Photo by Rissa Miller

By Rissa Miller, Senior Editor Vegan Journal

(Serves 4)

Sun-Dried Tomato Dressing

5-6 sundried tomatoes

1/2 cup water

1/8 cup olive oil

1 Tablespoon fresh basil

1 Tablespoon fresh parsley

1 Tablespoon Balsamic vinegar

1 Tablespoon Dijon mustard

1 Tablespoon maple syrup

1 clove garlic

1 teaspoon lemon juice

Black pepper/salt, to taste, optional

Add all ingredients to a blender or food processor and purée until smooth. If desired, add more water for a thinner dressing. Store in the fridge for up to a week. Use it on this salad, for a tofu marinade, or over roasted veggies.

Spinach and Black Bean Salad

8 cups fresh spinach (about two bags)

1 can low-sodium black beans, rinsed and drained

2 cups chopped tomatoes, your favorite variety

1 cup chopped cucumber

1/4 cup sliced almonds (optional, to garnish)

1-2 Tablespoons nutritional yeast (optional, to garnish)

Sundried Tomato Dressing, to taste

In a large serving bowl, toss together spinach, black beans, tomatoes, and cucumber. To serve, plate four servings and garnish with sliced almonds and nutritional yeast, and pour on the desired amount of Sundried Tomato Dressing.

In order to find out how many adult vegetarians and vegans there are in the United States, The Vegetarian Resource Group commissioned YouGov to ask the following question in 2022.

Which one, if any, of the following best describes your eating behavior? Please select the option that best applies.

1) I never eat meat, fish, seafood, poultry, dairy, or eggs

2) I never eat meat, fish, seafood, or poultry

3) I usually eat meals without meat, fish, seafood, poultry, dairy, or eggs

4) I usually eat meals without meat, fish, seafood, or poultry

5) I sometimes eat meals without meat, fish, seafood, poultry, dairy, or eggs

6) I sometimes eat meals without meat, fish, seafood, or poultry

7) None of these

We classified those that never eat meat, fish, seafood, poultry, dairy, or eggs as vegan. Vegetarians include vegans, plus those that never eat meat, fish seafood, or poultry

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

Maya Kaimal’s Coconut Korma, Jalfrezi, Madras, and Spicy Vindaloo Indian Simmer Sauces are vegan and gluten-free. Information on these products can be found here: https://www.mayakaimal.com/product-category/simmer-sauces/

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

Plant Snacks is a chip made from cassava root. They come in eight different flavors. More information on these chips can be found here: https://plantsnacks.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

cactus leather children’s shoes from Dominic & Dempsey

In the recent issue of Vegan Journal, Senior Editor Rissa Miller talks about textiles made from plants including apples, mangoes, pineapples, cacti, grains, grapes, coconuts, bananas, and even flowers. Learn about some companies using these materials to make shoes, purses, clothing, and more.

Read the column here: https://www.vrg.org/journal/vj2022issue2/2022_issue2_unleather.php

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

Lupii snack bars are made from lupine beans. They are available in four flavors including Almond Butter Cinnamon Raisin, Cashew Ginger Pumpkin Seed, Peanut Butter Cacao Nib, and Tahini Lemon Cranberry. All varieties are vegan and gluten-free. Info on these bars can be found here: https://getlupii.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

The latest issue of Vegan Journal includes an article describing the work that goes into producing VRG’s YouTube videos. The article can be read here: https://www.vrg.org/journal/vj2022issue2/2022_issue2_youtube_videos.php

Watch VRG’s YouTube videos here: youtube.com/VegResourceGrp

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

Joya’s Elixir Beverage Mixes are sophisticated and multi-use, and can step beyond your morning latte into other foods and recipes. The varieties include Bliss, which is cacao-based; Focus, which is a matcha tea-based mix; and Glow, which is turmeric-based. Info on these products can be found here: https://us.joya.ca/collections/elixirs

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

Orange Dream Ice Cream Bars photo by Hannah Kaminsky

The Vegetarian Resource Group previously published a vegan recipe piece by cookbook author and photographer Hannah Kaminsky called “Keep Your Cool! Refreshing No-Bake Desserts.” Recipes include Peaches and Cream Icebox Cake, Orange Dream Ice Cream Bars, Raspberry White Chocolate Macaroons, Root Beer Float Pie, and Bananas Foster Crème Brûlée.

You can find the entire piece here: https://www.vrg.org/journal/vj2019issue3/2019_issue3_keep_cool.php

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

Each issue of Vegan Journal includes a column called Veggie Bits where we review vegan products. In the latest issue we reviewed RioGood’s gluten-free quick mix breads inspired by Brazilian cheese bread. The mixes come in several flavors and replicate the gooey-cheesy inside and crusty outside of traditional cheese bread. For more info on this product visit www.riogood.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