Welcome to Vegetarians in Paradise. With each new issue we at vegparadise.com hope to provide you with a variety of information pertinent to the vegan community. For those who visit us from other areas of the country or from distant lands, we offer great diversity and invaluable vegan resources for vegans and vegetarians anywhere in the world.

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The bonus for the host is that this tantalizing treat can be prepared several days ahead and left in the freezer until shortly before serving. Bring it out about 10 to 15 minutes before serving, making it easier to cut into serving pieces.
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Vegetarians in Paradise presents the 24 Carrot Award to an outstanding person or organization that endeavors to practice or promote education, natural health, wholesome nutrition, and ecology techniques for the mutual benefit of humans, animals, and the earth.

Vegetarians in Paradise takes great pride in presenting its 24 Carrot Award to Dr. Milton Mills.
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In the past decade, something revolutionary has happened in Los Angeles' food scene. Across the city vegan-friendly eateries have sprouted en masse.

Today there are thousands of restaurants with meat-and dairy-free options in L.A. The movement has been so striking, so deeply and far felt, that on Tuesday, May 15, Los Angeles transcended its former reputation as being a notable vegan-friendly town among a laundry list of others. In an intimate gathering at Moby's Silver Lake bistro, Little Pine, PETA officials crowned L.A. as the Most Vegan-Friendly City in the United States.
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Downtown Los Angeles is spreading its vegan wings as new eateries savvy to the vegan trend find a welcome home close to the Broadway theater district. Because there was a recent flurry of vegan restaurant openings in the DTLA theater district, it was definitely time to update our listings with a journey to the wilds of downtown. We boarded the Metro in the San Fernando Valley and headed for Pershing Square.

On this visit, we focused on two, all-vegan pubs gaining a pack of loyal fans who enjoy flocking together for some tasty pub grub and a glass of brew. We found our day so enjoyable, we simply had to share the news with others who find a plump vegan burger or burrito and a cold glass of beer great fun.

Our downtown visit gave us two great places to add to our Vegetarians in Paradise online restaurant reviews and listings.
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According to the US Department of Agriculture, there is currently 1.39 billion pounds of cheese in storage in the country, a surplus which is the result of dwindling dairy demand.

A sudden drop in demand for milk means much of it is being made into cheese, which can be stored and remains profitable for a longer period. Because of the over-production of cheese, prices have dropped.

With the industry floundering, cheese makers are dissuading Trump from putting an international tariff on the product, which is sold in abundance in Mexico.
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"The USDA was set to purchase 7 million pounds of ground beef containing pink slime for use in public school lunches. In response, Bettina Siegel, a Houston mother of two, started an online petition through the website Change.org protesting the use of pink slime in schools. The petition garnered a quarter of a million signatures. In turn, the USDA decided to let schools make the call. In other words, they're passing the buck."
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In 2014 Zel Allen continued her culinary journey with another informative article for Vegetarian Journal.

"Going Amok in Cambodia" featured information about how Cambodian cuisine could grace the vegan table.

This is the fifth in a series of articles to appear in that publication and now can be viewed online.

That article begins:

Cambodian or Khmer cuisine encompasses many cultures reflecting colorful and delectable influences, from China and Laos to the north, Thailand on the west, Vietnam bordering the east, and from French colonialism and Indian culture from the past. Each of these countries has contributed a visible legacy of appealing food traditions.

Stir-fry, steam cookery, and rice noodles came from China. Spices that flavor the multitude of tongue-tingling curries are derived from India, while the French introduced freshly baked baguettes, coffee, beer, and chocolate. Chilies, tomatoes, potatoes, and peanuts are not native to Southeast Asia but journeyed there via the Spanish and Portuguese explorers during the 16th century.
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Scientists at the University of Kent have made a significant discovery about how the vitamin content of some plants can be improved to make vegetarian and vegan diets more complete.

Vitamin B12 (known as cobalamin) is an essential dietary component but vegetarians are more prone to B12 deficiency as plants neither make nor require this nutrient.

But now a team, led by Professor Martin Warren at the University's School of Biosciences, has proved that common garden cress can indeed take up cobalamin.kent
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Fortunately four years ago, at the age of thirty-eight, worried deeply about my personal and professional future, I discovered the incredible power of food as medicine. I was blown away by what I was learning. I was amazed to learn that there existed a way of eating, namely a whole food, plant-based diet, in which a person could eat until full, without counting calories or measuring / restricting portion size (no portion control!), yet lose significant amounts of weight, regardless of the amount of exercise as well. This same way of eating, I learned, also REVERSES our most common chronic diseases, including our number one killer, heart disease, and our most costly and complicated disease, diabetes. I was very skeptical learning all of this, especially as it was not part of my years of training. Yet, soon I began to realize how much solid scientific evidence existed that more than substantiated these incredible benefits.
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Why, it took no time at all ta figger out how ta make them handsome-lookin' tomaters shine like the sun. My thinkin' cap tole me I oughter git some mushrooms from the farmstand an' mix up some fixin's ta stuff them nice fresh mushrooms. Now, that sounds like a fine idea!

It's been too hot fer big fussin' in the kitchen, so I think I won't even cook them mushrooms--just enjoy 'em nice an' fresh. Now that thinkin' cap goes back on ta see what sorta fixin's ta stuff 'em with besides my nice ripe tomaters.
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The big guys, giant food conglomerates, have noticed a greater public acceptance, desire, and demand for meatless products. They want to play a greater role in the plant-based food wave because they see the large dollar signs. The easiest way to achieve this goal is to buy or merge with a successful company that markets plant-based foods.

The merger may be beneficial to the vegan community by making products similar to those sold by companies like Daiya more widespread and accessible. In other instances the purchasing company seeking greater profits destroys the vision of the small company and introduces a product/products that deviate from concepts established by the absorbed company.
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You couldn't ask for a more convenient food truck location. Parked on the east side of Reseda Boulevard at Northridge Park, about 1 1/2 blocks south of Devonshire, Evolution Burger is the only food truck there from 11:00 a.m. to 8:00 p.m. every Wednesday through Sunday.

You never have to go hunting for a place to sit down and enjoy your burger. About 200 yards from the truck, in the park are several picnic tables complete with trash barrels. And while you're eating, you might welcome a curious little sparrow chirping away and ready to visit your table for crumbs as soon as you leave.
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Laura began her career as a singer, evolving from rock and roll to engaging, self-styled jazz. During her singing career, she gravitated toward the delicious food of her childhood, collecting and preparing favorite family recipes. Eventually, she became vegan and developed new recipe favorites. As the Jazzy Vegetarian, this innovative chef introduced a host of delicious vegan recipes on her PBS television cooking show Jazzy Vegetarian Vegan and Delicious produced by Virtual Media Productions and landed her first cookbook The Jazzy Vegetarian.
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The world's first all-vegan food hall which opened in Miami in April has added a pizza outlet to its offerings.

vShops, which opened at the end of April, is set to house seven vegan restaurants by Fall this year. Currently, there are three: Choices Vegan Cafe, Neo's Blender organic smoothie bar, and the recently opened Next Generation Pizza.

vShops is the brainchild of the owners of Choices Vegan Cafe, who say they wanted to start "partnership of vegan businesses focused on bringing the world a unified and well-rounded approach to the benefits of plant-based living."
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Way Beyond Other Burgers

I heard the Beyond Meat Burger is now available in the supermarket meat department and went a-hunting. Yep, there they were, two 1/4-pound patties per package, at my local Ralph's Market lined up on the top shelf with the ground beef--the last place I would have imagined them to be! Brought a package home and tossed it into the fridge to cook for dinner. Put the skillet on medium-high, added a tiny amount of vegetable oil, and cooked the patties for 3 minutes on each side, following the package instructions. By the time it was done I had a bun already covered in mayo, mustard, and ketchup and slices of tomato, onion, and lettuce all ready. It was picture perfect and so was the awesome taste! I was lovin' every bite and actually took small bites to make the crazy-good taste last longer. Honestly, I'd bet my bottom dollar that even my carnivore buddies would love this burger, especially knowing it has 20g of protein, 3 grams of fiber, and 30% of your iron requirements. It's soy and gluten-free because the main ingredient is pea protein--very cool!
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Something Fishy's Going On

Looking for an easy, quick bite, I checked out the frozen section of my natural food market and a 10-ounce package of Gardein Golden Fishless Filets sent out some strong vibes I couldn't ignore. Yep, they came home with me. I'm happy to share the good news-they're totally vegan, and absolutely, crazy delicious. Pictured on the package was a grouping of golden-crusted filets that actually made my mouth water. The package says 2 pieces make a serving, with 3 servings inside the package. Perfect! And they're so easy to heat up. Just get the oven nice and hot at 425 degrees F, put the filets on a non-stick baking sheet, and bake for 10 to 12 minutes per side. I'm in love with these! Gotta have more! They're that good!
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The number of people staying on these diet plans for any length of time is amazingly low, yet not surprising. Most of these diets fail because people feel deprived by the limited calories and smaller portions that leave them hungry and unsatisfied.
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If we are judged by the company we keep, we are in good company. Vegetarians in Paradise bedfellows turn out to be an impressive group of organizations interested in public health.

The roster of organizations includes Columbia University Mailman School of Health, Johns Hopkins Bloomberg School of Public Health, and Syracuse University Newhouse School of Public Communications. They're all on board to promote Meatless Monday, a campaign to improve national health and benefit the environment. We would like to urge our readers to join us in bringing this message to the attention of the public.
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VEGETARIANS IN PARADISE WELCOMES THESE RESTAURANTS
AND FOOD TRUCKS TO THE LOS ANGELES SCENE.
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VISIT A FARMERS' MARKET THIS WEEK
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EXAMINE OUR UPDATED, EASY-TO-READ BOOKSHELF
THAT'S BULGING WITH NEW EDITIONS
AND ADDITIONS
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