photo from Tacos Vegano

If you find yourself in Phoenix, Arizona, you may want to visit some of these vegan restaurants:

Dark Hall Coffee 3343 N. 7th Ave. #3, Phoenix, AZ 85013

Earth Plant Based Cuisine 1325 Grand Ave., Ste. 7, Phoenix, AZ 85007

Goji Berry Café 1325 Grand Ave., Ste. 8, Phoenix, AZ 85007

Green 2022 N. 7th St., Phoenix, AZ 85004

Loving Hut 3239 E. Indian School Rd., Phoenix, AZ 85018

Nami 2014 N. 7th St., Phoenix, AZ 85006

Tacos Veganos 3301 E. Indianschool Rd., Phoenix, AZ 85018

Vegan and Vine 502 E. Thunderbird Rd., Phoenix, AZ 85022

Be sure to visit VRG’s Guide to Veggie Restaurants in the USA and Canada:

https://www.vrg.org/restaurant/index.php

Previously we ran two Journal articles featuring winter salads. We thought you would enjoy these recipes. You won’t run out of ideas!

Warm Winter Salads Fit to be Meals by Debra Daniels-Zeller features these recipes:

Shiitake Mushroom, Quinoa and Greens with Toasted Cashews

Greens with New Potatoes and Kidney Beans

Spinach and Bean Salad with Mustard Croutons

Lime-Infused Black Bean, Corn, and Tomato Salad

3-Bean Salad with Sweet Onions and Arugula

Soba Noodles with Marinated Tofu and Baby Kale

Marinated Tofu

Grilled Vegetable Salad with Lemon-Cashew Dressing

Lemon-Cashew Dressing

See the entire article here: https://www.vrg.org/journal/vj2015issue3/2015_issue3_salads_meals.php

Debra Daniels-Zeller wrote another article titled Warm Winter Salads. These are the recipes:

SPICY BLACK BEAN, CORN, AND COUSCOUS SALAD

BUCKWHEAT AND RICE SALAD WITH BALSAMIC VINAIGRETTE

HOT ITALIAN BEAN AND PASTA SALAD WITH BROCCOLI

CURRIED LENTIL SALAD

SESAME NOODLES WITH WILTED GREENS

WHOLE GRAIN AND CABBAGE SALAD WITH LEMON-PEANUT DRESSING

SMOKY POTATO-SQUASH SALAD

Read this article: https://www.vrg.org/journal/vj2000nov/2000_nov_winter_salads.php

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

• Chop or grind seitan, sauté with onions and garlic, and add to tomato sauce for spaghetti sauce; or add to cooked beans with barbecue sauce for chili beans; or add to vegetable or tomato soup for extra flavor and texture; use as a pizza topping or a calzone filling; or add to a creamy mushroom sauce to create a stroganoff.
• Cut seitan into small cubes and sauté with black or white pepper, a small amount of vegetable oil or spray, and chopped bell peppers or chilies of your choice. Add to a package of homemade curry sauce to create a green, yellow, or red curry; add to heated leftover mashed potatoes with sautéed onions and green cabbage to create an Irish-inspired colcannon or a shepherd’s pie; or use as a focaccia topping.

Find more ideas here: https://www.vrg.org/journal/vj2024issue1/2024_issue1_cooking_tips.php

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

Are you searching for vegan sporting goods? If so, you might want to check out Eco Sports. Here you’ll find items for both children and adults including basket balls, soccer balls, footballs, pickleball balls, and volley balls.

Succotash Gratin photo by Linda Tyler

Linda Tyler’s Casseroles piece in an issue of Vegan Journal serves up the following recipes: Tater Tot Breakfast Casserole, Succotash Gratin, Green Bean Casserole, Smashed Potato and Vegetable Bake, Sesame Soy Curls with Rice, and Millet à la Puttanesca. Start cooking today!

Find the recipes here: https://www.vrg.org/journal/vj2022issue4/2022_issue4_casseroles.php

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

Maryland Vegan Restaurant Month is being held February 28^th 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

Each issue of Vegan Journal (published by The Vegetarian Resource Group) contains a wide variety of vegan recipes. You can search through our recipe index here and find something new to prepare at home: https://www.vrg.org/journal/CookingAndRecipes.htm

photo from Freepik

Have you ever noticed how many different types of rice there are? Chef Nancy Berkoff’s article The Long and Short of It – Meet Red, Black, Green, Gold, and Purple Rice! explains what the differences are and how to prepare vegan dishes using a variety of rice. Enjoy Sofrito with Carolina Gold Rice; Spanakorizo; Walnut & Wild Rice Salad; Cashew Coconut Purple Rice; Green Herbed Pilaf; Mango Sticky Rice; and Red Rice Pilaf.

Find the entire article here: https://www.vrg.org/journal/vj2021issue2/2021_issue2_long_short_of_it.php

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

The Vegetarian Resource Group has a graphic called Burrito on My Plate, which shows viewers the water footprint of a vegan versus a meat-based burrito. It takes 225 gallons of water to make a vegan burrito without tofu and 253 gallons of water to make a vegan burrito with tofu. In comparison, it takes 541 gallons of water to make a beef burrito.

The Burrito on My Plate Graphic can be seen here: https://www.vrg.org/environment/BurritoOnMyPlate.pdf

The article detailing how we came up with the numbers of gallons of water needed to produce each type of burrito can be found here: https://www.vrg.org/journal/vj2017issue2/2017_issue2_burrito_plate.php

Leek and Potato Soup with Watercress

Nava Atlas shares a variety of dishes featuring leeks in an issue of Vegan Journal. Find these vegan recipes: Leek and Potato Soup with Watercress; Warm Leek and Potato Salad; Sautéed Leeks with Fennel and Mushrooms; Mashed Sweet Potatoes with Leeks and Walnuts; Persian-Style Spinach and Leeks with Black-Eyed Peas; and Simmered Tofu with Leeks and Tomatoes.

Read the entire article here: https://www.vrg.org/journal/vj2023issue2/2023_issue2_love_leeks.php

To subscribe to Vegan Journal, visit www.vrg.org/member