The Vegetarian Resource Group 2018 college scholarship winner Natalia Gosiaco reports that her first semester was great. “I have been meeting so many new people involved within the vegan community, and San Diego State has given me so many opportunities to further pursue my passions. I joined the Voice for Veg animal rights club a few weeks into school, as soon as I found out about it. I attend the meetings once a week, along with events that we do. Such events include outreach, educational seminars, supporting campaigns, and making merchandise, all to promote animal rights and veganism. I also got the opportunity to do a ten minute speech in my communications class this semester, and I chose to address why I do not drink cow’s milk, and why no one ever should. The speech went very well and I got a lot of positive feedback and questions. Many people told me they weren’t about to drink milk after listening to what I had to say.”

“This semester, I also reached out to the head of Sodexo at my old high school to check in with the vegan options being made available for students. She and I talked for a while, and she assured me that she is continuing to provide vegan options every day. She also told me that the vegan options are often a hit and sell out before the other dish! I told her that I am grateful for her persistence to incorporate meals that accommodate for everyone, and that I am always just a phone call or email away. I continue to email her ideas I have of easy vegan meal options, or grab and go snacks.

“I am continuing to work at the Lovin Oven, a 100% vegan pizza restaurant. Working as a server gives me a great platform to talk to customers about veganism and why I am vegan. It helps that they’re eating delicious vegan food too!”

For information about Natalia’s activism, see: https://www.vrg.org/blog/2018/05/10/hawaiian-student-receives-10000-vegetarian-resource-group-college-scholarship/

The next deadline for high school seniors for $20,000 in scholarships from The Vegetarian Resource Group is February 20, 2019. See:
https://www.vrg.org/student/scholar.htm

Chef Nancy Berkoff previously shared the following suggestions in a Vegan Cooking Tips column of Vegetarian Journal.

Keep some brewed tea in the refrigerator to use for cooking, marinades, and to flavor sauces. Tea is a great flavoring for mushrooms, tofu, cooked grains, roasted vegetables, and smoothies.

There are so many teas from which to choose, with lots of varieties of white, green, and black, caffeinated, decaffeinated, and herbal. You can purchase white, green, or black tea and flavor it or purchase pre-flavored tea. Hot tea can be flavored with cinnamon, fresh or dried ginger, fresh or dried mint, lemon grass, lavender, dried rose petals, rosewater or orange blossom water, fresh or dried lemon or orange zest or peel, orange juice, pineapple juice or apple juice concentrate, dried cranberries, dried pineapple… the list goes on! You can pour brewed tea over your flavoring of choice, or you can brew the tea with the flavoring.

If you’d like extra garnish or flavor, place some frozen pineapple (still frozen) or mango into the tea while it is brewing. This will add to the flavor and texture. If there is an international market nearby (or browse the internet), try the following hot beverages:

Korean:
Roasted corn and roasted barley are sold in the tea section of Korean markets. The roasted corn has a naturally sweet flavor and a delicate yellow color. The barley has a nutty, full-roasted flavor and a golden brown color. Add several teaspoons to two cups of boiling water and allow to boil for 2-3 minutes. Some people like to brew the corn and barley together. While you are at the store, purchase dried chrysanthemum or jasmine flowers to use as a garnish for your hot grain beverage or tea. You can also brew the flowers on their own — they make a fragrant and flavorful hot brew! You can drink your floral teas iced, too. This also works as a cooking liquid for rice, green vegetables, and grains.

Japanese:
Peel and slice fresh ginger, letting several small slices steep in boiling water for several minutes. The ginger tea will take on a delicate, pale green color and have a mild but stimulating flavor. Ginger tea is said to be good for sore throats or hoarse voices and it can warm a crowd on cold nights. Garnish ginger tea with orange or grapefruit straws. (Peel fruit and cut lengthwise into square “straws.”) You can also put some frozen strawberries or raspberries in the tea while it is brewing. This will create a festive color and texture. A different spin on this would be a hot lemonade. If you have fresh lemons available, you can wash them, slice them thinly, and steep in boiling water with fresh ginger or frozen raspberries or strawberries (still frozen) and a sweetener of choice. If fresh lemons are not available, you can use refrigerated or frozen (unsweetened) lemon juice concentrate.

South African:
When brewed, rooibos looks like a cup of traditional black leaf tea and has a mild, pleasant taste. Taken from the bark of a tree that grows only in South Africa, rooibos has no caffeine, but lots of flavor. Look for it in natural foods stores. Rooibos also tastes great combined with a small amount of vanilla extract and sweetener, orange zest and coriander, or a small amount of maple syrup and white pepper for a really interesting beverage. Rooibos can be used for flavoring chocolate- and cherry-based desserts and fruit ices.

If you’d like to go beyond tea, combine brewed tea with hot rice or almond milk (soymilk can tend to curdle), cinnamon, ginger, black pepper (yes, black pepper), and green and black coriander to create a “chai latte.” This can also be done with brewed coffee. Any leftover can be frozen for a delicious latte ice or latte ice cubes to be served with cold beverages.

See the entire article here: https://www.vrg.org/journal/vj2016issue4/2016_issue4_cooking_tips.php

Please subscribe to Vegetarian Journal at:
https://www.vrg.org/member/2013sv.php

You can also subscribe to Vegetarian Journal on Kindle in the USA:
https://www.amazon.com/dp/B07LBY2Y7K/ref=sr_1_1?ie=UTF8&qid=1544727482&sr=8-1&keywords=B07LBY2Y7K

The purpose of this questionnaire is to explore people’s knowledge about certain farming practices.

Go to:
https://www.surveymonkey.com/r/5Z8TC99

Every New Year, a lot of people go on a weight loss diet. If you, a friend, or family member fall into that category, here’s a vegan weight loss article from Vegan Journal including recipes and a sample menu that might be helpful: https://www.vrg.org/journal/vj2006issue1/2006_issue1_weight.php

This article was written to provide suggestions for vegans, or people who are interested in following a vegan diet, who want to lose weight. The weight loss plan is designed for non-pregnant adults. If you have a medical condition such as kidney disease, heart disease, diabetes, or high blood pressure, please consult your health care professional to make sure these ideas will work for you.

Recipes you’ll find in this article are:
•Spinach-Onion Dip
•Spicy Creamy Sauce
•Oven-Roasted Salsa Tofu
•Tofu and Snow Pea Stir-Fry
•Seitan L’Orange
•Tempeh Cacciatore
•Baked Pears
•Glazed Pineapple
•Pineapple Cake
•Banana-Almond Shake
•Orange-Vanilla Smoothie
•Cool Rice Cream with Fruit

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

Photo from Leo’s Superfood Bakery & Deli

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:

Folia
The Four Seasons Hotel
300 S. Doheny Dr.
Los Angeles, CA 90048
From Chef Matthew Kenny and Prince Khaled Alwaleed, Folia is a high-end vegan restaurant located at the Beverly Hills Four Seasons. Offerings include watermelon poke, mushroom barbacoa tacos, heart of palm ceviche, and more.

Ice Dream Parlor
2895 McFarlane Rd. Bay D
Miami, FL 33133
From cones to sundaes to floats, they have everything you’d expect and more, but vegan!

Leo’s Superfood Bakery & Deli
8262 Louise Ave.
Los Angeles, CA 91325
Leo’s is an all-vegan, gluten-free deli and bakery. All-day breakfast options include pesto tofu scramble, black bean breakfast burrito, pancakes, and a vegan egg and muffin sandwich. “Handhelds” include sandwiches, wraps, and toasts. There are plenty of deserts to choose from as well!

Murray Hillbilly
1044 Edgewood Ave. S.
Jacksonville, FL 32205
Murray Hillbilly is another vegan food truck settling down into a permanent space, this time in their namesake Murray Hill neighborhood of Jacksonville. While the fare is decidedly southern, the focus is on local, natural, and organic ingredients. They’re also gluten-free!

My Brother’s Bakery
2895 McFarlane Rd.
Miami, FL 33133
My Brother’s Bakery is a full-service vegan bakery in the vShops in Miami’s Coconut Grove. From cookies and cinnamon rolls to croissants and custom pies, if you want it they probably have it! Gluten-free options are available too.

Rainbow Living Foods
4-1384 Kuhio Hwy., Unit 103A
Kapaa, HI 96746
Rainbow Living Foods is a gluten-free, all-raw, vegan cafe, with options such as salads, wraps, tacos and burgers.

Savery Vegan Grill
1122 Taylor St.
Fort Wayne, IN 46802
Savery Vegan Grill features all-vegan cheeseburgers, hot dogs, biscuits and gravy, fried pickles, Philly cheese steaks, quesadillas, and more. If you’re looking for vegan comfort food, this place has it!

St. Veg
14929 Shady Grove Rd., Unit M
Rockville, MD 20850
Don’t miss this stop in Fallsgrove Village Center. From bowls, burgers, sandwiches, salads and soups, you will find this menu crafted from scratch and made fresh daily. Starting with the Mini Sunshine cakes, Vegloaf bowl to the shredded Medley Banh Mi sandwich with Jicama, tofu, yam, and crispy rice noodles served on toasted baguette you are sure to find something to satisfy your palate.

The Grotto
2223 Montana Ave., Ste. 104
Billings, MT 59101
The Grotto is a vegan, gluten-free restaurant with a focus on organic ingredients. Warm yourself up with their Koh Samui or other soups. Try an avocado toast or coconut yogurt parfait for a late breakfast. For a later meal, consider the bún or vegan ceviche. They offer a great variety of house-made kombuchas as well!

Veg Eats
335 E. Linton Blvd., Ste. B12
Delray Beach, FL 33483
Who ever said great things don’t come in small packages was wrong! This small hot spot will not disappoint from Italian style chick-non cutlet, curry veggie soup, roasted Brussel sprouts, and baked French toast to sunrise tacos. The active owner is sharing her love of plant-based comfort foods using her very own recipes! Menu changes monthly. Did someone say pumpkin donut?

Veggie y Qué
12924 Bailey St.
Whittier, CA 90601
What started as a blog turned into a restaurant! With house-made burgers, tacos, breakfast burritos, tortas and more, you’re sure to find something that will satisfy you.

Ye’s Asian Vegan Kitchen
2469 Hilliard Rome Rd.
Hilliard, OH 43026
You don’t have to worry about looking for the vegetarian section at Ye’s Asian Vegan Kitchen. Whether you want Sweet and Sour, Kung Pao, Thai Basil, or Teriyaki, they have it!

Il Fornello restaurant with 6 locations now offers a separate vegan menu. Enjoy vegan wine along with options such as avocado cashew Caesar with vegan parmesan, arancini (Italian rice balls), vegan sausage pizza, agnolotti in vegan butter sauce, rigatoni Bolognese, and chocolate brownie with whip cream.

See the entire menu and restaurant information including locations here:
https://italianforvegan.com/#menu

See https://healthytokyo.com/about-us/

The FDA is now considering action on a 2014 petition by the Center for Science in the Public Interest asking that sesame be labeled the same as other major food allergens. If granted, it would be the first time that the FDA made full use of a law that allows the agency to require labeling for an allergen that is not one of the Big Eight.

For information see
https://e-activist.com/ea-action/enclick?ea.url.id=1663228&ea.campaigner.email=IgrEEsUeQ2rVc13nGfQogg==&ea.campaigner.id=RyA%2BQsoR2qgqJI2ZMf1z3w==&ea_broadcast_target_id=0

Your support is greatly appreciated!

Here’s a small sampling of some of our accomplishments and outreach this year:

• VRG’s Nutrition Advisor, Reed Mangels, PhD, RD, was a guest lecturer on vegetarian and vegan infants and children for an online graduate course at Nova Southeastern University. She also did a presentation on vegan pregnancy for a Vegan Children talk at the Portland VegFest in Oregon. Reed and Catherine Conway, MS, RD, spoke to hundreds of health professionals at the VRG booth during the American Academy of Nutrition and Dietetics FNCE Conference in Washington, DC
• We continue to work with numerous High School and College interns in our Baltimore office including future vegan Registered Dietitians. VRG Nutrition Advisor Reed Mangels, PhD, RD, mentors those interns who are interested in pursuing a career in nutrition. VRG staff also works with students that are majoring in Journalism, Business, etc. Among their tasks are staffing VRG booths throughout the USA, preparing vegan meals for homeless individuals, reviewing new vegan products (someone has to do that tough job!), writing up entries for our online restaurant guide, reviewing scientific studies on vegan diets, plus so much more. These students are the future of the vegan movement and we should all be excited about what they will bring to the cause once they graduate.
• VRG assisted media (print, web, radio, tv, etc.). VRG’s Nutrition Advisor, Reed Mangels, PhD, RD, did an interview on vegan kids for Now This Food; was interviewed by Veggie Fit Kids website; and was interviewed on KMUZ 88.5/100.7 FM (Nu Health Nation) about vegan diets for diabetes, pregnancy, older adults, and athletes. VRG Nutrition Advisor Reed Mangels PhD, RD, was interviewed for The New York Times Well Family section on how parents can handle a situation where just one of their children has decided to become a vegetarian in a family of meat eaters, as well as contributed information for a slide show on vegan and vegetarian pregnancy for US News and World Report.
• A medical center in Ohio asked to reprint The Vegetarian Resource Group’s My Vegan Plate in their diet education materials. VRG’s Parents/Kids Facebook Group continues to be an active supportive arena for veggie parents and kids. To join the discussion, see: https://www.facebook.com/groups/VRGparentsandkids/
• The Vegetarian Resource Group has done numerous outreach booths this year including Charlottesville and Richmond, VA VegFests; Vegan SoulFest in Baltimore, MD; Veggie Pride Parade in NY City; New England VegFest in Worcester, MA; Western NY VegFest in Buffalo, NY; Everett Community College Food Day in WA; University of Buffalo (NY) Sustainability Fair; Vegan Summerfest in Johnstown, PA; Maryland Dietetics in Health Care Communities Conference; New Jersey VegFest, Annual Meeting of the Academy of Nutrition and Dietetics in Washington, DC; York Harvest VegFest in York, PA; World VegFest in San Francisco, CA; and many other locations
• The Vegetarian Resource Group provided vegan handouts free-of-charge for outreach in a wide variety of locations including a vegetarian student group at Allegheny College in Meadville, PA in preparation for the start of the new semester, the Vegan Community of Eastern Iowa for their first annual VegFest of Eastern Iowa, Northwest Ohio Vegan Advocates, the Macrobiotic Summer Conference, the Houston and Pittsburgh VegFests, Jim Cook Day of Hope for Diabetes in California, and the inaugural Michiana Veg Fest in Indiana.

Your support is greatly appreciated! You can donate directly to VRG at www.vrg.org/donate

You can also mail donations to The Vegetarian Resource Group, PO Box 1463, Baltimore, MD 21203 or call in your donation to (410) 366-8343 Monday through Friday 9am to 5pm EST

Amy’s recently sent The Vegetarian Resource Group office a sample of their Thai Curry Sweet Potato Lentil Soup. It was delicious! Simply heat-up and enjoy!

Information on this soup (including where you can buy it) is here: https://www.amys.com/our-foods/thai-curry-sweet-potato-lentil-soup