By Jeanne Yacoubou, MS

The Vegetarian Resource Group recently received a request from an online reader about Domino’s Pizza Ingredients.

So we reached out to Spencer Breidinger, Manager of Global Product Quality and Regulatory Compliance – Supply Chain Services at Domino’s. We asked him about the dough conditioner L-cysteine present in most of their crusts:

“Is L-cysteine in your pizza crust dough derived from feathers or hair? If not, what is the source of L-cysteine?”

(Readers should note, as we’ve reported in articles over the years, that most L-cysteine in commercial food products today is derived from poultry feathers or human hair.)

Spencer Breidinger replied:

“…All L-cysteine in any dough product is synthetic and not derived from any animal sources. This has been our standard for over 20 years.”

The VRG followed up by asking for more clarification on the term “synthetic” as it relates to L-cysteine.

In response, Spencer forwarded us a statement dated January 15, 2020, from Steve Lutes, VP Global QA & Health/Safety at Domino’s Pizza. Here it is in its entirety:

“The L-cysteine and enzymes in all our dough and crust varieties are microbial and/or vegetable-sourced. We do not source these ingredients from animal sources. Our dough does contain sweet dairy whey, which is a derivative from cow’s milk. Our gluten-free crust does not contain L-cysteine or any of the 8 FDA-recognized allergens, including milk. While there is no animal by-product (other than whey) in any of our crusts, we do have products in our stores which contain them (such as pepperoni and cheese). We make all our products in the same kitchens; and even as clean as we keep them, there may be those items present. Therefore, we cannot guarantee that pizzas made are entirely free from animal by-product.”

Readers with additional questions about menu items or ingredients at Domino’s should contact the restaurant chain directly.

For information about other chains, see https://www.vrg.org/fastfoodinfo.php

For information on veg restaurants, go to https://www.vrg.org/restaurant/index.php

The contents of this posting, our website and our other publications, including Vegetarian 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.

The Vegetarian Resource Group is a vegan activist non-profit organization that does outreach all-year-long. For example, VRG has been participating in numerous virtual events throughout the USA by providing speakers on a wide variety of vegan topics. We also send literature free of charge to other groups/individuals doing educational activities in schools, hospitals, camps, restaurants, libraries, offices, etc. Our ability to continue doing this depends on people like you! Your donations allow us to promote the vegan message whenever we’re called upon for assistance. Please consider becoming a monthly, quarterly, or single-time donor to The Vegetarian Resource Group.

Thanks so much for your support. You can make a donation online here: www.vrg.org/donate    

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):

Allah’s Kitchen, 24 Hinchey Rd., Rochester, NY 14624

Allah’s Kitchen uses natural and organic foods and is influenced by Jamaican and Indian cuisine. The Culture bowl, curried seitan, and many other vegan alternatives are available on the menu. The ambiance is cool, cozy, and stylish with outdoor dining.

Coco N’Ice, 3407 S. Mac Dill Ave., Tampa, FL 33629

Enjoy acai bowls, smoothies, homemade and one-of-a-kind desserts, delectable ice cream, and personalized cakes.

Greenhouse Canteen, 1011 W. 5th Ave., Columbus, OH 43212

Dine on Cauliflower Wings, Korean Rice Cakes, Eggplant Moussaka, Chickpea Fettuccine, Pecan Pie, and so much more!

Guru’s City Vegan, 509 S. Highland St., Memphis, TN 38111

Guru’s City Vegan is a black-owned restaurant that serves vegan soul food such as ribs, fried chicken, macaroni and cheese, candied yams, and black-eyed peas. They also have a juice and smoothie bar.

Papi Ali’s, 2323 Main St., Tucker, GA 30084

Plant-based Latin influenced cuisine with southern flavors are served at Papi Ali’s. They provide mushroom bacon, baked empanadas, and a variety of other delectable dishes. You may customize the menu by selecting the sort of bread you want for your sandwiches and wraps.

Rawish, 2000 Pennsylvania Ave. NW, Washington, DC 20006

Located in the sleekly refurbished Western Market food hall, three blocks West of the White House, this mostly raw, entirely vegan and soy -free establishment offers fresh, innovative, and healthy food and drinks. They have a long list of different juices, smoothies and smoothie bowls, each with a carefully chosen combination of ingredients, such as the refresh juice, which features pineapple, mint, apple and spirulina; and the Green Goodness smoothie bowl, with Avocado, Banana, Moringa, Spirulina, Agave, Coconut Water, Granola, Hemp Seeds, Strawberries, and Goji Date Sauce. They also offer a choice of salads, toasts, Buddha bowls, and cheesecake. Find a table in the attractive Western Market to eat your food, or take it to go.

Shayna B’s By the Sea, 631 Boston Post Rd., Westbrook, CT 06498

Shayna B’s By the Sea offers fantastic music and V-eliciously amazing gluten-free cuisine including soups, salads, bowls, wraps, pizza, and more. They may also personalize the cakes and cookies. Great inside and outdoor eating with a beautiful view; you can also dine in the park across the street.

Taqueria la Venganza, 597 15th St., Oakland, CA 94612

Fresh pressed tortillas and aguas frescas produced with ultra-ripe fruit are among the delicious dishes on the menu. The vegan meats are made entirely of plants, with a flavor and texture that is as near to the real thing as possible.

Vegan Bodega, Parkville Market, 1400 Park St., Hartford, CT 06106

Vegan Bodega is a vendor in Hartford, Connecticut’s Parkville Market. Their menu includes salads, empanadas, drinks, meal platters, pastry tarts, and the mac & cheese with fried chick’n is tasty and cheesy, among other wonderful alternatives. It features both indoor and outdoor eating areas, as well as a warm ambience.

If you would like to support veg education and outreach with cryptocurrency, you can donate at every.org/vrg/donate/crypto

By Nicolette Joseph

Are you planning a trip to Barbados and want to know where you can find vegan alternatives? Then go no further than this list of the best eateries on the island offering vegan options, as well as supermarkets selling vegan products.

Pricesmart and Cost-U-less are two supermarket options, both of which need membership for specific purchases. They are located in Warren’s area.

Recently, our supermarkets have added a broad array of vegan/vegetarian alternatives to their shelves, such as:

Vegan cheeses, vegan nuggets, tofu, almond, oat, and soy milk, and much more are available. There are other vegan/vegetarian items; simply ask the staff if they’re not quickly found on the shelf.

Let’s just assume you’ll be able to buy anything in the supermarkets to prepare a fast home-cooked lunch. But if you want to eat out, following are some options. 

Fresh coconut water from street sellers on the side of roads is a must-try, especially on Sundays.

In Sheraton Mall there are two plant-based smoothie and juice cafés. Market Fresh offers a variety of vegetarian/vegan wraps, burritos, salad bowls, and more. Only smoothies, protein shakes, and wellness shots are available at Julia’s Nutrition Centre.

Chefette, a local fast-food restaurant with multiple locations all around the island, just introduced a soy-based veggie burger with pickles, tomatoes, and lettuce (which is my favorite), as well as an all-potatoes Indian inspired dish and lentil roti to the menu. This place is a lifesaver if you need a quick yet veg-friendly dinner late at night.

Burger King and Chicken Barn, two more fast-food chains, both provide a limited vegan/vegetarian menu. Garden salad, Burger King’s vegetarian burger, and Chicken Barn’s Beyond Burger Special are among the possibilities.

Chutney’s roti and curry cuisine is a genuine combination of Caribbean and Indian cuisine that generates meals with a burst of flavors, herbs, and spices that appeal to a wide range of palates. Their menu includes curries, side dishes like fries and fried plantains, and customizable roti. Dhal Puri skin with curry potatoes, sweet potatoes, lentils, and channa is my go-to construct.

Small business spots include a corner shop behind Cave Shepherd which serves customizable roti. I usually choose the chickpea, channa, and potato filling. Roadside vendors offer Doubles which are a flat fried dough filled with curry channa and different chutneys that originated in Trinidad and Tobago. Doubles are a must-have! Another type of pastry known as a gran burger patty is made with burger chunks that can also be used to produce a lasagna filling. However, it may be used for a variety of different dishes. Be creative!

Bubba’s sports bar menu in Worthing Christ Church consist of a vegetarian burger cooked with vegetables served with fries.

The veggie selections at Bert’s Bar & Restaurant in Rockley Christ Church are limited, but you can always count on a veggie burger and a huge house salad.

Sandal’s Resort in Christ Church, St Lawrence Gap, is a 5-star hotel that recently has been testing and adding vegan/vegetarian options (menus are presently evolving):

• Heart & Sol serves vegan meatballs, provincial panini with vegan mozzarella, tomatoes, roasted peppers, arugula-walnut pesto, and panini bread. There are salads made with sunflower seeds, chickpeas, barley, and quinoa, fresh vegetable, as well as fruit juices, smoothies, and superfood smoothies and bowls
• Greenhouse serves fruit drinks, chia pudding, chickpea omelets thickened with whole wheat flour, and black bean & chorizo hash.

The Tides Restaurant, on the island’s west coast, serves higher-end vegetarian fare for lunch and evening, with dishes such Thai vegetable curry with basmati rice, jerked spiced cauliflower, and more.

Other well-known restaurants are:

The Artsplash Centre Café on the South Coast is a laid-back eatery that serves delectable vegetarian, vegan, and gluten-free dishes. The creamy avocado bowl is to die for and garden salad bowls are offered for lunch. A juice bar is also available.

Sitar Indian Restaurant, located in Holetown, features Indian-inspired cuisine with excellent vegetarian (and some vegan) options. It is normally open in the evening, but you may also order to go. Curried lentils, onion bajhis, stuffed bayngan, and veggie samosas are all on the menu, and they’re all delicious.

There’s always somewhere to have a good vegan-friendly meal on the island. Some options you’ll find easily on the menu; others you’ll have to do a bit of digging. But trust me you won’t be disappointed with your finds!

Nicolette is a VRG volunteer living in Barbados.

The contents of this posting, our website and our other publications, including Vegetarian 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.

Be sure to follow The Vegetarian Resource Group on Instagram: @vegetarianresourcegroup

Giving Tuesday is today! Please support The Vegetarian Resource Group’s Mission to Make It Easy for Anyone to Become Vegan! Go to: www.vrg.org/donate or text ‘give’ to 80660vegan (80660 83426).

According to Food Navigator Beyond Meat is being tested in:

8 U.S. McDonald’s restaurants

Their chicken at Panda Express in ten major U.S. markets

Beyond Pepperoni at 70 Pizza Huts in the U.S.

For information on other chains, see: https://www.vrg.org/fastfoodinfo.php

The contents of this posting, our website, and our other publications, including Vegetarian 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

How often have you wanted to make a gift in honor of a loved one or friend but weren’t sure which charities are vegan-friendly, pro-environmental, or pro-animal rights? Please remember The Vegetarian Resource Group. You can make a gift in memory of a loved one or as a living tribute to honor someone you care about on a special occasion, such as a wedding or birth. We’ll send an acknowledgment to you and to the recipient(s) you choose. Your gift will support educational programs and help promote veganism.

Make checks payable to The Vegetarian Resource Group and mail to PO Box 1463, Baltimore, MD 21203, or donate at vrg.org/donate   

By Reed Mangels, PhD, RD

A 4^th edition of The Dietitian’s Guide to Vegetarian Diets has just been published. It’s a great resource for dietitians, nutritionists, and other health care professionals as well as students in these areas. As a contributor to this book, I can confirm that this edition has been extensively updated. It includes 4 new chapters – Carbohydrates, Vegetarian Diets and Bone Health, The Vegetarian Athlete, and Strategies for Working with Vegetarian Clients.

The book includes summaries of the most recent research on health benefits of vegetarian (including vegan) diets in prevention of heart disease, high blood pressure, cancer, and diabetes. It discusses important nutrients for vegetarians and provides lots of sample menus, lists of good sources of nutrients, and other information that will be helpful for those seeing clients who are interested in vegetarian diets. There are five chapters with updated information on use of vegetarian diets throughout the life cycle which include details about nutritional assessment of vegetarians at various life cycle stages. Chapters on soy foods and phytochemicals include lots of new research.

For more information, see the publisher’s website.