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):

Aunts Et Uncles, 1407 Nostrand Ave., Brooklyn, NY 11226

This women-led, black-owned chic café dishes up artistic, beautiful dishes, many using vegan products such as Beyond Meat and Just Egg, and then paired with homemade touches, like their pesto sauce or daily soups. They also offer a variety of drinks, including kombucha, cappuccino, hot chocolate, liquor, wine, and even striking cocktails, such as their Boylan Shirley Temple or Plantation Pineapple.  Of their dozens of positive reviews, noteworthy are the comments raving about their vegan lobster roll. It’s seemingly magical taste is based in hearts of palm. Just a block and a half from the Church Avenue subway stock, a 5 minute walk to the Flatbush Public Library branch, and 10 minutes from Prospect Park, Aunts Et Uncles makes a great stop for a small vegan bite any day you’re in the neighborhood.

Cadence, 122 E. 7th St., New York, NY 10009

Cadence is under the umbrella of the Overthrow Hospitality group, whose mission includes a commitment to charity, community, inclusivity, and sustainability. Its menu offers a 100% plant-based spin on Southern and Soul food. Options range from lighter fare, such as the arugula salad with a champagne Dijon dressing, to the more decadent, including the Jerk Mac + Cheese or the Cadence cobbler, made with dairy-free ice cream. And no Southern menu would be complete without cornbread, which is served with bee-free honey butter and jams. The wine offerings are selected from black-owned wineries in South Africa and California.

Flora Plant Based Cuisine, 676 Cherry St., Winter Park, FL 32789

Flora Plant Based Cuisine offers “Ecuadorian – Tropical Cuisine, with organic, non gmo, local non-processed ingredients” in dishes like ceviche, burritos, and lasagna. Their sale revenue also funds an eco-village project in Ecuador!

Hella Nuts, 3645 Martin Luther King Jr. Way, Oakland, CA 94609

Hella Nuts is a plant-based eatery offering cuisine made from nuts and is 100% soy free. Their menu changes frequently depending on what’s in season. Some days they serve Hella Loaded Burritos and Deep East Nacho Fries and other days they offer Shepard’s pie, a Fun Fried Phish Sandwich made with fried banana blossoms, and the Wild & Free Mushroom Flatbread drizzled with truffle oil. Several “sweetz” are available such as banana splits, raw butter joy, and mylkshakes.

Plantita Vegan Bakery, 1314 Rufina Cir., Ste. A3, Santa Fe, NM 87507

Plantita Vegan Bakery offers an array of freshly baked bagels and other vegan bakes that can be ordered by the dozen. Indulge in classics that are elevated to new levels such as their Cinnamon Raisin bagels flavored with Vietnamese cinnamon or the smokey, savory, and surprisingly spicy Green Chile bagel. If you are craving something a little different, look no further than the wide variety of empanadas, breads, and sweets this vegan bakery offers.

PLNT Burger, Whole Foods Market, 1575 The Fairway, Jenkintown, PA 19046

PLNT Burger is a straight-forward vegan burger shop. The patties are Beyond Meat, the “cheeses” are vegan, and the fries are herb seasoned. Pair it with an oat milk based soft-serve or a sweet tea, and you’ve got a nostalgic masterpiece of a meal.

Take Two Café, 443 State St., Schenectady, NY 12305

Take Two Café offers a great variety of dishes including breakfast burritos, coffees, ice drinks, wraps, and more! They are striving to make plant based food enjoyable because they care about having happier animals and a healthier planet. They are located in Schenectady NY near Union College and close to the Mohawk River.

The Beehive Café, 99 N. Washington St., Berkeley Springs, WV 25411

Whether you’re from the area or just passing through, stop by The Beehive Café for some fresh and healthy eats. This welcoming café offers classic American breakfast and lunch made plant-based— including smoothies, soups, and sandwiches. They source ingredients like microgreens and maple syrup from local producers, and their smoothies are made with organic fruit. Be sure to try their creamy “Mac ‘N Cheeze” if you’re looking for some delicious comfort food without the dairy.

The Krazy Vegan, 645 W Hallandale Beach Blvd. #111, Hallandale Beach, FL 33009

Located in the 7th Avenue Village shopping center, The Krazy Vegan offers plant-based comfort food like burgers, tacos, chkn sandwiches, and nuggets. All mains are served with fries, and diners can add vegan bacon to any order. Drinks include flavored lemonades and smoothies. Occasionally, special items like cheesesteak sandwiches, wangs, egg rolls, and mac ‘n’ cheese bowls or bites are available.

Zel Allen wrote an excellent recipe piece on making your own veggie burgers and condiments at home in a previous issue of Vegetarian Journal. She offers a wide variety of burgers including Mediterranean Portobello Burgers, Open Sesame Nut Burgers, Spiced Green Burgers, Nutty Buffalo Burgers, Whoppin’ Big Lentil Burgers, Moroccan Chickpea Burgers, Falafel Burgers, and Passionate Pecan Pecan Patties.

Burger condiment recipes include Smoky Chipotle Mayonnaise, Creamy Avocado Sauce, Mediterranean Relish, Vegan Ranch Dressing, and Tangy Tahini Sauce. Enjoy!

To read the entire article, visit: http://www.vrg.org/journal/vj2016issue2/2016_issue2_veggie_burgers.php

To subscribe to Vegetarian Journal, visit: http://www.vrg.org/member/2013sv.php

The Vegetarian Resource Group has an entire section on their website in Spanish. Here you’ll find nutrition information, recipes, and much more. See: https://www.vrg.org/nutshell/information_in_Spanish.htm

By Callie Showalter, VRG Intern

A favorite of many locals, Twin Sisters Brewing Company is a restaurant in Bellingham, Washington that offers many vegetarian and vegan menu options. Serving brunch, lunch, and dinner, this restaurant is filled with décor inspired by the Pacific Northwest. Their menu contains a wide range veg-friendly choices, inspired by various cultures. They also offer gluten-free choices and support local Bellingham businesses.

     We sat outside in their Beer Garden, which was quite spacious. The table was sanitized before our use, and things felt very clean and safe. The staff was very welcoming and helpful, with great knowledge of the vegetarian and vegan options. Though it is a brewery, the restaurant is very family-oriented, and dogs are allowed in the outdoor seating area as well.

     I ordered the Cajun Sweet Potato Tacos, along with a Vegan Fry Basket to share for the table. The portion sizes were great for the price, allowing enough food for leftovers. The fries were topped with plenty of garlic and vegan parmesan, the perfect blend of salty and umami flavors. The tacos were served street-style, in small corn tortillas, each filled with Cajun-spiced sweet potatoes, pickled onions, and a slightly spicy sauce. Overall, it was a very satisfying and delicious meal. 

     This restaurant offers great service, a unique atmosphere, and food that anyone can enjoy. It’s the perfect place to visit if you’re just starting your vegetarian or vegan journey and you want some delicious comfort food. The menu and staff make it so easy and stress-free to order a vegan or vegetarian option. I will most definitely be returning.

For more information on Twin Sisters Brewing Company, see: https://www.twinsistersbrewing.com/

To find information about vegan/vegetarian restaurants in the U.S. and Canada, visit: https://www.vrg.org/restaurant/index.php

By Chef Nancy Berkoff, EdD, RD

This is a “betwixt and between” time of year for produce… summer fruit just beginning to appear, winter fruit coming to a seasonal close. Members of the cabbage and cruciferous family can fill the gap with color and crunch. It is a perfect time to include slaws on the menu.

     “Cole” in Shakespeare’s time meant “cabbage.” Just as the language has changed, so has the way to make slaws (which is thought to mean “salad” in ancient Central European languages).  

     Several years ago, a frozen food manufacturer got tired of throwing out all the broccoli stalks left over from freezing the more popular broccoli florets. The stalks were peeled and shredded and, voila, broccoli slaw was born! Many school districts are opting for broccoli slaw over the traditional cabbage slaw, as it stays crunchy for a longer time, is easy to keep on your fork, and is higher in some nutrients than green cabbage.

     Shredded broccoli slaw kits are available in the produce section of many grocery stores. The ready to use kits include shredded broccoli, shredded carrots, and some dressing. You can make your own broccoli slaw by peeling broccoli stalks with a potato peeler and shredding them with a hand grater or in a food processor.

     If broccoli slaw is too much work, use other types of cabbage and greens to be used singly or in combinations. This can include shredded red cabbage, Napa cabbage, Savoy cabbage, kale, and Swiss chard. Many of these leafy veggies are available shredded and ready to use in the produce section. Preshredded veggies usually have a seven day shelf-life if kept refrigerated.

     You can prepare a tofu-based mayonnaise by combining silken or soft tofu in a blender or food processor with a small amount of prepared mustard, white pepper, and white vinegar. Unflavored soy-, oat-, or almond milk yogurt can be mixed with a small amount of prepared mustard and white pepper to be used instead of commercial vegan mayonnaise. The texture is similar to mayonnaise and the flavor gives a pleasant “tang” to slaws.

     Slaws don’t have to have a creamy dressing. Slaw ingredients can be tossed with vinegar and oil dressings. Mix apple cider vinegar with a small amount of vegetable oil, chopped parsley, and diced onions and toss with slaw ingredients to make a “slippery” slaw. The same can be done with vinegar, oil, a small amount of orange juice concentrate, chopped oranges or grapefruit, and cracker black pepper. Make a pineapple slaw dressing with vinegar, oil, mashed canned pineapple tidbits, and a small amount of apple juice concentrate.

     Slaws were not meant to be just a bowl of greens. Think about adding diced fresh or canned peaches, apricots or pears, dried raisins, cranberries or dates, fresh apples or grapes, minced walnuts, pecans or pistachios, or chopped bell peppers, seeded chilies, celery, onions or leeks, cauliflower, black-eyed peas or green peas.

     No matter which ingredients you select for your slaws, you will be adding fiber to your day. Cabbage and its relatives add a bit of calcium and natural antioxidants. Carrots add beta carotene. Pineapple, red bell pepper, berries, and lemon juice add some Vitamin C. You get the idea. Use your slaw as a veritable bowl of health.

Red, Orange and Green Slaw with Citrus Dressing

Serves 7-8 ( have a party!)

1 cup commercial or home-made vegan mayonnaise

1/3 cup frozen orange juice concentrate, thawed, undiluted  

 2 teaspoons vegan sugar

 1 teaspoon ground black pepper  

 8 cups shredded cabbage (use a combination of cabbages for variety)

 2 cups peeled, grated carrots  

 1 large red bell pepper, stemmed and finely sliced  

In a large bowl, combine mayonnaise, orange juice, sugar, and pepper and whisk until well mixed. Add cabbage, carrots, and green pepper; toss to combine. Refrigerate for at least 1 hour before serving.

The Vegetarian Resource Group is a vegan activist non-profit organization that does outreach all-year-long. For example, VRG responds to the public’s questions every day and sends literature free of charge to other groups/individuals doing educational activities in schools, hospitals, camps, restaurants, libraries, offices, etc. Our ability to continue doing this depends on people like you! Your donations allow us to promote the vegan message whenever we’re called upon for assistance. Please consider becoming a monthly or quarterly donor to The Vegetarian Resource Group.

During these challenging times, thanks so much for your support. You can donate online here: vrg.org/donate

Here’s a list of some companies offering dehydrated vegan meals that you can take on your next backpacking trip:

Backpacker’s Pantry: Search under the word vegan and many meals will come up including Organic Blueberry Walnut Oatmeal; Kathmandu Curry; Cuban Coconut Rice & Black Beans; Pad Thai; and Three Amigos Veggie Stew.

Firepot Choose vegan in the dropdown menu of this United Kingdom company and you’ll see that they offer meals including Cal and Rice with Spinach; Vegan Orzo Bolognese; and Posh Baked Beans.

Food for the Sole: Search under vegan and meals such as Ratatouille with Nutty Quinoa Pilaf; Triple Peanut Slaw; and Cinnamon Cherry Crisp will come up.

Good to Go: Choose vegan under type of diet and many meals will be listed including Herbed Mushroom Risotto; Smoked Three Bean Chili; Kale and White Bean Stew; and Bimimbap.

Marlie said, “I was born vegan, so I really had no option. However, many of my friends that were also vegan since birth are no longer vegan which deeply saddens me … I chose to stay vegan because my grandma is a holocaust survivor and the images she has described parallels with what happens to animals for “food.” I see the sadness in my grandmother’s eyes when she tells the stories.”

     Growing up Marlie attended dozens of protests. At 6-years-old, she brought vegan snacks to a school events for the kids to try. Marlie was The Ravens Corps first “Lead Raven” in Florida. Following the onset of the pandemic, and activities were forced online, Marlie stepped up to be a guiding force for their virtual community, launching ‘The Animal Protection Corner,’ a space for youth to convene collaborate, and organize over a shared interest in animal rights and activism.

     Marlie used her video skills to produce videos for Jonathan Balcombe (author of What A Fish Knows), Crustacean Liberation, and promotion for vegan restaurant Umami Gorilla. She’s a mentor for Vegan Outreach, brings students to stores, shows them vegan options, and gives them ideas for meals. She has written a book about fish for young children, and is now working on the illustrations.

     In the future Marlie hopes to use a degree in film to make people more aware of the horrors that billions of animals go through for people to eat. Her perfect life in 5 years would be … to start working on expose film of the animal agriculture industry and where everyone is kind, compassionate, and vegan (of course).

For information on other winners and applying for the next Vegetarian Resource Group college scholarship contest with $20,000 in awards, see: https://www.vrg.org/student/scholar.htm

Next year’s deadline is February 20, 2022.

To support additional VRG scholarships and internships, donate at vrg.org/donate, call (410) 366-8343, or mail contribution to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203.

Recent topics brought up include:

– Does anyone know recent research or surveys that show how many 8 to 13-year-olds are vegetarian? (Asking for an eco- soul-conscious kids vegetarian cookbook author.) – VRG shared their recent poll figures: https://www.vrg.org/nutshell/Yougov2021youthteenwriteup.pdf

– Impossible Foods has secured Child Nutrition Labels for Impossible Burger, which will help in distributing the veggie burger in schools.

– The Vegetarian Resource Group Nutrition Advisor Reed Mangels, PhD, RD will be leading a virtual online class for teens ages 12-18. It is through the San Jose, California public library. The class will be offered several times; however, you must pre-register.

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.

There are so many different types of mushrooms available in supermarkets today. Zel Allen’s previous Vegetarian Journal article titled “A Multitude of Mushrooms” offers interesting facts on the different mushrooms sold today, as well as numerous recipes. Enjoy: Marinated Buttons, Shiitake Walnut Pâté, Spinach and Shiitake Love Nest, Gourmet Mushroom Stroganoff, Shiitake and Crimini Risotto, Portbello Mushroom Patties, Cashew-Mushroom Bruschetta Spread, and Hunter’s Mushroom Sauce.

Read the article here: https://www.vrg.org/journal/vj2012issue4/2012_issue4_multitude_of_mushrooms.php

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