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

B’Gabs Goodies
1450 E 57th St.
Chicago, IL 60637

Located in Chicago’s Hyde Park, B’Gabs Goodies offers organic, raw foods, juices, and smoothies. Notable menu items include veggie burgers, burritos, and sloppy Joes made with greens, veggies, and seeds.

Calabash Tea & Tonic
1847 7th St. NW
Washington, DC 20001

The tea house atmosphere is warm and cozy with that hipster flare. The baristas are very knowledgeable on their teas and the vegan diet. The tea house opened in 1976, which makes for a trusting customer. I got the vegan chili and paired it with Goddess Kali’s Hibiscus Healer – a light decaf herbal tea. The warm chili and the balancing herbal tea, mixed with the cool ambiance was heaven. I will definitely be returning to test out their vegan baked goods and other teas.

Chickpea
589b Park Ave.
Worcester, MA 01603

If you have a craving for delicious food, check out Chickpea Cafe, a vegan sandwich and ice cream shop that donates 100% of its profit to animal rights organizations. Their Mediterranean sandwich sounds delectable, as it is made with mushrooms, hummus, artichoke, peppers, sun dried tomatoes, olive tapenade, pepperoncini, capers, baby spinach, and fresh tomato on ciabatta. Pair that with some Sweet Date Vegan Ice Cream and you have a meal that’s good for you and satisfies your sweet tooth!

Elements Real Food
233 South Liberty St.
Asheville, NC 28801

A vegan juice bar and cafe with a large selection of different juices, smoothies, sandwiches, and entrees. Popular menu items include the “Smoked Pesto Panini” (made with Portabello Mushroom, Pumpkin Seed Pesto, Tomato, and Spinach) and Cocoa Mint Mouse Pie.

Plant Food and Wine
1009 Abbot Kinney Blvd.
Venice, CA 90291

This upscale eatery focuses on providing delicate and healthy plant-based dishes along with excellent wine pairings. Menu items include Eggplant Bahn Mi and Sprouted Farro Risotto. The menu also features a wide selection of house-made nut cheeses and desserts. Closed between lunch and dinner, so call ahead for hours. Call or check on the web to make reservations.

Simply Pure
707 Fremont St., Ste. 2310
Las Vegas, NV 89101

A cafe serving a variety of gourmet vegan foods, created by vegan chef, Stacey Dougan. Selections include Jicama Chili Cheese Fries, Thai Basil Spring Roll, and Zucchini Pasta. Also offered are a raw salad bar, desserts, and fresh pressed juices.

Truce
1428 W. 32nd St.
Minneapolis, MN 55408

Whether you’re looking to revitalize your body after a workout or you just want a fresh-tasting drink after a long day, Truce is a solid option to check out for the best all-organic freshly produced juicy goodness. Make sure to try the Glow Greens juice which includes the unusually tasty ingredient, dandelion greens, along with grapefruit, pear, cucumber, romaine, parsley, and orange.

Urban Fresh
73 E. Pennington St.
Tucson, AZ 85701

Drop into Urban Fresh if you’re looking for a place to dine with a casual, laid-back atmosphere. The menu encourages healthy eating as it specifically has fresh juices and nourishing smoothies. Even their salads promote all raw energy, like with the Vibe Alive option that has kale, mixed greens, goji berries, hemp seeds, pea shoots, cucumbers, sprouts, beets, carrots, daikon, and cherry tomatoes, topped off with walnuts and acai and chia dressing. Don’t miss out on this healthful food!

Vegan House
20 W. Adams St.
Phoenix, AZ 85003

With a menu that boasts dozens of different dishes to try, picking one is difficult. Regardless of whether you try the vegan shrimp or green curry, you will leave Vegan House feeling that you’ve spent your time and money well! Staying for dessert will only make you happier; your sweet tooth cravings are sure to be cured by their unique sweet purple rice with mango.

Vida de Café
102 8th Ave.
St. Pete Beach, FL 33706

Vida de Cafe serves mostly raw foods, and the menu is entirely vegan. Selections include the Pepper and Herb Nut Cheese Plate and Mushroom Tostada. Raw vegan cheesecake is also available for dessert. Those interested in raw food classes can check their website to book an event. Be sure to check out the daily specials. Outdoor seating available.

Saturday, June 20th, The Vegetarian Resource Group will have a booth at the Richmond Vegfest in Virginia. The event is in Azalea Gardens at Bryan Park and runs from noon to 6 PM. There will be delicious veggie food, exhibits, speakers, music, family fun activities, and more. The event is free to the public. Stop by the VRG booth and say hi.

For details see: http://www.veggiefest.org/

The Garden Grande label says it is 100% plant based.
The product is available at select Costco stores in Washington, Oregon, California and select states. See: http://www.ecotracorganics.net/garden-grande/

If anyone has tried this item, please let us know your experience.

Do you know any chefs that want to add more vegan options to their menus? If so, please let them know that The Vegetarian Resource Group’s book Vegan in Volume is now available in Kindle format. This quantity recipe book has been successfully used by restaurants, universities, hospitals, camps, and more. The book is also good for home cooks that like to put on parties for their friends and family.

The Kindle version can be found here:
http://www.amazon.com/Vegan-Quantity-Recipes-Every-Occasion-ebook/dp/B00ZDHZ4VU/ref=sr_1_1?s=digital-text&ie=UTF8&qid=1434635361&sr=1-1&keywords=vegan+in+volume

You can also order the print version of this book directly from The Vegetarian Resource Group here: http://www.vrg.org/catalog/

Thanks to all of our generous supporters, we have just a couple of items left in our Online Charity Auction including a one-night stay at Velo Bed & Breakfast in Eugene, OR, a designer floral handbag by Susan Nichole and one week of vegan summer camp. Hurry, bidding ends in less than 24 hours!

Start bidding at: http://www.ebay.com/usr/thevegetarianresourcegroup

100% of the proceeds will be donated to The Vegetarian Resource Group. Thank you so much for your support.

Observation by Lily Donofrio

I have recently begun working at my local Panera Bread and may I say, I am impressed with the company. They pride themselves on their natural and wholesome ingredients along with their efficiency to produce gourmet, clean fast food.

In my training, I got the chance to watch a few videos explaining the company’s values. In them, I learned that every item sold and every job performed serves a purpose. The cafe and bakery are lit to a certain brightness and hue to create a warm, cozy environment. For those dining in the cafe, we offer homey plates, silverware, and even mugs for coffee. The seats are cushioned and booths are spacious. Free WiFi is available to those catching up on homework or projects. This explains the nickname “oasis” that Panera has received. I learned that all of our coffee beans are grown in specific areas, for specific amounts of time, shipped specifically, tasted at least 4 times throughout the shipment, then brewed certain ways, and only set out for consumption hourly. After the coffee has spent an hour open publicly, a new batch is brewed to remain flavorful. I learned how important it is to develop relationships with customers and regulars. Even after the short amount of time so far that I’ve worked here, I’ve learned people’s “usuals” and names. I learned that Panera shifts their food schedule and options seasonally, which is interesting. They call it a “Celebration,” and to kick off each Celebration, associates close the cafe early and meet to try all of the new options. I also learned that at the end of each day, a representative from a homeless shelter comes and picks up all of our unsold breads and bakery items. This partnership that each Panera has warms my heart.

It interests me that a fast food company is so interested in the distribution of healthier and high-end options. I am proud to be a part of it. The food contains no added MSG or artificial ingredients. They keep recipes as simple as possible to keep the food real.

On each board suspended above the registers is a list of each menu item. Each menu item contains a description of the food, its cost, calorie count, and if it is vegetarian friendly. Each register is equipped with the option to take off certain additions to menu items. For example, for a meatless Strawberry Poppyseed Chicken Salad, the person on register would have to be asked to take the chicken off of the order, which is quite simple. Adding different ingredients is easy as well.

I work the bakery register. This means that I’m the first face a customer walking into Panera sees. I ring up orders and answer questions for guests. I have complete access to our nutritional guide books to aid in the clarification of menu items and allergen information. I have had the opportunity to look at products and look for animal ingredients. I must say before listing these products, that Panera does not call the options “vegan,” but that I have looked at the ingredients and created a list of foods based on the absence of dairy, eggs, meat, fish, and honey. I also did not research microingredients, processing aids, sugar, cooking surfaces, or utensils. This is not an official Panera list. Note that some of these items change seasonally and will hopefully be replaced with more vegan friendly foods.

Here is the list I have compiled:

BAGELS:

Blueberry
Everything
Plain
Sesame
Sprouted grain bagel flat
Whole grain

TOPPINGS: peanut butter, jelly.

BREADS:

Artisan Country loaf
Artisan Rye loaf
Artisan Sesame Semolina loaf
Ciabatta loaf
Country miche
Focaccia loaf
French baguette
French miche
Rye miche
Sesame Semolina miche
Whole Grain miche
Sourdough (loaf, Breadbowl, etc)

BREAKFAST:

Power Almond Quinoa Oatmeal (ask without honey)
Steel Cut Oatmeal with Strawberries and Pecans

BAKERY:

Molasses bread

LUNCH/DINNER ENTREES:

Mediterranean Chicken and Quinoa: minus the chicken
Vegetarian Black Bean Soup
Soba Noodle Bowl with Edamame
Lentil Quinoa Bowl: minus chicken or egg
Garden Vegetable Soup: minus pesto

BEVERAGES:

Any soda
Any serve yourself iced teas
Iced Green Tea
Lemonade
Frozen Lemonade
Any serve yourself hot coffee
Baristas can use soymilk for specialty coffees
Republic of Teas
Pellegrino (limonata, orange, and original)
Orange Juice
Apple Juice

SALADS:

Strawberry Poppyseed Salad: minus the chicken
Classic Salad
Mediterranean Chicken and Quinoa Salad: minus the chicken
Fuji Apple Chicken Salad: minus the chicken and cheese
Greek Salad: minus the cheese
Chicken Cobb with Avocado: minus chicken, bacon, egg, and cheese.

DRESSINGS:

Asian Sesame dressing
Balsamic dressing
Greek/herb Vinaigrette
Fat Free Poppyseed
White Balsamic Apple Vinaigrette

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 judgment about whether a product is suitable for you. To be sure, do further research or confirmation on your own. If you are concerned, you may want to only eat at vegetarian or vegan restaurants.

By Ivy Grob

Outreach is crucial to any cause that is seeking to share their information. One outlet of activism is teaching a class on veganism at a local branch of a Girls Inc. I chose Girls Inc. after participating in numerous previous volunteering experiences, but this experience can be re-created at any other after school programs such as the Boys and Girls Club, or any other local programs you might have around town. Talking to people about veganism can be done in a number of different ways, some of which will focus on the positive and some of which are not appropriate for kids. It’s important throughout this endeavor that you make the class fun and friendly so as to make the subject easily approachable. This class is a way to educate about veganism, not to force veganism on the young population. I personally believe this method is more productive in any age group.

The first step to starting this project is to contact the coordinator of the center and obtain permission. The coordinator may want to meet ahead of time for a security clearance or to read over any materials you want to present, so make sure to contact in advance and be very cooperative. Be sure to ask the coordinator what age group you will be assigned so you can decide what forms of communication will be best. I was assigned a group of fourth grade girls (ages 8-9) and I found an open discussion with handouts was fruitful. If you are assigned a younger group, you can utilize coloring books as an accompaniment to the lesson. After working with kids, I’ve found that any time you can incorporate an arts and crafts project into the lesson, the lesson will be more fun. If the group is too old for coloring books, try origami or paper mache if you have the time and space within the classroom. I unfortunately did not plan an art project within my lesson but I wished I would have, plus my class was around 45 minutes long. This may be an idea for those who wish to teach multiple classes with the same group.

Once the class was ready to begin, I started by introducing myself and explaining what being a vegetarian means and what being a vegan means by saying what a vegetarian eats and how this goes a step further with veganism. Go beyond this and explain what this means for you and how veganism plays a role in your life. Sincerity is important anytime you interact with kids. Many of the kids I spoke to knew what vegetarianism was, but did not know about veganism and were very apprehensive to the idea of not consuming any dairy. I heard lots of remarks such as, “I could never be a vegetarian,” “I am a carnivore and I could never give up meat,” “my parents would never let me do that.” It’s discouraging to hear these remarks come from kids, but just be aware that you may hear them too. Explain to them that many people live this way already and they could have classmates and friends that are vegetarian and vegan. The kids may change their minds and express that they would like to try veganism after they have tasted vegan foods.

One of the best ways to make veganism accessible is to have samples of food prepared to take with you. It shows people how delicious the food really can be. For this particular class, it’s better to focus on kid-friendly food than to go all out on the fancy five-star vegan cuisine with a name that a kid won’t be able to pronounce. My original samples were red velvet cupcakes with buttercream frosting and a baked barbeque tofu dish. As expected, the cupcakes were delicious and well received from the girls. The tofu, on the other hand, didn’t go too well (I think due to the unfamiliarity of the texture). For your class try these recipes instead:

Vegan Mac and No-Cheese with Zucchini “Cream” Sauce by Debra Daniels-Zeller

• 4 cups washed, peeled, and roughly chopped zucchini
• 5-7 quarts salted boiling water
• One 12-ounce package your favorite pasta
• 2 cloves garlic, pressed
• Pinch of freshly ground black pepper
• Sea salt to taste
• 1/2 cup chopped fresh basil (optional)
• 1/2-1 cup toasted bread crumbs

Add the zucchini to a large pot of salted boiling water and reduce the heat. When the zucchini is very tender, scoop it out, place in a strainer, and drain. Save the water. Using the back of a spoon, press the zucchini to squeeze as much water as you can from it. Save the liquid.

Pour the zucchini water into the pot of water and bring it to a boil again. Add pasta and cook until al dente (tender but firm). While the pasta cooks, place the zucchini in a food processor with garlic and pepper. Process the mixture until very smooth. Season to taste with salt. Stir in chopped basil, if desired.

Place the pasta in a serving bowl and toss with the zucchini sauce. Top each serving with toasted bread crumbs.

One Bowl Vegan Funfetti Cupcakes by Minimalist Baker
See: https://minimalistbaker.com/one-bowl-vegan-funfetti-cupcakes/

If possible, you can also provide a selection of samples that would be considered snack food such as hummus and an assortment of fresh vegetables or cut fresh fruit (with variety of options that some people may have never tried such as kiwi or mango.

While the class is eating, take the opportunity to talk to them about the ingredients of the samples. For example, tell them that the cupcakes they ate did not have eggs or butter made from animals and that the foods they eat have an impact on other things besides just them. Veganism contributes to a healthy environment, healthy animals, and a healthy diet. Encourage the kids to ask any questions they may have but don’t worry if you can’t answer some of them (kids ask some crazy things!). Encourage them to talk to their parents about what they learned today as well and provide handouts with the recipes that they can take home to share. I thoroughly enjoyed this expression of education Have some fun and you can too!

To view a selection of pamphlets and coloring books created by The Vegetarian Resource Group, please visit http://www.vrg.org/nutshell/. To request literature, please contact via phone: (410) 366-8343; email: [email protected]; mail: VRG, P.O. Box 1463 Baltimore, MD 21203; or fax: (410) 366-8804. For lesson plans, see http://www.vrg.org/family/kidsindex.htm#plans

Ivy wrote this article while doing an internship with The Vegetarian Resource Group.

By Ivy Grob

In June many sustainability leaders, from government, business, and private sectors, gathered in the nation’s capital for the GreenGov symposium. This conference mainly addressed President Obama’s Executive Order: Planning for Federal Sustainability in the Next Decade (EO 13693), a measure taken to reduce water and energy usage to promote a fight against climate change. Among the speakers were Secretary of the Navy Ray Mabus, who is seeking to procure 1 Gigawatt of renewable energy for the Navy and Marine Corp by December and EPA Administrator Gina McCarthy, who is rallying for action against climate change with a focus on moral responsibility for the future of our children. Also included was Karen Edwards, Consultant for the United Soybean Board who presented on Biobased products as a means to reduce our carbon footprint by replacing products that utilize petroleum with soybeans instead. These products include synthetic turf grass, paint, carpet, cleaning supplies, and insulation. Karen Edward’s presentation highlighted that synthetic turf grass has significantly reduced landscape water usage in the last year, but failed to address the important issue of the amount of soybeans grown for feed in animal agriculture. If feed was not needed, the amount of soybeans could be reduced, thus saving the water needed to grow them.

Lily Donofrio

The traditional response I receive when I ask people close to me to try
vegan foods is negative. They assume it’s gross to look at or gelatinous
or radioactive instead of truly thinking about and realizing its origin.
Veganism is a completely plant based diet. What is shady about fruits
and veggies? And the best part is that we vegans and vegetarians have
really worked with our wholesome materials to create some fantastic options.

I decided to open up some of my friends’ minds recently and have them
taste test some of my favorite vegan foods on the market. I chose my
boyfriend, Austin, a long time pescatarian and major supporter of me in
my vegan journey; my best friend Tabitha, a vegetarian open to trying
most things vegan; Tabitha’s boyfriend, Nate, a non-vegetarian with an
open mind; and our mutual friend Garrett, who is a total carnivore and
scoffs at the idea of veganism. I was excited to show them how awesome
this lifestyle is. So, I bought Gardein’s Seven Grain Chicken Tenders,
Amy’s Lentil Soup, Boca original Vegan Patties, Earth Balance Butter (to
spread on a whole grain English muffin), Silk’s Chocolate Almond Milk,
and SoDelicious Moose Tracks ice cream at my local Publix. Afterwards, I
gathered up my 4 friends participating in the taste test and showed them
how easy it is to prepare the foods purchased. Each participant got 1
chicken tender, 1 shot of lentil soup, 1/2 vegan patty, 1/2 English
muffin toasted with vegan butter, and a small glass of chocolate almond
milk. I asked each participant to provide a response. Here is the
feedback I received:

AUSTIN: Being a pescatarian, veggie meats often frequent my meals.
Growing up, my parents never cooked meat in the house, so I would only
eat it when I went out. This made my transition to an almost vegetarian
diet easy. I have to say that I loved both of the veggie meats used in
the taste test (vegan burger and chicken tenders). I am a big fan of
Amy’s brand, and always enjoy their products. The lentil soup was very
flavorful. The Earth Balance butter tasted quite similar to traditional
dairy butter and was delicious. “I can’t believe it’s not butter!” I am
sugar-free, so I did not participate in trying the Chocolate Almond
Milk, but I’ve only heard good things about the product.

TABITHA: I am a vegetarian and so I love being informed about new and
appraised meatless foods. I actually eat that specific brand of burgers
and nuggets regularly and have always enjoyed the products. I love Amy’s
brand, but this was my first time trying one of their soups. I have to
say that I was very impressed. The bread and “butter” was fantastic! I
would love to swap out my dairy butter for something as delicious as
Earth Balance. I’m not a huge fan of chocolate, but the cocoa flavor
mixed with the nutty almond milk was amazing.

NATE: I am not a vegetarian, but many people close to me are. My mother
is a vegan. I was raised on vegetarian foods and enjoy them. The taste
test was awesome. I enjoyed all of the products, especially the
chocolate almond milk. I now believe that transitioning to vegetarianism
would be easy.

GARRETT: I was not excited going into the taste test. Vegan food did
not appeal to me whatsoever, but I decided to try it at the request of
my friend and kept an open mind. The food was great! The “meats” were
flavorful and the Earth Balance was so similar to normal butter! I did
not get to try the Chocolate Almond Milk because, like Austin, I am
sugar free. I liked the soup and am now a fan of Amy’s brand after
hearing how great it is from my vegetarian friends.

Overall, the taste test was a success. I am pleased with my results and
am glad that I got the chance to share these awesome products with my
friends. I am optimistic that they will be willing to try other vegan
foods in the future.

Want to enjoy a beautiful vegan breakfast on the patio of Velo Bed & Breakfast in Eugene, OR? Purchase your one-night stay from The VRG’s Online Charity Auction and support VRG at the same time!

Start bidding at: http://www.ebay.com/itm/251992100206

100% of proceeds will be donated to The Vegetarian Resource Group. Thanks so much for your support.