Each issue of Vegan Journal includes a Scientific Update column by Reed Mangels, PhD, RD. Here we review recent scientific papers related to vegetarianism. In the recent issue we reviewed a paper published on the German VeChi Diet Study on children age one to three years. We also covered a paper on legumes being used in more products in Australian markets. Finally, we reviewed a paper that looked at a study of individuals eating a healthy diet based on plant foods (which was not a vegetarian diet but a diet that is higher in plant foods) and whether or not it could affect the chances of developing gestational diabetes.

Read the column here: https://www.vrg.org/journal/vj2022issue2/2022_issue2_scientific_update.php

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

Create and submit a video relating what you want to tell others about veganism and/or vegetarianism.

Some possible topics: food, nutrition, your feelings about veganism and/or vegetarianism, water usage and vegetarianism, veganism and animal rights, or other veggie topics which appeal to you. Humor and feelings are appreciated. All videos should be positive, not be critical of anyone, and not include any footage of animal cruelty. You may submit a video you have already made.

Aspects of judging include accuracy and judges wanting to share the video with others. Entrants give permission to The Vegetarian Resource Group to post and share the video, to link to and from the video, and share the video with the media. Deadline to enter this year is July 15, 2022.

Details on the contest can be found here: VRG Video Contest

Father’s Day is June 19^th this year. Why not show your love by preparing a delicious baked pasta dish for your dad! Debra Daniels-Zeller’s previous Vegetarian Journal article “Make-Ahead Baked Pasta Delights” offers the following recipes:

• Smoky Penne Baked with Eggplant and Portobello Mushrooms in Fire-roasted Tomato Sauce
• Farfalle Bake with Squash, Artichoke Hearts, and Edamame
• Lemon-baked Fusilli with Tempeh, Sun-dried Tomatoes, and Beet Greens
• Orzo with Red Peppers, Mushrooms, and Toasted Pine Nuts
• Peanut Curry Pasta Bake
• Southwestern Black Bean Lasagna
• Mushroom, Spinach, And Tofu-stuffed Manicotti
• Cashew Rice Spirals With Lime And Cilantro

Read the entire article here: https://www.vrg.org/journal/vj2005issue4/2005_issue4_pasta.php

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

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.

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

See rest of article at https://www.vrg.org/nutshell/CulturedMeatYouGov2022.pdf

Each issue of Vegan Journal includes a Scientific Update column by Reed Mangels, PhD, RD. Here we review recent scientific papers related to vegetarianism. In the latest issue we covered a paper describing the importance of getting infants and toddlers to eat a variety of vegetables. Another research paper we reviewed shared the news that in the United Kingdom “all cephalopod mollusks and decapod crustaceans should be regarded as sentient animals for the purposes of UK animal welfare law.” Sentience is described as the capacity to have feelings including feelings of pain, harm, and/or distress.

Read the column here: https://www.vrg.org/journal/vj2022issue2/2022_issue2_scientific_update.php

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

Each issue of Vegan Journal includes the Nutrition Hotline column by Reed Mangels, PhD, RD. In the recent issue we covered the latest news on saturated fat.

Read the column here: https://www.vrg.org/journal/vj2022issue2/2022_issue2_nutrition_hotline.php

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

Spinach & artichoke tart from Crossroads Kitchen

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):

Cake Thieves, 1602 E. Houston St., San Antonio, TX 78202

Cake Thieves is a vegan bakery and eatery. The menu consists of mixed berry pop, strawberry milk pop pastry, pop tarts, cranberry orange scone, blueberry cornbread, and more.

Crossroads Kitchen, 3000 S. Las Vegas Blvd., Las Vegas, NV 89109

From celebrity chef Tal Ronnen comes an all-vegan restaurant and bar. Crossroads Kitchen serves plant-based, innovative, and seasonal cuisine in a stylish and beautiful atmosphere. They specialize in small plates and Mediterranean foods. Reservations are accepted.

Fare and Just, 2628 Main St., Brewster, MA 02631

Fare and Just is an animal-friendly restaurant that serves a take-out menu that includes cauliflower piccata, bbq burger bowl, falafel bunny bowl, bunny brussels bowl, lentil cakes, and other items. Everything is made from seasonal ingredients and, whenever possible, local purveyors. Friendly and efficient phone ordering and window pick up. Prices are reasonable, and portions are generous.

Native Foods, 9996 Commons St., Lone Tree, CO 80124

Enjoy vegan dishes such as Spicy Cauliflower Dippers, BBQ Brisket Burger, Buddha Bowl, Chicken, Bacon, Avo Club, Meatball Sub, and Taco Salad. They also offer sides including steamed kale and sweet potato fries. And of course, there’s dessert options including Oatmeal Crème Pie, Peanut Butter Parfait, and Chocolate Chip Cookie.

Omakaseed, 1204 Broadway, New York, NY 10001

With Instagram photos worthy of a museum exhibit, Omakaseed’s sushi bar is venturing into relatively unchartered territory in the vegan restaurant world. With a focus on the omakase style of Japanese dining, in which the diners leave it to the chef to select their menu, Omakaseed emphasizes the use of minimally proceed, seasonal, and local ingredients. This focus leads to beautiful, artistic creations such as their potato velouté with a matcha foam, a smoked pineapple nigiri, and a finale of cold melon with whipped almond ricotta and nori. Their cocktail menu is almost as much fun to read as it is to drink from, with concoctions including “Who’s Your Edamame?” (a haku vodka and edamame milk mixture) and “Feel the Beet” (el tesoro blanco tequila and beet juice).

Possum Pizza, 1516 Tinnin Ford Rd., Austin, TX 78741

This pizza truck, found behind the Buzzmill bar on Tinnin Ford Road in Riverside, serves thin crust pizza with both classic and creative toppings, along with rotating specials often focusing on indulging in vegan junk food. The “Ulta-meat-um!” has four kinds of vegan meat, and the “Bc’n Mac” has Mac N Cheese, Bac’n, and buffalo ranch, although you can also get healthier options like the “Veggie!” With kale, olives, mushrooms, and peppers.  Their cheese is the soy- and nut-free Follow Your Heart, and in addition to pizza you can get sides such as chik’n wings and mozzarella sticks.

Cajun Chick’n Nuggets photo by Rissa Miller

In the latest issue of Vegan Journal Chef Jay Staten shares vegan recipes that can be made using an air fryer. But don’t worry, if you don’t own an air fryer, he also includes oven directions. Enjoy preparing Crispy Broccoli, Vegan BBQ Ribz, Jay’s Black Bean Burgers, Maryland Seasoned Fries, and Cajun Chick’n Nuggets.

Read the column here: https://www.vrg.org/journal/vj2022issue2/2022_issue2_air_fryer.php

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

Every 5 years, the U.S. Department of Health and Human Services (HHS) and the U.S. Department of Agriculture (USDA) publish the Dietary Guidelines for Americans, the nation’s go-to source for nutrition advice. The Vegetarian Resource Group submitted testimony about the scientific questions that will inform the Dietary Guidelines for Americans, 2025-2030. The Dietary Guidelines impact much of the nutrition policy in the country, as well as impacts food service purchasing. Once the questions are decided and the scientific panel develops a document, The Vegetarian Resource Group will again submit testimony. Our comments are here: VRG Comments About the Scientific Questions That Will Inform The Dietary Guidelines for Americans, 2025-2030

According to OU kosher certifying agency, “one may make utensils (e.g. spoons, ladles) from the bones of non-kosher animals and there is no concern, since bones do not impart taste. In our situation, the bones are filters and do not become part of the sugar, and there is no kashrus concern …”

See article at https://oukosher.org/blog/articles/a-closer-look-at-sugar-the-sugar-refining-process/

The contents of this 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.