Vegetarian Journal 2016 Issue 1


Budget-Friendly Airport Tips for the Conscious Vegan Traveler
Samantha Gendler shares creative ideas for vegans who fly.
Cooking with Tempeh
Chef Nancy Berkoff shares recipes including Tempeh Noodle Soup, Tempeh Sausage, and Grilled Tempeh Salad with Peas and Pineapple.
Do I need to take a daily multi-vitamin?
Modern Vegan Comfort Food
Debra Daniels-Zeller's Country Biscuits with Mushroom Gravy, Roasted Vegetable Pizza, Lentil Loaf, and Shepherd's Pie recipes.
Runner-Up Scholarship Winner
Congratulations to Thalia Toribio.
Vegan Meat Alternatives
Anne Custer gives you the run-down on these products.
Help Create a Veggie World
Interns Myrial Holbrook and Ivy Grob


Nutrition Hotline
Low-fat diets for babies and children
Note from the Senior Editor
Letters to the Editors
Notes from The VRG Scientific Department
Vegan Food for People on Feeding Tubes
Scientific Update
Veggie Bits
Book Reviews
Vegan Cooking Tips
Chef Nancy Berkoff Shares Her Tips for Quick and Easy Taco Fillings
Vegetarian Action
Molly McBride, RD, LD – Promoting Veganism in the Corporate World, by Anne Custer
Animal Rights Conference, The VRG at the Academy of Nutrition and Dietetics Food and Nutrition Conference
Back Cover