The Vegetarian Resource Group Blog

Create a Veganic Garden in Your Own Backyard!

Posted on August 26, 2016 by The VRG Blog Editor

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You may be thinking about starting a garden in your backyard or switching over to using veganic techniques in your present garden. Nathaniel Corn wrote a very useful article on Veganic Gardening in the most recent issue of Vegetarian Journal. You’ll even find a recipe for Gardener’s hand Scrub!

To read the article, go to: http://www.vrg.org/journal/vj2016issue3/2016_issue3_veganic_gardening.php

To subscribe to Vegetarian Journal, visit: http://www.vrg.org/member/2013sv.php

SUPPORT FOR DAIRY FARMERS PARTIALLY DUE TO SLUGGISH MARKETPLACE FOR DAIRY PRODUCERS

Posted on August 25, 2016 by The VRG Blog Editor

We thought readers (especially vegans) would want to see this information:

The USDA plans to purchase approximately “… 11 million pounds of cheese from private inventories to assist food banks and pantries across the nation, while reducing a cheese surplus that is at its highest level in 30 years. The purchase, valued at $20 million, will be provided to families in need across the country through USDA nutrition assistance programs, while assisting the stalled marketplace for dairy producers. USDA also announced that it will extend the deadline for dairy producers to enroll in the Margin Protection Program (MPP) for Dairy to December 16, 2016, from the previous deadline of September 30. This voluntary dairy safety net program, established by the 2014 Farm Bill, provides financial assistance to participating dairy producers when the margin – the difference between the price of milk and feed costs – falls below the coverage level selected by the producer … While USDA projects dairy prices to increase throughout the rest of the year, many factors including low world market prices, increased milk supplies and inventories, and slower demand have contributed to the sluggish marketplace for dairy producers.

See: http://www.fsa.usda.gov/news-room/news-releases/2016/nr_20160823_rel_0181

The latest issue of Vegetarian Journal is now Online – Enjoy Dessert Smoothies!

Posted on August 24, 2016 by The VRG Blog Editor

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Have you ever thought about preparing dessert smoothies? Former VRG intern Ivy Grob shares recipes for Strawberry Shortcake, Banana Chocolate, Berry Cobbler, Peanut Butter Cup, Peach Pie, and Apple Pie Smoothies in the latest issue of Vegetarian Journal.

To read the article go here: http://www.vrg.org/journal/vj2016issue3/2016_issue3_dessert_smoothies.php

To subscribe to Vegetarian Journal, visit:
http://www.vrg.org/member/2013sv.php

Meeting of the Scientific Advisory Committee on Alternative Toxicological Methods

Posted on August 24, 2016 by The VRG Blog Editor

We thought some readers may be interested in knowing about this upcoming meeting.

SACATM is part of a larger body which conducts technical evaluations of new, revised, and alternative safety testing methods with regulatory applicability and promotes the scientific validation and regulatory acceptance of toxicological and safety-testing methods that more accurately assess the safety and hazards of chemicals and products and that reduce, refine (decrease or eliminate pain and distress), or replace animal use.

For further information on this meeting see: https://federalregister.gov/a/2016-19774

New Restaurants Have Been Added to The Vegetarian Resource Group’s Online Guide to Vegan/Vegetarian Restaurants in the USA and Canada

Posted on August 23, 2016 by The VRG Blog Editor
It's All Good Kitchen

It’s All Good Kitchen

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: http://www.vrg.org/restaurant/index.php

To support the updating of this online restaurant guide, please donate at:
www.vrg.org/donate

Erven
514-516 Santa Monica Blvd.
Santa Monica, CA 90401
Enjoy soup such as Tuscan Bean Soup and White Gazpacho during the day, along with salads and sandwiches including Falafel or Smoked Eggplant. In the evening you can dine on small, medium or large plates including items such as Lime Pickled Dates, Black Garlic-Chickpea Fritter, Warm Endive Salad, Roasted Carrots, Scallion Pancake, Beer battered tofu sandwich, along with desserts such as Roasted Peaches and Black sesame cake.

It’s All Good Kitchen

Dune’s Boardwalk Café
4 North End Boardwalk
Ocean Grove, NJ 07756
Enjoy organic juices, smoothies, build your own bowls, home-made hummus, and more at this food court located on the boardwalk.

Jodee’s Desserts
7214 Woodlawn Ave. NE
Seattle, WA 98115
Enjoy a variety of vegan pies such as Key Lime, Mocha, and Banana Cream that are made with mostly organic ingredients. They also have smoothies, coffee and tea, sweet and savory treats, and frozen dessert. They are located across the street from Billings Middle School.

Ladybird
127 MacDougal St.
New York, NY 10012
Enjoy vegan tapas at this bar including Gazpacho Trio, Truffle Fries, Quinoa Croqueta, Coconut Quiche, Broccoli Rabe, Chocolate Fondue, Churros, and more. Located in the West Village section of New York City.

Lulu’s Local Eatery
3201 S. Grand
St. Louis, MO 63118
Start your meal off with Buffalo Cauliflower Bites or Thai Crunch Kale Salad. Then enjoy a wrap or sandwich or a main dish bowl such as Chipotle Black Bean, Banh Mi, or Buddah. Enjoy daily specials as well as a wide variety of beer along with your meal.

Nolafare
2009 Highland Ave.
Louisville, KY 40204
Enjoy Sassy Kale Salad, GreenUp Quinoa Plate, Black Bean Dream Sandwich, Sea Carrot Rolls, and more. Ask about their desserts.

Pure
9925 SW Bank Rd.
Vashon, WA 98070
Enjoy fresh juices and smoothies along with bowls, salads, soup, and dessert at this organic café.

Screamer’s Pizzeria
620 Manhattan Ave.
Brooklyn, NY 11222
Enjoy a wide variety of vegan pizza including Pepperoni (sauce, seitan pepperoni, and vegan cheese), Hawaiian (vegan ham, pineapple, tomato sauce, vegan cheese, and scallions), Screamer (garlic oil, vegan cheese, cremini and oyster mushrooms, parsley, and almond parmesan), plus others. They also serve vegan garlic knots and calzones.

Thai Vegan
2928 Washington Blvd.
Marina Del Ray, CA 90292
This restaurant offers vegan Thai food including Fresh Vegetable Tofu Roll, Papaya Salad, Tofu Vegetable Soup, Spicy Mint Noodles, Pad Thai, Massamun Tofu Curry, Pineapple Tofu Fried Rice, plus much more. They also have fresh juices.

Thai Vegan
2400 Main St.
Santa Monica, CA 90405
This kiosk offers vegan Thai food including Fresh Vegetable Tofu Roll, Papaya Salad, Tofu Vegetable Soup, Spicy Mint Noodles, Pad Thai, Massuman Tofu Curry, Pineapple Tofu Fried Rice, plus much more. They also have fresh juices and are located near the beach. Outdoor seating.

Timeless Coffee
4252 Piedmont Ave.
Berkeley, CA 94611
Timeless Coffee takes pride in roasting their own coffee beans and taking pride in their product. They produce a variety of vegan baked goods available every day, and serve up fun and creative dishes Friday, Saturday, and Sunday. Traditionally serving up brunch or dishes like Biscuits and Gravy, the menu may also feature new specials. Be sure to check them out on social media to see their current offerings.

VEG DINING CARDS

Posted on August 23, 2016 by The VRG Blog Editor

VegDining.com is pleased to donate 10% of all VegDining Card purchases by VRG subscribers and supporters during July and August. The VegDining Card is an international vegetarian discount card with over a hundred vegetarian restaurants and other businesses offering discounts to cardholders on their goods and services. Visit VegDining.com to order your card (be sure to mention “VRG” to ensure a donation will be made on your purchase). VegDining is a guide to vegetarian dining, promoting vegetarianism around the world since 1999.

VegDining-Logo-HomePage

MELLOW MUSHROOM OFFERS DAIYA CHEESE AS AN OPTION

Posted on August 22, 2016 by The VRG Blog Editor

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Hi VRG,

I just returned from a magic conference at Pidgeon Forge (TN). While the restaurants were meat heavy, the good news was that the Mellow Mushroom there had Daiya cheese as an option on all their pizzas, calzones, and hoagie sandwiches. I took a Tempeh Hoagie with Daiya cheese home, and it was great. There are apparently 2 Mellow Mushrooms in Pidgeon Forge, and the one in the middle of the tourist area (next to the MagiQuest castle) was open every day until Midnight.

Michael C. Worsham

For more information on Mellow Mushroom, see: http://mellowmushroom.com/

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 judgment about whether a product is suitable for you. To be sure, do further research or confirmation on your own.

Southern German Vegan Menu

Posted on August 19, 2016 by The VRG Blog Editor

By Alicia Hückmann, VRG intern visiting from Germany

When people are asked to describe German culture, many will come up with Dirndl, Sauerkraut or Bratwurst even though these things are not actually typically German but rather Bavarian. Bavaria is a state located in the South-Eastern part of Germany and known for cities such as Munich and Nuremberg. Whether you go hiking in the Alps, have a beer at Oktoberfest, or listen to some of the finest music at Bayreuth festival – Bavaria is one of the most diverse regions in Germany and loved by tourists all over the world.

Our culinary tour begins with a delicious spread from this area: Obatzda. Traditionally made with lots of cheese and served with traditional German bread and veal sausages, Obatzda can also be enjoyed by vegans (perhaps with vegan sausages).


Starter: Obatzda
– a savory “cheese” spread from Bavaria
(Serves 4)

Recipe by Clarissa Juse http://paradiesfutter.blogspot.de/

* ½ cup cashew nuts
* ½ cup vegan margarine
* 7 oz tofu
* 3.4 fl oz (non-alcoholic) lite beer or water
* 2 tbsp oil
* 2 scallions or a small red onion
* 1 tbsp paprika powder
* 1 tbsp caraway
* 4 tbsp nutritional yeast
* Salt and pepper, to taste
* Sliced onion and chopped chives for garnish

Soak the cashew nuts for an hour and take the margarine out of the refrigerator. Cut the margarine and crumble the tofu into very small pieces and put both in a bowl. Drain the cashew nuts and blend them with the lite beer or water. Add oil and blend until you get a creamy texture. Finely chop the scallions or red onion. Mix tofu, margarine, cashew cream, and onions together. Add spices, nutritional yeast, salt, and pepper and mix well. Garnish with onion rings and chives and serve with whole wheat bread.

For our main dish, we will continue our journey to the South-East of Germany and stop at a region called Swabia, which is part of both Bavaria and its neighboring state Baden-Wuerttemberg. Swabians are not only well-known for their thriftiness and economical lifestyle but also for their great sense of community. It is no wonder that Käsespätzle, an inexpensive yet mouth-watering meal and the main course of our Southern German menu, is this region’s signature dish that has been bringing younger and older generations together for centuries. Even though the original recipe is made with lots of cheese and eggs, there is a way for vegans to enjoy this tasty meal.

Käsespätzle – a timeless Swabian noodle main course
(Serves 4)
Recipe by Sarah Kaufmann (http://www.veganguerilla.de)

* 4-1/3 cups flour
* 2 tbsp soy flour
* 1 tsp salt
* 2 cups water
* 8 ounces vegan cheese
* kosher salt, pepper

Optional: spaetzle maker (can be purchased online)

Add a pinch of salt to a pot of boiling water. Mix flours and 1 tsp salt in a bowl. Add 2 cups of water while stirring/kneading the dough. Preheat the oven to 350°.

For the noodles, you can either use a spaetzle maker (put on top of the boiling water, go back and forth and let the dough fall into the water) or a cutting board (pour some water on the board, spread the dough and use a knife to cut it into thin threads that fall into the water). Noodles that swim on top of the water are ready.

Put some of the vegan cheese into a 9 x 5 inch baking pan (any similar size works). Put some of the spaetzle on top and repeat until you run out of ingredients. For the last layer, use cheese. Bake for a few minutes until the cheese melts. Flavor with kosher salt and pepper.

Käsespätzle (1)

We will end our Southern German tour in the most south-western area of Germany, the famous Black Forest. The only thing this region is more famous for than stunning hiking trails and cuckoo clocks is a very popular dessert named Black Forest cake. As its main ingredients are actually only plants – dark chocolate and cherries – it is rather easy to make a vegan version.

Black Forest cake inspired vegan cupcakes – a tasty cherry delicacy
(Makes 12-15 cupcakes)

Recipe by Alicia Hückmann

* 1¾ cups flour
* 1/3 cup sugar
* 2 tsp baking powder
* ¼ tsp salt
* 1/3 cup baking cocoa
* 1/3 cup oil
* 1 cup vegan milk
* Approximately 15 oz can black cherries
* 1 cup vegan margarine
* 2 cups powdered sugar
* Vegan dark chocolate chips and black cherries for decoration

Mix flour, sugar, baking powder, salt, and cocoa, then add oil and vegan milk. Separate the canned cherries from the juice but do not pour the juice away. Blend the cherries with two tbsp of juice. Mix half of the puree with the dough and add ¼ cup of the juice. Pour the dough in muffin liners and bake for about 20 minutes at 350 degrees.

For the vegan butter cream icing, blend vegan margarine and powdered sugar. Depending on how much icing you like on your cupcakes, either use 1 cup margarine and 2 cups powdered sugar for a small amount of topping or you can double the ingredients for more icing and then add the remaining puree. Adapt the flavor, color, and texture with the help of the juice.

Take the muffins out of the oven and let them cool. Spread the creme using an icing bag or if you don’t have one a knife can be used. Decorate with several chocolate chips and a black cherry on top.

The Vegetarian Resource Group at the Waverly Farmers Market in Baltimore

Posted on August 18, 2016 by The VRG Blog Editor

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By Alicia Hückmann, VRG intern visiting from Germany

The VRG had a booth at the 32nd Street Farmers Market in Baltimore – also known as Waverly Farmers Market – to spread information about the benefits of vegan diets. Farmers markets are known to draw many health-conscious consumers as well as those that are ecologically aware, which was why Casey, another VRG intern, and I looked forward to spending our Saturday morning in Waverly. It would be a very successful day for us indeed, as dozens of people would stop to grab some brochures, stickers, or a Vegetarian Journal, sign up for our monthly email newsletter, and have a chat with us. Among them were a mostly vegan family, several people interested in tackling diabetes the vegetarian way, and two environmental activists. Others were looking for inspiration for new recipes, for vegan-friendly places to have dinner at, or simply wanted to share their experiences with us.

Over the course of the six hours we stayed at the market (6am – noon), we had enough opportunity also to go shopping for local products at other booths. Different from what the term “farmers market” suggests based on my cultural experiences in Germany, one could not only buy fruits, vegetables, and animal products, but also French bread, pastry, cereals, snacks, and much more. My hands down favorite (and most likely everyone else’s), however, was a popsicle booth that prevented more than one heat-related fatality that day for sure (the heat index was over 100 degrees by noon!). I also loved the booth next to ours that was selling animal free sweet-smelling handmade soaps and other natural cosmetics.

As I greatly enjoyed both booths I have volunteered at so far (Hamilton Street Festival and Waverly Farmers Market), I am all the more excited to be among the representatives for The VRG at the 3rd Vegan Soulfest in Baltimore on Saturday (August 20th).

To volunteer at future booths, in the office, or other ways, contact Brigette at vrg@vrg.org
To support The Vegetarian Resource Group outreach, donate at www.vrg.org/donate

Visit VRG at the 3rd Annual Vegan SoulFest in Baltimore, MD August 20, 2016

Posted on August 18, 2016 by The VRG Blog Editor

vegansoulfest

The Vegetarian Resource Group will have a booth at the Vegan SoulFest being held this Saturday, August 20th 12:00 PM-7:00 PM at Baltimore City Community College (BCCC), 2901 Liberty Heights Avenue, Baltimore, MD 21215. This event is free and open to the public! Be sure to say hello to our terrific volunteers staffing the VRG booth.

For information on this event, see: http://www.vegansoulfest.com/

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