In the latest edition of Vegetarian Journal the Vegan Cooking Tips column by Chef Nancy Berkoff features suggestions for quick and easy soups. Nancy starts off with the following advice:

“Soup meals are comforting and convenient meals. One way to ensure that there can always be soup on the table is to make a basic soup to use as a base for other types of soup.

For example, create a basic vegan vegetable soup. Use your broth or stock of choice, add diced or chopped seasonal or frozen veggies, allow to simmer, and you have a basic soup. Use your favorite fresh or dried herbs, such as parsley, cilantro, basil, sage, thyme or rosemary, to create your own flavor profile. Next…add some cooked beans, purée, and you have a creamy soup.

Another way to create a creamy soup is to place your vegetable soup in a blender, add silken tofu, and blend. Canned creamed corn (the “cream” comes from corn starch) can also be used to stir in some creaminess. Just be sure to read the label so you aren’t getting extra unwanted sugar.”

You can read the entire article here:
Quick and Easy Soup Ideas

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The latest Scientific Update column by Reed Mangels, PhD, RD in Vegetarian Journal covers these topics:

Lower Risk of Diabetes in Vegetarian Men
Vegetarians & Weight Loss
Veggies in Breastmilk
B12 Fortified Toothpaste
Fewer Eating Disorders
Milk and Children’s Height

You can read the entire column here: Scientific Updates in Vegetarian Journal

Please subscribe to Vegetarian Journal:
Subscribe to Vegetarian Journal

3x your impact! From March 12-31, Amazon is tripling the donation rate on your first smile.amazon.com purchase! Go to smile.amazon.com/ch/52-1279034 and Amazon donates to The Vegetarian Resource Group.

Chef Nancy Berkoff’s recent article Andiamo! Creative Pasta Dishes features several vegan recipes including:

Puttanesca Spaghetti
Pasta Roll Ups with Spinach Ricotta
Avocado Lasagna
Vegan Mac and Cheese
Squash and Mac

Read the entire article here and start cooking:
Andiamo! Creative Pasta Dishes

To subscribe to Vegetarian Journal, visit: Subscribe to Vegetarian Journal

Reviewed by Linda Long

If one is a vegan, lives in New York City, and likes to go to theater and meet for dinner beforehand, it was a challenge. The famous theater district of West 40’s and low 50’s was a vegan desert. Not now! Centered perfectly in the area at 246 West 48th Street, near 8th Avenue, is P. S. Kitchen, a vegan gourmet restaurant in a hundred-year-old building with two intimate floors and an inviting bar at the entrance.

Note: Even if passing up the bar be sure to have one of their delicious and creative cocktails at your seat, with or without alcohol. Favorites are XO: smoked whiskey, beet juice, orange, raspberry, and maple, and The Bengal: mango, lemon, assam, turmeric, and Korean chili!

While having a nice cocktail of choice and perusing the menu it is clear that this is not the usual fare. For the dinner menu you will see three sections, Small Plates, Large Plates, and Desserts. There are about 5 dishes under each plate section and two special dessert offerings. Two of the best Small Plates are Crispy Artichokes with lemon emulsion and Maitake Bao, puffs of Asian buns with glazed mushroom, radish, kimchi, and onion.

Under the Large Plates favorites seem to be Buffalo Hen of the Wood with German purple sweet potato salad, house vegan blue cheese, and Ginger Rice Congee with sautéed oyster mushroom, spinach, and crispy yuba.

Desserts side on the emotion of home comfort but are plated like the best gourmet restaurant…Strawberry Short Cake with strawberry-rhubarb compote, almond cream, crunchy almond; Chocolate, Raspberries which is chocolate cake, chocolate mousse, and raspberry-calamansi purée.

The way the restaurant was born has a nice story in that Craig Cockran, the co-founder, is from Buffalo, NY, and became an animal activist and soon learned the best way to convince someone was to put a great plate of food in front of them. He came to New York City to learn about running a vegan restaurant and planed to go back to Buffalo but fell in love with Manhattan. After working with the best here, Candle 79, Blossom, and Peacefoods, he co-founded a vegan take-out chain with three locations in Manhattan named Terri. He then met an investor who worked in the theater district and wanted to have a vegan place to eat. Thus, P. S. Kitchen.

The P. S. as a postscript is for a reason. The restaurant is a social business meaning 100% of the profits go to charity. They also employ marginalized people who need a hand-up and not a hand-out. See the list of charities they work with on their site at www.ps-kitchen.com.

Jeffrey LaPadula is the Managing Partner and worked in finance until going to Peacefoods and became manager. Tim Carberry is the General Manager. Together they bring a wealth of experience and passion to the restaurant. Chef Onur Alawbeyonglu oversees the menu currently.

The philosophy behind the menu is that they want it to appeal to what people want even if not a vegan. The effort is to make the appeal very broad to cover most tastes.

They bring these concepts to additional menus for lunch and for brunch. Lunch has soups, salads, and sandwiches with offerings like the Beyond Burger with queso, thousand island, along with French fries; Fennel Tartine with caramelized fennel, spiced almonds, and orange supreme; and Columbian Potato Soup with avocado with a jalapeno, cilantro purée, and radish.

The brunch menu highlights French Toast with strawberry-rhubarb compote, strawberry butter and coconut whipped cream, and Biscuits and Gravy with seitan gravy on a homemade biscuit.

Worth a visit and definitely grab a show at the same time in this popular area. Although, the eating alone is great theater!

We’re always scouting for new and interesting vegan products on the market. The latest issue of Vegetarian Journal features several products including these and more:

Eat Enlightened developed seven delicious vegan flavors of Roasted Broad Bean Crisps: Sea Salt, Garlic & Onion, Wasabi, Sriracha, Mesquite BBQ, Cocoa Dusted, and Sweet Cinnamon

Think of Laughing Giraffe’s newest product, Kick’n Mango, like a fruit snack for adults. These snacks are organic unsulphured tangy dried mangoes that have been dusted with a hint of lime and a pinch of jalapeno.

Field Roast has rolled out a new line of party-ready frozen foods! There are three different types to choose from: Miniature Corn Dogs, Original FRuffalo Wings, and Sunflower Country-Style Katsu Cutlets.

To read the entire Veggie Bits column, visit: Veggie Bits in Vegetarian Journal

To subscribe to Vegetarian Journal, go to:
Subscribe to Vegetarian Journal

The Vegetarian Resource Group’s Nutrition Advisor Reed Mangels, PhD, RD, answers the question “I read that it’s important for older people to have protein at every meal. Is there any truth to that?” in the latest issue of Vegetarian Journal by starting off with:

“As a part of the aging process, we lose muscle. This happens gradually, similar to the way our bones weaken with aging. Loss of muscle can make people more likely to fall and affect their ability to do things they want to do. In order to lessen the impact of the seemingly inevitable loss of muscle, it’s important to build up muscle — the more you have, the less the overall effect of a loss of 1-2% of muscle mass per year after age 50 is. Some research suggests that a slightly higher protein intake (between 0.36 and 0.57 grams per pound of body weight per day), coupled with resistance training, can lead to a higher muscle mass in older people. Spreading out protein over the entire day, rather than eating a low protein breakfast and lunch and a high protein dinner, as is typical for many Americans, may also help to enhance muscle mass and strength and may improve mobility.”

Reed than gives a sample one-day vegan meal plan for an older male with about 20% of protein at breakfast, 14% at lunch, and 66% at dinner. Next, she shows how to modify this menu so as to spread out protein throughout a given day whereby the person would be getting about a third of his protein at each meal. This more even protein distribution could help him stay stronger longer.

Read the entire column here: http://www.vrg.org/journal/vj2018issue1/2018_issue1_nutrition_hotline.php

Please subscribe to Vegetarian Journal at: Subscribe to Vegetarian Journal

Thanks to a great deal of work and research by several VRG interns and volunteers, Vegetarian Journal recently published a Guide to Frozen Vegan Pizzas. In addition to taste testing and comparing cost and other factors, these individuals also evaluated the pizzas from a nutritional point of view (see page 30 of the article below).

Read the complete article here:
http://www.vrg.org/journal/vj2018issue1/2018_issue1_vegan_pizzas.php

You can subscribe to Vegetarian Journal at: Subscribe to Vegetarian Journal

Vegan in Volume is published by The Vegetarian Resource Group and has been greatly received by people working in the food service sector, as well as those that enjoy throwing parties in their own home or simply cooking in volume. This book by Chef Nancy Berkoff, EdD, RD offers 125 vegan recipes serving 25. It also offers a lot of helpful advice including A Fast Course in Vegan Nutrition, The Mechanics of the Operation, Food Safety Pointers, and a section on Vegan Ingredients.

The quantity recipes greatly vary depending on the audience you’ll be serving. Nancy includes recipes for breakfast such as Lots of Grains Pancakes and Peachy Keen Breakfast Crumble. A section for kids serves up Squiggly Noodles and “Not-Meatballs.” For dinner parties and elegant dining for adults try French Onion and Olive Tart and Eggplant “Caviar.”

You will also find quantity recipes for special occasions such as weddings, anniversaries, birthdays, bar/bat mitzvahs, communions, and more. Enjoy Watermelon Gazpacho, Spicy Bean Cakes with Fruit Salsa, Curried Vegetables with Polenta, and Sophisticated Poached Pears. Next, move on to college campuses and try Vegetable Tagine, Two Alarm Four Bean Chili, Jumpin’ Veggie Jambalaya, and Gooey, Chewy Peanut Butter Bars.

Grab and Go Fast Food recipes include Sweet Potato Burgers, Cold Noodles with Peanut Sauce, and Fragrant and Fast Tofu Sandwich. Un-Hospital Food items include Orange and Wild Rice Salad, Sweet Potato Soup, New England Baked Beans, Eggplant Lasagna, and Cinnamony Baked Apples. And a section for senior citizens includes recipes for Chesapeake Corn Chowder, Southwest Tomato Rice, Pasta with Vegetable-Marinara Sauce, and Homestyle Molasses Cookies.

Vegan in Volume can be purchased from The Vegetarian Resource Group Book Catalog: VRG Book Catalog

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: VRG Online Veggie Restaurant Guide

To support the updating of this online restaurant guide, please donate at:
Donate to The Vegetarian Resource Group

Here are some new additions to VRG’s guide:

Anthem Vegan
2611 El Cajon Blvd.
San Diego, CA 92104
Anthem Vegan has been a beloved farmers market vendor since 2013, now they have a restaurant in trendy North Park. Chef Troy Oftedal has created a menu similar to their farmers market audience with burgers, wraps, tacos, salads, homemade jackfruit-based dishes, and award-winning chili. All of their food is nut free, uses non-GMO soy, and is gluten-free. Anthem Vegan has plans to expand into more upscale dinner options while offering beer and wine. An additional expansion of an attached deli and market will sell their house made aiolis as well as their favorite plant-based meats and cheeses. Despite the feverous crowds, a large parking lot and take out mobile app should allow Anthem Vegan to expand without an issue.

Bubbles Champagne Bar
6990 East Shea Blvd.
Scottsdale, AZ 85254
Bubbles Champagne Bar is a hidden gem tucked away in the Agua Caliente shopping center. In stark contrast to its strip mall surroundings, the restaurant offers an elegant selection of champagnes, wines, ciders, and tapas. All the drinks and dishes are vegan, with snacks including cashew cheddar toast, tomato salad, pastries, and desserts. The bar offers a nostalgic twist to the classic bar menu, with candied apples and champagne topped with house-made cotton candy in unique flavors like green tea and hibiscus.

Jeff’s Vegan
3580 Preston Rd. #107
Frisco, TX 75034
Located in the corner of a strip mall, Jeff’s Vegan describes itself as a beacon of light for an alternative way of living to achieve World Vegan, World Peace. Part of Loving Hut vegan franchise, with a friendly bright open interior. The menu is a combination of both American and Asian fusion with favorite lunch dishes of spicy Kung pao, yellow curry, pad Thai, mixed vegetables with tofu, and the sesame and General Tso balls. Jeff’s is accommodating to spice requests for those who need more flavor. Wait times may be a bit long but should be a good sign everything is made fresh.

Knead Bakery
294 Winooski Ave. #112C
Burlington, VT 05401
Knead Bakery, located in north Burlington, serves all-vegan breakfast and lunch staples like tofu scramble, French toast, salads, soups, and sandwiches, as well as seasonal desserts and coffee beverages. One customer favorite is the bread and cheese selection. All the cheeses are made in-house from cashews and paired with a rotating selection of freshly baked breads including focaccia, challah, and ciabatta.

Little Jo Berry’s
1303 Wellington St. West
Ottawa, ON K1Y 3B1 Canada
Little Jo Berry’s is an all-vegan café and bakery. The restaurant serves standard coffee drinks as well as an ever-rotating selection of savory items, desserts, and pastries. Past lunch items include broccoli and cheese pretzel buns, curried kale salad, poutine, and sausage-ricotta pizza. Besides the savory items, the restaurant also has desserts like donuts, cookies, cakes, macarons, scones, and milkshakes. Gluten-free savory items and desserts are always available.

Ray’s Vegan Soul
169 Martin Luther King Jr. St.
St. Petersburg, FL 33701
Owner Ray Milton, both a former pastry chef and boxing instructor, brings his experience and following from local markets to his restaurant in the “Fringe” district. He has committed himself to making nutrient-rich and delicious plant-based soul food countering the assumptions of what is traditionally meat-based. Ray’s is vegan and gluten-free with a rotating menu updated weekly posted to their Facebook page. Thankfully, Ray plans to always serve the most popular dishes including his cashew based mac and cheese, raw tacos, and African almond soup. Ray’s carries a lineup of local kombucha, seats around fifteen, and brings in live Jazz starting at noon on Sundays.

Végétalien
504 Main St.
Beacon, NY 12508
Végétalien, which means “vegan” in French, is located in eastern Beacon. Their menu has standard items like avocado toast with black bean mash, which is served on bread made by the local Beacon Bakery, a Portobello mushroom panini, and “pulled pork” jackfruit tacos with Korean-inspired slaw. They also have a variety of rotating specials, soups, and Buddha bowls. The menu offers smoothies and customizable juices that are squeezed in-house. Ingredients are seasonal and sourced locally whenever possible.