Who doesn’t look forward to strawberry season? Here’s some vegan recipes you might enjoy from Vegetarian Journal featuring strawberries:

Strawberry Pancakes by Peggy Rynk
(Makes approximately 16 pancakes)

These tasty pancakes don’t even need syrup, but they are good with syrup, too.

• 2 cups unbleached flour
• 1/4 cup cornstarch
• 2 Tablespoons granulated vegan sweetener
• 1 teaspoon salt
• 1 Tablespoon baking powder
• 1/4 teaspoon ground cinnamon
• 2 cups chopped fresh strawberries
• 2 1/2 cups soymilk
• 2 Tablespoons canola oil
• Additional canola oil to prepare griddle

In a medium-sized mixing bowl, blend together the dry ingredients. Add the strawberries and stir until coated with the flour mixture.

Make a well in the center and add the soymilk and oil. Stir to blend well, but do not beat.

Brush a griddle lightly with additional oil. Heat the griddle to medium heat and ladle on the batter, using enough batter to make 4-inch pancakes. Cook over medium heat until lightly browned on the bottom. Flip each pancake over and cook on the other side until lightly browned as well. Remove from griddle and repeat process with more oil and batter until all of the batter has been used. Keep pancakes in a warm oven until all are finished.

Strawberry Shortcake Smoothie by Ivy Grob
(Makes approximately 2 cups)

• 3/4 cup strawberries
• 1/4 cup raspberries
• 1/2 cup ice
• 1/2 cup vanilla-flavored almond milk or vegan yogurt

Pour all ingredients into a blender and blend until smooth or desired consistency.

Pineapple-Strawberry Salsa by Chef Nancy Berkoff
(Makes about 3 cups)

• 1/2 cup chopped sweet onions
• 1/4 cup chopped fresh cilantro
• 3 teaspoons seeded and chopped fresh chili or bell pepper (you choose the heat)
• 1/2 cup chopped fresh tomatoes, with juice (or canned, chopped tomatoes with juice)
• 1 cup finely diced pineapple, with juice (you can se fresh or canned pineapple)
• 1 1/2 cups chopped fresh strawberries
• 1 teaspoon black pepper or 2 Tablespoons red or balsamic vinegar (optional for additional flavor)

Combine all ingredients in a non-metal bowl and toss to combine. This mixture is the base for your salsa. Store, covered, in the refrigerator.

This variation works well with savory or sweet dishes; try serving with freshly cut bell peppers, daikon radish, jicama, watermelon, or honeydew melon.

To subscribe to Vegetarian Journal, visit: Subscribe to Vegetarian Journal

Natalia Gosiaco works at a vegetarian restaurant. The owner of the business said she continuously excelled for the past three years providing excellent customer service and always showing up on time. (One of the biggest hurdles for restaurants and groups is to find hard working long-term employees who always show up.) The owner reported that Natalia also “made important contributions to our business by offering some of her vegan recipes, of which we sometimes added to our special’s menu. She has certainly been a gem in our organization.” Another employee mentioned how Natalia kept her “kind demeanor even during high stress peak hours.” Natalia said for the restaurant she developed “a chocolate soft serve flavor by pouring a mixture of bananas, coconut milk, dark chocolate, and cacao powder into our soft serve machine. It is served with granola, papaya, banana, and macadamia nuts. I have also baked small treats, including vegan cookies and muffins that can be sold in the front by the cash register.”

When Natalia Gosiaco and her friend went vegan, they decided to create the first vegan club at their high school. The Vegan Club’s high school advisor said “Natalia took initiative to organize two formal assemblies at our school inviting a well know vegan activist … to speak about veganism and the environment. Natalia single-handedly proposed the guest speaker to administration, completed all necessary paperwork, and organized the event’s logistics. These two assemblies reached over 800 students.”

Additionally, this past fall Natalia helped organize healthy vegan alternatives during a bake sale to raise funds for victims of Hurricane Maria and Hurricane Harvey. The club advisor added, at our school’s annual spring fair “Natalia and her co-president of Vegan Club created a first-ever vegan snack option featuring Tofu Poke, It was a huge success and many people came up afterwards to share how exciting it was to have not only a healthy alternative (compared to cotton candy, hot dogs, etc.), but also a vegan option.” Natalia received an email from the head of student life at her high school regarding the sample vegetarian menu she created. The student life head is speaking to Sodexo food service about incorporating more vegan options in the cafeteria.

Natalia wrote that she planned her fully vegan graduation party, which included vegan Hawaiian food for over 150 people. The menu was Lau lau, Luau, mock chicken long rice, mock lomi salmon haupia, poi; “all of which are delicious traditional Hawaiian foods that we made vegan.”

Natalia plans to study nutrition and business, which will allow her to continue to stay involved in the movement. Her perfect life in the future will be to own a vegan restaurant, that sells vegan breakfast and lunch, with a farm where all of the vegetables could be harvested, from farm to table. While in college, she will work with a vegan caterer, and with a friend she is starting a business delivering vegan ingredients in a box to households so they can easily prepare vegan meals.

Create and submit a video relating what you want to tell others about vegetarianism and/or veganism.

Some possible topics: food, nutrition, your feelings about veganism and/or vegetarianism, water usage and vegetarianism, veganism and animal rights, or other vegetarian topics which appeal to you. Humor and feelings are appreciated. All videos should be positive, not be critical of anyone, and not include any footage of animal cruelty. You may submit a video you have already made.

Aspects of judging include accuracy and judges wanting to share the video with others. Entrants give permission to The Vegetarian Resource Group to post and share the video, to link to and from the video, and share the video with the media. Deadline to enter this year is July 15, 2018.

Details on the contest can be found here:
VRG Video Contest

Save the date! June 3, 2018 will be the 8th National Animal Rights Day (NARD), and it will be celebrated in 30 cities around the world including Baltimore City near McKeldin Fountain at the Inner Harbor (101 E. Pratt St., Baltimore, MD 21202). Information can be found here: https://www.facebook.com/events/2046536958920228/

On this day, special NARD events are held simultaneously in major cities around the globe. The event starts with a Memorial Ceremony for the billions of animals who die every year. The Declaration of Animal Rights will be read and signed. The event ends with a Celebration of the animals in our lives, and the steps that are being made every year towards ending animals’ suffering and shifting humanity to a cruelty-free, vegan and plant-based lifestyle.

For more information about NARD, see their website: http://thenard.org/

Are you looking for some new ideas for vegan dishes to prepare for your mom on Mother’s Day? Here’s some suggestions from articles that have ran in Vegetarian Journal:

Deli Salads by Rachel Haley Himmelheber: vegan deli salads
Mexican Cole Slaw
Potato Salad with Thai Peanut Dressing
Asian Slaw
German Potato Salad
Middle Easter Macaroni Salad
Pecan and Red Pepper Pesto Macaroni Salad

A Relaxing Weekend Brunch by Peggy Rynk: A relaxing weekend brunch
Cranberry Tea Punch
Tofu Scrambled “Eggs”
Smoky Scrambled Tofu
Apple “Sausage” Stir-Fry with Beans
Grits Italiano
Lemon Syrup
Oatmeal Pancakes
Strawberry Pancakes
Jamaican Gingerbread
Breakfast Banana Cake
Stovetop Rice Pudding

To subscribe to Vegetarian Journal, visit:
Subscribe to Vegetarian Journal

To Whom It May Concern:

My name is Laura Stahl, and I am the Special Services Director for OCEAN (Organization for Cultural Exchange Among Nations), which is a non-profit organization that sponsors foreign exchange students, ages 14-18, and places them in volunteer host families and high schools throughout the U.S. for a semester or academic year. We are currently seeking volunteer host families for two girls, one from Ecuador and one from France who are vegetarians. Might you know of any families in your community that would be interested in welcoming one of these students into their home for the 2018/2019 school year? Below is additional information:

Student’s Name: RAFAELA
Age: 17
Home Country: ECUADOR
Grade of Enrollment: 11th
Interests: Air dance, writing poems & essays, reading, cooking vegetarian meals, hiking.
Excerpt from the student’s letter: “I am a very positive person, who always sees the bright side of circumstances. Since I was little I have loved sports and nature. I have been in three summer camps and I used to ride horses. Nature, creativity, sports and lovely people are really present in my life. I am vegetarian because I feel a deep love for animals and nature. I think it has a magnificent power that can be perceived in beautiful landscapes. I live surrounded by nature and this causes me a peaceful sensation. Everyone has a hobby, mine is air dance. I discovered this activity six months ago and it was a bless to me, it makes me really happy, it is my passion too. I practice this kind of dance three times a week in the afternoon. I try to keep myself busy because I think this teaches me to organize my time effectively. I like to have a good lifestyle, I don’t like to eat bad or not doing sport. Exercise has helped me a lot grow. I am an energetic person who is always doing productive activities. Creativity is a part of me. I like to write poems and essays both are pretty different, still writing is such a beautiful way to express.”

Student’s Name: CLARA
Age: 17
Home Country: FRANCE
Grade of Enrollment: 12th
Interests: Fitness, drawing, painting, playing the guitar.
Excerpt from the student’s letter: “I have a lot of hobbies actually, like doing sports in my fitness club. I go there as much as possible because I’m very dynamic and I want to enjoy life. I also like being with my pets, they comfort me a lot. I love animals so much that I became a vegetarian 2 years ago, and I’m very proud of that. I particularly love dogs and cats. The beach and the sea are for me the most beautiful things that exist on earth. Overall, I like nature, sun, flower and so many more things. My favorite season is definitely summer! I love hot weather. I like to be in the beach with my friends, who are very amazing, and playing the little of what I know in guitar. My second favorite place is forest, I feel safe there. I am very attached to people, for me, meet new people is very interesting and I hope this trip will open me to new horizon. I believe that this trip will give me another perspective of life and give me even more maturity and independence. I would like to share you my culture and make you discover the most amazing things in France as you will make me discover America.”’

If you have any questions, please do not hesitate to e-mail me at [email protected] or call me at 1-888-996-2326, Ext. 5. You may also wish to visit our website at: www.ocean-intl.org.

Thank you for your time.
Sincerely,
Laura Stahl
Special Services Director
OCEAN
2101 E. Broadway Road, Suite 6
Tempe, AZ 85282-1735
Phone: (480) 907-7285 Fax: (480) 907-7526
Toll-Free: 1-888-996-2326
Website: www.ocean-intl.org
E-mail: [email protected]

By Jeanne Yacoubou, MS

“Vegetable L-Cysteine”?
Companies which use non-animal sourced L-cysteine may wish to distinguish themselves from the majority of companies which use feather- or hair-derived L-cysteine. So for marketing purposes they will state on their labels that they use “vegetable” or “vegetarian” L-cysteine.

Kontos® Foods
For example, The VRG recently saw this: http://www.kontos.com/product/pocket-less-pita-white-3/

We asked Kontos what the source of their vegetable L-cysteine is.
We were told by their executive chef that they were currently testing several L-cysteine alternatives and planned to remove L-cysteine entirely from Kontos’ products by August 2018.

He described the replacement process to us saying that removing one ingredient and replacing it with another influences how other ingredients work (or don’t work) in the recipe. Achieving a balance so that one ingredient is not “fighting” with another takes time.

We were told that besides vegetarians, people inquire about L-cysteine for religious reasons. He hopes that removing L-cysteine from their recipe will provide assurance to everyone who asks about their source that their bread is vegetarian.

The Chef followed up with a letter which states:
Regarding the request for information of the L-Cysteine, utilized by our company in the manufacture of our Flatbreads.

Providing individuals and/or companies, with the brand and/or source(s) of the raw ingredients used in our manufacturing process, is proprietary, and therefore, cannot be shared. We would however point out; our ingredients are audited, and manufacturing process is inspected by two (2) Certification Agencies; a Kosher Certifier and a Halal Certifier, simultaneously. With respect to our Flatbread, as they are both Pareve and Halal, they are clearly 100% Vegetarian. We do not classify them as vegan, as there is no set ‘standard’ available, which would provide a clear definition.”

Five Star® Gourmet Foods
The VRG also contacted Five Star about the “vegetable L-cysteine” listed on their Mediterranean Falafel + Hummus product:
http://fivestargourmetfoods.com/products/mm2g-mediterraneanfalafel-hummus/

We heard back from YoungAe Zhang, R&D/QA Supervisor at Five Star. He wrote in April 2018:
“We apologize for late reply – we reached out to our supplier for this information and this took a while…Unfortunately, the source of L-cysteine was not shared with us since it is proprietary information…However, our supplier has shared that this ingredient is kosher & halal certified & 100% vegetarian…”

In a follow-up email, Young wrote:
“This product is not in stores as of right now…Unfortunately, there is no set date as of today. We’ll contact you when we have an update.”

“Vegetarian L-cysteine” is Redundant & Ambiguous
Concerned consumers should check with the company selling products with L-cysteine labeled in this manner to identify its source.

The term “vegetarian L-cysteine” is redundant. Even L-cysteine derived from hair or poultry feathers is technically vegetarian because it is not derived from edible meat, fish or poultry (including their byproducts).

This term is ambiguous because it gives the impression that some L-cysteine is non-vegetarian (which technically is not true). L-cysteine derived from feathers is not vegan but it is vegetarian.

L-cysteine from human hair would also be vegetarian. In 2010, we were told that hog hair could be used as a source of L-cysteine. The Orthodox Union states, “it is the OU’s position that l-cysteine derived from human hair is acceptable.” See https://oukosher.org/blog/consumer-kosher/what-could-be-wrong-with-l-cysteine/

In other words, the phrase “vegetarian L-cysteine” is not meaningful and does not tell us product source information.

However, companies or suppliers who state it in this manner believe they are providing source information. The VRG assumes the companies mean that their L-cysteine source is microbial. It would be clearer if they just declared it as “microbial L-cysteine.” Or, we hope they would at least tell us their source rather than claim it is “proprietary” when we inquire. Some restaurant chains have revealed their source (both microbial and feather- or hair-derived). We hope all companies using L-cysteine would do so as well. (Petrochemically-derived L-cysteine, which would be considered vegan, is no longer being commercially produced today.)

“Vegetable L-Cysteine” Is Scientifically Inaccurate
The term “vegetable L-cysteine” suggests that its source is vegetable. For instance a restaurant chain told us (but later retracted it) in 2017 that their L-cysteine source was sugar beets. Vegetables are unlikely commercial L-cysteine sources. (L-cysteine is a type of amino acid which is found in protein.)

In 2017, we asked Joel White, General Manager at Ajinomoto®, a major manufacturer of microbial L-cysteine, if L-cysteine is ever commercially extracted from sugar beets. He replied:
“Cysteine is not extracted from sugar beets. They are most likely buying product produced from fermentation by Waker® at their plant in Slovakia. They use sugar beets as their glucose source for fermentation. It is common for fermentation companies to reference vegetable source on their Country of Origin [statement].”

For information on other ingredients, see https://www.vrg.org/ingredients/index.php

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 judgement about whether a product is suitable for you. To be sure, do further research or confirmation on your own.

Photo from Dugout

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: Donate to The Vegetarian Resource Group

Here are some new additions to VRG’s guide:

Bartleby’s Seitan Stand
Location varies each day in Boston, MA
Bartleby’s Seitan Stand is a bright blue-and-orange food truck serving seitan nuggets, sandwiches, salads, fries, and house- (truck-?) made dips. Stephanie Kirkpatrick was inspired to create her own plant-based food truck after managing a vegan café. Bartleby’s can be found on several Boston street corners, as well as at local events and festivals. More information about its schedule is available on its Facebook page www.facebook.com/bartlebysfood

Better Bowls
1818 G St.
Bakersfield, CA 93301
Better Bowls brings wholesome food in an eco-friendly sugarcane bowl. Started as an online delivery service in the Haggin Oaks Farmers Market. Signature bowls including the “America” bowl with brown rice, roasted sweet potatoes and red onions, spiced chili chickpeas, fresh spinach, and avocado, complete with a roasted red bell pepper hummus sauce. Other signatures include the southwest, the Mediterranean, the Thai, the Southwest and BBQ Jackfruit. Brekkie Bowl and overnight oats available for the early riser.

Blue Heron Creamery
2410 Main St.
Vancouver, BC V5T 3H9 Canada
Vancouver’s first vegan-cheese shop from Chef Karen McAthy the former executive chef at Graze Vegetarian. Uninspired by the dairy-free cheese options on grocery-store shelves she has led the evolution of the cheese making craft developing more than 20 types of cultured vegan cheeses. Cultured vegan butters, yogurt, and preserves are also offered. Try the herb and garlic cumulus cheese, addictive almond ricotta, and saporous almond bocconcini. Beautiful spreads and catering available.

Dugout
22 Ave. Duluth E.
Montreal, QC Canada H2W 1G6
Enjoy vegan baked goods including donuts, pie, parfaits, and more along with tea or coffee.

Glow Live Foods Café
380 Washington Ave., #105
Ketchum, ID 83340
Enjoy organic raw dishes such as spring roll, marinated kale salad, Thai noodle bowl, sun burger, and avocado toast. They also offer smoothies, fresh juices, and teas. They are located in a health food store. Outdoor seating weather permitting.

Inika Café
330 SW 2nd St., Ste. 102
Fort Lauderdale, FL 33312
The café’s motto is “strictly vegan — but not just for vegans.” It serves a wide range of foods like acai bowls, breakfast (served all day), freshly squeezed juices, smoothies, wraps, and pastries. Gluten-free options are available. Vegan Fine Foods is located across the street from the Museum of Discovery and Science in downtown Fort Lauderdale.

PBJ.LA
317 South Broadway
Los Angeles, CA 90013
Los Angeles restaurateur Adam Fleischman’s PBJ.LA serves futuristic 100% plant-based takes on the lunchbox classic. These sandwiches are the furthest thing from your childhood’s saccharine Saran-wrapped Wonderbread staple: unique ingredients like daikon radish, dark cherry Chianti jam, and toasted pine nut butter are layered between crustless circles of vegan Challah-style bread. Everyone knows that the perfect pairing to a PB&J is a tall, cold glass of milk, and PBJ.LA is no exception: almond milks flavored with lavender, Peruvian cacao, and strawberry are served alongside the sandwiches. PBJ.LA is located inside of LA’s Grand Central Market.

Strawberry Blond Bakery
114B Grange Ave.
Ottawa, ON Canada K1Y 3B1
This bakery offers vegan, gluten-free, and nut-free items such as cupcakes, cookies, pies, tarts, scones, and much more.

Sweet Soulfood
1016 N. Broad St.
New Orleans, LA 70119
Sweet Soulfood grew from a successful vegan catering business and is in the Tremé neighborhood at Broad and St. Phillip with a cafeteria-style buffet along with a separate salad and ice cream bar. Enjoy fresh Chick Pea Fritters, Mac n Cheese, Jambalaya, Bread Pudding, Sweet Potatoes, and Okra Gumbo. Fresh Smoothies. Simple decor, good value with plentiful portions.

The Nosh Pit Detroit
2995 Yemans Hamtramck
Hamtramck, MI 48212
The Nosh Pit Detroit is known for their soups, sandwiches, and desserts and gluten-free options. Starters include potato beet/carrot latkes and Mac Un’cheese. Their most reviewed sandwiches are their veggie burger called the Katz, The Karen; vegan cheese, red pepper, pesto aioli, and the Larry their “Reuben.” Rotating dessert selection but look for the chocolate beet cupcakes and coconut macaroons. Elective vibe with communal dining room tables.

This past Sunday (April 29th) Great Sage vegan restaurant in Clarksville, Maryland did a benefit day for The Vegetarian Resource Group. The restaurant is donating 10% of sales that day to VRG. A huge crowd attended and we greatly appreciate everyone’s support. See: Great Sage restaurant

Special thanks to VRG volunteers Natalie and Whitney for greeting customers at the front door and sharing VRG Journals and brochures.

A reader wrote: Hi. I have many years of the VRG Vegetarian Journal magazine. I am downsizing…a lot. Would you or anyone find these older issues of any value?
It is pretty much a complete set back to the early ’90s until 2010

Please let us know if you would like any of these copies and we can forward the email. Respond to [email protected]