Vegan London is a guide to the capital’s cafes, restaurants, and food stores. See:
https://www.quartoknows.com/books/9780711240117/Vegan-London.html
The latest issue of Vegetarian Journal features an article by Laura McGuiness titled, “Get Cultured with Homemade Fermented Foods.” You’ll find recipes for:
Classic Caraway Sauerkraut
Kimchi
Fermented Veggies
Simple Sourdough Loaf
Strawberry Cream Cheese
Pomegranate Kombucha
Read the article here:
https://www.vrg.org/journal/vj2018issue4/2018_issue4_fermented_foods.php
Please subscribe to Vegetarian Journal at:
https://www.vrg.org/member/2013sv.php
You can also subscribe to Vegetarian Journal on Kindle:
https://www.amazon.com/dp/B07LBY2Y7K/ref=sr_1_1?ie=UTF8&qid=1544727482&sr=8-1&keywords=B07LBY2Y7K
The word Plant-Based is being used a lot these days; however, what does it actually mean? The Vegetarian Resource Group searched for the answer to this question. You might be surprised to hear what we found out.
Read the Vegetarian Journal article here:
https://www.vrg.org/journal/vj2018issue4/2018_issue4_plant_based.php
Please subscribe to Vegetarian Journal at:
https://www.vrg.org/member/2013sv.php
You can also subscribe to Vegetarian Journal on Kindle in the USA and UK:
https://www.amazon.com/dp/B07LBY2Y7K/ref=sr_1_1?ie=UTF8&qid=1544727482&sr=8-1&keywords=B07LBY2Y7K
Recent discussion topics include:
-Looking for your favorite nutrient dense meals/snacks.
-When buying a vegan children’s book, what message(s) do you look for in the story?
-Looking for any reputable (cited) resources on nutritional benefits of non-dairy milk. My 9 year old’s health class has a project coming up on the, “health benefits of cow milk.” Our daughter has been raised vegan and was upset about participating in this activity. We plan to talk to her health teacher about our concerns and would like to offer educational materials if they allow her to do an alternate project.
-Video of vegan boy doing a radio interview
Plus much more!
VRG’s Parents and Kids Facebook Group is intended to be a group that offers support for families raising children on vegan diets and for vegan kids. We envision it as a place to get advice about a wide-variety of topics: pregnancy, birthday parties, school lunches, Halloween, non-leather apparel, cruelty-free products, summer camps, and more. Please use it as a place to share your wisdom, seek advice, or just find a sympathetic ear. The goal is to offer support.
Consequently, any profane, defamatory, offensive, or violent language will be removed. Feel free to disagree, but do so respectfully. Hateful or discriminatory comments regarding race, ethnicity, religion, gender, disability, sexual orientation, or political beliefs will not be tolerated. We expect that posts should relate to vegan diets and lifestyles. The Vegetarian Resource Group reserves the right to monitor all content and ban any user who posts in violation of the above rules, any law or regulation, SPAM, or anything otherwise off topic.
Please share this information with any veggie families that you know! Thanks.
How many times have you wondered what to do with fresh fennel? Chef Nancy Berkoff shares a variety of suggestions in her Vegan Cooking Tips column in Vegetarian Journal. Nancy says: “Fresh fennel, also known as Sweet Anise, Finnochio, Florentine Fennel, and Florence Fennel is an aromatic vegetable, garnish, and flavoring. Fennel is a member of the parsley family, but resembles a cross between celery and dill, and tastes and smells like licorice.”
Chef Berkoff also states: “Put together a fast fennel salad by thinly slicing a fresh fennel bulb, toss with finely diced red onion, fresh or canned orange segments, and a splash of white vinegar and olive oil. If you have a bit more time, combine roasted or thinly sliced fresh beets with shaved fennel, some balsamic vinegar, diced onions, walnuts, soy nuts or pistachios, and a smattering of fresh, minced garlic and ginger for a cold or warm salad entrée. Create a fennel “ragu,” by chopping fresh fennel, combining with canned, stewed tomatoes, tomato paste, and diced onion and allow to cook and simmer (this would make a great slow cooker item) until tender and flavors are combined. Serve over noodles, spaghetti, rice, or cooked grains, topped with fresh or caramelized onions.”
Read the article here:
https://www.vrg.org/journal/vj2018issue4/2018_issue4_cooking_tips.php
Please subscribe to Vegetarian Journal at:
https://www.vrg.org/member/2013sv.php
You can also subscribe to Vegetarian Journal on Kindle in the USA and UK:
https://www.amazon.com/dp/B07LBY2Y7K/ref=sr_1_1?ie=UTF8&qid=1544727482&sr=8-1&keywords=B07LBY2Y7K
Jewish Veg is proud to announce the launch of Vegan Option Always, a program that supplies synagogues, Hillels, and other Jewish institutions with extensive free resources to provide vegan options whenever they are serving food. See:
https://www.jewishveg.org/vegan-option-always-official-page
https://www.jewishveg.org/vegan-option-always-sample
Each issue of Vegetarian Journal has a column called Vegetarian Action. The latest issue features Mud Not Blood, an all-vegan athletic team that specializes in obstacle races and trail running.
Mud Not Blood started in 2016 when founder Nathaniel Corn recruited now-team captains Ashley Fitzgerald and Leon Beggs to join him at a mud race in Pennsylvania. The trio was immediately hooked and set about growing the group to attempt a Tough Mudder — considered the pinnacle of obstacle course races (OCR). Today, there is a core group of ten athletes, with an extended group of 30, participating from four states, ranging in age from 22 to 60.
Read the entire article here: https://www.vrg.org/journal/vj2018issue4/2018_issue4_veggie_action.php
Subscribe to Vegetarian Journal by visiting: https://www.vrg.org/member/2013sv.php
You can also find Vegetarian Journal on Kindle:
https://www.amazon.com/dp/B07LBY2Y7K/ref=sr_1_1?ie=UTF8&qid=1544727482&sr=8-1&keywords=B07LBY2Y7K
Vegetarian Journal is now available on Kindle:
USA
https://www.amazon.com/dp/B07LBY2Y7K/ref=sr_1_1?ie=UTF8&qid=1544727482&sr=8-1&keywords=B07LBY2Y7K
United Kingdom
https://www.amazon.co.uk/dp/B07LBY2Y7K/ref=sr_1_1?s=digital-text&ie=UTF8&qid=1544731957&sr=8-1&keywords=B07LBY2Y7K
Photo Veggie Express
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: VRG Online Veggie Restaurant Guide
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:
Blondie’s Vegan Bakery and Café
870 N. Congress Ave., Ste. #110
Boynton Beach, FL 33426
Blondie’s Vegan Bakery & Cafe serves up homemade, vegan, and gluten-free treats and cafe fare! They are an allergen friendly bakery eliminating wheat, dairy, eggs, and tree-nuts from all their products! If you aren’t feeling something sweet, they have appetizers (loaded quesadilla anyone?), burgers, and sandwiches. A cruelty free kitchen, their namesake comes from their famous blondie brownie. In addition to the delicious desserts and comfort food, they also offer workshops such as cookie decorating, catering for your next event, and wedding cakes!
Chickpea
4298 Main St.
Vancouver, BC V5V 3P9 Canada
Chickpea is another restaurant that doesn’t try to confuse you with its name. If you like garbanzos, but can’t quite decide on how you’d like them, this may be the place for you. Options range from pitas to platters, and they’re open late!
Della Bowls
1050 NW 14th St.
Miami, FL 33136
And
56 NW 29th St
Miami, FL 33127
Della Bowls is a fast-casual restaurant featuring plant-based bowls. You can pick from the menu, or build your own. Grains include quinoa and brown rice, and add-ons include chickpeas, sweet potatoes, avocado, kale, pepitas, and more!
Donna Jean
2949 Fifth Ave.
San Diego, CA 92103
Donna Jean is a restaurant concept created to show patrons how creative and delicious plant based cuisine can be. Their iron skillet mac n’ cheese has been named one of the best vegan macs around. They have handcrafted pizzas, decadent pastas, and plenty of gluten free options. Donna Jean does brunch the right way with pumpkin chai pancakes, biscuits and gravy, and espresso French toast. Reservations are not required, but recommended for this popular vegan spot!
Hang Space
8002 Buford Ct.
Richmond, VA 23235
Hang Space is an artsy, cozy restaurant. Born from a collaboration effort between Go Go Vegan Go and Yummvees Catering, Hang Space offers café classics, like cinnamon buns and pastries, and comfort food staples (mashed potato bowls!), as well as a grab-and-go case with options like prepared sandwiches and salads. The restaurant has an eclectic vibe, with repurposed furniture and local art. Hang Space also plans to hold local community events, art shows, and vegan vendor popups.
Koshary By Misteka
12250 Clarksville Pike
Clarksville, MD 21029
Traditional Egyptian food at this all vegan, gluten-free hidden gem. Offerings include “Koshary”, the national dish of Egypt, a bowl consisting of rice (or quinoa), pasta, chick peas, lentils, dukka (a mixture of herbs, nuts, and spices), a signature sauce, and crispy fried onions. Falafel salad with a choice of homemade dressings is on the menu, along with a combo dish of half Koshary and half falafel salad. Owned and run by Egyptian natives, they are friendly and eager to please. This café is a must try!
Morning Glory Organic Coffee
2895 McFarlane Rd.
Miami, FL 33133
At Morning Glory all the milks are plant-based, and all the coffees and teas are organic. We also hear that they carry a variety of pastries, as well as some breakfast options. Check them out!
The Far West Lounge
470 S. Hwy. 101
Encinitas, CA 92024
The Far West Lounge is an all-vegan beer pub. Beyond beer, they also serve a variety of foods, such as vegan brats, burgers, and sausages, as well as simpler all-vegan bar snacks. You can even take home beer in a growler if you want!
Vegan Donut & Gelato
16618 Clay Road, Ste. 125
Houston, TX 77084
In addition to donuts and gelato, Vegan Donut & Gelato also sells coffee, tea, and a few other small pastries.
Vegan International Co. Kitchen & Market
13751 N. Nebraska Ave.
Tampa, FL 33613
On the market side, they sell a variety of vegan grocery staples including sodas, sauces, seasonings, and so on, from frozen to shelf stable. On the restaurant side, options include plate specials and hot sandwiches, smoothies, and soups of the day. Main dishes include comfort foods like vegan meatballs and drumsticks, while sides include collards, yams, plantains, and so on.
Veggie Express
8200 Stonebrook Pkwy., Ste. 110
Frisco, TX 75034
Veggie Express is a Chinese-American vegan restaurant, with an all-vegan buffet! You can order from the menu as well. Options include veganized versions of traditional fare like Kung Pao Beef, Orange Chicken, and Sweet and Sour Shrimp!
Veggy Street
5135 S. Fort Apache Rd. #110
Las Vegas, NV 89148
With a constant goal of causing the least environmental impact to the planet, this eatery should not just stay in Vegas. Easy to find in Apache Plaza and noted to have divine quality and super delicious food.
From burgers, wraps, dogs, sandwiches, tacos, and tamales, the menu does not disappoint. Additional offerings include soup of the season, gluten-free options, falafel bites, yucca fries, and drumsticks. Top it off with a creative smoothie that is sure to please.
Water & Wheat Café
6218 M-63 N.
Coloma, MI 49038
Open on weekends, the café offers a rotating menu with options such as salads and hot sandwiches, and comforting plate entrées like tofu rice bowls, spaghetti, and jackfruit sea cakes.
The latest issue of Vegetarian Journal includes reviews for the following vegan books:
CRAZY EASY VEGAN DESSERTS
HOT FOR FOOD VEGAN COMFORT CLASSICS
COOK SHARE EAT VEGAN
Read the article here: https://www.vrg.org/journal/vj2018issue4/2018_issue4_book_reviews.php
Subscribe to Vegetarian Journal: https://www.vrg.org/member/2013sv.php
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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