Over 1,000,000 hits and 100,000 visitors monthly
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.
Facebook, Twitter, and Pinterest Updates
Show Your Independence the Entire Month
with Some Bang-up Barbecues
The vegan choices for the barbecue can also include succulent hamburgers, steaks, hot dogs, sausages, and shrimp made from plant-based ingredients. But we've departed from the ordinary to offer an extraordinary festive meal. Here's what we've chosen for this year's barbecue menu:
Celebrate Deliciously All Year Long
Eleven Chefs Tackle the Zucchini Extravaganza
We thought it would be a blast to reach out to some of the cyber world's innovative vegan chefs, recipe bloggers, and cookbook authors to gather-up a heaping bundle of great zucchini recipes.
Hopefully, these tempting, imaginative creations and stunning photos will inspire home chefs across the country and across the continents to bring some fresh, new dishes that showcase this humble, yet elegant vegetable--the beautiful zucchini--to the table.
"I Almost Lost It All."
John Tanner Tells Why He's Still Alive
On October 11, 2009, I was running in my neighborhood, as I had done every morning for the previous five years. I was 52 years old and believed myself to be in good condition. My doctor had no concerns at my last checkup a few months earlier, and I had no history of heart disease in my family.
But this morning, I was running fine, then staggered a couple of steps and hit the ground unconscious, under full cardiac arrest. About half of all heart attacks are of this type and for cardiac arrest outside of a hospital, the survival rate is about 3%. You probably know friends or relatives who just suddenly keeled over and died.
Don't Take the Bait--
Fish Is Not a Health Food
Kale and Hearty,
Kale Is King of the Brassicas
What used to be a frilly green decorative item in food displays is now recognized as a nutrition powerhouse. In the past, caterers would display a scintillating entrée by placing it on a bed of bright green parsley and kale. From just a decorative adornment for the "real food," kale has become the most valuable "real food" for the health conscious.
Chef Dan Barber had been serving kale chips to happy customers at his Stone Hill Barns restaurant in New York. When he shared his kale chip recipe in a 2009 issue of Bon Appetit, he noticed the vegetable jumped into prominence. By developing more kale recipes and presenting them in innovative recipes, he sparked such interest that Bejo Seeds, a seed company, began to notice a flurry of seed sales overnight.
Party Till Dawn
While Munching on Delicious Finger Foods
Two successful cookbook authors, Celine Steen and Tamasin Noyes, teamed up to create Vegan Finger Foods and help their fans party 'til dawn while feasting through the night on the best-tasting little vegan tidbits ever.
The authors suggest adopting a new dining etiquette to fully enjoy the recipes in this book, one that celebrates using the fingers to ravish each morsel in just a few bites.
Satdha Means Faith in Yourself and Tasty Dining
While vegan Thai food is plentiful in Los Angeles, truly gourmet vegan Thai cuisine is a rarity. But we avid vegan foodies searched, scouted, hunted, and explored this vast city to find Thai food elegant enough to serve a king.
Eureka! We found it! Satdha Plant-Based Thai Kitchen stands proudly on the corner of Lincoln Blvd. and Strand St. in Santa Monica and prepares an awesome feast of unique Thai dishes that are vegan versions of preparations Thai chefs might serve to palace royalty.
I Quit My Job Selling Frozen Yogurt and Went Vegan
That small shop distributed 240+ gallons of dairy products within a week to customers that would happily wait in line to get their frozen fix. I often thought the hardest part of my day was my drive to and from work past the dairy cows being sent to slaughter for hamburger meat, until the veal incident. The average dairy cow produces milk for four years, if she's lucky. I think about how many cows I sent to an early grave working for that terrible industry.
Aunt Nettie Indulges in Some Summer Fluffery
An' when it comes ta dessert, why ain't nothin' better'n pluckin' nice ripe peaches off'n the tree an' puttin' 'em together with a tad o' this, a pinch o' that, a smidge of somethin' sweet, an' before ya knows it, why somethin' mighty delicious is a-waitin' fer ya when yer ready fer yer sweet treat after supper.
Now y'all write back an' tell me how y'all liked my speshul fluffery dessert with them fresh peaches. An' write me 'bout yer summer garden, too. An' if'n y'all take pictures, why I jes love ta see them nice plants growin'.
Red Meat May Raise Breast Cancer Risk
Women who ate the most red meat increased their risk for breast cancer by nearly 25 percent, a 20-year study of nearly 89,000 women suggests.
Compared with women who had one serving of red meat a week, those who ate 1.5 servings a day appeared to have a 22 percent higher risk of breast cancer. And each additional daily serving of red meat seemed to increase the risk of breast cancer another 13 percent.
Zel's Latest Caper, a Party Spread
Warm weather stokes our party genes, and before you know it, we've invited a small gathering to dine on the patio. Because people often arrive hungry, count on your ever-ready kitchen elf, the food processor, to turn just four ingredients into an almost instant appetizer that won't add inches to the waistline. The flavors in this party spread are pungent and perky and make a perfect canapé spooned onto slices of raw zucchini, cucumbers, jicama, turnip, or bell peppers. You can also use crackers or crisp pita wedges for dipping into the spread. See the suggestions below to add color to the canapés.
Plant-Based Recipes Help Him Lose 200 Pounds
Cookbook author and chef Del Sroufe weighed 475 pounds even though he followed a vegan diet. Quite amazing is that on a vegan diet, he has lost 245 pounds. If this sounds mysterious, it's not. "I'm living proof that, at least as far as health goes, simply avoiding animal products isn't good enough if you're eating the wrong foods. It's not enough just to be vegan," he says.
Del grew up in a family that was used to preparing the typical caloric, high-fat, greasy, standard American meals that made many of his family members obese. He became overweight as a young child and struggled with excessive pounds all his life. While working and cooking at a vegetarian coffeehouse, he met vegans, vegetarians, and raw foodists who spoke to him about the animal cruelty connected to food production. Read More
Chains Offer More Food Options for Vegetarians
Chipotle is rolling out tofu, Subway is test-marketing hummus and IKEA is developing meat-free meatballs. Life is getting a lot easier for vegetarians on the go.
According to market researchers, we have young people to thank for this new wave of vegetarian food at national chains.
"Consumers overall are starting to buy dishes that are more healthy for them," said Mary Chapman, product innovation director at Technomic, a Chicago-based consulting firm for the restaurant industry. "That's a long-term trend, and it's driven a lot by younger consumers. Millennials, in particular, are exploring vegetarian and vegan items."
Share the VeggieTaster's Experience
With Three New Vegan Delights
Soofoo Is a Moroccan
What a gem I discovered when I tasted the first bite of SooFoo Moroccan Medley, a fabulously seasoned 6-ounce packet containing a mixture of healthy whole grains and lentils! This was one of the coolest food adventures I've had in a long time--this stuff is certified organic, non-GMO verified, kosher, and vegan to the core. Since I was not starving and had a ton of stuff to do, I didn't mind the 45 minute cook time--heck, all I did was open the package, pour it into a pot, and add water--not a chore at all and it was such a great-tasting blend of nice chewy healthy grains I couldn't complain a bit. Read More
Get Raw and Skinny for Your Sexy Cookies
Anyone looking for a truly raw coconut oil will be thrilled to find Skinny Coconut Oil. This oil has never been heated above room temperature. How cool is that!!!! I used this fabulous oil for making some raw cookie bars and loved how it added what seemed like sexy coconut perfume to my simple little cookies. Then my mom decided to use it on her dry skin and loved how it softened the rough scaly areas on her legs. Now we share this oil for two totally different uses. Read More
Maxine Fills the Bag with Heavenly Bites
I don't know about you, but I need a sweet little nibble in my daily life. Discovered Maxine's Heavenly Vegan Cookies in Peanut Butter Chocolate Chip and Cinnamon Oatmeal Raisin flavors and boy! Are they ever heavenly! Just like you wish your mom could make. Coconut sugar gives them the perfect sweetness without being over the top and the big fat chunks of chocolate in the peanut butter flavor were to-die for. Some vegan cookies are kind of mushy--not these! They're crisp, yet moist, and chewy at the same time!
Honor Vesanto Melina, Recipient of the 24 Carrot Award
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.
ALL DRESSED UP AND READY TO GO
CHECK OUT OUR RECIPE INDEX
What's Happening in Vegetarian Los Angeles?
To find out about vegetarian events in Los Angeles,