The Vegetarian Resource Group Book Catalog offers a wide range of vegan books including:

Artisan Vegan Cheese
Vegan Seafood: Beyond the Fish Shtick for Vegetarians
Asian Fusion
Grills Gone Vegan
The Indian Vegan Kitchen
Vegan Brunch
Teff Love
Vegan Soul Kitchen
Viva Vegan!
Vegan Cupcakes Take Over the World
The Almond Milk Cookbook
The Gluten-Free Vegan
Food Allergy Survival Guide
The Everything Vegan Pregnancy Book

And so many more books…

Visit http://www.vrg.org/catalog/ to order books online and support VRG’s outreach at the same time!

FREE media mail shipping for orders over $30 in the United States only!

Find out the answer to this question in the recent issue of Vegetarian Journal.

See: http://www.vrg.org/journal/vj2015issue3/2015_issue3_nutrition_hotline.php

To subscribe to Vegetarian Journal go to: http://www.vrg.org/bookstore/index.php?main_page=index&cPath=3

On Sunday, October 4, 2015 at 6 pm, The Vegetarian Resource Group will host a dinner gathering in Nashville, TN at Sitar Indian Cuisine.

Network with Vegetarian Resource Group staff, volunteers, and other dietitians from around the country during the annual meeting of The Academy of Nutrition and Dietetics. Dietitians, VRG members, students, and the public are invited. Location is near the Lowes Vanderbilt, a FNCE (conference) hotel.

BUFFET MENU:
Samosa (potato and pea turnover)
Salad
Papadum (thin and crispy lentil crackers)
Roti (whole wheat bread)
Chutney
Rice, Tea
Yellow Dal (lentils)
Chana Masala (chickpeas)
Baingan Bhurtha (eggplant)
Bhindi Masala (okra)
Vegetable Patia (fresh vegetables with sweet and sour mangoes)
Fruit

PRICE INCLUDING TAX AND TIP:
Payment before September 5, 2015: $25
Payment after September 5, 2015: $30

Refunds only made if we can replace your seat.

To pay, send to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203, call (410) 366-8343 Monday to Friday, 9 to 5, or go to www.vrg.org/donate and write in the comments Nashville Indian dinner and names of attendees.

Look no further for creative dishes highlighting cauliflower. Dina Gharib’s article in the latest issue of Vegetarian Journal provides recipes for Pineapple Cauliflower Fried “Rice,” Cauliflower Crust Pizza, and Creamy Cauliflower Soup.

The entire article can be found here:
http://www.vrg.org/journal/vj2015issue3/2015_issue3_versatile_vegan.php

To subscribe to Vegetarian Journal go to:
http://www.vrg.org/bookstore/index.php?main_page=index&cPath=3

Support The Vegetarian Resource Group while enjoying your favorite vegan dishes from Great Sage! On September 27, Great Sage in Clarksville, MD will be generously donating 10% of the day’s proceeds to VRG.

You can check out Great Sage’s amazing all-vegan menu here: http://greatsage.com/menu/

Great Sage’s Decadent Cinnamon Role. Photo courtesy of greatsage.com

Great Sage is located at:
5809 Clarksville Square Drive, Clarksville, MD 21029 and open from 10am-9pm on Sunday.

Although this will not be a formal group gathering, our Outreach Coordinator, Nina, and other VRG volunteers will be available during brunch hours (10am-3pm) to answer any questions you may have or to just chat! We will also have copies of the Vegetarian Journal and literature available for you to take home. We look forward to seeing you and thank you in advance for your support!

For more information see: https://www.facebook.com/events/827211950704661/

By Jeanne Yacoubou, MS

Alternate Names: calcium octadecanoate; octadecanoic acid, calcium salt; stearic acid, calcium salt; calcium distearate; E470a

Commercial Source: mineral-plant

Used in: dry mixes, spices, salt, snack foods, confections, pastries, chewing gum, yeast, dietary supplements

Used as: anti-caking agent, binder, emulsifier, lubricant, release agent, flavoring additive, stabilizer, thickener

Definition: Calcium stearate formed from a reaction between a calcium-containing compound and either a stearate-containing compound or stearic acid is often used as an anti-caking agent in food or as a release agent or lubricant in pharmaceuticals and confections. Many non-food industries such as personal care, construction and paper also use calcium stearate.

Manufacturers:

http://www.acme-hardesty.com/product/calcium-stearate/

Email reply: “Our vegetable-based calcium…stearate is made from palm oil.” Phone response: Food grade vegetable-based calcium stearate is “typically the industry standard” today.

http://www2.mallinckrodt.com/active_pharmaceutical_ingredients/stearates/

(vegetable source listed by clicking on number to the left of chemical name under list titled “Stearate Products”)

http://www.standardprocess.com/FAQ

http://www.peter-greven.de/en/products-applications/applications/food-additives/

http://www.silverfernchemical.com/products/calcium-stearate/

Silver Fern told The VRG on the phone that “…the standard today is vegetable-based [stearates] especially for food use.”

http://www.seidlerchem.com/calcium-stearate.htm

A Seidler Chemical employee told The VRG that “in all of the pharmaceutical industry no one wants tallow-based calcium stearate…I haven’t received a call for [tallow-based calcium stearate] in years for pharmaceuticals or food.”

http://www.brenntagspecialties.com/en/pages/Markets_IndustriesServed/Food/Stearates/index.html

Looking at sales data from 2007 to the present, a Brenntag Specialties employee said that “almost all” or “a big majority” of all calcium stearate sold was vegetable-based although they do carry a food grade, tallow-based calcium stearate.

http://www.brenntagnortheast.com/en/pages/Products/Complete_List/index.html#C

A Brenntag NE employee told The VRG that a food-grade, tallow-based calcium stearate “is not sold anymore…”

http://www.pentamfg.com/search (enter “calcium stearate”; click on Dietary Statement PDF in the bottom right corner for a vegan declaration)

An employee emailed The VRG that their calcium stearate has “no animal involved.”

http://www.sifengbio.com/proen/typeid/4.html

An employee emailed The VRG that “…our food grade calcium stearate is from plant fat, not animal fat.”

http://www.specialitychemicalmanufacturers.com/calcium-stearate-1288714.html#inq

This Indian company sells food grade calcium stearate derived from “edible tallow.”

http://www.prathamstearchem.com/calcium_stearate.html

Additional Information:

http://www.gpo.gov/fdsys/pkg/CFR-2011-title21-vol3/pdf/CFR-2011-title21-vol3-sec184-1229.pdf

http://www.fda.gov/Food/IngredientsPackagingLabeling/GRAS/SCOGS/ucm261238.htm

http://pubchem.ncbi.nlm.nih.gov/compound/15324#section=Top

http://www.vrg.org/vrgnews/2013oct_1.php#s14

http://www.google.com/patents/EP1499197A2?cl=en

(paragraph 12 in section titled Description and throughout section titled Materials and Methods)

Classification: Vegan* Although it is possible to derive calcium stearate from animal fats, it is not standard practice today in the food industry and no examples of tallow-derived calcium stearate in foods or pharmaceuticals are known.

Entry Updated: August 2015

For information about more ingredients, see
http://www.vrg.org/ingredients/index.php

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

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

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 judgement about whether a product is suitable for you. To be sure, do further research or confirmation on your own.

The Vegetarian Resource Group received the note below and was wondering if anyone has suggestions. If you know about the existence of vegan gymnastic grips, please send the information to [email protected]

Hello! I’ve seen numerous posts with an inquiry about vegan gymnastics grips and was wondering if you ever found a solution? We’re a vegan family with two daughters in gymnastics with
the same concerns as you. Any insights would be GREATLY appreciated!
Thank you, Jean Davis

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

3 Brothers Vegan Café
1038 Montauk Hwy.
Copiague, NY 11726

Features appetizers, pastas, entrees, and wood fired pizzas including Buffalo Cauliflower, Polenta Fries, Fried Mac n’ Cheese Balls, Kale Caesar Salad, Baked Ziti, Manicotti, Seitan Parmesan, BBQ Pulled Jackfruit Pizza, and so much more, They make all of their cheeses such as fresh cashew mozzarella, cashew milk cheddar, cashew parmesan, macadamia feta, cashew tofu ricotta, cashew bleu cheese, and more! They also make their own desserts.

Avo
3001 Charlotte Ave.
OneC1TY (Suite 200)
Nashville, TN 37209

Despite its name, AVO isn’t just for avocado lovers; it’s perfect for anyone looking for a nutritious, and more importantly, delicious meal in Nashville! This organic restaurant features a wide a variety of vegan menu options including salads, cocktails, warm entrees, and even their popular pizza made with a sprouted crust topped with hemp seeds! Also, enjoy terrific desserts! At AVO, your appetite will be satiated.

Bar Bombón
133 S. 18th St.
Philadelphia, PA 19103

This small Latin-cuisine bar serves side dishes including Rellenos, Yuca, Empanadas, Platanos, Salsa, and Guacamole. Their tacos can be made with vegan chick’n, tofu, chorizo, and other items. You can also enjoy soups, burritos, enchiladas, and more.

byCHLOE
185 Bleecker St.
New York, NY 10012

Located in the West Village section of NYC and near New York University and Washington Square, by CHLOE serves up wide variety of vegan dishes including Daily Pancake, Mom’s Cinnamon Roll, Quinoa Hash Browns, Spicy Thai Salad, Quinoa Taco Salad, Whiskey Barbecue Burger, The Guac Burger, Air Baked French Fries, Mac n’ Cheese, Avocado Pesto Pasta, vegan ice cream, cold-pressed juices, and a variety of baked goods.

Chavela
1358 Vine St.
Los Angeles, CA 90028

Want some Latin spice in your life? Skip Taco Bell and come to Chavela! This plant based restaurant goes beyond just tacos and burritos. Here you will find vegan spins on classic South American favorites such as their quinoa and fresh corn polenta, mole verde enchilada, gluten-free chipotle mac-n cheese, and cauliflower steak. This restaurant is known for their exotic drink menu. Fun fact, the restaurant is named after “Chavelas,” Peruvian style sangrias!

Daya
155 E Morse Blvd.
Winter Park, FL 32789

Enjoy a wide variety of vegan cuisine including dishes such as Beet and Apple Salad, Stuffed Shells, Raw Lasagna, Walnut Crusted Seitan, Key Lime Tart, and more. They make their own vegan cheese and seitan as well.

Fruits & Roots
724 S. Colorado Ave.
Stuart, FL 34994

With a focus on organic and locally produced plant foods, you can enjoy dining on cold press juices, vegan milks, smoothies, bagel sandwiches, oat bowls, flatbreads, sandwiches, salads, and more. They also offer a kid’s menu.

The Garden Juicery
Scotch Pines Village
2601 South Lemay Ave. Ste. 9
Fort Collins, CO 80525

Enjoy cold press juices, smoothies, nut milks, and raw food items such as Kale Chips, Garden Crackers, Super Greens, The Garden Caesar, and Call Me Cheesecake.

Greens and Grains
1600 New Rd.
Northfield, NJ 08225
and
7307 Ventnor Ave.
Ventnor, NJ 08406

Founded by the loving duo, Nicole and Lambros, that believe in the importance of a plant-based lifestyle, Greens and Grains banishes the misconception that no meat means no flavor. Their menu features a variety of vegan style favorites like meatless meatballs, falafel, stuffed grape leaves, nutritious smoothies, and so much more!

Sandy’s Raw Food Juice Bar
3602 W Rogers Ave.
Baltimore, MD 21215

Enjoy fresh juices, smoothies, and raw dishes such as lasagna, pizza, burgers, nut meatball sub, kale chips, frozen banana whip, and more.

Veganized
148 Weaverville Rd.
Asheville, NC 28804

They offer both delivery and take-out service. Menu varies; however, items have included Vegan Chicken Philly Cheesesteak Dish, Stuffed Peppers, Enchiladas, burgers, Fried Rice, Chocolate Peanut Butter Pie, Cinnamon Rolls, and more.

Friends, family, and your neighbors will enjoy warm weather salad recipes from Debra Daniels-Zeller in the most recent issue of Vegetarian Journal including Shiitake Mushroom Quinoa and Greens with Toasted Cashews, Greens with New Potatoes and Kidney Beans, Spinach and Bean Salad with Mustard Croutons, Lime-Infused Black Bean, Corn, and Tomato Salad, 3-Bean Salad with Sweet Onions and Arugula, Soba Noodles with Marinated Tofu and Baby Kale, and Grilled Vegetable Salad with Lemon-Cashew Dressing. Garnish suggestions are also included!

The complete article can be found here: http://www.vrg.org/journal/vj2015issue3/2015_issue3_salads_meals.php

To subscribe to Vegetarian Journal visit: http://www.vrg.org/bookstore/index.php?main_page=index&cPath=3

By Emily Li

Growing up in a Chinese family in America, I always felt a certain degree of embarrassment regarding my Chinese heritage. I hated celebrating Chinese holidays, eating Chinese food and, most of all, speaking Chinese. I wanted to Americanize as much as I could of myself and distance my identity from my ancestors. It wasn’t until I moved to China when I realized just how silly I was. Only when I started to accept my background as a part of me had I truly begun to understand the roots of my culture and appreciate the richness and diversity of it.

As with any culture, food is an essential aspect in China. One of my favorite staples, besides rice, is mantou or steamed bun. Mantou, similar to Western bread but lighter and airier, is a staple in northern China, whereas rice is the staple of southern China. Mantou is made of just flour, water and yeast and steamed until it is big and fluffy. It is served alongside vegetable dishes, dipped in soup or even eaten plain! My favorite variation of mantou is adding in a bit of fresh pumpkin, which adds a hint of sweetness as well as a beautiful tinge of orange.

Youtiao, deep fried dough, drenched in doujiang, soymilk, was a childhood pastime for me. With a similar texture as a cruller, youtiao is a golden crunchy stick, but the dough typically does not contain any milk or eggs. It may sometimes be fried in animal fat, so be sure to ask what kind of oil they use. While this isn’t the most nutritious way to start off your morning, this combination is typically eaten as a quick breakfast meal.

In China, holidays are usually synonymous with lots of food. During Chinese New Year, large family reunions are a must. Whether celebrating the holidays at home or at a restaurant, there will always be a table full of food. A favorite dessert of mine is Tangyuan, small glutinous rice balls filled with sesame paste in a sweet soup. Eaten on the Lantern Festival, the last day of Chinese New Year, Tangyuan symbolizes the reunion of families, happiness and good fortune. The white balls bear some resemblance to a full moon, hence why it is eaten on the first full moon of the year. While Tangyuan is traditionally filled with black sesame seeds, you can easily find or replace the fillings with ones of your choice, such as red bean paste, peanut sauce, or even plain sugar. In some restaurants and pre-packaged tangyuan, they may use animal lard in the filling, so always double-check the ingredients before indulging.

Another one of my absolute favorite sweet treats is Zongzi, eaten on Duanwu Festival, also known as Dragon Boat Festival. When opening the triangular shaped Zongzi, which is wrapped in a bamboo leaf packet, you’ll find a dense layer of sticky glutinous rice covering the inner filling. The fillings vary from sweet to savory depending on where you are in China. In Beijing, jujube dates and red bean paste are traditionally used. Traditionally, no animal products will be used when making this dish.

My last favorite is another sweet dish: lotus root stuffed with glutinous rice and guihua (osmanthus) syrup. When served, the lotus root is sliced into thick slices with small rounds of sweet sticky rice and drizzles of guihua syrup. Since guihua syrup is not that common, some restaurants may use honey instead, so don’t be afraid to ask the restaurant to leave out the honey. This dish is truly delectable, and is a must-try when in China.

Emily Li is a Vegetarian Resource Group volunteer living in China.