by Ellie Meyerstein, VRG Intern

When I started working with The Vegetarian Resource Group, I wasn’t quite sure what to expect. But over the past 10 weeks I’ve had the opportunity to work on numerous projects that (virtually) took me all over the country. I started my internship by tabling at the Green Mitzvathon Environmental Fair in Baltimore. There, I was able to engage with people of all ages and backgrounds about vegan and vegetarian issues. I talked to many people who were already vegan and simply looking for new recipe ideas or nutrition information. But, I also met several people who had family members that were vegan, and they were visiting the event and our table to learn more about veganism. Whether that was buying a vegan cookbook for their family member or friend or taking a copy of the Vegan Journal so they could try out some new vegan recipes, I was very glad I could help them.

One of my favorite projects to work on this summer was watching the videos for VRG’s video contest and sending responses to the contestants. Each of the videos was informative and well-done and each focused on a different aspect of veganism that was important to the individual. Everyone has a different reason for doing this work, but we are all doing it together and that is what is important.

Another project that I worked on this summer involved reviewing restaurants for VRG’s extensive restaurant guide. https://www.vrg.org/restaurant   I researched and reviewed vegan and vegetarian restaurants all over the country, and even went to a couple that were local. This truly showed just how much the world of vegan and vegetarian food has expanded and evolved over the past decade. There are vegan restaurants all over the country, and many more places are offering vegan options. It proves how the work that VRG and other organizations have been doing with advocacy and education is working.

Through this internship, I worked a lot on projects that will hopefully make veganism more accessible to people. People shouldn’t be limited just because of their financial or living situation. Part of this was helping to put together a low-income vegan meal plan, which will hopefully demonstrate that veganism doesn’t have to be expensive, though it often appears that way in the media. Veganism is a lifestyle that everyone, regardless of income should have access to and I hope my work with Reed Mangels, PhD, RD and VRG will help with that accessibility.

Firsthand, I worked on vegan education with VRG’s other summer intern, Chaltu. I interviewed her and we discussed veganism as a whole and how to be vegan on a budget. The video will be posted and available on VRG’s social media and blog. One aspect of vegan education that I had the chance to see in action was attending one of Crystal Forman’s vegan cooking classes at Christopher’s Place, a program for formerly homeless men. I was very glad to have had this opportunity and could be a part of the crucial work that Ms. Forman, MPH, MPA is doing. She is incredibly knowledgeable about food and health and the participants, and myself, were captivated watching her cook and explain the science behind it.

I also had the opportunity to work with VRG Volunteer Coordinator Whitney on a project researching assisted living facilities that offer vegan food options. Again, I hope the information that’s now available on VRG’s website and blog will make veganism more accessible and will ensure that elderly individuals do not have to compromise their values in order to get the help they need.

I’m grateful for my time with VRG and I hope they continue the incredible work they’re doing. For information about VRG internships, go to https://www.vrg.org/student/index.php

For information about VRG internships, see www.vrg.org/student/index.php

To support VRG internships, donate at www.vrg.org/donate or join at www.vrg.org/member/2013sv.php

San Francisco Vegan Society to Host 26th Annual World Vegan Fest on November 1, 2025, World Vegan Day

What: World Vegan Fest

When: Saturday, November 1, 11 am – 5  pm
Where: 1111 Gough Street, San Francisco, below St. Mary’s Cathedral
Tickets: available at the entrance or in advance

For additional information, please visit www.sfvs.org/worldveganfest.

THRIVE ALIVE VEGAN FEST IN KANSAS, SEPTEMBER, 2025

Five Day retreat in nature

See: https://www.thrivealivefest.com/

https://www.facebook.com/thrivealivefest/

Cucumbers can play a supporting role in salads or can be the main event. Chef Nancy Berkoff, EdD, RD, offers these suggestions:

• Chopped cucumbers, watermelon, and red onions, sprinkled with balsamic vinegar and either nutritional yeast or crumbled vegan cheese
• Diced cucumbers, halved cherry tomatoes or diced salad tomatoes, cubed avocado, and croutons
• Chopped cucumbers, black olives, cooked and chilled pasta, and either crumbled smoked tofu or veggie crumbles
• Diced cucumbers tossed with fresh dill and either plain vegan yogurt or vegan sour cream mixed with lime juice
• Sliced cucumbers mixed with fresh or roasted fennel and garlic paste
• Diced cucumbers tossed with garlic and ginger paste, minced fresh chilies or bell peppers, and shredded carrots
• Thinly sliced cucumbers and radishes, sprinkled with vinegar, organic brown sugar, and red pepper flakes

Subscribe to Vegan Journal in the USA only: www.vrg.org/member

By Ellie Meyerstein, VRG Intern

I had the opportunity to sit in on one of Crystal Forman’s vegan cooking classes at Christopher Place. Christopher Place is a facility that provides a place to stay, education, recovery support, and job skills to ensure job security and long-term independence for formerly homeless men in the Baltimore, Maryland area.

On the menu that day were sautéed collards with onions and pepper, as well as cooked beets. As she cooked, Ms. Forman told the class where she had procured the ingredients, most of which were from sustainable farms in Baltimore. Having picked the veggies herself just a few days prior, they were about as fresh as they can get.

Additionally, Ms. Forman talked about the different vitamins and minerals found in each of the ingredients, explaining why each was essential to proper bodily function. At the end of the class, Ms. Forman gave a presentation, specifically geared towards men’s health and how the participants could improve their health holistically. She focused on exercise and healthy diet but also emphasized the importance of paying attention to the signs for heart disease and strokes.

Overall, the class was incredibly informative and the food was delicious. Once she was done cooking, everyone got to try a few bites of the food. And even the participants who were skeptical, or one who was a notoriously picky eater, enjoyed the food. Slowly, Ms. Forman is proving that nutritious, vegan food can be flavorful and satisfying. By the end of the class, many of the participants took home some of the leftover collards and beetroots to cook up for themselves.

I’m very glad I had this opportunity and could be a part of the crucial work that Ms. Forman is doing. She is incredibly knowledgeable about food and health and the participants (and myself) were captivated watching her cook and explain the science behind it.

For information about Crystal Forman, see https://www.holistic-wellnessandhealth.com/about/

Ellie observed this class during her VRG internship. For information about VRG internships, see https://www.vrg.org/student/index.php

Spring Rolls

by Aileen Zhang, VRG Intern

Located just past the university campus, those in Princeton, New Jersey are able to cross the Pacific Ocean and get a taste of Thailand’s offerings through the restaurant Amazing Thai. While not fully plant-based, the restaurant does provide extensive options for vegetarians and vegans alike. Vegan items range from different types of spring and summer rolls, dumplings, noodles, and even a basil mock duck made from sautéed eggplant.

Sesame Tofu

I’m a firm believer that the most “worth it” items to order at restaurants are anything fried because the results are just not the same in an at home kitchen. So, going into Amazing Thai I knew I had to get some form of spring rolls. I ended up going with the “Crispy Spring Rolls” which are vegan and came with a lime and mustard seed sauce that was sour in the best way possible. The spring rolls were jam packed with flavorful carrot, cabbage, vermicelli noodles, and basil that all balanced with each other and the crunchy rice-flour spring roll wrapper. Additionally, I ordered the sesame tofu as another vegan appetizer. The nutty sesame seed coating contrasts well with the soft, creaminess of the tofu inside, and the sweet chili dipping sauce compliments both elements especially with the occasional bites of the sauce’s peanuts.

Drunken Noodles

As for entrées, I ordered their number one pick of the drunken noodles. Despite its name, the dish actually does not contain any alcohol but is instead often eaten after a night of drinking to sober up because it’s so spicy and flavorful. To make it vegan, I chose tofu as my protein option. Also make sure to tell the staff–who were all very accommodating–to not include eggs and fish/oyster sauce. The chewiness of the wide rice noodles is addicting when combined with the kick of the spicy basil, the sautéed vegetables, and the yumminess of the sauce.

Overall, I recommend Amazing Thai for anyone in the Princeton region wanting to try out Southeast Asian cuisine. The ambiance of the restaurant is warm and inviting, and could be a good contender for a small get-together between friends and family.

For more info, see https://www.amazingthaiprinceton.com/

To find other veggie restaurants in the USA and Canada, go to https://www.vrg.org/restaurant/index.php

Vegan Journal is published by The Vegetarian Resource Group. Enjoy in-depth original research, product and book reviews, scientific updates on veggie nutrition, delicious vegan recipes with gorgeous photos, plus so much more. Both long-term vegans and those new to a vegan life-style will enjoy this magazine.

To subscribe in the USA only, see: https://www.vrg.org/member/

photo by Rissa Miller

Are you in the mood for soup but don’t want to spend too much time near your stove? If so, you may want to take a look at these Quick and Easy Ideas for Chilled Soups from Chef Nancy Berkoff, EdD, RD. See: www.vrg.org/journal/vj2020issue3/2020_issue3_cooking_tips.php

By Chaltu Watkins

Interning with The Vegetarian Resource Group has been an insightful and enjoyable experience. Over the course of my internship, I deepened my understanding of vegan advocacy and the many components that contribute to promoting this lifestyle.

One of the highlights of my internship was writing several blog posts reviewing vegan restaurants. I explored various dining options, including discovering a vegan restaurant in my area and dining there with another VRG intern. These experiences gave me firsthand insight into the importance of supporting local businesses that align with ethical and sustainable values.

I also had the opportunity to interview prominent vegan advocate Crystal Forman, MPH, MHA. Our conversation focused on her journey into vegan advocacy and practical advice for eating a healthy vegan diet on a budget. Her insights were not only inspiring but also demonstrated the importance of making veganism accessible to all communities.

My peer interviewed me about my own experience as a vegan. This allowed me to reflect on my personal journey. I also conducted a vegan product review, which involved assessing the ingredients and taste.

I had the opportunity to work with Reed Mangels, PhD, RD, a registered dietitian, to deepen my understanding of vegan nutrition. Through our conversations, I learned practical strategies for meeting nutritional needs on a plant-based diet. We discussed the importance of calcium intake for maintaining strong bones, as well as the role of physical activity, like weight training and running, in building bone density. Since bones naturally weaken with age, it’s important to establish strong habits while young to support long-term bone health.

I assisted Dr. Mangels with a budget project where the goal was to create a healthy, affordable vegan meal plan for a family of four relying on SNAP benefits. This required me to visit local grocery stores to collect pricing for ingredients and better understand how to shop smart. These are skills that have helped me as a college student trying to eat well without overspending on groceries.

Additionally, I had the chance to sit in on a class taught by Crystal Forman, MPH, MHA, at Christopher Place, a transitional housing program for men experiencing homelessness. That experience gave me a new perspective on how food can be used as an educational tool. During the class, there were meaningful conversations about health and how to care for our bodies, topics that are often overlooked. I was able to see firsthand the impact food can have and how to use one’s skill and passion to help others.

One of the most significant lessons I learned was the importance of clear labeling and definitions within the vegan and vegetarian community through the different articles I had to read. Before this internship, I assumed that “plant-based” and “vegan” were interchangeable terms. However, I quickly realized that while there is some overlap, they have distinct meanings. For example, veganism typically extends beyond diet to include a broader ethical commitment to avoiding animal exploitation in all areas of life, including clothing, cosmetics, and household products. In contrast, plant-based often refers more narrowly to dietary choices. Understanding this distinction is crucial in advocacy, communication, and consumer education. I also gained valuable insights into the challenges and strategies behind food labeling, and the importance of accurate ingredient disclosure. This knowledge has helped me see how advocacy work intersects with policy, health, and consumer rights.

My time at The Vegetarian Resource Group has strengthened my skills in research, writing, and critical thinking, while allowing me to contribute to a cause I care deeply about. I walk away from this experience with a greater appreciation for the thoughtful work behind vegan outreach and a stronger commitment to advocating for ethical and sustainable living.

For information about VRG internships, see www.vrg.org/student/index.php

by Reed Mangels, PhD, RD

The Vegetarian Nutrition Dietetic Practice Group (VN DPG), a group of nutrition professionals with expertise and/or interest in vegetarian nutrition, recently released two new Culture Cuisine Plates spotlighting Mediterranean cuisine and the cuisine of Central Europe. These colorful handouts feature mostly vegan foods that are commonly used in these regions. The only non-vegan foods listed are kefir and buttermilk which are included as beverages that are used in some Central European countries and dairy products which are mentioned, along with alternatives, in the Mediterranean Cuisine handout.

The Mediterranean Cuisine Culture Cuisine Plate describes legumes, grains, fruits, vegetables, nuts and seeds, herbs and spices, and beverages commonly used in North Africa, the Middle East, Southwestern Europe, and Southeastern Europe. Olive oil, citrus, herbs, and spices are used widely in most countries while commonly used grains, legumes, fruits, and vegetables vary by region.

The Central Europe Culture Cuisine Plate includes Germany, Austria, Poland, Czechia, Slovakia, Hungary, and Switzerland, as well as other countries. The handout describes this area’s tradition of vegetarian dishes and reliance on plant foods such as potatoes, cabbage, dried beans, and grains. Fermented foods are commonly used. Information is provided about plant foods used in East Central, South Central, North Central, West Central, and Central Europe.

The Culture Cuisine Plates project was developed by VN DPG’s Diversity Team and was funded by a grant from the Academy of Nutrition and Dietetics.

You can download a copy of the Mediterranean Culture Plate here

You can download a copy of the Central Europe Culture Plate here.

To learn about other Culture Plates see: Vegetarian Nutrition Dietetic Practice Group Launches Latin Culture Plate.

Curry Cauliflower photo from Men and Beasts

The Vegetarian Resource Group maintains an online Guide to Vegan/Vegetarian Restaurants in the USA and Canada. Here are some recent vegan restaurant additions. The entire guide can be found here: www.vrg.org/restaurant

To support the updating of this online restaurant guide, please donate at: www.vrg.org/donate

Here are some new additions to VRG’s guide:

Bougie Bites, 10082 Page Ave., Overland, MO 63132

Bougie Bites offers many vegan options of classic fast food. They have numerous burger options, including the delicious Banger Burger and Bougie AF Burger. If you’re in the mood for something crispy, Bougie Bites’ fries always hit the spot. If you prefer tacos, there are several fantastic options for you. The For Da Streets Tacos feature vegan steak, fresh cilantro, and tangy lime. And if you want a sweet treat after your meal, the brownies are gooey and delicious.

Cane and Coconut, 3501 Georgia Ave., NW, Washington, DC 20010

As a raw, vegan eatery and health food store, Cane and Coconut aims for wellness and sustainability. They offer reusable tableware, plastic free packaging, with compostable containers also available. You may even bring your own container if you choose to. The very popular cassava shell BBQ TACOS are filled with seasoned coconut meat, Pico de Gallo, and avocado, then topped with sprouts, BBQ sauce, and house-made nut cheese sauce. Coconut Crab Wrap is coconut meat, micro greens, and sliced avocado wrapped in nori with their raw vegan mayo and sea moss aioli. Raw Veggie Supreme Pizza showcases organic fresh King Oyster Mushroom, Red Onions, Bell Peppers, Basil and raw, soy-free, dairy-free, gluten-free Cheese. Thai Kelp Noodles offer raw, organic kelp noodles marinated in creamy Thai inspired sea moss sauce. Moss Mac and Cheese features creamy sea moss “cheese” with kelp noddle macaroni. One of their salad options is Mandingo Bowl with microgreens, seeds, and nuts in basil sea moss dressing with some versions including coconut meat. They also have Coconut-based Chi Kong Nuggets. Some examples of sides are three day sprouted Wild Rice or Live (Jicama) Fries. Thirsty? They offer fresh pressed Sugarcane juice and Coconut Water of course! Desserts vary but might include Cheesecake crafted with fully raw coconut creamed filling and a sprouted Brazil nut crust, Cookies made with sprouted cashews, banana, dates, and a bit of ashwaghanda, or raw vegan Donuts featuring organic almonds, raw cacao, organic coconut flakes, organic strawberry sea moss icing, and cacao nibs.

Dreamboat, 4608 Park Blvd., San Diego, CA 92116

Dreamboat is a casual and retro plant-based diner in University Heights. Seats just 10 at its counter and focuses on takeout. Some of the breakfast menu options are coffee drinks like Orange Cream Latte, Salted Toffee Latte, Piña Matcha Fizz, and Cherry Cola Espresso Tonics, as well as breakfast sandwiches and potato latkes. For lunch, you can order a Double Patty Cheeseburger, a Crackling Tofu Sandwich with slaw and dill tartar, and a Braised Yuba Hoagie with broccolini, ricotta, and salsa macha. Sides include wavy fries and giardiniera. Dreamboat becomes a dessert spot at night with vegan cakes, pies, ice cream, and milkshakes.

Golden Goods, 111 Oak St., Hood River, OR 97031

Some breakfast options are Biscuit Sandwich with tempeh, microgreens, potato, avocado, red pepper spread. and garlic aioli; Avocado Toast with basil, balsamic, red pepper flakes, microgreens, and flaky salt; as well as Jackfruit Burrito with black beans, queso, potato, guacamole, green cabbage, and jalapeño cilantro aioli. Lunch sandwiches come with house-made chips and include Golden Banh Mi with fried tofu, carrot cabbage slaw, cucumber, jalapeño, shiitake pate, and sriracha aioli; Mushroom Po’ Boy featuring fried oyster mushrooms, lettuce, tomato, red onion, and remoulade; as well as Korean Jackfruit with Gochujang BBQ, apricot spread, creamy coleslaw, and house pickles; and more. Sweet touches include Chocolate Chunk Cookies, and other baked goods that vary such as danishes in Strawberry, Blackberry, Raspberry or other flavors; a Savory Bun like Everything Bagel; and a Sweet Bun such as Strawberry Pistachio.

Lilla, 960 Southeast Madison St., Portland, OR, 97214

A few Lunch Menu items are house-sauced Alfredo and Mushrooms with parmesan on orecchiette pasta, Be-hive Pepperoni Calzone with mozzarella and marinara, Meatball and Chicken Parm Sammies, as well as Soup and Salads. Lunch Pizzas include Panna e Funghi showcasing Alfredo, mozzarella, mixed marinated mushrooms and grilled Maitake and Margherita with house-made sunflower mozzarella. For Dinner, some of their several Snacks are: fried Breaded Mushrooms-Cremini, King Trumpet, and Oyster with dill aioli and marinara or roasted bread-crumbed Cauliflower Gratin in béchamel sauce to name a couple. Dinner also offers more Pizzas. Besides Margherita and Panna e Funghi described above, they also have Grilled Bell Pepper with tomato sauce, Castelvetrano olives, mozzarella, and sausage, as well as a similar Pepperoni version, and more. Here are some Mains. Rigatoni with Artichoke Cream offers capers, eggplant, red onion, parmesan, and mint. Tagliolini al Pesto showcases basil hazelnut pesto, sun dried tomatoes, and parmesan. Asparagus Risotto is made with Arborio Rice, asparagus cream, grilled asparagus, and parmesan. Carbonara has Bigoli Thrilling Foods Bacon and Parmesan. Kid’s Pasta comes with garlic butter and parmesan, or marinara or Alfredo. Salad possibilities include Brussel Sprouts with arugula, candied almonds, apples, lemon vinaigrette, and spicy agave or Fennel Salad featuring pickled rainbow radish, almonds, raisins, cucumber, and raspberry-lime vinaigrette. There are several gluten-free options. Beverages include Ginger Beer, Italian Sodas in many flavors like Lavender Rosemary and Raspberry Vanilla as well as Tea and various Coffee drinks. For Dessert there’s Panna Cotta with hazelnut Nutella and coconut flakes, locally made Orange, Almond, and Toffee Gelato, Orange and Olive Oil Cake with strawberry coulis and roasted hazelnuts, as well as Affogato (gelato “drowned” in Espresso).

Men and Beasts, 2100 W. Sunset Blvd., Los Angeles, CA 90026

The husband and wife duo at Men and Beasts aims to serve creative dishes using traditional cooking techniques and some whimsy in an ambiance that is as relaxed as it is sophisticated. Cold dishes include Spicy Tofu with peanut, ginger, and radish or Smashed Cucumber featuring bean curd, cilantro, carrot, and chili oil. Some Dim Sum dishes are Monkey Buns filled with seitan, tofu, and sweet onion served with ginger-tamari and Dragon sauce and the very popular King Oyster Bao, showcasing homemade Taiwanese-style buns filled with shredded king oyster mushrooms in a sweet- savory French-style bordelaise with aromatics and hoisin sauce. There’s also Baby Carrot which is actually fried carrot and rice flour dough shaped into a carrot encasing a sweet, nutty black sesame paste, with mint sprigs as the carrot tops. The turmeric-sugar-dusted “carrots” are served on salted black sesame caramel sauce. Elote Puff are mini corn-on-the-cob shaped dumplings filled with creamy corn, taro, cashew, cilantro, and lime zest, served with tofu-lime “mayo” and fresh chilies. From the wok we have Fried Rice with Foraged Mushroom and Black Truffle as well as pineapple infused Sweet and Sour Mushroom with cashew, garlic, and bell pepper. Both Summer Lo Mein and Vegetable Stir-Fry feature seasonal veggies. For dessert, there’s ice cream in rotating flavors.