Vegan Holiday Beverages: Written by a Barista
By Audrey Hunt, VRG Intern The holiday season is a terrific time to try new seasonal flavors in your daily…
Make-Ahead Baked Pasta Delights
Nothing beats a delicious pasta-based baked dish. Debra Daniels-Zeller’s previous Vegetarian Journal article “Make-Ahead Baked Pasta Delights” offers the following…
Vegan Restaurants Added to The Vegetarian Resource Group’s Guide to Veggie Restaurants in the USA and Canada
Cranberry cheesecake from Sanctuary Bistro in Charlotte, NC The Vegetarian Resource Group maintains an online Guide to Vegan/Vegetarian Restaurants in…
Eating Vegan at Salvadoran Restaurants
By Lucia Rivera, VRG Intern Pupusas, beans, yuca, plantains, and more await vegan eaters at Salvadoran restaurants. While most restaurants…
Breast Cancer Survivors May Benefit from Higher Intakes of Fruits and Vegetables
By Reed Mangels, PhD, RD A recently published study suggests that there is yet another reason to eat more fruits…
Virtual Internship Experience at The Vegetarian Resource Group
By Katelynn Budzich, VRG Intern As an Environmental & Sustainability Studies minor at Loyola University Maryland, a requirement is to…
Pumpkin Pillow Cookies
Photo by Rissa Miller By Rissa Miller, Senior Editor Vegetarian Journal (Makes about 40 sandwich cookies) Nothing says fall like…
STEM Farm + Kitchen Review
Rainbow Pad Thai from STEM Farm + Kitchen By Katelynn Budzich, VRG Intern R. House is not your typical food…
DONATE TO THE VEGETARIAN RESOURCE GROUP THROUGH THE COMBINED FEDERAL CAMPAIGN
For Federal Government workers who would like to donate to The Vegetarian Resource Group through the Combined Federal Campaign, our…