photo from Mother Earth Vegan Hotel

Here’s a sampling of vegan hotels:

Fivelements Retreat: Located in Bali, offers vegan meals, a wellness program and spa, plus more. See: https://fivelementsbali.com/

Koukoui Hotel: Situated in Greece, this hotel offers vegan cuisine, a spa, and fitness center.

See: https://www.koukoumihotel.com/index.php/en/

photo from Koukoumi Vegan Hotel

La Vimea: Located in Italy, offers organic vegan meals, yoga sessions, and more. See: https://www.lavimea.com/

Mother Earth Vegan Hotel: Located in Costa Rica, this hotel offers a poolside vegan restaurant (room rates include breakfast for two), yoga studio, and more. Please note that children under 12 are not allowed and pets are not allowed. See: https://www.meveganhotel.com/

Palmaïa, The House of AïA: This Mexican establishment offers vegan cuisine, spa and wellness program, activities for kids, and more. See: https://thehouseofaia.com/

Stanford Inn & Resort: Located in the United States in Mendocino, California, offers a variety of room accommodations including family suites. Ravens Restaurant on their property serves organic vegan meals. They offer spa services and are pet-friendly. See: https://stanfordinn.com/

Vegan Agrivilla I Pini: Located in Tuscany, Italy, near vineyards, olive groves, and gardens. They offer vegan cuisine, saltwater pool, and more. See: https://www.ipinitoscana.com/

Villa Vegana: Situated in Spain in a designated conservation area, you can enjoy vegan meals, yoga classes, plus more. See: https://www.villavegana.com/

By Reed Mangels, PhD, RD

Currently, the National School Lunch Act does not require schools participating in the federal National School Lunch Program to provide a non-dairy substitute for dairy milk unless the child has a disability (documented by a licensed physician) that restricts the student’s diet. Schools can choose to provide a non-dairy substitute if the student’s parent or legal guardian or a medical authority provides a written statement that identifies the medical or other special dietary need for a non-dairy substitute. Unless the student has a specific disability, documented by a licensed physician, that requires avoidance of cow’s milk, the school is not required to provide a replacement beverage.

Representative Rep. Troy Carter (D-LA) has introduced H.R. 1539 (see: https://www.congress.gov/118/bills/hr1539/BILLS-118hr1539ih.pdf) which would amend the National School Lunch Act to require schools to provide fluid milk substitutes upon the request of a student or the parent or guardian. The fluid milk substitute would need to meet nutritional standards so that its composition was similar to dairy milk. The bill was referred to the House Committee on Education and the Workforce in March 2023.

To read more about school meals see:

School Lunch and Milk Substitutes

The Vegetarian Resource Group Testimony Submitted to USDA on Proposed Revisions to Child Nutrition Programs (including school lunch)

Getting Vegan Food into Schools

Vegan Options in a California School

Vegan Options in Portland, ME School Lunch

Tempeh in School Meals

By Jazz Miles, VRG Intern

As I walked into NuVegan Cafe in Richmond, Virginia, I was quickly met by the array of images of the many esteemed individuals who had visited the restaurant. It was great to see photos of rappers Drake, Common, and actor Anthony Anderson.

With those individuals in mind, I had very high expectations. I was not disappointed. On the inside, there were several signs hanging on the walls. One sign contained a mission statement, “We’re committed to providing exceptional and nutritious meal options to everyone including vegans and non-vegans.” Another sign contained positive words such as: soulful, consciousness, quality, growth, and creativity. There were also plants adorning each window in the restaurant.

I was met with a very diverse menu with a huge quantity of vegan options to choose from. They have fried foods, raw dishes, greens, sandwiches, a juice bar, and even baked goods on their menu!

An array of entrées and sides were presented in a cafeteria-style buffet and served by NuVegan’s staff. Television screens behind the buffet display the many selections NuVegan has to offer.

I ordered the vegan mac and cheese, the ginger spiced tofu, and the vegan chick’n drummies. My favorite of the three was the vegan chick’n drummies. They are crispy, flakey, and perfectly seasoned. I coupled it with their signature barbecue sauce, and it was absolutely delicious. The mac and cheese was creamy. The flavor was not overpowering, but subtle. It was a good compliment to the ginger spiced tofu, which was sweet and had a little bit of a kick to it.

Overall, my experience was overwhelmingly positive. I would recommend NuVegan to anyone in the Richmond area. They also have locations in D.C. and Maryland.

More information on NuVegan can be found here: https://www.ilovenuvegan.com/

For info on other veg restaurants in the USA and Canada, go to https://www.vrg.org/restaurant/index.php

Share this handy poster with family and friends. You can also print it out and post it on your refrigerator. See: https://www.vrg.org/nutshell/VeganDietsinaNutshellPoster.pdf

Tempeh photo from Adobe Stock

Chef Nancy Berkoff serves up several vegan tempeh recipes in a previous Journal article published by The Vegetarian Resource Group. Try preparing Breakfast Tempeh, Tempeh Sausage, Tempeh Noodle Soup, Grilled Tempeh Salad with Peas and Pineapple, Tempeh in a Roll, and Tempeh on Toast.

The complete article with recipes can be read here:
http://www.vrg.org/journal/vj2016issue1/2016_issue1_cooking_tempeh.php

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

VRG volunteer Laura McGuiness traveled to London, England and enjoyed many vegan dining experiences.

She enjoyed Madhatters Tea (vegan) at Sanderson Hotel London and dined on Humble Crumble at Spitalfields Market, which consisted of a Rhubarb and Strawberry fruit topping, vegan shortbread crumble, and topped with hot vanilla vegan custard and rose petals. Finally, at Honest Burgers she sampled their Plant burger with vegan bacon added.

photo from Rio Grande Mexican Restaurant

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.

It’s tomato season in America and you might be looking for some quick-and-easy vegan recipes featuring tomatoes. Try these:

Sautéed Collard Greens and Tomatoes (by Debra Wasserman)

(Serves 4)

1 teaspoon oil

1 pound collards, chopped

2 ripe tomatoes, chopped

2 teaspoons lemon juice

1/2 teaspoon garlic powder

1/4 teaspoon mustard powder

Sauté all ingredients together over medium-high heat for 7 minutes. Serve warm.

Broiled Herbed Tomatoes (from Simply Vegan)

(Serves 3)

3 tomatoes, cut in half

1 Tablespoon vegan margarine

1 teaspoon dried basil

2 Tablespoons nutritional yeast

Dash of salt and pepper

Place margarine, basil, yeast, salt, and pepper on top of tomatoes. Broil for 4 minutes, until tops are slightly brown.

 Tomato Sauce (Sugo di pomodoro fresco from Vegans Know How to Party)

(Serves 4)

This is an uncooked tomato sauce, great for fresh tomatoes that are ripe or overly ripe. This sauce is not meant to sit, as it is most flavorful freshly prepared and served. This sauce will not freeze well, so make just enough to top al dente pastas, rice, or steamed greens.

1-1/2 pounds (about 4 cups) peeled, seeded, and chopped fresh tomatoes

3 chopped green onions

2 cloves garlic, minced

3 Tablespoons chopped fresh basil

2 Tablespoons olive oil

Combine all ingredients in a glass or plastic bowl (not metal). Spoon over hot pasta and serve immediately.

Black Betty Arepa photo from Que Ricas

Que Ricas in Haddon Township, New Jersey, offers Venezuelan food with plenty of clearly marked vegan options. We sampled their delicious Harvest empanadas filled with sweet potatoes, black beans, and kale, as well as their Apple empanadas. Also, we tried two varieties of arepas: the Black Betty (home-made black bean burger, with sweet plantains, and guacamole) and the Dario (falafel, hummus, sweet cabbage slaw, and Pico de Gallo).

Que Ricas is located at 46 A Haddon Ave, Haddon Township, NJ 08108. They are open for lunch and dinner Tuesday through Sunday. For more info., see: https://www.que-ricas.com/

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