The Vegetarian Resource Group will host a vegan dinner at Su Xing, about a six minute walk from the Pennsylvania Convention Center, on Sunday, October 27, 2019, during the annual meeting of The Academy of Nutrition and Dietetics. Meet vegetarian dietitians from around the country. The public is invited.
MENU APPETIZER: seitan on stick with BQ sauce SOUP: (choice of): hot and sour soup or tofu and vegetable soup MAIN DISHES: chow fun (rice noodle dish) tofu with black bean sauce stir-fried spinach stir-fried string beans rice DESSERT: fruit BEVERAGES: tea and water
MUST RESERVE AND PAY IN ADVANCE Send $25 per person (includes tax and tip) with attendee names to The Vegetarian Resource Group, PO Box 1463, Baltimore, MD 21203. Call (410) 366-8343. Or pay at www.vrg.org/donate and write “Philadelphia VRG Dinner” and attendee names on the “Comments” box.
The Vegetarian Resource Group is a vegan activist non-profit
organization that does outreach all-year-long. For example, VRG tables at
different events throughout the USA and also sends literature free of charge to
other groups/individuals doing educational activities in schools, hospitals,
camps, restaurants, libraries, offices, etc. Our ability to continue doing this
depends on people like you! Your donations allow us to promote the vegan
message whenever we’re called upon for assistance. Please consider becoming a
monthly or quarterly donor to The Vegetarian Resource Group.
Thanks so much for your support. You can become a monthly or
quarterly donor online here: vrg.org/donate
Vegetarian Journal has ran two articles on vegan grilling that you might find helpful:
Gourmet Grilling by Chef Nancy Berkoff, EdD, RD includes
grilling tips as well as recipes for Grilled Eggplant, Mediterranean Grilled
Portobellos with Pine Nuts, Curried Barbecue Tempeh, Roasted Pepper and
Eggplant Dip, Pineapple Peach Salsa, Japanese-Style Grilled Asparagus, Grilled
Sweet Peaches, and Roasted Corn. See: https://www.vrg.org/journal/2002issue3/2002_issue3_gourmet.php
The recent issue of Vegetarian Journal features quick and easy suggestions for preparing dishes containing watermelon. Chef Nancy Berkoff starts off by stating, “Watermelon isn’t just a juicy warm-weather treat. This fruit contains potassium and vitamins A and C. Humans have been feasting on watermelon for centuries. Although native to Africa, watermelons have been known in India since prehistoric times. The first recorded watermelon harvest took place 5,000 years ago in Egypt. Pictures of the fruit were found in paintings on the walls of ancient buildings.
We never get much beyond slicing
watermelon and offering it as a terrific accompaniment to summer meals.
Watermelon is a “total utilization” fruit, though. You can use the
interior, the juice, the seeds, and the rind! It is perfect with sweet (cereal,
vegan yogurt, baked goods) or savory (grilled veggie dogs or burgers, pasta salad)
foods.”
Some of Nancy’s suggestions include: To
go savory with your watermelon, you can use watermelon cubes to “tame the
heat” in curries and chilies, in veggie salad with onions and garlic, and
in stir-fries or sautés (add small watermelon cubes at the last minute), or use
as a garnish. Try a “watermelon steak” (a thick slice of watermelon,
rind removed) topped with slices of ripe avocado and shredded jicama, chopped
parsley, and a squeeze of fresh lime juice. If you would like to get
adventurous, do some web searches for a watermelon curry recipe, popular in
Caribbean and South Asian cuisine.
A reader had a question about B12 for their one-year-old. They supplemented B12
during pregnancy, breastfed exclusively for 6 months, and after that used a
soy-based formula. At 6 months they started introducing solid foods, and
currently use about 12-24 ounces of formula, with limited breastfeeding.
The RDA for vitamin B12 is 0.5 micrograms per
day from age 6-12 months and 0.9 micrograms from 1-3 years. Formula
provides some vitamin B12. The label should tell you how much is in the
formula. Since the child is consuming limited breastmilk, we can’t
count on that to provide much vitamin B12. As the child moves away from
formula, I’d suggest adding in a vitamin B12-fortified soymilk. You can see how
much vitamin B12 is in 8 ounces of a number of brands of soymilk on our website
at https://www.vrg.org/nutshell/Guide_to_Soymilks_2019.pdf
Read labels to confirm the amount in the brand you buy.
Most fortified soymilks have at least 0.9 micrograms in 8
ounces so as little as 1 cup a day should meet the one year old’s needs for
vitamin B12. You can also add some nutritional yeast fortified with
vitamin B12 (Red Star Vegetarian Support Formula is one brand) to foods to
provide additional vitamin B12.
Most children’s multivitamins supply vitamin B12 and are a
simple way to meet vitamin B12 needs. Look for a multivitamin that supplies at
least the RDA for vitamin B12.
There’s no real advantage to taking a large dose of vitamin
B12. You may need to smash the vitamin and mix it with food or look for a
liquid multivitamin to avoid choking issues.
Here are some multivitamins that appear to not contain
animal products and that provide vitamin B12:
Freeda Chewable Vitalets – 1 tablet has 3 mcg of vitamin B12
Yummy Bears – 3 bears have 3 micrograms of vitamin B12
Country Life Baby Care – 1 tsp – 2 mcg of vitamin B12
Rainbow Light Kids – 1 tablet – 1 mcg of vitamin B12
There is some evidence that it’s better to get vitamin B12 a
couple of times a day so you may want to break the multivitamin in half and
give half in the morning and half later in the day (or have fortified soymilk a
couple of times a day).
From age 1-3 years the RDA for calcium is 700 milligrams per day. Most calcium-fortified soymilks provide at least 250 milligrams of calcium in a cup. Other good sources of calcium are listed on our website: https://www.vrg.org/nutrition/calcium.php
The contents of this posting, our website, and our other publications, including Vegetarian Journal, are not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. We often depend on product and ingredient information from company statements. It is impossible to be 100% sure about a statement, info can change, people have different views, and mistakes can be made. Please use your best judgment about whether a product is suitable for you. To be sure, do further research or confirmation on your own.
According to a survey by the
International Food Information Council Foundation, about one-third of people that heard of plant based diets
(32%) say plant based is a vegan diet that avoids all animal products,
including eggs and dairy. A similar percentage (30%) define it as a diet that
emphasizes minimally processed foods that come from plants, with limited
consumption of animal meat, eggs and dairy. Twenty percent believe it to be a
vegetarian diet that avoids animal meat. Eight percent say it is a diet in
which you try to get as many fruits and vegetables as possible, with no limit
on consuming animal meat, eggs and dairy.
The Stanford Inn by the Sea in Mendocino, California
The Vegetarian Resource Group website features a list of Veggie Bed &
Breakfasts and Retreats around the world. You might want to support one of
these establishments the next time you are on vacation! Let us know of other
establishments that should be added to our list.
The recent issue of Vegetarian Journal features French vegan recipes created by Angélique Complainville, while she was interning with The Vegetarian Resource Group. Enjoy preparing a Grilled Avocado Sandwich, Ratatouille, Pissaladière (the French equivalent to an Italian pizza), Niçoise Salad, and Crêpes.
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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