Check out this new Toyota commercial that features Bryant Terry, author of Vegan Soul Kitchen: http://afro-vegan.tumblr.com/post/42851944789/here-is-the-scion-commercial-that-features-me-it

To order Vegan Soul Kitchen, go to: http://www.vrg.org/catalog/index.php?main_page=product_info&cPath=1&products_id=30

By Shelby Jackson, VRG Intern

Caryn Ginsberg’s Animal Impact: Secrets Proven to Achieve Results and Move the World applies marketing strategy to animal advocacy, enlightening readers with an easy-to-comprehend, professional approach that is sure to push individual and organizational advocacy efforts to the next level. Ginsberg’s straightforward guide is packed into her ACHIEVEchange framework: Action and Animals, Create Benefits and Cut Barriers, How to Say Something to Someone Instead of Nothing to Everyone, I Am Not My Target Audience, Education Is Not Enough, Voice Matters, Evaluate, Don’t Guess. Animal Impact guides readers through the text by breaking each chapter into pieces and by proceeding each with an outline, and concluding with a recap. The book successfully engages readers through its interactive discourse and thought experiments that help readers realize for themselves why certain techniques are more effective than others. Animal Impact is a powerful tool for the animal rights movement and a must-read for those concerned about the well-being of animals.

Caryn Ginsberg will be speaking and signing copies of Animal Impact at the Animal Rights National Conference this weekend in Washington, DC. She has graciously agreed to donate a percent of the proceeds to the Vegetarian Resource Group for every copy sold at the conference. The VRG will have Caryn’s book for sale at our table. We hope to see you there!

Food Allergy Survival Guide
By Vesanto Melina, MS, RD, Jo Stepaniak, and Dina Aronson, MS, RD

If you or someone you know has a diagnosed or suspected food allergy, here’s help! Three leading authorities in dietetics, nutrition, and vegetarian cooking give invaluable advice for those with food sensitivities and their families. The authors offer a unique combination of scientific research, culinary expertise, and practical tips abase on sound experience to help you plan nutritionally sound and satisfying meals.

With their help you can:

• Discover how to avoid the foods and ingredients that trigger reactions.
• Pinpoint the foods that can cause or contribute to symptoms of arthritis, asthma, ADHD, candida, celiac disease, dermatitis, depression, digestive disorders, fatigue, migraines, and other conditions.
• Learn how to substitute healthful, plant-based ingredients for allergenic ingredients in recipes.
• Find “hidden” culprits in prepared foods.
• Understand the latest food labeling regulations, and become an efficient and sophisticated food shopper.
• Prepare over 100 recipes, free of the most common food allergens.

A diet free of “problem” foods doesn’t have to be limiting or boring. Uncover a new world of delicious and nourishing dishes, from the familiar to the exotic, that will appeal to everyone, whether or not they have food sensitivities.

Enjoy:
Wheat- and dairy-free cakes, cookies, quick breads, pie crusts, and pizza
Soy-free meatless entrées
Main-dish salads and baked potatoes
Dairy-free sauces and soups
Egg-free breakfast dishes and desserts

The Gluten-Free Vegan
By Susan O’Brien

If you have a gluten sensitivity or food allergy, you know how difficult it can be to eat well without feeling deprived. Now, great-tasting gluten-free, dairy-free, animal-free meals have never been simpler. With 150 recipes, The Gluten-Free Vegan makes it easy to get creative and healthy dinners on the table.

Gourmet cook Susan O’Brien, author of Gluten-Free, Sugar-Free Cooking, is a food-allergy sufferer herself. In The Gluten-Free Vegan, she shows you how to make a wider range of dishes that are both gluten-free and vegan, including:

• Mexican Quinoa Salad
• Yam Enchiladas with Pomegranate Sauce
• Peach and Blueberry Cobbler
• Stuffed Butternut Squash
• Asparagus Risotto
• Pumpkin Scones
• No-Bake Chocolate Cookies
• Italian Style Pasta and No-Meat Meatballs
• Fresh Avocado and Cucumber Soup
• Coconut Pancakes

Also included are tips on food substitutions, raw and organic foods, quick preparation, and resources for easily finding ingredients. Whether you have celiac disease and want to adopt a vegan lifestyle or are already vegan and trying to eliminate gluten from you diet, The Gluten-Free Vegan offers solutions for anyone seeking a new—and delicious—approach to healthier eating.

Appetite for Reduction
By Isa Chandra Moskowitz

A lot of people assume that most, if not all, vegans are slender. Ms. Moskowtiz understands this is a myth and has authored a weight-loss cookbook to help vegans and other readers shed extra pounds. Appetite for Reduction features 125 recipes that are low in calories but rank high for substance and creativity. Symbols indicate if a dish is gluten-free and/or soy-free and whether it can be prepared in fewer than 30 minutes. Helpful hints are also found throughout this work. Many people hear the word ‘salad’ and think ‘diet food.’ The salads in this book, however, are quite hearty. Examples include Sushi Roll Edamame Salad with Green Onion-Miso Vinaigrette and Catalan Couscous Salad with Pears with Romesco Dressing.

Among the side dishes, you will discover a Cranberry-Cashew Biryani, Scallion Potato Pancakes, and OMG Oven-Baked Onion Rings. Great vegetable-based choices include Jerk Asparagus, Pineapple Collards, and Braised Cabbage with Seitan.

Isa’s main dishes are divided into several categories, including bean dishes such as Caribbean Curried Black-Eyed Peas with Plantains. You’ll find the likes of Tamarind BBQ Tempeh and Sweet Potatoes among the tofu and tempeh dishes, and the pasta and noodle entrées feature Ginger Bok Choy and Soba and Cajun Beanballs and Spaghetti. You’ll also find a variety of satisfying soups, stews, curries, and chili, including Cauliflower Pesto Soup, Chili Verde con Papas, Kidney Bean and Butternut Jamba Stew, Potato-Spinach Curry, and Smoky Split Pea Soup.

There are no dessert recipes; after all, this is a weight-loss book. You will, however, find gorgeous color photos in this cookbook, as well as nutritional analyses.

How to Grow a School Garden

By Arden Bucklin-Sporer and Rachel Kathleen Pringle

The authors of How to Grow a School Garden: A Complete Guide for Parents and Teachers are involved with the San Francisco Green Schoolyard Alliance. They strongly believe that it is important for children to spend as much time as possible outdoors, both to prevent obesity and to connect with nature. When children (and adults) work with school gardens, they hopefully develop a better understanding of the importance of nutrition and health.

The first half of How to Grow a School Garden focuses on creating and developing a school's garden space. The second half of the book includes tips on getting your community involved, raising funds to build and maintain your garden, designing a school garden, and finding the materials you will need. A handful of primarily vegan recipes using crops that may be grown are also featured.

Especially helpful is a section about making the case to build a school garden. Comments include the fact that students who grow their own food are more likely to eat fresh produce and to express preference for these items. Making gardens also encourages creativity and cooperation.

Additionally, the book includes examples of letters to use as guidance when introducing the project to your community or going after funds. Sample garden designs are also offered, as well as lesson plans that teachers can use year-round.

How to Grow a School Garden (ISBN 978-1-60469-000-2) is 224 pages and includes color photographs that will grab your attention. It is published by Timber Press. This book retails for $24.95 and can be purchased online or at your local bookstore. Reviewed by Debra Wasserman.

Vicki's Vegan Kitchen

By Vicki Chelf

Vicki Chelf has been a cooking teacher for years, and Vicki's Vegan Kitchen offers a wide range of healthful vegan options. Her creative recipes include Whole Wheat Waffles, Pumpkin Seed Paté, Rosemary and Garlic Focaccia, Petit Coconut-Ginger Scones, Arame-Orange-Watercress Salad, and Chestnut Porcini Bisque. The book also has recipes for Vegan Pesto, Homemade Stuffed Ravioli, Eggplant and Sun-Dried Tomato Pizza, Cajun-Style Okra, Bulgur and Sweet Potato Pilaf, Lentil Pie, Carrot Maple Cake, Melon Sorbet, plus more.

In addition to Vicki's recipes, I was especially impressed with her hand-drawn illustrations. Several of these depict step-bystep instructions to prepare dishes.

Vicki's Vegan Kitchen includes chapters about kitchen staples, cooking methods, and food preparation techniques, such as baking bread. Useful tips are also provided throughout the book. Although nutritional analyses are not provided, most of the recipes appear not to be high in fat.

Vicki's Vegan Kitchen (ISBN 978-0-7570-0251-9) is published by Square One Publishers. The book is 320 pages and retails for $17.95. Purchase this cookbook online or at your local bookstore. Reviewed by Debra Wasserman.

Viva Vegan!

By Terry Hope Romero

Latin cooking can go far beyond chips and guacamole dips! Venezuelan-American vegan chef Terry Hope Romero shows you just how festive and inventive Latin cuisines can be with her new book, Viva Vegan!

Among the 200 recipes are Habanero-Melon-Papaya Salsa, Salvadorian Marinated Slaw, Yellow Chile Grilled Tempeh, and Chorizo Seitan Sausages. The book also includes recipes for Braised Brazilian Shredded Kale, Peruvian Potatoes with Spicy 'Cheezy' Sauce, Homemade Soft Corn Tortillas, Black Bean-Sweet
Potato Tamales, Corn-Crusted Pumpkin-Potato Empanadas, and so much more.

Nutritional analyses are not provided; however, most of the recipes are not high in fat. The cookbook includes color photos and offers helpful tips throughout.

Viva Vegan! (ISBN 978-0-7382-1273-9) is published by Lifelong Books and is 285 pages. It can be purchased online from The Vegetarian Resource Group
at www.vrg.org/catalog. Reviewed by Debra Wasserman.

Caribbean Vegan

By Taymer Mason

As the title implies, Caribbean Vegan focuses on cooking traditions from islands such as Barbados, Saint Lucia, Trinidad and Tobago, Jamaica, Grenada, and the French West Indies. There are over 125 recipes, including a chapter about condiments and sauces, which play a vital part in Caribbean cuisine. Learn how to make Jamaican Jerk Seasoning, Bajan Pepper Sauce, and Trinidadian Coconut Chutney. Breakfast options include Sweet Potato Drop Biscuits and Banana Fritters, while the entrées chapter lets you sample Jerk 'Sausages,', Lentil Roast, and Jerk Pizza with Sweet Potato Crust. For dessert, try Gingerbread, Barbadian Coconut Turnovers, or Piña Colada Ice Cream.

Caribbean Vegan (ISBN 978-1-61519-025-6) is published by The Experiment, LCC, and is 256 pages. It retails for $18.95 and can be purchased online or at your local bookstore. Reviewed by Debra Wasserman.

Kansha – Celebrating Japan's Vegan and Vegetarian Traditions

By Elizabeth Andoh

It is often difficult to find great-tasting Japanese vegetarian food since many Japanese dishes contain fish sauce or broth. Fortunately, Kansha is a terrific book serving up Japan's finest vegan cuisine. This cookbook features stocks and soups, rice and noodle dishes, soybased entrées, desserts, and more. Some wonderful recipes include Festive Flower Sushi Rolls, Miso- Glazed Bitter Melon with Kabocha and Tofu, Candied Sweet Potatoes, and Roasted Rice Dumplings with Sticky-Sweet Soy Sauce.

Kansha (ISBN 978-1-58008-955-5) is a 296-page hardcover book with color photos and is published by Ten Speed Press. It retails for $35 and can be purchased online or from your local bookstore. Reviewed by Debra Wasserman.

Vegan Unplugged

By Jon Robertson with recipes by Robin Robertson

Vegan Unplugged – A Pantry Cuisine Cookbook and Survival Guide teaches readers how to prepare for an emergency, such as a hurricane or earthquake, as well as when you lose power at home.

Chapter 2, "The Five-Day Meal Box," includes menus and a shopping list for non-perishable items that can be stored in a 50- gallon lidded container. Dishes like Corn Chowder and Beat-the-Blahs Black Bean Patties, Curry in a Hurry, and Layered Tortilla Skillet serve four. Many of the recipes require short cooking times (using a camp stove); others, such as Chickpea Spread, Texas Twister Caviar, and Emergency Gazpacho, require no cooking at all.

Chapter 12, "Emergency Preparedness Guide," includes a disaster supply kit list. And Chapter 13, "The Animals Need a Plan, Too," reminds you to have an emergency plan for cats, dogs, and other animals in your care.

Vegan Unplugged – A Pantry Cuisine Cookbook and Survival Guide (ISBN 978-0-9800131-2-2) is published by Vegan
Heritage Press. It is 202 pages and retails for $14.95. You can purchase it online at www.veganheritagepress.com/order.html or at your local bookstore. Reviewed by Debra Wasserman.

Sunfood Traveler

By John McCabe

As raw foods establishments become more popular, Sunfood Traveler: Guide to Raw Food Culture, Restaurants, Recipes, Nutrition, Sustainable Living, and the Restoration of Nature will become a valuable resource. This new paperback guide provides information about where to find raw foods restaurants and retreats around the world, businesses that promote raw foods, raw foods websites, raw chef training, and so much more.

In addition, the book features a section called "Random Recipes for a Raw Kitchen" with approximately 70 dishes. These include Cabbage Pumpkin Seed Pâté, Sundried Tomato Butter, Stuffed Red Bell Peppers, Veggie Loaf with Gravy, No Bean Hummus, Marinated Mushrooms, Lemon Pudding, Apple Cobbler, Raw Ice Cream, and Holiday Nog.

Sunfood Traveler (ISBN 978-1-88470-209-9) is published by Carmania Books. It is 376 pages and retails for $13.95. Purchase it online or from your local bookstore. Reviewed by Debra Wasserman.

Join VRG with $25 via our donation form, and receive the Vegetarian Journal for one year AND a copy of Vegan Meals for One or Two: Your Own Personal Recipes!

Each recipe in Vegan Meals for One or Two by Chef Nancy Berkoff, EdD, RD, is written to serve one or two people. We’ve heard the “But I’m the only one in my family who eats vegan meals” and the “I’m vegan, but it’s so hard to cook for one” excuses. Now you have no reason to eat unhealthfully!

Table of Contents
Chapter 1: It’s All About You!
Chapter 2: Meal Planning and Shopping
Chapter 3: Breakfast
Chapter 4: One-Pot Wonders
Chapter 5: Freeze or Refrigerate Now, Eat Later
Chapter 6: Grab-and-Go
Chapter 7: Desserts and Snacks
Chapter 8: Every Day and Special Day Cooking
Glossary
Resources from The Vegetarian Resource Group

Sample Recipe
Is it Tofu? It is Tempeh? It’s Garlic, For Sure

(makes 2 hearty servings)

This dish is guaranteed to keep vampires away. Use this as a sandwich stuffing (good hot or cold) or serve over cooked noodles (how about spinach or carrot pasta), steamed rice, or over a baked potato.

2 Tablespoons olive oil (any vegetable oil is okay)
2 Tablespoons minced garlic cloves
3 Tablespoons flour
1 cup soymilk
1/2 teaspoon black pepper
3/4 cup cubed firm tofu or tempeh

In a medium-sized frying pan, heat oil. Add garlic and sauté until garlic is lightly browned. Remove from heat and whisk in flour to make a paste.

Heat soymilk in a microwave or in a small pot until bubbly. Slowly add paste to soymilk, whisking, to form a smooth sauce, over low heat, approximately 5 minutes. Add tofu or tempeh and allow dish to cook for 3-4 minutes, until heated.

Note: You can try flavored tofu or tempeh, such as barbecue, smoked, or Cajun to add even more flavor.

Total calories per serving using Tofu: 353
Total Fat as % of Daily Value: 37%
Fat: 24 grams
Protein: 20 grams
Carbohydrates: 18 grams
Iron: 12 mg
Calcium: 177 mg
Dietary Fiber: 4 grams
Sodium: 30 mg

Need more Passover recipes? Get both Vegan Passover Recipes and No Cholesterol Passover Recipes for just $13 and receive FREE shipping. A must have for every home that wants to celebrate a healthy and ethical Passover. Enjoy egg-less blintzes, knishes, apple latkes, sweet and sour stuffed cabbage and much much more.

A.M. Crunchies
(Makes about 5 cups)

¼ cup oil
¾ cup maple syrup
3 cups matzo farfel
½ cup coarsely chopped almonds
½ cup coarsely chopped pecans
½ cup raisins
¼ cup copped dates
½ teaspoon minced fresh ginger
¼ teaspoon ground cinnamon

In a heat resistant, microwave-safe bowl, combine oil and syrup. Microwave on HIGH for 2 minutes, stirring once, until boiling. Add farfel and nuts and mix well, so dry ingredients are coated.

Microwave on HIGH for 5 minutes, stirring twice. Mixture will be sticky when it comes out of the microwave. As it cools, it will become crisp.
Place mixture in a storage container and allow it to cool, stirring several times to break it up into pieces. Finally, stir in raisins, ginger, and cinnamon.

Note: Serve for breakfast or as a snack. You can store the crunchies for up to 2 weeks in an airtight container.

Pear and Apple Slaw
Serves 5-6

From Vegan Passover Recipes
By Chef Nancy Berkoff

1 pound (about 3 cups) fresh pears
½ cup (about 4 ounces) green or tart apple
2 Tablespoons lemon juice
1 cup finely shredded green cabbage
1 cup finely shredded red cabbage
2 Tablespoons oil
1 Tablespoon vinegar
½ teaspoon black pepper

Wash and dice pears and apples (don't peel) and toss with lemon juice. Add green and red cabbage and toss. In a cup, mix oil, vinegar, and pepper until combined. Toss with vegetables and fruit until well coated. Chill for at least 30 minutes before serving.

Note: Make a double batch of this recipe, as the flavor gets even better the second day.

Fresh Tomato Soup
Serves 4

From No Cholesterol Passover Recipes
By Debra Wasserman

1 large onion, chopped
5 small ripe tomatoes, chopped
1½ cups water
½ teaspoon fresh parsley, minced
Pepper and salt to taste

Combine all the ingredients in a large pot and cook over medium heat for 15 minutes and then cool. Place mixture in a blender cup and blend until creamy. Reheat soup and serve hot.

Indian-Style Potato Dish
Serves 6

From No Cholesterol Passover Recipes
By Debra Wasserman

4 cloves garlic, minced finely
2 teaspoons oil
1 large green pepper, chopped finely
¾ cup shredded coconut
3 large potatoes, scrubbed and diced
3 ripe tomatoes, chopped finely
Pepper and salt to taste
1½ cups water

Sauté garlic in oil over medium heat for ½ minute. Add pepper and coconut, and lower heat. Add potatoes, tomatoes, seasonings, and water. Bring to a boil and then lower heat and simmer for 40 minutes. Stir occasionally. Serve hot.

Russian Potato and Mushroom Croquettes
(Serves 5)

From The Lowfat Jewish Vegetarian Cookbook
By Debra Wasserman

1½ pounds potatoes, peeled and chopped
5 cups water
1 onion, peeled and chopped
¼ pound mushrooms
1 teaspoon oil
1 Tablespoon water
Salt and pepper to taste
1 cup matzo meal
1 Tablespoon oil

Boil potatoes in water until tender. Drain and mash potatoes. In a separate pan sauté onion and mushrooms in oil and water over medium-high heat for 3 minutes. Mix the mashed potatoes, sautéed onion and mushrooms, seasonings, and matzo meal together in a large bowl. Form 10 burgers. Heat oil in a large frying pan over medium-high heat. Fry burgers for 8 minutes, flip over and continue frying for another 8 minutes. Serve two burgers per person.

Need vegan recipes for Passover? Right now we’re offering a special!

Get both Vegan Passover Recipes and No Cholesterol Passover Recipes for just $13 and receive FREE shipping. A must have for every home that wants to celebrate a healthy and ethical Passover. Enjoy egg-less blintzes, knishes, apple latkes, sweet and sour stuffed cabbage and much much more.

Makes a great gift!

Passover begins April 6 and ends April 14.

For ordering call (410)366-8343, send your check to VRG at P.O. Box
1463, Baltimore, Maryland 21203, or go to:
http://www.vrg.org/catalog/index.php?main_page=product_info&cPath=1&products_id=26

Get both Vegan Passover Recipes and No Cholesterol Passover Recipes for just $13 and receive FREE shipping. A must have for every home that wants to celebrate a healthy and ethical Passover. Enjoy egg-less blintzes, knishes, apple latkes, sweet and sour stuffed cabbage and much much more.

Passover begins April 6 and ends April 14.

For ordering call (410)366-8343, send your check to VRG at P.O. Box
1463, Baltimore, Maryland 21203, or go to:
http://www.vrg.org/catalog/index.php?main_page=product_info&cPath=1&products_id=26

For more information about vegan and vegetarian parenting, or parenting vegans and vegetarians, consider joining our VRGParents list to connect with hundreds of likeminded parents around the globe.

The book can be purchased through our online bookstore or by calling (410) 366-8343 or by sending a check for $16.95 (+ 6.00 for shipping and handling) to The Vegetarian Resource Group at P.O. Box 1463 Baltimore, MD 21203.

We wish you a happy, wholesome pregnancy and hope you enjoy this helpful guide!!