Recent topics brought up include:

– A review of Ripple Kids Milk done by a dietitian

– Info on the 5 high school winners from The Vegetarian Resource Group Scholarship Contest

– Helpful info for parents trying to deal with the baby formula shortage

https://www.facebook.com/groups/VRGparentsandkids is intended to be a group that offers support for families raising children on vegan diets and for vegan kids around the world. We envision it as a place to get advice about a wide-variety of topics: pregnancy, birthday parties, school lunches, Halloween, non-leather apparel, cruelty-free products, summer camps, and more. Please use it as a place to share your wisdom, seek advice, or just find a sympathetic ear. The goal is to offer support.

Consequently, any profane, defamatory, offensive, or violent language will be removed. Feel free to disagree, but do so respectfully. Hateful or discriminatory comments regarding race, ethnicity, religion, gender, disability, sexual orientation, or political beliefs will not be tolerated. We expect that posts should relate to vegan diets and lifestyles. The Vegetarian Resource Group reserves the right to monitor all content and ban any user who posts in violation of the above rules, any law or regulation, SPAM, or anything otherwise off topic.

Please share this information with any veggie families that you know! Thanks.

Mango Stir Fry photo by Rissa Miller

Each issue of Vegan Journal includes a Vegan Cooking Tips column by Chef Nancy Berkoff, EdD, RD. In the latest issue Nancy offers tips on cooking with mangoes.

Read the column here: https://www.vrg.org/journal/vj2022issue2/2022_issue2_cooking_tips.php

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

In addition to the myriad of meat and dairy alternatives that have been around for thousands of years (like tofu, tempeh, beans, etc.) and newly processed alternatives such as Beyond Burgers, there is now increasing development of alternatives based on animal cell DNA, with the technology having many variations. But how should these new products be labeled?

To get a glimpse of people’s thoughts about labeling, we commissioned a poll to find out the number of vegan and vegetarian adults in the U.S and the number that ate vegetarian and vegan meals.

We then asked additional questions about labeling the new cell cultured alternatives as vegan, vegetarian, animal free, and plant-based.

To see rest of article, go to https://www.vrg.org/nutshell/CulturedMeatYouGov2022.pdf

Provecho is written by Edgar Castrejón and published by Ten Speed Press. The book is full of creative vegan Mexican recipes running from incredibly detailed and complex dishes to those that are simple and made with two ingredients.

Read the complete book review here: https://www.vrg.org/journal/vj2022issue2/2022_issue2_book_reviews.php

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

Jada’s Porkless and Chick’n Crumbles are soy-free and easy to prepare. The dry mixes can be stored without refrigeration and are perfect for dorm-style living, travel, and on-the-go busy professionals or families. Details on these products can be found here: www.jadabrands.com

Read the product review here: https://www.vrg.org/journal/vj2022issue2/2022_issue2_veggie_bits.php

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

Tacos photo by Rissa Miller

Did you know that you can make some very creative tacos? Hannah Kaminsky shares several vegan recipes in the latest issue of Vegan Journal including Potato Samosa Tacos; Mojo Black Bean Tacos; Mushroom Ceviche Tacos; Sushi Tacos; and Beet Bulgogi Tacos. Hannah’s gorgeous photos will entice you to start cooking right away!

Read the column here: https://www.vrg.org/journal/vj2022issue2/2022_issue2_tacos_any_day.php

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

Single Origins Food Co. Un-Honey comes in Amber, Blonde, and Copper flavors. No bees are part of this product in any way; it was developed by organic farmers to re-create the usability and texture of honey. See: www.thesofco.com

Read the product review here: https://www.vrg.org/journal/vj2022issue2/2022_issue2_veggie_bits.php

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

By Chen Zeng

(Serve 6)

1 ounce dried shiitake mushrooms (dried is important as it has much more concentrated umami flavor than fresh)

2 Tbsp neutral flavor cooking oil

2 garlic cloves, minced

1 tsp minced ginger

2 Tbsp Doubanjiang (fermented broad bean paste); *see note below

8 ounces meat substitute (ie vegan crumbles or chopped ground meat) or minced mushrooms of choice

1/2 tsp whole Sichuan peppercorn

2 Tbsp chili oil

1/2 cup vegetable stock or mushroom water (you can also substitute the water used for soaking shiitakes)

14- to 16-ounce package tofu cut into cubes (firm and silken both work well)

1 tsp cornstarch dissolved in 1 tbsp water

1 scallion, (finely chopped, saved for garnish)

Soak dried shiitake mushrooms in warm water until soft and hydrated. Cut them into small pieces and set aside. Reserve the mushroom water if you want to use it instead of stock.

Heat up oil in a wok or frying pan, add minced garlic and ginger and stir-fry until fragrant. Add rehydrated mushroom, Doubanjiang, meat substitute or minced mushrooms, and whole Sichuan peppercorn, and stir frequently to avoid burning the spice.

Add stock and bring to boil, carefully put tofu into wok and push gently with a spatula or wooden spoon to prevent the cubes from breaking, let the stock reduce for about five minutes. Add in the **chili oil. Then, add the cornstarch mixture and stir in gently until the sauce thickens.

Transfer to a serving bowl and sprinkle the top with chopped scallion. This dish serves best with rice but noodles should also work well. Pair up with some steamed or stir-fry veggies for a complete meal.

*For Doubanjiang, use Sichuan Pixian Broad Bean Paste for the most authentic flavor but Lee Kum Kee chili bean sauce also works.

**For chili oil, any Asian-style product should work well.

By Nadely Requena, VRG Intern

Altering my diet to vegetarianism four years ago and only recently to veganism, I’ve definitely felt disconnected from Mexican culture and cuisine as a Latina. I grew up in a family where meat was always placed at the center of the table. So when meat and certain flavors that I had eaten my entire life weren’t the star of my meals anymore, I couldn’t help but feel isolated.

With the rising movement of veganism, however, new fully vegan restaurants have been popping up all across the country. One of those restaurants includes Nissi VegMex. They recently opened their brick-and-mortar location in Southeast Austin. They had previously operated a food truck in Downtown Austin.

Their menu, which is 100% vegan, has a focus on Mexican cuisine. Just by taking a look at it, one can instantly notice how well Nissi VegMex has combined timeless vegan proteins with key components that exist in Mexican dishes. With classic dishes such as hamburgers, chalupas, nachos, flautas, tacos, burritos, birria tacos, and my favorite duo rice and beans, you are guaranteed to find something at Nissi VegMex that will remind you of authentic Mexican cuisine.

And it won’t just be visible in the food, but also in the drinks. I grew up drinking horchata, which is a sweet Mexican drink traditionally made with milk, rice, and cinnamon. At Niss VegMex, you can order “hempchata” and instantly feel at home. Other Latin American drinks include Jamaica and Topo lime drink, along with others.

Worried there won’t be enough options? Impossible. Nissi VegMex offers six different types of “meats”: Carne Asada, Picadillio, Fajita, Al Pastor, Chicharron, Cheek’n (Chicken), and rice. When it was time to order, I was in such awe of the menu and its variety of options that I honestly didn’t know what to order. I wanted to try everything! Going so long without seeing proper representation in vegan cuisine of the foods I grew up eating, I found myself longing for those flavors. Nissi VegMex ignited and reminded me of that joyful feeling I would get when I was younger. In the end, I decided to opt for their taco plate, flauta plate, chips and queso, and hempchata.

You can’t really go wrong with chips and queso. While I was a little disappointed I couldn’t dip my chips in classic red salsa, Nissi VegMex definitely showed that they wanted to stay true to Mexican cuisine, but also add a little twist to their menu. Their burnt orange queso was definitely cheesy and it also had a spicy element that kicked in with every bite.

The taco plate comes with four double-layered corn tortilla tacos that you can fill with up with two different proteins that will be topped with chopped cilantro and white onion. I chose the Carne Asada and I was genuinely amazed by how similar it looked and tasted like the meat I ate all the time at family gatherings. My second protein was Picadillo, which is traditionally meat and potatoes, and while it did taste similar to the Carne Asada, the potatoes added a soft element to the tacos that I really enjoyed.

The flauta plate comes with three cheek’n (chicken) flautas that are covered in guacamole and crema (or white cream). This was, without a doubt, the winner plate, mainly because of the cheek’n protein. It was incredibly flavorful and I found myself not wanting to stop eating the flautas. The corn tortilla was hard, but with a bite, it would just melt in your mouth and the guacamole and crema added another layer of rich flavor and authenticity to the meal.

Both of these plates come with the famous pair of classic rice and beans. I felt as if I was back home and my mother was cooking for me. My recommendation: mix the rice and beans, add a spoonful of Nissi VegMex’s orange salsa, and you’ll be running back to this restaurant in no time. I will advise that the orange salsa is not for the faint of heart, so in that case it may actually make you drive away from the restaurant if you don’t have a high spicy tolerance. Instead you might want to choose the green salsa and you shall feel a smile form on your face. Your tongue will also thank you.

Lastly, I definitely recommend getting the hempchata as the taste is undeniably the same as horchata. It’s such a staple to Mexican drinks and while it’s not the center of the meal, I do think that its white color with hints of brown cinnamon sprinkles will make the meal complete.

Needless to say, for sure I will be visiting Nissi VegMex sometime soon. This restaurant really has those components of Mexican cuisine present in their menu and that’s something I haven’t been able to find anywhere else yet.

Nissi VegMex is a great representation and reality that vegan cuisine is increasing with its experimentation with flavors. It’s a reminder to me, at least, that I don’t have to compromise on that authenticity that makes me who I am and feel as if I am partaking in the traditions I grew up with.

Link to Nissi VegMex’s Website: https://www.nissivegmex.com/

Link to Niss VegMex’s Instagram: https://www.instagram.com/vegmexnissi/?hl=en

For more information on veg restaurants throughout the U.S. and Canada, visit The Vegetarian Resource Group Restaurant Guide: https://www.vrg.org/restaurant/

Crafting Seitan is published by Book Publishing Co. and written by Skye Michael Conroy. The book is full of beautiful photos, useful cooking tips, and a wide variety of recipes including Kung Pao Chikun, Beaf Brisket, Spicy Thai Beaf Salad, Schnitzel, and much more.

Read the complete book review here: https://www.vrg.org/journal/vj2022issue2/2022_issue2_book_reviews.php

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