It may come as a surprise to fans of the Jewish deli, but the values of vegetarianism have long been espoused and cherished by Ashkenazi Jewish cooks. And these values are returning from the sidelines. From Los Angeles, California and Cleveland, Ohio, to New York's Lower East Side and Brooklyn – where most Ashkenazi Jewish immigrants first settled and many sold pickles from pushcarts – a new generation of Jewish sandwich slingers and cookbook authors are promoting "plant-forward" eating.