The Vegetarian Resource Group Blog

All-Vegetarian Assisted Living Facility in NH

Posted on November 09, 2011 by The VRG Blog Editor

Pyareo Home is an assisted living facility in New Hampshire that is strictly vegetarian. There are seven residential spaces. They said there is absolutely no meat prepared in the kitchen or anywhere else on the grounds. They can accommodate vegan diets. Pyareo is located in the quiet mountain woodlands of the NH Lakes Region in the town of Sanbornton. For more information, please see their website pyareohome.org or call them at (603) 934-2300.

If you know of a vegetarian-friendly retirement community, assisted living facility, or nursing home, please let us know! You can email us at [email protected].

Thanks!

Vegetarian and Vegan Living in Your Twenties

Posted on November 08, 2011 by The VRG Blog Editor

By Candice DeForest

Life in your twenties can be chaotic. You may be transitioning from college to a full-time job, or just leaving home for the first time and figuring out how to balance grocery shopping, planning meals, cooking and attempting to be healthy on a budget. As a vegetarian or vegan, this can seem particularly daunting as there may be a perception of health food as expensive or unaffordable. I’ll admit, I’ve pushed grocery shopping to the bottom of my priority list at times and managed to surprise myself with an everything-in-the-pantry inventive black bean burger! (You’d be surprised at how few ingredients you actually need to whip up a tasty, easy meal.)

Sometimes, it seems easier to skip meals or grab fast food while you’re busy and on the go. However, the good news is you don’t have to stick to a ramen noodle or all carb diet to lead a healthy and balanced life as a busy young professional.

Here are three tips to simplify and take control of your vegan or vegetarian lifestyle.

  1. Research: As with any major life decision or goal, it is important to take a knowledgeable approach. In particular with diet, each person has individual requirements according to their lifestyle, activity level and health needs. Start by understanding the basics of how to build a balanced and healthy diet with a few helpful articles from The Vegetarian Resource Group.

    Also, consider joining a vegetarian networking group (try Meetup.com) to share recipes and ideas with others. Don’t forget to subscribe to the VRG email newsletter for ongoing tips and recipe ideas. New to the vegan and vegetarian lifestyle? Consider trying it for a month before committing long term. Convince a friend to join you in your new endeavor!

  2. Plan: Once you’ve consulted your sources, it is time to begin your plan of action! Consider how much time do you have to devote each week or day to meal planning or grocery shopping and what a realistic budget may be to spend on food each month. A few helpful tips for the planning process:
    • Set a budget for grocery shopping and dining out.
      Check out:

    • Spend those few minutes during commercial breaks of your favorite TV show to plan meals for the week.
    • Stick to a list for grocery shopping.
    • Prepare easy grab-and-go snacks at the beginning of each week to save time, such as cutting up veggies or making a trail mix with your favorite nuts and dried fruit for a high-protein snack.
  3. Have fun: Last but not least, have fun with it. A vegan lifestyle in your 20’s doesn’t have to be all about health blogs and grocery shopping lists! Consider planning meals with friends, trying new recipes, signing up for a vegan cooking course or dining out at your favorite vegan restaurant. Check out the online restaurant guide for a state-by-state listing of veggie-friendly places to dine. Personal favorites include Aladdin’s Eatery with its to-die-for hummus and Tommy’s Restaurant falafel which has yet to be beat!
     
    I love getting my friends together for a potluck night where we each bring a dish to share. There’s always plenty to go around and the cost is minimal for each person. To save a few bucks each week, search for coupons online and in store flyers and advertisements. A couple of additional resources to check out for recipe ideas:

How do you manage a vegan/vegetarian lifestyle? Share your questions or comments here.

Vegan Restaurants Around the U.S.

Posted on November 07, 2011 by The VRG Blog Editor

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

Adama Vegan Comfort Cuisine

428 Chapala St., Santa Barbara, CA 93101

(805) 560-1348

Vegan/natural foods. Adama Vegan Comfort Cuisine offers vegan food in a cozy, warm atmosphere. Enjoy Jackfruit Tacos, Chipotle Panini, or Pumpkin Pecan Pancakes. Adama is closed between lunch and dinner, so please call ahead for hours. Open Tuesday through Friday for lunch and dinner. Open Saturday and Sunday for three meals. Closed Monday. Full service, take-out, fresh juices, smoothies, espresso/cappuccino, soymilk, beer/wine/alcohol, VISA/MC/AMEX/DISC, $-$$.

Sweet Pea Café

832 W. Tharpe St., Tallahassee, FL 32303

(850) 692-3476

Vegan/café/organic. Sweet Pea Café is an all-vegan eatery offering local and organic foods as often as possible. Enjoy such items as Tempeh Reuben, Buffalo Fried Tofu, or Black Bean Quinoa Burger. Open Tuesday through Friday for lunch and dinner. Open Saturday and Sunday for brunch and lunch. Closed Monday. Limited service, take-out, fresh juices, soymilk, espresso/cappuccino, beer, special beverages, VISA/MC, $.

The Wandering Buddha

2239 St. Claude Ave., New Orleans, LA 70117

(504) 945-9428

Vegan/Korean. Got a craving for some vegan Korean food? If so, head over to The Wandering Buddha, where the chef prepares delicious, vegan versions of the food she grew up eating in Korea. Feast on Rice with Vegetables, Stir Fried Glass Noodles with Vegetables, or Braised Tofu. The restaurant is located a few blocks from the French Quarter in the Hi-Ho Lounge. You can dine in the bar or out on the covered patio. The bar offers live music weekly and entertainment on weekends. Cash only. Open Tuesday, Wednesday and Friday through Sunday for dinner. Closed Monday and Thursday. Full service, take-out, delivery, soymilk, beer/wine, alcohol, non-alcoholic beer, $$.

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:
http://www.vrg.org/travel/restupdate.php

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

Student seeks information on Vegan and Vegetarian Culture

Posted on November 04, 2011 by The VRG Blog Editor

Michelle Sweeney, a student at SUNY-Empire State College is looking for information about Vegan and Vegetarian culture for her research project. If you have a few minutes, please fill out her ten question survey here.

Introducing people to the Vegetarian or Vegan Lifestyle

Posted on November 03, 2011 by The VRG Blog Editor

By: Brittany Estes-Garcia

Brittany Estes-Garcia is a writer who has been a vegetarian her entire life and recently became a vegan. She is looking to promote an animal free diet through writing.

Introducing someone to veganism or vegetarianism, a lifestyle we all know is healthier for ourselves and the planet as a whole, is quite rewarding. Throughout my young life I have been able to do this several times, and no matter the outcome, I felt proud to at least be able to give someone a new perspective on things.

I’ve always been an activist. I remember the first time I put together a petition was when I was in 2nd grade and an older staff member at the private school I was attending was going to be let go because of his age. I got signatures from teachers and students alike, but despite my efforts, he was still fired. Nonetheless, I gave him the petition, which seemed to help his spirits, and I didn’t let that change my activist viewpoint.

Because of this experience, it’s not surprising that this is how I have continued to live my life. When I was in 5th grade, I spent hours talking to my friends about vegetarianism (as I didn’t become a vegan until I was a sophomore in high school). I had heard of videos that exposed factory farming, and even though I had a weak stomach and hadn’t seen them myself, I had read enough about factory farms to know the truth. I wrote essays about vegetarianism for school; although my teachers seemed impressed with my enthusiasm, they never told me their views on the subject.

One day that year during lunch my friend and I got into a discussion about what her dad did for work.

“What’s your dad do for work again?” I said, casually putting down a bottle of water.
“He’s a scientist. He works at the university,” she replied.
“What kind of scientist is he?” I said back, my curiosity piqued
“It’s stuff with eyes, that’s all I know. He does all kinds of tests but they’re kind of confusing,” she answered.
“What kind of tests?” I asked.
“Well… some of them are on animals….” she said, turning away from me, pretending to be concentrating on the food in her hand.

I asked her what she thought about that — she didn’t really say anything, just defended her dad. We got into an argument. I tried to explain to her what really happened during animal testing, but she wouldn’t listen. She put her hand up, in a way, trying to block out what I was saying. But she must have heard some if it, because despite this, she was the first person I introduced vegetarianism to.

To this day, my mom and her mom like to joke about how we grew up like sisters. She spent A LOT of time with us, especially because both of her parents worked. I felt like over time, she started ordering vegetarian options when we went out to eat. I don’t know if it’s because we talked about not eating animals so much as it just came up, or if she just felt pressured to in our presence. Eventually, she asked me to see the factory farm videos I had been talking about. I told her they were really gruesome, but she wanted to see them anyway. After viewing them, she was absolutely appalled. She had two other friends who had become vegetarian even though their parents disapproved, and their influence combined with mine made her want to do something. I started telling her about the health facts, and recommending books to her.

She had been wanting to lose weight/gain muscle because she was in sports, and thought this would help. So, she became a vegetarian. For 6 months, she ate no meat. I was shocked. I thought she would be like most kids that age who tried to change their diet without their parents’ consent, and last a week at the most. But for 6 months she ate no meat. She did lose weight. Her dad, unfortunately, wouldn’t leave her alone about it, and pressured her into eating meat again. Her mother shared his views. I was disappointed but I understood — they were the ones controlling the dinner table.

Even though her vegetarianism didn’t last, she no longer argued with me about dietary or animal issues, because she didn’t just understand — she agreed. More often than not, when I was talking about these subjects with other friends that didn’t agree, she would give me an approving nod and smile.

The second time I really introduced vegetarianism happened later on, when I was in 7th grade. The girl was also a really good friend of mine, and spent a lot of time with my mom and me. Kind of like with the previous friend, she warmed up to vegetarianism gradually. It started when we were out to eat and we would ask her to try our favorite dishes at various establishments, which were all vegetarian. If she didn’t want to, that was no matter, but more than often she did. I remember one specific conversation when she asked us why we didn’t eat meat. We were digging into our food at a Mexican food restaurant.

“Why don’t y’all eat meat again?” she said, as she lifted a taco filled with beef into her mouth.
“Well, to me, it’s about health and animal rights. I can’t eat anything with a face,” my mom replied. I had heard her say that a million times and nodded as I chewed.
“My mom’s dad had to have surgery and the doctors gave him a book about eating less meat and dairy. So she did research and learned more about the vegetarian, and then later, vegan lifestyle. She wanted to be healthier and always had a soft spot for the animals,” I added.
My friend shrugged and kept eating her meal, but I thought I saw the slightest bit of reflection in her expression.

I gave her books, just like I did my other friend, but she wasn’t much of a reader. She wanted to watch videos instead. So I showed her some about health, and others about the factory farms. It was kind of like a light bulb when off in her head. She loved animals. She said she had three dogs and didn’t understand why she hadn’t realized that the animals she was eating weren’t any different than her pets.

“What’s this garbage I’ve been eating?” she asked me one day when we were in my room.
“Haha, now you know!” I replied back, playfully punching her in the shoulder.

Just like my other friend, she was a vegetarian for 6 months. But her parents and her kid brother wouldn’t leave her alone. My other friend’s parents had been more concerned about her health — they thought she wouldn’t get enough protein, etc. just like many people who haven’t done their research do. But this friend’s family would just make fun of her. Every time they ate they would make fun of her almost. After awhile, it was too much for her to deal with.

“Sorry Britt, but I just can’t stand it anymore. Maybe I’ll do it again after I move out,” she said, looking down, clearly disappointed.
“It’s okay, don’t apologize to me! It’s your decision. It happens. Don’t worry about it,” I said back.

Even though both of them couldn’t keep practicing vegetarianism personally, they internalized the movement. Like my first friend, my second friend encouraged my activism from then on. And I like to think that someday both of them will try out being vegetarians again and stick to it! Always talk to others about being vegetarian or vegan, because you don’t know what kind of good can come from it.

The VRG in the News

Posted on November 02, 2011 by The VRG Blog Editor

VRG Research Director, Jeanne Yacoubou, was quoted in a recent article in the Los Angeles times about the disclosure of nutrition and ingredient information in restaurants.

Restaurants are super-sizing their nutritional disclosures

To support The VRG’s research and outreach efforts, donate here:
https://www.givedirect.org/give/givefrm.asp?CID=1565

For information about vegan and vegetarian options in quick service and fast food chains, visit:
http://www.vrg.org/fastfoodinfo.htm

For information about food ingredients, see:
http://www.vrg.org/ingredients/index.php

A Better Way to Shop Online

Posted on November 01, 2011 by The VRG Blog Editor

Get your holiday shopping done and make donations to your favorite nonprofit, all at the same time! iGive.com allows members to shop more than 900 online stores—including Amazon, Best Buy, L.L.Bean, Macy’s, Sears, and Toys ‘R’ Us—as they normally would. However, a portion of each purchase goes to an organization that the member chooses. The Vegetarian Resource Group is now on the iGive.com list of causes, so use this free service to start shopping and donating today!

Halloween Recipe: Slime

Posted on October 31, 2011 by The VRG Blog Editor

The following recipe is part of a larger article called “Halloween Horrors for Children Only” by Mary Clifford, R.D., that can be found in the Vegan Handbook.

Happy Halloween!

SLIME
( Serves 8 )

A simple fruit purée, yet its pale green tint makes this perfect for a special occasion like Halloween. Make this close to serving time, since the bananas will discolor if it sits too long. And, be sure to start with well-chilled fruit. (You can refrigerate unpeeled bananas — the skin will blacken, but the flesh inside will be fine.)

  • 3 kiwi fruit, peeled
  • 1/2 teaspoon vanilla extract
  • 2 pounds (about 6) ripe medium-size bananas, peeled
  • 10.5 ounce package silken tofu
  • Cinnamon, fruit-juice sweetened cookie crumbs for garnish (optional)

In blender or food processor, purée kiwi fruit. Set aside about 1/3 of mixture and stir in vanilla extract. Add bananas and tofu to remaining kiwi fruit. Process until smooth.

To serve, divide fruit mixture into dessert dishes. Sprinkle with cinnamon and cookie crumbs, if desired. Stir some of remaining puréed kiwi fruit into each serving, swirling slightly to keep a darker green streak visible.

TOTAL CALORIES PER SERVING: 147
TOTAL FAT AS % OF DAILY VALUE: 3% FAT: 2 gm
PROTEIN: 5 gm Carbohydrates: 32 gm
CALCIUM: 23 mg IRON: 1 mg
SODIUM: 28 mg DIETARY FIBER: 3 gm

The VRG will be at the Boston Vegetarian Food Festival

Posted on October 28, 2011 by The VRG Blog Editor

The VRG is happy to announce, we will be at this years Boston Vegetarian Food Festival on Saturday October 29th from 11 a.m.-6 p.m. & Sunday October 30th from 11 a.m.-4 p.m/ at the Reggie Lewis Athletic Center, address: 1350 Tremont Street, Boston, Massachusetts.

Veteran volunteer Reed Mangels, PhD, RD, and author of recently published Everything Vegan Pregnancy will be at the booth on Saturday and Terri Carlo will be hosting our booth on Sunday. The ladies will be happy to provide insight into the projects of The Vegetarian Resource Group and sustaining a healthy vegan or vegetarian lifestyle. Stop on by and be sure to grab your free copy of Vegetarian Journal, sign up for our national mailing list, and take advantage of our discounted prices for cookbooks and Journal memberships!

The Boston Vegetarian Food Festival is FREE to the public and if you are in the area you will not want to miss these two days of vegetarian fun! Expect free food samples, hundreds of exhibitors, great guest speakers, demonstrations, activities for the kids, and endless learning opportunities!! Another great feature, free parking and a subway stop across the street!

For more information:
http://www.bostonveg.org/foodfest/foodfest.html

Japanese Eggplant

Posted on October 27, 2011 by The VRG Blog Editor

This recipe was sent to us by Chef Joseph Muldoon of Atlantic City. Enjoy!

Japanese Eggplant

2 cups Japanese Eggplant, large diced
1 cup mirin
8 oz Mochiko (Rice Flour)
Oil for frying

Dredge the eggplant in the rice flour and meanwhile begin simmering the mirin in a small shallow pot or sauté pan, you want the mirin to form a syrup-like consistency before you fry the eggplant. When the viscosity is reached, fry the eggplant until crisp and add directly to the pan with the mirin syrup, this will coat the eggplant lightly to add sweetness and retain crispness.

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