Strawberry, Rhubarb Salad with Kohlrabi slaw, mint, hazelnuts, quinoa, and apple-jalapeno vinaigrette from Spirit Elephant. The Vegetarian Resource Group maintains…
By Reed Mangels, PHD, RD (Though this article is geared towards VRG’s interns and volunteers, we hope it also helps…
Anayeli Camacho became vegetarian at 14 and then vegan. Wanting a job she could be proud of, she applied to…
The Vegetarian Resource Group is a vegan activist non-profit organization that does outreach all-year-long. For example, VRG sends literature free…
Vegan Indian cuisine is delicious and we’ve published a wide variety of vegan Indian recipes in previous issues of Vegetarian…
Vegetarian Resource Group high school intern Lucia Rivera was interviewed on a radio show about vegetarianism. You can listen at…
Luqaimat, which are “essentially mini donut holes in date syrup By Lucia Rivera, Vegetarian Resource Group Intern In the capital…
Below is excerpted from a previous article titled “Donating Stock To The VRG,” by Roger Lowe. Updated by Steven Kaplan…
Most people believe salads consist of lettuce, tomatoes, carrots, and perhaps peppers. But most of us want a lot more…
Jacqueline Dunnington’s article “Elegant Eggplant” that was featured in a previous issue of Vegetarian Journal offers recipes for Eggplant Caviar;…