Broadford Café offers a wide variety of vegan food including soups, salads, sandwiches, bowls, plates, fresh juices, smoothies, and more.

Details on their 2 locations, visit: http://broadforkcafe.com/

For information on veggie restaurants in the USA and Canada, see: https://www.vrg.org/restaurant/index.php

By Shun Shueh, VRG Intern

I recently assisted with a event hosted by Beit Tikvah, a Reconstructionist Jewish congregation. Vegetarian Resource Group volunteer Marcy Schveibinz gave a vegan cooking demonstration on how to prepare vegan hamentashen, a Jewish pastry. They are eaten to represent the defeat of Haman, a villain described in the Hebrew Bible.

The event started with Havdalah, a candle ceremony to signal the end of Shabbat, a weekly day of rest. As someone who isn’t Jewish, I really enjoyed observing the ritual, which included blessing a cup of wine, singing Hebrew songs, and passing around spices to smell.

Marcy began her demonstration with an explanation of veganism and how it connects to Judaism. She also discussed many of the health benefits of eating a vegan diet before moving onto the recipe. First, she showed everyone how to make the dough by adding flour, baking powder, vegan butter, etc. to a food processor, then cutting the dough into small circles. Next, she showed how she would prepare fruit preserves for the filling. The filling is spooned onto the center of the circle dough and pinched into a triangular shape.

Meanwhile, Taylor, another VRG intern, and I handed out pre-cut pieces of dough to each of the guests and bowls with premade fillings. The guests had a lot of fun being able to make their own hamentashen. Everyone’s hamentashen was collected and baked for 20 minutes before being passed out again to enjoy eating.

The guests also received a copy of Vegan Passover recipes by Chef Nancy Berkoff, a copy of VRG’s latest Vegetarian Journal, and a guide of vegetarian/vegan restaurants in the Baltimore area. Guests were also able to interact with a table displaying various vegan products that can be found in stores, a display of materials related to vegan Judaism, and a display of various brochures and books related to veganism.

The event required a lot of planning and deliberation beforehand. Since it was a public event, we were unsure of exactly how many people would attend. However, it was an overall success, as many people were able to learn more about veganism and make their own vegan hamentashen.

For more information on vegan Passover recipes see VRG’s Passover books:

https://www.vrg.org/catalog/index.php?main_page=product_info&cPath=1&products_id=14

https://www.vrg.org/catalog/index.php?main_page=product_info&cPath=1&products_id=3

Also see this resulting article in the Jewish Times. https://jewishtimes.com/91454/on-this-night-we-eat-vegetables/arts_life/food-feature/

To intern at The Vegetarian Resource Group, see https://www.vrg.org/student/index.php

To support The Vegetarian Resource Group outreach, donate at www.vrg.org/donate

For information on this conference, visit:
https://www.preventionofdisease.org/

Our nonprofit is about evidence-based nutrition in the prevention and even treatment of cardiovascular disease, cancer, diabetes and other chronic diseases, and we accept no commercial funding.  With more affordable registration prices than would be found for most accredited professional conferences in the U.S., we offer 17 continuing education credit hours to a very wide variety of health practitioners while welcoming the general public.

SCHOLARSHIPS IN MEMORIAM
https://drive.google.com/file/d/1m22cL3qNnWGKZrnstJkz9eoeGhPRE_yl/view
https://drive.google.com/file/d/1m22cL3qNnWGKZrnstJkz9eoeGhPRE_yl/view
https://www.preventionofdisease.org/

Scholarships are given in the memory of one or more deceased individuals, as follows:
– Cesar Chavez, a vegan nonviolent activist for farmworker rights.
– Lena Francis Cooper, a founder of the American Dietetic Association, and a vegetarian.
– George Eisman, one of the founders of the Vegetarian Nutrition Dietetic Practice Group.
– Julie Loveless, a pioneering volunteer from the first two conference years of P-POD.
– Meghan Murphy, founding Director of the T. Colin Campbell Foundation.
– Florence Nightingale, one of the key figures in the evolution of nursing in the U.S.

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: 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:

Code Vert

1216 Bishop St.

Montreal, QC H3G 2E3 Canada

Code Vert is 100% vegan, organic restaurant with a “fast food” counter service. Even though this restaurant mimics a regular fast food company, their offerings are surprisingly not so fatty and unhealthy. They provide a wide array of healthy options, including, hot cereal bowls, chia pudding, cashew yoghurt, various salads and Buddha bowls, and vegan poached eggs and omelets!! They do offer some of your cravings as well, such as veggie burgers, vegan pizza, poutine, tofu popcorn, cakes, and pastries! You order at the counter and can either take-away or grab a seat and eat your meal. The décor is bright and open, giving a calming effect. Code vert’s décor is very modern using white and green coloring, complementing the wooden furniture and various plants. Code Vert is located behind a strip of other restaurants.

Doomie’s NextMex

1253 Vine St., Ste. 8

Los Angeles, CA 90038

Doomie’s NextMex has everything you could want without the animal products. Get nachos, burritos, tacos, chimichangas, and more, all for a reasonable price. You can even order for pickup online.

Gemaro’s Bakery

149 Main St.

Toronto, ON M4E 2V9 Canada

Gemaro’s Bakery provides allergen-free and vegan artisanal breads, bagels, rolls, desserts, and so much more. All products can be shipped to the greater Toronto area, and the products are available at many local food stores and farmers markets.

ITSO Vegan

830 Mayfield Rd. #600

Prairie, TX 75052

ITSO Vegan has an entirely vegan menu filled with hearty options, such as seitan chiken and waffles, wonton nachos, barbeque jackfruit sliders, and more!

Mark of the Beastro

666 S. State St.

Salt Lake City, UT 84111

Mark of the Beastro says they can feed all of your unholy desires, and their menu reflects that exact idea. With a wide variety of comfort food options, guests can enjoy a delicious hot meal, such as fried mac & cheese bites, seitanic club sandwich, barbeque veggie burger, and Portobello steak.

O’cado

14568 Ventura Blvd.

Sherman Oaks, CA 91403

O’cado is a wine bar with a range of options, from snacks to shared plates to meals. Consider the jackfruit-based O’Crab Cakes, avocado toast, or the Impossible Burger. Dessert specials change daily!

Shimmy Shack

1440 Sheldon Rd.

Plymouth, MI 48170

Shimmy Shack, known for their vegan and gluten free food truck, now has a storefront on the corner of Ann Arbor & Sheldon Road in the Plymouth Township. Check out their burgers and fries and colorful assortment of cookies and deserts, including a Banana Splitz, pump’n maple cookie, and more! They even have a ‘Freaky Friday’ option, where the Shimmy Shack team surprises you with an exciting treat made with ingredients from their kitchen while supplies last. Shimmy Shack’s interior design is inspired by 1950s home decor and includes TV trays. It has a play area for children with vintage toys from the ’50s, ’60s and ’70s.

Sugar Fang

2625 Main St.

Dallas, TX 75226

Located inside Brain Dead Brewing on Main street in Deep Ellum, Sugar Fang is an all-vegan bakery offering cupcakes, donuts, skullettes (See their Instagram for pictures: https://www.instagram.com/sugarfangtx/), and other small sweets. For a place that sells donuts, they open a bit late, but they more than make up for it with their late hours. Ask about custom cakes too, if you’re interested. Meanwhile, grab a beer and a cupcake and enjoy!

VeGreen

3780 Old Norcross Rd., Ste. 106

Duluth, GA 30096

Featured in Best of Atlanta Magazine, VeGreen is an all vegan Asian fusion restaurant. Classic dishes like Orange, Sesame, or General Tso’s Chicken are served with a delicious meat substitute. Or try something new like Walnut Marinated Shrimp. They also have an extensive sushi menu where they’ve recreated Philadelphia and Volcano Rolls to be completely cruelty-free. Don’t miss their lunch special! Enjoy a spring roll, soup of the day, and your choice of an entrée.

VRG Co-Director Debra Wasserman gave a presentation at the Academy of Nutrition and Dietetics Nutrition and Dietetic Educators and Preceptors Eastern Conference in Annapolis Maryland. This is attended by preceptors and teachers from Maine to Florida, who are teaching future dietitians.

VRG Nutrition Advisor Reed Mangels, PhD, RD created Ideas for Working with Vegetarian and Vegan Students and Interns. See:

https://www.vrg.org/family/Ideas-for-Working-with-Vegetarian-and-Vegan-Students-and-Interns.pdf

For other resources, see: https://www.vrg.org/nutshell/

To support The Vegetarian Resource Group outreach, donate at: www.vrg.org/donate

Silver Diner has launched its new menu that includes 12 vegan entrées including Tofu Banh Mi (non-GMO tofu glazed with sambal agave, banh mi slaw, vegan mayo, on ciabatta); a cauliflower sandwich; Tofu & Lentils; to Beyond Meatballs “mac” n cheese (smoky tempeh “bacon,” house-roasted tomatoes over cauliflower with vegan cheese sauce); and more. These additions came as a result of customer feedback.

Silver Diner has 15 locations in Maryland (including BWI airport), Virginia, and New Jersey.

To learn more about Silver Diner, visit www.silverdiner.com

Vegetarian Journal has long featured vegan cuisine from around the globe. You can easily search through these recipes by going to: https://www.vrg.org/journal/CookingAndRecipes.htm#cr-ethnic-cuisine on The Vegetarian Resource Group website.

Find African vegan recipes from Ethiopia and Kenya. Asian vegan recipes from Thailand, Japan, and Vietnam. Italian and French vegan recipes from Europe. Indian, Mexican, Middle Eastern, South American vegan recipes, plus so much more!

To subscribe to Vegetarian Journal, visit: https://www.vrg.org/member/2013sv.php

By Taylor Gale, VRG Intern

Hamantaschen was on the menu at the Baltimore Congregation Beit Tikvah, located at the Corner Community Center. My task was to prep the hamantaschen for the attendees to make themselves after chef and nutritionist, Marcy Schveibinz, demonstrated how to prepare the delicious Purim treat vegan-style. Purim is a Jewish holiday that is celebrated every year to commemorate the saving of the Jewish people from Haman’s plot to kill all of the Jews.

The eclectic demographic consisted of individuals by themselves, families, young adults, and elderly men and women. Although none of the participants indicated they were there to learn how to cook vegan, the crowd took interest once Marcy started discussing the reasoning why veganism is a healthy lifestyle to adopt.

The group was a bit chatty, but it only showed the fun people were having! Marcy taught the class the fundamentals of how to prepare the hamantaschen, as well as the nutritional facts behind each item. After about ten minutes of Marcy’s demonstration, the participants were ready to prepare their own. The fillings that were offered, included, poppy seed, apricot, and prune. I personally adored the apricot filling! With half a teaspoon of the filling of their choice, each person began to fold their pastries into a triangle. Wetting the edges helped to seal the shape in. I and fellow VRG intern, Shun, gathered together everyone’s hamantaschen with delicate care and set them in the oven for 20 minutes at 350 degrees. To tell if the pastry is done, you will know when the edges get lightly brown; otherwise keep cooking the pastry for a few more minutes. After the 20 minutes were over, each participant got to eat their personal vegan creations. Everyone was very eager to receive their masterpieces and seemed to enjoy every bite!

Afterwards, Marcy talked about vegan ideas for Passover. Debra Wasserman, blog editor and co-director for VRG, gave details of new upcoming vegan restaurants in downtown Baltimore City and more information about veganism and its relativity to a Jewish Passover. Each participant left with a copy of the recipe on how to make the dough, fillings, and information about veganism, so that they may be able to create their own hamantaschen inside the comfort of their homes. The course really brought together a community of people and created a platform for sharing information with each other. Many of the participants noted that they were inspired to adopt healthier eating habits, which is always a great outcome. All and all the event went off as a smashing success!!

For more recipes and ideas for creating Vegan Passover meals go to:
https://jewishtimes.com/91454/on-this-night-we-eat-vegetables/arts_life/food-feature/
OR https://www.vrg.org/recipes/passover.htm

To purchase VRG’s book about more Passover meals visit: https://www.vrg.org/catalog/index.php?main_page=product_info&cPath=1&products_id=3
and
https://www.vrg.org/bookstore/index.php?main_page=product_info&cPath=1&products_id=14&zenid=4b1011d740813fd0dce6c3eeb9b232e3

For more information on Beit Tikvah, visit: https://beittikvah.org/
For Vegan Nutrition Information, visit: https://www.vrg.org/nutshell/vegan.htm

For information about Vegetarian Resource Group internships, visit: https://www.vrg.org/student/index.php

To support The Vegetarian Resource Group outreach, donate at www.vrg.org/donate

Frankie & Jo’s serves vegan ice cream and sorbet in 2 locations in Seattle, WA. They offer a wide range of unique flavors including some seasonal options.

For more information, visit: https://frankieandjos.com

Please book mark and use this link. Eligible shopping will support our vegan education and activism. http://smile.amazon.com/ch/52-1279034

About Amazon Smile: https://smile.amazon.com/gp/chpf/about/ref=smi_se_rspo_laas_aas