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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US Supreme Court Declares
Pizza a Vegetable

Citing as precedent the 1883 decision in the Nix vs. Hedden case that the tomato is a vegetable not a fruit, the Supreme Court ruled this week that pizza is a vegetable and should be considered a vegetable in all school lunch program guidelines. The 5 to 4 vote in the Citizens United vs. Pizza case reaffirms the court remains in a vegetative state.
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In a study, scientists at the University of Solano in Spain fed the lawn detritus to 100 subjects and found a high level of antioxidants in their blood.
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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 2011 Zel Allen continued her culinary journey with another informative article for Vegetarian Journal.

"Chile Sin Carne" featured information about the food of Chile and included her veganized versions of traditional Chilean dishes.

This is the second in a series of articles to appear in that publication and now appear online.

That article begins:

CONTEMPLATING CHILEAN CUISINE WITHOUT MEAT may seem like swimming in a sea without fish, but by abandoning the meat, one can turn the country's national dishes deliciously vegan and make them even more visually captivating. Chilean dishes are already colorfully peppered with an abundance of vegetables, legumes, whole grains, and fresh fruits. Because Chileans love these wholesome, plant-based foods as much as vegetarians do, it is easy to veganize many national dishes while retaining their unique character.

Chile is a skinny string bean of a country approximately 2,700 miles long and only 250 miles at its widest, but it is blessed with abundant sunshine and a pleasant Mediterranean climate in the lush central portion of the country. Familiar produce such as apples, pears, nectarines, peaches, plums, grapes, green beans, carrots, onions, bell peppers, and garlic thrive in this verdant central region, along with indigenous foods like beans, potatoes, squashes, and tomatoes.
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Fifty-year-old established meat business, Urbani Foods, has ventured into the plant-based food market with the launch of a new line of, all-natural, non-GMO, vegan jerky named NOBLE jerky. The business intends to reduce the number of animal products they provide to consumers, replacing them with plant-based alternatives.

"Sustainable agriculture means providing healthy food to the entire population, and the inefficiencies in raising an animal for food mean that it is not feasible to meet this goal going into the future," CEO of Urbani Foods, Claudio Urbani, said in a statement. "The only way to convince the meat-eating population, and slowly reduce our dependence on meat, will be to provide alternatives that are identical in taste and texture, and we think NOBLE jerky is a step in the right direction."
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When you're craving the reward of a sweet treat, consider these unique bar cookies with an irresistible almond filling sandwiched between layers of rich whole grains. They're easy to prepare and keep well up to two weeks when well-covered and refrigerated. Tightly sealed, they keep up to three months in the freezer, making them the ideal make-ahead treat.
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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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Then, it come ta me, if'n I was gonna roast up some broccoli, why not toss some cauliflower inter the oven, too, 'cause most folks knows what good friends broccoli an' cauliflower is--mighty good friends at that.

A bit o' mixin' an' stirrin' an' purty soon I come up with a mighty fine way to put a tasty l'il ole jacket on them florets. Next, I put 'em in the oven fer a spell an' out they come all tender an' mighty deeeeelicious ta eat!
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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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Pizza with a purpose drives chef-owner Mar Diego to sling balls of pizza dough while mentoring kids in their teens at-risk of drug abuse and trouble with the law. In November, 2014, she opened the pizza joint in a strip mall at the corner of Victory and Balboa Boulevards in Lake Balboa and called it Nicky's Pizza, the name of her partner's daughter. In January, 2015 she renamed it Dough Girl. Though the restaurant is not all vegan, there are multiple vegan offerings, making this a welcoming place for cruelty-free dining.
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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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SCR 100, a resolution introduced in the California State Legislature by Sen. Ricardo Lara (D-Bell Gardens), urges the Office of Environment Health Hazard Assessment (OEHHA) to add processed meat such as hot dogs, bacon, and deli meat to California's list of substances known to cause cancer, as required under Proposition 65. The bill is backed by the Physicians Committee for Responsible Medicine and Social Compassion in Legislation.

A 2015 World Health Organization report classified processed meat including pepperoni, ham, and sausage made from pork, beef, or poultry as a Group 1 carcinogen. The authors highlighted a meta-analysis that concluded that each 50-gram portion of processed meat eaten daily increases the risk of colorectal cancer by 18 percent. Studies show that processed meat also increases the risk of breast and pancreatic cancer.
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In an effort to put the squeeze on competitors, Coca Cola is launching a revolutionary health beverage this summer. The company has planted thousands of acres of kale to be pressed and processed into their Coca Kale Mylk. Plans are being developed for a "Got Kale" advertising campaign featuring celebrities with kale mustaches.
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Devilishly Good Seitan
Hunting for something hearty to add to a stir-fry, I tried Westsoy by Yves Seitan Wheat Protein Cubed and hit the jackpot! This seitan comes in an 8-ounce package and was perfect for the Asian veggies I stir-fried and piled on top of brown rice. The seitan had a pleasing texture--not too soft and mushy and not tough as nails--but just right. It wasn't highly flavored but happily picked up the flavors I tossed into the skillet to season my veggies. I'll definitely buy this again. Hey, what's not to like--1/3 cup of the cubes has only 2g total fat and 21g protein--that's cool and it only has a minimum of ingredients: vital wheat gluten, soy sauce, garbanzo bean flour, defatted soy flour, and garlic--that's all--pretty darned clean.
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I'm Coco Over This Amino
Because even low-sodium soy sauce is still high in sodium, I was hunting for a way to season foods without salting them to death. What luck! I found 10-ounce bottle of Big Tree Farms Organic Coco Aminos at my natural foods market and absolutely am hooked on how it perks up everything I sprinkle it on. My first question was, what on earth are coco aminos? Here's what I found out. It's made from aged coconut sap plus sea salt. So, this dark brown liquid has a combination of salty and pleasingly sweet flavor and it's great on everything I've sprinkled it on. It sort of reminds me of a light soy sauce that's lightly sweetened, yet not overly sweet. There's enough savory flavor to make it the perfect condiment.
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Look What Just Hatched!
Like me, a ton of vegans feel tickled to have the 4-ounce package of Follow Your Heart Vegan Egg sitting in the pantry, raring to go when the mood strikes to bake or cook up something that relies on eggs to make it rise or hold together. The thing I noticed about this powdered product is that it works every darned time with everything I've tried. I'm really hyped on muffins, grain and bean patties, and vegan main-dish tortes, and I'm willing to experiment with different products for experiment's sake, but, honestly, in my book, nothing beats this stuff. It even makes great scrambled eggs! Even when I add onions and peppers, the scrambled eggs are awesome! This vegan egg is the best thing to come to natural food stores in ages! And it's even kosher! Each package comes in a cardboard egg carton, pretty cool, huh, and contains enough to replace about a dozen eggs.
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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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Since its inception EVEN has tabled at Earth Day events, distributed literature, held numerous potlucks, offered free vegan starter kits, hosted speakers in the community, and interviewed prominent vegans.
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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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