Honor your mom and support vegan restaurants in the USA and Canada at the same time! Visit https://www.vrg.org/restaurant/index.php for a list of veggie restaurants, many of which are offering specials for Mother’s Day.
A Relaxing Weekend Brunch by Peggy Rynk offers recipes for Cranberry Tea Punch, Tofu Scrambled “Eggs,” Smoky Scrambled Tofu, Apple “Sausage” Stir-Fry with Beans, Grits Italiano, Lemon Syrup, Oatmeal Pancakes, Strawberry Pancakes, Jamaican Gingerbread, Breakfast Banana Cake, and Stovetop Rice Pudding. To read the entire article previously published in Vegetarian Journal, visit: https://www.vrg.org/journal/vj2009issue1/2009_issue1_weekend_brunch.php
Super Savory Breakfasts by Debra Daniels-Zeller provides recipes for 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, and Balsamic White Beans and Greens with Whole Grain Tortillas. To read the entire article previously published in Vegetarian Journal, see: https://www.vrg.org/journal/vj2004issue1/2004_issue1_breakfasts.php
To subscribe to Vegetarian Journal in the USA, go to: https://www.vrg.org/member/2013sv.php
You can 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
See The Vegetarian Resource Group’s 2021 YouGov poll of 8- to 17-year-olds in the United States at https://www.vrg.org/nutshell/Yougov2021youthteenwriteup.pdf
In addition to The Vegetarian Resource Group’s quarterly vegan magazine (Vegetarian Journal), VRG publishes a national email newsletter called VRG-News each month. Vegan news is so vast these days that we saw the need to publish more than can fit in our quarterly magazine.
Sign up for our national email newsletter VRG-News here: https://lists.vrg.org/mailman/listinfo/vrg-news_lists.vrg.org
As the weather warms up, you might be interested in some vegan smoothies or cooler recipes from articles that ran in Vegetarian Journal.
Our Coolers are the Coolest!
Christine Day provides recipes for Minty Watermelon Cooler, Pineapple Tangerine Margarita, Pina Colada Licuado, Ginger Lemonade, Vampiro, Jamaica Fresca, and Horchata.
Dessert Smoothies
Dessert Smoothies
Ivy Grob serves up these delicious smoothie options: Strawberry Shortcake, Banana Chocolate, Berry Cobbler, Peanut Butter Cup, Peach Pie, and Apple Pie.
You can subscribe to Vegetarian Journal here:
Subscribe to Vegetarian Journal
You can 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
Nothing beats a simple graphic to get the vegan message out! The Vegetarian Resource Group created My Vegan Plate to display on outreach tables at various events. If you live in the United States, you can request copies of this handout to distribute by emailing us at [email protected]
You can view the handout here: https://www.vrg.org/nutshell/MyVeganPlate.pdf
This same handout can also be read in Spanish here: https://www.vrg.org/images/miplatovegano.jpg
We also have a version you can print out for kids to color on: https://www.vrg.org/nutshell/MyVeganPlateCP.pdf
Donations towards this outreach are always appreciated: www.vrg.org/donate
By Chef Nancy Berkoff, EdD, RD
Summer is not too far off and we may be thinking about creating cool foods very soon. Before we close the kitchen for the summer months, let’s think about using dill in savory dishes.
Dill has been around the culinary scene, since, well, there WAS a culinary scene. Dill is referred to in the Old Testament and The Romans believed the inclusion of dill in a meal would bring joy and pleasure. Dill oil, obtained from pressing dill seeds, was used in medieval Europe as a medicine and antiseptic.
Fresh dill is usually available, packaged, in the produce section of the grocery store or sold as willowy green bouquets at farmers markets. Look for deep green, feathery leaves with a firm stem. The leaves may be slightly wilted, as this tends to happen immediately upon harvesting. Slightly wilted is okay, just avoid pale green, yellow, or dried-out looking leaves. Dill has a faintly fennel-like aroma (think: licorice) and should never smell moldy or earthy. Fresh dill is quite fragile, so it definitely needs to be stored in the refrigerator. To prevent drying, make yourself a little dill bouquet and place it in a small vase or glass filled with cold water. For less artistic storage, cover dill with damp towels. If, however, you go overboard and do too much dill acquiring, you can dry dill for later use in a microwave or low oven (an oven set to about 200 degrees), by placing it single-layered on baking sheets or microwaveable sheets. When fresh dill is not available, dried dill will have to do. Dried dill is sold as dill weed or dill seed. Do not keep dried dill for more than four months (stored in a cool, dry, dark place), as its delicate flavor will dissipate. Remember for dried herbs, we use half as much as for fresh herbs. So, for example, if a recipe calls for one Tablespoon of fresh dill, we would use ½ Tablespoon of dried dill.
Dill can go anywhere: in dough, batters, soups, stews, sauces, and salads. Fresh dill adds a subtle, caraway and fennel flavor to foods. Add dill at the end of cooking for the best flavor impact. Think you haven’t ever tasted dill? Think dill pickles and many salad dressings. Add dill to vegan cream cheese, sour cream, or plain yogurt for a sandwich spread or vegetable dip. Dill perks up the flavor of beets, cucumbers, cabbage, cream sauces, tofu, and veggie and grain stews Dill might have been the secret ingredient in many a comforting broth and soup!
Enjoy the following recipe!
Dill and Mustard Salad Dressing
(Makes about 1 cup)
1 Tablespoon silken tofu
2 Tablespoons prepared mustard
2 teaspoons orange juice concentrate
2/3 cup oil (sunflower or vegetable oil)
2 Tablespoons white wine or champagne vinegar
3 Tablespoons chopped fresh dill
2 teaspoons white pepper
Place tofu, mustard, and orange juice concentrate in the canister of a blender. Process until just blended. With the blender running, drizzle in oil until the texture you would like is attained. Add vinegar, dill and pepper, then blend on high for 30 seconds. Refrigerate for at least one hour before serving.
How often have you been told to eat green leafy vegetables but lacked simple recipes featuring greens? Here are two quick-and-easy recipes you can prepare at home.
Sautéed Collards and Tomatoes (from Simply Vegan, by Debra Wasserman)
(Serves 4)
1 teaspoon oil
1 pound collards, rinsed and chopped into bite-size pieces
2 ripe tomatoes, chopped
2 teaspoons lemon juice
½ teaspoon garlic powder
¼ teaspoon mustard powder
Sauté all the ingredients together over medium-high heat for 3-5 minutes (until greens are tender). Serve hot.
Bulgur, Corn, and Greens (from Conveniently Vegan, by Debra Wasserman)
(Serves 4)
1 cup bulgur (cracked wheat)
2 cups water
10-ounce box frozen corn kernels
½ pound greens (kale or collards), rinsed and chopped into bite-size pieces
½ teaspoon cumin
2 Tablespoons lemon juice
Cook bulgur in water in a large covered pot for 10 minutes over medium heat. Add remaining ingredients. Heat 10 minutes longer, stirring occasionally. Serve warm.
Both Simply Vegan and Conveniently Vegan are published by The Vegetarian Resource Group and in the USA only can be purchased online here: www.vrg.org/catalog
Are you searching for vegan “fish” alternatives? If so, here’s a list of some products you might want to try out. Many of these items are now sold in stores and online.
Gardein Golden Frozen Fishless Filet
Gardein Mini Crispy Crabless Cakes
Good Catch Fish-Free Tuna Naked in Water
Good Catch Mediterranean Fish-Free Tuna
Good Catch Olive Oil and Herbs Fish-Free Tuna
Good Catch Plant-Based Crab Cakes New England Style
Good Catch Plant-Based Fish Cakes Thai Style
Loma Linda Tuno in Three Varieties
May Wha Vegan Golden Fish Fillet
Sophie’s Kitchen Breaded Vegan Shrimp
Sophie’s Kitchen Vegan Crab Cakes
Sophie’s Kitchen Vegan Fish Fillet
Sophie’s Kitchen Vegan Smoked Salmon
Sophie’s Kitchen Vegan Salt Toona
Sophie’s Kitchen Vegan Black Pepper Toona
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.
Sign up for our newsletter to receive recipes, ingredient information, reviews of new products, announcements of new books, free samples of products, and other VRG materials.
