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]
Nothing beats home baked cookies and Peggy Rynk provided a wide variety of cookie recipes in her Vegetarian Journal article called “Cookies, Cookies, Cookies.” See:
Nick is a Vegetarian Resource Group 2020 video scholarship
winner. He said: I’m interested in veganism/vegetarianism because of the
positive impact I believe that it can have on many aspects of human and animal
existence. After extensive research, I believe it to be the most optimal diet,
and the best way to contribute to making the world a better place!
This following is from the Food and Drug Administration:
The U.S. Food and Drug Administration today released results from sampling of domestically manufactured dark chocolate bars and dark chocolate chips labeled as “dairy free” or with similar claims. The sampling was conducted to better understand the extent to which these products contain potentially hazardous levels of milk. The FDA is concerned about the presence of milk in dark chocolate claiming to be dairy-free because it can cause serious health consequences to consumers with milk allergy.
The FDA does not define the terms “dairy-free,”or “milk-free.” Such claims are voluntary and when used must be truthful and not misleading. Consumers with milk allergy who choose to eat dairy-free chocolate may wish to contact the manufacturers and inquire about how the product is made, including whether the product is made on equipment dedicated to making dairy-free chocolate, whether the ingredients used are free of milk, and whether the manufacturer tests its products with dairy-free claims for the presence of milk.
For Federal Government workers who would like to donate to The Vegetarian Resource Group through the Combined Federal Campaign, our CFC number is #10601
For those that are depending on nutritional yeast for B12, please take note
that there are very large differences in amounts, depending on the brand. Some
products do not have any B12. Please read labels. The same can apply to plant
milks or any other fortified foods, which may be fortified at different
amounts, or not fortified at all.
About everyone has heard now about the Impossible Burger, Beyond Burger, and
similar meat-like veggie burgers. These burgers have been well-received by
non-vegetarians. But how do they compare nutritionally with other plant-based
burgers and meat-based burgers? Casey Brown, RD, researched this topic and
presents a chart listing the cost, serving size, calories, fat, saturated fat,
sodium, fiber, protein, iron, and vitamin B12 in various burgers.
Several months ago, The Vegetarian Resource Group began a lengthy research
project with the goal of creating a Low-Cost Vegan Menus Based on USDA
Supplemental Nutrition Assistance Program (SNAP) Budget. Little did we know how
important this piece became during the pandemic. With so many people
out-of-work there’s even greater need for food budgeting.
The piece states, “How inexpensive can a vegan diet be and still provide
health-supporting food without requiring hours of travel to different stores
and lots of meal preparation? Sometimes vegan diets are perceived as expensive.
Our experience has been that they can be pricey if we choose lots of
convenience foods and out-of-season produce, and mainly shop at specialty
stores. We’ve also found that vegan diets can be incredibly inexpensive and can
be planned using foods that are readily available in supermarkets and big-box
stores. We decided to plan a week of vegan menus whose cost would not exceed
the food cost allotment from the United States Department of Agriculture’s food
assistance program.”
The article includes a SNAP Weekly Low-Cost Vegan Menu, as well as several
vegan recipes.
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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