Alicia Silverstone Has A Kind Diet

She made being "Clueless" popular in the 90's but today Alicia Silverstone is making vegan diets popular.

The animal lover stopped by the PIX Studio to talk about her new book, "The Kind Diet." and share some of her favorite recipes.

Silverstone does not eat any animal products, including meat, milk and honey. She says a vegan diet can benefit your body and health.

"The Kind Diet" is available now.

Silverstone does not eat any animal products, including meat, milk and honey. She says a vegan diet can benefit your body and health.

"The Kind Diet" is available now. Silverstone will be signing copies of her book tonight at the Tribeca Barnes and Nobles.

Caesar Salad

SERVES 6 TO 8
Croutons
1⁄2 teaspoon dried rosemary
1⁄2 teaspoon garlic powder
1⁄2 teaspoon fi ne sea salt
3–4 slices whole wheat sourdough
bread, sliced into cubes (about
11⁄2 cups)
Olive oil
Dressing
2 tablespoons blanched or roasted
almonds
3 garlic cloves, minced
3 tablespoons Dijon mustard
2 tablespoons shoyu
1 tablespoon tahini
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 large head romaine lettuce, torn into
bite-size pieces
1⁄2 sheet nori, cut with scissors into 2" x 4"
strips
Preheat the oven to 325°F. Stir together the rosemary, garlic powder, and salt in a small bowl.
Place the bread cubes in a large bowl, and drizzle with the oil. Toss well to distribute the oil.
Sprinkle the herb mixture over the bread cubes, and toss again. Spread in a single layer on a
baking sheet, and bake for 10 to 15 minutes or until the croutons are dry and lightly toasted.
Cool completely.
Meanwhile, combine the almonds, garlic, mustard, shoyu, tahini, lemon juice, oil, and 1⁄4 cup
of water in a food processor or blender; process until smooth and well blended.
To serve, toss the lettuce and croutons together in a serving bowl.

Chorizo Tacos

SERVES 2 OR 3
1 tablespoon olive oil
8 ounces sliced vegan chorizo or taco
crumbles
4–6 corn tortillas, soft or hard as you
prefer
1⁄2 cup diced onions
1 cup shredded lettuce
1⁄2 cup chopped tomatoes
Prepared salsa
1 cup tofu sour cream or Tofu Cream
(page 225)
2⁄3 cup shredded vegan Cheddar
cheese
Hot sauce (optional)
Heat the olive oil in a medium skillet over medium-high heat. Add the chorizo or taco
crumbles and cook, stirring until heated through, 3 to 4 minutes. Transfer to a small bowl.
If using soft tortillas, wrap in a slightly damp kitchen towel and heat in a 350°F oven or
toaster oven for 5 to 6 minutes or until warm and pliable. (Hard taco shells don’t need to be
heated.)
Arrange the onions, lettuce, tomatoes, salsa, tofu sour cream or Tofu Cream, and cheese in
small bowls alongside the chorizo. Pass around the tortillas so everyone can fi ll their own
tacos and add hot sauce to taste.

Chocolate Peanut Butter Cups

MAKES 12
1⁄2 cup Earth Balance butter
3⁄4 cup crunchy peanut butter
(preferably unsweetened and
unsalted)
3⁄4 cup graham cracker crumbs or 10
graham cracker squares
1⁄4 cup maple sugar or other granulated
sweetener
1 cup grain-sweetened, nondairy
chocolate or carob chips
1⁄4 cup soy, rice, or nut milk
1⁄4 cup chopped pecans, almonds, or
peanuts
Line a 12-cup muffi n tin with paper liners. (If You Care makes unbleached liners made from
recycled paper.) Set aside.
Melt the butter in a small saucepan over medium heat. Stir in the peanut butter, graham
cracker crumbs, and maple sugar and mix well. Remove the mixture from the heat. Evenly
divide the mixture, approximately 2 tablespoons per cup, among the muffi n cups.
Combine the chocolate and milk in another pan. Stir over medium heat until the chocolate
has melted. Spoon the chocolate evenly over the peanut butter mixture. Top with chopped
nuts. Place in the refrigerator to set for at least 2 hours before serving.

Written By Femi Redwood