Rosh Hashanah starts on the eve of September 13th, 2015. It’s a tradition to eat sweet foods during this holiday. Your family and friends will enjoy the following vegan recipes from The Jewish Lowfat Vegetarian Cookbook. This vegan cookbook can be purchased from The Vegetarian Resource Group online: http://www.vrg.org/catalog/ or by sending $21 (including postage/handling) to Vegetarian Resource Group, PO Box 1463, Baltimore, MD 21203.

Polish Plum and Rhubarb Soup
(Serves 6)
1 pound plums, pitted and chopped
1 pound rhubarb, chopped
10 cups water
¼ cup plus 1 Tablespoon apple juice concentrate
¼ teaspoon clove powder
1½ teaspoons cinnamon

Place all the ingredients in a large pot and bring to a boil. Lower heat, cover pot, and simmer for 20 minutes. Serve hot.

Turkish Mandarin Salad
(Serves 5)
Two 10½ ounce cans Mandarin oranges, drained
½ Spanish onion, peeled and finely chopped
¼ cup pitted black olives, chopped
¼ cup pitted green olives, chopped
½ teaspoon coriander
½ teaspoon paprika
Salt and pepper to taste

Toss all the ingredients together in a large bowl. Chill and serve over a bed of lettuce.

Romanian Sweet Pasta
(Serves 8)
1 pound eggless pasta
12 cups water
1 cup maple syrup
½ cup walnuts, ground or 1/3 cup poppy seeds, ground
½ teaspoon lemon rind, minced
1½ cup raisins
½ teaspoon clove powder
1 teaspoon cinnamon

Cook pasta in boiling water until done. Drain.

Heat maple syrup and walnuts or poppy seeds in a large pot over medium heat for 2 minutes. Add lemon rind, raisins, clove powder, and cinnamon. Stir and continue cooking for 3 more minutes. Add cooked pasta. Mix well and serve warm.

Note: You can also pour the mixture into a baking dish and bake at 350 degrees for 20 minutes before serving.

Reflections on Animals, Religion, and the Environment

In the latest issue of Vegetarian Journal, Gene Sager writes: “After visiting a new Buddhist temple in San Francisco, I scouted the neighborhood for a restaurant. A funky sign nearby caught my eye: “Burgers for Buddhists.” I asked why all the burgers on the menu were vegetarian; the chief cook/owner explained, saying, “Buddhists don’t eat meat, period.” This sounded like an oversimplification, and I decided to revisit and expand my research on this issue. Along the way, there have been lessons to be learned about other religions as well.”

To view the entire article see: http://www.vrg.org/journal/vj2015issue3/2015_issue3_burgers_buddhists.php
To subscribe to Vegetarian Journal visit: http://www.vrg.org/bookstore/index.php?main_page=index&cPath=3

Marco Antonio Regil, a popular Mexican game show host, has been making a huge impact in the vegetarian/vegan movement, particularly for Latino populations. He is now working on a series of videos, including how to shop for vegan groceries and making vegan accommodations for family events, something that Marco deals with frequently. To learn more about this outstanding veggie activist see this article written by Karen Leibowitz that is in the recent issue of Vegetarian Journal: http://www.vrg.org/journal/vj2015issue3/2015_issue3_vegetarian_action.php

To subscribe to Vegetarian Journal visit: http://www.vrg.org/bookstore/index.php?main_page=index&cPath=3&zenid=02b35f6a2e16e13b7efe193551c16054

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