Chef Nancy Berkoff writes the Vegan Cooking Tips Column in Vegetarian Journal. Our latest issue includes the topic Quick and Easy Ideas for Brussels Sprouts. Nancy explains the best ways to prepare Brussels sprouts and offers suggestions on quick dishes featuring steamed, roasted, and raw Brussels sprouts.

Read the Vegan Cooking Tips column here: https://www.vrg.org/journal/vj2019issue1/2019_issue1_cooking_tips.php

To subscribe to Vegetarian Journal, visit: https://www.vrg.org/member/2013sv.php

You can also subscribe to the Kindle version of Vegetarian Journal here:https://www.amazon.com/Vegetarian-Journal/dp/B07LBY2Y7K

Year-round, The Vegetarian Resource Group is home to numerous interns. The latest issue of Vegetarian Journal features a column on Amy Dell’s experience as an intern in the VRG office during the summer of 2018.

Read the article here: https://www.vrg.org/journal/vj2019issue1/2019_issue1_vegan_world.php

If you’re interested in learning about our intern opportunities, go to: https://www.vrg.org/student/

To support The Vegetarian Resource Group’s Internship Program, please donate here: https://www.givedirect.org/donate/?cid=1565

In the latest issue of Vegetarian Journal, former VRG intern Hannah Greene shares recipes she developed after spending time as an exchange student in Malaysia. She also offers some traveling tips and helpful phrases in Malay to use when ordering vegan food in Malaysia.

Recipes in this recipe article include:

Lei Cha (Green Tea Rice)

Karipap (Curry Puff)

Bao (Dumplings)

Mee Kari (Curry Noodles)

Nasi Lemak (Fat Rice)

Pisang Goreng (Fried Bananas)

You can find this article here: https://www.vrg.org/journal/vj2019issue1/2019_issue1_exotica_malaysia.php

To subscribe to Vegetarian Journal, visit: https://www.vrg.org/member/2013sv.php

You can also subscribe to the Kindle version of Vegetarian Journal here: https://www.amazon.com/Vegetarian-Journal/dp/B07LBY2Y7K

Loving Hut is an international vegan restaurant chain. Recently, we had the opportunity to dine at their Williamsburg location in Brooklyn, New York. Information on this location can be found here: www.lovinghut.us/brooklyn

They are open daily for lunch and dinner. Portion sizes were quite large and the food was delicious. We sampled the Sautéed Noodles dish with Broccoli and Beijing Style Soy Protein (see photo above), Cheerful Curry made with tofu, seitan, mixed veggies, and yellow curry served with multigrain rice (photo below), and for dessert we greatly enjoyed the Brownie Cheezecake (photo below).

You can find other Loving Hut locations in the USA here: https://lovinghut.us/

To find veggie restaurants in your neighborhood in the USA or Canada, visit The Vegetarian Resource Group online restaurant guide here: https://www.vrg.org/restaurant/index.php

In the latest issue of Vegetarian Journal, The Vegetarian Resource Group’s Nutrition Advisor Reed Mangels, PhD, RD, reviews recent scientific papers related to vegetarianism. Some of the topics covered include:

Animal Product-Based Low Carb Diets Associated with Shorter Lifespan

Vitamin B12 in Vegan Women’s Breast Milk

Supplements and Fortified Non-Dairy Milks to Provide Vitamin B12 to Vegetarians

You can read the entire Scientific Update column here: https://www.vrg.org/journal/vj2019issue1/2019_issue1_scientific_update.php

To subscribe to Vegetarian Journal, visit:

https://www.vrg.org/member/2013sv.php

You can also subscribe to the Kindle version of Vegetarian Journal here:

https://www.amazon.com/Vegetarian-Journal/dp/B07LBY2Y7K

Each issue of Vegetarian Journal includes reviews of vegan books that we feel are worth purchasing or borrowing from your local library. Here’s a list of the books we review in the latest Vegetarian Journal:

Ageless Vegan

Mindful Vegan Meals

Tahini & Turmeric

From the Kitchens of Yamchops

VBQ – The Ultimate Vegan Barbecue Cookbook

Protest Kitchen

Read the book reviews here: https://www.vrg.org/journal/vj2019issue1/2019_issue1_book_reviews.php

To subscribe to Vegetarian Journal, visit:

https://www.vrg.org/member/2013sv.php

You can also subscribe to the Kindle version of Vegetarian Journal here:

https://www.amazon.com/Vegetarian-Journal/dp/B07LBY2Y7K

Each issue of Vegetarian Journal features reviews of new vegan products on the market. The latest Veggie Bits column looks at products including: ONYX Black Garlic, Hilary’s Millet Medleys (see photo above), and Bom Bom’s Hemp and Almond Liquors.

Find the reviews here: https://www.vrg.org/journal/vj2019issue1/2019_issue1_veggie_bits.php

To subscribe to Vegetarian Journal, visit: https://www.vrg.org/member/2013sv.php

You can also subscribe to the Kindle version of Vegetarian Journal here: https://www.amazon.com/Vegetarian-Journal/dp/B07LBY2Y7K

By Marcia Schveibinz

Saturday, March 23, 2019, at 7pm , Congregation Beit Tikvah
Corner Community Center, Roland  Park
5802 Roland Ave, Baltimore, MD 21210

Learn to prepare vegan hamentashen and a variety of fillings. Marcia will also give ideas for vegan Passover dishes. Each attendee will receive a
copy of Vegan Passover Recipes by Chef Nancy Berkoff, RD. Free for Beit Tikvah, Vegetarian Resource Group, Baltimore Vegan Drinks, and Jewish Veg members. $5 donation suggested for others.  Please let us know if you are coming at https://www.facebook.com/events/347058466085887/  Or email [email protected]

Marcy Schveibinz became interested in food and nutrition when growing up in Buffalo, NY with her Dad who became a “health nut,” and started eating “whole wheat bagels” which weren’t easy to get in the ’70s! Marcy has a degree in nutrition from Buffalo State College. She is a national board certified health and wellness coach and did her training through the Mayo clinic. She has two vegan children.

Vegetarianism is not eating meat, fish, or fowl. Vegans are vegetarians who also don’t eat dairy, eggs, or other animal products.

In Genesis 1:29, God said, “Behold, I have given you every seed bearing herb, which is upon the surface of the entire earth, and every tree that has seed bearing fruit; it will be yours for food.

We were instructed in the first conversation with a human to eat plants, not animals (that is being vegan). Isaiah revisited these instructions in the most iconic verse of his written prophecy. In imagining the Messianic era, Isaiah wrote: “ ‘The wolf and the lamb shall dwell together, and the lion shall eat straw like the ox. They shall not hurt nor destroy in all My holy mountain,’ saith the LORD.”
Thousands of years ago, Isaiah realized that the trailhead on the path to peaceful coexistence is found in our stomachs, in our dietary choices.

According to the Jewish Veg society, “The prohibition on killing animals for food remained in place for 1,000 years. Only after the Flood … did God permit meat-eating for the first time, and even then only with severe restrictions and deep reservations. None other than Rabbi Joseph Soloveitchik, one of the founders of Modern Orthodoxy, described meat-eating as the most reluctantly granted permission in all the Torah:”

For more information on the Jewish vegan cooking demo, call 9am to 5pm Monday through Friday (410) 366-8343.

For more information on Beit Tivah, visit https://beittikvah.org/

For more information on vegan nutrition, see https://www.vrg.org/nutshell/vegan

Each issue of Vegetarian Journal features reviews of new vegan products on the market. The latest Veggie Bits column looks at products including: Hellenic Farms’ Fig Salami, Follow Your Heart’s Coleslaw Dressing, Loma Linda’s Microwave Meals (see photo above), and Amy’s Cheeze Pizza Snacks.

Find the reviews here: https://www.vrg.org/journal/vj2019issue1/2019_issue1_veggie_bits.php

To subscribe to Vegetarian Journal, visit: https://www.vrg.org/member/2013sv.php

You can also subscribe to the Kindle version of Vegetarian Journal here: https://www.amazon.com/Vegetarian-Journal/dp/B07LBY2Y7K

By Emma Giebel, VRG Intern

As a Vegan, figuring out what college you are planning on attending may seem like a daunting task. At Loyola University Maryland there are many dining options that accommodate all students, regardless of their dietary restrictions. Loyola features many different dining locations, including two classic dining halls, two smoothie bars, a tacqueria, and a Starbucks. Since veganism is becoming more and more popular, especially with college students, Loyola is expanding their vegan options more and more each year.

     The main dining hall at Loyola, Boulder Garden Café, is the largest and most convenient dining hall. At breakfast, lunch, and dinner, there are a variety of options for vegans. For breakfast, there is a bagel bar with vegan spreads to add, such as peanut butter and jam. A new addition to the menu this past year has been vegan tofu scramble, which is available every weekday. For lunch, there is always a vegan vegetable and starch side available, along with a daily vegetarian side, which can sometimes be vegan. At dinner, which is all-you-care-to-eat, there are similar options. At both lunch and dinner there is a customizable salad bar and grain bar, where students can choose from a variety of different options. There are two types of salad bars, a classic salad bar and a Mediterranean salad bar. Meatless Monday also features different vegan options at the many stations of Boulder, including jackfruit at the barbeque station. And since dinner at Boulder is all-you-care-to-eat, there is an abundance of food choices for vegans.

     There is also a similar, but smaller, dining hall that is located on the other side of campus; Iggy’s Market. Iggy’s offers a classic salad bar, a deli station with vegan options, and vegan hot sides and the occasional hot entrée. Hot entrées can include jerk tofu and stuffed portobello mushrooms, while hot sides can include roasted Brussel sprouts, roasted carrots, and buffalo cauliflower. Along with being a dining hall, it is also mini market, where vegan snacks can be purchased using meal points. Located just feet away from Iggy’s is Fresh West, which offers healthy customizable options, such as smoothies and a trail mix bar.

     One of the most popular stand-alone dining options at Loyola is Green Peel. Located conveniently in the middle of the student center, Green Peel sells smoothies and açai bowls that can be customized in any way you would like. Whether you are in the mood for a fruit- or vegetable-based smoothie, there are many different combinations that you can make for a fantastic beverage. Any smoothie can be made vegan by substituting almond, soy, or coconut milk. Recently, açai bowls were added to the menu. These are wonderful options that can always be vegan just by simply eliminating honey. With Green Peel, there is always a quick and healthy vegan option to choose from.

     The menus for the dining halls are easily accessible on Loyola’s website, and the stand-alone dining options keep a consistent menu. All vegan foods are clearly labelled, so finding out what is vegan is as easy as identifying their logo. If a student ever wants to suggest a new option, the staff is always available to suggestions. Veganism at Loyola is growing with each passing year, so the options will continue to broaden and improve.

For more information about eating at college, see https://www.vrg.org/teen/#college