Vegetarian Journal Senior Editor Rissa Miller was interviewed on the Be Kind Podcast out of Pennsylvania. We thought you would enjoy listening to this recording:

https://bekindpodcast.podbean.com/e/episode-45-vegan-press-and-poetry-with-rissa/

By Rissa Miller, Vegetarian Journal Senior Editor

(Serves 6)

Pre-made hummus is a standby for sandwiches, wraps, and dipping, but it’s also a wonderful ingredient for other meals. Many companies like Sabra, make a wide variety of hummus flavors and are wonderful to adapt to hot meals such as this pasta dish.

3 roma tomatoes

1 large red onion

5 cloves whole garlic, peeled

1 Tablespoon olive oil

Salt and pepper to taste

16-ounce package of pasta, your favorite

2 cups fresh arugula

10-ounce container of hummus (I used Sabra Roasted Garlic)

Juice from 1/2 fresh lemon

2 green onions, chopped

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside.

Slice tomatoes and red onion into wedges. Toss tomatoes, red onions, and garlic in olive oil and salt/pepper, then spread into a single layer on the prepared baking sheet. Bake at 400 degrees for 30-40 minutes, until veggies are roasted and slightly browned.

When about ten minutes remain on the timer for the veggies, prepare pasta according to box directions. Drain and toss with arugula and all the hummus in a large serving bowl. As soon as veggies are done, fold gently into the hummus. Serve warm, topped with lemon juice and chopped green onions.

You can now read the latest issue of Vegetarian Journal on Kindle. Some of the articles in this issue include Flat Out Flavor (a wide variety of sheet pan meals); Breakfasts to Savor (savory breakfast recipes); Nutrition Hotline: Understanding Evidence-Based Research; Scientific Updates; Product Reviews; More Harris Poll Results: What Veggie Products Will American Adults Purchase?; Prisoner’s Rights and Vegan Meals in Prison; Vegan Lunch Bag Ideas; and More!

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

By Reed Mangels, PhD, RD

Although we usually think of cholesterol as coming from animal products, plants contain very small amounts of cholesterol.¹ The cholesterol content of plants is estimated to be hundreds to thousands times less than that of animals.² These low levels of cholesterol mean that plants’ contribution to dietary cholesterol intake is extremely small. We were only able to find estimates of cholesterol amounts in plant oils but not in whole plant foods. Corn oil, for example, is reported to have 55 milligrams of cholesterol in a kilogram of oil.¹ This works out to less than 1 milligram of cholesterol in a tablespoon of corn oil.  In contrast, one egg yolk has 184 milligrams of cholesterol.

     Plants contain much higher amounts of substances similar to cholesterol but with a slightly different structure called phytosterols or plant sterols. Manufacturers use plant sterols to make cholesterol which is sometimes used in pharmaceuticals.

     Vegans and lacto-ovo vegetarians have higher mean intakes of phytosterols than do nonvegetarians.³ This may be a benefit of a plant-based diet since higher consumption of plant sterols is associated with lower blood cholesterol and LDL (bad) cholesterol levels.^4,5

References

1. Behrman EJ, Gopalan V. Cholesterol and plants. J Chem Educ. 2005; 82:1791–1793.

2. Sonawane PD, Pollier J, Panda S, et al. Plant cholesterol biosynthetic pathway overlaps with phytosterol metabolism. Nat Plants. 2016;3:16205.

3. Jaceldo-Siegl K, Lütjohann D, Sirirat R, Mashchak A, Fraser GE, Haddad E. Variations in dietary intake and plasma concentrations of plant sterols across plant-based diets among North American adults. Mol Nutr Food Res. 2017;61(8):10.

4. Andersson SW, Skinner J, Ellegård L, et al. Intake of dietary plant sterols is inversely related to serum cholesterol concentration in men and women in the EPIC Norfolk population: a cross-sectional study. Eur J Clin Nutr. 2004;58(10):1378-85.

5. Klingberg S, Ellegård L, Johansson I, et al. Inverse relation between dietary intake of naturally occurring plant sterols and serum cholesterol in northern Sweden. Am J Clin Nutr. 2008;87(4):993-1001.

For more nutrition information, see https://www.vrg.org/nutrition/

The contents of this posting, our website, and our other publications, including Vegetarian Journal, are not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. We often depend on product and ingredient information from company statements. It is impossible to be 100% sure about a statement, info can change, people have different views, and mistakes can be made. Please use your best judgment about whether a product is suitable for you. To be sure, do further research or confirmation on your own.

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):

Bubbie’s Plant Burgers & Fizz, 1829 M St. NW, Washington, DC 20036

Located in Dupont Circle, Bubbie’s Plant Burgers & Fizz offers American-style plant-based lunch and dinner. Sandwiches and burgers include the Bubb Club with “chick’n” and agave mustard sauce and the Gluten-Free Big Bubb with double impossible burgers and house-made cashew cheese. In the mood for something lighter? Try the Cobb Salad with plant-based pork bacon and cashew bleu cheese.

Infinity Room, 210 Liberty St. SE #150, Salem, OR 97301

Located in the renovated lobby of the former Capitol City Theater in Salem. Their menu included Bowls & Salads, Small Plates, Wraps and Sandwiches (Sammiches), Burgers, Tostados, and Deserts.

Jenny’s Plate, Abington, PA 19001

Bulk and catering menu. Focus is on whole foods. No processed meats or cheeses, everything is made by hand. The extensive menu is chock full of fascinating and unique creations such as Parsnip Yogurt, Challah, Carrot Lox, Beet Pastrami, Thai Peanut with Sweet Potato Sushi, Jackfruit Brisket, and a variety of desserts.

Kind Food, 1599 Iron St., North Kansas City, MO 64116

Kind Food aims at providing “good food and kindness for all.” Diners can enjoy delectable dishes such as their CocoBLT, BBQ Jackpot Nachos, and the Bac’n Mushroom Meta Burger. Be sure to try their Caramel Hot Cocoa, which features oat milk and vegan marshmallows!

LesbiVeggies, 112 W. Merchant St., Audobon, NJ 08106

LesbiVeggies provides gluten-free, vegan meals straight to your doorstep! Simply visit their website and order a minimum of 6 meals between Monday and Wednesday, and you’ll receive your refrigerated food on Sunday! The menu changes each week, but past offerings include Lentil Bolognese, Mediterranean Falafel Bowl, and Ratatouille Risotto!

SugarBuzz Vegan Bakery, 23131 Woodward Ave., Ferndale, MI 48220

Vegans dreaming of cookies, cakes, and other pastries will be delighted by the offerings at SugarBuzz. The menu of sweet treats is completely vegan, with a few gluten-free options. Popular selections include the potato chip sandy and apple fritters, and the bakery offers a vegan version of the filled Polish donut known as paczki. Coffee drinks and cold beverages are available, and parking is located behind the building.

TopKnotch, 1000 W. US Hwy. 24, Independence, MO 64050

TopKnotch is a catering kitchen that also offers curbside pickup for advance orders (by phone or online). They specialize in comfort food favorites veganized. Try the wings (your choice of 16 flavors), the BBQ sandwich, or chili dog with a side of macaroni and cheese, potato salad, or baked beans. Combo meals, dinner meals, and sampler platters offer the most value.

Vegan Deadly Sins, 900 15th St., Sacramento, CA 95814

Offers a wide variety of vegan Chinese cuisine including bowls, hot soups, rolls, tofu dishes, vegan meat dishes, chow mein, ramen, rice, and more! Noted for being flavorful and great for non-vegans too!

Vurger Guyz, 1311 W. 3rd St., Los Angeles, CA 90017

This all-vegan food truck was founded by four former NCAA athletes dedicated to putting their own unique spin on street food. The delicious burgers attract vegans and nonvegans alike! Try the Smokey Sunset Vurger – it comes with a Beyond Burger patty, barbeque sauce, and even fried jalapeños! Don’t forget the tacos! The Carnitas Taco features seasoned jackfruit, guacamole, and Vurger sauce. Finish your meal with fries or tater tots!

Recipe from Sabra company

Makes 2 servings for nacho crazed humans or 4-6 servings for regular humans

8 cups pita chips, naan crisps or pita crackers

10 ounce container Sabra Roasted Red Pepper Hummus

¾ cup cherry tomatoes, chopped

1/3 cup roasted red peppers, chopped

¼ cup pepperoncini, chopped

1 cup romaine lettuce, shredded

Optional: 

½ cup pickled red onions

1/3 cup crumbled vegan Feta cheese, like VioLife, or fresh vegan mozzarella, like Miyoko’s

Place pita chips, crisps or crackers on a standard size sheet pan. Top with dollops of Roasted Red Pepper Hummus. Broil 1-2 minutes under a hot broiler to brown hummus and chips a bit. Top with remaining ingredients as desired and serve immediately from the sheet pan. Wrap a cloth or dish towel around a corner or two so no one grabs the hot pan.

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   

This is being advertised as vegan friendly. See: https://www.merrell.com/US/en/altalight-waterproof/44457M.html?dwvar_44457M_color=J033953#cgid=men-footwear-hiking&start=1

Also see:

https://www.merrell.com/US/en/zion-fst/45960M.html?dwvar_45960M_color=J035329#cgid=sale&prefn1=genericSizeType&prefv1=M&prefn2=isOnSale&prefv2=true&start=1

https://www.merrell.com/US/en/nova-2-mid-waterproof/47207M.html?dwvar_47207M_color=J035583#cgid=sale&prefn1=genericSizeType&prefv1=M&prefn2=isOnSale&prefv2=true&start=1
For a list of all vegan-friendly Merrell shoes sold for men and women, visit: https://www.merrell.com/US/en/vegan-friendly-shoes-sandals/?rst=vegan

For other nonleather choices, go to: https://www.vrg.org/nutshell/leather.php

By Nina Lehr, VRG Intern

San Francisco’s Union Street is known for its beautiful Victorian buildings and bustling shopping scene. Visitors to the area also flock to the 100% plant-based Wildseed – one of the area’s most popular and inviting restaurants. With an emphasis on seasonal produce and a variety of flavorful dishes, this eatery provides a unique and exciting dining experience to guests.

     The highlight of Wildseed’s offerings are the pizzas. The crust is thin and the cashew mozzarella melts perfectly. The Beyond sausage on the Spicy Sausage Pizza packs a punch and is complemented by mushrooms, chilis, and basil. Try the Funghi Pizza to savor shiitake and hen of the woods mushrooms with a delightful truffled béchamel sauce.

     In the mood for pasta? The Rigatoni Bolognese is hearty and flavorful, with Beyond meat crumbles adding a meaty texture. Another great choice is the Butternut Squash Ricotta Ravioli, which comes with a unique brown cashew butter sauce. Both pasta dishes are topped with a great non-dairy parmesan.

     The menu also features several salads. The Ensalada Andalusia’s black ash cheese and coconut bacon make it a standout offering, but be sure to substitute the honey and sherry vinaigrette for another dressing if you’d like to make it vegan. Another favorite is Wildseed’s twist on a classic Caesar, the Chicory Caesar salad. Crispy chickpeas and sourdough-nori croutons make for a great variety of textures, while the non-dairy Caesar dressing ties everything together. All of the salads come in generous portions and are perfect for sharing or saving leftovers.

     Don’t forget to finish your meal with dessert! The warm chocolate cake is delectable and is topped with cacao nibs and sea salt. It pairs perfectly with the accompanying chocolate gelato!

     Overall, if you’re looking for a great vegan meal in San Francisco, you can’t go wrong with Wildseed. Be sure to give it a try the next time you’re in the City by the Bay! They don’t have indoor dining, but they reopened outdoor dining. Check before going.

More information on Wildseed is here: https://www.wildseedsf.com/

You can find other veggie restaurants in the USA and Canada at https://www.vrg.org/restaurant/

by Amy Burger, VRG Intern

Dalton, Georgia restaurant Native Kitchen prioritizes serving healthy, fresh food. While its menu is not vegan or vegetarian, much of it is, and dishes can be customized to accommodate diners’ diets. The menu is free of gluten and refined sugars, and the bar serves alcoholic drinks including wine, beer, and cocktails, as well as mocktails.

     Native Kitchen opened in the summer of 2018. Its light-filled interior offers several seating options, with a mixture of standard and counter-height tables and lounge-style areas with cozy chairs and low tables. The open-air mezzanine above the kitchen area is a popular location for students to enjoy coffee drinks while they study, and the space is made to linger.

     I have dined at Native Kitchen several times, and while it’s open Tuesdays through Saturdays from 9 am to 9 pm, my visits have always been during lunch. Fortunately, the entire menu is available all day.

     Some of my favorite dishes are their dirty south sweet potato and peanut butter sweet potato, but on my most recent visit with a friend, I opted for the veggie chili quinoa bowl with a locally-made kombucha, and she chose the y’all nachos with a sparkling water. We decided to sit on the mezzanine. Our food arrived quickly and looked delicious, and our server checked in periodically to offer anything we needed.

     A perk of dining with friends is sampling their choices, and the y’all nachos did not disappoint. The plate of freshly-made crinkle potato chips is topped with chili, housemade cashew cheese, and a dollop of guacamole. With nachos, getting the perfect bite containing each ingredient is key. Native Kitchen serves theirs on a wide plate, so this was easy to achieve. The crunchy chips were cooked to perfection, and the creamy cheese sauce and guacamole offered a perfect complement to the rich, tomatoey chili.

     While I could have eaten the entire plate of nachos, I had my own meal to enjoy. The veggie chili quinoa bowl was generously, but not excessively portioned. Its base of cooked quinoa and savory chili was enhanced by roasted vegetables and fresh greens, served with a fresh piece of house bread. The flavors and textures of the dish were well-balanced. Overall, I found it a hearty and flavorful meal.

     Because our lunches were so filling, we were not able to enjoy dessert, but having done so often on previous visits, I can confirm that they are just as delicious as the entrées. My favorite is their vegan cheesecake with unique seasonal toppings. On this most recent visit, the flavor was strawberry and fig. The restaurant is also known for its uniquely-flavored donuts, which pair perfectly with the coffee drinks on offer. While I prefer a black Americano, the lattes I’ve sampled have been well-crafted and indulgent, and can be made with almond or coconut milk.

     Native Kitchen is located at The Mill at Crown Garden, a converted textile mill dating back to the 1880s. The mixed-use development at 825 Chattanooga Avenue houses apartments, restaurants, shops, and more. Not only is it a welcome addition to the Dalton area, since Native Kitchen is located six minutes from exit 336 on Interstate 75, it’s a good dining option for drivers looking for something other than a typical chain restaurant.

     You can find Native Kitchen online, on Instagram @nativekitchendalton and on Facebook @nativekitchendalton

For more information about vegan dining in the USA and Canada, check out VRG’s online restaurant guide: https://www.vrg.org/restaurant/index.php