If you are traveling to Beijing, Emily Li suggests you try these restaurants.

Key:
*Vegetarian food
**Vegan food
§ Reviewer’s choice

Chaoyang

**Beijing Vegan Hut
Stall 0912, 2/F, Bldg 9, Jianwai Soho, 39 Dongsanhuan Zhonglu, Chaoyang District, Beijing, China 100020
+86-10-58699856
Chinese/international/organic/fast food

*Buddha’s Bite
798 Road (at Art Zone, Seven Star East Street, Unit 311), Beijing, 100015
+86-10-57626193
Chinese

*Pure Lotus
Tongguang Bldg, 12 Nongzhanguan Nanlu, Chaoyang District (Courtyard of China Fed of Literary and Art Circles), Beijing, China
+86-10-6592-3627, 8703-6669
Chinese

**ShangSu Pizza
Stall 905, Building 6, Xian, Dai Cheng, 6, Jianguo Rd, Chaoyang District, Beijing, China
+86 139-1135-3903
Pizza/American/Italian/Take-out

*Tianchu Miaoxiang Vegetarian – Chaowai
Rm 0260, 2/F, Bldg D, Chaowai SOHO, 6B Chaoyangmenwai Dajie, CBD/Guomao, Beijing, 100020
59001088, 59001288
Chinese/fast food/take-out

§Tribe Organic
China http://buyabilifyonlinenow.com View Plaza, 1/F, Bdg 3, Gongti Donglu
8587 1899
Organic/fusion

Dongcheng
*Baihe – Lily Vegetarian
23 Caoyuan Hutong, Dong Cheng District, Beijing, China
+86-1064052082
Chinese

*Fairy Su
30 Yonghegong Da Jie, Dongcheng District (next to Yonghegong Lama Temple), Beijing, China
+86 010-58444596, 58444598
Chinese

**The Veggie Table
19 Wudaoying Hutong, Dong Cheng District, Beijing, China 100007
+86-10-6446-2073
Western/international

*Xu Xiang Zhai
26-1 Guozijian Dajie, Hutong (opposite Lama temple, next to Confucian temple, Dongcheng District), Beijing, China
+86-010-64046568, 64046566
Chinese/western/buffet

Haidian

**SUHU – Vegetarian Tiger
203, Southeast Huayuan Office Building, 88, Shuangqing Rd, Haidian District, Beijing, China
+86-010-82527078
Chinese

Shunyi

Avocado Tree
310 Pinnacle Plaza
+86-186-0010-8613
Mexican

*Elaine’s
North of LuoMa Roundabout, HouShaYu Town, Shunyi District, Beijing, China
+86-10-80485088
Chinese

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

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.

Sunny Anne Holliday is the owner of the vegan restaurant Lovin’ Spoonfuls in Tucson Arizona. She has a Doctorate in Chemistry but decided to switch careers and open up the restaurant as a way to promote a vegan life-style. Holliday has now written a vegan cookbook called Lovin’ Spoonfuls at Home. This spiral-bound cookbook offers a wide variety of recipes including Blueberry Pancakes, Veggie Kale Salad, Curry Carrot Soup, Thai Lettuce Wraps, Spinach Potato Curry, Pasta Primavera with Cashew Alfredo Sauce, Chocolate Fudge Cake, Banana Cream Pie, and a Gluten-Free Bread.

What’s unique about this cookbook is that the recipes are written both to serve one person and also to serve a family of four. She also provides tips and color photos throughout the book.

For information on the restaurant see: http://www.lovinspoonfuls.com/

You can purchase the cookbook at the restaurant or online at Amazon.

For information on veggie restaurants in the USA and Canada visit The Vegetarian Resource Group’s online restaurant guide: http://www.vrg.org/restaurant/index.php

By Lily Donofrio

Note: Each recipe yields 2 servings

Chickpea Salad

Mix these Chickpea Salad ingredients together in a bowl:

1 cup cooked chickpeas
¼ cup Vegenaise or other vegan mayo
Juice of ½ lemon
1 Tablespoon smoked paprika
½ Tablespoon chili powder
2 Tablespoons diced onion

Add the following to the prepared Chickpea Salad and toss together:

2 cups Romaine lettuce
½ cup shredded carrots
½ cup fresh corn kernels
⅛ cup chopped green onion
½ cup sliced tomato
1 cup chickpea salad (recipe below)
1 sliced avocado

Suggested dressing: olive oil and balsamic vinegar

Green Salad

2 cups chopped fresh kale and/or spinach
½ cup Edamame
1 sliced avocado
⅛ cup chopped green onion
½ cup broccoli florets (steamed or raw)
2 Tablespoons chopped cilantro leaves
½ cup sliced cucumber
½ cup alfalfa sprouts
¼ cup chopped green peppers

Salad dressing of choice (recommended: Vegan Italian Herb Dressing)

Toss salad ingredients together.

Fruit Lover

2 cups spinach
½ cup blueberries
½ cup chopped strawberries
½ cup mandarin oranges
¼ cup sliced almonds
¼ cup crushed walnuts
¼ cup banana chips
¼ cup dehydrated apple chips
Balsamic dressing to taste

Toss salad ingredients together.

Cuban Salad

2 cups iceberg lettuce
1 cup wedged tomatoes
¼ cup green olives
¼ cup sliced onions

Dressing:
Vegetarian Worcestershire
Lemon Juice
Garlic

Toss salad ingredients and add dressing ingredients to taste.

Hummus Salad

2 cups mixed greens
¼ cup chopped tomato
¼ cup sliced red onion
⅛ cup pepperoncini
⅛ cup kalamata olives
¼ cup sunflower sprouts
¼ cup hummus
2 Tablespoons olive oil

Toss salad ingredients together.

Broccoli Slaw Salad
2 cups raw broccoli
½ cup Vegenaise or other vegan mayo
Juice of ½ lemon
½ cup sunflower seeds
½ cup craisins
2 Tablespoons apple cider vinegar

Mix all ingredients thoroughly.

Texan Bean Salad

½ cup black beans
½ cup red beans
½ cup corn kernels
¼ cup red onion
14.5 ounce can diced tomatoes
Vegan Italian dressing to taste

Toss salad ingredients together.

Lily wrote this article while doing an internship with The Vegetarian Resource Group. She lives in Florida.

By Lily Donofrio

Humans have a natural tendency to innovate. We are always looking for ways to speed up our daily tasks and make our lives easier. Many people fall victim to skipping breakfast or lunch due to lack of time. Wraps are easy to prepare and great for on the go munching. They are delicious and packed with nutrition and are easy to customize as preferred.

Spicy Hummus Wraps
Whole wheat tortilla
Lentil hummus (recipe below)
Spinach
Roasted peppers
Sriracha sauce
Spicy Veganaise (recipe below)

Lentil Hummus:
1 cup slightly overcooked cooked lentils (easier to blend)
2 Tablespoons tahini
1 teaspoon paprika
1 teaspoon cayenne pepper
¼ cup olive oil

Blend ingredients together until smooth.

Spicy Veganaise:
1/2 cup Vegenaise(vegan mayonnaise)
2 Tablespoons Sriracha
1 teaspoon lime juice (optional)
Mix ingredients together well.
Spread Lentil Hummus and Spicy Veganaise onto a tortilla, layer with spinach, peppers, and then drizzle with Sriracha sauce. Fold into wrap formation.

Avocado Chicky Salad Wraps
20 large, rinsed lettuce leaves
2 mashed avocados
1 cup cooked chickpeas
1 cup chopped spinach
Juice of one lime
1 Tablespoon smoked paprika
2 teaspoons cayenne pepper
2 teaspoons minced garlic
½ red onion, chopped
Salt to taste

Combine and mix mashed avocado, cooked chickpeas, lime juice, red onion, smoked paprika, cayenne pepper, minced garlic, salt, and chopped spinach. Dollop mixture generously into lettuce leaves and fold avocado salad laden leaves into a wrap formation.

Green Machine Wrap
3 Tablespoons guacamole
½ cup spinach
¼ cup sprouts
2 Tablespoons edamame
Spinach tortilla
Layer ingredients on the tortilla as preferred.

Asian Lettuce Wrap
Large piece of lettuce
1 cup crumbled tofu
¼ cup chopped red pepper
⅓ cup shredded carrots
2 teaspoons diced garlic
2 teaspoons sesame seeds
1 to 2 teaspoons ginger powder
⅓ cup crushed walnuts
3 Tablespoons soy sauce
⅛ cup sesame oil

Combine everything except for the lettuce leaves and saute on medium heat for 5 minutes, stirring constantly to prevent the tofu from sticking. Serve warm in cold, fresh lettuce leaves.

Veggie Wrap
Shredded carrots
¼ avocado
Cucumber
Hummus
3 Tablespoons cooked quinoa
Spinach or shredded kale
Whole grain tortilla

Layer your wrap with however much of each ingredient you prefer, starting with the tortilla as a base, then the hummus.

Lily is a long-distance Vegetarian Resource Group intern. She lives in Florida.

By Ivy Grob

Julie Andrews once said, “Sometimes opportunities float right past your
nose. Work hard, apply yourself, and be ready. When an opportunity comes
you can grab it.”

When I first got the email from Charles Stahler back in January about a
possible internship in Baltimore with The Vegetarian Resource Group, I
was overwhelmed with the possibility. Lots of circumstances were unsure,
but one thing stood out as definite in my mind; this was an opportunity
that I could not let pass me by. Plans became final as emails were
exchanged back and forth and it was decided that I would be the 2015
recipient of the Eleanor Wolff Scholarship. My heart was overrun with
joy that it would actually be feasible for me to travel from Florida
because of the kindness from the donors of the scholarship. And as the
spring semester of my first year of college ended and summer finally
arrived, opportunity transformed into reality.

My first day at the VRG office was a full orientation to the operation
of a non-profit, grassroots organization. I was stimulated by
conversation about my environmental interests, and my learning
experience began right away as I was informed about many environmental
organizations that I didn’t know existed. I felt very behind the curve
about current issues, but as my nerves calmed I realized I should not be
embarrassed, as I was here to learn and soak up as much information as I
could. I was endowed with an armful of VRG literature and cookbooks (a
perk to every intern) and I began right away on my assigned projects.

The VRG office is an environment that I had never encountered before in
my professional life; everyone is very laid back and the schedule of the
day is up to you. I learned quickly that this can be a blessing or a
curse but I was determined to finish each article in a timely fashion.
The VRG caters the topics of the articles you write to your interests,
so with my major being Environmental Science, I wrote my projects based
around this background. My assignments included a Teen FAQ about
starting a composting club for environmental benefits and how it relates
to promoting vegetarianism; how to do a vegan class at a Girls Inc.; and
an article exploring whether or not the dining options at my school, The
University of Florida, were truly vegan friendly. Aside from these
larger pieces, I also wrote environmental questions for the vegetarian
game, restaurant guide posts and restaurant reviews, and Veggie Bits for
the Vegetarian Journal. These were especially fun to write, and gave me
good practice with contacting representatives in a professional manner
in order to request new vegan products. I tried everything from vegan
food coloring and nail polish to macaroons and vegan meatballs.

I had the opportunity to see the city of Baltimore and to experience my
first VegFest in Richmond, Virginia by working outreach booths. This
was my favorite part of my internship, and it was incredible to see how
vast the vegan community really is. Even to those who were not vegan or
vegetarian, I was able to have fruitful and civilized conversations with
many people, and to those individuals not willing or ready to make permanent
changes, I was able to offer suggestions to help them in their daily
lives. The VRG strives to be a positive presence for vegans and
non-vegans alike, and I’m glad I got to participate and see this
firsthand at the booths.

Most of all throughout this internship, I have had the opportunity to
grow into a vegan activist that I didn’t previously know existed within
me. By working in an environment of such like-minded people, I never
have to worry about stepping on anyone’s toes by expressing my vegan
beliefs. Before this internship, I thought being vegan just meant you
change your diet and the fabric of your clothes, but now I see it as so
much more. Every time you choose a vegan meal, you are choosing to be an
activist, you are choosing a healthy environment, and you are choosing
to save the life of an animal. As with any important revelation in your
life, you want to have other people have the same passionate
understanding as you. This internship has compelled me to share my vegan
beliefs with others, and has made me realize how important it is to
share as so many people still don’t know what vegan means. I’m truly
grateful to The VRG for this opportunity, and I will continue to promote
veganism for the rest of my life.

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

To support The Vegetarian Resource Group outreach, donate at:
https://www.givedirect.org/give/givefrm.asp?CID=1565

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

The Vegetarian Resource Group will be having a booth at the Animal Rights National Conference (AR2015) taking place July 30 – August 2, 2015 at the Hilton Alexandria Mark Center hotel located at 5000 Seminary Rd in Alexandria, VA, just outside Washington, DC. If you’re attending this event, please stop by our booth and meet VRG staff, interns, and volunteers.

For more information on this conference see: http://www.arconference.org/

In eighth grade Andrew was on a biology field trip to a farm. He said, “When we first got there they passed around a chicken and let us hold her and bond with her. It was then that they told us our first ‘experiment’ would be chopping this chicken’s head with an axe and dissecting her … On this same trip they took two of my classmates hunting and killed a deer … The day after the trip I immediately stopped eating meat and decided that I would dedicate my life to speaking up for animals, because they cannot speak for themselves. It was a little later that I learned further about our food industry and chose to become a vegan.”

Not too long after this trip, Andrew discovered that the Humane Society of the United States had a student advisory board. “I emailed them to see how I can become involved and they asked me to become a member. On this board, I advised the organization on how they can best reach the youth with a message of compassion for animals. It was there where I met a girl not too much older than me who had started her own nonprofit organization. I was extremely impressed and inspired. It was then, at age fourteen, that I started Live Life Human (www.LiveLifeHumane.org) … Along with these accomplishments, I have been on the youth advisory boards for both peta2 and Mercy for Animals, advising them on their campaigns. As someone who was so dedicated to educating young people about vegetarianism and showing compassion towards animals, I became a youth outreach intern with Mercy for Animals … Another organization I have been involved in is Youth Empowered Action (YEA) Camp, a summer camp that empowers teenagers to take action on a cause they care about.” YEA Camp is all vegan. Andrew was an intern and counselor in training for three summers.

“A huge thing I learned in my activism career is to only take on what you can handle, and only work on the effective projects. I now try to take on the projects that I know will save the most animals. I am lucky in that I know exactly what I want to do with the rest of my life, as I have chosen to dedicate my life to helping animals. I plan to get my undergraduate in biology and then apply to veterinary schools … There are also not too many vegan veterinarians and I would like to set an example for that community … Awarding me a scholarship is an investment in the future of the vegetarian movement as a whole. I will be working to help animals and spread vegetarianism throughout my career. I plan to be involved in the vegetarian movement for my entire life. The (scholarship) money will truly be used to make the vegetarian movement stronger.”

To apply for the 2016 scholarships, go to: https://www.vrg.org/student/scholar.htm

To financially support additional scholarships or internships, you can donate at www.vrg.org/donate; The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203; or call (410) 366-8343.

One of Jairo’s references stated that, “Jairo has been a vegetarian in a community where vegetarianism is rare and not easy. Throughout his school career he has attended a number of PETA protests and has volunteered with Mercy for Animals. I have never met a high school student so dedicated to the rights of others (humans and nonhumans).” Other references reported, “Jairo is the most environmentally aware and animal conscious high school student that I know.” “He has been an active member of buildOn Leadership Team, also know as b.L.T. His peers jokingly called it bacon, lettuce, and tomato club, but Jairo refused and insisted that its official nickname be the broccoli, lettuce and tomato club. To my surprise, the entire group voted in his favor.”

Jairo wrote: “I live in a Mexican/Latino based community. Some find it surprising because the Mexican culture is full of spices and meat … I ran an after school club called Students for the Ethical Treatment of Animals my freshman year. We made sure to be recognized in school by requesting a veggie burger for our lunch menu. We talked to the lunch personnel until we got it established. I have also been a major part in my school’s community garden.” Jairo helped with the setup of the garden and became the Garden Team’s student president. He stated, “I teach people how easy it is to get a decent snack and meal out of the garden. My biggest success is my delicious ceviche, in comparison to its counterpart. Everyone loves it and are surprised that is vegan.”

Jairo says he has attended various protests and proudly led protests himself with students from his animal rights club. At first, “No one believed that I was an activist because I was a quiet kid in school.”

“I made a decision to major in business management in college. With a bachelors degree in business, I will know the ins and outs of owning a business and open my very own vegan restaurant. It will be named El Vegan. With this alone I will show the mouth watering food that is offered and therefore contribute to my community, with a healthier outlook. I am Latino. I am vegetarian. I am a fighter, and I am an achiever. I set goals for myself and with my commitment and determination, I do as much possible to get them done. I love community service. I like knowing that I have an input in the structure of my community. The more people see how we can help each other out, the less violent our streets will be. The path to equality and peace is through service and understanding.”

To apply for the 2016 Vegetarian Resource Group college scholarships, go to: https://www.vrg.org/student/scholar.htm

To financially support additional scholarships or internships, you can donate at www.vrg.org/donate; The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203; or call (410) 366-8343.

Photo courtesy of www.eco-cuisine.com

Ron Pickarski is a veteran Executive Chef, IKA Culinary Olympic Gold Medalist, and creator of vegan food items sold under his Eco-Cuisine® line. Pickarski has written a new vegan cookbook for consumers that includes over 400 recipes with multiple variations as well. You’ll find numerous helpful tips and recipes ranging from salads, dressings, and condiments to side dishes, sauces, soups, sandwiches, entrées, pastries, and other desserts. Sample dishes include Asian Coleslaw, Coconut Lemon Cream Cheese, Squash Polenta with Fennel, Cajun Roux, French Curry Sauce, New England Sea Vegetable Chowder, BBQ Tempeh, Seitan Swiss Steak, Italian Pistachio Pilaf, Florentine Cookies, Mango Sorbet, Lime Torte, Brownies, and much more. Please note that this is a gourmet vegan cookbook. Photos are included.

Below are two recipes from this book to enjoy this summer.

Quinoa Bean Salad with Sundried Tomatoes
(Makes 4¾ cups)

1½ cups cooked kidney beans, drained (15 ounce can)
1½ cups cooked black beans, drained (15 ounce can)
1½ cups cooked quinoa
½ cup whole kernel corn, frozen, thawed
½ cup roasted walnuts
½ cup chopped sundried tomatoes
½ cup extra virgin olive oil
½ cup rice vinegar
½ cup fresh stemmed, chopped cilantro
1 Tablespoon agave syrup or organic sugar
2 teaspoons fresh minced garlic
1 teaspoon salt

Mix all ingredients in any order. Best to refrigerate the salad for at least an hour to let the ingredients fuse.

Italian Pistachio Pilaf
(Makes 6½ cups)

1¾ cups water
1 cup white basmati rice
½ teaspoon salt
2 Tablespoons olive oil
1 cup diced onions
2 Tablespoons chopped fresh garlic
2 cups seitan, thinly sliced
1 cup diced red bell pepper
2 Tablespoons fennel seed powder
1 teaspoon salt
¼ teaspoon ground black pepper
1 cup sliced scallions
½ cup chopped pistachios (optional to roast nuts)

In a 2-quart sauce pan, bring water to a simmer over medium heat. Add the rice and ½ teaspoon salt; cover and simmer 10-15 minutes, or until all water has been absorbed. Turn heat off, fluff rice with a fork, then set aside.

In a 10-inch frying pan, sauté onions and garlic in oil over medium heat until the onions are translucent. Add the seitan, pepper, fennel seed powder, 1 teaspoon salt, and pepper; sauté for about 3 minutes.

Add the cooked rice, scallions, and pistachios; mix well and serve.

Variation: Substitute beans, tempeh, or tofu for the seitan.

The Classical Vegetarian Cookbook (ISBN 978-0-692-41536-8) is a 400-page hardcover book. It is published by Eco-Cuisine Inc. and you can purchase this book for $35.98 at Eco-Cuisine.com.