Casey Brown, RD states, “The new meat-like, plant-based burgers are now widely available at supermarkets and quick-service chains like Burger King. Anecdotally, many omnivores like them equally to meat burgers. We often hear they are good alternatives environmentally, as well as for animal welfare and flavor reasons. But how do they stack up nutritionally?”

Read the entire article here:https://www.vrg.org/journal/vj2020issue3/2020_issue3_newer_meat.php

To subscribe to Vegetarian Journal in the USA, see: https://www.vrg.org/member/2013sv.php

Please book mark and use this link. Eligible shopping will support our vegan education and activism. http://smile.amazon.com/ch/52-1279034

About Amazon Smile: https://smile.amazon.com/gp/chpf/about/ref=smi_se_rspo_laas_aas

Beyond Meat will be giving out samples at the football games listed below. If you are there, let us know if you see students sampling at The Tailgate Tour produced by Florida based NFuse 360 Entertainment.

●      Oklahoma State vs. Texas on October 16

●      Houston vs. East Carolina on October 23

●      Georgia vs. Florida on October 30

●      North Carolina State vs. Florida State on November 6

●      Texas A&M vs. Mississippi on November 13

●      Michigan State vs. Ohio State on November 20

●      Vanderbilt vs. Tennessee on November 27

●      ACC Football Championship Game in Charlotte, North Carolina on December 4

Are you looking for a soothing bowl of soup that incorporates lots of veggies? Look no further! Chef Nancy Berkoff provides recipes for a wide variety of vegetable chowders in her previous Vegetarian Journal article: Vegetable Chowders

Enjoy these recipes (most are inexpensive to prepare): Southwestern Green Bean and Red Pepper Chowder, Carrot, Pear, and White Bean Chowder, Brunswick Stew à la Vegan, Anusim Chowder, Potato and Kale Chowder, and Lentil Chowder

To subscribe to Vegetarian Journal in the USA, see: https://www.vrg.org/member/2013sv.php

Recent topics brought up include:

– Vegan books for children on sale from Animal Justice Project  

– Vegan baby and toddler shoes sold online

– YouTube Cooking Videos from The Vegetarian Resource Group

https://www.facebook.com/groups/VRGparentsandkids is intended to be a group that offers support for families raising children on vegan diets and for vegan kids around the world. We envision it as a place to get advice about a wide-variety of topics: pregnancy, birthday parties, school lunches, Halloween, non-leather apparel, cruelty-free products, summer camps, and more. Please use it as a place to share your wisdom, seek advice, or just find a sympathetic ear. The goal is to offer support.

Consequently, any profane, defamatory, offensive, or violent language will be removed. Feel free to disagree, but do so respectfully. Hateful or discriminatory comments regarding race, ethnicity, religion, gender, disability, sexual orientation, or political beliefs will not be tolerated. We expect that posts should relate to vegan diets and lifestyles. The Vegetarian Resource Group reserves the right to monitor all content and ban any user who posts in violation of the above rules, any law or regulation, SPAM, or anything otherwise off topic.

Please share this information with any veggie families that you know! Thanks.

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

Here we share Debra Daniels-Zeller’s article Awesome Autumn Desserts from Our Past that previously ran in Vegetarian Journal. Enjoy recipes for Sour Cherry Applesauce Brown Betty; Cranberry-Raspberry Slump; Rum Raisin Rice Pudding; Tart Apple Kuchen; Gingered Fruit Compote; Bourbon Baked Pear Crisp; and Orange-Spice Cake. See: Awesome Autumn Desserts from Our Past

To subscribe to Vegetarian Journal in the USA, see: https://www.vrg.org/member/2013sv.php

Now that cooler weather has arrived, you might enjoy these recipes for Easy Bowls created by James Craig Thieman. In this previous Vegetarian Journal article, you’ll find a wide variety of bowls including:

Tikka Masala Bowls

Southern Anytime Bowls

Garden Cabbage & Barley Bowls

Orange & Sweet Tater Bowls

Wasabi Rice Bowls with Peas

Deconstructed Samosa Bowls

Read the entire article here: Easy Bowls

To subscribe to Vegetarian Journal in the USA, see: vrg.org/member

The next time you’re traveling near Roanoke, Virginia, you might want to make a stop at Honestly Vegan. The restaurant says, “We refuse to compromise on quality in our restaurant. That’s why we source our fresh ingredients from local farmers’ markets. No matter what time of year, you can be sure you’re eating the best of the season.”

This restaurant serves up dishes such as a Sweet Potato Tots, Sloppy Black Bean Burger, Mock BBQ Sandwich, Pita Pizza, and Mock Meatball Sub. They also offer a menu for kids including a Corn Dog, Mock Chicken Nuggets, Hot Dog, and more.

For more information, see:

https://honestlyveganva.com/

By Reed Mangels, PhD, RD

Walk down the candy aisle in a natural foods store or in many supermarkets and the number of vegan choices is astounding. There are “mylk” chocolates, dark chocolates, very dark chocolates, and a myriad of flavored chocolate selections. How do these compare in terms of nutrition?

Chocolate is made from the seeds of a tropical tree called the cacao tree. The seeds, which are also called beans, are fermented, dried, roasted, shelled, and ground in the process of making chocolate. The result of this processing is a thick liquid, called cocoa liquor, that contains fiber, fat, and protein from the cacao seeds. Cocoa butter is the fat that is produced from cacao seeds. (Although “butter” may sound like a dairy product, cocoa butter does not contain dairy.)  Additional pure cocoa butter is added to the cocoa liquor. Sugar and other ingredients are also added, and the mixture is formed into chocolate bars.

An ounce of chocolate, whether vegan or not has around 150 to 190 calories. Some chocolate bars may indicate the percentage of chocolate on the label. The percentage indicates the percent by weight of the product that is cocoa butter and cocoa solids. For example, a bar that is 71% chocolate is 71% by weight cocoa butter and cocoa solids. The remaining 29% is mostly sugar. Generally, the higher the percentage of cocoa butter and cocoa solids, the (slightly) higher the calories. For example, Equal Exchange 71% has 180 calories in an ounce,  but Equal Exchange 92% has 190 calories per ounce. This difference is insignificant.

Generally, products with higher percentages of cocoa butter and cocoa solids, have more fat and saturated fat and less added sugar. Those with lower percentages of cocoa butter and cocoa solids have less fat and more added sugar.

Additions like mint or orange flavoring have little impact on a chocolate bar’s nutrient content. Nuts add a small amount of protein and chocolate bars with salted nuts or sea salt will have more sodium (about 50-100 milligrams more per ounce of chocolate) than those without added salt.

An ounce of dark chocolate provides around 15% of the Daily Value for iron and magnesium and more than half of the Daily Value for copper.

Reference:

McGee, H. On Food and Cooking. The Science and Lore of the Kitchen. New York: Scribner; 2004.

For vegan recipes featuring chocolate see:

https://www.vrg.org/journal/vj2014issue1/2014_issue1_savory_side.php