The Vegetarian Resource Group Blog

Where to Buy Vegan Boots

Posted on November 05, 2015 by Samantha Gendler, Senior Editor

Now that the weather will be turning cooler in parts of the USA, we thought some of you may be looking for new non leather boots. Here are a few options:

Alternative Outfitters:
Blowfish Malibu:
MooShoes: and
Vegan Chic: and

Are you looking for non-leather belts, ballet shoes, guitar straps, musical instrument cases, watch bands, and more? If so, see The Vegetarian Resource Group’s guide to non-leather alternatives in the USA, Canada, Europe, Australia, etc.:



Posted on November 05, 2015 by Samantha Gendler, Senior Editor

If you are working for healthier foods in school lunches, this list of available commodities and other information below may be helpful.



Posted on November 04, 2015 by Samantha Gendler, Senior Editor


You can receive a 25% discount off all items, including sale merchandise.

Go to

Use Code VRG25


Posted on November 04, 2015 by Samantha Gendler, Senior Editor

A member Elaine Wiggins wrote us:

I really think you should know that several years ago I donated your book “Vegan in Volume: Vegan Quantity Recipes for Every Occasion” to the director of Nutrition Services at a local medical complex where I work. I received this phone call back (a long time later). He said that he had not forgotten my donation and that all along he had been working on a budget to incorporate some items from the book into their menu. He said he was really excited to do this and appreciated the suggestions in the book. Below my letter, please read the response I also received via email from one of his employees with details about the first menu items they rolled out this year.

Since that time I have eaten in their main cafeteria a few times and I am thrilled that it is becoming slowly more vegan friendly all the time. They now also serve soy milk, hummus and vegan friendly bagels, vegan energy bars, and other grab and go items in addition to salads, fruits, oatmeal, and main menu items. I am really excited that a medical organization is taking vegan interests into consideration!

Thank you so much for providing this book! I think it is a great resource for institutions and I love that the menu items are simple and easy to incorporate, and not so far out that people are turned off by them. At some point, I would like to do the same thing with the other local hospital/clinic system in my city. I think that it is very important for patients, family, and visitors to be able to maintain nutrition and ethical food preferences while visiting a medical health system. Thanks again for such an awesome book!

FROM THE FOOD SERVICE: I wanted to personally thank you for the wonderful vegan cookbook that you donated to Nutrition Services as well as to let you know that we are going to be implementing a couple of the recipes from your cookbook in the café in the next few weeks. We will have a vegan orange and wild rice salad in our salad bar which we will be having every Monday and Tuesday for at least a month. On our café menu, that will be on the 6th, we will have a vegan grilled stuffed portabella mushroom stuffed with cous cous and tomato compote that was inspired by your cookbook as well. I look forward to adding more vegan recipes, from this cookbook, to our menus in the future.

The Vegetarian Resource Group would like to thank all our health professionals, members, volunteer, activists, and donors, who are helping us to create a more vegan and humane world.

For more information on Vegan in Volume and food service ideas, see

Fun Medical MGD©


Posted on November 03, 2015 by Samantha Gendler, Senior Editor

Hot Bean Spread (From Simply Vegan)
Makes 2 sandwiches

1 cup vegetarian baked beans
1 Tablespoon horseradish or more if desired
½ small onion, minced

Mash the beans in a bowl. Add the horseradish and onion. Mix well and spread on two slices of whole wheat bread. Serve with lettuce and tomato slices.

Apple “Cheese” Melt (from Vegans Know How to Party)
Serves 4

8 slices whole grain or oat bread
1 cup peeled, thinly sliced apples (your choice)
4 slices vegan cheese
Vegetable oil spray

Toast bread lightly. Place bread on a clean surface. Cover 4 slices with apples and cheese. Cover with remaining bread slices. Coat a large skillet with vegetable oil spray. Allow to heat. Place one or two sandwiches (depending on the size of your skillet) in the pan and allow to brown on one side. Flip sandwiches and allow to brown on the other side. Cut in halves or quarters and serve immediately.

Greek Fava Bean Spread (From The Lowfat Jewish Vegetarian Cookbook)
Serves 4

2 cups cooked fava beans, drained (approximately 19 ounce can)
2 scallions, finely chopped
1 teaspoon fresh dill, finely chopped
1 Tablespoon water
Salt and pepper to taste

Place all the ingredients in a food processor bowl. Blend until creamy. Chill and serve with pita bread, lettuce, and a sliced tomato.


Quinoa and Veggies Recipe

Posted on November 02, 2015 by Samantha Gendler, Senior Editor

quinoa photo

Thanks to Surbhi for sharing the recipe below.

Quinoa with Veggies
(Serves 2)

1 Tablespoon olive oil.
2 Tablespoons peanuts
1 teaspoon sesame seeds (optional)
1 onion, diced
1 medium red bell pepper, diced
1 carrot, diced
1 cup cooked quinoa (cooked per package instructions)
Salt to taste

1. Take a pan and add olive oil. Add peanuts and fry over medium heat until they turn light brown. Take them out and keep separately.
2. In the same oil, add sesame seeds and wait until they start crackling.
3. Add diced onion and stir until soft. Then add diced bell pepper and carrot. Cook for about 10-12 minutes until done.
4. Now add cooked quinoa into this mixture and add salt to taste.
5. Top it with peanuts.
6. Serve hot with chutney or ketchup.

Delicious Vegan Recipes Featuring Apples

Posted on October 30, 2015 by Samantha Gendler, Senior Editor


Now that we’re in apple season, we thought we’d share some delicious vegan recipes highlighting apples. Enjoy!

Sweet Rainbow Delight (from Meatless Meals for Working People)
(Serves 6)

3 apples, grated
3 carrots, grated
1/3 cup shredded coconut
½ cup raisins or chopped dates

Toss all the ingredients together in a bowl and serve.

Apple Slaw (from Vegans Know How to Party)
(Serves 10)

4 cups peeled, cored, and chopped Granny Smith Apples
3 Tablespoons cider vinegar
½ cup silken tofu
1 cup soymilk
1 Tablespoon lemon juice
1 Tablespoon spicy prepared mustard
1 Tablespoon organic sugar
½ teaspoon ginger powder
3 cups shredded green cabbage
3 cups shredded red cabbage
1 cup shredded carrots
½ cup thinly sliced green onion

Place apples in a large glass bowl and toss with 2 Tablespoons cider vinegar. Set aside. In a blender or food processor canister, blend the remaining 1 Tablespoon cider vinegar and tofu, for 30 seconds. Add soymilk, lemon juice, mustard, sugar, ginger, and blend for 1 minute or until smooth and creamy. Pour the mixture over the apples and toss to combine. Cover apple mixture and chill for at least 30 minutes.
In a large bowl, place the remaining ingredients, pour the apple mixture over the top, and toss gently to combine. Allow slaw to chill for 20 minutes before serving.

Apples and Lima Beans (from Conveniently Vegan)
(Serves 4)

10-ounce package frozen lima beans
3 apples, peeled, cored, and chopped
Small onion, finely chopped
1 cup water
½ teaspoon cinnamon
¼ teaspoon nutmeg

Heat all the ingredients in a covered medium-size pot over medium-high heat for 10 minutes. Uncover pot and continue to cook 10 minutes longer. Serve warm.

Great Sage Benefit Day

Posted on October 30, 2015 by Samantha Gendler, Senior Editor

By Hana Takemoto

Great Sage is a vegan restaurant which is part of the Conscious Corner located in Clarksville, Maryland. Conscious Corner is a family of businesses dedicated to promoting healthy and mindful living by focusing on animal welfare, the environment, and community. Great Sage’s bold menu features international flavors and organic ingredients with dishes such as their French Onion Burger, Pumpkin Empanadas, and Sage’s Famous Carrot Cake. Every Thursday, Great Sage hosts a live music event to feature local musicians in the area. Along with supporting local musicians, Great Sage also supports non-profit organizations by hosting benefit days. On September 27th, 2015, Great Sage hosted a benefit day for The Vegetarian Resource Group to which they donated 10% of proceeds of the day’s sales. A fellow volunteer and I handed out our Vegetarian Journal and other literature to anybody who was interested. Several patrons visited our table with inquiries about veganism and vegetarianism, other local restaurants, and about VRG itself. People were particularly interested in the local restaurant guide, and the younger restaurant-goers enjoyed VRG’s coloring books. It was a pleasure to represent VRG that day in a welcoming and warm atmosphere at Great Sage.



Posted on October 29, 2015 by Samantha Gendler, Senior Editor


Reader Michael Brown wrote:
Somewhat surprisingly, I just got the following from Companion Foods.

It seems that their sugar is vegan! I’m forwarding it to you with hope that other vegans will be helped by it too:

Dear Mr. Brown,

Our sugar is manufactured by Taiwan Sugar Corporation ( and according to Taiwan Sugar, their sugar is made from 100% cane sugar and does not use bone char or other additives. Therefore, the sugar is completely safe for vegans and vegetarians.

We hope this message has been helpful to you. If you have any additional questions, please feel free to contact us again any time.

Have a good day,
Companion Foods Customer Service

More Vegan Restaurants Added to The Vegetarian Resource Group’s Online Guide to Vegan/Vegetarian Restaurants in the USA

Posted on October 28, 2015 by Samantha Gendler, Senior Editor

The Vegetarian Resource Group maintains an online Guide to Vegan/Vegetarian Restaurants in the USA and Canada. Below are some recent additions. The entire guide can be found here:

Jus Pur
1005 Rue Bernard
Montreal, QC Canada H2V 1T9
Enjoy cold pressed juices along with acai bowls, salads, and vegan desserts including brownies, pie, carrot cupcakes, and truffles.

Try it Raw
213 E. Maple Rd.
Birmingham, MI 48009
Enjoy Chocolate Chia Pudding or Sunshine Cereal for breakfast. Try their Arugula Salad, Broccoli Slaw or Kale Salad along with an entrée such as Marc’s Noodles, El Burrito, Los Tacos, or Nori Roll. Finally, be sure to try one of their fresh juices or smoothies.

9 Spring St.
New Brunswick, NJ 08901
They are community focused, using local, seasonal, organic, and fair trade ingredients. Start your meal with raw beet ravioli, the soup of the day, or a creative salad. Enjoy one of their flatbreads or sandwiches or an entrée dish such as Mackin Cheese, Rawzagna, or Deluxe Burger. Desserts include a vegan cheesecake, Chocolate Peanut Butter Torte, Coffee Cake, and 14 Karat Cake. Weekend brunch items include pancakes, biscuits with toppings, and tofu scramble.

Whole Heart Provisions
487 Cambridge St.
Allston, MA 02135
Enjoy a wide variety of bowls including Viet Style, Seoul Style, and Miso Style.

Zend Conscious Lounge
1130 Mainland St.
Vancouver, BC V6B 2T9 Canada
For breakfast you can try 5 Spice Pear & Sweet Potato Pancakes, a Breakfast Wrap, and more. For lunch or dinner enjoy soup, salads, and sandwiches including the Spiced Beet Wrap. Shareable items include a Vegan Cheese Board, South East Asian Rice Rolls, Spiced corn and “defried” bean tacos, and more. You can end your meal with their Triple Chocolate Torte.


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