From the Food and Drug Administration:

SmithFoods Inc. announced that it is voluntarily recalling 16-oz pint packages of Earth Grown Vegan Non-Dairy Almond Based Frozen Desserts because it may contain an undeclared cashew allergen. People who have an allergy or severe sensitivity to cashews run the risk of a serious or life-threatening allergic reaction if they consume these products. See:
http://s2027422842.t.en25.com/e/es?s=2027422842&e=359357&elqTrackId=376c7bc788024cd5a73d955f2e3dcbdc&elq=7978eebf3ff24a39a17f9001925db968&elqaid=13646&elqat=1

By Lucia Rivera, VRG Intern

Here are the top five vegan dish favorites of some VRG interns attending different universities in the USA. We interviewed one of our interns at each school. 

At Cornell University (located in Ithaca, New York):

1. Tofu stir-fries
2. Vegetarian sushi
3. Burrito nights (rice, beans, and guacamole)
4. Lentil and potato stew
5. Poke bowls

At Iowa State University (located in Ames, Iowa):

1. At Heaping Plato: Build your own bowl with turmeric rice, falafel, and toppings
2. At Heaping Plato: Build your own entrée with Pita, spicy falafel, and toppings
3. At Clydes: Vegan falafel burger
4. At The Roasterie: Sesame Tofu Wrap
5. At Clydes: Plain bagel with peanut butter and a fruit cup

At Johns Hopkins University (located in Baltimore, Maryland):

1. Fruit and SunButter
2. Veggie burger with salad
3. Vegan stir-fry noodles
4. Customizable salad bar (faro, mixed greens, bell peppers, cucumbers, carrots, chickpeas, sunflower seeds, and olives).

At North Carolina State University (located in Raleigh, North Carolina):

1. Fresh Sweetened Peanut Butter with Banana on Toast
2. Cereal with Soy Milk
3. Mushroom Portabella Burger
4. Red Lentil Dal
5. Black Bean Soup

At University of North Carolina Chapel Hill:

1. Beyond Burger with lettuce, tomatoes, pickles, onion, and ketchup with fries on the side
2. Build Your Own Burrito Station (Rice, beans, lettuce, tomato, salsa, avocado, and chips)
3. Rainbow Vegetable Curry with basmati rice (with added tofu)
4. Roasted sweet potato with black beans, tomato, and hummus
5. Falafel wrap with pita, falafel, lettuce, tomato with Greek salad and hummus side

Clare Broud, a student at UNC Chapel Hill advises about variety as a vegan college student. “The biggest tip for any college student eating at a dining hall is to find ways to have variety.  If you’re eating in the dining hall all year, no matter [what] your diet, you will get tired of the food; that’s just how dining hall food works. But changing up what you eat can help curb the monotony. At some schools, students also are able to make their own vegan dishes, or find great options at restaurants on campus!” Broud said.

For example, here are some options to make yourself, as one college student did at the University of Maryland (located in College Park, Maryland):

1. Refried beans (sautéed mashed beans with spices) and vegetables in a wrap
2. Lentil/chickpea pasta with sauce and veggies
3. Overnight oats with fruit and nut butter
4. Big salad with homemade Caesar salad dressing
5. Tofu veggie stir-fry

At the University of Minnesota Twin Cities, restaurants on campus serve these vegan options:

1. At Mim’s Cafe: Falafel sandwich—pita wrap with crispy fresh falafel, hummus, lettuce, tomato, onion, and pickled red cabbage
2. At Mim’s Cafe: Falafel Plate—Hot crispy falafel with your choice of toppings, rice or hummus or fresh french fries
3. At Teahouse: Kung pao tofu—crispy tofu lightly covered in a chili sauce with bell peppers, peanuts, onions, and rice on the side
4. At the Afro deli: Sambusa vegetarian—seasoned potatoes wrapped in a dough and fried to crisp

At North Carolina State University even the library serves vegan cinnamon almond cookies! Whether it be through a dining hall meal plan, on-campus restaurants, or a personal kitchen, college students are fully able to pursue their academic passions while enjoying a variety of vegan dishes.

Here are some past opinions of college students.

https://www.vrg.org/journal/vj2013issue1/2013_issue1_college_survey.php

You can now read the latest issue of Vegetarian Journal on Kindle. Some of the articles in this issue include Bowled Over (a wide variety of vegan bowl recipes); Refreshing Mocktails; Nutrition Hotline: What to Do if Pregnant and Anemic; Scientific Updates; Product Reviews; How Do the Newer Meat-Like, Plant-Based Burgers Compare Nutritionally?; Which Nutritional Yeast Delivers the Vitamin B12 You Need?; 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

Are you searching for vegan “fish” alternatives? If so, here’s a list of some products you might want to try out. Many of these items are now sold in stores and online.

Asanté’s Plant Based Ceviche

BeLeaf Vegan Shrimp

Gardein Golden Frozen Fishless Filet

Gardein Mini Crispy Crabless Cakes

Good Catch Fish-Free Tuna Naked in Water

Good Catch Mediterranean Fish-Free Tuna   

Good Catch Olive Oil and Herbs Fish-Free Tuna

Good Catch Plant-Based Crab Cakes New England Style

Good Catch Plant-Based Fish Cakes Thai Style  

Loma Linda Tuno in Three Varieties

May Wha Vegan Fish

May Wha Vegan Golden Fish Fillet

May Wha Vegan Crab Steak

May Wha Vgan Salmon

May Wha Vegan Scallops

May Wha Vegan Shrimp Ball

May Wha Vegan Tuna

May Wha Vegan Squid

Quorn Vegan Fishless Sticks

Sophie’s Kitchen Breaded Vegan Shrimp

Sophie’s Kitchen Vegan Crab Cake  

Sophie’s Kitchen Vegan Fish Fillet

Sophie’s Kitchen Vegan Smoked Salmon

Sophie’s Kitchen Vegan Toona

Interested in the USDA and FDA regulation of the labeling of foods derived from animal cell cultures? The U.S. Food and Drug Administration (FDA) and the Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) launched a joint webinar to give interested stakeholders an overview of FDA’s and USDA’s roles and responsibilities for cultured animal cell human and animal food products. The webinar provides information on FDA and USDA’s respective statutory authorities, roles and responsibilities for cultured animal cell food products, and regulatory points of contact for new food production technology. Interested stakeholders must register to view the joint webinar; the webinar will be available immediately after registration is completed.

For information, go to:
https://www.youtube.com/watch?v=j4DCAx0EhYM

Today more and more people are interested in the vegan lifestyle and may have a lot of good questions. Feel free to share this helpful poster produced by The Vegetarian Resource Group with friends and family: Veganism in a Nutshell poster

Chickpeas are delicious, inexpensive, and versatile to use when preparing vegan meals. Jacqueline Dunnington’s previous Vegetarian Journal article “Cheers for the Chickpea” provides recipes for Hummus; Curried Chickpeas; Chickpea Patties with Tomato-Cilantro Sauce; Peruvian Chickpea Stew; Chickpea and Asparagus Salad with Citrus Dressing; and Garbanzo, Corn, and Eight-Spice Stew.

Find the recipes here: https://www.vrg.org/journal/vj2001sep/2001_sep_cheers_chickpea.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

Support vegan restaurants in Maryland during Vegan Restaurant Week which has now been extended through August 23^rd, 2020. See: https://www.mdveganeats.com/ and https://facebook.com/events/s/maryland-vegan-restaurant-week/307528703959792/?ti=ia

Many of us are dining out less today and could always use some new lunch ideas. Below are some easy recipes you can whip up in no time!

Speedy Tostadas (from Vegan Meals for One or Two)

(Serves 2)

Use taco shells, tortillas, or even pita bread for this recipe.

3/4 cup veggie chili (canned or leftover)

2 vegan taco shells

1/3 cup shredded lettuce

1/4 cup chopped bell peppers

1/4 cup salsa

2 Tablespoons vegan sour cream or shredded vegan cheese, if desired

Warm chili on a stove or in a microwave until heated through. Divide chili in half and place in taco shells. Top with remaining ingredients.

Tofu Eggless Salad (from Meatless Meals for Working People)

(Serves 6)

Serve on a bed of lettuce, with crackers, or on whole grain toast with lettuce and sprouts.

1 pound firm tofu, drained and crumbled

1 stalk celery, finely chopped

1 large carrot, grated

3 Tablespoons sweet pickle relish

2 Tablespoons vegan mayonnaise

Salt, pepper, and dill weed to taste

In a medium-size bowl mix all the ingredients together.

These recipes are taken from books published by The Vegetarian Resource Group. In the USA, you can purchase them here: vrg.org/catalog 

Seitan Chili (from Conveniently Vegan)

(Serves 4)

Serve warm over baked potatoes or rice.

8-ounce package seitan, drained and cubed

Small onion, finely chopped

2 teaspoons oil

Two 15-ounce cans kidney beans, drained

14.5-ounce can whole tomatoes, chopped

1-1/2 teaspoons chili powder

1/2  teaspoon cumin

1/2  teaspoon oregano

Saute seitan and onion in oil in a large frying pan over medium-high heat for 5 minutes. Add remaining ingredients and continue cooking 12 more minutes.

The Vegetarian Resource Group is a vegan activist non-profit organization that does outreach all-year-long. 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.

Thanks so much for your support. You can donate online here: vrg.org/donate