Are you hungry for better plant-based options on your next trip, starting with the meals being served where you’re staying? You’ll find a sampling of hotels around the world offering superlative vegan food and drinks in this recent Vegan Journal article: https://www.vrg.org/journal/vj2025issue2/2025_issue2_vegan_voyage.php

To subscribe to Vegan Journal in the USA only, visit www.vrg.org/member

Share this handy poster with family and friends. You can also print it out and post it on your refrigerator. See: https://www.vrg.org/nutshell/VeganDietsinaNutshellPoster.pdf

Cabbage Stew and Okra Stew photo by Hannah Kaminsky

VRG intern Akua Oppong worked on a long project while spending time with us. Her focus was Ghanaian Vegan Recipes and a Meal Plan. Her article appears in the latest issue of Vegan Journal and features a glossary of common Ghanaian foods, a 7-day meal plan, and the following recipes: Nkatenkwan (peanut soup); Basic Stew (including three variations: Vegan Egg Stew, Cabbage Stew, and Okro (okra) Stew); Vegan Shito; and Jollof Rice.

Read the article here: https://www.vrg.org/journal/vj2025issue2/2025_issue2_ghanian_recipes.php

To subscribe to Vegan Journal in the USA only, visit www.vrg.org/member

photo from Coastal Vegan Grill

The Vegetarian Resource Group maintains an online Guide to Vegan/Vegetarian Restaurants in the USA and Canada. Here are some recent vegan restaurant additions. The entire guide can be found here: www.vrg.org/restaurant

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

Here are some new additions to VRG’s guide:

Coastal Vegan Grill, 7010 N. Atlantic Ave., Cape Canaveral, FL 32920

Coastal Vegan Grill is entirely vegan and serves many different types of cuisines in a fusion-style atmosphere. They have many of your favorite dishes, tacos, sandwiches, ramen, etc., Coastal Vegan Grill even has mac and cheese and a delicious-looking steak, egg, and cheese bagel. If you’re someone who always needs a sweet treat after a meal, this is the place for you; there are a wide variety of baked goods, including cake, cookies, and cinnamon rolls.

Good Sugar, 1186 Third Ave. New York, NY 10021

Smoothies include Blue Skies (almond butter, vanilla, banana, pea protein, blue spirulina, hemp seeds, cinnamon, maple, homemade almond milk); Beauty Berries (strawberries, raspberries, blueberries, goji berries, schisandra berries, banana, almond butter, hemp protein, dates, homemade almond milk); smoothie bowls, which are thick, frosty portion of blended fruit served in a bowl with a crunchy topping, including Acai (acai, blueberries, banana, pea protein, dates, with choice of three toppings).  Hot foods include Downtown Burrito (Yukon potatoes, chickpeas, onions, red pepper, paprika, garlic, turmeric, black pepper, pink salt in whole wheat wrap with a side of salsa) and Veggie Stack (eggplant, sweet potato, mushroom, green pepper, plum, tomato, garlic, basil, oregano, pink salt, lemon juice, black pepper). Also sells many cold-pressed juices, soups, salads, and desserts.

Nectaris, 1403 SE Belmont St., Portland, OR 97214

There’s a wide range of Red, White, Rosé and Sparkling wine. To pique your appetite, there’s a myriad of Aperitif choices. Snacks include Seed to Surf ‘Conserva’ featuring Celery Root Whitefish or Mushroom Snow Crab with Beurre Blanc Dip; Flatbread Crackers and Lemon; Herbed Marcona Almonds; or Warm, Smokey Marinated Olives; and more. Some Savories are Classic French Onion Soup with Rebel Gruyère; Frittata del Giorno with Tomato Confit and Baguette; or Sandwiches on Sourdough like Confit Crimini Mushrooms with Prime Roots Pepper Turkey and Rebbel Truffle Chevre or Violife Cheddar with Prime Roots Bakn, Roasted Garlic Jam, and Rosemary. Care to Share? There’s Fondue for Two featuring Apple, Baguette, Roasted Carrots, Maple Sausage, and Roasted Potatoes, or Build Your Own Cheese and Charcuterie Boards with crackers, accoutrements, and more. When it’s time to wrap up, they serve several Digestifs, Ports, Sherry and other Dessert Wines. Teetotaling? No worries; they also offer many Zero alcohol mixed drinks. Sweets include a rotating selection of Missionary Chocolate Truffles, which you might pair with Quinta de la Rosa Tawny Port, or Cultured Kindness Matcha Cheesecake, which could be accompanied by Lustau Pedro Ximenez Sherry.

Rich Juice Bar, Cherry Hill Town Center, 630 Cherry Hill Rd., Baltimore, MD 21225

RICH Juice Bar is an extension of services offered by RICH – Restoring Inner City Hope, Inc. (The RICH Program). Dedicated to their community, besides aiming to create healthy food options, The RICH Juice Bar is youth led, offering job opportunities, soft skills training, and economic supports to program participants. Searching for The Cure? If it’s a juice blend of carrot, pineapple, and ginger, RICH Juice Bar has it. The Remedy offers pineapple, ginger, turmeric, and ashwagandha. Maybe you’ll visit for a Naybahood Nip Smoothie of mango, pineapple, date, spirulina, and almond milk. How about Seagull Green with spinach, kale, mango, flax, dates, and apple juice. Or, since you’re on Cherry Hill Road, Cherrydale Delight features cherries, bananas, and almond milk. Feeling creative? You can Build Your Own smoothies too. They also offer Acai Bowls topped with blueberries, strawberries, coconut flakes, and more.

SHŌSH, 41 Greenwich Ave, New York, NY 10014

This high-end restaurant located in the West Village of New York City offers signature Middle-Eastern dishes, such as their celeriac shawarma, Spanakopita, and grilled kebab. While seating is limited, the restaurant is beautifully decorated and is a lovely place for a special occasion.

Vegan Ginger Root, 1164 First Ave., New York, NY 10065

Enjoy a variety of dim sum plus mango rolls, hot and sour soup, wonton soup, seaweed salad, Singapore mai fun, phad Thai, a variety of rice bowls, sweet citrus vegan chicken, black pepper vegan beef, home-style braised tofu, vegan cheesecake, fudge brownie, and more.

Vegan Junk Food DMV, Solaire Social, 8200 Dixon Ave., Silver Spring MD 20910

Vegan Junk Food is located inside the Solaire Social food hall, just a short walk from the Silver Spring Metro station. Vegan Junk Food DMV serves up bold, plant-based comfort food, and it is women-owned. The vibe is upbeat and urban, with communal seating and an inclusive atmosphere. They offer entrées and snack plates as well as their take on soul food such as a Soul Plate, Caribbean Peas and Rice, Collard Greens, and more. It is perfect for casual meetups or take-out when you’re craving vegan comfort food that doesn’t hold back on flavor.

photo from Masala Mama

Each issue of Vegan Journal features product reviews. In the most recent issue, we reviewed Masala Mama’s Heat-and-Eat Indian Inspired Beans. With cheeky names like Cha Cha Chickpeas, La Bamba Black Beans, Ooh La La Lentils, and Rah-Rah Red Beans, even deciding which flavor to eat makes dinner time more fun.

Read our review here: https://www.vrg.org/journal/vj2025issue2/2025_issue2_veggie_bits.php

To subscribe to Vegan Journal in the USA only, visit www.vrg.org/member

By Ellie Meyerstein, VRG Intern

In May, I had the opportunity to attend the Green Mitzvathon Environmental Fair at Chevrei Tzedek Congregation in Baltimore, Maryland. I attended the fair to help with tabling for VRG. There, I was able to engage with people of all ages and backgrounds about vegan and vegetarian issues. I talked to many people who were already vegan and simply looking for new recipe ideas or nutrition information. But, I also met several people who had family members that were vegan, and they were visiting the event and our table to learn more about veganism. Whether that was buying a vegan cookbook for their family member or friend or taking a copy of the Vegan Journal so they could try out some new vegan recipes, I was very glad I could help them. I have been at many meals and events where I could not eat the food because the main course was all meat, so it meant a lot to me that there were many people stopping at our table so they could learn how to make meals that accommodated everyone’s needs.

I also had the opportunity to walk around and see the other organizations in attendance. I learned about all the environmental activism that is happening both locally, on college campuses and through local groups, and nationally, through groups like Adamah. It was an incredible experience to see so many people united because of their passion for the environment. Each organization did something different, but that is why we need all of them; they all specialize in what they do and by working together we can truly make the world a better place.

For information on VRG internships, see https://www.vrg.org/student/index.php

To support veg outreach, donate at www.vrg.org/donate

photo from Freepik

When the temperature outside climbs high, no one wants to slave around the stovetop or oven. Reed Mangels, PhD, RD, offers 25 Ideas for Hot Weather Meals in the latest issue of Vegan Journal.

Find her suggestions here: https://www.vrg.org/journal/vj2025issue2/2025_issue2_too_hot.php

To subscribe to Vegan Journal in the USA only, visit www.vrg.org/member

photo from Freepik

The latest issue of Vegan Journal features the topic of Food Safety Concerns During Pregnancy by Reed Mangels, PhD, RD, in her Nutrition Hotline column. Reed states, “While no one wants to get sick, foodborne illnesses are an especial concern during pregnancy. Changes in the immune system in pregnancy result in an increased risk for illness. Listeria, a foodborne illness, can cause miscarriage, premature delivery, stillbirth, and serious sickness for a newborn baby. Listeria outbreaks are often associated with deli meats and soft cheeses, but have also been caused by fruits and vegetables.”

Learn more here: https://www.vrg.org/journal/vj2025issue2/2025_issue2_nutrition_hotline.php

To subscribe to Vegan Journal in the USA only, visit www.vrg.org/member

Zucchini Pâté photo by Hannah Kaminsky

Hannah Kaminsky is the Senior Editor of Vegan Journal. She is the author of several vegan cookbooks and wrote an article titled “From A to Zucchini” in an issue of Vegan Journal. Zucchini is a relatively inexpensive vegetable and easy to find in stores. Enjoy recipes for Greek Zucchini Carpaccio; Falafel-Stuffed Zucchini, BBQ Zucchini Chips; Zucchini Pâté; and Zucchini Bread Thumbprints.

Read the entire article with recipes here: https://www.vrg.org/journal/vj2020issue2/2020_issue2_a_zucchini.php

To subscribe to Vegan Journal in the USA, see: https://www.vrg.org/member/2013sv.php

                                photo from Naya

NAYA has over 30 restaurants in New Jersey, Connecticut, Massachusetts, and Pennsylvania, and are looking to expand. They indicate on their menu which items are vegan, such as quinoa, white pita, whole wheat pita, falafel, cauliflower, hummus, cabbage slaw, toum,  and lemon tahini. Note that the rice is not vegan. A store worker said it contained butter. See: https://images.getbento.com/accounts/68d11e9348e2111e15250c0329f33fdc/media/dXXZywbSDWEcoYWnyoxA_MA_MENU_NUTRITIONAL_GUIDE_060225_1.pdf

The contents of this posting, our website, and our other publications, including Vegan 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.