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):

Boxcar Pizza, 2701 NE Sandy Blvd., Portland, OR 97232

This pizza joint is located in a popular food court known as The Zipper. They are serving up 8×10 inch Detroit-style pizzas with the characteristic rectangular shape and thick, chewy crust. Although the toppings don’t sound (or taste) vegan, no menu items contain any vegan ingredients, not even the coconut-oil based cheese. You can find classic pizzas like cheese or pepperoni; but if you want to order something more adventurous, try the steak and chimichurri or Nashville not chicken options. There is even a gluten-free menu available with all the same menu items so no one has to miss out on an indulgent vegan meal.

Cascabel Vegan, 1415 Murray Bay St., Houston, TX 77080

Their menu includes appetizers, soups such as Tortilla Soup, entrees including Quesadillas, Tacos, and Burritos, sides, and desserts. The owners aim is to provide delicious vegan meals that didn’t feel like a substitute for something better. Their reviews seem to demonstrate that they have been successful. As a special treat, for those with a sweet tooth, they also offer authentic, handmade artisanal pastries.

Chi Chi Vegan Taco Shop, 1 Moreland Ave. SE, Ste. F, Atlanta, GA 30316

Anything in a taco is always delicious and the tacos at Chi Chi’s are no exception. The menu is loaded with familiar Mexican dishes that are always favorites, such as epic nachos, tacos al pastor, and chick’n quesadillas. Wash your meal down with a Mangonada – an authentic street-drink found in Mexico, typically made with shaved ice and mango. Although this taqueria is only 708 square-feet, the pink-hued exterior will catch your eye, creating a fun ambiance that is great to enjoy with friends or anyone who is a taco aficionado.  

The Cider House, 1602 Yew St., Vancouver, BC V6K 3E7 Canada

The Cider House seems like a super welcoming, cheery place to go and get some drinks or sit down and have some plant-based food. Just steps away from the beach, pick up your grub and cold cider and take it to the sand. Their ciders are all local, based out of British Columbia cider makers. Some unique items on their menu are the Oyster Mushroom Calamari, the Limu Poke Bowl, and the Good Ol’ Dirty Burger made with their house patty and tomato jam. Try these out while enjoying the family-feel environment where they promote community, connection, and kindness.

Creamo, 3534 Sunset Blvd., Los Angeles, CA 90026

Creamo is a Los Angeles hotspot for vegan ice cream and donuts. They are known for their wacky and creative new milkshake flavors! Some of their fun milkshake names are Mint Town, Strawberry Lab, Rudimentary Peanut, and Paramoreo. They don’t stop at the milkshakes, they also provide loaded donut ice cream sandwiches. Their most popular is the Motion City Sandwich, which is two glazed donuts with vanilla sprinkled ice cream in the middle. It’s a super fun place to bring kids and the rest of your family.

The Old Riverhouse Vegan Village, 301 SW 3rd Ave., Fort Lauderdale, FL 33312

Located in a mansion built over 100 years ago, this restaurant offers vegan, eco-friendly American cuisine to customers, but also is available for wedding and event reservations. Enjoy dishes such as Avocado Toast, NoBones Wings, No-Harm No-Foul Chicken Sandwich, Toona Tartare, and Smasharoo Smash Burger.

Original Herbivore Café, 13535 Ventura Blvd., Sherman Oaks, CA 91423

Known as a vegan truck in Southern California, the Original Herbivore is now also a café that focuses on vegan fried chicken! Items like buffalo chick’n sandwiches and chick’n and waffles can be ordered online through the Original Herbivore website or purchased at their storefront location in Sherman Oaks. They also have a variety of desserts including baklava and lemon drizzle cake, and appetizers too!

Wisdom Bakery and Café, 25192 North Freeway, Ste. 103, Spring, TX 77386

Wisdom Bakery and Café has a delightful and inviting atmosphere that is a judgement-free zone – everyone is welcome, vegan or not. Some of their awesome dishes include a Philly Cheese “Steak” Sandwich with vegan beef and mayo, a Wise Rib Sandwich made from seitan, and even Candied Pecan Waffles. Their main reason for opening up shop was to sell great vegan baked goods, like cookies, muffins, cupcakes, and even beautiful birthday cakes for your next party! One unique offering featured in their extensive drink menu is Kava Root – a specialty herb that has been used for centuries. They have put hard work and passion into their recipes and design of the place, so check them out!

By Lucia Rivera, VRG Intern

We put together a guide with tips for eating vegan in college using information from eight VRG interns attending college in the U.S. and Europe. Whether you are vegan, vegetarian, or exploring new diets, these recommendations can help you out!

Research and Using Resources

Many universities provide their students with online dining hall menus or even apps that students can use to find vegan options on a day-to-day basis. Once in the dining hall, students can also pay attention to signs that often indicate what is vegan, vegetarian, or not.

     “My school’s website has the menu for the week, and you can filter out all the nonvegan items. If some days are better vegan days than others, then I’ll know to eat elsewhere,” University of North Carolina student Clare Broud said “Also, talking to dining staff members is really helpful. Most staff are happy to accommodate!  My school also offers nutrition counseling for those concerned about eating right, and that is another great resource.”

     During college applications is another good time to conduct research about what different universities do to cater to vegan students.

     “[Ask] upperclassmen at your particular school about advice dealing with the meal coordinators at your college. Also ask about any local vegan restaurants! Perhaps try to get a dorm room with a small kitchenette or kitchen (if possible). Try to stay flexible and ready to create meals for yourself,” Johns Hopkins University student Jacqueline Tang said.

Creativity is Key

Being creative with vegan food options can look like many different things. For some students it means cooking for themselves, but other students find working with the dining hall staff helpful for creating specialized options.

     “On these days [when there are not substantial vegan options], I’ve learned to customize meals with ingredients that I find from all over the dining hall. I’ve made salad bowls with rice, and sometimes there is plain oatmeal that can be used as a base for savory ingredients. I also think getting an instant cooker or crock pot and learning to make an easy dish to take on campus can be helpful, so you don’t have to worry about finding a place to eat,” Cornell student Adhi Muthukumar said.

     Additionally, Iowa State graduate Katie Nunemaker points out that “breakfast doesn’t have to consist of cereal or tofu scramble or another breakfast-y food. It can be anything that you want it to be, and whatever’s available. The same goes for lunch and dinner.”

Plan Ahead and Be Proactive

“To overcome this challenge [of not finding a vegan option], it’s essential to think ahead. Pack a lunch box with vegan snacks in case you get hungry and your dining center is out of food to accommodate you. It’s also not a bad idea to grab lunch right when dining centers open on your way to your first class, so you don’t have to worry about them being out. To avoid food boredom, I recommend keeping satisfying snacks and side options in your dorm. Also, keep sriracha or a sauce on hand to spice up a meal,” Katie Nunemaker said.

     Students can make sure to always have their own supply of vegan snacks and drinks when going out for the day to avoid getting too hungry or eating the same foods every day. Additionally, vegans can become advocates for their university to add more vegan options for all students!

     “Be proactive, if there are no vegan options, ask for them, create a vegan association, start creating the change you want to see in the world,” Wageningen University student Odette Olivares Sanchez suggested.

Benefits

Eating vegan in college provides students with many benefits, despite any challenges that arise, according to VRG intern college students.

     “By eating healthier and cleaner, oftentimes you will actually feel like you have more energy, which is especially important when in college,” Loyola University student Katelynn Budzich said.

     Clare Broud added on with her experience: “I used to feel embarrassed about asking for special treatment, but most people are really nice about it and want you to be able to eat. It is also really easy to eat unhealthy food in college. Between the tofu nuggets, French fries, and late night snacking, it can be hard to resist all these foods. But, you will feel so much better physically and mentally if you feed your body right. I have learned to treat myself maybe once a week rather than once a day.

     Besides health benefits, Katie Nunemaker and Odette Olivares Sanchez agree that it is a great way to engage socially with other students and groups on campus.

To read more about veganism in college check out these resources!

• https://www.vrg.org/blog/2011/07/29/vegan-at-college-101/
• https://www.vrg.org/blog/category/college/

Thank you to the following contributors to this piece:

Adhi Muthukumar

Clare Broud

Gabriella Walker

Jacqueline Tang

Katelynn Budzich

Katie Nunemaker

Kavitha Shankar

Odette Olivares Sanchez

By Abby Mudd, Jacqueline Tang, Adhi Muthukumar, and Simon Brown (VRG interns and volunteers)

If you’ve ever frequented an Asian eatery, you may have indulged in those delicious wonton strips that are often included with soups or chow mein, and are occasionally served as small bites. These deep fried, crispy noodles have been a topic among the vegan community. We were recently asked by a reader if the noodles were vegan and whether alternative healthier options existed.

     The answer varies, since every Asian restaurant differs in their production or sourcing of these wonton strips. The strips typically include egg and may be cooked in animal fat. However, it is possible to make them without using animal products, and one company, Wonton Food Inc., makes a vegan-friendly version (which they call ‘All Natural’), and these are available for restaurants to buy in bulk if they choose.¹ We have also included some vegan recipes for making your own wonton strips, as well as some healthier cooking methods. 

     When ordering dishes that are likely to include these strips (especially soups) but otherwise look vegan, it may be worth confirming directly with the restaurant whether they include these strips, and if so whether they include egg or have been cooked without animal fats. Activists may want to work on getting more local restaurants who cater to vegans to either make their own crispy wonton strips using only vegan-friendly ingredients or to order vegan-friendly crispy wonton strips from Wonton Food Inc.

     A lot of restaurants in your area may have only non-vegan wonton strip/chip options because they tend to order ingredients from suppliers. Many companies use eggs, especially for packaged dry noodles, to help preserve texture and color. If eggs are not used, the strips are often cooked in the same deep fryer as meat products. We contacted a number of Chinese or Asian Fusion restaurants which serve meat but also have vegetarian/vegan options (6 restaurants in MD, 5 in KY, 1 in IN, 1 in TN).  All but one of these either obtain their noodle strips from a distributor who use egg, or make them directly in house using egg. Furthermore, most cooked them in the same deep fryer as meat products. The all-vegan Asian restaurants we contacted (5 in NY) said they do not serve wonton strips. Just one restaurant with a sizeable vegetarian/vegan menu, Mr Chan Restaurant in Pikesville MD, confirmed both that they sell these strips (they include them with all of their soups), and that they are suitable for vegans. They stated that they make them from scratch (with flour) without egg.² 

     We also contacted some of the largest chains about their policies on crispy wonton strips. Panda Express told us that they do not sell Crispy Wonton Strips, but do sell Crispy Noodles in separate bags often displayed by the register: you can check the ingredients on the bag for egg and other animal products. They also pointed out, however, that most of their menu is not suitable for vegans in any case.³  Neither P.F. Chang’s nor Pei Wei Asian Kitchen responded to requests for information, but both have allergens lists on their websites giving information about which dishes contain egg and other non-vegan ingredients (here and here).  In 2017, Pei Wei did talk with VRG about their menu at the time, and said that their Edamame Hummus was not vegan specifically because it included wonton chips, which included egg. However, this dish no longer appears on their menu.

     If you are looking to enjoy these crispy wontons strips at home, try making them yourself! They are easy to make and suitable for any level of cooking experience. To start, you can either make the vegan wonton wrappers homemade or pick up a vegan brand at the store, like Nasoya Wonton Wraps. The homemade option uses just a few ingredients (flour, warm water, salt, and cornstarch) and takes about 30 minutes to make. After you purchase or make the wrappers, you should cut them into smaller pieces and prepare to either bake or fry your wrappers. If you want to bake the wrappers, add some cooking spray and seasoning of your choice and place this into an oven preheated to 400 Fahrenheit for 6-8 minutes or until brown. This method will be slightly healthier than frying since it uses less oil. You can also fry the wrappers on a pan with any type of oil. Fry them until they are crispy brown

References:

1. Xiaojing Zhou, the R&D/QA manager of Wonton Food Inc., confirmed by email on 7/1/2020 that the ‘all natural’ wonton strips are vegan, and contain only wheat flour, Non-GMO canola oil, and salt. On 08/17/2020 they confirmed that while they continue to make efforts to expand their business in ‘all natural’ products into the mainstream foodservice marketplace, most of their ‘all natural’ products are currently sold as a component in salad kits like one might see at local grocery stores rather than to restaurants.

2. Phone call to (410) 484-11000, 08/16/2020. Also asked another time while picking up a takeout order.

3. Email from Panda Guest Care, 08/04/2020, Reference # 1171766.

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.

You may also be interested in these sources of ingredients, and if vegetarian or vegan. See:

https://www.vrg.org/ingredients/index.php

To support VRG research, donate at www.vrg.org/donate

By Audrey Hunt, VRG Intern

With the days of long, rigorous rehearsals, pushing all my physical capacities, it is important to maintain a balanced and healthy diet as a dancer.

     I’ve been dancing for over half my life and for the majority of that time, I have maintained a vegetarian or vegan diet. I would train for at least four hours a day, on top of hours of rehearsals. I mainly trained in ballet/pointe and modern dance since I was four years old. For being from an urban city in Alaska, I have received doubts on how I will be able to maintain strength and stamina as a vegan dancer. Common questions I would get would be, “Where are you getting your   protein?” and “How do you have enough energy to last you through your day on just vegetables?”   I came to realize that it wasn’t as hard as people were making it out to be.

     Before going out to get my day started, I make sure I have breakfast. Breakfast is definitely my favorite and most important meal. I like to start with lots of water right when I wake up with something citrus, either a mandarin or a slice of lime. I always make up a hot beverage right after I’m done chugging my water.  For breakfast, I always have to have some fruit, mainly a mixture of berries. I like to put them on top of a bowl of oatmeal and chia seeds, which will help me stay full all morning. On top of that, I add a spoon full of cashew milk yogurt for some creaminess and some pumpkin seeds for extra fiber and protein. A breakfast like this is guaranteed to keep me filled up and energized until lunch.

     For me, lunch is the most diverse meal. It always varies on how much I am physically dancing that day and how much time I have. When I’m packing for lunch, I like to make something the night before, so I don’t need to hurry in the mornings. I’m a huge fan of baked sweet potatoes  and greens for the middle of the day. Sometimes if I know I’ll be working out extra hard that day    I’ll add some baked tofu as well.

     As a dancer, I live on snacks. Some days I don’t have enough time to fit in a properly sized lunch. Sliced green apples with some almond butter are my go-to when I am stuck at the studio for 10+ hours on a Saturday. Cashews and almonds are my favorite source of fuel to pack for the   middle of the day. My favorite brand of energy bars is Larabars which are sold at most Fred Meyers’ and Natural Pantry’s’ in flavors including apple pie and cookie dough. Other brands that I’m fond of are Lenny’s and Larry’s plant-based cookies. Basic chocolate chip or peanut butter is my favorite late-night studio treat.

     By the time I get home from a long day, it’s typically around 9:00 at night. I’m starving at this point and I usually try to make a dinner that won’t take more than twenty minutes to make. I love buying Don Lee’s organic chipotle frozen black bean burgers. They are always well seasoned and you can heat it up in the microwave. I usually complement that with some sliced avocado, lime, quinoa, and brown rice. If I’m extra hungry that night, I’ll also have half a baked sweet potato with coconut oil and maple syrup. It’s the perfect amount of sweetness; it’s like a dessert. If I don’t want something as filling, but still craving something sweet, I’ll eat a bowl of frozen grapes.

     As a dancer and performer, it is very important to obtain the right amount of daily nutrients within your diet. I’ve never felt fatigued or malnourished while being a vegan. This lifestyle change has actually made me lighter on my feet as a dancer. As I keep on dancing, I will always be expanding my pantry to what plants will have to offer.

For additional information, ideas, and perspectives, see:
https://www.vrg.org/teen/#athletes
https://www.vrg.org/athlete/

The contents of this 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.

By Alejandro Torres

Alejandro is a Vegetarian Resource Group 2020 video scholarship winner. He said: I am interested in vegetarianism for the multitude of benefits to myself, my loved ones, the environment, and the animals.

To see his video, go to: https://www.vrg.org/veg_videos.php

Here we share Debra Daniels-Zeller’s article Awesome Autumn Desserts From Our Past that previously ran in Vegetarian Journal. Enjoy recipes for Sour Cherry Applesauce Brown Betty; Cranberry-Raspberry Slump; Rum Raisin Rice Pudding; Tart Apple Kuchen; Gingered Fruit Compote; Bourbon Baked Pear Crisp; and Orange-Spice Cake. See:

https://www.vrg.org/journal/vj2001sep/2001_sep_desserts.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

The Cornocopia Institute indicates that there are “milk plant codes” on milk cartons, to help you figure out which facility is packaging (animal) milk from large dairies. For information see: https://www.cornucopia.org/action-alerts/aurora-milk-plant-code/

Of course, we prefer that you consume vegan milks! See: https://www.vrg.org/nutrition/milk_alternatives/index.htm

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.

By Reed Mangels, PhD, RD

Whether your child’s school is virtual, blended, or in-person, lunch is an important part of the day. Many school cafeterias have few or no vegan options so packing a lunch is a part of the morning routine for a lot of vegan families. Even if your child’s trip to school only involves turning on a laptop, a packed lunch can simplify things mid-day. You don’t have to cook every morning, either. Many items on this list can be a left-over from dinner the night before or from the freezer. Knowing that some school districts don’t allow nuts or nut butters, items on this list that have nut butters can be modified to use soy or sunflower seed butter. Add a beverage, some cut up veggies and/or a piece of fruit.

Sandwiches

1. Peanut butter and fruit spread on whole-wheat bread

2. Hummus wrap

3. Bean burger on a whole grain bun (can make mini-burgers and serve in small buns)

4. Tofu burger on a whole grain bun (can make mini-burgers and serve in small buns)

5. Falafel in pita

6. Tofu salad on rye

7. Chickpea salad in pita

8. Red pepper hummus on a pumpernickel bagel

9. Vegan deli slices on a small sub roll

10. Almond butter (or sunflower seed butter) on a cinnamon-raisin bagel

11. Bean burrito

12. Baked tofu on an English muffin

13. Veggie dog in a bun

14. Lentil loaf on multigrain bread

15. Veggie sausage in a biscuit

16. Quesadilla with hummus or vegan cheese

17. Scrambled tofu on an English muffin

18. Peanut butter and sliced or dried fruit on whole-wheat bread

19. Bagel with vegan cream cheese

Dips

20. Hummus with toasted pita chips

21. Vegan yogurt with fruit dippers

22. Peanut butter (or other allowed butter) sauce with vegetable dippers

23. Refried beans with tortilla chips

24. Marinara sauce with chewy bread sticks

25. Waffle sticks with fruit sauce

In the thermos

26. Baked beans and veggie dog slices

27. Pasta with marinara sauce and chickpeas

28. Pasta salad

29. Pasta with peanut sauce (or sauce made with soy butter)

30. Chili

31. Rice and beans with salsa

32. Chana masala (curried chickpeas) and rice

33. Ramen noodles with vegetables and tofu cubes

34. Hearty bean soup

35. Barbecue tofu

36. Barbecue seitan

37. Pancakes

38. Pinto bean potato salad

39. Sushi rice salad (sushi rice with vegetables and tofu cubes and a soy sauce dressing)

40. Vegan mac and cheese

41. Samosa

42. Vegan lasagna

43. Sloppy joe (pack a bun and spoon on the filling at lunch time)

44. Sesame noodles and vegetables

Miscellaneous

45. Peanut butter and jelly muffin

46. Homemade calzone

47. Corn and black bean muffin

48. Build your own taco (taco shell plus fillings)

49. Sushi

50. Bean spread roll-ups (roll a bean spread in a tortilla and slice vertically)

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):

Daily Veg, 113 E. Main St., Newark, DE 19711 and 5335B Limestone Rd., Wilmington, DE 19808

You can order acai bowls, milkshakes, and smoothies along with burgers, sandwiches, wraps, and more at this restaurant. Their motto is to “Live life on the veg,” and they encourage it with amazing plant based options like the Impossible Cheeseburger, the Daily Chick’n Deluxe, and Daily Cheese Fries. All smoothies and smoothie bowls can also be customized with added toppings and ingredients!

Eat Nabati, 160 Baldwin St., Toronto, ON M5T 3K7 Canada

Nabiti means “plant-based” in Arabic, and the restaurant’s name is part of the lighting decorations that adorn its walls. Customers can choose from pita, rice, and lentil bowls, to accompany dishes like vegan shawarma, Egyptian falafel, Za’atar cauliflower, and koftar (Egyptian meatballs). To add on, they even serve stuffed falafel!

Nirvana Tea House & Café, 969 Main St. Ste. 202, Millis, MA 02054

Nirvana Tea House & Café aims to help you find your happy place through 42 different tea flavors and vegan foods. All teas come from farms who prioritize environmental awareness and proper care of their employees, and workers at the cafe are paid a livable wage. The food menu is entirely vegan, and composed of different bowls, salads, wraps, and small snacks like their extra popular Mediterranean platter and chai crumble tea cake.

Raised By The Waves, Kahuku Sugar Mill, 56-565 Kamehameha Hwy. #B9, Kahuku, HI 96731

They serve a variety of nutritious, organic, locally sourced plant based food. The menu includes Hawaiian coffees, smoothies, and other drinks, as well as bowls and salads and assorted breakfast items. Check out their weekly specials as well. From their website: “Our mission is to raise awareness about living a health conscious lifestyle through our menu and dine in experience.”

Shahar Café, 1511 Bardstown Rd., Louisville, KY 40205

Located in the heart of the highlands, Shahar Café offers a variety of vegan fare that is sure to make your mouth water. Favorites include the Vegan Burger and the Vegan Legen-no-Dairy Fries. Along with other delicious menu items including the Vegan Samosa and Chicken Sando, Shahar also provides espresso and latte drinks. Additionally, breakfast items are also available, which include the Breakfast Burrito Meal, as well as other breakfast sandwich options using Impossible Meat, Just Egg, and vegan cheese.

ThaiBinh’s Peaceful Eats, Grow DeSoto Market Place, 324 E. Belt Line Rd., Ste. 202, DeSoto, TX 75115

Enjoy about 30 Vietnamese vegan menu items including homemade beverages, curries, noodle and rice dishes, Pho, and more. From owner/chef ThaiBinh Ho “I can help people eat vegan with my food and that’s a win for the world”.

V-odega, 140 Plymouth St. #140B, Brooklyn, NY 11201

V-odega does one thing and one thing right, serve you vegan comfort food. Between the melt in your mouth Philly cheesesteaks to the loaded mac stack sandwiches, this restaurant will have your mouth watering. It’s located in the center of Brooklyn, in the urban atmosphere. They are an all delivery restaurant and also have a catering service for larger crowds. Have you ever tried a jackfruit Cuban sandwich? You can at V-odega’s because they have many unique vegan sandwiches to pick from. It’s the perfect place to go if you are trying to get your east coast sandwich fix, but sticking to the all vegan diet.

VOWburger, 519 North Fairfax Ave., Los Angeles, CA 90036

Description of food served/Special Features:  VOWBurger specializes in plant-based burgers and breakfast items. Their menu is delicious and will satisfy any craving for vegan versions of American food. Try the VOWburger made with impossible burger meat and topped with tomatoes, lettuce, pickles, onions, and a delicious homemade sauce. On the side, order curly fries for a yummy and fun addition. For breakfast, try the VOWegg sandwich made with JUST vegan egg and topped with cheese and green sauce. Be sure to order a side of hash browns, you will not regret it! For a treat, order any of the almond milk-based milkshakes. Our favorite is the Vowcookie monster featuring vegan chocolate chip cookies. VOWBurger will not disappoint!

In the midst of COVID-19, I was searching the internet for volunteer opportunities. I happened to come across The Vegetarian Resource Group. I was immediately drawn to The VRG due to my interest in vegetarianism and veganism. I had just finished a class entitled Environment and Your Health. In this class we talked about the multitude of ways the environment directly and indirectly impacts your health and wellbeing. In one particular lecture, we discussed food and health. I remember a specific quote stating if everyone ate a vegetarian diet on Monday it would save the carbon dioxide equivalence of taking 5 million cars off the road. This figure immediately stood out to me and I kept on going back to this one fact months later.

     I was always interested in vegetarianism and veganism but was not sure if I could take the jump. After taking this class and moving back home from college early due to the pandemic, I began exploring veganism and vegetarianism. My time and research at The VRG allowed me to understand the importance of my individual dietary choices. Ethics and environmental concerns drove me towards veganism. Humans are all interconnected by our planet and eco-system. We cannot continue trashing our planet with waste and toxic gases. I believe veganism is the future and one way to help alleviate climate change. I am grateful to have been able to explore veganism further at The VRG. As a public health major, pre-medicine student, and a personal trainer/group fitness instructor at Johns Hopkins, I understand the importance of health. I hope to educate others about the benefits of veganism for their individual health and the eco-system.

     During my time at The VRG, I was able to assist on a number of projects. I worked with Reed Mangels, PhD, RD on an article about creatine use for vegetarians and vegans. This article allowed me to further understand the dietary needs of vegans. I was grateful to have been able to work on my writing skills during this project. I also worked on the noodle project alongside fellow interns. We researched whether the crispy noodles in Chinese restaurants are vegan.  This project allowed me to closely work with fellow interns. It made me feel connected to this virtual internship. I also wrote restaurant reviews for VRG’s online guide: vrg.org/restaurant/index.php. These were so fun to write! I want to visit all these places in the future. Finally, with Jeanne Yacoubou, I worked on researching the risk of a viral pandemic from factory farms vs. wet markets. This project was challenging, yet informative. I was able to put my research skills learned at Hopkins to the test. It was exciting to research something that has present-day impact.

     I have enjoyed my time at The VRG and hope to apply what I have learned to future endeavors. Later on, I would like to further study the intersection of health, dietary choices, and well-being. I also hope to educate my future patients about the benefits of vegetarianism and veganism on their health.

For more information about VRG internships, visit vrg.org/student/index.php

To support VRG internships, donate at vrg.org/donate