Julia Comino gives her ideas for inexpensive vegan meals. Go to: https://www.youtube.com/watch?v=7bQ50HTglrQ
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.
Hue Café & Apothecary, 10210 S. Dolfield Rd. Lower Level, Owings Mills, MD 21117
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.
Sauce Co. Shoppette, 4300 S. Wayside Dr., Ste. 102, Houston, TX 77087
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/
Are you looking for some creative ideas on how to prepare zucchini? If so, Hannah Kaminsky’s previous Vegetarian Journal article From A to Zucchini offers recipes for Greek Zucchini Carpaccio; Falafel-Stuffed Zucchini; Barbecue Zucchini Chips; Zucchini Pâté; and Zucchini Bread Thumbprints. Enjoy!
To subscribe to Vegetarian Journal in the USA, see: vrg.org/member
In order to produce eggs, laying hens are bred. The male chicks are culled (killed) as male layers do not lay eggs and aren’t the best for the production of meat. This Dutch study looked at knowledge about this practice and alternatives. Of course animal rights advocates and others would suggest just being vegan. See: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8248538/
University of Maryland Dietetic Intern Rachel Eldering created an info-graphic for vegan teen athletes. See: vrg.org/nutshell/Nutrition-for-Vegan-Teen-Athletes.pdf
For more on vegan teen athletes see: vrg.org/teen/#athletes
The contents of this posting, 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.
Recent topics brought up include:
– An article about a student starting a community garden at her high school.
– How do we talk to our kids about the climate crisis?
– Someone posted about donating money so that vegan children’s books can be donated to schools in the United Kingdom.
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.
By Reed Mangels, PhD, RD
How often do you eat kale, spinach, collard greens, and other dark green vegetables? Daily? A few times a week? Once a week? Monthly? If you live in the United States and answered “daily,” you’re among the approximately 26% of Americans who eat dark green vegetables every day.1 The other 74% of Americans eat them less often. Maybe if you’re vegan, you eat dark green vegetables more often. A study of Seventh-day Adventists found that vegans ate about 40% more leafy green vegetables daily than did nonvegetarians.2
Why eat dark green vegetables? They’re a good way to get nutrients like calcium (true of greens other than spinach), iron, vitamin C, and potassium as well as a variety of phytonutrients. They can be prepared quickly or eaten raw or cooked long and slow, if you prefer. Try a massaged kale salad with a lime-tahini dressing or collards with tomatoes and garlic, or shred greens and add to soups and stir-fries.
Red and orange vegetables like carrots, red peppers, and tomatoes are eaten more commonly than dark green vegetables. In the United States, 79% of adults on average eat red and orange vegetables daily.1 How about you? Dark orange vegetables are especially noteworthy for their vitamin A content and tomatoes for supplying lycopene and vitamin C. Vitamin A is needed for a healthy immune system; lycopene and vitamin C are antioxidants.
So, crunch a carrot, steam some kale, slice some tomatoes – let’s try to eat dark green and red or orange vegetables every day!
References
1. Ansai N, Wambogo EA. Fruit and vegetable consumption among adults in the United States, 2015–2018. NCHS Data Brief, no 397. Hyattsville, MD: National Center for Health Statistics. 2021. DOI: https://dx.doi.org/10.15620/cdc:100470
2. Orlich MJ, Jaceldo-Siegl K, Sabaté J, Fan J, Singh PN, Fraser GE. Patterns of food consumption among vegetarians and non-vegetarians. Br J Nutr. 2014;112:1644-1653.
For recipes using leafy green vegetables see vrg.org/journal/vj2001may/2001_may_greens.php
For recipes using carrots see vrg.org/journal/vj2003issue1/2003_issue1_carrot.php
For more on U.S. vegetable consumption see vrg.org/blog/2021/05/21/do-you-eat-close-to-17-pounds-of-carrots-a-year/
VRG internships can be conducted long distance. Responsibilities depend on background, major if in college, and interest of applicant. Tasks may include research, writing, and/or community outreach. Internships are especially helpful for students working towards journalism, English, and nutrition degrees. Business majors can obtain experience related to the business aspects of a non-profit organization. Activists can learn new skills and gain a broader knowledge, as well as share their expertise. Positions are open throughout the year for all ages (including high school students). Let us know if you need credit for high school volunteer or service learning work or college credit, plus the amount of hours you need. Internships are unpaid. If you would like to apply for a VRG internship, please email a resume, writing sample, and cover letter detailing your interests, skills, goals, and vegetarian knowledge to [email protected], or send by mail to:
The Vegetarian Resource Group
P.O. Box 1463
Baltimore, MD 21203
See what previous VRG interns have done here: vrg.org/student/
Join The VRG with $35 via our subscription form, and receive the Vegan Journal for two years and a copy of Simply Vegan!
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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