The Vegetarian Resource Group Blog

ORGANIC VEGETARIAN AND VEGAN MEALS DELIVERED TO YOUR HOME OR OFFICE Trifecta Sweet Potato “Mash” with Brussels Sprouts By Maria Pittarelli, DTR

Posted on April 06, 2016 by The VRG Blog Editor


I was able to sample one of the refrigerated meals from Trifecta organic meal delivery service. This meal is called Sweet Potato “Mash” with Brussels Sprouts. It was labeled as vegetarian, and the ingredient list shows that it is actually vegan. When I heated it up and opened it, it looked like mashed potatoes with some halved Brussels sprouts, slices of bell pepper, and onion pieces. I was surprised it wasn’t orange, but perhaps they use white sweet potatoes. I found the recommended heating time to be accurate. After three minutes, the meal was consistently hot throughout. Our volunteer coordinator tried it as well, and said “If it were a little spicier, this would taste like Indian food! Very good.” It is creamy with a strong herbal flavor, and the ingredients show tarragon, parsley, basil, thyme, and marjoram. This meal is more sweet than savory, which may appeal to some people. The larger chunks of vegetables provided some texture contrast, but they were still cooked soft. This is a great way to sneak in Brussels sprouts for people who may not generally enjoy them, as they are well disguised. I appreciated the presence of an ingredients list and a nutrition facts label, which showed that this meal contains:

370 calories
8 grams fat
345 mg sodium
65 grams carbohydrates
13 grams fiber
25 g sugar
9 g protein

I like that this meal is low in fat, relatively low in sodium for a packaged meal, and has no added sugars. It has an impressive amount of fiber, over half of the daily recommended amount. After finishing the meal, I was mostly satisfied. For those of you who use nutrition tracking apps, I will report that it did not recognize the barcode on the meal but did provide all the necessarily nutrition information to enter it. At 370 calories, it’s a bit small for a complete meal for an adult. I really liked the concept of this meal, with sweet potatoes and Brussels sprouts being two of my favorite foods. Though I personally don’t care for tarragon.

For more information on Trifecta meals, see

The contents of this posting, our 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 judgement about whether a product is suitable for you. To be sure, do further research or confirmation on your own.


Posted on April 06, 2016 by The VRG Blog Editor


SUNDAY, APRIL 17, 2016

Great Sage is a delectable Vegan restaurant located in Clarksville, Maryland that is part of Conscious Corner–a family of businesses dedicated to promoting healthy and mindful living by focusing on animal welfare, the environment, and community. Great Sage supports non-profit organizations by hosting monthly Benefit Days, where 10% of the proceeds are donated to a non-profit. We are thrilled to announce that on April 17th, 2016, Great Sage is hosting a Benefit Day for The Vegetarian Resource Group!

One of our wonderful volunteers will be in attendance during brunch handing out copies of the Vegetarian Journal and other Vegetarian Resource Group literature to interested patrons, as well as answering questions about veganism and The Vegetarian Resource Group. It is always a pleasure to represent The Vegetarian Resource Group in Great Sage’s welcoming and warm atmosphere. Great Sage’s bold menu features international flavors and organic ingredients with dishes such as their Smoked Vegetable Wrap, Enchilada Burrito, and Biscuits ‘n’ Gravy, and Mushroom Flatbread. Delicious desserts include Cranberry Almond-Pistachio Cobbler, GIANT Cinnamon Rolls, and Chocolate Lava Cake.

You don’t want to miss out on this mouth-watering Vegan cuisine and an opportunity to support The Vegetarian Resource Group. We are excited to see you there! – Brigette Dumais, VRG Volunteer Coordinator
See more at:



Posted on April 05, 2016 by The VRG Blog Editor


Pinkberry offers several nondairy frozen desserts. Note that according to their website that the coconut milk version contains sodium caseinate (a dairy derivative), so is not vegan.

The ingredients for Just Fruit Strawberry are: Fruit (Fruit (Strawberry Puree), White Grape Juice Concentrate, Pear Juice Concentrate, Natural Flavors, Fruit and Vegetable Juice for Color, Locust Bean Gum, Guar Gum), Water.

For other flavors, see

Support The Vegetarian Resource Group – Become a Monthly or Quarterly Donor!

Posted on April 05, 2016 by The VRG Blog Editor


The Vegetarian Resource Group is an activist non-profit organization that does outreach all-year-long. We table at different events through the USA and also send literature free of charge to other groups/individuals doing educational activities in schools, hospitals, camps, restaurants, libraries, etc. around the country. Our ability to continue doing this depends on people like you! Your donations allow us to promote the vegan message whenever we’re called upon for assistance. Please consider becoming a monthly or quarterly donor to VRG.

Thanks so much for your support. You can become a monthly or quarterly donor online here:


Posted on April 04, 2016 by The VRG Blog Editor


by Maria Pittarelli, DTR

Liquid Hope is a shelf stable organic whole foods feeding tube formula
and oral meal replacement.

Ingredients include:
filtered water
organic garbanzo beans
organic green peas
organic carrots
organic whole grain brown rice
organic whole grain brown rice protein
organic flax oil
organic sprouted quinoa
organic sweet potato
vitamin blend
[potassium citrate, calcium citrate, acerola (C), sodium chloride,
mixed tocopherols (E), choline bitartrate, zinc citrate, biotin,
niacinamide, selenium methionine, cholecalciferol (D3, pyridoxine
hydrochloride (B6), riboflavin (B2), thiamine mononitrate (B1),
methylcobalamin (B12)]
organic broccoli
organic almond butter
organic kale
organic garlic
organic turmeric
organic rosemary
organic ginger
organic wakame (seaweed)

The company said: The vitamin D is not plant. It is D3 and the only thing in the product that is not vegan.

See more at:

This is not health care advice. Please check with your health care provider if this product is suitable for you.

Vegan Food Served at Major League Baseball Parks This Season

Posted on April 01, 2016 by The VRG Blog Editor


The Vegetarian Resource Group received the following information from Veggie Happy:

More MLB vegan firsts
We’re receiving updated vegetarian/vegan menu listings for MLB parks for the coming season. As they continue to come in, we can already share a couple of vegan firsts: Arizona Diamondbacks’ Chase Field has added vegan frankfurters to their menu this season. This marks the first time that this ballpark is offering any kind of vegetarian hot dog on the menu. It’s a big deal. (Only three MLB parks remain without a vegetarian hot dog on the menu . . . as of today.)

Also, Texas Rangers’ Globe Life Park will be debuting a vegan cart this year. “Vegan-themed portable cart offers a variety of popular ballpark fare and other healthy options that do not contain any animal bi-products. The menu consists of: Southwest Black Bean Burger, Vegan Nachos, Vegan Hot Dog, Vegan Jerky, Vegan Chili, Vegan Spinach Wrap, Shake It Up Salad, Fresh Cut Fruit and more! Located in section 16.”

Our Veggie Happy Manager Twalla has been influential at that ballpark and we applaud her! Check out her Veggie Texas Ranger Fans Facebook page .

We’ll keep posting updates to the We’re Veggie Happy Facebook page and will edit the MLB Venue Vegetarian Guide as new menu listings come in. Remember: fan feedback makes a difference! Use the contact information in the listings to relay your thanks or suggestions at the ballparks you frequent.

Things are looking up when a ballpark in Texas is proudly promoting its new vegan cart to the media. Happy 2016 baseball season, everyone!

Mom’s Organic Market is Celebrating the Opening of Their Hampden (Baltimore) Store This Weekend!

Posted on April 01, 2016 by The VRG Blog Editor


Mom’s Organic Market (including Naked Lunch Organic Kitchen) has opened not too far from The Vegetarian Resource Group Office. We’re so happy!

For information see:


Posted on March 31, 2016 by The VRG Blog Editor


By Brigette Dumais

Trifecta delivers organic vegetarian and vegan meals to your home and office. Today I had the opportunity to enjoy Trifecta’s French Riviera Lentils for lunch. Unlike most packaged foods, which tend to be bland and uninteresting, the French Riviera Lentils had a bold blend of flavor. The green lentil base was accompanied by large slices of portobello mushrooms, chunks of onion and carrot, half walnuts, and steamed kale. I finished the entire serving, and it left me feeling full and nourished. For more information, visit


Posted on March 31, 2016 by The VRG Blog Editor

The Vegetarian Resource Group will be having a booth at the festivals below this weekend. Stop by and say hello!


Valley Vegfest
Saturday, April 2, 2016
John F. Kennedy Middle School
Florence, MA 01062

NYC Veggie Pride Parade
Sunday, April 3, 2016
Parade line up: 11:00 am
at 9th Avenue & Gansevoort Street
Parade starts at 12:00 pm
Booths and Event in Union Square Park at 1 pm

Vegan Passover Recipes

Posted on March 30, 2016 by The VRG Blog Editor

Are You Looking for Vegan Passover Recipes? The Vegetarian Resource Group has published 3 vegan cookbooks that offer vegan Passover recipes:

No Cholesterol Passover Recipes, by Debra Wasserman, features 100 vegan recipes that are easy to prepare. Some of the dishes include Matzo Meal Pancakes, Mushroom Potato Soup, Fresh Tomato Soup, Adele’s Eggplant Caviar, Chopped “Liver” Spread, Sweet Potato Kugel, Nut “Cheese” Surprise, Layered Vegetable Casserole, Indian-Style Potato Dish, Stuffed Cabbage, Fruit-Nut Chews, and Festive Macaroons.

Vegan Passover Recipes, by Chef Nancy Berkoff, RD includes recipes for French Onion Soup, Pear and Apple Slaw, Eggplant and Almond Sauce, Minted Carrots with Chilies, Coconut Curry over Greens, Spinach and Okra Stew, Cinnamon Matzo Balls, and A.M. Crunchies.

The Lowfat Jewish Vegetarian Cookbook, by Debra Wasserman, features 150 lowfat vegan recipes from around the world. Thirty-three of the recipes are appropriate for Passover including Moroccan Beet Greens Salad, Turkish Mandarin Salad, Passover Kishke, Russian Potato and Mushroom Croquettes, Italian Sautéed Chicory, Syrian-Style Okra with Dried Fruit, Cold Cherry Soup, Romanian Kohlrabi Soup, Fruit Compote, and more.

You can purchase these books through The Vegetarian Resource Group Book Catalog:

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