VEGETARIAN JOURNAL



Vegetarian Journal 2006 Issue 1

veggie bits


Amy’s Kitchen Introduces New Frozen Meals and ‘Light in Sodium’ Products

The staff at Amy’s Kitchen has been pretty busy lately, and their efforts have yielded a plethora of delicious new products that you should look for at your local grocery or natural foods store. The company now offers a vegan wheat-free Rice Crust Spinach Pizza topped with organic tomato pizza sauce, organic spinach, and completely soy-based mozzarella and ricotta cheeses that are so good that you’ll never believe they’re free of dairy derivatives.

More adventurous types may prefer Amy’s new frozen Indian meals. Their Vegetable Korma features a mix of organic vegetables in a mild curry sauce, a six-bean and lentil combination, and golden basmati rice, while their Mattar Tofu is a non-dairy take on the traditional dish with a mixture of bean curd, organic peas, and a lightly seasoned sauce.

Speaking of new twists on established fare, Amy’s is making ‘Light in Sodium’ versions of some of their vegan standards. These include their Brown Rice & Vegetables Bowl, their Black Bean & Vegetable Enchiladas, and three varieties of their organic, vegan soups—Low Fat Butternut Squash, Low Fat Minestrone, and Lentil Vegetable—that are just as tasty as their saltier original counterparts, if not more so.

Contact Amy’s Kitchen, Inc., at P.O. Box 449, Petaluma, CA 94953 or via phone at (707) 578-7188. Also, more information is available at the company’s website.


Cozy Up with Gourmet Hot Chocolate This Winter

There’s nothing like curling up by a warm fireplace with a steaming mug of hot cocoa. Dressler’s lets you have a soy version of this classic by just adding a bit of hot (or even cold) water to their aromatic beverage mix. Then, let the sipping begin!

For more information, contact Dressler Foods, Inc., at 184 Panorama Lane, Walla Walla, WA 99362. You may also call (888) 526-6330 or refer to their website.


If the Stork is on the Way...

The Delightful Child carries a wonderful variety of organic baby clothes and bedding, organic gifts for expectant and new moms, custom items, and much more. Their website also provides articles and links about throwing baby showers, parenting, breastfeeding, and other useful topics.


GrandyOats Granolas and Trail Mixes Are Simply Grand!

GrandyOats offers their certified organic granola in a range of vegan varieties, including wheat-free Lowfat Berries Jubilee, wheat-free Cinnamon Apple, Mainely Maple, and Swiss Style Muesli. However, the crisp rice and crunchy oats in the Chocolate Peanut Crisp flavor will generate an addiction among all who consume it.

In addition, the company offers Organic Trails, an entirely vegan line of trail snacks in 2-ounce pouches, with flavors such as Cinnamon Apple Crisp, Sun Raisin Spice, and the popular Chocolate Peanut Crisp. Their wheat- and gluten-free varieties include Summit Blend with raisins and cashews; Tamari Roast with pumpkin and sunflower seeds, almonds, and peanuts; and their Maple Roasted Cashews, which kept the VRG staff coming back for handful after handful.

GrandyOats’ products are available in many natural foods stores, and you may place orders through their website. You may also contact the company at 349 Center Conway Road, Brownfield, ME 04010, or at (207) 935-7415.


VRG Has PT/FT Job Openings

The Vegetarian Resource Group has job openings in our Baltimore, Maryland, office. We are looking for a registered dietitian or other health professional who is fluent in Spanish; a Jack or Jill of all trades experienced in volunteer development; an administrative assistant; and a person experienced in editing and layout.

If you aren’t looking for high pay but are a very responsible person who wants to make a difference, send a cover letter, a résumé, writing samples, and layout samples (if pertinent) to The Vegetarian Resource Group, Attention: Job, P.O. Box 1463, Baltimore, MD 21203. You may also send e-mail.


It’s Peak Season for Coombs Family Farms Maple Candy!

March is peak season for collecting maple syrup, and you will be able to tell with your first bite of Coombs Family Farms Pure Maple Candy. Available as individual candies or in gift boxes of maple bonbons sculpted into hearts, shells, and other shapes, these tasty treats are made with only organic maple syrup. Plus, the company says that they never use animal products in their defoaming process, opting instead for organic sesame oil in the rare case that it is needed.

Write to Coombs Family Farms at P.O. Box 117, Brattleboro, VT 05302, call them at (888) 266-6271, or visit their website.


Tired of Traditional Tofu?

Mori-Nu has expanded its silken firm line with the addition of Seasoned Tofu. Their Miso Flavor makes a great ingredient for appetizers, while their Chinese Spice variety will add new dimensions to stir-fries and sautéed dishes. Both varieties are made with organic soybeans and come in 12-ounce aseptic boxes, which store nicely in your pantry. No refrigeration necessary!

Contact Morinaga Nutritional Foods, Inc., at 2441 West 205th Street, Suite C102, Torrance, CA 90501, via phone at (310) 787-0200, or via e-mail. A list of retailers that carry these products is available online.


Summer Staff Needed for Vegetarian Kitchen in International Teen Camp

The Global Youth Village, a residential, international leadership camp in Virginia’s Blue Ridge foothills, is seeking seasonal food service staff. Their vegetarian kitchen serves 60 youths and 30 staff members sugar- and meat-free meals family-style. Housing, meals, and salary are provided. Seeking both experienced cooks and those who want to learn!

For 2006 summer dates and information on how to apply, please visit Legacy International’s website. Or contact Leila Baz, Staff Director, Global Youth Village, 1020 Legacy Drive, Bedford, VA 24523. You may phone Leila at (540) 297-5982 or e-mail staff@legacyintl.org.


Gisella’s Fresh and Chunky Pasta Sauces Will Take Your Tastebuds to Tuscany

If you’re a fan of authentic Italian cuisine, you’ll love Gisella’s Gourmet Pasta Sauces. Available in Tomato Basil and Spinach Florentine varieties, these fresh and flavorful tomato sauces feature such thick masses of chunky diced vegetables that they would overwhelm any pasta thinner than rotini. The sauces are sold in individual 16-ounce jars, but the company also offers food service sizes for restaurants and some impressive gift basket options for special occasions.

For more information, contact Gisella’s, Inc., at P.O. Box 5491, Evansville, IN 47716, or call the company at (812) 430-0321. Visit their website for more information.


A Cultured Soy Sour Cream That Calls for Celebration

Wildwood Natural Foods offers SOY Sour Cream Alternative, an organic, vegan version of the traditional dip or baked potato and Mexican fare topping. The flavor is incredible, and the texture is so creamy and authentic that it’s hard to believe this product doesn’t contain dairy. One taste and you’ll be disappointed that it’s only available in those small 12-ounce tubs.

SOY Sour Cream Alternative is available where Wildwood products are sold. For retail locations, contact Wildwood Natural Foods, Inc., at 2315 Moore Ave., Fullerton, CA 92833, via phone at (899) 499-TOFU, or visit their website.


Academic Journal Reports on Human-Animal Issues

Brill Academic Publishers has introduced Society & Animals: Journal of Human-Animal Studies (ISSN 1063-2011), a scholarly journal that disseminates studies analyzing human-animal interactions, the applied uses of animals, history, politics, and other animal-related areas. To view free articles from the journal or to secure a subscription, visit their website.



Excerpts from the 2006 Issue 1:
Weight Control the Vegan Way
Keep your New Year’s resolutions with guidance from Reed Mangels and recipes from Nancy Berkoff.
La Bodega y el Vegetariano
Intern Cecilia Peterson explores palate-pleasing shopping and cooking sin carne.
Beliefs and Personality Traits: What Sets Vegetarians Apart from the Rest?
Intern Melissa Wong looks to scientific studies to explore what makes people go vegetarian and what makes them remain so.
Nutrition Hotline
How can I cut down on my spending when I buy soymilk? Is the calcium in fruit juices vegan? What can vegans do to lower their cholesterol?
Note from the Coordinators
Notes from the VRG Scientific Department
Chef Nancy Berkoff and volunteer Ralph Estevez staff the VRG booth at the School Nutrition Association Convention.
Scientific Update
Vegan Cooking Tips
Adding Citrus to Your Menu, by Chef Nancy Berkoff, RD, EdD, CCE
Vegetarian Survey
Veggie Bits
Book Reviews
Catalog
Vegetarian Action
Encouraging Humane Organizations to go Vegetarian for Fundraising Events, by Mark Rifkin.
Look for These Products in Your Local Market

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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PO Box 1463, Baltimore, MD 21203
(410) 366-8343   Email: vrg@vrg.org
Last Updated
Jan. 21, 2006

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