarian

Let me introduce you to my husband. No. Wait. Let me introduce you to his mother (you want to know the man, know the mother).

The first time my mother-in-law invited me to dinner, my husband told her I, good vegetarian that I am, did not eat meat.

She thought. She hemmed. She hawed. Then, in her broken English, she solved the puzzle as only she knew how. "That's okay," she said. "I'll make veal."

Can you see why my husband was a meat 'n' potatoes guy? And can you also see why his meat 'n' potatoes diet and my vegetarian diet did not make a match made for dietary bliss?

Fast forward five years to today. His breakfast is, more often than not, cereal and espresso. Or toast and cheese and an avocado or two. Or leftovers from dinner. Lunch is still almost always deli meat. But never a hamburger. And sometimes a nice piece of fruit or a salad to go with his sandwich.

And dinner at home is always vegetarian. A French kale and Gruyère casserole. Tacos with TVP and tomatoes and lettuce and beans. Curried vegetables and tofu with chutney and rice. Heirloom tomatoes with basil and olive bread.

(Sure, outside the house, there is the occasional Chinese or Indian or even, heaven help us, hamburger meal. But, every time, he is ordering more and more vegetable dishes and less and less meat dishes.)

So how did we get from there to here? Slowly. Very, very slowly. To be continued…

Be sure to check back tomorrow to read Almost Vegetarian's five steps to help you and your family make the transition to a vegetarian diet—even the meat 'n' potatoes husband.

Yesterday, we were treated to the first half of the guest post "The Vegetarian and the Meat-Eater," by Almost Vegetarian. And as I promised, now for part two…

The Vegetarian and the Meat-Eater, Part 2

By Almost Vegetarian

Here are the steps I have taken so far to help my meat 'n' potatoes husband become more vegetarian. We still have a long way to go. But, oh baby, we have already come a long, long way.

1. First, I cut down a bit on the meat, using it more as a condiment in, say, a stir-fry, than as the main item on the plate. At first, one night a week. Then two. Then three or more.

2. Next, I started to make the occasional meal without meat. Something hearty, like a spinach lasagna, for example, so the meat would not be missed. And, as in the first step, this was very gradual. Maybe once a week. Then twice. Then, well, you get the picture.

3. I emphasized foods he loved. For example, he adores mushrooms and olives so when I made pizza, I put on lots of mushrooms and olives instead of pepperoni. He also adores spicy foods. Hence why I concocted the curried tofu dish that is now a favorite in our home.

4. I educate. Picture us, sprawled on the couch, late at night. He is playing on his computer. I am reading a book or a newspaper. Occasionally, I share some interesting tidbit. Such as what an insidious nightmare high fructose corn syrup is. Or the definition for certified organic. Or a new study on the horrors of meat. Nothing much, just interesting little facts that, over the years, add up to a wealth of information for him (and me).

5. I don't give him grief. I want to be the carrot, not the stick, so when he has a salami sandwich, I don't tell him what is in it. But when he invents a TVP sandwich, I tell him how wonderful it (and he) is.

And is it working?

We sold our barbecue at a garage sale this summer. Last week, we talked about Thanksgiving and decided we would pass on the turkey. And, today, my husband, the man who used to be a two-hamburger-a-day guy, told me he didn't feel so good after eating hamburgers any more.

And it just dawned on me that I haven't cooked any meat since the holidays. The 2006 holidays.

I figure, another five years and I'll have him off those deli meat sandwiches. Then, hey, maybe we can try for vegan. And, after we achieve that milestone, assuming I have the strength, I'll start on his mother. I'm thinking anything is possible!

Robin Robertson—a former restaurant chef and the author of one of my favorite vegan cookbooks, Vegan Planet—is kind enough to answer monthly questions here on VegCooking.com about all things vegan. Yep, she is the "vegan chef" of our "Ask the Vegan Chef" section, and she answers the questions that you submit. Topics cover baking, meat alternatives and other products, health, young vegans, and more.

You're in luck, because we have a little sneak peek of Robin's new round of "vegan chef" questions, and we're posting part one today. Be sure to check back for part two as well as for info about and reviews of Robin's exciting new cookbook, Vegan Fire & Spice.

Ask the Vegan Chef, Part 1
Answers by Robin Robertson

Q. I am a new vegan and have a couple of questions about products. Are sugar-free maple syrup, Bisquick, and Smart Balance vegan? Thanks!

A. You're in luck: According to the Smart Balance Web site, its "Certified Organic" Smart Balance is 100 percent vegan (the lactic acid it contains is derived from beets). Bisquick is also vegan—as long as you don't add eggs or dairy products to the mix! As for sugar-free maple syrup, I couldn't find any brands that weren't vegan, but as with any product, it's always a good idea to read the label first. PETA has a great factsheet on hidden animal ingredients so that you know what to look for.

Q. I have high blood pressure and have to watch my sodium intake. A lot of the veggie dinners on the market are full of sodium. Are there any frozen veggie dinners available that are quick to fix and low in sodium?

A. That's a tough one, since most processed products and meals tend to be high in sodium. Here's an idea that can be economical and lets you control the sodium: Make your own! Pick a day when you have a few hours to devote to cooking. Get some meal-sized containers that you can either pop in the oven or microwave, depending on your preference. Then get cooking: Choose three recipes that you enjoy that freeze well (one-dish meals such as stews and chili are great for that), and then cook a large batch and portion them for the coming weeks. You can also make a big pot of rice or other grain and portion it into containers. Grains freeze well and defrost quickly. To speed things along, you can place frozen rice in a colander and run it under hot water in the kitchen sink.

Q. I am about four weeks into my vegan lifestyle but have concerns about eating out. On this Web site, I found good info on various restaurants, but you do not say anything about the buns. I thought that most buns, bagels, and breads are made with eggs or butter. And what about pastas?

A. Although there are certainly exceptions, many breads, rolls, and pastas are actually made without eggs or butter, especially French or Italian-type breads as well as flatbreads and bagels. The predominant exception is "flavored" breads or bagels, which may contain cheese, etc. Dried pastas are generally vegan, while "fresh" pasta usually is not. One way to give yourself peace of mind is to call a restaurant before you visit it (try not to call during the lunch or dinner rush) and ask to speak with a manager whom you can ask about the products the restaurant uses. This is much less of a hassle than just showing up at a place unprepared.

The Proggy Awards—PETA's annual awards for animal-friendly achievement—were announced recently, and I must admit that I couldn't agree more about the decision to name Gourmet the most progressive food magazine of the year.

You may remember that many months ago, I was singing praises about Gourmet for some of the same reasons it won the Proggy—a monthly vegetarian column and articles on animal welfare. No, I did not rig the Proggy Awards and name my favorite magazine as the winner. Gourmet won fair and square because it's leading the way by regularly including vegetarian issues in mainstream food media.

Read about all the Proggy Award winners here, including Wolfgang Puck, Burger King, and Robin Robertson, to name just a few. And if Gourmet and Wolfgang aren't your style, check out peta2's Libby Awards, loaded with awards for best cookies, ice cream, junk food, and more.

People often complain that there aren't enough vegetarian or vegan cooking shows on television, and some have even started a petition to get one onto the Food Network, but to those people I say, "Get over it." By doing a quick online search, you can find many options to suit a variety of personalities. To break it down and help you find the show that's right for you, I've compared each host to those famous Food Network stars we all know and love.

1. The Post Punk Kitchen: Host Isa Chandra Moskowitz is the Duff of vegan food shows. Both bakers are clever, funny, and rebellious, and not only do they create beautiful desserts, they look like they're having fun while doing it.

2. Everyday Dish: The attractive sets and clear instructions make this show one of my favorites, just like Giada's.

3. The Traveling Vegetarian: The host visits restaurants across the country and tempts us with vegetarian menu items, chats with the owners, and gives us a tour of each restaurant. Sort of the Rachael Ray of the veg food world.

4. The Eazy Vegan: Jason hosts the straightforward instructional videos and reminds me of a much less annoying version of Alton Brown.

5. Totally Vegetarian on Delicious TV: This is the show you should have your mom or grandmother watch if you're trying to convince her to go vegetarian. Chef Toni is warm, friendly, and easy to follow, just like Ina Garten, the Barefoot Contessa.

After watching clips from each of these shows, I have realized it is time for me to jump on the cooking show bandwagon, and I see a video post in my future. If you know of any good shows I overlooked, please share a link here!

Super Tuesday is here, and the only way I can think of to make it relevant on a food blog is by featuring a video of talking food dressed as presidential candidates!

That's right—this short and sweet version of the original video, "Road to the Greenhouse," features Broccoli Obama, Celery Clinton, Mitt Ramen-y, Mike Huckleberry, and Dijon McCain in a spoof debate. The video focuses on one critical issue: Is it time that we "gave peas a chance"? It will have you seeing the candidates and your dinner in a whole new light. Enjoy.

Photo Credit: Tim VanOrden

Rory Freedman, one of the authors of the much-loved Skinny Bitch series, has answered a few short questions for us on the books, cooking, great vegan products, and what's next in the series. Read all of her answers below, and be sure to check back tomorrow for a recipe, tested by yours truly, from Skinny Bitch in the Kitch.

Can you tell us a little about the new book, Skinny Bitch in the Kitch, and how you came up with all the recipes?

SBK was really a gift to our readers—people who had read SB, changed their diets as a result, and wanted another tool in helping them live the vegan lifestyle.

But Kim and I are not professional chefs; we're just professional eaters. So our publisher hired a cookbook consultant to help us develop the recipes.

Where did you learn to cook? Any formal experience?

Neither one of us had any formal training. We both just spend a ton of time in our kitchens and obsessing about food in general. Eating is, by far, our favorite thing to do.

Do you have a favorite cooking method and favorite ingredient that help keep recipes "skinny"?

A favorite cooking method? I'm a fan of all of them! Anything that gets a pile of random ingredients into a cruelty-free dish works for me! (Although I do have to say, I'm not big on fried and deep-fried stuff.)

Are there any newer vegetarian products on the market that you are particularly fond of or recommend?

I don't know how new they are, but:

•Parma is an amazing Parmesan cheese substitute made from walnuts. It tastes like a dream and is healthy, to boot!

•I've been seeing more and more Gardein soy chicken and soy beef products lately, and they're pretty darn good.

•Sunergia has a soy feta that totally rocks my world!

Any tips or tricks for the at-home chef who wants to be a "skinny bitch"?

Yeah, first get rid of all the dead, rotting, decomposing flesh and haul away all that dairy nastiness. Skinny Bitches are vegan!

Second, get a bunch of vegan cookbooks. Our faves are The Joy of Vegan Baking by Colleen Patrick-Goudreau, How It All Vegan and In the Garden of Vegan by Tanya Barnard and Sarah Kramer, Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero, and The Compassionate Cook by Ingrid Newkirk.

If you were stranded on a deserted island and could only eat one kind of food, what would it be?

Ugh! This question is nothing short of torture! One food? Forever? Ugh! If I were being sensible, I'd have to say fruit, simply because it's so healthy. But all the while, I'd be dreaming about nachos, mashed potatoes, chimichurris from Candle Café in NYC, and cupcakes!

What's next for both of you?

We've got three more books in the works: Skinny Bitch: Bun in the Oven (for pregnant women), a Skinny Bitch journal/diary, and Skinny Bastard (for men).

And lots and lots of eating!

To celebrate Meatout 2008, I've agreed to do a little guest post on The PETA Files. Be sure to check out the post, which includes my recipe for mock crab cakes served on warm crostini and topped with lemon-dill mayo. You can read the post, on the second best PETA blog, here.

While stalking the Green Olive Media Web site yesterday—which does beautiful design and PR for restaurants, and I wish to god there were someone doing this with the same degree of success for veg restaurants—I found out that this year's list of James Beard award nominees has been announced. Although not surprised, I was happy to see that Hugh Acheson from Five and Ten in Athens, Georgia, is nominated for Best Chef in the Southeast. Many of you who read the blog regularly probably already know that I lived in Athens for many years and that I love the delicious vegan plate that Five and Ten creates.

I was, however, surprised to see one vegetarian cookbook nominated for an award and a few more things I love on the list. Here's a quick rundown of what stood out to me:

•How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food by Mark Bittman: Nominated in the "General" section of the James Beard Foundation Books Awards.

•Super Natural Cooking: Five Ways to Incorporate Whole & Natural Ingredients Into Your Cooking by Heidi Swanson: From the blogger who delivers great pictures and recipes at 101 Cookbooks, a large number of which are vegan or vegetarian. She's nominated in the "Healthy Focus" section of the James Beard Foundation Books Awards.

•Chow.com: Nominated in the "Website Focusing on Food, Beverage, Restaurant, or Nutrition" category. It is by far my favorite online food site—next to this one, of course—because of the great blogs, recipes (many vegan), and videos it offers from a youthful point of view.

•Top Chef Season 3: The Bravo show hosted by Tom Colicchio and Padma Lakshmi is nominated in the "Television Food Show, National and Local" category. I've been a fan since season one, when I would watch every week with a few of my favorite people. Season four in Chicago just started and is featuring a few of the most famous in the food world, including Wylie Dufresne of wd-50, Rick Bayless, and Anthony Bourdain—and we're only a few weeks into the season.

You can learn more about James Beard, the great culinary figure the awards are named for, and the scandalous past of his foundation in The United States of Arugula: The Sun-Dried, Cold-Pressed, Dark-Roasted, Extra Virgin Story of the American Food Revolution by David Kamp.

I think the opposite is clearly a bit closer to the truth if you look at this quotation from chef and TV personality Anthony Bourdain:

"Vegetarians, and their Hezbollah-like splinter faction, the vegans, are a persistent irritant to any chef worth a damn. To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living. Vegetarians are the enemy of everything good and decent in the human spirit, and an affront to all I stand for, the pure enjoyment of food."

Don't get me wrong—I like Anthony Bourdain as much as any vegan really can. I read Kitchen Confidential, and I enjoy No Reservations and his bad attitude in general—just not when it's directed at me.

In reaction to ole Tony's disdain for those of us who avoid animal products, a blog appropriately titled Hezbollah Tofu has started up to prove that there's nothing lacking about vegan recipes, even when they're based on Bourdain's own recipes.

But wait! It gets even better. Now we can see how these veganized versions are stacking up against Tony's originals. Endless Simmer lets visitors vote in its regular "Who Cooked It Better?" series, and this time it is Bourdain's French onion soup vs. Hezbollah Tofu's veganized version.

I'm not sure when the polls close, so hurry and vote now!

Thanks go out to Brendan for the tip on this great story.

Do you miss your favorite childhood meal because you're not quite sure how to veganize the recipe? Have you tried a delicious vegan dessert that you're dying to know how to make? Well, now's your chance to have me do the dirty work and find the best recipe for the food you're craving.

That's right, I'm letting you decide one (or more) of my upcoming posts. Just leave a comment below telling me which recipe you want to see on the blog. You can suggest something vegan or not, and I'll figure out the best way to make the recipe sans animal products. I will choose the most intriguing, the most hunger-pain-inducing suggestion and feature it here. Please leave your comment by April 25.

I'm willing to bet my arm that I'll get a few outrageously difficult suggestions as a test, of sorts, but that's OK because it's your chance to write the menu—and I welcome the challenge.

You may remember a post from October titled "The Vegetarian and the Meat-Eater," brought to you by the fabulous blogger at Almost Vegetarian. The guest post about helping your family transition to a vegetarian (or mostly vegetarian) diet received a great response from many of you, so we've decided to bring her back for another post. "The Non-Recipe Recipe" is written in her unique narrative style that is relatable and humorous and even leaves people thinking, "This is just like me!"

A guest post by yours truly should also be appearing on Almost Vegetarian sometime today. Enjoy!

The Non-Recipe Recipe

by Almost Vegetarian

You know, I get tired of following recipes all the time. I mean, until my friendly neighborhood farmer at my friendly neighborhood farmers' market starts packaging ingredients together (a tablespoon of olive oil, a pinch of salt, 8 capers, a bunch of kale, 3…well, you get the idea), recipes can be a real bother.

It's more fun to just buy whatever inspires me and throw things together. But sometimes it doesn't turn out well.

Me: "Gee, that might be too tart."

Husband: "No, no—it's fine. Refreshing, really."

Me, taking another bite: "Really, I'd call that too much."

Husband, gainfully eating: "No, darling, it's fine. Just fine. But, erm, just out of curiosity, exactly how many lemons did you put in there?"

Me: "Four. Big ones. Do you think I overdid it?"

Husband, through clenched jaw: "No, no…not at all."

Me: "Then maybe it was the three limes that were too much."

Husband, sputtering: "Three limes?"

Me: "Yeah. And the chilies."

Husband: "Oh dear."

But, sometimes, just sometimes, it does turn out well. I know when this happens because the conversation is much shorter.

Husband: "This is great. Make it again."

Me: "OK."

So that's what I want to share with you now. A non-recipe recipe that turned out well. It's in recipe format. But don't let that fool you—you can adapt it any which way you like. Almost.

Ingredients

Some nice crusty bread, like a baguette, cut lengthwise
A handful or two of tomatoes, chopped into bite-size chunks, or a jar of tomato sauce
Green peppers, ditto the bite-size chunks
Onions, also ditto the bite-size chunks
The kind of spices you would throw into a tomato sauce, like garlic and oregano
Any extras you like to throw into a tomato sauce, like black olives or capers
Soy cheese that melts nicely, sliced thinly

•Pour some oil (I'd go a tablespoon or two of olive oil) into a fry pan, turn the heat to medium, and add the onions and green peppers.

•Pop the bread under the broiler to toast.

•When the vegetables are starting to crisp a bit at the edges, say after five minutes or so, add the chopped tomatoes or tomato sauce as well as any spices and extras you like, bearing in mind that the consistency you are aiming for is more thick stew than runny gravy. Stir and simmer for five minutes or so.

•Once the bread is lightly toasted, cover the inside surfaces with cheese and broil until the cheese is melted. Then cut the bread into sandwich portions (think hoagies), plate, and cover the bottom half with a generous helping of the tomato sauce and vegetable mixture. Put the top half of the bread on your creation and enjoy.

•Serve this with a fork and napkin because, if you've been as generous with the sauce as you were supposed to be, half of it will escape from your sandwich.

The first non-recipe recipe part is that I invented this based on whatever looked nice at the market that day. The second non-recipe recipe part is how flexible this sandwich is.

For example, say there are no nice onions at the market. Then try grilling some eggplant for your sandwich instead. Or say you found a gorgeous bunch of parsley. Go ahead and sprinkle some into your sauce. Or perhaps you've an open bottle of red wine. Throw in a splash. And what about those leftovers in your fridge, like that half a can of tomato paste? Dump her in.

They all work. I know. I've done them all. And every time, my husband asked me to make it again.

Something he never did after the lemon recipe. Oh dear.