photo by Rissa Miller

Vegan Journal Senior Editor Rissa Miller wrote an article titled, On a Roll. She provides vegan recipes for making the dough (including a gluten-free option) or if you’re in a rush how to use vegan canned crescent-style dough. You’ll also find three sweet roll fillings and three savory roll fillings. Start baking today!

Read the complete article here: https://www.vrg.org/journal/vj2020issue1/2020_issue1_on_roll.php

Subscribe to Vegan Journal in the USA only by visiting https://www.vrg.org/member/2013sv.php

Giving Tuesday is November 29^th this year. If you would like to support The Vegetarian Resource Group’s outreach and research, you can donate at www.vrg.org/donate. Thank you.

The Vegetarian Resource Group has a graphic called Burrito on My Plate, which shows viewers the water footprint of a vegan versus a meat-based burrito. It takes 225 gallons of water to make a vegan burrito without tofu and 253 gallons of water to make a vegan burrito with tofu. In comparison, it takes 541 gallons of water to make a beef burrito.

The Burrito on My Plate Graphic can be seen here: https://www.vrg.org/environment/BurritoOnMyPlate.pdf

The article detailing how we came up with the numbers of gallons of water needed to produce each type of burrito can be found here: https://www.vrg.org/journal/vj2017issue2/2017_issue2_burrito_plate.php

Nothing beats adding a condiment to a vegan burger, sandwich, samosa, salad, etc. Chef Nancy Berkoff provides recipes for making vegan condiments in your own home. You can prepare Agave Mustard, Last Minute Ketchup, Mint Chutney, Harissa, Vegan Mayonnaise, BBQ Sauce, and Caponata.

Read the entire article here: https://www.vrg.org/journal/vj2017issue1/2017_issue1_vegan_condiments.php

Subscribe to Vegan Journal in the USA only by visiting https://www.vrg.org/member/2013sv.php

Giving Tuesday is November 29^th this year. If you would like to support The Vegetarian Resource Group’s outreach and research, you can donate at www.vrg.org/donate. Thank you.

The Vegetarian Resource Group is celebrating its 40^th Anniversary this year and we have changed the name of our quarterly magazine to Vegan Journal. You’ll find the same type of articles and recipe pieces in an updated format. Enjoy in-depth original research, product and book reviews, scientific updates on veggie nutrition, delicious vegan recipes with gorgeous photos, plus so much more. Both long-term vegans and those new to a vegan life-style will enjoy this magazine.

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

Basic Meringue Cookies

Perhaps you’ve heard about Aquafaba. The liquid you’ve been draining from your beans all these years is actually surprisingly similar to raw egg whites and can be used for baking in much the same way. The liquid can be baked, whipped to make meringue, turned into marshmallows, or used to create uncanny cheese substitutes.

Laura McGuiness shares her experience baking with aquafaba in a past issue of Vegetarian Journal. She explains, “Aquafaba is still largely a mystery, even to scientists. The proteins and starches in the bean juice appear to mimic the proteins in egg whites, but the exact science leaves something to be desired. What we do know from an analysis by The Norwegian Food Research Institute is that aquafaba is mainly composed of starch and proteins. Because of the high starch content, aquafaba is able to form stable gels, which may aid in its ability to emulate egg whites.”

You’ll find the following recipes in this article along with photos of some of the baked items:
Basic Meringue Cookies
Baked Alaska
Lemon Apocalypse Pie
Chocolate Mousse
Walnut Fudge
Lemon Dacquoise

The article can be found here: Aquafabulous

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

photo from Cynthia King Dance Studio

Most ballet and dance shoes are made with animal products; however, you can purchase vegan alternatives. Cynthia King Dance Studio offers the CKDS ballet slipper with canvas uppers and synthetic leather soles in adult and children’s sizes and various colors. Call (718) 437-0101 or visit www.cynthiakingdance.com. Very Fine Shoes offers a wide variety of custom made vegan dance shoes. Visit www.veryfineshoes.com/veganshoes

Thank you to more generous donors, in 2023 The Vegetarian Resource Group will be awarding $30,000 in college scholarships! Deadline is FEBRUARY 20, 2023.

We will accept applications postmarked on or before FEBRUARY 20, 2023. Early submission is encouraged.

Applicants will be judged on having shown compassion, courage, and a strong commitment to promoting a peaceful world through a vegetarian (vegan) diet/lifestyle. Payment will be made to the student’s college (U.S. based only). Winners of the scholarships give permission to release their names to the media. Applications and essays become property of The Vegetarian Resource Group. We may ask finalists for more information. Scholarship winners are contacted by e-mail or telephone. Please look at your e-mail.

If you would like to donate to additional scholarships or internships, go to www.vrg.org/donate

Applications: Please click here to download a PDF of the application. However, applicants are not required to use an application form. A neatly typed document containing the information below will also be accepted as a valid application.

Please send application and attachments to [email protected] (Scholarship application and your name in subject line) or mail to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203.

If emailing, please put your essay in a separate attachment with your first name and last initial. A PDF or Word document is preferred, but if you send a Google document, make sure permission is given so readers can access it. For more information call (410) 366-8343 or email [email protected].