Not many of us have the opportunity to go to Hawaii. Nevertheless, you can have a vegan luau in your own backyard or home using recipes that recently ran in Vegetarian Journal. Zel Allen not only provides you with delicious vegan recipes, but she also gives you great ideas to get your friends and/or family members to have fun at the Luau!

Recipes included in this article include Waikiki Wahini Cooler, Island Tofu Pate, Poke (the Hawaiian counterpart to Mexico’s ceviche), Sweet Leilani Luau Salad, Lomi Lomi Jackfruit, Pineapple Fire Sauce, Passionate Hwaiian Tempeh, Kona Coconut Stir-Fry, Taro and Okiniawan, Haupia (a dessert), and Tropical Paradise Pie.

To see the entire article see: http://www.vrg.org/journal/vj2015issue2/2015_issue2_luau.php
To subscribe to Vegetarian Journal go to: http://www.vrg.org/bookstore/index.php?main_page=index&cPath=3

Have you ever wanted to make your own non-dairy milk? You’re in luck! The VRG’s Online Charity Auction is less than a week away and we will be offering almond and coconut milk making kits from WheatgrassKits.com​, and much more!

The auction will run June 1st through June 15th, 2015, via Ebay Giving Works, where 100% of each item’s final bid price will be donated to The VRG. Funds from this event will be used to help offset the costs of printing and shipping our vegan and vegetarian-based educational materials which we have provided to activists, professionals and organizations around the country, for over 33 years, free of charge!

For a full list of participating sponsors see: http://www.vrg.org/blog/2015/05/06/sponsors-for-the-vrgs-online-charity-auction-announced/

The link to the auction will be posted when the site goes live at 10am on Monday, June 1st. Until then, RSVP to this event because we will be updating this page with sneak peaks of all of the amazing items that will be featured! Trust me, you don’t want to miss out on these incredible vegan goodies!

If you have any questions about this event, please contact our Outreach Coordinator, Nina, at [email protected].

We thank you in advance for your support!

The Vegetarian Resource Group

By Myrial Holbrook

You’ve may have heard by now that Wendy’s is testing a new black bean burger at two locations in Columbus, Ohio (5505 W. Broad St. and 739 Bethel Rd.). This test has been running for several weeks but has been extended indefinitely due to the popularity of the burger.

The burger is topped with tomato, lettuce, cheese, and asiago ranch sauce, all sandwiched between a multigrain bun. Wendy’s states that, when ordered without the cheese and asiago ranch sauce, the “ingredients in both the bun and the black bean patty would be considered vegan.” The burger comes frozen to the store, where it is then cooked “in a separate oven so it does not contact the grill where we prepare meat.” When we asked Wendy’s for its full ingredient list., they responded with the following statement: “This is early in our process for deciding which products we may move to a broader market test before we consider them for an expanded place on our menu or in any other locations. Because of this, we cannot provide complete details on all ingredients as they are subject to change during this phase of testing.” So please use your judgment to determine if this burger is appropriate for your diet.

What we did find out from Wendy’s is that the list of ingredients currently includes the following ingredients: “Black Beans, Wild Rice, Farro, Onions, Brown Rice, Soybean Oil, Carrots, Panko Bread Crumbs, Quinoa, Corn, Green Bell Peppers, Red Bell Peppers, Rolled Oats, Brown Rice Flour, Red Wine Vinegar, and other ingredients including WHEAT.” Wendy’s does give the disclaimer that “the restaurant as a whole is not vegan or vegetarian so cross contact with other menu items is possible.”

Could this be the beginning of a veg movement at Wendy’s? Wendy’s is remaining non-committal on the subject, stating, “We are in the very early stages of testing at this time. We do not have a timeline on when the black bean burger will be available outside our current test market.” We can’t be certain of the future of better vegetarian and vegan options at Wendy’s, but we can hope for the best.

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 more restaurant information, visit:
http://www.vrg.org/fastfoodinfo.php
and http://www.vrg.org/restaurant/index.php

The Vegetarian Resource Group recently published some terrific recipes in Vegetarian Journal that you can prepare this holiday weekend. We have grilling recipes for Roasted Corn, Tofu and Potato Kebabs, Lime and Chili “Steaks,” and Grilled Pineapple. We also have some non-grilled options including Souped-Up Cole Slaw or Macaroni Salad, as well as Raita. And finally, the Vietnamese “Beef” Salad can be started at home and then finished on a grill.

To see the entire article see: http://www.vrg.org/journal/vj2015issue2/2015_issue2_outdoor_feasts.php
To subscribe to Vegetarian Journal go to: http://www.vrg.org/bookstore/index.php?main_page=index&cPath=3

The Vegetarian Resource Group recently received the following note:

I’m one of the Casting Producers for NBC’s Show, First Dates, Executive Produced by Ellen DeGeneres. The show is casting singles nationwide who are interested in going on a first date. We interview all applicants and set them up with someone who shares similar interests and tastes. We are specifically looking for SINGLE VEGANS!

Our website where applicants can apply is: https://firstdatescasting.popular.productions/

Express your views on veggie diets by entering our Video Contest.
For details see: http://www.vrg.org/videoscholarship.php

By Myrial Holbrook

Looking back at my first few years of being vegetarian (I’ve been a vegetarian since the age of six), I definitely needed nutritional help. I found it difficult to balance my meal choices, especially at school, where I was bombarded by a surfeit of unhealthy vegetarian options: French fries, cookies, onion rings, potato chips, and processed white bread. I ate healthy meals at home under the guidance of my vegetarian mom, but at school I didn’t have much self-restraint. I was also always involved in sports, so my unhealthy choices soon began to take their toll on my athletic performance. As I grew increasingly exhausted and anemic, I finally realized that my diet had to change. I did make the necessary changes to meet my nutritional needs, but it took me years to get it right. I really could have benefited from the help of a registered dietitian. On my first day as a VRG intern in the office, 9 dietetic interns from the University of Maryland visited The Vegetarian Resource Group to learn and discuss how to counsel vegetarians and vegans. The advice came too late for me, but it was still interesting to hear the different approaches and philosophies of these future dietitians.

As part of the agenda, we created vegan meal plans for varying dietary and caloric needs. Some of the vegetarian dietetic interns mentioned a diverse range of meal options, including recipes with nutritional yeast, tempeh, seitan, exotic vegetables, and different legumes. Most of the dietetic interns’ meal plans, however, relied primarily on oatmeal and granola for breakfast and some variation of a quinoa or black bean dish for lunch and dinner. Personally, I love oatmeal, nuts, quinoa, and black beans, but I wouldn’t want to eat them for every meal. I definitely think that dietitians in general could benefit from looking into more diverse veggie options. With more people eating vegetarian and vegan, both temporarily and permanently, it’s essential to have a wide range of choices for clients. Furthermore, dietitians need to be versed in a diverse array of options to consider a full range of clientele, especially those allergic to gluten, soy, nuts, and/or dairy.

During the interns’ visit, we also discussed ethical concerns in the food industry. Charles asked the interns if they would work for Pepsi or Taco Bell if offered a position, even if they didn’t agree with the nutritional content or production methods of the company. Some of the interns immediately said that they wouldn’t accept such a position, but others said that they would, for they viewed the job as an opportunity to make healthful changes within the company. The contrast in viewpoint was interesting, especially because the interns didn’t cite money as a motivating factor, even though most people definitely include it as a practical consideration.

The potential conflict between authority and accuracy raises another concern for dietitians. Essentially, the question is: if a dietitian encounters outdated, inaccurate information that has been promoted by a higher authority in the dietitian’s company or organization, how should the dietitian react? The interns suggested a non-confrontational response involving the collection of extensive, verified research, followed by the respectful approach of the higher authority with this information. All of the dietetic interns who visited were women, so I wondered if this uniformity of approach might be associated with the stereotypical female tendency to be more non-confrontational. I would definitely be interested to hear how male dietetic interns would respond to the same question.

The dietetic interns’ visit gave me a better sense of the concerns of nutritional counsel and ethical dilemmas. No one ever suggested that I meet with a dietitian when I turned vegetarian, but I feel that a few consultations would have proved beneficial to my long-term well-being. I realized that many other people also never consult with a dietitian, even when they might really need advice. Instead, they turn to fad diets or unfounded “research,” trusting their bodies to the whims of the web. Perhaps the most important task for dietitians, therefore, is making accurate nutritional counsel more available and accessible.

For information about VRG internships, see: http://www.vrg.org/student/index.php
To support vegetarian education, join at VRG at: http://www.vrg.org/party/index.php

The Vegetarian Resource Group recently received the following note:

I’m a grad student at the University of Edinburgh studying animal
behaviour and welfare. My dissertation is looking at attitudes toward
farmed animals and their welfare by different dietary groups (meat
eaters, vegetarians and vegans). I was wondering if it would be possible
to post the link to my survey on this site?

https://qtrial2015az1.az1.qualtrics.com/SE/?SID=SV_0rIPk0tiRUzh3ut

Thank you.

By Myrial Holbrook

If you’ve ever been vegan or vegetarian, you’ve probably endured the following interrogation:

“Don’t you miss meat?”

“But what do you eat?”

“Do you get enough protein?”

“Aren’t you worried about an iron deficiency?”

I’ve been a vegetarian since the age of six, so I’ve come to realize that these concerns, though certainly repeated ad nauseam, really are crucial in the crafting of not only an ideal vegan or vegetarian diet, but also any balanced diet. We can all easily fall into unhealthy snacking habits, justifying unhealthy choices through exercise. No one can attain dietary perfection, but making health-conscious snack choices can be a great start for anyone. And guess what? It’s not hard to do.

From ballet to field hockey to basketball to yoga to track, I’ve endured the physical exertion and enjoyed the rewards of physical activity. Drawing from my experience, I will be sharing my favorite vegan snacks. These are the foods that help provide me with the burst of energy before workouts and the recovery essentials after exercise.

Now for the tasty part: the snacks themselves. Before workouts, I usually eat a small, whole-wheat bagel with natural peanut butter and apple slices, which definitely fills me up and leaves me ready to play. Other options include granola bars packed with protein and dried fruit. I try to stay away from most store-bought bars with processed sugars disguised as “organic cane syrup” or “brown rice syrup” or “agave nectar.” For this reason, I usually make my own granola bars by baking a mix of oats, chia seeds, flax seeds, pumpkin seeds, sunflower seeds, nuts or nut butters, and dried fruit. For some added flavor, I keep it simple with a dash of cinnamon and nutmeg. This kind of granola bar is perfect for a pre-game or pre-workout snack. Here are some other pre-exercise snacks that I love:

·Banana or apple slices and peanut butter

·Oatmeal with blueberries and walnuts

·Dried, unsweetened fruit and unsalted nuts

·Slice of whole wheat toast with almond butter or sliced avocado and lemon juice

·Baked sweet potato with vegan spread and paprika

·Homemade granola and unsweetened almond, coconut, or soymilk

·Whole wheat pita with roasted red pepper hummus

·Quinoa hot cereal with apples and cinnamon

In addition to snacking before exercising, hydration is also crucial. I often sip unsweetened green tea before early-morning workouts. Before varsity field hockey or basketball games, I usually drink coconut water. If I’m ever struggling with muscle cramps, headaches, and soreness, however, drinking pure water almost always proves the best hydration option to relieve these ailments, for me, at least.

After a tiring game or a long run, I replenish with lots of water, followed by a restorative smoothie or snack. In my smoothies, I tend to blend whatever I have handy at home, which is usually bananas, berries, nut butter, and soymilk. My post-workout snack usually includes chopped veggies and a homemade dip. Here’s a list of my favorite post-workout snacks:

·Protein smoothie with soymilk, banana, peanut butter, and berries

·Green smoothie with kale, lemon, coconut water, apple, and ginger

·Quinoa crackers with guacamole and salsa

·Soy yogurt with chia seeds and berries

·Cooked lentils or chickpeas

·Whole grain tortilla with beans, brown rice, squash, and zucchini

·Hummus and red bell pepper, cucumber, carrots, or cauliflower

·Steamed edamame with a little salt

·Banana “nicecream” (to make, freeze ripe bananas in round slices for several hours, blend the slices in a food processor until smooth, then add your favorite nut butter, nut, fruit, or dark chocolate)

Myria Holbrook is a Vegetarian Resource Group intern and plays numerous sports in high school.

Myrial Holbrook

I’m really not a festival person. I’m not a huge fan of heat, crowds, and loud music, so I was a little worried about manning the booth at the Baltimore Veg Fest this past Saturday. I came into it completely cold—I had just arrived from Columbus, Ohio, and it was my first official day as a VRG intern. But all my anxieties soon disappeared—I actually really enjoyed the experience and wouldn’t have changed a thing about it. Equipped with an array of VRG brochures, handouts, magazines, and books, I helped Nina and the other interns reach out to an incredibly diverse range of people. I experienced the impact of VRG on the community firsthand and maybe even contributed (slightly) to this impact. I shared my personal experience as a vegetarian with interested visitors and listened to the testimonies (and struggles) of many vegans and vegetarians.

VRG Interns, Myrial Holbrook (left) and Navaal Mahdi (right) hand out copies of The Vegetarian Journal at at Baltimore VegFest 2015.

Some people had been vegetarians all their life; others were fresh converts only a week into their new diet. All readily picked up our free VRG magazines and brochures (the coloring books, however, proved most popular). People got excited to learn about healthy vegan recipes and discuss the veg life. Even if they didn’t sign up for the VRG mailing list or become a member, it was rewarding to see that the vegetarian lifestyle is alive, well, and growing. One woman talked about her initiatives in elementary schools to promote vegetarianism and animal rights with picture books and lesson plans; a man told us how thankful he was for VRG because of its credible, reliable nutrition resources; many other people approached us and asked how they could volunteer in any way, shape, or form.

The festival was definitely hot and loud, but it was worth it. I sampled vegan treats, found new recipes, watched cooking tutorials, met with other interns, and, most importantly, I experienced the growing wave of enthusiasm for the veg movement. Witnessing this eagerness from the community inspires me to keep striving for the vegetarian cause, for it is this small extra effort from each of us that will make the biggest difference in the world.

For more information about internships with The Vegetarian Resource Group, see: http://www.vrg.org/student/