The VRG's Maryland Newsletter by Mary H.
February 2013 ~ Part 2




A new Toyota Scion campaign, "Make Every Second Count: Healthy
Mission," features chef, food activist, and author of Vegan Soul
Kitchen, Bryant Terry. The campaign aired nationally on February 11th.

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In his cutting-edge cookbook, Vegan Soul Kitchen: Fresh, Healthy, and
Creative African-American Cuisine, eco-chef Bryant Terry offers
innovative recipes that use fresh, whole, best-quality, healthy
ingredients and cooking techniques with an eye on local, seasonal,
sustainably grown food. Recipes for Black-Eyed Pea Fritters with Hot
Pepper Sauce, BBQ Tempeh Sandwich with Carrot-Cayenne Coleslaw, Citrus
Collards with Raisins, and more!

To order Vegan Soul Kitchen ($18.95 + $6 s/h), go to:

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Or call (410) 366-8343 (Monday to Friday, 9 AM to 5 PM)
FREE SHIPPING in the U.S. for orders over $25.00!



Passover arrives in late March this year and vegans may be looking for
some great recipes to share with their friends and family. The
Vegetarian Resource Group has a number of books that have vegan
Passover recipes. Go to: [ ] Also, you can
call (410) 366-8343 (Monday to Friday, 9 AM to 5 PM) to order books
with a credit card.

Matzo Meal Pancakes
From No Cholesterol Passover Recipes by Debra Wasserman

Makes 8 small pancakes

3 small ripe bananas, peeled
1/2 cup matzo meal
1/4 cup water
2 teaspoons oil

Mash bananas in a small bowl. Add matzo meal and water. Mix well.
Heat oil in a frying pan over medium heat. Form 8 small pancakes in
heated pan and fry for about 10 minutes until brown on both sides.

Pear and Apple Slaw
From Vegan Passover Recipes by Nancy Berkoff

(Serves 5-6)

1 pound (about 3 cups) fresh pears
1/2 cup (about 4 ounces) green or tart apple
2 Tablespoons lemon juice
1 cup finely shredded green cabbage
1 cup finely shredded red cabbage
2 Tablespoons oil
1 Tablespoon vinegar
1/2 teaspoon black pepper

Wash and dice pears and apples (don't peel) and toss with lemon juice.
Add green and red cabbage and toss. In a cup, mix oil, vinegar and
pepper until combined. Toss with vegetables until well coated. Chill
for at least 30 minutes before serving.

Note: Make a double batch of this recipe, as the flavor gets even
better the second day!

Syrian-Style Okra with Dried Fruit
From The Lowfat Jewish Vegetarian Cookbook by Debra Wasserman

(Serves 4)

1/2 pound okra, chopped
1/2 small onion, finely chopped
1 teaspoon oil
1 Tablespoon water
1 1/2 cups dried fruit (about 8 ounces prunes, apricots, and/or raisins, 
1/2 cup prune juice
1/2 cup tomato juice
1/4 lemon, minced (rind and fruit)

Stir-fry okra and onion with oil and water in a large frying pan for 5
minutes over medium heat. Add dried fruit, juices, and lemon. Simmer
15 minutes, stirring often. Serve warm or chilled.

Oh, and don't forget... Star K (orthodox) said quinoa can be used if
certified Kosher for Passover. The OU on their website says it can be
a local decision. So ask your rabbi. You easily can make sweet or
spicy dishes with quinoa or simply use it instead of rice as a
base for vegetable-based dishes you are preparing.

To order our Passover cookbooks, go to:
[ ]
Or call (410) 366-8343 (Monday to Friday, 9 AM to 5 PM)



Our health professionals, activists, and educators work with
businesses and individuals to bring about healthful changes in your
school, workplace, and community. Registered dietitians and physicians
aid in the development of nutrition-related publications and answer
member and media questions about vegetarian diets. The Vegetarian
Resource Group is a non-profit organization. Financial support comes
primarily from memberships, donations, bequests and book sales. The
VEGETARIAN JOURNAL, a print magazine, is a benefit of membership in
The VRG. (For more information, please see the VEGETARIAN JOURNAL
online at [ ] )

To sign up for The Vegetarian Resource Group national email newsletter,
please visit: [ ]

To sign up for The VRG's Maryland Email Newsletter, please visit:
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We are also on Facebook and Twitter!!
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If you would like to make a donation, become a member, volunteer, or
find out more about The VRG, contact us at:

The Vegetarian Resource Group
P.O. Box 1463
Baltimore, MD 21203
Phone: (410) 366-8343
Fax: (410) 366-8804
E-mail:, Website: [ ]
To donate:
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Copyright The Vegetarian Resource Group 2013
The contents of this newsletter, and our other publications, including
Vegetarian Journal, are not intended to provide personal medical advice.
Medical advice should be obtained from a qualified health professional.
We often depend on product and ingredient information from company
statements. It is impossible to be 100% sure about a statement, info
can change, people have different views, and mistakes can be made.
Please use your own best judgment about whether a product is suitable
for you. To be sure, do further research or confirmation on your own.

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