Veganism: Kashrut Made Easy

The latest edition of The Forward features a letter to the editor titled "Tasty Tofu Treats." The letter states:

"In reference to the challenges that Beth Wolpoff faces with the lack of parve desserts that are quick to make, may I suggest the book 'Tofu Cookery' by Louise Hagler... I have been making the chocolate pudding for years. There are many other flavors, and they are all dairy- and egg-free. Ten minutes in the blender!"

This letter underscores an oft-overlooked benefit of veganism for the kosher crowd: convenience. If food is vegan, it's certainly not meat- or dairy-based. Vegans who keep a kosher kitchen needn't bother having two sets of dishes. And many Jewish vegans, even rabbis, find that knowing food is completely free of animal products and byproducts is sufficient for deeming it kosher. When it comes to kashrut, vegan foods will have sufficed us--dayenu!

It's also interesting to note how Jewish companies play a big role in the recent explosion in the popularity of soy-based foods. Leading the pack is Tofutti, which started off marketing to the I-want-something-that-seems-dairy-after-my-meat-meal kosher audience. Now their Tofutti Cuties soy ice cream sandwiches, non-dairy cream cheeses, and soy cheese pizza have captured the hearts of Jews, vegans, and the lactose-intolerant alike! (Lucky for me, I'm all three.)