By Chelsea Chilewa, VRG Intern

Vegan SoulFest is a celebration that all ages can explore. This year’s live performances, led by Jade Novah and her latest musical creations, seamlessly infused the atmosphere with a captivating rhythm. The masterful MC’s voice resonated through speakers that carried its infectious energy across a three-mile expanse. As an African American woman who has encountered skepticism for embracing veganism within my own community, participating in this Black-operated event felt profoundly moving.

I was overwhelmed with the number of tents there were. Would I get to all of them?! How many of those tents were energy companies trying to sign a contract? The answer is one.

People of all kinds formed meandering lines that intersected within the venue. What appeared to be a line for lemonade happened to lead to delectable plant-based burgers. Amidst the heat and long lines this was a safe space to meet people. A comforting camaraderie emerged. Initial conversations soon turned to our connection to veganism. Attendees came in their brightest and most colorful suits, while others in their shortest, most flowy tops. I connected with the lady next to me on our braided, loc’d and dyed hair.

I found Siddig’s real fruit water ice. Rightfully so, it held a consistent line through the middle of the park the whole time. I walked towards the front and grabbed the berry fusion sample. I saw the family completing orders as fast as they could to keep up with the line while one boy handed out free samples to keep their customers cool and patient with them. The Berry fusion ice blew me away with its sweetness and true to flavor berries. It brought me back to a time in middle school, where my siblings and cousins would attempt to create our own popsicles with ingredients we had laying around. Siddig’s, however, had perfected the art.

I made my way to the information tables. To my right a woman owned vegan makeup brand called Laws of Nature held a tent to try out their products and see their selection. Buttery products lined up on the table in an organized fashion was good enough to make me pull out my wallet. Further down the aisle there were resources to help Baltimore’s vegan pantry, City weeds, buying their wheat-free, dairy-free products. Getting to talk to progressives that are acting on their beliefs was inspiring. There are soldiers in this world that do good in the name of us and the earth.

As I crossed the open field I saw a big white tent. My curiosity got the best of me so I made my way over there cautiously. I’m known to go places where I have no business, but that’s the fun of life. I dodged the security and peeked through the heavy curtain. I figured it was a brand launch because of the banners that read PLANT BLISS. Around the corner someone was making burgers and that’s all it took for me to go in; Surely my invite got lost in the mail. A few others were in the tent with me socializing with one another making me soon realize anyone could come in. I did not do any great break in. So I did my rounds, said my hellos and made my way to the starter snacks. The tasting was dedicated to the launch of vegan spreads ranging from mayo, ranch, chipotle, and blue cheese paired with celery and carrots. Meeting the creator proved enlightening; he had transitioned from a teaching career to embrace a vegan market. All was very inspiring and with the made burgers + sauce, very impressive.

A visit to the recycling center unveiled a striking fact: it takes one cup of fossil fuels to nourish a meatless eater, compared to a gallon for a meat consumer. The ramifications of oil and harmful chemicals used to sustain a single meat eater echoed, originating from below and extending above. The team enlightened me to many ways to reduce or eliminate single use products such as using Laundry Detergent Eco sheets (the packaging is biodegradable). Also, My Organic Markets (MOM’s) refills products if you bring your own container because even recycling centers use fossil fuels.

In a tapestry of vibrant experiences, Baltimore Vegan SoulFest transcended its label, becoming a haven for connection, learning, and the shared pursuit of a more conscious world.

The Vegetarian Resource Group will host a networking dinner in Denver, Colorado, during the annual FNCE meeting of the Academy of Nutrition and Dietetics. Within one mile of the Colorado Convention Center. The public is invit­ed. Participants from Denver and places from around the country will have a chance to share veg related activities they have coordinated.

RIO GRANDE MEXICAN RESTAURANT BUFFET:

Chips and Salsa

Guacamole

Black Beans

Portabella and Squash

Grilled Peppers and Onions

Plain Rice

Pico de Gallo

Selection of Salsas

Flour Tortillas

Soft Drinks, Coffee, Tea

PLEASE RESERVE IN ADVANCE. SEATING IS LIMITED

$30 for The Vegetarian Resource Group and Vegetarian Nutrition Dietetic Practice Group members. $35 for nonmembers. Includes tax and tip.

Please prepay at vrg.org/donate. Write in the comments section names of participants and that it is for the Denver dinner. Or call (410) 366-8343, or mail payment to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203.

Vegetarian Resource Group volunteer Laura McGuiness recently traveled to St. Catharines, Ontario, Canada and Buffalo, New York and is sharing some of the vegan meals she enjoyed.

The Lemon Tree in St. Catharines, Ontario, Canada (https://www.thelemontreebistro.com/) offers this hot mezze, which includes vegan coconut shrimp, calamari, drumsticks, steak bits, and falafel served with housemade tzatziki.

Sunshine Vegan Eats in Buffalo, New York (https://www.sunshineveganeats.com/) serves this vegan ribs entrée. The vegan ribs are made from jackfruit and served with baked beans, mac’n’cheese, and jalapeño cornbread.

They also serve an Impossible Niyah-Vegan Steak Hoagie made with Impossible meat, housemade cheese, onions, mushrooms, banana peppers, and secret sauce alongwith hand-cut fries.

Every issue of Vegan Journal includes reviews of new vegan books we especially like. In the latest edition read about Jazzy Vegetarian by Laura Theodore. This cookbook includes 120 vegan recipes.

Find the review here: https://www.vrg.org/journal/vj2023issue3/2023_issue3_book_reviews.php

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

In the latest issue of Vegan Journal find out about 10 good vegan sources of zinc here: https://www.vrg.org/journal/vj2023issue3/2023_issue3_thinking_about_zinc.php

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

Be sure to follow The Vegetarian Resource Group on Instagram: @vegetarianresourcegroup

By Reed Mangels, PhD, RD

I don’t know about you, but tomato season is never long enough for me! Nothing compares to the flavor of a fresh, local tomato, preferably just picked and still warm from the sun. I reluctantly buy an occasional tomato in the winter and am reminded, once again, how these don’t have the taste or texture of summer tomatoes.

So, I accept surplus tomatoes from friends with gardens and, at the farmers market, buy more tomatoes than I could possibly eat. When that glut of tomatoes happens, I have 2 tried and true solutions for easily preserving summer’s tomatoes.

Easy solution Number 1: Cut and freeze

Supplies needed: Cutting board, knife, freezer containers, measuring cup or kitchen scale (optional)

Wash ripe tomatoes. Remove the core, cut into small pieces, place in freezer container and freeze until you need tomatoes. If you freeze 14 ounce portions (a scant 2 cups or use a scale), you can easily use a thawed portion the same way you’d use a 14-ounce can of diced tomatoes. I don’t mind tomato skin or seeds in my dishes but if that’s a concern, you can put tomatoes in boiling water for one minute, transfer them to an ice bath, and then easily remove the tomato skin with your fingers. Cut the peeled tomatoes in half and scoop out the seeds with clean fingers or a spoon and then cut into pieces for freezing.

Easy solution Number 2: Oven roast and freeze

Supplies needed: Cutting board, knife, baking sheet, immersion blender or food processor, freezer containers

Wash ripe tomatoes, core, and cut them in half. Place on a parchment-lined cookie sheet, place a clove of garlic in each tomato half, drizzle with a little olive oil and sprinkle with salt and/or pepper to taste. Bake at 225 degrees until they are very soft. This could take several hours or longer. Once the tomatoes have baked and cooled, you can put them, the garlic, and any juices left after roasting in a bowl and purée into a sauce with an immersion blender. Alternatively, put roasted tomatoes, garlic, and any juices into a food processor and pulse into a chunky sauce. Freeze in containers of your choice. When thawed, the sauce can be served over pasta or used as the base for a soup or sauce.

I should note that I haven’t tried canning tomatoes. It’s simpler, in my opinion, to freeze them. If canning is something you want to try, be sure to follow proper procedures including ensuring safe acidity by adding bottled lemon juice or citric acid. USDA’s Complete Guide to Home Canning is a reliable reference for canning tomatoes.

For more tomato ideas see:

What To Do With All Those Tomatoes

Quick and Easy Dishes Featuring Fresh Tomatoes

Tomato Heaven

Are you searching for some new creative frozen vegan appetizers and main dishes? If so, read our review of Wholly Veggie’s Frozen Vegan Line in the latest issue of Vegan Journal here: https://www.vrg.org/journal/vj2023issue3/2023_issue3_veggie_bits.php

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

By Chelsea Chilewa, VRG Intern

On the third Saturday of August 2023, I had the privilege of representing The Vegetarian Resource Group booth at Vegan SoulFest in Baltimore, Maryland. Vegan SoulFest stands as a vibrant festival that celebrates culture, veganism, and the impact we can make. Amidst an array of vegan food and companies, various coalitions gathered along the waterfront to disseminate information about clean living.

Baltimore welcomed us with intense sunlight and a refreshing breeze. The anticipated number of attendees was quite something to imagine, but we warmly greeted each person with a friendly smile and gave away over 1,800 complimentary Vegan Journals with recipes to attendees who came by the booth.

My responsibilities for the day were straightforward: greet curious passersby at our booth and introduce them to The VRG, along with the array of resources we provide. Engaging with everyone was a true delight. I encountered individuals who were just embarking on their vegan journey, while others proudly shared that they had embraced veganism for as long as 42 years. Amidst this diverse spectrum of people, a common thread united us all—the shared aspiration for a better, cleaner, and more joyful world. I witnessed the profound impact of genuine connections. Each new interaction left an indelible mark, and individuals walked away from our booth inspired to explore new culinary horizons.

Among the many interactions, one encounter particularly resonated with me. A man approached our booth, navigating his way through the impatient crowd eagerly awaiting nearby pineapple cocktails. He exhibited a childlike curiosity as he picked up every item on our table, meticulously examining each pamphlet with a deep sense of earnestness. His inquiries were abundant—how we maintained our vegan lifestyle, our favorite dishes to cook, and if we could offer guidance for his specific concerns. Through our conversation, we learned that his curiosity stemmed from a recent health scare linked to his diet. Motivated by this experience, he resolved to eliminate meat from his diet, making the festival’s timing serendipitous and perfect for his journey of exploration.

I concluded my time at the booth with a picture taken and a bag full of goodies. This will be a day I describe to the new vegans coming to the fest 40 years in the future.

To support The Vegetarian Resource Group outreach, donate at www.vrg.org/donate

Or join at www.vrg.org/member/2013sv.php

photo from African Vegan 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:

African Vegan Kitchen, 844 2nd Ave., New York, NY 10017

African Vegan Kitchen delivers food from all over the diaspora. It is a part of Voila Afrique catering company. Jollof rice is on the menu, but did you know that they offer Jollof rice tacos and various other tacos? They provide different varieties of corn/cassava dough: Ugali from East Africa, Eba from Nigeria, and plantain fufu. Their popular dishes are the Egusi soup, Jollof rice, and Pounded yams. True to its African roots they offer ginger, malt, and house-made drinks, so bless your taste buds with an explosion of flavors.

Double Trouble, 103 E. North Loop Blvd., Austin, TX 78751

Double Trouble is a vegan coffee house and bar. Breakfast includes the Three Amigos with scrambled tofu, sausage, and potato as well as the Gracias Madre with house-made chorizo and scrambled tofu. The Big Brunch Burrito is available all day and is made with a choice of vegan chorizo, sausage, or beef. Lunch/dinner tacos include the Jalisco Achiote with achiote vegan chicken, the Del Rey Fish taco with lemon pepper fish, and the BBQ Short Rib Taco with Pecan smoked BBQ tempeh ribs and chipotle aioli. All tacos are served on a choice of flour or corn tortilla and can be customized with add-ons such as guacamole, potato, and queso.

Green Wok, 1776 Cranston St., Cranston, RI 02920

Green Wok is home to appetizers like their Vegan cream cheese fried wonton, Veggie Nime Chow, and Spring rolls. They also have vegan sushi, vegetable fried rice, and even pineapple fried rice. If you’re looking for authentic plant-based Asian cuisine you should definitely check out Green Wok.

Mike’s Vegan Grill, 2501 W. Gate City Blvd., Greensboro, NC 27403

Mike’s Vegan Grill features a regional take on classic comfort foods like sandwiches, burgers, hot dogs, and loaded fries. They do offer combos; try the BBQ Sandwich, the Carolina Burger, the Philly Cheesesteak, or the Carolina Hot Dog with one of their many french fry options. The BBQ Sandwich was bold and delicious, with a unique texture, while the Philly was made from Beyond Beef and was accompanied with peppers and onions, seasoned, and served on a soft bun. The Carolina Dog was flavorful and included coleslaw, while the Fiesta Fries were loaded with chili, tomatoes, onions, and a delicious spicy mayo. The restaurant interior is vibrant with interesting slogans about veganism and animal welfare posted on the walls. Please note that the location is wheelchair accessible and has some outdoor picnic benches available for dining.

Sweet Vibes, 4200 Bonfils Dr., Bridgeton, MO 63044

This black female-owned restaurant wants to bring “sweet vibes” to all, whether you are 100% vegan, thinking about transitioning to a vegan lifestyle, or just wanting to add more plants to your diet. Offering brunch and lunch menus teeming with familiar comfort foods, Sweet Vibes will satisfy anyone’s weekend cravings. Brunch offerings include the Shaniya Skillet, made with breakfast potatoes cooked with onions and pepper, sausage, and vegan egg, which you might want to pair with a Kizzy Latte made with non-dairy caramel creamer. If you are more in the mood for a sandwich, one of the more popular items is Nae Nae’s Philly with Fries—a toasted bun with vegan cheese sauce, vegan meat, grilled onions and green peppers. Bonus: meals and drinks are packed in eco-friendly packaging!

Ubuntu, 7469 Melrose Ave., Los Angeles, CA 90046

Ubuntu is a plant-based restaurant dedicated to making dishes that are fun and indulgent. Everything on the menu is also 100% soy free. Ubuntu offers dishes such as charred okra salad, grilled cabbage, and fonio grits made with Oyster mushrooms. If you’re looking for authentic plant-based West African cuisine, Ubuntu is definitely a safe bet.

V’s Diner, 908 State Rd. 436, Casselberry, FL 32707

Aligned with their mission statement, V’s provides comfort food in a traditional diner atmosphere with sky blue cushioned, booths, chairs, and counter stools. Main dishes include several sandwiches like Cheesesteak made with veggies and wheat based “steak,” sautéed onions, peppers, and melted vegan cheese, or a flour tortilla Caesar Wrap crafted from grilled soy chicken, House Caesar and vegan parmesan. Of several Sidekicks one is Mac & Cheese. Another is lightly spiced, soy based, three bean Chili with onions and peppers. Can’t decide between them? No worries, there’s Chili Mac to the rescue—both dishes side by side in a bowl! You can even upsize your sides. The have all sorts of Fries: Steak Fries, Cheese or Chili Fries and more. If you like extra Sauce they’ve got you covered with House varieties like Horseradish Mayo, Ranch and BBQ to name a few. Can you leave a Diner without Dessert? Can you resist freshly baked from scratch Cupcakes, Cookies or Brownies in Chocolate, Vanilla or Cream Cheese Frosted Carrot varieties? Their stated aim is “to do the least amount of harm in the world wherever possible.” With that goal how can you go wrong?

Wicked Willow, 1137 Main St., Stevens Point, WI 54481

Wicked Willow is now under new ownership and serves vegan comfort food in a colorful midcentury-inspired space. Located in downtown Stevens Point, the café serves up breakfast items including banana pancakes and avocado toast. For lunch enjoy spring rolls, Southwest nachos, quesadillas, tofu Rueben, Korean BBQ tacos, tempeh BLT, several varieties of mac n cheese, salads, soups, cheesecake, and carrot cake.