2005 Issue 4
Volume XXIV, Number 4
A sampling from the 2005 issue 4 of The Vegetarian Journal, published by the Vegetarian Resource Group.
Original Table of Contents
- Make-Ahead Baked Pasta Delights
- Debra Daniels-Zeller creates noodle dishes that go from freezer to oven to table in no time flat.
- Authentic Chinese Cooking
- Chef Nancy Berkoff, RD, EdD, CCE, explores vegan culinary traditions as she travels the country’s Northern provinces.
- Whole Grain Vegan Quick Breads
- Peggy Rynk bakes healthy loaves, muffins, biscuits, and more.
- How Many Youth Are Vegetarian?
- VRG polls 8- to 18-year-olds about their dietary habits.
- One-Week Low-Sodium Vegan Menu
- Dietetic intern Mark Rifkin considers the advantages of low-sodium diets and designs a meal plan to keep salt intake down.
- Nutrition Hotline
- What is the government doing to help low-income vegetarian families?
- Note from the Coordinators
- Letters to the Editors
- Notes from the VRG Scientific Department
- Interviews our dietitians granted, outreach to students and chefs.
- Scientific Update
- Gift Subscriptions
- Vegan Cooking Tips
- Holiday Potatoes, by Chef Nancy Berkoff, RD, EdD, CCE.
- Book Reviews
- Vegetarian Action
- Chicago Soydairy Brings Vegan Treats to Midwest Market and Beyond, by Jim Dunn.
- Veggie Bits
The Vegetarian Journal published here is not the complete issue, but these are excerpts from the published magazine. Anyone who wishes to see everything should subscribe to the magazine.
Thanks to volunteer Stephanie Schueler for converting this article to HTML.
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Oct. 7, 2005
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