According to a United Soybean Board survey,

• 74% of the U.S. population eats soyfoods or soy beverages.

• 31% consume soyfoods or beverages once or more per week.

• 71% say products containing ingredients derived through biotechnology should be labeled.

• Two percent cite GMO as a barrier for eating soy.

The United Soybean Board conducted this survey using an independent
research firm in February, 2014. It included 1,000 random surveys. The
study’s margin of error is plus or minus 1.9-3.1 percent, with a confidence level of 95 percent. Seventy-farmer directors of the United Soybean Board oversee the
investments of the soy checkoff to maximize opportunities for all U.S. soybean farmers.

To see more surveys, go to:
http://www.vrg.org/nutshell/faq.htm#poll
http://www.vrg.org/nutshell/market.htm

According to Culture Map Dallas, Salata restaurants has added three new vegan items to the menu at all of its 40 locations in Texas and California: quinoa, falafel, and tofu. They are a permanent part of Salata’s 50-plus options for salad toppings or wrap fillings. The Salata website lists these dressings as vegan:

Lemon Vinaigrette Dressing

Fat-Free Sun Dried Tomato Dressing

Balsamic Vinaigrette Dressing

Chipotle Sauce

None of the soups were marked vegan.

For more information http://purchasepropecia.net about Salata menu items, see: https://www.salata.com/

For information about other chains, see: http://www.vrg.org/fastfoodinfo.php

To vote for your favorite chain, go to: http://www.vrg.org/vote/index.php

For information about vegetarian restaurants, see: http://www.vrg.org/restaurant/index.php

The contents of this 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.

By Dina Gharib
VRG Intern

Volunteer, Matt Baker RN, and Volunteer Coordinator, Nina Casalena, engage with a visitor at Vegan SoulFest in Baltimore, MD.

On October 25, the Vegetarian Resource Group hosted a booth at the first annual Baltimore Vegan SoulFest. The Soulfest was a hit thanks to our fellow vegans at The Land of Kush restaurant and Better Health, Better Life as well as the hundreds of other participants as well as all the other participants. Rightfully named, Vegan SoulFest consisted of people from all different walks of life. The amount of compassion, respect, and joy in the air was quite a sight for any passerby. With reggae music blaring through the speakers, delicious vegan food being served and fresh coconuts being fractured open, it’s obvious that Vegan SoulFest was an absolute success.

As the venue began to overflow with a variety of people with peeking interests, VRG was there to supplement the information they needed. We had numerous people visit our booth with different goals in mind. Each one of these goals came with a considerable amount of questions that we were happy to answer. We had individuals who were simply curious about how to begin a vegetarian diet, how to convert from a vegetarian to a vegan diet, or merely new ways to incorporate vegan cheeses into meals for children. Regardless of their goals, VRG was loaded with literature and passion to spread throughout the festival.

Left to right: Louisa Smith, Nina Casalena, Matt Baker RN and Dina Gharib exhibiting at Vegan SoulFest in Baltimore, MD.

My experience working at the booth was one that I will cherish for the rest of my life. Coming from a family who isn’t vegetarian or vegan can be really hard sometimes, but it’s days like this that remind me that I’m on the right path. I had an amazing opportunity to expand my knowledge through like-minded individuals who were truly passionate about making a difference. I also met many people who were hoping to take the leap to vegetarianism but were unsure of how to approach it with their families. Coming from a similar past, I was able to give them advice, along with delicious recipes featured in our Vegetarian Journal that would help ease their transition. Overall, Vegan SoulFest was the perfect opportunity for The Vegetarian Resource Group to spread all of our hard work and knowledge throughout a diverse community.

Thanks to our volunteers Matt Baker RN, Louisa Smith and Dina Gharib.
To volunteer at VRG outreach booths, please contact Nina at [email protected].
To support VRG outreach, please donate at www.vrg.org/donate.

Vegan Restaurants are sprouting up all over the United States and Canada. Below are some vegan restaurants we’ve recently added to our online restaurant guide. You can see our entire list of veggie restaurants in the USA and Canada here: http://www.vrg.org/restaurant/index.php

Ezra’s Enlightened Café
6516 Ferguson St.
Indianapolis, IN 46220
At Ezra’s Enlightened Cafe, they believe that “The food we eat will either promote health or promote disease…it’s our choice.” This belief is evident within their menu. We recommend trying their Playful Pad Thai, featuring zucchini noodles, red pepper, cabbage, carrots with Creamy Almond Thai Sauce, and topped with fresh local sprouts and maple glazed almonds. Also, you may want to try their Pure juice incorporating fresh local ingredients such as organic cucumber, organic celery, organic ginger, organic kale, organic mint, organic basil, lemon. If you’re looking for a filling, delicious and nutritious meal in Indianapolis, Ezra’s Enlightened Cafe is the perfect choice.

Greens Vegan Café & Juice Bar
212 Louise Ave.
Nashville, TN 37203
Greens Vegan Café provides a vegan exclusive menu for the everyday vegan, as well as the health conscious. They offer a wide variety of freshly cold-pressed juices as well as a vast amount of desserts that are baked daily in-house. As for their food menu they offer salad, sandwich and stir-fry options. Fan favorites include the “Stand Out” burger made with a beet and lentil based burger and topped with lettuce, tomato, red onion, and a chipotle aioli, served on the bread or vegetable wrap of your choosing. For healthy comfort food, try their Mac n’ Squash made with a delicious blend of gluten free pasta and a creamy squash sauce.

Ooh Mommi
Location varies (call (631) 885-0863)
Providence, RI
Ooh Mommi has everything you’re looking for in a vegan food truck! It’s cheap, delicious, and accessible. Their menu offers a wide variety of food from the classic burger and fries to black bean soup to their specialty burrito. They source their ingredients from local farms therefore their menu is subject to change, but whatever they serve will be just as tasty.

Randy Radish
506 Shaw Road #331
Sterling, VA 20166
Fans of the Randy Radish food truck now have a place to stop by for vegan cuisine. The storefront feature many familiar dishes along with many new dishes and snacks. Stop in for lunch and try the BBQ Jackfruit Sandwich or the Mushroom Risotto. Or swing by for breakfast to try the Eggless Quiche or Breakfast Burrito. Be sure to check out the desserts that are available. Orders can also be placed through the website and picked up.

The Squeeze
196 Graham Ave., Brooklyn, NY 11206
550 West 54 St., New York, NY 10019
Union Square West & 17 St., New York, NY 10003 (food truck)
This vegan establishment is located at many places throughout the city. They use organic, raw, and mostly local ingredients to make their unique, healthy food. The Squeeze offers a plethora of vegan and raw food options including Kale Quinoa Salad, a mushroom burger, and seasonal soups. From comfort food to freshly squeezed juices (their specialty), this place is sure to please the vegan in everyone. The Squeeze offers shakes as well. Don’t forget dessert!

Temple
5831 Sunset Dr.
South Miami, FL 33143
Temple offers a whole foods, plant based menu full of delicious combinations and unique drinks. Sample menu items include Vegan Hot Pot and Soba Noodle Dish. The food is fresh and made to order. They have two nutritionists on staff and each item on the menu has symbols to indicate what nutrients the food provides you with. Their motto “joy to food” can be felt in the energy of the people and the cool atmosphere.

Thai Vegan
432 N. Litchfield Rd. Ste. 304
Goodyear, AZ 85338
Thai Vegan offers an extensive all-vegan menu. Enjoy Chef’s Specials such as Mushroom Steak, Soy Shrimp Spinach Noodle, or Red Curry. Prices are fair and their lunch and dinner combinations are especially good values.

Viva Tacoma
2602 N. Proctor St.
Tacoma, WA 98407
Viva Tacoma’s menu is full of raw and cooked vegan options alike. Breakfast options include Fruit Crepes and various scrambles served with sweet potato home fries. Be sure to check out the Raw Enchiladas and the Portobella and Tofu Tacos. Viva Tacoma also has a selection of fresh juices. Outdoor seating available.

A VRG member, Bill Shurtleff, recently alerted us to the following news:

HathiTrust has scanned half of the first vegetarian
periodical published in the USA. This is an important landmark
and I thought you might like to tell your readers about
it.

See:
http://www.soyinfocenter.com/index.php
http://catalog.hathitrust.org/Record/000503187

Readers may also be interested in the more recent http://www.vrg.org/history/

Please support The Vegetarian Resource Group and join our efforts to broaden awareness, educate, and instill values of ethical and environmental responsibility through vegan research and outreach.
To donate, visit www.vrg.org/donate

Here are a few ways your gift helps further vegetarian outreach:

• $22 Buys 200 brochures for outreach to students
• $100 Pays for registration and a table at a community festival.
• $250 Buys 20 T-shirts for VRG volunteers who staff VRG booths at events around the country
• $750 Prints 5,000 vegan stickers
• $10,000 Enrolls donor as a VRG Patron and supports long term programming and research.

The Vegetarian Resource Group works year round to make it easier to live healthy vegan and vegetarian lives. Thank you so much for your support.

-Nina C
The Vegetarian Resource Group Volunteer Coordinator

To donate visit www.vrg.org/donate
http://www.vrg.org/catalog/index.php?main_page=index&cPath=4

Call (410) 366-8343 Monday through Friday 9am to 6pm ET.

Write: The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203.

On Sunday, October 19th, in conjunction with the 2014 Annual Meeting of the Academy of Nutrition and Dietetics, The Vegetarian Resource Group hosted a vegan dinner in Atlanta, Georgia catered by Soul Vegetarian Restaurant. Thanks to all involved, the event was a huge success!

Thank you so much to volunteer Kayellen Umeakunne who did so much work to create a beautiful experience for attendees at the The Vegetarian Resource Group vegan dinner in Atlanta, held at Morehouse Medical School. Kay created a room to be inviting and reflect the school’s African American heritage. Kay is Research Bionutritionist/Bionutrition Core Manager a the Morehouse School of Medicine Clinical Research Center. In addition to helping us with the dinner, that week she also participated in the National Associaton of Bionutritionists First Annual Nutrition Clinic, hosted their tour of the Morehouse Bionutrition Core, and presented at the Academy of Nutrition and Dietetics Annual Meeting on “Food Fermentation: Connecting Ancient Traditions with Science.”

To find out about other vegetarian restaurants around the country, visit
http://www.vrg.org/restaurant/index.php

By Dina Gharib
VRG Intern

When I discovered that there was a vegan doughnut business in my neighborhood supplying a vegan exclusive donut menu, I was quick to investigate. After taking a quick trip to their website, I discovered the holy grail of vegan doughnuts. Glory Doughnuts is a young business owned by two seasoned vegans, Alissa and Keirsten, who have a passion for vegan comfort food. By taking a look at their flavors it is obvious that these two are not interested in following the stereotypical, healthy vegan route. In fact, they credit the base of their business to be the animals. Besides providing a menu of vegan exclusive doughnuts, the Glory Doughnuts owners are active members in the vegan community stating,

“We do regular donations to various charities, and follow and promote the vegan community as much as possible, with like minded individuals as well as like minded businesses. We do a lot of shout outs… just to kind of help spread the message; always looking for opportunities to do that. Like most of the events we do, we watch out for pro-animal rights, and/or vegan friendly and/or environmentally friendly events. We’re always keeping it in mind because that’s honestly the base of the business, it’s the animals. We’re always looking for opportunities to support the huge cause!”

S’mores Doughnut

While their doughnuts have become notorious for their exotic flavors, Glory Doughnuts does not currently have a storefront, but managed to gather a strong and wide following of visitors at their summer farmer’s market pop-up stand. Their following, they credit to social media stating, “Everyone who comes up to our stand at the farmer’s market, are always like ‘Oh we saw you on Instagram.’ ‘We saw you on Facebook.’ ‘I saw the doughnuts this morning, and I had to have it.’” The raving reviews and strong following exist for a good reason. Glory Doughnuts are not your typical everyday doughnut. With exquisite flavors like The Carnivale featuring Traditional Yeast with Fair Trade Ganache, Kettle Korn, Roasted Peanuts and Rainbow Jimmies, or the Bootlegger incorporating Traditional Yeast with Apple Pie Moonshine Glaze and organic apples mixed right into the dough; these doughnuts are a force to be reckoned with.

When discussing their decision on having a vegan exclusive menu, Glory Doughnuts was adamant that there was never any pressure to sell non vegan goods, since veganism is such a major part of their lives.

Blue Ribbon Apple Pie Doughnut

“When we started, we set out to make a product that had to be vegan, like that couldn’t be compromised, and one where, I hate to use this term but people use it frequently, but carnivores will like it too.”

When I asked if there were any difficulties with selling their vegan goods to non-vegans, Alissa responded with a very affective yet interesting approach.

“In certain situations we don’t necessarily advertise the fact our product is vegan because we don’t want to deter people who might or might not try our products just because they’re vegan. So we kind of like to do a sneak attack and have people try our stuff, and then we kind of let them know that it doesn’t have any milk, dairy or eggs.”

While their plan may be effective, they did express troubles in creating
vegan doughnuts at an affordable price point.

“We also wanted to use local and organic ingredients as well as vegan ingredients and that isn’t necessarily cheap, so we’re constantly doing market research and constantly trying to find the lowest cost for our ingredients without compromising quality.”

As for their advice to vegans who would like to start a business,

Co-owners of Glory Doughnuts, Keirsten (left) and Alissa (right)

“You have to put your complete heart and soul into your passion. For the past year we’ve been doing this, I’ve also been holding a full time job, so there’s been long days, and we’ve been through some rough times. So now we’re both going full time on doughnuts. Anyways, don’t be afraid to take chances and don’t talk yourself out of doing things. Surround yourself with like minded people and people who support you and your purpose.”

As for the future, Glory Doughnuts is currently looking at spaces in
hopes of opening their first modest storefront location. To order from
Glory doughnuts visit: http://www.glorydoughnuts.com/

For more information about vegetarian and vegan businesses and jobs, see:
http://www.vrg.org/links/JobSearch.htm
http://www.vrg.org/links/
http://www.vrg.org/restaurant/index.php

I had to smile at your method of de-seeding pomegranates in your most recent issue of Vegetarian Journal, which is a traditional way but also loses a huge amount of the natural juice found in the pomegranate and makes the seeds taste watery.

There is a much easier way! Cut a pomegranate in half. Put a large plate or a bowl underneath the pieces. Pick up one half and use your thumbs to push down on the center where the stem is and loosen up the seed, kind of like you are going to turn it inside out (but you’re not). Once you’ve loosened up the insides a bit (you can kind of sense it), place the loosened half, seed side down, in the palm of your hand, fingers open. Take a wooden spoon and gently but firmly whack the outside of the pomegranate and be amazed as within 30 seconds ALL of the seeds will have fallen out into the bowl, and virtually none of the pith. No water, no wasted juice, no mess.

This is actually not my invention, I saw it on the internet and thought it was too good to be true – but it’s not, it’s amazing. The dry seeds can be frozen for months. I also run them through the juicer sometimes!

Rhonda Fosbinder
Avid reader of Vegetarian Journal
http://www.vrg.org/journal/
http://www.vrg.org/member/

Below is a list of some of the veggie thanksgiving meals that are happening around the United States this year. Enjoy the holiday season!

The Vegetarian Resource Group, Baltimore, Maryland
Please join us at VRG’s 33rd Annual Pre-Thanksgiving Vegan Potluck on Sunday, November 23rd, 2014 at 5:00PM at North Baltimore Mennonite Church, 4615 Roland Avenue, Baltimore, MD 21210.

Admission is $4 per adult; children are admitted free. Bring a vegan dish – made without meat, fish, fowl, milk, cheese, eggs, honey, or other animal-derived ingredients – that serves four as a contribution from each member of your party. Also, we encourage everyone to bring their own plate and utensils to reduce waste but will have some disposable ones available.

If you are unable to cook, you may bring a prepared vegan dish for four from a local natural foods store or restaurant. Also, we encourage you to bring a non-perishable vegetarian canned food item to donate to the church, who will distribute it to those in need.

We can always use some extra hands for this event! If you would like to volunteer, please contact Nina at [email protected].

For more information contact The Vegetarian Resource Group: (410) 366-8343 or [email protected]

Poplar Spring Animal Sanctuary, Poplar Spring, Maryland
Saturday, November 22, 2014; 12 noon to 4 p.m.
Come celebrate Thanksgiving WITH the turkeys – join our friendly turkeys and all their friends in celebrating a cruelty-free Thanksgiving potluck. Please bring a vegan (no meat, dairy, or eggs) dinner or dessert item to serve 8. $10.00 suggested donation to benefit the animals. No charge for children under 16. For information call (301) 428-8128 or contact [email protected].

Vegetarian Society of Washington DC, Bethesda, Maryland
Vegan Dinner and speaker
Thursday, November 27, 2014, 12-4 pm
Hyatt Regency Bethesda
7400 Wisconsin Avenue
Bethesda, MD 20814
See: http://www.vsdc.org/Thanksgiving_Event.html

Farm Sanctuary’s Celebration for the Turkeys
Orland, California November 8, 2014
Acton, California (Los Angeles area) November 15, 2014
Watkins Glen, New York November 22, 2014
At Farm Sanctuary, we do Thanksgiving a little differently. At our shelters, the turkeys are the guests of honor! Celebrate with us this November as we treat our rescued turkey residents to a grand feast of stuffed squash, cranberries, and pumpkin pie. After spending the day getting to know the turkeys and other rescued animals that live at our sanctuaries, you will be treated to a gourmet vegan Thanksgiving feast of your own!

During dinner, guests enjoy a lively speaker program with presentations from Farm Sanctuary staff and special guests. This fun, feel-good event is perfect for families, individuals, long-time vegans, and those simply interested in learning a little more about animals. We welcome you to join us in celebrating this unique holiday tradition! For information see: http://www.farmsanctuary.org/events/2014-celebration-for-the-turkeys/

Florida Voices For Animals, Tampa Bay, Florida
See: http://tampavegthanksgiving.com/

Vegetarian Society of Hawaii, Honolulu, Hawaii
See: http://www.vsh.org/thanksgiving/

Northern Vegans, Negaunee, Michigan
Please join us on Thanksgiving Day, Thursday, November 27th at 2pm. The potluck will be held at the Immanuel Lutheran Church in Negaunee on 520 US-41 (on the corner of US-41 and Baldwin Ave.).

Please bring a vegan dish to share (Vegan omits all animal products including meat, dairy, eggs, and honey. Anything from the plant kingdom is vegan.). Also please bring a serving utensil for that dish.

Please bring your own table service: plate, utensils, and cup. We really appreciate that. This will help reduce waste and cleaning time and it is the most environmentally-friendly way to go (rather than using disposable items).

Water, tea, and coffee will be provided. Please bring your recipe or ingredient list to help those with food allergies. You can join this event on Facebook here: https://www.facebook.com/events/1539457322950936/?context=create&source=49

Vegetarian Society of South Jersey Annual Thanksgiving Potluck and Vegan Bake Sale, Burlington, New Jersey
Saturday November 22, 4pm; Holy Trinity Lutheran Church, 1308 Burlington-Mt Holly Rd (Rte 541), Burlington, NJ 08016
Please bring a non-dessert dish to the potluck. VSSJ members: $3; $8 family; Non-members: $6; $15 family (to cover hall rental). Be green: get $1 off ($3 family) if you bring reusable place settings!

VOLUNTEERS NEEDED for setup, cleanup, and to bake. To volunteer, RSVP, or for more info, please contact us at [email protected] or 609-848-VEG1 (8341).

Vegan Thanksgiving at Katz JCC, Margate, New Jersey
See: https://www.facebook.com/TheVSSJ/posts/567043253395807

Triangle Vegetarian Society, Durham, North Carolina
The Triangle Vegetarian Society announced: We are again having our big Thanksgiving extended daytime seating at Cafe Parizade in Durham. For the past decade, we have been hosting the country’s largest vegetarian (in fact, fully vegan) Thanksgiving; in 2013, we had 620 people at Parizade and 184 at Kipos Greek Taverna the Monday before Thanksgiving. We started taking reservations on November 8th, 2013, 20 days before Thanksgiving, and received 611 reservations that first day, with fifty coming in the first minute and a half.

I am delighted to announce that we are again also having a pre-Thanksgiving feast. This time, it will again be the Monday before Thanksgiving (November 24) from 6-9p. The venue will be Irregardless Cafe in Raleigh. When Irregardless was opened in February 1975 by Chef Arthur Gordon, the area’s longest established chef, it was Raleigh’s first vegetarian restaurant. It no longer is all vegetarian, but features a number of tasty vegan dishes on its menu. Before we moved our huge event to Cafe Parizade, we had Thanksgiving at Irregardless in 1997 and 1998.

We expect to sell out both all-vegan events quickly. Please visit trianglevegsociety.org/thanksgiving for full and updated details, including about making reservations. The current plan is to open for reservations, for members (at a discounted price) as well as non-members on Saturday November 8th at noon. Thanks to our awesome webmaster Ken Guttman, you should find it easy to make reservations online. Please do not call the restaurants as they cannot make reservations.

The menu hasn’t been set yet, but is again expected to include some no-added-fat dishes and many soy- and/or gluten- free choices. We aim to again have a bountiful raffle of many exciting products and services. You will be able to purchase raffle tickets when you make your reservations, and we will also sell tickets at the events.

The all-inclusive price is the same this year, $27 for members, $30 for non-members, $8 for children ages 5-10, and no charge for younger children. An important goal of mine with this event is to show off how great fully plant-based food is, and we generally don’t turn people away due to finances. I try hard to keep prices low, but if a job loss or difficult financial situation presents itself, please contact me and we’ll see what can be done so that you can enjoy Thanksgiving with TVS. Northwest Veg, Portland, Oregon (Details to come!)

Join Northwest VEG, other vegans, vegetarians, and veg-curious people as we celebrate community and healthy plant-based food. This 11th annual vegan Thanksgiving potluck will stimulate your palate and give you the opportunity to meet new people. Doors open at 4:30pm; Event begins at 5pm. See: http://nwveg.org/thanksgiving

Vegetarian Society of East Tennessee
Annual Vegetarian Thanksgiving, Sunday, November 23, 6 pm, at the First Seventh-day Adventist Church, Kingston Pike, 3611 Kingston Pike. Bring a dish, bring a friend, renew your membership. Live music by Allen McBride on the hammered dulcimer. $5 members, $6 non-members, $3 child, $15 max per family. Extra $7 to attend without bringing food. Door prizes, books sales, white elephant booth. Volunteers needed! Contact: director Bob Grimac at 865-546-5643 or visit http://www.vs-et.com/