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Hamantaschen was on the menu at the Baltimore Congregation Beit Tikvah, located at the Corner Community Center. My task was to prep the hamantaschen for the attendees to make themselves after chef and nutritionist, Marcy Schveibinz, demonstrated how to prepare the delicious Purim treat vegan-style. Purim is a Jewish holiday that is celebrated every year to commemorate the saving of the Jewish people from Haman’s plot to kill all of the Jews.
The eclectic demographic consisted of individuals by themselves, families, young adults, and elderly men and women. Although none of the participants indicated they were there to learn how to cook vegan, the crowd took interest once Marcy started discussing the reasoning why veganism is a healthy lifestyle to adopt.
The group was a bit chatty, but it only showed the fun people were having! Marcy taught the class the fundamentals of how to prepare the hamantaschen, as well as the nutritional facts behind each item. After about ten minutes of Marcy’s demonstration, the participants were ready to prepare their own. The fillings that were offered, included, poppy seed, apricot, and prune. I personally adored the apricot filling! With half a teaspoon of the filling of their choice, each person began to fold their pastries into a triangle. Wetting the edges helped to seal the shape in. I and fellow VRG intern, Shun, gathered together everyone’s hamantaschen with delicate care and set them in the oven for 20 minutes at 350 degrees. To tell if the pastry is done, you will know when the edges get lightly brown; otherwise keep cooking the pastry for a few more minutes. After the 20 minutes were over, each participant got to eat their personal vegan creations. Everyone was very eager to receive their masterpieces and seemed to enjoy every bite!
Afterwards, Marcy talked about vegan ideas for Passover. Debra Wasserman, blog editor and co-director for VRG, gave details of new upcoming vegan restaurants in downtown Baltimore City and more information about veganism and its relativity to a Jewish Passover. Each participant left with a copy of the recipe on how to make the dough, fillings, and information about veganism, so that they may be able to create their own hamantaschen inside the comfort of their homes. The course really brought together a community of people and created a platform for sharing information with each other. Many of the participants noted that they were inspired to adopt healthier eating habits, which is always a great outcome. All and all the event went off as a smashing success!!
Gingered Golden Milk, Jamocha Chaga Fudge, and California Cabin from Frankie & Jo’s
Frankie & Jo’s serves vegan ice cream and sorbet in 2
locations in Seattle, WA. They offer a wide range of unique flavors including
some seasonal options.
Passover begins the evening of April 19, 2019 this year and
The Vegetarian Resource Group is the publisher of several books that feature
vegan Passover recipes. Below we share three recipes with you. You can purchase
these vegan cookbooks from the VRG Book Catalog here: http://www.vrg.org/catalog
Fresh Tomato Soup (from No Cholesterol Passover
Recipes, by Debra Wasserman)
(Serves 4)
1 large onion, chopped
5 small ripe tomatoes, chopped
1-1/2 cups water
1/2 teaspoon fresh parsley, minced
Pepper and salt to taste
Combine all the ingredients in a large pot and cook over
medium heat for 15 minutes and then cool. Place mixture in a blender cup and
blend until creamy. Reheat and serve hot.
Minted Carrots with Chilies (from Vegan Passover Recipes, by Nancy
Berkoff)
(Serves 4-5)
1-1/2 cups sliced onions
Vegetable oil spray
1 garlic clove, minced
2 Tablespoons peeled and minced fresh ginger
2 Tablespoons seeded and minced fresh chilies or green
pepper
Place onions in a large frying pan, spray liberally with
vegetable oil, and sauté over medium heat until soft and golden, about 5
minutes. Add garlic, ginger, and chilies and stir. Allow to cook for 1 minute.
Add carrots and add enough water to just cover. Cook
uncovered for 15 minutes, or until carrots are tender. Add mint, cook for 2
more minutes. Serve hot.
Russian Potato and Mushroom Croquettes (from The Lowfat Jewish Vegetarian Cookbook,
by Debra Wasserman)
(Serves 5)
1-1/2 pounds potatoes, peeled and chopped
5 cups water
1 onion, peeled and chopped
1/4 pound mushrooms
1 teaspoon oil
1 Tablespoon water
Salt and pepper to taste
1 cup matzo meal
1 Tablespoon oil
Boil potatoes in 5 cups water until tender. Drain and mash
potatoes.
In a separate pan, sauté onion and mushrooms in 1 teaspoon oil
and 1 Tablespoon water over medium-high heat for 3 minutes. Mix the mashed
potatoes, sautéed onion and mushrooms, seasonings, and matzo meal together in a
large bowl. Form 10 burgers (croquettes).
Heat 1 Tablespoon oil in a large frying pan over medium-high
heat. Fry croquettes for 8 minutes, flip over and continue frying for another 8
minutes. Serve two croquettes per person.
Don’t forget, you can purchase these vegan cookbooks from
the VRG Book Catalog here: http://www.vrg.org/catalog
The 12th annual Veggie Pride Parade will take
place in New York City Sunday, April 14, 2019. The parade lines up at 11 a.m.
at 40 Gansevoort Street in the old meatpacking district of Manhattan, and
proceeds to Union Square Park where there will be speakers, performers,
exhibitors— and new this year, a cooking demonstration stage— from 1 p.m. to 5 p.m.
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.
While spending a windy March weekend down in Long Beach Island, New Jersey, I decided to grab lunch at a spot I had never noticed before. Located in Beach Haven, just two blocks from the ocean, sits Living on the Veg, an almost entirely vegan breakfast and lunch destination that may have just changed the game for vegans and vegetarians in LBI. As I walked in, I was shocked at how perfectly they were utilizing such a small space. A counter is located inside the restaurant, but all of the other seating is found outside, in the form of picnic tables. Since it was a cold day, I decided on take-out.
Glancing at the menu, I was shocked at the variety and creativity. From appetizers, salads, many different options for sandwiches, smoothies, acai bowls, and breakfast options, it seems like there really is something for everyone. Considering it was lunch time, I decided on the Smooth Operator smoothie and the barbeque seitan wrap. The smoothie was a great sweet tooth quencher, especially since it was filled with strawberries, blueberries, pineapple, and a banana. When I returned home to eat my wrap, after only waiting roughly 6 minutes, I was delightfully surprised at its size. It was filled with brown rice, black beans, seasoned seitan, vegetables, and perfectly spiced barbeque sauce. The wrap was a savory lunch that offered something new in every bite. The side of vegan potato salad complimented the wrap, and made for a perfect lunch. In all, the wrap filled me up and was one of the best vegan spins on a classic sandwich that I have ever had.
Living on the Veg has set themselves up to be a major
success. The restaurant is nearly entirely vegan, with the exception of some
breads containing honey, and has many options that would be a perfect meal for
anyone. What truly sets Living on the Veg apart is its location, just a short
walk to the beach. For anyone looking for an easy and portable lunch to grab
for a day at the beach, Living on the Veg is the one-stop shop. Being a vegan
beach bum has never been easier!
The Vegetarian Resource Group produced a brochure called “Save Our Water—The
Vegetarian Way” looking at water usage and livestock production versus water
usage and eating a veggie diet. One chart shows the estimated amount of water in
liters used to produce one kilogram of food in the U.S. Another chart shows
global averages of the quantity of water required to produce certain food products
by liters. We also present the quantity of grains (kg) eaten by U.S. livestock
to produce one kilogram of meat. Three sets of statistics are presented due to
differing calculations by various statistics.
If you would like to hand out this brochure on Earth Day in your
community, please email [email protected] and let us
know how many brochures you would like, street address to ship them to, and
where you will be distributing them. Donations are always appreciated: https://www.givedirect.org/donate/?cid=1565
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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