The Vegetarian Resource Group Blog

Facebook Give Away: Win a free copy of Simply Vegan!

Posted on October 03, 2014 by Nina Casalena, The VRG Blog Editor

Recently, VRG reached over 20,000 likes on Facebook and we are celebrating with a BOOK GIVE AWAY. Visit our Facebook page to find out how you can enter to win a free copy of Simply Vegan! Good luck and thank you for your support!

Issue 3 2014 of Vegetarian Journal is Now on www.vrg.org

Posted on October 02, 2014 by Nina Casalena, The VRG Blog Editor

Issue 3 2014 of The Vegetarian Journal is now available online!

Enjoy articles such as:

Vegan Cooking Tips — What to Do With All Those Tomatoes

Nutrition Hotline — What do you think about choline supplements for pregnant or going-to-be pregnant vegans?

Vegan Mexican Meal Plan – Including Recipes for Taco Salad, Baked Bean Quesadillas, Tamale Corn Pie, Zucchini with Rice Soup, and Tofu Sour Cream

To subscribe to Vegetarian Journal go to: http://www.vrg.org/catalog/ and click on Vegetarian Journal.

VEGETARIAN VIDEO 2014 SCHOLARSHIP WINNER

Posted on October 01, 2014 by Nina Casalena, The VRG Blog Editor



Prerana is a winner of The Vegetarian Resource Group Video Contest. Prerana stated: I am an 11 year old girl. I am a vegetarian, and I am proud to be so. I am also very passionate about it as I am against animal cruelty. I have made a video to promote vegetarianism and hope to spread the message to the masses. I love all living things, and cannot bear hurting even a little ant. Then how can I eat a chicken, or a lamb? Even the thought of the agony and fear they must be going through when they are butchered to be eaten makes me very very sad. Though I admit that sometimes I get tempted when all my friends eat meat during parties, I stand by what I believe in and am proud to say that I have never given in to temptation.

See videos at http://www.vrg.org/veg_videos.php#pai

If you would like to enter next year’s Video Contest you can find the rules here: http://www.vrg.org/videoscholarship.php. Deadline is July 15, 2015.

For information about our Vegetarian Scholarships for graduating high school seniors,
see: http://www.vrg.org/student/scholar.htm. We will be awarding two $5,000 scholarships and one $10,000 scholarship in 2015. The deadline is February 20, 2015.

Donate to VRG Through The Combined Federal Campaign (CFC)

Posted on October 01, 2014 by Nina Casalena, The VRG Blog Editor

If you are a Federal government employee, you can support The Vegetarian Resource Group through the Combined Federal Campaign (CFC). Look for us under Health & Medical Research Charities of America.

Please also remember The Vegetarian Resource Group in other workplace fund drives, matching gifts, etc. See http://www.vrg.org/support.htm for other ways you can donate to VRG.

Thanks for your support!

Get Ready to Celebrate Food Day and World Vegetarian Day in October!

Posted on September 26, 2014 by Nina Casalena, The VRG Blog Editor

What better way to celebrate Food Day during the month of October and World Vegetarian Day on October 1st than to encourage local restaurants, schools, religious institutions, and others to serve vegan food. The Vegetarian Resource Group has compiled an article featuring vegan dishes that can be served in honor of these two events.

Some of the dishes featured include Braised Vegetable Stew, Whole Grain Cornbread, and Penne Bolognese. You will also find many helpful tips and suggestions. See: http://www.vrg.org/journal/vj2012issue2/2012_issue2_food_day.php

VRG Benefit Day at The Land of Kush in Baltimore, MD

Posted on September 26, 2014 by Nina Casalena, The VRG Blog Editor

Support The Vegetarian Resource Group while enjoying your favorite vegan soul food dishes from The Land of Kush! On September 29, 2014, The Land of Kush in Baltimore, MD will be generously donating 10% of the day’s proceeds to VRG. Get the famous Kush BBQ ribs and don’t forget their amazing baked mac & cheese and smoked collard greens!

The Land of Kush is located at:
840 N Eutaw St,
Baltimore, MD 21201

You can check out their menu at: http://landofkush.com/

Although this will not be a formal group gathering, our Outreach Coordinator, Nina, will be available throughout the day to answer any questions you may have or just chat. We will also have copies of the Vegetarian Journal and literature available for you to take home. We look forward to seeing you and thank you in advance for your support!
- See more at: http://www.vrg.org/blog/2014/09/10/vrg-benefit-day-at-the-land-of-kush-in-baltimore-md/#sthash.jkTCkicN.dpuf

ISSUE 3 2014 OF VEGETARIAN JOURNAL IS NOW ONLINE

Posted on September 25, 2014 by Nina Casalena, The VRG Blog Editor

Issue 3 2014 of The Vegetarian Journal is now available online! Enjoy articles such as:

Vegan Mexican Dishes: http://www.vrg.org/journal/vj2014issue3/2014_issue3_vegan_mexican.php

So You Want to Be a Vegan Chef: http://www.vrg.org/journal/vj2014issue3/2014_issue3_vegan_chef.php

Revisions to the WIC Food Package Make Sense: http://www.vrg.org/journal/vj2014issue3/2014_issue3_WICFoodPackage.php

Like what you read? Please consider subscribing to Vegetarian Journal to support our work! You can subscribe and receive a free book as well here: http://www.vrg.org/member/

Donate to VRG Through The Combined Federal Campaign (CFC)

Posted on September 24, 2014 by Nina Casalena, The VRG Blog Editor

If you are a Federal government employee, you can support The Vegetarian Resource Group through the Combined Federal Campaign (CFC). Look for us under Health & Medical Research Charities of America.

Please also remember The Vegetarian Resource Group in other workplace fund drives, matching gifts, etc. See http://www.vrg.org/support.htm for other ways you can donate to VRG.

Thanks for your support!

Don’t Miss VRG’s Vegan Dinner in Atlanta, Georgia: Sunday, October 19!

Posted on September 24, 2014 by Nina Casalena, The VRG Blog Editor

In conjunction with the Annual Meeting of the Academy of Nutrition and Dietetics, The Vegetarian Resource Group will be hosting a vegan dinner in Atlanta, Georgia on Sunday, October 19, 2014 at 6pm. The dinner will be catered by Soul Vegetarian Restaurant. Dietitians, members, students, and the public are welcome to attend!

Buffet Includes:
Crisp vegetable tray with onion, cucumber, or garlic dip
Garden Salad and Prince Dressing (house dressing made with soy milk)
Dinner Rolls or Cornbread

Sides (choice of 2):
Tender Greens
Sweet Potatoes
Herb-Baked Potatoes
Green Beans

Entrees (choice of 2):
Southern Style Baked B-B-Q Tofu
Smothered Steak with Gravy and Onions
Cheesy-Spinach-Tofu Lasagne
Mediterranean Cauliflower with CousCous

Dessert: Apple Pie or Vanilla Delight Cake

Beverage: Lemonade

BBQ Tofu

LOCATION: Morehouse School of Medicine, GA
1.9 miles from the Georgia World Congress Center

PAYMENT: $25 by September 30, 2014. Includes tax and tip. If seats
available, $30 after September 30. Send payment to The Vegetarian
Resource Group, P.O. Box 1463, Baltimore, MD 21203; Call (410) 366-8343 with a credit card Monday to Friday, 9AM to 5PM Eastern Time, or go to www.vrg.org/donate and write Atlanta dinner in the comments area. Refunds only made if we can replace your seat.

NAME:
NUMBER ATTENDING: x $25/person before 9/30/14= $ Enclosed
NAMES ATTENDING:
ADDRESS:
STATE/ZIP
E-MAIL:
PHONE:
DONATION TOWARDS VEGETARIAN OUTREACH: $
TOTAL ENCLOSED: $


Celebrate the Jewish New Year with Vegan Dishes

Posted on September 23, 2014 by Nina Casalena, The VRG Blog Editor

Rosh Hashanah begins at sundown on September 24th 2014. If you celebrate this holiday, you may want to serve some of these vegan dishes from The Lowfat Jewish Vegetarian Cookbook, by Debra Wasserman. This book is available from The Vegetarian Resource Group online at http://www.vrg.org/catalog/ or by sending $21 (including postage/handling) to Vegetarian Resource Group, PO Box 1463, Baltimore, MD 21203.

Yemenite Bread Salad
(Serves 10)

6 small whole wheat pita breads
1 pound romaine lettuce, torn into bite-size pieces
2 scallions, finely chopped
1 cucumber, peeled and chopped into cubes
2 ripe tomatoes, chopped into cubes
½ cup fresh parsley, minced
1 Tablespoon dried mint
2 Tablespoons lemon juice
¼ cup olive oil
1 chili pepper, finely chopped (optional)

Cut pita bread into bite-size pieces and toast in a toaster oven for a few minutes. Toss lettuce, scallions, cucumber, tomato, parsley, and mint in a large bowl. Add lemon juice and olive oil. Toss again. Add toasted bread right before serving and toss one more time.

Carrot Cutlets
(Serves 6)

2 cups cooked brown rice or millet
1 small onion, finely chopped
1 Tablespoon finely chopped fresh parsley
1 cup carrots, cooked and mashed (use about 3 raw carrots)
1 Tablespoon water or soymilk
2 Tablespoons cornstarch
¾ cup wheat germ
2 Tablespoons oil

Mix all the ingredients together in a bowl, except for the oil. Form 12 small patties.
Heat oil in a large frying pan over medium heat. Fry cutlets for 5 minutes or until brown on one side. Flip over and continue frying for another 5 minutes. Serve cutlets warm, 2 per serving. These can be served with an onion or mushroom sauce if you prefer.

Variation: Instead of frying the cutlets, you can bake them on a lightly oiled pan at 425 degrees until brown on one side. Flip the cutlets and continue baking 5 minutes longer.

Bulgur Pilaf
(Serves 6)

1 large onion, finely chopped
2 teaspoons oil
2 cups bulgur (cracked wheat)
5 cups water
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon cinnamon
¼ cup slivered almonds
1 cup dried apricots, chopped
1 cup raisins
Salt and pepper to taste

Stir-fry onion with oil in a large pot for 3 minutes. Add remaining ingredients, cover pot, and cook over medium heat for 15 minutes, stirring occasionally. Remove pot from stove and allow dish to sit covered 5 minutes. Mix ingredients well, pour into a serving dish, and serve while still warm.

  • Donate

  • Subscribe to the blog by RSS

  • VRG-NEWS

    Sign up for our newsletter to receive recipes, ingredient information, reviews of new products, announcements of new books, free samples of products, and other VRG materials.

    Your E-mail address:
    Your Name (optional):



↑ Top