VEGETARIAN JOURNAL

Vegetarian Journal 2008 Issue 3

Vegan Cooking Tips

Fast Sandwich Spreads

By Chef Nancy Berkoff, RD, EdD, CCE

Ever since the Earl of Sandwich decided to take his lunch between two pieces of bread, sandwiches have become a way to grab a fast meal or pack a portable snack. Bread is not usually an issue for sandwiches. There are so many healthy and delicious varieties of fresh or frozen fresh breads and rolls for sale. You don’t even have to stick to two pieces of bread. You can roll tortillas, lavash, or cracker bread; top English muffins, bagels, crumpets, or sopas (a cross between a flour tortilla and an English muffin); or stuff a pita pocket.

After awhile, finding new ideas for sandwich fillings can become trying. Therefore, we thought we’d offer some suggestions to jazz up grab-and-go breakfast sandwiches, lunches, and snacks.

The sandwich fillings in this article do not need to just nestle in between two slices of bread or roll around in a tortilla. Think about packing a container of any of the fillings and dipping or dunking breadsticks; pretzels; wedges of apples or pears; carrot, celery, or jicama sticks; or baked chips into them. If you would like to use any of the fillings as dips, they can be thinned with a small amount of vegan mayonnaise or vegan sour cream.

Vegan Thai Dinner

Star of Siam • 11 E. Illinois St. • Chicago, IL
Sunday, October 26, 6:30 PM • During the ADA Conference
Dietitians, local members, and the public are welcome!

The Vegetarian Resource Group will hold a vegan dinner during the American Dietetic Association Food and Nutrition Conference and Expo. Dietitians, VRG members, and the public are invited. Come and meet the dietitians from the ADA Vegetarian Nutrition Dietetic Practice Group. Please reserve early. Hope to see you there!

Menu

Mee Krob (Thai Rice Sticks) • Spring Rolls • Vegetable Tempura • Green Curry Tofu
Fried Tofu with Spicy Sweet-and-Sour Plum Sauce • Star’s Tofu Delight (Vegetables and Straw Mushrooms)
Stir-Fried Eggplant with Basil and Bean Sauce • Pad Thai (Rice Noodles) • Charcoal Grilled Veggies
Mixed Vegetables on Rice • Wild Rice Medley with Nuts • Fried Rice • Oranges for Dessert • Tea

Cost

$20 each for adults who register by September 30 and $25 each after September 30 t $9 each for children/br> Prices include tax and tip. Payment must be made in advance.

Menu subject to change. Please reserve early as seating is limited. Refunds will be made only if we have a replacement for your seat. Call (410) 366-8343 between 9 A.M. and 5 P.M. Eastern time Monday to Friday; fax (410) 366-8804; click the Donation button at <www.vrg.org> and write ADA Dinner in the notes section; or send a check to VRG, P.O. Box 1463, Baltimore, MD 21203.


Excerpts from the 2008 Issue 3

Dried Fruit: Treasures to Savor All Year Round
Debra Daniels-Zeller incorporates apricots, cherries, dates, figs, prunes, raisins, and more into every course of your meal.
An Update on Rennet
Jeanne Yacoubou, MS, learns the latest about cheesemaking ingredients.
Vegan Cheese: New and Improved Versions
VRG Dietetic Intern Melanie Campbell tests products for nutrition, taste, meltability, and more.
How Many People Order Vegetarian Meals When Eating Out?
See the results of The VRG’s latest poll.
Quick-and-Easy, Lower Budget Vegan Items to Serve in Institutional Settings
Chef Nancy Berkoff stretches your dollar in this Foodservice Update.
Vegetarianism in Political Magazines
VRG Intern Bobby Allyn searches LexisNexis for articles on vegetarianism and veganism.
Nutrition Hotline
Are there links between my daughter’s acne and her vegetarian diet?
Note from the Coordinators
Letters to the Editors
Notes from The VRG Scientific Department
Scientific Update
Book Reviews
Catalog
Vegetarian Action
Chef Ralph Estevez: An Interview with the Team Chef of the Washington Redskins, by Melanie Campbell


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PO Box 1463, Baltimore, MD 21203
(410) 366-8343   Email: vrg@vrg.org

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