VEGETARIAN JOURNAL



Vegetarian Journal 2005 Issue 4

veggie bits


Natural Feast Vegan Pies

Natural Feast has introduced three decadent wheat-, gluten-, and soy-free vegan pies. You will savor every bite of plump fruit in their Blueberry, the crumb topping crowning their Apple, or the unimaginably rich cocoa flavor of their Chocolate Mousse. And, just in case none of those appeals to you, Natural Feast also offers vegan pie crusts that will cut a few steps in making your favorite instead.

Natural Feast
150 Main Street, Suite 11
Richmond, ME 04357
(866) 628-6346
www.naturalfeast.com


Jyoti Fills Veggie Meal Requests on Airlines

Jyoti Indian Cuisine, including chickpea salads, couscous, bean and vegetable entrées, basmati rice, traditional breads, and breakfast items, is now available for vegetarian meal requests on several major airlines. Ask about them on all Continental Airlines and U.S. Airways flights offering hot meals, British Airways service originating in the U.S., and United Emirates Airlines flights from JFK to Dubai. Contact the individual airlines for more details.

Jyoti Indian Cuisine
P.O. Box 516
Berwyn, PA 19312
(610) 522-2011
www.jyotifoods.com


Max Green Alchemy Lotions

When it comes to cruelty-free, 100 percent-plant-ingredient personal care products, you would be hard-pressed to find richer or more luxurious lotions than Max Green Alchemy’s line. Their unscented Naked Rescue Cream will help to moisturize that itchy winter skin, and their anti-fungal Sole Rescue Foot Balm yields a fresh cedarwood and clove aroma as it soothes sore limbs. Plus, Southerners and snowbirds will find sunburn relief in MGA’s lightly-scented Sun Rescue Cream.

Max Green Alchemy™
2370 Market Street, No.435
San Francisco, CA 94114
(415) 863-4155
www.maxgreenalchemy.com



Excerpts from the 2005 Issue 4:
Make-Ahead Baked Pasta Delights
Debra Daniels-Zeller creates noodle dishes that go from freezer to oven to table in no time flat.
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
Notes from the VRG Scientific Department
Interviews our dietitians granted, outreach to students and chefs.
Scientific Update
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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