You are cordially invited to an Informative Seminar and
Vegan Dinner in Columbia, Maryland.

Topic: Charitable Giving: Creating a Lasting Impact
Points for discussion:
1) Understanding charitable gifting and legacy concepts
2) Income and estate tax advantages
3) Charitable endowment with life insurance
4) Charitable remainder trusts
Presenter: Mr. Sam Lapsley, Regional Vice President Prudential Life Company

DINNER:
Vegetarian Spring Roll
Vegetarian Chicken with Mixed Vegetables
Vegetarian Beef with Black Pepper Sauce
Vegetarian Crispy Fish Steak Hunan Style
Eggplant in Hot Garlic Sauce
Rice Noodles
Oranges
Menu subject to change.

COST: $10 PER PERSON
Location: Hunan Manor, 7091 Deepage Drive, Columbia, Maryland 21045
(LIMITED SEATING. RESERVATIONS MUST BE MADE IN ADVANCE BY CALLING 410-366-8343)
Date and Time: Sunday, December 12, 2010, 4:30 PM
Sponsored by Avraham Rappaport, CLTC of Steinharter Insurance Services
And The Vegetarian Resource Group

Call The Vegetarian Resource Group at 410-366-8343 (9am-5pm, Monday-Friday) to pay by credit card or send $10 to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203 by December 1, 2010.

E-mail [email protected] or call (410) 366-8343 with questions.

The first International Animal Rights Conference, organized by Save Animals asbl, will take place May 19th to 22nd 2011 in Luxembourg at the Novotel Hotel in Luxembourg City. The conference will give animal rights activists and people who are interested in learning more about animal rights a platform for international networking, the chance to participate in workshops, listen to lectures about various animal rights topics and more.

HIGHLIGHTS

• viewpoints on animal liberation / animal rights
• learning and networking options
• exhibits
• lectures
• workshops
• animal rights concert
• of course vegan meals

KEY SPEAKERS

• Carol Adams
• Steven Best
• Camille Hankins

For more information, please visit their website: http://www.ar-conference.com/.

As you begin to prepare for your Thanksgiving dinner, here are some recipes to make your holiday deliciously vegan!

Vegan Thanksgiving Recipes

• Must Pumpkin Always Be Pie?
• Splendid Squash
• Saucepan Stuffing Mix
• Cooking with Tofurky for the Holidays
• Stuff Your Face: Stuffings for All Seasons
• Easy as Apple Pie
• Awesome Autumn Desserts From our Past
• Holiday Potatoes
• Sweet and Savory Sweet Potatoes
• Vegan Comfort Foods
• Salads for Every Course
• Crazy About Cranberries
• Quick Cornmeal
• A Vegetarian Thanksgiving Feast-The Easy Way
• Winter Squash with Apricot Stuffing
• Vegetarian "Stuffing" and Pumpkin Pie
• Recipe of the Month-Tofu Pumpkin Pie
• Recipe of the Month-Pecan Pie
• Vegan Thanksgiving

A leading woman’s magazine is looking for women, ages 40-50, who follow a vegetarian diet. Please contact Karen at [email protected] if interested.

The Vegetarian Resource Group’s annual Pre-Thanksgiving potluck dinner is on Sunday, November 21st at 5:00 p.m. The event will be held at the charming and historic North Baltimore Mennonite Church, 4615 Roland Avenue, Baltimore, MD 21210.

Join us as we show our thanks for turkeys and all living creatures by not eating them.

Admission is $4 per adult; children are admitted free.

Please bring a vegan dish that serves four as a contribution from EACH member of your party. Write the ingredients of your dish on a 3″ x 5″ card to accommodate guests with special diets. Also, please bring a serving utensil for each dish. Paper plates, cups, napkins, and plastic utensils will be provided; however, we suggest participants please bring their own reusable dishes and utensils in order to reduce waste.

If you are unable to cook, you may bring a prepared vegan dish for four from a local natural foods store or restaurant. We also encourage you to bring a non-perishable vegetarian canned food item to donate to North Baltimore Mennonite Church, who will distribute it to those in need.

Please call The Vegetarian Resource Group at (410) 366-8343 if you need any more information about this event.

Highlights from this issue include:

Organic Farming From the Farmer’s Point of View

Vegan Cowboy Cuisine

Factors Involved in Calculating Grain:Meat Ratios

Delightful Eggplant Dishes From the Middle East and North Africa

Vegetarian Action: Promoting Vegetarianism in the Heartland

To join VRG and receive The Vegetarian Journal in print either:

* join online with $25
* call (410) 366-8343 and order by phone with your Mastercard® or Visa®
* or complete this form and mail or fax it to:

The Vegetarian Resource Group
P.O. Box 1463
Baltimore, MD 21203
Fax: (410) 366-8804

Thanks to VRG volunteer Celina Chung for her help in converting these articles into HTML! To volunteer to help with these kinds of projects, please email [email protected].

Thanks to Chef Ifoyami, vegan chef in Las Vegas and VRG member, for sending us photos from her outreach during World Go Vegan Week. Here Chef Ifayomi tabled at the Paseo Verde library in Nevada where she passed out healthy fruit and snacks as well as VRG’s brochures.

For more information about Chef Ifayomi, please see her website.

Triangle Vegetarian Society will host its annual vegetarian Thanksgiving at Café Parizäde, Durham, NC for the twelfth year. The date (Thanksgiving Day) and time (staggered seatings each half hour starting at 11:30 or noon through 2:30p), as well as
price ($23 member adults, $26.50 other adults, $7 children ages 5-10, free under 5) remain unchanged. They also plan to have a 6p seating at Spice Street in Chapel Hill.

Last year, TVS ended up with 640 people in the extended daytime seating, and 148 in the evening!

Full details, including the tentative daytime menu, are available at www.trianglevegsociety.org/thanksgiving10, and will continue to be posted as they become available. Do check out the menu (subject to change) – it includes many items, such as baked collard chips; breads, crustinis, and pita with walnut and red lentil hummuses, baba ganouj, and raw pumpkin-sunflower pâté; lime-marinated seared jerk seitan with lemon sage, peppercorns and fig glaze; cherry-kissed and seared tempeh coated in a coconut milk curry; roasted green beans with pesto alla Trapanese; raw shaved/herbed carpaccio of squash, fennel, and root vegetables; creamy carrot-ginger Soup with pumpkin-olive croutons; and much more. All the food is fully plant-based; most items are gluten-free as well as soy-free.

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.

• Foodservice Update Product Listing
  (PDF)

Thanks to Elizabeth Jenkins for sharing these vegetarian menus she created for a Scout Jamboree in New Zealand: