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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These recipes provide an opportunity for you to add your own special touch. Simply omit ingredients that may not be on your list of favorites and replace them with veggies you love.
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Modeled after Le Trappiste, an 800-year-old Belgian brewery in Brugge, the recently-constructed Bluebird Brasserie employs used brick and dazzling, multi-directional arches to recreate the ambience of the ancient brewery. This medieval-style of architecture gives the alluring impression of an ancient communal space with centuries of wizened knowledge. It felt as if we were in an exceptional place with a compelling history, yet the brewery-restaurant just opened on April 2, 2018. The effort to recreate an ancient monastery-style brewery was brought to life after a year in construction, and the result is simply stunning.

We're willing to bet others entering Bluebird Brasserie will experience a similar OMG moment on their first visit to the new brewery located on Ventura Boulevard in Sherman Oaks. What we found was a standout jewel among brewpubs in Los Angeles. From the dramatic medieval architecture to the food and brews, this was a not-to-miss experience.
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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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This is a tasty, homey dish that's rich enough in curried flavor to curry favor. Consider it an ideal meal that offers a pleasing touch of warmth in the cooler weather that comes along this month. To make the dish come together quickly, prepare the vegetables in advance. Add a great big salad as a first course or serve it along with the curried noodles to make this a delicious, soul-satisfying meal.
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It seems that enlightning has now struck the main office. They are now proudly announcing they have two new healthy options, both vegetarian. Actually, both are vegan. Additions to the food court menu are the Acai Bowl and Al Pastor Salad, both priced at $4.99. Initially the dressing on the salad was not vegan, but it was reconfigured without egg to make it vegan.
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In 2015 Zel Allen continued her culinary journey with another informative article for Vegetarian Journal.

"Finger Foods: Tasty Nibbles That Are Party Ready" featured information about creating platters of finger foods that look dazzling, taste decadent, and are easy to prepare.

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

That article begins:

"Come to the potluck and bring a yummy dish!" What better opportunity to pull out all the stops and indulge the party-goers with platters of finger foods that look dazzling, taste decadent, and are surprisingly easy to make.

The savvy party planner knows the affair is successful when guests comment they enjoyed meeting new people and tasting unique foods. A well-seasoned party host encourages guests to mingle and places platters of finger foods on two or three tables in different locations, instead of crowding all on one table. This ice-breaker strategy starts conversations like, "These Teriyaki Tempeh Bites are delicious, but have you tasted the Pickled Vegetables?"
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A recent study from food industry insight company Foodable Labs has revealed that 51 percent of US chefs have added vegan options to their menus in the last year alone.

The company credits the shift in part to increased interest in plant-based fare - which it says is reflected in and fuelled by social media activity, and a 300 percent increase in 'consumption of plant-based foods' within the same time frame.
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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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The Food and Drug Administration has finally given Impossible Burger's plant-based meat its stamp of approval. Impossible Foods submitted the meat substitute for review back in 2014, but the FDA responded with concerns that its key ingredient, a protein known as soy leghemoglobin, might cause allergies and other adverse effects.

The protein is commonly found in soy plants' roots, but since we don't typically eat that part of the plant, the FDA had reservations about its safety. In response, the company sent in more info, including results from a rat-feeding study, which convinced the agency to declare that the plant-based meat (and soy leghemoglobin) is "generally recognized as safe" for human consumption.
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Taste testing eggs that don't come from a farm! They're made from plants and now the restaurant chain Veggie Grill is using them in a breakfast burrito. A startup called JUST has been working on a new type of plant-based egg for several years now, and they think they have it.

The eggs are so convincing, restaurant chain Veggie Grill is now using them in a product called "All Day Breakfast Burrito." The product, called "JUST Egg." looks and cooks like real eggs, but the liquid scramble solution was created thanks to science.

"JUST Egg" is made from mung beans.
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Vegetarian food-maker Tofurky filed a lawsuit in Missouri on Monday seeking to defend its right to describe its products with meat terminology such as "sausage" and "hot dogs," as long as the packaging makes clear what the ingredients are.

The Hood River, Oregon-based company and The Good Food Institute, an advocacy and lobbying group for meat alternatives, say a Missouri law bars companies from "misrepresenting" products as meat if they're not from "harvested livestock or poultry" is too vague and could be used to go after a range of vegetarian products that use such terminology.
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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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Meatless? is not a polemic written by a vegetarian or vegan trying to persuade the reader to choose a vegetarian diet. Instead, it attempts to get young people to understand why people decide to adopt a vegetarian approach to food. In 48 lavishly illustrated pages, the author manages to provide much information without presenting too much detail. Kudos go to Julie McLaughlin for her engaging illustrations on every page. This book is designed to appeal to 4th through 8th grade readers, but because it's so informative, parents may want to read it along with younger children.
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You Can't Crab About These Cakes

Got a couple of friends coming over so went prowling the freezer case for a fun and easy appetizer. Spotted the perfect thing--an 8.8-ounce package of Gardein Mini Crispy Crabless Cakes that contained 10 little round cakes. It was a great choice. Perfect finger food, couldn't be easier to heat them up, looked tempting, and tasted yum and a half! They were crispy on the outside, melt-in-the mouth moist and tender inside, and flavorful. It was no big deal to stir up some tartar sauce. In record time, we polished them off and licked our fingers--that's how good they were.
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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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Tempt Tofu Not Very Tempting

Looking at the tofu section of my favorite natural food market, I spotted something really unique--an 8-ounce package of Tempt Hemp Tofu. Well, that certainly sparked my curiosity so I decided to give it a shot. As soon as I got home I opened the package and broke off a piece--it seemed a little crumbly. The first taste was terribly disappointing--it actually tasted unpleasant. What a disappointment--I was ready to fall in love with it because I love the hemp seeds I sprinkle on my morning oatmeal. But this was bitter and sour. I had no desire to have a second taste. One was enough to turn me completely off. Perhaps, it was spoiled--I have no idea, but that put a damper on my curiosity.
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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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