The Vegetarian Resource Group Blog

Veggie Cooking Class being taught by a nurse in Falls Church, VA October 10th, 2015

Posted on October 07, 2015 by Samantha Gendler, Senior Editor

*Are you confused about today’s food… what’s healthy, what’s not?
*Do you want to know how to incorporate more plants into your diet?
*What’s so great about fiber?
*Do you know why you should not be hungry?
*Do you want some easy tips for good nutrition?
*If you have more fruits, veggies, grains & legumes in your diet will you get enough protein?

If you would like answers to these and many other food questions, come to a Plant-Exclusive Nutrition presentation at the Falls Church Community Center in Falls Church, VA on Saturday, October 10th, 2015 from 4 to 6:30 pm. It is taught by a Registered Nurse with over 24 years of personal experience on a plant-exclusive diet.

There will be 2 food demonstrations, suggestions on how to eat healthy for less, resources you can use in your own kitchen, handouts, and refreshments.

Cost is $10 in advance, $15 at the door. Space is limited
To register, email or call 703 898-5135.

Alex Hershaft from FARM will be speaking at Georgetown University November 17th, 2015

Posted on October 05, 2015 by Samantha Gendler, Senior Editor


Alex Hershaft from Farm Animal Rights Movement will be talking about his journey from Holocaust survivor to becoming an animal rights activist. The talk will take place at 7 PM at Georgetown University in Washington, DC on November 17th, 2015. The event is free and open to the public. For details see:


Posted on October 02, 2015 by Samantha Gendler, Senior Editor

toplabel3Don’t forget to stock up on your favorite vegan products from The Vegetarian Site this month! For the full month of October 2015, The Vegetarian Site will give 10% of their sales to The Vegetarian Resource Group!

The Vegetarian Site sells vegan footwear, belts, wallets, bags, and other accessories, food products, books, personal care items, plus much more. They are always adding new items in their store.

Take a look at one cent samples. (Vegan Parmesan)

And the Vegan Dollar Menu

Support The Vegetarian Resource Group by shopping online at: The Vegetarian Site

Visit The Vegetarian Resource Group at These Upcoming Events

Posted on October 02, 2015 by Samantha Gendler, Senior Editor

The Vegetarian Resource Group will be having an outreach booth at the following events this week. Be sure to stop by and introduce yourself!


DC VegFest in Washington, DC; Saturday, October 3rd, 11 am to 6 pm

World Veg Fest in San Francisco, California; Saturday, October 3rd and Sunday, October 4th, 10 am to 6:30 pm

Dietitians attending the FNCE meeting in Nashville, Tennessee, please stop by the VRG booth on Sunday, October 4: 9 am to 3 pm. Monday, October 5: 9 am to 3 pm. Tuesday, October 6: 9 am to 1 pm.

Vegan Restaurants Added to The Vegetarian Resource Group’s Online Guide to Vegan/Vegetarian Restaurants in the USA

Posted on October 01, 2015 by Samantha Gendler, Senior Editor

The Vegetarian Resource Group maintains an online Guide to Vegan/Vegetarian Restaurants in the USA and Canada. Below are some recent additions. The entire guide can be found here:

static1.squarespaceAvant Garden
130 East 7th St.
New York, NY 10009
Avant Garden is an upscale fine dining vegan restaurant. The menu is divided into three different sections, hot, cold, and toasts, and is accompanied by natural wines. Vegetables are treated like “meat,” often roasted, braised and seared. This cozy restaurant is located in the East Village and its snug size makes it ideal for date nights. The restaurant features white washed walls, petrified wood counters, and a chandelier made from branches. A real gem that should visited by all diners alike.

Cosmic Treats
207 Augusta Ave.
Toronto, ON M5T 2L4 Canada
Located in Kensington Market, Cosmic Treats offers an out of this world dining experience! Items offered on their menu are truly unique and range from sweet to savory. Start with barbecued tofu encrusted with sweet chili heat Doritos, and cool off those taste buds with banana split made with homemade cashew ice cream. Yum!

Don’t Have A Cow
110-A Tiny Town Rd.
Clarksville, TN 37042
Don’t have a cow because this restaurant is 100% vegan! It offers a fresh menu with various items from soups, salads, wraps, and sandwiches. They also have vegan cupcakes.

Full Bloom Vegan
11 Island Ave.
Miami Beach, FL 33139
Enjoy a breathtaking view from this vegan establishment while dining on appetizers including Grilled Plantain and Veggie Kebob Skewers, Tricolor Potato Latkes (pancakes), or a vegan cheese platter. Main course dishes include Green Curry Veggie Pot with Bamboo Rice, Green Thumb Lasagna with Béchamel Sauce, Pad Thai, Chimichurri Tempeh over Rainbow Quinoa, and more. Exciting side dishes include Mac & Cheese, Spicy Kim Chi, Cheesy shaved Brussel sprouts, etc. Finally, end your meal with an exquisite dessert including Chocolate Ganache Pie, Italian`s Favorite Tiramisu, Raw key lime ice cream with raspberry sauce, or Mocha Salted Caramel Chocolate Lava Cake.

The Goods
1255 Dundas Street West
Toronto, ON M6J 1X6 Canada
The Goods is a mostly raw, organic, vegan restaurant located in Toronto. It is the perfect stop on a busy day when you need a quick refuel. They offer many different smoothies, juices, and salads, including a Chuck Norris bowl that has quinoa, rice, arugula, sprouts, a sesame dressing, and much more! Most of their dishes are free of gluten, nuts, and refined ingredients as well, and they are perfect for take-out or delivery. Their menu varies daily and they also offer catering services and classes.

853 Merrimon Ave.
Asheville, NC 28804
Start your morning off with fresh juices, smoothies, or coffee and enjoy raw or toasted granola and various baked goods. Main dishes include Build Your own Pasta Bowl and other bowls, Pizza Pesto, Mac & Cheese, Chili, and more. They also offer a variety of desserts.

Vital Life Vegan Restaurant
14 St. Andrew St.
Toronto, ON, M5 T 1K5 Canada
Located in Kensington Market near Chinatown, this vegan Caribbean restaurant serves dishes such as spinach and kale salad, mac & cheese, TVP curry, barbecued soy, stews, and more. Also enjoy their fresh beverages.

Zhu Pan-Asian Vegan Cuisine
166 Massachusetts Ave.
Arlington, MA 02474
Start your meal with Miso Mushroom Soup or Lemongrass Hot & Sour Soup. Follow this with a choice of salad including Avocado Salad, Mango Salad, and Seaweed Salad. You’ll also find a variety of noodle and rice dishes, as well as main dishes such as Black Pepper Seitan, Malaysian Curry Stew, Kung Pao Eggplant, Lettuce Wraps, and Soy Cutlet Sizzling Platter. For dessert try Brown Rice Pudding, Banana Spring Roll, or vegan ice cream. They do not use MSG!


Posted on September 30, 2015 by Samantha Gendler, Senior Editor


World Vegetarian Day is celebrated each year on October 1st. Share some delicious vegan food with friends, family, co-workers, and others that day! Below are two recipes you may want to try out.


Potato Pinto Salad (from More Fabulous Beans)
Serves 5

In a medium saucepan, cook in boiling water until almost tender:
2 cups peeled and diced potatoes

Add: 10 ounces frozen peas
Return to a boil and cook until the potatoes are tender. Drain well.

To make the dressing, combine in a small jar with a tight fitting lid:
1 cup plain vegan yogurt
3 Tablespoons apple cider vinegar
1 Tablespoon spicy mustard
¼ teaspoon pepper
Salt to taste

Shake dressing until well blended and set aside.

Combine in a serving bowl:
1½ cups cooked pinto beans
1 cup chopped celery
1 cup sliced ripe olives
½ cup minced red onions
½ cup chopped fresh dill weed

Pour the dressing over vegetables and beans and toss until they are evenly coated. Add the potatoes and peas, and carefully toss again until evenly combined. Serve at once or chill for several hours in the refrigerator to allow the flavors to blend.


African Chickpea Stew (from Cooking Vegan)
Serves 6

1 Tablespoon coconut oil or extra-virgin olive oil
1 onion, diced
2 cloves garlic, minced
4 cups vegetable stock or water
2 cups peeled and diced sweet potatoes or yams
1 cup cooked or canned chickpeas, rinsed
½ cup brown rice
¼ teaspoon salt
¼ cup peanut butter
2 cups thinly sliced kale leaves or collard greens
2 Tablespoons freshly squeezed lemon juice
½ teaspoon ground pepper
Hot sauce (optional)

Heat the oil in a large soup pot over medium heat. Add the onion and cook, stirring occasionally, for 3 to 5 minutes, or until soft. Add the garlic and cook, stirring occasionally, for 3 minutes. Add the stock, sweet potatoes, chickpeas, rice, and salt and stir until combined. Bring to a boil. Decrease the heat to low, cover, and simmer for 45 minutes.

Put the peanut butter in a small bowl. Stir in enough liquid from the stew to make a smooth paste. Stir into the stew. Add the kale or collard greens, lemon juice, and pepper. Season with tamari to taste and hot sauce if desired and stir until combined. Cover and cook for 5 minutes, or until the kale is tender.

Please Donate to The Vegetarian Resource Group Through the Combined Federal Campaign (CFC)

Posted on September 29, 2015 by Samantha Gendler, Senior Editor

If you are a Federal government employee, you can support The Vegetarian Resource Group through the Combined Federal Campaign (CFC). Look for us under Health & Medical Research Charities of America.

Please also remember The Vegetarian Resource Group in other workplace fund drives, matching gifts, etc. See for other ways you can donate to VRG.

Thanks for your support!

CFC_CFC-not 50

Support the Coalition for Healthy School Food at their Annual Fall Gala!

Posted on September 29, 2015 by Samantha Gendler, Senior Editor

Great Chefs Cook for Healthy School Food, next Tuesday, October 6th, 2015 in New York City (Manhattan). It will be a delicious, 100% vegan food tasting, with more than 14 of our favorite restaurants and caterers, a silent auction, raffle, gift bags, and live jazz. A night not to miss that supports getting plant-based foods on the menus of schools and meaningful nutrition education that teaches critical thinking. Information and reservations (required) here:


Last Chance to Sign-Up for The Vegetarian Resource Group Vegan Dinner in Nashville Tennessee October 4th, 2015

Posted on September 28, 2015 by Samantha Gendler, Senior Editor

On Sunday, October 4, 2015 at 6 pm, The Vegetarian Resource Group will host a dinner gathering in Nashville, TN at Sitar Indian Cuisine.


Network with Vegetarian Resource Group staff, volunteers, and other dietitians from around the country during the annual meeting of The Academy of Nutrition and Dietetics. Dietitians, VRG members, students, and the public are invited. Location is near the Lowes Vanderbilt, a FNCE (conference) hotel.

Samosa (potato and pea turnover)
Papadum (thin and crispy lentil crackers)
Roti (whole wheat bread)
Rice, Tea
Yellow Dal (lentils)
Chana Masala (chickpeas)
Baingan Bhurtha (eggplant)
Bhindi Masala (okra)
Vegetable Patia (fresh vegetables with sweet and sour mangoes)

Refunds only made if we can replace your seat.

To pay, send to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203, call (410) 366-8343 Monday to Friday, 9 to 5, or go to and write in the comments Nashville Indian dinner and names of attendees.

Join The Vegetarian Resource Group at 2 Events this Weekend!

Posted on September 25, 2015 by Samantha Gendler, Senior Editor

On Saturday September 26th, 2015 The Vegetarian Resource Group will have a booth at the Charlottesville Vegetarian Festival in Virginia. The VegFest takes place 11 am to 5 pm in Lee Park. For details see:


On Sunday September 27th, 2015 Great Sage in Clarksville, Maryland will be generously donating 10% of the day’s proceeds to The Vegetarian Resource Group. VRG volunteers will be there during brunch hours and would be happy to meet you! This vegan restaurant has a fantastic menu. For more information see:


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