What could be a better time to enlighten your community, your campus, your co-op, or your coworkers about the ethical, environmental, and wholesome food choices highlighted by a vegetarian or vegan diet than during National Nutrition Month®?

VRG is happy to provide vegetarian and vegan outreach materials to support your personal, organizational, or institutional campaign. Our “Vegetarian and Vegan Diets in a Nutshell,” “Heart Healthy Eating Tips”, and “My Vegan Plate” are especially popular brochures at all types of events. Click here to see our catalog of guides and handouts. To request any of these materials, send us an email at [email protected].

We have already been approached by an event coordinator in North Carolina who requested 750 brochures that will be distributed to the general public, registered dietitians, and nutritionists.

We provide guides and handouts free of charge, but donations are greatly appreciated. To contribute to the printing & shipping costs of these materials, please see our donation page: http://www.vrg.org/donate.

National Nutrition Month® is a nutrition education and information campaign sponsored annually by the Academy of Nutrition and Dietetics: http://www.eatright.org/nnm/.

VRG’s Eleanor Wolff Scholarship is a $2,500 paid internship at the VRG office in Baltimore for a student who is motivated to use the knowledge and skills they gain from the internship to impact and make effective change on behalf of vegetarianism.

Eleanor Miltimore Wolff became a committed vegan late in life. Once she learned and understood that dietary choices affected not only one’s personal health, but also the health of the planet and the well being of the animals, there was no looking back. Leather shoes and purses, along with non-vegan food products went out the door. Her children and grandchildren were showered with vegan reading material. When she exercised she would sport a T-shirt proclaiming: “I think, therefore I am — a vegetarian”. Eleanor was a military censor during World War II, but there was no censoring her commitment to a plant based diet and lifestyle.

In her memory, the Eleanor Wolff Scholarship is a $2,500 paid internship at the VRG office in Baltimore (plus $1,000 toward housing) for a student who:

1. Wants to be an effective change agent on behalf of vegetarianism
2. Is motivated to use knowledge gained from the internship to make a significant impact within his/her world
3. Could not participate in this development effort without a little financial assistance

VRG also offers unpaid internships.

If you would like to apply for a VRG internship, please send a resume, writing sample, and cover letter detailing your interests, skills, goals, and vegetarian knowledge to:

The Vegetarian Resource Group
P.O. Box 1463
Baltimore, MD 21203

or e-mail to [email protected]

For more information about the Eleanor Wolff Scholarship and to view what past recipients have said of their experiences, see http://www.vrg.org/student/eleanor_wolff_scholarship.php.

For information about all VRG internships see: http://www.vrg.org/student/index.php

By Jeanne Yacoubou, MS
VRG Research Director

In October 2011, The VRG received an email with this question: "I was…wondering if the color added to butter is vegetarian, because I have heard that beta-carotene is added to it and that gelatin is often used as a stabilizer in beta-carotene.”

Beta-carotene is a highly pigmented (red, orange, or yellow) substance known as a carotenoid which is commonly found in vegetables and fruits. It is known as a "provitamin" because beta-carotene is cleaved into vitamin A in the body. Gelatin is derived from collagen found in animals' skins and bones. Pig and cattle are the most common sources; fish gelatin is also commercially available.

While looking into this issue, The VRG discovered that beta-carotene is used only rarely to color butter these days. It is, however, common in margarine today. The beta-carotene gives a yellowish color to the margarine which would otherwise be white.

In November 2011, we called Land O'Lakes® and Smart Balance®, manufacturers of several margarine products. Company representatives for both companies told us that they used beta-carotene in their products, but it is not stabilized (or "carried") by gelatin. Wegman's® also told us that their brand margarine, although it contains beta-carotene, does not contain gelatin. Wegman's® stated that they use a vegetable oil-stabilized beta-carotene.

Further research revealed that gelatin stabilization of beta-carotene may also occur in fruit juices/drinks and soft drinks. In fact, as a food technologist at a major company which manufactures many beta-carotene products explained to The VRG, gelatin (or some other suitable carrier), is more likely to be used in water-based products to carry the beta-carotene rather than in oil-based products such as margarine. (Beta-carotene in margarine is easily stabilized by vegetable oils similar or identical to the vegetable oil(s) that compose the margarine itself because beta-carotene is fat-soluble.)

The food technologist explained to us that because beta-carotene is insoluble in water, it needs a carrier in the form of an encapsulation to keep it dissolved in a water-based juice/drink. Without a carrier, beta-carotene would likely form an oily ring at the surface of a fruit juice or soft drink. She referred to a major soft drink in which unencapsulated beta-carotene formed such an oily ring until it was reformulated with something suitable to carry it.

We also learned that beta-carotene is a sensitive substance that decomposes quickly and loses its color-fastness easily. A carrier helps prevent beta-carotene's breakdown. (Other antioxidants added to a juice/drink perform this function for beta-carotene once it is dissolved in solution.) Without a carrier, beta-carotene would not provide the desired beverage color in a dissolved form.

The VRG learned from the Vegan Society of the UK that Coca-Cola® UK is an example of one of a few companies that uses gelatin-stabilized beta-carotene in several of its beverages. To quote from the Coca-Cola® UK website http://www.coca-cola.co.uk/faq/ingredients/coca-cola-drinks-suitable-for-vegans-vegetarians.html:

None of the Coca Cola and Schweppes brands contains milk, eggs or any products derived from mammals. However, vegans and vegetarians should note that a few of our drinks contain small traces of fish gelatine, which is used as a stabiliser for the beta-carotene colour. These products are Lilt, Lilt Zero, Kia-Ora Orange Squash, Kia-Ora Orange Squash No Added Sugar and Schweppes Orange Squash.

To the best of our understanding, Coca-Cola® does not need to label the gelatin as an ingredient in these beverages. According to page 14 of the UK Food Labelling Regulations 1996, clause 17, titled "Ingredients which need not be named":

(d) any substance other than water which is used as a solvent or carrier for an additive and is used in an amount that is no more than that which is strictly necessary for that purpose.

A Commission Directive published in the Official Journal of the European Union (27 November 2007) and accessed at http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2007:310:0011:0014:EN:PDF
states that a permanent exemption from labeling is given to "4(a) fish gelatine used as a carrier for vitamin or carotenoid preparations…"

In the UK, gelatin would fall into the category of "solvent or carrier" for beta-carotene. As explained above, beta-carotene, insoluble in water, forms an oily film at the surface of water-based drinks unless it is formulated with something else (such as gelatin) that prevents this.

The VRG wondered if gelatin-carried beta-carotene were used as a color additive in any beverages sold in the United States. The short answer to this question, to the best of our present knowledge, is "no."

We canvassed a large number of juice companies including Sunny Delight®, Very Fine®, Minute Maid®, Dole®, Nestle®, Cascadian Farms®, Muir Glen®, Apple & Eve®, Fuze®, and Wegman's® in November and December 2011. Among those that add beta-carotene to their beverages, (and not all listed here do), The VRG was told in all cases that gelatin is not the stabilizer for the beta-carotene.

The VRG also contacted Coca-Cola® USA in December 2011 to ask if any of their beverages contained gelatin-stabilized beta-carotene. A media representative at Coca-Cola® US responded promptly to our inquiry by phone and told us that "Coca-Cola® US does distribute products with beta-carotene. The beta-carotene is used as a colorant in some products and in others it may be used as a source of vitamin A." In a later email response she said:

The final word is that we do use beta-carotene but it does not have the fish gelatin. All the products having beta-carotene are kosher. I include a complete list of products below.

Vitaminwater XXX, Vitaminwater Zero XXX, Vitaminwater Zero Glow, Vitaminwater Zero Rise, Vitaminwater Essential, Vitaminwater Zero Drive; Vitaminwater Energy

Minute Maid Orange Juice 100 Kids Plus, Minute Maid Light Orange Beverage

Odwalla Super Protein Mango, Odwalla Mango Tango, Odwalla Superfood Mo Beta, Odwalla Super Protein Pumpkin, Odwalla Strawberry Banana, Odwalla Superfood Red Rhapsody, Odwalla Super Protein Mango

Fuze Banana Colada, Fuze Mixed Berry, Fuze Slenderize Tropical Punch, Fuze Peach Mango, Fuze Orange Mango, Fuze Slenderize Cranberry Raspberry, Fuze Slenderize Strawberry Melon, Fuze Strawberry Guava, Fuze Slenderize Pomegranate Acai Berry, Fuze Slenderize Blueberry Raspberry.

A look at the Food and Drug Administration (FDA) regulations shows that unlike the European regulations which have a specific exemption from labeling ("d" above) for solvents or carriers, US regulations do not have anything comparable. They are otherwise very similar in wording to the European regulations. They read as follows in Title 21, Part 101, Subpart G:
§ 101.100 Food; exemptions from labeling.

(3) Incidental additives that are present in a food at insignificant levels and do not have any technical or functional effect in that food. For the purposes of this paragraph (a)(3), incidental additives are: (i) Substances that have no technical or functional effect but are present in a food by reason of having been incorporated into the food as an ingredient of another food, in which the substance did have a functional or technical effect.(ii) Processing aids, which are as follows: (a) Substances that are added to a food during the processing of such food but are removed in some manner from the food before it is packaged in its finished form. (b) Substances that are added to a food during processing, are converted into constituents normally present in the food, and do not significantly increase the amount of the constituents naturally found in the food. (c) Substances that are added to a food for their technical or functional effect in the processing but are present in the finished food at insignificant levels and do not have any technical or functional effect in that food.

However, even without an exemptive clause specifically for solvents or carriers, The VRG wondered if the US regulations given above could somehow be interpreted such that a food or beverage company could legally exclude gelatin used as an incidental additive or as a processing aid (which is a type of incidental additive according to the regulation stated above), from an ingredients label. We asked the FDA and two food technologists this question.

When we first called the general information line at the FDA in December 2011 and spoke to Ann, she told us that in order to rule on exemption from labeling decisions made by companies, a company must demonstrate to the FDA that the incidental additive or processing aid does not "…make a significant difference to the end product. [When it does] it must be labeled."

We asked two food technologists if the gelatin carrying beta-carotene was making a significant difference to the final beverage and got somewhat different answers. One stated that gelatin stabilized the beta-carotene color blend before addition to the final product (but not against chemical breakdown), while a second thought the gelatin stabilized the beta-carotene against chemical breakdown (and subsequent color breakdown) before addition to the beverage. The second food technologist also thought that the gelatin encapsulation made the beta-carotene water soluble.

If the former reason were true and gelatin functioned only before addition to a final product, it appears to the writer that FDA regulations would not require gelatin to be labeled on an ingredients statement. However, if the gelatin were functioning to keep the beta-carotene dissolved in water and/or keeping its color stable in the final product, (in which case the gelatin would have a functional role in the final product), it would need to be labeled. If gelatin were operative in both ways, one of which is functional in the finished product, then it appears labeling would be required.

An email response received from the FDA in January 2012 on this question was in agreement with this prediction:

We do not generally make determinations as to whether an ingredient in a particular product is an incidental additive or not.

However, the key as to whether an ingredient is an incidental additive and thus must be included in the ingredient statement is whether the ingredient functions in the finished product. In this case you suggest that the gelatin helps the beta-carotene stay dissolved in the product. It would seem then, that the gelatin is functioning in the finished product to keep the beta-carotene dissolved.

Because The VRG hasn't located a company in the United States that uses gelatin to stabilize beta-carotene in its foods or beverages doesn't imply that no one does. Readers should remember that labeling decisions about whether an incidental additive or processing aid is functional in a final product are made by individual companies which submit their proposals to the FDA. When a dispute arises, or if a petition is made by an individual or another company to the FDA for further investigation, a company may be ordered to change its labeling or what it uses to make its final product.

In most cases, consumers are left to hope that companies are doing all they can to meet "truthful and not misleading" FDA requirements for their labels based on the regulations. However, since there is no legal definition of "vegetarian" or "vegan" in the US, and, therefore, no regulations about it, companies, (and the average consumer), are often left with questions on vegetarian/vegan labeling issues in terms of incidental additives and processing aids. Companies use the regulations that are available (see above) in making their labeling decisions about all substances added to foods and beverages whether they are added directly or indirectly.

It may be asked if, since fish is a major food allergen according to the Food Allergen Labeling and Consumer Protection Act of 2004, (FALCPA), gelatin derived from fish would be required to be labeled even if present as a processing aid, unlike the analogous European law as described above exempts fish gelatin. There is no specific mention of fish gelatin as exempt from labeling according to FALCPA. The only specific exemption from labeling in the case of an ingredient derived from a major food allergen is highly refined oils and ingredients derived from those oils. http://www.fda.gov/Food/LabelingNutrition/FoodAllergensLabeling/GuidanceComplianceRegulatoryInformation/ucm106187.htm

What makes the situation unusually problematic for "natural" (i.e., not synthesized in a lab) beta-carotene is that it is exempt from being explicitly labeled; "coloring" is sufficient. (See the third column of "color additives" entry in the table at the end of http://www.fda.gov/food/foodingredientspackaging/ucm094211.htm.) In the case of "natural" beta-carotene labeled only as "coloring," it is unclear if gelatin, when present, would need to be labeled especially if there are more than one coloring agent in the beverage.

Further research revealed that there are several formulations of beta-carotene that are all-vegetable and do work well in beverage applications. These are known as "cold water dispersants" or "non-ringing emulsions." We were told that these formulations are more expensive than gelatin-stabilized beta-carotene. A sales representative at a major company that produces beta-carotene ingredients told The VRG that the all-vegetable varieties are "one-third more expensive" than gelatin-containing formulations at the same beta-carotene concentration level. She emphasized that "it's not really the gelatin that determines the price but the beta-carotene concentration and the stability of its matrix."

A sales representative from another other company partially concurred stating: "Regarding cost, the primary driver is the concentration of beta-carotene, not the cost of gelatin versus starch or other ingredients." For example, according to two companies which sell beta-carotene, an all-vegetable, 10% cold water dispersible beta-carotene formulation, encapsulated in dextrin, vegetable oil, sucrose esters, and/or gum arabic, with DL-alpha-tocopherol and ascorbyl palmitate as antioxidants, and silicon dioxide as a processing aid, may cost $140-$195/kilogram.

Companies certainly want their ingredients to be as inexpensive as possible, but, even more importantly, we were told that they want to ensure that the beta-carotene is stable and will remain stable during production and while on the store shelf. A sales representative told us that the process of making an all-vegetable beadlet to carry the beta-carotene is less stable (and, therefore, more costly) that that needed to make a gelatin-carried formulation. The encapsulation itself may break down. Companies are always working to develop encapsulations that won't decompose easily but are inexpensive.

Currently, there are several companies manufacturing all-vegetable beta-carotene products suitable for coloring water-based beverages. Specific formulations suitable for certain applications depend on many factors including juice acidity and desired color intensity. Some companies market their products as animal-free such as this BASF® advertisement describes: "Lucarotin® 10 CWD/O is based on a dispersion of stabilized beta-carotene in vegetable oil. Very fine droplets of this dispersion are embedded in a matrix of modified food starch and glucose syrup. The free-flowing powder product is protein-free and manufactured without ingredients of animal origin."

The VRG would like to remind concerned readers to inquire about ingredients if they have doubts. For example, we located a kosher-certified beta-carotene formulation that was made with porcine gelatin. The colored gelatin is often used to make supplement and pill caplets.

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 without any guarantee of absolute truth in any case. 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 more information on sources of food ingredients and to purchase our Guide to Food Ingredients, visit the VRG at http://www.vrg.org/ingredients/index.php

For information on fast food and quick service chains, food ingredients and for other information of interest to vegetarians and vegans, please subscribe to our free enewsletter on our homepage: 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: http://feeds.feedburner.com/TheVRGBlog
Visit us on Twitter: http://twitter.com/VegResourceGrp
And like us on Facebook: http://www.facebook.com/thevegetarianresourcegroup

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

Each year, VRG awards $10,000 in college scholarship money to two high school seniors who have promoted vegetarianism in their schools/communities ($5,000 to each). The deadline – February 20 – is right around the corner, so if you want to apply, or know someone who should apply, click here for more information.

VRG also offers The Eleanor Wolff Scholarship which is a paid summer internship ($2,500 plus $1,000 toward housing) at VRG’s Baltimore office. Here’s http://trueviagraonline.com what our interns have had to say about their experiences: http://www.vrg.org/student

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Link to our scholarship on the web!

Copy the text below to use this image to promote our scholarship on your website!

<a href="http://www.vrg.org/student/scholar.htm"><img decoding="async" src="https://www.vrg.org/img/home/scholarship_banner.jpg" width="195" height="135" alt="Vegetarian Resource Group College Scholarships!" /></a>

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Would you like to sponsor a scholarship or internship? This provides a tremendous opportunity for students who are doing some great work promoting vegetarianism.
Click here to read about past scholarship winners (right-hand side).
Click here to read about past Eleanor Wolff Scholarship winners.

by Reed Mangels, PhD, RD

Dole Portobello Mushroom Powder’s ingredient listing is a quick read – Portobello mushrooms. Mushrooms naturally contain a small amount of vitamin D. Dole exposed mushrooms to ultraviolet light in order to increase the amount of vitamin D in the mushrooms. By drying the vitamin D-rich mushrooms and grinding them into a powder, Dole has created a concentrated source of vitamin D. The mushrooms are a source of vitamin D2, the vegan form of vitamin D. One teaspoon of the mushroom powder provides 600 IU of vitamin D – enough to meet the recommendations for vitamin D for children and for adults age 70 and younger (1-1/3 teaspoons of the powder would supply 800 IU of vitamin D – the recommendation for adults older than 70). The mushroom powder can be easily added to hummus, soups, grain dishes, salad dressings, and sauces where it adds a mild mushroom flavor. In a seitan roast, the mushroom powder did not markedly change the taste but was a convenient way to supply the day’s worth of vitamin D. The mushroom powder was more evident in High “D” Hummus Dip (recipe available at http://www.dole.com/EatRightLanding/EatRightRecipe/RecipeDetail/tabid/596/Default.aspx?contentid=13089) which was delicious but tasted more like a mushroom and onion spread than hummus. I’d bet this would be great on rye bread or crackers.

The limited-supply vitamin D mushroom powder can be ordered online at www.doledepot.com in both 2 oz. and 3.5 oz.bottles. To learn more, visit www.dole.com or write to Dole Food Company, One Dole Drive, Westlake Village, CA 91362-7300.

The Vegetarian Resource Group will be hosting a vegan dinner in Fort Lauderdale at Sublime Restaurant on Sunday, March 4th, 2012, at 5:00 PM. If you are in the area, please join us. Reservations need to be paid in advance.

MENU

Salad: Caesar Salad with house-made lemon-Dijon dressing

Entrée: One Choice of Penne Puttanesca (tomato, basil, caper, olive, roasted red pepper), Quiche Lorraine (crispy tempeh, roasted garlic, shallot, tofu, mozzarella, kale salad), or Enchiladas (shredded Gardein, green pepper, brown rice, black bean, cheddar, sour cream)

Dessert: One Choice of Chocolate Nirvana Chocolate Cake, Seasonal Cheesecake, Coconut Cake, Chocolate Macaroons, Apple Crumb Pie A La Mode, or Ice Cream Sundae

COST: $22 for Paid-up VRG members. $50 for non-members

PLEASE reserve with a credit card by calling (410) 366-8343; mailing a check to VRG, P.O. Box 1463, Baltimore, MD 21203; or paying online
at https://www.givedirect.org/give/givefrm.asp?CID=1565
Please write “Sublime dinner” in the notes section.

Seating is limited. Refunds will only be made if we can replace your seat. We look forward to seeing you!

ABC used the VRGParents list as a resource for the upcoming episode of the ABC “hidden camera” show What Would You Do? In this episode, strangers pressure a vegan child to eat meat.

When a couple forces a hot dog on a young girl in a New Jersey restaurant, neighboring diners are confused and surprised; the girl’s mother had clearly said that the family does not eat meat, dairy or animal by-products.

“Everyone eats hamburgers, it’s un-American not to eat meat,” said the man, urging the girl to enjoy the hot dog.

“So she gets no protein,” added his companion.

Will the other patrons in the restaurant stand up for the child’s way of life? We’ll have to tune in at 9 p.m. Eastern/8 p.m. Central to find out.

For more information about the show, and to see a clip of the episode visit the ABC News website.

For information about vegan and vegetarian nutrition for children and teenagers, see the Teens, Family, & Kids section of our website.

VRGParents is an email list for vegetarian parents and parents of vegetarians. For information on joining the list, visit http://groups.yahoo.com/group/vrgparents/.

Need vegan recipes for Passover? Right now we are offering a special:

Get both Vegan Passover Recipes and No Cholesterol Passover Recipes for just $13 and receive FREE shipping. A must have for every home that wants to celebrate a healthy and ethical Passover. Enjoy egg-less blintzes, knishes, apple latkes, sweet and sour stuffed cabbage and much much more.

Passover begins April 6 and ends April 14.

For ordering call (410)366-8343, send your check to VRG at P.O. Box
1463, Baltimore, Maryland 21203, or go to:
http://www.vrg.org/catalog/index.php?main_page=product_info&cPath=1&products_id=26

Gestational diabetes is a kind of diabetes that occurs during pregnancy. It can cause problems during pregnancy and in the newborn infant. Risk factors for gestational diabetes include being overweight, having a family history of diabetes, and ethnicity. Hispanics, African Americans, Native Americans, Pacific Islanders, Asians, and Asian Indians are at higher risk for developing this condition.

A just-published study examined dietary factors that could increase a woman’s risk of developing gestational diabetes. Women who ate the highest amount of animal fat before they were pregnant had about a 90% greater risk of developing gestational diabetes compared with women eating the lowest amount of animal fat. There was no association between vegetable fat and gestational diabetes. Cholesterol was also associated with an increased risk. The study authors suggest that even as simple a change as replacing 5% of animal fat with vegetable fat could reduce risk of diabetes. While women cannot change risk factors like ethnicity or family history of diabetes, moving away from (or eliminating) animal fat could markedly change their risk of gestational diabetes. "Our findings indicate that women who reduce the proportion of animal fat and cholesterol in their diets before pregnancy may lower their risk for gestational diabetes during pregnancy," said senior author Cuilin Zhang, M.D., M.P.H., Ph.D., of the Epidemiology Branch at the Eunice Kennedy Shriver National Institute of Child Health and Human Development (NICHD).

To read more about this study see: http://www.nih.gov/news/health/jan2012/nichd-25.htm

For more information on vegan diets in pregnancy see our website: http://www.vrg.org/nutrition/veganpregnancy.php, and the newly-available book, The Everything Vegan Pregnancy Book.

By Amanda Gilley, VRG intern

Whenever I think of Valentine’s Day I think of something unusual and exotic. I think spice and chocolate, or I look for show stopping recipes to make for that special someone. So when I was asked to write an article for a vegan Valentine’s Day I perused all the recipes in the VRG library for unique recipes to add a dash of spice to the holiday of love.

Usually to celebrate this holiday, couples flock to a nice restaurant where they pay top dollar for a decent meal. Rarely do I find couples truly excited about their night out together. Normally I hear that what should have been an intimate evening was really a loud, overpriced, and not genuine outing. For those of you that agree, then here are some fresh new ideas to celebrate.

For tips on throwing a party whether it be for two or ten, check out Vegans Know How to Party by Chef Nancy Berkoff. She gives great party advice, sample menus, and recipes from drinks to desserts and everything in between.

While searching recipes I found some entrée recipes that really made my belly grumble in excitement. "Spicy Mandarin Chickpeas," a recipe from Conveniently Vegan, sounded exotic and delicious. This recipe definitely fits the bill of unusual and the best part is that it is easy to make! Another great option for those short on time and guests is the "Sweet Indian Rice with Carrots and Dates" from Vegan Meals for One or Two. This recipe serves 2 and is ready in less than 30 minutes.

An entrée that sparked my attention was found in a back issue of the Vegetarian Journal. The recipe is a "Mac and No-Cheese with Zucchini "Cream" Sauce." I love mac and cheese recipes because they are so versatile and with this recipe you can keep it plain or dress it up. To add a meaty texture to the mac and no-cheese you can garnish with fried mushrooms or stir in some chopped sundried tomatoes.

Dessert must make an impression on Valentine’s Day! From the same back issue in which I found the mac and no-cheese recipe, a "Crispy Rice Square" recipe called my attention. I know crispy rice squares don’t sound like a treat fit for such a special occasion but it is all in the presentation. For example you can flavor the rice squares with melted chocolate and then press them into foil heart molds which can be found in the baking section of many grocery stores around the month of February. This technique can dress up any basic and easy recipe, even cupcake and brownie recipes!

I can’t think of any other dessert that better represents Valentine’s Day than chocolate cake. In the book Vegans Know How to Party a "Moist Chocolate Cake" recipe sounded like the perfect option for dessert. To keep the decadence flowing finish off this chocolate cake with a “Vegan Caramel Sauce” also from Vegans Know How to Party. And for those non-chocolate lovers out there or those just short on time use the vegan caramel sauce recipe and a "Cream Cheese Spread with Fruit" recipe from the same book to turn up the romance. How do you go about pushing the love level into overdrive? Use these sauce and spread recipes as dips for fresh fruit and you and your significant other can practice the art of love by feeding each other. So whether you have plenty of time or are short on time and whether you are cooking for two or six, spice up this Valentine’s Day with some special vegan treats!

Spicy Mandarin Chickpeas
Serves 4
From Conveniently Vegan
By Debra Wasserman

Ingredients:
Two 19-ounce cans chickpeas, rinsed and drained
Two 10.5-ounce cans mandarin oranges, drained
¼ cup strawberry jam
2 Tablespoons spicy brown mustard
½ teaspoon cayenne

Method of Preparation:
Heat all ingredients in a medium sized pot over medium heat for 10 minutes. Serve warm.

Sweet Indian Rice with Carrots and Dates
Serves 2
From Vegan Meals for One or Two
By Chef Nancy Berkoff

Ingredients:
2 Tablespoons vegan margarine
1 cup matchstick cut peeled carrots
2 Tablespoons chopped dates
1 ½ cups vegetable broth
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ground cloves
¼ teaspoon ground cardamom
¾ cup uncooked white or basmati rice

Method of Preparation:
Melt margarine in a large pot. Add carrots and dates; cook and stir until carrots are soft, approximately 5 minutes. Add broth and spices, stir, and bring to a quick boil. Reduce heat and simmer until rice is cooked and all the liquid is absorbed, approximately 20 minutes.

Mac and No-Cheese with Zucchini "Cream" Sauce
(Serves 6)
From Vegetarian Journal; Volume XXIX, NO 4
By Debra Daniels-Zeller

Ingredients:
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
½ cup chopped fresh basil (optional)
½-1 cup toasted bread crumbs

Method of Preparation:
1. Add the zucchini to a large pot of salted boiling water and reduce the heat.
2. When the zucchini is very tender, scoop it out, place in a strainer, and drain. Save the water.
3. Using the back of a spoon, press the zucchini to squeeze as much water as you can from it. Save the liquid.
4. Pour the zucchini water into the pot of water and bring it to a boil again.
5. 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.
6. Process the mixture until very smooth.
7. Season to taste with salt. Stir in chopped basil, if desired.
Place the pasta in a serving bowl and toss with the zucchini sauce.
8. Top each serving with toasted bread crumbs.

Crispy Rice Squares
(Makes one 9-inch round or one 7 x 5-inch pan, approximately 15 servings)
From Vegetarian Journal; Volume XXIX, NO 4
By Debra Daniels Zeller

Ingredients:
½ cup rice syrup
½ cup almond or peanut butter
1 teaspoon vanilla
½ cup raisins
3 cups crispy rice cereal

Method of Preparation:
1. Place rice syrup, nut butter, vanilla, and raisins in a small saucepan. Heat for a few minutes, and then stir thoroughly.
2. Pour the rice cereal into a large mixing bowl and add in the rice syrup-nut butter mixture.
3. Mix until well-blended. Press into a 9-inch pan.
4. Allow to cool. Cut into bars.

*Variation: For a chocolate version of this recipe, melt a 1-ounce square of vegan chocolate into the nut butter.

Moist Chocolate Cake
Makes one 9 X 13-inch pan (8 large servings) or 24 cupcakes
From Vegans Know How to Party
By Chef Nancy Berkoff

Ingredients:
3 cups all-purpose flour
2 cups sugar (favorite vegan variety)
2 Tablespoons baking soda
1 Tablespoon salt
½ cup unsweetened cocoa powder
¾ cup vegetable oil
1 Tablespoon vanilla extract
2 Tablespoons white vinegar
2 cups water
Vegetable oil spray

Method of Preparation:
Preheat oven to 350F. Mix the dry ingredients in one bowl and then add the wet ones, and mix until smooth and well combined. Spray pans and pour into a 9- x 13-inch pan or 24 cupcake tins. Bake at 350F for approximately 20-25 minutes (cupcakes) or 50 minutes (9- x 13-inch pan). Test with a toothpick to make sure center is baked. Cool cake and ice with your favorite frosting.

Vegan Caramel Sauce
Makes 1½ cups
From Vegans Know How to Party
By Chef Nancy Berkoff

Ingredients:
¼ cup soy or rice milk
¾ cup sugar (favorite vegan variety)
1/3 cup maple syrup or brown rice syrup
1 Tablespoon water
1 Tablespoon arrowroot
2 Tablespoons vegan margarine
1 Tablespoon vanilla

Method of Preparation:
1. Place the milk, sugar, and maple in a small saucepan and whisk well to combine.
2. Cook over medium heat for 3 minutes, while whisking occasionally.
3. In a small bowl, whisk together the water and arrowroot, and then whisk the mixture into the saucepan.
4. Cook the mixture, while whisking constantly an additional 2-3 minutes or until it thickens.
5. Remove the saucepan from the heat and whisk in the remaining ingredients.
6. Serve warm as a topping for cakes, desserts, non-dairy frozen desserts or as a dipping sauce for fruit. Store in an airtight container in the refrigerator, and reheat as needed.

Cream Cheese Spread with Fruit
Serves 8-10
From Vegans Know How to Party
By Chef Nancy Berkoff

Ingredients:
1 cup vegan cream cheese
1 teaspoon fresh orange zest
½ cup fruit preserves
¼ cup fresh fruit

Method of Preparation:
1. Place cream cheese in a medium-size bowl. If necessary whisk with a fork to soften
2. Add remaining ingredients, except fresh fruit, and mix well to combine.
3. Place in a bowl and serve as a fruit dip or spread on a cooled cake, muffins, or cupcakes.