Have you ever cooked up a batch of rice and had a bunch
leftover? Chef Nancy Berkoff offers suggestions on how to prepare vegan dishes
using leftover rice in an earlier Vegan Cooking Tips column she wrote for Vegetarian Journal: https://www.vrg.org/journal/vj2006issue2/2006_issue2_tips.php
She offers directions for making rice milk, Congee (rice
porridge), creative entrees, as well as quick ideas for savory and sweet rice
dishes. Finally, she offers up a wide range of spice blends that go well with
leftover rice.
Rissa Miller (VRG’s Senior Editor of Vegetarian Journal) has been organizing Baltimore Vegan Drinks events
in the greater Baltimore area for 10 years. She does this on a volunteer basis
and we admire all the activities she’s hosted in Maryland.
Recently Baltimore Vegan Drinks celebrated 10 years with an
event at the Sandlot in Baltimore City. This outdoor location is alongside the
Baltimore Harbor and was a lovely place to hold this anniversary event.
Shirley’s is once again participating in Maryland’s Vegan Restaurant
Week through September 1st, 2019 and they’ve added some new vegan
dishes to their already long list of vegan options:
APPLE SAGE SAUSAGE & HASH SKILLET –
Apple Sage Grain Sausage, Shredded Potato & Onion Hash Browns, Cauliflower
Rice, Red & Yellow Peppers, Diced Tomatoes, Red Radish & Cilantro,
topped with Avocado Mash
SIDE ITEM: Apple Sage Sausage (Soy
Free, No GMO’s or Artificial Flavors)
The Vegetarian Resource Group maintains an online Guide to
Vegan/Vegetarian Restaurants in the USA and Canada. The entire guide can be
found here: http://www.vrg.org/restaurant/index.php
To support the updating of this
online restaurant guide, please donate at: www.vrg.org/donate
We happened to be near Asbury Park, New Jersey and decided to check out the Vegan Pop Up Shop being held in the Convention Hall along the boardwalk on August 18th, 2019. The Hall was filled with people checking out all the vegan booths. As expected, the most crowded spot was the section with food booths. Sample booths included Caribreeze Vegan Delight from Spring Valley, NY serving up Caribbean cuisine, Cinnaholic from Westfield, NJ selling vegan cinnamon rolls, The Baklava Lady vending vegan baklava in several flavors, Sesame Satori selling vegan halva, Freakin’ Vegan serving up vegan empanadas, Hungry Like the Wolf offered vegan pizza, Mexi-Boys sold a wide range of vegan Mexican dishes, and there was so much more including vegan bags, t-shirts, etc.
Once again, the greater Baltimore area and a few other
locations in Maryland can enjoy Vegan Restaurant Week. For details on this
event see: https://www.mdveganeats.com/
Some of the participating restaurants in Baltimore include:
Falafel from Cypriana
Cypriana ($35 all you can eat including hummus, falafel,
stuffed grape leaves, mousaka, roasted beets in tahini sauce, roasted eggplant,
grilled Portobello mushrooms, yeast doughnuts, and more)
Golden West Café (Fried Chicken Mac and Cheese; Aztec Steak
Quesadilla; Waffle Monster Redux; Tofu Benedict; and more)
Greener Kitchen (Vegan Cheesesteaks; Kale Salad; baked
goods; and more)
Land of Kush (vegan Mac and Cheese; Collard Greens; Vegan
Crab Cakes; Curry Chickun; Kush BBQ Ribs; and more)
Spicy Fried Seitan Sandwich from L’Eau de Vie Organic Brasserie
L’Eau de Vie Organic Brasserie(house made Chili Cheese Dog special, new desserts, and items off their seasonal menu including Corn Bisque, Loaded Veggie Cheese Fries, Grilled Seitan-Sausage Reuben, Breakfast Panini, Spicy Fried Seitan Sandwich, Pasta Provençale, and more)
Miss Shirley’s (Avocado Toast; Oh Snap! Quinoa Salad;
Gluten-Free Griddle Cakes; Apple Sage Sausage & Hash Skillet; Be More
Beyond Burger; plus more)
Heirloom Tomato Salad from The Out Post American Tavern
The Out Post American Tavern ($35 special of 3 courses
including items such as Vegan Mac, Heirloom Tomato Salad, Cauliflower Steak,
Green Curry Veggies, Coney Island Chili Dog, and Sweet Peach Cobbler)
Roland Park Bagels (Vegan Pizza Bagels; Breakfast
Powerhouse; Beyond Burgers; Falafel Pita Pocket; and more)
Stall 11 (Korean BBQ Cauliflower Bites; Buddha Bowl; Funghi
Philly; Shroom Burger; Seasonal Quinoa Pancakes on weekends; plus more)
In Howard County Great Sage is participating (Artichoke
Spinach Dip; Chopped Salad & Tex Mex Quesadilla; Yasai Noodle Bowl; Bourbon
Street Burger; Chocolate Lava Cake; Carrot Cake; plus much more)
In Montgomery County Lion & Dove Winery is participating.
Chef Nancy Berkoff, EdD, RD, previously wrote about
preparing vegan dishes using late summer fruit (melons, peaches, apricots,
etc.) in her Vegan Cooking Tips column that appears in each issue of Vegetarian Journal. For example, for
plums she suggests:
“Creative treats using
plums may take a bit more work, but they are worth it! Create a plum pie by
pitting and slicing ripe plums. Be warned that this process can be a bit messy.
Preheat your oven to 400 degrees. Place plums in a pot and heat with a small
amount of apple juice, cooking until just mushy. Pour the plum filling into a
frozen pie crust and bake for approximately 20 minutes or until crust is
golden. Allow to cool before serving.
Plums also make a
great fruit compote. Place sliced, pitted plums in a pot with sliced apples and
dried apricots. Just cover with water. Cook slowly over a low flame. Season
plum mixture to taste with fresh or powdered ginger, orange zest, and cinnamon.
If you need more sweetness, add some maple syrup or orange juice concentrate.
Cook until all of the fruit is very soft. Pour into airtight containers and
refrigerate. Your compote will last for at least four weeks in the
refrigerator. Stir compote into hot cereal; top sorbet with it; serve it as a
condiment with grilled tofu, seitan, or tempeh; or create your own rice dessert
by mixing cooked, steamed rice with the compote and a splash of rice or
soymilk.”
The Vegetarian Resource Group is a vegan activist non-profit organization that does outreach all-year-long. For example, VRG tables at different events throughout the USA and also sends literature free of charge to other groups/individuals doing educational activities in schools, hospitals, camps, restaurants, libraries, offices, etc. Our ability to continue doing this depends on people like you! Your donations allow us to promote the vegan message whenever we’re called upon for assistance. Please consider becoming a donor to The Vegetarian Resource Group.
Thanks so much for your support. You can donate online here:
vrg.org/donate
Whenever we see fresh beets growing in a garden or stocked
in a store, we wish we had new ideas for preparing a vegan beet-based dish. In
a previous issue of Vegetarian Journal,
Debra Daniels-Zeller wrote an article offering many suggestions including
Orange Beet Puree, Savory Baked Beets with Horseradish Sauce, Roasted Rosemary
Beets, Creamy Beet Green Chowder, Spicy Sesame Beets and Greens with Jasmine
Rice, Smoky Tempeh with Beets and Wilted Greens over Pasta, Balsamic-Basil
Pickled Beets, and Borscht.
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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