By Marcy Schveibinz, VRG volunteer

My daughter got married last May and we contracted with Green Plate Catering, a farm-to-table catering company based in Silver Spring, Maryland which serves the Baltimore and Washington DC areas. We requested all vegan menus and Green Plate did not disappoint. Green Plate started as a small brown bg vegetarian catering business 30 years ago and does full service for events large and small.  Catering to special dietary needs such as vegan, vegetarian, and gluten-free is their specialty.  

Their philosophy is sustainable, seasonal, local, and organic. Green Plate uses Veteran Compost to divert their food scraps and waste from the landfill to healthy soil. They work closely with ECO City Farms to source their produce. ECO City Farms is a non-profit educational farm in Maryland that trains farmers and local children in sustainable, all natural farming techniques. Their founder, Kit Wood, has been doing organic catering for over 30 years (before it was cool). They donate their leftovers to Martha’s Table, a local food bank. Also, they specialize in Zero Waste events, where everything is either consumed, composted, or recycled, leaves nothing going to the landfill. 

Steve Hurley is the head chef at Green Plate Catering and was the point of contact for our event. I can’t say enough about how wonderful it was working with him. Steve was easy to communicate with, responsive, and flexible during the entire planning process. He worked with us on every detail to ensure the event went smoothly and that we were totally satisfied. He takes great pride in the food creations and service that Green Plate provides. From the initial proposal, to creating a varied menu, making adjustments, food tastings, and selecting tableware, Steve made the experience painless and enjoyable. His service was highly personalized and customized to our preferences and the tastes of our guests.  

Our wedding event at Brookside Gardens in Wheaton, Maryland included 3 different sites for the ceremony, cocktail hour, and reception, along with a totally different site plan in case of rain. Green Plate helped us to plan for each part and possible scenario of our event.

Our menu consisted of Vietnamese spring rolls, asparagus crostini, and twice baked potato croquets for appetizers. A buffet dinner included a falafel bar, Seitan Asada, and a Gnocchi station with a choice of tomato basil marinara, arugula pesto, and mushroom ragout. The favorite among the guests was the gnocchi station, but every dish was delicious and beautifully presented. Green Plate’s cake chef created a yummy vanilla cake with white vanilla maple buttercream frosting decorated simply but elegantly.

A couple of weeks after the wedding, Steve followed up in an email from his staff: “We were all very proud to be a part of such a well-executed and beautiful wedding.” Steve and the entire Green Plate staff played a key role in the beauty and wonder of our special day.

You can reach Greenplate Catering here: https://www.greenplatecatering.com

This podcast of Jill A. Snyder may be of interest to individuals of all ages.
https://dontretiregraduate.com/episode-5/

Of course, talk to your own financial and legal professional when making decisions.

By Jeanne Yacoubou, MS

In December 2018, Del Taco announced a limited field test of a plant-based meat alternative in a menu option called Beyond Taco made with Beyond Meat.

Here’s the press release announcement. https://www.globenewswire.com/news-release/2018/12/10/1664783/0/en/Del-Taco-Plants-Beyond-Meat-Tacos-in-San-Diego.html

From the press release:
“With a growing demand for vegan and vegetarian options among our guests, we saw an opportunity within the space to partner with Beyond Meat to develop a proprietary blend of seasoned, 100 percent plant-based meat,” said John Cappasola, President and Chief Executive Officer of Del Taco.

At the start, the Beyond Meat Taco was offered only in select Los Angeles and San Diego area restaurants.

There is also a Beyond Avocado Taco offered as well.

On the Del Taco website, we learn that https://www.deltaco.com/beyond some ingredients of the Beyond Taco include: “yellow peas, coconut oil, ancho chili, onion, garlic, lime juice, oregano, and cumin…it is soy-free.” “…yellow peas are the primary ingredient used to create the protein in the Beyond Taco and Beyond Avocado Taco.” Diners can substitute Beyond Meat in any Del Taco menu item containing meat (such as a Del Combo Burrito) for an additional charge.

In response to a question on its website about whether it was vegan, Del Taco replied:
“Beyond Meat is 100% plant-based and the Beyond Avocado Taco is dairy-free. Beyond Meat is not cooked in our restaurants in the same place as animal protein. However, we do prepare all of our tacos in the same prep area that does contain animal protein and dairy.”

For those who may be confused by the use of “100% plant-based” and “dairy-free,” the press release linked above clarifies:

Beyond Avocado Taco (vegan): Seasoned Beyond Meat plant-based crumbles, hand-sliced avocado, crisp lettuce and fresh diced tomatoes in a crunchy shell.

Beyond Taco (vegetarian): Seasoned Beyond Meat plant-based crumbles, hand-grated cheddar cheese, crisp lettuce and fresh diced tomatoes in a crunchy shell.

The VRG contacted the chain in March 2019 to find out if Del Taco had any plans to offer Beyond Meat taco options anywhere else.

Here is our exchange with Lauren Jacobson of a PR firm representing Del Taco who told us by email:
The VRG: Do you have any plans to go national with Beyond Tacos at Del Taco restaurants?
Del Taco: Yes! Please follow along here for updates. www.deltaco.com/beyond

Later we asked for more clarification:
The VRG: Can you provide a time frame for when Beyond Tacos will be more widely available?
Del Taco: Unfortunately, we will not be announcing that just yet. But I will add your name to our distribution list, so you’ll be one of the first to know!

Note to VRG readers: Check back here on our blog for updates from Del Taco! We’ll pass along any news.

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.

Each year The Vegetarian Resource Group holds an essay contest for children. SUBJECT: 2-3 page essay on any aspect of veganism/vegetarianism. Vegetarianism is not eating meat, fish, and birds (for example, chicken or duck). Vegans do not use any animal products. Among the many reasons for being a vegan/vegetarian are beliefs about ethics, culture, health, aesthetics, religion, world peace, economics, world hunger, and the environment.

Entrants should base their paper on interviewing, research, and/or personal opinion. You need not be a vegetarian to enter. All essays become the property of The Vegetarian Resource Group. DEADLINE: Must be postmarked by May 1, 2019 for current year of judging. Previous winning essays and complete details can be seen here: http://www.vrg.org/essay/

Broadford Café offers a wide variety of vegan food including soups, salads, sandwiches, bowls, plates, fresh juices, smoothies, and more.

Details on their 2 locations, visit: http://broadforkcafe.com/

For information on veggie restaurants in the USA and Canada, see: https://www.vrg.org/restaurant/index.php

By Shun Shueh, VRG Intern

I recently assisted with a event hosted by Beit Tikvah, a Reconstructionist Jewish congregation. Vegetarian Resource Group volunteer Marcy Schveibinz gave a vegan cooking demonstration on how to prepare vegan hamentashen, a Jewish pastry. They are eaten to represent the defeat of Haman, a villain described in the Hebrew Bible.

The event started with Havdalah, a candle ceremony to signal the end of Shabbat, a weekly day of rest. As someone who isn’t Jewish, I really enjoyed observing the ritual, which included blessing a cup of wine, singing Hebrew songs, and passing around spices to smell.

Marcy began her demonstration with an explanation of veganism and how it connects to Judaism. She also discussed many of the health benefits of eating a vegan diet before moving onto the recipe. First, she showed everyone how to make the dough by adding flour, baking powder, vegan butter, etc. to a food processor, then cutting the dough into small circles. Next, she showed how she would prepare fruit preserves for the filling. The filling is spooned onto the center of the circle dough and pinched into a triangular shape.

Meanwhile, Taylor, another VRG intern, and I handed out pre-cut pieces of dough to each of the guests and bowls with premade fillings. The guests had a lot of fun being able to make their own hamentashen. Everyone’s hamentashen was collected and baked for 20 minutes before being passed out again to enjoy eating.

The guests also received a copy of Vegan Passover recipes by Chef Nancy Berkoff, a copy of VRG’s latest Vegetarian Journal, and a guide of vegetarian/vegan restaurants in the Baltimore area. Guests were also able to interact with a table displaying various vegan products that can be found in stores, a display of materials related to vegan Judaism, and a display of various brochures and books related to veganism.

The event required a lot of planning and deliberation beforehand. Since it was a public event, we were unsure of exactly how many people would attend. However, it was an overall success, as many people were able to learn more about veganism and make their own vegan hamentashen.

For more information on vegan Passover recipes see VRG’s Passover books:

https://www.vrg.org/catalog/index.php?main_page=product_info&cPath=1&products_id=14

https://www.vrg.org/catalog/index.php?main_page=product_info&cPath=1&products_id=3

Also see this resulting article in the Jewish Times. https://jewishtimes.com/91454/on-this-night-we-eat-vegetables/arts_life/food-feature/

To intern at The Vegetarian Resource Group, see https://www.vrg.org/student/index.php

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

For information on this conference, visit:
https://www.preventionofdisease.org/

Our nonprofit is about evidence-based nutrition in the prevention and even treatment of cardiovascular disease, cancer, diabetes and other chronic diseases, and we accept no commercial funding.  With more affordable registration prices than would be found for most accredited professional conferences in the U.S., we offer 17 continuing education credit hours to a very wide variety of health practitioners while welcoming the general public.

SCHOLARSHIPS IN MEMORIAM
https://drive.google.com/file/d/1m22cL3qNnWGKZrnstJkz9eoeGhPRE_yl/view
https://drive.google.com/file/d/1m22cL3qNnWGKZrnstJkz9eoeGhPRE_yl/view
https://www.preventionofdisease.org/

Scholarships are given in the memory of one or more deceased individuals, as follows:
– Cesar Chavez, a vegan nonviolent activist for farmworker rights.
– Lena Francis Cooper, a founder of the American Dietetic Association, and a vegetarian.
– George Eisman, one of the founders of the Vegetarian Nutrition Dietetic Practice Group.
– Julie Loveless, a pioneering volunteer from the first two conference years of P-POD.
– Meghan Murphy, founding Director of the T. Colin Campbell Foundation.
– Florence Nightingale, one of the key figures in the evolution of nursing in the U.S.

The Vegetarian Resource Group maintains an online Guide to Vegan/Vegetarian Restaurants in the USA and Canada. Below are some recent additions. The entire guide can be found here: http://www.vrg.org/restaurant/index.php

To support the updating of this online restaurant guide, please donate at:

www.vrg.org/donate

Here are some new additions to VRG’s guide:

Code Vert

1216 Bishop St.

Montreal, QC H3G 2E3 Canada

Code Vert is 100% vegan, organic restaurant with a “fast food” counter service. Even though this restaurant mimics a regular fast food company, their offerings are surprisingly not so fatty and unhealthy. They provide a wide array of healthy options, including, hot cereal bowls, chia pudding, cashew yoghurt, various salads and Buddha bowls, and vegan poached eggs and omelets!! They do offer some of your cravings as well, such as veggie burgers, vegan pizza, poutine, tofu popcorn, cakes, and pastries! You order at the counter and can either take-away or grab a seat and eat your meal. The décor is bright and open, giving a calming effect. Code vert’s décor is very modern using white and green coloring, complementing the wooden furniture and various plants. Code Vert is located behind a strip of other restaurants.

Doomie’s NextMex

1253 Vine St., Ste. 8

Los Angeles, CA 90038

Doomie’s NextMex has everything you could want without the animal products. Get nachos, burritos, tacos, chimichangas, and more, all for a reasonable price. You can even order for pickup online.

Gemaro’s Bakery

149 Main St.

Toronto, ON M4E 2V9 Canada

Gemaro’s Bakery provides allergen-free and vegan artisanal breads, bagels, rolls, desserts, and so much more. All products can be shipped to the greater Toronto area, and the products are available at many local food stores and farmers markets.

ITSO Vegan

830 Mayfield Rd. #600

Prairie, TX 75052

ITSO Vegan has an entirely vegan menu filled with hearty options, such as seitan chiken and waffles, wonton nachos, barbeque jackfruit sliders, and more!

Mark of the Beastro

666 S. State St.

Salt Lake City, UT 84111

Mark of the Beastro says they can feed all of your unholy desires, and their menu reflects that exact idea. With a wide variety of comfort food options, guests can enjoy a delicious hot meal, such as fried mac & cheese bites, seitanic club sandwich, barbeque veggie burger, and Portobello steak.

O’cado

14568 Ventura Blvd.

Sherman Oaks, CA 91403

O’cado is a wine bar with a range of options, from snacks to shared plates to meals. Consider the jackfruit-based O’Crab Cakes, avocado toast, or the Impossible Burger. Dessert specials change daily!

Shimmy Shack

1440 Sheldon Rd.

Plymouth, MI 48170

Shimmy Shack, known for their vegan and gluten free food truck, now has a storefront on the corner of Ann Arbor & Sheldon Road in the Plymouth Township. Check out their burgers and fries and colorful assortment of cookies and deserts, including a Banana Splitz, pump’n maple cookie, and more! They even have a ‘Freaky Friday’ option, where the Shimmy Shack team surprises you with an exciting treat made with ingredients from their kitchen while supplies last. Shimmy Shack’s interior design is inspired by 1950s home decor and includes TV trays. It has a play area for children with vintage toys from the ’50s, ’60s and ’70s.

Sugar Fang

2625 Main St.

Dallas, TX 75226

Located inside Brain Dead Brewing on Main street in Deep Ellum, Sugar Fang is an all-vegan bakery offering cupcakes, donuts, skullettes (See their Instagram for pictures: https://www.instagram.com/sugarfangtx/), and other small sweets. For a place that sells donuts, they open a bit late, but they more than make up for it with their late hours. Ask about custom cakes too, if you’re interested. Meanwhile, grab a beer and a cupcake and enjoy!

VeGreen

3780 Old Norcross Rd., Ste. 106

Duluth, GA 30096

Featured in Best of Atlanta Magazine, VeGreen is an all vegan Asian fusion restaurant. Classic dishes like Orange, Sesame, or General Tso’s Chicken are served with a delicious meat substitute. Or try something new like Walnut Marinated Shrimp. They also have an extensive sushi menu where they’ve recreated Philadelphia and Volcano Rolls to be completely cruelty-free. Don’t miss their lunch special! Enjoy a spring roll, soup of the day, and your choice of an entrée.

VRG Co-Director Debra Wasserman gave a presentation at the Academy of Nutrition and Dietetics Nutrition and Dietetic Educators and Preceptors Eastern Conference in Annapolis Maryland. This is attended by preceptors and teachers from Maine to Florida, who are teaching future dietitians.

VRG Nutrition Advisor Reed Mangels, PhD, RD created Ideas for Working with Vegetarian and Vegan Students and Interns. See:

https://www.vrg.org/family/Ideas-for-Working-with-Vegetarian-and-Vegan-Students-and-Interns.pdf

For other resources, see: https://www.vrg.org/nutshell/

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

Silver Diner has launched its new menu that includes 12 vegan entrées including Tofu Banh Mi (non-GMO tofu glazed with sambal agave, banh mi slaw, vegan mayo, on ciabatta); a cauliflower sandwich; Tofu & Lentils; to Beyond Meatballs “mac” n cheese (smoky tempeh “bacon,” house-roasted tomatoes over cauliflower with vegan cheese sauce); and more. These additions came as a result of customer feedback.

Silver Diner has 15 locations in Maryland (including BWI airport), Virginia, and New Jersey.

To learn more about Silver Diner, visit www.silverdiner.com