The Vegetarian Resource Group Blog

Support The Vegetarian Resource Group Year-Round – Become a Monthly or Quarterly Donor!

Posted on February 19, 2018 by The VRG Blog Editor

The Vegetarian Resource Group is an activist non-profit organization that does outreach all-year-long. For example, VRG tables at different events throughout the USA and also sends literature free of charge to other groups/individuals doing educational activities in schools, hospitals, camps, restaurants, libraries, etc. Our ability to continue doing this depends on people like you! Your donations allow us to promote the vegan message whenever we’re called upon for assistance. Please consider becoming a monthly or quarterly donor to The Vegetarian Resource Group.

Thanks so much for your support. You can become a monthly or quarterly donor online here: Donate to The Vegetarian Resource Group

Are you looking for some new vegan shoes for your children? The Vegetarian Resource Group just heard about some options

Posted on February 19, 2018 by The VRG Blog Editor


Here’s two companies that offer vegan shoes for children:
Note: These companies also carry non-vegan shoes.

VRG also has an online guide to leather alternatives including shoes, bags, and much more for adults and children here: VRG’s Guide to Nonleather Shoes, Bags, and More

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

Posted on February 16, 2018 by The VRG Blog Editor

The Vegan Nest

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:
VRG Online Veggie Restaurant Guide

To support the updating of this online restaurant guide, please donate at:
Donate to The Vegetarian Resource Group

Here are some new additions to VRG’s guide:

Kelly’s Bake Shoppe
401 Brant St.
Burlington, ON L7R 2E9 Canada
Kelly’s Bake Shoppe is located on the western shores of Lake Ontario. This bakery, run by a mother-and-daughter team, makes all-vegan, gluten-free, and nut-free cupcakes (28 rotating flavors!), cookies, donuts, soft-serve, and a variety of other desserts. Teas and coffees are also served. The bakery uses organic and fair-trade ingredients when possible. Seating is limited, so it’s probably best to take your baked good to go. Catering and delivery options are also available; the bakery delivers all throughout the greater Toronto area from Grimsby to Ajax.

La Vellutata
172 5th Ave., Ste. 2
Brooklyn, NY 11217
La Vellutata is located just a few blocks northwest of the Brooklyn Botanic Garden. The restaurant’s original location opened twenty years ago in Venice, Italy. Its name, meaning “the velvety” in Italian, comes from its signature creamy vegan soups. This stateside outpost also serves vegan burgers, salads, pastries, and desserts for a quick bite on the go.

1265 Queen West St.
Toronto, ON M6K 1L5 Canada
Mythology serves brunch foods, traditional classics, and late-night snacks. Dishes include hearty vegan Benedicts, cinnamon bun pancakes, Reuben sandwiches, poutine, and even a Cobb salad that comes with a vegan hardboiled egg. Served alongside these diner staples are all types of cocktails, mocktails, local craft brews and wines, and classic root beer floats. Mythology is located in the Little Portugal neighborhood.

Nikki Green
320 East State St.
Ithaca, NY 13850
Nikki Green, located in the heart of downtown Ithaca, strives to make vegan dishes that can be enjoyed by both vegans and non-vegans alike. The restaurant’s name references the owner’s omnivore sister, Nikki, who taste-tested the plant-based dishes during their creation. Nikki Green’s menu offers savory veggie and sweet smoothie bowls as well as soups and desserts. Seasonal snacks and treats are also available in the display case.

The Vegan Nest
6 Waldo St.
Worcester, MA 01608
Located just west of the DCU convention center and St. Vincent Hospital, The Vegan Nest serves all-vegan breakfast, brunch, and lunch options. The restaurant also serves a community dinner on Thursday nights with tapas-style items. Ingredients are seasonal and locally sourced when possible. Examples of dishes include the Caprese sandwich, made with cashew mozzarella, the tofu frittata, and the BBQ jackfruit grilled cheese. Gluten-free items are clearly marked on the menu. Various types of healthy beverages and smoothies are also offered. One beverage, the moCa herbal coffee, uses the nutritious maya nut in place of traditional coffee beans.

Venerable Bean Bakery
137 Pleasant St.
Morgantown, WV 26505
Venerable Bean Bakery serves a rotating selection of all-vegan cakes, cookies, pastries, and café items like soups, salads, and sandwiches. The owner Aaron has been vegan for more than 20 years and has a passion for creating delicious vegan foods. The bakery even veganized the classic West Virginia snack, the pepperoni roll. All ingredients are clearly labeled, and gluten-free options are available. The bakery also holds ticketed four-course tasting events outside of their normal hours and takes special orders for cakes and other desserts. Venerable Bean Bakery is located inside of Mountain People’s Co-op in downtown Morgantown.

Viva Vegan
4601 West 12th St.
Little Rock, AR 72204
They serve up tacos, nachos, tamales, and ceviche out of their hot pink storefront, and every dish is vegan and gluten-free. The loaded nachos, topped with Korean BBQ plant protein and jackfruit carnitas, are a customer favorite. A rotating selection of desserts like carrot cake donuts, s’mores cookies, and cheezecakes are also available. Viva Vegan is located at the intersection of 12th and Adams St.

Wicked Willow
1137 Main St.
Stevens Point, WI 54481
Wicked Willow serves vegan comfort food in a colorful midcentury-inspired space. Located in downtown Stevens Point, the restaurant serves up Midwestern classics like chili dogs, goulash, potato salad, and carrot cake. The restaurant strives to run sustainably: the menu is crafted using organic and local ingredients wherever possible, and the décor is sourced from secondhand shops.

Wildflower Vegan Co.
1501 East Altamonte Dr., Ste. 1053
Casselberry, FL 32730
Located just off of Highway 17 by a small lake is Wildflower Vegan Co. Wildflower creates meals alongside the pop-up restaurant Burnamup Vegan Café. Soups and sandwiches, as well as breakfast bowls, tacos, and wraps are served for breakfast and lunch. Soul-food-inspired dishes like BBQ Shepherd’s Pie, chick’n and waffles, and a chili mac burrito can be found on the rotating dinner menu. Gluten- and soy-free options are made upon request.

Be a voice of change: Become a certified health and wellness coach

Posted on February 15, 2018 by The VRG Blog Editor

Health and Wellness

By Marcia Schveibinz

I. What is a health and wellness coach?

Certified Health and Wellness Coaches are professionals who have completed a curriculum through an accredited health and wellness coach training program. They work with individuals and groups using a client-centered process to facilitate lifestyle behavior change and empower the client to achieve self-determined goals related to health and wellness. They apply motivational interviewing skills to assist clients to uncover internal strengths and motivators, and provide them with the tools and resources to assist them with reaching their goals and ultimately sustainable changes. These goals may include: lose weight, eat better, quit smoking, lower stress, or better time management.

Coaches help their clients to discover their underlying reasons for their desire to change. Examples of such reasons may be prevention of a disease that runs in their family, or be around to spend time with their grandchildren, or to perform their jobs more easily. The coach’s job is to ask questions to uncover these personal motivators.

II. What is the difference between a health/wellness coach and a psychotherapist? Or a nutritionist or dietitian?

Although there is some overlap, a health and wellness coach is different from a psychotherapist, a mental health care professional with training in medicine, psychologist, nurse, or social worker. These professionals help clients with depression, anxiety, or other mental health problems that may be getting in the way of realizing their goals. Clients who are suitable for coaching are mentally capable and ready to move forward in making changes in their lives.

A registered dietitian or licensed nutritionist can use their knowledge and training to clinically treat or prevent illness/disease using specific foods and diets. They often prescribe specific diets or meal plans with little input from the clients which may or may not lead to sustainable changes. Unlike a dietitian or nutritionist’s focus, a health and wellness coach takes a more holistic approach and addresses not only diet, but may give equal attention to other aspects such as stress, sleep, relationships, job, etc. The coach follows the client’s agenda, therefore there is no “one size fits all” plan. For instance, if a client wants to become more physically fit, in order to move forward with an exercise plan, factors such as time management, sleep, and diet all come into play to remove any barriers to client success.

III. Is being a health/wellness coach for me?

Becoming a health and wellness coach may be the right fit if you like helping others and are passionate about and live a healthy lifestyle yourself. Other characteristics that lend well to the profession are: good listening skills, empathy, open-mindedness, non-judgmental, patience, mentally well adjusted, and a positive outlook.

In the course of their work health and wellness coaches display a non-judging unconditional respect for their clients and a belief in their capacity for change. They honor that each client is the expert of their own life.

Professionals in a helping field such as a dietitian, nurse, or physical therapist may want to become certified as a health and wellness coach to provide better personalized service to their clients/patients. Personal trainers may want to have the added qualifications in order to add additional services such as a program for weight loss. Certified health and wellness coaches come from a wide variety of backgrounds. Some choose to use their coach training to complement their current work with individuals or groups. Others may want to provide strictly wellness coaching services either as a solopreneur or in partnership with other holistic health professionals.

IV. How can I become a certified health/wellness coach?

There is a list of approved transition programs via the International Consortium of Health and Wellness Coaches (ICHWC). Completing a transition program will qualify you to apply to sit for the National HWC certifying examination. ICHWC has all the information you need to know about how to become a certified health and wellness coach.

V. Where can I work as a health and wellness coach?

Health and Wellness Coaches may work at health clinics, physicians’ offices, other holistic health professional offices, non-profit organizations, health insurance companies, or often start their own businesses. There are laws that vary from state to state concerning nutrition counseling. As a certified health and wellness coach, you are not licensed in any states in the United States. Practicing health coaches should review the scope of the nutrition law in their state including all exceptions and exemptions to assess whether they are legally able to use nutrition tools in their practice. The health and wellness coaching profession is more prevalent in some states than others. With the recent development of ICHWC’s national standard and certification for health and wellness coaches, the profession will hopefully see an increase in opportunities to work in this very important field.

VI. Resources

International Consortium for health and wellness coaching (ICHWC) –

Center for Nutrition Advocacy –

Michael Arloski, PhD, PCC, CWP – Author of Wellness Coaching for Lasting Lifestyle Change.

Marcy Schveibinz is a national board certified health and wellness coach and owner of Columbia Nutrition LLC ( For the past 4 years she has been applying her knowledge and skills from her training as a coach as well as a degree in nutrition to help clients lose weight and adopt a healthy lifestyle in many areas of wellness. She is currently accepting clients for one-on-one weekly or monthly coaching. She can be contacted by phone: 410-935-8353 or email:

VRG Offers One $10,000 Scholarship plus Two $5,000 Scholarships to Graduating High School Seniors in the USA – The February 20th Deadline is Approaching!

Posted on February 14, 2018 by The VRG Blog Editor


Due to the generosity of an anonymous donor, The Vegetarian Resource Group each year will award $20,000 in college scholarship money to graduating U.S. high school students who have promoted veganism/vegetarianism in their schools and/or communities. Vegetarians do not eat meat, fish, or fowl. Vegans are vegetarians who do not use other animal products such as dairy or eggs.

One award of $10,000 and two awards of $5,000 will be given. Entries may only be sent by students graduating from high school in spring 2018. Deadline is February 20, 2018. We will accept applications postmarked on or before February 20, 2018. Early submission is encouraged.

Applicants will be judged on having shown compassion, courage, and a strong commitment to promoting a peaceful world through a vegan/vegetarian diet/lifestyle. Payment will be made to the student’s college (U.S. based only). Winners of the scholarships give permission to release their names to the media. Applications and essays become property of The Vegetarian Resource Group. We may ask finalists for more information. Scholarship winners are contacted by e-mail or telephone. Please look at your e-mail.

For details on the contest, see: VRG Scholarship Contest

The Beyond Burger is on the menu at 469 TGI Fridays; Have you tried it?

Posted on February 13, 2018 by The VRG Blog Editor


The Beyond Burger is on the menu at 469 TGI Fridays.
See Beyond Burger at TGIF

For info on Beyond Burger, see:
Beyond Burger

Has anyone tried this burger at TGIF?

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.

To find vegan and vegetarian restaurants in the USA and Canada, see The Vegetarian Resource Group online restaurant guide:
VRG Online Veggie Restaurant Guide


Posted on February 12, 2018 by The VRG Blog Editor

Flower Child

Flower Child restaurants has locations in Arizona, California, Nevada, Georgia, and Texas. Some options listed as vegan are: Avocado Hummus, Spicy Japanese Eggplant with Thai Basil and Cashew, and Red Chili Glazed Sweet Potato with Bok Choy & Sesame Seed.

Bowls include Wild Mushroom Pho with rice noodle, sweet onion, bok choy, jalapeno, savoy cabbage, Thai basil, fall spiced dashi; Thai Cashew Quinoa with zucchini, snap pea, celery, onion, shiitake mushroom, jalapeño, Thai basil, cashew, red quinoa; Vegan Poke with marinated beet, avocado, pickled mushroom, cucumber, radish, wasabi pea, smoked dulse, brown rice, spicy ponzu; Mother Earth with ancient grains, sweet potato, portobello mushroom, avocado, cucumber, broccoli pesto, charred onions, leafy greens, red pepper miso vinaigrette, hemp; and Forbidden Rice with black pearl, red japonica, snap pea, bok choy, broccoli, carrot, onion, toasted sesame, red chili hoisin. Also featured is Thai Dye Wrap with spicy tofu, Thai basil, avocado, carrot, daikon radish, cilantro, and snap pea.

For more information, see:

For information about vegetarian and vegan restaurants, see:
VRG Online Veggie Restaurant Guide

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.

There’s Close to 1000 Vegan Restaurants in the USA Now! What is Your Favorite Vegan Restaurant?

Posted on February 09, 2018 by The VRG Blog Editor


The Vegetarian Resource Group maintains an online guide to Veggie Restaurants in the USA and Canada. See: Vegetarian Resource Group Restaurant Guide

The number of completely vegan restaurants in the USA has skyrocketed the past few years to close to 1000! This number does not include vegetarian restaurants with many vegan options and non-veggie restaurants offering separate vegan menus. There’s also a huge number of vegan restaurants planning on opening later in 2018!

We were wondering, what is your favorite vegan restaurant and why? Let us know.


Posted on February 09, 2018 by The VRG Blog Editor

The Vegetarian Resource Group seeks Senior Editor in Baltimore, Maryland to edit and layout (design) 36-page Vegetarian Journal four times a year, plus periodic miscellaneous tasks, such as designing brochures, t-shirts, decals, etc. Averages about five to eight hours per week.

Proficient in InDesign. Send writing sample, design sample, resume, and cover letter addressing vegan knowledge, short and long term goals, and magazine editing and layout experience. Reply to editor job at $14/hour.

Are You Looking for Some Creative Recipes to Prepare for Valentine’s Day?

Posted on February 09, 2018 by The VRG Blog Editor

Here’s some suggestions from previous articles that ran in Vegetarian Journal:

For My Valentine, by Mary Clifford
Recipes include: Risotto with Asparagus and Capers, Pear-Watercress Salad, Rose-Scented Raspberry Mousse, plus more

Modern Vegan Comfort Food, by Debra Daniels-Zeller
Dishes include: Roasted Vegetable Pizza, Lentil Loaf with Garlic Mashed Cauliflower Potatoes, Shepherd’s Pie, etc.

Vegan Cakes Made Simple, by Lois Dieterly
Some of the cake recipes are: Mango Cake, Gingerbread Cake, Wheat-Free Carrot Cake, and Chocolate Cake. Recipes for a wide variety of frostings are also included.

To subscribe to Vegetarian Journal, visit:
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