The next plant-based trend reaches the Jewish Deli

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Seriously? I grew up going to New York’s Lower East Side with my parents every Sunday for most of my childhood.

It was Katz for a sandwich. Henri’s – a stone’s throw away for kosher deli meats and deli salads to take home; occasionally Rappaport’s or Ratner’s for a meat-free, dairy-free vegan meal.

So when I saw this ad, my ears perked up.

Impossible Foods launches Impossible Pork and seeks kosher certification.

One of the trends this year seems to focus on vegan Jewish delis – yes, they do exist. Jewish vegan delis have sprouted everywhere – from Portland, Oregon with Ben & Esther’s Jewish vegan grocery store to Rochester, New York, where Rob Nipe, opened Grass Fed, a vegan butcher and delicatessen in Rochester offering “protein plants for people.” On the menu, you’ll find vegan minced liver and pastrami, as well as beer brats, Korean gochujang sausage and mushroom bulgogi. In Cleveland, Larder run by two-time James Beard nominee Jeremy Umansky for Best features meats, fish and a variety of vegan offerings, including a vegan pastrami made with mushrooms.

Unreal Deli, is a plant-based deli company, selling its food online directly to consumers and through retailers including Kroger

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, Publix, Whole Foods, ShopRite, Wegmans and restaurants across the country. Their assortment includes plant-based roast turkey, sliced ​​steak, and corn-fed beef made with ingredients like beets, tomatoes, and chickpeas. In all honesty, I haven’t tasted Corn’d Beef – but it’s on my list to compare it to one of my childhood favorites (which I eliminated from my diet for at least 20 years for all the reasons you want to imagine).

A search online reveals a number of “lox” carrot recipes you can make at home and Sophie’s Kitchen’s brand of plant-based seafood alternative made from Konjac root. Sophie’s offers a full line of plant-based shrimp, crab cakes, fish fillets and salmon burgers.

Over 110 years ago, the Vegetarian Hotel opened its doors in the Catskills. The hotel had 100 rooms spread over 100 acres of land and included radishes and other garden vegetables, freshly cooked pumpernickel and challah, and vegetarian minced liver – long before it became all the rage on social networks. There were salads (beetroot salad, tahini-eggplant salad), soups ranging from barley bean to millet, and entrees like red bean stew and sweet potato kugel.

While many are flocking to the “new” herbal offerings – let’s not forget that often what’s old is new again.


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