The Vegetarian Resource Group Blog

Weather Getting to You this Winter? Enjoy Roasted Veggies and Fruit!

Posted on February 26, 2015 by Nina Casalena, The VRG Blog Editor

Roasted vegetables and fruit taste fantastic! We recently posted the Vegetarian Journal article “Roasting Vegetables & Fruit” on The Vegetarian Resource Group website. Debra Daniels-Zeller offers roasting basics and a fantastic roasting chart that lets you know how long to roast different veggies and fruits and at what oven temperature. You’ll also find recipes including Roasted Kale Chips, Roasted Roma Tomatoes, Whole Roasted Cauliflower, Roasted Brussels Sprouts with Lemon-Dijon Sauce, Orange Roasted Pineapple with Chocolate and Coconut Sorbet, plus more.

See: http://www.vrg.org/journal/vj2015issue1/2015_issue1_roasting.php

To subscribe to Vegetarian Journal see: http://www.vrg.org/catalog/

Maltodextrins — UPDATE TO VEGETARIAN RESOURCE GROUP INGREDIENT GUIDE

Posted on February 25, 2015 by Nina Casalena, The VRG Blog Editor

By Jeanne Yacoubou, MS

Commercial source: corn starch
Used in: powdered mixes, soups, canned fruits, beverages, cereal, confections, baked goods, snacks, prepared foods, infant formula, ice cream, frozen desserts, canned fruit, jams and jellies
Used as: powder carrier, texturizer, bulking agent, crystallization
inhibitor, sweetener, fermentation substrate

Definition: Maltodextrins consist of variably long linkages of glucose
molecules and are less than 20% as sweet as sucrose (table sugar).

Manufacturers

ADM reported that their maltodextrins are not made with animal ingredients or processing aids.

Tate and Lyle stated that they use no animal ingredients or processing
aids in maltodextrin manufacture.

Despite many attempts by email and phone to several people, Cargill told The VRG that they only respond to customer questions.

Roquette did not return our calls or emails for more information on their maltodextrins.

Classification: Vegan

Entry added: February 2015

For more ingredient entries, see:
http://www.vrg.org/ingredients/index.php

To support VRG go to: www.vrg.org/donate

To Join The Vegetarian Resource Group, go to: http://www.vrg.org/member/

The contents of this posting, our website and our other publications, including Vegetarian Journal, are not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. We often depend on product and ingredient information from company statements. It is impossible to be 100% sure about a statement, info can change, people have different views, and mistakes can be made. Please use your best judgement about whether a product is suitable for you. To be sure, do further research or confirmation on your own.

VEGAN BAKED GOODS AT DOWNTOWN DISNEY IN FLORIDA

Posted on February 24, 2015 by Nina Casalena, The VRG Blog Editor

Erin McKenna, founder of BabyCakes NYC, opened a new store front called Erin McKenna’s Bakery NYC at Downtown Disney in Orlando, Florida. The sweets shop opened Sunday, Feb. 22nd and offers vegan, gluten-free items including doughnuts, cupcakes, cookies and bagels (with vegan butter), as well as savory items.

For more information on this shop as well as her other two shops located in New York City and Los Angeles see: http://www.erinmckennasbakery.com/

Find a Wide Variety of Veggie Meal Plans on www.vrg.org

Posted on February 20, 2015 by Nina Casalena, The VRG Blog Editor

The Vegetarian Resource Group has a new section listing various meal plans on their website www.vrg.org. You’ll find Quick and Easy Low-Cost Vegan Menus, a One-Week Low-Sodium Vegan Menu, a Soy-Free, Nut-Free Vegan Meal Plan, Vegan Menus for Adults 51+, Sports Nutrition Guidelines for the Vegetarian, and several other types of meal plans.

These meal plans can be found here: http://www.vrg.org/nutrition/#nutrition-meal-plans

Support The Vegetarian Resource Group this Sunday, Feb. 22 at Great Sage in Clarksville, MD

Posted on February 20, 2015 by Nina Casalena, The VRG Blog Editor
Chocolate Cheesecake from Great Sage in Clarksville, MD.

Chocolate Cheesecake from Great Sage in Clarksville, MD.

Great Sage vegan restaurant in Clarksville, Maryland will be donating 10% of the day’s proceeds to The Vegetarian Resource Group on February 22, 2015. Please support the VRG’s outreach efforts and at the same time enjoy some fantastic vegan cuisine.

For more information see: https://www.facebook.com/events/480049368803875

Cultured Dextrose

Posted on February 19, 2015 by Nina Casalena, The VRG Blog Editor

By Jeanne Yacoubou

Alternate name: cultured corn sugar

Commercial source*: corn* fermented by bacterial cultures*

Used in: frozen prepared foods, baked goods, cheese, soups, salad dressings, sauces, refrigerated deli salads, condiments

Used as: shelf life extender, antimicrobial agent, flavor enhancer

Definition: Created by bacterial cultures originally derived from dairy, cultured dextrose is a combination of substances such as propionic, acetic and lactic acids produced through dextrose fermentation which if done correctly should not contain any dextrose (i.e., glucose).

Manufacturers:

Danisco® told us that their cultured dextrose is “mostly derived from corn.”

Mezzoni Foods® reported that their cultured dextrose is made using corn as the sugar source.

Gillco Ingredients® stated that they distribute Danisco “non-dairy derived” cultured dextrose as well as Danisco’s “cultured skim milk.”

Classification: Vegan* (Corn is major source of fermentable sugar but major manufacturer would not say whether cane sugar could be used. Dairy-derived bacteria were used to produce original starter cultures; not directly taken from dairy any longer.)

Entry added: February 2015

The contents of this posting, our website and our other publications, including Vegetarian Journal, are not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. We often depend on product and ingredient information from company statements. It is impossible to be 100% sure about a statement, info can change, people have different views, and mistakes can be made. Please use your best judgement about whether a product is suitable for you. To be sure, do further research or confirmation on your own.

For more ingredient information, see: http://www.vrg.org/ingredients/index.php

To support VRG research, join at: http://www.vrg.org/party/index.php

STUDENT LOAN FORGIVENESS AND NON-PROFIT EMPLOYMENT

Posted on February 19, 2015 by Nina Casalena, The VRG Blog Editor

If you have federal Direct Loans (including Direct Consolidation Loans), you may be eligible for Public Service Loan Forgiveness (PSLF). If you make 10 years of qualified monthly payments while serving in the military or employed at a government or non-profit entity, you may be able to get the balance of your loans forgiven. For information, go to:
http://www.consumerfinance.gov/askcfpb/601/are-there-any-student-loan-breaks-public-service.html

For information on Vegetarian Resource Group scholarships, see:
http://www.vrg.org/student/scholar.htm
http://www.vrg.org/videoscholarship.php

Dextrose: NEW UPDATE TO VRG INGREDIENT GUIDE

Posted on February 18, 2015 by Nina Casalena, The VRG Blog Editor

By Jeanne Yacoubou, MS

Alternate names: glucose, D-glucose, corn sugar, grape sugar, rice sugar

Commercial source: corn starch

Used in: baked goods, powdered mixes, soups, snack foods, cereal, confections, condiments, beverages, ice cream, frozen desserts, infant formula, canned fruit, caramel color, pan coatings, jams and jellies
Used as: sweetener, texturizer, bulking agent, moisture conditioner, stabilizing agent, crystallization inhibitor, fermentation substrate

Definition: A simple sugar, dextrose is approximately 70-80% as sweet as sucrose (table sugar).

Manufacturers:

ADM told us that they use no animal ingredients or processing aids in dextrose manufacture.

Tate and Lyle reported that their dextrose is not made with animal ingredients or processing aids.

Cargill: Despite many attempts by email and phone to several people, Cargill told The VRG that they only respond to customer questions.

Roquette did not return our calls or emails for more information on dextrose.

Classification: Vegan

Entry added: February 2015

For information on other ingredients, see: http://www.vrg.org/ingredients/index.php

To support Vegetarian Resource Group research, donate at: www.vrg.org/donate

To Join The Vegetarian Resource Group, go to: http://www.vrg.org/party/index.php

The contents of this posting, our website and our other publications, including Vegetarian Journal, are not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. We often depend on product and ingredient information from company statements. It is impossible to be 100% sure about a statement, info can change, people have different views, and mistakes can be made. Please use your best judgement about whether a product is suitable for you. To be sure, do further research or confirmation on your own.

Summer Job Opportunity at International Teen Camp

Posted on February 18, 2015 by Nina Casalena, The VRG Blog Editor

The Vegetarian Resource Group recently received the following note:

Hello!

Here at Legacy International’s Global Youth Village, with the snow falling, summer seems far away, but we are busy looking for summer staff who are inspired by our program and hope you can share information about summer job openings in our whole foods vegetarian kitchen with those in your network, be they students, colleagues, alumni, or friends. Below is some details.

Sincerely,
Yani Liu

—————————————————————————–

The Global Youth Village, a residential, international leadership camp in Virginia’s Blue Ridge foothills, is seeking seasonal food service staff in their vegetarian kitchen.

Every summer since 1979 a dynamic environment is created that emphasizes experiential learning and challenges young people to turn cross-cultural theory into practical action. This year 75+ youths (ages 14-18) and staff from around the world will participate. Workshops address issues concerning young people today, such as regional conflicts, distribution of world resources, prejudice, environmental concerns and other social pressures. Cultural programming and cooperative living help participants learn to respect differences and discover similarities that transcend cultural, religious, and political barriers.

Dates: June 22 – Aug. 7, 2015

Housing, meals and modest salary (Salaries begin at $325/week for experienced applicants; 225/week for entry level positions.)

Food service staff perform a vital function within the Global Youth Village. We believe that nutritious food is a cornerstone to a healthy, sustainable lifestyle. Food is not only viewed as a source of bodily nourishment, but as a means of expressing one’s culture. Kitchen staff are an integral part of the staff team, and are welcome to participate fully in Village life, enjoying the cultural, educational, and recreational activities as responsibilities allow. Legacy’s vegetarian kitchen serves three home style meals daily to approximately 75 people, using mostly unprocessed vegetables and fruits, and whole grains. International entrees are prepared from countries such as Greece, the Middle East, India, Indonesia, and Nigeria.

The Village is seeking an experienced chef or cook who is inspired by the goals and philosophy of the program. This person manages overall meal production and works with prep cooks while preparing entrees, soups, sauces, baked goods and desserts.

Qualifications:

Experience as a chef, sous chef, cook or assistant cook in a professional setting

Experience in vegetarian cooking preferred

Ability to work well with others in a close team work setting

Ability to delegate and train less experienced staff

Ability to prepare foods for special needs groups (vegans, people with food allergies, diabetes, etc.) as needed

Knowledge of health and safety standards of food preparation and serving, kitchen and sanitation procedures

Some previous supervisory experience (preferably in food service field)

Desire and ability to work in a rural, camp setting.

Entry level positions also available for prep cooks, baker, and kitchen assistant.

For more information and to download an application, please visit: http://www.globalyouthvillage.org/join-our-village-staff/

Questions? Contact Leila Baz, HR Coordinator, staff@legacyintl.org

CELEBRATE THE CHINESE NEW YEAR WITH VEGAN CUISINE

Posted on February 17, 2015 by Nina Casalena, The VRG Blog Editor

This year the Chinese New Year falls on February 19th. Celebrate the year of the goat with delicious vegan dishes including Fried Lotus with Black Rice, Sesame Kale, and Bean Sprouts & Bamboo Stir-Fry with Udon Noodles. See: http://www.vrg.org/journal/vj2013issue3/2013_issue3_chinese_cooking.php

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