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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Passover presents some challenging meal planning for the strict vegan, especially one whose family follows Ashkenazic rather than Sephardic tradition. Families who came from Eastern Europe, the Ashkenazic Jews, forbade the use of all grains and legumes during Passover with the exception of matzoh and products derived from matzoh, such as matzoh meal. The practice was to commemorate their Jewish ancestors who were slaves in Egypt and were preparing to leave after receiving permission from the Pharoah.

The Jews began to bake their bread on the shore of the Red Sea but were forced to leave hurriedly when Pharoah reversed his decision and sent his army to destroy them. Carrying their possessions, including their unleavened bread, the Jews fled into the Red Sea.

Following their traumatic exodus, the Jews settled on the shores of the Sinai Desert and realized their bread had baked in the sun before it had time to rise. Each year Jews around the world eat unleavened bread called matzoh to remember their ancestors' bread of affliction.

Since grains have the ability to rise when mixed with yeast, the Ashkenazic Jews have eliminated them from the Passover menu, along with legumes that 13th century Jews thought might resemble grains.

Sephardic Jews, whose families emigrated to Spain and Portugal, honor the occasion similarly, but with some variation. They include legumes along with rice, at their Passover table. Since the majority of Jews in America are from Ashkenazic ancestry, grains and legumes are not found on their Passover tables.

For strict vegetarians, or vegans, the Passover menu consists of a wide variety of fruits, vegetables, nuts, and seeds. Is it possible to get sufficient nourishment on this regimen? Absolutely! Nuts, seeds, fruits, and vegetables will offer more than enough of the important nutrients like protein, fiber, carbohydrates, beneficial fats, vitamins, minerals, and antioxidants.
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Click on the link below to see & hear the interview.

Chef AJ Interview

Cookbooks often contain a wealth of information beyond the delicious recipes the authors have created. Tiny sidebars of handy hints are often dispersed throughout the books and frequently provide wonderful, timesaving advice. Trouble is that when you want to refer back to a particular sidebar for the details, it's next to impossible to find it. Sidebars are not indexed or listed in the table of contents.

An alphabetical listing of helpful suggestions in one section seemed like an ideal way to access just what you need to find in a hurry. So here goes:
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I fondly remember the delicious macaroons my parents used to bring home from the Jewish bakery a day or two before our first Seder. They seemed quite large, but perhaps they grew even larger in my childhood memory. They were plump and round and the tops were formed into thick swirls that were golden tipped, while the insides felt pleasingly soft and chewy. They even had an indentation in the center filled with strawberry or apricot jam. But what I loved most was the rich, distinctly almond flavor and firm, chewy texture of the top layer. That was a cookie to remember, and the memory still lingers with fondness.

Over the years, I've had recurring thoughts of those revered macaroons. Recently, that longing urged me to create a vegan version that could possess that same nostalgic, almost magical, flavor delight. Of course, the macaroons of my childhood were made with eggs and egg whites that were greatly responsible for contributing to the cookie's texture.
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When COVID came along, we all shared the fear of the frightening new virus. Now that COVID has become tamed and many of us are vaccinated, the fear has passed.

However, don't we still need a little laughter in our lives to brighten the day. We created Silly Stuff during COVID and hope to continue sharing laughter because it's so good for the soul and our health.

We invite our readers to send us more silly stuff to add to this humorous melange.

Meanwhile, we'll keep you giggling with additional wacky updates each month.
Click here for Silly Stuff.

Jeff Bezos' philanthropic fund is allocating $60 million to improving alternative meats by making them taste better and cost less.

Lauren Sánchez, Bezos' fiancée and the vice chair of the Bezos Earth Fund, announced on Tuesday that the fund is investing the money as part of a $1 billion commitment to transforming the food industry.

The $60 million will go into establishing research centers, which will work to improve quality and nutrition, and reduce the cost of manufacturing fake meat, according to a press release. "There are also enormous opportunities to enhance the texture and boost flavor through innovation in cell biology and engineering," it said.

In a video interview, Andy Jarvis, director of Future of Food at the fund, told Bloomberg that alternative meat is "imperative if we are to stay within planetary boundaries, if we are to feed 10 billion more people within those boundaries."
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With the arrival of chilly winter weather, we are most likely spending most of our time indoors. When we go marketing, visit the doctor, go to the theater, or visit a friend, we are likely to be inside. Those nice, warm, comfortable indoor settings provide more opportunity for the transmission of the common cold, seasonal flu, and the worrisome virus COVID-19 and its variants. Children attending school or playing with other children may come into contact, get sick, or carry a virus into the home.

While we may not be susceptible to catching one of the troublesome bugs, we just might become the ideal friendly carrier that brings illness to others.

We thought it might be the perfect time to offer suggestions to keep you healthy enough to ward off unwelcome germs and viruses.
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Oscar Mayer announced Wednesday the launch of plant-based NotHotDogs and NotSausages.

It's a joint venture between Oscar Mayer parent Kraft Heinz and TheNotCompany, a Chile-based food-tech company backed by Amazon founder Jeff Bezos. The venture is called The Kraft Heinz Not Company.

"The combination of NotHotDogs and NotSausage and Oscar Mayer offer the savory and smoky experience that brand fans have known and loved for more than 140 years," the brand said in a release.

An analysis cited by Kraft forecasts the meat-alternative market to more than double by 2030. However, many meatless hot dogs and dinner sausages currently on offer have failed to capture consumers because of flavor and texture concerns.
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Aunt Nettie Ovenates Somethin' Mightee Tastee

All's ya do is put them wheat berries in a bowl, cover 'em with water, and set 'em aside overnight ta soak. Then, in the mornin', yer ready ta make yer recipe--an' while that bread is bakin', why the whole house smells like the kind o' bakery y'all wanna spend all day jes a'tastin' every one o' them goodies.

'Nother thing I know fer shure is once ya taste this nice an' spicy bread, one piece ain't gonna be enuff--that's why there's two o' them mighty fine breads.
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After 65 years in business, Ikea is no longer just a place for affordable furniture. Sure, you can still get a Billy bookcase and stylish Swedish textiles, but the food at Ikea has become a big draw, too. More than half a billion people eat at Ikea's bistros regularly, making it an influential global food business.

With all eyes on Ikea, the company is making sustainability strides toward becoming a resource-positive company by 2030. How? By continuing to invest in plant-based food innovation, including a new vegan hot dog. Its sister company, Ingka Centres, is also opening a food hall focused on plant-forward fare in San Francisco.

Ikea's journey into plant-based cuisine began notably in 2015 with the launch of its vegan Swedish meatballs, a move aimed at reducing the carbon footprint associated with traditional meat production.
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Because Passover is celebrated for eight days, the holiday begs for a touch of something bright and flavorful to add a refreshing touch to the familiar repertoire of traditional holiday foods. I prepared this delight well before Passover and used a whole-wheat pita as a base, but it works equally well on matzoh when assembled shortly before serving. This dish can make a fun light lunch addition, a snack, or even a breakfast item for those who enjoy a spin with nuance.

A cheery looking, brightly colored appetizer, this tasty take on pizza can be served gently warmed or at room temperature. For convenience, the ingredients can be prepared a day ahead and assembled shortly before serving. The "pizzas" can be eaten warmed in the oven or enjoyed freshly prepared at room temperature.
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Sleep apnea is a chronic sleep disorder defined by frequent interruptions in breathing that compromise sleep quality. Experts agree that metabolic, genetic and behavioral factors contribute to sleep apnea. Now diet is emerging as a new risk factor.

A study published in ERJ Open Research found that those who eat a diet full of vegetables, fruits, nuts and whole grains are 19% less likely to develop obstructive sleep apnea. Conversely, following a diet filled with processed foods and sugary drinks will raise your risk. "This study is very promising. Most focus on OSA has been strictly about calorie restriction and weight reduction, whereas this is about healthy dietary patterns," said Dena Champion, MS, RDN, LD. Champion is a registered dietitian at The Ohio State University Wexner Medical Center.
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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.
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VeggieTaster Returns with Two Vegan Items

Discovered a teriffic vegan cheddar while shopping at the grocery. This eye-appealing package of Vitalite Dairy Free Plant Based Cheddar Style Slices, decked out in warm yellow and green colors caught my attention while browsing the vegan cheese section. Couldn't resist, so into my shopping basket it went. Once home, my curiosity urged me to give the cheese the taste trial. I lifted out one slice, broke it in half and munched it down. It was soooo tasty I grabbed the other half and gobbled it down, too. As I was eating, I thought this was one of the tastiest vegan cheeses I've had in a long time. It had exceptional flavor, leaving me wanting another piece. Then, I took a slice of whole wheat bread, spread it with vegan cream cheese, and topped it with a slice of the Vitalite cheese. Tucked it into a preheated oven and let it melt. The taste was awesome! It was so rich and creamy and the flavor just reinforced my desire to have another delicious cheese-melt. Whether right out of the package or melted, this cheese is bitchin'!'
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Always open for a new tasting experience, I spotted a bright orange package of eat meati Classic Cutlets in the freezer section of my natural food market. Such a bright package could hardly go unnoticed, so looked at the ingredient list and was surprised to see such a sparse list of ingredients. That was an awesome feature already. I discovered it was made from mushroom root. The package almost took the liberty of jumping into my shopping cart! Once home, I took a little more time to read the cooking directions. They were super simple, and just involved an easy stir-fry, flipping the cutlets every 2 minutes until they were golden tinged. My friend and Iwere ready for a new taste adventure but didn't expect the lengthy chewing experience we had. We chewed and chewed. Each piece required concentrated, patient chewing to soften it enough to swallow. The flavor was great, but the chewing, well that began to feel like a chore! However, when I looked at the nutritional data, it began to soften my negative feelings.
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