The Vegetarian Resource Group Blog


Posted on March 17, 2015 by Nina Casalena, The VRG Blog Editor

One study reported: The results demonstrated that the species detected from DNA were compatible with the information provided on candy labels only in a few products. DNA traces of undeclared species, including fish, were found in most samples, and two products were labeled as vegetarian but contained porcine DNA.

For more information see:

Where Can You Buy Vegan Easter Candy Online?

Posted on March 17, 2015 by Nina Casalena, The VRG Blog Editor

Here are a few suggestions to get you started:

Amanda’s Own Confections
Chocolate Decadence
Mama Ganache (dark chocolates)
Natural Candy Store

Premium Chocolatiers
Rose City Chocolatier

Vegan Essentials

Finally, if you are interested in making your own homemade Easter “Eggs”? Check out this article from The Vegetarian Resource Group:

In March 2015 The Vegetarian Site Will Give 10% of Their Sales to The Vegetarian Resource Group

Posted on March 13, 2015 by Nina Casalena, The VRG Blog Editor

Don’t forget to stock up on your favorite vegetarian products from The Vegetarian Site this month! For the full month of March 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.

Support The Vegetarian Resource Group by shopping online at:


Posted on March 12, 2015 by Nina Casalena, The VRG Blog Editor

Traditionally there are many food restrictions during the eight days of Passover. If you’re vegan, preparing a wide variety of foods during Passover can be overwhelming at times. Below are several vegan recipes that you can prepare during Passover. You can also purchase the books mentioned below from The Vegetarian Resource Group at:

French Onion Soup (from Vegan Passover Recipes)
(Serves 4-5)

This hearty soup can be served as an entrée, paired with steamed or braised greens.

2 pounds (about 4-1/2 cups) assorted onions (red, yellow, white, sweet, etc.)
Vegetable oil spray
1/4 cup finely minced carrots
5 cups vegetable stock
2 whole matzo, broken into crouton-size pieces
1/2 cup sliced fresh mushrooms

Peel onions and slice very thinly. Separate the rings.
Spray a large pot with oil. Allow to heat. Sauté carrots briefly, about 2 minutes. Add onions (the pot should be very full). Over a low flame, allow onions to cook, stirring to turn, until they are caramelized. This can take up to 45 minutes.
Add stock and cover. Allow soup to simmer for at least 1 hour, until flavors blend.
Serve very hot, garnished with matzo and fresh mushrooms.

Beet Salad (from The Lowfat Jewish Vegetarian Cookbook)
Serves 6

4 cups cooked fresh beets (or two 16-ounce cans, drained beets), finely chopped
2 teaspoons prepared horseradish
2 Tablespoons vinegar
2 Tablespoons orange juice concentrate
2 Tablespoons fresh dill, finely minced

Mix all the ingredients together in a large bowl. Chill and toss once before serving.

Sweet Potato Kugel (from No Cholesterol Passover Recipes)
Serves 12

6 small sweet potatoes, peeled and grated
3 apples, peeled and grated
1 cup raisins
1 cup matzo meal
2 teaspoons cinnamon
1 cup walnuts, chopped (optional)
1 cup fruit juice or water

Preheat oven to 375 degrees. Mix all the ingredients together. Press mixture into a large baking dish. Bake 45 minutes at 375 degrees until kugel is crisp on top. Serve.

Fruit-Nut Chews (from No Cholesterol Passover Recipes)
Makes 60

Here’s a great treat for children!

2 cups matzo meal
2 cups farfel
1 cup sugar
1 teaspoon cinnamon
½ teaspoon ginger powder
1 teaspoon salt
½ cup chopped nuts
1 cup raisins or chopped dates
¼ cup potato starch
½ cup oil
1 cup water
1 cup mashed potatoes (about 2 ripe bananas)

Preheat oven to 350 degrees. Combine dry ingredients in a large bowl. Stir in nuts and raisins or chopped dates. Beat potato starch, oil, water, and mashed banana together. Beat into dry mixture.

Drop onto oiled cookie sheets with a teaspoon. Bake at 350 degrees for 20 minutes.


Posted on March 11, 2015 by Nina Casalena, The VRG Blog Editor

The deadline for our $20,000 in college scholarships for this year’s graduating class has passed. All the applicants are well above their peers, but we have at least ten applications that are off the charts. Volunteers are looking at the entries and we will be getting back to semi-finalists with more questions by April. Thank you to Nina who is doing an extraordinary job coordinating all the flowing of entries back and forth.

The next deadline for the one $10,000 and two $5,000 scholarships is February 20, 2016 for 2016 high school seniors.

For more information, see:

If you would like to sponsor additional scholarships or internships, please donate at Write your intention in the comments.

Or send a donation to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203.


Posted on March 11, 2015 by Nina Casalena, The VRG Blog Editor

On Sunday, October 4, 2015 at 6pm, The Vegetarian Resource Group will host a dinner gathering in Nashville, TN at Sitar Indian Cuisine.

Network with Vegetarian Resource Group staff, volunteers, and other dietitians from around the country during the annual meeting of The Academy of Nutrition and Dietetics. Dietitians, VRG members, students, and the public are invited. Location is near the Lowes Vanderbilt, a FNCE (conference) hotel.

Samosa (potato and pea turnover)
Papadum (thin and crispy lentil crackers)
Roti (whole wheat bread)
Rice, Tea
Yellow Dal (lentils)
Chana Masala (chickpeas)
Baingan Bhurtha (eggplant)
Bhindi Masala (okra)
Vegetable Patia (fresh vegetables with sweet and sour mangoes)

Payment before September 5, 2015: $25
Payment after September 5, 2015: $30

Refunds only made if we can replace your seat.

To pay, send to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203, call (410) 366-8343 Monday to Friday, 9 to 5, or go to and write in the comments Nashville Indian dinner and names of attendees.

Enter The Vegetarian Resource Group 2015 Video Contest!

Posted on March 10, 2015 by Nina Casalena, The VRG Blog Editor

The Vegetarian Resource Group will once again be having a video contest. Create and submit a video relating what you want to tell others about veganism. Some possible topics include food, nutrition, water usage and vegetarianism, animal rights and vegetarianism, and other topics which appeal to you. Four $250 awards will be awarded.

Deadline this year is July 15, 2015; however, we encourage you to start sending in your entries soon.

For details on the contest see:
To see previous winning videos visit:

Vegan Jackfruit Recipes

Posted on March 09, 2015 by Nina Casalena, The VRG Blog Editor

Jackfruit is the “porcupine” of the vegetable world. It is also one of the more “gi-normous” fruits around. We’re talking up to 70 pounds of prickly skin, “ribs,” bulbs or pods, and seeds. Chef Nancy Berkoff recently shared some recipes using jackfruit in Vegetarian Journal. Try Chinese Five-Spice Jackfruit, Jackfruit Salad, Savory Jackfruit Cutlets, Jackfruit Chili, Peppery Jackfruit, and Jackfruit “Not Crab” Croquettes.

To see the entire article go to:

To subscribe to Vegetarian Journal visit:

The Vegetarian Resource Group Annual Essay Contest for Kids

Posted on March 06, 2015 by Nina Casalena, The VRG Blog Editor

Each year The Vegetarian Resource Group runs an essay contest for kids. Please share this information with any veggie children you know, teachers, librarians, and others. The contest provides an opportunity for youth to express their thoughts on vegan diets, animal rights, environmental issues, world hunger, and more. Deadline is May 1, 2015.

To see previous winning essays and for details on this contest see:

Are You Looking for a Veg-Friendly Career? Consider Becoming a Vegan Food Technologist.

Posted on March 04, 2015 by Nina Casalena, The VRG Blog Editor

Chef Nancy Berkoff is a certified Registered Dietitian and Food Technologist. She is The Vegetarian Resource Group’s Foodservice Advisor and recently wrote an article for Vegetarian Journal on how to become a vegan technologist.


To subscribe to Vegetarian Journal see:

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