Every issue of Vegetarian Journal features a column
titled “Scientific Update,” by Reed Mangels, PhD, RD. Reed reviews recent
scientific papers related to vegetarianism. Recently she covered the topic
Fruits and Vegetables Offer Many Benefits and VRG Intern Kavitha Shankar
covered the topic Vegetarianism and Veganism in Canada.
The Romans prized wild
strawberries for their medicinal properties. And wise they were; ounce for
ounce, strawberries have more Vitamin C than most citrus fruit. Frais du bois,
or wild strawberries, were very popular in Europe. They were very small, and flavorful,
and grew so bountifully in the wild that no one bothered to cultivate them. In
1714, Francois Amedee Frezier created large strawberries by crossing two types
of wild strawberries……and an industry was born!
According to the American
Cancer Society, foods rich in Vitamin C may lower the risk of cancers of the
gastrointestinal tract. Over the years, herbalists have thought that
strawberries were a tonic, diuretic, remineralizer, and astringent. Strawberry
leaves brewed as a tea were thought to relieve diarrhea, while eating too much
of the fruit is known to cause it! Strawberry essence used in cosmetics was
thought to combat wrinkles and freckles; well, at least they gave the creams
and lotions a very nice aroma.
If you actually get past washing and eating strawberries, think about freezing some of them for the winter months. Simply wash, hull (remove leaves and white “shoulders”) and dry whole strawberries. Place them, single file, on a sheet pan and allow them to freeze. Once frozen, they can be piled into containers or bags. If fresh or frozen strawberries lose their color, they can be spruced up with a bit of lemon juice (which, coincidentally, adds a bit more Vitamin C).
Mash ripe or frozen
strawberries with a little maple syrup, if necessary for added sweetness, and
some citrus liqueur to create a fast dessert sauce or the basis of a blender
beverage. Create a strawberry salsa with chopped strawberries, chilies (you
chose the heat), red onion, and ground black pepper. Blend ripe strawberries
with silken tofu, a small amount of ground ginger, and some orange zest and use
as the filling for a strawberry cheesecake or frozen strawberry pops. For a
make-ahead dessert, create strawberry skewers and allow to marinate, in the
refrigerator, in a blend of balsamic vinegar and maple syrup until ready to
serve.
Goodpop’s freezer pops
are made with organic fruits and vegetables in three different flavors: Cherry
Limeade, Concord Grape, and Fruit Punch. The tester favorite was Cherry Limeade
because of its sour punch! Find these pops at Wegmans, Whole Foods Market, and
other stores, as well as online here: www.goodpops.com/flavors/organic-freezer-pops
Create and submit a video relating what you want to tell others
about vegetarianism/veganism.
Some possible topics: food, nutrition, your feelings about
veganism/vegetarianism, water usage and vegetarianism, veganism and animal
rights, or other vegan 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, 2021.
The latest issue of Vegetarian Journal
features several book reviews. Emma Sawko’s first vegan cookbook Wild Recipes features international
recipes such as Wild Ceviche, Miso Shiitake Soup, Peruvian Bowl, Thai Curry,
Blueberry Scones, Chocolate Truffles, and more. The Oat Milk Cookbook by Kim Lutz offers over 100 recipes featuring
oat milk. You’ll also find eye-catching photos in this book featuring dishes
such as Peach Blueberry Cobbler, Red Lentil Dip, Pull-Apart Olive Oil Bread,
Spicy Eggplant, and more. Finally, So Vegan in 5 Ingredients by Roxy Pope and
Ben Pook includes over 100 recipes using only 5 ingredients. Enjoy Spiced Pear
Porridge, Kale and Sweet Potato Salad, Hoisin Jackfruit Bao Buns, Minced
Mushroom Tacos, No-Bake Lemon Cheesecake, and much more.
In my parents’ neighborhood, there is a regular
breakfast/coffee for the ladies of the neighborhood. Most who attend are
retired or over the age of 60 at least, with some women in the 30s-40s-50s
coming at different times. There’s always coffee and tea with dairy and
coconut-vegan creamer on the table, and folks take turns bringing muffins, etc.
to share. It’s quite formal, with saucers and such.
Last week I was surprised to discover I was not
the only vegan in the group! I had encountered two vegetarians in the
past few months, both women in their 30s. But these vegan ladies were
NEW vegans, who were looking for resources. I was pleased to hand them a few
copies of Vegetarian Journal, as
well as local vegan guides I keep in my car from the York vegan
advocates group in Pennsylvania.
Though I have been vegan for 26 years, it never ceases to
surprise me where I meet other vegans, and how the interest in
veganism can appear out of nowhere, in the most unexpected of places. The
3 women who were new vegans were all over the age of 70. I see in
action how it is critical never to count anyone out. And to always keep vegan
advocacy materials on me!
In the latest issue of Vegetarian Journal you’ll find a review of Improved Nature’s soy-based proteins. They come in bits, chunks, fillets, nuggets, pieces, poppers, shreds, slices, and tenders and are shelf-stable for two years. To prepare simply boil in water or broth for a few minutes. Our testers loved the hearty, meaty texture and the shreds were popular on barbecue sandwiches.
The product is sold to both consumers and food services. Buy online here: www.improvednature.com
Deseed dried peppers and hydrate by boiling for about 8 minutes.
Keep pepper-boiling water to blend other ingredients together.
Meanwhile, rinse TVP and in a separate
pan, rehydrate TVP by boiling in water for 15 minutes over medium-low heat.
Drain thoroughly and set aside when done.
Add olive oil to a
pan and sauté onion over low heat, until lightly browned and fragrant.
Next, cook the
sauce for the Tacos al Pastor for about 15 minutes. Add rehydrated peppers,
pepper-water, chipotles, garlic, orange
juice, cumin, oregano, and cinnamon to a pan and simmer over low
heat, stirring occasionally for 15 minutes. Sauce will thicken and reduce. Add
sauce to TVP and allow to marinade a few hours in the fridge or up to 24 hours.
Assemble Tacos
1/2 cup finely minced yellow onion
3 teaspoons olive oil, divided
Taco shells or tortillas, your favorite
Fresh cilantro or oregano, to serve
Shredded lettuce, radishes or other favorite taco toppings to
serve
Pineapple Salsa
1 pineapple, skinned and diced
Salt, to taste, optional
1-3 Jalapeño peppers, seeded and minced (to taste)
2 cucumbers, minced
1/2 purple onion, sliced
Juice from 1 lime
To make the tacos, add marinated TVP to a skillet with onions and olive oil. Sauté over low heat until onions are light brown and everything is cooked through.
While doing that, begin
preparing the pineapple salsa. Finely chop pineapple and sauté in olive oil
until charred. This will sweeten the flavor. Add salt if desired.
Meanwhile, toss Jalapeno, cucumbers,
purple onion and cilantro with fresh lime juice. Add charred pineapple.
To assemble tacos, layer TVP and onion,
and pineapple salsa and other taco toppings as desired into a taco shell.
Tofu Con Rajas Poblanas from Chef Carlos Roberto Erez
(Fills about 10-12 tacos)
Tofu Filling
1 box firm tofu
Salt, to taste, optional
3 Poblano peppers
Sauce
4 plum tomatoes, quartered
1 teaspoon olive oil
1/4 large yellow onion, chopped
3 fresh Jalapeños, seeded and sliced (more or less,
to taste)
4-5 cloves peeled garlic
4 Tablespoons cilantro, finely minced
1 teaspoon garlic powder, optional
Salt, to taste, optional
Taco shells or tortillas
Favorite toppings (such as chopped lettuce, radishes, cilantro, etc.)
For the tofu filling, cut tofu into small pieces and sprinkle with salt.
Put tofu in an air fryer at 350 or medium power for about 15 minutes, or spread
out on a sheet pan and bake in the oven about 20-30 minutes at 350, until edges
are crispy and hard.
Meanwhile, roast Poblano peppers over open flame of gas stove or, in
your oven set to broil. They should be pitch black when ready. Place them in a
container to sweat for several minutes, until it’s easy to peel the skin. This
process imparts a delicious smokey flavor. Peel skin and then slice into thin
slivers. Set aside.
To make the sauce, sauté tomatoes in olive oil over
medium heat for about 2-4 minutes until they begin to wilt. Add onion,
Jalapeños, and fresh garlic. Cook until all ingredients are lightly charred.
Add to a blender with
cilantro and garlic powder, and pulse until it is the texture of salsa. Add
salt to taste. If you want a smooth sauce, add a little water and purée again.
Transfer sauce to pan and cook over medium heat until slightly reduced. Stir in sliced Poblanos and cooked tofu. Serve in taco shells or tortillas of choice with other toppings, as desired.
The latest issue of Vegetarian Journal features a recipe
piece by Linda Tyler featuring Kale Salads. These recipes will inspire you to
eat your greens! Find recipes for:
Are you searching for make-up brushes
made without animal products? The Luxie Glimmer Set is entirely vegan and they
are soft. Find our complete review in the latest issue of Vegetarian
Journal. Available from Amazon and Nordstrom’s or online at www.luxiebeauty.com
The Vegetarian Resource Group (VRG) is a non-profit organization dedicated to educating the public on veganism and the interrelated issues of health, nutrition, ecology, ethics, and world hunger. We have been helping health professionals, food services, businesses, educators, students, vegans, and vegetarians since 1982. In addition to publishing the Vegan Journal, VRG produces and sells a number of books.
Sign up for our newsletter to receive recipes, ingredient information, reviews of new products, announcements of new books, free samples of products, and other VRG materials.
