Due to the generosity of an anonymous donor, The Vegetarian Resource Group each year will award $20,000 in college scholarship money to graduating U.S. high school students who have promoted veganism/vegetarianism in their schools and/or communities. Vegetarians do not eat meat, fish, or fowl. Vegans are vegetarians who do not use other animal products such as dairy or eggs.

One award of $10,000 and two awards of $5,000 will be given. Entries may only be sent by students graduating from high school in spring 2019. Deadline is February 20, 2019. We will accept applications postmarked on or before February 20, 2019. Early submission is encouraged.

Applicants will be judged on having shown compassion, courage, and a strong commitment to promoting a peaceful world through a vegan/vegetarian diet/lifestyle. Payment will be made to the student’s college (U.S. based only). Winners of the scholarships give permission to release their names to the media. Applications and essays become property of The Vegetarian Resource Group. We may ask finalists for more information. Scholarship winners are contacted by e-mail or telephone. Please look at your e-mail.

For details on the contest, see: http://www.vrg.org/student/scholar.htm

PizzaRox is a fast-casual restaurant located at 1880 N. Congress Avenue, Unit 150 Boynton Beach, Florida 33426. They use organic ingredients when available and offer many vegan pizza options that are clearly marked on their menu. The day we visited they had both Daiya cheddar and mozzarella cheese available along with a wide variety of pizza toppings such as organic baby arugula. You can also build-your-own salad.

For more information see: http://pizzarox.com/

You can now enjoy some dairy-free shmear on your next bagel ordered at Einstein Bros. Bagels!

For details on the cream cheeze option, see:
https://www.einsteinbros.com/menu/new-on-our-menu

To find a location near you, visit:
https://locations.einsteinbros.com/us

The next time you are looking for a new vegan recipe to try out, you may want to search through the huge variety of vegan recipes that have appeared in Vegetarian Journal over the years.

You can search by topic here:
https://www.vrg.org/journal/CookingAndRecipes.htm

And, of course, you can also use the google custom search box at www.vrg.org. For example, if you are looking for breakfast ideas, simply type in the word breakfast. Or if you don’t know what to do with the kale sitting in your refrigerator, type in the word kale and find links to recipes that feature kale and other greens. Have fun!

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

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

Once again, Baltimore is having a Vegan Restaurant Week! Many local restaurants will be serving vegan specials. Be sure to visit these restaurants and thank them for promoting vegan food.

A list of participating restaurants and special events during the 2019 Baltimore, Maryland Vegan Restaurant Week can be found here: https://www.mdveganeats.com/#participatingrest-section

From past investigations on sucrose and its components, commercial glucose is derived from starch with fungal enzymes used as processing aids. Typically cornstarch is used because it is the cheapest sources. Much less often, potato, wheat, or rice may be used as the starch source. Glucose and dextrose are synonyms.

For more information on ingredients, see: https://www.vrg.org/ingredients/index.php

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.

By Shun Shueh, VRG Intern

Some vegetarians/vegans believe that eating in restaurants is difficult. For myself, it’s characterized by endless questions for the waiter and the fear of seeming “picky” in front of friends.

At NuVegan Café, however, I didn’t have any difficulties. This 100% vegan restaurant takes a modern twist on soul and comfort food, bringing a sense of inclusiveness through their food and venue. All types of eaters can find joy in their experience at NuVegan Café. The restaurants are designed with simplicity, featuring a large variety of seating, classic décor, and soulful R&B music playing in the background.

Fueling up on their compassionately cooked food is not the only reason to stop by one of their locations. It is a family owned business, with values in community building and giving back. They have not only upheld their values in serving vegan food, but also in holding various initiatives, such as their recent holiday food drive to support families in need. Whether you are vegan or not, NuVegan Café is worth a trip!

They serve in a total of four locations in the DC/Maryland/Virginia area. The latest opened its doors recently in the Blackburn Center at Howard University in Washington DC. Close by, there is a second DC location on Georgia Avenue. The third is in Richmond, Virginia, and the last location is near the University of Maryland campus in College Park, Maryland.

Last week, I visited their College Park location. After walking in, counter-service was quick and simple. Orders are made and paid for at the register, then an employee delivers the food order to your seat. All meals are served in to-go boxes, making it easy to take home any leftovers.

I was mesmerized by their staggeringly long menu of options, consisting of hot/cold sides, sandwiches, entrees, salads, baked goods, fresh juices, smoothies, and more. On Sundays from 10AM-3PM, the brunch menu is available including pancakes, breakfast burritos, and more. The refreshing drink menu contains an interesting assortment of flavors, including cucumber, beet, or parsley as juice flavors and peanut butter, pina colada, or cashew cream as smoothie flavors, which are blended with a choice of one of four plant-based milks: soy, almond, hemp, or rice milk.

I decided to order the vegan “fish” sandwich and a side of vegan “tuna” mac. For a drink, I ordered a strawberry cream smoothie with a base of hemp milk. The side of “tuna” mac was smooth and creamy with the perfect texture, not too firm and not too soft. The “fish” sandwich was layered with tomato, lettuce, vegan mayonnaise, onion, and two fried pieces of vegan fish. Since the portions were big, I was left with a lot to take home. I hope to return and try another one of their delicious options.

Parking, which was located directly behind the College Park café location, was plentiful and cost only $1.00/hour. The café itself also had good vibes. I found the environment to be relaxing, as it was well-lit and very clean. In addition, there was a lot of seating to choose from within an open space. The staff that took my order was very friendly, and I only had to wait a few minutes before they quickly brought my food to me. Overall, it was a pleasant experience that I would recommend to anyone interested in eating a vegan meal.

The full menu can be found on their website here: http://www.ilovenuvegan.com/

For information about other veggie restaurants, you can visit, see: https://www.vrg.org/restaurant/index.php

The Golden 1 Center, home to the NBA’s Sacramento Kings, has introduced “Meatless Mondays” which will offer new vegetarian entrees on a weekly basis. They kicked off in January with El Pastor Tofu Tacos. A spokesperson said that upcoming entrees will include Brussel Sprout Nachos and Tempura Calilini with a Sriracha Aioli. Look for the new items in section 109. See:
https://www.golden1center.com/news/detail/golden-1-center-announces-meatless-mondays

The ingredients for the non-dairy peach Chobani yogurt are: cultured coconut blend (water, coconut, tapioca flour, agar, cultures), cane sugar, peaches, water, chicory root fiber, lemon juice concentrate, natural flavor, fruit pectin, fruit and vegetable juice concentrate (for color), locust bean gum, Manufactured in a facility that also handles milk.

Here is information about other non dairy yogurts:
https://www.vrg.org/nutshell/Guide_to_Vegan_Yogurt_2017.pdf

Due to the generosity of an anonymous donor, The Vegetarian Resource Group each year will award $20,000 in college scholarship money to graduating U.S. high school students who have promoted veganism/vegetarianism in their schools and/or communities. Vegetarians do not eat meat, fish, or fowl. Vegans are vegetarians who do not use other animal products such as dairy or eggs.

One award of $10,000 and two awards of $5,000 will be given. Entries may only be sent by students graduating from high school in spring 2019. Deadline is February 20, 2019. We will accept applications postmarked on or before February 20, 2019. Early submission is encouraged.

Applicants will be judged on having shown compassion, courage, and a strong commitment to promoting a peaceful world through a vegan/vegetarian diet/lifestyle. Payment will be made to the student’s college (U.S. based only). Winners of the scholarships give permission to release their names to the media. Applications and essays become property of The Vegetarian Resource Group. We may ask finalists for more information. Scholarship winners are contacted by e-mail or telephone. Please look at your e-mail.

For details on the contest, see: http://www.vrg.org/student/scholar.htm