Bill Maddox offered a Moroccan feast including a Spicy Beet Salad; Marinated Green Olives; Orange and Onion Salad; Winter Vegetable Couscous; More or Less Moroccan Flatbread; Green Pepper Salad; and Enhanced Pineapple. See: https://www.vrg.org/journal/vj99nov/1999_nov_gourmet_feast.php
How often have you been told to eat green leafy vegetables but lacked simple recipes featuring greens? Here are two quick-and-easy recipes you can prepare at home.
Sautéed Collards and Tomatoes (from Simply Vegan, by Debra Wasserman)
(Serves 4)
1 teaspoon oil
1 pound collards, rinsed and chopped into bite-size pieces
2 ripe tomatoes, chopped
2 teaspoons lemon juice
½ teaspoon garlic powder
¼ teaspoon mustard powder
Sauté all the ingredients together over medium-high heat for 3-5 minutes (until greens are tender). Serve hot.
Bulgur, Corn, and Greens (from Conveniently Vegan, by Debra Wasserman)
(Serves 4)
1 cup bulgur (cracked wheat)
2 cups water
10-ounce box frozen corn kernels
½ pound greens (kale or collards), rinsed and chopped into bite-size pieces
½ teaspoon cumin
2 Tablespoons lemon juice
Cook bulgur in water in a large covered pot for 10 minutes over medium heat. Add remaining ingredients. Heat 10 minutes longer, stirring occasionally. Serve warm.
Both Simply Vegan and Conveniently Vegan are published by The Vegetarian Resource Group and in the USA only can be purchased online here: www.vrg.org/catalog
The Vegetarian Resource Group has a Vegan Diets in a Nutshell Poster. Feel free to share this handout with family and friends that might want to learn more about vegan basic nutrition. See: https://www.vrg.org/nutshell/VeganDietsinaNutshellPoster.pdf
A reference for Thomas Woodruff wrote: “In Texarkana it is hard to find vegan food and TJ saw the need and started a vegan business from the ground up. I first noticed the advertisements for TXK Vegan on Facebook and had no idea a 17-year-old was the mastermind behind the dishes. The professionalism was outstanding, the food looked great, and it was evident that the chef had done extensive research on a vegan lifestyle. I placed my first order and was shocked that a 17-year-old had not only created the menu, but shopped, prepped, and cooked the delicious dishes by himself … He has shown an ability to run a kitchen and establish a successful business in a small town. This includes procuring on demand vegan items he travels out of town to obtain…”
Thomas wrote: “I promoted veganism in my community Texarkana, a small town in Texas by starting my own pop-up vegan business. The success of my business was feeding people in my city the first vegan option in town (where) most of the customers are meat-eaters … I sell out at every event and the demand keeps growing.”
“During this Pandemic, I have started a vegan grocery delivery service to locals. Customers go to txkvegan.com, select the products they want, pay, select a delivery day, and I leave the products at their door so they don’t even have to leave their house for vegan food. I’m also working on being able to ship my cashew queso so people will be able to get it nationwide. Before the pandemic started I was working at a French restaurant I got laid off at and during my time off the chef told me to design a vegan brunch menu to be added when everything is back to normal.”
“In the future, I would love to own a vegan restaurant and I want to bring a product to market so people everywhere can get it at their local grocery store. Five years after graduating with a degree in entrepreneurship I would love to move back to Texarkana and open a food truck.”
We had 280 incredible applicants this year. We wish we could give awards to all of them. The deadline for applications for the 2021 high school senior awards is February 20, 2021. See: https://www.vrg.org/student/scholar.htm
To support The Vegetarian Resource Group scholarships and internships, donate at www.vrg.org/donate
Chef Nancy Berkoff’s article “Portable Picnic Feasts” includes salsa recipes, baked spinach rice, Salad Niçoise, Picnic in a Bread Bowl, Seven Layered Salad in a Jar, and Caesar Salad.
Throughout history scarcity of water has been a major problem in many parts of our world. We decided to look at the water footprint of a vegan versus a meat-based burrito. Thanks to VRG Research Advisor Jeanne Yacoubou, MS for compiling all the details.
Chef Nancy Berkoff, EdD, RD previously wrote a Vegetarian Journal article including recipes for making condiments at home. You can make Agave Mustard, Last Minute Ketchup, Mint Chutney, Harissa (a spicy condiment), Vegan Mayonnaise, BBQ Sauce, and Caponata.
One way to know if your produce has been grown in a vegan fashion is to grow it yourself. You may be wondering how to do veganic gardening without using commonly sold fertilizers containing bone meal. Nathaniel Corn’s previous Vegetarian Journal article “Veganic Gardening” offers useful information. See: https://www.vrg.org/journal/vj2016issue3/2016_issue3_veganic_gardening.php
Growing up. Interesting concept. Does it mean just getting older? Does it mean growing wiser? Seeing old things with new eyes? New things with old eyes? Does it mean you groan more easily? Forget more readily? Say things like “when we were kids” more annoyingly? As usual, there is some truth in all the clichés. In the 60’s and 70’s I grew up in an Italian-American Family working in the family Deli. I learned early on the value of hard work, perseverance, and a strong family foundation. What I didn’t learn early on was the value of healthy eating. Being in the Deli every day, I was surrounded by a smorgasbord of junk-food: cold-cuts, soda, potato chips, oodles and oodles of cheese, pastries, homemade sausage, and every conceivable kind of meat and meat by-product. It was a Shangri-La for a chubby Italian kid who was obsessed with food. And I looked the part. At one point I was 100 pounds heavier than I am today. Yes, I have had some health issues along the way, and, while most had something to do with me being too high strung, as we used to say, the basic issue was my diet. I came to the vegan table late in life. I was a vegetarian for over five years and have been vegan for just over one. For me it has been a natural progression from dog owner, to animal lover, to animal rights advocate, to vegetarian, and on to vegan. Becoming vegan has, if not quite saved my life, improved it in far reaching and unintended ways. It’s not just the healthier eating; it is the knowledge that by choosing to be vegan I am actually doing something, however small, to alleviate suffering. That and I get to eat creative and delicious food from all over the world. While my partner and I love finding and supporting main stream and out-of-the-way vegan and vegan friendly restaurants, cooking vegan is my real passion. One of our pet projects to help support and spread veganism is cooking for the uninitiated and showing them that vegan food is not just a substitute for something, it is its own thing – healthy and delicious. No one has to suffer for us to eat, enjoy our food, and thrive. So now it’s 2020, I’m vegan and living in Baltimore. What’s next? Well my partner and I dream of opening our own vegan place. Sure why not? I have the experience and I love to cook. Moreover my food is amazing. Our first idea was to open a vegan Italian Deli. Imagine the possibilities. We did, and then the possibilities really began to open up. What if we opened a vegan restaurant, or how about a vegan bar? Vegan clothing store, vegan bakery, vegan pizza parlor, vegan block party, vegan theme park, vegan, vegan, vegan… The possibilities are endless, if possibly a bit far-fetched. Where are we now? Not sure what direction we are headed in but I am sure it will involve mindful and compassionate living. So without further ado here are a few of my vegan recipes.
Yellow Rice with Beans
(Serves 4)
1-1½ Tablespoons olive oil ½ medium yellow onion, chopped ½ green pepper, chopped 2 cloves garlic, finely minced 1½ cups rice (any kind will do, I like Jasmine or Basmati) 3 cups organic vegetable broth 1 teaspoon salt 4 teaspoons turmeric (I use 4 but you may want to start with less) 2 cans of beans of your choice, drained well but not rinsed
In a large pot sauté onion and garlic in the olive oil till translucent. Add pepper and sauté for a short time keeping it crisp. Add rice, broth, salt, and turmeric. Bring to a boil then reduce heat and add beans. Simmer 15 minutes with the lid on stirring occasionally. Add more broth as needed.
Vegan Mushroom Gravy
(Serves 6)
1-1½ Tablespoons olive oil 16-ounce pack small mushrooms, well cleaned and sliced ¼ teaspoon salt
¼ cup all-purpose flour, or as needed 3-4 cups organic vegetable broth Fresh ground black pepper to taste ½ teaspoon thyme
Sauté mushrooms in olive oil over medium heat; season with salt. Continue until liquid from mushrooms is almost evaporated and they are near crispy. Add flour a little at a time. Continue cooking and stirring for about 5 minutes or until the flour has been absorbed and no longer white. Add 1 cup of broth, stirring briskly until incorporated and liquid has thickened. Slowly pour in 2 more cups of broth and mix thoroughly. Season mixture with black pepper and thyme. Simmer at a gentle boil until thickened (adding more broth if necessary to get the right consistency), about 20 minutes, stirring often. Remove from heat; gravy will thicken while standing.
Vegan Pot Pie
(Serves 6)
3 Tablespoon vegan butter 1 large russet potato, washed, peeled, cut into ½-inch pieces 1 large onion, chopped ½ teaspoon thyme ¼ teaspoon sage ¼ teaspoon cayenne pepper (optional) ½ teaspoon salt ¼ teaspoon pepper ¼ cup all-purpose flour 1½ cups organic vegetable broth ¼ cup unflavored soymilk 2-3 cups frozen broccoli, cauliflower, peas, and carrots, thawed and drained 3 Tablespoons vegan grated Parmesan cheese (see recipe below) 1 can (8 oz) refrigerated vegan crescent dinner rolls
Pre-heat oven to 375 degrees. Spray 10-inch glass deep dish pie plate with cooking spray. In a nonstick pan, melt butter over medium heat. Add potato, onion, and spices and stir 10-12 minutes until potatoes are browned. Mix in flour and stir for about another minute, then stir in broth heating to a boil. Reduce heat; simmer about 8 minutes, stirring occasionally, until potatoes are tender. Remove from heat stir in vegetables, milk, and cheese and spoon mixture into pie plate. Separate dough into 8 triangles. Starting at the short side of each triangle, roll up the triangle halfway and lie over vegetable mixture with tips toward center; do not overlap. Place pie plate on cookie sheet and bake 20-25 minutes or till crust is golden brown.
Vegan Parmesan Cheese
(Condiment that lasts about 1 month in the refrigerator )
¾ cup freshly roasted/toasted organic cashews 3 Tablespoons nutritional yeast ¾ teaspoon kosher salt ¼ teaspoon garlic powder
Combine all ingredients in a food processor and pulse until desired consistency. I like it a little bit course. My secret is to use raw organic cashews and toast them up fresh.
Emilio Gironda is The Vegetarian Resource Group Volunteer Coordinator and Catalog Manager.
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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