Through December 31, 2025, you can give a gift membership to The Vegetarian Resource Group (includes a 1-year subscription to Vegan Journal) for $15 each. Offer is valid in the USA only!

This is a terrific way to share the vegan message, as well as support VRG outreach. Gift subscriptions can be done online by simply typing in your message and the name and address of each gift recipient in the comments field. Go to: www.vrg.org/donate

Hearts of Palm Ceviche with Grapefruit and Avocado photo by Hannah Kaminsky

Sing a Song of Citrus by Ellen Kanner in the latest issue of Vegan Journal features recipes for Hearts of Palm Ceviche with Grapefruit and Avocado; Angel Hair with Pumpkin, Annatto, and Lime; Feijoada (Black Bean Stew); Wild Rice with Winter Greens, Lemon, Raisins, and Pine Nuts; and Cranberry Orange Quick Bread. Read the entire article (with recipes) here: https://www.vrg.org/journal/vj2025issue4/2025_issue4_sing_citrus.php

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

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.