In addition to The Vegetarian Resource Group’s quarterly
vegan magazine (Vegetarian Journal),
VRG publishes a national email newsletter called VRG-News each month. Vegan
news is so vast these days that we saw the need to publish more than can fit in
our quarterly magazine.
Are you in the mood for a creative non-alcoholic beverage? A previous issue
of Vegetarian Journal featured an article titled “Non-Alcholic Thirst
Quenchers,” by Mikiel Peratino. Mikiel is a former assistant manager and
bartender at Great Sage vegan restaurant in Maryland. Enjoy recipes for
Strawberry Fauxjito; Virgin Piña Colada; Warm Golden Pumpkin; Black Rose Mule;
Watermelon Cooler; S’mores Mudslide; Virgin Cucumber Basil Gimlet; and
Butterfly Margarita. These drinks look absolutely gorgeous and will bring a
smile to your face!
“The last three packages I bought of Lightlife Smart Ground
Original had a smokey aroma and a smokey taste, which was positively awful in
the lasagna I made with it. I’m afraid I will have to stop using the
product if this is the new version.” –Barbara
What are other readers’ experiences with this reformulated product? Let us know at [email protected]
As a college professor at Palomar
College in California, I have had a large “captive” sample for polling the
views of American college students. Early in the semester, I asked
students in my classes on contemporary issues to fill out anonymous surveys
dealing with problems and solutions. I included questions about how solutions
complement one another. The results helped me structure the class to
dispel myths and supply information and analysis as needed. Although anonymous,
the surveys did require each responder to state their age, and this helped me
understand generational changes in knowledge and opinions. My students
ranged widely in age; the average age was 26.
A few questions asked for written answers, and the responses were
especially informative concerning veganism. Some older students expressed
the concern that the vegan diet does not supply a sufficiency of essential
nutrients, especially protein. Scientific studies have shown that the
vegan diet is nutritionally adequate. However, despite the science,
concerns and criticisms of diets and other practices often become part of a
stereotype of the diet or practice and linger on as myths in the minds of the
generation who first heard them.
The younger students were generally more open to veganism, but they,
like their older peers, did not show an understanding of the variety of
benefits of veganism. I discovered that almost all of my students saw
veganism as a dietary pattern unrelated to other proposed solutions to our
social issues today. I was surprised that most of the students saw no
connection between veganism and the practice of simplicity. Simplicity
means minimizing consumption and conserving natural resources. It also reduces
hassle and stress, and it declutters both the household and the mind. Most of
my students saw no kinship between simplicity and veganism, but my research and
personal practice reveals a strong connection.
Since veganism can improve health, it reduces or avoids the complications
of ill health. It can mean fewer medications, less visits to doctors’
offices, less tests, less treatments, less surgeries, etc. It makes for a
simpler life.
In my family, we have found that the vegan diet also makes life simpler
in the kitchen. Preparing and cooking meat leaves the pans, dishes,
utensils, and dish water and sink greasy. Grease from cheese and meat calls for
elbow grease. Such complicated cleanup in the kitchen and at the BBQ grill
is avoided by the vegan diet. Life is simpler in the vegan kitchen.
To their credit, some of my students were aware that the vegan diet is a
green diet. It reduces environmental problems like overuse of natural
resources, and it reduces emissions from vehicles and the industries required
to produce food from animals. From the fossil fuels for running the
tractors to produce grains to feed cattle, to the slaughter houses which
require massive amounts of water and energy, to all the power needed to
refrigerate or freeze beef – the production of a hamburger is highly
inefficient. It is a complicated, messy business. It complicates life for
all of us. A veggie burger is a vastly simpler lunch.
Vegan
ethics is based on simple, indisputable principles, such as, It is wrong to
inflict unnecessary harm or death on animals. It is a clean break with
predation. One of my older students wrote this one year after becoming
vegan: “With no blood on my hands, I have less weight on my mind.” The
simplicity of veganism is evident not only outwardly in the kitchen pots and
the resources and atmosphere of the planet, but also inwardly in important
ways. As a non-predator, I am at peace with the animals and the planet,
and this peace is mirrored inwardly. The simplicity of vegan ethics yields
peace of mind.
Who knew that veganism is a form of simplicity? My students did not
know this at the beginning of the semester. Veganism simplifies our lives
on many different levels. The more research we do, and the more experience
we gather, the better we understand the multiple benefits of the vegan way of
life.
Lately it seems like cold brew coffee concentrate is all the rage. Basically, it’s coarsely ground coffee that’s been brewed for 14 to 18 hours and is used as a base for iced coffee and beyond. Once you’ve made it, store in the fridge and use for hot or iced coffee, or other barista style drinks, like the Iced Coffee Latte Fizz. Coffee concentrate is stronger, more concentrated, than a classic brew. That’s why it’s diluted when served, usually 1:1 ratio, depending how strong you like your iced java!
Cold Brew Coffee Concentrate
1/2 cup course ground coffee 4 cups cold water
Pour water over coffee grounds in a pitcher or large French press. Stir until all grounds are well mixed. Allow to infuse for 14-18 hours in the fridge. When done, strain using cheesecloth, a fine-mesh strainer, or with your French press.
To make a beverage with the concentrate, try adding it 1:1
with cool water or your favorite plant milk over ice, or enjoy hot, diluted
1:1. Try our recipe below for a barista style drink.
Note: Don’t feel like making your own cold brew coffee concentrate? You can buy it in most major grocers from brands like Califia, Chameleon, Grady’s, Jovy, Starbucks, and Stok.
Iced Coffee Latte Fizz
1/3 cup cold brew coffee concentrate 1/3 cup cool water 1 splash raspberry syrup, or plain simple syrup, to taste 2-3 Tablespoons berry flavored or plain seltzer 1/3 cup chilled plant milk of choice
Fill a glass with ice. Layer the ingredients into the cup, coffee, water, raspberry syrup, and stir at this point. Then add the seltzer and pour the plant milk over the top evenly to create coffeehouse-style streams in the beverage. Drink immediately.
Mix it up by trying other flavored seltzer and fruit-flavored syrups, such as ginger, lemon, orange or coconut!
The Vegetarian Resource Group’s office is located in
Baltimore, Maryland, and we’re happy to report that the number of vegan
restaurants in our hometown continues to grow. In fact, the pace in which this
is happening is unbelievable!
Recent new dining options include Double Zero
(vegan pizza), Liora
(vegan versions of Baltimore favorites including “crab” cakes and more), and Hue Café and Apothecary (located
Northwest of the city in Owings Mills and offers a tea bar plus a vegan menu). There’s
also a vegan Mexican food truck called Chihuahua
Brothers. And wait, NuVegan will
be opening up soon near Johns Hopkins University Homewood Campus (offers vegan
soul food).
If you live in Baltimore or are passing through, be
sure to dine at one of the many vegan restaurants in town during Maryland Vegan
Restaurant Week that actually runs for several weeks (August 6th-29th
this year). See: https://www.mdveganeats.com/
Grape Water Gelato from On Third Thought in Toronto, ON Canada
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):
Besina,
334 S. Water St., Providence, RI 02903
Totally vegan and palm-oil free, this restaurant serves
unique meals and drinks inspired by Latin-American cuisine. With a view of the
Providence river and skyline, Besina also has a bar serving up a large
selection of tequila, wine, and unique cocktails. Try one of the many sharing
plates, taco options, or delicious desserts. They also serve brunch on
weekends, offering classic items like Bloody Mary cocktails and Huevos
Rancheros.
Brew
Street, 4610 N. Garfield St., Midland, TX 79705
Enjoy freshly baked cinnamon rolls, burger, sandwiches,
salads, pizza, mac & cheese, pastries, as well as a kids’ menu. Mouth
Watering Options include Street Tacos=Mexican street tacos with a vegan twist;
Bossy Boots Burrito=savory vegan burrito any way YOU like it; and Mango Quinoa
Salad.
Chef
Kenny’s Vegan Dim Sum, 5570 W. Flamingo Rd., Las Vegas, NV 89103
They have a huge menu with appetizers, sushi, salads,
soups, main dishes, and dessert including ice cream and cheese cake.
El
Punto Vegano, 6 Calle Wilson, Cataño, PR 00962
From loaded vegan potatoes to tacos to burgers to
vegetable soup with kimchi, El Punto Vegano offers a wide variety of dishes.
Find them on Instagram to view their fusion menu and videos of many of their
delicious vegan options.
Grass
Fed, 980-982 Monroe Ave., Rochester, NY 14620
This totally-vegan
butcher shop in Rochester, New York, recreates your favorite meat products
without the animal! With a low-carb, high protein ingredient called vital wheat
gluten, they make healthy, delicious vegan meat products that have similar
texture and taste to the real thing! With everything from bacon, to brats, to
chicken, to beef; Grass Fed has it all! Or order special-occasion products like
the Holiday Roast or Thanksgiving Soy Curls in Gravy.
This plant Based café and tea bar’s menu includes entrées,
sides, desserts, cold drinks, and lattes. They advertise “Baltimore’s Best
Vegan Cheesesteak” and it sure looks like it. The Black Garlic Mac (and cheese)
and Forbidden Black Rice both are not only unique, they sound delicious.
Outdoor seating available.
Hungry
Vegan, 2 E. Lathrop Ave. #1, Savannah, GA 31415
Offers a healthier twist on Southern favorites. Among menu
items that include the Impossible Burger and fried cauliflower, the Mac &
Cheese as well as the Big Vegan Soul Food Plate are the apparent stars.
Portions are generous, and the customer service is consistent with true
Southern hospitality. Don’t forget the sweet tea or the lemonade to accompany
your meal, and leave room for the vegan chocolate chip cookie for dessert!
Liora,
414 Light St., Baltimore, MD 21202
Enjoy fine dining near Baltimore’s Harbor. Weekend brunch
items include Hazelnut Waffles, Kimchi Scramble, Mac & Cheese, Cheesy
Grits, Braised Greens, various desserts, and more. Dinner dishes include Old
Bay Chips and Scallion Dip, “Crab” Cake, Raw Heirloom Tomato Lasagne,
Plant Burger, Curried Cauliflower, and dessert items such as NY Cheesecake and
Chocolate Caramel Crunch. Reservations suggested.
On
Third Thought, 6 Markham St., Toronto, ON M6J 1E4 Canada
Enjoy Gelato & Wine Pairings… for real! Daily Flavor
Menu features yumminess such as mint chip, cookies n’ cream & mango, and
more. You can even try Prosecco Pour Over – any scoop of sorbet topped with
prosecco.
Plant
Based Heat, 669 S. Highland St., Memphis, TN 38111
Ralph Johnson, aka the radio personality RJ Groove, boasts
he can make almost anything vegan. At his restaurant Plant Based Heat, just
South West of the University of Memphis campus, he focuses on vegan versions of
Southern-style comfort foods, like hot wings, corn dogs, Italian sausage
sandwiches, Oyster Mushroom nuggets, and, burgers with Smoked Beyond Meat
patties and vegan cheese and bacon. Whether you choose the more
whole-food-based or more processed veggie meat and cheese options, you’ll be
sure to get a flavor-packed, hearty meal.
Also does themed nights with special menus, like Vegan Seafood Boils,
Taco Tuesdays, and Vegan Barbecue Spreads.
Located in Wayside Business Center in Gulfgate/Pine
Valley, this black-owned all-vegan storefront sells
refrigerated Grab N Go meals, snacks, specialty vegan items like agave
sweetener and jackfruit, vegan merchandise, and items by local artisans. Run by the company behind the Houston Sauce
Kitchen food truck and Houston Sauce Pit BBQ Food Truck, its Grab N Go
meals are similarly delicious comfort foods, and it stocks their full range of sauces, including several kinds of hot
sauce and BBQ sauce, Asian Zang, trill sauce (remoulade), and more.
V
Spot Express, 12 St. Marks Pl., New York, NY 10003
V Spot Express, operating out of the St. Marks Vegan Food
Court, offers vegan Mexican dishes including burritos, empanadas, and more.
Get ready! Maryland Vegan Restaurant Week
(actually weeks) is August 6th through 29th 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/
The Vegetarian Resource Group (VRG) is a non-profit organization dedicated to educating the public on veganism and the interrelated issues of health, nutrition, ecology, ethics, and world hunger. We have been helping health professionals, food services, businesses, educators, students, vegans, and vegetarians since 1982. In addition to publishing the Vegan Journal, VRG produces and sells a number of books.
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