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

If you live in Maryland (especially near Baltimore) or will visiting this area, you might want to dine in one of the many restaurants participating in Maryland Vegan Restaurant Month that is being held through August 28^th this year. Some of the participating establishments include Land of Kush, Golden West Café, Liora, Double Zero, Gangster Vegan Organics, Roland Park Bagels and Sandwiches, Harmony Bakery, Miss Shirley’s, and Treehouse Café and Juice Bar.

For further details, see: https://www.mdveganeats.com/

Breakfast, lunch, brunch, dinner, or an anytime snack! This simple recipe by Leslie Gray Street will come together in a snap and please any crowd. Toss together chopped vegetables like mushrooms, Brussels sprouts and red onion, with shredded hash brown, and flavor with smooth cashew cream and salsa. Everything goes on one sheet pan and after 25 minutes in the oven, your meal is ready to garnish and enjoy! Easy enough for a late night snack. Tasty enough to serve to brunch guests.

Go to this VRG video at https://youtu.be/MgFyjYKAUd0

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

VEGETARIAN ESSAY

By McKinnon Schissel, Grade 12

When it comes to vegetarianism, my opinion is very torn. Personally, I am an earth and animal friendly girl. Animals own a big part of my heart. It truly makes me tear up, even cry, whenever I see or hear of a dead animal. In fact, I am the type of girl who freaks out and makes a whole scene in the car whenever squirrels run out into the road and almost get hit. I do not see how people enjoy going out and killing poor innocent animals and bringing them home for food. It makes me so sad knowing innocent animals are killed every day at the expense of humans and their desires. Although, I do not have much room to talk because I eat meat and enjoy it quite a bit.

Growing up, I have been surrounded by meat lovers and men with major hunting hobbies. My dad, uncles, cousins, grandpas, and family-friends all go hunting. Every time they try to talk about their hunting around me I have the exact same reaction. I make comments about how terrible it is and I tear up. No matter who I am talking to about killing these innocent animals, the response is the same. “God made animals to kill other animals,” or “It’s the circle of life, McKinnon,” is what I hear every single time. Without their hunting or the animal hunting of others, I would not get to eat the meat that I enjoy eating every day.

For example, two of my favorite foods are tacos and chicken. I eat chicken more than I eat any other food. I get chicken at every restaurant and fast food place. I truly do not know what I would do if could not eat chicken. I have a big heart for animals, but I do not let that stop me from eating meat. Although that doesn’t mean this can’t change.

Because I have grown up eating meat, it seems impossible to give it up. I have never been a big salad girl, so I would not know what to order at any restaurant. Despite this, a part of me still thinks I could be strong enough to give up meat and become a vegetarian. Between my determination and love for animals, vegetarianism is not entirely an impossible option for me. In fact, more than 25 animals are saved each year because of a vegetarian. This statistic warms my heart. Knowing I am saving animals and benefitting the environment is a good enough reason for me to go vegetarian, but something is stopping me.

I know a couple vegetarians and when asking them why they chose vegetarianism, they had roughly the same answer: their health, the environment, and for the innocent animals that get killed in the process. These are all normal answers, but there was one more answer that stood out, which was that they did not like the feeling or texture of meat in their mouth. Out of all the reasons to go vegetarian, this is the one I do not understand.

I love animals. Sometimes I think that I love animals more than humans. It hurts my heart knowing innocent animals suffer and die every day. I truly wish deep down that there was another way to eat meat without killing these poor creatures. Although no matter how much sympathy I have, I continue to eat meat at the end of the day. I agree and stand by every single reason to be vegetarian, but for some reason I cannot get myself to become one. Maybe one day, with a little more research and thought, I can settle my conflicting opinion on vegetarianism and maybe even become one.

Why I Am Vegan
By Anuragini Barman, age 13

I believe that being vegan is one of the best ways to save the world. Being vegan saves animals, the planet, and our bodies.

In the United States alone, approximately 9 billion chickens and 29 million cows are killed per year according to PETA (People for the Ethical Treatment of Animals)¹. That is more than 1 million chickens an hour. If people stopped eating animals, imagine how many innocent lives could be saved!

Raising livestock accounts for 14.5% of the total human-created greenhouse gas emissions on our planet according to the UN’s Food and Agriculture Organization ². Decreasing meat consumption is a huge and easy way to slow global warming.

Being vegan is a great way to stay healthy. Studies show that vegans and vegetarians have stronger immune systems and are less likely to get certain diseases such as heart disease, type 2 diabetes, and cancer ³.

I have been vegan my whole life. I have always understood why my parents and I are vegan, and I have always been proud that we do everything we can to help animals. I choose to be vegan because it is a great way to change the world.

I am very lucky that my parents are vegan. Having the support of your family and living in an all-vegan household makes being vegan really easy. However not everyone is so supportive. Some of my relatives in India do not approve of my being vegan. They worry that I do not get enough nutrients like protein. On the contrary many plant foods such as beans and tofu are loaded with protein, and vegetables and fruits are full of nutrients! When my mom is not around, they try to smuggle me milk or cheese, or even meat. I always decline as politely as possible and remember that their intentions are good, even if misguided.

While I do not pressure people to become vegan, I do share the benefits and how easy it is. Every two months I present a show on Facebook and YouTube called So Many Kids in the Kitchen ⁴ with five of my friends. We show kids how to make easy, yummy, heathy, vegan meals.

I think that the reasons for being vegan are obvious. You just have to find out what non-vegan foods are really made of. On a camping trip a few weeks ago, one of my friends asked why I eat vegan marshmallows instead of regular ones. When I told her that non-vegan marshmallows have gelatin, which is made from ground-up skin, bones, tendons, and ligaments of cows, pigs, and other animals, she said that she would never eat a non-vegan marshmallow again.

Being vegan saves animals, the planet, and our health. It is super easy to be vegan, and there is really no downside.

¹ peta.org/issues/animals-used-for-food, accessed April 28, 2022

² fao.org/news/story/en/item/197623/icode, accessed April 28, 2022

³ see, for example, vrg.org, pcrm.org, or nutritionfacts.org

⁴ somanycooks.com

For information about The Vegetarian Resource Group annual essay contest, see https://www.vrg.org/essay/

Also, see The Vegetarian Resource Group scholarship contest at https://www.vrg.org/student/scholar.htm

To support VRG education and outreach to young people, donate at www.vrg.org/donate

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

The contents of this posting, our website, and our other publications, including Vegetarian Journal and Vegan 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.

Ever wonder what to do with jackfruit? Vegan Journal Senior Editor Rissa Miller wrote a creative recipe piece highlighting dishes made from jackfruit. Enjoy these recipes: Spiced Breakfast Bars; BBQ Jackfruit and Biscuit Casserole; Sweet and Tangy Jackfruit Meatless Balls; Curry Jackfruit Stew; French Dip Sandwiches; Italian Herb Stuffed Peppers; and Orange Cherry Jackfruit Cake with Pudding Layer.

Read the entire article here: You Don’t Know Jack

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

Thanks to Vegetarian Resource Group member Diane Schnaars for sharing her recipe for a no-sodium vegetable broth mix.

Note: All vegetables and spices are dried

1 TB parsley

1 TB onion powder

1-1/2 tsp garlic powder

1 tsp celery seed or dill seed

½ tsp basil

½ tsp marjoram

½ tsp oregano

½ tsp sage or savory

½ tsp thyme

Pulverize together the ingredients above. To make broth, use ½ teaspoon of the above mix per cup of water.

For soup for one, use ½ tsp of the above mix, 1 TB nutritional yeast, pinch of salt, and a cup hot water.

Sophisticated and refreshing, Chef Morgan’s Greek Bowls are sure to please a crowd any time of year. Try her recipe for Greek Marinated Tofu on top of couscous and veggies, all smothered in lemon tahini dressing for lunch, dinner, snacks, or even a meal on the go. See this Vegetarian Resource Group video at: https://youtu.be/Q53AiF75M5k

More videos at:

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

Debra Daniels-Zeller’s article “Peach Passion” from The Vegetarian Resource Group features a wide range of vegan peach-based recipes. Enjoy Cinnamon-Peach Oatmeal with Toasted Walnuts; Creamy Peach Salad Dressing; Lime-Cilantro Peach Salsa; Coconut-Peach Soup; Tempeh Teriyaki with Peaches; Grilled Balsamic Peaches; Cardamom-Peach Upside-Down Cake; Peach Cashew Cream; and Lemon-Peach Jasmine Rice Pudding.

Read the entire article here: https://www.vrg.org/journal/vj2006issue2/2006_issue2_peach_passion.php

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

By Nadely Requena, VRG Intern

Hi there! My name is Nadely Requena and I am a Latina student journalist at the University of Texas at Austin. Most importantly though, I was a Summer 2022 virtual intern for the Eleanor Miltimore Wolff Internship organized by The Vegetarian Resource Group. Today, I am here to tell you all about my experience while embarking on the adventure that is working with VRG. If you’re thinking of applying, I hope my words and internship tasks will inspire you to go through with that decision.

Let’s see… Where do I even begin? One of the most life changing things that occurred during my internship was that I finally went vegan! I initially began my vegetarian journey in 10th grade after learning the appalling practices of the meat industry and its long-lasting effects on the environment. Now, four and a half years later and with the guidance of VRG, I’m very proud that I’ve made the change to become vegan in hopes of living and promoting a more eco-friendly lifestyle.

In more exciting news, I assisted VRG with their phenomenal restaurant guide, interviewed folks for the Vegan Action column in the Vegan Journal, and I reviewed a Korean vegan cookbook and also a newly opened Mexican restaurant in Austin that is 100% vegan. I also led two vegan cooking classes at Christopher’s Place, a residential program providing education, training, and recovery support to formerly homeless men of the Baltimore area. Adding on, I participated in the University of Maryland dietetic intern in-service and learned about the importance of obtaining proper nutrition and being well-educated to speak about different types of diets, avoiding common stereotypes and misconceptions.

Throughout my time with VRG, I have continued to combat the stereotypes that exist for Latino and Hispanic people, educating others on living a more eco-friendly lifestyle while still being budget friendly.

The kitchen has been my home this summer as I had the opportunity to experiment with recipes from different cuisines with ingredients I had never interacted with. It definitely helped me reconquer my confidence in the kitchen as I am now living on my own and not in the university dorms where I had a meal plan.

I have connected with people from all over the world in hopes to not only reconnect with my Latino culture, but to also seek out others who are promoting vegan advocacy through creative outlets.

My internship further established how journalism is the field I want to be in and environmental advocacy and education is vital. My conversations with others showed me how important it is to be well-educated in the field one is choosing to write about. VRG has allowed me to dabble with different types of writing styles and to meet others, further increasing my experience in the field.

Without this internship, I wouldn’t be here with these realizations and most certainly, wouldn’t be able to say that The VRG was a part of my story as a journalist. This organization is also incredibly helpful in providing financial support for their interns. This was ultimately a large reason as to why I decided to embark on this internship. It definitely comes in handy to people such as myself who are low-income college students and are financing their education and life by themselves.

What’s in store for my future? Well first, thank you for that amazing question. I will be beginning my sophomore year at UT in August and will continue my advocacy and education work for the environment, raising mental health awareness, and highlighting issues in low-income communities.

What about VRG you ask? Wow — another great question. I am proud to say I will be interviewing a Latino vegan activist in August for another Vegan Action column and will also continue to help with VRG’s restaurant guide even after my internship concludes. Be on the lookout for future articles as my time with VRG has not ended, it has only begun!

Thank you to the Vegetarian Resource Group, wonderful staff, and donors for giving me this opportunity! It really does mean and does a lot.

For information about VRG internships, see vrg.org/student/index.php

To support VRG internships, donate at vrg.org/donate

And join VRG at https://www.vrg.org/member/2013sv.php

Busboys and Poets is a modern restaurant with several locations in Washington, DC, Maryland, and Virginia. We recently dined at the Baltimore location and greatly enjoyed their food. When you go to the menu on their website, you can select vegan as an option.

Their Vegan BBQ “Chicken” bites are made of soy protein, scallions, and spicy Korean BBQ Sauce. The Tempeh Panini was delicious and filling. Another dish we loved was the Vegan Lover’s Pasta consisting of linguine pasta, crumbled vegan Italian “sausage,” asparagus, mushrooms, and red curry coconut cream sauce served with garlic bread. And of course, we especially enjoyed their vegan cheesecake for dessert.

More info on this restaurant can be found here: https://www.busboysandpoets.com