We recently sent to the printer the fifth edition of Simply Vegan. VRG’s nutrition advisor Reed Mangels, PhD, RD, has completely updated the nutrition section, with information about Protein, Fat, Calcium, Iron, Vitamin B-12, Sources of Omega-3 Fatty Acids, Pregnancy and the Vegan Diet, and more.

Plus we’ve added the new four color My Vegan Plate (VRG’s vegan version of the U.S.D.A. My Plate) to the center of the book.

Simply Vegan also features 160 vegan recipes that can be prepared quickly, sample menus, and an updated cruelty-free shopping list.

With 100,000 copies in print, the pioneering Simply Vegan was one of the first popular vegan cookbooks. It’s so gratifying to us the number of vegan business owners in their 20’s and 30’s who tell us how much Simply Vegan helped them when they first became vegan. This updated edition should continue to be of assistance to thousands of people who are interested in becoming vegan, but need simple recipes and easy to understand nutrition information.

If you order five copies of the updated 224-page Simply Vegan, we will send them to you at half price. We pay shipping in the U.S. For orders form outside of the U.S. please email vrg@vrg.org to inquire about additional postage cost. These books make a great gift for friends and relatives. Or sell them to your clients or give away at group meetings. ($40 for five books; $16 for one copy).

Your purchase of Simply Vegan supports VRG outreach and promotes vegetarian diets in a totally positive and healthy way. Thank you.

• Click here to order Simply Vegan from our online bookstore.
• Click here to order the Simply Vegan – 5 Pack.

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

Passover is right around the corner (begins April 6), so if you 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

When you sign up for VRG’s affinity Visa® Platinum Rewards credit card, VRG receives $50 upon activation of the card. Then for the life of the program, VRG will receive a portion of every dollar that each cardholder charges.

The VRG Visa® Platinum Rewards card offers qualified cardholders exceptional benefits including no annual fee, a low APR and reward points for shopping at participating merchants.

This is a great way to support our work with every purchase you make with The Vegetarian Resource Group Visa® Platinum Rewards card. To apply, see:
http://www.cardpartner.com/app/vrg

For FAQs about the program, see: http://www.vrg.org/credit_faqs.php

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 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

Please show your support for vegetarian outreach, by giving via our online donation form, and writing “matching donation” in the comments field.

You can also donate by calling (410) 366-8343 Monday to Friday, Eastern Time, or mailing a check to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203.

Thank you!

Join The VRG with $25 via our donation form,
and receive the Vegetarian Journal for one year and a copy of Meatless Meals for Working People: Quick and Easy Vegetarian Recipes!

Meatless Meals for Working People by Debra Wasserman shows you how to be a vegetarian within your hectic schedule. This book features 100 quick and easy recipes, convenient frozen food ideas, and a chapter on fast packaged foods. A vegetarian spice chart, vegan meal plan, and seasonal party ideas for twelve assist the reader who wants to do more.

Fast meals include Rigatoni Combination and Easy Tostadas. Just a few of the lunch ideas are Mock "Tuna" Salad, Rice Burgers, and Corn Fritters. For dessert try Coconut Clusters, Rice Pudding, Fresh Fruit Salad with Peanut Creme, and Spicy Date Nut Spread.

Need vegan recipes for Passover?

Right now we’re offering a special: get both Vegan Passover Recipes and No Cholesterol Passover Recipes for just $12 and free shipping!

Click here to order, or call us at 410-366-8343, Mon-Fri 9-5.

No Cholesterol Passover Recipes is a must for every home that wants to celebrate a healthy and ethical Passover. Enjoy eggless blintzes, dairyless carrot cream soup, festive macaroons, apple latkes, sweet and sour cabbage, knishes, vegetarian chopped “liver,” no oil lemon dressing, eggless matzo meal pancakes, and much more.

Dishes included in No Cholesterol Passover Recipes have also been featured in The Washington Post, Jewish World, and many other publications.

In Vegan Passover Recipes, Chef Nancy Berkoff, EdD, RD provides the basics: Vegetable stock without chicken fat or added sodium, Savory Spaghetti Sauce, Zucchini/Potato Kugel, and Sweet and Sour Stuffed Cabbage (a new spin on an oldie, but goody).

Looking for spicier dishes? Try Minted Carrots with Chilies, Moroccan Roasted Eggplant and Pepper Salad, Spinach and Okra Stew, and Coconut Curry over Greens, and much more.