Vegetarian Journal 2008 Issue 2


The Rich Flavors of Africa
Peggy Rynk takes readers on a culinary tour of the continent.
Vegetarian Journal's Guide to Vegan Burgers and Dogs
Reed Mangels, PhD, RD, reviews the nutritional value of mock meats.
Cheese-Less Sauces
Chef Nancy Berkoff, EdD, RD, CCE, uses nutritional yeast, potatoes, tofu, and cashews to mimic savory dairy-based sauces.
Veggie Options at Quick-Service Restaurant Chains
VRG's Research Director Jeanne Yacoubou, MS, provides an update on menu items at popular fast food and casual restaurant chains.
VJ's 2007 Winning Student Essay


Nutrition Hotline
What can vegetarians do on their own to maximize their weight loss efforts?
Note from the Coordinators
Letters to the Editors
Notes from The VRG Scientific Department
Vegan Cooking Tips
Packet Cooking, by Chef Nancy Berkoff, RD, EdD, CCE
Veggie Bits
Book Reviews
Vegetarian Action
Eat Smart Program Encourages Healthy Eating for Minority and Low-Income Populations in Washington, D.C., by Avi Carter