A reader wrote:

“I’ve been a member of The Vegetarian Resource Group for at least 10 years, and have looked back at dozens of Vegetarian Journals in search of an Ouzi recipe. My search began after eating it at Marhaba – a Middle Eastern Restaurant in Lambertville, NJ. I did find a veggie recipe online which was good, but not quite it. Do any of the chefs at VRG have a recipe for this? Family recipes from health-conscious individuals are the best!”

If you have a vegan ouzi recipe, please send it to [email protected]. Thanks.

By Amanda Kerr

Nestled in-between the cornucopia of dive bars, multicultural takeout places and food marts of Allston, MA sits a vegan’s treasure trove: Root. The café has earned its stripes since its establishment in 2013, with accolades as one of Boston’s best vegan/vegetarian restaurants from The Improper Bostonian, Trip Advisor, Yelp, and the like. Yet in the face of increased praise, Root somehow retains and translates its modesty into down-to-earth food and service.

The scene is casual. A small counter divides the open kitchen from a quaint dining space with a handful of copper tables and bench seating. Recycled bicycle wheels and paintings of farmscapes adorn its two walls. A sign reminds readers that everything they are handed is either reusable or compostable. Patrons are greeted warmly by young staff that happily help navigate the extensive list of plant-based “bites.” The array of “big bites” ranges from BBQ Portobello, eggplant Caprese, and crispy cauliflower Po Boy sandwiches, to the famous Root burger, a macro quinoa bowl, and other wraps and salads. “Small bites” offers sweet corn and jalapeno hush puppies, sweet potato and kale quesadillas, and Root’s signature herbed French fries with house ketchup. A second chalkboard shows the lineup of house-made lemonades and made-to-order juices, all served in mason jars.

The sweet potato tostadas claim and exceed their spot on the list of big bites. The heap of roasted and spiced sweet potatoes, corn, black beans, red onion, and bell peppers sings on two crispy corn tortillas and a bed of fresh arugula. A cashew crema and sliced avocado nicely tame the spice, while a mango habanero sauce sits on the side for the daring. Paired with the refreshing house grapefruit and mint “mojito,” the dish conjures images of Mexico in the summer, and one almost forgets her college-town, New England bearings.

Root skillfully elevates vegetables and grains in the most unassuming and homey ways. Perhaps it’s the deep fryer. Perhaps it’s the passion that permeates the entire restaurant. Either way, it works, and leaves the most important impression upon its guests: that its door is always open.

For information on Root, see: https://twitter.com/rootboston

For information about other vegetarian restaurants in the United States and Canada, see: http://www.vrg.org/restaurant/index.php

By Anne Custer

The dreaded, “Where do you want to go to eat?” question might make you
panic if you are worried about finding something to eat at a restaurant
in a carnivore’s world. Or the panic can be from being indecisive, like
me. Either way, eating out as a vegan is surprisingly easy and I’ve been
able to find something almost everywhere I’ve been.

First of all, tell your waiter you are vegan! Emily Moss has found that
being upfront with your server before ordering really helps. She
explains, “Since they know more about the menu than you do, they’re
normally willing to point out the things that are already vegan or that
can be made vegan.” Moss works at a restaurant as a host and she has
discovered that the chef is willing to prepare a whole different menu
for vegans. “I’m always worried that everyone will hate me for changing
things in a dish,” explains Moss, “but a lot of the time people are
happy to accommodate.”

When I first get a menu, I look for a vegetarian section. If I don’t see
one, I start at the beginning looking for any vegetable or hummus
platter in the appetizers. If I can’t find anything besides a fried
vegetable or if I want an actual meal, I move on. I quickly glance at
the salad section. Most salads are laced with cheese, meat, and
milk-based dressings so I’m never very hopeful. In my experience, I have
been stuck eating a lame meal of iceberg lettuce with two slices of
cucumber. If you are craving a salad, Josephine Trombadore suggests to
not be afraid to ask for menu alterations. If there is chicken on a
salad, ask them to take it off and substitute it with sliced avocado or
more veggies. After the salad portion of the menu, I make my way through
the sections of chicken, steak, and fish to the pasta section. When in
doubt, pasta is usually a safe bet. Before ordering, verify with your
waiter that the pasta is not made with eggs. If it’s not on the menu,
you can always ask for spaghetti noodles with marinara sauce and no
parmesan. To make it pasta primavera, order a side of steamed vegetables
and make your own. If I’m not in the mood for pasta, I look at the
sandwich/burger section. A surprising number of restaurants offer some
type of veggie burger or roasted vegetable sandwich. When all else
fails, there will likely be some type of vegetable side dishes or
grains. Order a few of those to make a satisfying meal.

“Finding something vegan on the menu is only half the battle,” explains
Josephine Trombadore, “It’s difficult to find healthy vegan options.
Often times, eating vegan means having to settle for a plate of fries,
which isn’t exactly a healthy option.” When finding something is at its
worst, it may be best to just eat after. It is possible to come across a
menu where there are no viable options. This happened to me traveling
down south to the beach one year. We stopped at a burger joint and I
perused the menu to find nothing I could eat. Instead of ordering fries,
I waited until my family was finished, then went to Subway and ordered a sub.

Not that I doubt my ability to find something vegan on a menu, but I
always look up the menu for wherever I am going. If I am craving a
particular dish and they don’t offer it, I like to be primed to eat
something else. I always like to be prepared and know what my options
are. If you don’t find anything at first glance, you can always eat
before you go. People mainly eat out to socialize so look at it from
that angle and not, “I’m miserable because I can’t eat anything.”

Next time, ask your friends or family if they want to try a vegetarian
or vegan restaurant, or at least a veg-friendly one. You might be
surprised how willing they are to try new things! Here is a full list of
veggie restaurants nationwide and in Canada: http://www.vrg.org/restaurant/index.php.

Anne Custer wrote this piece while doing an internship with The Vegetarian Resource Group.

By Jeanne Yacoubou

Alternate Names: magnesium octadecanoate; octadecanoic acid, magnesium salt; stearic acid, magnesium salt; magnesium distearate; E470b, E572

Commercial Source: mineral-plant
Used in: dietary supplements, pharmaceuticals

Used as: lubricant, binder, flow agent, release agent, anti-caking agent

Definition: Magnesium stearate formed by the reaction of a magnesium-containing compound and either a stearate-containing compound or stearic acid is most often used as a release agent or lubricant in pharmaceuticals and supplements. There are many non-food uses of magnesium stearate including personal care products, plastics and rubber.

Manufacturers:

http://www.acme-hardesty.com/product/magnesium-stearate/

“Our vegetable-based… magnesium stearate is made from palm oil.”

http://www2.mallinckrodt.com/active_pharmaceutical_ingredients/stearates/

(vegetable source listed by clicking on number to the left of chemical name under list titled “Stearate Products”)

http://www.peter-greven.de/en/products-applications/applications/food-additives/

http://www.silverfernchemical.com/products/magnesium-stearate/

Silver Fern told The VRG that “…the standard today is vegetable-based [stearates] especially for food use.”

http://www.brenntagspecialties.com/en/pages/Markets_IndustriesServed/Food/Stearates/index.html

Their magnesium stearate is vegetable oil-based.

Additional Information:

http://www.gpo.gov/fdsys/pkg/CFR-2011-title21-vol3/pdf/CFR-2011-title21-vol3-sec184-1440.pdf

http://pubchem.ncbi.nlm.nih.gov/compound/11177

http://www.mdpi.com/2075-4442/2/1/21/htm

http://www.xlear.com/spry-dental-defense/xylitol-products/adults/natural-breath-mints/

Spry Gems Xylitol Mints told The VRG that their magnesium stearate is derived from “coconut oil.”

https://www.cocoavia.com/recipes/ingredients-nutritional-information

Cocoavia told The VRG that the magnesium stearate in their vegetarian capsules is derived from “plant sources.”

http://www.vrg.org/vrgnews/2013oct_1.php#s14

http://www.google.com/patents/EP1499197A2?cl=en

(paragraph 12 in Description and throughout Materials and Methods)

Classification: Vegan* Although it is possible to derive magnesium stearate from animal fats, it is not standard practice today in the food industry and no examples of tallow-derived magnesium stearate in foods or pharmaceuticals are known.

Entry Updated: August 2015

For information about more ingredients, see:
http://www.vrg.org/ingredients/index.php

To support The Vegetarian Resource Group research, donate at: http://www.vrg.org/member/donate_buttons.php

Join at: http://www.vrg.org/member/2013sv.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 Lily Donofrio

For each smoothie recipe, mix all the ingredients in a blender and serve.

Watermelon Cooler
½ cup chopped watermelon
1 cup ice
¾ cup coconut water
Mint sprig to garnish

Chunky Monkey
½ banana
3 Tablespoons peanut butter
¾ cup almond milk
¾ cup ice
2 Tablespoons cocoa powder

Strawberry Banana
½ cup chopped strawberries
½ banana
¼ cup silken tofu
1 cup ice
¾ cup almond milk

When Life Gives You Lemons
½ cup raspberries
¾ cup lemonade
½ banana
1 cup ice

Café Healthy
½ cup coffee
½ banana
2 Tablespoons cocoa powder
3 Tablespoons peanut butter
¼ cup almond milk
1 cup ice

Be Green
½ peach
½ cup mango
1 cup spinach
½ cup orange juice
1 cup ice

Very Berry
¼ cup raspberries
¼ cup blueberries
¼ cup chopped strawberries
¾ cup soy milk
1 cup ice

Hidden Veggie
½ cup blueberries
½ frozen banana
½ cup ice
¾ cup almond milk
1 shot of wheatgrass
Sweetener if inclined

Lily wrote this article while doing an internship with The Vegetarian Resource Group.

By Lily Donofrio

Cheesecake
(Serves 8)

Crust:
½ cup melted vegan margarine
2 cups raw almonds thoroughly crushed

Filling:
½ cup almonds
½ cup coconut milk
2 Tablespoons melted coconut oil
3 Tablespoons lemon juice
2 teaspoons vanilla extract
3 Tablespoons agave nectar

Add-Ins: Cocoa powder, cherries, caramel, peanut butter, blueberries, or whatever you desire.

Blend filling ingredients together until smooth. Layer the crust in a pie pan and press down until stuck to the sides and even. Pour the filling onto the crust. Place your desired add-in on top and put in the freezer until solid. Enjoy!

Avocado Mug Cake
(Serves 1)

2 Tablespoons mashed avocado
4 Tablespoons flour
3 Tablespoons organic sugar
½ Tablespoon baking powder
2½ Tablespoons almond milk
½ Tablespoon vegetable oil

Mix ingredients together and place in large mug. Place in microwave for 1-1:30 minutes.

Pan Fried Cinnamon Bananas
(Serves 1)

Cut 1 banana into medium slices.
Coat slices in cinnamon and sugar.
Place in pan lightly coated with oil over medium heat.
Place banana pieces in pan and flip after about 1 min.
Cook other side for another minute.

Peanut Butter Cookies
(Makes about 2 dozen cookies)

1½ cups of all purpose flour
½ cups brown sugar
¾ cup chunky peanut butter
½ cup melted vegetable shortening
1 teaspoon baking powder
½ teaspoon baking soda
1 Tablespoon cinnamon

Preheat oven to 350 degrees. Mix ingredients together thoroughly into a dough. Spoon out and form into balls. Place balls on a greased baking sheet, spread out evenly. Press balls down with a fork to flatten while leaving an impression. Bake for 15 minutes or until soft and golden brown.

Cinnamon Apples
(Serves 1)

1 honey crisp apple sliced
2 Tablespoons pure maple syrup
½ Tablespoon cinnamon
½ teaspoon nutmeg
½ teaspoon cloves
½ teaspoon ginger powder
1 Tablespoon lemon juice

Mix all the ingredients together, pour into a small pan, and bake at 350 degrees for 10 minutes or until soft.

Mashed Sweet Potato
(Serves 1)

1 cooked sweet potato, soft enough to pierce all the way through with a fork
2 Tablespoons pure maple syrup
½ teaspoon cloves
½ teaspoon ginger powder
1 Tablespoon cinnamon

Peel the skin off of the sweet potato, mash, and then mix in all of the other ingredients. Put in a dish and sprinkle on topping (below). Eat warm.

Topping:
½ cup chopped walnuts
2 Tablespoons all purpose flour
2 Tablespoons brown sugar
3 Tablespoons melted vegan margarine

Combine all topping ingredients thoroughly, ensure that there are no clumps.

Lily wrote this article while doing an internship with The Vegetarian Resource Group.

If you are traveling to Beijing, Emily Li suggests you try these restaurants.

Key:
*Vegetarian food
**Vegan food
§ Reviewer’s choice

Chaoyang

**Beijing Vegan Hut
Stall 0912, 2/F, Bldg 9, Jianwai Soho, 39 Dongsanhuan Zhonglu, Chaoyang District, Beijing, China 100020
+86-10-58699856
Chinese/international/organic/fast food

*Buddha’s Bite
798 Road (at Art Zone, Seven Star East Street, Unit 311), Beijing, 100015
+86-10-57626193
Chinese

*Pure Lotus
Tongguang Bldg, 12 Nongzhanguan Nanlu, Chaoyang District (Courtyard of China Fed of Literary and Art Circles), Beijing, China
+86-10-6592-3627, 8703-6669
Chinese

**ShangSu Pizza
Stall 905, Building 6, Xian, Dai Cheng, 6, Jianguo Rd, Chaoyang District, Beijing, China
+86 139-1135-3903
Pizza/American/Italian/Take-out

*Tianchu Miaoxiang Vegetarian – Chaowai
Rm 0260, 2/F, Bldg D, Chaowai SOHO, 6B Chaoyangmenwai Dajie, CBD/Guomao, Beijing, 100020
59001088, 59001288
Chinese/fast food/take-out

§Tribe Organic
China http://buyabilifyonlinenow.com View Plaza, 1/F, Bdg 3, Gongti Donglu
8587 1899
Organic/fusion

Dongcheng
*Baihe – Lily Vegetarian
23 Caoyuan Hutong, Dong Cheng District, Beijing, China
+86-1064052082
Chinese

*Fairy Su
30 Yonghegong Da Jie, Dongcheng District (next to Yonghegong Lama Temple), Beijing, China
+86 010-58444596, 58444598
Chinese

**The Veggie Table
19 Wudaoying Hutong, Dong Cheng District, Beijing, China 100007
+86-10-6446-2073
Western/international

*Xu Xiang Zhai
26-1 Guozijian Dajie, Hutong (opposite Lama temple, next to Confucian temple, Dongcheng District), Beijing, China
+86-010-64046568, 64046566
Chinese/western/buffet

Haidian

**SUHU – Vegetarian Tiger
203, Southeast Huayuan Office Building, 88, Shuangqing Rd, Haidian District, Beijing, China
+86-010-82527078
Chinese

Shunyi

Avocado Tree
310 Pinnacle Plaza
+86-186-0010-8613
Mexican

*Elaine’s
North of LuoMa Roundabout, HouShaYu Town, Shunyi District, Beijing, China
+86-10-80485088
Chinese

Emily Li is a Vegetarian Resource Group volunteer living in China.

On Sunday, October 4, 2015 at 6 pm, The Vegetarian Resource Group will host a dinner gathering in Nashville, TN at Sitar Indian Cuisine. Network with Vegetarian Resource Group staff, volunteers, and other dietitians from around the country during the annual meeting of The Academy of Nutrition and Dietetics. Dietitians, VRG members, students, and the public are invited. Location is near the Lowes Vanderbilt, a FNCE (conference) hotel.

BUFFET MENU:
Samosa (potato and pea turnover)
Salad
Papadum (thin and crispy lentil crackers)
Roti (whole wheat bread)
Chutney
Rice, Tea
Yellow Dal (lentils)
Chana Masala (chickpeas)
Baingan Bhurtha (eggplant)
Bhindi Masala (okra)
Vegetable Patia (fresh vegetables with sweet and sour mangoes)
Fruit

PRICE INCLUDING TAX AND TIP:
Payment before September 5, 2015: $25
Payment after September 5, 2015: $30

Refunds only made if we can replace your seat.

To pay, send to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203, call (410) 366-8343 Monday to Friday, 9 to 5, or go to www.vrg.org/donate and write in the comments Nashville Indian dinner and names of attendees.

Sunny Anne Holliday is the owner of the vegan restaurant Lovin’ Spoonfuls in Tucson Arizona. She has a Doctorate in Chemistry but decided to switch careers and open up the restaurant as a way to promote a vegan life-style. Holliday has now written a vegan cookbook called Lovin’ Spoonfuls at Home. This spiral-bound cookbook offers a wide variety of recipes including Blueberry Pancakes, Veggie Kale Salad, Curry Carrot Soup, Thai Lettuce Wraps, Spinach Potato Curry, Pasta Primavera with Cashew Alfredo Sauce, Chocolate Fudge Cake, Banana Cream Pie, and a Gluten-Free Bread.

What’s unique about this cookbook is that the recipes are written both to serve one person and also to serve a family of four. She also provides tips and color photos throughout the book.

For information on the restaurant see: http://www.lovinspoonfuls.com/

You can purchase the cookbook at the restaurant or online at Amazon.

For information on veggie restaurants in the USA and Canada visit The Vegetarian Resource Group’s online restaurant guide: http://www.vrg.org/restaurant/index.php

By Lily Donofrio

Note: Each recipe yields 2 servings

Chickpea Salad

Mix these Chickpea Salad ingredients together in a bowl:

1 cup cooked chickpeas
¼ cup Vegenaise or other vegan mayo
Juice of ½ lemon
1 Tablespoon smoked paprika
½ Tablespoon chili powder
2 Tablespoons diced onion

Add the following to the prepared Chickpea Salad and toss together:

2 cups Romaine lettuce
½ cup shredded carrots
½ cup fresh corn kernels
⅛ cup chopped green onion
½ cup sliced tomato
1 cup chickpea salad (recipe below)
1 sliced avocado

Suggested dressing: olive oil and balsamic vinegar

Green Salad

2 cups chopped fresh kale and/or spinach
½ cup Edamame
1 sliced avocado
⅛ cup chopped green onion
½ cup broccoli florets (steamed or raw)
2 Tablespoons chopped cilantro leaves
½ cup sliced cucumber
½ cup alfalfa sprouts
¼ cup chopped green peppers

Salad dressing of choice (recommended: Vegan Italian Herb Dressing)

Toss salad ingredients together.

Fruit Lover

2 cups spinach
½ cup blueberries
½ cup chopped strawberries
½ cup mandarin oranges
¼ cup sliced almonds
¼ cup crushed walnuts
¼ cup banana chips
¼ cup dehydrated apple chips
Balsamic dressing to taste

Toss salad ingredients together.

Cuban Salad

2 cups iceberg lettuce
1 cup wedged tomatoes
¼ cup green olives
¼ cup sliced onions

Dressing:
Vegetarian Worcestershire
Lemon Juice
Garlic

Toss salad ingredients and add dressing ingredients to taste.

Hummus Salad

2 cups mixed greens
¼ cup chopped tomato
¼ cup sliced red onion
⅛ cup pepperoncini
⅛ cup kalamata olives
¼ cup sunflower sprouts
¼ cup hummus
2 Tablespoons olive oil

Toss salad ingredients together.

Broccoli Slaw Salad
2 cups raw broccoli
½ cup Vegenaise or other vegan mayo
Juice of ½ lemon
½ cup sunflower seeds
½ cup craisins
2 Tablespoons apple cider vinegar

Mix all ingredients thoroughly.

Texan Bean Salad

½ cup black beans
½ cup red beans
½ cup corn kernels
¼ cup red onion
14.5 ounce can diced tomatoes
Vegan Italian dressing to taste

Toss salad ingredients together.

Lily wrote this article while doing an internship with The Vegetarian Resource Group. She lives in Florida.