Sweets at Clementine Bakery in Brooklyn, NY

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: http://www.vrg.org/restaurant/index.php

To support the updating of this online restaurant guide, please donate at:
www.vrg.org/donate

Chickpeas
500 Terminal Ave. Unit A05
Ottawa, ON K1G 0Z2 Canada
Soaking over 30,000 organic chickpeas every night, the restaurant lives up to its name. Chickpeas offers six flavors of hummus – black bean, red beet, roasted red pepper, avocado, mango, and kiwi. Regular falafel is offered along with fawaffles – falafel shaped liked waffles – and falafel chips. Warm pita bread and fresh vegetables complement the chickpea-based meals. Specialty coffees and house-made herbal teas are also available.

Clementine Bakery
299 Greene Ave.
Brooklyn, NY 11238
All their baked goods are organic and vegan. Enjoy Danishes, Scones, Cupcakes, Brownies, and so much more. They also serve sandwiches including Tempeh Reuben, Grilled Cheese, and Tempeh Bacon with Lettuce and Avocado. They also have vegan milk shakes during the summer.

Eve’s Garden
2323 W. Main St., Ste. 105
Dothan, AL 36301
Eve’s Garden offers a vegan menu with dishes ranging from pastas and pizzas to sandwiches, nachos, and enchiladas; there’s also a small breakfast menu. Cooked dishes are clearly noted but most are raw – the pastas are made with zucchini or kelp noodles and sandwiches are served on rehydrated bread. Desserts include salted caramel bars and chocolate ganache. Chocolate cravings can also be met with a chocolate protein shake or chocolate mesquite smoothies. The café has daily specials and a seasonal menu.

Field of Greens
2320 W. Alabama St.
Houston, TX 77098
Field of Greens offers classic American and Mexican dishes with a vegan twist. It is a very inclusive dining establishment because there are gluten free, raw, and sugar free options. The seaweed club sandwich is a unique and healthy sandwich and the spinach enchiladas are highly recommended.

Make, Believe Bakery
214 East 13th Ave.
Denver, CO 80203
This is a vegan bakery that also specializes in allergy free baking. Breakfast pastries include Sweet Potato Cinnamon Rolls, Carrot Zucchini Biscuits, and Scones. They also sell a variety of cookies, brownies and bars, pies and tarts, cakes, cupcakes, and specialty items such as Vanilla Bean Cheesecake.

Modern Love
317 Union Ave.
Brooklyn, NY 11211
Enjoy vegan comfort food including Tempeh Stuffed Avocado, Citrus Beet Salad, Curried Fried Rice, Mac & Shews, Epic Eggplant Lasagna, Death By Chocolate Cheesecake, and Dulce De Leche Cream Pie.

Morgan’s Cat Café
35 West Market St., Ste. 1
Redhook, NY 12571
This Cat Cafe is the only place in the Hudson Valley where you can enjoy a gourmet dessert, veggie burgers, wraps, while watching or petting adoptable kittens and cats. Enjoy salads, wraps, burgers such as Asian Slaw Burger and Buffalo Chicken Sandwich, and more.

Sweets By Chloe
185 Bleecker St.
New York, NY 10012
Satisfy your sweet tooth, choosing from a selection of cakes, cupcakes, cookie, pies, breakfast pastries, and bars. All bakery item are made fresh daily. Full-sized custom cakes can be ordered online at [email protected], and slices are available for purchase in store. Flavors include hummingbird, chocolate raspberry, and pumpkin among others. Chocolate and vanilla combinations are available gluten free. The bakery also offers a variety of teas and coffees to complement your sweet selections.

The Beer Plant
3110 Windsor Rd.
Austin, TX 78703
While most bar food isn’t fit for vegans, The Beer Plant is a 100% vegan gastropub with a farmhouse atmosphere featuring bar snacks, salads, burgers, and sandwiches, and some heartier dishes, including battered hearts of palm and pulled BBQ spaghetti squash. The Beer Plant boasts over 40 taps, local wines, and a botanical cocktail list. A kids menu, dessert menu, and non-alcoholic beverages, including local kombucha, nitro coffee, and yaupon tea, caters to beer lovers and beyond. Outdoor seating available and they do take reservations.

Vegeway Burger Drive Thru
7790 S. Jones Blvd.
Las Vegas, NV 12571
VegeWay Burger Drive Thru has been described as “In n Out” for vegans. They offer a variety of burgers, fries, and “milk”shakes, and popcorn “chicken.” VegeWay is a one of a kind dining establishment in Las Vegas.

By Alicia Hückmann, VRG intern

What I find somewhat annoying about most dressings is that they come in glass or plastic bottles that will make you poke around with a knife for ages to get the last bits out of the container. LeGrand’s vegan garden pesto, however, is packed in a convenient pouch that allows you to simply press its content out like toothpaste. And if that is not enough already, you can cut the package open and scratch out the remaining drops – which wouldn’t be unusual in my opinion considering how good the pesto is! It basically tastes like liquidized parsley and basil with a slight touch of lemon that will turn every dish into a tasty herb garden. Although I had doubts about the accuracy of the common serving size printed on the back of the pouch at first (2 teaspoons), I changed my mind when I found out how intense the pesto’s flavor is.

Unfortunately, the product is relatively high in fat and sodium, so people who are trying to lose weight or to follow a healthy diet especially should not consume it on a daily basis but rather as a once-in-a-while treat. That being said, LeGrand’s pesto is easily prepared and ready to eat in no time, absolutely delicious, and spices up every noodle dish!

Our friends at VegDining.com invite you to celebrate World Vegetarian Month (October). Visit one or more of your favorite veg restaurants during October and for each fully veg restaurant you visit, submit a mini-review (3 sentences or more) on VegDining.com. You’ll be entered to win a veg prize, including a $100 VRG gift certificate! Last date to enter Oct 31 – more details and contest entry at http://vegdining.com/Go.cfm?id=Review

By Alicia Hückmann, intern visiting from Germany

One of the first restaurants I went to upon arriving in Baltimore was Red Emma’s, a worker cooperative not far away from Penn Station and the Maryland Institute of Art (30 West North Avenue). What’s truly unique about this place, even more so than the food itself, is its alternative spirit as well as its political and social commitment. Founded in 2004 by members of Black Planet Books, Red Emma’s was originally meant to provide financial support for the anarchist book shop by selling food and creating an atmosphere that appeals to a variety of people.

Today, they do not only provide a stage for activist groups, authors and speakers (I witnessed a speech by the transgender community while enjoying dinner there once) but they also encourage customers to make a small donation that funds meals for people in need. Furthermore, there is always an affordable, healthy $5 option on the menu for those unable to spend much money on food. My personal highlight, however, has to be the book store that is crammed with all kinds of genres of leftist and radical literature. There are books on animal rights, cookbooks, social injustice, minority groups, sexual orientation, politics, and feminism; classical novels and children’s books dealing with controversial themes and taboos, as well as works by some of the key figures of sociology like Judith Butler and Michel Foucault.

The actual reason why I first set foot into this restaurant was food, though – vegan food to be more precise. Although Red Emma’s is not 100% vegan (they are all vegetarian), a large part of their menu is (as well as all of their desserts!) and there are vegan alternatives for almost all vegetarian items. I decided to order a spanakopita as my main dish, which is a spinach and cashew-“cheese” filled pastry from Greece. My food was ready to pick up at the counter after a few minutes, so I didn’t have to wait long at all. The spanakopita was served with a small cup of homemade vegan Tzatziki sauce that complimented the flavor of the pastry: As the spanakopita had a rich, savory flavor while the sauce was rather spicy and piquant, they both fitted together really well. For this dish, I paid $6 which is a good deal considering that Red Emma’s uses organic ingredients.

Ordering dessert at Red Emma’s always means making a very tough choice. They usually serve four different kinds of sweet vegan pastry (like whoopie pies, cupcakes, and cake) that they put on display in a showcase. The prices for a piece range between $3-6. I decided to be a little daring this time when I ordered a blueberry-ginger cupcake (I love blueberries but I hate ginger!). Upon taking my first bite, I knew that I had no reason to regret my decision. The muffin was very fluffy, not too sweet and had a slightly tangy touch to it that I really liked. The frosting on top on the other hand was creamy and although it was made from vegan butter, I didn’t find it to be too fatty or greasy.

Red Emma’s is definitely a great place to go if you’re looking for a unique, extraordinary and affordable dining experience. Check out their menu and their website to learn more about them: https://redemmas.org/pages/menu

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

The annual Boston VegFest will be held on Saturday October 22 (11am to 6pm) and Sunday October 23 (10am to 6pm) at the Reggie Lewis Athletic Center, 1350 Tremont Street, Boston, Massachusetts. Admission is free and you will find a wide variety of non-profit groups exhibiting, as well as veggie food vendors and more. There are also numerous speakers each day.

For details, visit: http://www.bostonveg.org/foodfest/index.html

By Savannah Lawrence, VRG intern

As someone who enjoys socializing over food, I often get unsolicited questions about my choice to be a vegetarian. Be it dining at someone’s home where there are no meatless options present, attending a holiday dinner at a distant relative’s home, or dining out and having to inquire about meatless options not listed on the menu, it’s hard to conceal that I’m a vegetarian when it’s time to eat. Sometimes I want to hide it because I know that I’ll be peppered with questions regarding my diet once people find out or are reminded. However, I’m there to enjoy my friends and family, not start a debate about animal welfare, the food industry, or the health benefits of a meatless diet.

While other vegans and vegetarians may take different approaches when asked questions about their diets, I don’t wish to discuss my reasoning, and I like to make that known from the start. I treat my diet like I treat my political opinions – neither are something I’ll willingly discuss at any time. While I don’t want to counter with, “Why do you care? It’s not like I ask why you eat meat?” when questioned about my diet, there are a few responses I use that are polite and understanding but still firm. Try one of these non-confrontational phrases to shut down comments you may not wish to engage:

· “I’d like us to have the chance to enjoy our meal without going into detail about our dietary choices, but maybe we can talk about them later.”

· “While I’d be happy to discuss my reasoning for choosing a vegetarian/vegan diet at another occasion, it’s not something I wish to do right now. Let’s set up a separate time.”

· “I appreciate your interest in my lifestyle choices, but my reasons for choosing a vegetarian/vegan diet are personal, so I typically don’t discuss them OR I’d rather not discuss them right now.”

Perhaps the person isn’t so polite and understanding. When attending an Easter dinner at the home of my fiancé’s grandparents, his grandfather loudly proclaimed in the middle of dinner that a vegetarian diet was stupid. If caught in a similarly uncomfortable situation, try responding with, “I respect your choice to eat meat, and I hope that you could respect my choice not to.” As the saying goes, kill them with kindness. Responding with an equally brash comment will get you nowhere; I would’ve only solidified the opinion that a vegetarian diet was stupid!

If you’re willing to discuss your reasoning, consider the setting and company before deciding how detailed a response to give. For example, if sitting at a restaurant with a group of friends, it’s probably not appropriate to give detailed horrors about the meat industry with the insights from the latest PETA videos you saw. A better response may be, “I’ve learned some sad details about how animals at most factory farms are treated, so I decided to stop eating animal products.” If asked for details, consider saying no until people are done eating or ensure that everyone at the table wants to hear the details.

Unfortunately, it’s almost impossible to avoid questions about your diet as a vegetarian or vegan, but there are ways to manage the questions and put yourself in control of the conversations. Maybe you have all the information you need and would love to start a debate, but if you’re just trying to eat your dinner in peace, approach the questions by considering the setting, company, and a respectful yet resolute response. You don’t have to stay silent, but you also don’t have to respond defensively. Take a minute to step back and think before responding, and you’ll create a positive image for vegetarians and vegans everywhere!

By Whitney Gray, VRG intern

Looking back on my own childhood, I had no clue what a vegan or even a vegetarian was. I just ate what my parents gave me, which wasn’t particularly healthy and rarely vegan, save for some unadulterated fruit or accidentally vegan junk food (sorry mom, love you). I find my little cousins who I currently live with to have similar taste buds to what I had at their ages, which are 10-12. They’re three boys with huge appetites and they love fast food, cookies, chips, and all the mac and cheese they can fit in their little bellies. But to my surprise, one has been taking an interest in my meals, asking why I eat differently, “What’s the green stuff?,” and “Does it still taste good?” With one happy accident, I got them to try a healthy meal, and they actually loved it.

I decided to make a stir-fry the other day to use up some ingredients I had lying around. My mom and I had bought tons of quinoa a few months back, and discovered that we didn’t like eating it on its own after a few nights of force feeding ourselves and willing it to be delicious. To use it all up, I usually mix about a cup with two cups of jasmine rice and cook it all together. I also had some pre- cooked, marinated tempeh and fresh broccoli in the fridge that I had to use up before it went bad. I threw in a stir-fry vegetable mix from the freezer for some extra veggies. I cooked the mixture in a just a bit of coconut oil and of course added soy sauce and an array of spices until I was satisfied with the flavor.

Right when I was dishing up a portion for myself, one of the boys came in the kitchen begging if he could have some as well. They’re accustomed to eating Chinese takeout at least once a week, so when they see rice, they just assume it’s close enough to what they’re used to. I let him try just about a spoonful and his big eyes lit up. The twins, who are 10, eat like grown men so they ended eating almost all of my stir-fry, but I was over the moon. They kept raving about how delicious it was and one even called it the best rice he ever had. My aunt also had a plate and thoroughly enjoyed it. What was most amusing, however, was that no one noticed the quinoa. The jasmine rice was light brown from the soy sauce, so the color disguised the little quinoa grains mixed throughout the dish. The tempeh didn’t go by unnoticed, but the boys just thought it was meat, even though they know I don’t eat or cook any. One even said, “This could use some meat,” and smirked in my direction just to annoy me and then another chimed in with “The meat is right here, see,” while pointing his fork at a tiny cube of tempeh.

I sat grinning and watching as my family devoured a meal full of new ingredients with no complaints. The thing that people don’t realize about vegan cooking is that it isn’t very different from using animal products. No one boils a chicken breast and just eats it plain, or at least I hope you wouldn’t put yourself through that. If anything, people will at least add salt and pepper to their meals and those with more cooking experiences know how to play around with a variety of herbs and spices to add more flavor. You can take any plant food and create a delicious meal with the right seasoning and cooking methods. I was so happy to show the kids that no, not everything Cousin Whitney eats is gross or weird. It’s just another version of what they’re used to.

By Petra Cavini, VRG volunteer from Sweden

Swedish Kroppkakor (Swedish Filled Dumplings)
(Serves 4)

1 pound potatoes
4 Tablespoon powdered egg replacer
4 Tablespoons water
¾ cup potato or durum flour
½ teaspoon salt

The filling
1 onion
9 ounces smoked tofu
3 drops of liquid smoke
2 teaspoons oil
7 ounces soy crumbles
2 teaspoons ground allspice
1 teaspoon ground white pepper
Salt, to taste
2 teaspoons oil

For serving
Cranberry jam or jelly
Melted vegan butter (optional)

Peel and cook the potatoes. Let them cool. Mix egg replacer with water. Mash the potatoes and add the egg replacer mixture, flour, and salt. Knead the dough with your hands until it becomes well mixed.

Mince the onion and dice the tofu into small pieces. Add liquid smoke and fry in a pan with 2 teaspoons oil. Place into a separate bowl.

Mix the soy crumbles with all the spices and fry in a pan with 2 teaspoons oil. Place into a separate bowl.

Roll the potato dough into a big roll. Slice it in about 20 even pieces. Gently roll out one piece of dough. Place it on to your hand and add your filling in the middle. Seal the edges together so no filling can get out. Roll into a ball. Repeat this step.

Boil water in a large saucepan and add some salt. Carefully place the kroppkakor into the saucepan, one layer at a time. Cook for about 10-15 minutes. Remove kroppkakor from saucepan.

Serve with cranberry jam or jelly and melted vegan butter.

Swedish Vegan Kålpudding (Swedish Vegan Cabbage Casserole)
(Serves 4)

The kålpudding
1/2 green cabbage
2 ounces vegan butter or margarine
1 teaspoon ground allspice
1 pinch of white pepper
1 pinch nutmeg
Salt, to taste
1 Tablespoon soy milk
1 teaspoon powdered egg replacer
1 Tablespoon water
9 ounces soy crumbles

Cream sauce
2 cups blended silken tofu
2-3 teaspoons soy sauce
2-3 teaspoons cornmeal

Preheat oven to 350 degrees.

Coarsely chop the cabbage and rinse. Cook it slowly in the vegan butter or margarine over a low heat. Add all the spices and salt. When the cabbage starts to become tender, add the soy milk. Let it reduce until the cabbage absorbs the milk. Remove the cabbage from the stove and let cool.

Mix the powdered egg replacer with the water in a bowl. Add the soy crumbles. Pour over the cabbage and stir it all together.

Place the cabbage and soy crumbles mixture into a 10-inch square non-stick baking pan. Press the mixture until it becomes compact and stable. Bake for 30 minutes at 350 degrees.

Place all your cream sauce ingredients into a covered saucepan. Let it cook over low heat until the sauce becomes perfectly thick and creamy. Serve sauce over the cabbage.

By Alicia Hückmann, VRG intern visiting from Germany

For the batter:
1 cup sugar
1¼ cups Edward and Sons’ banana flour
3 tsp baking powder
3 Tbsp cocoa
½ tsp salt
1-1/3 cups plant milk (plain, chocolate, or vanilla flavored)
1/3 cup water
1 Tbsp vinegar
1 Tbsp vanilla extract

For the cream:
13.5 oz can Edward and Sons’ heavy coconut cream (refrigerated)
2-4 Tbsp cocoa powder

Mix all dry ingredients for the batter (sugar, flour, baking powder, cocoa, and salt) in a bowl, then add plant milk, water, vinegar, and vanilla. Stir until smooth.

Fill an 8-inch round baking dish with about 2/3 of the batter and bake it for 25-30 minutes at 350 degrees. Repeat with the remaining 1/3 batter in a separate 8-inch round baking dish (baking time: 20-25 minutes).

In the meantime, take the coconut cream out of your refrigerator. Place the solid coconut cream in a bowl and discard the remaining liquid. Add 2-4 Tbsp cocoa powder (depending on whether you prefer more of a coconut or chocolate flavor). Whip the cream until it’s smooth and has an even brown color. Once the 2/3 cake base has cooled down, spread the cream on top using a knife. Crumble the remaining 1/3 and use the crumbs to cover the cream.

Visit The Vegetarian Resource Group’s Booth at the Academy of Nutrition and Dietetics Conference in Boston, MA Sunday, October 16, 2016 – Tuesday, October 18, 2016

If you’re a dietitian and attending the Academy of Nutrition and Dietetics Conference in Boston, MA, please stop by The Vegetarian Resource Group’s booth and introduce yourself. We’d love to meet you!

Also, VRG will be holding a vegan dinner in Boston on Sunday, October 16, 2016, at 6 PM. You can sign up for this event at the VRG booth on Sunday.