Are you searching for some new breakfast ideas? Debra Daniels-Zeller serves up a wide variety of dishes in her previous Vegetarian Journal article Super Savory Breakfast Ideas. Enjoy these recipes:

• Curried Potatoes And Yams With Hummus In Pita Bread
• Quinoa-Millet Pilaf With Winter Squash
• Individual Breakfast Pizzas
• Orange-Ginger Red Lentils
• Scrambled Tofu
• Early Riser Marinated Tofu Sandwich
• Glorious Greens Bisque With Steamed Tempeh
• Balsamic White Beans And Greens With Whole Grain Tortillas

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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

By Reed Mangels, PhD, RD

A recently released survey of 995 households in the United States compared consumers who used plant milks with those using dairy milk. About 60% of the households surveyed used dairy milk exclusively or almost exclusively. About 23% of the households used plant milks, mainly almond milk, exclusively or almost exclusively. A little more than 15% of households surveyed use both dairy milk and plant milk. 

     These results, suggesting that more than a third of households use plant milks, are supported by trends in dairy milk consumption in the United States. Per capita dairy milk consumption declined by 41% between 1975 and 2018. We should note that overall per capita dairy product consumption has increased over this period. Plant-based yogurt, cheese, and butter are increasingly available, but have seemingly not yet had a large effect on consumption of dairy yogurt, cheese, and butter.

     Survey respondents whose households used plant milks, either exclusively or along with dairy milk, tended to be younger than those whose households used dairy milks exclusively. This has potential implications for future trends in plant milk consumption. Those respondents whose households used plant milks either exclusively or partially were likely or somewhat likely to use plant milks in place of dairy milk as a beverage, in coffee or tea, in cooking, on cereal, in smoothies, in desserts, and for children.

     Interestingly, almost 10% overall of the households that were surveyed said that at least one person in the household was vegetarian or vegan. Eleven percent of households almost exclusively using plant milks had at least one vegan or vegetarian in the household compared to 27% of households which used plant and dairy milk and 4% of households which exclusively used dairy milk. No information was provided as to how the survey defined “vegetarian” or “vegan.”

Reference:

Wolf CA, Malone T, McFadden BR. Beverage milk consumption patterns in the United States: Who is substituting from dairy to plant-based beverages? J Dairy Sci. 2020;103(12):11209-11217.

For nutrition information on coconut, nut, seed, pea, grain, and soy milks, see: https://www.vrg.org/nutrition/milk_alternatives/index.htm

For VRG’s national poll on what Americans expect from a beverage labeled as soymilk, see: https://www.vrg.org/blog/2020/10/30/what-do-american-adults-expect-from-a-beverage-labeled-soymilk-questions-asked-by-the-vegetarian-resource-group-in-a-national-poll/

Be sure to follow The Vegetarian Resource Group on Instagram: @vegetarianresourcegroup

This recipe is from No Cholesterol Passover Recipes by Debra Wasserman. This small paperback book contains 100 vegan Passover recipes including eggless blintzes, dairyless carrot cream soup, festive macaroons, apple latkes, sweet and sour cabbage, knishes, vegetarian chopped “liver,” no oil lemon dressing, eggless matzo meal pancakes, and much more.

Chopped “Liver” Spread (makes 1 cup)

3 Tablespoons oil
½ pound mushrooms, chopped
1 small onion, chopped
1 cup chopped walnuts
Pepper and salt to taste
1 Tablespoon water

Sauté mushrooms and onion for 8 minutes. Pour into blender or food processor, adding walnuts, seasonings, and water. Blend until smooth. Serve on matzo as a spread or with raw vegetable sticks.

No Cholesterol Passover Recipes is available on Kindle here. 

No Cholesterol Passover Recipes is available for purchase through our bookstore here.

For additional Jewish recipes, see our Lowfat Jewish Vegetarian Cookbook.

By Rissa Miller, Vegetarian Journal Senior Editor

(Serves 4)

1 small onion, chopped

1-2 stalks celery, chopped

32-ounce box low-sodium vegetable broth

16-ounce bag frozen peas, thawed to room temp

1-2 teaspoons fresh ginger, peeled and minced

Salt and pepper, to taste

1/4 cup fresh mint (optional, more to garnish)

2 Tablespoons fresh basil (optional, more to garnish)

Olive oil, to garnish (optional)

Plain vegan yogurt, to garnish (optional)

Vegan croutons, to garnish (optional)

In a large pot over low heat, sauté onion and celery in about 1/4 cup broth until tender and fragrant, about 5-7 minutes. Add all remaining broth, peas, ginger, and salt/pepper. Cook over low heat for 10-12 minutes until all veggies are warmed through and soft. Remove from heat and add fresh mint and basil. 

Purée in a blender or food processor, or with a hand blender until smooth and creamy. Serve warm, garnished as desired with fresh mint or basil, olive oil, vegan yogurt, or croutons. 

Spring has arrived in the USA and now is the time to prepare meals with seasonal ingredients. Chef Nancy Berkoff says, “Cabbage, cilantro, parsley, Swiss chard, green peppers, chilies, leeks, scallions and chives, snow peas, petit pois (young green peas), spinach, kale, collards, mustard and beet greens, romaine, and endive are some of the greenery we can use to brighten our spring menu!” In her previous Vegetarian Journal article Cooking with Early Spring Greens you’ll find recipes for Fennel Salad, Green Pea Mockaguacamole, Spring Greens and Lentil Sauté, Smoky Collards, Grilled Romaine Salad with Vinaigrette Dressing, and Vinegary Green Beans with Dill.

To subscribe to Vegetarian Journal in the USA, see: 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

Easter falls on April 4^th in 2021; however, you might want to shop for vegan Easter treats now! Here’s some online shops offering vegan Easter Chocolate and Candy:

No Whey Chocolate: https://www.nowheychocolate.com/easterchocolate_s/159.htm

Natural Candy Store: https://www.naturalcandystore.com/category/vegan-candy

Vegan Essentials: https://store.veganessentials.com/easter-gift-ideas-c108.aspx

Rose City: https://www.rosecitychocolates.com/catalogs/display_catalog/vegan-easter

Lake Champlain Chocolates: https://www.lakechamplainchocolates.com/seasonal-chocolates/vegan-easter-chocolate

Moo Free: https://www.moofreechocolates.com/collections/easter-chocolates

The Vegetarian Resource Group is a vegan activist non-profit organization that does outreach all-year-long. For example, VRG has been participating in numerous virtual events throughout the USA by providing speakers on a wide variety of vegan topics. We also send 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, quarterly, or single-time donor to The Vegetarian Resource Group.

Thanks so much for your support. You can make a donation online here: vrg.org/donate

By Jeanne Yacoubou, MS

The VRG highlights several recent (2015 to the present) scientific reports that reveal the relationships between dietary choices and our climate crisis.

See: https://www.vrg.org/blog/2021/02/24/vegan-and-vegetarian-diets-and-our-climate-emergency-scientific-updates-2015-2021/

The following recipes are by D. Enette Larson-Meyer, PhD.

Colcannon
(Serves 4)

1 pound potatoes, sliced
2 medium parsnips, peeled and sliced
2 medium leeks
1 cup soymilk
1 pound kale or cabbage
1/2 teaspoon mace (optional)
2 cloves garlic, minced
Salt and Pepper to taste
2 Tablespoons margarine
Parsley

Cook the potatoes and parsnips in water until tender. While those are cooking, chop the leeks (greens as well as white parts) and then simmer them in the soymilk until soft. Next, chop the kale or cabbage and cook until tender.
     Drain the potatoes, and season with the mace, garlic, salt, and pepper. Add the cooked leeks with soymilk. Finally, blend in the cooked kale or cabbage and margarine. The texture should be that of smooth potato with well distributed pieces of leek and kale or cabbage. Garnish with parsley.

Scannels’ Soda Bread
(Makes 1 loaf; 8 slices)

1-1/2 cups whole wheat pastry flour
1 cup oat bran
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 Tablespoon sugar
2 Tablespoons caraway seeds
1/4 cup currants or raisins
1 cup soymilk plus 1 Tablespoon lemon juice

Mix the dry ingredients well. Blend in the caraway seeds and currants or raisins. Add soymilk stirring to make a soft dough. Turn onto a lightly floured board and knead for 1 minute. Shape into a round loaf and put into an 8-inch oiled round pan. With a floured knife, cut an X into the top. Bake loaf at 350 degrees for 40 minutes or until lightly browned. Cut into slices when cool.