Looking for ideas on how to make regular recipes vegetarian, or a good veggie burger recipe?

To complement her article in the March 2013 issue of MASSAGE Magazine, “A Vegetarian Diet: Good for Your Body, Good for the Planet,” Nancy Berkoff, R.D., VRG’s Food Service Advisor, has written this online article with substitution ideas and several recipes: http://www.massagemag.com/News/massage-news.php?id=13698&catid=337&title=vegetarian-recipes

By Valerie Shore, VRG intern

Many people would be surprised to find a vegetarian dish at a BBQ restaurant that’s not a side or something like grilled cheese – but Hempen Hill BBQ has a plethora of vegetarian dishes, from their Smoked Tofu with soba buckwheat noodles to their “Vicken” Ravioli (roasted vegetable ravioli with artichoke hearts and vegan “chicken” strips.)

A lot of these options are made possible by the Proprietor herself, Kathy Reeder, who is a 20-year vegetarian. It may seem surprising, a vegetarian co-owning a BBQ restaurant, but Kathy simply compares herself to Johnny Depp’s character in the movie “Blow” – “I don’t do my own product.” She does recognize, however, that not everyone is like her, and “it takes all kinds to make the world go round.” As for including vegetarian items on the menu, Kathy says that it was a no-brainer from day one: Hempen Hill BBQ is an extension of her own family life, and vegetarianism is part of that life. The inspiration for the Smoked Tofu recipe even came from her own personal days of camping, so there is a personal touch with many of the vegetarian recipes.

Kathy also credits many of the recipe ideas to their head chef, Jason Vogel, who created many of the vegetarian dishes on the menu and continually meets Kathy’s challenges to create meatless dishes with unconventional ingredients. Vegetarians and vegans come through their restaurant daily, according to Kathy, and all of the vegetarian menu items can be made vegan with a simple request. Other vegetarian menu items include the “Tree Hugger” veggie burger, the Exotic ‘ShroomPasta, and Veggemite – potato and cheddar pierogies, as well as many appetizer options. Hempen Hill BBQ is located in Hagerstown, Maryland, at Fountain Head Plaza.

For more vegan, vegetarian, and veg-friendly dining in the greater Baltimore area, click here.

By Jeanne Yacoubou, MS
VRG Research Director

The VRG received a question in February 2013 from a supermarket which asked if gelatin derived from the bones and hides of cows, pigs or fish was used to clarify (fine or make clear) apple juice. We contacted several companies for an answer. They all said “no gelatin.”

A customer service representative at Apple & Eve told us by phone that “no gelatin or anything from animals is used at all in clarification.” A representative at Mott’s Apple Juice informed us that “no animal substance including gelatin is ever used in clarification…we use ultrafiltration techniques with ceramic membrane cartridges.”

Juicy Juice stated through a live chat that “Our product is a 100% juice product; therefore there is no gelatin in our product.” Another Juicy Juice consumer response representative replied to us by email with further information:

We use a variety of filters as well as thermo processing… During the filtration process, Juicy Juice does employ enzymes to clarify our juice. However, all enzymes are extracted from bacteria and do not contain animal byproducts.

The VRG found a 2004 article from the Indian Journal of Biotechnology that stated mostly fungal polygalacturonases (pectinolytic enzymes that break down the cloudiness-stabilizing pectins in the juice) are used today in industrial processes for juice clarification. The article described on page 573 the preparation of the fungal growth medium used in the experiments as containing a small amount of casein hydrosylate (a dairy ingredient): http://nopr.niscair.res.in/bitstream/123456789/5903/1/IJBT%203%284%29%20573-576.pdf
It is not known how common dairy ingredients are in the preparation of microbial enzymes used in juice clarification.
More information on the types and uses of enzymes in fruit juice production may be found here: http://www.enzymes.co.uk/fruit-juices.php

Additional information about the juice clarification process may be found in a 2007 article published in Latin American Applied Research: http://www.scielo.org.ar/pdf/laar/v37n4/v37n4a06.pdf According to this article, fining (clarifying) agents

modify clarity, color, flavor and/or stability of juices. They are grouped according to their general nature in (i) Earths (bentonite, kaolin); (ii) Proteins (gelatin, isinglass, casein, albumen); (iii) Polysaccharides (agars); (iv) Carbons; (v) Synthetic polymers (PVPP, nylon); (vi) Silicon dioxide (kieselsols); and (vii) Others, including metal chelators, enzymes, etc.

Readers may be interested in a related VRG blog post on gelatin used in some UK beverages: http://www.vrg.org/blog/2012/02/15/beta-carotene-in-us-beverages-not-stabilized-with-gelatin-unlike-some-products-in-the-uk/

The contents of this article, our website, and our other publications, including the 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 employees or company statements. Information does change and mistakes are always possible. Please use your own best judgment about whether a product is suitable for you. Further research or confirmation may be warranted.

Pulse Canada has put out a new set of large-scale recipes designed specifically for the foodservice and healthcare industries. You may want to share these with your school, company, hospital, or other foodservice. Several of these recipes are vegetarian and vegan including Beet and Bean Borscht, Hearty Bean Soup, Rustic Lentil Soup, Northern Black Bean and Grain Salad, and Lentil Hummus.

For information, see: http://www.pulsecanada.com/food-health/foodservice/scale-up-recipes

For more foodservice recipes, visit: http://www.vrg.org/fsupdate/index.htm

Passover is coming up in late March this year, and we’ve got lots of great vegan recipes to share with your friends and family. Below are a few recipes to get you started, and we have lots more in these books:

• No Cholesterol Passover Recipes
• Vegan Passover Recipes
• The Lowfat Jewish Vegetarian Cookbook

If you would prefer to order over the phone, you can call us at (410) 366-8343, Monday-Friday, 9-5.

Matzo Meal Pancakes
From No Cholesterol Passover Recipes by Debra Wasserman

Makes 8 small pancakes

3 small ripe bananas, peeled
½ cup matzo meal
¾ cup water
2 teaspoons oil

Mash bananas in a small bowl. Add matzo meal and water. Mix well. Heat oil in a frying pan over medium heat. Form 8 small pancakes in heated pan and fry for about 10 minutes until brown on both sides.

Pear and Apple Slaw
From Vegan Passover Recipes by Nancy Berkoff

(Serves 5-6)

1 pound (about 3 cups) fresh pears
½ cup (about 4 ounces) green or tart apple
2 Tablespoons lemon juice
1 cup finely shredded green cabbage
1 cup finely shredded red cabbage
2 Tablespoons oil
1 Tablespoon vinegar
½ teaspoon black pepper

Wash and dice pears and apples (don’t peel) and toss with lemon juice. Add green and red cabbage and toss. In a cup, mix oil, vinegar and pepper until combined. Toss with vegetables until well coated. Chill for at least 30 minutes before serving.

Note: Make a double batch of this recipe, as the flavor gets even better the second day!

Syrian-Style Okra with Dried Fruit
From The Lowfat Jewish Vegetarian Cookbook by Debra Wasserman

(Serves 4)

½ pound okra, chopped
½ small onion, finely chopped
1 teaspoon oil
1 Tablespoon water
1½ cups dried fruit (about 8 ounces prunes, apricots, and/or raisins, etc.)
½ cup prune juice
½ cup tomato juice
¼ lemon, minced (rind and fruit)

Stir-fry okra and onion with oil and water in a large frying pan for 5 minutes over medium heat. Add dried fruit, juices, and lemon. Simmer 15 minutes, stirring often. Serve warm or chilled.

Oh, and don’t forget… Star K (orthodox) said quinoa can be used if certified Kosher for Passover. The OU on their website says it can be a local decision, so ask your rabbi. You easily can make sweet or spicy dishes with this grain or simply use it instead of rice as a base for vegetable-based dishes you are preparing.

Check out this new Toyota commercial that features Bryant Terry, author of Vegan Soul Kitchen: http://afro-vegan.tumblr.com/post/42851944789/here-is-the-scion-commercial-that-features-me-it

To order Vegan Soul Kitchen, go to: http://www.vrg.org/catalog/index.php?main_page=product_info&cPath=1&products_id=30

By Jeanne Yacoubou
VRG Research Director

Lipases are enzymes used to impart distinct aromas and flavors to certain cheeses through the breakdown of milkfat.

Traditionally, most lipases originated from cow and pig pancreatic glands as well as the pre-gastric juices of calves, lambs or baby goats. Animal lipases are predominantly used in artisanal European cheeses that traditionally contained lipases and are very common in the United States in certain cheese varieties possessing lipase-derived flavors.

Microbial lipases derived exclusively from yeast, bacteria or fungi without any animal genetic origin have become commercially available and are commonly used in a wide variety of industries including several food industries. Lipase researchers reported in a 2011 article in the Indian Journal of Science and Technology that mostly microbial lipases are used commercially today while animal lipases are used in approximately 18% of all applications.

Kraft told us in August 2012 that animal lipase and animal rennet are common in many Kraft products. If “lipase” appears on their label, it is animal lipase. Their customer service representative said “microbial enzymes” on a Kraft package means that more than one type of enzyme may be present; if so, one type could be animal while the other is microbial. Organic Valley told us in August 2012 that animal lipases are used in certain Organic Valley cheeses.

Dairy cheese-eating vegetarians should keep in mind that most European and many American cheese varieties including Parmesan, Romano, and provolone are made with animal lipase. Microbial lipases created without any animal gene recombinant technology are not preferred by most cheese makers due to poor taste results in the final cheese products. However, large cheese companies may still use microbial lipase because they want the byproduct of cheese production: kosher whey used widely in packaged foods.

Lipases are critical in the production of concentrated cheese flavors known as enzyme modified cheeses (EMC) and enzyme modified dairy ingredients (EMDI). EMC and EMDI are found in many types of packaged foods. It appears that they may be labeled as “natural flavors” with no mention of enzymes on an ingredient statement. (By contrast, when lipases are used in cheese, the ingredient label must state “enzyme” although further information on enzyme type is not mandatory.)

From our informal survey of vegan cheese crafters and companies in November 2012, non-dairy cheeses are not typically flavored with lipases. Companies are generally unwilling to share specific information about their flavor profiles.

The contents of this article, our website, and our other publications, including the 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 employees or company statements. Information does change and mistakes are always possible. Please use your own best judgement about whether a product is suitable for you. Further research or confirmation may be warranted.

To purchase our Guide to Food Ingredients, please visit our website: http://www.vrg.org/catalog/index.php?main_page=product_info&cPath=1&products_id=8

For information on food ingredients, fast food, and for other information of interest to vegetarians and vegans, please subscribe to our enewsletter at http://www.vrg.org/vrgnews/

To support VRG research, you can donate at http://www.vrg.org/donate

There are many ways to stay connected to The Vegetarian Resource Group!
Get our blog delivered right to your inbox: http://feeds.feedburner.com/TheVRGBlog
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Follow us on Twitter: http://twitter.com/VegResourceGrp

By Whitney Blomquist

Interning at The Vegetarian Resource Group this fall semester has been inspirational. When I found out that I had to complete a 120-hour internship in order to graduate in January 2013, I knew I wanted to do something I was passionate about and interested in. When Charles replied back to my inquiry I was beyond excited!

Throughout my internship I was tasked with different duties, some large, some small, but all were important. My favorite task was gathering past Vegetarian Journals for the Tom Regan Animal Rights Archive at NC State University. The Vegetarian Journal dates back to 1982, so there were a lot of them! I enjoyed this project so much because I was able to see a complete time capsule of VRG from beginning to present. I got to read about animal rights causes that were successful and cruelties that still exist today. I searched through the VRG scrapbooks to find some of the missing issues and got to see pictures of past VRG camping trips, protests, potlucks, and tons of letters VRG has received over the years, from huge organizations to individuals just saying thank you. This project may have taken a little longer than expected but I could not help myself from getting caught up in how different yet the same life still is 30 years later.

During my internship I also worked VRG booths at the Hampden Fest in Maryand, Natural Products Expo, and the Academy of Nutrition and Dietetics Conference in Pennsylvania. I did writes ups for the blog and journal, taste tested vegan products to write Veggie Bits on, wrote restaurant blurbs for the restaurant guide, conducted professional interviews, promoted VRG’s Pre-Thanksgiving Potluck, made some new friends and learned a lot more then I ever thought I would about veganism, animal rights, and running a business. My internship at VRG improved my networking and writing skills, built my resume and has encouraged me to set goals for myself and realize that with some hard work, anything is achievable.

I began my internship in August. It is now November and as the semester draws to a close and I plan to move to another city I am happy to know that VRG will always be a part of me. I plan on continuing outreach by working VRG booths at festivals and conferences wherever I end up and helping in any way that I can.

For more information about VRG internships, see http://www.vrg.org/student/.
To donate towards VRG internships, scholarships, and other projects, visit http://www.vrg.org/donate.

These vegan restaurants were recently added to our online restaurant guide. To find restaurants in your area, visit: http://www.vrg.org/restaurant/index.php

Bean Vegan Cuisine
3001 E. Independence Blvd., Charlotte, NC 28205
(980) 939-1234
Vegan/American. Bean Vegan Cuisine is an excellent place to go for vegan comfort food. Don’t miss delicious sandwiches like their BBQ Jackfruit, Reuben, and Crabbie Patty. Ask about their daily specials and dessert selection. For classic American favorites made vegan, Bean can’t be beat! Open Wednesday through Monday for lunch and dinner. Closed Tuesday. Full service, take-out, catering, beer/wine, VISA/MC/AMEX/DISC, $-$$.

Coconut Glen’s
Mile 27 1/2 Hana Hwy., Hana, HI 96713
(808) 979-1168
Vegan/ice cream stand/organic. Coconut Glen’s is an ice cream stand serving vegan and organic ice cream. Enjoy gourmet vegan ice cream made from coconut milk and served in a coconut bowl with a coconut spoon! Unique flavors include Coffee Toffee, Banana Rum Raisin, and Chili Chocolate Chipotle. Glen also offers handmade coconut candy that takes three days to prepare and cooks for 16 hours. The stand is located on the Hana Highway (between Mile Marker 27 and 28) in Hana, a town on Maui, southeast coast. Coconut Glen’s may be hard to find, but it’s definitely worth the trip! Cash only. Open Monday through Saturday. Closed Sunday. Counter service, take-out, $.

V Organic Café & Art Academy
62 Main St., Upton, MA 01568
(508) 529-2900
Vegan/organic/café/bakery. V Organic Café is a completely vegan eatery and bakery with a focus on organic ingredients. The menu changes daily but previous items have included an Eggplant Panini, Hummus Wrap, and Pumpkin & Squash Soup. Their baked goods include scones, cupcakes, muffins, cookies, and more! In addition to the café, V features a fine art gallery along with classes taught by local artists and art teachers. V Organic Café is a great place to grab a tasty vegan meal or sweet treat! Open Tuesday through Saturday for breakfast and lunch. Closed Sunday and Monday. Full service, take-out, smoothies, soymilk, VISA/MC, $-$$.

Vitality Bistro
301 N Baker St., Ste. 106, Mount Dora, FL 32757
(352) 735-8411
Vegan/raw foods/organic. Vitality Bistro is a vegan eatery offering a menu of organic living foods. Enjoy entrées like Heirloom Lasagna, “Cheeze” Lovers’ Pizza, Asian Noodles with Sweet Dragon Sauce, and Tostada Mexicana. Their Frosty Fudgesicle Shake is out of this world! Ask your server about the daily specials. Free Wi-Fi is available. Open Tuesday through Saturday for lunch and dinner. Closed Sunday and Monday. Full service, take-out, catering, fresh juices, smoothies, wine, VISA/MC/DISC, $$.

Please help us keep our restaurant guide current and accurate! Restaurants continually change locations, new ones open, and others close. To let us know about any restaurants we should add, delete, or if our existing entry should be changed, please complete the form here:

If you would like to volunteer with maintaining and updating The Vegetarian Resource Group restaurant guide, please email us at [email protected]. Thank you!

by Jeanne Yacoubou, MS
VRG Research Director

The VRG received a request from an online reader who was experiencing difficulty getting ingredient information from a large beverage corporation. He asked us to “…give advice about getting answers from corporations like this.” Here are some suggestions:

• Scour the Web first. Look for an ingredients statement or an ingredients list for the product. Start at the company’s main website. Don’t overlook blogs and forums.
• Reserve judgment about what you read on the Web until you get confirmation. Even a company website may need updating. Approach contacting companies like it was a confirmation hearing for ingredients. Don’t be confrontational but be serious in your quest for company transparency about its ingredients.
• Email once. Email twice. On different days of different weeks at different times. But keep the question the same.
• Call once. Call twice. On different days of different weeks at different times preferably speaking to different people. But keep the question the same.
• When in doubt, go higher. Ask to speak to someone in the quality assurance department. They know more.
• Keep it simple. State one question per call/email in as few words as possible. (E.g., Are the natural flavors in the product derived from meat, eggs, or dairy?) If it’s a packaged good question, have a complete product name and if possible a SKU number handy.
• When in doubt, rephrase the question and ask it again during the first call or as a follow-up email reply to the first response you receive. (E.g., Is there anything from animals including meat or enzymes, or from eggs, or from milk such as casein or whey in the natural flavors in the product?”) On the phone, make sure it’s understood correctly. Listen for inconsistencies or vagueness. Write the responses down when on the phone on a piece of paper (or on a computer) where you have already written the original and rephrased questions before calling. Also note the number called, the person asked, the date and time.
• Ask a friend to cross-check. See if someone else gets the same answer as you did to the same question.
• Respond to vague answers with more clarity. Be ready with definitions. Use definitions from our Guide to Food Ingredients that you have previously read and understood, Go to http://www.vrg.org/ingredients/index.php
• If asked why you want to know, state “I’m a veg*n and don’t consume x, y, and z. I want to know if the product contains x, y, or z or any ingredients derived from x, y, and z.” Be very specific about your personal dietary choices.
• Don’t make assumptions. “Vegetarian” and “vegan” mean very different things to different people so never just ask “Is the product vegan?” Rather ask “Do any ingredients in the product come from meat, dairy, or eggs (or any other ingredient which you don’t consume)?”
• If you receive information that contradicts what you saw on a company website or what you received from an email or previous call, ask about the discrepancy in a tactful, neutral manner. Be specific. Provide: URL, name of person asked, date, time, etc. Asked to speak to a supervisor if you find the explanation questionable or ask to be called back once the issue is investigated to receive the correct information.
• Be persistent and follow through! Be empathetic and supportive to the company employee, but keep on asking until you are satisfied with the response you get.

If you see or hear any contradictions as you conduct your veg*n ingredients research, please let us know at [email protected].

The contents of this article, our website, and our other publications, including The 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 employees or company statements. Information does change and mistakes are always possible. Please use your own best judgment about whether a product is suitable for you. Further research or confirmation may be warranted.

For updates on food ingredients and for all kinds of vegetarian- and vegan-related information, please subscribe to our free enewsletter at http://www.vrg.org/vrgnews/

There are many ways to stay connected to The Vegetarian Resource Group!
Get our blog delivered right to your inbox:
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http://twitter.com/#!/VegResourceGrp
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To support VRG research, donate at http://www.vrg.org/donate.