The Vegetarian Resource Group Blog


Posted on May 10, 2017 by The VRG Blog Editor

Sunday, October 22, 2017 at 6pm

The Vegetarian Resource Group will host a vegan dinner at LYFE Kitchen in Chicago (at Fairbanks and Ontario) on Sunday, October 22, 2017 during the annual meeting of The Academy of Nutrition and Dietetics. Meet VRG advisors Reed Mangels PhD, RD, Catherine Conway MS RD, Charles Stahler, Debra Wasserman, and vegetarian dietitians from around the country. The public is welcome.

Edamame Hummus
Kale and Cranberry Salad
Ancient Grain Stir-Fry Bowl with stir-fried vegetables, beefless tips, quinoa, black rice,
cilantro, and sweet chili-ginger sauce
Vegan Thai Red Curry Bowl with garlic-lime tofu, broccoli, eggplant, peppers, peas,
whole grain wheatberries, Thai basil, and coconut curry sauce
Vegan Chocolate Chip Cookie
Tea or Coffee
The meal will be served family style. Note: Seating is limited!

Send $35 per person (includes tax and tip) with names to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203; Call (410) 366-8343 9am-5pm Mon.-Fri. EST to charge over the phone. Or pay at and write Chicago Dinner in the Comments.

 # Attending X $35/person = $_____
Donation towards professional outreach: $_____
Total enclosed: $_____

Names of attendees:

An anonymous donor has pledged to match up to $15,000 in honor of VRG’s 35th anniversary!

Posted on May 10, 2017 by The VRG Blog Editor

The Vegetarian Resource Group celebrates 35 years of vegan activism in 2017. For those who would like to support continued research and outreach, we will be listing donors names/messages received by May 12, 2017 in Issue 3 2017 Vegetarian Journal.

Donate online at: or call (410) 366-8343 Mon.-Fri. 9am to 5pm EST.

Please list my name in the Vegetarian Journal’s 35th Anniversary issue as a:
_____ $25 Donor
_____ $50 Supporter
_____ $100 Sustaining Member
_____ $500 Vegetarian Resource Group Life Member
_____ $1,000 Garden of Eden
_____ $5,000 Circle of Compassion
_____ $10,000 VRG Patron
_____ $25,000 Program Sponsor
_____ I would like to remain anonymous

Thank you so much for your support!

Banana Wave Banana Milk

Posted on May 09, 2017 by The VRG Blog Editor


Fresh Start Beverage Company has released a product called Banana Wave, which is a banana milk alternative. It is advertised for use as a beverage, to make smoothies or hot beverages, and for baking and cooking. It has 150 calories per 8 ounces, with 5 grams of fat, 4 grams of protein, 2 grams of fiber, and 125 mg of sodium. It is listed as Vegan, kosher, and gluten free.

Ingredients include water, banana purée, organic soybeans, gluten-free oats, flaxseed oil, organic cane sugar, carrageenan from seaweed, and a vitamin mix.

According to VRG’s Food Service Advisor, Chef Nancy Berkoff,, when poured, the product is light gray, pleasantly thick and has a light banana flavor. It does well as a beverage when chilled, works well as a cooking liquid for items that tolerate a slight banana flavor, such as hot cereals, rice (think: coconut rice or rice pudding), and baked items. It also freezes well as an ingredient for a frozen dessert.

For further information on this product, see:

BRAND NEW this year at the DC Green Festival, swing by the Activism Pavilion–VRG will be exhibiting at the DC GreenFest!

Posted on May 09, 2017 by The VRG Blog Editor

DC_WBT_Community-Outreach (1)

Green Festival® is a vibrant, dynamic marketplace where companies and organizations come to showcase their green products and services, and where people go to learn how to live healthier, more sustainable lives.

Green Festival offers something for everyone, with the widest selection of products and services to work green, play green and live green from food, fashion and health to energy, construction and design. People can shop and enjoy vegan, vegetarian, organic foods, hands-on demos, educational activities and inspirational speakers.

Come see The Vegetarian Resource Group at the DC GreenFest show and you will receive $5.00 off your ticket when buying tickets using the code XDC17798D here:!014


Posted on May 08, 2017 by The VRG Blog Editor


Aaditi Tamhankar became vegetarian at age 8 when she realized that the meat from the store in the Saran wrapped package was actually “dying for my meal. My epiphany at eight years old turned me vegetarian for life.” She then turned vegan at age 16.

At her high school, she started the Health and Wellness Club with the goal of organizing her school’s first Health and Wellness Fair. This resulted in over 25 exhibitors, including a gardening stand, Whole Foods giving out samples of fruit smoothies, and representatives from the Vegetarian Society of South Jersey. About 1,000 students attended. Aaditi said, “In my school, almost a quarter of students are on the free or reduced lunch program. Through the event, my peers could see the value and affordability of a healthy vegan lifestyle, and the integral role it plays in disease prevention.”

Aaditi wrote, “On Saturday I volunteered all day with the Vegetarian Society of South Jersey (VSSJ) for a tabling event at the Burlington County Library Maker Fair. I spoke with Steve Fenster, the Vice President of the VSSJ. He informed me that the VSSJ had an educational license to show a special version of the documentary Cowspiracy created for high school and college students.”
“Working with my school’s administration, my club advisor, and the VSSJ, I organized a screening for the documentary today. Today was the date of the second annual Health and Wellness Fair that I led with my club members. Before the students attended the fair, they were seated in a large auditorium. The Vice President of the VSSJ came in and showed the documentary to over 600 students. After the documentary, the students got to interact with vendors such as the American Vegan Society and the VSSJ. They also ate delicious vegan date balls from Heartbeet Kitchen (a local vegan restaurant), cold pressed juice from Whole Foods, and black rice, quinoa, and black bean burgers from SuperFoods Culinary Innovations (A local vendor) among others.”

“The documentary really opened the students’ and teachers’ eyes, minds, and hearts to the idea of vegetarianism and veganism as evidenced by the preliminary data coming in through my Google Forms survey. Over 75% of respondents expressed some desire to be a vegetarian or vegan after the day, and a full 80% of students said they tried a new food today. When asked, “What is one thing you learned today?” Many respondents said that they learned about the impact of animal agriculture on the environment.”

Aaditi also founded the vegan club at her high school, which had booths at the local Earth Day festival and 8th grade education night. She and her high school principal met with the directors of food service for the Cherry Hill School District. Aaditi helped organize volunteers for the Vegetarian of South Jersey 30th anniversary event. During the event, Aaditi delivered a speech, greeted attendees, and assisted with clean-up and breakdown. She will be doing an internship with VSSJ this summer.

Aaditi plans to attend the University of Pennsylvania Wharton School of Business. She would eventually like to start social entrepreneurship projects on a global scale to better public health.
The deadline for the next Vegetarian Resource Group Scholarship Contest is February 20, 2018.

Please see:
To support Vegetarian Resource Group internships and scholarships, please donate at:
Join The Vegetarian Resource Group at

Join Us on the New VRG Parents and Kids Facebook Page!

Posted on May 08, 2017 by The VRG Blog Editor


We’ve created a new VRG Parents and Kids Facebook page. It’s intended to be a group that offers support for families raising children on vegan diets and for vegan kids. We envision it as a place to get advice about a wide-variety of topics: pregnancy, birthday parties, school lunches, Halloween, non-leather apparel, cruelty-free products, summer camps, and more. Please use it as a place to share your wisdom, seek advice, or just find a sympathetic ear. The goal is to offer support.

Consequently, any profane, defamatory, offensive, or violent language will be removed. Feel free to disagree, but do so respectfully. Hateful or discriminatory comments regarding race, ethnicity, religion, gender, disability, sexual orientation, or political beliefs will not be tolerated. We expect that posts should relate to vegan diets and lifestyles. The Vegetarian Resource Group reserves the right to monitor all content and ban any user who posts in violation of the above rules, any law or regulation, SPAM, or anything otherwise off topic.

Please share this information with any veggie families that you know! Thanks.

Celebrate Cinco de Mayo Vegan-Style!

Posted on May 05, 2017 by The VRG Blog Editor

cinco de mayo

In a previous issue of Vegetarian Journal, we featured an article titled “A Cinco de Mayo Festival,” by Nanette Blanchard. Recipes include:

Jicama and Orange Salad
Sopa de Pasta
Calabacitas (squash)
Green Chilies Stuffed with Frijoles (beans)
Red Chili Sauce
Easy Capirotada (bread pudding)

See the entire article here: Cinco de Mayo Festival

To subscribe to Vegetarian Journal, visit:

White Castle Adds Second Vegan Slider Option!

Posted on May 04, 2017 by The VRG Blog Editor


The White Castle chain has added a second vegan slider option to their menu. The New Black Bean Slider joins their Veggie Slider menu item.

Previously, The Vegetarian Resource Group reported that the bun used for these sliders is vegan. See:

For more info on the sliders, see:

For information on veggie options at other restaurant chains, see:

Visit The Vegetarian Resource Group Booth at Upcoming Events!

Posted on May 04, 2017 by The VRG Blog Editor

If you’re in the mid-Atlantic region, be sure to stop by The Vegetarian Resource Group’s booths at the following events:

UMBC College Campus
on Erickson Field
1000 Hilltop Circle, Baltimore, MD 21250
Saturday May 6th, 2017 11:00 AM – 4:00 PM

Washington DC Green Festival
Located at the Walter E. Washington Convention Center in Hall D
801 Mt Vernon Pl NW, Washington, DC 20001
May 13th – 14th
Saturday: 10 AM – 6 PM
Sunday: 10AM – 5PM


Posted on May 03, 2017 by The VRG Blog Editor

Casey Brown and Matt Baker at Good Health Festival in Baltimore

By Casey Brown, VRG Intern
Paul’s Place is an organization located in southwest Baltimore that serves its community, providing programs and services to empower and support individuals. These include a soup kitchen, food pantry, programs designed for the youth, and health and wellness programs that provide many benefits to this community. Paul’s Place also holds an annual Spring into Good Health Festival, which invites local health organizations to the area. People visiting the festival can hear about these beneficial programs or take part in fun activities like yoga or zumba to support their health.
It was my first time visiting this festival, and I was looking forward to it since the other VRG volunteer told me that it had been fun in the previous years. He said the people tended to be receptive to and supportive of our message. I definitely noticed this, as many people recognized our booth and were excited to pick up another copy of Vegetarian Journal. Everybody was so friendly, and many people expressed their interest in going vegetarian or vegan.

We were able to have great conversations with these individuals and address many of their concerns. Numerous people were interested in reducing their consumption of animal products for the health benefits. They found our “Heart Healthy Eating Tips” and “Veganism in a Nutshell” brochures to be especially helpful for addressing their concerns. Others expressed that they had been wanting to move towards a vegetarian lifestyle, but they were having trouble thinking of meal ideas. We were able to share some of our favorite recipes with them, as well as provide them with a copy of Vegetarian Journal, which contains many vegan recipes. They were also interested in signing up for our monthly newsletter, so they could receive additional recipes online.

One man described how he was having trouble finding a good replacement for vegan cheese, but he had given up all other animal products. We shared our favorite vegan cheese brands and discussed some of the stores in the area that might sell these products. He is hoping to find a good replacement, so he can officially remove dairy from his diet. A lady told us that she used to be vegetarian, and she felt much better when she was eating this way. She was planning to go back to vegetarianism, and she was glad she could pick up many of our different resources to help get her started again.

In addition to the conversations we had, we also had many children visit the booth with their parents. They were all excited when they found out we had something fun for them too – “I love Animals and Broccoli” coloring books! While we met with a lot of people interested in the lifestyle, we did meet multiple people who were already vegetarian or vegan. It was really exciting to hear their stories and learn about the reasons and documentaries that inspired their decision.
We informed multiple people that we would also be at Baltimore Vegfest next weekend at the University of Maryland Baltimore County campus.

To volunteer to help at other VRG outreach booths, contact Brigette at

To support Vegetarian Resource Group education, donate at

Or join at

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