The Vegetarian Resource Group Blog

VEGETARIAN VIDEO SCHOLARSHIP 2014: ONE $500 AWARD, TWO $250 AWARDS!

Posted on June 11, 2014 by The VRG Blog Editor

In a further effort to help young people think creatively about vegetarian and/or vegan advocacy, The Vegetarian Resource Group is pleased to be offering the Vegetarian Video Scholarship Contest again in 2014! We will be offering one $500 award and two $250 awards. The deadline for this scholarship is July 15, 2014.

Applicants should create and submit a video relating what they want to tell others about vegetarianism and/or veganism.

Some possible topics include: food, nutrition, your feelings about veganism and/or vegetarianism, water usage and vegetarianism, vegetarianism and animal rights, or other vegetarian topics which appeal to you. Humor and feelings are appreciated. All videos should be positive, not be critical of anyone, and not include any footage of animal cruelty. You may submit a video you have already made.

Click here to find out more about scholarship rules and how to apply.
http://www.vrg.org/videoscholarship.php

Not sure where to start? Check out past winner, Sienna Scheid’s, “NOW IS THE START” below or browse other past winners’ videos.

Honor Fathers with Vegan Cuisine

Posted on June 09, 2014 by The VRG Blog Editor

Celebrate the father’s in your life this Father’s Day by serving vegan dishes! Here are two recipes to get you started.

Hearty Macaroni Dinner (from Simply Vegan)
Serves 4

2 cups elbow macaroni
4 cups water
1 onion, chopped
2 Tablespoons oil
3 cups no salt added tomato juice
4 teaspoons chili powder
Salt and pepper to taste
10 ounces frozen corn
19-ounce can kidney beans, drained (or 2 cups cooked kidney beans)

Cook pasta in water until tender. Drain.

Sauté onion in oil in a large pot. Add remaining ingredients, as well as cooked pasta. Simmer 15 minutes, stirring occasionally. Serve hot.

Tofu Burgers (from Meatless Meals for Working People)
Serves 4

2 cups firm tofu, crumbled
2 teaspoons garlic powder
1 cup wheat germ
2 teaspoons soy sauce or tamari
1 teaspoon pepper
½ cup finely chopped fresh parsley
1 Tablespoon oil
½ cup water or vegetable broth
2 teaspoons oil for frying

Blend or mash tofu well and add remaining ingredients (except oil for frying). The easiest way to do this is in a food processor, but you can do it by hand. Mix well.

Form patties and fry in oil in a large frying pan on both sides until brown (approximately 10 minutes).

Serve warm on whole grain bread with lettuce and sliced tomato.

VRG Booth at the Charles Village Festival

Posted on June 09, 2014 by The VRG Blog Editor

By Devlyn Perugini, VRG Intern

Over the weekend, May 31st to June 1st, The Vegetarian Resource Group held a booth at the 18th annual Charles Village Festival in Baltimore, Maryland. This is a yearly festival filled with live music, vendors, crafts, a 5K race, and the Charles Village Garden Walk.

On Saturday, we worked with Mark Rifkin, a vegan dietitian. Mark was able to give professional opinions to people with health concerns. Mark was a reliable source who was taken seriously. Chris Dietrich worked with us on Sunday. Chris is an animal rights activist. He was very passionate about promoting vegetarianism and it showed through his enthusiastic conversations. Chris suggested an alternative to meat, called, Beyond Meat, which a lot of people seemed to be interested in. Miss Mason Dixon, Cara Marrero, also helped us on Sunday. See:
https://www.facebook.com/MissMasonDixon2014
https://www.facebook.com/photo.php?fbid=10152917442672942&set=a.10151415705102942.577937.535707941&type=1&theater

Volunteers: Matt Baker, Cara Marrero and Chris Dietrich and Co-Director, Charles Stahler, working the VRG table at the Charles Village Festival.

My experience with working at the booth was truly amazing. I realized that I love talking about vegetarianism and could do it all day long! I felt like I truly made a difference for a good amount of people visiting the booth.

For example: There was an older man who was hesitantly approaching us. I offered him one of our Journals and asked if he had any questions. He told me that he had tried to be vegetarian but had a difficult time. He was hungry and couldn’t make it affordable. I showed him the My Vegan Plate informational paper and pointed to the protein section. I explained to him that he could buy beans and rice in bulk and experiment with different types of tofu and alternatives. He didn’t know that there were different types of tofu and seemed excited when I told him that they’re easily found in grocery stores. I had an in-depth conversation with him and his wife. They both were pleased and seemed relieved that they had new information to assist them. Before they left, the man thanked me and told me that he was going to try being vegetarian again. He was happy and it was rewarding to see that. In short, I really enjoyed working at the booth. I felt so proud to stand with The Vegetarian Resource Group.

If you would like to volunteer at VRG booths, contact Nina at VRG@vrg.org
If you would like to intern at VRG go to http://www.vrg.org/student/index.php
If you would like to support VRG outreach, donate at www.vrg.org/donate
To join VRG go to http://www.vrg.org/member/2013sv.php

HOW MANY TEENS AND OTHER YOUTH ARE VEGETARIAN AND VEGAN? THE VEGETARIAN RESOURCE GROUP ASKS IN A 2014 NATIONAL POLL

Posted on May 30, 2014 by The VRG Blog Editor

For those that went to grade school or high school in the U.S. in the fifties or sixties, there’s a good chance you didn’t know any vegetarians, unless you were from a vegetarian type background, such as Seventh-day Adventist. From The Vegetarian Resource Group’s (VRG’s) experience of sponsoring a vegetarian essay contest for over thirty years, it seems that eventually there were a few vegetarians in almost every school, and now more likely there’s one or a few in most classes. So how many young vegetarians and vegans are there today?

An April 2014 national online survey conducted by Harris Poll, on behalf of The Vegetarian Resource Group, asked over 1,200 U.S youth ages 8-18:
Which of the following, if any, best describes your eating behavior?
(Just select one choice.)
1) You never eat meat, fish, seafood, or poultry.
2) You don’t eat meat, fish, seafood, or poultry at one meal per week.
3) You don’t eat meat, fish, seafood, or poultry one full day per week.
4) You don’t eat meat, fish, seafood, or poultry at many of your meals, but less than half the time.
5) You don’t eat meat, fish, seafood, or poultry at more than half of your meals, but not all the time.
6) You never eat meat, fish, seafood, poultry, dairy, or eggs.
7) Not any of the above. No answer.

We are defining vegetarians as never eating meat, fish, seafood, or poultry. Vegans are vegetarians, who also don’t consume dairy or eggs. In this poll we did not ask about honey or other animal products such as leather. Those polls that have people self define as vegetarian or vegan, don’t use the word “never,” or just ask the opinions of their readers or website visitors will likely have different results.

Interestingly, the percentage of vegetarians and vegans in this poll is about the same as in our 2012 telephone poll among adults (Harris 2012). Youth eating one or more vegetarian meals per week is somewhat lower than adults. When looking at 18-34 year olds in our adult poll, the number (41%) eating one or more vegetarian meals per week is closer to the overall adult (ages 18-65+) average (43%). We suspect this will hold up once the students in this youth poll hit college age, but we won’t know for a few years.

HOW OFTEN DO YOUTH EAT VEGETARIAN MEALS?
(A Meal without Meat, Fish, Seafood, or Poultry)

8-18 years old Adults
(Current Harris Poll) (2012 Harris Poll)
6% 7% One meal per week
4% 7% One day per week
8% 15% Many of your meals, but less than half the time
9% 14% More than half your meals, but not all the time
4% 4% Always (Vegetarian including vegans.)
3% 3% Always (Vegetarian not including vegans.,Never eat meat, fish, seafood, or poultry.)
1% 1% Always (Vegans. Never eat meat, fish, seafood,,poultry, dairy, or eggs)
32% 47% Eats vegetarian meals at least once a week

PERCENTAGE OF YOUTH THAT ARE VEGETARIAN
(Never eat Meat, Fish, Seafood, or Poultry)

4% Total percentage of vegetarians (including vegans)
3% Vegetarians (excluding vegans)
1% Vegans (Never eat meat, fish, seafood, poultry, dairy, or eggs)
4% Male
5% Female
3% Tweens (8-12)
5% Teens (13-18)
4% Grades 3-5
3% Middle Schools Grades 6-8
5% High School Grades 9-12
1% Vegan Male
1% Vegan Female

YOUTH THAT EAT ONE OR MORE VEGETARIAN MEALS PER WEEK
32% Total
32% Male
32% Female
32% Tweens (ages 8-12)
32% Teens (ages 13-18)
48% Male (ages 8-9)
33% Female (ages 8-9)
28% Male (ages 10-12)
25% Female (ages 10-12)
32% Male (ages 13-15)
34% Female (ages 13-15)
26% Male (ages 16-18)
36% Female (ages 16-18)
32% Grades 3-5
30% Middle School Grades 6-8
30% High School Grades 9-12

Four percent of U.S. youth 8-18 were found to be vegetarian (say they never eat any meat, fish, seafood, or poultry). This number includes vegans. With U.S youth 8-18 numbering about 46 million (United States Census Bureau American Fact Finder), based on this poll, we can estimate there are about 2 million U.S. vegetarians 8-18 years old (4% x 46 million), while about 15 million eat one or more vegetarian meals per week (32% of 46 million). There may be about half a million vegan 8-18 years olds (1% of 46 million).

See the adult poll and more surveys at http://www.vrg.org/nutshell/faq.htm#poll
For more information, contact vrg@vrg.org
Census information is at http://factfinder2.census.gov

Survey Methodology
This youth survey was conducted online within the United States between April 14-24, 2014 among 1,213 youths ages 8-18 by Harris Poll on behalf of The Vegetarian Resource Group via its Youth Query omnibus product. Results were weighted as needed for age, sex, race/ethnicity, parental education, education, urban/city and region.

The adult survey was conducted by telephone within the United States by Harris Interactive (Now doing business as Nielsen Consumer Insights) on behalf of The Vegetarian Resource Group from March 15 to March 18, 2012, and from March 22 to March, 25, 2012, among a nationwide cross section of 2,030 adults (aged 18 and over). Figures for age, sex, race, education, region, number of adults in household, and number of telephone lines were weighted where necessary to bring them into line with their actual proportions in the U.S. population.

All sample surveys and polls, whether or not they use probability sampling, are subject to multiple sources of error which are most often not possible to quantify or estimate, including sampling error, coverage error, error associated with nonresponse, error associated with question wording and response options, and post-survey weighting and adjustments. Therefore, the words “margin of error” are avoided as they are misleading. All that can be calculated are different possible sampling errors with different probabilities for pure, unweighted, random samples with 100% response rates. These are only theoretical because no published polls come close to this ideal. Respondents for this youth survey were selected from among those who have agreed to participate in our surveys. The data have been weighted to reflect the composition of the U.S. 8-18 year old population. Because the sample is based on those who agreed to be invited to participate in the online panel, no estimates of theoretical sampling error can be calculated.

About Nielsen & The Harris Poll: On February 3, 2014, Nielsen acquired Harris Interactive and The Harris Poll. Nielsen Holdings N.V. (NYSE: NLSN) is a global information and measurement company with leading market positions in marketing and consumer information, television and other media measurement, online intelligence and mobile measurement. Nielsen has a presence in approximately 100 countries, with headquarters in New York, USA and Diemen, the Netherlands. For more information, visit www.nielsen.com.

HEALTHY EATING ON A BUDGET

Posted on May 30, 2014 by The VRG Blog Editor

These inexpensive recipes from the United States Department of Agriculture
can be prepared vegan.

Apple Cinnamon Bars
Brown Rice Pilaf
Cous Cous with Peas and Onions
Easy Red Beans and Rice
Herbed Vegetables
Lemon Spinach
Lentil Stew
Tofu salad
Several more would be easy to veganize.

Go to:
http://www.choosemyplate.gov/budget/downloads/2WeekMenuCookbook.pdf

For more ideas on a budget, see
http://www.dailyfinance.com/2014/01/18/7-foods-to-buy-when-you-are-broke/?icid=maing-grid7
https://www.vrg.org/vrgnews/2014jan.php#s3
http://www.vrg.org/journal/vj2003issue1/vj2003issue1quick.htm
https://www.vrg.org/journal/vj2006issue2/vj2006issue2mealplans.htm

VEGETARIAN AND VEGAN EATING DURING THE FIFA WORLD CUP BRAZIL 2014

Posted on May 29, 2014 by The VRG Blog Editor

By Priscilla Broadwater
See: http://www.vrg.org/athlete/FIFA_WORLD_CUP.pdf

As many of us know, the excitement of soccer will return this June 2014.
The FIFA World Cup, which occurs every four years, will take place in
Brazil this time. Millions of soccer fans from all over the world will
be watching soccer matches, cheering for their team, and living and
enjoying the passion of the sport. Other soccer enthusiasts have decided
to travel to Brazil and take their experience to a whole new level.
Let the games begin!!!

According to the CIA and the World Factbook, Brazil is slightly smaller
than the United States with an area of 8,514,877 sq Km, and a population
of 201,009,622. This wonderful and majestic country has something to
offer to everyone who visits.Given that many people will be packing their
suitcases and heading to Brazil this summer, I thought it would be a great
idea to list some useful information, phrases, and some restaurants where
you can find vegan and vegetarian options.

I spoke with my Brazilian friends and from what they told me, Brazilians
are big meat eaters, which could make things a bit difficult for
vegetarians and vegans. But don’t feel discouraged; this doesn’t mean
you won’t be able to find options. My advice is, “always be prepared.” You
may want to bring with you: nuts, granola bars, and all your favorite
vegan snacks, especially if you plan to bring your little ones along.

Here are a couple more facts I would like you to be aware of: Some
restaurants in Brazil are hard to find because they don’t look exactly
like a restaurant, but more like a house. Yes, I know that is a bit
strange, but that is just part of the culture. Some other restaurants
may not have a proper sign, or may simply be slightly to the left or
right of what your GPS tells you. Thus, be prepared and ask someone if
you need help. Brazilians are very friendly and would be glad to help
you. Secondly, use your own judgment and be careful. Every country has
safe areas, and areas you want to avoid. Thus, do some homework before
you go. Perhaps you can borrow or buy a book that will provide important
information you need to know. If you get the chance to speak to a native
Brazilian, do so. This could be very helpful to you. Or, find reliable
websites where you can obtain ample information. When going to a
restaurant, make sure you have cash with you since not all restaurants
accept credit cards. Check the hours before you make the trip to a
restaurant. Some open from 11:30 a.m. to 3:30 p.m., and others will open
from 10:00 a.m. to 6:00 p.m.

As I already mentioned, Brazil is a vast country. Depending on where you
are in Brazil will make vegan options more accessible than in other
locations.

Useful Phrases
‐Hello = oi
‐How are you? = Como vai você?
‐Brazilians typically greet you by saying “Tudo bem?” which literally
means “is everything good?”
And the answer to that is, “Tudo bom” or “Tudo bem.” Which means “I am
doing good, or everything is good.”
‐My name is… = Meu nome é…
‐Pleased to meet you = Muito prazer
‐Thank you = men say “Obrigado” and women say “Obrigada”
‐See you later = Até mais
‐I don’t speak Portuguese = Eu não falo Português
‐I am American = Eu sou Americano
‐Where is the bathroom? = Onde é o banheiro? / Onde fica o banheiro?
‐I’m hungry = Estou com fome
‐I am a vegetarian = Eu sou vegetariano (for male), and Eu sou
vegetariana (for female)
‐I don’t eat meat, fish, or fowl = Eu não como carne, peixe ou frango
‐I am vegan = Eu sou vegano (for male) and Eu soy vegana (for female)
‐I don’t eat anything prepared with animal products = Eu não como nada
preparado com produtos animais
‐I don’t eat dairy products, eggs, or honey = Eu não como laticínios,
ovos ou mel


Vegetarian and Vegan Restaurants in Brazil

Rio de Janeiro
Dona Vegana
This restaurant offers vegan food.
Address: Av. Marechal Floriano, n° 13, Rio de Janeiro, Brazil
Telephone: 2223‐0303
E‐mail: donavegana@gmail.com
Website: www.donavegana.com

Refeitorio Organico
This restaurant offers vegan food.
Address: Rua Dezenove de Fevereiro, 120, Botafogo, Zona Sul, Rio de
Janeiro, Brazil
Telephone: 2537‐0750
Website: www.donavegana.com

Vegetariano Social Clube
This restaurant offers vegetarian and vegan food.
Address:Rua Conde de Bernadotte, 26/ Loja L‐ Leblon, Rio de Janeiro, Brazil
Telephone: 21‐2294‐5200
Website: www.vegetarianosocialclube.com.br

São Paulo
Banana Verde
This restaurant offers vegetarian and vegan food.
Address: Rua Harmonia, 278, Vila Madalena, São Paulo, Brazil
Telephone: 11‐3814‐4828
Website: www.bananaverde.com.br

Apfel
This restaurant offers vegetarian food, as well as vegan friendly food.
Address: Rua Bela Cintra, 1343, São Paulo, Brazil
Telephone: 11‐3062‐3727
Website: www.apfel.com.br

Goa
This is a vegetarian restaurant that offers vegan food as well.
Address: Rua Cônego Eugênio Leite, 1152 Pinheiros, São Paulo, Brazil
Telephone: 11‐3031‐0680
Website: www.goavegetariano.com.br

Belo Horizonte
Salada Saudavel
This is a vegeterian restaurant that also offers vegan and raw food.
Address: Av Olegario Maciel 742, Belo Horizonte, Brazil
Telephone: 31‐9912‐5367
Website: www.saladasaudavel.com.br

San Ro
This is a vegetarian Chinese restaurant. They offer vegan food as well.
Address: Rua Professor Moraes, 651 ‐ Funcionários, Belo Horizonte, Brazil
Telephone: 31‐3264‐9236

Salvador
Health Valley Brasil
This restaurant offers vegetarian and vegan food, as well as snacks.
This restaurant is buffet style, thus you pay certain amount and you eat
all you want.
Address: Rua Direita da Piedade, 17 ‐ Dois de Julho, Salvador ‐ BA,
40060‐300, Brazil
Telephone: 71‐3329‐2176
Website: www.healthvalleybrazil.com

Recife
O Vegetariano
This is a buffet‐style restaurant. They offer vegetarian food and vegan
options including vegan desserts.
Address: Rua Conde D’eu, 118, Boa Vista Recife, Brazil
Telephone: 81‐3423‐3638

Cantina Vegetariana
Another self‐service restaurant in Recife. They offer vegetarian and
vegan food, soul food, pizza, and more.
Address: Rua Arcenio Calaça, 102, San Martin, Recife, Brazil
Telephone: 81‐3228‐2502

Fortaleza
Veg Gourmet Delivery
This is a vegan restaurant that brings food to your door. You need to
order one day in advance. The chef at Veg Gourment Delivery will amaze
you with his wonderful vegan dishes.
Telephone: 85‐3212‐0282

A Fantástica Cozinha da Carol
Reservations are required, and you must bring cash. The owner of this
restaurant can show you that vegan food is delicious!!
Address: Rua Júlio César, 1364, Damas, 60425‐808 Fortaleza, Brazil
Telephone: 85‐9986‐7073

Brasília
Girassol
This restaurant offers a variety of vegetarian food. Soups, salads,
sandwiches, and more. This is also a buffet style restaurant.
Address: CLS 409 Bl. B Lj. 15/16 Brasília, Brazil
Telephone: 61‐3242‐1542
E‐mail: girassol@restaurantegirassol.net.br
Website: www.restaurantegirassol.net.br

Boa Saúde
This vegetarian restaurant offers salads and hot dishes. They also sell
pizza made with Brazilian vegan cheese.
Address: SRTVN 702, bloco P, loja 128, Edifício Brasília Rádio Center,
Asa Norte, Brasília, Brazil
Telephone: 61‐3328‐6958

Porto Alegre
Bonobo
This is a vegan restaurant. At Bonobo they care about our environment.
Bikers are welcome at this restaurant. There is parking spaces for bikes.
Address: Rua Castro Alves, 101, Bonfim, Porto Alegre, Brazil
Telephone: 51‐3013‐1464
E‐mail: bonobo@cafebonobo.com.br
Website: www.cafebonobo.com.br

La Rouge Bistro
Here you can find vegan food. They offer mostly organic food including
raw dishes and a variety of organic teas.
Address: Ave Mariland 1587, Porto Alegre, Brazil
Telephone: 51‐3019‐7638
E‐mail: larouge@larougebistro.com.br
Website: www.larougebistro.com.br

Govinda
This is a casual restaurant that offers vegetarian and vegan food. At
night, you can try their tasty vegan pizzas.
Address: Av. José Bonifácio, 605, Bomfim, Porto Alegre, Brazil
Telephone: 51‐3332‐1704

Curitiba
Bouquet Garni
This restaurant offers a vegetarian buffet, as well as vegan food.
Prices vary on the weekend.
Address: Alameda Carlos de Carvalho, 271, Centro, Curitiba, Brazil
Telephone: 41‐3223‐8490
E‐mail: contato@restaurantebouquetgarni.com

Sorella Restaurante Vegetariano
This is a vegetarian restaurant with plenty of options. They offer all
kinds of salad, and also delicious fresh bread.
Address: Rua Marechal Hermes, 728, Centro Cívico, Curitiba, Brazil
Telephone: 41‐3026‐5794
E‐mail: sorella@sorellacentrocivico.com.br
Website: www.sorellacentrocivico.com.br

Other Resources
The World Factbook:
https://www.cia.gov/library/publications/the‐world‐factbook/
Happy Cow The Healthy Eating Guide:
http://www.happycow.net/

Since restaurants open, close, and change menus, you may want to call
ahead.

For information on eating in the U.S. see
http://www.vrg.org/restaurant/index.php
For other international eating info, see
http://www.vrg.org/links/restaurant.htm

For information on athletes and vegetarian diets, see
http://www.vrg.org/athlete/

WHO DO AMERICANS BELIEVE ABOUT NUTRITION AND FOOD?

Posted on May 29, 2014 by The VRG Blog Editor

The 2014 Food and Health Survey asked, Which of these sources would you trust the most to provide accurate information about nutrition? 50% said health professionals. Then it dipped down to 15% for health-focused websites, 11% for scientific journals, 9% for government agencies, 5% for food manufacturers, and 5% for friends and family.

The survey also asked, Which of these sources would you trust the most to provide accurate information about The Ways Foods and Beverages are Farmed and Produced? 28% said government agencies, while 17% said scientific journals, 13% health-focused websites, 12% health professionals, 12% news media, and 10% food manufacturers.

The survey questioned, “Over the past year, how much thought have you given to whether your foods and beverages are produced in an environmentally sustainable way?” 19% said a lot, 43% said a little, and 35% said none.

Another question was, “Over the past year, how much thought have you given to the ways the food and beverages you consume are farmed or produced?” 23% said a lot, while 48% said a little and 27% said none.

Interestingly, in a separate question, 70% of people said they consume peanut butter or nut butters to get protein. 22% consumed meat alternatives.

So for manufactures producing products, certainly there seems to be different audiences. Businesses have to figure out how to meet various needs. Possibly about a quarter to a half of consumers have an interest in vegetarian related issues, though not necessarily vegetarianism (for example they may be interested in organics, but care about organic meat as well as organic vegetables, or eating peanut butter for cheap protein and taste, not necessarily because it’s vegetarian.)

For those companies and nonprofits trying to share their nutrition messages, there would appear to be several avenues, but reaching health professionals seems to be important.

The 2014 Food and Health Survey was sponsored by the International Food Information Council Foundation and conducted by Greenwald and Associates, surveying 1,005 Americans.

Here is more information about IFIC.
http://www.foodinsight.org/
http://www.foodinsight.org/About/Board-Of-Trustees.aspx

For more information on vegetarian polls, see
http://www.vrg.org/nutshell/faq.htm#poll

Outback Steakhouse® Vegetarian and Vegan Menu Options

Posted on May 28, 2014 by The VRG Blog Editor

By Jeanne Yacoubou, VRG Research Director

Outback Steakhouse® opened its first restaurant in 1988 in Tampa, Florida. Today there are approximately 760 restaurants in most states as well as in other countries. To find a location visit http://www.outback.com/locations

The VRG contacted Outback Steakhouse in March through May 2014. We communicated with two nutritionists by phone and email about vegetarian and vegan menu options. They told us that they had screened menu items “…for eggs, dairy, honey, meat, animal fats, animal rennet, and gelatin.” They did not screen for insect-derived colorings.

According to the Outback Steakhouse dietitians, the following menu items are vegetarian defined as not containing “animal meat, fish, shellfish or animal by-products.” They could contain eggs or dairy.

Vegetarian Options at Outback Steakhouse

  • House Bread and Butter
  • Steakhouse Salad without Sirloin
  • Aussie Cobb Chicken Salad without chicken or bacon
  • House Salad
  • Fresh Steamed Broccoli with seasoned butter
  • Fresh Steamed Mixed Vegetables with seasoned butter
  • Garlic Mashed Potatoes
  • Baked Potato without bacon
  • Sweet Potato with honey butter and brown sugar
  • Grilled Asparagus (cross-contact with grill; see below)
  • No Rules Parmesan Pasta without protein options
  • Mini Milkshakes (vanilla, chocolate, strawberry, oreo)
  • Sweet Adventure Dessert Sampler Trio
  • Classic Cheesecake
  • Carrot Cake
  • Chocolate Thunder from Down Under

The vegan options at Outback Steakhouse are defined as those that do not contain “…animal meat, fish, shellfish or animal by-products, eggs, dairy or honey.”

Vegan Options at Outback Steakhouse

  • House Bread
  • Fresh Steamed Broccoli without seasoned butter
  • Fresh Steamed Mixed Vegetables without seasoned butter
  • Plain Baked Potato or Sweet Potato
  • House Salad without cheese and croutons

The nutritionists at Outback Steakhouse noted that “the Grilled Asparagus comes in contact with the same grill that is used to cook animal and seafood proteins. Other items do not typically come in contact with non-vegetarian or non-vegan ingredients. It is recommended that a guest specifies that he/she is placing a vegetarian or vegan order and discusses the order with the server and manager.”

The VRG also contacted a Baltimore area Outback Steakhouse through the restaurant chain’s website contact form asking the manager if and how he could accommodate a vegan. Within a day we received this reply:

“I greatly appreciate your reaching out to us…We can create any vegan meal either grilled vegetables, baked sweet potatoes, or baked potatoes. We will do what is necessary to make…[a vegan] feel comfortable.”

The manager of the Baltimore area Outback Steakhouse also mentioned that he was connected to Carrabba’s Italian Grill® (another restaurant chain owned by Bloomin’ Brands, Inc.®) and could accommodate a vegan through them.

The contents of this posting, e-mail, VRG website and our other publications, including Vegetarian Journal, are not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. We often depend on product and ingredient information from company statements. It is impossible to be 100% sure about a statement, info can change, people have different views, and mistakes can be made. Please use your best judgment about whether a product is suitable for you. To be sure, do further research or confirmation on your own.

For more information on restaurants, visit
http://www.vrg.org/fastfoodinfo.php
http://www.vrg.org/restaurant/index.php

To support The Vegetarian Resource Group, join at
http://www.vrg.org/member/2013sv.php

Or
https://www.givedirect.org/give/givefrm.asp?CID=1565

VEGETARIAN IN THE UK

Posted on May 28, 2014 by The VRG Blog Editor

Jane Easton from VIVA found an article on our website about vegan in the UK, which was written 14 years ago. So she sent this update:

Hi to all at VRG. The UK has changed hugely for vegans even in the past 5 years. It’s far easier now to get vegan food in the major towns and cities and even smaller places. Here are a few useful links.
www.vegetarianvisitor.co.uk/
http://www.viva.org.uk/resources/classified/places-to-eat
http://www.vegansociety.com/resources
http://www.cookingforvegans.co.uk/eatingout/

You may contact Ms. Easton as follows:

Jane Easton
Food & Cookery Coordinator
Viva! and Viva!Health
8 York Court, Wilder Street
Bristol, BS2 8QH
Viva! www.viva.org.uk 0117 944 1000
Viva! Health www.vegetarian.org.uk 0117 944 1000

Serve Vegan Food this Memorial Day Weekend!

Posted on May 21, 2014 by The VRG Blog Editor

Hopefully you’ll be spending this weekend with family and/or friends. You might want to serve one of these vegan dishes from Vegans Know How to Party, by Chef Nancy Berkoff. This book can be purchased from The Vegetarian Resource Group. See: http://www.vrg.org/catalog/

Tofu Caprice Sandwiches
Serves 6

3 loaves Italian or other crusty French bread, cut into halves lengthwise
12 slices ripe tomato
1 pound smoked tofu, cut into twelve slices (found in natural foods stores)
12 leaves fresh basil
1 Tablespoon vinegar
2 teaspoons olive oil
Cracked pepper to taste

If desired, lightly toast or broil bread in a hot oven. Cut each half loaf of bread into three pieces. Place on individual appetizer plates or on a serving platter.
To assemble the sandwiches, place a slice of tomato on each bread piece. Top with a slice of smoked tofu, then a basil leaf. Repeat. Drizzle top with vinegar and olive oil. Very lightly sprinkle with black pepper and serve.

Bow Tie Pasta Salad
Serves 10

Salad:
12 ounces uncooked bow tie pasta (or other pasta of choice)
2 cups cooked or canned, drained garbanzo beans
1 cup diced carrots
1 cup diced red onion
1 cud diced green bell pepper
1 cup thinly sliced fresh zucchini
1 cup frozen, thawed or fresh, uncooked green peas
½ cup pitted and sliced black olives

Dressing:
¼ cup olive oil
¼ cup water
3 Tablespoons cider vinegar
3 Tablespoons chopped fresh parsley
3 Tablespoons nutritional yeast (optional)
1 Tablespoon Dijon or spicy prepared mustard
1 Tablespoon minced garlic
2 teaspoons minced fresh basil
1 teaspoon freshly ground black pepper

In a large pot, cook the bow tie pasta in boiling water until al dente (still chewy). Drain, rinse with cold water, and drain well again. Transfer the cooked pasta to a large bowl, add all of the vegetables, and toss well to combine
In a small bowl, place all of the dressing ingredients, and whisk well to combine. Pour the dressing over the top of the pasta mixture and gently toss together. Cover and chill in the refrigerator for 1 hour or more to allow the flavors to blend. Toss gently again before serving.

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