Glen Thompson, a Republican from Pennsylvania
and Antonio Delgado, a Democrat from New York, introduced the Whole Milk
for Healthy Kids Act of 2021 that would allow flavored and unflavored whole
milk into school cafeterias.
A Pennsylvania Farm Bureau spokesperson said, “Think about
how much our tastes are shaped when we’re kids, and then those habits carry
through to adulthood. So we’re basically losing a generation of milk drinkers
if kids are not enjoying the milk that they’re getting in school.
According to a YouGov
poll commissioned this year by The Vegetarian Resource Group, 23% of 8- to 17-year-olds during the week usually
consume plant-based milks. The poll results will be posted soon at vrg.org/nutshell/faq.htm#poll
Black Bean Taco Bake Sheet Pan Meal photo by Rissa Miller
The latest issue of Vegetarian Journal features a recipe
piece by Leslie Gray Streeter titled “Flat Out Flavor – Sheet Pan Meals.” The
recipes were conceived for minimum effort but maximum flavor, with lots of
veggies and a variety of plant-based add-ins. Enjoy Hash Brown Sheet Pan Brunch
Casserole with Cashew Cream; Black Bean Taco Bake; Chickpea Lasagna; Sesame
Sriracha Tofu; and Oatmeal Apple Dessert Bake.
A previous issue of Vegetarian Journal included a recipe piece on
fresh peas! Debra Daniels-Zeller provides information on selecting and
preparing fresh pea dishes including Braised Pea Shoots, Pea Shoots and Quinoa,
Minted Sugar Snap Peas and Leeks, English Pea Guacamole, Sesame-Ginger Snow
Peas, Snow Pea Slaw with Red Peppers, Mac and Peas, and Penne Pasta, Sugar Snap
Peas, and Tomatoes. Enjoy!
– One person posted: “I have a five year old grandson who
makes mostly healthy dishes for family eating, with just modest adult
supervision. As some of you know, I write a monthly food blog about healthy
eating (not for profit.) This month I am planning to feature children under
thirteen who cook, like my grandson. If you are close to a young cook, and want
to share a bit about them, please email me.”
– A shared article written by two VRG interns on their
experience of starting a veggie club in High School.
– Family friendly veggie events in various states.
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.
Soak dates in water for at least 2 hours and up to overnight. Make
sure all date stems and pits are removed. Drain dates and add to a food
processor or high-powered blender and let run until the dates are a smooth
paste with no chunks remaining. Add the peanut butter and combine with dates in
the food processor. The resulting candy filling should be somewhat stiff. If it
is not, add coconut flour by the tablespoon until the filling is the texture of
new Play-Doh or like clay from a potter’s wheel. A lot of this step will depend
on how moist the dates and peanut butter are. Sometimes two tablespoons of
coconut flour is enough; other times, more is needed. The filling should be
moldable when you grab a chunk, and hold its form.
When done mixing, turn
the candy filling out onto parchment or wax paper-lined cookie sheet and roll
into 20 small balls or egg shapes as desired. Chill for 4 to 8 hours;
overnight is fine.
After the candy filling
has chilled, melt the chocolate next. Microwave on low heat and cook at 20-30
second intervals, stirring in between to ensure even melting.
Dip each egg into
melted chocolate and place on the lined cookie sheet. When all eggs are dipped
in chocolate, place in a cool place for chocolate to harden. It will take about
an hour, depending on how cool the area is. They are also delicious frozen!
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):
Brothers Meatballs, 6268 Sunset Blvd.,
Los Angeles, CA 90028
On LA’s Sunset Blvd.
you can find an array of fully plant-based Italian dishes at Brothers
Meatballs, from giardiniera to chocolate panna cotta to eggplant parm’. Of
course, as the name indicates, vegan meatballs are also offered!
Casa del Vegano, 333 West Jefferson
Ave., Dallas, TX 75208
Casa del Vegano in
Oak Cliff, Dallas offers the various options of a taco bar, all fully vegan!
One can order online through their website to try tortilla soup, Boris
enchiladas, black bean taquitos, chimichangas, chiles rellenos, and more!
CLTRE. vgn joint, 1309 Fordham Dr.,
Virginia Beach, VA 23464
Located near the
KempsRiver Crossing shopping mall, CLTRE. vgn joint calls itself a ‘neo-soul’
café. It’s a coffee shop that also serves light breakfast and brunch dishes
like smoothies, toasts, and sandwiches. The menu includes eclectic waffles,
from traditional sweet flavors like cinnamon raisin, cinnamon apple, and
chocolate to savory flavors like pizza and taco. Gluten-free options are
available. Espresso-based drinks and smoothies can be made with your choice of
mylks: almond, coconut, oat, and hemp.
Early Bird Vegan, 1712 E. Broadway
Rd. #3, Phoenix, AZ 85040
Located in south
Phoenix, Early Bird Vegan is a healthy-lifestyle eatery serving breakfast and
lunch. Breakfast includes a selection of house-made pastries such as a Sweet
Potato Bar, Almond Croissant, and an assortment of Pan Dulces. Lunch includes
sandwiches and salads such as the Chikn’ Salad Sandwich and Tunah Sandwich. A
wide selection of fresh smoothies and health shots are also available.
Green Bus Café, Denver, CO (location
varies)
Green Bus Café gives
you all the cool vibes you need to relax and get some cozy vegan food. They are
a mobile café and make everything from superfood lattes and vegan breakfast
sandwiches to banana oatmeal cookies. The overall experience is so unique when
getting your vegan pick-me-up from a bright green bus!
Screamin’ Vegan, 2715 Melrose Ave.
NW, Roanoke, VA 24017
Screamin’ Vegan
offers an array of veganized comfort food to diners. Popular choices include
the Fish & Chips, Chili Cheese Fries, and Hot Dogs. Follow their Instagram
(@screamin.vegan) to stay updated on their specials!
Spotless Burgers, 1398 E. Foothill
Blvd., Upland, CA 91786
Spotless Burgers provides
an entirely vegan drive-thru experience to the Upland area! Try fun dishes such
as the Truffle Shuffle (Impossible Patty with Follow your Heart American
Cheese) or the Alpha Chick’lits (Alpha Chick’n on a Hawaiian Slider Buns). The
eatery even offers a veganized version of a classic breakfast sandwich with the
Imposter (Just Egg and Follow Your Heart Pepper Jack Cheese on a bun).
Vegan Grill, 1201 Castle Hill Ave.,
Bronx, NY 10462
Vegan Grill is a
corner deli offering a wide array of plant-based foods! Popular dishes include
the Taco Nacho Platter, Crispy Chick’n Sandwich, and Beyond Chopped Cheese
Sandwich. The eatery also serves a large selection of breakfast items, cold cut
sandwiches, and fresh pressed juices.
Chef Nancy Berkoff, EdD, RD, serves up several vegan tempeh recipes in an article that appeared in a previous issue of Vegetarian Journal, published by The Vegetarian Resource Group. Try preparing Breakfast Tempeh, Tempeh Sausage, Tempeh Noodle Soup, Grilled Tempeh Salad with Peas and Pineapple, Tempeh in a Roll, and Tempeh on Toast.
Like many other college students, I spent the better part of January 2021 searching for a virtual internship. I knew I wanted to find one that would allow me to hone in on my writing and journalistic skills, but I wasn’t sure what kind of company or organization would be a good fit. Once I stumbled upon The Vegetarian Resource Group internship page, however, I was immediately excited about the possibility of combining my interest in media with my passion for vegetarianism. Throughout the duration of my internship, I was able to complete a variety of projects that allowed me to do just that!
I started by
writing entries for the VRG online USA/Canada
restaurant guide. This was a great way for me to practice compiling
information from a variety of sources. It was also awesome to get to learn
about a variety of vegan and vegan-friendly eateries throughout the country! I
look forward to hopefully visiting some of the restaurants I wrote about one
day.
One of my
favorite parts of my internship was reading and responding to essay
applications to the VRG College Scholarship Contest. It was truly amazing to
hear the inspiring stories of today’s vegetarian youth! So many applicants
wrote engaging essays about how their vegetarian lifestyle has empowered them
to make an influence in their local community.
Another highlight
of my internship was contributing to Veggie Bits– a Vegetarian Journal column dedicated to vegan product reviews. I was
sent a package of LongEve Plant-Based Protein Crumbles and Breadless Crumbs,
which I used to make lettuce wraps and heart of palm “crab” cakes. It was great
to be exposed to a product I had never heard of before and to have the chance
to make two new dishes out of them.
Throughout my
internship, I also wrote a series of blog posts. The first one was a review of
Wildseed, an amazing plant-based restaurant in San Francisco, CA. I tried a
variety of different dishes with my parents and enjoyed the opportunity to
summarize the memorable experience in a review. I also worked with another VRG
intern to write a blog post about tips on starting a vegetarian club in high
school. Being able to connect and collaborate with a fellow VRG intern was fun
and rewarding for both of us.
The next blog
post was about the vegan options available at my school, Santa Clara University
in California. It was fun to reflect on what I ate on and around campus,
especially since I haven’t been able to go back to campus in a while.
Another memorable
experience was writing a book review of In
Search of the Wild Tofurky, Seth Tibbott’s memoir centered around his life
and journey of founding the Tofurky Company. The story was heartfelt, engaging,
and full of lessons for both life and business, so I thoroughly enjoyed reading
and reviewing it.
The final blog post I wrote was a profile of Hiroko Kato, a freelance writer based in Tokyo and a former VRG intern. I loved hearing about her current work on a vegan
nutrition book. In addition, it was fascinating to hear her thoughts about the
state of vegetarianism and the movement’s future within Japan.
All in all, my
VRG internship was a rewarding experience that allowed me to grow as a writer
and expand my knowledge of vegetarianism. I highly recommend it to any student
interested in writing, media, and the vegetarian lifestyle!
For more information on The Vegetarian Resource Group
internships, see
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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