By Jeanne Yacoubou, MS

Founded in 2012, Fruitive is a vegan fast casual restaurant certified organic by Oregon Tilth. There currently are three restaurants in Virginia and one in Washington, DC. Visit: https://fruitive.com/locations/ for location information.

Fruitive will open its fifth restaurant in Washington, DC’s Dupont Circle in Summer 2018: https://dc.eater.com/2017/9/22/16350232/fruitive-dupont-circleFruitive’s Vegan Menu

Fruitive’s menu features:
• Liquid Meals (smoothies)
• Superberry Bowls
• Toasts
• Waffles
• Sandwiches
• Salads
• Soups
• Wraps
• Collard Tacos
• Cold-Pressed Juices
VRG Note: Menus are subject to seasonal changes.

Fruitive told The VRG that most of their certified USDA Organic fruit and vegetables are locally grown. In their own words:
“Fruitive currently sources about 60% of its produce from small organic farms in the Chesapeake Bay bioregion. Ingredients are sourced from local growers from small one-person operations to larger growing co-ops like Tuscaroroa Organic Growers Co-op.” http://www.tog.coop/

Complete ingredient information for all menu items is displayed on the ingredients page. https://fruitive.com/ingredients

To display the ingredient information for each menu option, first click on menu type (such as “salads”) found at the top of the page under the Fruitive Health Benefits heading. The ingredient statement placed on the right appears on the next screen.

At the bottom of this ingredients page appears a helpful Ingredient Index arranged by category such as vegetables, nuts, and spices. Included is nutritional information, health benefits, and food trivia about each ingredient.

Fruitive’s Ingredients
The VRG asked Fruitive’s founder, Greg Rozeboom, about ingredients in its menu items. Here is our Q&A exchange:

VRG: Are all of your ingredients 100% USDA Organic?
Fruitive: We strive to source as many quality organic ingredients that we can. However any non-organic ingredients we use will be listed on our Organic Daily List, which is located at https://fruitive.com/organicdaily

VRG: Do you add sugar to any of your plant milks?
Fruitive: We do not add any sugar to our plant-based milks.



VRG: When you refer to your milks as “house-made” do you mean that you start by grinding up the nuts and adding water?
Fruitive: Yes, our house-made milks are made by grinding up the nuts and adding water.

VRG: Do you add anything else?
Fruitive: Our milks are simply made with nuts or coconut that are ground, soaked, and blended into alkaline water, with a touch of sea salt.



VRG: Which defoamer is used in your maple syrup?
Fruitive: We source our maple syrup from Bascom Maple Farms, which uses a “high-awake ultra-refined organic sunflower seed oil.” 



VRG: Is the sugar on the candied pecans 100% USDA Organic?

Fruitive: We use coconut sugar from Earth Circle Organics that is 95% Organic, certified by Organic Certifiers.



VRG: Is the Flax & Spelt Bread all-vegetable? Are there any dough conditioners such as L-cysteine? Is there any added sugar?
Fruitive: The flax and spelt bread is 100% vegan as is everything on the menu. The ingredients are: spelt, flax seeds, raisins, gluten, yeast, and unrefined salt. There are no dough conditioners…There is no added sugar in the bread.

VRG: Is there any added sugar in the peanut or almond butter?

Fruitive: We do not add any sugar to our peanut or almond butter, which are both house- made with just ground almonds and peanuts.



VRG: Is the Basil Pesto Mayo eggless?
Fruitive: The Basil Pesto Mayo is eggless, and made with a canola oil-based mayo.



VRG: Are the Buckwheat Waffles all-vegetable? Are they made with L-cysteine?
Fruitive: Our Buckwheat Waffles are made from a house-made mix of buckwheat and gluten-free flours that are all-vegetable and do not contain any dough conditioners.

VRG: Are the coconut flakes unsweetened?
Fruitive: Our coconut flakes and coconut shreds are both unsweetened.



VRG: Is the whole wheat tortilla all-vegetable? Does it contain any dough conditioners such as L-cysteine or any added sugar?
Fruitive: It is vegan. There is no L-cysteine and no added sugar.

VRG: Are the spicy aioli and sriracha aiola sauces all-vegetable?
Fruitive: They are the same dressing, and both are all-vegetable, using canola oil-based mayo.

VRG: Are the hummus (original and spicy), basil vinaigrette and ranch dressing all-vegetable? Do they contain any added sugar?
Fruitive: All of these dressings and spreads are all-vegetable and none have added sugar.



VRG: Is the Herb Mayo eggless?
Fruitive: The Herb Mayo is eggless and canola oil-based.



VRG: Do the carrot ginger dressing and caramelized onions contain any added sugar?
Fruitive: Neither of these have any added sugar.

VRG: Are the croutons dairyless?
Fruitive: The croutons are milkless, with no added sugar, made using the One Degree Flax Spelt Bread we use for our sandwiches.

VRG: Is Honey in ANY of the menu items?
Fruitive: Fruitive doesn’t use honey.

Fruitive’s House-Made, Cold-Pressed Juices and Juice Packs
On its website, visitors may pre-order and purchase cold-pressed juice packs that customers must pick up at their local Fruitive restaurant. See: https://fruitive.com/juice-packs/

On its juicing page, https://fruitive.com/juicing-101, it states that “there are approximately 6 to 9 pounds of produce in each Fruitive 6 pack, which is the equivalent of 6 to 9 large salads. We use heaping amounts of kale, spinach, and other nutrient-dense ingredients without the use of excessive fillers. We…never add water to our juices…”

Here are responses to our questions regarding Fruitive’s liquid meals and juices:

VRG: How are liquid meals served?
Fruitive: Liquid Meals (smoothies) are served in Fabri-Kal® Greenware® compostable cups, made from clear PLA corn-derived plastic. [VRG Note: For more information on polylactic acid (PLA) see http://www.fabri-kal.com/product-solutions/greenware-faq/]

VRG: How are juices served?
Fruitive: Juices (carry out or dine in) are all in glass 8 and 16 oz. bottles. Fruitive offers a discount off the next juice purchased if guests return the glass bottle. The glassware is essentially Mason jars with aluminum covers that screw on.

VRG: Can guests purchase juices from the website and have them home-delivered?
Fruitive: The juices are only available at Fruitive restaurants, not online and not at retailers. The FDA doesn’t allow unpasteurized or non-HPP juices to be sold wholesale. [VRG Note: “HPP” is an acronym for “high pressure processing.” For more information on this technique see http://conference.ifas.ufl.edu/citrus15/presentations/4_Thurs%20PM%20PDF/0130%20RAGHUBWEER%20PDF.pdf]

VRG: How are the juice packs sold?
Fruitive: Pre-ordered juice packs are in glass. The juice pack boxes are made from compostable cardboard.

Fruitive’s Use of Produce Scraps and Juice Pulp
Fruitive said:
“Fruitive uses all of their food scraps (the ends of onions, the skin of butternut squash, carrot greens, broccoli stalks, mushroom stems, kale stems, etc.) and a lot of their juice pulp in their house-made vegetable stock. After making the stock and straining out the scraps, Fruitive will sometimes take the scraps to a local community garden to be used for compost.

Unused produce and dry goods are donated to Food Not Bombs, a local group fighting homeless hunger. http://foodnotbombs.net/new_site/index.php

From juice pulp from over a dozen fruits and vegetables, Fruitive dehydrates and powders different pulps to use as spices in recipes. Turmeric, ginger, celery, parsley, and cilantro pulp all make great spice powders and taste better than store-bought powders because they are so fresh.

Examples of carrot food waster use:
-Lacto-fermentation to create probiotic carrot slaw
-Mixing with fresh, locally grown napa cabbage and daikon radishes to make kimchi
-Using the excess kraut brine, adding it to surplus juice that would otherwise get tossed, and making probiotic beverages.
-Fruitive has recently created a Portobello BBQ sandwich, pulling unused portobello mushrooms stems into BBQ to look and taste just like pulled pork.”

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.

For information about vegan and vegetarian restaurants around the USA and Canada, see http://www.vrg.org/restaurant/index.php

By Laneece Hurd

If you’re preparing to attend a college or university, you may be wondering how you will continue to eat a vegan diet despite the change in environment. I have found that even if you are still living at home, college often brings about significant changes in your schedule, which could affect the times and convenience of your meals. While being a vegan in college does sometimes require a little ingenuity, it’s not nearly impossible! Whether you’re a college student living in a dorm, small apartment, or at home, I hope you find this article helpful and that it gives you a few ideas on some simple and satisfying vegan meals you can prepare.

I’m currently completing my third year and final year of community college and have been maintaining a meat-free lifestyle throughout the entire time. Because there aren’t many vegan options on our small campus, I typically cook all of my meals myself and carry them with me. As a college student with lots of assignments and exams, I’m often short on time, but still want to enjoy fast, delicious meals that are relatively healthy and inexpensive as well. For fast breakfast ideas, overnight oatmeal, green smoothies, or a few slices of banana bread are my typical go-to’s. I’m often on campus at lunch time, so I’ll either pack a Tofurky sandwich, a veggie wrap, a kale salad with beans, or some leftovers from dinner, as well as a few snacks such as fresh fruit, nuts, dry-roasted edamame, or Larabars. For dinner, one of my favorite things to do is prepare multiple dishes in one day, which saves time throughout the week. Usually on a Sunday afternoon, or whenever I have some free time, I like to prepare a large batch of black beans, Cajun-style red beans and rice, veggie chili, or coconut curried lentils, and freeze individual portions for warm and hearty weeknight dinners to have after long days of being in class. To provide a variety of perspectives, I also consulted some other fellow vegan college students and they gave some excellent advice on how to maintain a vegan lifestyle wherever you are.

For breakfast, a couple of students wrote that they also enjoy having overnight oatmeal. Oats are a great pantry staple for college students because they are shelf-stable and are typically pretty inexpensive. To make overnight oatmeal, just combine one part rolled oats to one part non-dairy milk, and any other desired add-ins such as fruit and nuts or seeds. Stir and place in the fridge overnight. In the morning, the oats can be heated in the microwave or eaten cold and taken on the go. Some other breakfast recommendations that the students found suitable included fruit smoothies, toast with peanut butter and banana, or toast with avocado.

For vegan students who are on a meal plan, finding food in a dining hall with few vegan options can sometimes be tricky, depending on the school you are attending. However, wherever you are, there are usually a few vegan options hiding somewhere and if not, it might be beneficial to put in a request to your school’s cafeteria for more vegan meals. Many schools offer tofu dishes, veggie burgers, and even some vegan meat substitutes on sandwiches and wraps. Other students mentioned that they tend to go for the vegetable soups, pasta or rice dishes, roasted potatoes, and various sautéed vegetables, just always checking to make sure they are cooked in oil or water, rather than butter or lard. All of the students recommended to check out the salad bar where you can fill up on leafy greens, beans, edamame, nuts/seeds, and many other vegetables like carrots, broccoli, cauliflower, and beets. To help bulk up the meal, one student mentioned that she likes to pick up veggies from the salad bar and enjoy them with some rice, potatoes, or pasta that she cooks herself.

For vegan college students who aren’t on a meal plan, cooking meals might require a bit of creativity, depending on your living situation, but it doesn’t have to be daunting. Many of the students suggested making sandwiches and wraps, with PB & J, veggies and hummus, chickpea “tuna” salad, tofu or tempeh, and even vegan deli slices, as a great option for quick and easy lunches (or dinners) that can be made in a dorm or apartment with little to no cooking required.

If you have access to a miniature refrigerator and freezer, you will want to keep it well stocked with some staples that will help you put together healthy vegan meals and snacks in a limited amount of time. Some of the students recommended having frozen fruit for smoothies and frozen vegetables for quick lunches and dinners. Other suggestions for items to keep in your refrigerator include non-dairy milks for smoothies and oatmeal and some sauces and condiments to give your meals more flavor, such as BBQ sauce, soy sauce, and nutritional yeast. If you do have access to a microwave, cooktop, or even a rice cooker, some great pantry staples to have on hand would be foods such as oats, rice, quinoa, pasta, potatoes, and canned beans. A few of the students mentioned that they often start with these as the base of a meal and then combine them with frozen vegetables or fresh vegetables, if available, to create a balanced and satisfying meal. Some of the common dinner meals that they prepare included tofu and veggie stir-fry, chili with beans, pasta with marinara sauce, lentil and vegetable stew over baked potatoes, and hearty salads, in which, one student said she often starts with leafy greens and any other vegetables she has on hand, and loads it up with quinoa, beans, baked tofu, and hummus.

For quick on-the-go snacks, be sure to check the convenience cafés and vending machines around campus. A lot of students reported finding Naked fruit smoothies, Cliff Bars, Larabars, Nature’s Bakery Fig Bars, Lenny and Larry’s Complete Cookies, pretzel and hummus snack packs, and even some vegan potato chips and pita chips. All universities will offer various options so be sure to check around and see what’s available to you. Other common snacks that the students said they frequently have during long study sessions, included apples with nut butter, carrots and hummus, popcorn, plenty of fruit like bananas and oranges, and even dark chocolate, for when you’re craving something sweet.

By Dane Indvik
5th Grade Elementary Student

Your family has already chosen to leave the tuna sandwiches, deli meats, and other harmful animal products out of your lunchbox. Good for you! However, I am sure the kids are getting bored of having peanut butter and jelly sandwiches every day for lunch, just like I was. I want healthy meals that taste great, but school mornings are rushed and my mom is busy, so we have to come up with quick, tasty, and packable vegan lunches. I have compiled the most delicious and practical ideas that I use for my everyday school lunches to share with you.

The key to an easy vegan school lunch is simple–a good quality thermos. Personally, I am not a big fan of the packed sandwich, so this has made all the difference for me. Thermoses keep my lunch hot or cold, depending on what is inside. Another beauty of the thermos is that it is perfect for packing leftovers from whatever great vegan dinner I had the night before.

My Favorites to Pack in a Thermos:

Variations on beans and rice. Choose one or more item from each category below:

Grain
Quinoa
Brown Rice
Couscous

Protein
Black or Pinto Beans
Soy Chorizo
Lentils

Sauce/Spice
Salsa
Sauce
Soy Sauce

Tip: To save time we often use pre-cooked lentils, canned beans, and/or frozen rice. Add a frozen or fresh vegetables to the above items for extra nutrition. Dane’s favorite: Red quinoa, black beans, and tomatillo salsa.

2) Variations on pasta and sauce. Choose one or more item from each category below:

Pasta
Udon/Soba Noodles
Gnocchi
Whole Wheat Pasta

Protein
Baked Tofu
Shelled Edamame
White Beans

Sauce
Teriyaki Sauce and Almond Butter Mix
Vegan Pesto
Marinara Sauce

Add frozen or fresh vegetables to the above items. I love to top all of my pasta dishes with Faux Parmesan. We make it with raw cashews, nutritional yeast, garlic and salt, all whirred in a blender.
Dane’s favorite: Soba noodles, teriyaki tofu, shredded carrots, and soy sauce.

3) Variations on the sandwich–be creative! A good Tupperware container will keep your sandwich or wrap from getting soggy.

Bread
Rye Bread
Whole Wheat Tortillas
Whole Wheat Wrap

Filling
Smashed Avocado
Hummus
Almond Butter

Extra
Lemon and Salt
Spinach and Pickles
Sliced Banana

Spread the filling on the tortilla/wrap, layer on extras, and roll it up into a pinwheel. Slice in half to pack in a sandwich Tupperware container. Dane’s favorite: White bean hummus and dill pickle in a tortilla wrap.

Because these lunch creations are so hearty, I only need a piece of fruit, some sliced carrots, or a few edamame in the pod to go along with my thermos. Easy!

We often make a double batch of grains or pasta at night so they are ready for more than one lunch.

My mom I and hope you enjoy these quick, tasty, and packable vegan lunches! They will be the perfect fuel for your activism toward a healthy and compassionate planet. Keep up the good work!

Dane Indvik is a 10-year-old vegan, animal rights activist, and writer that resides on the Central Coast of California. He has worked with the Head of Food Services for his school district to get vegan lunches on the menu, helped organized a Veg Fest, and is founding his own non-profit organization. Additionally, he volunteers for various local organizations including an animal sanctuary. Feel free to contact him at [email protected].

Go to trifectanutrition.com/vrg

Black Friday and Cyber Monday deals (11/22-11/27)
Deal: 40% Off First Delivery + 6 Free Vegan Muffins on all future deliveries.

Black Friday. Code: “VEGANMEALS”. Cyber Monday: code “EATVEGAN”.

trifectanutrition.com/vrg

By Ashley Kerckhoff, B.S.

Hello, I’m Ashley and my family follows a whole food, plant-based, “vegan,” diet. We became vegan when I was pregnant with our now 16-month-old daughter. I originally made my commitment to this way of eating for environmental sustainability reasons, and later came to learn about all the amazing health implications that come as well. Feeding a young child (especially a toddler) can be tricky, especially when taking out an entire food group. But, that’s exactly what we did and I feel confident knowing that I’m putting nutritious and delicious foods in her little tummy.

I may not be the only mom in the vegan world that has encountered a similar situation at one point or another. During snack time at the park, a play-date, or another fun-filled mom and child outing, a question arises from the non-vegan mother inquiring about what snacks I feed my vegan child. To her surprise, we eat more than just fruit for snacks. I continue to tell her that I’ve come to find that my daughter loves a variety of different vegan snacks that are healthy, easy, and transportable. One great snack is hummus with either veggies or a whole-grain pita. My daughter is a late teether so softer veggies (like steamed carrots or tomatoes) is what we go towards. She also loves homemade vegan muffins (let your kids help make them, they will love it and it fills up play time on those rainy days!), Lara bars, green smoothies (get in those colorful veggies) and homemade protein balls (Plant-Powered Families by Dreena Burton has a great recipe). If your kiddo has plenty of teeth and you are confident your child can chew these items without choking, trail mix (nuts and dried fruit only) is another great, healthy snack! Also, I always make sure to add a good source of vitamin C to her snacks (as well as meals) in order to increase iron absorption.

What about breakfast hits for young children? Besides oatmeal or a sugary and processed cereal of some kind, most households enjoy animal products for breakfast whether it be eggs, yogurt, sausage, or bacon. What seems to be a HUGE hit with my daughter are smoothies! They are so versatile (not to mention quick and easy to make) with nutrition and flavor that both child and mom are happy! We tend do a combination of oats, frozen banana, almonds or peanut butter, chia or flax seeds, a pinch of cinnamon, and unsweetened soy milk (soy milk is usually fortified with vitamin B12, an essential supplement for vegans, which is why we give this non-dairy milk to our daughter). Full of amazing nutrients, this smoothie is both filling, tastes great, and is so quick to throw together on busy mornings. Adding a spoonful or two of canned pumpkin plus some nutmeg gives it a nice fall twist (and an extra serving of veggies!). My daughter also likes non-dairy yogurt such as unsweetened (to avoid all the added sugars) soy or coconut milk yogurt with added toppings like granola and seasonal fruit. Finding a great chia pudding recipe is also a huge life saver as its super easy to make, keeps well in the fridge for a while, and similar to yogurt, is a blank canvas for adding whatever whole food toppings your child likes. Little tip: get your young child involved in the topping-picking process. It gets them involved in the kitchen, lets them be creative, and teaches them about healthy eating. They will also be more likely to eat the snack if they help make it!

For more information, see:
http://www.vrg.org/nutshell/kids.php
https://www.facebook.com/groups/VRGparentsandkids/

You can also order the book Plant-Powered Families by Dreena Burton from The Vegetarian Resource Group Book catalog: http://www.vrg.org/catalog/

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.

By Ilana Wolf

Transitioning to a vegan lifestyle is harder if you feel like the only vegan in your school or town. Young vegans are already dealing with finding themselves and making friends, now add on a lifestyle change. Being vegan doesn’t mean you can only socialize with other vegans, but the connection can help make the lifestyle seem less isolating. Instagram is one of the greatest tools for finding friends. The vegan community on Instagram is huge and spans across the world. I created a second account just for my food as a way to become part of the online community. Since creating my account, I’ve connected with so many wonderful people, all passionate about living a more cruelty-free life.

When communicating with people online, be careful about what information you give out. Do not give out personal contact information. Remember that everything on the internet is public and doesn’t go away. Future employers and colleges will see this information and what you post today, will still affect you in the future. If you’re meeting someone new, talk to a parent first, don’t go alone, and, make sure someone knows where you are and that it’s in a public place. Don’t assume an online profile is true.

If you’re a little hesitant about reaching out, start by following more accounts. Begin liking and commenting on their photos and you’ll see how friendly people are. To find more people in your area, check out local vegan restaurants and cafés. I like looking through their tagged photos to see posts from people in the area. Even if you’re still in school, and feel alone being vegan, there’s a whole world of people out there who share your passion. Don’t be afraid to look outside of your town for friends. You might be surprised at how many people 10 minutes away, that you would never have met, share the same interests as you.

Another tip is to look for potlucks and meet-up groups through Instagram, Facebook, and Meetup. If you look on Meetup, you can search by location and use vegan as a keyword to see what’s around. I’ve been to meet-ups in my state and nearby city that I’ve found just through Instagram posts. We’re all looking for connections, no matter how old we are. Through social media, I’ve met friends younger and older than me. Sometimes it’s just commenting on someone’s post, or mutually following each other, or maybe you become really good friends. It’s all about making a vegan lifestyle a lifelong commitment you’re excited about.

Becoming vegan has forced me to seek out new friendships. If you’re open to meeting new people you will find them. Search for local vegan or animal protection organizations and look for upcoming events. Volunteering at events is another great way to network and meet new people. Check to see if there are events at local restaurants.

Are you searching for a new pair of vegan boots this winter? If so, there are many vegan online stores and storefronts offering a wide variety of boot styles.

Alternative Outfitters
https://www.alternativeoutfitters.com/
High and low-cut boots for women.

Bhava Studio
https://bhavastudio.com/
Women’s boots and booties in various styles including a hiking boot.

Blowfish Malibu
https://blowfishshoes.com/
Women’s boots.

Brave Gentle Man
https://www.bravegentleman.com/
Men’s casual, dress, and work boots.

Charmone Shoes
https://charmone.com/
They sell women’s boots.

Cri de Coeur
https://cridecoeur.myshopify.com/
Women’s low and high boots and botties.

Drizzle + Shine
https://www.drizzleandshine.com
Water resistant ankle boot.

Elizabeth Detroit
http://www.elizabethdetroit.com/
Boots for women.

Kat Mendenhall Boots
http://katmendenhall.com/
Men’s and women’s cowboy boots.

Mink
http://www.minkshoes.com
Custom faux fur boot.

MooShoes
https://www.mooshoes.com/
A wide variety of dress, work, rain, and snow boots for men and women.

Neuaura
http://www.neuaurashoes.com
Women’s dress and casual boots.

Pangea Vegan Products
http://www.veganstore.com/
Men’s hiking boots and women’s hiking and winter boots.

Reneu Shoes
http://www.reneushoes.com/
Boots for women.

Sudo Shoes
http://www.sudoshoes.com/
A wide variety of dress, work, rain, and snow boots for men and women.

Unicorn Goods
https://unicorngoods.com/
A wide variety of dress, work, rain, and snow boots for men and women.

Vegan Chic
http://www.veganchic.com/
A wide variety of dress, work, rain, and snow boots for men and women.

Vegan Scene
https://veganscene.com/
Women’s and men’s low boots.

The Vegetarian Site
http://www.thevegetariansite.com/index.htm
Men’s hiking and work boots and women’s work boot.

Through December 31, 2017, you can give a gift membership to The Vegetarian Resource Group (includes a 1-year subscription to Vegetarian Journal) for $15 each (40% discount). This offer is valid in the USA only!

It’s a terrific way to share the vegan message, as well as support VRG. Gift subscriptions can be done online by simply paying $15 per gift and typing in your message and the address(s) of the gift recipient(s) in the comments field. Go to:
Gift Subscriptions

Plant-Powered Families by Dreena Burton features over 100 family-friendly whole-food vegan recipes as well as helpful tips. You can start your morning off with Creamy Breakfast Rice Pudding, Savory Chickpea “Omelets,” Cinnamon French Toast, Double Chocolate Orange Banana Muffins, or Pumpkin Seed and Chocolate Chip Oatmeal Breakfast Bars.

Lunch fixes include Chickpea Nibbles, Simplest Marinated Baked Tofu, and Southwest Quinoa Salad, Red Lentil Hummus, Artichoke Spinach Dip, and Ultimate Cashew Cheese. For dinnertime you can prepare Smoky Bean Chili, Creamy Fettuccine, Hummus Tortilla Pizzas, Artichoke Sunflower Burgers, Home Fries, Apple Lentil Dal, and Ultimate Teriyaki Stir-Fry.

Sweet treat options are Pumpkin Chia Pudding, Crazy Brownies, “Nicer” Krispie Squares, Vanilla Bean Almond Butter Fudge, Fudgesicles, Chocolate Sweet Potato Cake, Dreamy Baked Bananas, and Apple Nachos Supreme.

You can order the book in The Vegetarian Resource Group Book Catalog. See:http://www.vrg.org/catalog/

The Vegetarian Resource Group is hosting our 36th Annual Pre-Thanksgiving Vegan Potluck Dinner on Sunday, November 19th, 2017 at 5 PM. The event is taking place at:

North Baltimore Mennonite Church
4615 Roland Avenue
Baltimore MD 21210

We will be showing appreciation for turkeys by not eating them! Come join us for a variety of festive, delicious vegan dishes! Please bring a vegan dish – free of meat, fish, poultry, dairy, eggs, honey, or any other animal by-products – that serves 4 per adult attending.

Adult admission is $4 and children eat free!

Also, you may want to bring a vegan canned good for the church that will be used for feeding the hungry.

We hope to see you there!

For information, see:
VRG’s Pre-Thanksgiving Vegan Potluck