photo from Stir House Atlanta

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:

page for menu updates and specials. They sometimes offer live music in the evening.

Down 2 Earth, Town Square, 6599 Las Vegas Blvd. S., B-209, Las Vegas, NV 89119

With an emphasis on sourcing fresh, local ingredients, Down 2 Earth aims to create dishes that aren’t just flavorfully seasoned, but also seasonal. Served all day, two Brunch choice are Chick’N and Waffles—gluten-free and fresh made, with Cajun chicken tenders, seasonal fruit, and maple syrup, or the Breakfast Platter of waffles, sausages, JustEgg, cheddar omelet, and hash browns. One of their Small Plates is Southern Fried Oyster Mushrooms—GF and organic in a seasoned batter, with vegan tartar sauce. Their popular Special, Truffle Mac n’ Cheeze, is topped with truffle oil, panko bread crumbs, and vegan parmesan. Pizzas are all 12 inches. Gluten-free crusts are available for an additional charge. Besides the more familiar varieties, there’s Roasted Veggie with creamy garlic sauce, mushroom, broccoli, spinach, red onion, tomato, and vegan mozzarella, Beef n’ Broccoli with garlic sauce, Impossible beef, sesame seeds, green onion, and teriyaki sauce, Truffle n’ Mushroom showcasing white sauce, cremini mushroom, vegan mozzarella, truffle oil, and herbs, and Pesto pizza with basil pesto, arugula, tomato, red onion, vegan sausage, and vegan mozzarella to note a few of the many possibilities. With nearly as many Sandwiches as Pizzas, some of the numerous choices are Spicy Jerk Chick’n featuring a soy chicken patty, Jamaican jerk seasoning, red cabbage, mango chutney, smoky aioli, and crispy plantains on a pretzel bun, Avocado Pesto–basil pesto with arugula, tomato, avocado, and sprouts, and their vegan twist on the classic Po’Boy with oyster mushrooms, tomato, secret sauce and Cajun slaw on a hoagie roll. Sweets include zesty, buttery, iced, Lemon Pound Cake and Blueberry Cobbler Cookie

Mita, 804 V St. NW, Washington, DC 20001

Mita celebrates vegetables, serving Latin American cuisine with touches of Asian flavor. Dining options include a 14 course Tasting Menu, a paired down version of the full tasting menu as Prix Fixe, or an Ala Carte menu at the bar only. The sample tasting experience opens with, among other items, Arepas, (corn based flat bread) with plantain, smoked potato, and more, as well as Guasacaca, (a Venezuelan version of guacamole) with sour cream and chontaduro, (a palm fruit reminiscent of a sweet potato’s taste and texture,)  The First Act  includes Fava beans, sweet plantain, and Dashi (a Japanese seasoning) with Arracacha (a crisp, tender root said to have a nutty, slightly sweet flavor  tasting a bit like roasted chestnuts and celery ). Watermelon with fermented carrots, also appear in Act1. Two Moles (Black Bean and Verde) are presented here too, along with Huitlacoche (a mushroom that grows on corn, AKA Mexican truffle). A few features of The Second Act are Pearled Barley with grilled Mitake, charred banana and peas and Mushroom Terrine with vegan Asado Negro made with grilled mushrooms & vegetables in a wine sauce. The Third Act finishes with Sweets including Botero Cocada Dulce de Leche—a coconut, caramely confection and Raspao—an icy dessert drink, here, sweetened with melon and Parsnip-Caramel and seasoned with basil, dill, and tarragon.

Never Caged, Montrose Bowl, 2334 Honolulu Ave., Montrose, CA 91020

When the new owners decided to revitalize Montrose Bowl, an 84-year-old bowling alley in Southern California, they wanted to stay true to its vintage character and charm. When they revamped the food offerings, opening the in-alley restaurant Never Caged, they likewise kept the typical comfort food menu items one would expect in a bowling alley, with one twist: they are all vegan. You are reading that correctly: everything from the Nashville Hot Chick Sando (served with homemade coleslaw, secret sauce, and Nashville Hot Seasoning) to the Mac & Chick Combo (a Nashville Hot Chick sandwich topped with mac & cheese and the secret sauce) to the Cali Burrito (made with Impossible meat, cheese sauce, coleslaw, and fries, plus secret sauce, all wrapped in a toasted tortilla) is vegan. Using Impossible meat and bold flavors, Never Caged is there to sate the appetites worked up by an intense bowling match. Even if you’re there more to bowl than to nosh, I bet you won’t be able to resist at least ordering a side—like the fried pickles, topped with spicy seasoning and served with the secret sauce.

Other Dog, Town Hall Collaborative, 525 Santa Fe Dr., Denver, CO 80204

Hot dogs have moved far beyond the typical ballpark quick bite, and plant-based chefs are doing their part to elevate the humble dog, as evidenced by the Other Dog food truck. Plant-based hot dogs are the star of the menu, but they also offer picnic sides such as potato salad as well as Italian ice. Examples of these flavor-bomb dogs include the Loaded Potato Dog with a miso BBQ sauce, sriracha aioli, and scallions, served with house potato chips, and the Chicago Dog, which includes pickle, tomato, neon green relish, sport pepper, mustard, onion, and celery salt, served on a poppy seed bun.

Piante Pizzeria, 520 S. Main St. #3M, Breckenridge, CO 80424

Start your meal with garlic knots, bruschetta, or a salad. Serves lots of specialty vegan pizzas such as the “DMT pizza” which has lemon aioli, black truffle, mozzarella, portabella and white mushrooms, oregano, and parsley. They also offer the “Mr. White” pizza which has an EVOO brushed crust, mozzarella, organic cashew ricotta, garlic, shiitake bacon, and arugula. Be sure to try one of their desserts including tiramisu, NY style cheesecake, and chocolate fudge sundae.

Stir House Atlanta, 61 Broad St. NW, Atlanta, GA 30303

Stir House strives to create healthy dishes which accommodate diverse dietary needs. They give new meaning to BYOB—Build Your Own Box! They present two choices: their own signature boxes, or Build Your Own Box. Either way, all boxes are built in layers: a base, protein, veggies, sauce, and topping. Here are a few of their several Stir House Boxes. The Cuban contains Jasmine rice, Chorizo tofu crumble, garlic, onions, black beans, charred corn, sweet peppers, and jalapeños, all dressed in Green Goddess and topped with fried oyster mushrooms. Spicy Nola layers Jasmine rice, vegan shrimp, garlic, onions, red beans, spinach, and sweet peppers in Jambalaya sauce, topped with Spicy beyond sausage. Davinci features Fettuccine noodles, Daring chicken, garlic, onions, broccoli, and sweet peppers in Alfredo Sauce, with Meatballs. Build Your Own Boxes all begin with garlic and onions. Next, choose a Base of various types of Rice, Quinoa, Cauliflower Rice, Fettuccini Noodles, or Flat Rice Noodles. Protein possibilities are Chorizo Crumble, Daring Chicken, Impossible Grounds, vegan Shrimp, and more. Some vegetable options include various peppers, beans, kimchi, charred corn, broccoli, carrots, cabbage, Bok Choy, and spinach. Sauce choices include Alfredo, Green Goddess, Jambalaya, Mongolian, and others. Need something to get your creative juices flowing to make all those happy decisions—how about Appetizers?  A few ideas are Fresh Spring Rolls, Lemongrass Soup, or Buddha Buns AKA Bao Buns (slightly sweeter than a Dumpling), steamed and filled with Impossible Meat, onions, peppers, and soy sauce. For Dessert there’s Fried Bananas, Carrot Cake Parfait, Apple Peach Empanada, Oatmeal Chocolate Chip Cookie, Lemon Pound Cake, and Pineapple Upside Down Cake.

VegGeez Plant Based Eatery, 1325 N. Broome St., Waxhaw, NC 28173

For starters, let’s talk Appetizers. There’s Indonesian Cauliflower with a mild yellow curry, Crabby Patty made with artichoke hearts, garbanzos, herbs, and tartar sauce, and other options. There’s a rotating Soup made from scratch, Bean & Vegetable based Chili, and various Salads. A couple of Burger choices are: The Shroom and Gouda grilled patty with roasted mushrooms, caramelized onions, and herbed mayo, or South Pacific with teriyaki sauce, cheez, and charred pineapple. Handy Food includes the very popular Mushroom Reuben featuring oven roasted creminis, house made Thousand Island dressing, cheez, and sauerkraut on seeded rye, or Korean Style Tacos—shredded soy with orange sesame slaw, pickled red onions, roasted peanuts, cilantro, and sesame seeds on corn tortillas. Some Main Events are Creamy Linguine made with mushrooms and peas, in a white wine cream sauce and mushroom-based bacon, Eggplant Parmesan with linguine, classic tomato sauce, fresh basil, walnut ricotta, and cashew mozzarella cheez, or Green Curry with lemongrass broth, garbanzos, mushrooms, green beans, carrots, potatoes, and tofu in a coconut curry sauce with rice. For the children’s menu check out Little Veg Heads. Desserts include iced Lemon Pound Cake made moist with fresh lemons, fresh Strawberry Cake, Vanilla, Mocha, Chocolate or Peanut Butter Shakes, creamy middle-crunchy-topped, Crème Brulee, Peanut Butter & Chocolate Tart made with a date and nut crust, peanut butter, crushed peanuts, and chocolate mousse, and frosted Carrot Cake made by Sweet & Cozy Bakery. Decisions, decisions!

Each issue of Vegan Journal includes Scientific Updates where Reed Mangels, PhD, RD, reviews recent scientific papers. In the latest issue of our magazine, she covers topics such as The Effects of Our Food Choices on the Earth and Vegan Diet Improves Cardiovascular Health: Results of a Twins Study.

Read her column here: https://www.vrg.org/journal/vj2024issue2/2024_issue2_scientific_update.php

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

Persian Love Cake photo by Sara Kidd

Are you looking for that perfect vegan cake recipe for a special occasion? If so, you may want to try one of Sara Kidd’s recipes appearing in the latest issue of Vegan Journal. Sara Kidd is an Australian vegan pastry chef! Enjoy recipes for Gluten-Free Vanilla Cake; Persian Love Cake; Roasted Cardamom Cake; Spicy Chai Cake with Cinnamon Buttercream; and Plum Butter Cake. See: https://www.vrg.org/journal/vj2024issue2/2024_issue2_glorious_cakes.php

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

The Vegetarian Resource Group is once again sponsoring a video contest. We will be awarding several $100 awards. The deadline for entries this year is July 15, 2024.

Create and submit a video relating what you want to tell others about veganism. Some possible topics: food, nutrition, your feelings about veganism and/or vegetarianism, water usage and veganism, veganism and animal rights, or other veggie topics which appeal to you. Humor and feelings are appreciated. All videos should be positive, not be critical of anyone, and not include any footage of animal cruelty. You may submit a video you have already made.

Aspects of judging include accuracy and judges wanting to share the video with others. Entrants give permission to The Vegetarian Resource Group to post and share the video, to link to and from the video, and share the video with the media.

To see the video contest rules, visit: http://www.vrg.org/videoscholarship.php

Previous wining videos can be found here: http://www.vrg.org/veg_videos.php

In the most recent issue of Vegan Journal, we reviewed La Tourangelle’s truffle oil including their Black Truffle Infused Oil and White Truffle Infused Oil. Read the entire review here: https://www.vrg.org/journal/vj2024issue2/2024_issue2_veggie_bits.php

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

photo by Zel Allen

Zel Allen wrote an excellent recipe piece on making your own veggie burgers and condiments at home in a previous issue of VRG’s Journal. She offers a wide variety of burgers including Mediterranean Portobello Burgers, Open Sesame Nut Burgers, Spiced Green Burgers, Nutty Buffalo Burgers, Whoppin’ Big Lentil Burgers, Moroccan Chickpea Burgers, Falafel Burgers, and Passionate Pecan Pecan Patties. Burger condiment recipes include Smoky Chipotle Mayonnaise, Creamy Avocado Sauce, Mediterranean Relish, Vegan Ranch Dressing, and Tangy Tahini Sauce. Enjoy!

To read the entire article, visit: http://www.vrg.org/journal/vj2016issue2/2016_issue2_veggie_burgers.php

To subscribe to Vegan Journal, visit: http://www.vrg.org/member/2013sv.php

Each issue of Vegan Journal includes reviews of products we especially like. We recently highlighted Konscious. They offer sushi that comes frozen and it is delicious! See the entire review here: https://www.vrg.org/journal/vj2024issue2/2024_issue2_veggie_bits.php

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

Vegan Journal (formerly Vegetarian Journal) has ran two articles on vegan grilling that you might find helpful:

Gourmet Grilling by Chef Nancy Berkoff, EdD, RD includes grilling tips as well as recipes for Grilled Eggplant, Mediterranean Grilled Portobellos with Pine Nuts, Curried Barbecue Tempeh, Roasted Pepper and Eggplant Dip, Pineapple Peach Salsa, Japanese-Style Grilled Asparagus, Grilled Sweet Peaches, and Roasted Corn. See: https://www.vrg.org/journal/2002issue3/2002_issue3_gourmet.php

Nancy also wrote another article titled Outdoor Feast and it includes vegan recipes for the grill including Tofu and Potatoes Kebobs, Vietnamese “Beef” Salad, Lime and Chili “Steaks,” and Grilled Pineapple. See: https://www.vrg.org/journal/vj2015issue2/2015_issue2_outdoor_feasts.php

To subscribe to Vegan Journal in the USA, visit: https://www.vrg.org/member/2013sv.php

photo from USDA Food and Nutrition Service

By Reed Mangels, PhD, RD

The WIC (Women, Infants, Children) Program serves millions of low-income  pregnant and post-partum people, infants, and children up to age 5 in the United States.  In November 2022, the Food and Nutrition Service of the USDA, which administers the WIC program on the federal level, published their proposed revisions to the WIC program in the Federal Register.  Interested parties were asked to submit comments on the proposed revisions. The Vegetarian Resource Group submitted comments on the proposed revisions with an eye to the need for foods included in the program to be acceptable to vegans and other vegetarians. The final updated revisions were published in April 2024.

How did we do? Did the changes made to the WIC program agree with the comments that VRG made? In many cases, they did. Let’s take a look at VRG’s comments compared to the new regulations.

VRG commented: We support the increase in the fruit and vegetable benefit. We also support an increase in the variety of fruits and vegetables that are available for WIC recipients to choose from.

The new regulations: Permanently increase the fruit and vegetable benefit so that the dollar amount of vouchers to purchase fruits and vegetables increases up to 4-fold. Require that WIC State agencies allow fresh and at least one other form (canned, frozen, dried) of fruits and vegetables.

VRG commented: We support the addition of more non-dairy substitution options for dairy milk, such as plant-based cheese and plant-based yogurt, provided they meet nutrient requirements. We support the addition of plant milks in addition to soymilk, provided they meet nutrient requirements, as options to replace dairy milk. We support the removal of restrictions on the amount of dairy milk that can be substituted.

The new regulations: Plant-based yogurt and plant-based cheese that meets requirements set by USDA for protein and calcium can be used in place of the entire allowance of dairy  milk. Plant-based milk that meets nutrient requirements can be used in place of the entire allowance of dairy milk.

VRG commented: We are concerned that few brands of tofu are currently on the market which meet the proposed requirement that tofu contain a minimum of 200 mg of calcium per 100 grams of tofu. We were only able to find one brand of tofu which met this requirement. We propose a modification of this requirement to better reflect the calcium content of currently available calcium-set products.

The new regulations: Reduce the amount of calcium required to be in tofu to 100 milligrams of calcium per 100 grams of tofu.

VRG commented: In the interest of health of vegans, we propose that non-dairy milks, cheese, and yogurt be fortified with vitamin B12.

The new regulations: No requirement was established for vitamin B12 to be added to plant-based cheese or yogurt. Plant-based milks must contain at least 1.1 microgram of vitamin B12 per cup.

VRG commented: We urge that children be able to receive soy products without “consultation with the participant’s health care provider, if necessary as established by State agency policy.”

The new regulations: Medical documentation generally cannot be required to provide a milk substitution option.

VRG commented: We support the use of an added sugar limit in place of a total sugar limit for yogurt and soy-based milk. Since flavored soymilks are available which contain little or no added sugar, we support the continued inclusion of both flavored and unflavored soymilk provided requirements for added sugars are met.

The new regulations: Limit added sugar in plant-based yogurt and plant-based milk. These products may be flavored or unflavored provided the limits on added sugars are met.

VRG commented: We propose that vegan options be provided in place of infant meat for infants age 6-11 months.

The new regulations: Reduce the amount of infant meat provided through the WIC program but do not allow for a vegan replacement for infant meat. The USDA stated that they appreciated suggestions such as tofu and legumes to replace infant meat but wanted to do additional study and will consider these comments in the future.

VRG commented: We support the proposed expansion of whole grain options to include foods like quinoa, teff, wild rice, millet, corn meal (including blue), and whole wheat naan, which support wider personal and cultural food preferences and can accommodate wheat allergies.

The new regulations: Expand whole grain options to include quinoa, wild rice, millet, triticale, amaranth, kamut, sorghum, wheat berries, tortillas made with folic acid-fortified corn masa flour, cornmeal, teff, and buckwheat. Whole wheat pita, English muffins, bagels, and naan were also added as whole grain options. In addition, WIC State agencies are allowed to authorize other whole grain options that meet WIC standards.

VRG commented: We support the proposed change to require State agencies to authorize canned legumes in addition to dried legumes. We propose adding frozen unflavored dried legumes to the list of authorized foods.

The new regulations: Require that both dried and canned legumes be authorized.

VRG commented: We support the proposed change which requires authorization by State agencies of peanut butter and legumes as substitutes for eggs.

The new regulations: Require states to allow peanut butter and legumes to substitute for eggs.

We would like to see vitamin B12 fortification required for plant-based cheeses and plant-based yogurts that replace dairy milk and to see non-meat options for infants and to have plain frozen legumes allowed in addition to canned and dried legumes. Still, many of our (and others) suggestions were incorporated in the final regulations, making them more vegan-friendly. In addition, even for those who are not 100% vegan, the number of plant-based options has increased.

The USDA received 17,731 comments on the proposed changes to the WIC program. Of these, 15,863 were form letters. There were 1,795 unique comments, of which 993 were deemed substantive. USDA states that importance was given to the substance or content of comments, rather than the number of times a comment was submitted. This is something to keep in mind when submitting comments on proposed regulations–try to be original rather than simply copying and submitting a form letter.

To read more about the WIC program see: The Vegetarian Resource Group Sent in Testimony on the Proposed Revision in the WIC Food Package (2023)

USDA Proposes Updates to the WIC Program (2022)

WIC Programs Offer Foods For Vegans (2020)

WIC Farmers Market Program (2020)

Revisions to the WIC Food Package Make Sense (2014)

Summer Pad Thai photo

Where: Sawatdee Thai Restaurant, Minneapolis, Minnesota

When: Sunday, October 6, 2024, 6 PM

Come meet dietitians from the Vegetarian Nutrition Dietetic Practice Group as well as VRG members. The public is invited. You must preregister. You can pay at www.vrg.org/donate and write in the names of attendees and that this is for the Networking dinner.

BUFFET

Appetizers: Vegetarian Spring Rolls and Fried Tofu

Main Dishes:

Red Curry with Tofu

Summer Pad Thai

Combination Vegetable Dish with broccoli, cauliflower, mushrooms, onions, napa, water chestnuts, tomatoes, and mock duck.

Plus: Brown Rice and White Rice and Coffee or tea and water

Dessert: Mango and Sticky Rice

Cost: $30 for VRG and Vegetarian Nutrition Practice Group members before September 15, 2024. $35 for others. $20 for two to ten year olds. Other drinks can be purchased from the restaurant separately.

PLEASE PAY at www.vrg.org/donate and write in the Comments: Networking Dinner with the Attendee names.  Or call (410) 366-8343. Or mail payment to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203. We look forward to seeing you there.