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.

Zucchini Pate photo by Hannah Kaminsky

Hannah Kaminsky is the Senior Editor of Vegan Journal. She is the author of several vegan cookbooks and wrote an article titled “From A to Zucchini” in an issue of Vegan Journal. Zucchini is a relatively inexpensive vegetable and easy to find in stores. Enjoy recipes for Greek Zucchini Carpaccio; Falafel-Stuffed Zucchini, BBQ Zucchini Chips; Zucchini Pâté; and Zucchini Bread Thumbprints.

Read the entire article with recipes here: https://www.vrg.org/journal/vj2020issue2/2020_issue2_a_zucchini.php

To subscribe to Vegan Journal in the USA, see: www.vrg.org/member

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 created three new Culture Cuisine Plates spotlighting African Cuisine, South Asian Cuisine, and East Asian Cuisine. These colorful handouts feature mostly vegan foods (dairy is included in the South Asian Culture Cuisine Plate) that are commonly used in these regions.

The African Culture Cuisine Plate describes legumes, grains, fruits, vegetables, nuts and seeds, herbs and spices, and beverages commonly used in North, East, West, Central, and South Africa. Similarities and differences between the regions are fascinating.

The South Asian Culture Cuisine Plate provides information about influences on India’s current cuisine such as invasions by other countries, Ayurveda, and religion. The handout features the northern region, Andhra/Karnataka/Kerala, Odissa/Bengal, and Maharashtra/Gujarat. Grains/starches, fruits, vegetables, legumes, and dairy products typical of each region are highlighted.

The East Asian Culture Cuisine Plate includes protein choices (tofu, tempeh, beans, peas, peanuts, tree nuts, seeds), grains and tubers, vegetables, and fruits. Examples of foods from each of these food groups that are eaten in Northern and Southern China, Taiwan and Hong Kong are listed. Sample menus are provided for Mainland China, Taiwan, and Hong Kong.

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 African Culture Plate here.

You can download a copy of the South Asian Culture Plate here.

You can download a copy of the East Asian Culture Plate here.

To learn about the Latin Culture Plate which was introduced earlier see

Vegetarian Nutrition Dietetic Practice Group Launches Latin Culture Plate.

photo from Christopher Place Employment Academy Catholic Charities of Baltimore

by Chaltu Watkins, VRG Intern

Sitting in on a class at Christopher Place in Baltimore, Maryland was a very eye-opening experience. The program is designed to support men who have experienced homelessness and struggled with addiction.

Instructor Crystal, intern Ellie, and I set up the tables before the class began, and when the men came in they were eager to get started. They could not wait to see what recipe was on the agenda. They talked a bit about last week’s class and how they really enjoyed the smoothie they made and the conversations they had. They were asking Crystal over and over again if she would leave the recipe for them and if they could have any ingredients that were left over because they wanted to try and cook on their own.

During the cooking demonstration, the men were very engaged and genuinely grateful for the opportunity to learn more about healthy eating. While it was clear that none of them were vegan, they were open-minded and willing to try the collard greens and beets that Crystal prepared. Some even came back for seconds and thirds. Throughout the class, Crystal emphasized the importance of men’s health, which was especially relevant in this male-centered facility. I was surprised by how much I learned during this session, more than I’ve learned in some of my school courses when it comes to health issues and how to better equip yourself to try and prevent these issues from occurring.

As I skimmed the classroom, I noticed that Christopher Place offers a variety of courses, including religious studies and sessions focused on both soft and hard skills. Since the program is designed to support men who have experienced homelessness and struggled with addiction, having classes like the one Crystal taught is valuable. These courses equip them with tools to help them reintegrate into society.

Chaltu Watkins sat in on this class while a VRG intern. For information about VRG internships, see www.vrg.org/student/index.php

More information about Crystal Forman, MPH, MHA, can be found at www.holistic-wellnessandhealth.com/about/