Due to the generosity of anonymous donors, The Vegetarian Resource Group each year will award one $10,000 and several $5,000 college scholarships to graduating U.S. high school students who have promoted veganism in their schools and/or communities. Entries may only be sent by students graduating from high school in SPRING 2027

We will accept applications emailed or postmarked on or before FEBRUARY 20, 2027. Early submission is encouraged.

Applicants will be judged on having shown compassion, courage, and a strong commitment to promoting a peaceful world through a vegan diet/lifestyle. Payment will be made to the student’s college (U.S. based only). Winners of the scholarships give permission to release their names to the media. Applications and essays become property of The Vegetarian Resource Group. We may ask finalists for more information. Scholarship winners are contacted by e-mail or telephone. Please look at your e-mail.

If you would like to donate to additional scholarships or internships, go to www.vrg.org/donate

Applications

For information on applying, visit: https://www.vrg.org/student/scholar or call (410) 366-8343 or email [email protected].

This contest is sponsored by The Vegetarian Resource Group/Vegan Journal, PO Box 1463, Baltimore, MD 21203.

photo from Plant Powered School Meals Coalition

by Reed Mangels, PhD, RD

The Whole Milk for Healthy Kids Act of 2025 allows schools to offer all children “nondairy beverages that are nutritionally equivalent to fluid milk.” In other words, this act, which was signed into law in January 2026, allows schools to have cartons of soymilk on the lunch line along with cartons of cows’ milk. Schools are not required to offer plant milk and, if they do offer plant milk, the school district is responsible for covering the usually higher cost of plant milks.

A pilot program in New York City was started in May 2026. Through this program, 5 schools offered organic soymilk directly on the lunch line alongside cows’ milk. The pilot was conducted in a partnership between the New York City Office of Food & Nutrition Services (OFNS) and the Mayor’s Office of Food Policy (MOFP) and the Plant Powered School Meals Coalition, including Chilis on Wheels, Coalition for Healthy School Food, Friends of the Earth, and Physicians Committee for Responsible Medicine.

The program was well-received with 35.6% of the milk selections being soymilk (1) and will be expanded to 12 schools in Fall 2026.

Reference

1. Gingerella B. NYC Public Schools’ soy milk pilot cuts emissions and boosts milk consumption. FoodService Director. https://www.foodservicedirector.com/k-12-schools/nyc-public-schools-soy-milk-pilot-cuts-emissions-and-boosts-milk-consumption. 2026.

For more information about plant milks in school lunch programs see:

USDA Issues Implementation Requirements for Use of Plant Milks in the National School Lunch Program

Congress Approves Changes to the National School Lunch Program That Could Make It Easier to Get “Nutritionally Equivalent” Plant Milks

What are Some of the Brands of Plant Milk that Can Be Used in the National School Lunch Program?

photo from Sycamore Glen

The following is being added to our list of senior residences which offer vegan dishes.

 Sycamore Glen

317 Sycamore Glen Dr.

Miamisburg, OH 45342

(937) 866-2984

Independent living, assisted living

Sample menu from this Seventh Day Adventist facility includes lentil roast; vegan alpine chicken; vegan cheese ravioli; grilled or fried vegan meat analogues added to or substituted in salads and main dishes

istockphoto

by chef Nancy Berkoff, EdD, RD

Whether you call it aubergine or eggplant, this vegetable, which is actually a berry, has many tasty varieties. Here is some information to help you decide which type might best serve your purpose.

Globe eggplants are probably the type seen most often in the market, a “standard” eggplant, deep purple skin, green cap, wide on the bottom, narrower towards the top. Globes work well if you are roasting whole eggplants to make a purée or chopping to use in casseroles, soup, stir-fries, or other dishes, as the varying size makes it difficult to create uniform slices. If globe eggplants are the only type available, consider purchasing two, so that you can create even slices from part of the eggplant, and then chop or dice the remainder.

Indian eggplant are like mini-globe eggplants, wide on the bottom, narrower on the top.

Italian eggplants have the same coloring as globes but tend to be consistently sized from top to bottom, so same-size slices can be obtained. Consider Italian eggplants for roasting, baking, grilling, and for layering, such as in eggplant Parmesan or eggplant lasagna (using thin slices of eggplant in place of noodles).

Graffiti eggplants (sometime sold as “Sicilian” eggplants) are pretty to look at, having speckled purple and white skin. If you are creating a centerpiece, you might consider using graffiti eggplants. For cooking, well, once peeled they are white or pale green inside, losing the “drama” of the exterior skin. They do tend to have smaller seeds than most eggplants, making them useful for a smooth cooking texture.

Both Japanese and Chinese eggplant are narrow and long, making them easy to cut into uniform pieces. Japanese eggplant tends to have a lighter exterior purple than Chinese eggplant. Both are less tough (less fibrous), have a more delicate flavor and have fewer seeds than globe or Italian eggplants. This makes them useful for stir-fries, sautéing and quick cooking.

Thai eggplant are tiny, meaning you can add whole Thai eggplants to dishes. They tend to be more tart than other types of eggplant, so you’ll want to adjust seasonings accordingly.

To have the creamiest, least bitter eggplant for your dishes, store eggplant, uncut, on the counter or near the door of the refrigerator (the warmest part). The longer eggplants are held in the cold, the more bitter they get. You do not have to, but salting cut eggplant does remove some of the bitterness and makes digesting eggplant a bit easier. When you are ready to prepare your eggplant, wash well and peel, or not, depending on your preference. Slice or cut into pieces, place on a baking sheet, sprinkle with salt, layering with paper towels. Let site for about twenty minutes.  Off both sides, dab the water collecting on the cut eggplant. Don’t leave for too long, as the eggplant may start to turn gray (from interacting with air).

Okay! You have your eggplant ready to use. Here are just some of the many ways you can prepare:

Poke a few holes in a whole, unpeeled eggplant and place on the grill. Cook until the eggplant “deflates.” Place eggplant in a large bowl, carefully peel, and mash the eggplant with your choice of vegetable oil and seasonings to make a creamy dip or sandwich spread. Add mashed eggplant to hummus or other spreads or toss with pasta and tomato sauce.

Poke a few holes in a whole, unpeeled eggplant and place on the grill. After about ten minutes, remove from grill, cut into halves or slices, rub with oil, salt, and pepper or seasonings of your choice, then replace on grill and allow to cook until tender. Use as a dinner entrée or for a hearty sandwich.

Steam cubed eggplant, and then toss with oil, soy sauce, sesame seeds, and vinegar. Serve over rice, small pasta, such as orzo or pastina, or use as a wrap filling.

If you have an overabundance of eggplant, you can freeze it, but cook it first– grill, roast, bake, or steam to preserve the color and texture.

by Reed Mangels, PhD, RD

Loma Linda University in southern California will host the 8^th International Congress on Vegetarian Nutrition (ICVN) March 14-16, 2027. This meeting, held approximately every five years, features presentations from the researchers who are investigating many aspects of vegetarian and vegan nutrition. If you are a health care professional or a researcher with an interest in plant-based nutrition, this scientific meeting offers a wealth of learning experiences and networking opportunities. This year both in person and virtual attendance will be possible.

The program includes presentations on:

• Plant-based Nutrition and Longevity
• Plant-based Nutrition for Chronic Disease
• Food, Health, and the Planet: Evidence, Tradeoffs, and Future Directions
• Rethinking Protein for Healthy Aging: Plant-Centered Strategies in the Era of the Inverted Pyramid
• From Evidence to Practice: Implementing Plant-Based Nutrition in Clinical Care

To learn more about the Congress and to sign up to receive notifications about registration and hotels, visit the ICVN website.

by Reed Mangels, PhD, RD

The Whole Milk for Healthy Kids Act of 2025 (see: https://www.congress.gov/bill/119th-congress/senate-bill/222) simplifies the procedure for requesting that a child be served plant milk as a part of school lunch. Schools are also allowed to offer plant milk to all children but are not required to do this.

If your child attends a school where plant milk is not offered to all, you have a couple of avenues by which you can request that your child be served a plant milk.

If your child has a disability that necessitates use of plant milk, the school is required to provide a substitute for cow’s milk. A parent or legal guardian may provide a written statement requesting a fluid milk substitute (such as a plant milk) for a child whose disability restricts their diet. Under the American Disability Act, anything that substantially limits a major life activity (most physical and mental impairments) constitutes a disability. Both food allergies and intolerances (such as lactose intolerance) are considered disabilities (1).

If you want your child to be served plant milk for non-disability reasons such as a vegan diet or dislike of cows’ milk, you, as parent or guardian can request that your child be given plant milk that meets nutritional requirements. You must submit a statement that identifies the reason for the substitute. The school is then allowed (but not required) to provide your child a plant milk.

If you are interested in pursuing either of these options, check with your child’s school to see if they have a form that you can fill out. If you receive a form that requires that you get a physician or other health care provider to sign, the form is out of date since the Whole Milk for Healthy Kids Act removes the requirement that a health care provider sign the form to request a substitute for dairy milk.

Some states and school districts provide the necessary forms of their websites. You can search on the state department of education website but check that the form is dated 2025 or later. Earlier forms still have the requirement for a health professional’s signature.

You can see examples of forms that meet the new requirements on websites for California, Michigan, Minnesota, Nebraska, and New York City. You could share these with your child’s school or with the school district or your state’s Department of Education and suggest that they develop a simple form for parents and guardians.

 Reference

1. Food and Nutrition Services. Accommodating Disabilities in the School Meal Programs:

Guidance and Questions and Answers (Q&As). https://www.usda.gov/sites/default/files/guidance-documents/fns.SP26-2017-accommodatingDisabilitiesSchoolMealsQAs.pdf. 2017.

For more information about plant milks in school lunch programs see:

-USDA Issues Implementation Requirements for Use of Plant Milks in the National School Lunch Program

–Congress Approves Changes to the National School Lunch Program That Could Make It Easier to Get “Nutritionally Equivalent” Plant Milks

–What are Some of the Brands of Plant Milk that Can Be Used in the National School Lunch Program?

Recent topics brought up include:

– VegFests with separate kids’ section at their event

– Chef Nancy Berkoff, EdD, RD, shares some ideas on how to have fun with food in a classroom

– Winning entries from VRG’s annual Video Contest

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 around the world. 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.

Thank you to Elsa Spencer PhD for staffing our table at Charlottesville VegFest. She said, “Had some great conversations, including with a twelve-year-old boy wanting to go vegetarian, a newly pregnant newly vegan woman who was concerned about that combo, some ladies who have been vegetarian for fifty years and vegan on and off, etc. Gave away lots of Vegan Journals and answered many questions!”

To support The Vegetarian Resource Group outreach, donate at vrg.org/donate

The following is being added to our list of senior residences which offer vegan dishes.

Enso Village

by Kendal Corporation

1801 Boxheart Drive

Healdsburg, CA 95448

(707) 866-3676

Independent living, assisted living, memory support

Using produce from their “on-site kitchen garden…in a vegetarian bistro within a senior living community, Tierra Cocina…,” sample menus include Moroccan fava bean soup, miso soup with tofu, beet-port tempeh, falafel, kombucha-lentil loaf & vegetable demi, Thai peanut rice noodle bowl, sesame broccoli, Build-Your-Own entrée with choice of tofu, portobello, or veg loaf; tempeh and tofu available as add-on proteins

photo from Soul Vegan Luv

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: www.vrg.org/restaurant

To support the updating of this online restaurant guide, please donate at: www.vrg.org/donate

Bangkok Vegan, 5505 Osuna Rd., NE, Albuquerque, NM 87109

Bangkok Vegan offers an extensive all-vegan menu. Enjoy sushi, dumplings, soups, salads, noodle and rice dishes, curry dishes, burgers, and more.

Chai-Yo, 3603 rue Saint-Denis R.01, Montreal, QC H2X 3L6 Canada

Inspired by the fusion of street food and “family recipes,” Chai-Yo aims to contemporize Thai and Chinese, nostalgic, comfort foods. Smaller Dishes include Nam Kao–“crispy” rice salad with soy protein, peanuts, lime, ginger, and chili; Tod Mun showcasing Tofu and mushroom cakes, green beans, and cucumber salad; Som Tam Pla Ra, Gai Tod with “crunchy” green papaya salad, fermented bean sauce, and soy-based vegan fried chicken as well as Kiao Satay dumplings featuring peanut sauce, sesame, and chili oil. They offer lots of Rice Dishes like Kao Man Gai  with steamed tofu, oyster mushroom cutlet, ginger rice, spicy sauce, and vegetable broth; Gaeng Massaman–Massaman curry with textured vegetable protein, potatoes, cauliflower, and peanuts; Tao-Hu Sam Rod with “crispy” breaded tofu in three-flavored tamarind sauce; Khiao Wan Tao-Hu featuring Green curry, coconut milk, tofu, eggplant, zucchini, and winter melon; and Kao Kra Pao  with textured vegetable protein stir-fried with basil and chili–all with steamed rice. Some Noodle options are Pad See Ew featuring stir-fried flat rice noodles with tofu, cabbage, and Chinese broccoli and Nom Jeen Nam Ya with Rice noodles, red curry, coconut milk, and vegan soy based fish. Some Vegetable selections are Galam Dao featuring fried Brussel sprouts and tom-yum peanut sauce and Pad Pak Fai Dang showcasing stir-fried Bok Choy and cabbage, garlic, fermented soybean paste, and chili.

Hum Vegan, 430 Ave. Duluth East, Montreal, QC H2L 1A3 Canada

The folks at Hum Vegan view it as “…a place where every flavor embodies our love for nature and our deep respect for animals…a place where each bite honors all living beings and brings a feeling of peace and lightness to everyone…” Some Appetizers are Soupe Maison with tofu, marinated Shiitakés, green onion, and Wakame seaweed; Spring Roll of tofu, cucumber, pickles, rice, and beetroot with peanut sauce; and Wakame Salad with carrot, radish, pickles, papaya, sesame, and fried leek. Dumplings, which may be either boiled or pan fried, include Tofu with corn, Shiitake mushrooms, cabbage, and Black Mushroom with Vermicelli, carrots and cabbage. Both come with vegan oyster sauce. You may also choose “Homemade” Peanut or Soy Sauce and or add Kimchi. Hum Temaki is Nori, Shiitake mushrooms, tofu, cucumber, Wakame, avocado, mango, vegan cheese, sweet tofu, sun-dried tomato, micro greens, tartar, and Wafu sauce. One of their Signature Maki options is Nuages blancs featuring cucumber, vegan cream cheese, sun-dried tomato, wakame, oriental eggplant, and flambéed tartar sauce. An example of their Signature Futo is Hum Soleil Rouge–soy leaf, kimchi, sweet tofu, avocado, cucumber, tempura, and red bell pepper. They have various battered Tempura Maki, as well as lighter Maki Classic in Cucumber, Pickled Radish, or Avocado. One of their Ramen Dishes is Hum Sapporo Miso combining vegetable broth, marinated tofu vegan pork, shiitake mushrooms, kimchi, pickled bamboo, ginger, spinach, green onions, and nori leaves. Omakase offers Tasting Menus curated by their chef. They also have gluten-free options.

Juniper Kitchen, 442 Central Ave., Dover, NH 03820

To help foster community, Juniper Kitchen has “…filled the walls with artwork from various Dover-based artists…” They note that, “Almost all of our menu items are made from scratch…” “We prioritize creating nourishing, exciting, flavorful dishes that don’t rely heavily on oil or refined sugar, and we purchase fresh, locally-sourced produce whenever possible.” Breakfast Burrito brings “house” vegan egg, ‘chorizo’, hash browns, cheddar ‘cheese’, salsa, black beans, and cashew crema in a flour tortilla. “Gluten-free” Berries and Cream Waffles come with blueberry syrup, strawberries, and whipped cream. “Gluten-free” PB Banana Oats with granola, peanut butter, cacao nibs, and house-made chocolate-coconut drizzle is just one of various Overnight Oat offerings with granola, fruits, nuts, nut butters and more. Bbq pulled ‘pork’ features Pulled Fable Mushroom ‘pork’, with slaw, pickles, and roasted garlic aioli on a toasted pretzel bun. “House-made, crispy” black bean based Juniper Burger offers cheddar ‘cheese’, tomato, lettuce, house-pickles, and roasted garlic aioli on a toasted pretzel bun. Tofu-based Chickpea “Tuna” salad Sandwich serves up lettuce and tomato on lightly toasted sourdough. Their popular A-BLT Avocado offers “house-made” tempeh ‘bacon’, lettuce, tomato, and roasted garlic aioli on toasted sourdough. They have several smoothies such as Blueberry Muffin Smoothie with bananas, dates, vanilla, cinnamon, oats, almond butter and “house-made” cashew milk, as well as Smoothie Bowls like Blue Majik with blended and sliced bananas, pineapple, blue spirulina, coconut, coconut water, “GF” granola, coconut flakes, fresh banana, strawberries, and agave. Besides various Coffee and Tea Drinks, they have hot Sunrise Latte with “house-made” brown sugar, ginger and turmeric syrup, Pumpkin Spice Latte with “house-made” pumpkin spice syrup, and Sesame Miso Latte (iced or hot) with “house” sesame-miso syrup—all with espresso and oat milk, to name a few. Ready for Dessert? Coconut oil-based soft serve Ice Cream is made in house and is free of gluten. They also have Peanut Butter Oatmeal Cookie Bar, Oat Fudge Bar, Blueberry Pie Bar, and Salted Chocolate Chip Cookie.

Morelife, 241 West Chase St., Baltimore, MD 21201

“Family run” Morelife aims toward “…sustainable and healthy dining…” including gluten-free options.  They note that their “…juice ingredients are organic first and locally sourced when possible…” and are “… unpasteurized and contain no added sugars, preservatives, or food coloring…” One of their most popular Juices is Pearadise blending Blue spirulina, pear, pineapple, apple, lemon, and ginger. Besides Ginger Shots, Heart Beet brings beet, carrot, apple, lemon, and ginger. Frequently ordered Muscle Relaxer Smoothie mixes mango, banana, “organic” turmeric, “organic” ginger, black pepper, and “organic” juices. Feeling that afternoon slump? Afternoon Stamina to the rescue with beet, strawberry, seamoss organic apple juice, matcha, “organic” lemon juice, and agave. As well as other Bowls, there’s Coconut Curry Soup with chickpeas, potatoes, carrots, bell peppers, peas, coconut milk, veggie broth, thyme, ginger, turmeric, and cilantro. Peanut butter Cup Smoothie Bowl layers banana, chia seeds, oat milk, vanilla, banana, strawberry, “house made” cocoa-agave chocolate sauce, peanut butter, Java, and chocolate granola.

Soul Vegan Luv, 11722 S. Western Ave., Chicago IL 60643
As noted on their website, Soul Vegan Luv’s motto is “Made Fresh. Served with Heart.” What might the Wed-Fri. 11 AM–6 PM, Weekday Menu look like? For Starters there are “house-made” Soul Rolls–vegan eggrolls stuffed with curry-seasoned tofu and cabbage, with sweet and sour sauce, as well as Battered Cauliflower, Battered Mushrooms, Battered Tofu Sticks, all with your choice of dipping sauce-soul vegan BBQ, garlic, or “Chicago” style Buffalo sauce. There are also a couple of Salads and Soup of the Day with cornbread. Some Sandwiches are breaded seitan; Fried Chik’n Eggplant Parm covered with their ketchup, mustard, lettuce, and cheese on a toasted French Roll; and “in-house seitan” BBQ Roast Sandwich with BBQ sauce, sautéed onions, and “crunchy” slaw on an onion Kaiser roll. Mains might include seasoned Pasta with (battered) Chik’n or Yokanon Special—Stir-fried rice, various vegetables, “crispy,” battered tofu, and sautéed onions. Sundays Only 10am-1:30pm, Brunch Plate serves up “Scram,” sausage, potatoes, biscuits, and broccoli. Seasoned tofu Nachos feature red and green peppers, soy cheese, and Pico de Gallo. Hash Skillet showcases sautéed and seasoned tofu, roast potatoes, onions, peppers, and cheese. Hebrew Toast is their version of French Toast. Biscuits and (“homemade”) Gravy come with broccoli. Seasoned, plant-based Omelet offers broccoli, other vegetables, their “homemade” cheese, and Hash Browns. They also serve tofu based, Breakfast Sandwich and Breakfast Burrito, Fried Polenta Grits with Yassa (generally, a spiced mustard, lemon, and caramelized onion sauce), Avocado Toast, and Pancakes with Fruit Preserve. An example of the Sundays Only 1:30pm – 5pm Weekend Dinner Menu, which changes weekly, is: Battered Cauliflower, Eggplant Parmesan, Mashed potatoes and gravy, Greens, and choice of Soup or Salad.