The Vegetarian Resource Group Blog

Veggie Burgers Rock!

Posted on June 17, 2016 by The VRG Blog Editor

Portobello Mushroom Patties

Zel Allen has written an excellent recipe piece on making your own veggie burgers and condiments at home in the latest issue of Vegetarian Journal. She offers a wide variety of burgers including Mediterranean Portobello Burgers, Open Sesame Nut Burgers, Spiced Green Burgers, Nutty Buffalo Burgers, Whoppin’ Big Lentil Burgers, Moroccan Chickpea Burgers, Falafel Burgers, and Passionate Pecan Pecan Patties.

Burger condiment recipes include Smoky Chipotle Mayonnaise, Creamy Avocado Sauce, Mediterranean Relish, Vegan Ranch Dressing, and Tangy Tahini Sauce. Enjoy!

To read the entire article, visit: http://www.vrg.org/journal/vj2016issue2/2016_issue2_veggie_burgers.php

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

Seed to Sprout Restaurant Review

Posted on June 16, 2016 by The VRG Blog Editor

By Christiana Rutkowski

Located in Fair Haven, N.J., Seed to Sprout is a vegan restaurant tucked away in a little strip shop area. Although the restaurant itself might not be seen right away from the street, the food does not disappoint in the slightest. Serving vegan entrees, homemade vegan baked goods, as well as offering a juice and smoothie bar, this is a place you’d want to sit in for hours and simply admire.

I walked into Seed to Sprout for the first time on a Sunday afternoon to meet a friend for a late lunch. Upon entering, I was greeted by friendly smiles, a calm and serene atmosphere, and the smells of main dishes being prepared whilst simultaneously suspecting the aromas of freshly baked goods. Through the entrance to my right was the counter, surrounded by cookies, scones, muffins, juices, smoothies, and a plethora of other delicious looking options.

The atmosphere of Seed to Sprout was bright and welcoming. The service was very good and the food came out quick. I ordered their “bacon” cheddar melt, which was made from seared and marinated tempeh, caramelized onion, coconut bacon, and cashew cheese, all on their “wheat free millet & flax bread.” It was absolutely delicious. It melted in my mouth, a burst of flavor…I was totally blown away. Along with the sandwich came a kale salad as well.

The prices were reasonable, not too expensive. Before paying, I knew I needed to grab a dessert as well. I had trouble deciding on which one to get, but opted for the chocolate walnut cookie. It was warm, crumbly (so fresh!), and extremely decadent. It was safe to say that the minute I got home, I ate the cookie in a matter of 2 seconds.

To conclude this review, it was absolutely a fantastic first experience at Seed to Sprout. I’d recommend this restaurant to any vegan or person thinking about going vegan. Even if you aren’t interested in vegan food at all, this place still wouldn’t disappoint!

For hours and a menu, see http://www.seedtosproutnj.com/

For information on other vegetarian restaurants in the U.S. and Canada, see
http://www.vrg.org/restaurant/index.php

Tofurky is Aiming to Bring More of Its Products to the United Kingdom

Posted on June 15, 2016 by The VRG Blog Editor

Ham, Chick'n and Hickory Sandwiches

According to Tofurky founder Seth Tibbot, the company is doing a big push to try and get a piece of the huge United Kingdom grab-and-go sandwich market. They mocked up 3 sandwiches for a trade show in London last April. According to Seth, there is nothing for vegans/meat reducers in the sandwich aisle of most UK supermarkets. Only the “Ploughman’s Sandwich,” which is basically cheese and pickle or hummus sandwiches can sometimes be found.

Wouldn’t you like to see these sandwiches in American supermarkets? VRG already suggested that Tofurky look into trying to sell these sandwiches in Wawa stores on the East Coast. Do you have any other ideas as to where these sandwiches might be sold?

HORMONE AND AGING STUDY

Posted on June 15, 2016 by The VRG Blog Editor

Although there is evidence that diet and lifestyle factors are associated with hormonal health as people age, there are still many open questions, especially regarding how people following diverse diets age, and how lifestyle factors and overall health interact with diet. We are currently recruiting a diverse sample of participants, representing a variety of lifestyle and diet choices, for two survey studies, which we hope will be the largest to date investigating these questions. If you would like to be a part of these studies and are between the ages of 45 and 80, please enter one of the following links:

For women, click: https://www.surveymonkey.com/r/healthywoman2
For men, click: https://www.surveymonkey.com/r/Healthyman2

Cynthia Radnitz, Ph.D.
Fairleigh Dickinson University
Teaneck, NJ

Bonnie Beezhold, Ph.D.
Benedictine University

Protein and a Gluten-Free Vegan Diet

Posted on June 14, 2016 by The VRG Blog Editor

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The recent issue of Vegetarian Journal contains a Nutrition Hotline column by Reed Mangels, PhD on the topic of protein and a gluten-free vegan diet. Reed’s article includes a sample meal plan that doesn’t contain wheat, rye, barley, or other foods with gluten that meets the protein recommendation for a female vegan, as well as other helpful information.

The complete piece can be read here: http://www.vrg.org/journal/vj2016issue2/2016_issue2_nutrition_hotline.php

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

IRA CHARITABLE ROLLOVER MADE PERMANENT

Posted on June 13, 2016 by The VRG Blog Editor

According to Clifton Larson Allen LLP consultants, the IRA charitable rollover has been made permanent. Under the new law, taxpayers who must begin taking required minimum distributions from an IRA at age 70.5 may roll up to $100,000 of their IRA annually directly to a charity. When they do, the rollover amount is not included as income and is therefore not taxed. For many retirees, this may be a better tax result compared to taking a taxable IRA distribution and writing a check to a charity.

Also, an enhanced tax deduction allows land owners to reduce their taxable income by giving up development rights to their property for conservation purposes. The deduction is now 50 percent of adjusted gross income; it had previously been 30 percent.

This is not personal tax or legal advice. Please speak with your financial or legal advisor.

If you would like your IRA donation or bequest to go to a particular purpose, please contact Charles or Debra at (410) 366-8343 or The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203

To donate directly to The Vegetarian Resource Group, go to www.vrg.org/donate

$20 COUPON FOR RELAY FOODS IN BALTIMORE, WASHINGTON, DC, VIRGINIA, AND NORTH CAROLINA

Posted on June 13, 2016 by The VRG Blog Editor

relay


RelayFoods.com
, an online grocery store with a mission to make eating quality, healthy, sustainable food simple is offering a discount for you. Shop their catalog of Vegan and Vegetarian Products https://www.relayfoods.com/search?q=tag=6WX

Also, see recipes at: https://www.relayfoods.com/meals/dishes?f=vegan

Be sure to use coupon code VRG20 to save $20 off your first $50 order through 12/31/2016. Offering online ordering for local, organic, and everyday groceries, and home delivery or free pick up.

A Passion for Peas

Posted on June 10, 2016 by The VRG Blog Editor

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The latest issue of Vegetarian Journal includes a recipe piece on fresh peas! Debra Daniels-Zeller provides information on selecting and preparing fresh pea dishes including Braised Pea Shoots, Pea Shoots and Quinoa, Minted Sugar Snap Peas and Leeks, English Pea Guacamole, Sesame-Ginger Snow Peas, Snow Pea Slaw with Red Peppers, Mac and Peas, and Penne Pasta, Sugar Snap Peas, and Tomatoes. Enjoy!
The entire article can be read here: http://www.vrg.org/journal/vj2016issue2/2016_issue2_passion_peas.php

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

CAPTIVE ROYALS & MEAT MACHINES –ANIMALS in AMERICA TODAY

Posted on June 09, 2016 by The VRG Blog Editor

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In the recent issue of Vegetarian Journal, Gene Sager from Palomar College in San Marcos, California shares his thoughts on animals in America today. Sager points out that Americans pay salons and other pet care businesses 36 billion dollars annually and the amount goes up every year. He then asks, “Is it just a frivolous waste? Or perhaps we Americans are trying to express our compassion for animals?” He further states, “Pets are in many ways given the royal treatment, yet they are owned and controlled — hence the term “captive royals. “Also, “It seems we have two separate compartments in our minds and in our hearts: one for animals as our pets, and another for animals as meat machines.”

To read the entire article, visit here: http://www.vrg.org/journal/vj2016issue2/2016_issue2_animals_america.php

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

DIETETIC INTERNS VISIT THE VEGETARIAN RESOURCE GROUP

Posted on June 08, 2016 by The VRG Blog Editor

By Heather Francis

I was given a great opportunity to sit with dietetic interns for their in-service at The Vegetarian Resource Group, and also speak with the proctor for the Dietetic Intern group from the University of Maryland. It was a great experience being able to meet other dietetic interns in a field I am hoping to go into. I assumed before attending the day I would be surrounded by other like-minded individuals who are more educated in the dietetic field, and be able to teach me more about healthy eating as a vegan.

I was surprised to learn that most of the dietetic interns were not vegan or vegetarian and also were not experts on vegetarianism. They knew as much as I did and were there to learn. I myself am a vegan and am about to be a sophomore in college whereas the dietetic interns already finished their undergraduate nutrition degree, with some on their second career path.

We began by talking about vegetarianism and I was able to share along with other volunteers and workers at The Vegetarian Resource Group on what it means to us to be vegan. I had trouble in the beginning of my transition, and it was beneficial for me to be able to share my story with these interns. I was able to tell them what I had hoped a dietitian told me before I became a vegetarian/vegan. One issue from my becoming vegan was lack of knowledge about Vitamin B-12 and that was because I was not in a veg community and I was the only one in my group of friends and family who was veggie. It was cool being able to share my experiences with dietetic interns who have been in school longer than I have, because I realize I’ll be able to help others understand what I went through.

I would have to say my favorite part of the day was the food. Each intern brought in a vegan dish. There was vegan cake, cheesecake, pizza, taco dip, hummus, chips, and salsa. It was delicious. One intern shared how he had never made anything vegan before so it was an experience for him (he brought in a box cake, but it was still delicious). Another intern who is actually a vegan made homemade pizza with “bib” chicken made out of jackfruit and mini cheesecakes. It was so good, she shared the recipe with me.

Although the food was delicious, I found it absolutely inspiring to see the differences in the interns as to where they were at with their knowledge of vegan food. I’m not saying I wish they knew more, but it shows how people learn every day. A few of them learned how to make a vegan dish, and I learned from one intern how to make vegan cheese.

As a nutrition student, the day overall made me realize how much I’ll be continuing to learn and have the opportunity to share my knowledge about vegetarianism and veganism. I know the Vegetarian Resource Group presentation will make the world of difference in that these future dietitians now have the tools and resources to share so others know how to transition smoothly.

Along with the health side of it, there was a question that got asked: “If a company (primarily known for their soda) hired you to work there as consultant, would you?”

I was genuinely surprised by the amount of interns who said yes. It was about half and half. A lot of them didn’t see a problem with working for a company or consulting for a soda company. One intern brought up the point about making smaller cans of drinks for children which means less calories, and also creating new sweeteners for the drinks. Yet, I felt it was quite strange how the issue of morality was not brought up.

I guess I assumed the interns would have felt differently by the idea of working for a company which is highly involved in the increase of sugar consumption leading to increase of weight for many Americans. There may have been other factors involved, and maybe I’m biased, but I was surprised many dietetic interns said they would work for the company. I believe as a nutrition student, health, the environment, and animal rights are interconnected.

The Dietetic Intern Day was overall a great experience. I got a free lunch, met some highly intelligent dietetic interns, and learned there are more changes that need to happen in the world of healthy eating.

For more information about Registered Dietitian Programs, see http://www.eatrightpro.org/resources/about-us/what-is-an-rdn-and-dtr/what-is-a-registered-dietitian-nutritionist

For information about The Vegetarian Resource Group internships, see http://www.vrg.org/student/index.php

To support The Vegetarian Resource Group outreach, donate at www.vrg.org/donate

To join The Vegetarian Resource Group, go to http://www.vrg.org/member/2013sv.php
Heather will be interning with The Vegetarian Resource Group this summer.

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