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):

Daikon Vegan Sushi & More, Whole Foods, 7210 W. Lake Mead Blvd. #1, Las Vegas, NV 89128

Daikon Vegan Sushi & More describes their fare as “plant-based Asian fusion fast-food cuisine.” They have a huge selection of delicious sounding takes on traditional sushi and sushi related foods. Many items are gluten-free as well. They serve appetizers; sushi rolls and nigari; entrees; combo plates; and desserts.

Exposed Vegan, City West Commons, 1540 West Blvd., Ste. 112, Charlotte, NC 28208

Their menu includes a large variety of juices and smoothies; soups and bowls; and for desert, Chocolate Chip Cookies. The owners have chosen a location in the food desert of the West Boulevard corridor of Charlotte in order to give back to the community by providing healthy vegan food. 

Grass VBQ Joint, 5385 Five Forks Trickum Rd. SW, Stone Mountain, GA 30087

Grass VBQ Joint is a vegan BBQ restaurant, aiming to “provide traditional southern Q, without the guilt” by serving in-house made mock meats, all smoked for 5 hours. Dishes include their Fried Green Tomato PBLT, Jerk Wings, Smoked Brat, and Nashville Hot Chicken sandwich.

Louie’s Luncheonette, 233 Eagle St., Brooklyn, NY 11222

At this vegan Brooklyn deli, sandwich options include the Ham, Egg, and Cheese, the Cubano, and their Chicken Salad Sandwich. Or choose to order any of their plant-based meats – ham, chicken, turkey, or pepperoni – and have it delivered to your doorstep by the pound.

Naughty Buddha Burger Bar, 707 S. 24th St., Omaha, NE 68102

In downtown Omaha Naughty Buddha Burger Bar offers a healthy, vegan take on a burger bar, serving Impossible faux beef. They don’t just stop at burgers, though, offering drinks and sides like mac “n” cheese and Broken Bamboo Seaweed Salad. Customers will also find bright decor, with hanging plants and lights.

Nopalito, 3723 A, Boul. St-Laurent, Montreal, QC H2X 2V7 Canada

This vegan take-out restaurant specializing in Mexican tortas is named “little cactus,” an ingredient used in several of their signature dishes. Tortas, wraps, sides, and drinks can be viewed and ordered through their website, which also features appetizing images of dishes like “Torta ‘la Llorona,’” Nopalito’s torta with vegan chorizo, potatoes, feta “cheese,” and more!

The Vreamery, Paso Market Walk, 1803 Spring St., Paso Robles, CA 93446

Located at Paso Market Walk, The Vreamery is the first vegan cheese shop in San Luis Obispo County. Cheeses include parmesan, smoky cheddar, mozzarella, and pepper jack. Flavored butter, creams, and dressings are also available. Shop online for delivered cheeses and cheeseboards, perfect for entertaining!

Ward of Health, Broad Street Market, 1233 North Third St., Harrisburg, PA 17102

Created to promote the health benefits of eating healthy, Ward of Health is a fully vegan restaurant located in Broad Street Market. Their online menu highlights their Triple Bean Dream Burger, WOH Mein, and Crunch Wrap as their most popular options, which all help reemphasize Ward of Health’s motto: “Health is Wealth.” WOH also offers catering and meal prep services.

Winter Park Biscuit Co., East End Market, 3201 Corrine Dr., Winter Park, FL 32789

Located in the East End Food Market, Winter Park Biscuit Co. is a delicious, quick stop for lunch or dinner. Main dishes include Kale Caesar Salad, the Fried Chik Sandwich, and their signature WPBC Box, including 3 “Chik” strips and a buttermilk biscuit. Don’t forget to try a dessert – such as the Greenery Creamery Ice Cream Sandwich or the Banana Pudding – on the way on out!

How often have you wanted to make a gift in honor of a loved one or friend but weren’t sure which charities are vegan-friendly, pro-environmental, or pro-animal rights? Please remember The Vegetarian Resource Group. You can make a gift in memory of a loved one or as a living tribute to honor someone you care about on a special occasion, such as a wedding or birth. We’ll send an acknowledgment to you and to the recipient(s) you choose. Your gift will support educational programs and help promote veganism.

Make checks payable to The Vegetarian Resource Group and mail to PO Box 1463, Baltimore, MD 21203, or donate at vrg.org/donate.

By Chef Nancy Berkoff, RD, EdD

Pilafs originated in Persia, traveled through the Middle East and the Mediterranean and made it to the New World via the Caribbean. It is the preferred method of rice cooking in many parts of the world. Pilafs are most popular with long-grained rice, but they can be done with any rice, grain, or vegetable (such as mushrooms) that can stand up to heat and liquid.

This is the basic technique:

1. Sauté the rice (or barley, quinoa, mushrooms, couscous, etc.) stirring constantly, in a small amount of vegetable oil or vegan margarine, until all grains are coated and mildly toasted
2. Simmer, covered, in just enough liquid to allow the grain to become tender.

You can add fresh or dried herbs, minced garlic or vegetables, saffron threads, or a favorite seasoning mix. To serve about 5 people as a side dish, use 1 cup of rice (or grains) and about 2 cups of heated water (or vegetable stock). Spray some vegetable oil in a pot, add rice and sauté for about 2 minutes or until most of oil is absorbed and the grains are coated. Pour the heated liquid over the rice and allow it to simmer until it is soft, 15 to 20 minutes. Some people like to cook the rice on the stove until it is just soupy and then bake it, covered, until it is dry and fluffy.

Perfect Pilaf tips:

1. It is better to make a pilaf in a wide pan than a tall pot. The surface area aids in better absorption of liquid.
2. If using onion, dry it on a paper towel after its cut, so there’s not a lot of extra moisture added to the pilaf.
3. To prevent sticking, stir as little as possible during the simmering phase.
4. If you have to stir when the pilaf is simmering, use a fork. This incorporates more air and makes for fluffier pilaf.
5. If adding vegetables to pilaf, cut them up as small as possible. This ensures consistent cooking.
6. You can prepare pilaf up to two days ahead of time and just reheat as needed.
7. If you like, you can make a “dry” pilaf, simply toasting the rice (or grain) in a hot pan, without the addition of oil. When the rice grains are toasted, add the liquid and proceed as described above.

At the beginning of each year, a lot of people go on a weight loss diet. If you, a friend, or family member fall into that category, here’s a vegan weight loss article from Vegetarian Journal including recipes and a sample menu that might be helpful: https://www.vrg.org/journal/vj2006issue1/2006_issue1_weight.php

This article was written to provide suggestions for vegans, or people who are interested in following a vegan diet, who want to lose weight. The weight loss plan is designed for non-pregnant adults. If you have a medical condition such as kidney disease, heart disease, diabetes, or high blood pressure, please consult your health care professional to make sure these ideas will work for you.

Recipes you’ll find in this article are:
•Spinach-Onion Dip
•Spicy Creamy Sauce
•Oven-Roasted Salsa Tofu
•Tofu and Snow Pea Stir-Fry
•Seitan L’Orange
•Tempeh Cacciatore
•Baked Pears
•Glazed Pineapple
•Pineapple Cake
•Banana-Almond Shake
•Orange-Vanilla Smoothie
•Cool Rice Cream with Fruit

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

Vegetarian Journal Senior Editor Rissa Miller has written a creative recipe piece highlighting dishes made from jackfruit in the most recent issue. Enjoy these recipes: Spiced Breakfast Bars; BBQ Jackfruit and Biscuit Casserole; Sweet and Tangy Jackfruit Meatless Balls; Curry Jackfruit Stew; French Dip Sandwiches; Italian Herb Stuffed Peppers; and Orange Cherry Jackfruit Cake with Pudding Layer.

Read the entire article here: https://www.vrg.org/journal/vj2020issue4/2020_issue4_know_jack.php

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

During these hard times, vegan restaurant Land of Kush is giving vegan meals to various food programs in Baltimore. Each meal is $5 to $15. Once they reach a goal of $500 they can distribute a minimum of 50 meals. This supports a vegan restaurant and those in need during these hard times, as well as promotes healthy and ethical vegan diets to new audiences. You can donate at vrg.org/donate and write in the comments section For Land of Kush Vegan Food Program. We’ll then pass on all the money and sponsor a vegan community meal. 

www.vrg.org/donate (Write in Land of Kush Vegan Food Program)

By Odette Olivares, VRG Intern

Latin American gastronomy is the result of traditional indigenous cuisine enriched by ingredients that Spaniards, Africans, Portuguese, French, and people from other cultures brought on their arrival to Latin America. The diet of indigenous people used to be rich in plant foods with moderate quantities of insects, fish, and meat. They did not use to consume milk, cheese, or other dairy products, yet they were apparently able to get enough calcium from their diets.

Thanks to the climate of Latin America, this region has provided the world with an abundant variety of plant foods high in calcium. In addition, indigenous people from the region that is now Mexico, Guatemala, El Salvador, Honduras, and Nicaragua, enriched Latin American gastronomy by developing a cooking technique called nixtamalization, which enhances maize (corn) flavor while improving its nutritional properties.

Some traditional Latin American dishes made with good sources of calcium are shown in the table in this article. To see article, go to:

https://www.vrg.org/nutrition/foods_calcium.htm

Each issue of Vegetarian Journal features a column titled Nutrition Hotline. In the latest issue guest writer Camryn Bell addresses the question: What do I need to do to make sure I can continue to follow my vegan diet in the five days that I will be in the hospital?

Read the entire article here: https://www.vrg.org/journal/vj2020issue4/2020_issue4_nutrition_hotline.php

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

By Chef Nancy Berkoff, EdD, RD

It’s the time of year to bring nature inside, to perk up the air and the indoor scenery. Parsley is an easy way to do this. Place a few pots of these perky plants around the house to cleanse the air and the palate. Parsley can be displayed as a spritely bouquet, mixed with other fresh herbs (such as basil, rosemary, or sage), or with dried flowers or grasses, or as a potted plant.

There are two main types of parsley: flat and curly leafed. Curly parsley, when stored properly, is very crisp. This crispiness adds texture and color when added to dishes just before serving. Curly leafed parsley holds its shape best under refrigeration, when wrapped in a damp towel. Flat parsley is the “flavor” parsley.  Flat parsley is one of the essential ingredients in the classic bouquet garni, or packet of herbs and spices used to flavor broths and just about any savory dish. Combine flat parsley with tarragon, chives, and chervil, and you have the traditional French flavoring blend of  “fines herbes,” or fine herbs, which can be cooked with or sprinkled on steamed, grilled, or roasted vegetables, potatoes, mushrooms, and grains.

Chopped and added at the last possible second, parsley perks up sauces and salads. There is very little that does not spiff up with the addition of parsley: think rice dishes, vegetables, scrambled or grilled tofu, pasta, or seitan steaks. Parsley can serve as a back-up to basil in pestos. Deep-fried for a split second, curly leaf parsley makes an even curlier garnish. Think of a cuisine, such as Middle Eastern, Eastern European, Central American, or South East Asian, and parsley is there.

Persillade and gremolada are two well-known sauces which have parsley as one of the main ingredients. Persillade, a French sauce, is a sautéed mixture of finely chopped parsley and fresh garlic. Persillade is used as a finishing touch for grilled foods. Gremolada is a Milanese condiment made of sautéed parsley, garlic, lemon, and orange zest. This mixture can be spread over veggie burgers or roasts just a few minutes prior to removing from the grill or oven, or used with breads (as in garlic bread), soups, or sauces. If you are watching your sodium intake, try a parsley blend of finely minced dried parsley, marjoram, and thyme.

Parsley is mentioned often throughout history, and not only for its culinary and medicinal properties. The early Greeks made crowns of parsley to bestow upon the winners of sports competitions, in the same wat that bay wreaths honored the Roman Olympians. Parsley is used in the Jewish celebration of Passover as a symbol of spring and rebirth. Parsley is mentioned as one of the plants in the gardens of Charlemagne and Catherine de Medici. Rumor has it that Medici is responsible for popularizing parsley when she brought it back to France from its native Italy. As far back as Hippocrates, the “first” physician,” parsley was used in medicinal recipes as a general “good for what ails you” tonic.

Parsley is rich in vitamins and minerals, particularly vitamins A and C, and in antioxidants. The high chlorophyll content seems to act as a breath freshener. Researchers have isolated a compound, apiol, which is now used in medications to treat kidney ailments and kidney stones.

Parsley is best used fresh, but can also be used frozen or dried. If you have an abundance of fresh parsley, you can freeze for later use by washing, patting dry, and freezing, leaf and stem, covered, in a single layer. Parsley may be dried by washing, patting dry, removing stems, spreading on a baking sheet, and drying in a low oven, around 200 degrees. Store dried parsley in an air-tight container. With so many ways to use parsley in the kitchen, it might be nice to grow a pot or two of each variety.

Recent topics brought up include:

– A veggie book for children.

– Sharing a veggie cooking video and vegan recipes.

– A vegan friendly cartoon for Thanksgiving, as well as a vegan-friendly commercial for Christmas.

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. 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.