The Bareburger chain says they now have a vegan burger made by http://www.littlegreenfoods.com/

For more information on Bareburger, see https://bareburger.com/

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 Laneece Hurd
 
NuVegan Café (formerly known as Woodlands Vegan Bistro), is an eclectic, 100% vegan, fast-casual restaurant specializing in serving up modern vegan takes on traditional dishes. They can be visited at two different locations: one on Baltimore Ave. in College Park, MD and the other off of Georgia Avenue in Washington, D.C. Their motto is “where nutrition meets compassion” and they thoroughly uphold this standard by making delicious plant-based meals that are sure to satisfy vegans and non-vegans alike. A large portion of the menu items are rich comfort foods and decadent desserts, but they also offer lighter options such as fresh salads, juices, and smoothies. On Sundays from 10AM-3PM, you can even grab a warm and hearty brunch, including pancakes, waffles, and French toast.
 
The location I visited in College Park, MD, closely neighbors the University of Maryland and frequently welcomes college students and millennials who are interested in meat-free cuisine. This is reflected through the ambiance, which is hip and trendy as soulful jazz music gently plays through the sound system while you enjoy your meal. The décor is fresh and relaxing, colored with earthy tones of forest greens and woodsy browns.
 

 
At NuVegan Café, you can order special made-to-order items off the menu, such as burgers and sandwiches, or you can build your own meal by choosing from the number of entrées and hot/cold sides available on display. The sides typically remain the same, but the entrées change daily so be sure to check back often for different options!
 

 
One of the many reasons I love NuVegan Café is because you get to “try before you buy.” They offer each of their customers a maximum of three samples of any of the entrées and sides off the menu. Even after sampling, it still may be a bit difficult to make a decision because NuVegan Café offers such a large variety of delicious dishes. I highly recommend going with a group so that you can experience as many of them as possible without getting full…or just go multiples times, which I highly recommend as well! After ordering and purchasing your meal at the counter, you are given the option to seat yourself and dine in or have it packaged up and take it to-go.
 
As my entrée, I ordered the Barbeque Tofu with Rice. This dish has thick, meaty, pieces of tofu that are tossed in a sweet and spicy barbeque sauce and served over brown rice. To round out the meal, I chose two sides: sautéed Brussel sprouts and macaroni and cheese, which is perhaps some of the best vegan mac and cheese I’ve ever had. We also enjoyed the Beef and Broccoli, which had sweet bell peppers and onions tossed in a savory sauce and served over brown rice. Both of the entrées were bursting with flavor and so filling, but somehow still felt light and fresh at the same time.
 

 
Now for the star of the show, we ordered the Vegan Fried “Chick’n” Sandwich. Unsure of what to expect, and a little bit skeptical, we were in for a surprise. These sandwiches are made to order so it took a little while to prepare, but it was certainly well worth the wait. This showstopper consisted of a thick and juicy crispy “chick’n” filet on warm and toasty house made bread, topped with vegan cheese, lettuce, tomato, onion, mustard, and vegan mayonnaise. As full as we were, we had to try some of the mouthwatering desserts. I decided on a giant cinnamon roll that was very close to the size of my head and the Chocolate Cream shake, which is made with carob powder and molasses. Not surprisingly, the desserts were unbelievably delicious and solely worth a trip to NuVegan Café.
 

 
Aside from the incredible food, there are a number of other aspects of NuVegan Café that make it a near perfect dining experience.The staff was friendly and greeted us with smiles when we walked in. The service was fast and the restaurant was clean. Just in case you need any more reasons as to why you should head there now, they even offer senior, military, and student discounts, as well as a rewards program for frequent diners. Overall, NuVegan Café is a great place for vegans, vegetarians, and anyone just curious about plant-based eating as it gives them the opportunity to enjoy good vegan food in a great environment.
 
For more information on NuVegan Café, visit www.nuvegancafe.com
 
For more information on other vegetarian/vegan restaurants in the USA and Canada, visit http://www.vrg.org/restaurant

The recipe below previously appeared in Vegetarian Journal. Enjoy!

DOUBLE CRANBERRY SODA BREAD, by Debra Daniels-Zeller
(Makes 1 loaf; 6 servings)

This version of soda bread is a bit sweeter than the traditional Irish soda bread. I like to serve it for brunch or at a get-together with friends.

Juice and zest of 1 orange
Vanilla rice milk or soymilk to make 1 cup (when added to orange juice)
3 Tablespoons canola oil
1-1/2 cups whole wheat flour
1 cup whole wheat pastry flour
1 teaspoon baking soda
1/4 cup unrefined organic sugar
1 cup fresh cranberries, roughly chopped
1/2 cup dried cranberries
1/4 cup lightly toasted, chopped walnuts (optional)

Preheat oven to 350 degrees. Lightly oil a baking sheet or line with parchment paper. Combine juice and zest of orange with the soy or rice milk to make 1 cup. Add oil and whisk together with a fork. Set aside.

Blend flours and baking soda together, stirring to make sure there are no small lumps of soda. Mix in sugar, fresh and dried cranberries, and walnuts, if desired. Add liquid ingredients to dry ingredients, stirring until a stiff dough is formed. Turn dough out onto a lightly floured board and knead a few turns. Shape into a round loaf and place on the prepared baking sheet. With a sharp knife cut an X across the top about ½-inch deep (to allow for dough expansion when baking). Bake 40 to 45 minutes, or until a toothpick comes out clean and the top is browned.

Remove to cooling rack. Cool 10 to 15 minutes before slicing—if you can wait that long!

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

In each issue of Vegetarian Journal you’ll find a column called Scientific Updates. Reed Mangels, PhD, RD reviews recent scientific papers related to veggie diets. In the latest issue of Vegetarian Journal, learn about the following:

-Motivations and Attitudes of Vegans
-New Ruling by the U.S. Food and Drug Administration Expands the Use of Vitamin D2
-What Does “Moderation” Mean, Anyway?
-Canadian Diabetes Association Recommends Use of Plant-based Diet to Manage Type 2 Diabetes
-Performance of Vegetarian Athletes

The article can be read here:
http://www.vrg.org/journal/vj2017issue1/2017_issue1_scientific_update.php

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

Whether your friend or family member is vegan or perhaps just interested in adding more vegan cuisine to their diet, consider purchasing a book from the VRG online book catalog. The Vegetarian Resource Group Book Catalog offers a wide range of vegan books including:

Simply Vegan
Grills Gone Vegan
Vegan Meals for One or Two
Vegan Cupcakes Take Over the World
Gluten-Free Tips and Tricks for Vegans
Vegan Soul Kitchen
Vegan Brunch
Artisan Vegan Cheese
The Joy of Vegan Baking
Vegans Know How to Party
The Lowfat Jewish Vegetarian Cookbook
Teff Love
More Fabulous Beans
Soups On!
Nona’s Italian Kitchen
Food Allergy Survival Guide
The Natural Vegan Kitchen
Asian Fusion
The Indian Vegan Kitchen
The 4-Ingredient Vegan
The Almond Milk Cookbook
Vegan for the Holidays
The Everything Vegan Pregnancy Book
And so many more….

FREE media mail shipping for orders over $30 in the United States only! Inquire about shipping costs outside the USA before placing your order.

Visit http://www.vrg.org/catalog/ to order books online and support VRG’s outreach at the same time!

Chef Nancy Berkoff shares information on pears in her recent Vegan Cooking Tips column that regularly appears in Vegetarian Journal. Are you looking for ideas on how to prepare dishes with pears? Nancy states:

“When you’ve got a blender handy, purée overripe pears with your favorite juice and/or yogurt for a fast morning meal. Leftovers can be frozen for your very own signature pear sherbet. Pears can be oh-so-thinly sliced and put on cold sandwiches or diced and added to cooked rice, couscous, or pasta. If you’re in a chocolate mood (who isn’t?!), melt vegan chocolate chips in the microwave and dip fresh pear pieces for a pear fondue. Leftovers, if there are any, can be refrigerated for a cold snack.

If you have time, rather than baked apples, you can create baked pears. Cut several pears in half and scoop out the seeds. Preheat the oven to 400 degrees. Spray a baking dish with vegetable spray. Place pears in baking dish, cut side down. Combine equal parts of apple juice or pear nectar and maple syrup, sprinkle over pears, cover, and bake until soft (or the texture you like). Serve as a dessert, with sorbet or vegan yogurt and some berries, or have for breakfast with some granola, chopped nuts, or vegan yogurt… or keep in the refrigerator for a fast snack. When you have a grill on, cut fresh pears in half lengthwise, spray with a bit of vegetable oil, and grill, cut side down, until the texture you like is attained. You can sprinkle grilled pears with chili powder, garlic, and onion for a savory side dish or with cinnamon, vanilla, and ginger for a sweet one.

Finally, if you can stop yourself from eating pears straight from the fruit bowl, think about adding chopped pears to green salads, yogurt, smoothies, rice dishes, cooked vegetable dishes (as a garnish), or on your morning cereal.”

You’ll also learn about different types of pears, as well as which wine goes with specific types of pears.

The complete article can be read here: Quick and Easy Ideas for Preparing Dishes with Pears

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

Below is a vegan recipe for Hamentashen from The Lowfat Jewish Vegetarian Cookbook, by Debra Wasserman. Hamentashen is the popular baked treat served during Purim, which starts the evening of March 11th in 2017. If you are unable to purchase prune or poppy seed filling in your local supermarket, simply purée a few pitted prunes with a little fruit juice. You can also use puréed apricots as a filling.

Hamentashen
Serves 15

1-1/2 cups unbleached white flour
1-1/2 cups whole wheat pastry flour
1-1/2 teaspoons baking powder
1/3 cup canola oil
2/3 cup water
½ cup applesauce
3 Tablespoons orange juice
5 Tablespoons prune or poppy seed filling

Preheat oven to 350 degrees.

Mix all the ingredients, except the filling, together in a large bowl. Knead dough for a few minutes. Separate into 3 balls. Cover balls of dough with a slightly damp towel and refrigerate for about 3 hours. Remove from refrigerator and roll balls of dough out to 1/8-inch thickness. Cut out approximately 15 four-inch rounds. Place 1 teaspoon prune or poppy seed filling in center. Form a triangle out of the rounds of dough by folding in edges, but still leaving some space in the middle of the dough for the filling to remain mostly uncovered.

Lightly spray a baking pan and place the hamentashen on the pan. Bake at 350 degrees for 30 minutes until dough is brown. Serve.

The Lowfat Jewish Vegetarian Cookbook is a vegan cookbook published by The Vegetarian Resource Group and can be purchased here: VRG book Catalog

Join a celebration of compassionate living in one of the top vegan-friendly cities in the country: Asheville, NC! June 10-11, 2017. On Saturday, listen to speakers from around the country as they tackle the latest vegan issues. On Sunday, enjoy an outdoor festival with over 100 vendors showcasing vegan food, beer, lifestyle products and more!

All Asheville VeganFest events are free and open to the public. See the complete weekend schedule of events here:
https://veganfest.bwar.org/event-schedule/

Zel Allen wrote a terrific recipe piece on Brassica vegetables in the recent issue of Vegetarian Journal. Zel states: “The Brassicas are a delight to know. Formally, they’re called Brassicaceae or Cruciferae, but their very informal family members are well known cousins. Living in the neighborhood are watercress, bok choy, all broccoli and cabbage varieties, choy sum, Swiss chard, tatsoi, arugula, rutabagas, radishes, Daikon, horseradish, kale, collards, turnips and their greens, mustard greens, and arugula. Also in the hood are mustard seeds and mustard oils.

Recipes in this article include:

Asian Cauliflower Salad
Balsamic Dijon Brussels Sprouts
A Quartet of Brassy Pickles
The Grand Brassi Salad
Penny Pinching Cauliflower Surprise
Cabbage Salad with Vegan Cheese
Hail Caesar Kale Chips
Baked Potatoes with Brussels Sprout Pesto
Creamy Cauliflower Dressing
Chinese Style Kohlrabi Cakes
Asian Dipping Sauce
Rainbow Kaleslaw with Grapes and Roasted Peanuts

To read the entire piece, go to:
http://www.vrg.org/journal/vj2017issue1/2017_issue1_brassica_family.php

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

By Anna Lam, VRG intern

Bangkok Royale is easily one of Waco’s many hidden gems. Perched in an unassuming red brick building along the Brazos, it serves up urban Thai-style cuisine to the people of Waco, many of whom are Baylor students. The first time I visit the restaurant is at dinner time. The lights are dimly lit and cultural sculptures and paintings bedeck the walls of the dining area. It’s a humble space, not exceeding the size of a small house.

My first visit I’ve been urged by a fellow vegan friend to try the pineapple fried rice, sans eggs and subbing in tofu for meat (they don’t use fish sauce in their fried rice recipe). It sounds delicious. Sorry in advance to the high-carb, low-fatters and health gurus. This is a place meant to indulge the senses, not necessarily promote longevity. And indulge it sure does. A quick peruse through the menu reveals the bountiful choices of curries, stir-frys, and noodle dishes—a mouthwatering prequel to the meal. I order the fried rice, and it comes on time served in a steaming, glistening pile. My first bites in, and my taste buds are enveloped in the warm embrace of savory flavors paired with the explosive sweetness of pineapple and the nutty earthiness of toasted cashews—it’s an absolutely heavenly experience.

After a meal like that, it was only fair that I go a second time to see what else I could find. The second time I visit Bangkok Royal is during lunch hour, and this time I inquire specifically about vegan options. The server mentions several menu items that can be easily adjusted to suit my dietary preferences and recommends the “Hot Garden,” a vegetable only dish including an assortment of vegetables sautéed and smothered in their house chili sauce. That and the other vegetable only dish also happen to be the cheapest items on the menu—double win! I go with the Hot Garden (asking for no fish sauce) and get a salad on the side.

The salad comes first. It’s a dainty dish consisting of a base of iceberg lettuce, shredded carrot, and red cabbage doused in a sweet, tangy peanut vinaigrette. It’s a crisp, refreshing starter and turns out a great way to whet the appetite for the main course.

When my food arrives, I immediately realize I’ve done something right. My plate is decorated with a charming, aromatic mix of broccoli, baby corn, carrots, mushrooms, bell peppers, green beans, bamboo shoots, onion, tomato, cabbage, and basil next to a soft mound of steaming jasmine rice. My first bite is an exotic explosion of flavor. I realize I’m having a Ratatouille moment like that of Anton Ego in the Disney film; I’m tasting my childhood. I remember the traditional Isan Thai flavors of my heritage in those bites. It’s been so long since I tasted cooked basil removed from Italian cooking and married with garlic and soy sauce instead.

So, do I recommend Bangkok Royal? I give it a hearty, resounding “Yes!” Not only is the food truly excellent in terms of quality, but it can accommodate for those looking for cruelty-free fare. But it’s also pertinent that you keep in mind to ask specifically about vegan food. Definitely indicate to the server that you are vegan, that way they can help you make a more informed decision and you can assure yourself you’re not contributing to demand for animal products in any way. Especially when eating at Asian restaurants, there can be hidden ingredients like fish sauce and chicken broth that may not be listed on the menu, and this is true for Bangkok Royal. For instance, they won’t state on their menu whether there is fish sauce or not, so you should definitely inquire to ensure your meal is totally cruelty-free. At Bangkok Royale, many of the dishes can be altered by leaving out fish sauce, which in my opinion doesn’t change the quality of the food. You’ll definitely leave satisfied.

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