The Vegetarian Resource Group Blog


Posted on October 13, 2015 by Samantha Gendler, Senior Editor


At the recent meeting of the Academy of Nutrition and Dietetics, there was a display by Real Food Blends from Chesterton, Indiana. They had an option, which they said contained one serving of fruits and vegetables and was vegetarian.

Their information states:

100% real food, blenderized meals for people on feeding tubes.
Ready to use for bolus (syringe) feeding.
Convenient 12 pack, 9.4 oz. net weight per meal (yields 330 calories in an 8 ounce serving.)
No refrigeration needed! Shelf-stable for 3 years from date of manufacturing.
Ingredients: Water, kale, grape juice concentrate, hemp powder, extra virgin olive oil, quinoa, and cinnamon.
No corn syrup, dairy, soy, or nuts
Real Food Blends meals are 100% real food pureed meals for use in a feeding tube. The three varieties of Real Food Blends meals are meant to complement an enteral formula diet, giving nutritional variety and real food to a tube-fed person. For people that practice a blenderized diet, these meals can be used as a convenient, on-the-go alternative to enteral formulas.

The Quinoa, Kale and Hemp meal contains only seven ingredients: water, kale, grape juice concentrate, hemp powder, extra virgin olive oil, quinoa, and cinnamon. These blenderized meals are made shelf-stable through the same heating process that keeps baby foods on shelves. Real Food Blends meals are thicker than traditional enteral formulas, and are intended to be bolus fed with a syringe. Additional liquid can be added to thin out these meals for use in a feeding tube pump or smaller feeding tubes.

Always consult with your medical professionals before making any changes to your prescribed enteral (tube-feeding) formula, and before starting a blenderized diet.

For more information, see


Posted on October 12, 2015 by Samantha Gendler, Senior Editor

This has been posted on the U.S. Department of Agriculture blog.

There has been some discussion this year about whether we would include the goal of sustainability as a factor in developing dietary guidelines. (Sustainability in this context means evaluating the environmental impact of a food source. Some of the things we eat, for example, require more resources to raise than others.) Issues of the environment and sustainability are critically important and they are addressed in a number of initiatives within the Administration. USDA, for instance, invests billions of dollars each year across all 50 states in sustainable food production, sustainable and renewable energy, sustainable water systems, preserving and protecting our natural resources and lands, and research into sustainable practices. And we are committed to continuing this investment.

In terms of the 2015 Dietary Guidelines for Americans (DGAs), we will remain within the scope of our mandate in the 1990 National Nutrition Monitoring and Related Research Act (NNMRRA), which is to provide “nutritional and dietary information and guidelines”… “based on the preponderance of the scientific and medical knowledge.” The final 2015 Guidelines are still being drafted, but because this is a matter of scope, we do not believe that the 2015 DGAs are the appropriate vehicle for this important policy conversation about sustainability.

See more at:


Vegan Food at the Epcot® International Food & Wine Festival in Orlando, Florida

Posted on October 09, 2015 by Samantha Gendler, Senior Editor


By Brad Scott

This year the Epcot Food and Wine Festival runs September 25 – November 16, 2015 in Orlando, Florida. Gardein no longer has a booth (Terra). All is not lost, though. Apparently Gardein made a deal with Greece to get their product there – see the photo. So, still pretty mainstream, but much less obvious. The last couple of years what Gardein served at their own booth (Terra) was really good. They also have an entrée on the regular menu in “The Land” restaurant; at least they did in March. Each booth does mark the vegetarian items on their menu clearly, which is good.


Posted on October 08, 2015 by Samantha Gendler, Senior Editor

Screen Shot 2015-10-08 at 2.00.59 PM
Lonnae Hickman is a winner of The Vegetarian Resource Group 2015 video contest.
Lonnae stated: “I am interested in a vegetarian lifestyle, because I am vegetarian! Also I just really enjoy how it is a healthier way of eating and feeling. It’s been proven so many times that eating meat is terrible for you. I also don’t agree with how many companies treat and kill their animals. It’s just not ethical or right to not give any animal the life it’s suppose to have. No animal should be locked in a small cage for its entire life and then killed. That is the main reason as to why I’ve been interested in vegetarianism.”
Here are the video scholarship winners:
If you would like to support VRG internships or our video scholarship contest, please donate at
Write the purpose under comments.
VRG also sponsors an annual scholarship contest for high school seniors. See

Veggie Cooking Class being taught by a nurse in Falls Church, VA October 10th, 2015

Posted on October 07, 2015 by Samantha Gendler, Senior Editor

*Are you confused about today’s food… what’s healthy, what’s not?
*Do you want to know how to incorporate more plants into your diet?
*What’s so great about fiber?
*Do you know why you should not be hungry?
*Do you want some easy tips for good nutrition?
*If you have more fruits, veggies, grains & legumes in your diet will you get enough protein?

If you would like answers to these and many other food questions, come to a Plant-Exclusive Nutrition presentation at the Falls Church Community Center in Falls Church, VA on Saturday, October 10th, 2015 from 4 to 6:30 pm. It is taught by a Registered Nurse with over 24 years of personal experience on a plant-exclusive diet.

There will be 2 food demonstrations, suggestions on how to eat healthy for less, resources you can use in your own kitchen, handouts, and refreshments.

Cost is $10 in advance, $15 at the door. Space is limited
To register, email or call 703 898-5135.

Alex Hershaft from FARM will be speaking at Georgetown University November 17th, 2015

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


Alex Hershaft from Farm Animal Rights Movement will be talking about his journey from Holocaust survivor to becoming an animal rights activist. The talk will take place at 7 PM at Georgetown University in Washington, DC on November 17th, 2015. The event is free and open to the public. For details see:


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

toplabel3Don’t forget to stock up on your favorite vegan products from The Vegetarian Site this month! For the full month of October 2015, The Vegetarian Site will give 10% of their sales to The Vegetarian Resource Group!

The Vegetarian Site sells vegan footwear, belts, wallets, bags, and other accessories, food products, books, personal care items, plus much more. They are always adding new items in their store.

Take a look at one cent samples. (Vegan Parmesan)

And the Vegan Dollar Menu

Support The Vegetarian Resource Group by shopping online at: The Vegetarian Site

Visit The Vegetarian Resource Group at These Upcoming Events

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

The Vegetarian Resource Group will be having an outreach booth at the following events this week. Be sure to stop by and introduce yourself!


DC VegFest in Washington, DC; Saturday, October 3rd, 11 am to 6 pm

World Veg Fest in San Francisco, California; Saturday, October 3rd and Sunday, October 4th, 10 am to 6:30 pm

Dietitians attending the FNCE meeting in Nashville, Tennessee, please stop by the VRG booth on Sunday, October 4: 9 am to 3 pm. Monday, October 5: 9 am to 3 pm. Tuesday, October 6: 9 am to 1 pm.

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

Posted on October 01, 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:

static1.squarespaceAvant Garden
130 East 7th St.
New York, NY 10009
Avant Garden is an upscale fine dining vegan restaurant. The menu is divided into three different sections, hot, cold, and toasts, and is accompanied by natural wines. Vegetables are treated like “meat,” often roasted, braised and seared. This cozy restaurant is located in the East Village and its snug size makes it ideal for date nights. The restaurant features white washed walls, petrified wood counters, and a chandelier made from branches. A real gem that should visited by all diners alike.

Cosmic Treats
207 Augusta Ave.
Toronto, ON M5T 2L4 Canada
Located in Kensington Market, Cosmic Treats offers an out of this world dining experience! Items offered on their menu are truly unique and range from sweet to savory. Start with barbecued tofu encrusted with sweet chili heat Doritos, and cool off those taste buds with banana split made with homemade cashew ice cream. Yum!

Don’t Have A Cow
110-A Tiny Town Rd.
Clarksville, TN 37042
Don’t have a cow because this restaurant is 100% vegan! It offers a fresh menu with various items from soups, salads, wraps, and sandwiches. They also have vegan cupcakes.

Full Bloom Vegan
11 Island Ave.
Miami Beach, FL 33139
Enjoy a breathtaking view from this vegan establishment while dining on appetizers including Grilled Plantain and Veggie Kebob Skewers, Tricolor Potato Latkes (pancakes), or a vegan cheese platter. Main course dishes include Green Curry Veggie Pot with Bamboo Rice, Green Thumb Lasagna with Béchamel Sauce, Pad Thai, Chimichurri Tempeh over Rainbow Quinoa, and more. Exciting side dishes include Mac & Cheese, Spicy Kim Chi, Cheesy shaved Brussel sprouts, etc. Finally, end your meal with an exquisite dessert including Chocolate Ganache Pie, Italian`s Favorite Tiramisu, Raw key lime ice cream with raspberry sauce, or Mocha Salted Caramel Chocolate Lava Cake.

The Goods
1255 Dundas Street West
Toronto, ON M6J 1X6 Canada
The Goods is a mostly raw, organic, vegan restaurant located in Toronto. It is the perfect stop on a busy day when you need a quick refuel. They offer many different smoothies, juices, and salads, including a Chuck Norris bowl that has quinoa, rice, arugula, sprouts, a sesame dressing, and much more! Most of their dishes are free of gluten, nuts, and refined ingredients as well, and they are perfect for take-out or delivery. Their menu varies daily and they also offer catering services and classes.

853 Merrimon Ave.
Asheville, NC 28804
Start your morning off with fresh juices, smoothies, or coffee and enjoy raw or toasted granola and various baked goods. Main dishes include Build Your own Pasta Bowl and other bowls, Pizza Pesto, Mac & Cheese, Chili, and more. They also offer a variety of desserts.

Vital Life Vegan Restaurant
14 St. Andrew St.
Toronto, ON, M5 T 1K5 Canada
Located in Kensington Market near Chinatown, this vegan Caribbean restaurant serves dishes such as spinach and kale salad, mac & cheese, TVP curry, barbecued soy, stews, and more. Also enjoy their fresh beverages.

Zhu Pan-Asian Vegan Cuisine
166 Massachusetts Ave.
Arlington, MA 02474
Start your meal with Miso Mushroom Soup or Lemongrass Hot & Sour Soup. Follow this with a choice of salad including Avocado Salad, Mango Salad, and Seaweed Salad. You’ll also find a variety of noodle and rice dishes, as well as main dishes such as Black Pepper Seitan, Malaysian Curry Stew, Kung Pao Eggplant, Lettuce Wraps, and Soy Cutlet Sizzling Platter. For dessert try Brown Rice Pudding, Banana Spring Roll, or vegan ice cream. They do not use MSG!


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


World Vegetarian Day is celebrated each year on October 1st. Share some delicious vegan food with friends, family, co-workers, and others that day! Below are two recipes you may want to try out.


Potato Pinto Salad (from More Fabulous Beans)
Serves 5

In a medium saucepan, cook in boiling water until almost tender:
2 cups peeled and diced potatoes

Add: 10 ounces frozen peas
Return to a boil and cook until the potatoes are tender. Drain well.

To make the dressing, combine in a small jar with a tight fitting lid:
1 cup plain vegan yogurt
3 Tablespoons apple cider vinegar
1 Tablespoon spicy mustard
¼ teaspoon pepper
Salt to taste

Shake dressing until well blended and set aside.

Combine in a serving bowl:
1½ cups cooked pinto beans
1 cup chopped celery
1 cup sliced ripe olives
½ cup minced red onions
½ cup chopped fresh dill weed

Pour the dressing over vegetables and beans and toss until they are evenly coated. Add the potatoes and peas, and carefully toss again until evenly combined. Serve at once or chill for several hours in the refrigerator to allow the flavors to blend.


African Chickpea Stew (from Cooking Vegan)
Serves 6

1 Tablespoon coconut oil or extra-virgin olive oil
1 onion, diced
2 cloves garlic, minced
4 cups vegetable stock or water
2 cups peeled and diced sweet potatoes or yams
1 cup cooked or canned chickpeas, rinsed
½ cup brown rice
¼ teaspoon salt
¼ cup peanut butter
2 cups thinly sliced kale leaves or collard greens
2 Tablespoons freshly squeezed lemon juice
½ teaspoon ground pepper
Hot sauce (optional)

Heat the oil in a large soup pot over medium heat. Add the onion and cook, stirring occasionally, for 3 to 5 minutes, or until soft. Add the garlic and cook, stirring occasionally, for 3 minutes. Add the stock, sweet potatoes, chickpeas, rice, and salt and stir until combined. Bring to a boil. Decrease the heat to low, cover, and simmer for 45 minutes.

Put the peanut butter in a small bowl. Stir in enough liquid from the stew to make a smooth paste. Stir into the stew. Add the kale or collard greens, lemon juice, and pepper. Season with tamari to taste and hot sauce if desired and stir until combined. Cover and cook for 5 minutes, or until the kale is tender.

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