Ready to Go: BOBO’s PB&J
By Chaltu Watkins, VRG Intern If you’ve ever missed the simple joy of a peanut butter and jelly sandwich, BOBO’s…
Vegan Journal Product Review: Bionaturae Sourdough Pasta
Each issue of Vegan Journal features product reviews. In the most recent issue, we reviewed Bionaturae’s Sourdough Pasta. Made from…
Enjoy Some Delicious Peach Recipes!
Years ago, The Vegetarian Resource Group ran an article titled Peach Passion. Now that peach season is in full swing,…
Last Chance to Enter VRG’s 2025 Video Contest promo: Deadline is July 15th
The Vegetarian Resource Group is once again sponsoring a video contest. We will be awarding several $100 awards. The deadline…
Cooking with Berries
Each issue of Vegan Journal includes a column called Vegan Cooking Tips, by Chef Nancy Berkoff, EdD, RD. In the…
The Vegetarian Resource Group’s Memorial and Honorary Gift Program
How often have you wanted to make a gift in honor of a loved one or friend but weren’t sure…
Healthy Indulgence: Recipes from Chef AJ
Chef AJ shares delicious healthy dessert recipes in the latest issue of Vegan Journal. Enjoy Peach Nice Cream; Creamy Blueberry…
Vegan Journal Product Review: Wild Earth Unicorn Pate Cat Food
Each issue of Vegan Journal features product reviews. In the most recent issue, we reviewed Wild Earth’s Unicorn Pate Cat…
PlantReact Natural Flavors Not Made from Animal DNA
by Jeanne Yacoubou, MS Flavor company T. Hasegawa USA manufactures PlantReact, vegan natural flavors made without animal-derived genetic material from…
What’s with the Soymilk?
by Reed Mangels, PhD, RD We are fortunate to have several wonderful students interning with us this summer. One of…