The latest issue of Vegetarian Journal includes a recipe piece on fresh peas! Debra Daniels-Zeller provides information on selecting and preparing fresh pea dishes including Braised Pea Shoots, Pea Shoots and Quinoa, Minted Sugar Snap Peas and Leeks, English Pea Guacamole, Sesame-Ginger Snow Peas, Snow Pea Slaw with Red Peppers, Mac and Peas, and Penne Pasta, Sugar Snap Peas, and Tomatoes. Enjoy!
The entire article can be read here: http://www.vrg.org/journal/vj2016issue2/2016_issue2_passion_peas.php

To subscribe to Vegetarian Journal, visit: http://www.vrg.org/member/2013sv.php

In the recent issue of Vegetarian Journal, Gene Sager from Palomar College in San Marcos, California shares his thoughts on animals in America today. Sager points out that Americans pay salons and other pet care businesses 36 billion dollars annually and the amount goes up every year. He then asks, “Is it just a frivolous waste? Or perhaps we Americans are trying to express our compassion for animals?” He further states, “Pets are in many ways given the royal treatment, yet they are owned and controlled — hence the term “captive royals. “Also, “It seems we have two separate compartments in our minds and in our hearts: one for animals as our pets, and another for animals as meat machines.”

To read the entire article, visit here: http://www.vrg.org/journal/vj2016issue2/2016_issue2_animals_america.php

To subscribe to Vegetarian Journal, go to: http://www.vrg.org/member/2013sv.php

By Heather Francis

I was given a great opportunity to sit with dietetic interns for their in-service at The Vegetarian Resource Group, and also speak with the proctor for the Dietetic Intern group from the University of Maryland. It was a great experience being able to meet other dietetic interns in a field I am hoping to go into. I assumed before attending the day I would be surrounded by other like-minded individuals who are more educated in the dietetic field, and be able to teach me more about healthy eating as a vegan.

I was surprised to learn that most of the dietetic interns were not vegan or vegetarian and also were not experts on vegetarianism. They knew as much as I did and were there to learn. I myself am a vegan and am about to be a sophomore in college whereas the dietetic interns already finished their undergraduate nutrition degree, with some on their second career path.

We began by talking about vegetarianism and I was able to share along with other volunteers and workers at The Vegetarian Resource Group on what it means to us to be vegan. I had trouble in the beginning of my transition, and it was beneficial for me to be able to share my story with these interns. I was able to tell them what I had hoped a dietitian told me before I became a vegetarian/vegan. One issue from my becoming vegan was lack of knowledge about Vitamin B-12 and that was because I was not in a veg community and I was the only one in my group of friends and family who was veggie. It was cool being able to share my experiences with dietetic interns who have been in school longer than I have, because I realize I’ll be able to help others understand what I went through.

I would have to say my favorite part of the day was the food. Each intern brought in a vegan dish. There was vegan cake, cheesecake, pizza, taco dip, hummus, chips, and salsa. It was delicious. One intern shared how he had never made anything vegan before so it was an experience for him (he brought in a box cake, but it was still delicious). Another intern who is actually a vegan made homemade pizza with “bib” chicken made out of jackfruit and mini cheesecakes. It was so good, she shared the recipe with me.

Although the food was delicious, I found it absolutely inspiring to see the differences in the interns as to where they were at with their knowledge of vegan food. I’m not saying I wish they knew more, but it shows how people learn every day. A few of them learned how to make a vegan dish, and I learned from one intern how to make vegan cheese.

As a nutrition student, the day overall made me realize how much I’ll be continuing to learn and have the opportunity to share my knowledge about vegetarianism and veganism. I know the Vegetarian Resource Group presentation will make the world of difference in that these future dietitians now have the tools and resources to share so others know how to transition smoothly.

Along with the health side of it, there was a question that got asked: “If a company (primarily known for their soda) hired you to work there as consultant, would you?”

I was genuinely surprised by the amount of interns who said yes. It was about half and half. A lot of them didn’t see a problem with working for a company or consulting for a soda company. One intern brought up the point about making smaller cans of drinks for children which means less calories, and also creating new sweeteners for the drinks. Yet, I felt it was quite strange how the issue of morality was not brought up.

I guess I assumed the interns would have felt differently by the idea of working for a company which is highly involved in the increase of sugar consumption leading to increase of weight for many Americans. There may have been other factors involved, and maybe I’m biased, but I was surprised many dietetic interns said they would work for the company. I believe as a nutrition student, health, the environment, and animal rights are interconnected.

The Dietetic Intern Day was overall a great experience. I got a free lunch, met some highly intelligent dietetic interns, and learned there are more changes that need to happen in the world of healthy eating.

For more information about Registered Dietitian Programs, see http://www.eatrightpro.org/resources/about-us/what-is-an-rdn-and-dtr/what-is-a-registered-dietitian-nutritionist

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

To support The Vegetarian Resource Group outreach, donate at www.vrg.org/donate

To join The Vegetarian Resource Group, go to http://www.vrg.org/member/2013sv.php
Heather will be interning with The Vegetarian Resource Group this summer.

Recently there has been immense controversy over whether Harambe, a
gorilla at the Cincinnati Zoo, needed to be killed to save a small boy.
But shouldn’t the real question be since this situation makes it evident
zoos are teaching people that gorillas are just creatures to be controlled
and used by people, that zoos in the present form should no longer exist?
What do you think?

Are you looking for some quick and easy vegan sandwich ideas?

In the recent issue of Vegetarian Journal, Chef Nancy Berkoff shares several quick and easy sandwich ideas in her Vegan Cooking Tips column. She provides tips for jazzing up a vegan cheese sandwich, preparing “sweet” sandwiches, creating bagel masterpieces, and more.

The article can be found here: http://www.vrg.org/journal/vj2016issue2/2016_issue2_cooking_tips.php

To subscribe to Vegetarian Journal, visit:http://www.vrg.org/member/2013sv.php

The Washington Post had an article alluding to vegan restaurants not calling themselves vegan.
Possibly this could attract more customers, who are not vegan. On the other hand vegetarians
may not go into the restaurant, not realizing they serve vegan/vegetarian food. What do you think?

VRG Coordinators Debra Wasserman and Charles Stahler happen to be in the Washington Post photo in the article below near the cash register, as they were at the nearby Greenfest with a Vegetarian Resource Group booth at the DC Convention Center, and the restaurant had recently opened.

For Washington Post article, see:
https://www.washingtonpost.com/news/going-out-guide/wp/2016/05/16/the-next-frontier-for-vegan-restaurants-not-having-to-call-yourself-a-vegan-restaurant/?postshare=5811463416501641&tid=ss_tw

For information on vegetarian and vegan restaurants throughout the country, see:
http://www.vrg.org/restaurant/index.php

By Casey Brown

The other weekend I had the opportunity to volunteer with The Vegetarian Resource Group at Green Festival in Washington, DC. Green Festival is a sustainability event that showcases innovative brands and organizations so they can promote their products and services.

It was a unique experience that enabled the other VRG staff/volunteers and me to interact with a wide variety of people and educate them on vegan lifestyles. During the event we met with a man who has been vegetarian since the 1960s and many others who hadn’t yet made the transition, but were interested in learning more.

People expressed their concerns about not knowing what kinds of meals to make, not knowing where to begin, or simply not understanding all of the benefits behind the lifestyle. We were able to share a variety of resources with them including pamphlets, recipe books, and restaurant guides, as well as our own personal experiences to help answer their questions. Over the weekend we handed out over 1,000 copies of our Vegetarian Journal, which includes recipes, cooking tips, and other nutrition information. Our “Vegetarianism in a Nutshell” pamphlet and “My Vegan Plate” really helped people to understand the basics of a vegan diet as well. Everyone was appreciative for these resources, and they were enthusiastic about trying some new vegetarian meals. We also met multiple people who were already vegan and were hoping to get some resources and recipe ideas to share with their friends to help inspire them to consider the lifestyle.

It was an exciting opportunity to encourage everyone to take their next steps, whether they were planning to incorporate more plant-based meals into their lifestyle, trying to eat healthier, or adopting a fully vegetarian or vegan lifestyle. Overall, it was a great experience and I was honored to be able to spend the weekend surrounded by so many motivated and inspiring people that were so passionate about their health and the environment.

To volunteer at The Vegetarian Resource Group booths, please contact Brigette at [email protected]

To support The Vegetarian Resource Group outreach, please donate at http://www.vrg.org/member/donate_buttons.php

Join at http://www.vrg.org/member/2013sv.php

Casey Brown is doing an internship with The Vegetarian Resource Group this summer.

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

‘Ai Pono
75-5813 Ali’i Dr.
Kailua Kona, HI 96740
Located next to Evolution Bakery and Cafe in Kailua-Kona on the Big Island of Hawaii, Ai Pono 100% Vegan Cafe serves vegan versions of a variety of local favorites, from a Teriyaki Plate to a Pulled Jackfruit BBQ Sandwich. Cheeseless cheescake and other desserts are also available. Started by the wife of the chef behind Evolution Bakery, Ai Pono is a partner with Hale Palekana, a “rustic retreat” guest house in the countryside.

Beet Jar
1432 W. 29th St.
Cleveland, OH 44113
Enjoy fresh organic juices, smoothies, salad, and a sandwich in their cozy environment.

Biologic+ Juice Café
12 Cottrell St.
Mystic, CT 06355
Biologic+ is cafe specializes in raw, organic, and cold-pressed juices and made-to-order smoothies, along with nut milks and raw snacks. If you are looking for a refreshing drink, try their savory Cool as a Cucumber Gazpacho (avocado and cucumber gazpacho seasoned with lemon, garlic, and cilantro), B+ Pick Me Up (beet, carrot, kale, celery, cucumber, spinach, mint, and lime) , or their cacao hemp smoothie ( raw cacao, raw hemp seeds, banana, date, cinnamon, and almond milk). There is also a line of juices and smoothies targeted towards younger palates. Biologic+ offers delivery within a ten mile radius with guaranteed overnight shipping.

Bodhi Kosher Thai
9303 W. Pico Blvd.
Los Angeles, CA 90035
Located in sunny LA, Bodhi Kosher Thai offers an extensive and diverse array of colorful vegan Thai dishes. There are curry dishes, noodle dishes, and rice dishes to choose from, as well as salads, burgers, and wraps. It is easy to order online (on Yelp) and see what dishes others have liked that they have ordered. Bodhi Kosher Thai also offers a $10 lunch special—an entree of your choice served with salad, rice, and tofu, soy beef, or soy chicken.

Doctah Mojo’s Juice Clinic
660 Irwin St.
Atlanta, GA 30312
This friendly juice bar offers a delicious wide variety of organic juices, smoothies, soups, salads, and desserts. All juices and smoothies are made-to-order and gluten free. Try the Salad of the Day, Salad Soup Combo, or Make Your Own. Doctah Mojo’s Juice Clinic is located in the Old Fourth Ward.

Doomie’s Toronto
1263 Queen St. West
Toronto, ON M6K 1L5
Canada
With an eclectic, somewhat industrial, bar atmosphere, Doomie’s offers the rich, greasy, fatty, and gooey side of vegan life. Started up by the restaurant’s chef (Doomie), Doomie’s serves a variety of vegan incarnations of comfort food: burgers, fries, milkshakes, fried mac’n’cheese balls, and so on. There is also an extensive bar, which goes well with the vegan bar food that Doomie’s provides. The restaurant also features a free arcade game, and a “selfie room,” (a place in which one can take selfies) decorated in comic strips by “Vegan Sidekick.”

Easy Living Foods
1559 S Novato Blvd.
Novato, CA 94947
Easy Living Foods Cafe and Juice Bar specializes in vegan foods with gluten-free and raw options. Their menu includes a long list of drinks, snacks, desserts, meals, and instant meals for either dining in or take-out. Try their Energy Sprout Superfood Shake, walnut and beet salad, coconut curry, acai bowl, or a raw cacao mousse pie for dessert.

Le Botaniste
833 Lexington Ave.
New York, NY 10065
This sophisticated cafe features an inventive plant-based and organic menu with dishes like the young coconut ceviche, pasta ‘al mafiosi’ (slow-cooked soylognese with gluten-free fusilli), a mezze platter to share, Apple Cinnamon Volcano, and their quinoa peanut butter cookies. They also have a natural wine list and take care to add only minimal amounts of oil to their dishes.

Mr. Dewie’s
1116 Solano Ave.
Albany, CA 94706
On the corner of Solano and Kains Street, Mr. Dewie’s sells a cashew-based ice cream that is non-dairy, gluten-free, and soy-free. With favorable reviews, Mr. Dewie’s offers a wide range of flavors from the classic vanilla and chocolate to caramel almond crunch and chocolate orange. If you’re not in the area, buy online or look at their website to see if Mr. Dewie’s sells at your local natural grocer.

My Vegan Gold
4319 W. Sunset Blvd.
Los Angeles, CA 90029
My Vegan Gold offers an eclectic menu of delicious mostly non GMO vegan dishes with an Asian twist, such as breakfast dishes, wraps, pasta, burgers, Paninis, and noodles. Try the popular Orange Vegan Chicken or the Green Papaya. The atmosphere is relaxed, light, and modern.

Peña Pachamama
1630 Powell St.
San Francisco, CA 94133
Live music, tapas, plates to share, and raw dishes and desserts are just a part of what Peña Pachamama offers. From their menu of raw and organic as well as traditional Bolivian dishes, try their gluten-free and pan-fried yuca frita with vegan cashew sauce, Bolivian-style porta pancho (organic portabella mushroom, gluten-free tempura breading, potato, rice, and pico de gallo), and raw coconut cream pie or their raw chocolate taco crepe with fresh coconut cream and fruit for dessert.

Shouk
655 K St. NW
Washington, DC 20001
Located a few blocks from the DC Convention Center, you can dine on creative pita sandwiches and salad bowls including the Fennel Pita consisting of roasted crispy potato, red pepper, and pistachio pesto or the Beet Salad, which contains sweet potato, arugula, nuts, cashew labneh, and pomegranate vinaigrette. They also serve soups, sweet potato fries, and more.

The Grain Café
4222 West Pico Blvd.
Los Angeles, CA 90019
Grain Cafe serves Vegan American/Mexican food. Having its own bakery on premises, many will drop by for just a dessert (e.g. gluten-free Strawberry Cheese Cake) and a drink (e.g. Pineapple Ginger Lemonade). Popular items include the Breakfast Burrito and the Wet Burrito (Black beans, brown rice, guacamole, Daiya cheese, red bell pepper, caramelized onions and lettuce with your choice of chicken, tempeh or burger patty topped with salsa roja or salsa verde and melted Daiya cheese).

Recently I had the extreme pleasure of dining at Calabash Tea & Tonic in Washington DC. It is difficult to put in to writing how wonderful this establishment truly is, so I deeply encourage everyone to go and try it for yourselves! When I am dining out the ambience of the venue is almost as important to me as the food, and as soon as I walked through the door I felt the warm, calm, and welcoming vibe of Calabash. Every menu item looked outstanding so it took me several minutes to decide what I wanted to eat. I finally settled on the Vegan “B”LT, made with toasted coconut “bacon,” a samosa, and a peanut butter – chocolate chip – oatmeal cookie. The coconut “bacon” on the Vegan “B”LT was an interesting meat substitution that I had not previously tasted, and I was surprised by how delicious it was paired with arugula, tomato, and a creamy sauce. The samosa was large and it had the perfect balance of spices. Being the sugar monster that I am, I of course had to order dessert and the cookie was the ooey-gooiest cookie I have ever had. Plus, I enjoyed that it was the combination of all my favorite cookies.

In addition to the delectable food, Calabash offers a wide variety of specialty teas. I paired my meal with the humorously named “Tea-yonce” which was made with ginger, lemongrass, and cayenne. I also sampled their freshly brewed elderberry kombucha. I was so impressed with the food that I did something I have never done at a dining establishment before – I introduced myself to the owner to personally thank her for creating such a remarkable restaurant. Her name is Sunyatta Amen and she is one of the most inspirational people I have ever met. We got to talking and she told me that she is a 5th generation herbalist, a naturopath, and she comes from Jamaican and Cuban heritage. She believes in using food, plants, and teas as medicine and tools for wellness. When you order a tea or a tonic at Calabash, they don’t ask what you “want,” they ask how you’re feeling so they can help you figure out what your body needs. Sunyatta described Calabash as “the people’s pharmacy” and a “modern apothecary.” I could tell that Sunyatta deeply cares about her customers and their well being. Had I not been in a hurry to see the Smithsonian before closing time, I would have stayed at Calabash for several hours tasting more vegan food, sampling teas, and learning as much about herbs from Sunyatta as possible.

I left Calabash feeling happy, energized, and pleasantly full. I will absolutely be traveling back to Washington DC specifically to spend a day at Calabash as soon as I am able. I cannot recommend Calabash Tea & Tonic highly enough.

Calabash Tea & Tonic is located at 1847 7th St NW in Washington DC. They are open from 9:00am – 8:00pm every day. (202) 525-5386
For more information see: http://calabashdc.com/

By Brigette Dumais

Sunday, October 16, 2016, 6 PM

The Vegetarian Resource Group will host a vegan Thai dinner
at My Thai Vegan Café in Boston on Sunday, October 16, 2016 during the
annual meeting of The Academy of Nutrition and Dietetics. Meet VRG
advisors Reed Mangels PhD RD, Catherine Conway MS RD, Debra Wasserman,
and vegetarian dietitians from around the country. All are welcome.

MENU:
Tom Kha, Thai Coconut Soup with tofu
Thai Mango Salad
Nam Prik Kaeng Kari with tofu (Yellow Curry) and brown rice
Pad See Ew. Wide rice noodles with Chinese broccoli and vegan gluten.
Fruit cocktail for dessert or other fruit
Tea and cold water

This will be a plated sit down dinner.

TO RESERVE: Send $30 person (includes tax and tip) (Under eight is half
price) with names of attendees to The Vegetarian Resource Group,
P.O. Box 1463,
Baltimore, MD 21203.
Call (410) 366-8343.

You can also pay at www.vrg.org/donate and write Boston Dinner in the Comments. Refunds after September 30th only if your seat can be replaced.

Hope to see you there!