Posted on
November 07, 2019 by
The VRG Blog Editor
Recent discussion topics
include:
-A mother shared a new vegan recipe that her one-year-old twin
girls absolutely enjoy.
-Someone wrote a children’s
Halloween story that she read to attendees at the VegFest in Orlando,
Florida and shared it with people in this group.
-Author of children’s vegan book
was looking for 10 people to review the book.
-Someone posted: Did you
know you can get these no sugar added fruit pouches [from Kirkland] at Costco
made from all organic fruits and veggies?
-Plus more topics covered!
https://www.facebook.com/groups/VRGparentsandkids/ 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.
Posted on
November 07, 2019 by
The VRG Blog Editor
By Kavitha Shankar, VRG volunteer
The US Department of Agriculture’s
Food and Nutrition Service (FNS) recently announced that it will recognize
soy-based tempeh as a meat/meat alternative1 that can be served in
the Child Nutrition Programs such as the National School Lunch Program a.k.a.
school lunches. This allows nutrition program operators to expand their menu
offering of vegan/vegetarian items to tempeh and dishes made with tempeh and
also to officially count tempeh’s nutrients toward the requirements for the
children participating in these programs.
This is good news for vegetarian and vegan children and their families as it adds a nutritious non-meat option. With this inclusion, school lunch programs may start serving tempeh-based items such as sandwiches with tempeh patties, stir-fries, and salads.2
Tempeh, originally from Indonesia, is a fermented soybean product made from whole soybeans. The Dietary Guidelines for Americans (2015-2020) recognizes soy-based products as being protein-rich and as good sources of copper, manganese, and iron.2
Posted on
November 06, 2019 by
The VRG Blog Editor
Thanks to VRG volunteer Marcy Schveibinz for staffing our outreach booth at Oracle Corporation’s Health and Wellness Fair. Oracle is a technology company located in Columbia, MD. VRG has exhibited at this event for several years. We receive lots of good questions from attendees!
Posted on
November 06, 2019 by
The VRG Blog Editor
Previously we ran two articles in Vegetarian Journal featuring vegan casseroles. As cooler weather approaches, it’s worth sharing the recipes again. Enjoy!
Comforting Casseroles Peggy Rynk shares recipes including: Oriental Noodle-Vegetable Bake, Broccoli-Cauliflower Bake, Baked Burrito Casserole with Mild Enchilada Sauce, and more
Creative Casserole Cuisine Debra Daniels-Zeller offers recipes for Country Shepherd’s Pie, Garbanzo Lasagna with Roasted Eggplant, Barbecue Black-Eyed Pea, Yam, and Corn Casserole, and more.
Posted on
November 05, 2019 by
The VRG Blog Editor
At this year’s Natural Products Expo East we saw Hudson Valley marshmallows that had gelatin in the ingredients and was labeled OU D (kosher). When we asked the exhibitor, we were told it was kosher beef gelatin, so not vegetarian. Their promotional materials said it was dairy-free, though manufactured in a facility that processes milk. An OU-D (U in a circle) symbol means the product contains dairy or has been on dairy equipment.
Though there may be an assumption that a beef product couldn’t be kosher and consumed with dairy, according to https://oukosher.org/blog/consumer-kosher/gelatin-revisited/ “due to the method of processing the hides, gelatin produced from all parts of the hide are considered pareve and may be used with dairy.” So if you are vegan and/or vegetarian, if a product is kosher and contains gelatin, you should check the source of the gelatin.
Also at Natural Products Expo, we saw Smash marshmallows, which their promotional materials marked as containing kosher certified gelatin. The exhibitor told us this contained bovine gelatin.
When getting warm with vegan hot chocolate on a chilly day, you may want to check out Dandies: http://dandiesmarshmallows.com/ They too indicate their marshmallows are kosher, but do not contain gelatin and are vegan.
Posted on
November 04, 2019 by
The VRG Blog Editor
Vegan group seeks Jack or Jill of all trades good at multi-tasking for part-time job 20 hours per week in Baltimore, Maryland. Staff person clerically and physically ships vegan books, Vegetarian Journal, and other educational materials throughout the country. Does the billing, packing, mailing, and marketing of items. Answers phone and e-mails. Compiles information. Coordinates volunteers doing booths, events, and other activities around the country. Pays close attention to details and is organized. Good writing skills. Comfortable with social media. Entrepreneurial personality helpful. Please send resume, writing sample, and cover letter addressing your short term and long term goals, interests, vegetarian/vegan knowledge, skills, strengths, challenges, and availability to Att. Job: [email protected] $13/hour salary
Posted on
November 04, 2019 by
The VRG Blog Editor
Pear season is now occurring in America and a previous by
Debra Daniels-Zeller offers a wide range of pear-based vegan recipes including Reisling-Braised
Kale and Pears With Basmati Rice, Sweet And Spicy Yams And Pears With Toasted
Pecans, Maple-Sautéed Pears, Creamy Rosemary, Acorn Squash, and Pear Soup, Coconut-Cranberry-Pear
Sauce, Hazelnut-Orange Asian Pear and Beet Salad, Pear Crisp With Cranberries,
Pear-Walnut Bread, and Berry-Poached Pears.
Posted on
November 01, 2019 by
The VRG Blog Editor
Today is World Vegan Day! World Vegan Day first occurred on
November 1st, 1994 as a way of commemorating the 50th anniversary of the United
Kingdom Vegan Society and the term Vegan. Consider treating a non-veggie friend
or co-worker to a delicious vegan meal today. This way you support vegan
establishments while showing others how wonderful vegan food can be.
Posted on
November 01, 2019 by
The VRG Blog Editor
Below is a list of some of the restaurants, caterers, and
groups offering vegan meals/potlucks for Thanksgiving (both before and on that
day) alphabetically by state. If you’re looking for some new recipes to prepare
for Thanksgiving, visit: http://www.vrg.org/recipes/vegan_thanksgiving.php
We wish you a very Happy Thanksgiving!
CALIFORNIA
+Native Foods, Costa Mesa, Los Angeles, and San Diego, CA
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.
