Oddball has produced vegan fruit snacks that are not made from gelatin. This vegan-friendly alternative to Jell-O comes in flavors like Double Berry and Grape and Mango and Pink Grapefruit. They are shelf-stable. Read our review here https://www.vrg.org/journal/vj2025issue4/2025_issue4_veggie_bits.php

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There was an interesting article on a CBS news site that stated, “Chicago loses four vegan, vegetarian restaurants in eight days.” Though putting this in context, the article concluded that there are still over 80 different restaurants across Chicagoland that serve vegan and vegetarian options. Veggie restaurants are having the same issues as meat-based restaurants that are closing, which include rising prices, scarcity of good affordable staff, immigration factors, high rents, and people changing where they go to eat, whether a meat eater or vegetarian. If there’s a restaurant you like, support it and encourage others to dine there. VegFests can have 10,000 plus attendees, but have similar issues. If there are less veggie restaurants and staff, it’s harder for food stands to quickly meet the needs of all the festival attendees. So have patience and empathy for the vegfest organizers and food stand workers. Unfortunately, a few negative people can ruin good events for everybody. So be positive, enthusiastic, and focus on what you love about the event or restaurant. Here are veggie restaurants around the U.S. and Canada to support: https://www.vrg.org/restaurant/index.php

Vegan Journal editor Hannah Kaminsky tells you how to use soymilk, almond milk, or oat milk to best prepare your latte. See: https://youtube.com/shorts/UrwjvN7ec2U?feature=share

More information on plant milks is at https://www.vrg.org/journal/vj2025issue3/VJ_issue3_2025.pdf

In the latest issue of Vegan Journal, Hannah Kaminsky shows you how to prepare one recipe and then take leftovers and produce another delicious dish. First make Apple Stuffing and then use any leftovers to bake Cheesy Stuffing Muffins. Next, make Green Bean Casserole and then use the leftovers to make Green Bean Casserole Curry. Finally, prepare your own No-Turkey Roast and use leftovers to make No-Turkey Spring Rolls. Find her recipes here: https://www.vrg.org/journal/vj2025issue4/2025_issue4_love_leftovers.php

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Confetti Snacks Veggie Chips bring new life to imperfect, surplus produce. The chips are visually stunning and taste delicious! Read our review here https://www.vrg.org/journal/vj2025issue4/2025_issue4_veggie_bits.php

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photo from Shutterstock

According to Chef Nancy Berkoff, EdD, RD, Patra is a popular Gujarati veggie snack or ingredient used in main or side dishes. It is a rolled, filled menu item that resembles a green and gold pinwheel when sliced. Patra is also known as pathrode, and the leaves are sometimes called aloo or even elephant ears. The taro leaf is the traditional wrapper; however, spinach or collard leaves can be substituted when making your own patra.

There are many different ways to prepare patra, just like any beloved traditional dish. Patra is rolled up with tamarind paste and a variety of spices, steamed to solidify the filling, and then sliced and fried.

Besan is usually the main ingredient in the filling or paste for patra. Besan is garbanzo bean flour, also called gram flour. It is not a finely ground flour, and the grittiness actually adds texture to recipes in which it is used. Besan can be found in Indian markets and online, but it is easy to make your own. Simply lightly toast cooked garbanzo beans in a hot oven until they are crispy. Grind the crispy garbanzos in a food processor or by hand with a mortar and pestle.

Nowadays, many households cut to the chase and purchase canned or frozen patra, which can be micro-waved or quickly fried. If you are looking for canned or frozen patra, you might also search for alu wadi, which is patra in the Marathi dialect. Canned or frozen patra are usually sliced before packaging. When you open the package, you will see swirls of dark green and gold. You can microwave, steam, or fast-fry canned or frozen patra, depending on your time and your needs. Patra have a wonderful fragrance of spices, including ginger, chili, and garlic. In addition, if rolled correctly, the leaves and filling form a delightfully chewy, almost meat-like texture.

Recipes using patra can be found here: https://www.vrg.org/journal/vj2008issue4/2008_issue4_patra_issue.php

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By Whitney McVerry

Darë Vegan Cheese has been a big hit in our home! Handmade in small batches in Asheville, NC, it’s creamy, flavorful, and instantly elevates any cheese or charcuterie board.

We’ve tried both the Pepper Jack and Balsamic Fig varieties. The Pepper Jack has just the right amount of kick, while the Balsamic Fig is rich and layered with flavor.

Darë also offers a range of spreads, dips, and vegan cheesecakes. Their products ship to all 48 contiguous states and Alaska. Check out their products here: https://darevegancheese.com

In the newest Vegan Journal the Scientific Update column covers the topics of All Ultraprocessed Foods May Not Have the Same Effect on Body Weight; All Ultraprocessed Foods May Not Have the Same Effect on the Risk of Developing Cognitive Impairment; and Ultraprocessed Foods in Plant-Based Diets. Read the scientific reviews here: https://www.vrg.org/journal/vj2025issue4/2025_issue4_scientific_update.php

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The Moral Circle by Jeff Sebo advocates for radically expanding our understanding of what encompasses a moral circle, partially due to rapid changes occurring in society through technological innovation. We review this book in the latest issue of Vegan Journal here: https://www.vrg.org/journal/vj2025issue4/2025_issue4_book_reviews.php

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photo from Christopher’s Kitchen WPB

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: www.vrg.org/restaurant

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:

Borreguitas, 987 S. Garey Ave., Pomona, CA 91766

Complementing the tile-accented interior with cactus, abundant greenery, and Mexican décor, the motto at Borreguitas is “Rooted in culture, served with heart.” Some breakfast choices are Quesadilla with hash brown, tofu, cheese, and salsa; Chorizo con Huevo, a soy-chorizo, tofu egg mix; Chilaquiles con Huevo y Carne–choice of red or green salsa, soy meat, and tofu egg; and Chorizo con Papa–soy chorizo mixed with potato. Many dishes include rice, beans, and tortillas. A few of the several lunch dishes are Quesadilla or Enchiladas with Mushroom and Spinach and Fried Refried Bean Tacos–all served with rice and beans. Torta Ahogada is a sandwich in a Mexican sauce. Pozole offers mushroom, spinach, and hominy topped with cabbage, pickled onions, radish, and red salsa. Tostadas options include Soy Ceviche Tostada, Cauliflower Ceviche Tostada, and more. Some dinner dishes are Nopal Relleno with Soy Asada–cactus topped with salsa and vegan cheese; Borre Fajitas with cactus or mushroom, bell peppers, onions, broccoli, and tomato (both include rice, beans, and tortillas); and Aztec Salad with lettuce, avocado, cactus, orange, Pico de Gallo and tomato. Wash it all down with a vegan milkshake!

Christopher’s Kitchen, 328 Fern St., West Palm Beach, FL 33401

Features living foods which are comprised mainly of organic fruits, vegetables, seaweeds, nuts, seeds, and sprouted grains that are prepared by hand. Try the #1 NYC Roll, made of teriyaki almond pate, mango, kale, sprouts, red pepper, and sweet and spicy ginger sauce, along with a glass of refreshing ginger lemonade. Also enjoy salads, sandwiches, pizza, bowls, and more. Reservations are accepted.

Joylark Kitchen, 260 Post Rd., Fairfield, CT 06820

Joylark Kitchen & Bar invites you to enjoy their atmosphere, hospitality, and wide array of plant-based cuisine with many gluten-free options. Besides Breakfast Burritos, Banana Pancakes, and a Bagel Sandwich, for breakfast there’s Hot Diner Scramble with tofu spinach, black eyed peas, cremini mushrooms, caramelized onions and garlic sauce, and lavender-scented Protein Overnight Oats with vanilla protein, raspberry-chia jam and toasted almonds. The large Sunday Brunch features diverse, innovative dishes such as Marzipan Apple French Toast–sourdough, caramelized apples, amaretto crème anglaise, pecans, syrup, and cinnamon; Quiche Renee with crisp seitan, onion, cheddar, and greens; Lemon Cream Pancakes with lemon curd, blackberry syrup, fresh berries, toasted almonds; or tofu-based Temple Omelet with spinach, golden oyster, and cremini mushrooms, scallions, cheddar; and more. Shall we Toast? Mushroom Magic Avocado Toast celebrates sautéed mushrooms and garlic sauce on focaccia. There’s also Peanut Butter Banana Toast on sourdough with caramelized banana, granola and maple syrup. Joywiches are Chopped Seitan and Cheese–marinated, seared seitan, “house-made mozzarella,” caramelized onions, and peppers and Banh Mi with marinated tofu, jalapeño, purple cabbage, spicy mayo, herbs, pickled vegetables, and mango–both on toasted baguettes. Two possible Beginnings are Cornflake Potatoes with salsa brava and garlic sauce or salt-cured Carrot Tartare with avocado pea purée, risotto cake, and balsamic-soy molasses. One featured Soup is Saffron Cauliflower Bisque. Massaged Yuzu Miso Kale Salad has purple cabbage, candied hazelnuts, raisins, grapes, and yuzu-miso dressing. Here are some of their Mains. Oysters and Grits serves up cornmeal-battered golden oyster mushrooms, sautéed cremini mushrooms, jalapeño grits, garlicky collard greens, and remoulade. Charred Carrot and Tofu Curry features beluga lentils, peanut curry, and forbidden rice. Braised Celeriac Steak showcases red wine-braised celeriac, crispy potato and Brussel sprout hash, roasted grapes, and horseradish cream. Patty Melt offers Impossible patty, smoked Gouda, caramelized onions, and tarragon mayo on grilled rye. Little Larks is geared toward those 10 years and under. Sweet Endings include Sticky Toffee Sundae–sticky toffee pudding, ginger miso ice cream, chocolate ganache, whipped cream, butterscotch and a cherry, Horchata Arancini fried risotto filled with Valencia orange cream, Spanish hot chocolate, and candied orange peel or Pumpkin Panna Cotta bourbon poached pear and pumpkin seed brittle.

Soul Ve’Lightful, 1100 Second St., Enola, PA 17025

This vegan soul food restaurant offers weekly meals options that include soups, pastas, and sandwiches. Vegan meatloaf is served with mashed potatoes and gravy, cabbage, and sweet potato biscuits. The Ve Burger includes a cheeseburger on a bun with a choice of toppings, crinkle cut fries, baked beans, and house-made fry sauce. The spaghetti platter is served over angel hair pasta, mixed greens, and garlic bread.

True Vegan, 123 W. Atlantic Ave., Delray Beach, FL 33444

Focused on whole food, True Vegan aims to appeal to vegans and non-vegans alike. Some Appetizers are Egg Roll with shredded veggies wrapped in a vegan wrapper, with “duck” and soy sauce or Curry Plantain with tomatoes, lemons, scallions, kale, and seaweed. They offer a wide variety of Green Salads, Pasta Salads, Bowls, and Wraps. Two Burgers are Falafel Burger and Mushroom with Porcini mushroom and chickpea patty, lettuce, tomatoes, and house sauce. Some Raw Dishes are dehydrated Broccolini Nuggets with fresh tomatoes, lemon, and lime; Broccoli Couscous with raisins, mixed nuts, fresh and sundried tomatoes, and pistachio dressing; Zucchini Fettuccini is zucchini spaghetti, house-made red sauce, lemon, garlic, cumin, onions, and hearts of Palm Tuna with peppers, celery, mixed nuts, cilantro, and house mayo. One Soup is Pasta Faggioli with vegetable broth, crushed tomatoes, onions, carrots, celery, fresh basil, pasta, white and red kidney beans, red pepper flakes, and vegan parmesan cheese. Besides Spaghetti and Meatballs and Lasagna, Pastas include Mushroom Bolognese with seasonal mushrooms, onions, carrots, celery, tomato sauce, fresh basil and penne pasta or Chicken Parmesan crafted with Jackfruit, cauliflower, vegan mozzarella, parmesan, fresh basil, Italian herbs, marinara sauce, and spaghetti. Pizzas include Margherita, Mushroom, Sausage and Veggie. Breakfast is expected to be available soon–offering various Waffles, Pancakes, French toast, Fresh Bagels, Avocado Toast or Egg Sandwich on sourdough.

Val’s Vegan Kitchen, 2611 El Cajon Blvd., San Diego, CA 92104

Whether you are vegan or not, Val’s Vegan Kitchen invites you try their “playful food,” inspired by love for animals. Besides Veggie Burgers, one of their Smashburgers is Mustard and Maple Chickn serving up Impossible chicken, pepperoni flakes, Gouda slices, maple syrup, salad fixings, and aioli. Fysh & Chips is crafted with SeaCo fysh pieces, cheesy fries, tartar sauce, lemon, and “mushy peas.” Did someone say Comfort Food? They offer four types of Loaded Mac and Cheese. Beef Bulgogi Mac and Cheese features pasta, cashew cheese sauce, bacon bits, Bulgogi beef, onion, kimchi, and chili crisp aioli. Sloppy Joe Mac and Cheese has pasta, cashew cheese sauce, bacon bits, Impossible beef, onion, sloppy joe seasonings, and Sriracha aioli. There are also Meatballs and Marinara Mac and Cheese and Chicken Nuggets Mac and Cheese. Lovers of Fries have their own menu section. They offer shoestring Cheesy Fries and Gravy with cashew cheese sauce, beef and onion style gravy, Waffle Fries, plain or with cheese and gravy, as well as Sweet Potato Fries with Ranch and BBQ sauce to name a few. For Dessert there’s Deep Fried Oreos with Whipped Cream and Berry Sauce, or Waffle Fries and Whipped Cream with maple syrup and berry sauce.

Yaygit, 5309 22nd Ave. NW Ste. D, Seattle, WA 98107

Yaygit aims to create “holistic vegan” fare. “Made to order” and offering gluten-free options, most ingredients are listed on the menu as “organic.” Two Sandwiches, both on “local made organic sourdough,” are Faux Tuna Sandwich–vegetable and chickpea mix, salad, “house” pickled beets and Roasted Tomatoes and Feta with grape tomatoes, roast garlic spread, vegan feta, and fresh herbs. Akara Wrap is “house-made” black-eye pea balls, smoked hummus, salad mix, and roasted cauliflower. Curry Tofu Burrito has grilled onions, sweet potatoes, salad mix, tomato, and cucumber. Both the Wrap and Burrito have tahini dressing. Salads include roasted Squash and Cauliflower sesame, chickpeas, vegan feta and “house” Falafel Salad with “house” hummus—both salads with salad greens, grape tomatoes, cucumber, and “house organic” tahini dressing. Organic Smoothies include cacao Maca Wave with plant milk, nut butter, banana, and agave; Island Sun with papaya, mango, kiwi, orange; and coconut water; or Oats & Figs Cookie– cinnamon, banana, Brewer’s yeast, plant milk, vanilla extract, and nut butter as well as many more choices. One of several Pressed Juices is Big Red with beets, watermelon, papaya, turmeric, ginger, and MCT oil. Besides lots of Oat/Nut Berry options, they have Chia Puddings such as Toasted Banana or Chocolate Mousse with chia seeds, coconut milk, cocoa, avocado mousse, maca powder, berries, mango, agave, maple, vanilla, date syrup, and hemp seed oil.