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All the world is nuts about
What's in The Nut Gourmet
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 vegetarian community. For those who visit us from other areas of the country or from distant lands, we offer great diversity and invaluable vegetarian resources for vegetarians anywhere in the world.
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In a Spectacular Super Bowl Sunday
Kick off the big game in the company of your favorite friends and family with old-fashioned comfort foods that offer cozy warmth and evoke compliments from the mesmerized fans who can barely take their eyes off the TV long enough to express appreciation.
Begin the food offerings with a pungently flavored hot Artichoke Party Dip that features artichoke hearts and tofu flavored with a host of zesty herbs like garlic, coriander, and dill and sparked with vegan Parmesan cheese and lemon juice. For pleasing texture, we nurture the taste buds by adding crunchies like water chestnuts and pistachios.
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Blow Out 13 Candles on Our Birthday Cake
As we light the thirteenth candle on the VegParadise Birthday Cake and embark on our fourteenth year of publication, we reflect on the challenging experience of publishing a monthly internet magazine for our staff of two who function as webmasters, researchers, writers, and editors. The experience has been labor intensive but quite rewarding, though not monetarily. Even though we are listed as a dot com, we are strictly nonprofit and not a commercial site.
We are especially gratified that we are able to reach such a wide audience. Our email inbox is continuously filled with questions and congratulatory comments from people in 198 nations around the globe who visit our web magazine.
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Once scorned by meat mavens and vegetarians alike, reviled as "hockey pucks" and "sawdust patties," the veggie burger is enjoying a renaissance. This has been driven by omnivores interested in reducing their meat intake and a new wave of chefs bringing imagination to the task of putting a vegetarian spin on the beloved hamburger.
Veggie-burger listings on menus are up 17 percent since 2008, according to the National Restaurant Association.
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While each pair of lovers recognizes Valentine's Day in different ways, the one thing they have in common is the desire to please that special person in their lives.
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Read How a Book Changed Owen's Life
My symptoms were becoming increasingly worse in mid 2008, and they nearly cost me my life. As of April, 2009, I had a date set for the following June for my own suicide. I had a well thought out, detailed plan of how and where I would take my own life. Life seemed hopeless and not worth living, experiencing an extreme, thick, worsening sadness, on which medication no longer had an effect.
Through the blur of memory that I can recall, sometime before my fateful date arrived, I found a book that was the beginning point for major, positive change. It changed my life.
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When documentary devotees look back at films released in the last two decades of the 20th Century and the first decades of the 21st, they might overlook one of the most significant features to hit the screens in many years. Forks Over Knives does not report on scandals, political controversy, or ethnic wars. Instead it spotlights the public health crisis that affects everyone in the United States.
The film does not feature any national celebrities or Hollywood stars, but instead presents two unlikely grass-roots heroes who have been lionized in recent documentaries devoted to national health concerns. Its unlikely stars are two men in their late seventies who have amassed a legion of followers tuned in to their health message.
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I been noticin' that lots o' folks been frettin' 'about protein. When I tell 'em I don't eat meat 'n' all the other animal foods, why they gits ta puzzlin' 'bout what in 'tarnation keeps me tickin' without all them steaks an' stuff.
When I tell 'em 'bout all them good veggies what I do eat, some folks jes shake they heads in wonderment, but there's a heap o' folks really wantin' ta know more 'bout protein an' how I git so much energy at my age. Why, they jes want ta feel as chipper as I do.
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Sometimes it just feels good to chow down on a homey dinner packed with chewy grains and tidbits of veggies endowed with nature's delicate sweetness. That's what I crave when cold, windy, and rainy weather drives me to the kitchen to make a little magic that perks up a grey, stormy day. Here's a wonderfully toothy barley main dish that allows the home chef plenty of creative liberty to add different vegetable favorites.
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The tomato is once again in the spotlight, this time in the form of tomato sauce. By smearing two ounces of tomato sauce onto a pizza, our learned Congress has transformed pizza into a vegetable. That decision is part of the $11 billion National School Lunch Program that was included in the FY 2012 Agriculture Appropriations Bill signed by President Obama on November 18, 2011.
At the urging of the Institute of Medicine, the health arm of the National Academy of Sciences, the USDA sought to improve the standards for student-subsidized meals in the schools as part of the National School Lunch Program. One USDA proposal was to prevent two tablespoons of tomato paste (the amount usually on a serving of pizza) to be classified as a serving of vegetable. The USDA wanted at least a half-cup of tomato sauce to achieve a single vegetable serving. The half-cup of tomato sauce, too much for one pizza slice, would encourage schools to offer more nutrient-dense options like soup, chili, and pasta.
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Seasoned author Nava Atlas adds yet another flower to her blossoming tree of creative works with Vegan Holiday Kitchen, a stunning and sterling hardcover volume that simply dazzles the eyes. Like fine wine that improves with careful aging, this author reaches new heights with this tasteful treasure.
One cannot dash directly into the book without pausing to admire the beautiful cover design glowing with inviting warm colors and a mouthwatering display of stuffed winter squash.
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A new review in the British Journal of Cancer suggests a link between processed meats -- like bacon and sausages -- and an increased pancreatic cancer risk.
In particular, eating an extra 50 grams a day of processed meat -- or about a sausage -- is enough to raise pancreatic cancer risk by 19 percent, BBC News reported, while an extra 100 grams of processed meat a day could raise the cancer risk by 38 percent.
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Once upon a time in the land of TV there was a cable channel that showed its viewers how to prepare food that excited all the senses. One of the stars of this television food haven was a plump blond woman who prepared dishes that aroused her studio audience to the point that their applause and cheers shook the room.
This roly-poly chef would prepare dishes that would send her fans into shrieks of ecstasy. Her down-home style of food preparation featured recipes oozing with butter, sugar, eggs, cheese, oil, lard, and all the other sweet, rich, oily ingredients she felt would enhance her decadent creations.
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This yummy, spinach-filled, giant-size turnover was my first encounter with Bolani, but certainly not my last-I'm heading back to Whole Foods to buy another one, maybe the pumpkin, potato, or lentil stuffed, but I'm totally hooked! The package has two giant Bolanis and considers each one 2 servings, but I couldn't stop at half and ate a whole one down to the last crumb. Dropped it on a pan and stuck it in the oven. In 5 or 6 minutes I was in Bolani heaven and lovin' it.
This is definitely a family-oriented market with a trackless train ride for kids, face painting, and a balloon twister making animals for kids. Cooking demonstrations, nature walks along the nearby Ballona Wetlands, and scavenger hunts for kids are all on the market agenda to encourage community involvement. A weekly raffle means that one of the patrons will go home with a bag stuffed with fresh produce provided by the farmers.
Onsite market manager Cynthia Rogers told us, "We're proud of the family-centered feel of our market. It's relaxed and pleasant as well as family centered. We want to teach people about the value of farmers' markets."
As He Receives the 24 Carrot Award
I saw for the first time what a truly healthy lifestyle--centering around a simple diet of foods-as-grown unapologetically applied--could do in a residential clinical setting, in not only preventing, but more importantly in reversing chronic disease and restoring health; and that often within a few weeks with risk factors becoming measurably affected within days!
What does a nut do for an encore? In the case of Zel Allen, author of The Nut Gourmet, she returns to the publishing world with a manuscript for a new book to make its debut in 2012.
Five years in preparation, Gone Vegan for the Holidays has been picked up by Book Publishing Company to be made available to Zel's fans this year. Book Publishing Company shepherded Zel's successful The Nut Gourmet into print in 2006.
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Head for the Cookies and You'll Revel
They're easy and WOW! they make the kitchen smell so good before, during, and after baking! Once I opened those little jars of spices and started measuring, I knew their aromas would drift up and out in all directions and send pleasing scents throughout the house and even out the window. My lucky next-door neighbor had the pleasure of a delightful, spice-scented afternoon.
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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
TO THE LOS ANGELES SCENE
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CHECK OUT OUR RECIPE INDEX
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EXAMINE OUR NEWLY UPDATED BOOKSHELF
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