Winter Vegan Restaurant Week will be held in the greater Baltimore area February 7^th through 23^rd 2020. Here’s a list of participating restaurants:

– ANNAPOLIS –

MISS SHIRLEY’S

– BALTIMORE CITY –

Alma Cocina Latina (CANTON)

FLIGHT AMERICAN FUSION (GOVANS)

GANGSTER VEGAN ORGANICS (FEDERAL HILL)

Golden West Cafe (Hampden)

HARMONY BAKERY (HAMPDEN)

Land of Kush (Midtown)

LITTLE HAVANA (FEDERAL HILL)

MISS SHIRLEY’S(ROLAND PARK, INNER HARBOR)

Roland Park Bagels (Roland Park)

SOBE CAFE (FEDERAL HILL)

STEM Farm + Kitchen (Remington)

THE CHARMERY (HAMPDEN)

TreeHouse Cafe (Hampden)

WICKED SISTERS (HAMPDEN)

– BALTIMORE COUNTY –

SPROUT NATURAL CHOICE (CATONSVILLE)

– HOWARD COUNTY –

Koshary BY Misteka (CLARKSVILLE)

For more information see: https://www.facebook.com/mdveganeats/

Are you looking for places to purchase vegan chocolate for Valentine’s Day? Here’s some online sources that sell vegan chocolate:

Natural Candy Store (vegan items indicated) https://www.naturalcandystore.com/category/natural-chocolate-candy

No Whey Chocolate (vegan and kosher) https://www.nowheychocolate.com/vegan_valentines_chocolate_allergy_free_s/114.htm

Vegan Essentials (wide variety of vegan offerings) https://store.veganessentials.com/valentines-day-gift-ideas-c106.aspx

Rose City (wide variety of vegan offerings) https://www.rosecitychocolates.com/catalogs/display_catalog/vegan-valentine

Lake Champlain Chocolates (wide variety of vegan offerings) https://www.lakechamplainchocolates.com/seasonal-chocolates/vegan-valentine-chocolates

VegEats is a family-owned and operated vegan restaurant located at 335 E Linton Blvd b12, Delray Beach, FL 33483. Lunch is served Monday through Saturday and brunch is served on Sunday. Items on their lunch menu include a Texas Burger, Mushroom Smothered Burger, Bahn Mi Sandwich, Vizza (vegan pizza), and more. Each day they also have lunch specials along with soup and salads.

We tried their Chxn Salad, which is grilled chxn (vegan chicken), tarragon, red grapes, celery, and shallots tossed in vinegar and light dressing served on a bagel round with fruit du jour or over a salad. We also enjoyed their Reuben sandwich.

Sunday brunch items include a Seasonal Veggie Scramble, breakfast burrito, JustEgg Avocado Biscuit, Banana Chocolate Chip French Toast, and more.

For more information, see: https://www.vegeatsfoods.com/

To see The Vegetarian Resource Group online guide to veggie restaurants in the USA and Canada, visit: https://www.vrg.org/restaurant/index.php

Hi everyone, if you’ve just started a vegetarian or vegan diet in the past two months and live in North America, a research team at Carleton University (in Ottawa, Canada) needs your help!

The researchers are looking for participants who are willing to complete one short survey per month for six months. You will receive $5 per survey as thanks, etc.

To check your eligibility and sign up, go to: https://carletonpsych.co1.qualtrics.com/jfe/form/SV_88n879t7hX4RCGp?src=vrg

The survey is open to about February 22.

STEM: Farm + Kitchen is located inside R House (a European style food hall with several “Stalls”). This new establishment replaces Stall 11 that was in the same location.

The goal of Stem: Farm + Kitchen is to provide sustainable plant based foods. Many ingredients are sourced from local biodynamic farms. Bowl options include Rainbow Pad Thai, Korean BBQ Cauliflower, Plant Power, Pura Vida, and Mezze. They also offer a Kale Caesar salad and Green Goddess salad. Shared plates include Rosemary Sweet Potato Fries, Falafel Plate, Hummus Plate, Seasonal Soup, and more. Fresh juices, smoothies, and Acai Bowls are also offered.

For more information, visit: www.stemfarmkitchen.com

VRG’s online guide to veggie restaurants in the USA and Canada can be found here: https://www.vrg.org/restaurant/index.php

By Emilio Gironda

On Tuesday, January 21, 2020 it was my pleasure to join The Vegetarian Resource Group volunteer extraordinaire Marcy Schveibinz and University of Maryland Intern for a Day Teni Faleti for a Healthy Vegan Cooking Class held at Christopher Place in the City of Baltimore. Christopher Place, through the auspices of Catholic Charities, is a residential employment program that provides education, training, and recovery support to formerly homeless men of the Baltimore area.

The class consisted of eight well-dressed men who watched and learned from Marcy as she explained the fundamentals of vegan living, and demonstrated how to cook up some vegan chili. While hesitant at first, they quickly warmed up to Marcy’s pleasant demeanor and helpful, non-judgmental presentation. With Marcy mincing up some onions and garlic, intern Teni took control of the wok and started sautéing, quickly filling the air with the aroma.

As Marcy continued her food prep, she answered questions about living vegan, about food choices, about vitamins, and about protein. With everything sautéing in the wok, a few more minutes and the chili was ready to go. Everyone quickly lined up and filled their bowls with the meal, most adding some vegan sour cream on top. The room got quiet as everyone tried what was certainly their first foray into vegan chili. While some of them only ate a small amount, several went back for seconds. I, of course, had a bowl myself and it was great!

Once they finished eating, the students filed out of the classroom and on to the next class. It was interesting to me that I could actually see the demeanor of the students change as class progressed moving from polite nonchalance to, at least for a few of them, genuine interest. Kudos to Marcy, Teni, and everyone at Christopher Place for introducing the benefits of healthy living through a vegan diet. I wonder what Marcy plans to cook up for next class? 

If you are interested in interning for The Vegetarian Resource Group click here: https://www.vrg.org/student/

If you are interested in having your own Vegan Cooking Demonstration or Class see here for more information: https://www.vrg.org/blog/2018/08/06/starting-a-healthy-vegan-cooking-class-for-those-who-were-previously-homeless/

Plant. Lettuce. Tomato.

The P.L.T. is made with a plant-based patty made with Beyond Meat®* and served on a sesame seed bun with tomato, lettuce, pickles, onions, mayo-style sauce, ketchup, mustard, and a slice of processed cheddar cheese.

*Cooked on the same grill as other burgers, meat-based products and eggs.

Now being tested at selected McDonald’s® restaurants in Southwestern Ontario, Canada for a limited time

Beyond Meat® and the Beyond Meat® logo are trademarks or registered trademarks of Beyond Meat, Inc. in the U.S. and in other countries.

See: https://www.mcdonalds.com/ca/en-ca/local/plt.html

We are aware that this option being tested is not vegan; however, perhaps down the line with demand, it can be prepared in a vegan fashion on a separate grill with vegan mayo sauce, vegan cheese, etc.

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.

For information on other restaurant chains, see https://www.vrg.org/fastfoodinfo.php

For information on vegan and vegetarian restaurants in the USA and Canada, see https://www.vrg.org/restaurant/index.php

We were fortunate to attend the Florida Palm Beach VegFest and dined on some delicious vegan food. FLORA Plant Based Cuisine served up vegan ceviche, burritos, and burgers out of their food truck. The food was fresh, colorful, and delicious. See: https://www.facebook.com/FLORA-Plant-Based-Cuisine-953354701410528/

Vegan bakers offered their goodies at this festival. V2 Baked from Greenacres, Florida, specializes in creating Custom Design Cakes, Dessert Cakes, Cupcakes, and a variety of pastries, and baked goods for any occasion. See: https://www.v2baked.com/

Boynton Beach, Florida, is home to Blondies Vegan Bakery & Café. They were selling gorgeous cupcakes. See: https://www.blondiesvegan.com/

Food was not the only thing displayed at this VegFest. Veronica Green was selling copies of her children’s vegan book series called The Adventures of Veggie Vero. See: https://www.veggievero.com/

Another VegFest in southern Florida will be held in Boca Raton on Saturday, March 21^st, 2020. See: https://www.pbvegfest.com/

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, 2020. We will accept applications postmarked on or before February 20, 2020. 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

On The Border is offering Beyond Beef® in enchiladas, nachos and unlimited Beyond Meat Tacos until March 8. 2020. Here is their regular vegetarian menu: https://otbstoragestaging.blob.core.windows.net/media/Default/Menu/Nutrition/Vegetarian%20Menu_1.16.pdf

For information on other restaurant chains, see: https://www.vrg.org/fastfoodinfo.php

For information on vegetarian/vegan restaurants in the USA and Canada, see: https://www.vrg.org/restaurant/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.