By Laneece Hurd, VRG Intern

Non-dairy ice creams come in a large variety of bases including soy, almond, coconut, cashew, and even fruit, such as banana. The purpose of this review and taste test was to see how these non-dairy alternatives stack up against their dairy counterparts and to determine if non-vegans would be open to substituting these products into their diet in place of dairy ice cream without feeling as though they are missing anything. I organized a panel of six non-vegans, who regularly consume dairy products on a daily basis. To ensure there was diversity in the palettes, I chose panelists of different age groups, with the youngest participant being thirteen and the oldest being seventy-four years old. Each was given an evaluation sheet and asked to rank the desserts based on the following criteria: texture/creaminess, taste/flavor, and likeliness to eat again. The rating was on a scale of one to five with one being the lowest and five being the highest. The numbers below are average scores calculated from the panelists’ individual scores.

So Delicious makes a large variety of vegan ice creams ranging from different bases including soy, almond, cashew, and coconut. The panelists tasted three of the flavors they offer including: Dark Chocolate Truffle and Snickerdoodle cashew-based ice creams and Cookies ‘n’ Cream almond-based ice cream.
• Snickerdoodle Cashewmilk
o Creaminess: 4.7 out of 5
o Flavor: 4.5 out of 5
o Likeliness to eat again: 4.6 out of 5
o Comments: The panelists unanimously enjoyed the flavor and all stated that they would absolutely eat it again. One panelist commented that they specifically enjoyed the smooth, creamy texture and the chunks of snickerdoodle cookie dough throughout.
• Dark Chocolate Truffle Cashewmilk
o Creaminess: 4.0 out of 5
o Flavor: 4.4 out of 5
o Likeliness to eat again: 4.3 out of 5
o Comments: One of the panelists stated that they were very pleased with the contrasting textures between the creamy dark chocolate ice cream, the velvety fudge ripple, and the crunchy chocolate chunks. Overall, all of the panelists were satisfied with the flavor and said that they would eat it again.
• Cookies ‘n’ Cream Almondmilk
o Creaminess: 4.0 out of 5
o Flavor: 3.0 out of 5
o Likeliness to eat again: 3.2 out of 5
o Comments: Many of the testers enjoyed the creaminess of this ice cream and were surprised that almond milk could so closely replicate dairy milk. However, some felt that this flavor left a slight aftertaste and that the cookies could have been a bit crunchier.
To find So Delicious ice cream in a store near you, visit http://sodeliciousdairyfree.com/store-finder

NadaMoo! produces coconut milk-based ice creams that are vegan and gluten free. These frozen desserts come in a huge variety of flavors, some of which are classic such as Vanilla, Chocolate, and Cookies & Cream, and some are more unique like Chocolate Cherry Fudge Brownie and Birthday Cake Cookie Dough. The panelist tasted four of their flavors and the results are below.
• Gotta Do Chocolate
o Creaminess: 4.6 out of 5
o Flavor: 4.7 out of 5
o Likeliness to eat again: 4.8 out of 5
o Comments: Everyone stated that they were highly satisfied with the smooth creaminess and velvety chocolate flavor of this ice cream. A few testers added that they could taste a slight coconut undertone, but they did not mind and felt that it complimented the chocolate flavors well.
• Vanilla…ahhh
o Creaminess: 4.6 out of 5
o Flavor: 4.7 out of 5
o Likeliness to eat again: 4.7 out of 5
o Comments: One panelist noted that vanilla ice cream is their favorite dessert and they regularly consume the dairy version, but they couldn’t taste a difference when trying this one. Some of the comments were that the vanilla bean specks really enhanced the authenticity of the flavor and appearance.
• Mmm…Maple Pecan
o Creaminess: 4.8 out of 5
o Flavor: 4.5 out of 5
o Likeliness to eat again: 4.7 out of 5
o Comments: As with the chocolate and vanilla flavors, the panelists were highly impressed with creaminess of this ice cream. One comment in particular, stated that the pecans had a nice toasted flavor and there were plenty of them folded throughout. Others voiced that they would have liked the maple flavor to be a bit more prominent.
• Lotta Mint Chip
o Creaminess: 4.3 out of 5
o Flavor: 3.3 out of 5
o Likeliness to eat again: 4.0 out of 5
o Comments: Many of the comments stated that texture was creamy and the mint flavor was strong and bold. Some panelists enjoyed it and others found it a bit overpowering and would have liked to taste the chocolate more. In addition, almost all of the testers thought that the chocolate chips were a bit too crunchy, which took away from the smoothness.
To find NadaMoo! ice cream in a store near you, visit http://nadamoo.com/find-us/

Cado is a brand that makes avocado-based frozen desserts that are soy-free, gluten-free, vegan, and contain a whole avocado in each pint. The panelist reviewed all three of the flavors they currently offer including Simply Lemon, Mint Chocolate Chip, and Deep Dark Chocolate.
• Simply Lemon
o Creaminess: 3.0 out of 5
o Flavor: 2.6 out of 5
o Likeliness to eat again: 2.8 out of 5
o Comments: One of the panelists thought that the lemon flavor was prominent and refreshing and was a nice cleanse for the palette, while others found it a little sour. Also, a few of the testers felt that this lacked the creaminess that they typically expect of frozen desserts.
• Mint Chocolate Chip
o Creaminess: 3.8 out of 5
o Flavor: 3.4 out of 5
o Likeliness to eat again: 3.6 out of 5
o Comments: Some of the tasters stated that they couldn’t believe that it was made of avocado because of the smooth consistency. One taster mentioned that they appreciated that there was such a large amount of chocolate chips throughout the pint. However, a few others voiced that the mint flavor was a bit too overpowering.
• Deep Dark Chocolate
o Creaminess: 4.0 out of 5
o Flavor: 3.8 out of 5
o Likeliness to eat again: 3.8 out of 5
o Comments: There were mixed reviews about the deep dark chocolate flavor in this ice cream, some thought it was a bit too bitter, while others thoroughly enjoyed it. Just as in the Mint Chocolate Chip flavor, many also mentioned that they were pleased that there was such a generous amount of chocolate chips. One panelist commented that they loved how this dessert felt very rich and indulgent, yet still felt light and fresh.
To find Cado in a store near you, visit http://cadoicecream.com/where-to-buy/

Ciao Bella is a brand that carries many different flavors of gelato and sorbets. Unlike the rest of the brands reviewed, Ciao Bella is not an entirely vegan brand as the gelato is made with dairy products, but all of their sorbets are fruit-based and dairy-free. However, all of Ciao Bella’s gelatos are made with cane sugar that is not organic so they may not be completely suitable for some vegans. They currently offer ten flavors of non-dairy sorbet and the members of the panel tasted three of them.
• Mango
o Creaminess: 3.6 out of 5
o Flavor: 3.5 out of 5
o Likeliness to eat again: 3.2 out of 5
o Comments: Many of the testers thought that this flavor was surprisingly smooth and creamy rather than icy, considering it was sorbet. One of the panelists, in particular, commented that this tasted just like a perfectly ripe mango because the mango flavor was so sweet and intense.
• Blueberry Passion Fruit
o Creaminess: 3.0 out of 5
o Flavor: 4.8 out of 5
o Likeliness to eat again: 4.6 out of 5
o Comments: This flavor was the favorite of the three by a landslide. All of the panelists thought that it was light and refreshing without being too sweet. One panelist wrote that this flavor was nicely balanced between the sweet blueberries and tart passionfruit.
• Strawberry Limonata
o Creaminess: 2.5 out of 5
o Flavor: 2.8 out of 5
o Likeliness to eat again: 2.6 out of 5
o Comments: Some stated that this flavor was just like having a frozen strawberry lemonade and would be perfect to enjoy on a hot day. However, some thought that the lemon was a bit sour and would have liked to taste more sweetness from the strawberry.
To find Ciao Bella in a store near you, visit http://ciaobellagelato.com/

The contents of this 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 judgement about whether a product is suitable for you. To be sure, do further research or confirmation on your own.

The latest issue of Vegetarian Journal is a special 35th Anniversary Issue celebrating the vegan education and outreach The Vegetarian Resource Group has done over the years. Our Nutrition Hotline column looks at vegan/vegetarian research the past 35 years and what to expect the next 35 years.

Thirty-five years ago, scientific research about vegetarian diets was limited; research about vegan diets was even less common. In 1982, 48 articles related in some way to vegetarian nutrition were published in scientific and medical journals; six mentioned vegan diets. The vegan articles had titles like “Rastafarianism and the Vegans Syndrome” and “Vitamin B12 Deficiency in Vegans” and were mainly concerned with getting adequate amounts of nutrients on a vegan diet. Over the next 35 years, much more research was conducted on people choosing vegetarian diets and more attention was paid to the health benefits of vegetarian and vegan diets. In 2016, 75 articles were published about vegan diets and 176 about some aspect of vegetarianism. Many of these articles focused on the use of vegetarian and vegan diets to prevent and treat chronic diseases like obesity, heart disease, and diabetes.

To read the entire article, visit:
http://www.vrg.org/journal/vj2017issue3/2017_issue3_nutrition_hotline.php

To subscribe to Vegetarian Journal, go to:
http://www.vrg.org/member/2013sv.php

To donate to The Vegetarian Resource Group, visit:
http://www.vrg.org/donate

The Campbell Soup Company said they plan to withdraw from the Grocery Manufacturer’s Association, which no longer represents their interests, particularly its commitment to transparency in the food http://buysoma.net industry and its desire to become “the leading health and well-being food company.” Campbell’s has purchased Plum Organics, Bolthouse Farms, Garden Fresh Gourmet, and Pacific Foods.

See:
http://www.organicauthority.com/campbell-soup-company-to-withdraw-from-gma-before-end-of-year/

The Vegetarian Resource Group began promoting vegan diets long before it was “cool.” For 35 years we’ve done vegan outreach in the mainstream with the goal of making it easy for anyone to follow a vegan lifestyle. This includes educating doctors, dietitians, teachers, nurses, chefs, food manufacturers, the media, and many others.

The latest issue of Vegetarian Journal includes an article titled “35 Years of Vegan Activism Done by The Vegetarian Resource Group” and it can be read here:
http://www.vrg.org/journal/vj2017issue3/2017_issue3_vegan_activism.php

To subscribe to Vegetarian Journal, go to:
http://www.vrg.org/member/2013sv.php
To donate to The Vegetarian Resource Group, visit:
http://www.vrg.org/donate

By Anna Lam, VRG Intern

Maintaining a vegan diet abroad always seems like a daunting task at the outset, especially in foreign countries where one doesn’t speak the native language. I participated in a study abroad program this summer to Italy knowing very little in the way of Italian culture, but I found that it was still practically possible for me to adhere to a strict vegetarian diet for the entire five weeks I was abroad. Probably the most useful tool I could have used was picking up on a few helpful phrases and words to navigate my way through ordering meals at restaurants. Here are some examples of phrases I used a lot:

Avete…?
Do you have…?

Avete le latte di soia?
Do you have soy milk?

Posso avere…
Can I have…?

Posso avere una cappucino con latte di soia?
Can I have a cappuccino with soy milk?

No/senza…per favore
No/without…please

No/senza formaggio/latte/carne/uovo, per favore
No/without cheese/milk/meat/egg, please

Vorrei un/la/le…
I would like a/the

Lo sono vegana.
I’m vegan.

Ha delle…?
Do you have any…?

Proscuitto
Ham

Pesce
Fish

Crema
Cream

Burro
Butter

Cinghiale
Boar

Acciuga/acciughe
Anchovies

Frutta
Fruit

Verdure
Vegetables

Grazie!
Thank you!

I put a lot of these phrases to good use over the trip. Be aware that some Italians, especially in the less tourist-friendly areas, may not be familiar with the term “vegana,” so it’s useful to be able to roughly explain that it means “without meat, eggs, milk, etc.” Unfortunately, I don’t think there is an Italian equivalent for the word “dairy,” so knowing the Italian word for cheese, milk, butter, and cream was also very useful.

Overall, I never had any terrible experiences ordering. Each time was an educational exercise and I got better at it each time around and learned more Italian because of it. The Italians were charming too, and could tell if you were really trying to communicate in their language. On top of that, every meal I had was delicious and vegan.

Inchin’s restaurant chain indicates on its menus which items are vegan. For example, items they indicate as vegan are: sweet corn soup, hot and sour soup, lotus root chips, Thai curry puffs, and cauliflower Manchurian. To see a menu by location, go to:
http://www.bamboo-gardens.com/menu#

For information on other chains, see http://www.vrg.org/fastfoodinfo.php

For info on vegan and vegetarian restaurants, see http://www.vrg.org/restaurant/index.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 judgement about whether a product is suitable for you. To be sure, do further research or confirmation on your own.

By Laneece Hurd, VRG Intern

I feel that one of the best ways to spread the message of veganism is by sharing appetizing and satisfying plant-based meals with non-vegans to show just how easy and delicious a vegan lifestyle can be. A common misconception about veganism is that vegans only eat meals like salads and smoothies. When cooking for non-vegans, I always try to prepare dishes that are familiar to them and show how they can eat similar versions of everything that they currently dine on, just without the animal products. Another concern that I’ve heard many non-vegans express is that they are worried about not getting adequate protein if they remove meat from their diet. So, in addition to making sure that the dishes are familiar, I try to choose protein-packed ingredients so that the meals are also full of plant protein to prove that you can easily meet your protein needs without consuming animal products.

Black Bean Burritos
For the black beans (yields five 2/3 cup servings)

These black beans are flavorful, versatile, and very simple to prepare. They are great served in a burrito or burrito bowl, but can also be blended into a black bean soup or even puréed to form black bean burgers. When served with rice and/or in a tortilla, this creates a hearty meal that is full of plant-based protein. On multiple occasions, I have prepared this recipe for meat-eaters and it has been a hit every time. Many have expressed that they did not even miss the meat and are surprised that vegan food can be so satisfying and filling. A few of my non-vegan friends have enjoyed these black beans so much that they prepared this recipe on their own and have even commented how easy it is to make.

½ lb. of dry black beans, soaked for at least 8 hours
1 large red bell pepper, chopped
1 large green bell pepper, chopped
1 medium onion, chopped
3 cloves garlic, minced
2 tsp. dried oregano
2 tsp. chili powder
2 tsp. cumin
1 tsp. allspice
4 cups vegetable broth
Salt and pepper to taste

For the burritos/burrito bowls:
flour tortillas
white/brown rice or even quinoa
sautéed vegetables such as onions, bell peppers, or mushrooms
salsa
guacamole or avocado
shredded romaine lettuce

After soaking, rinse the beans under cool water and set aside.

In a large pot, sauté bell peppers and onion in about 1-2 tablespoons of water or oil for about 5-7 minutes or until translucent and slightly tender. Add garlic and spices and sauté for an additional 2-3 minutes until fragrant.

Add the soaked beans, vegetable broth, and enough water so that they are about one inch covered.

Bring to a boil and then reduce to a simmer for about 1½-2 hours or until beans are soft and tender, stirring occasionally and always keeping about an inch of liquid above the beans.

Serve with rice in burritos or burrito bowls with sautéed vegetables and desired toppings such as salsa and/or guacamole.

Baked Spaghetti Casserole
(Serves 6)

This baked spaghetti casserole has been a favorite amongst my non-vegan friends and family for quite some time now. I think everyone loves a great bowl of pasta and this is a fun twist on your classic spaghetti, in which the noodles are layered with chunky, tomato-basil sauce and melty vegan mozzarella cheese. It is then baked into a mouthwatering casserole that is almost reminiscent of a lasagna. The vegan sausages, beefless crumbles, or lentils combined with the whole wheat pasta make this dish very hearty and high in plant protein that would satisfy any meat eater. When preparing this dish for non-vegans for the first time, I typically just prepare the recipe as is, but if preparing it for veggie lovers like myself, I love to layer in broccoli, yellow squash, zucchini, and/or mushrooms, in addition to the spinach.

1 (16 oz.) box whole wheat spaghetti pasta
1 large green bell pepper, chopped
1 medium onion, chopped
1-2 cloves garlic, minced
2 vegan Italian sausage links, chopped (I recommend Field Roast Italian Grain Meat Sausages), or vegan beefless crumbles (such as Gardein Beefless Ground), or 1 cup cooked lentils, if meat substitutes are not preferred
1 (15 oz.) can of no-salt-added diced tomatoes
1 (24 oz.) jar of pasta sauce
2 tbsp. nutritional yeast
1 tsp. dried oregano
1 tsp. dried basil or 2 tbsp. fresh basil, minced
4 cups fresh spinach
¾ cup of shredded vegan mozzarella cheese (recommended Follow Your Heart)

Preheat oven to 350 degrees. Cook pasta according to package directions.

In a large sauté pan, cook bell pepper and onion in about 1-2 tablespoons of water or oil for 5-7 minutes or until tender and translucent. Add garlic and sauté for an additional 2-3 minutes.

Add vegan sausage, vegan beefless crumbles, or cooked lentils and continue to cook for about five minutes.

Pour in diced tomatoes and pasta sauce and season with nutritional yeast, oregano, basil, and any other desired spices/seasonings. Simmer on low for 10-15 minutes.

In a large casserole dish, place about a ½ cup of the sauce mixture in the bottom of the dish.

Next, add about one-third of the pasta followed by a layer of the sauce mixture, a layer of spinach, and a layer of vegan cheese.

Similar to a lasagna, repeat these steps and continue the layers until all the components are used up, finishing with vegan cheese on top.

Cover and bake for 30-35 minutes. Then, uncover and bake for an additional 10-15 minutes or until the top is slightly golden brown.

Serve with a side salad or steamed vegetables.

The last dish that is great to prepare for non-vegans are these Almondy Oatmeal Cookies with Raisins and Chocolate Chips. I use this recipe from the Jazzy Vegetarian and they taste just like traditional chocolate chip cookies that everyone knows and loves. I often bake these cookies during the holiday season and take them to family gatherings and cookie exchanges. Initially, I don’t tell anyone that they are vegan. After tasting them and expressing positive feedback, such as how soft, chewy, and absolutely delicious they are, I proudly reveal to them that they do not contain any animal products. The response is usually always surprise and some have even asked for the recipe. I love this recipe because not only does the taste of these cookies appeal to non-vegans, but it’s also really easy for a vegan or non-vegan to prepare because all of the ingredients are familiar and easy to find.

The recipe can be found here:
http://www.jazzyvegetarian.com/just_desserts_show_204/

This recipe is great as is, but I have found that grounding the oats into a flour, using a food processor or blender, makes the final product more closely mimic regular chocolate chip cookies rather than oatmeal chocolate chip cookies. Sometimes, I substitute organic cane sugar for the brown sugar and if I don’t have vegan margarine, I just double the amount of nut butter and the results are practically the same. I also really like to get creative and make different variations of these cookies by using peanut butter instead of almond butter and a variety of nuts and dried fruits according to the preferences of whomever I am preparing them for. Because these are such a hit amongst my non-vegan friends and family, I usually prepare a large batch and freeze the dough so I can bake them for various occasions on request.

Whether you are vegan or not, I hope you give these recipes a try and see just how easy and delicious vegan cooking can be. Enjoy!

Please book mark and use this link. Eligible shopping will support Vegetarian Resource Group 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

The Vegetarian Resource Group will host a vegan dinner at LYFE Kitchen in Chicago (at Fairbanks and Ontario) on Sunday, October 22, 2017 during the annual meeting of The Academy of Nutrition and Dietetics. Meet VRG advisors Reed Mangels PhD, RD, Catherine Conway MS RD, Charles Stahler, Debra Wasserman, and vegetarian dietitians from around the country. The public is welcome.

MENU
Edamame Hummus
Kale and Cranberry Salad
Ancient Grain Stir-Fry Bowl with stir-fried vegetables, beefless tips, quinoa, black rice,
cilantro, and sweet chili-ginger sauce
Vegan Thai Red Curry Bowl with garlic-lime tofu, broccoli, eggplant, peppers, peas,
whole grain wheatberries, Thai basil, and coconut curry sauce
Vegan Chocolate Chip Cookie
Tea or Coffee

The meal will be served family style. Note: Seating is limited!

TO RESERVE
Send $35 per person (includes tax and tip) with names to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203; Call (410) 366-8343 9am-5pm Mon.-Fri. EST to charge over the phone. Or pay at www.vrg.org/donate and write Chicago Dinner in the Comments.

# Attending X $35/person = $_____
Donation towards professional outreach: $_____
Total enclosed: $_____

Names of attendees:
Address:
Email:
Phone:

Purple Glaze located at 516 Summerfield Ave., Asbury Park, NJ 07712 is a donut shop that offers vegan vanilla and chocolate cake donuts with numerous vegan toppings. We ordered a dozen and asked them to surprise us with a wide selection of toppings. The donuts are beautiful and delicious. The shop is open Wed. through Monday 7:30 am to 2 pm. They are closed Tuesdays. For more information call 732-361-5308 or visit purpleglazedonuts.com