The Vegetarian Resource Group will host a vegan dinner at Su Xing, about a six minute walk from the Pennsylvania Convention Center, on Sunday, October 27, 2019, during the annual meeting of The Academy of Nutrition and Dietetics. Meet vegan/vegetarian dietitians from around the country. The public is invited.
MENU APPETIZER: seitan on stick with BQ sauce SOUP: (choice of): hot and sour soup or tofu and vegetable soup MAIN DISHES: chow fun (rice noodle dish) tofu with black bean sauce stir-fried spinach stir-fried string beans rice DESSERT: fruit BEVERAGES: tea and water
MUST RESERVE AND PAY IN ADVANCE Send $25 per person (includes tax and tip) with attendee names to The Vegetarian Resource Group, PO Box 1463, Baltimore, MD 21203. Call (410) 366-8343. Or pay at www.vrg.org/donate and write “Philadelphia VRG Dinner” and attendee names on the “Comments” box.
Vegetarian Journal includes reviews of books we think readers will especially enjoy. Recently we reviewed Vegan Richa’s Indian Kitchen. In our write-up we state:
“Richa Hingle is a food blogger.
She both wrote this cookbook and took all the photographs. In the introduction
she teaches readers about Indian spices and the best ways to use them. She also
explains the best way to serve Indian cuisine.
Enjoy breakfast items like Spicy South
Indian Tofu Scramble, Mom’s Chickpea Flour Pancakes, Indian Spiced Milk Tea,
and Savory Pan-Fried French Toast. Small plate and snack choices include Baked
Potato Samosas, Potato Quinoa Patties, Sweet and Spicy Baked Cauliflower, Onion
Chile Fritters, and Biscuits.
The next chapter introduces readers to
sides and dry vegetable curries such as Potatoes and Greens Stir-Fry, Sweet and
Sour Pumpkin, Okra in Sesame Coconut Sauce, and Mashed Spiced Eggplant and Mild
Peppers in Peanut Coconut Sauce. There’s a section devoted to dals made with
lentils and beans, including Yellow Lentils with Spinach, Brown Chickpea Curry,
Butternut Coconut Red Lentil Curry, and Kidney Bean Curry.
One-Pot Meals and Casseroles options
are Red Lentil Tomato Pulao, Quinoa Cauliflower Biryani, and Yellow Lentil Rice
and Chard. The Main Dishes chapter features Royal Tofu and Cashews, Mango Curry
Tofu, Vegetables in Smoky Tomato Sauce, and Kofta Balls in Nut-Free Cream Sauce.
Indian meals are usually served with
flatbreads including Avocado Naan, Vegetable-Stuffed Parathas, Rice Dosas, and
more. For dessert, try Cashew Fudge, Pistachio Cardamom Cookies, and Carrot
Halwa. The last chapter features chutneys, spice blends, and the basics such as
Chile Garlic Coconut Chutney, Garam Masala, Indian Chai Spice, and Vegan
Paneer.
Vegan Richa’s Indian Kitchen
(ISBN: 978-1-941252-09-3) is a 274-page book. It is published by Vegan Heritage
Press and retails for $22.95.”
We also reviewed The Ultimate Vegan Breakfast cookbook:
“I love breakfast dishes and was
excited to find this cookbook! Start off with a refreshing beverage such as a
Pomegranate Smoothie or Strawberry Chia Smoothie. The Breakfast to Go chapter
offers recipes for Hearty Lentil Muffins, Overnight Buckwheat Porridge, and
Breakfast Burrito. Next, dive into One-Bowl Wonders such as Amaranth Porridge,
Banana Pudding, and Black Chai Rice.
Hot Off the Stove highlights dishes
including Poppy Seed Pancakes, Tofu Omelet, and Power Waffles. The Sweeter Side
of Mornings section serves up Carrot Cupcakes, Lemon Muffins, and Glazed Baked
Donuts.
Who doesn’t enjoy weekend brunch? Try
the recipes for Onion Tart, Breakfast Frittata, Hash Brown BLTs, and Mini
Breakfast Quiches. Next, add options from the Coffee, Tea & Co. chapter,
such as Ginger Tea, Cardamom Latte, and Maya Cocoa.
Finally, the Pantry section provides
recipes for Rye Sourdough Bread, Whole Grain Rolls, Sweet and Savory Spreads,
Granola, and more.
The Ultimate Vegan Breakfast
(ISBN: 978-1-61519-488-9) is a 192-page book full of photos. It is published by
The Experiment and retails for $19.95.”
Grubhub has reported on the
popularity of veggie and vegan-friendly burgers by region of the country. They took
into consideration their volume of sales, re-order rates, and ratings over the
past three months.
Midwest: (1) Black bean burger & (2) Quinoa burger
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 judgement about whether a product is suitable for
you. To be sure, do further research or confirmation on your own.
Vegetarian Journal includes the column Veggie Bits where we evaluate new vegan products. Recently we reviewed items including Chocolate Protein Bites from Enjoy Life. Our write-up states:
“Jumpstart your morning with these sweet pops of protein and
fun! Tired of many granola bars not being vegan or allergen-free? Need a sweet
pick me up in the middle of the day? Enjoy Life Chocolate Protein Bites will do
the trick. These delicious little drops of heaven taste like a chocolate chip
with a hint of grain, so it’s not too much sweetness. Though small, these
little bites are filling, making them ideal for a busy, on-the-go lifestyle.
With a variety of flavors including cinnamon spice, cranberry orange, dark
raspberry, dipped banana, mango haberno and sunseed butter, you won’t get bored
of these tasty treats. Free of gluten, dairy, soy, and egg, these bites are
perfect for people with diet restrictions. Pick them up in your local grocery,
and online at Amazon, or find locations at www.enjoylifefoods.com/our-foods/protein-bites.”
We also tasted Daily Kneads Slices and Flatbreads and said
the following:
“Most folks, even some devoted vegans, aren’t getting their
recommended servings of veggies. Now, with Daily Kneads Slices and Flatbreads,
you’re out of excuses. These delectable loaves have 1 1/3 cups of vegetables in
only two slices! Daily Kneads offers a variety of flavors including Carrot
& Pumpkin, Red Pepper, Spinach & Leek, Sweet Beet, and Tomato &
Basil. Tasters were impressed with the heavenly bakery aroma of each loaf as
well as the ideal, soft bread texture and bite. Slices were great right from
the bag, or toasted, and this bread held up in a lunch all day, loaded down
with hummus and fixings. The flatbreads, available in the same veggie-packed
flavors, made fantastic pizza crusts. They can be piled high with toppings and
vegan cheese shreds, then baked for about 7 minutes at 450 degrees for a fast
meal. Carrot & Pumpkin was subtle and would make a wonderful base for a
sweet bread pudding dessert — secretly packed with vegetable goodness. For kids
who enjoy colorful food, try the Sweet Beet or Spinach & Leek. The bold
hues are sure to amuse, and once you top it with avocado or white bean dip, no
toddler will guess their snack is healthful. Daily Kneads breads are available
nationwide at Aldi. See: www.dailykneadsbread.com.”
I have had the most amazing opportunity—working at The Vegetarian Resource Group. I have been involved in so many projects, there has never been a dull moment! For the most part, I wrote about my experiences as a vegan—traveling as vegan, being vegan on a college campus, how to teach a vegan cooking class, and the list goes on. These writings were my favorite because I was able to share my knowledge about veganism to all of you. Hopefully, my writings have helped out in one way or another. Another exciting part of this internship, has been being able to try new veggie products and restaurants! I tasted so many vegan snacks, drinks, and desserts. Not only did I have the chance to describe and recommend these foods and beverages to the rest of the vegetarian/vegan community, I was able to try new items, which I may have overlooked if I had seen them in stores.
Another favorite experience of mine was being able to teach a vegan cooking class to the men from Christopher’s Place at Our Daily Bread. Although, I only taught one class, I was able to help out when other classes were taught by one of our own, Marcy Schveibinz. It was an awesome experience to be able to share nutritious and delicious recipes with men who have not necessarily had access to these types of food.
This internship has been very unconventional, but in the best ways possible. I was granted freedom to write on topics that I am interested in, I created my own schedule for due dates (which was super helpful, since I am still an undergraduate student), I was given time to work on projects without a constant heckle from my bosses, which is typical for other internships. The whole time at VRG, I felt like I was not just an intern, but someone who was a part of the team to further compassion and express my knowledge on veganism to others.
The VRG group became like a family to me. Everyone is so welcoming and truly excited to hear about the intern’s days and experiences, each time we walk through the front door. Not only has The VRG group taught me important writing and workforce skills, they have taught me to go out and grab what I want from life. Thank you Debra, Charles, Gene, Marcy, and Rissa for all of the support and guidance you have all given to me! Although, my official internship has come to an end, I know my writings and I will always be welcome at VRG. This internship has been unlike any other, and I will cherish my time spent at VRG forever. Thank you, thank you, thank you!
Living in a Frat House on a university campus can be a lot of fun; however, sometimes it can be difficult getting veggie food. The recent issue of Vegetarian Journal features an article on how you can work in a positive fashion with a chef preparing food for Frat brothers. In this case, non-veggie individuals were jealous of some of the options being prepared for the one vegetarian living in this particular Frat house.
Create and submit a video relating what you want to tell others
about vegetarianism/veganism.
Some possible topics: food, nutrition, your feelings about
veganism/vegetarianism, water usage and vegetarianism, veganism and animal
rights, or other vegan topics which appeal to you. Humor and feelings are
appreciated. All videos should be positive, not be critical of anyone, and not
include any footage of animal cruelty. You may submit a video you have already
made.
Aspects of judging include accuracy and judges wanting to
share the video with others. Entrants give permission to The Vegetarian
Resource Group to post and share the video, to link to and from the video, and
share the video with the media. Deadline to enter this year is July 15, 2018.
We followed up with Chobani by email and phone about their non-dairy yogurt with these questions:
Has the cane sugar in your non-dairy products been filtered through cow bone char?
Are your cultures microbial? Have they been genetically modified in any way? If they have, is there any animal- or dairy-derived genetic material that’s been incorporated into the microbial genome?
Are there any animal-or milk-derived ingredients (like lactose) or sugar that has been processed through cow bone char used in the growth media for your microbial cultures? If you are unable to tell us what is in the media could you tell us what is NOT in it?
The VRG spoke several times with the Community Loyalty Team at Chobani between February and May 2019.
We learned that in the non-dairy yogurt products:
•Cane sugar is the type of sugar used. (In other products, Chobani previously used evaporated cane juice which, incidentally, is never processed through cow bone char.)
•The cane sugar in the Strawberry and Mango drinkable Non-Dairy Chobani products has been processed through cow bone char. (There are 4 drinkable products and 5 spoonable ones made with non-dairy coconut purée.)
•In all other non-dairy products, the cane sugar has not been processed through cow bone char.
Regarding the cultures, Chobani employees told us that they use “all non-GMO ingredients in vegetable cultures.”
Because the phrase is vague, we rephrased the question by asking them if they use bacterial cultures grown on vegetable-based media.
They confirmed this and added that “lactose is not present in the media.”
The VRG received this email:
“Our food science team confirms that the live and active cultures found in Non-Dairy Chobani products are suitable for vegetarian diets…Chobani has rejected the use of genetically modified organisms, including in our yogurt cultures. Due to the competitive nature of the yogurt industry, our team declines to comment on the specific materials and processes used in the maintenance and proliferation of our live and active culture strains.”
Because the meaning of the term “vegetarian” varies among companies as well as people, The VRG followed up with a phone call for more clarification. We asked specifically if cane sugar or corn served as the carbohydrate source in the culture medium.
We were told that Chobani doesn’t call any of their products “vegan” as that term is not legally defined.
The VRG agreed and added that since the term “vegetarian” is also legally undefined, we ask companies for ingredient information or at least information on what is not present.
Then our readers can decide for themselves whether a food product meets their definition of “vegetarian” or “vegan.”
Again, Chobani declined to tell us the component(s) of its culture medium and also would not say if cane sugar or corn is absent from it.
The VRG recommends that consumers who want to know more, especially vegans and/or people sensitive to corn-derived ingredients (which are common in culture media), contact Chobani for more information.
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.
Vegetarian Journal includes the column Veggie Bits where we evaluate new vegan products. Recently we reviewed items including Millet Tots from Rollin Greens. Our write-up states:
“Want a tasty alternative to tater tots? Try Millet Tots in
three flavors: Original: With Sea Salt & Onion Flake; Italian Herb: With
Garlic & Basil; and Spicy-Sweet: With Poblano Chili & Sweet Potato.
They seem too indulgent to be nutritious — but with all organic ingredients and
a whole-grain millet base, they’re a perfect substitute for tater tots. We
especially loved the Italian Herb and Spicy-Sweet varieties. All would be even
more delicious dipped in tomato sauce, vegan ranch dressing, agave mustard, or
vegan tartar sauce. The Spicy-Sweet Millet Tots are delicious by themselves,
with a smooth texture and a spicy kick. Kids will love the Italian and Original
flavors. They can do double duty as delicious gluten-free croutons. Find them
in the freezers of natural foods stores for about $5-6. See: www.rollingreens.com.”
We also tasted Flavor Train’s Pop Zest Nutritional Yeast
Seasoning and said the following:
“Flavor Train’s Pop Zest Nutritional Yeast Seasoning is the
perfect addition to popcorn, salads, pasta, anything! As a lover of nutritional
yeast, I didn’t think you could get better than that cheesy goodness, but I’ve
been proven wrong. There are three flavors in the Pop Zest family, each with
their own unique taste. Olive Oil and Herb is like a classic Italian seasoning,
Artisan Cheese is a buildable cheese flavor, and Butter is the smooth buttery
taste you lust for, without the overly greasy texture of vegan butter. We
recommend adding a sprinkle of Artisan Cheese and breadcrumbs to baked mac and
cheese, or adding Olive Oil and Herb to steamed veggies and pasta. And the best
part — they’re fortified with vitamin B, including B12, so you get between
30-35% of your daily requirement with 1 teaspoon! The seasonings are also
low-sodium, making them okay to add to pre-salted popcorn. These seasonings can
be found online at popzest.com/shop
and via Amazon and Vegan Essentials. You can also find them in stores such as
Down to Earth Markets in Hawaii, Lucky’s Market, Clark’s Nutrition, Lassens
Natural Foods, and Alfalfa’s Market.”
You can read the entire column here: https://www.vrg.org/journal/vj2019issue2/2019_issue2_veggie_bits.php
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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