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

Hosting a 16-year-old high school student from Germany could be educational, fun and illuminating for all involved. Inquire into this opportunity and contact Jennifer (541-357-4526) with questions or for more information.

In the most recent issue of Vegetarian Journal, read the answers to these Nutrition Hotline questions:
1) My question is regarding the soaking of legumes to reduce phytate content in order to make iron more available. What should I do with the soaking water after removing the legumes? Discard it? Are the phytates in the water or do they change their chemical structure and the water can be otherwise used in recipes?

2) I like to cook dried beans in my slow cooker. Someone said that I shouldn’t cook dry kidney beans this way, even if I soaked them beforehand. Is there any truth to this?

The complete Nutrition Hotline article can be found here:
Nutrition Hotline

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

The Vegetarian Resource Group is once again sponsoring a video contest. We will be awarding one $200 scholarship plus two $100 awards. The deadline for entries this year is July 15, 2017.

Create and submit a video relating what you want to tell others about veganism. Some possible topics: food, nutrition, your feelings about veganism and/or vegetarianism, water usage and veganism, veganism and animal rights, or other veggie topics which appeal to you. Humor and feelings are appreciated. All videos should be positive, not be critical of anyone, and not include any footage of animal cruelty. You may submit a video you have already made.

Aspects of judging include accuracy and judges wanting to share the video with others. Entrants give permission to The Vegetarian Resource Group to post and share the video, to link to and from the video, and share the video with the media.

To see the video contest rules, visit:
http://www.vrg.org/videoscholarship.php

Previous wining videos can be found here:
http://www.vrg.org/veg_videos.php

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

Cocoa V
174 9th Ave.
New York, NY 10011
Cocoa V is a small chocolate shop located within the Chelsea region of New York City. The shop is a ‘dairy-free, vegan, kosher-certified facility’ with a few indoor seats and a bench outside. They create an assortment of bon bon flavors, such as Lavender Vanilla, Salted Caramel, Hazelnut Praline, Raspberry Ginger, and Dark Salty Caramel. Bars, bark, brittle, clusters, and pastries, such as cakes, cupcakes, and cookies, are offered as well. Cocoa V also offers their Signature Hot Chocolat, which can be optionally spiced, and many other coffee based drinks.

Frankie & Jo’s
1010 E Union St.
Seattle, WA 98122
This small vegan ice cream shop is located in the Capitol Hill area of Seattle. The décor of the shop is a beautiful mix between urban and rustic. The space is very modern but cozy and offers a small area for indoor seating. Their ice cream is mostly made from sprouted cashews, but also sometimes includes coconut milk. They offer a variety of unique, vegan and gluten-free flavors for their ‘everyday ice creams’, such as Chocolate Date, Frankie’s Brown Sugar, Salty Caramel Ash, Tahini Chocolate, Gingered Golden Milk, Chocolate Mint Brownie, and California Cabin. In addition to these flavors offered year-round, Frankie & Jo’s also offers a seasonal menu of ice cream flavors and an ‘every day’ Beet Strawberry Rose sorbet. Their maple-vanilla waffle cones are also vegan and gluten-free.

Just 4 U Vegan Kitchen
13751 N Nebraska Ave.
Tampa, FL 33613
Enjoy Jamaican patties, soup, curry, mac & cheese, plus much more.

Kal’Ish
1313 W. Wilson Ave.
Chicago, IL 60640
Located in Sheridan Park just a few blocks of east of Ashland Ave. Kal’ish is a completely vegan fast food restaurant! The menu is full of interesting vegan burgers such as the Woodland Burger and Avocado Crunch. They also offer sandwiches, salads, and mock fried chicken. Note that breakfast is served all day except on Sundays when the brunch menu is served.

May Kaidee New York City
126 East 28th St.
New York, NY 10016
This is May Kaidee’s first restaurant/cooking school in the USA. Her other locations are in Asia. Dine on a wide variety of creative curries, rice and noodle dishes, salads, and much more.

My Vegan Sweet Tooth
3916 Virginia Beach Blvd.
Virginia Beach, VA 23452
Look no further for vegan baked goods including cookies, cakes, cheese cake, cupcakes, donuts, pie, and more. Gluten-free items available, as well as wedding cakes.

Orchard Grocer
78 Orchard St.
New York, NY 10002
Located next door to the vegan shoe store MooShoes, Orchard Grocer is a vegan grocery and deli. Enjoy breakfast sandwiches, hearty lunch/dinner sandwiches, soft serve ice cream, baked goods, and more.

Passion Flour Patisserie
165 East 900 South
Salt Lake City, UT 84111
Enjoy a wide variety of vegan pastries including croissants, French macarons, biscotti, tarts, and much more. They also bake custom cakes and dog treats.

The Hearty Hooligan
368 Main St. West
Hamilton, ON L8P 1K2 Canada
Serves pizza buns, soups, and desserts. They have gluten-free options. Menu changes weekly, so be sure to check their Facebook page for updates.

Vegan Café
928 S. State St.
Lockport, IL 60441
Vegan Café is a raw vegan, organic, and gluten-free cafe. It also has its own health food store next door, Healthy Sins Inc. It offers a variety of appetizers such as guacamole and corn chips, pizza bites, and a sample platter. They also offer salads, zucchini noodle pasta, sloppy joes, lasagna, burgers, steak burritos, and pad Thai. Desserts include macaroons, brownies, and pie.

Vegan Now!
The French Market
131 N. Clinton St.
Chicago, IL 60661
Located in the French Market, Vegan Now offers soul food dishes including greens, jerk bites, BBQ tofu, mac n’ cheese, and more.