Vegan Greek Bowl, Marinated Tofu on Top of Couscous and Veggies, Smothered in Lemon Tahini Dressing – Watch this Video!
Sophisticated and refreshing, Chef Morgan’s Greek Bowls are sure to please a crowd any time of year. Try her recipe…
Vegan Book Reviews: The Vegucated Family Table and Vegan Revolution
Each issue of Vegetarian Journal features book reviews. Our latest issue features The Vegucated Family Table and Vegan Revolution. Read…
Scientific Updates from Vegetarian Journal
Each issue of Vegetarian Journal features a column titled Scientific Update, by Reed Mangels, PhD, RD. The latest column covers…
TOCAYA MEXICAN RESTAURANTS HAVE VEGGIE OPTIONS
Shredded Kale and Quinoa Salad Tocaya, with over 20 restaurants in California and Arizona, states that they have vegan and…
Magic in the Food Processor
By Reed Mangels, PhD, RD There are times during these last days of summer when I crave a frozen dessert.…
Plantega and the Community – Vegan Food in Bodegas
By Lucia Rivera, VRG Intern Plantega -- the New York City program spreading plant-based options throughout local bodegas -- cites…
Mod Pizza Offers Dairy-Free Cheese and Plant-Based Italian Sausage
Mod now has what they call dairy-free cheese and plant-based Italian sausage as options for their pizzas. For more information,…
Vegan Hash Brown Sheet Pan Casserole – Watch this Video!
Breakfast, lunch, brunch, dinner, or an anytime snack! This simple recipe by Leslie Gray Street will come together in a…
Nutrition Hotline: When to Start Feeding Infants Solid Foods
The latest issue of Vegetarian Journal features Nutrition Hotline: When to Start Feeding Infants Solid Foods, by Reed Mangels, PhD,…
Fancy Toasts – More than Avocado Toast
The latest issue of Vegetarian Journal features a recipe piece titled “Raise a Toast,” by Jason Yowell. Enjoy recipes for…