If you’re attending the San Francisco VegFest this weekend, be sure to stop by The VRG booth! Details on this event can be found here: https://www.sfvs.org/festival

There will be no Combined Federal Campaign this year. If you normally give that way, you can now support VRG projects and donate directly through vrg.org/donate

The following is being added to our list of senior residences which offer vegan dishes.

Kendal at Ithaca

By Kendal Corporation

2230 Triphammer Road

Ithaca, NY

(607) 266-5300

Independent living, assisted living, short-term rehabilitation, skilled nursing, hospice provider

According to the staff, vegan options include a vegetable korma; tofu stir-fry; black bean and corn salad; crunchy Asian salad; gazpacho soup; tofu always available

photo from Freepik

By Chef Nancy Berkoff

Brussels sprouts, or petite choux (“little cabbage,” used as a term of endearment as well as a vegetable name) are worth the effort to prepare! Frozen Brussels sprouts are available, but in season, fresh Brussels sprouts offer versatility and delicious flavor.

Preparation
When purchasing fresh Brussels sprouts, look for small heads with tightly closed, green leaves. Yellow or loose leaves mean that the sprouts are not fresh. To prep your sprouts for cooking, wash in cold water, slightly trim the stem end, and shake off any remaining water. To ensure even cooking, cut a small “x” on the bottom of each sprout; this helps the heat distribute evenly.

If you would like to prep the sprouts ahead of time, you can seal them in a plastic bag or a glass or plastic, air-tight container.

Steaming
You can steam Brussels sprouts by cutting them in half, placing them in a metal or wooden steamer. Allow them to steam until they are bright green, about two minutes, or until they are just a bit soft, but still firm.

Roasting
To roast Brussels sprouts, preheat the oven to 400 degrees, toss whole or halved sprouts with a small amount of olive oil (or oil of your choice), cracked pepper and minced fresh garlic or dried garlic, if you like. Spread on a non-stick baking sheet and roast until lightly browned. Brussels sprouts also may be quick-sautéed with seasoning of your choice. Make certain you use a skillet large enough that the sprouts have room to move around. If the sprouts are “huddled” in the pan, they may develop a strong flavor or a mushy texture.

No matter which cooking method you select, remember to aim for bright green as the end color.

Once you have finished cooking the sprouts, you can enjoy them as is, over rice, quinoa, barley, or couscous, or add them to stir-fried seitan, soy chorizo and potatoes, scrambled tofu with chiles, or hash-browned potatoes. Try them as a daring pizza topping!

Going Raw
Brussels sprouts can be eaten uncooked as well. Raw Brussels sprout leaves can be a little tough, so it’s best to soften them before adding them to salad. This can be done two ways: massaging the leaves with a bit of salt to help break them down, or thinly slicing them to shredded texture, sometimes called shaved Brussels sprouts.

Use raw Brussels sprouts in any traditional slaw recipe or dress them with lemon vinaigrette. To create a Brussels sprouts salad, season them with your favorite herb and spice combination. Balance the flavor by adding sliced apples or pears, dried apricots, raisins, diced prunes or cranberries, walnuts, fresh fennel or daikon, and fresh herbs, such as mint, cilantro, Italian parsley, or oregano.

If you have the time, research a recipe online for pickled Brussels sprouts. This vegetable makes a delicious pickle!

Below is a list of some of the restaurants and groups offering vegan meals/potlucks for Thanksgiving (both before and on that day) alphabetically by state. If you’re looking for some new recipes to prepare for Thanksgiving, visit: http://www.vrg.org/recipes/vegan_thanksgiving.php

We wish you a very Happy and Healthy Thanksgiving!

ARIZONA

Vegan Thanksliving Community Potluck, Gilbert, AZ https://stephaniebucklin.com/event/vegan-thanksliving-community-potluck/

 Green The American Vegetarian, Tempe, AZ https://thanksliving.square.site/ (take-out)

CALIFORNIA

Vegan Picnic Potluck on Thanksgiving, Los Angeles, CA https://www.facebook.com/groups/veganthanksgiving/events

Plantsgiving PLANTA Cocina, Marina Del Rey, CA https://www.toasttab.com/catering/planta-marina-del-rey/menu/plantsgiving%202026/

 Vegan UnTurkey Potluck Meet-up Event, Redding, CA https://www.facebook.com/events/2591875011331237/

 The Gentle Barn Pre-Thanksgiving Meal, Santa Clarita, CA https://www.gentlebarn.org/events/upcoming-events/a-gentle-thanksgiving-26-california

FLORIDA

Café You, Cape Coral, FL https://cafeyou2.wordpress.com/vegan-thanksgiving-chef-tasting-dinner-saturday-november-21st-7pm/

 ILLINOIS

The Chicago Diner, Chicago, IL (take-out) https://chicago-diner-webstore.myshopify.com/collections/thanksgiving-carryout

Plantsgiving, PLANTA, Chicago, IL https://www.toasttab.com/catering/planta-queen-chicago-413-419-north-clark-st/men

MARYLAND

Earth Save Pre-Thanksgiving Potluck, Baltimore, MD https://www.meetup.com/baltimoreveg-vegan/events/316340199/

Land of Kush, Baltimore, MD https://www.facebook.com/TheLandofKush/

One World Café, Baltimore, MD https://www.facebook.com/profile.php?id=100063530110691

Plantsgiving, PLANTA, Bethesda, MD https://www.toasttab.com/catering/planta-dc-4910-elm-street/menu/plantsgiving%202026

Thanksgiving at Popular Spring Animal Sanctuary, Poolesville, MD https://www.animalsanctuary.org/events/annual-events/

MASSACHUSETTS

Red Lentil, Watertown, MA https://www.theredlentil.com/events/

VegFest Vegan Thanksliving Potluck, Boylston, MA https://www.eventbrite.com/e/vegfest-vegan-thanksliving-potluck-2026-tickets-1992153055416

MINNESOTA

Compassionate Action for Animals ThanksLiving Vegan Potluck, Matthews Park, Minneapolis, MN

https://caa.mn/event/thanksliving/

MISSOURI

Adina’s Vegan Cuisine Thanksgiving Feast https://www.meetup.com/veganstl/events/316358030/

 NEW JERSEY

Kaya’s Kitchen, Belmar, NJ https://kayaskitchenbelmar.com/

 Good Karma Café, Red Bank, NJ https://www.goodkarmacafenj.com/

NEW YORK

Plantsgiving, Planta, New York, NY https://www.toasttab.com/catering/planta-nyc/menu/plantsgiving%202026/

Secret Vegan Kitchen, Oceanside, NY https://www.facebook.com/SecretVeganKitchen

NORTH CAROLINA

Triangle Vegetarian Society Thanksgiving Dinner in Durham, NC https://www.trianglevegsociety.org/thanksgiving/

OHIO

Sunrise Sanctuary Thanksgiving for the Turkeys, Marysville, OH https://www.facebook.com/events/1142861605073175 

PENNSYLVANIA

Animal Advocates of South Central PA 19^th Annual Vegansgiving, Emigsville, PA https://www.sunrisesanctuary.org/visit

TEXAS

Food Forest Animal Sanctuary with Rowdy Girl Sanctuary ThanksLiving 2026, Dripping Springs, TX https://www.facebook.com/events/1786483932357204

Austin Farm Sanctuary, Paige, TX https://www.austinfarmsanctuary.org/events

Sara Sanctuary, Seguin, TX https://sarasanctuary.org/events/vegan-thanksgiving-potluck/

VIRGINIA

Botanical Plant-Based Fare, Charlottesville, VA https://www.botanicalfare.com/thanksgivingpreorder

WASHINGTON, DC

Plantsgiving, PLANTA, Washington, DC https://www.toasttab.com/catering/planta-dc-llc-1200-new-hampshire-ave-nw/menu/plantsgiving%202026

Veg Society of DC, various restaurant dinners in greater Washington, DC area and a potluck https://www.meetup.com/vegan-dc-md-va/events/316880589/

photo from Magnific

By Chef Nancy Berkoff, EdD, RD

Over the centuries, pomegranates seemed to have captured the imagination and the interest of many cultures. Depending on the culture, pomegranates can symbolize the life cycle, abundance, prosperity, or fertility.

Greek and Roman mythology seems to have been fascinated by the pomegranate.  In Greek mythology, the pomegranate is tied to the myth of Persephone. Eating a few pomegranate seeds trapped her in the underworld for part of the year, making the fruit a symbol of the changing seasons. Autumn and winter are the time when Persephone was in the underworld, Spring and Summer when she was back on earth. In Roman mythology, pomegranates were tied to Aphrodite (goddess of love) and Hera (goddess of marriage). Roman and Greek brides wove pomegranate leaves into their hair; the juice was thought to promote fertility.

In Judaism, pomegranates are eaten during the New Year, in the hopes of twelve months of living a righteous and abundant life. In Christian art, the many seeds of the pomegranate held together by a single rind are thought to symbolize the unity of the community of believers within the Church.

The Quran cites pomegranates as a “wonderful gift of creation and the blessings found in paradise gardens.” In Zoroastrianism, pomegranate seeds are eaten during the winter solstice, with the bright red associated with the triumph of light over darkness, and the dawn of a new sun. Armenia and Azerbaijan hold annual pomegranate festivals, with the pomegranate the symbol of prosperity and fertility. In Chinese and Hindu tradition, pomegranate seeds are linked to abundance and households with healthy children.

Pomegranates can be purchased as whole fresh fruit, just the seeds (called arils), fresh or processed juice, syrup (sometimes called “pomegranate molasses), dried (very crunchy), and frozen.

If you have the time (and a very washable kitchen) you might make your own pomegranate juice, by placing the seeds in a blender and then straining the liquid.  Pomegranate seeds can be dried (dehydrated) by removing the seeds from the rind, arranging the seeds in a single layer on parchment paper, using a dehydrator, and allowing them to dry for approximately 10-12 hours. This can also be done in the oven or an air fryer. For the oven, set the temperature as low as possible (not over 200 degrees). Place the pomegranate seeds on a parchment-lined baking sheet. This should take about two to four hours until the seeds are completely dried. For the air fryer, ensure your appliance has a “dehydrate” setting. Place seeds in a fryer basket in a single layer, set on “dehydrate (about 150-160 degree) and allow the seeds to dry, which can take four to six hours.

A $50,000 donation was made to the Mrs. Padma Shivaram Scholarship Fund. This is a permanent VRG endowment from which investment will be used for college scholarships. The donor said: “Padma Shastry was born in a village in the State of Karnataka, India, in 1921. She had two sisters and a brother. In 1939, at the age of 18, she married H S Shivaram (Shiva), a high school Math teacher, and moved to Bangalore. Her sisters and brother also eventually married and moved to Bangalore. Shiva was a very popular teacher and was affectionately referred to as HSS by his students and Shivaramiah by his colleagues and friends.

When Padma moved in with Shiva, he had a widowed mother and six younger brothers that he was taking care of, ensuring that they were well educated. Padma cooked, cleaned, and took care of her brothers-in-law, and helped them all get married and move into their own homes. While doing this, she gave birth to three sons and three daughters, to whom she gave plenty of attention, help, and love.

After every one of her brothers-in-law moved out into their own homes with their wives, she got educated in South Indian classical music and became a home tutor as well as a performing artiste. Although she had mastered vocal singing, she preferred to play Veena, an ancient Indian instrument. Shiva too, had been earning extra income with private tuitions at home. With the additional income that she brought into the family, she and Shiva helped all of their children get well educated, marry and settle down.

Although she worked very hard throughout her life, Padma had a sunny disposition and always seemed to be happy. She helped many people in various ways. Padma passed away in 1997 at the age of 76.”

R.S., via email

To apply for VRG college scholarships, go to vrg.org/student/scholar.htm

To support The Vegetarian Resource Group education, outreach, research, and assistance to young people, donate at vrg.org/donate

The following is being added to our list of senior residences which offer vegan dishes.

Windsor Run

By Erickson Senior Living

2030 Windsor Run Lane

Matthews, NC 28105

(704) 443-6300

Independent living, assisted living, memory support, long-term care

Sample menus, such as this one, include baked tofu as an add-on to entrée salads served with two sides; stir-fried cauliflower rice; Thai crunch salad with edamame; black bean burger; vegetable farotto; Cuban black beans and rice; quinoa, edamame, and bean salad; Thai yellow curry with tofu; General Tso’s tofu; Singapore noodle stir fry; BBQ jackfruit; build-your-own pasta dish with marinara sauce & tofu; butternut squash soup with coconut cream; kale salad (with edamame, smoked tofu, & wakame)

By Steven Jon Kaplan

Prior to 2026, if you made a charitable contribution, then it would go on your Schedule A along with all of your other itemized deductions. To get a tax break, your total itemized deductions on Schedule A would have to exceed your standard deduction. This prevented many people from saving on their taxes, other than reducing your long-term capital gains through direct share contributions which was explained earlier. However, the rules have been improved for 2026 and future years. Without having to itemize, you are now allowed to deduct up to $1,000 per tax return ($2,000 for a married couple filing jointly) in total charitable deductions paid in cash (includes credit card, check, electronic funds donation, but not stock). For a married couple, this means that you can donate a total of $2,000 per calendar year and deduct the whole $2,000 from your taxable income if you use the standard deduction. A deduction reduces taxable income, and is not a tax credit reducing tax dollar for dollar.

This is not personal tax or legal advice, which you should seek only from your own tax or legal advisor for your individual situation.

For questions about VRG programs, email [email protected] or call (410) 366-8343.

Tuscan Bread Sou photo by Hannah Kaminsky

A Vegan Journal article by Donna Spencer features a wide variety of Italian dishes. Italian cuisine is all too often unfairly associated with cheese-laden pizzas and meat-heavy pastas. In truth, you’ll find a vibrant, plant-forward culinary heritage inspired by seasonal produce, bold herbs, and humble pantry staples. Many recipes need no translation to resonate for cooks who crave healthy, whole foods. Universally appealing flavors transcend all boundaries, like caramelized cauliflower with capers and lemon, a brothy Tuscan bread soup that’s as thrifty as it is indulgent, and a velvety pasta sauce bolstered with the subtle sweetness of pumpkin. From tender braised lentils and garlicky kale to a rustic blueberry crostata that begs to be shared, these dishes celebrate simplicity, integrity, and joy, served up with a distinctly Italian sense of warmth and abundance.

Find the recipes here: https://www.vrg.org/journal/vj2026issue1/2026_issue1_vegano_italiano.php

To subscribe to Vegan Journal in the USA only, visit: https://www.vrg.org/member/