When a couple forces a hot dog on a young girl in a New Jersey restaurant, neighboring diners are confused and surprised; the girl’s mother had clearly said that the family does not eat meat, dairy or animal by-products.

“Everyone eats hamburgers, it’s un-American not to eat meat,” said the man, urging the girl to enjoy the hot dog.

“So she gets no protein,” added his companion.

Will the other patrons in the restaurant stand up for the child’s way of life? We’ll have to tune in at 9 p.m. Eastern/8 p.m. Central to find out.

For more information about the show, and to see a clip of the episode visit the ABC News website.

For information about vegan and vegetarian nutrition for children and teenagers, see the Teens, Family, & Kids section of our website.

VRGParents is an email list for vegetarian parents and parents of vegetarians. For information on joining the list, visit http://groups.yahoo.com/group/vrgparents/.

High blood pressure affects more than a third of Americans and increases the risk for stroke, heart disease, and kidney failure. Researchers at Loma Linda University recently looked at 2000 white Seventh-day Adventists. Subjects were classified as vegan (if they ate meat, poultry, fish, eggs, and dairy less than once a month), lacto-ovo vegetarian (ate meat, poultry, and fish less than once a month), partial vegetarian (ate meat and poultry less than once a month but ate fish monthly or ate meat, poultry, or fish at least once once a month but not weekly), and nonvegetarians. “Meat” includes both red meat and poultry. Although these are not the definitions that are used by vegan and vegetarian organizations, this was how the researchers classified their subjects since the categories reflect the way the subjects ate most of the time. About 10% of those studied were categorized as vegan and more than one-third as lacto-ovo vegetarian.

The group identified as vegans had a lower average blood pressure than did nonvegetarians. In addition, vegans were less likely to take medicine for high blood pressure. Those categorized as vegans had a 60% lower risk of hypertension (elevated blood pressure) compared to nonvegetarians, while those categorized as lacto-ovo vegetarians had about a 40% lower risk and partial vegetarians had about a 10% lower risk. The results of this study may be partly due to the lower BMI of vegans and vegetarians since being overweight increases the risk of having high blood pressure. Higher intakes of potassium and fiber by vegans and vegetarians could be another explanation for the results. This study was published in the January 2012 issue of Public Health Nutrition.

In 2010, high blood pressure cost the United States $76.6 billion in health care services, medications, and missed days of work. We can only wonder what the impact of a national move towards a vegan diet on these costs would be.

Here are a few more key changes:

• The new lunch standard calls for ¾-1 cup of vegetables PLUS ½-1 cup of fruit per day; the old standard required only ½-¾ cups of a combination of fruits and vegetables.
• The new standard for school breakfast doubles the amount of fruit required to be served.
• At least half of the grains served must be whole grain rich (more than half of the product must be whole grain), effective July, 2012; by 2014, all grains served must be whole grain rich.
• Schools are required to serve specific amounts of dark green and red/orange vegetables each week; in the past requirements were merely for total amounts of vegetables with no requirements for these more nutritious vegetables.
• Schools must serve at least ½ cup of dried beans or peas each week.
• Schools are no longer required to serve a meat or meat alternate at breakfast.
• Any food served must have 0 grams of trans-fat per serving.

These changes will be implemented over the next several years.

To learn more about vegetarian options in school meals programs, please visit: http://www.vrg.org/fsupdate/index.htm

Check out Chris’ Rhode Island Vegan Guide, an excellent resource for all things vegan in Rhode Island. In warmer months, Karen runs Like No Udder, an all-vegan soft serve ice cream truck!

John, VRG’s Consumer Research Manager, was recently interviewed by Randol White at Eat Drink Explore about tips for new vegetarians as part of their Vegetarian Challenge Week.

As a vegetarian college student who spent my semester abroad in Florence, Italy, I often have people ask me the question, “How did you maintain your vegetarian diet in Italy?” The answer is, in fact, it was quite easy! While many people associate Florentine cuisine with one of its most famous meat dishes, bistecca fiorentina, they often forget that the Italian diet is heavy on seasonal vegetables, pastas, spices, soups, and bread. I was able to enjoy and cook several Italian vegetarian dishes during my time abroad, and in fact, happened to be lucky enough to live right across the street from one of Florence’s most famous vegetarian restaurants, Il Vegetariano.

Il Vegetariano, when translated, means simply "the vegetarian," but the food at this tiny and cozy restaurant was anything but simple. Any day of the week right before 7:30pm I could look out of my apartment window and see people lining up to get into to the popular restaurant right at opening time. The cozy interior was always filled with savvy tourists and local vegetarians, and there was a sense that many people came there again and again.

It was definitely worth a return trip, as the menu changes weekly and seasonally. Many of the items are vegan as well, and there is always a mouthwatering display of vegan desserts. The restaurant also offers a selection of their own organic wine and vegan juices. Topping out at 9 euro for a large dish, the prices are friendly as well.

I ate there for dinner a few times, and even my non-vegetarian friends thought it was one of the best places they had eaten in Italy. I would definitely recommend this restaurant for any vegan or vegetarian travelers passing through Florence!

Helpful Links:

• http://www.il-vegetariano.it/ (in Italian only)
• http://www.happycow.net/reviews.php?id=3383 (HappyCow.com review)
• http://www.tripadvisor.com/Restaurant_Review-g187895-d1088165-Reviews-Il_Vegetariano-Florence_Tuscany.html (Trip Advisor page)

Check it out here: http://www.vrg.org/athlete/

Hello, I am Sophie Cargnel a student at Roland Park Elementary Middle School. I am doing a Science Fair project on Vegetarianism. I am a vegetarian myself. Here is my survey and please ask people of all ages to fill it out and email the results to zolnarussell@zolna.co or lalala.soccergal@gmail.com

Thank You very much!

Vegetarian Journal Issue 1, 2011 is now online! More back issues can be viewed here.

To subscribe to the Vegetarian Journal and receive the complete print version, you can join online with $25, call (410) 366-8343 and order by phone with your Mastercard® or Visa®, or complete this form

Vegetarian Journal Issue 1, 2011

Features

A Primer for No-Hassle Dinners at Home
Debra Daniels-Zeller converts pantry staples into easy suppers.

A Soy-Free, Nut-Free Vegan Meal Plan
Corey Bivins develops a three-day, allergen-free menu.

Vegan in a Mexican Household
VRG Intern Veronica Lizaola revamps some family recipes.

Wrapping It All Up!
Chef Nancy Berkoff, RD, EdD, introduces creative ideas
for sandwich wraps in this issue's Foodservice Update.

2010 VJ Essay Contest Winner – Second Installment

Departments

Nutrition Hotline
Should we avoid feeding soy to our young daughter? How can a vegan gain weight?
And what's the difference between the sugar in fruit and the sugar in cookies?

Note from the Coordinators

Letters to the Editors

Vegan Cooking Tips
All About Soyrizo, by Chef Nancy Berkoff, RD, EdD, CCE

Scientific Update

All Pizza Hut Cheeses Made with Chymax™

Notes from the VRG Scientific Department

Veggie Bits

Order Vegan Passover Recipes

P.F. Chang's 'Vegetarian' Entrées Contain No Animal Ingredients

Book Reviews

Catalog

Vegetarian Action
Heather Mills, by Heather Gorn

Back Cover
New Book From VRG – Vegans Know How to Party!

Thanks to VRG volunteer Celina Chung for her help in converting these articles into HTML! To volunteer to help with these kinds of projects, please email heatherg@vrg.org.

by Candice DeForest

It’s the most wonderful time of the year! With the chilly weather and Christmas just around the corner, it is the perfect time to try hearty new recipes for family and friends.

As the holidays have begun and party planning, celebrating, and trekking over the river and through the woods is a frequent weekend event, you will likely have to face the age-old question of what to bring. Assuming your family is not crazy about the idea of Tofurky or other alternative “meats” at the dinner table or soy-figgy-pudding for dessert, it’s time to get creative and clever to find something for everyone to enjoy. An even more important question might be just how will you ever avoid Aunt Pam’s mystery dish this year? Fear not, as the suggestions from The Vegetarian Resource Group will help you build a menu of tantalizing vegetables, hearty grains, and enjoyable desserts to delight your guests no matter their gastronomic preference.

While it may be challenging to find extra time to research recipes and taste test between gift wrapping and decorating, these guidelines will help get you started. Another perk of serving up new dishes this season – your guests will likely appreciate the healthy options as opposed to just another heavy casserole!

• Surprise your loved ones with Fabulous Wheat-Free Vegan pancakes for a wonderful breakfast.
  
• If you enjoy carbs as I do, good luck choosing between the delicious Sage Breadsticks, Totally Delicious Vegan Cornbread, and Whole Wheat Biscuits for a delectable bread recipe.
  
• Consider including Cranberry Applesauce, Poached Pears, Chock Full of Corn Stuffing or Baked Lima Beans as a succulent side dish.
  
• vrg.org/journal/vj2005issue2/vj2005issue2biscotti.htm”>Vegan Biscotti pairs great with a cup of coffee or as a simple gift idea.
  
• Greek Mushroom Salad, Oven Roasted Squash, Potato/Kale Casserole, and traditional Polish Dumplings add a hearty element to any meal.
  
• Try Baked Apples in Maple Syrup or Fruit Pizza for a lighter dessert option. Hungry for something richer? Unbaked Oatmeal-Peanut Butter Fudgies or vegan Black Forest Parfaits will surely satisfy your sweet tooth.
  

My childhood holiday memories mainly revolve around food. Casseroles, salads, seven-layered-this-or-that, and seemingly endless tables of appetizers and desserts filled my grandmother’s kitchen in traditional Midwest home-cooking style. As I begin to form my own traditions to share with family and friends, I’ve expanded my cooking beyond the traditional green bean casserole and cheesy potatoes dishes. I consult my vegetarian and vegan friends, research online, and even use social media to generate ideas and seek advice on tweaking old favorites to substitute dairy products. When I am craving the traditional comfort foods to share with friends and family, a few favorites are Mashed Potatoes and Mushroom Gravy and “Chicken” Noodle Soup.”

In addition to cooking ventures, consider starting new holiday traditions this year. Gather together a group of friends or family to build a vegan Gingerbread house, bake cookies together, or volunteer for a local toy drive. While the treats and eats are a significant aspect to enjoying the season, giving back is an important part too. What are your favorite culinary holiday traditions?

Have a specific question, want to share a favorite recipe or need inspiration for a party? Tweet me @candicedeforest with your thoughts.