The Vegetarian Resource Group Blog

Last Call to Join The Vegetarian Resource Group Vegan Dinner in Atlanta, Georgia!

Posted on October 09, 2014 by Nina Casalena, The VRG Blog Editor

In conjunction with the Annual Meeting of the Academy of Nutrition and Dietetics, The Vegetarian Resource Group will be hosting a vegan dinner in Atlanta, Georgia on Sunday, October 19, 2014 at 6pm. The dinner will be catered by Soul Vegetarian Restaurant. Dietitians, members, students, and the public are welcome to attend!

Buffet Includes:
Crisp vegetable tray with onion, cucumber, or garlic dip
Garden Salad and Prince Dressing (house dressing made with soy milk)
Dinner Rolls or Cornbread

Sides (choice of 2):
Tender Greens
Sweet Potatoes
Herb-Baked Potatoes
Green Beans

Entrees (choice of 2):
Southern Style Baked B-B-Q Tofu
Smothered Steak with Gravy and Onions
Cheesy-Spinach-Tofu Lasagne
Mediterranean Cauliflower with CousCous

Dessert: Apple Pie or Vanilla Delight Cake

Beverage: Lemonade

BBQ Tofu

LOCATION: Morehouse School of Medicine, GA
1.9 miles from the Georgia World Congress Center

PAYMENT: $25 by September 30, 2014. Includes tax and tip. If seats
available, $30 after September 30. Send payment to The Vegetarian
Resource Group, P.O. Box 1463, Baltimore, MD 21203; Call (410) 366-8343 with a credit card Monday to Friday, 9AM to 5PM Eastern Time, or go to and write Atlanta dinner in the comments area. Refunds only made if we can replace your seat.

NUMBER ATTENDING: x $25/person before 9/30/14= $ Enclosed

Preparing and Serving Vegan Dishes at Church Cafe

Posted on October 08, 2014 by Nina Casalena, The VRG Blog Editor

Almost every Wednesday, VRG member John Lytle, his daughter, and sometimes his wife volunteer with the Unitarian Universalist Congregation at Montclair, NJ at MESH (Montclair Emergency Services for the Homeless Inc.) Cafe. John is known as the dessert guy, although sometimes he cooks for other parts of the meal. At a recent meal, John prepared 72 portions of the vegan Chocolate Pudding recipe in Simply Vegan published by The Vegetarian Resource Group. It was well received. John said:

I usually doesn’t make 72 portions of anything, but we had 60 guests and the math worked well, grossing up the recipe that is, for making 3 batches of 24 portions each. Having 60 or more guests seems to be the new normal, we used to assume 50-60, and when I began doing this it was 35-40. We plan on preparing 65 generous portions for next Wednesday. Below is a copy of your recipe with the ingredient amounts for 12, 24, and 30 portions.

We have never served a vegetarian entree to all of our guests, but we always prepare a vegetarian alternative entree. Typically 10% of our guests request the vegetarian option. Also we always serve a soup course, and it is almost always vegetarian. John would like to lead the effort to plan a completely vegetarian MESH Cafe meal and recently purchased Vegan in Volume published by The Vegetarian Resource Group.

Original recipe – From the book Simply Vegan

Chocolate Pudding (Serves 3)
1 1/2 Cups soy milk
3 Tablespoons cornstarch
1/4 teaspoon vanilla
1/4 Cup maple syrup
1/4 Cup cocoa powder
2 bananas, sliced (optional)

Whisk all the ingredients (except the bananas) together in a pot.
Cook over medium heat, stirring constantly until pudding thickens.
Remove pot from stove. Stir in sliced bananas if desired. Chill for at least 15
minutes before serving.

Variation: Replace chocolate powder with non-dairy carob powder.

Total calories per serving: 198 Total fat as % of daily value: 6%
Protein: 7 gm Carbohydrates: 36 gm
Fat: 4 gm Calcium: 92 mg
Iron: 1 mg Sodium: 155 mg Dietary fiber: negligible

Store Brands John used:

Measurements for 12 servings:
soy milk: 6 cups ( 1.5 quarts )
corn starch: 3/4 cups
vanilla extract: 1 teaspoons
maple syrup: 1 cups
cocoa powder: 1 cups

Measurements for 24 servings:
soy milk: 12 cups (3 quarts)
corn starch: 1 1/2 cups
vanilla extract: 2 teaspoons
maple syrup: 2 cups
cocoa powder: 2 cups

Measurements for 30 servings:
soy milk: 15 cups ( 1 gallon minus 1 cup )
corn starch: 1 ¾ cups plus 2 tbsp
vanilla extract: 2 ½ teaspoons
maple syrup: 2 ½ cups
cocoa powder: 2 ½ cups


Posted on October 08, 2014 by Nina Casalena, The VRG Blog Editor

Everybody who joins to support The Vegetarian Resource Group and tries the IGive Button means a $5 donation to VRG at no cost to you.

  • The average shopper is raising over $30 – $100 a year for their cause … all for free.
  • It’s simple and automatic..
  • Five bucks free, just for trying us out.
  • The more iGive members, the better the deals we can get from stores.

Use Vegetarian Resource Group special link:


Posted on October 07, 2014 by Nina Casalena, The VRG Blog Editor

According to the Smoothie King website, they now carry:

Vegan Dark Chocolate Banana smoothie containing: Sunwarrior® Warrior
Blend plant-based protein, 100% Cocoa, Bananas, Açaí Sorbet

Vegan Mango Kale smoothie containing: Sunwarrior® Warrior Blend
plant-based protein, Kale, Mango Juice Blend, Bananas, Apple Juice, Almonds

For more information, see


Posted on October 07, 2014 by Nina Casalena, The VRG Blog Editor

Thank you to a Vegetarian Resource Group member who has helped us award an additional college scholarship. See past winners in previous Vegetarian Journals or online at

When she was previously turning 18 (she is now older), Laura McGuiness from California wrote:

I have always adored animals. After reading The Jungle by Upton Sinclair, specifically the chapter on how the animals were treated in the slaughter houses, my compassion for animals prompted my decision to become a vegetarian. As a ten year old, my mother did not take me seriously. Nearing my eighteenth birthday, I have been a vegetarian for the past seven and a half years.

I decided to begin volunteer work with an organization committed to rehabilitating animals from the wild, to help educate others about the importance of treating animals humanely … My commitment to supporting wildlife has also overlapped my volunteer work with my school activities; as a vegetarian for the past seven years, I felt it necessary to create the James Lick Garden Restoration Program to teach fellow students how to maintain a healthy vegetarian diet that respects animal life. I enjoyed watching the kids get excited about their plants and go around trying all the fruits and vegetables they had grown. Watching people who had previously scowled at the thought of vegetarian food realize that vegetables can actually be good was extremely rewarding to me. During high school, I started adding vegetarian sidebars to my holiday columns of the school newspaper. Instead of talking about the traditional Christmas ham or the Thanksgiving turkey I gave other advice. Eager to introduce others to my diets, I started bringing in vegetarian food: matzo ball soup, vegetarian marshmallows, brownies, vegetarian bacon, falafels, tuna noodle casserole without the tuna…

Writing is my second passion. I love to read and write. Literature is a part of my life I could never live without. And I know that I could use my gift of literature to teach others about the importance of my first passion, animal rights. Reaching these goals would be my ideas of the perfect life.

Laura is now attending the University of California at Berkeley and volunteering writing and editing for The Vegetarian Resource Group.

To see additional scholarship winners and information about the next contest, go to

For information about our video scholarship contest, go to

For information about our Eleanor Wolff Scholarship internship, go to

If you would like to donate towards additional VRG scholarships or internships, donate at

New Additions Added to The Vegetarian Resource Group’s Online Guide to Veggie Restaurants in the USA and Canada

Posted on October 03, 2014 by Nina Casalena, The VRG Blog Editor

Vegan Restaurants are sprouting up all over the United States and Canada. Below are some vegan restaurants we’ve recently added to our online restaurant guide. You can see our entire list of veggie restaurants in the USA and Canada here:

Copper Branch

1245 Rue Bishop
Montreal, QC H3G 2E2

1500 Avenue Atwater
Montreal, QC H3Z 1X5

Copper Branch describes itself as a “Vegan Powerhouse” with a menu that lives up to the title. Stop in for a hearty breakfast with the Tofu Scramble Burrito and a Dairy Free Cappuccino. Or try some of the vegan versions of other classic dishes throughout the day. Options include the Mushroom Galaxy Burger, Organic Quinoa Chili, or Vegan Poutine. Be sure to check out the smoothie and dessert menus as well. All dishes are available gluten free, but organic Kamut bread is also available.

Drink Art
199 Walker St.
Atlanta, GA 30313

With a patio upstairs for a view of the Atlanta skyline, Drink Art offers a complete Thai Vegan menu using only the finest organic and local ingredients. The Vegan owned and operated restaurant is committed to offering an outstanding vegan dining experience, while having an environmentally conscious perspective. Vegans can now rejoice! Drink Art also serves Vegan sushi including their popular Vegan California Roll with avocado,cucumber and veggie crab and the “Yami Yami” roll with veggie fish, vegan cream cheese and pickled ginger. Drink Art is sure to make any Vegan or Omnivore a happy patron.

Native Foods
1150 Connecticut Avenue, NW
Washington, DC 20036

Native Foods uses tempeh, seitan, and textured vegetable protein (TVP) to make many of the dishes found at this all-vegan restaurant. Try dishes such as the Oklahoma “Bacon” Cheeseburger made with seitan, Baja Blackened Tacos made with tempeh, Caribbean Jerk Kale, Kung Pao Bowl made with tofu, or Key Lime Pie.

Petunia’s Pies and Pastries
610 SW 12th Ave.
Portland, OR 97205

Petunia’s Pies and Pastries is a sweet haven for those with dietary restrictions, as everything they make is vegan and gluten-free. With an extensive menu of cakes, pies, cookies and even ice cream, you can be rest assured your sweet tooth will be satisfied. In the mood for something more savory? They also have a small café menu with a chunky vegetable pot pie and spinach lasagna!

Pure & Supreme
Colonial Market Pl
530 Euclid Ave
Cleveland, OH 44114

Pure & Supreme calls itself a “vegan garden eatery” and for good reason! They offer many healthy dishes which start with fresh and often organic ingredients. They have a variety of soups, salads and sandwiches including a Tofu Philly Cheeze Steak as well as weekly specials like African Ground Nut Vegetable Stew or Masala Chickpeas!

Facebook Give Away: Win a free copy of Simply Vegan!

Posted on October 03, 2014 by Nina Casalena, The VRG Blog Editor

Recently, VRG reached over 20,000 likes on Facebook and we are celebrating with a BOOK GIVE AWAY. Visit our Facebook page to find out how you can enter to win a free copy of Simply Vegan! Good luck and thank you for your support!

Issue 3 2014 of Vegetarian Journal is Now on

Posted on October 02, 2014 by Nina Casalena, The VRG Blog Editor

Issue 3 2014 of The Vegetarian Journal is now available online!

Enjoy articles such as:

Vegan Cooking Tips — What to Do With All Those Tomatoes

Nutrition Hotline — What do you think about choline supplements for pregnant or going-to-be pregnant vegans?

Vegan Mexican Meal Plan – Including Recipes for Taco Salad, Baked Bean Quesadillas, Tamale Corn Pie, Zucchini with Rice Soup, and Tofu Sour Cream

To subscribe to Vegetarian Journal go to: and click on Vegetarian Journal.


Posted on October 01, 2014 by Nina Casalena, The VRG Blog Editor

Prerana is a winner of The Vegetarian Resource Group Video Contest. Prerana stated: I am an 11 year old girl. I am a vegetarian, and I am proud to be so. I am also very passionate about it as I am against animal cruelty. I have made a video to promote vegetarianism and hope to spread the message to the masses. I love all living things, and cannot bear hurting even a little ant. Then how can I eat a chicken, or a lamb? Even the thought of the agony and fear they must be going through when they are butchered to be eaten makes me very very sad. Though I admit that sometimes I get tempted when all my friends eat meat during parties, I stand by what I believe in and am proud to say that I have never given in to temptation.

See videos at

If you would like to enter next year’s Video Contest you can find the rules here: Deadline is July 15, 2015.

For information about our Vegetarian Scholarships for graduating high school seniors,
see: We will be awarding two $5,000 scholarships and one $10,000 scholarship in 2015. The deadline is February 20, 2015.

Donate to VRG Through The Combined Federal Campaign (CFC)

Posted on October 01, 2014 by Nina Casalena, The VRG Blog Editor

If you are a Federal government employee, you can support The Vegetarian Resource Group through the Combined Federal Campaign (CFC). Look for us under Health & Medical Research Charities of America.

Please also remember The Vegetarian Resource Group in other workplace fund drives, matching gifts, etc. See for other ways you can donate to VRG.

Thanks for your support!

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