Vegan Journal Senior Editor Hannah Kaminsky has written a book that features All Y’alls Foods products such as vegan jerky and crunchy vegan bacon bits. Enjoy recipes such as Cheesy Potato Soup; BBQ Sandwiches; and Maple Bacon Blondies.

Read the entire book review here: https://www.vrg.org/journal/vj2025issue1/2025_issue1_book_reviews.php

Subscribe to Vegan Journal in the USA only here: https://www.vrg.org/member/

Come meet dietitians from the Vegetarian Nutrition Dietetic Practice Group and VRG members. The public is invited. You must preregister. You can pay at www.vrg.org/donate Write in names of attendees and that this is for the Networking dinner.

When: Sunday, October 12, 2025, 6 PM

Place: Thyme and Tempo Vegan Restaurant

Menu:

• Quinoa chili with tomato, organic quinoa, beans, olive oil, kale, organic corn, onion, and spices.
• Music City Power Bowl with sweet potato, corn & mango salsa, black beans, guacamole, vegan sour cream, broccoli, beets, carrot, lettuce, mung beans, pumpkin seeds, corn chips, and basil vinaigrette.
• Vegan chocolate chip or oatmeal cookie

Cost: $30 before September 12, 2025. $35 before October 1, 2025. Includes tax and tip.

Drinks can be purchased from the restaurant separately. PLEASE PAY AT www.vrg.org/donate and write in the Comments: Networking Dinner with the Attendee names. Or call (410) 366-8343. Or mail payment to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203. We look forward to seeing you there.

Kasheri with Brown Rice

Chef Nancy Berkoff shares Egyptian recipes she gathered when visiting her former students living in Egypt. Enjoy Kasheri with Brown Rice, Brown Rice Mujaddara, Makloubeh (layered eggplant), Vegan Kofta, Orange and Olive Salad, Khoshaf (compote), and Egyptian Lemonade.

Find the complete article here: Vegan Recipes from Egypt

Subscribe to Vegan Journal: https://www.vrg.org/member/2013sv.php

photo from Dr. Praeger’s

Addressing the common complaint that veggie burgers can be too mushy, Dr. Praeger’s takes their latest line of crunchy patties in the opposite textural direction. Read our review in Vegan Journal: https://www.vrg.org/journal/vj2025issue1/2025_issue1_veggie_bits.php

https://www.vrg.org/member/2013sv.php

Each issue of Vegan Journal includes reviews of the latest scientific research related to the veggie lifestyle. Topics covered in the most recent magazine include Does the Addition of Olive Oil Improve a Whole-Food, Plant-Based Diet, as well as Vegan Diets in the United Kingdom

Read the entire column here: https://www.vrg.org/journal/vj2025issue1/2025_issue1_scientific_update.php

Subscribe to Vegan Journal in the USA only here: https://www.vrg.org/member/

photo from Shutterstock

According to Chef Nancy Berkoff, EdD, RD, Patra is a popular Gujarati vegetarian snack or ingredient used in main or side dishes. It is a rolled, filled menu item that resembles a green and gold pinwheel when sliced. Patra is also known as pathrode, and the leaves are sometimes called aloo or even elephant ears. The taro leaf is the traditional wrapper; however, spinach or collard leaves can be substituted when making your own patra.

There are many different ways to prepare patra, just like any beloved traditional dish. Patra is rolled up with tamarind paste and a variety of spices, steamed to solidify the filling, and then sliced and fried.

Besan is usually the main ingredient in the filling or paste for patra. Besan is garbanzo bean flour, also called gram flour. It is not a finely ground flour, and the grittiness actually adds texture to recipes in which it is used. Besan can be found in Indian markets and online, but it is easy to make your own. Simply lightly toast cooked garbanzo beans in a hot oven until they are crispy. Grind the crispy garbanzos in a food processor or by hand with a mortar and pestle.

Nowadays, many households cut to the chase and purchase canned or frozen patra, which can be micro-waved or quickly fried. If you are looking for canned or frozen patra, you might also search for alu wadi, which is patra in the Marathi dialect. Canned or frozen patra are usually sliced before packaging. When you open the package, you will see swirls of dark green and gold. You can microwave, steam, or fast-fry canned or frozen patra, depending on your time and your needs. Patra have a wonderful fragrance of spices, including ginger, chili, and garlic. In addition, if rolled correctly, the leaves and filling form a delightfully chewy, almost meat-like texture.

Recipes using patra can be found here: https://www.vrg.org/journal/vj2008issue4/2008_issue4_patra_issue.php

Subscribe to Vegan Journal: www.vrg.org/member

photo from Oleum Kitchen

Maryland Vegan Restaurant Month is being held now through March 30, 2025. During this month, restaurants will be offering vegan specials and there’s also several special events. For more information, see: https://www.mdveganeats.com/ and https://www.instagram.com/mdveganeats/?hl=en

Mushroom Bourguignon photo by Hannah Kaminsky

Who doesn’t enjoy comfort food? In the latest issue of Vegan Journal, Amber Murtoff shares vegan recipes for Butterbean Cacio e Pepe Risotto; Sticky Ginger BBQ Bao Buns & Everything Bagel-Spiced Edamame; White Winter Focaccia Pizza; Butternut Squash Gnocchi; Mushroom Bourguignon; and Cozy Glow Bowl.

Find her recipes here: https://www.vrg.org/journal/vj2025issue1/2025_issue1_comfort_food.php

Subscribe to Vegan Journal in the USA only here: https://www.vrg.org/member/

photo from Community Goods

Community Goods puts the planet first by using entirely compostable packaging and sustainable, eco-friendly, and still effective ingredients in their shampoo bars and conditioners. Read our review of their products in Vegan Journal: https://www.vrg.org/journal/vj2025issue1/2025_issue1_veggie_bits.php

Subscribe to Vegan Journal in the USA only here: https://www.vrg.org/member/2013sv.php

photo from iStock

Spring has arrived in the USA and now is the time to prepare meals with seasonal ingredients. Chef Nancy Berkoff says, “Cabbage, cilantro, parsley, Swiss chard, green peppers, chilies, leeks, scallions and chives, snow peas, petit pois (young green peas), spinach, kale, collards, mustard and beet greens, romaine, and endive are some of the greenery we can use to brighten our spring menu!” In her previous Vegan Journal article Cooking with Early Spring Greens you’ll find recipes for Fennel Salad, Green Pea Mockaguacamole, Spring Greens and Lentil Sauté, Smoky Collards, Grilled Romaine Salad with Vinaigrette Dressing, and Vinegary Green Beans with Dill.

To subscribe to Vegan Journal in the USA, see: https://www.vrg.org/member/2013sv.php