Chef Nancy Berkoff, EdD, RD has some great tips and ideas to spice up your grilling season! If you’re looking for recipes, food safety tips, or meal ideas, then check out this article! Outdoor Feasts

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By Jeanne Yacoubou, MS

The Vegetarian Resource Group recently received an email inquiry from a food scientist. She asked:

“Is genetically engineered microbial rennet considered vegetarian?…My question is not just whether the genetically engineered microbial rennet is vegetarian, but this rennet is added to milk to make cheese, and in the cheese-making process, whey is produced, and this whey is concentrated to make whey protein isolate. I would like to know if this end product “whey protein isolate” is considered vegetarian due to the use of genetically engineered microbial rennet in the manufacturing process.”

Here is how we responded in August 2021:

Have you seen an article we did in 2012 on microbial rennets and fermentation produced chymosin (FPC)? In that piece, we describe the bioengineering involved. We point out exactly where and when the genetic code for an animal’s enzyme (specifically a bovine calf’s) comes into play to produce the active component of rennet known as chymosin. It is chymosin that does the actual work of curdling cow’s milk during dairy cheese making.

After speaking with enzyme company experts, I personally do not believe bovine-derived, bioengineered chymosin is vegetarian.

At some point long ago, the genetic material encoding for bovine chymosin was removed from an animal. This could have happened when rennet-containing material or cells from a calf’s stomach were removed from the animal. Patent applications describe animal glands from a slaughterhouse as the source of the genetic material. In any case, we know that the original process was never animal-free. The goal was to extract and isolate the genetic code for the cheese-producing enzyme. This process is a form of bioengineering that produces a genetically modified organism (GMO).

Enzyme manufacture today, many generations of microbes later, depends on that first bovine. The gene encoding for bovine chymosin directs the microbes to produce bovine chymosin each and every time, even today.

I don’t distinguish the two enzymes as (1) non-vegetarian originally, but (2) transformed into being vegetarian many microbial generations later after (or because of) genetic bioengineering and microbial fermentation. The genetic code used, in both cases, is bovine.

It is true that once the genetic material was removed from animal rennet, cells in the calf’s stomach lining, or from the animal’s glands, no more animals were needed. Animals aren’t used to make each batch of enzyme. Researchers extracted the genetic blueprint from one animal/animal organ and made copies of it in the lab via and in microbes.

On this basis, many vegetarians and cheese companies using FPC produced in this manner consider cheese made with it as “vegetarian.” (They also consider it “non-GMO.”) Possibly, they do not consider animal genes as “animal products” or “animal-derived ingredients.” The presence of animal ingredients would make their product non-vegetarian. No calf is used to make each fresh batch of enzymes, either. So, they assert, bovine FPC must be vegetarian.

As a result, you’ll find “vegetarian rennet” or “vegetarian enzymes” on dairy cheese labels.

As described in our 2012 article linked to above, due to technological advances in food science, there are cheese-producing enzymes originally formed from the encoding of genetic material (modified or not) belonging to a microbial species and inserted into organisms of a different microbial species to yield chymosin after fermentation.

These enzymes are truly bioengineered “microbial enzymes” in every sense of that term, known as FPC.

Possibly, this biotechnological discovery was found through experimentation to yield greater amounts of chymosin, or a type of chymosin that leads to better-tasting cheese. Maybe it was less expensive to manufacture.

For whatever reason, I would call it “vegetarian rennet.” I don’t know if or how much of these 100% authentically microbial chymosins exist today or, if they do, what their market share is as compared to the bovine FPC.

In any case, 90%+ of all dairy cheese in the United States is made with some type of FPC.

Which type of FPC? Although The VRG has not done research this year on FPC, we suspect that it is largely bovine chymosin produced through bioengineering as described initially in this article that’s widely used today to make dairy cheese.

Rennet or FPC in Whey

As The VRG reported in 2008, 90-95% of the small quantity of milk-curdling enzyme used to make a batch of cheese remains in the whey during dairy cheese making.

So, to answer the second part of our inquirer’s question concerning the vegetarian status of whey protein isolate, the argument given above directly applies here as well.

In my view, whey and similar products derived from dairy cheese making using bovine FPC are not vegetarian. This is not the view shared by many vegetarians or by food and beverage companies selling products containing whey or related ingredients.

However, if a type of FPC that is completely free from all animal products, including animal genes at any and all points during the development of the FPC from its first creation until now, is used to make cheese, then I would describe both the enzyme and the cheese formed from it as vegetarian. Similarly, the whey and whey-containing products formed during that FPC’s use in cheese making would also be vegetarian.

VRG recommendation to companies regarding FPC and labeling of cheese and whey-containing products

The VRG recommends that all companies using FPC to make dairy cheese, whey, whey protein isolate, or products containing them specify on their labels and on their websites how their FPC was made. Then consumers will have all the information they need to determine if a product is right for them, whatever their dietary preference. They may even decide to choose vegan cheese instead.

More specifically, if their FPC resulted from the laboratory engineering of a calf’s genetic material many microbial generations ago and inserted into a microbe’s genetic makeup, then state it as such. If their FPC came from a uniquely microbial transfer of microbial genetic information only, with no animal genetic inputs ever, even at the beginning, then this should be so stated.

VRG readers who have any further questions about FPC and its use in cheese or whey-containing foods and beverages should contact food companies directly. They, in turn, should contact their ingredient suppliers and hopefully relay source information back to you. For tips on how to ask questions in order to maximize your chance of receiving accurate information from food companies, this VRG article may be helpful.

For more ingredient information, see https://www.vrg.org/ingredients/index.php

The contents of this posting, our website, and our other publications, including Vegetarian Journal, are not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. We often depend on product and ingredient information from company statements. It is impossible to be 100% sure about a statement, info can change, people have different views, and mistakes can be made. Please use your best judgment about whether a product is suitable for you. To be sure, do further research or confirmation on your own.

By Callie Showalter, VRG Intern

Throughout the four years I’ve been vegan, I’ve looked for ways to advocate for the cause and help spread information on vegan and vegetarian lifestyles. When I discovered the chance to intern virtually for The Vegetarian Resource Group, I was very interested. I saw it as an opportunity to improve my writing skills, learn more about vegan nutrition, and get more involved with the vegan community online.

     Doing this internship helped me with more general life-skills, such as time-management, scheduling, and communication. I had to schedule out my summer of internship projects, such as writing articles, preparing recipes, helping with vegan food reviews, and writing up blurbs for vegan restaurants. I planned my projects around holidays, weekends, and learned to allow for turnaround time. Doing everything virtually also allowed me to brush up on some computer skills and email etiquette.

     One of my first assignments was to write a review of a local restaurant. I picked a restaurant that is a staple in my community, and ordered one of their many vegan options. The food was delicious and it felt very rewarding to write a positive review of one of my favorite restaurants. After making a few edits, the review was approved to be added to the blog. However small, it felt important that I was able to add my voice to one of many in the online vegetarian community. I loved being able to encourage others to try vegan food.

     Following the review, I began an article on the vegan foods enjoyed by the non-vegetarian friends of other VRG interns. I liked reaching out to the other interns, because I don’t know very many vegan people, and it was interesting to have conversations with them. It was also slightly surprising hearing that so many of them had trouble with access to vegan foods in their lives. I’ve been very lucky to have access to affordable staples like produce, nuts, and grains; as well as vegan replacements like dairy-free cheeses. And, even for the interns who did have access to vegan alternatives, most of them stated that their friends rarely tried vegan alternatives. Writing the article drove me to learn more about improving accessibility to vegan-friendly foods. Because I work for a grocery store owned by a large national chain, I decided to inquire about the vegan products that are sold in other locations across the country. I hope to see if I can possibly improve others accessibility to veg-friendly products across the United States. Moments like that one—moments where my projects would spark my curiosity and make me want to change things—those were some of the best parts of my internship.

     Since going vegan, I’ve greatly improved on my cooking and baking skills. Throughout the COVID-19 pandemic, I have cooked quite often and have come to love doing it. I got several opportunities to cook as part of my intern projects. One of them was writing for Veggie Bits, the vegan product review portion of the Vegetarian Journal. The VRG sent me a couple different vegan products to test and review. They were unique items I normally would not have picked up myself at the grocery store, and I enjoyed trying both of them. Though it was a slight challenge to try and write the perfect review, I felt that it helped me enhance my writing skills. I also tapped into my creative side to develop two different vegan recipes for the VRG blog. I have plans to write my own vegan cookbook someday, and I loved getting the chance to write my own recipes and have them be published online. I experimented with unique flavor combinations and stepped outside of my usual cooking comfort zone.

     Ultimately, my VRG internship was beneficial to me in so many ways. I ending up learning so much about advocating for veganism, and I’m excited to apply my knowledge when working on future projects in my community. I also am grateful to have improved writing and communication skills for college, and to have behind-the-scenes information about how a nonprofit works. I’m excited to see where my new knowledge and skill set take me.

For more information about Vegetarian Resource Group internships, see https://www.vrg.org/student/index.php

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

Or join The Vegetarian Resource Group at  https://www.vrg.org/member/2013sv.php

According to Yahoo Finance, Beyond Meat (BYND) and Yum! Brands (YUM) said they will debut a new pizza featuring plant-based pepperoni from Beyond Meat. The pizza will be available initially at 70 Pizza Hut locations, including Albany, New York; Columbus and Macon Georgia; Houston, Texas; and Jacksonville, Florida. See https://www.aol.com/finance/beyond-meat-making-plant-based-130107024.html

For information on veg restaurants, go to https://www.vrg.org/restaurant/index.php

For more information on quick service chains, see https://www.vrg.org/fastfoodinfo.php

The contents of this posting, our website, and our other publications, including Vegetarian Journal, are not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. We often depend on product and ingredient information from company statements. It is impossible to be 100% sure about a statement, info can change, people have different views, and mistakes can be made. Please use your best judgment about whether a product is suitable for you. To be sure, do further research or confirmation on your own.

What can you pack for a vegan lunch? Whether you’re going to school, work, a picnic, or on a road trip, you need options for lunch. Check out 50 ideas to fill your lunch bag!

See this Vegetarian Resource Group Video at https://youtu.be/kqoFDjQO2fs

More videos at:
https://www.youtube.com/channel/UCvSyCToa_i9fA4D5CLCAFWw
https://www.vrg.org/veg_videos.php

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 (Note: Due to the COVID-19 pandemic many are doing take-out and/or delivery now):

Cultivated Greens, 890 Palomar Airport Rd., Carlsbad, CA 92008

Offers a small menu that changes daily. They serve some interesting oyster mushroom combinations, as well as different burritos with fries.

Dirty Vegan, Vancouver Area, Langley, BC V3A 7C7 Canada

The Dirty Vegan food truck offers plant-based burgers using the Impossible burger. All burgers are served on a vegan brioche bun. Dirty favorites include the Hawaiian dirty with a caramelized pineapple ring and the dirty portabella made with a grilled portabella mushroom cap. Fries and poutine are also available. Dirty also makes vegan cupcakes and treats for special events.

Dough Joy, 5401 17th Ave. NW, Seattle, WA 98107

Enjoy a wide variety of yeast raised vegan donuts including Chocoholic, Sour Watermelon, French Toast, and Over the Rainbow. You can pre-order donuts and pick-them up at their truck. Note that they sometimes sell out early.

Honestly Vegan, 4054 Franklin Rd. SW, Roanoke, VA 24014

Offers American-style fast food such as burgers, mock chicken sandwiches, hot dogs, and pita pizzas. Classic sides include French fries, tater tots, and slaw. In addition to the kid’s menu, Honestly Vegan also offers a diner-style Sunday special. Honestly Vegan strives to source fresh ingredients from local farmers’ markets.

Joyfull, Anuttara Yoga, 2219 Seacrest Blvd., Delray Beach, FL 33444

Dine outside and enjoy smoothies, oat-based soft serve, super lattes, and more. There are hammocks you can use and the space is available for events too.

Papa Vegan, 438 US Hwy. 206, Hillsborough, NJ 08844

Papa Vegan was opened with the intention of helping people live a healthy lifestyle by eating vegan. Papa Vegan believes that vegan food can be delicious and inexpensive. The café serves up an array of different meals, like sandwiches, pastas, and burgers—so there’s something for everyone. They even source fresh ingredients from local farmers’ markets. Try one of their appetizers, like the Cauliflower Wings, and enjoy a comforting main meal like the Cheddar Cheezy Mac or the Stir-Fry Zucchini Noodles.

Right Path Organic Café, 147 Bank St., New London, CT 06320

This New London cafe is not only fully vegan but also gluten-free and organic! Right Path Organic Café offers customers snacks, salads, bowls, juices, smoothies, and more!

Veganixima, 146 S. Main St., Unit Q, Orange, CA 92868

Enjoy Mexican cuisine including loaded nachos, burritos, tacos, and bowls. They also offer vegan desserts.

Whylds Vegan Kitchen, 701 E. 53rd St., Austin, TX 78751

You can find Whyld’s Vegan Kitchen in Possum Park. This food truck is totally vegan, and serves up a selection of salads, smoothies, sandwiches, and more. They even offer fresh juices that also happen to be organic! Try their unique Basil Mac n Cheese, made with gluten free pasta and topped with caramelized onions. And try out a raw, organic Power Puck—a treat made with dates and seeds—after your meal.

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

By Reed Mangels, PhD, RD

In July, 2021 Bloomberg News reported that meat sales were down in the United States, Argentina, and other countries. The report goes on to say that in the United States, meat sales at grocery stores are 12% lower than they were a year ago. A partial explanation for this drop in meat sales may be the rise in meat prices in many countries. According to the USDA, the retail price of fresh beef in the United States has increased 12.7% over the past 5 months (February-July 2021). Pork prices increased 10.7% and chicken prices increased 4.6% over the same time period. An additional factor that may affect meat sales in some countries is the increased sale of plant-based meat replacers. While these products are popular for many reasons, they may not be affordable from some who are concerned about the rising cost of meat.

     The Vegetarian Resource Group has many ideas for eating a low-cost vegan diet. The next time a friend or family member mentions the high price of meat, suggest that they explore some vegan options.

For ideas about eating vegan on a budget see:

https://www.vrg.org/journal/vj2020issue2/2020_issue2_vegan_menus.php

https://www.vrg.org/journal/vj2006issue2/2006_issue2_mealplans.php

https://www.vrg.org/journal/vj2003issue1/2003_issue1_quick.php

Have you ever wondered if an ingredient listed on a food label is vegan or not? The Vegetarian Resource Group has an online guide to food ingredients that lets you now whether a specific food ingredient is vegan, vegetarian, non-vegetarian, typically vegan, typically vegetarian, may be non-vegetarian, or typically non-vegetarian.

You can search through this guide here: https://www.vrg.org/ingredients/index.php

To support this type of difficult research, please consider making a donation to The Vegetarian Resource Group: vrg.org/donate

By Callie Showalter, VRG Intern

Makes 10 rolls 

Ingredients:

For the dough:

2¼ teaspoons instant yeast 

1 Tablespoon organic cane sugar

1½ cups lukewarm water 

3½ cups flour 

2 teaspoons salt

For the creamy “cheese” sauce:

¾ cup raw cashews, soaked overnight

3 Tablespoons nutritional yeast

1/2 lemon, juiced

1 teaspoon dried garlic powder or 2 garlic cloves, minced 

1 teaspoon salt

¼ cup water or unflavored plant milk 

For the spinach-pesto mixture:

2 cups fresh basil, chopped

1 cup baby spinach, chopped

1/3 cup pine nuts 

2 large garlic cloves, minced

¼ cup olive oil

¼ cup nutritional yeast (may sub shredded vegan parmesan)  

1 teaspoon salt

½ lemon, juiced 

To assemble:

Start by whisking the yeast and sugar into the warm water, and let sit until you see bubbling (this tells you the yeast is activated). Whisk together the flour and salt in a large bowl, and then pour in the water mixture. Use clean hands to mix the ingredients and form a ball. Add flour as needed so that it is not sticky. 

     Oil a bowl and place the dough in to proof, and then cover the bowl with a towel. Place in a warm area until the dough has doubled in size, about an hour. 

     While your dough proofs, add your cheese sauce ingredients into a blender or food processor. Blend until smooth, and set aside. In the same blender/food processor, add all your pesto ingredients and pulse until well combined. Set pesto aside. 

     Preheat oven to 375 degrees Fahrenheit. On a clean, floured surface, roll the dough into a rectangle about ½-inch thick. It will be about 20 inches long and 14 inches wide. Spread the ‘cheese’ sauce, followed by the pesto, evenly across the dough, leaving a ¼-inch perimeter of dough without sauce. Roll the dough—starting from the long side— into a log, and cut into about ten 2-inch pieces. 

     Arrange rolls in an oiled 8- x 8-inch glass baking dish, and bake in the oven for 30-33 minutes. 

Optional: After they are cooked, brush rolls with vegan butter and top with more vegan Parmesan or nutritional yeast.