Are you tired of eating the same old lunches you carry to work? Now you can brown-bag it vegan-style with creative suggestions found in an article that Peggy Rynk previously wrote for Vegetarian Journal.
You’ll find recipes for Pitas Stuffed with Black Bean Hummus and Marinated Tomatoes, Mellow Tofu Spread with Spicy Dressing, Easy Minestrone, Creamy Potato Soup with Herbs, Lima Bean Salad with Dill-Mustard Dressing, Agar Gel with Fresh Fruit, Fruited Whole-Grain Muffins, Lemon Apple Cookies, and Pumpkin Spice Bars. See: https://www.vrg.org/journal/vj2003issue3/2003_issue3_brown_bagging.php
The Vegetarian Resource Group’s Research Director Jeanne
Yacoubou produced lesson plans to teach children about water usage/waste that
can be used in Kindergarten through High School classrooms.
The purpose of the K-2nd grade lesson plan is to
visualize for young children how much water is used to do everyday tasks and
how much water is needed to grow common food items. To graphically illustrate
for children how some human activities and how food production causes water
pollution. To instill in children that water is a precious resource and should
not be wasted. See: https://www.vrg.org/environment/K-2_lesson_plan_clean_water.php
The purposes
of the 5-8th grade lesson plan is:
To calculate total daily water consumption and average
daily water consumption including both direct and indirect uses.
To compare and contrast students’ water use.
To graphically represent data in tables and histograms.
To evaluate surface water quality of samples collected from
a recreational use area and those from areas used for farming or animal-based
agriculture. Samples will be compared over the period of one day, one week, or
one year, as time and resources permit. Possible parameters to be examined:
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 (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.
