photo from Whole Harvest Kitchen

The Vegetarian Resource Group maintains an online Guide to Vegan/Vegetarian Restaurants in the USA and Canada. Here are some recent vegan restaurant additions. The entire guide can be found here: http://www.vrg.org/restaurant/index.php

To support the updating of this online restaurant guide, please donate at: www.vrg.org/donate

Here are some new additions to VRG’s guide:

Community Vegan, 1124 E. 11th St., Austin, TX 78702

At Community Vegan, plant-based food can be comfort food! They aim to provide a convenient destination for great-tasting vegan food. From fries smothered in vegan chili cheese sauce to a variety of vegan sandwiches, including a fish filet sandwich, crispy fried vegan chicken, and a fried oyster sandwich, there’s a plethora of plant-based options for your taste buds to enjoy.

Fix and Repeat, 555 NW Arizona Ave., Ste. 50, Bend OR 97703

Looking for the perfect plant-based menu to fuel your healthy lifestyle? Then Fix and Repeat is the vegan restaurant for you! From fruit and veggie smoothies, including a “Super Berry” smoothie and nutrient-dense “macro bowls,” such as a sweet breakfast oat bowl and savory “fiesta bowl,” Fix and Repeat has food you can feel good about. They offer both indoor and outdoor seating, so you can enjoy their meals outside on a warm, sunny day or in the comfort of their modern-style restaurant. Fix and Repeat is also committed to fueling the community with healthy food beyond its plant-based menu through local outreach, non-profit donations, and partnerships.

Indian Vegan Café, 901 W. Royal Ln., #120, Irving, TX 75039

Serves vegan dishes like the “Veg Keema Paratha,” which has shredded paratha (a flatbread) mixed with veggies and spicy gravy. Also the “Vegan Feast Box,” which is a lunch combo meal with basmati rice, your choice of curry, and plain naan.

Rock N Roll Donut Bar, 685 Cannery Row, Ste. 101, Monterey, CA 93940 and 1335 Pacific Ave., Santa Cruz, CA 95060

If you think all donuts are created equal—round, hole in the middle, maybe some sprinkles—you have clearly not been to Rock N Roll Donut Bar. Here is where you can find square donuts; donuts with frosting mustaches to celebrate Father’s Day; and a Cookie Monster donut, complete with googly-type eyes and an Oreo in its mouth. You can even order donuts in the shape of letters to send someone a special birthday message. With flavors that include Snicker Doodle Crumble, Strawberry Shortcake, and Coco Banana Cream Pie, I challenge you to find a more fun way to satisfy your vegan sweet tooth.

Thai Vegan Restaurant, 107 Middleton Way, Greer, SC 29650

Serves vegan dishes like the “Pineapple Fried Rice,” that has brown stir-fried rice in curry powder with pineapple, bell pepper, onion, carrot, and cashews. Also has the vegan “Glass Noodle Salad,” with mung bean noodles, tomato, onion and chili paste topped with a spicy lime dressing and served on a bed of salad, plus so much more.

Vegan Deli and Butcher, 5003 Gravois Ave., St. Louis, MO 63116

The head chef and owner has put focus on creating a spin-off to East coast deli type foods, vegan-style. One of the items on the menu is a toasted bagel with cream cheese, lox, red onion, capers, and dill. The bagels are sourced from New York City, and they make homemade vegan lox by brining carrots with kelp powder for 48 hours! They also offer a variety of deli sandwiches including Italian Cold Cut and Philly Cheesesteak.

Whole Harvest Kitchen, Town Center Plaza, 4853 W. 117th St., Leawood, KS 66211

Adding no sugar, cooking with minimal salt and without oil whenever possible, Whole Harvest Kitchen invites you to enjoy food made from scratch with fresh ingredients and nothing artificial. Join them in culinary adventures inspired by health, sustainability and passionate creativity. For Starters there’s Panang Carrots with Sweet Pepper, Popped Amaranth, Lentil, Thai Basil, Cilantro, Sprouts, and Cashew and Smokey Dashi Tofu–charcoal grilled with garlic dashi, ginger, daikon, wakame and Kimchi to name a couple of choices. There are a few Salads too such as Immunity with Daily Greens, Mandarin, Apple, Fennel, Beet, Heirloom Beans, Super Seed, and Tamarind Dressing. You may add Smoked or Blackened Tofu to any salad. One of two Pizza choices is BBQ Mushroom with Myco Planet Mushroom, Red onion, Tangy BBQ, Pine nuts, and Cilantro. There’s also a 48-hour Local Grain Sourdough crust option and dips. Main events include: Thai Curry with Yam Noodle, Blackened Tofu, Turnip, Walnut, Greens, Chili, and Lemongrass-Coconut Broth, Cast Iron Cauliflower Steak with Lemon Hummus, Greens, Mint, and Pine Nut Gremolata, and Pulled BBQ Jackfruit Tacos with Black Beans, Avocado, Kale, Cabbage Slaw, and Radish, to name a few choices. Kids Bento Trays, available in Kids Hummus and House Pita or Kids Pasta with Marinara, along with Edamame, Veggie Sticks, Fruit & Ranch Dip. Dreaming of Dessert? Consider Dark Chocolate Truffle Bites crafted from Medjool Date, Dark Cocoa, and Sea Salt, or Maple Silken Yogurt with Apple, Orange, Smoked Maple, and Coconut Crunch.

The latest issue of Vegan Journal evaluates Shelf-Stable Vegan Entrée Pouches. Reed Mangels, PhD, RD, evaluates nutritional considerations including sodium content, high fiber products, and high calorie choices for hungry hikers.

Read this article here: https://www.vrg.org/journal/vj2024issue1/2024_issue1_vegan-shelf-stable.php

Subscribe to Vegan Journal in the USA at https://www.vrg.org/member/

Sample all the delicious vegan food available in Maryland during Maryland Vegan Restaurant Month scheduled throughout March 2024. Here’s a partial list of some of the restaurants participating: Koshary Corner (Egyptian Street Food at RHouse in Remington, Baltimore), Land of Kush (Soul Food in Baltimore), Golden West Café (in Hampden, Baltimore), Harmony Bakery (gluten-free bakery in Hampden, Baltimore), Sweet27 (gluten-free restaurant in Remington, Baltimore), Applecore’s Bake Shoppe in Columbia, Planta in Columbia, Soul-Tarian in Suitland, etc.

More information can be found here:

https://www.facebook.com/mdveganeats

https://www.mdveganeats.com/

The Vegetarian Resource Group has an extensive amount of vegan information as well as recipes on their website at https://www.vrg.org/nutshell/information_in_Spanish.htm Feel free to share these materials with friends and family members.

Pitaya’s fruit powders are vivid additions to yogurt parfaits, homemade popsicles, fruit salad dressings, agua frescas and other drinks, chia pudding, oatmeal, and non-bake cookies.

Read the product review in Vegan Journal here: https://www.vrg.org/journal/vj2024issue1/2024_issue1_veggie_bits.php

Subscribe to Vegan Journal in the USA at https://www.vrg.org/member/

By Noelle Merveilleux, VRG Intern

If you are looking for an alternative to soy-based tofu, this product might be for you. It is made with fava beans and comes pre-pressed, making the texture extra-firm. Also, it has a slightly nutty taste and pairs well with many dishes. To learn more, visit https://bigmountainfoods.com/products/soy-free-tofu

Photo by Hannah Kaminsky

Have you ever wanted to prepare your own vegan sushi at home? In the latest issue of Vegan Journal, Hannah Kaminsky shares all you need to know from Basic Sushi Rice to Eggplant Unagi Nigiri; Spicy Tu-Not Temaki; Chia Caviar Gunkan; California Temmari; to Sweet Dragon Maki.

You can find these recipes and more here: https://www.vrg.org/journal/vj2024issue1/2024_issue1_vegetable-sushi-renaissance.php

Subscribe to Vegan Journal in the USA at https://www.vrg.org/member/

Defending Animals explores the many individuals and organizations that work on the front lines of animal protection, focusing primarily on the USA and Canada and to some extent world-wide. As the author states, “…animal protection work includes both care and advocacy. Crucially, the term animal protection emphasizes that animals need protecting—from humans.”

Read the entire book review here: https://www.vrg.org/journal/vj2024issue1/2024_issue1_book_reviews.php

Subscribe to Vegan Journal in the USA at https://www.vrg.org/member/

photo from The Vegan Bar

The Vegetarian Resource Group maintains an online Guide to Vegan/Vegetarian Restaurants in the USA and Canada. Here are some recent vegan restaurant additions. The entire guide can be found here: http://www.vrg.org/restaurant/index.php

To support the updating of this online restaurant guide, please donate at: www.vrg.org/donate

Here are some new additions to VRG’s guide:

Antojitos Veganos, Ave. Main 3140 Santa Rosa, Bayamon, PR 00959

Enjoy pancakes, french toast, nachos, veggie burgers, burritos, and more.

SportsBox Vegan Bar and Grill, 8445 SE McLoughlin Blvd., Portland, OR 97222

Ever wanted a sports bar and a vegan restaurant all in one? Look no further than Sports Box Vegan Bar & Grill. They offer a fully plant-based cruelty-free menu for every sports and esports lover to share. All meals from Sports Box are inspired by your favorite sports snacks and comfort meals. Enjoy a delicious, juicy “Box Burger” with crispy french fries, onion rings, and Sports-Box homemade “box sauce.” Or, have a boatload of plant-based cheesy nachos, saucy buffalo, or BBQ wings for your friends and family to share. They also offer pizza, tacos, salads, and for brunch Chickn’ & Waffles and a Veggie McMuffin. Sports Box also offers party packages for any type of celebration, including birthdays, graduation, retirement, baby showers, and other special events. To book reservations and party events, please visit the Sports Box website.

Planet Vegan, 7845 N. Palm Ave., Ste. 108, Fresno, CA 93711

Located at Park Place plaza, this former food truck turned brick-and-mortar restaurant specializes in burgers, but also offers vegan takes on other American fare, such as Sloppy Joes, “chicken” sandwiches, “chicken” nuggets, salads, and a few breakfast items.  Online ordering is available.

The Coco Nut, 1085 Chambers St., Eugene, OR 97402

The Coco Nut sources locally from Organically Co. and proudly does not serve any gluten, oil, and refined sugars. One of their dishes, called ‘Mango Ceviche Tostadas,’ includes mango, coconut meat, cucumber, tomatoes, shredded carrots, corn, avocado, salsa roja and ranch drizzle on oat/cashew tostadas. They also have soft serve ice cream made with almonds, coconut water, and a rotating daily flavor.

The Smokin’ Onion, 697 Haywood Rd. E., Asheville, NC 28806 (also has a food truck)

the Smokin’ Onion is THE plant-based food truck for comforting meals all foodies will enjoy. As a long-time vegan, animal rights and social justice activist, co-owner Keems wanted to have a food truck that combined her love for comfort food with plant-based cuisine. Smokin’ Onion’s food truck offers a plethora of meals, including a vegan Gyro made with homemade tzatziki, burger, “butter-milk chicken” sandwich, nachos smothered in homemade cashew queso, and gooey vegan chocolate cookies, chocolate peanut butter bars, and so much more.

The Kind Cleaver, Market on South, 2603 E. South St., Orlando, FL 32803

The Kind Cleaver is a vegan deli curated to anyone’s plant-based preferences and taste buds. They offer a wide variety of sandwiches, including the Cowboy Killer (a vegan chipotle “chicken” melt), Buffalo flavored sandwich, and much more. They even have brunch flavored sandwiches, filled with vegan ham, cheese, spiced maple sauce, and mayo ketchup. The Kind Cleaver also offers delicious salads, including a ranch and Caesar style salad.

The Vegan Bar, 931 W. 75th St. #169, Naperville, IL 60540

If you’re looking for a quick and delicious vegan meal, look no further than Vegan Bar. Vegan Bar has the perfect combination of healthy and comfort foods. For Breakfast, they offer avocado toast, delicious breakfast sandwiches, vegan chicken’ and waffles, and a plethora of vegan oatmeal options, including chocolate and peanut butter oatmeal. For lunch or dinner, try Vegan Bar’s “cheeseburger” with salty fries, vegan hot dogs and chicken tenders, vegan nacho supreme.

The Vegan Spot, 407 Hope Mills Rd., Fayetteville, NC 28304

Happy to be “cruelty-free,” The Vegan Spot also celebrates the vegan diet. One of their Pizza choices, Surf N’ Turf boasts a 12-inch buttery vegan crust covered in creamy vegan smoked gouda, soy-free plant based shrimp, organic spinach, organic Portobello mushrooms, red onions, and dairy-free mozzarella. Their Vegan Chicken Lo’ Mein features stir fried plant-based chicken, carrots, mushrooms, broccoli, and onions, along with Veggie Spring Rolls. Who’s your Hero? Theirs is an Italian plant-based Meatball Hoagie with marinara sauce and a dairy-free Italian cheese blend. One of their Burger options is the char-grilled Everything Bagel Burger made from pea protein, crowned with vegan, smoked gouda, grilled onions, organic Portobello mushrooms and their secret zesty pow sauce served on a buttery everything bagel. If you need some powerful greens, how about a Side of Greenades? These Brussel Sprouts are seasoned and sautéed in vegan butter to a tender-crisp texture with onions and green and red peppers. Feeling the Fries? Besides Regular, there are Philly Fries, Cajun Fries and Sweet Potato Fries. They offer plant-based Philly Cheesesteaks, Chicken Tenderz and Wings with a variety of sauce choices too. One Dessert possibility is their Vegan Brookie—a soft, chewy Brownie Cookie hybrid.

By Odette Olivares, MCN, VRG volunteer

Current food systems are based on a small number of foods due to production and market practicalities despite nature having a wide variety of amazing edible plant foods that most of the time go unnoticed by modern societies. While agricultural markets sell what has highest demand and represent highest earnings, consumers tend to concentrate their food choices on popular sold foods with low prices.

For example, rice, wheat, and corn are the most consumed cereals worldwide, although there are around 35 types of cereals.¹ Unfortunately, this production model increases the vulnerability of food security by losing a rich plant diversity needed when facing the adverse agricultural growing conditions due to Climate Change. By losing this diversity, we are also losing the opportunity of utilizing the therapeutic properties of unexplored foods. Fortunately, we can recover a lot of incredible foods from old villages and indigenous communities’ knowledge, which fortunately preserve their food traditions. This is the case of Cuajilote.²

Cuajilote derives from Nahuatl. “Cuahuitl” means tree and “xilotl,” corn silk. Also called Kat ku’uk, kat cucumber, or guajilote, it is a fruit that physically resembles conventional cucumber types, because of its color and long shape. However, cuajilote belongs to the Bignoniaceae family, and the conventional cucumber to Cucumis sativus L. Other differences lie in flavor, texture, and length. Cuajilote’s flavor is sweet and very versatile. It is a fundamental ingredient of “salpimentado,” a Yucatecan broth, but it can also be eaten fresh, roasted, in syrup, or in salads.³ Both salty and sweet dishes go well with it.

Nutrition-wise, it has a lot to offer too. For every 100 g, it has 5 g of protein, 21 g of fiber, 55 mg of calcium, and 9 mg of iron. It also contains thiamin, riboflavin, niacin, carotenes, and vitamin C.³ It is rich in antioxidants and polyphenols which depend on its degree of ripeness.⁴ The indigenous and rural community state the infusion of cuajilote’s roots can serve as diuretic and to tackle colds, diabetes, renal insufficiency, headaches, gallstones, and diarrhea.⁴ Currently, scientific studies are being conducted to explain the mechanisms behind these therapeutic uses and to determine more treatment details. So far, its antioxidants and polyphenols content might be responsible for the therapeutic uses that have been attributed to it.⁴

If you ever have the opportunity to try cuajilote, here I provide you with a recipe based on the traditional way of eating the cuajilote as dessert in Yucatán, México.

Caujilote Candy

Ingredients:

4 cuajilotes

2 piloncillos (a raw form of pure cane sugar found in the Latino section of stores)

2 cups water

3 sticks cinnamon

4 Tablespoons soy cream

Procedure:

1. Peel and cut the cuajilote into small slices.
2. Heat the piloncillo, water, and cinnamon together for a few minutes to create a syrup.
3. Add the chopped cuajilote to the syrup and keep heating for 45 minutes, till the cuajilote is cooked.
4. Serve with soy cream on top.

References

¹ U.S. Forest Service. Cereal, Grasses, and Grains. Forest Service Shield. Accessed February 18, 2024. https://www.fs.usda.gov/wildflowers/ethnobotany/food/grains.shtml.

² Castillo-Ruíz R, Castillo-Archila JA, Alemán-Castillo SE, Castillo-Ruiz O, Trejo-Díaz GN. Alternativas para el Aprovechamiento del Cuajilote (Parmentiera edulis): Una Especie Agroindustrial Subutilizada. CienciaUAT. 2022;17(1):123-138. doi:10.29059/cienciauat.v17i1.1635

³ Domínguez JC, Herrera G. Una delicia en el árbol: el pepino kat. https://www.cicy.mx/Documentos/CICY/Desde_Herbario/2018/2018-07-12-Dominguez-&-Herrera-una-delicia-en-el-arbol.pdf

⁴ Santiago Ruiz C, Nuricumbo Lievano VN, Chapa Barrios MG, Vela Gutiérrez G, Velázquez A. Antimicrobial activity, phenolic and antioxidant content of extracts from Cuajilote (Parmentiera Aculeata Kunth) fruits at different degrees of ripening. Journal of the Mexican Chemical Society. 2021;65(2). doi:10.29356/jmcs.v65i2.1270

Read more from Odette at

https://www.vrg.org/journal/vj2023issue1/2023_issue1_foods_high_in_iron.php

and

https://www.vrg.org/journal/vj2021issue2/2021_issue2_latin_american_calcium.php

The contents of this posting, our website and our other publications, including Vegan Journal, are not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. We often depend on product and ingredient information from company statements. It is impossible to be 100% sure about a statement, info can change, people have different views, and mistakes can be made. Please use your best judgment about whether a product is suitable for you. To be sure, do further research or confirmation on your own.