Beginning tomorrow (Feb 1), Oprah is holding a one-week vegan challenge: “No meat, no milk, no animal anything.” In the preview for tomorrow’s show, Oprah says they will go inside a beef processing plant. Guests will include Michael Pollan and Kathy Freston.

For more information, click here, and/or tune in to tomorrow’s show!

Have a Panini Party
By Nanette Blanchard

This article originally appeared in Vegetarian Journal Issue 4 2010.

Panini are becoming ubiquitous, and it's no wonder why! One bite of that flaky loaf and some piping-hot fillings, and most people are hooked!

Panini are delicious grilled sandwiches that are Italian in origin and typically made from a bread like ciabatta. In fact, this primary ingredient is the basis for the sandwich's name. 'Panino' is Italian for 'small bread roll,' and 'panini' is the word's plural form.

It's time to get in on the panini craze (if you haven't already)! Panini have emerged as a popular option for lunch, but you don't have to limit their consumption to your midday meal. Try a panini for breakfast or a late-night snack-they're quick to make and can be low in fat if you simply use vegetable cooking spray to coat the grill. They are also a great way to add some fruits and veggies to children's meals.

Panini grills are inexpensive and versatile, and even health-conscious vegans can use them to make wonderful and festive creations. There are two basic types of panini grills:

• A non-stick grill allows you to lower the top of the grill to compress the sandwich. George Foreman Grills are a familiar example. These grills can vary greatly in price.
• The other kind includes the cast-iron stovetop panini grills. You can even buy just a panini press top in cast iron; simply put the sandwich in a castiron pan and use the preheated panini top to compress and grill the sandwich.

You'll have the greatest success with your panini if you use thin slices of bread and remember to serve them immediately.

A panini party is a fun and casual way to entertain. Purchase several different types of breads and a variety of condiments and vegetables to add to customize your panini. Start your party by making the Eggplant, Roasted Red Pepper, and Spinach Panini with Chipotle Mayonnaise (below) and/or the Crimini Mushroom and Mustard Panini (opposite) because they are the lightest. Then, serve either the Tempeh Reuben Panini (opposite) or the Southwestern Tofu Panini (page 8) for the main event. Finish up the party with some sweet Dark Chocolate, Peanut Butter, and Banana Panini (page 8) or Creamy Carrot and Pineapple Panini (page 8) on raisin bread. Add a large salad of dark leafy greens and some sparkling cider, and you will have a memorable party.

EGGPLANT, ROASTED RED PEPPER, AND SPINACH PANINI WITH CHIPOTLE MAYONNAISE

(Makes 3 sandwiches)

This colorful sandwich uses a spicy, non-dairy mayonnaise for extra flavor. Use chipotle powder if you can't find chile pepper in adobo sauce in your grocer's international aisle.

CHIPOTLE MAYONNAISE

• 1 Tablespoon chipotle chile pepper
  in adobo sauce, minced
• 2 Tablespoons vegan mayonnaise
• 1 1/2 teaspoons fresh lime juice

In a small bowl, mix the ingredients
together.

PANINI

• Vegetable cooking spray
• 1 small eggplant, peeled and sliced into
  1/2-inch slices
• 6 thin slices ciabatta
• 3 large slices roasted red peppers
  (approximately 3 ounces)
• 1 cup fresh spinach leaves, washed and
  dried

Preheat the panini grill and spray with vegetable cooking spray. Grill the eggplant slices for 4-5 minutes or until soft. Spread each slice of bread with 1 1/2 teaspoons chipotle mayonnaise. Top 3 bread slices with roasted red peppers,
spinach, and grilled eggplant. Then, top each sandwich with another slice of bread.

Spray the panini grill with additional vegetable cooking spray. Grill each panini for 5 minutes or until golden brown.

Cut each panini in half and serve hot.

PICADO DE RÁBANO (CHOPPED RADISH SALAD)

(Serves 5)

This is a refreshing 'side' salad to serve as an appetizer with breadsticks or as an accompaniment to spicy menu items. Or create an entirely new salad by combining this recipe with some tossed greens, cooled cooked pasta, quinoa, brown rice, or barley.

• 2 cups trimmed and thinly sliced red
  radishes (not daikon)
• 3 Tablespoons chopped fresh mint
• 1/2 cup fresh orange juice
• 2 Tablespoons lime juice
• 1 teaspoon ground black pepper

Combine all ingredients in a nonreactive bowl. Refrigerate or chill on ice for at least 30 minutes before serving. This salad can be made the night before.

CRIMINI MUSHROOM AND MUSTARD PANINI

(Makes 3 sandwiches)

You can use any type of mushrooms for these savory panini, but I like the crimini variety for its nutty flavor.

• 8 ounces crimini mushrooms, sliced
• 1 large shallot, minced
• 1 Tablespoon extra-virgin olive oil
• 3 Tablespoons grainy mustard (whole grain
  or coarse type mustard, such as Trader
  Joe’s Whole Grain Dijon Mustard)
• 6 slices whole wheat bread
• 3 slices vegan American soy cheese
• 2 Tablespoons minced Italian parsley
• Vegetable cooking spray

In a sauté pan, cook mushrooms and shallots in olive oil over medium heat, stirring occasionally, until the mushrooms are golden brown, approximately 7-8 minutes.

Preheat the panini grill. Spread 1 1/2 teaspoons mustard on each
slice of bread. Top 3 bread slices with the mushroom mixture, soy cheese, and parsley. Then, top each sandwich with another slice of bread.

Spray the panini grill with additional vegetable cooking spray. Grill each panini for 5 minutes or until golden brown.

Cut each panini in half diagonally and serve immediately.

TEMPEH REUBEN PANINI

(Makes 3 sandwiches)

The Reuben is a natural choice for a panini since it is, by definition, a grilled sandwich. The original version tops layers of deli staples with sauerkraut and flavorful dressings.

Tempeh, which fills in for the traditional corned beef, is available in the refrigerated section at natural foods stores and some supermarkets. If you can't find pumpernickel, get the darkest rye bread that you can. I use a sauerkraut from the refrigerated section of my health foods store that has much less sodium than canned sauerkraut. You can also add sliced tomatoes or caramelized onions to these hearty sandwiches before grilling.

TEMPEH

• 3/4 cup water
• 1 Tablespoon low-sodium soy sauce
• 1/4 teaspoon granulated garlic
• 1/2 teaspoon dry mustard
• 1/4 teaspoon liquid smoke
• 1 teaspoon smoked paprika (optional)
• 1 teaspoon agave nectar
• 8 ounces tempeh, thinly sliced

In a small saucepan, mix water, soy sauce, garlic, mustard, liquid smoke, paprika if using, and agave nectar. Add tempeh and simmer over medium-low heat for 10 minutes, adding more water if necessary, until all liquid is absorbed.

THOUSAND ISLAND DRESSING

• 2 Tablespoons vegan mayonnaise
• 1 Tablespoon ketchup
• 1 1/2 teaspoons pickle relish
• 1/4 teaspoon onion powder

In a small bowl, combine dressing ingredients.

PANINI

• 6 slices pumpernickel bread
• 6 Tablespoons sauerkraut
• Vegetable cooking spray

Preheat the panini grill. Spread each slice of bread with dressing. Top 3 bread slices with the tempeh and then sauerkraut. Then, top each sandwich with another slice of bread.

Spray the panini grill with vegetable cooking spray. Grill each panini for 5 minutes.

Cut each panini in half and serve immediately.

SOUTHWESTERN TOFU PANINI

(Makes 4 sandwiches)

These filling sandwiches include tofu that has been brushed with
a bit of salsa and grilled on the panini grill before the sandwiches are assembled.

• Vegetable cooking spray
• One 14-ounce package firm organic tofu,
  cut into 8 slices
• 3 Tablespoons store-bought salsa,
  preferably a smooth variety
• Sea salt to taste
• 8 slices whole wheat bread
• 1 avocado, sliced
• 2 Roma tomatoes, sliced
• 8 green olives, halved
• 8 pickled jalapeño rings
• Extra salsa for serving, if desired

Preheat the panini grill and spray with vegetable cooking spray.

Brush each tofu slice with a heaping teaspoon of salsa and sprinkle with sea salt. Grill tofu for 5-6 minutes or until browned. Remove from grill.

To make panini, top 4 bread slices with avocado, tomatoes, olives, and jalapeños. Top each sandwich with 2 pieces of tofu. Then, top each sandwich with another slice of bread.

Spray the panini grill with additional vegetable cooking spray.

Grill each panini for 5 minutes or until golden brown.

Cut each panini in half. Serve with additional salsa, if desired.

DARK CHOCOLATE, PEANUT BUTTER, AND BANANA PANINI

(Makes 2 sandwiches)

• 2 Tablespoons unsalted creamy peanut
  butter
• 4 slices soft whole wheat bread
• 1 large banana, sliced
• 1 ounce (approximately 6 squares) dark
  vegan chocolate, chopped
• Vegetable cooking spray
• 1/4 teaspoon cinnamon

Preheat the panini grill. Spread peanut butter thinly on all 4 slices of bread. Top 2 bread slices with the chopped chocolate and banana slices. Then, top each sandwich with another slice of bread.

Spray the panini grill with vegetable cooking spray. Grill each panini for 3-4 minutes or until it is golden brown and the chocolate has melted.

Remove panini from the grill and cut each sandwich into 3 slices. Sprinkle with cinnamon. Serve hot.

DARK CHOCOLATE, PEANUT BUTTER, AND BANANA PANINI

(Makes 3 sandwiches)

These dessert sandwiches are a terrific way to get kids to eat more carrots. Be sure to watch these sandwiches closely as they are cooking because raisin bread has a tendency to brown more quickly in the panini grill than other breads do.

• 1/4 cup vegan cream cheese
• 1 carrot, peeled and grated (approximately
  7/8 cup)
• 6 slices whole wheat raisin bread
• 6 thin canned pineapple rings (approximately
  8 ounces)
• Vegetable cooking spray

Preheat the panini grill.

In a small bowl, combine the cream cheese and carrots. Spread the mixture on the raisin bread slices. Top 3 bread slices with pineapple rings. Then, top each sandwich with another slice of bread.

Spray the panini grill with vegetable cooking spray. Grill each panini for 4 minutes or until golden brown.

Slice each sandwich in half and serve immediately.

The Pension Protection Act of 2006 added a provision that allowed IRA owners over the age of 70 1/2 to contribute up to $100,000 ($100,000 per spouse for Married Filing Jointly taxpayers) directly to a charity (such as The Vegetarian Resource Group). This direct transfer from the IRA to the charity would count toward the IRA owner’s required minimum distribution (RMD) and would be excluded from income on their tax return. The Tax Relief Act extended this provision through 2011 and further provided that qualified donations made after December 31, 2010 and before February 1, 2011 would be deemed to have been made by December 31, 2010.

It should be noted that because the distribution is excluded from income, the taxpayer cannot take a charitable deduction on Schedule A for the amount. Further, in order to qualify, it is required that the distribution be made directly to the organization from the IRA. Distributions made to the taxpayer and then paid by the taxpayer to the charity will not qualify.

(This information is from Clifton Gunderson and should not be construed as legal, accounting, or tax advice. Speak to your own tax professional.)

by Corey Bivins

When I tell people that I homeschool my children, their response is something like "oh, you must be a saint, I wish I could do that!" If there's one thing I have learned over the years, it's that when you choose to do things that aren't mainstream, be prepared to answer questions regarding misconceptions and assumptions by the misinformed. So, I politely smile and assure them that they could, as I mentally prepare myself to dispel the myths of home schoolers. "Do you really think you're qualified to educate your children?" "Aren't you worried about socialization?" "Don't you get tired of being stuck at home?" Fortunately, I know these questions come from ignorance of homeschooling and I have done my homework and am prepared to enlighten my audience with the facts and truths of homeschooling.

I carry the same attitude about mine and my families food choices. I don't eat meat or dairy and I have chosen to raise my children vegetarian inside our home. But, when folks get wind of our food choices, I am again prepared for the onslaught of the vegetarian myths. "Aren't you worried you're not getting enough protein?" "Do you get sick a lot?" "Don't children need meat in order to grow properly?" Thankfully, to books like Becoming Vegan by Brenda Davis and Vesanto Melina and Simply Vegan by Debra Wasserman and Reed Mangels, I feel I am well versed in meat-free prose to share my knowledge with others in the hopes of easing their fears.

As you can see, home schoolers and vegetarians have several similarities: they are both unconventional, they are both misunderstood, they are both intriguing to those who are unfamiliar with them, and they both have demands for more open-mindedness. I have put together a list of vegetarian related resources for home schooled families to assist in your furthering education of yourselves, your children, and those around you.

www.teachkind.org, a division of People for the Ethical Treatment of Animals, is a resource to help students become kinder, more compassionate individuals. There are free lessons, materials, and alternatives to dissection.

www.foodstudies.org offers a Food is Elementary curriculum focusing on plant-based nutrition with lessons plans for pre-k through adult.

www.globalvillageschool.org online and text-based curriculum integrating peace, justice, diversity, and sustainability through the "Whole Child, Healthy Planet" curriculum.

www.mistyforesthomeschool.com is a home education center in Orlando, Florida for kids K-6. One of the co-directors in a Plant Based Nutrition Educator and past classes included Plant Based Nutrition.

http://vegbooks.org is a website dedicated to assisting parents in finding books and movies that support vegetarian and vegan values.

The Vegetarian Resource Journal has several lesson plans and games geared towards veggie kids:
I Love Animals and Broccoli Coloring Book & Activity Book.
http://www.vrg.org/family/lessonplan.htm lesson plans for grades 1 & 2 to accompany the I Love Animals & Broccoli Coloring Book.

http://www.vrg.org/family/memory_cards_math_game1.php veggie counting game for kids.

http://www.vrg.org/family/memory_cards.php veggie-friendly memory cards for kids.

http://www.vrg.org/environment/K-2_lesson_plan_clean_water.php lesson plans for grades K-2 regarding water usage.

http://www.vrg.org/essay/ annual essay contest on any aspect of vegetarianism open to everyone under 18 years old.

http://www.vrg.org/student/scholar.htm $5000 college scholarship to graduating high school students who have promoted vegetarianism in their community (several home schooled students have entered this).

http://www.vrg.org/teen/ FAQs for vegetarian teens and their parents. Topics range from
veg-friendly colleges to vegetarian athletes to vegan 4-Hers.

http://groups.yahoo.com/group/vrgparents/ support group for vegetarian/vegan parents or even parents of kids who want to be vegetarian/vegan. Parents share information on vegetarian/vegan food, restaurants, local events, and even ideas for picky eaters.

by Jeanne Yacoubou, MS
VRG Research Director

In response to The VRG’s 2010 articles on shellac, a concerned reader wrote in wondering how likely it is that shellac serves as a coating on coffee beans, and, if so, if it would be stated on the label.

When The VRG asked Starbucks Coffee and Whole Foods if shellac were applied as a coating to coffee beans in this country right before being sold or grounded, both companies responded with a definitive "no." Starbucks said: "We do not use shellac on our beans." Whole Foods said: "Nothing is added to our coffee beans. As coffee is roasted the oils inside the beans are brought to the surface. Darker roasted coffees are going to be shinier and have more oils on the surface than a light roasted coffee."

Folger’s Coffee also said that nothing is added to their coffee beans. However, when asked if the beans may have been treated soon after harvesting in other countries before they are bagged for shipment to the United States, a Folger’s customer service representative said "to the best of my knowledge, no. I’ll send the question to our research department for an answer." We don’t yet have an answer to this question.

The VRG also spoke to two companies that sell shellac. Both said that shellac may be used as a coating on coffee beans. In fact, one company put it this way when asked if he had ever heard of shellac being used as a coating on coffee beans: "Of course. All the time. It is used to extend the shelf life of the beans." He supplied the contact information for a Canadian company using shellac in this way.

We asked the shellac companies if shellac may more likely be applied to flavored coffee beans than non-flavored ones thinking that possibly the shellac would serve to keep the flavor coating on the beans. It was explained to us that a gum or starch ingredient (most likely vegetable based) would adhere the flavoring to the bean keeping the flavor in place. Shellac, if used at all, would be used as a top layer to make the beans shiny.

According to food laws set forth by the Food and Drug Administration (FDA) in the United States, coffee beans coated with shellac would have to be labeled as such, just as in the case of fruits or vegetables. "Lac resin" is the most common alternative name among several possibilities. The VRG would hope that a shellac coating be labeled regardless of when the shellac was applied at any point during processing, either here or abroad, as food laws indicate. We are continuing to search for a definitive answer regarding how coffee beans are processed from coffee plant to cup to determine, where, if at all, shellac would most likely be applied.

For more information on shellac, readers may view:

http://www.vrg.org/blog/2010/11/30/q-a-on-shellac/comment-page-1/#comment-19484

http://www.vrg.org/blog/2010/12/13/zein-used-for-shellac-biodegradable-coatings-diapers%E2%80%A6/

Interested readers may subscribe to our free e-newsletter at www.vrg.org/vrgnews for updates on this issue or check our blog regularly at www.vrg.org/blog/

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

To support The Vegetarian Resource Group research, please donate at:
https://www.givedirect.org/give/givefrm.asp?CID=1565
or
http://www.vrg.org/catalog/index.php?main_page=index&cPath=4

by Jeanne Yacoubou, MS
VRG Research Director

A reader wrote to us in December 2010 asking us whether “natural flavor” on a label could indicate monosodium glutamate (MSG) may be present. MSG gives a meaty flavor to foods and is common in many fast food and packaged food products. It is of concern to some people who believe it causes MSG Syndrome in which, upon consuming it, they say they suffer a variety of symptoms including headaches, dizziness, and burning sensations in several parts of the body.

Recall the definition of “natural flavor” found in Title 21, Section 101, Part 22 of the Code of Federal Regulations:

"The term natural flavor or natural flavoring means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional."

According to this definition and other information provided by the Food Safety and Inspection Service (FSIS) of the United States Department of Agriculture (USDA), ginger or black pepper, (examples given by FSIS on one of its FAQ pages), are natural flavors that need to be declared on a label only as "natural flavors" because they "…do not make a nutritional contribution, are not derived from an animal species, and there are no health concerns linked to them." (This statement seems to imply that natural flavors derived from animals need to be so declared, but we know that this is not the case.)

According to FSIS, MSG is not a natural flavor. It is classified as a flavor enhancer by Federal regulation. It appears from the literature about it and from conversations with employees of companies that manufacture it that MSG, as a flavor enhancer, is used “chiefly for flavor” in an ancillary way, and has no nutritional use in foods.

MSG is chemically related to hydrolyzed protein, another common flavor enhancer designated as such by Federal regulation. MSG is the sodium salt of one amino acid, glutamic acid. (Amino acids are components of protein.) During a chemical breakdown of proteins known as hydrolysis, resulting in hydrolyzed proteins, free (i.e., unbound) amino acids are formed. If free glutamate is formed, (as it will in most cases because glutamic acid is common in almost all foods, especially high-protein foods), it will form MSG when it combines with any salt present in food. According to FSIS, in this case, “the presence of MSG does not need to be disclosed on labeling.”

FSIS states that "…substances such as dried beef stock, autolyzed yeast, and hydrolyzed proteins must be listed on the label by their common or usual names because their purpose is not just for flavor. They are flavor enhancers, emulsifiers, stabilizers, and binders." It is unclear what function other than one related to flavor MSG, as a flavor enhancer, provides in foods. According to the technical definitions of "emulsifiers, stabilizers, and binders," and in the MSG literature, MSG is not properly identified as an "emulsifier, stabilizer, or binder." Neither is MSG classified as a hydrolyzed protein per se despite the fact that hydrolyzed protein is easily transformed in the presence of salt into MSG. FSIS states only that when MSG itself is added directly to a product, must it be identified as "monosodium glutamate" on the label.

Hydrolyzed proteins may be derived from animal or vegetable sources. In neither case may they be labeled simply as "hydrolyzed protein." The source must be disclosed. For example, a label may read "hydrolyzed whey protein" (a dairy derivative) but never just "hydrolyzed protein." Nor can a hydrolyzed protein, of whatever type, be labeled as "natural flavor" (voluntarily further specified by some companies in some cases as animal- or plant-derived).

Readers may also note that autolyzed yeast and autolyzed yeast extracts, also considered flavor enhancers which impart a meaty (or savory) taste to foods just like MSG does, can form MSG if they combine with any salt present in food. In this case, MSG would not be labeled on a package since it has not been directly added to the food.

To Support, VRG ingredient research, please donate at
https://www.givedirect.org/give/givefrm.asp?CID=1565
or
http://www.vrg.org/catalog/index.php?main_page=index&cPath=4
To purchase Vegetarian Journal’s Guide to Food Ingredients, go to
http://www.vrg.org/catalog/index.php?
main_page=index&cPath=1&sort=20a&alpha_filter_id=71

These book reviews appeared in Issue 4, 2010 of Vegetarian Journal.

Why We Love Dogs, Eat Pigs, and Wear Cows

By Melanie Joy, PhD

Have you ever wondered why some of your friends and family continue to eat meat, even after you've given them ample reasons why they shouldn't consume animals anymore? Melanie Joy wrote her thesis on this subject and has now published Why We Love Dogs, Eat Pigs, and Wear Cows, a book that explores this behavior.

According to Dr. Joy, people react dissimilarly to different types of meat, not because there is a physical distinction among them but because people's perception of them is different. These variations in perceptions are due to our schema, which act as mental classification systems. For example, humans have a schema that classifies animals as either edible or inedible. In other words, we like foods we've learned we're supposed to like. Psychic numbing allows some to cope with violence (including slaughterhouses). This book focuses on the process of learning to not feel.

Joy uses the term 'carnism' to describe the belief system in which eating certain animals is considered ethical and appropriate. She feels that the primary way entrenched ideologies stay ingrained is by remaining invisible. Joy states, "If we don't name it, we can't talk about it, and if we can't talk about it, we can't question it."

This book includes information about how different types of animals are raised for food. Plus, it contains an extensive bibliography, as well as suggested resources about becoming vegetarian. Buy a copy for your local library!

Why We Love Dogs, Eat Pigs, and Wear Cows (ISBN 978-1-55643-785-4) is published by Conari Press. The book retails for $16.95. Purchase it at http://astore.amazon.com/httpwwwvrgorg-20/detail/1573244619 or in your local bookstore. Reviewed by Debra Wasserman.

Entertaining in the Raw

By Matthew Kenney

Matthew Kenney is a chef with experience in restaurants and catering, as well as a food writer. His new book, Entertaining in the Raw, offers a wide variety of recipes for raw dishes that are based on organic foods that are in season with an emphasis on locally grown produce.

Kenney's recipes sound exotic. For example, try the Squash Blossoms with Pistachio Purée, Green Zebra Fondue, Pine Nuts, and Purple Basil. Sample the Black Sesame and White Coconut Dumplings with Creamy Miso Sauce or the Shiitake Ravioli with Broccoli Rabe, Balsamic Fig Purée, and Ginger Cream. Then, end your meal with the Green Tea Canneloni with Banana Lemongrass Cream, Almond 'Gelato,' and Goji Lime Sauce or the Frozen Pumpkin Flan with Cinnamon Foam and Mandarin Candy.

This book is full of incredible color photos of the dishes. Nutritional analyses are not provided.

Entertaining in the Raw (ISBN 978-1-4236-0208-8) is published by Gibbs Smith. This hardcover book retails for $35 and can be purchased online at http://astore.amazon.com/httpwwwvrgorg-20/detail/1423602080 or in your local bookstore. Reviewed by Debra Wasserman.

The Indian Vegan Kitchen

By Madhu Gadia, MS, RD

Many people from India are vegetarian, but few are vegan. Therefore, I was excited to see this new cookbook, which contains more than 150 vegan Indian recipes.

Among the wide variety of dishes you'll find Mango Soup, Mung Bean Fritters, Madras Potatoes, Creamy Mushroom Curry, Stuffed Okra, Blackened Spicy Chickpeas, Spinach Bengal Gram Dal, Coconut-Vegetable Sambhar, Tamarind Rice Pilaf, Curried Spinach Couscous, Potato-Stuffed Flatbread, Indian Funnel Cakes, Almond Halwa, and much more. Preparation and cooking times, as well as nutritional analyses, are listed with each recipe.

In addition, there are several interesting sections in this book. One defines Indian spices and explains how to make Indian spice blends. Another useful section provides menus for one month. The Indian Vegan Kitchen (ISBN 978-0-399-53530-7) is published by the Penguin Group. It retails for $18.95 and can be purchased online at http://astore.amazon.com/httpwwwvrgorg-20/detail/0399535306. Reviewed by DebraWasserman.

Raw for Dessert

By Jennifer Cornbleet

Raw for Dessert allows you to prepare vegan pies, tarts, cupcakes, cakes, and more – without ever turning on your stove! Sample recipes include Mango-Raspberry Crumble; Brazil Nut-Vanilla Ice Cream; a Knockout Brownie Sundae; Banana Splits; Red, White, and Blue Cheesecake; Lemon-Cranberry-Pistachio Cookies; Raspberry Bars; a Key Lime Tart; Chocolate Pecan Pie; and Pine Nut Caramels.

The book includes beautiful color photos of some recipes, as well as information about ingredients, equipment, serving ware, and food preparation techniques.

Raw for Dessert (ISBN 978-1-57067-236-1) is published by Book Publishing Company. Order it online at http://astore.amazon.com/httpwwwvrgorg-20/detail/1570672369. Reviewed by Debra Wasserman.

PETA's Vegan College Cookbook

By PETA

As the parent of a soon-to-be college student, I was delighted to receive a copy of PETA's Vegan College Cookbook. The book promises that its 275 recipes are easy, cheap, and delicious. They are definitely easy – many are based on peanut butter, ramen noodles, potatoes, or convenience foods. Dishes are designed to be prepared in a microwave, making them practical for those living in college dorms. These are not gourmet recipes, and some seem so simple that I have to question why they were included. (Do college students need a recipe for a peanut butter sandwich or for a bagel with vegan cream cheese and jelly?) Despite these quibbles, there are many creative ideas, such as blueberry pancakes made in a coffee mug and vegan corn dogs. Recipes are not just for snacks and desserts; many feature fruits, vegetables, and beans, key components of a healthy vegan diet.

This book would make a nice gift for a vegan college student or for older (or younger) people with limited cooking skills or facilities. Note that this book does not include nutritional information.

PETA's Vegan College Cookbook (ISBN 978-1-4022-1885-9) is published by Sourcebooks, Inc. It has 336 pages and retails for $14.99. Order this book online at http://astore.amazon.com/httpwwwvrgorg-20/detail/1402218850. Reviewed by Reed Mangels, PhD, RD.

Vegan Lunch Box Around The World

By Jennifer McCann

Ever dreamed of eating lunch in Scotland? How about Thailand or Morocco? Jennifer McCann, the author of the popular Vegan
Lunch Box, has created more than 40 international menus featuring vegan dishes that can be packed into a lunch box. Recipes include Bahama Mama's Beans and Rice, Pupusas (filled corn tortillas from El Salvador), Vietnamese Salad Rolls, and Lamingtons (Australian sponge cakes topped with chocolate frosting and coconut). Color photos of many of the lunch boxes enhance the book.

Generally speaking, recipes seemed a bit more sophisticated and time-consuming than those in her earlier volume. However, Vegan Lunch Box Around the World is another creative cookbook that will add even more variety to meals for both kids and adults.

Vegan Lunch Box Around the World (ISBN 978-0-7382-1357-6) is published by Da Capo Press Lifelong Books. It has 263 pages and retails for $18.95. Order this book at http://astore.amazon.com/httpwwwvrgorg-20/detail/0738213578. Reviewed by Reed Mangels, PhD, RD.

Ninety-Five

Edited by No Voice Unheard

Ninety-Five is a beautiful book featuring photos and stories about farm animals who now live on sanctuaries. Readers will find chronicles about cows, birds, pigs, sheep, goats, and other creatures. Each was saved from horrible living conditions and, in some cases, certain death.

Anyone who reads this book and looks at the incredible pictures will be moved to perhaps stop consuming animal products. This work belongs on every coffee table, and you may want to donate a copy to your local library.

Ninety-Five (ISBN978-0-9728387-5-7) is published by No Voice Unheard. This book retails for $19.95 and can be purchased online at www.novoiceunheard.org or in your local bookstore. Reviewed by Debra Wasserman.

The Vegetarian Resource Group has produced a list of over 100 companies which offer vegetarian items for schools, restaurants, hospitals, and other institutions. These businesses produce meatless foods in large serving sizes which are easy to use by food services.

This list is a valuable resource for any chef who wants to serve more meatless meals, or any consumer who wants to let their favorite eating spot know about healthy foods they can offer.

Click here for the 2010 update! Now available in HTML and PDF.

Compiled by Ricky Christopher Brathwaite
By Charles Stahler
With assistance of John Cunningham, Kristen Lambert, Rachel Prokop, and Reed Mangels.

For over fifteen years The Vegetarian Resource Group has been polling the number of vegetarians in the United States. See http://www.vrg.org/nutshell/faq.htm#poll. We now wanted to look at the number of people who stay vegetarian along with their motivations.

In 2006 we received 267 surveys from readers and collected by volunteers. In 2009 we resurveyed the same people and received back 153 surveys from individuals who were vegetarian or vegan in 2006. Our methodology is exploratory and further research is necessary to extrapolate to the general population. Note that we don't have information about the 34% of non-respondents.

The vast majority of vegans and vegetarians stayed at least vegetarian. Our hypothesis was that people who became vegetarian primarily for ethical reasons would be much more likely to stay vegetarian than health vegetarians. This did not hold up, with 91% of health individuals staying vegetarian from 2006 to 2009, and 94% of ethical motivators staying vegetarian. Interestingly, the environmental was 100%.

We also theorized that vegans were more likely to stay vegetarian or vegan than vegetarians who weren't vegan in 2006. We were wrong here also as 94% of both 2006 vegetarians and vegans stayed vegetarian and vegan in 2009. Six percent of vegans stopped being vegetarian and six percent of vegetarians stopped being vegetarian. Eight percent of 2006 vegans became vegetarian, while eleven percent of 2006 vegetarians became vegan.

94% of males stayed at least vegetarian and 94% of females stayed at least vegetarian. One hundred percent of vegan males stayed vegan, while 83% of females stayed vegan. Of those that were vegetarian less than two years, 75% stayed vegetarian; while those three years to 30 years or more varied between 90% and 100%. So possibly those most likely to stay vegetarian are male vegans and individuals who have been vegetarian (no meat, fish, fowl) three or more years. In our survey, respondents were asked if they did not eat meat, fish, fowl, dairy, eggs. Though this study can't be extrapolated to the general population, we look forward to building upon this research.

Click here to read the entire report.

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 what our intern Veronica had to say about her internship at VRG last summer: http://www.vrg.org/blog/2010/07/21/vrg-summer-internship-report/

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Link to our scholarship on the web!

Copy the text below and paste it into your website to use this image to promote our scholarship on the web!

<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.