VEGETARIAN JOURNAL

Vegetarian Journal Cover

Vegetarian Journal

Excerpts

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

Features:

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.

Departments:

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
Catalog
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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Last Updated
Oct. 7, 2005

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