Many food
guides are not vegan-friendly, so how do you know the number of servings of
different foods that you should be consuming on a daily basis as a vegan? For
example, how many servings of whole grains should you be eating in a day and
what amount is considered a serving? The Vegetarian Resource Group has produced
a Vegan Food Guide that provides this information. See: VRG Vegan Food Guide
Despite the
fact that new vegan restaurants are opening each day during the Covid-19
crisis, many established vegan restaurants are really hurting during the
Pandemic. We’ve seen some VRG members encouraging their friends to support
local vegan restaurants. We think this is a terrific idea! In some cases one
person acts as a central location for pick-up and friends place their take-out
order together and one individual picks up the food for several families. In
other cases, friends are simply encouraged to go out of their way to support a
local vegan establishment.
To help you
find a local restaurant to support, here’s The Vegetarian Resource Group’s
online guide to veggie restaurants in the USA and Canada: https://www.vrg.org/restaurant/index.php
People generally think of sweet dishes when
chocolate is featured; however, chocolate is often used in savory recipes.
Debra Daniels-Zeller’s previous Vegetarian
Journal article called “The Savory Side of Chocolate” features these vegan
dishes: Chocolate Balsamic Vinaigrette;
Slow-Simmered Black-Eyed Peas and Corn in Barbecue Sauce; Black Bean and Yam
Enchiladas Infused with Chocolate; Sweet and Smoky Barbecue Sauce with a Hint
of Chocolate; Baked Tempeh in Sweet and Smoky Barbecue Sauce; Chocolate Mole;
Chocolate-Infused Shepherd’s Pie; and Chocolate Sweet Potato Drop Biscuits.
Debra also describes the various varieties of dark chocolate.
Posted on
September 30, 2020 by
The VRG Blog Editor
The Vegetarian Resource Group is a vegan activist non-profit
organization that does outreach all-year-long. For example, VRG responds to the
public’s questions every day and sends literature free of charge to other
groups/individuals doing educational activities in schools, hospitals, camps,
restaurants, libraries, offices, etc. Our ability to continue doing this
depends on people like you! Your donations allow us to promote the vegan
message whenever we’re called upon for assistance. Please consider becoming a
monthly or quarterly donor to The Vegetarian Resource Group.
During these challenging times, thanks so much for your support. You can donate online here: vrg.org/donate
Posted on
September 30, 2020 by
The VRG Blog Editor
By Saisravya Bandia
Saisravya is a Vegetarian Resource Group 2020 video
scholarship winner. She said: Since being a vegetarian myself for seven years
and still going strong, I have been interested in finding out how this is
helping me and the environment. Along with looking for new food options and
restaurants to go to.
Posted on
September 29, 2020 by
The VRG Blog Editor
Fall has arrived and so have a variety of pears in the USA. Debra Daniels-Zeller’s article Perfect Pears (from a previous issue of Vegetarian Journal) provides recipes for Reisling-Braised Kale and Pears With Basmati Rice; Sweet And Spicy Yams And Pears With Toasted Pecans; Maple-Sautéed Pears; Creamy Rosemary, Acorn Squash, and Pear Soup; Coconut-Cranberry-Pear Sauce Hazelnut-Orange Asian Pear and Beet Salad; Pear Crisp With Cranberries; Pear-Walnut Bread; and Berry-Poached Pears. She also explains the differences between popular varieties of pears. See: https://www.vrg.org/journal/vj2004issue3/2004_issue3_perfect_pears.php
Posted on
September 28, 2020 by
The VRG Blog Editor
The Vegetarian Resource Group has a graphic called Burrito on My Plate,
which shows viewers the water footprint of a vegan versus a meat-based burrito.
It takes 225 gallons of water to make a vegan burrito without tofu and 253
gallons of water to make a vegan burrito with tofu. In comparison, it takes 541
gallons of water to make a beef burrito.
Posted on
September 28, 2020 by
The VRG Blog Editor
Photo from Daily Veg
By Julia Stanitski, VRG Intern
It was a great experience going to Daily Veg, a new vegan restaurant in
Newark, Delaware.
Daily Veg is located on the busy, bright main street of the University of Delaware
campus. With the hustle and bustle of students and locals walking around, it is
in a great location, and it is the first 100% vegan restaurant that students
can walk to. The first thing I noticed was how kind the workers are. They asked
if I had ever had vegan food before, and then fully explained the menu. The
menu consists of fresh smoothie bowls, homemade milkshakes, and soups, salads,
burgers, wraps, and more!! I decided on the Daily Chick’n Deluxe Sandwich with
Kale Salad, and also a bowl of Tomato Basil Soup. Since I was dining with
friends, I also got to try the Crispy Chick’n Caesar Salad. As we headed to an
outdoor table after ordering, they rushed out and disinfected it prior to us
sitting down – I was impressed by how observant and proficient they were. They
brought us our food in under ten minutes!
Regarding the food, it all
was wonderful. The Chick’n Deluxe was very flavorful, with lettuce, tomato,
onion, pickles, and a garlic herb aioli that packed a punch! The patty was
house-breaded, juicy, and had an incredible texture. You would not think this
sandwich was vegan! For the price, it was big and filling. The kale salad it
came with was simple but the perfect pairing for such a large meal. Next was
the Tomato Basil soup – honestly, the best I have ever had. It was piping hot
when it came out, had the perfect amount of seasoning (great basil flavor), and
was a very large serving that I could not even finish. I was so glad I got to
try some of the Crispy Chick’n Caesar next – it tasted exactly like what I
remember a typical restaurant Caesar salad should be, in vegan form! Fresh
lettuce, creamy dressing, and Chick’n that was crunchy and delicious.
I would definitely come back
to Daily Veg, and soon. Even though the place may seem small, they have a good
amount of seating indoors and a modern and inviting environment. The prices
were reasonable, the food was great and came out fast, and the staff was
grateful to have us. What more could you ask? Visit Daily Veg in Newark, DE, or at their
other location in Pike Creek,
DE.
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.
Posted on
September 25, 2020 by
The VRG Blog Editor
Fall has arrived and root veggies are in
season in the USA. Debra Daniels-Zeller offers a variety of recipes featuring
root vegetables in her previous Vegetarian
Journal article titled Vegan Roots.
Enjoy these recipes: Rosemary Roasted Roots; Orange-Marinated Beets;
Carrot-Rutabaga Coleslaw; Tomatoes and Lentils with Carrots, Turnips, and Kale;
Mashed Celeriac-Potatos with Roasted Garlic; Jerusalem Artichokes with
Carmelized Onions; Curried Parsnip Soup; and Sweet Potato Dip. Find the article
here:
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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