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The Vegetarian Resource Group is once again this year holding a video contest. This is your chance to create and submit a video telling others about veganism. We will be awarding one $200.00 scholarship and two $100.00 awards. Some possible topics include food, nutrition, your feelings about veganism, water usage and veganism, veganism and animal rights, or other vegan topics that appeal to you.
Videos will be judged on, among other things, accuracy of the information provided and the judges’ desire to share the video with others. Humor and feelings are appreciated. All videos should be positive, not be critical of anyone, and not include any footage of animal cruelty. You may submit a video you have already made.
Submission Deadline: July 15, 2020 To see the video contest rules, visit: http://www.vrg.org/videoscholarship.php
To see previous winning videos, visit: https://www.vrg.org/veg_videos.php
A previous issue of Vegetarian Journal ran an article called “From Veal to Vegan, Creole Style” by Meryl Austen Cryer. The vegan recipes offered in this article are based on dishes that were served by her family in New Orleans, Louisiana. Enjoy Southern veganized Creole dishes including Paw-Paw’s Smothered Turnip Roots (or Hash Browns); Granny Therese’s Butter Beans; Chuck and Jo’s Gumbo; Jeff and Lydia’s Gazpacho; Maw-Maw’s Tropical Carrot Salad; Mel’s Fruit and Nut Rice; Aunt Carm’s Greens in Peanut Sauce; Uncle Curt’s Creole Potato Salad; Keryl’s Pralines; and Uncle Errol’s Lemonade Punch. See: https://www.vrg.org/journal/vj2010issue3/2010_issue3_creole.php
To subscribe to Vegetarian Journal in the USA, see: https://www.vrg.org/member/2013sv.php
You can also subscribe to the Kindle version of Vegetarian Journal in the USA and United Kingdom. In the USA, visit: https://www.amazon.com/dp/B07LBY2Y7K/ref=sr_1_1?ie=UTF8&qid=1544727482&sr=8-1&keywords=B07LBY2Y7K In the United Kingdom, visit: https://www.amazon.co.uk/dp/B07LBY2Y7K/ref=sr_1_1?s=digital-text&ie=UTF8&qid=1544731957&sr=8-1&keywords=B07LBY2Y7K
The Vegetarian Resource Group maintains an online Guide to Vegan/Vegetarian Restaurants in the USA and Canada. Here are some recent vegan restaurant 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 (Note: Due to the coronavirus pandemic many are doing take-out and/or delivery now):
BurgerHive, 606 NW 8th Ave., Fort Lauderdale, FL 33311
BurgerHive fuses American comfort foods with tangy and delicious island flavors to create the perfect 100% vegan menu with gluten-free options. Top-sellers include the classic fakin bacon cheeseburger, the tangy island spice burger, the crispy fries, and any of their creamy shakes and smoothies. BurgerHive offers take-out and delivery options.
Nabati, 7101 NW Expy., Oklahoma City, OK 73132
Rice just went to another level at Nabati. Vegan Mediterranean flavor is Nabati’s specialty with item options like “Fassoulia” green beans in tomato sauce and rice. With clean, bright food comes excellent customer service and pastries that are a must to try! Three generations of women-owned businesses with affordability and a welcoming atmosphere are something everyone should take the time to try!
Ras Rody’s Jamaican Vegan, 1312 Agua Fria St., Santa Fe, NM 87501
Working out of a glossy black-painted food truck flying a Jamaican flag, Ras Rody’s Jamaican Vegan is adding some welcome 100% plant-based Caribbean goodness to Santa Fe’s dining landscape. Southwest Jamaica native Ras Rody and his family recently moved to Santa Fe from Dunedin, Florida, where Rody’s truck had carved out a niche serving food at a Tampa-area farmers’ markets. Ras Rody’s Organic Kitchen in Negril, Jamaica has been an icon of Ital food and Rasta philosophy for over 20 years and is now run by Rody’s children. The daily offerings in Santa Fe vary depending on the day and the ingredients, are posted on their Facebook account. No matter what’s on the menu, you’re guaranteed an expertly prepared and seasoned meal.
The Rabbit Hole, 2659 East Atlantic Blvd., Pompano Beach, FL 33062
The Rabbit Hole is a vegan comfort food restaurant that prides itself on creating an inclusive vegan dining experience for all to enjoy. Their vegan versions of comfort classics are anything but “rabbit food.” Popular dishes include the “Do the Impossible” Burger & Fries, an Impossible Burger with vegan cheddar, lettuce, tomato, red onion, and Hellman’s Vegan Mayonnaise on a Brioche Bun, and “High Steaks” Gourmet Steakhouse Dinner, complete with plant-based steak medallions, steak sauce, parmesan truffle fries, corn on the cob, and garlic toast. A portion of the proceeds from their Freedom Specials will go towards local nonprofits that support conflict resolution and community development, so be sure to order a Freedom Salad or Cheeseburger on your next visit.
TLC Vegan Kitchen, 520 Shepherd Dr. #10, Garland, TX 75042
Chef Troy Gardner’s TLC Vegan Kitchen is committed to making “a better world, one vegan dish at a time.” From pizza, wraps, steak, and salads; the option variation is something to try soon! For dessert, choices include one of many of their vegan cakes!
Twisted Plants, 4905 S Packard Ave., Cudahy, WI 53110
Twisted Plants serves vegan versions of your favorite American food. They feature unique plant-based options like burgers, sandwiches, and wings. The Pineapple Express is a sweet and savory burger topped with grilled pineapple, vegan cheese, chipotle mayo, grilled onions, and a sweet sauce. This will become your favorite new burger! If you like sandwiches try the Big Lebowski featuring chopped jackfruit, provolone, peppers, onions, mushrooms, and mayo on a hoagie roll. This is the perfect vegan replacement for a cheese steak sandwich. To complement your sandwich or burger, order the cauliflower bites, tater tots, or waffles fries. Make sure to try their rotating milkshakes or sweet desserts. Some favorites include the salted caramel cheesecake shake or strawberry cheesecake bars. They also have weekly specials featuring exciting new menu options. Be sure to ask the waiter about these specials or check out their Facebook page in advance. Get ready to satisfy your craving for a delicious burger, fries, and milkshake!
Wild Chive, 2650 E. Broadway, Long Beach, CA 90803
This restaurant specializes in decadent vegan brunch options. The menu is incredibly diverse with options ranging from French toast to burgers. Popular menu items include the Chick’N and waffles, a vegan take on a classic Southern dish. The waffles are made out of cornbread and served with mouthwatering toppings: habanero-strawberry jam and chive vegan butter. Another popular item is the grilled burrizo featuring fillings like tofu and herb potatoes tossed in smoky chipotle aioli. Be sure to try their vegan Vietnamese coffee served with condensed milk and the French quarter beignets, a soft pillow doughnut. The Wild Chive also serves homemade kombucha in fun flavors like lemongrass oolong and jasmine peony.
The Wandering Deli, 1598 King St. W., Toronto, ON Canada M6R 1A9
The Wandering Deli specializes in mouthwatering varieties of vegan cheese. They are the first artisan vegan cheese shop to open in Toronto and feature up to 30 different cheeses at one time. Although it’s hard to choose, a few must have items include the almond milk mozzarella, sundried tomato pecan cashew cheese, and the cashew coconut brie. During the holidays they feature cheese bundles that will be the perfect edition to your holiday buffet. Another holiday favorite is the chocolate covered brie made from cashew milk and coconut kefir. This brie is delectable and the perfect post meal treat. Be sure to order the holiday items early, since they sell out quickly! All of their cheeses are great paired with toast, crackers, pizza, or wine. They also sell custom charcuterie plates and locally made vegan items like plant-based sausages and homemade jams. Treat your taste buds to an explosion of creamy vegan cheese at this charming deli.
The Food and Drug
Administration sent out the following alert:
Beyond Better Foods, LLC, is recalling select pints from a single production
run of Enlightened brand Chocolate Peanut Butter ice cream pints because they
may have been packaged in Dairy-Free Chocolate Peanut Butter containers and
thus contain undeclared milk ingredients. People who have an allergy or severe
sensitivity to milk run the risk of serious or life-threatening allergic
reaction if they consume these products.
These packages have a base container
labeled “Dairy-Free Chocolate Peanut Butter” and a lid labeled “Chocolate
Peanut Butter” without a “Dairy-Free” callout. All affected products have a
“best by” date of November 5, 2021 which is printed on the bottom of the
container.
We have added this new posting to our ingredient guide. For informaton about other ingredients, see https://www.vrg.org/ingredients/index.php
Yellow Prussiate of Soda
Also known as: YPS, sodium ferrocyanide decahydrate, sodium ferrocyanide, tetrasodium hexacyanoferrate, sodium hexacyanoferrate(II), E535, E-535 or 535
Commercial source: mineral
Used in: table salt, sea salt, salt substitutes, water conditioners, animal feed, deicing products
Used as: anti-caking agent or free-flow agent
Definition: Industrially produced starting with extremely poisonous hydrogen cyanide, yellow prussiate of soda is used in salt and salt substitutes to keep them free-flowing. Because YPS is used in such small amounts in food, companies aren’t required by FDA to label it. YPS is also used in petroleum refining, welding, and deicing roads among many other applications.
Note: Related chemicals which could be found in salt and salt substitutes include potassium ferrocyanide (E536) and calcium ferrocyanide (E538).
Manufacturer Information:
Morton® Salt: “YPS is…ultimately derived from minerals…”
Davis Wholesale Supply® (for Cargill®): “[Cargill Salt] has not been produced from animal (including fish), dairy, or egg products and these products have not been added by Cargill to the Cargill ingredients.”
American Elements®: “As far as I know, none of our materials are animal- or dairy-based/derived.”
More Information:
List of FDA-approved anti-caking agents
Information on Anti-Caking Agents
Category: Vegan
Entry Added: June 2020
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.
Review by Rissa Miller, Senior Editor Vegetarian Journal
Tucked away in southern Baltimore County, a small vegan catering kitchen is creating gorgeous sweet and savory food for pick-up and delivery. Owned by a sole proprietor named Jay, he said he had tired of always hoping for healthful vegan options at his favorite eateries. So, he took matters into his own hands and opened up The Vegan’s Choice: Jay’s Gourmet Vegan Dishes & Desserts to bring his own delicious creations to others seeking vegan food. Additionally, Jay tried to emphasize lower calorie counts, all portions are under 300 calories, to keep his food health-supporting. Everything on the menu is both vegan and soy-free. Inquiries about allergens are answered thoroughly and promptly.
I’ve ordered twice so far and each time, the eating was fantastic! Jay’s portions are generous for the price and my experience with the customer service via Facebook and text was excellent, both times fast and thorough with questions. Delivery arrived about five minutes early, and my food was the proper temperature to eat right away. (Though some had to be stored for later!)
Start with breakfast. Try the Sausage Biscuit, I loved it. The biscuit itself is fluffy and light-as-air. It melts in your mouth. The sausage patty is savory and satisfying. There are more options as well, including Fruit Smoothies, Vegan Pancakes, French Toast, and a Bravas Potato Bowl. Jay makes Cinnamon Rolls with vanilla frosting and Donuts for those who prefer a sweeter breakfast, as well as a la carte Vegan Buttermilk Biscuits. Because you can order in advance, you can have breakfast anytime: morning, brunch, lunch, dinner.
Lunch offerings include Vegan Tuna Sandwiches, Vegan BLTs, Veggie Subs, and Vegan Cheesesteaks, as well as Vegan Chili-cheese Dogs and Jay’s Seasoned Fries. While I didn’t try any sandwiches, I did get an order of Jay’s Vegan Deviled Eggs. This was not only a surprising offering, but really tasty! It’s been many years since I ate animal-based deviled eggs; this was just what I remembered as far as texture and flavor. The outside was smooth and egg-like; the filling was creamy and savory. Jay re-created this favorite party fare perfectly.
Jay’s Pizzas come on a buttery crust, loaded with your choice of toppings (onion, green peppers, vegan bac’n, mushrooms, pineapple, banana peppers, black olives, etc.) or select one of the specialty pies: Supreme, Mac and Cheese with Bac’n, or Vegan Cheesesteak. My first pizza was a build-your-own and the second time, I got a Vegan Cheesesteak, which I shared at a socially distant meetup with a non-vegan friend — who also loved it!
Heavier dinner offerings include Vegan Crab Balls and Crab Cakes, Cajun Chik’n, Egg-less Rolls, and Vegetable Stir Fry. Jay also recently added a new pasta salad, a blend of broccoli, carrots, noodles, tomatoes, onions, and chickpeas bathed in Jay’s original salad dressing!
So, of the sides, this may be surprising, but my favorite is Jay’s Mean Greens. These collards come seasoned to perfection with savory spices and garlic. Honestly, I’d eat them everyday and in the future, might get two orders so they last a full week. Jay’s sides include a decadent and cheddars Mac and Cheese which is tasty all by itself — but for a special treat, get the Onion Rings stuffed with Mac and Cheese. This is a truly original and incredible side dish, and honestly, it’s almost like a meal itself! Complete your meal with Southern Sweet Potatoes and an order of Jay’s Dinner Rolls.
The only dessert I tried thus far was the lemon cupcake. It was tender and sweet with just the right amount of tangy lemon frosting providing contrast. Other sweet offerings include: chocolate cupcakes, vanilla cupcakes, full size cakes including carrot cake, peach cobbler, and 7 kinds of cookies.
If you live in the Baltimore region or are visiting, visit Jay’s website to order, theveganschoice.org
The Vegetarian Resource Group is a vegan activist non-profit organization that does outreach all-year-long. For example, VRG participates in different events throughout the USA and also 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, quarterly, or single-time donor to The Vegetarian Resource Group.
Thanks so much for your support. You can make a donation online here: vrg.org/donate
By Lucia Rivera, VRG Intern
At Verdine, a fully vegan restaurant in Houston, Texas, Anayeli Camacho experiments, expresses her creativity, and learns through decorating cakes. Many factors have to be taken into account for the assembly and decoration of cakes, but there is a central focus on expression for Camacho.
“It’s really just about expression. For a strawberry cake you could put strawberry jam in the middle and then you could put strawberry powder in the buttercream and then assemble it with that and then decorate it. Probably put cut up strawberries on top and you could put the jam on top too. Your creativity really has to just bounce out. In this profession, there’s no holding back from your creativity. You just have to let it out and make colors pop. That’s the main thing with desserts; Usually I make the colors pop. You’ve gotta make the cake pop. Make it ‘wow,’” Camacho said.
In order to complete cake designs, Camacho named multiple key materials and tools, including “the turntable, the offset spatula, [and] the piping bags.” Camacho’s favorite tools are the piping bags and decoration tips that she uses to make florets on cakes. Decoration tips are made in many different sizes and patterns and can be bought at a variety of stores.
“[Materials can be found at] Walmart, Target, and Home Goods and then there’s Ace Mart. It’s a restaurant shop [and has] all the equipment you would need in the kitchen. They have great options for turntables and offset spatulas, and I think they have piping tips. But the stuff that I have for me [to use] I got from Walmart. It was pretty cheap [and] it worked the same.”
In addition to specific materials, certain ingredients are essential for cake decoration. As a vegan cake decorator, there are specific substitute ingredients that Camacho uses to complete her cakes.
“For the buttercream we use Earth Balance, [as] the shortening. And then we make Swiss meringue. We melt sugar with water and we heat that up and while the buttercream and shortening are mixing we add it to that. And then for the cake we use GF (Gluten Free) one to one flour. I like that personally; it’s a good flour. And we use Ener-G, a vegan egg replacer, or we use Just Egg quite a bit for the egg replacer. We like using oat milk, [which is] the best for any dessert just because it’s thicker,” Camacho said.
Camacho also uses ingredients that will incorporate color into her frostings, which she highlights as an important part of cake decoration.
“[Color] makes the cake pop. it gives it a layer. Because the cake is flat and then you put things on top of it and it pops, and the color pops even more. It gives it contrast, it pops out from what the buttercream color is,” Camacho explained.
Besides making use of color to make designs eye-catching, Camacho suggests that anyone who wishes to work with cake decoration experiment throughout the process. Personally, she experiments and practices florets and a dripping effect for her cakes.
“It’s about experimenting, but understanding that when you’re experimenting you’re also making changes to something that probably won’t be able to go back to what it was. Just thinking about all of those factors that come into it and just practicing. Going and trying and then seeing what happens and if it doesn’t come out the way that you wanted then just know that you can try again the next time,” Camacho said.
Readers may also be interested in
https://www.vrg.org/journal/vj2016issue4/2016_issue4_vegan_cake.php
https://www.vrg.org/blog/2018/08/08/ashleys-vegan-gluten-free-wedding-cake/
https://www.vrg.org/fsupdate/fsu20023/fsu20023fshotline.htm
Nothing beats a hearty salad on a warm day. Here’s some creative summer salad recipes that appeared in previous issues of Vegetarian Journal.
Peggy Rynk’s article “Cool, Crisp Summer Salads” offers these recipes: Chilled Lentil Salad with Spicy Citrus Dressing; Creamy Potato Salad with Scallions and Chives; Tamari-Dressed Jicama Salad; Cherry Tomato, Cucumber, and Sweet Onion Salad; Pineapple-Carrot Salad with Citrus Dressing; and Melon Medley with Lemon Dressing. Read the article here: https://www.vrg.org/journal/vj2007issue2/2007_issue2_cool_salads.php
Debra Daniel-Zeller’s piece “Warm Weather Salads Fit to Be Meals” includes recipes for 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; and Grilled Vegetable Salad with Lemon-Cashew Dressing. Her article can be found here: https://www.vrg.org/journal/vj2015issue3/2015_issue3_salads_meals.php
To subscribe to Vegetarian Journal in the USA, see: https://www.vrg.org/member/2013sv.php
You can also subscribe to the Kindle version of Vegetarian Journal in the USA and United Kingdom. In the USA, visit: https://www.amazon.com/dp/B07LBY2Y7K/ref=sr_1_1?ie=UTF8&qid=1544727482&sr=8-1&keywords=B07LBY2Y7K In the United Kingdom, visit: https://www.amazon.co.uk/dp/B07LBY2Y7K/ref=sr_1_1?s=digital-text&ie=UTF8&qid=1544731957&sr=8-1&keywords=B07LBY2Y7K
Join The VRG with $35 via our subscription form, and receive the Vegan Journal for two years and a copy of Simply Vegan!
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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