This iPhone App will make it easier for you to travel around the world as a vegan:
http://www.maxlearning.net/HEALth/V-Cards.pdf

Dish from Brightside Kitchen

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:

Brightside Kitchen
12493 University Ave.
Clive, IA 50325
Brightside Kitchen is located inside the Mercy Health and Fitness Center. Steve and Deanne Bryce created Brightside Kitchen in order to support their community by providing nutritionally balanced, sustainable, and 100%-plant-based food. Brightside bowls, which are grain bowls topped with lots of veggies and legumes, are a customer favorite. Flavors of Brightside Bowls rotate often. Past flavors include a chickpea tikka masala bowl with coconut lime sauce, a BBQ bowl, and a taco bowl.

Chef Chloe and Vegan Café
St. Roch Market
140 NE 39th St. 2nd Floor
Miami, FL 33137
Located in St. Roch Market an upscale food hall in Miami’s design district, Chef Chloe and Vegan Café is the creation of Chef Chloe Coscarelli, winner of the food network’s Cupcake Wars and cookbook author. Enjoy the best of sweet or savory; you can’t go wrong with the Butternut nachos, truffle avocado toast, Thai spring rolls, strawberry chocolate cupcake, chocolate chip salted cookies, and a dragon fruit lemonade. Photo Worthy on all bright white plates.

Eatin’ Vegan Café
519 NW Colorado Ave.
Swartz Creek, MI 48473
Eatin’ Vegan Café was founded by a mother daughter duo after they realized they couldn’t find someplace quick to eat that was both vegan and gluten free. Top reviewed menu items include the potato soup, Santa Fe wrap, the spicy black bean burger, and broccoli cheddar soup.

JOi Café
2855 Agoura Rd.
Westlake Village, CA 91361
JOi Café is located in an unassuming strip mall, however, the bright, modern interior décor immediately creates a welcoming vibe. This plant-based and gluten-free eatery has a variety of smoothies and juices, as well as delicious entrees, snacks, and desserts. Breakfast is served all day. The chilaquiles were a personal favorite: the portion size was huge, and the black bean and lentil sausage on the side was delicious. Sandwiches, bowls, wraps, and salads are also available, with a good amount of raw options as well. Items containing nuts and soy are clearly marked on the menu.

Love Café
39993 Hwy. 41
Oakhurst, CA 93644
Love Café is located right off Highway 41 in a mountain-lodge-style building decorated with murals of a park ranger and Smokey the Bear. Chef Rob Halpern serves takes on traditional American classics (the BLT, the Reuben, mac and cheese) and other inventive dishes (tempeh tacos; Thai-style fries topped with peanut sauce and spicy coleslaw). Ingredients are sourced from local farmers within a 45-mile radius. Gluten-free items are clearly marked. Dishes containing soy or nuts are also labeled.

Red Lunchbox
6172 Quinpool Rd.
Halifax, NS B3L 1A3 Canada
Red Lunchbox, located just west of downtown Halifax, is an entirely plant-based restaurant with a rotating seasonal menu of eclectic specials. Past menu items include seared lime and chili plantains, Sichuan-spiced vegetable curry, and deconstructed cheesecake. Not only does Red Lunchbox reflect a higher ethical standard in the dishes it serves, Red Lunchbox also makes sure to give back to its community. Its employee profit-sharing program is designed to improve the work environment and the wellbeing of its employees.

Renegade Health Bar
51 Collier St.
Barrie, ON Canada L4M 7G6
Renegade Health Bar takes your favorite unhealthy foods and gives them an extreme health makeover… or you could look at it this way… we take the veggies you know you should eat, and give them an extreme taste makeover. Our focus is on creating amazing tasting food that is seriously nutritious and seriously tasty so you don’t have to make the health/taste compromise anymore. We serve dishes like plant-based and gluten-free tacos, pizza, burritos, sushi, keto options, cheesecakes, cold-pressed juice, whole food dairy-free smoothies, silky nut milks, and more. All made fresh daily and served grab & go for your convenience.

The Modern Vegan
700 East Naples Dr., Ste. 111
Las Vegas, NV 89119
The Modern Vegan comes from Toronto native Gia Schultz who is a self-taught chef and from a background in fashion design. There is an extensive menu specializing in breakfast. Some menu items may be unavailable some days; however, don’t be dismayed as they’re plenty of options for starters, acai bowls, burgers, sweets, soups, breakfast favorites, lunch favorites, and smoothies and juices. Top recommendations include the breakfast burrito, “The Buffalo” chicken burger, Louisiana chicken, and Cauliflower buffalo wings. Ultra-modern atmosphere with creative employee uniforms complete with tvs of viral videos.

Thanks to VeggieHappy you can find out which baseball stadiums offer vegan food this season. Visit their Facebook page to get updates: https://www.facebook.com/VeggieHappy-305081262884052/

Here’s one example of vegan food being offered:
The Texas Rangers‘ Globe Life Park highlighted their new vegan options for the media. (Numerous television, print, and digital media covered this.) Options offered at their popular Ballpark Vegan stand now include Vegan Nachos Grande, pictured above, as well as Vegan Top N Go Frito Pie, Vegan Wrap with Beyond Chicken, Vegan Chili, Vegan Burger, Vegan Dog, and more.

On Sunday April 29, 2018, Great Sage restaurant in Clarksville, Maryland, will be donating 10% of sales to The Vegetarian Resource Group! Support VRG outreach while socializing and enjoying great vegan food.

Brunch is 10am-3pm with French toast, specialty pancakes, artichoke spinach dip, decadent cinnamon roll, and many other seasonal dishes. Lite fare is 3-5pm. Dinner is 5-9 pm.

Reservations for parties of 5 or more can be made by calling Great Sage at (443) 535-9400.

This is not a VRG gathering, but if you come during brunch, please do stop by and say hi to the VRG volunteer at the front door.

For more information on Great Sage and to view their menu, see Great Sage.

Vegan Republic, the Berkeley store run by Animal Place sanctuary, is now doing a monthly vegan Snack Club. All store proceeds support the rescue and care of cows, pigs, sheep, goats, chickens, turkeys, rabbits, and more.

There are 6-9 different treats each month, both savory and sweet, often seasonally inspired, for $25. Recent snack boxes have included Surf Sweets gummy candy, Primal Strips jerky, No Whey peanut butter cups, Mediterra snack bars, Sjaak’s chocolates, Brami lupini bean snacks, Su Mama jerky, Barr Necessities cookies, Mavuno dried jackfruit, and Eli’s Earth Bars.

To learn more or sign up: https://www.veganrepublicstore.org/snackclub.html

To follow along: https://www.instagram.com/_veganrepublic/

We received this note:

“We’ve made our film about Cesar Chavez and his amazing great-grandniece Genesis available for free at www.cesarchavezrespectforall.org, along with a complimentary learning guide”

“Cesar would be proud since he took as much pleasure from converting people to veganism as he did from enlisting them in the campaign for farm workers.”

See: https://www.cesarchavezrespectforall.org/watch-the-film/

In 1993, The Vegetarian Resource Group had 55 vegan restaurants in our national restaurant guide. In 2015, we had about 600 vegan restaurants.

Currently, we have about 971, with more to add each day. These are all vegan restaurants. We don’t count ones that have honey, for example. There are of course many more establishments with vegan options. To see restaurants throughout the USA and Canada, go to:
VRG Online Veggie Restaurant Guide

My name is Cindy and I work at Medical News Today. We’ve included The Vegetarian Resource Group in our news article, Recipes for a cholesterol-free diet: https://www.medicalnewstoday.com/articles/317403.php

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

Adams Vegan Mac and Cheese Collard Green Bake
Makes 6 to 8 servings

Gloria Clay asked to share her recipe, which was a Vegan Outreach Mac Down Competition Best of Show winner in South Carolina. She wanted others to share the recipe to raise awareness to cruelty-free eating. Please note: You can use whatever brands of vegan ingredients you like; these were ingredients I used as a personal preference.

8 oz. tempeh bacon (from Lightlife company)
½ cup vegan bouillon beef broth
12 oz. fresh collard greens (I used the bag kind that are already chopped and washed that is located in the produce section of your local grocery store.)
1 pound of Mueller’s campanella noodles (elbow noodles works just as well.)
4 Tbsp. vegan butter (I used Earth Balance.)
4 Tbsp. all-purpose flour
3 cups vegan plant milk (I used almond milk.)
¼ Tbsp. hot sauce
Salt and pepper to taste
2 cups vegan shredded cheddar cheese
2 cups vegan pepper Jack cheese
½ cup vegan cheddar cheese (for top of dish)
1 cup Go Veggie Vegan Parmesan Cheese

Preheat oven to 350 degrees.

Cook tempeh bacon in a large skillet over medium heat until crisp (3 minutes per side). Remove bacon, chop up and set aside. Add vegan beef broth to skillet and let come to a full boil. Add in greens and cook for about 4 minutes until wilted.

In a large pot, bring water to boil. Add pasta and cook according to package direction. Drain and set aside.

In a medium saucepan, melt butter over medium heat. Add flour and whisk until well combined. Cook for 2 to 3 minutes. Slowly add milk, continue to whisk until the sauce begins to thicken. Add in hot sauce, salt, pepper and cheeses. Stir until the cheese is melted and sauce is smooth.

Transfer half of the noodles to a 9” x 13” baking dish that has been buttered. Pour on ½ the cheese sauce and then ½ the collard greens. Repeat. Placed the reserved shredded cheese on top. Bake in oven for 35 minutes. During the last 5 minutes of the cooking process, turn off the oven and topped with the chopped bacon and place back into oven. Let set for 5 minutes remove from oven and serve. Enjoy!

“I cook from my soul, to feed the souls of others”~ Gloria Clay
Gloria Clay is married with 4 grown sons and three grandchildren from Bennettsville, SC. She loves to cook and inspire other to try vegan/vegetarian dishes.