Zel Allen serves up a wide variety of vegan comfort food recipes in the latest issue of Vegetarian Journal. Make your own Giant German Pretzels (see photo) and dip them into either a Smoky Cheezy Sauce or a Mustard Sauce. Also enjoy Southern Cornbread or Vegan Buttermilk Pancakes with Buttery Apples. Move on to recipes for Cream of Mushroom Soup, Asparagus on Toast with Almond Sauce, Smothered tomato and Mushroom Pasta with Herbs, Smoky Cheezy Stuffed Potatoes, Chocolate Brownie Pudding, and Old Fashioned Apple Crisp. Your family and friends will love these recipes!

The entire article can be read here: https://www.vrg.org/journal/vj2019issue1/2019_issue1_comfort_food.php

You can subscribe to Vegetarian Journal by visiting https://www.vrg.org/member/2013sv.php

You can also subscribe to the Kindle version here: https://www.amazon.com/dp/B07LBY2Y7K/ref=sr_1_1?ie=UTF8&qid=1544727482&sr=8-1&keywords=B07LBY2Y7K

Located in Gwinnett Place Mall in Lawrenceville, Georgia, LoveOnYourLips Desserts offers amazingly delicious fruit and vegetable vegan cheesecake, specialty cakes, cookies, croissants, a variety of breakfast and brunch sweets, danish, rugelach, and organic coffees, teas, ice-cream, and shakes. Order by phone or email as the desserts are all small batch made and sell out quickly.

Their address is 2100 Pleasant Hill Rd. #251, Duluth, GA 30096. Open Thursday through Saturday until sold out. Call (404) 630-8220 for exact hours. You can visit their website for more information here: http://www.loveonyourlipsdesserts.info/

By Shun Shueh, VRG Intern

I’ve been working as a server for a catering company for nearly 1-1/2 years. My job has allowed me to witness dozens of events including weddings, corporate gatherings, bar/bat mitzvahs, proms, and house parties in venues throughout Maryland. Being vegan myself, I am always excited to meet party guests who are also vegan or vegetarian.

If you are vegan or vegetarian and have received an invitation to any type of catered event, don’t be afraid! Most caterers are accustomed to complying with any dietary restrictions that guests may have, whether you are vegan, vegetarian, gluten-free, have allergies, etc. However, there are a few things to keep in mind when requesting vegan meals from caterers and dealing with servers.

First, it is important to inform the event planner or caterer of any dietary restrictions as early as possible. Though caterers may have experience with dietary restrictions, they need time to prepare ahead of time. The company I work with does off-site catering, which means only a certain amount of supplies and ingredients are brought to the party venue. It’s very difficult when we find out about a guest’s dietary restrictions on the day of the event. Last-minute vegetarian/vegan meals often wind up being very boring. Knowing ahead of time allows the chefs to prepare meals that are heartier and more exciting.

Second, when it comes to the different types of vegetarian, it can get confusing for the caterer. There are lacto, ovo, lacto-ovo, and total (vegan) vegetarians. So make sure to be specific as to what you can or can’t eat! Simply asking for a “vegetarian” or “vegan” meal may not be enough information for your personal diet.

Lastly, don’t be afraid to speak up and ask the catering staff about the ingredients in the food. As a server, I am not informed of the event’s menu ahead of time, so I may not always be 100% confident whether something is vegetarian/vegan; however, I am able to ask the chefs who prepared it.

With a strong level of communication, caterers are very flexible in serving food to vegetarian/vegans.

For recipes that could be used by caterers see Vegan in Volume:
https://www.vrg.org/catalog/index.php?main_page=product_info&cPath=1&products_id=10

Each issue of Vegetarian Journal includes a column featuring a vegan activist. Our latest issue takes a look at the outstanding work being done by Gili Kieffer. Gili now owns a vegan restaurant in Lancaster, Pennsylvania. She has also taught vegan cooking classes, volunteered to prepare vegan meals at a Boys & Girls club, and much more.

Find Gili’s mouthwatering recipes at https://veganfoodie.kitchen/recipe/ and learn more about her restaurant at http://www.tivonivegan.com.

Read the entire Vegetarian Action column here:
https://www.vrg.org/journal/vj2019issue1/2019_issue1_veggie_action.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

Photo from Christopher Place

By Taylor Gale, VRG Intern

A pile of garlic, onions, beans, carrots, and tomatoes lie on the cart at Christopher Place, an intensive residential employment program that provides education and training, as well as recovery support to formerly homeless men of the Baltimore, Maryland area. My task was to assist in cooking up a vegan chili for a few men who are enrolled in classes at the shelter. I had the pleasure of encountering a group of warm and friendly older men, eager to learn, even though none of them were vegan. I stirred the vegetables all together as Marcy, nutritionist and teacher, chopped and explained the ingredient’s nutrients and flavors to the class. All of the men were so open-minded by asking many detailed questions about why and how people go vegan, what vegan substitutes are available in the market, which certain ingredients could be substituted for something else, etc.

Marcy taught the class the important lesson that delicious and nutrients dense food can still be affordable. Not only were the students excited to learn about the vegan chili recipe, they were also enthusiastic about getting to know Marcy, myself, and my fellow vegan intern Shun. The three of us felt welcomed in so many ways. It created a close-knit type of atmosphere.

After only roughly ten minutes, the chili was ready to be served. All of the men sprang up somewhat out of curiosity of what they were about to ingest, but also because they were excited about being a part of making the chili and having the ability to taste the end result. Overall, the students loved it, of course with the help of adding a pinch of salt on top. A few even went up for seconds!

This course enlightened the men on how to cook a healthy, cruelty-free, quick and affordable meal. By the end of the class, it was evident, the men were ready to start to create their own healthy and easy meals for themselves and their families!

Taylor is a VRG intern. For more information about internships, see https://www.vrg.org/student/index.php

If you would like to prepare vegan casseroles for a local feeding program in your neighborhood, see
https://www.vrg.org/blog/2017/07/11/vegan-casseroles-for-our-daily-bread-in-baltimore/

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!

To find other veggie restaurants in the USA and Canada, visit: https://www.vrg.org/restaurant/index.php

Photo: Stir-Fried Chinese Greens and Vegetable Chow Fun (Rice Noodles)

We’ve had the opportunity to dine at Buddha Bodhi Kosher Vegan Restaurant located in NYC’s Chinatown at 77 Mulberry Street New York, NY 10013 numerous times. Our non-vegetarian friends also tremendously enjoyed the vegan Chinese food served here.

They have a huge dim sum menu offering items such as Sweet Sticky Rice Sesame Ball, Steamed Parsley Dumpling, Steamed Buddha’s Bean Curd Roll, Lotus Root Pan Cake, and many more. They also offer a wide variety of vegan Shushi and special rolls.

Sample one of their many soups such as Hot and Sour Soup, Vegetable Chicken and Corn Soup, Triple Mushroom Spinach Soup, and Wonton Soup. Many main dishes are served including Kong Pao Veg. Chicken, Veg. Sweet and Sour Ribs, Stir Fried Pea Pod Leaves, Tofu with Mushroom & Basil, Veg. Steak with Chinese Broccoli, and so many other incredible noodle and rice-based choices. If not too full at the end of your meal, be sure to try their vegan cheesecake.

Visit their website at: http://www.buddhavegetarian.com/

The Vegetarian Resource Group’s Online Guide to Veggie Restaurants in the USA and Canada can be seen here: https://www.vrg.org/restaurant/index.php

Photo from Spicy Moon

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:

Casa Terra
6835 N. 58th Dr.
Glendale, AZ 85301
Casa Terra is a vegan fine dining restaurant. The executive chef is world-renowned in his field and has crafted an innovative menu inspired from flavors all over the world. Dishes include butternut squash tortellini, sweet potato tamal, and saffron chorizo risotto. Not feeling too fancy? They have a selection of wood-fired pizzas for every palate.

Harvest Café
1367 S Kihei Rd. #3-105
Kihei, HI 96753
Harvest Café is a fast-casual vegan joint on the island of Maui. Menu items have some island influence such as the Tiki Taco Plate and the Ono Smoothie Bowl, while others are classic dishes like Macaroni and Cheese and the namesake Harvest burger. They also serve delicious vegan desserts and hearty breakfasts. Order take-out online or sit at one of their outdoor tables, either way, you’ll be enjoying an appetizing and healthy meal!

Nick’s on Grand
223 Grand Ave.
South San Francisco, CA 94080
Nick’s on Grand has options for everyone with a unique mix of vegan takes on classic Filipino dishes, such as sisig, and more modern vegan options like their mac & cheez. Gluten and Soy-free foods are clearly labeled making this restaurant a stress free ordering process for people with a wide range of diets. Their dog friendly outdoor patio ensures that all members of a family can enjoy their time at Nick’s on Grand.

Spicy Moon
328 East 6th St.
New York, NY 10003
Offers traditional Asian cuisine as well as innovative out of the box meals packed with flavor, which is also aesthetically pleasing. These dishes include, Peppercorn Brussel Sprouts, Edamame with BBQ seasoning, Dan Dan Noodle with Beyond Beef, “Honey” Walnut Edamame Nugget, Mountain Yum Vegan Cheese Puff. They also serve up some of the traditional Asian meals, such as spring rolls, vegetable fried rice with Beyond Beef, Vegetable Ramen, and Mapo Tofu. Spicy Moon offers rice wine, boozy milk teas, and a variety of juices, all which are vegan.

The Queen’s Table
12115 Montwood Dr. #201
El Paso, TX 79936
Positive vibes and food that warms the soul! The menu here will surely delight many from UnFish, UnShrimp, UnBacon, Kings Burger, Mac & Cheese, Sweet potato soufflé, onion rings, fried pickles, creamy horchata to The Kings Punch. The staff and owner get rave reviews for having magical hearts, so don’t miss the opportunity when in El Paso to be delighted by the Queen!

The Vegan Doughnut Company
14811 Detroit Ave.
Lakewood, OH 44107
Esteemed as Ohio’s first and only all-vegan doughnut shop, The Vegan Doughnut Company serves up fresh homemade doughnuts daily. With classic flavors like Old Fashion Cake to fun combinations such as Hibiscus and Sprinkles, this bakery is sure to have something for everyone. You can even order doughnuts to be delivered or picked up for events with their online order form! They have pop-up shops so be sure to follow along on social media for special hours.

Photo from Good Karma

Mardi Gras events in New Orleans, Louisiana are March 5th, 2019. If you’re going to be there, here’s some vegan establishments you can visit:
Breads on Oak
Good Karma Café
Mac and Moon
Max Well New Orleans
Piscobar Kitchen
Seed
Superfood Bar
Sweet Soulfood

Other veggie-friendly restaurants can also be found here: https://www.vrg.org/restaurant/Louisiana.php#c4

We had the opportunity to dine at Veganized, an organic vegan restaurant, located at 9 Spring Street in New Brunswick, New Jersey. This is near Rutgers University. The quaint restaurant will be moving to a larger location down the street later this year; however, its present location was quite crowded when we visited on Valentine’s Day.

We enjoyed dining on an entrée they call Mash – n – Gravy, which consists of crusted tempeh, roasted carrots, truffle mash potatoes, sautéed kale, and maitake mushroom gravy (see photo). Dishes brought to nearby tables all looked gorgeous.

Information on this restaurant can be found here: http://veganizedfoods.com/

The Vegetarian Resource Group Online Guide to Veggie Restaurants in the USA and Canada can be accessed here: https://www.vrg.org/restaurant/index.php