By Ruby Sturm, VRG Intern

Like the name implies, With Love Plant-Based offers an entirely vegan menu. (Beware that this is not always true with plant-based restaurants.) This cafe is also 100% gluten-free. The menu includes an interesting selection of “Sips,” “Eats,” “Small Eats,” and “Sweet Eats.” My favorite drink was their Island Mon smoothie. They offer delicious smoothies for $6 that you can add a variety of things to – such as chia seeds or dates (for an added charge). They mainly have a lot of soups and toasts, but they also have salad, Alfredo, Maryland lump cake, and a lentil burger! And, although it’s only an appetizer, I really love their deviled avocados. They are three times the size of a deviled egg and absolutely delicious! I ended up loving the deviled avocados so much that I made them for my birthday party.

Located at 8705 Harford Rd. in Parkville, Maryland, this small café has very nice decor and friendly staff. Due to Covid, they are only doing outdoor seating and pre-ordered food. I recommend ordering takeout, because the outdoor tables are right next to a busy main road. 

With Love Plant Based’s website: https://withloveplantbased.com/

If you want more information on vegetarian/vegan restaurants go here:

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.

Despite the present pandemic, 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 vrg.org/donate

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

● VRG Nutrition Advisor Reed Mangels, PhD, RD, did a webinar on a Plant-Based Diet for 31 Days. Reed also spoke at six virtual seminars for the San Jose Public Library in California. There were separate sessions for teens and parents. VRG interns assisted. Reed also supervised a Mexican graduate student intern from Wageningen University in the Netherlands who completed an extensive project on vegan Latin American foods high in calcium.

● Our VRG volunteer health coach Marcia Schveibinz conducted a webinar for the Lafayette, Louisiana Public Library.

● VRG commissioned a YouGov national youth poll to find out how many 8- to 17-year-olds are vegan or vegetarian. Results are published in Vegetarian Journal and at vrg.org

● The Vegetarian Resource Group submitted comments to the Food and Drug Administration on Labeling of Foods Comprised of or Containing Cultured Seafood cells. See: vrg.org/blog/2021/03/10/the-vegetarian-resource-group-submitted-this-testimony-to-the-fda-concerning-labeling-of-seafood-produced-from-cultured-seafood-cells/

● VRG researcher Jeanne Yacoubou did a podcast with one of VRG’s interns discussing the environmental impacts of diets. Based on his questions, Jeanne will also be doing some updated research on chocolate, bone char, and gelatin. We’ll report on this in the future. Jeanne also compiled a list of several recent (2015 to the present) scientific reports that reveal the relationships between dietary choices and our climate crisis. See vrg.org/blog/2021/02/24/vegan-and-vegetarian-diets-and-our-climate-emergency-scientific-updates-2015-2021/

● VRG donated money to Land of Kush (a vegan restaurant in Baltimore, MD) to give away vegan meals to needy individuals. We also sent I Love Animals and Broccoli and El Arco Iris Vegetariano coloring books to a group in Florida coordinating Vegan Restaurant Week in their area, and that wanted to give a packet to families as they picked up meals. VRG exhibited at the Richmond VegFest in Virginia. Finally, VRG hosted over 25 virtual interns/volunteers this past year. They all worked/ are working on a number of exciting projects!

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.

Farm Animal Friends by Amanda Clark is a terrific new book for young children. It is independently published by Here With Us Farm Sanctuary located in Seven Valleys, Pennsylvania. Inside the pages of this book you’ll find adorable drawings of all types of farm animals that have been rescued, as well as quotes from kids expressing their love for these creatures.

The book is 34 pages and retails for $12.99. You can purchase it on Amazon.

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

By Reed Mangels, PhD, RD

The Rockefeller Foundation recently published a report on the true cost of food in the US. This report is an attempt to measure the costs to our health, environment, and society of the current food production system. The report points out that in 2019, American consumers spent an estimated $1.1 trillion on food. Yes, that is trillion with 9 zeroes after the 1! That’s what we pay for labor, food production,  processing, and transportation. Despite the enormity of this number, the report’s authors estimate that the true cost of food is at least three times higher – $3.2 billion per year.

The report provides the following estimates of “hidden” costs of the US food system:

• Human health $1.1 trillion per year – this includes direct health care costs and the cost of lost productivity due to diet-related diseases such as obesity, heart disease, cancer diabetes; the cost of workplace injuries and the effects of pollution due to food production on health
• Environment $350 billion per year – includes greenhouse gas emissions, water use, and soil erosion related to food production
• Biodiversity loss $455 billion per year – includes land use and pollution’s effect on biodiversity
• Livelihood $100 billion per year – includes the societal costs of child labor, unlivable wages, lack of benefits, and the cost of occupational safety and health
• Economy $21 billion per year – includes agricultural subsidies that are not accounted for in food prices

These costs are disproportionately borne by communities of color, as the report details.

A limitation of this report is that it did not assign a monetary value to animal suffering. The authors call for additional study of the true cost of animal food production in the US.

You may be wondering how the information in this report might be used. Possibilities include using this information to promote change in terms of fair wages, safer conditions for workers, subsidies and incentives for farmers and manufacturers, environmental regulations, and other food-related decisions that impact our health, the health of others, and the planet. Our food choices have costs and it is important to be aware of these and to work for systemic change.

A previous issue of Vegetarian Journal features vegan Mexican recipes from Chef Carlos Erez. Chef Carlos was born and raised in New York City. His beautiful mother, a native of Mexico, taught him to cook. He’s been vegan over six years and loves translating her recipes and his heritage into compassionate new meals.

Recipes included in his article are: Mah Maiz! (a corn-based soup), Siete Mares (in Mexico, Caldo de Siete Mares is a classic seafood stew. In my vegan version, enjoy seven vegetables, including meaty oyster mushrooms, and a taste of the ocean from kelp powder!), Puebla Con Amor (Stuffed peppers in a rich broth), Señora Tortilla (a deeply authentic meal, originating in the state of Tlaxcala. His version finds its depth from toasted dry peppers and fresh tomatoes.), Mexican Rebel Veggie Stew, and El Rico (a hearty soup).

Find the entire article here: https://www.vrg.org/journal/vj2020issue1/2020_issue1_soup_stews.php

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

World Vegan Day is celebrated on November 1^st each year! World Vegan Day first occurred on November 1st, 1994 as a way of commemorating the 50th anniversary of the United Kingdom Vegan Society and the term Vegan. Consider treating a non-veggie friend or co-worker to a delicious vegan meal today. This way you support vegan establishments while showing others how wonderful vegan food can be.

Visit The Vegetarian Resource Group online guide to veggie restaurants in the USA and Canada: https://www.vrg.org/restaurant/index.php

By Reed Mangels, PhD, RD

Imagine a pair of spooky eyes staring up at you from a plate of pale orange strands (or, could it be hair?), topped with red sauce. Then picture “bones” to dip into more red sauce (blood?) and you have the makings of a Halloween dinner.

Vegan Eye Balls (Adapted from Vive le Vegan! By Dreena Burton)

(makes 18 balls)

7 ounces firm or extra-firm tofu, torn or cut into pieces

1 Tablespoon cider vinegar

1 Tablespoon reduced sodium soy sauce

1½ Tablespoons catsup

1 teaspoon minced garlic (or to taste)

1 teaspoon oregano

1 Tablespoon nutritional yeast flakes

1 Tablespoon olive oil plus additional oil for baking sheet

Pepper to taste

1½ cups breadcrumbs

½ cup quick-cooking oats (uncooked)

18 pitted olives (pimiento stuffed olives are a nice touch, but black or green olives would also work)

Preheat oven to 375 degrees Line a baking sheet with parchment paper and drizzle on a little olive oil. In a food processor, purée tofu until smooth. Add remaining ingredients except breadcrumbs, oats and olives and process until smooth. Transfer mixture to a bowl and stir in breadcrumbs and oats. Let sit for 5 minutes to firm up. The mixture should hold together – add more breadcrumbs if necessary.  Form mixture into balls about the size of a golf ball, carefully pressing an olive into each ball, and place on the baking sheet, olive facing up. Bake for 20-25 minutes until golden.

Spaghetti Squash

You can start baking this while you prepare the “eye balls.” Cut a spaghetti squash in half lengthwise and place cut-side down on a parchment-lined baking sheet. Bake at 375 degrees for 30-45 minutes, until squash is soft. Remove from oven and let cool enough to handle. Remove seeds. Use a fork to comb through the squash, separating the strands. Place the strands in a serving bowl.

Top the spaghetti squash (or you can use regular spaghetti) with pasta sauce (homemade or your favorite vegan brand) and then add a couple of “eye balls.”

Breadstick “Bones” (Adapted from The Farm Vegetarian Cookbook, edited by Louise Hagler)

(makes 15 small breadsticks)

1 teaspoon vegan sugar

1 Tablespoon baking yeast         

6 Tablespoons warm water

1 Tablespoon olive oil

1 cup all-purpose flour

½ cup wheat flour

½ teaspoon salt

2 Tablespoons nutritional yeast flakes

In a medium bowl, combine sugar and baking yeast and add warm water. Stir and let proof for 5 minutes. Add olive oil, all-purpose flour, wheat flour, salt, and nutritional yeast and stir, adding water or flour to make a smooth dough. Knead dough for 5 minutes. Form dough into relatively thin bones shapes (or just make thin breadsticks), place on a parchment paper-covered baking sheet, and let rise for an hour. Preheat oven to 400 degrees. Bake for 9 minutes or until done. Serve with a small bowl of pasta sauce for dipping.

Happy Halloween!

A perfect easy dessert or brunch dish to share! This simple recipe by Leslie Gray Streeter will come together in a snap and please any crowd. Toss together chopped apples (or pears) with seasonings and an oatmeal crumb topping. Everything goes on one sheet pan and into the oven. For a decadent treat, serve with a scoop of vegan vanilla ice cream!

Go to: https://youtu.be/WAQ6pPsqMnI

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):

Blondie’s Food Truck, 411 Pacific St., Honolulu, HI 96817

Situated in a Lowe’s parking lot, this food truck offers dishes such as a breakfast sandwich, veggie burgers, BBQ chik’n bowl, tacos, and more.

Freakin’ Vegan, 321 N. 8th St., Prospect Park, NJ 07508

Enjoy a wide variety of empanadas, mac n cheese dishes, subs/sliders, pizza, and desserts.

GreenPot, 86 Greenpoint Ave., Brooklyn, NY 11222

Owned by two sisters, GreenPot serves up a variety of coffee, pastries, vegan egg salad, sandwiches, and more.

Next Stop Vegan, 1818 Archer St., Bronx, NY 10460 and 1636 St. Nicholas Ave., New York, NY 10040

Enjoy sandwiches, wraps and bowls, and tostones with many veggie “meat” items at this Latina establishment. Some items are served in a fried plantain bowl!

Pure Vegan Café, 716 Slash Pine Dr., Cary, NC 27519 and 8369 Creedmoor Rd., Raleigh, NC 27613

Inspired by both a loved one’s illness and Ayurvedic principles, the café’s founder aims to bring healthy (and tasty) options to her community. Although probably best known for its fresh juices and acai bowls, Pure Vegan Café offers something for everyone. Both locations offer the extensive menu, complete with breakfast items such as gluten-free waffles and avocado toast; burgers and fries; chick’n sandwiches; and, of course, juices, shots & elixirs, smoothies, and acai bowls. There is even a kids’ menu. Whether you keep coming back for your favorite item or you want to sample all the offerings over time, Pure Vegan Café will likely become a regular stop on your restaurant rotation.

Sea Salt and Cinnamon, 100 S. Walnut St., Muncie, IN 47305

This vegan bakery offers both sweet and savory items. A variety of sweet items are available including macarons, cinnamon rolls, cupcakes, and pies. Classic flavors are available such as mint chocolate chip brownies and pumpkin pie, but the restaurant creates special dishes for any event. Custom cakes can also be designed for weddings, birthdays, and other events. In addition to their storefront, the restaurant sells items at farmer’s markets and partner locations.

Sharks Cove, 3612 SE 82nd Ave., Portland, OR 97266

Bringing tropical vibes from Hawaii, Sharks Cove food truck serves up education about shark conservation (especially on their Instagram @sharkscove_pdx) alongside a rich array of flavors. Options in their regular menu —all served with vibrantly colored flowers, mini-umbrellas etc. — include jackfruit nachos with tropical fruits and veggies; vegan coconut shrimp; beer battered fishless sandwiches; and, for dessert, island raspberry cheesecake made by local favorites Muse. They also have sample platters available and special weekend brunch menus. Many clearly marked gluten free options.

The Hardcore Hippie, Wilmington, NC (location varies)

Often found at local breweries and festivals, The Hardcore Hippie takes over the non-vegan NachoFalt’s truck once a week (carefully cleaning and using separate knives etc. to avoid cross-contamination), to serve up, healthy food at affordable prices. Constantly experimenting with their menu, check social media to see their latest creations. Options on a given day might include the likes of hummus and chickpea shawarma wraps; curries; Quinoa salad; or sandwiches with coconut bacon, arugula, tomato and garlic cashew cream.