Posted on
September 19, 2019 by
The VRG Blog Editor
Rosh Hashanah starts on the eve of September 29th in 2019. It’s a tradition to eat sweet foods during this holiday. Your family and friends will enjoy the following vegan recipes from The Jewish Lowfat Vegetarian Cookbook. This vegan cookbook features international vegan recipes that you can serve year-round and can be purchased from The Vegetarian Resource Group online: www.vrg.org/bookstore/index.php?main_page=product_info&cPath=1&products_id=13 or by sending $21 (including postage/handling) to Vegetarian Resource Group, PO Box 1463, Baltimore, MD 21203.
Polish Plum and Rhubarb Soup (Serves 6)
1 pound plums, pitted and chopped 1 pound rhubarb, chopped 10 cups water ¼ cup plus 1 Tablespoon apple juice concentrate ¼ teaspoon clove powder 1½ teaspoons cinnamon
Place all the ingredients in a large pot and bring to a boil. Lower heat,
cover pot, and simmer for 20 minutes. Serve hot.
Turkish Mandarin Salad (Serves 5)
Two 10½ ounce cans Mandarin oranges, drained ½ Spanish onion, peeled and finely chopped ¼ cup pitted black olives, chopped ¼ cup pitted green olives, chopped ½ teaspoon coriander ½ teaspoon paprika Salt and pepper to taste
Toss all the ingredients together in a large bowl. Chill and serve over a
bed of lettuce.
Romanian Sweet Pasta (Serves 8)
1 pound vegan pasta 12 cups water 1 cup maple syrup ½ cup walnuts, ground or 1/3 cup poppy seeds, ground ½ teaspoon lemon rind, minced 1½ cup raisins ½ teaspoon clove powder 1 teaspoon cinnamon
Cook pasta in boiling water until done. Drain.
Heat maple syrup and walnuts or poppy seeds in a large pot over medium heat
for 2 minutes. Add lemon rind, raisins, clove powder, and cinnamon. Stir and
continue cooking for 3 more minutes. Add cooked pasta. Mix well and serve warm.
Note: You can also pour the mixture into a baking dish and bake at 350
degrees for 20 minutes before serving.
Posted on
September 19, 2019 by
The VRG Blog Editor
Each issue of Vegetarian Journal we review vegan products that we think our audience would want to purchase. In the recent issue we reviewed several items:
Heading out for a hike or need a satisfying snack for work/school?
Savory Wild’s Portabella Jerky fits the bill. These tasty dehydrated strips
come in three flavors: Sesame, Ginger & Korean Chili; Sweet Balsamic &
Golden Fig; and the tester favorite, Roasted Garlic & Black Pepper. www.savorywild.com
You can eat your chickpeas and love them too with Rule
Breaker Blondies and Brownies. www.rulebreakersnacks.com
Bubbies vegan mochi ice cream treats are the epitome of
adorable. Vegan flavors available nationwide include chocolate and strawberry
in self-serve freezer bins at Whole Foods. www.bubbiesicecream.com
Amy’s Kitchen has introduced two quick and easy vegan
entreés: Spinach Ravioli and Asian Dumplings. These are perfect to keep in the
office for days of forgotten lunch, to feed picky kids at home, or indulge in
as a late-night comfort food! You can find Amy’s Kitchen products at major retailers.
www.amys.com
Posted on
September 18, 2019 by
The VRG Blog Editor
By Shannon Borgoyn, VRG Intern
Back in spring 2017, I was considering volunteer opportunities close to home. I was a dietetics student at the University of Maryland, College Park. While it isn’t a requirement for dietetic majors to acquire volunteer experience, it is highly recommended. Experiences in the three fields of community, clinical, and food service makes us well-rounded professionals, broadens our horizons and knowledge, and helps us decide what to pursue in the professional domain.
The Vegetarian Resource Group (VRG) was an organization I considered because of its focus on veganism and vegan nutrition. I am interested in this because I’m vegan. My first encounter with VRG had been at their booth at Vegtoberfest in fall 2011. At Vegtoberfest, I discussed my interest in nutrition with a volunteer dietitian at VRG’s booth. At the time, I was majoring in pre-dietetics at my local community college. This was the start of my experience with VRG. Throughout that summer, I acted as a volunteer intern and assisted with and created various materials: blog posts, research for articles in Vegetarian Journal, reviewing new food products, and updating VRG’s online restaurant listings. So, I inquired if I could complete my elective rotation with VRG, and they directed me to VRG Nutrition Advisor and dietitian Reed Mangels. Reed has acted as preceptor for many VRG interns before me, so I knew that I was in experienced hands.
Even though my rotation only lasted a week, Reed taught me much. She worked patiently with me every step throughout my week at VRG. First, she provided me with helpful constructive criticism on my projects. Second, she made me critically think about the material in my projects by asking detailed questions. Third, Reed gave me informative articles to read in order to broaden my knowledge and to assist me with my projects. Fourth, she had me create an outline of my projects at VRG. This outline helped me to be organized when working on my projects.
Before I began my rotation with VRG, I was assigned to look through VRG’s website and resources and Vegetarian Journal. I wrote a short paper explaining any topics of interest I found; explaining anything I was curious about; and mentioning anything I would like to learn. The topics I was interested in were the Academy of Nutrition and Dietetics’s (AND) stance on vegetarian diets; VRG’s many resources; and the Scientific Update section of Vegetarian Journal. For each topic, I discussed their importance and why they were interesting. The subjects I wanted to learn more about were self-labels (like “vegan” vs. “plant-based”) and the rates of veganism in different countries.
The topic I was curious about was vegan flavorings. In my last year of college, I wrote a paper for a project about natural flavors vs. artificial flavors. In my research for that project, I discovered that the FDA had vague legal definitions for its flavors. The FDA was going to address this issue by gathering input from the public to clarify the definitions and their meanings. Unfortunately, this action never came to pass and the definitions remain ambiguous. Artificial flavors are no concern because they are made in a lab, making them vegan. However, specification for natural flavor synthesis is unknown. As it is, flavor ingredients are not specified, but allergens in flavors are required to be on food labels. As per the Food Allergen Labeling and Consumer Protection Act, allergens are defined as fish, soy, milk, wheat, peanuts, tree nuts, and crustacean shellfish. This list of allergens doesn’t cover possible meat-based flavors and is concerning for vegans and vegetarians. Based on my curiosity about vegan flavorings, Reed encouraged me to draft a persuasive letter to the Executive Committee of the Vegetarian Nutrition Dietetic Practice Group (VN DPG) of the Academy of Nutrition and Dietetics (AND).
While at VRG, two projects I worked on were handouts on beans and calcium. In my time at VRG, I have learned many lessons. First, I learned how to tailor informative materials to the vegetarian audience and to the general public. Second, I learned organization for a short period of time. Third, I learned to critically think about everything in my work, including grammar; foods most commonly found in supermarkets; and the connotation of certain foods and words. Fourth, I learned some graphic design skills through the use of Canva (a graphic design tool website) in creating handouts.
Even though this was a short experience, I really enjoyed it. It was nice to return to a place where I enjoyed the special challenge of the work. I am grateful to Reed and staff members for their generosity to host me as an intern. I recommend VRG as a volunteer internship or a rotation for a dietetic internship. Veganism and vegetarianism have become more mainstream, but many dietetic students and interns may not fully understand the needs of this population. Vegan and vegetarian diets are supported by the Academy of Nutrition an Dietetics and were briefly touched on in my dietetics courses. However, future dietitians will need to be ready to help a diverse population, vegans and vegetarians included.
One of the takeaways from my dietetics courses was that the American population consumes too much animal protein and not enough fruits and vegetables. Some people may not be able to consume animal products for a variety of reasons (aside from choice): medical conditions (such as kidney dialysis); allergies (to dairy, fish, shellfish, and meat); and lactose-intolerance being a few. Scientific research sent to me in AND’s email newsletters indicates over and over that plant-based diets have more advantages than disadvantages regarding health. Future dietitians need to be prepared to cater to these populations by being aware of numerous alternatives to animal products. Not everybody can consume animal products.
As for me, I will strive to keep learning: about different diets, cultures, mindsets, and scientific studies. Being open to anything and everything will only strengthen me as a dietitian.
Posted on
September 18, 2019 by
The VRG Blog Editor
The Vegetarian Resource Group in the News Vegetarian Resource Group Nutrition Advisor Reed Mangels, PhD, RD, was interviewed about vegan pregnancy and vegan kids for the Plant-Based Superpower Mom Podcast.
VEGAN Education This past spring, we had four interns in the VRG office, including a future vegan engineer, two specializing in environmental studies from Maryland Loyola, and a student who recently completed her bachelor’s in health science fitness wellness, with an eye towards a graduate program in public health. They participated with health coach Marcy at a vegan cooking demo for previously homeless individuals, and worked on a meal plan helpful for low-income Supplemental Nutrition Assistance Program (SNAP) recipients. Also, this year past interns asked us for recommendations for law school and an RD internship program. Thank you to all our hard-working interns for making a difference. VRG Research Director Jeanne Yacoubou, MS, investigated animal products in toilet paper. VRG conducted our ongoing poll on the number of vegans and vegetarians. Debra Wasserman was invited to speak at the Academy of Nutrition and Dietetics NDEP Eastern Workshop for Dietetic Educators and Preceptors. Marcy Schveibinz updated our VRG’s Guide to Soymilks. See the entire table at: www.vrg.org/nutshell/Guide_to_Soymilks_2019.pdf
Notes from The Scientific Department is a regular column in each issue of Vegetarian Journal.
Posted on
September 17, 2019 by
The VRG Blog Editor
Each issue of Vegetarian
Journal, Reed Mangels, PhD, RD reviews scientific literature related to
veggie diets. Topics in the latest issue include:
VRG’s Simply Vegan Used in
Study that Examined Use of Vegan Diets in Coronary Artery Disease
A recent study examined whether or not a vegan diet could
help reduce chronic inflammation in people with coronary artery disease… Study
participants all had partial blockage of one or more major blood vessels; a
majority had elevated cholesterol and blood pressure. Almost all were being
treated with medications. They were divided into two groups. Groups were
instructed to follow either an American Heart Association-recommended (AHA)
diet (less than 5-ounces of animal protein per day, fish more than twice a
week, only lowfat or non-fat dairy products) or a vegan diet for eight weeks.
One of the tools that was provided to subjects on the vegan diet was Simply Vegan, by VRG’s Debra Wasserman.
The AHA group received a copy of an AHA cookbook and other materials. At the
end of the study, the vegan group had a significantly lower concentration of
high-sensitivity C-reactive protein, an important marker of inflammation.
Vegetarians and Gallbladder Disease
A couple of years ago (Vegetarian Journal
Issue 4, 2017), we reported on a study from the UK that found vegetarians were
at a moderately higher risk (~22%) of developing symptomatic gallbladder
disease than were non-vegetarians. A recent study from Taiwan finds that
vegetarian women, but not vegetarian men, are at a lower risk of symptomatic
gallbladder disease compared to non-vegetarians.
Posted on
September 16, 2019 by
The VRG Blog Editor
New Harmony in Philadelphia has closed. Thank you to this restaurant and all the other pioneers that have served the vegetarian community for so many years. Certainly the growth of veganism today stands on the shoulders of many giants liked them who worked hard and persevered before veganism entered current mainstream culture.
“The era of New Harmony has lasted for over 23 years through the wonderful support you have given us. I’d like to take this chance to express my gratitude to this restaurant, which has offered me so many different opportunities and experiences in life. Through New Harmony, I was able to meet and make many life-long friendships, which I will continue to cherish. Through New Harmony, I was able to be a part of the great vegan community of Philadelphia, and supporting them with amazing food has been my pleasure. Lastly, through New Harmony, I was able to provide for my family and send my three beautiful children to college, and for that, I will always be grateful.
It’s been a privilege for New Harmony to be a part of so many people’s memories and we thank you for your support and love over the past two decades.
Posted on
September 16, 2019 by
The VRG Blog Editor
Each issue of Vegetarian Journal we review vegan products that we think our audience would want to purchase. In the recent issue we reviewed several items:
Hummus Pods are ideal hand-held appetizers that would be
terrific served at a party. www.modpodco.com
Brooklyn Crafted Ginger Beer made with real ginger root and
vegan pure cane sugar. It’s unfiltered, so that stuff you see in the bottle —
it’s really ginger. www.drinkbrooklyncrafted.com
Peatos are made of fava beans, lentils, and peas, so you’re
getting 4 grams of protein and 3 grams of fiber in each 1-ounce portion. Vegan
flavors included Masala and Fiery Hot. www.Amazon.worldpeasbrand.com
Posted on
September 13, 2019 by
The VRG Blog Editor
Each issue of Vegetarian
Journal features reviews of books we feel our readers would enjoy. In the
latest Vegetarian Journal we reviewed
several books including THE VEGAN 8, By Brandi Doming, which includes 100 vegan
recipes made with eight ingredients or fewer (not counting water, spices,
etc.). We also reviewed CRAVINGS MADE VEGAN,By Bianca Haun and Sascha Naderer that includes 50 vegan
comfort food recipes that vegans and non-vegetarians will enjoy. The dishes
range from Chocolate Chip Pancakes and “Chicken” & Waffles to Hot
Dogs, “Crab” Cakes, BBQ Cauliflower Wings, Spicy Stovetop Mac &
Cheese, and Apple Fritter Rings with Almond Maple Dipping Sauce. Finally, EAST
MEETS VEGAN, By Sasha Gill includes vegan recipes from India,
Thailand, Singapore, Malaysia, China, and Japan!
Posted on
September 13, 2019 by
The VRG Blog Editor
Photo from Gangster Vegan Organics
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: http://www.vrg.org/restaurant/index.php
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:
Che at S, T Eat & Stay
302 Malcolm X Blvd., Brooklyn, NY 11233
Che at S, T Eat & Stay is an
upscale plant-based eatery in the Bed-Stuy neighborhood of Brooklyn. Daytime
offerings include avocado toast, yuca calcannon, and kitchari and okra. In the
evening choices include shiso fig salad, oaxaca plantain canape, and huazontle
croquette (with cashew-based mozzarella).
CC’s Icees Galore
1626 Main St., Alton, IL 62002
Sure, their 40+ flavors of Italian
ice are vegan, but CC’s Icees Galore isn’t just a great place to stop by in the
hot weather months. With hot food options like veggie burgers, hot dogs,
nachos, and more, there are plenty of ways to sate your hunger at a reasonable
price. Don’t forget the dessert menu, and keep an eye out for their specials
too!
Fermenter
1414 SE Morrison St., Portland, OR 97214
Fermenter offers plant-based three
course lunches and food to-go, along with homemade fermented beverages. Not
only do they strive to keep waste low by adding a refundable deposit to all
to-go containers, they also care more than your typical restaurant about
inclusion and ethics. Fermenter also prides themselves on paying acceptable wages
and being a tip-free restaurant. Stop by during lunch to try their three-course
meal while supporting their mission.
Gangster Vegan Organics
Cross Street Market, 1065 South
Charles St., Baltimore, MD 21230
Gangster Vegan Organics is a juice
bar (and more!) located at stall 144 in the Cross Street Market in Baltimore’s
Fed Hill neighborhood. GVO likes to keep it raw, so of course there’s juice
blends, smoothies, and salads! But why stop there? Get the Dirty South BBQ
bowl, with roasted beets and marinated mushrooms. Or maybe try the ODB burger
or the Ante Up sandwich. If you have a nut allergy you may need to ask, but if
you’re gluten or soy-free, just know that they are too!
Innate Foods
1944 Ivy Ave. E., St. Paul, MN 55119
Innate Foods is a vegan and gluten
free bakery, so you know they’ve got something for everyone. Prices range
widely, depending on whether you’re getting a solitary scone or a box of
snickerdoodles. If you want something specific, be sure to order ahead earlier
in the week.
KoPita
524 S. Gay St., Knoxville, TN 37902
KoPita is a charming, fresh, and
authentic falafel bar. Opened by a husband and wife team with years of
restaurant experience, Chef Paul Sellas serves up Israeli favorites with
ingredients sourced directly from Israel. The simple, but flavor-packed menu
features bowls and pitas stuffed with falafel, babaganoush, hummus,
cauliflower, masabacha, and fresh vegetables. The convenient downtown location
is close to theaters and shopping, and there is plenty of seating inside and on
the patio. As a bonus, they offer free mint lemonade and are BYOB!
Nuno’s Tacos & Vegmex Grill
8024 Spring Valley Rd., Dallas, TX 75240
Nuno’s Tacos & Vegmex Grill is an
all-vegan take on Mexican cuisine. They serve burritos, enchiladas, tacos,
nachos, quesadillas, and flautas. For protein options, they keep it unique with
jackfruit, cactus, and huitlacoche to offer gluten and soy-free options. For a
satisfying comfort meal, try their BBQ wrap which includes smoked veggie
protein, mac n cheese, cornbread, pickled habanero, onions, pickles, special
sauce wrapped in a tortilla served with potato salad and beans.
Root Down Kitchen
215 NW Hill St., Bend, OR 97701
Root Down Kitchen has a small menu,
but it is huge on flavor and creativity. Whether you go for the cauliflower and
tempeh tacos drizzled with a tahini-based sauce, or the Bulgogi style tofu
sandwich, you are guaranteed to be full and happy. Root Down Kitchen sources
local, organic ingredients as much as possible and also use biodegradable
packaging, so you can feel good about what you eat, even when ordering take
out. Enjoy the hippie atmosphere and great food, and even stay to eat on their
outdoor picnic table! They also offer a simplified tofu bowl for kids.
Umami Ramen
6660 Rue Clark, Montreal, QC H2S 3E7
Canada
At Umami Ramen you get ramen that’s
fresh and custom made. This is not instant ramen from your college dorm, but
fresh noodles and tofu that are made in house, and everything is 100% vegan!
Aside from the various ramen, small plates include vegan gyoza, tempeh
“tonkatsu,” fried lotus root, and more! There’s also house-made
kombucha, and a variety of sake and beer available.
Veera Donuts
617 South Higgins #2, Missoula, MT 59801
Veera Donuts specializes in just
that: donuts. Vegan donuts, specifically! Fancy vegan donuts with fancy names
like the Purple Haze, the White Zombie, the Bruce Banner, and the Carmel
Electra. They also have a breakfast sandwich made with Beyond Sausage. You can
see pictures of all this and more on their Instagram @veeraplantbased!
Zwild Vegans
Penn Market, 380 West Market St., York,
PA 17401
ZWild Vegans is located inside York’s
Penn Market, hence the limited hours. But stop on by, they’re well worth the
visit! Get a small or large to-go of Mac and Cheez, potato salad, or chickpea
salad to take home, and a jackfruit tuno wrap and a smoothie for while you’re
there. Follow them @zwildvegans on Instagram for mouth-watering pictures, and
information about pop-up events.
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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