By Kavitha Shankar, VRG intern

Enjoy this Indian vegan curry dish!

Ingredients

15.5 ounces extra-firm tofu, drained

½ Tablespoon turmeric powder

1 large lemon

Salt, to taste

2 Tablespoons sesame oil, divided (gingely oil preferred)

1 Tablespoon coriander seeds

½ teaspoon cloves

½ Tablespoon cumin seeds

1 Tablespoon black peppercorn

3-6 dried red chilies (adjust for your spice level)

1 stone flower (dried) – critical for flavor

1 mace flower (dried)

2 bay leaves

2 green cardamoms

1 black cardamom

8 garlic cloves

½ cup coconut powder

1 Tablespoon sliced ginger

½ teaspoon fenugreek seeds – critical for flavor

1 teaspoon poppy seeds

2 teaspoons tamarind extract/paste (or a small ball of fresh tamarind)

1 medium red onion, chopped fine

2 sprigs fresh curry leaves

1 star-anise

Instructions

Cube the tofu, add turmeric powder, lemon juice, and salt to taste. Leave to marinate for 1 hour.

Add 1 Tablespoon sesame oil to a heavy bottomed pan. Add coriander, cloves, cumin, peppercorn, red chili, stone flower, mace, bay leaves, green cardamoms, and black cardamoms. Roast for 2 minutes. Add garlic cloves and roast until deep brown. Transfer the roasted spices to a plate and allow to cool.

Add ½ Tablespoon of sesame oil to the same pan. Roast the coconut powder until medium to deep brown. Keep stirring. Take care not to char. Transfer the coconut to the plate with roasted spices and allow to cool.

Once the spices and coconut have cooled down fully, transfer to a processor. Add ginger slices, fenugreek, poppy seeds, and tamarind to the processor with spice mix. Grind to a paste.

     Add 1 Tablespoon of sesame oil to the pan and sauté chopped onions until golden brown. Add curry leaves and sauté for a minute. Add marinated tofu and sauté for about 2-3 minutes on medium high flame.

Add the spice and coconut paste from the processor.  Add salt to taste if desired. Add water to bring it to a curry consistency. Close the pan and cook for 7-10 minutes.

Serve with homemade Indian whole wheat bread for best results.

by Lucia Rivera, VRG Intern

As I wrap up another portion of my long-distance internship with the Vegetarian Resource Group, I remain very appreciative of this unique opportunity and experience. I have continued to learn about the lives and experiences of other vegan activists, have improved my writing and editing skills, and have developed a deeper appreciation for and understanding of vegetarianism.

    Since I began the second “phase” of my internship, I have worked on numerous pieces ranging across many different subjects. Not only was I able to help inform others by writing blog posts, but I have been able to expand my own knowledge. Examples of projects that allowed me to do so include an article on how to feed large groups vegan food on a budget, a piece on vegan cake decorating, and an article about eating vegan in Abu Dhabi. Especially for the latter I was excited by the information I found out in my interviews, whether they were conducted over the phone or through email. It is definitely inspiring to see how many vegetarians and vegans throughout the world — from a variety of backgrounds — are putting in whatever effort they can to help change the world around them. I was also able to see the truth in that in my work reviewing VRG scholarship applications. I really enjoyed hearing other people’s stories and what vegetarianism or veganism means to them.

    Another way that I have contributed and also grown in the past six months has been through completing translations for both my articles and those by other VRG contributors. Although I am bilingual, I am usually in English-speaking spaces, so it was always a welcomed challenge to do translations from English to Spanish for the VRG website. I also am glad that I can help VRG expand its audience to Spanish-speakers!

    In addition to written contributions, I have also been able to partake in other projects like photography assignments. I was able to challenge myself in another area, which I found really enjoyable. Through VRG I was also able to be interviewed by a podcast for an episode on vegetarianism. This was not a platform I was used to sharing on, but I am glad I was able to help add to the discussion in the media about vegetarian lifestyles. I hope that at least one person heard the podcast episode and was inspired to change their eating habits too. This was also an experience where I was able to acknowledge the importance of planning in advance and being well-prepared, two things that I think served me well during my interview.

    Lastly, working with the VRG has helped me improve my networking and professional skills. Even during this pandemic, I have been able to get to know other young interns with similar passions and goals in life. As a rising high school senior, I will soon enough be thrust into many more professional atmospheres, and my work at VRG will have helped prepare me for those occasions. Whether it be by communicating over email, organizing interviews, or collaborating with others on projects, I have been able to utilize my skills and improve them. Overall, my time thus far with VRG has led to surprises, challenges, successes, and many final products that hopefully make a difference in promoting and informing others about vegetarianism!

For information about The Vegetarian Resource Group internships, see: https://www.vrg.org/student/index.php

In June, Beyond Meat announced that that they will be offering for a limited time packs of ten burgers at $15.99. Call your store ahead of time to see if available. They may be at:

• ACME
• Giant Foods
• Giant Martins
• Hannaford
• Harris Teeter
• HEB
• HyVee
• Jewel
• Lidl
• Mariano’s
• Military
• Publix (available in August)
• Redner’s
• Rouses
• Safeway NorCal, Portland
• ShopRite
• Stew Leonards
• Stop & Shop
• SuperValu  (Mountain West and Pacific Northwest)
• Target (see full store list here)
• Walmart (see full store list here)
• Wegmans
• Woodman’s
• Westside Foods

Chef Nancy Berkoff’s book Vegan Microwave Cookbook (published by The Vegetarian Resource Group) has over 165 recipes that are fast, easy, good-tasting, exciting, and comforting. Many of the recipes in this book will take under 10 minutes to prepare. Below are two recipes perfect for the summer from this cookbook.

Fresh Summer Squash Soup

(Serves 4-6)

This soup has a delicate flavor and a wonderful aroma.

1½ pounds fresh yellow squash or zucchini (about 4 cups), washed and ends trimmed off

2 cups vegetable broth or stock

¼ cup chopped onions

1 clove garlic, minced

2 Tablespoon chopped fresh parsley or cilantro

½ teaspoon thyme

1 teaspoon white pepper

¼ cup chopped, cooked vegan fake meat such as Tofurky, veggie hot dogs or sausage, Field Roast, etc. (optional)

Cut squash into small cubes or chunks. In a 2-quart casserole or bowl, combine all ingredients, stirring to mix. Cover with vented plastic or lid and microwave on HIGH for 12 minutes or until vegetables are tender. Stir at least twice during cooking. Place 2 cups of the soup in a blender or food processor and process until smooth. Return to remaining soup and stir to combine. Microwave on HIGH for 2 minutes or until hot.

Note: this soup works well with any soft-shelled squash, such as zucchini, crookneck, delicato, and patty pan. You can mix several squashes in one batch, if desired. Do not prepare this soup with frozen or canned squash, as the texture and flavor will be lacking.

Tri-Colored Herbed Peppers

(Makes 4 servings as a side dish or dip. If puréed, makes about 1½ cups sauce.)

Serve this dish as a side dish, sauce, or condiment.

2 teaspoons olive oil

1 medium red bell pepper, seeded and cut into thin slices (about ¾ cup)

1 medium orange or yellow bell pepper, seeded and cut into thin slices

1 medium green bell pepper, seeded and cut into thin slices

1clove garlic, minced

1 Tablespoon balsamic vinegar or red sherry

1 Tablespoon fresh basil, minced

1 teaspoon dried oregano

1 teaspoon dried sage

1 teaspoon black pepper

In a 2-quart bowl or casserole, toss oil and peppers and garlic. Microwave on HIGH for 2 minutes or until peppers are just tender. Add remaining ingredients, cover, and microwave on HIGH for 1 minute. Stir to combine flavors and serve.

Notes: If a smooth sauce is desired, microwave the cooked peppers for an additional 1-1/2 minutes. Place in a food processor or blender and process until puréed. Serve warm over cooked vegetables or pasta, or as a sauce for baked tofu or a seitan “steak.” Serve cold as a dipping sauce for veggies, chips, or breadsticks, or use as a salad dressing.

In the USA only you can purchase this paperback book here: vrg.org/catalog/

The book is also available on Kindle here: Vegan Microwave Cookbook on Kindle

Mutt’s comic strip recently featured a storyline about a diner that went vegan. We were given permission to re-post the strip. They said “Thanks for caring about animals and for supporting them in a meaningful way.”

By Lucia Rivera, VRG Intern

Through selling vegan foods at festivals throughout the country, young cooks share and promote vegan eating. Two of these cooks are Anayeli Camacho and Thomas Woodruff, who, respectively, works at a vegan restaurant and started his own vegan pop-up business.

     “I would say the benefits of selling vegan food [in a festival setting] is you can reach more people. People who want to live a healthier lifestyle and people who want to help the planet,” Woodruff said.

     Additionally, for Camacho, selling at festivals like a VegFest is a great way to gain more exposure for the restaurant she works for, named Verdine. She also stressed the importance of marketing the restaurant visually at the festival.

     “[Selling food at festivals is] just about spreading your name and letting people know ‘Oh, we have a restaurant as well and you can come check us out anytime.’ That’s why it’s so important when we go to these events to make sure that the food is great because [customers are] going to taste it and say ‘Wow, this is good; where can we try more?’ Then they’re going to come to the restaurant. You’ve just gotta make sure your voice is heard and you’re getting customers,” Camacho said.

     In order to receive the benefits from selling food at festivals there are several factors that need to be executed well according to Camacho. In her experience, making a profit has been a central goal, in addition to speed, organization, and teamwork. Woodruff agreed that organization and teamwork were the “most important” factors, claiming that “everything is so fast paced and if everyone isn’t on the same page it isn’t going to be good.”

     “Especially for a festival, teamwork is a huge thing. [Also] understanding what everybody’s role is and understanding what everybody has to have done by the time we’re up and running [is important]. Like if at 11 it starts, then we need to make sure that at 11 everybody’s done what they’re supposed to be doing and we’re ready to go; we’re ready to serve customers.”

     There are also certain factors that are taken into account when groups choose what food to sell. This includes planning for the respective audience and what other groups will be selling at the festival. In the past, Anayeli has made and sold sushi rolls, tamales, philly cheesesteaks, and cupcakes with her team. Woodruff prefers selling desserts, and in the past has sold at the Front Street Food Festival in Texarkana, Arkansas.

     “I think the best items to sell at festivals are desserts. People are usually more open to trying a dessert and if they like the dessert they usually buy a plate of food,” Woodruff said.

     When Camacho has worked with a prep team at festivals her process has consisted of preparing the food beforehand, assembling her station, heating up the food, and then being ready for arriving customers. Contrastingly, at a restaurant, a team is not focused on producing large

amounts of one item. Necessary materials like water are also not always as on-hand as they would be in a restaurant kitchen.

     “The packaging of it is different because we’ve got to make sure that nobody at the restaurant gets the food meant for the festival. Of course we label it and everything but we’ve got to set aside that equipment and that food and that prepping,” Camacho said. “It’s about really working

with the other prep people because it can become chaotic. There’s people prepping for the restaurant and we’re trying to prep for the festival, so just making sure everybody’s on the same page, everybody knows what’s happening, [and] everybody knows what their role is.

For those that want to organize a veggie festival once the pandemic is over, this information may be helpful: https://www.vrg.org/blog/2011/09/07/putting-on-a-vegetarian-festival-vegetarian-festivals-galore/

You can find quantity recipes here: https://www.vrg.org/fsupdate/index.htm

Here are items that Thomas Woodruff has sold: https://www.txkvegan.com/

Vegetarian Journal has ran two articles on vegan grilling that you might enjoy:

Gourmet Grilling by Chef Nancy Berkoff, EdD, RD includes grilling tips as well as recipes for Grilled Eggplant, Mediterranean Grilled Portobellos with Pine Nuts, Curried Barbecue Tempeh, Roasted Pepper and Eggplant Dip, Pineapple Peach Salsa, Japanese-Style Grilled Asparagus, Grilled Sweet Peaches, and Roasted Corn. See: https://www.vrg.org/journal/2002issue3/2002_issue3_gourmet.php

Nancy also wrote another article titled Outdoor Feast and it includes vegan recipes for the grill including Tofu and Potatoes Kebobs, Vietnamese “Beef” Salad, Lime and Chili “Steaks,” and Grilled Pineapple. See: https://www.vrg.org/journal/vj2015issue2/2015_issue2_outdoor_feasts.php

To subscribe to Vegetarian Journal in the USA, visit: https://www.vrg.org/member/2013sv.php You can also subscribe to the Kindle version of Vegetarian Journal in the USA and United Kingdom. In the USA, visit: https://www.amazon.com/dp/B07LBY2Y7K/ref=sr_1_1?ie=UTF8&qid=1544727482&sr=8-1&keywords=B07LBY2Y7K  In the United Kingdom, visit: https://www.amazon.co.uk/dp/B07LBY2Y7K/ref=sr_1_1?s=digital-text&ie=UTF8&qid=1544731957&sr=8-1&keywords=B07LBY2Y7K

The Vegetarian Resource Group is publisher of Conveniently Vegan, by Debra Wasserman. In this book you will find 150 recipes using convenience foods along with fresh fruits and vegetables. Here are two summer-friendly recipes from this book:

CARROT/DATE/PEACH SALAD

(Serves 5)

Enjoy this delicious blend of ingredients.

6-7 carrots (1 pound), peeled and grated

4 medium ripe peaches, pitted and finely chopped

5 ounces pitted dates, finely chopped

1/2 teaspoon cinnamon

1/2 cup peach or orange juice

Mix all the ingredients together in a large bowl. Refrigerate at least one hour before serving.

Total calories per serving: 158     Fat: <1 gram    Total Fat as % of Daily Value: <1% Protein: 2 grams    Iron: 1 mg    Carbohydrates: 40 grams    Calcium: 39 mg    Dietary fiber: 6 grams    Sodium: 33 mg

FRUIT PIZZA

(Serves 4)

Here’s a beautiful looking dessert that both children and adults will enjoy. You can also substitute several small pita breads for the large pita bread.

1 large 12-inch wide pita bread

1 cup unsweetened apple butter

1 kiwi, peeled and sliced

6 large strawberries, sliced

1 apple or pear — peeled, cored, and thinly sliced

1/4 teaspoon cinnamon

Spread apple butter over pita bread.  Arrange slices of fruit on top of apple butter.  Sprinkle with cinnamon.  Serve as is or heat in 350 degree oven for 15 minutes and serve warm.

Total calories per serving: 269    Fat: 1 gram    Total Fat as % of Daily Value: 2% Protein: 4 grams    Iron: 1 mg    Carbohydrates: 48 grams    Calcium: 48 mg    Dietary fiber: 2 grams    Sodium: 162 mg

In the USA only you can purchase this paperback book here: https://www.vrg.org/bookstore/index.php

Are you looking for non-leather vegan dress shoes for men? Below are some online stores in the USA, Europe, Canada, and Australia offering a wide range of men’s dress shoes.

USA

Brave Gentle Men is an American company that caters to men. They offer stylish dress shoes.

The American company Call it Spring offers dress shoes for men.

American company MooShoes offers a variety of men’s dress shoes online and in the NY City storefront.

American company Tastemaker Supply offers a variety of men’s dress shoes.

Unicorn Goods is an American company offering men’s dress shoes and oxfords.

Vegan Chic is an American company offering men’s dress shoes in various colors.

American online company and storefront The Vegan Outfitter offers men’s dress shoes.

American Company The Vegetarian Site offers men’s dress shoes.

EUROPE

The German company Avesu offers a variety of men’s dress shoes in several colors.

Ethical Wares is a company in Wales that sells a variety of men’s dress shoes.

French company Good Guys Don’t Wear Leather offers dressy derby-style shoes for men.

Portuguese company Nae offers men’s dress shoes.

No Harm offers men’s dress shoes in the United Kingdom.

German online company and storefront Noah Shoes Boutique offers men’s dress shoes in various styles and colors.

Vegetarian Shoes in the United Kingdom offers a variety of men’s dress shoes.

Wills Vegan Shoes in the United Kingdom offers men’s dress shoes.

CANADA

Nice Shoes is a Canadian company that sells men’s dress shoes.

AUSTRALIA

Australian company Vegan Wares offers men’s dress shoes in a variety of styles.

Are you looking for new ways to prepare cauliflower? Dina Gharib’s article “The Versatile Vegan” offers recipes for Pineapple Cauliflower Fried “Rice,” Cauliflower Crust Pizza, and Creamy Cauliflower Soup. See: https://www.vrg.org/journal/vj2015issue3/2015_issue3_versatile_vegan.php