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…
Vegan Restaurants Added to The Vegetarian Resource Group’s Guide to Veggie Restaurants in the USA and Canada
Photo from Dash and Chutney The Vegetarian Resource Group maintains an online Guide to Vegan/Vegetarian Restaurants in the USA and…
Broke Bank Vegan Offers Mexican Cuisine with a Plant-Based Twist: Enjoy Papas con Chorizo
Broke Bank Vegan highlights Mexican cuisine with a plant-based twist. Here, you’ll find food that is cheap, easy to make,…
Updates to USDA’s Thrifty Food Plan Better Reflect the Cost of a Healthy Diet
By Reed Mangels, PhD, RD For the past 45 years, the USDA’s Thrifty Food Plan has been the basis for…
Please Show Your Support for all the Good Work The Vegetarian Resource Group Does Year-Round by Donating to VRG Through CFC, Your State Campaign, or Directly to Us!
Despite the present pandemic, The Vegetarian Resource Group continues to be very busy on a daily basis. Below are some…