A Los Angeles Vegan Web Magazine
A Nonprofit Vegan Public Service Publication
Serving the World Vegan Community Since January 1999
By Zel and Reuben Allen
JUNE 2016 Vol. 18 No. 6
HAPPY VEGAN AWARENESS YEAR
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.
UPCOMING VEGAN COOKING CLASS
Easy Summer Entertaining with a Make-ahead Vegan Menu
A Plant-Based Hands-On Cooking Class
When: Thursday, July 7, 2016 from 6:30 to 9:30 p.m.
Rocket Your Way to a Delicious Star-Studded Potluck 4th
And now, we'd like you to meet some our friends who find the kitchen an ever-inspiring niche. We're delighted to show off the gorgeous, sumptuous, and innovative dishes they've created for the patriotic occasion.
Celebrate Your Independence All Month
With Some Bang Up Barbecues
With just a few creative touches you can turn the patio into the ultra-American vision with some red, white, and blue decorations, a patriotic gesture to commemorate the signing of the Declaration of Independence in 1776. Fourth of July just wouldn't be complete without an array of small flags and streamers adding visual flavor to the party scene. Perhaps you've found a patriotic tablecloth, some napkins to match, and a package of red, white, and blue balloons at the local party shop. A CD playing strains of God Bless America, The Star Spangled Banner, and America the Beautiful completes the scene. These may seem like little things, but they instantly spark a festive mood from the moment guests arrive.
Lin Silvan & Robert Jacobucci
Receive 24 Carrot Award
Vegetarians in Paradise takes great pride in presenting its 24 Carrot Award to Lin Silvan and Robert Jacobucci for their efforts in founding and guiding the Eugene Veg Education Network (EVEN).
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.
VeggiDome--Healthy Just Got Easy
With This Revolutionary Kitchen Essential
Burgers Contain Rat and Human DNA;
Veggie Burgers Mislabeled
Upon ordering a burger in a fast food chain, diners might have already come to terms with the fact there is a very slim chance of horse meat lurking under that tomato.
But the additions of rat and human DNA could be harder to swallow. A new study from US-based food testing company Clear Labs has discovered, from a sample of 258 burgers, two cases of meat in vegetarian products, three burgers with rat DNA and one case of human DNA.
Of larger concern than the "unpleasant" DNA findings was that almost a quarter of vegetarian burgers have different ingredients to those on the label. Two veggie burgers contained beef, and one black bean burger contained no black beans.
Chef Timothy has a flair for inventive dishes, both vegan and non-vegan creations, that not only taste delicious, but also look irresistibly tempting. He seasons his foods with delightful flavor highlights and flourishes them with unique herbs. The large party at the tables nearby ordered Whipped Lardo, Brioche, Egg, Truffle, definitely a non-vegan starter but so attractive we asked if we could take a photo.
Learning his craft working 13 years under the guidance of Chef Thomas Keller of the French Laundry in Napa, California, Chef Timothy rose to Chef de Cuisine, then Sous Chef. In 2010 he won two Rising Star Chef of the Year awards, one from the James Beard Foundation and the other from the San Francisco Chronicle. The menu at Otium serves as an impressive resume demonstrating his skills at creating dynamic dishes, yet he never attended culinary school.
Consumer Reports Extols Veggie Burgers
Veg folks know they're in the mainstream when a publication like Consumer Reports (June 2016 issue) devotes three pages to Veggie Burgers. In the article "Make Mine Meatless," author Andrea Rock writes, "According to a 2015 survey from market research firm Mintel, 25% of Americans say veggie burgers are on the menu more than once a month; many eat them several times weekly."
A 2015 survey in Meatingplace, a meat industry publication, announced that almost 75% of meat eaters opted for non-meat protein in a meal once a week while 22% say they are eating vegetarian protein more often than the previous year.
Not a Pig in a Poke, This Appetizer is Really Hawaiian
Poke, pronounced po-kay, is a traditional Hawaiian appetizer made of marinated tuna or other fish with a few slivers of green onion and chiles for flavor and garnish. Our vegan version piles a mountain of veggies into the bowl and includes well-marinated tofu in place of the fish. This recipe is ultra convenient for a party host because most of the prep happens the day before entertaining.
Vegan and Gluten-Free, Not a Problem
Once again Jo Stepaniak has delivered another valuable book for vegans. Whether they want to be gluten-free for themselves or for entertaining friends or family, they have Gluten-Free Tips and Tricks to guide them. This gluten-free handbook excels in simplicity with easy-to-follow information and recipes. And the price is right.
Time Magazine Article Says Eating Vegan Is Overkill
(And It's Wrong)
Time released an article today called "You Asked: Is a Vegan Diet Better?" In it, author Markham Heid explores the health benefits and alleged pitfalls of removing animal products from one's diet. Allow the propaganda to ensue!
Heid starts by sharing one study from Italy's University of Florence that linked vegetarian and vegan diets to significantly lower rates of ischemic heart disease and cancer. He includes more research that ties vegan diets to healthier guts, gentler menopause symptoms and even lower levels of stress (still riding high).
He gives vegans a little more strength by sharing a weight loss study from the University of South Carolina that pitted veganism directly against omnivore and vegetarian diets, coming out on top. Heid says that at this point, veganism is a no brainer. Then, he reverts right back to predictably trashing it.
Aunt Nettie Goes Far Out--Far East
Well, I brought home my veggies and got right ta work fixin' up a deeeelicious salad with a nice big cauliflower I done chopped up with some cukes an' red peppers. Oh, my! It looks mighty good--an' I'm gonna a give it a squeeze or two from them fresh lemons in my bag. Now this salad looks like it oughter have some Asian flavorin' with some sesame seeds an' dried coconut.
Equelecua Means the Food Is Good
How often does one have the opportunity to dine at a new restaurant, enjoy a tasty meal, and leave feeling like you've spent a couple of sweet and heartwarming hours with your loving family? That was our memorable experience at Equelecua, a vegan restaurant specializing in flavorful Cuban dishes.
Opened June 2015, Equelecua (pronounced Ekel a KWA) is a cozy little café located in Airport Plaza, a business center featuring a number of restaurants in the Florence-Manchester area of Inglewood. The moment we entered, the inviting aroma of home cooking began to stir our curiosity about what we might soon be eating.
Vegan Burger That Bleeds Sells Out In One Hour
Vegetarians can lie to themselves and say they don't really crave meat, but now we all know the nasty truth. What everyone wants is a bloody slab of flesh. Just ask Beyond Meat.
They're the maker of something called Beyond Burger, a a plant-based meat alternative whose claim to fame is that it "bleeds like a real burger." The burger made its supermarket grand debut yesterday at a branch of Whole Foods in Boulder and sold out in an hour.
VeggieTaster Returns with Two Vegan Delights
Fuel Up with Chickpea Pasta
Because so many friends are eating gluten-free, I decided to hunt down some gluten-free pasta. Lots of choices out there, but I was itching curious about the 8-ounce package of Banza Rotini Made From Chickpeas. Winner! It cooks up super easy in about 8 or 9 minutes and has a pleasantly, soft texture with just enough chewiness to make it feel like the real deal. I combined the leftover pasta with the creamy sauce I made and put it in the fridge. Another plus is that the leftovers warmed up next day without any extra fussing, and the texture was just as rockin' as the first day.
You're Never in a Pickle with This Pickle Juice
Almost too cool for words, a shot of Extra Strength Pickle Juice from The Pickle Juice Company had me wanting to gulp down more of this stuff! It's so goooood! Guess it's a blast for athletes, too. The 2.5-ounce bottle said it gives those pumping-iron dudes neural inhibitors and 10X more electrolytes! Good, yes? Here's what the company suggests: "Drink prior to or during exercise to prevent muscle cramps. Drink at onset of muscular discomfort to stop muscle cramps." That's great to know! I just dug the taste of it. Imagine taking those sour pickles, juicing them up, and then straining off the juice. Well, that's what it seemed like, but you sure get that unmistakable taste of pickles. The good part--no calories and no fat. Not so good isЉ
"Vegetarians in Paradise Diet" Appears
After 25 Years of Extensive Research
Tons of diet books make their debut at the beginning of the year because publishers know the inevitable--so many people have added pounds during the year-end festivities. Most diet books promise a new, slimmed-down you that will be the envy of all your friends.
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.
Meatless Monday: an Initiative We Should All Support
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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