This restaurant is for sale. The owners say there has never been meat in the kitchen. (Note: The restaurant closed at the end of 2017.) Please feel free to visit www.pripizza.com to see some pictures of the space. There is a contact link on the website if you would like to contact the owners.

Pizza Research Institute
325 Blair Blvd., Eugene, OR 97402
(541) 343-1307

Vegetarian/pizza. At the Pizza Research Institute, they offer, “Tomorrow’s Pizza Today.” Their ‘Periodic Table of Toppings’ includes pears, peaches, apples, sweet potatoes, baby corn, asparagus, garlic, artichoke hearts, sundried tomatoes, walnuts, vegan pesto, and tofu. They also feature outdoor dining patios, an art gallery, and live music.

Open Wednesday through Sunday for dinner. Closed Monday and Tuesday.
Full service
vegan options
take-out, beer/wine, special beverages
VISA/MC, $$

According to The Baltimore Sun, Aldi supermarket chain is rolling out a vegan and vegetarian product line. See:
http://www.baltimoresun.com/entertainment/dining/sns-dailymeal-1865503-eat-aldi-rolls-out-vegan-and-vegetarian-product-line-20180104-story.html

Due to the generosity of an anonymous donor, The Vegetarian Resource Group each year will award $20,000 in college scholarship money to graduating U.S. high school students who have promoted veganism/vegetarianism in their schools and/or communities. Vegetarians do not eat meat, fish, or fowl. Vegans are vegetarians who do not use other animal products such as dairy or eggs.

One award of $10,000 and two awards of $5,000 will be given. Entries may only be sent by students graduating from high school in spring 2018. Deadline is February 20, 2018. We will accept applications postmarked on or before February 20, 2018. Early submission is encouraged.

Applicants will be judged on having shown compassion, courage, and a strong commitment to promoting a peaceful world through a vegan/vegetarian diet/lifestyle. Payment will be made to the student’s college (U.S. based only). Winners of the scholarships give permission to release their names to the media. Applications and essays become property of The Vegetarian Resource Group. We may ask finalists for more information. Scholarship winners are contacted by e-mail or telephone. Please look at your e-mail.

For details on the contest, see: VRG Scholarship Contest

There are so many different types of vegan soups! We’ve featured some in previous issues of Vegetarian Journal and thought you might enjoy preparing one of these delicious soups:

Hot, Hearty Soups for Cold Winter Days, by Peggy Rynk

Fruit Soups, by Jacqueline Dunnington

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

It doesn’t take long for individuals that become veggie to realize that many ethnic cuisines offer a wide variety of vegan dishes. Throughout the year, we feature international recipes in Vegetarian Journal. Here are some examples:

The Rich Flavors of African Cuisine, by Peggy Rynk

Going Amok in Cambodia, by Zel Allen

Sicilian-Style Vegan Cuisine, by Nancy Berkoff

Middle Eastern Savory Salads, by Habeeb Salloum

You can see links to many other international cuisines we’ve highlighted in Vegetarian Journal here:
Vegan International Recipes

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

Dear Vegetarian Resource Group,

I had an amazing experience joining the University of Pennsylvania community over the past few months. The people I have met during the past semester have changed my outlook and enriched my life. All the activities, resources, and opportunities on campus overwhelmed me in the beginning, but eventually I found my stride.

I used the past semester to explore the options available to me, and what I truly desired. Attending several entrepreneurship events led me to researching the possibilities of starting a business or nonprofit related to veganism, or under the broader umbrella of reducing the total amount of suffering in the world. Realizing that veganism is a cause that I would dedicate my life to, and that I could use my passion and skills to help reduce the total amount of suffering in the world, changed how I see my future.

I would like to thank The Vegetarian Resource Group and all the donors who made the generous scholarship possible. Your support eases the financial burden of college on my family and me. Most of all, it tells me that no matter how tough it gets, there are people out there who believe in me and support me in any way they can. Thank you.

-Aaditi Tamhankar

To see more on VRG scholarship winner Aaditi, go to:
http://www.vrg.org/blog/2017/05/08/new-jersey-high-school-senior-receives-10000-vegetarian-resource-group-college-scholarship/

For information on the 2018 Vegetarian Resource Group scholarship contest, go to:
http://www.vrg.org/student/scholar.htm
The annual deadline for graduating high school seniors in the USA only is February 20th.

To donate towards VRG internships and scholarships, go to www.vrg.org/donate
Indicate in the Comments the purpose of your donation.

The Vegetarian Resource Group has one needs based paid internship ($3,500 stipend) in Baltimore, Maryland this coming summer for eight weeks.

To apply send a resume, writing sample, and cover letter addressing your need, vegan/vegetarian knowledge, past activism, short term and long term goals, and what you hope to learn from the internship.

Send to Att. Internship; vrg@vrg. Indicate if applying for the needs based internship. For more information, see:
VRG Needs Based Internship

You or someone else you know may be looking to shed some pounds. With that in mind, we’re sharing an article we previously ran in Vegetarian Journal that will help you lose weight on a vegan diet. Dietitians Reed Mangels, PhD, RD and Chef Nancy Berkoff, EdD, RD offer a lot of helpful advice including a chart listing lowfat vegan foods to meet your nutritional needs, a sample vegan menu, and vegan recipes. See: https://www.vrg.org/journal/vj2006issue1/2006_issue1_weight.php

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

Also, if you’re looking for a terrific vegan weight-loss cookbook, consider purchasing Appetite for Reduction, by Isa Chandra Moskowitz. You can purchase this book directly from The Vegetarian Resource Group here: http://www.vrg.org/bookstore/index.php?main_page=product_info&cPath=1&products_id=67

Pictured above: Stanford Inn (Mendocino, CA, US)

Whether you live in a cold climate and are sick of winter already or you simply want to get away for a while, The Vegetarian Resource Group has a list of veggie Bed and Breakfast establishments around the world on www.vrg.org. Start packing today!

The complete list can be found here:
http://www.vrg.org/links/vacation.htm#main

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 VRG

Café My House
1015 Wellington St. West
Ottawa, ON K1Y 2Y1 Canada
Café My House is an upscale restaurant serving seasonal multi-course tasting menus and brunches. Located just blocks away from the heart of Ottawa’s art district, the restaurant offers a plant-based take on fine dining. Dishes on past tasting menus include risotto-stuffed cabbage, mushroom steaks with miso butter, and jalapeno-mint ice cream. Charcuterie and nut cheese boards are also available. Wine pairings are served alongside the multi-course menus; Café My House sources its natural and biodynamic wines from independent wineries worldwide. The restaurant also has an ever-changing cocktail menu that offers drinks created with house-made bitters, syrups, and liqueurs.

Carina’s Bakery
4725 SW Lombard Ave. #108
Beaverton, OR 97005
Located in a small shopping center across the street from Beaverton Town Square, Carina’s Bakery serves a variety of Swedish baked goods, coffee drinks, and savory lunch items. All items are vegan and soy-free, with gluten-free options available as well. The uniqueness of Carina’s Bakery not only comes from its baked goods, but also from its owner, Carina Comer, who is legally blind. Besides her love of crafting traditional pastries and cookies, she also has a strong commitment to helping people with disabilities learn various skills and share their love of baking. Hiring people who are visually impaired is one way that Carina’s Bakery supports the surrounding community.

Die Pie
11215 Jasper Ave.
Edmonton, AB T5K 0L5 Canada
Die Pie, located in downtown Edmonton, serves vegan pizzas (see photo above) and entrées. Chefs Neil Royale and Karuna Goodall are a brother-and sister-team whose passion for creating plant-based cheeses led them to open their own pizza restaurant. Die Pie offers several different options of vegan cheese including cheddar, harvarti, and gorgonzola. All of the cheeses used on their pizzas are made in-house from ingredients such as cashews and hemp seeds. Fan favorites include the pulled pork pizza, made with jackfruit, and the macaroni and cheese pizza served with cashew mozzarella and king oyster bacon. Gluten-free, nut-free, and soy-free options are available.

Hello 123
1122 Queen St. West
Toronto, ON M6J 1H9 Canada
Hello 123 offers something for everyone with an appetite for healthy, fresh, plant-based eating. Breakfast options include parfaits, avocado toast, waffles and ‘Porridge of the Week’. There are smoothie bowls, cold press juices and coffees and teas. Lunch entrees are offered in either ‘small’ or ‘bigger’ sizes and include salads and noodles with protein options like seasoned chickpeas, seared tempeh and hemp and sunflower balls. The dinner menu consist of many of the lunch entrees in bigger portions.

Urbavore
1103 Church St.
Lynchburg, VA 24504
Homemade, plant-based interpretations of the some of the South’s favorite food dishes is what Urbavore offers to new and seasoned plant-based palettes for both breakfast and lunch. Breakfast or ‘breakie’ choices include biscuits and mushroom gravy, homemade waffles, and pecan scones and maple icing. Homemade mushroom and lentil patties are features under the ‘Burgers’ section of the menu. Lunchtime ‘sammiches’ include ‘Crabbie sliders’ with New Orleans Remoulade and The Barbocoa with cilantro cream sauce, which are both made with Jackfruit. A different soup is featured weekly as a side along with other sides like mac n’ cheese, handmade sweet potato chips, and Caesar and House salads. Sweets are last, but certainly not least, on the menu and include Creme Brulee and Sirabella NY Style Cheesecake.

Vegan Hippie-Chick
1034 Fort St.
Victoria, BC V8V 3K4 Canada
How hip is vegan, plant-based food? Come check out the menu at this groovy cafe that boasts some of the coolest food items in Victoria, BC, Canada where breakfast is served all day. The appetizers are creatively re-named ‘appies’ and include onion rings with nacho cheeze dip, cheezy kale chips, dilly pickle wedges or a cheezy plate. Other menu items include delicious sandwiches like oyster mushroom “pulled pork” in either half or full sizes, raw veggie burgers, and salad bowls like the Far Out Falafel or the Trippy Taco Salad. In addition to the traditional café fair, Vegan Hippie-Chick offers gourmet raw pizza by the slice, made with buckwheat crust. One’s sweet tooth is not neglected either as this cafe also serves five choices of both sweet square trays and birthday cakes.

Vegan Kitchen
794 Neapolitan Way
Naples, FL 34103
Located in the Neapolitan Plaza strip mall, this small restaurant boasts a clean, stylish interior and a tantalizing menu. Options range from traditional Asian fare, such as Pad Thai and dumplings, to an Asian “burrito” (stuffed with rice, mung beans, wheat protein, and avocado, then finished off with a vegan mayo) and a Vegan Shrimp Pasta with your choice of tomato sauce or pesto, topped with mushrooms, cauliflower, and zucchini. Ask about their daily desserts!