Anayeli Camacho became vegetarian at 14 and then vegan. Wanting a job she could be proud of, she applied to Verdine, a vegan restaurant, for a busser/runner position. “Being 16 at the time, I would ask to do anything from cut the bread to making the ketchup, thinking I was too young to be prep. One of the leads asked if I wanted to become prep fulltime, and I said yes. I was scared at first, this isn’t my home kitchen, it’s a real kitchen, with real customers, eating food that I made. I didn’t want to disappoint anyone that took a chance on me.”
The owner of Verdine said, “Ana works as a prep cook in my kitchen. She shows up early and stays late. She picks up whatever task is needed of her. She takes initiative in creating her own closing check lists and par sheets. She is only a Senior in High School, yet our restaurant fully trusts her to manager her own prep tasks – creating everything from our sauces and salad dressings to full on baking, and decorating our vegan and gluten free cakes. Moreover, not many high school seniors work 6 days a week, and of those days especially being every single Friday and Saturday night.” Ana also works with Verdine at festivals on the grill, doing sushi duties, decorating cupcakes, and prepping items needed to serve customers. In addition, she takes pictures for their social media.
Ana would like to become a vegan nutritionist, help restaurants add vegan items to their menus, and assist individuals in changing their food habits. “Lifting people up so they can be the best they can be will always be something I choose to do.” Ana will be attending Johnson and Wales majoring in culinary nutrition.
The deadline for the next Vegetarian Resource Group College Scholarship contest is February 20, 2021 for high school seniors. For application details and information about other winners, see https://www.vrg.org/student/scholar.htm
To support vegetarian scholarships and internships, donate at www.vrg.org/donate
The Vegetarian Resource Group is a vegan activist non-profit organization that does outreach all-year-long. For example, VRG 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.
Thanks so much for your support. You can donate online here: vrg.org/donate
Vegan Indian cuisine is delicious and we’ve published a wide variety of vegan Indian recipes in previous issues of Vegetarian Journal that you might enjoy preparing in your own kitchen.
Crazy About Chutney by Jacqueline Dunnington provides numerous different chutney recipes. Jacqueline says, “The word chutney, the spicy relish from India, comes from the Hindi word catni (in Hindi, “c” is pronounced “ch” as in chain). It is a dining delight that has long since left the subcontinent to tease and satisfy palates around the world from Bombay to Boston, from palace to picnic. This gourmet treat is a blend of spices, herbs, and a dominant fruit or vegetable. Chutney brings rice and grains to life; breads and potatoes dance with chutney. The cook is free to follow a recipe exactly or to add a favorite spice or make a change of produce. In India, chutneys are usually served fresh, but they preserve well in a jar according to your favorite method.” See: https://www.vrg.org/journal/vj99mar/1999_mar_chutney.php
Julia Mathew is a former VRG Intern and her article South Indian Recipes from the Land of Coconuts features recipes passed down from her grandmother to her mother orally and now printed in Vegetarian Journal. Learn how to make Southern Indian Curry, Masala Dosas, Sambar, and more. See: https://www.vrg.org/journal/vj2018issue1/2018_issue1_recipes_coconuts.php
Luqaimat, which are “essentially mini donut holes in date syrup
By Lucia Rivera, Vegetarian Resource Group Intern
In the capital of the United Arab Emirates, Hannah Greene has discovered a plentiful variety of vegan foods to enjoy and restaurants to visit. After nearly 2 years vegan in Abu Dhabi as a university student, Greene has discovered “how universal veganism can be.”
Beginning at her campus dining hall, Greene has been able to try dishes at a vegan lunch counter and also has vegan food offered at “a salad bar, a grill, and a rotating meal counter” on campus, along with pasta and pizza.
“From the dining hall, I rely mostly on colorful combinations of roasted vegetables, salad bar ingredients, dal curry, and endless amounts of hummus. The dining hall vegetable selection changes enough to keep it interesting, and I made several easy dorm-room recipes that I relied on quite often with a microwave and blender (lots of steamed vegetables, homemade hummus, vegetable lasagna, peanut butter sandwiches, oats, chia pudding, and delicious smoothies),” Greene explained.
But it is beyond her dining hall where Greene has enjoyed her favorite vegan meal in Abu Dhabi and experienced the diversity in cuisines that the city offers.
“The most common restaurants are probably South Asian cafeterias and Arabic/Lebanese restaurants, which offer so many amazing vegan options. The complexity of the population means you could find cuisine from literally anywhere in the world, so there are always amazing vegan options nearby!” Green said.
For vegans in Abu Dhabi — whether visiting or living there– there are many vegan options for eating out. From Ethiopian food, to Japanese food, to Afghani food, vegans like Greene have no problem finding enjoyable and cheap options in the city.
“Within Abu Dhabi, my favorite dish is the vegan platter from Bonna Annee Ethiopian restaurant! This beautiful dish comes with peanut curry, cabbage, spinach, spicy lentil curry, stewed potatoes, and beetroot, all on a platter of injera bread. Also, the servers at this restaurant are so incredibly nice!”
While there is no “usual” cuisine in Abu Dhabi according to Greene, some of the local Arabic/Lebanese food is vegan without any adaptations necessary. This includes flatbreads like Za’atar manakish and desserts like luqaimat, which are “essentially mini donut holes in date syrup with sesame seeds.”
“A lot of Arabic/Lebanese cuisine is naturally vegan and delicious: hummus, falafel, vine leaves, fattoush salad (delicious salad with pomegranate and dried pita on top), tabbouleh, mouhammara (walnut and pomegranate), eggplant salad, moutabbal (eggplant and sesame spread), and fatayer (spinach wrapped in dough),” Greene said.
Additionally, Greene hopes that any vegans visiting Abu Dhabi enjoy the variety of restaurants without only sticking to “American” mainstream restaurants. This also will help one keep their meals low-cost.
“My favorite thing to do is to wander around the city without any destination in mind, exploring whatever streets seem intriguing and stopping at new restaurants along the way. There are many familiar ‘Western’ or ‘American’ restaurants, but the most flavorful and affordable restaurants are the ones with menu items you may never have seen before! English is the most widely spoken language, so you can relatively easily communicate that you are ‘full vegetarian’ and don’t eat ghee, egg, labneh/laban (yogurt), cheese, or any other animal products.”
Greene is glad to have gained a better understanding of how “fundamentally delicious and simple” vegan food can be across the world. She has also become part of an international vegetarian community.
“Being part of the Veggie Might Student Interest Group helped create a community of vegans, vegetarians, and people trying to cut down on meat consumption, helping us be supportive of all […] Living here and enjoying so many different cuisines showed me how universal veganism can be; of course many fancy restaurants and stores make vegan dishes extra expensive, but vegan food can be fundamentally delicious and simple,” Greene said.
For any vegans heading to Abu Dhabi Greene also recommends the Facebook Group “Abu Dhabi Vegans.”
Below is excerpted from a previous article titled “Donating Stock To The VRG,” by Roger Lowe.
Updated by Steven Kaplan
The purpose of this article is to encourage you to consider creative ways to donate to The Vegetarian Resource Group or other nonprofits for outreach projects. It is not intended to be used for financial, tax, or legal advice. Each person’s financial and tax situation is unique, and the information in this article may not apply to your situation. Please note that there are numerous proposed tax laws that may change, or may have changed as of the printing of this article.
Before donating stock to The VRG or any other nonprofit, you may want to consult with a financial or tax professional to discuss how such actions may affect your tax liabilities.
Donating Stock May Increase the Size of Your Gift
Many people who think they have little in the way of disposable income may have considerable stock holdings that they’ve acquired through inheritance or regular contributions to a mutual fund. Perhaps they have accumulated stock through an employee stock ownership plan, or through stock options that some companies offer employees in lieu of larger salaries.
These stockholders may not have large salaries or substantial amounts of cash on hand. Perhaps they are very committed to The Vegetarian Resource Group and its mission, and would like to make a donation, but a large cash gift, for whatever reason, is unfeasible.
For example, let’s consider the Smiths, an imaginary family of four, whose annual household income is $50,000. The Smiths are very committed vegans and live frugally. Their $50,000 income must cover a mortgage, child care, health insurance, contributions to a 401(k) plan, and savings for future expenses. The Smiths donate $1,000 to The VRG every year for promotion of vegetarian options in restaurants and other food service venues. They would love to be able to make a larger gift of $10,000, but their other obligations make that seem impossible.
However, ten years ago Mrs. Smith inherited 1,000 shares of stock in Yummy Veggie Dinners Inc. The shares are in the Smiths’ brokerage account. Since her inheritance, these shares have increased in value from $2,000 to $10,000, an impressive $8,000 gain.
While she would like to make a substantial gift to The VRG, it has never occurred to Mrs. Smith to donate stock. Yet by doing so, she can make that $10,000 gift she could not otherwise afford.
Even though the Smiths could never manage a cash gift of this magnitude, once they consider their stock holdings, their giving capacity increases significantly. They are now able to help The VRG, while leaving their 401(k) and savings plans untouched.
Substantial Tax Savings
Consider the Smiths’ case. If they sell their 1,000 shares of stock and donate the proceeds, they would have to first pay tax on the $8,000 profit. With a capital gains rate of 10% (for example), the Smiths would owe $800, leaving them with only $9,200 to donate to The VRG, instead of the $10,000 they’d planned.
The Smiths would be much happier if they could give the entire $10,000 to The Vegetarian Resource Group. Donating the stock directly allows them to do this.
Another tax advantage comes with the Smiths’ itemized deductions. If they sell the stock, pay the 10% capital gains tax, and donate the remaining $9,200, they can deduct that $9,200, yielding an income tax savings of $1,380 (assuming a 15% tax bracket). However, by donating the stock directly to The VRG, the full $10,000 can be deducted, for an income tax savings of $1,500. Both the Smiths and The VRG benefit from this arrangement.
When to Donate Securities:
The ideal time to donate any security is under the following two conditions: 1) you have a net gain on the stock, bond, fund, or other security; and 2) you have owned the security for at least one year and one day. You will not have to pay capital gains on the increase and the entire value of the donation will qualify for charitable contributions on Schedule A. If you have purchased that security at different times at different prices, your separate purchases (called lots) with the lowest prices will usually have the highest unrealized capital gains and are the shares you should donate.
For example, let’s say you have 300 shares of ABC. You bought 100 shares for 700 dollars. A few months later you bought another 100 shares of ABC for 500 dollars, and several months afterward you bought another 100 shares for 800 dollars. Now each 100 shares is worth 2,000 dollars or six thousand dollars altogether. If you are only donating 100 shares you should donate those you had bought for 500 dollars since those have the biggest capital gain which you won’t have to pay taxes on, and The VRG will get two thousand dollars which you can deduct on Schedule A.
If you have held a security for one year or less, or if you have a net loss, then do not donate it yet. Instead donate cash. Keep an eye on your security; as soon as it meets both of the above conditions then it will be worthwhile to consider for donation.
Steve Kaplan is a long time vegetarian. His website is at http://truecontrarian.com. He assists people with their taxes and investing.
Most people believe salads consist of lettuce, tomatoes, carrots, and perhaps peppers. But most of us want a lot more out of a salad. It’s easy to prepare a delicious hearty salad.
Debra Daniels-Zeller’s article “Warm Weather Salads Fit to be Meals” from a previous edition of Vegetarian Journal offers tips and recipes including Shiitake Mushroom, Quinoa and Greens with Toasted Cashews; Greens with New Potatoes and Kidney Beans; Spinach and Bean Salad with Mustard Croutons; Lime-Infused Black Bean, Corn, and Tomato Salad; 3-Bean Salad with Sweet Onions and Arugula; Soba Noodles with Marinated Tofu and Baby Kale; Marinated Tofu; Grilled Vegetable Salad with Lemon-Cashew Dressing; and Lemon-Cashew Dressing. Read the entire article here: https://www.vrg.org/journal/vj2015issue3/2015_issue3_salads_meals.php
Jacqueline Dunnington’s article “Elegant Eggplant” that was featured in a previous issue of Vegetarian Journal offers recipes for Eggplant Caviar; Japanese Eggplant in Sherry-Soy Sauce; Curried Tomatoes and Eggplant; Eggplant Caponata; Eggplant, Bean, and Corn Ragout; and Moroccan Eggplant and Leek Soup. Enjoy all these international eggplant dishes!
– Does anyone have a suggestion of a cookbook for baby to toddler food? Baby is turning 1 and having less interest in milk but I’m tired of making steamed veggies and pasta. Also looking for ideas to ensure she is getting enough b 12.
– My 8 year old son just participated in a interview with a psychology research lab at Yale (via Zoom). They are studying emotional development and development of ethics in vegan and nonvegan kids. They are recruiting 8-10 year old vegan and nonvegan kids and they have a particular need for vegan kids.
– Videos produced and shared by vegan kids and parents on various topics.
https://www.facebook.com/groups/VRGparentsandkids/ is intended to be a group that offers support for families raising children on vegan diets and for vegan kids. We envision it as a place to get advice about a wide-variety of topics: pregnancy, birthday parties, school lunches, Halloween, non-leather apparel, cruelty-free products, summer camps, and more. Please use it as a place to share your wisdom, seek advice, or just find a sympathetic ear. The goal is to offer support.
Consequently, any profane, defamatory, offensive, or violent language will be removed. Feel free to disagree, but do so respectfully. Hateful or discriminatory comments regarding race, ethnicity, religion, gender, disability, sexual orientation, or political beliefs will not be tolerated. We expect that posts should relate to vegan diets and lifestyles. The Vegetarian Resource Group reserves the right to monitor all content and ban any user who posts in violation of the above rules, any law or regulation, SPAM, or anything otherwise off topic.
Please share this information with any veggie families that you know! Thanks.
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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