Eating vegan with Ed Bagley Jr.

Most TV fans associate actor Ed Begley Jr. with his role as Dr. Victor Ehrlick on the classic series “St. Elsewhere.” You also know him from his work in the mockumentary films “Best in Show” and “A Mighty Wind,” along with a host of other roles. You can see Begley along with his wife, Rachelle Carson, in their own reality television series, “Living With Ed,” on the Home & Garden Television channel.

His equally impressive reputation as an environmentalist in Hollywood sets him apart among his contemporaries. He adopted a vegetarian lifestyle in 1970, and really enjoys cooking for others. To learn more: www.begleysbest.com, www.hgtv.com, www.mrscubbisons.com

People who want to be vegans often lament the fact that it’s a tough lifestyle for today’s fast-paced world. Where are they wrong?

It’s never difficult for me. You get a lot of nutrition from plant-based materials, and I feel so much better when I eat a vegan diet. Keep in mind that I’m a ‘modified’ vegan! I eat salmon once in a while because I just wasn’t able to mix my nutrition properly. I prefer wild-caught salmon when I can get it. So I say I’ve become a ‘vegequarian.’ It used to be a lot harder in the old days, but it isn’t like that anymore. You can be in Fairbanks, Alaska, in the middle of winter and you can get veggie dogs and fresh vegetables. That’s the way the world is now. They fly food all over the place.

Competitive food eating is popular these days. What would you set a world record with — sliced beefsteak tomatoes?

You know, I eat in such moderation. I can only say it would be a vegetable. Have you ever heard of a cardiologist doing heart surgery and pulling a piece of broccoli out of somebody’s arteries?

Favorites items in your kitchen include:

I have a cutting-board table that makes it so much easier to work in my small kitchen. And over it is a hanging pot rack, and below is storage. My favorite new thing … are you ready for this … a new stove.

Ed’s Anytime Vegetarian Stuffing

1/4 cup butter or margarine, melted

1 1/2 cups chopped onions

1 1/2 cups chopped celery

1 cup chopped carrots

1 box (two 6 ounce bags) seasoned dressing or corn bread stuffing mix

1 cup chopped almonds or walnuts

1/4 cup chopped fresh parsley

1 1/2 cups apple juice

In a large skillet over medium heat, melt butter. Add onions, celery and carrots. Saute vegetables until tender, about 3 to 5 minutes. Toss with seasoned dressing mix, nuts and parsley. Gradually moisten dressing mixture with juice, blending lightly. Cool thoroughly. Spoon stuffing into a greased 2 1/2- or 3-quart casserole dish. Bake covered for 30 minutes at 350 F. Remove cover and bake 5 minutes longer, or until top is browned and crispy.