Every issue of Vegetarian
Journal includes reviews of vegan products. The latest issue features Gardein
Skillet Meals, Perry’s Oats Cream (frozen dessert), and Beets, Broccoli, and
Cauliflower Veggie Tots from Farmwise Foods.
In honor of St. Patrick’s Day we are sharing these recipes by Enette Larson,
PhD that you can prepare for tomorrow’s festivities.
Colcannon
(Serves 4)
1 pound potatoes, sliced
2 medium parsnips, peeled and sliced
2 medium leeks
1 cup soymilk
1 pound kale or cabbage
½ teaspoon mace (optional)
2 cloves garlic, minced
Salt and Pepper to taste
2 Tablespoons margarine
Parsley
Cook the potatoes and parsnips in water until tender. While those are cooking, chop the leeks (greens as well as white parts) and then simmer them in the soymilk until soft. Next, chop the kale or cabbage and cook until tender.
Drain the potatoes, and season with the mace, garlic, salt, and pepper. Add the cooked leeks with soymilk. Finally, blend in the cooked kale or cabbage and margarine. The texture should be that of smooth potato with well distributed pieces of leek and kale or cabbage. Garnish with parsley.
Scannels’ Soda Bread
(Makes 1 loaf; 8 slices)
1-1/2 cups whole wheat pastry flour
1 cup oat bran
1-1/2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 Tablespoon sugar
2 Tablespoons caraway seeds
¼ cup currants or raisins
1 cup soymilk plus 1 Tablespoon lemon juice
Mix the dry ingredients well. Blend in the caraway seeds and currants or
raisins. Add soymilk stirring to make a soft dough. Turn onto a lightly floured
board and knead for 1 minute. Shape into a round loaf and put into an 8-inch
oiled round pan. With a floured knife, cut an X into the top. Bake loaf at 350
degrees for 40 minutes or until lightly browned. Cut into slices when cool.
Each issue of Vegetarian Journal features reviews of recent scientific literature on veggie diets. One topic covered is: Health Professionals Demonstrate Limited Knowledge About Vegetarian and Vegan Diets. According to The Vegetarian Resource Group Nutrition Advisor Reed Mangels, PhD, RD, “Health professionals often provide nutrition advice but may not be knowledgeable about vegetarian diets. Researchers in Italy asked more than 400 nurses, midwives, and support workers about the definition of vegetarian and vegan diets, food sources of nutrients, and the use of a vegetarian or vegan diet during pregnancy, infancy, and childhood. Almost 80% of those surveyed had not taken a nutrition class in the past five years; 5% were vegetarian. Only 2% correctly defined a vegetarian diet but two-thirds correctly defined a vegan diet. Fewer than one-third correctly considered a “planned vegetarian diet” to be adequate for children, while two-thirds incorrectly thought that “planned vegetarian and vegan diets” during pregnancy were associated with a higher risk of pregnancy difficulties.”
Another subject is: Use of More Traditional Plant Foods Recommended for Hispanics/Latinos. According to Dr. Mangels, “Rates of diabetes and obesity in Hispanics/Latinos in North America have increased markedly over the past decade with rates of diabetes 60% higher in Hispanics/Latinos compared to non-Hispanic whites. One factor in this increase may be the transition from more traditional whole plant foods to a higher intake of meats and processed foods.”
The latest issue of Vegetarian Journal features vegan Mexican recipes from Chef Carlos Erez. Chef Carlos was born and raised in New York City. His beautiful mother, a native of Mexico, taught him to cook. He’s been vegan six years and loves translating her recipes and his heritage into compassionate new meals.
Recipes included in his article are: Mah Maiz! (a corn-based soup), Siete Mares (in Mexico, Caldo de Siete Mares is a classic seafood stew. In my vegan version, enjoy seven vegetables, including meaty oyster mushrooms, and a taste of the ocean from kelp powder!), Puebla Con Amor (Stuffed peppers in a rich broth), Señora Tortilla (a deeply authentic meal, originating in the state of Tlaxcala. His version finds its depth from toasted dry peppers and fresh tomatoes.), Mexican Rebel Veggie Stew, and El Rico (a hearty soup).
Subway will be testing for a limited time in Baltimore and Seattle Cauliflower Fritter Signature Wraps and Cauliflower Dippers. The Cauliflower Fritters are made with white cauliflower, seasoned with onions and garlic and given a crispy coating. Guests have the option to add creamy curry sauce, which is made with red pepper, basil, coconut milk, curry powder, red chili, garlic, and ginger. The Cauliflower Fritters can be ordered as a curry wrap, ranch wrap, or as a dipper. The Baltimore Sun originally said Subway is testing this new vegan option, BUT Subway stated, “Subway’s NEW! Cauliflower Fritters are not a Vegan product as the breading is made with mozzarella-bread crumbs; however, the Cauliflower Fritters are Vegetarian.”
(The Baltimore Sun later updated their article indicating the product is vegetarian not vegan.)
For those that are depending on nutritional yeast for B12, please take note that there are very large differences in amounts, depending on the brand. Some products do not have any B12. Please read labels. The same can apply to plant milks or any other fortified foods, which may be fortified at different amounts, or not fortified at all.
plant based foods Disney
Shiriki Noodle Salad
Credit: Disney
Caryn Ginsburg enjoys visiting Disney World and
recently contributed an article on vegan food served at Disney World and Disneyland
Resorts. Caryn reports: Disney frequently
adds vegan foods. The following resource, among others, can help any vegan
visitor plan a truly delicious vacation to Orlando, Florida, or to Disneyland
in California: Disney Plant-Based Cuisine: Brochure available at the
park. See sample at www.disneyworld.disney.go.com/dining/plant-based.
In the latest issue of Vegetarian
Journal, Casey
Brown, RD responds to a reader’s question: I
am interested in going vegan, but I have Irritable bowel syndrome (IBS). I’m not sure what I would be able to eat if
I went vegan?
Little Fig Bake Shop is a vegan wholesaler ran by Melanie
Molinaro that supplies delicious vegan baked goods to several veggie
establishments in Baltimore. Enjoy their donuts, brownies, cookies, cakes, and
more.
They also manufacture an incredible vegan fried chik’n
product and do custom orders. You can contact them at [email protected]
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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