In a video, Julia Comino (VRG intern) gives her ideas for inexpensive vegan meals. Go to: https://www.youtube.com/watch?v=7bQ50HTglrQ

The following online stores offer vegan baby and toddler shoes.

Clamfeet: Offers adorable baby shoes and matching shoes for mothers. They have an eco canvas exterior, organic cotton lining, and rubberized grip sole. They are washable. https://clamfeet.com/

Happy Little Soles: Offers a vegan section of shoes for boys and girls. https://www.happylittlesoles.co.uk/

Pediped: Offers a large selection of vegan shoes for kids of all ages that can be shipped internationally. https://www.pediped.com/vegan

Softstar: Offers moccasin-like ramblers made from soft vegan Ultrasuede with rubber soles. They are available in baby and youth sizes. https://www.softstarshoes.com/child-youth-vegan-rambler.html

Ten Little Shoes: Offers vegan shoes for kids. https://tenlittle.com/

Tom’s: Sells vegan shoes for children worldwide. Search under the word vegan. https://www.toms.com/us/kids/shoes

Vegan Chic: Offers a few options for children including The Kid’s Ramos by Keep. https://www.veganchic.com/kids/vegan+shoes/search.aspx

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):

Madre Tierra, Plaza Guasabara Carr., Caguas, PR 00725

Whether you’re craving vegan pizza, burgers, soup, pasta, salad, or pastries, they have it all.

Maison Ladurée Plant-Based, 311 N. Beverly Dr., Beverly Hills, CA 90210

Ladurée’s French-style patisserie offers several vegan sweet and savory menu options. Their breakfast menu includes vegan savory croissants and French toast. Several vegan macaron flavors are available including classic flavors such as chocolate and raspberry along with unique flavors such as blackcurrant violet and passion fruit. Some vegan pastries are available in both individual and sharing sizes including Ispahan and strawberry mille feuille. Seasonal items are also available such as s’more macarons and macaron chocolate hazelnut and Marie-Antoinette mini Yule logs.

Sutra, 164 Fifth Ave., New York, NY 10010

Dine on upscale food served in small plates with a beautiful presentation! Examples of dishes include Pineapple Adobo Tacos, Nori Hand Roll, Young Papaya Salad, Macro Bowl, and Cauliflower Fried Rice. Dessert options include Cacao Cheesecake, Golden Milk Banana Cream Pie, and more. Gluten-free, nut-free, and soy-free options. Reservations suggested.

The Green House, 1427 Military Cutoff Rd., Unit 106, Wilmington, NC 28403

Located in East Wilmington, The Green House focuses on reaching the highest standards in both dining experience and environmental sustainability. Everything is environmentally friendly, from the 100% vegan, 100% gluten free (including pastas and breads) menu, to the light, modern, plant-filled décor — right down to the plaster. In an outdoor seating area (which the owners plan to turn into a greenhouse), they grow their own herbs in aeroponic towers, and other ingredients are sourced locally where possible. Enjoy a multi-course meal based on expertly prepared vegetables and clean proteins: a starter such as a mushroom board with marinated mushroom salad, a spreadable mushroom cheese, and oyster mushroom ‘bacon’, followed by salads or soups, an entrée such as braised and seasoned eggplant ‘steak’ served with parsnip-potato puree and roasted asparagus, and a dessert such as chocolate cake. And pair this with an offering from the all-vegan natural and biodynamic wine list, or intentionally crafted cocktails, whether alcoholic or ‘Zero Proof Conscious’.

V.L.C. Vegan Eatery, 504 N. Alafaya Trail, Ste. 113, Orlando, FL 32828

A family-owned restaurant with chefs “Papa Wu” and “Mama Wu” running the kitchen, VLC Eatery in East Orlando aims to bring “Vegan.Love.Care. (VLC)” to its customers. Jim Wu (Papa) began his plant-based lifestyle 15 years ago but has been cooking for over 40 years, and he brings that passion and experience to the Asian Fusion menu, which caters to a variety of appetites (offering small plates, a la carte, and combo platters) and tastes. The sushi rolls (some of which are gluten-free) are customer favorites, as are the dumplings. “Chick’n” is used in many of the dishes, but tofu and an abundance of vegetables are also staple ingredients. The dessert menu is intriguing, with tempura vegan ice cream and tempura vegan “cheezecake,” or you may choose to finish your meal with a thai tea or matcha latte.

Wasota Vegan Paradise, 701 East 53rd St., Austin, TX 78751

Wasota Vegan Paradise is an all-vegan food truck serving West African cuisine. Their menu includes traditional West African dishes such as egusi soup served with a soft and doughy fufu and jollof rice with a choice of veggies. Their Wasota vegan platter serves two and includes a variety of items including black-eyed peas, fried plantain, spinach, and jollof rice.

WeVegan Eats, 4326 South Manhattan Ave., Tampa, FL 33611

WeVegan Eats is a 100% vegan bakery that offers a large selection of cookies, brownies, muffins, and quick breads. Favorites include unique flavors such as ube (purple yam) cookies, Coquito cookies based on the traditional holiday drink, and Oreo cookie bombs. Classic sweet baked goods are also available including chocolate chunk cookies, chocolate espresso brownies, and banana nut bread. The bakery offers a full-service espresso bar as well as online ordering for shipments throughout the US.

Wicked BOLD, 3347 Long Prairie Rd., Unit 3347, Flower Mound, TX 75028

Wicked BOLD combines a chocolate factory, a vegan restaurant, and North Texas’ first sober bar. Family run (and named “BOLD” after the first letter of each family member’s name), they specialize in hand-crafted food and drinks. Non-alcoholic craft cocktails mostly using RitualZeroProof spirits, such as ‘Irish Whiskey Maid’, ‘Smoked Rosemary Palo’, and a daily bartender special, as well as non-alcoholic beers, can be paired with plant-based charcuterie boards stocked with fruits, veggies, and vegan ‘meats’ and ‘cheeses’, dessert boards including chocolate fondue and highly rated sandwiches, wraps, and bowls.

By Callie Showalter, VRG Intern

(Serves 4)

• 1 cup vegetable broth or water
• 1 cup full-fat canned coconut milk, well shaken
• 1 cup dry quinoa (may be red, white, or black quinoa)
• 1 medium sweet potato, peeled and cut into cubes 
• ½ large white onion, thinly sliced
• 3-4 Tablespoons neutral oil such as olive oil (amount will vary slightly)
• Salt and pepper 
• 2 cups broccoli florets
• One 14-ounce block of firm tofu, pressed and cut into cubes
• 1½ Tablespoons cornstarch

Dressing:  

• ½-inch piece of ginger, peeled and grated
• 2 cloves garlic, finely diced
• ¼ cup full-fat canned coconut milk, well shaken 
• ¼ cup tahini
• ½ a lime, juiced 
• 1 Tablespoon maple syrup (optional)
• 2 Tablespoons coconut aminos (or soy sauce)

Additional bowl ingredients:

• 2 cups baby spinach 
• 1/3 cup roughly chopped cashews, to garnish
• Squeeze of lime

Start by stirring together the vegetable broth and coconut milk in a medium sauce pan over the stove. Bring it to a boil and then add the quinoa. Cover, reduce heat to low, and cook for 15 minutes. When done, remove from heat and set aside. 

     Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius). Add the sweet potatoes and onions to a sheet pan lined with silicone or parchment. Coat in olive oil and add a dash of salt and pepper. Bake for 10 minutes. Remove from the oven and add broccoli florets to the sheet pan, along with a little more oil, salt, and pepper. Bake for 15 minutes. 

     While the veggies are baking, heat approximately 1 Tablespoon of olive oil in a large frying pan over medium heat. Pat the cubes of tofu dry and then toss the cubes in the cornstarch to coat them evenly. Add the cubes to the pan and fry over medium heat for 7-8 minutes, turning the cubes often. Once the tofu is golden brown and crisp, remove from pan. 

     Make the dressing by whisking together the grated ginger, diced garlic, coconut milk, tahini, lime, optional maple syrup, and the coconut aminos. Whisk until combined. Add a little warm water, if needed, in order to thin the dressing. 

     To assemble the dishes, evenly divide the roasted vegetables, quinoa, spinach, and tofu into 4 bowls. Finish each bowl with the dressing, chopped cashews, and a squeeze of lime. 

Callie Showalter created this recipe while doing an internship with The Vegetarian Resource Group.

Maryland Vegan Restaurant Week (actually weeks) is happening August 6^th through 29^th this year. What a terrific time to support local veggie restaurants! For details on all the restaurants participating and special events see: https://www.mdveganeats.com/

By Lucia Rivera, VRG Intern

Since Plantega launched, the plant-based program has been partnering with local New York City bodegas to offer their target audience accessible vegan food options.

     “We partner with bodegas in New York City and empower them to sell plant-based foods through our unique grill menu and retail installations. We provide them with all the training, operational and marketing support, and equipment to do it successfully and seamlessly with little to no disruption to ongoing operations,” Plantega lead Nil Zacharias said. “We also work with them to plan and execute special promotions, giveaways, community outreach efforts, and other marketing and promotional activities in and around their location.”

     Plantega expanded to 10 locations over the course of the pandemic, with bodega store owners reaching out to the Plantega team through email ([email protected]) and through Instagram. Zacharias recommended for interested bodega owners to inquire about a partnership through the same methods, with more information also available at the Plantega website. There, entrepreneurs, customers, and activists alike can view the Plantega menu, which features a range of vegan food items.

     Although Plantega does provide stores with items from its standard menu, there is a customized marketing method implemented based on a specific bodega’s community. According to Zacharias, “what we do find we can customize and make unique is the way in which we communicate what our menu items are all about.”

     Additionally, to better connect with Plantega’s various bodegas, the company’s Community Ambassador program allows respective community members to engage bodega owners and customers in relevant ways. “For example in this location [in East Brooklyn] where the majority of the customer base is Spanish-speaking, Community Ambassadors that visit that location speak Spanish. We hand out Spanish language flyers, plus we also find that, depending on the neighborhood, we try to find different sandwich options that we promote outside the store through posters and other signage that we think would resonate more with the neighborhood.”

     For NYC community members interested in promoting the plant-based movement in local stores, one can apply to be a Plantega Community Ambassador on the Plantega website. There, they will find the application searching for “team members that share our passions for health, yummy food, and community wellness.”

     In addition to the help of Community Ambassadors, Zacharias also noted that “in some locations the store owners are sort of the trusted advisors of the customers.” This dynamic leads to an inherently customized marketing strategy for Plantega products. This community-integrated practice model, though, came with specific intentions.

     “We want to be community powered and we want to empower the community. It comes to life in two specific aspects of Plantega. Community powered because we want our team to reflect the community; we want to make sure that the foods and messaging and the branding feels natural and culturally relevant for the communities that we are serving,” Zacharias stated. “We want them to be independent stores and that kind of brings me to my second point. We are here to empower the community because the model we’ve chosen and how we want to distribute our menu and our products is through independent bodegas.

     “We want to empower them to tap into the benefits of the plant based movement and the growth in the plant based food industry. So instead of opening up a restaurant that would compete with independent businesses in these neighborhoods, we intentionally build a model where each of these stores themselves stand to profit and stand to become part of the plant-based movement rather than have it replace them.”

     Plantega works with store owners by recognizing their needs and meeting them with specific plant-based products and meals.

     “We want to make sure that they understand what the value proposition is for them, because we know that they get pitched a lot by a lot of food companies that usually don’t really engage with them, or care about them or get to know them—they’re just looking for another distribution point for one of their products. We want to make sure we do more than that. Frankly, they’re quite confused in the beginning when we talk to them [and] tell them ‘All you have to do is agree to buy products from us, and we will, you know, train your cooks, and then you don’t have to worry about anything. We handle all of it. We will do all the signage; we will do marketing. If the press wants to film the location we will bring them in, we will do social media, we will do free giveaways,’” Zacharias said.

     Local New Yorkers may have encountered one of Plantega’s free giveaways recently, such as their vegan Ben & Jerry’s ice cream distribution that was documented on their Instagram. Efforts like these help Plantega achieve the mission of making plant-based food “accessible to everyone, everyday” through individual bodegas.

     “When we do those special things, the bodegas notice that we are truly invested and committed to their success, and their success will then equal our success. And I find that trust building takes time but once it’s done and we’ve established those relationships, we are really able to get them to cooperate with us, to plan promotions, and do all kinds of things in their stores,” Zacharias explained. “They see the money at the end of the day and that is truly what they value, which I totally understand, and of course they value serving their community, which they are also able to do. […] And of course the customers in those locations are just happy to have some better options on the menu, even if they’re not vegan or vegetarian. They’re just happy that someone’s doing something for their local bodega and that I think in itself is worth all the effort.”

     For NYC customers who want to “get Plantega at a bodega near” them, the company also recommends them to send an email to [email protected]. One can learn more about Plantega at eatplantega.com 

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.

For vegan information in Spanish, see vrg.org/nutshell/information_in_Spanish.htm

Surprise! Dairy Queen is now offering a vegan option. Their Dilly Bar is gluten-free, dairy-free, and plant-based, made with a coconut cream base and finished with a crunchy chocolatey coating. Enjoy one as a special treat!

More information can be found here: dairyqueen.com/en-us/menu/non-dairy-dilly-bar/

Franchia offers both outdoor and indoor dining on Park Avenue in New York City and their Asian fusion vegan cuisine is delicious! They also offer pick-up and delivery service.

     We recently dined on their Kale Dumplings, Penang Noodles in Spicy Curry & Coconut Broth, and Drunken Basil Noodles. We especially loved the Penang Noodles dish due to its presentation, taste, and various food textures found in the bowl. Each bite was a treat! Be sure to stop by when visiting New York, NY.

More info on this restaurant can be found here: franchia.com

Recent topics brought up include:

– In a video, Julia Comino (VRG intern) gives her ideas for inexpensive vegan meals

– List of 25 Ideas for Hot Weather Meals

– Read about what vegan foods are the favorites of The Vegetarian Resource Group’s Interns

– Vegan Dinner Held in Northern New Jersey

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.

Chef Nancy Berkoff’s article Andiamo! Creative Pasta Dishes features several vegan recipes including:

Puttanesca Spaghetti
Pasta Roll Ups with Spinach Ricotta
Avocado Lasagna
Vegan Mac and Cheese
Squash and Mac

Read the entire Vegetarian Journal article here and start cooking:
Andiamo! Creative Pasta Dishes

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