The Vegetarian Resource Group continues to be very busy on a daily basis. Below are some examples of successes and activities. Your support through Combined Federal Charity (CFC) or your Local/State Campaign is greatly appreciated! You can also donate directly to VRG at www.vrg.org/donate

Here’s a sampling of some of our accomplishments and outreach:

VRG Nutrition Advisor Reed Mangels, PhD, RD, did a virtual presentation for students and registered dietitians at West Chester University in Pennsylvania, as well as a talk to Washington State WIC (Women Infants Children) personnel.

Reed co-authored Vegetarian dietary patterns and cardiovascular risk factors and disease prevention: An umbrella review of systematic reviews that was published in the American Journal of Preventive Cardiology. In addition, Reed co-authored Vegetarian and vegan dietary patterns to treat adult type 2 diabetes: A systematic review and meta-analysis of randomized controlled trial published in Advances in Nutrition.

We were asked permission to reprint VRG’s Vegan My Plate in an updated edition of Pearson Education’s Nutrition Science to You textbook by Joan Salge Blake.

A dietitian requested teen brochures and nutshell handouts to use at the University of Illinois in Chicago.

A bookstore in Providence, RI and vegan restaurants in MD, MA, NJ, OH, TX, and VA are offering VRG brochures to their customers.

VRG gave a box of Vegan Journals to be distributed at SEED Food & Wine Festival in Austin, Texas. We gave 200 cookbooks, 200 Vegan Journals, and 200 I Love Animals and Broccoli coloring books to the Holistic Plant-Based Living Program for various events. VRG also sent 700 Vegan Journals and 200 brochures to be distributed at the Vegetarians of Central Florida event, a box of VRG literature to be handed out by the Northern Ohio Vegan Advocates while doing outreach, and a large box of Vegan Journals and VRG brochures to the Vegan Society of Hawaii for various tabling opportunities.

VRG had booths at the Charlottesville and Richmond VegFests in Virginia, San Francisco World Vegan Fest in California, as well as the Academy of Nutriton and Dietetics meeting in Nashville, Tennessee.

Finally, VRG is hosting several high school/college interns and volunteers this year.

This is just a small sampling of what we are doing at VRG every day. Thank you so much! We couldn’t do this without your support.

You can donate directly to VRG at www.vrg.org/donate You can also mail donations to The Vegetarian Resource Group, PO Box 1463, Baltimore, MD 21203 or call in your donation to (410) 366-8343 Monday through Friday 9am to 5pm EST.

In the newest Vegan Journal the Scientific Update column covers the topics of All Foods Categorized as Ultraprocessed Do Not Have the Same Effects on Heart Disease and Stroke Risk as well as All Foods Categorized as Ultraprocessed Do Not Have the Same Effects On Heart Disease, Cancer, and Diabetes Risk. Read the scientific reviews here: https://www.vrg.org/journal/vj2025issue4/2025_issue4_scientific_update.php  Subscribe to Vegan Journal in the USA only: www.vrg.org/member

photo by Rissa Miller

Looking for a creative vegan gift idea? Consider making culinary mixes in glass jars. Rissa Miller offers several options including Cajun-Spiced Red Beans and Rice; Lentil Noodle Soup; Cheezy Tater Soup; Savory Gravy Mix; Quick Ranch; and Berry Ginger Muffins in her article running in the latest issue of Vegan Journal. See: https://www.vrg.org/journal/vj2023issue4/2023_issue4_pantry_mixes.php

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

photo from iStock

By Chef Nancy Berkoff, EdD, RD

Thee cabbage family includes just about every veggie color, shape, and size. Kohlrabi, also known as turnip cabbage, has a Star Trek-like appearance. Imagine a solid, smooth green apple topped with a slender stem and collard-like leaves that look like arms. Kohlrabi can be green or purple on the outside but is always creamy white on the inside. It’s not a root vegetable; it grows just above the ground. The large, round part of kohlrabi is actually the stem.

Kohlrabi may have originated in Europe and is seen in the cuisines of Germany, Hungary, Russia, and the United Kingdom. In China kohlrabi is known as gai laarn tau and is steamed whole, stir-fried, and roasted. Kohlrabi is also popular in sections of Bhutan, India, Pakistan, and Tibet.

Kohlrabi’s bulb may look like a green turnip but its flavor is a cross between a mild bell pepper and broccoli stalk with a hint of summer squash. It can be served shredded or raw, and used like cabbage or broccoli in slaws and salads. Kohlrabi can stand the heat of braising, roasting, sautéing, or steaming. The leaves are not plentiful; however, if you acquire a sufficient amount, you can steam them, obtaining the texture and taste of mild collard greens.

When shopping for kohlrabi, choose smaller stems (the round part), no more than 2 inches in diameter, as larger ones can be very tough. Do not buy kohlrabi with shriveled, dried, or damp leaves.

To prep kohlrabi, trim and thinly peel the stem, and cut off the leaves. To steam, place in steamer and steam the stem whole or cut in quarters, for 30-40 minutes. You can also braise it in vegetable broth.

Once cooked, you can slice kohlrabi and sauté in a small amount of vegetable oil. Cooked kohlrabi can be served with a sprinkle of freshly chopped parsley and a squeeze of lemon. The leaves may be cooked with your favorite greens recipe, or chopped and added to salads.

Grated raw kohlrabi adds sweetness and crunch to grain, green, or pasta salads. Try a shredded kohlrabi and carrot slaw with a paprika-horseradish dressing (vegan mayonnaise or silken tofu with paprika, prepared horseradish, and lemon juice).

The latest Note from the Coordinators in Vegan Journal covers the topic of supporting scholarship winners, interns, restaurants, and vegan infrastructure. See: https://www.vrg.org/journal/vj2025issue4/2025_issue4_note_coordinators.php

Subscribe to Vegan Journal in the USA only: www.vrg.org/member

photo from Freepik

Reed Mangels, PhD, RD, discusses whether or not vegans should avoid seed oils in her latest Nutrition Hotline column in Vegan Journal. Read the column here: https://www.vrg.org/journal/vj2025issue4/2025_issue4_nutrition_hotline.php

Subscribe to Vegan Journal in the USA only: www.vrg.org/member

photo from Freepik

by Chef Nancy Berkoff, EdD, RD

Fresh fennel, also known as Sweet Anise, Finnochio, Florentine Fennel, and Florence Fennel is an aromatic vegetable, garnish, and flavoring. Fennel is a member of the parsley family, but resembles a cross between celery and dill, and tastes and smells like licorice.

Ancient Greeks thought of fennel as a symbol of victory and success. Ancient Romans believed fennel had the ability to sharpen eyesight. Herbalists make a tea by boiling fennel and allowing it to steep. This is used to soothe the stomach. Fennel is a good source of potassium and also provides some vitamin C, folic acid, and calcium.

Fennel has long been used in Mediterranean, Asian, and South Asian cuisine. Fennel seeds, popular in Southeast Asian cooking, can also be used to flavor candy and beverages. Try a bit of fresh, shaved fennel in iced tea or hot tea for a different spin.

Fennel can be eaten raw. Just de-string the bulb and the stalks with a vegetable peeler and crunch on it as you would celery. No time to create? Buy a bagged salad, slice fresh fennel, toss in walnuts, and you have an upscale salad with no fuss.

The white bulb portion is the most popular part of fresh fennel. Many people like to shave fresh fennel, and add it to green salads, cooked green vegetables, mashed potatoes, risottos, and pasta. If you have an overage of fennel bulbs, you can poach or braise them in vegetable broth, and serve as an accompaniment.

Put together a fast fennel salad by thinly slicing a fresh fennel bulb, toss with finely diced red onion, fresh or canned orange segments, and a splash of white vinegar and olive oil. If you have a bit more time, combine roasted or thinly sliced fresh beets with shaved fennel, some balsamic vinegar, diced onions, walnuts, soy nuts or pistachios, and a smattering of fresh, minced garlic and ginger for a cold or warm salad entrée. Create a fennel “ragu,” by chopping fresh fennel, combining with canned, stewed tomatoes, tomato paste, and diced onion and allow to cook and simmer (this would make a great slow cooker item) until tender and flavors are combined. Serve over noodles, spaghetti, rice, or cooked grains, topped with fresh or caramelized onions.

Dried fennel seed, brown or green, is used as a spice. If your fennel seed is a bit old, and has turned gray, you may be able to revive its black licorice flavor by pan-toasting it in a super-hot, dry (no oil) pan. Remember that fennel seed can be very intense, so use sparingly. When fresh fennel is not available, fennel seeds are used to flavor potato salads and cole slaw, salad dressings, vegetable and bean soups, pasta and rice dishes, and cooked grains.

photo from Rootz Soul Cafe

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: www.vrg.org/restaurant

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:

Happy Little Treats, 1043 W. Third, Columbus, OH 43212

Happy Little Treats is “a made-from-scratch” vegan bakery. There is free on site parking. Menu items may vary. The following are examples of what you might find: Frosted Donuts including Oreo Chocolate, Chocolate Babka Muffins, Oatmeal Cream Pie, a variety of Croissants, Chocolate Chip Brookie, Buckeye Brookie, lots of Tarts like Blueberry Lemon, Spiced Pear, Chocolate Fudge, and more. Some Cookie choices might be Chocolate Chip or Peanut Butter. Brownies could be Oreo or Walnut. There are several coffee and tea options as well.

ID Eclair, 169 W. Green St., Pasadena, CA 91105

ID Éclair is a French-style patisserie offering vegan sweet and savory baked goods and salads. Pastry selections include eclairs, croissants, tarts, macarons, danish, canelé, and cakes. Sandwiches and soups du jour include vegan ham and cheese croissant and tomato veggie soup. The afternoon tea party experience includes a selection of sweet and savory bites with a pot of tea. Small plates include French breakfast with toasted baguette, plant-based butter, and choice of jam as well as avocado toast served on country bread. The grandmother beet salad includes beets, microgreens, and endive served on crostini.

Oh My Soul On The Moo’ve, 601 S. Tryon St, Ste. A137, Charlotte NC 28202

Enjoy the flavors of South Africa with these grab and go vegan items: Traditional “Garage Pie,” Makhulu Melt, Safari Falafel Wrap, Thai Peanut Wrap, Ubuntu Sandwich, Saffa Salad, South African Spicy Pasta Salad, Mama Africa Bowl, and much more.

Rootz Soul Café, 1651 S. State Rd. 7, North Lauderdale, FL 33068

Rootz Soul Café invites you to “Feed your soul.” They list their vegan Mac n Cheeze as most popular. Specials may include Vegan Italian Stuffed Shells; Curry Chickpea Pate Empanada with onion, peppers and spinach; Tempeh-based Vegan Rib Dinner; or Oyster Mushroom Vegan Chik’n Dinner—the last two with barbecue sauce. Of their many Burgers, some choices are Oyster Mushroom Burger with fries and Rootz Sauce or Buffalo Ranch or Jamaican Jerk Burger—a Beyond Burger with lettuce, tomato, onions, plantains, and Jerk sauce. A couple of their Salads/Bowls are Vegan Shrimp Caesar offering lettuce, Vegan Parmesan cheese, croutons, and vegan Caesar Dressing and Teriyaki Tofu Salad Bowl with roasted Tofu and Spring Mix Salad topped with caramelized onions, sautéed peppers, pickle, tomato, avocado, and Teriyaki Sauce. Japanese Veggie Rice with Mixed Veggies (Tofu) is crispy tofu atop mixed veggies and rice with creamy dressing. They offer many Tacos and Wraps. Two examples are Jack Fruit Tacos with lettuce, tomato, red onion, cucumber, and Vegan Yum Yum Sauce and Chickpea Wrap with chickpeas, Spring Mix, tomatoes, caramelized onions, carrots, and Yum Yum Sauce.

Stefano’s Diner, 1265 Dundas St. W., Toronto, ON M6J 3B1 Canada

Stefano’s Diner offers a large menu including gluten-free options. Some Small Plates are cashew-crafted Plant-Based Brie with seasonal accompaniments and crostini; Arancini with mushrooms; arborio rice balls, spicy sugo, mozzarella, and aioli; Tuscan White Bean Soup; and more. Examples of Mains include Lasagna with Pomodoro Bolognese sauce, béchamel, mozzarella, and parmigiana; Cappelletti filled with roasted squash and nutmeg, topped with Violife parmesan and fried sage; and Chicken Filet with mushroom Marsala wine sauce. A few of their many Handhelds are Muffaletta with mortadella, smoked provolone, roasted red pepper, olive tapenade, basil, pickled peppers, olives, carrots, celery, and cauliflower; lightly fried Eggplant Parmigiana Sandwich sporting sugo, mozzarella, aioli, and muffaletta spread on an Italian bun; and Stefano’s Veg Sandwich with seeded bread, roasted sweet potato, tomato, arugula, miso marinated tofu, cashew cheese, and pickled onions. Brunch includes many of the same dishes, with the addition of “house made” Brioche French Toast with cashew butter whipped cream; English muffin Eggs Benny with mung bean eggs, avocado, and béarnaise; mung bean Eggs In Purgatory offering roasted tomato and pepper sauce garlic aioli, crispy chickpea, sesame, and focaccia. Desserts include Tiramisu crafted with coffee cream, biscoff cookies, dark cocoa powder, and Lemon Cake with vanilla cream and lemon curd.

Utopia Juice Bar, 1432 S. Powerline Rd., Pompano Beach, FL 33069

A few of their many organic Acai Bowls are Cacao Acai with organic cacao nibs, organic dark chocolate hazelnut spread, dark chocolate curls, banana, and granola mix; Superfood Acai with organic goji berries, organic white mulberries, organic milled flax seeds, strawberries, blueberries, Brazilian guarana syrup, and superfood granola mix; or Very Nutty Acai with slivered almonds, cashews, walnuts, and “homemade” almond butter. Served cold, pita crust Vegan Pizza is crafted with “homemade” hummus, curried chickpeas and sun-dried tomatoes. The spicy version has jalapeños too. Made fresh daily, “homemade” Vegan Hummus Wrap is filled with avocado, spinach, sweet red peppers, carrots, and pesto sauce. There is also a spicy version and a raw, gluten-free version. Some of their several Smoothies are: Purple Power crafted with almond milk, organic acai, “homemade” almond butter, and banana; Chocolate Factory with almond milk, organic cacao nibs, organic cacao powder, and bananas; Blue Bliss blending organic Kombucha, blueberries, ginger; and bananas; or get your groove on with Jammin Java–almond milk, locally roasted cold brew, bananas, and oats. To quench your thirst, they have Locally Brewed Organic Kombucha, locally Roasted Cold Brew Coffee or Latte made with “homemade” organic almond or organic cashew milk, as well as lots of herbal blend Shots. Seeking Nirvana? Here it’s a blend of spinach, celery, cucumber, lemon, and fennel–one of many Fresh Juices like Zion with cucumber, celery, lemon, ginger, and cilantro, plus many more.

Today is Giving Tuesday. Please consider supporting all the vegan education and outreach that The Vegetarian Resource Group does throughout the year. Donate at vrg.org/donate We greatly appreciate your support!