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VRG-NEWS: The Vegetarian Resource Group Newsletter
Editor: Davida Gypsy Breier
Volume 4, Issue 3
March 2000


  1. Notes from the Editor
  2. VRG at Natural Products Expo in Anaheim, CA
  3. Free Samples from The Vermont Maple Cookie Company
  4. New Books Available from the VRG Catalog
  5. New Product: Taste of Nations Falafel
  6. Recipes of the Month: Eggless Passover Blintzes and Fruit Blintz Filling
  7. March/April 2000 Vegetarian Journal Online
  8. New Online at www.vrg.org
  9. Job Opening: Registered Dietitian
  10. Stories Wanted by Author of 50 Ways You Can Help the Animals
  11. About the Vegetarian Resource Group
  12. About VRG-NEWS


I've heard from a few subscribers who had trouble reading the last newsletter. The newsletters go out from VRG without excess formatting. Some browsers and email programs may have trouble reading the newsletter as a message because of the length. Generally issues go online about a week after the email version goes out, so you can always read back issues at: http://www.vrg.org/vrgnews/

We received over 275 survey responses from the last issue. With luck we'll have the results in the April or May issue of VRG-News. My thanks to those of you who took the time to answer the questions and add additional comments.

Don't forget that March 20th is Meatout Day. To get a free 'Action Kit' and register your plans simply do one of the following:

Visit http://www.meatout.org or Call 1-800-MEATOUT (1-800-632-8688) or E-Mail: register@meatout.org or Send Snail Mail: Meatout 2000 Campaign, P.O. Box 30654, Bethesda, MD 20824.

Make sure you give FARM all the particulars (name, address, phone, email, and what event you are planning) so they get you the right materials and list your event for the media.

This year FARM is focusing on "point-of-food-purchase" sites (i.e. mainstream grocery stores, restaurants, cafeterias, and other retail food sites). The free 'Action Kit' contains a master of forms designed to give mainstream consumers a simple shopping list of meatless foods and product/menu suggestion cards to submit to these establishments.

Thanks to Dina Aronson, R.D. & Diana Cullum-Dugan, R.D. for distributing materials for The Vegetarian Resource Group at the Massachusetts Dietetic Association Spring Convention. The conference will be taking place at the Hynes Convention Center, in Boston, Massachusetts on March 14, 2000.

Thanks to Terry Carlo for representing VRG at the Fitness Five Road Race and Walk and Health Fair in Holyoke, Massachusetts on March 4th, 2000 and again at the Connecticut Dietetic Association Conference in Rocky Hill, Connecticut on May 9th, 2000.


VRG will be exhibiting at The Natural Products Expo West in Anaheim, California, on March 24-26, 2000. The Natural Products Expo is a trade show for the health and natural foods industry attended by about 25,000 people, and is only open to the trade. Nancy Berkoff, VRG's Food Service Expert, will do a book signing on Friday, March 24th from 11:30 AM to 12:30 PM. She will be at the Nutri-Books booth. Chef Nancy Berkoff, R.D., is author of the new book Vegan In Volume (http://www.vrg.org/catalog/volume.htm) and editor of VRG's Foodservice Update newsletter (http://www.vrg.org/fsupdate/). If you are attending The Natural Products Expo, please come by the VRG booth, located in Hall D booth #4482, and say hello.


The response to the February offer from Road End Organics was very successful and the 200 samples available were gone within hours. This month The Vermont Maple Cookie Company is offering a free sample of their vegan, wheat- free Oatmeal Raisin Cookie to VRG-News subscribers. The limited supply of ***200*** will disappear quickly, so email your request to: vtcookie@together.net. Don't forget to include your mailing address. They ship fresh the day they bake, so please allow 2 weeks for your request to be filled. The ingredients in the Oatmeal Raisin Cookie are: Organic whole wheat pastry flour, pure maple syrup, rolled oats, raisins, canola oil, cinnamon, and sea salt.

The Vermont Maple Cookie Company makes 7 flavors of cookies. The Oatmeal Raisin, Chocolate Chip, Maple Chocolate Walnut, and Ginger Spice are completely vegan. The Peanut Butter Chocolate Chip, Cashew Conserve, Poppy Seed Strawberry Sweet, Lemon Date Squares, and Strawberry Crumb Squares are made with honey, but otherwise vegan.

For more information about The Vermont Maple Cookie Company go to http://www.vermontmaplecookie.com. You can also contact them at 72 Cotton Mill Hill, Unit A-34, Brattleboro, VT 05301; (888) VT-BAKED or (802) 258-2011; fax (802) 258-6588; vtcookie@together.net.


We only offer a small sampling of the books we sell at outreach booths in our online catalog. I thought I'd let you know about a few books we currently have in stock. Books make great gifts and support our outreach efforts.


Becoming Vegetarian, by Vesanto Melina, R.D., Brenda Davis, R.D., and Victoria Harrison, R.D. is a comprehensive guide to achieving a healthful vegetarian lifestyle. It contains authoritative vegetarian and vegan nutrition for all age groups, as well as recipes and practical advice on applying the switch to daily life situations. Sections include "What is a Vegetarian?" "Without Meat - Exploding the Myths," "The Vegan Option: More Food for Thought," and "The Vegetarian Food Guide: Putting It All Together." Becoming Vegetarian (262 pages) is available for $18.50. *see ordering information below*


Cooking Vegetarian by Vesanto Melina, R.D. and Joseph Forest offers over 150 easy-to-prepare recipes. There are chapters on Beverages and Breakfasts, Dips, Spreads, and Snacks, Salads, Dressings, Soups, Entrees, Side Dishes, Sauces, and Desserts. Recipes include Soy Milk Cappuccino, Pesto-the-Best-Oh!, Miso Ginger Soup, African Stew, Sushi, Baked Eggplant, and Greens with Tomatoes and Garlic. Cooking Vegetarian also includes nutrition guidelines, an ingredient guide, shopping resources, and complete nutritional analysis of each recipe. Cooking Vegetarian (239 pages) is available for $20. *see ordering information below*

***As a special offer for VRG-News subscribers, you can order both books for $35, saving you $3.50. This makes a great gift for a new vegetarian.***


Pregnancy, Children, and the Vegan Diet, by Michael Klaper, M.D. is a practical "how-to" guide to creating good health without the use of animal products during pregnancy, lactation, and in growing children. Sections include "Vegan Nutrition During Pregnancy," "The Vegan Diet for Nursing Mothers," "The Vegan Diet for Children," and several appendixes with helpful charts and information. Pregnancy, Children, and the Vegan Diet (96 pages) is available for $12.00. *see ordering information below*


Vegan Nutrition: Pure and Simple is also by Michael Klaper, M.D. It is helpful for those just becoming familiar with vegetarianism, as well as seasoned vegetarians who seek a scientific and practical validation of their non-violent food preferences. There are over 50 recipes with everything from pad thai noodles to polenta. Vegan Nutrition: Pure and Simple (96 pp.) is available for $12.00. *see ordering information below*


We currently have about 40 slightly damaged copies of Leprechaun Cakes & Other Tales available for $5 each. Leprechaun Cakes & Other Tales , by Debra Wasserman and Vonnie Christ, is a vegan story/cookbook for children ages 8 to 11. It contains over 40 easy-to-prepare recipes and four stories. Also includes a glossary of cooking terms, safety tips, and clean up & preparation instructions. Leprechaun Cakes & Other Tales (128 pp.) normally sells for $10. To read more about the book go to: http://www.vrg.org/catalog/leprechaun.htm. To order please follow the instructions below. However you chose to order, please mention this is the "VRG-News LEPRECHAUN CAKES" special offer to receive your discounted price. The $5 price even includes special standard shipping.

*ORDERING INFORMATION* To order any of these books online using our SECURE order form go to: https://skyport.net/vrg/order.htm. You will need to list the title(s)in the "additional notes" field and specify if you will need the book(s) sent via RPS/UPS (1-6 days, $3 additional). Special standard shipping requires 1-6 weeks. Orders over $25 are automatically sent via RPS/UPS (US orders only) without additional shipping charges.

If you would like to order over the phone with a Visa or MasterCard call us at (410) 366-8343 M-F 9 am to 5 pm EST. You can also mail a check to The Vegetarian Resource Group, PO Box 1463, Baltimore, MD 21203. Please e-mail us at vrg@vrg.org if you have any questions.


Several weeks ago we received a sample of falafel from Taste of Nations. We decided to hold a little Friday Falafel Party and prepared the falafel balls by frying half and baking half. The package was ample for 5 hungry people with plenty of leftovers for the next day. We were unanimous in our approval and enjoyed every last bite. The packages hold about 60 falafel balls and make about 10 sandwiches. The 27 ounce packs are $10. I tossed a few into pasta the next day and that was tasty (even if a bit peculiar). For more information contact Taste of Nations, 2550 W. Addison St., Chicago, IL 60618; phone/fax (773) 929-2011; aarber@21stcentury.net; http://www.falafel-bymail.com.


These recipes originally appeared in No Cholesterol Passover Recipes by Debra Wasserman.

(Makes about 8)

Try these unique Passover blintzes. Experiment with different fillings.

3/4 cup matzo meal
1 small banana
1/4 cup potato starch
1 1/4 cups water
4 tablespoons applesauce (optional)

Blend all ingredients together in blender. Pour about 7 tablespoons of batter into lightly oiled and preheated frying pan. Cook on medium heat until top is not moist. Scoop out with spatula and place on napkin. If the blintz is breaking, you may not be cooking it long enough. If crisp, you are overcooking.

Preheat oven to 350 degrees. Put some of one of the fillings on the next page (or your own) near the edge of each pancake. Roll pancake and fold ends under. Place in a lightly oiled baking pan with folded ends down. Bake at 350 degrees for a half hour until light brown.

Total calories per unfilled blintz: 83
Fat: 1 gram
Protein: 1 gram
Carbohydrate: 16 grams


(Serves 4)

This is an absolutely terrific blintz filling!

2 tangerines, peeled and chopped
2 small apples, chopped
1/2 cup each raisins and chopped walnuts (nuts optional)
2/3 cup applesauce
1 teaspoon cinnamon
2 tablespoons water

Heat ingredients together over medium heat for 15 minutes until apples soften a little. Use as blintz filling

Total calories per serving: 128
Fat: <1 gram
Protein: I gram
Carbohydrates: 34 grams

For Passover and other Jewish holidays you might wish to consult our books No Cholesterol Passover Recipes and The Lowfat Jewish Vegetarian Cookbook.

No Cholesterol Passover Recipes include eggless blintzes, dairyless carrot cream soup, festive macaroons, apple latkes, sweet and sour cabbage, knishes, vegetarian chopped "liver," no oil lemon dressing, eggless matzo meal pancakes, and much more.

The Lowfat Jewish Vegetarian Cookbook offers Eggless Challah, Hamentashen for Purim, Chanukah Latkes, Passover Vegetarian Kishke, Mock Chopped "Liver," Russian Charoset, Eggless Matzo Balls, and Syrian Wheat Pudding.

To read more about these books go to: http://www.vrg.org/catalog/. You can order using the online order form https://skyport.net/vrg/order.htm or call (410) 366-8343 to order over the phone with a Visa or MasterCard.


The March / April 2000 Vegetarian Journal articles online include:

Vegetarian Vietnam
1999 Essay Winners, Part 2
Note from the Coordinators

To read these go to: http://www.vrg.org/journal/vj2000mar/

Additional articles in the issue include:

Vegetarian Pies - They Keep Us Healthy on the Farm
Super Sauces
Survey of Our Readers
The Vegetarian Cinophile
Vegetarian Action: Pamela Rice
Nutrition Hotline: Maintaining a healthy lifestyle while traveling
Scientific Update and Notes from the Scientific Department
Product Reviews: Guide to Salsas
Veggie Bits and much more!

Read back issues online at: http://www.vrg.org/journal/

The Journal features informational and recipe articles, product and book reviews, news for vegetarian activists, and up-to-date information about vegetarian health and nutrition. If you are not currently a subscriber to the Vegetarian Journal, why not subscribe today?

Subscriptions to Vegetarian Journal are $20/year in the US (please inquire for subscription rates outside the US). Accepted forms of payment, all in US funds, are Visa, MasterCard, checks drawn on US banks, and postal money orders. When joining, please send us your name, address, phone number, and e-mail address. If paying by credit card, please include the card number and expiration date.

If you join online at http://www.vrg.org/journal/subscribe.htm for $30 or more, you will receive a FREE copy of the Vegan Handbook, a $20 value! (US addresses only)

If you choose to join by mail, subscriptions should be directed to:
The Vegetarian Resource Group
PO Box 1463
Dept. 2
Baltimore, MD 21203
Phone: (410) 366-8343
Fax: (410) 366-8804
E-mail: vrg@vrg.org


We've been busy updating and expanding the VRG website. The ACTIVIST SECTION has been enlarged and now includes helpful resources for students, speakers, and organizers. You can now access "Forming a Student Group," "Speaking to Classes About Vegetarianism," and "Starting A Vegetarian Group" online at: http://www.vrg.org/activist

Our Shopper's Guide to Leather Alternatives 2000 Update is now online at: http://www.vrg.org/nutshell/leather.htm.

Also updated is our VEGETARIAN ESSAY CONTEST section. We've added past winners of our annual contest. The annual contest is for students 18 and under. Contest categories are ages 8 and under, 9-13, and 14 -18. First prize in each category is a $50 savings bond.

Entrants should write a 2-3 page essay on any aspect of vegetarianism or veganism. Entrants should base their paper on interviewing, research, and/or personal opinion. You need not be a vegetarian to enter. All essays become property of The Vegetarian Resource Group. Submissions should be postmarked by May 1 of the current year. For more information and to read past winning essays go to http://www.vrg.org/essay.

One area of the website that is updated once a month is our LINKS SECTION. In the last year it has grown from one page to five separate pages. If you are looking for vegetarian organizations, products, local groups, restaurants, and much more go to: http://www.vrg.org/links


REGISTERED DIETITIAN VRG is searching for an RD who is very knowledgeable about vegetarian diets and with a strong science background to research and write articles/books; answer media, consumer, and professional questions; and be a liaison with other groups. The job is in Baltimore, Maryland. Please send resume, cover letter, and writing samples to: The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203.


Karen Stevens, founder and president of All for Animals, is writing a book titled 50 Ways You Can Help the Animals and is seeking uplifting, inspiring personal stories about animals. For the chapters on vegetarianism and farm animals, she is looking for a couple of positive stories about how someone became a vegetarian or perhaps saved a farm animal.

If you know of any stories like this, she would love to hear about them! You can send them to her directly via email at: sos@west.net.


Our health professionals, activists, and educators work with businesses and individuals to bring about healthy 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, and book sales. The Vegetarian Journal, a bi-monthly print magazine, is a benefit of membership in The VRG. (For more information, please see the January/February 2000 Vegetarian Journal above or back issues online at http://www.vrg.org/journal/.)

If you would like to make a donation, become a member, or find out more about The VRG, contact us at: The Vegetarian Resource Group PO Box 1463 Baltimore, MD 21203 Phone: (410) 366-8343 Fax: (410) 366-8804 E-mail: vrg@vrg.org Website: www.vrg.org


VRG-News is the monthly e-mail newsletter of The Vegetarian Resource Group. This is an announcement list, so subscriber messages are not accepted by the list. If you have a technical question about the list, please contact the list manager, Bobbi Pasternak, at bobbi@vrg.org. If you have any suggestions, ideas, or corrections to VRG-News, direct them to vrg@vrg.org. Thanks!

If you are a new subscriber, you might enjoy reading past issues of VRG-News online at http://www.vrg.org/vrgnews/index.htm.

If you wish to cancel your subscription to VRG-News, send an e-mail message to LISTSERV@LISTSERV.AOL.COM with the following message: SIGNOFF VRG-NEWS

If you wish to subscribe to VRG-News, send an e-mail message to LISTSERV@LISTSERV.AOL.COM with the following message:
SUB VRG-NEWS {your first and last name}

Do not include the {} when you enter your name. The newsletter will be sent to the e-mail address from which you are subscribing.

Contents of VRG-News are copyright 2000 by The Vegetarian Resource Group. The newsletter may be freely distributed in electronic or print form provided its contents are not altered and credit is given to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203.

This newsletter was converted to HTML by Stephanie Schueler.

VRG Home | About VRG | Vegetarian Journal | Books | Vegetarian Nutrition
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The Vegetarian Resource Group Logo 1996- The Vegetarian Resource Group
PO Box 1463, Baltimore, MD 21203
(410) 366-8343   Email: vrg@vrg.org

Last Updated
March 10, 2000

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The contents of this web site, as with all The Vegetarian Resource Group publications, is not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional.

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