Adam Vossen was a 2019 Vegetarian Resource Group video contest winner. He said: During my formative teenage years, I spent hours upon hours getting lost on random websites and videos. One day, I stumbled upon a video that would change my life. “Why You Should Go Vegan” was the title, and watching it led me into weeks of research and questioning of my past and future of eating habits. After about a month of contemplation, I decided to make the move to go vegetarian, and a couple months after that, I took it to the next level and went vegan. I’ve always had a grey-cloud of anxiety floating over my head regarding animal abuse and climate change, and with this diet, I finally felt like I was doing something to combat that. Not only did this lifestyle change prompt internal gratitude, it also provided me with a new community and identity I felt I lacked. I was constantly motivated and inspired by the fact that my food choices were helping my body, the planet, and the animals. Today, I define my vegan lifestyle as a project larger than myself, where my diet is 100% plant-based and I prioritize the environment, animal rights, and my health over my taste-buds.
To support The Vegetarian Resource Group scholarships and internships, donate at www.vrg.org/donate or The Vegetarian Resource Group, Box 1463, Baltimore, MD 21203
Video scholarships have been given in honor of W.M. Zahn, who was a great mentor.
The Vegetarian Resource Group will host a vegan dinner at Su Xing, about a six minute walk from the Pennsylvania Convention Center, on Sunday, October 27, 2019 at 6PM, during the annual meeting of The Academy of Nutrition and Dietetics. Meet vegetarian dietitians from around the country. The public is invited.
MENU APPETIZER: seitan on stick with BQ sauce SOUP: (choice of): hot and sour soup or tofu and vegetable soup MAIN DISHES: chow fun (rice noodle dish) tofu with black bean sauce stir-fried spinach stir-fried string beans rice DESSERT: fruit BEVERAGES: tea and water
MUST RESERVE AND PAY IN ADVANCE Send $25 per person (includes tax and tip) with attendee names to The Vegetarian Resource Group, PO Box 1463, Baltimore, MD 21203. Call (410) 366-8343. Or pay at www.vrg.org/donate and write “Philadelphia VRG Dinner” and attendee names on the “Comments” box.
Thirteen years ago, Vegetarian Sports Nutrition, by VRG
advisor Enette Larson-Meyer, was a ground-breaking book about sports nutrition
for vegetarians. Now, Dr. Larson-Meyer has teamed up with Matt Ruscigno, a
vegan registered dietitian to create the update to Vegetarian Sports Nutrition, newly titled Plant-Based Sports Nutrition.
The authors provide a
comprehensive review of sports nutrition topics including building muscle
without meat, determining the right amount of carbohydrate and fat, promoting
bone health, reducing muscle cramps, managing weight, and choosing food and
fluids before, during, and after events. Each topic includes a summary of the
latest research as well as practical information. The book ends with a
collection of flexible recipes that provide lots of choices for busy athletes.
This extensively updated book
should be required reading for athletes of all abilities whether vegan,
vegetarian, or considering being vegetarian or vegan. Plant-Based Sports Nutrition could also serve as a great resource
for coaches, trainers, and dietitians who work with vegetarian athletes.
Plant-Based Sports Nutrition (ISBN: 978-1-4925-6864-3)
is published by Human Kinetics. It has 334
pages and retails for $24.95.
Le Pain Quotidien reports they will be adding cashew cream cheese as an offering. On their website, it’s indicated that vegan items are labeled 100% botanical on their menus, their organic breads are vegan (except for brioche), and vegan dishes include the Avocado Tartine, Supergrains Bowl, and Lentil & Avocado Salad.
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.
This memo is from the United States Department of Agriculture Food and Nutrition Service
This memorandum provides guidance on crediting tempeh in the child nutrition programs (CNPs), including the National School Lunch Program, School Breakfast Program, Child and Adult Care Food Program, and Summer Food Service Program. Tempeh is a highly nutritious fermented soybean cake traditionally made from whole soybeans. Although mature beans have traditionally been credited as a meat alternate in the CNPs, the Food and Nutrition Service (FNS) has not previously issued guidance on crediting tempeh. Based on stakeholder feedback, FNS is updating CNP food crediting guidance to explain how to credit tempeh as a meat alternate.
In December 2017, FNS solicited
comments on the CNP crediting system through a Request for Information (RFI).
FNS sought public input about specific foods, including tempeh, due to high
interest. FNS asked whether tempeh should credit, and if so, how tempeh should
credit. FNS also invited commenters to provide input on any ingredients,
processing methods, or nutrient standards that FNS should consider, and to
share their ideas for incorporating tempeh into a reimbursable meal or snack.
The comments are available for review at https://www.regulations.gov/docket?D=FNS-2017-0044.
Tempeh is used as a meat alternate
in a variety of recipes, including stir-fries, sandwiches, and salads. The
2015-2020 Dietary Guidelines for Americans (Dietary Guidelines) identify soy
products as protein foods, and a good source of copper, manganese, and iron. A
key recommendation of the Dietary Guidelines is to consume a variety of protein
foods, including seafood, lean meats and poultry, eggs, legumes (beans and
peas), and nuts, seeds, and soy products. As commenters noted, providing a
straightforward crediting method for tempeh provides improved access to an
additional vegetarian option, allowing program operators to diversify menus to
meet the dietary needs of participants with vegetarian preferences or dietary
restrictions for cultural or religious reasons.
Program operators now may credit 1
ounce of tempeh as 1 ounce equivalent of meat alternate. This method of
crediting applies to tempeh with ingredients limited to soybeans (or other
legumes), water, tempeh culture, and for some varieties, vinegar, seasonings,
and herbs.
Varieties of tempeh that include
other creditable foods as ingredients, such as brown rice, sunflower seeds,
sesame seeds, flax seed, and/or vegetables, may also credit as meat alternates,
grains, and/or vegetables. Since foods must be present in the minimum
creditable quantities (⅛ cup or ¼ ounce equivalents) to credit in the CNPs,
documentation must show how much tempeh and other creditable foods these
products contain. Thus, to credit these varieties, program operators must
obtain a Child Nutrition (CN) Label or a Product Formulation Statement (PFS)
from the manufacturer. These varieties may credit based on the ingredient
quantities identified in the CN Label or PFS. For more information, please see:
FNS remains committed to simplifying
menu planning for CNP operators, promoting the efficient use of program funds,
and ensuring operators and participants have a wide variety of nutritious and
appealing food choices. We recognize that crediting decisions have an impact on
schools, child care centers, adult day care centers, day care homes, the food
industry, and most importantly, participating children and adults. The agency
is committed to staying up-to-date with the evolving food and nutrition
environment through continued engagement with a variety of stakeholders.
Through these efforts, FNS will work to maximize the availability of wholesome
food options while minimizing administrative burden in the CNPs.
State agencies are reminded to
distribute this memorandum to program operators. Program operators should
direct any questions concerning this guidance to their state agency. State
agencies with questions should contact the appropriate FNS regional office.
The Vegetarian Resource Group has been approved for inclusion in the federal government CFC charity list. The CFC code number 10601. If you are a federal worker, we appreciate your support. If you are not a federal government worker, you can support our veg outreach and education in your workplace campaign. For some workplaces that do matching donations, see www.vrg.org/donate
According to Disney, all of their major quick and table
service restaurants will soon be offering plant-based options at Walt Disney World Resort and Disneyland Resort, marked by a menu icon Green leaf. They
will be made without animal meat, dairy, eggs or honey. Options will include Steamed
Asian Dumplings, Shiriki Noodle Salad, Garden Spread made with hummus,
Chili-Spiced Crispy Fried Tofu Bowl, and Cashew Cheesecake.
Through December 31, 2019, you can give a gift membership to The Vegetarian
Resource Group (includes a 1-year subscription to Vegetarian Journal) for $16 each. Offer is
valid in the USA only!
This is a terrific way to share the vegan message, as well as support VRG
outreach. Gift subscriptions can be done online by simply typing in your
message and the name and address of each gift recipient in the comments field.
Go to: www.vrg.org/donate
Here’s a few products we discovered recently at Natural Products Expo East that might be useful to families raising their young children vegan.
Bambo Nature offers a vegan hair & body wash called Bath
Buddy, a vegan cream called Love Balm, and vegan body lotion called Snuggle
time. See: https://bambonatureusa.com/
Harvey’s says the burger is vegan, but is cooked on a grill where meat is cooked, but they try to segregate the items. Harvey’s states that, “Unlike traditional beef burgers, pink colour inside plant based burgers does not indicate that it is raw. This colour in Lightlife burger comes from the Beet powder ingredient.”
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.
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.
Sign up for our newsletter to receive recipes, ingredient information, reviews of new products, announcements of new books, free samples of products, and other VRG materials.
