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VRG-NEWS: The Vegetarian Resource Group Newsletter
Editor: Davida Gypsy Breier
Volume 4, Issue 4
April 2000


  1. Notes from the Editor
  2. Traveling this summer? We have some books and resources that will help.
  3. Free Samples from Pangea, The Vegan Store
  4. New Books Available from the VRG Catalog
  5. New Product: Soyful Pleasures
  6. Recipe of the Month: Broccoli and Lemon Sauce
  7. May/June 2000 Vegetarian Journal Preview
  8. Newly Discovered Vegetarian Websites
  9. Job Openings
  10. Conferences Abound!
  11. About the Vegetarian Resource Group
  12. About VRG-NEWS


We recently completed a Zogby poll on the numbers of vegetarians in the US. Our previous polls indicated that about 1% of Americans were vegetarians. With the current poll, the numbers indicate a population of about 2.5% (roughly 5 million people). For more information on the trends and statistics on the numbers of vegetarians go to http://www.vrg.org/nutshell/poll2000.htm.

VRG super-volunteers Susan and David Petrie have tabulated the results of the VRG-News poll. We will report the results in the next issue. Thanks again to Susan and David for all their work!

I recently added a new section to the VRG "Frequently Asked Questions" portion of the website. For answers to your General Vegetarian Questions go to http://www.vrg.org/nutshell/faqgeneral.htm. Keep checking the area for new answers. Questions about Food Ingredients should appear in the next month. You might also want to take a look at The International Vegetarian Union FAQ, which is quite extensive. We've been sharing research back and forth and hope to continue to provide you with further information. The IVU FAQ webpage is at http://www.ivu.org/faq/.



The Tofu Tollbooth (250 pages) is a guide to natural foods stores in the US by Elizabeth Zipern and singer Dar Williams. It is available through VRG for $17. You can order online at https://skyport.net/vrg/order.htm, just list the book title in the notes field or you can call 410 366 8343 M-F 9-5 (EST) to order over the phone with a Visa or MasterCard. The $17 price includes special standard shipping. To read more about The Tofu Tollbooth, go to: http://www.tofutollbooth.com/


The Vegetarian Traveler (303 pages), by Jed and Susan Civic, is a guidebook for vegetarian, vegan, and environmentally sensitive travelers. This guide lists almost 300 guest houses, B & B's, motels, hotels, spas, resorts, hostels, retreat centers, and outdoor adventure tours. It has an international focus and includes information for the US, the Caribbean, South America, the UK, and Europe. The Vegetarian Traveler is available through VRG for $18. You can order online at https://skyport.net/vrg/order.htm, just list the book title in the notes field or you can call 410 366 8343 M-F 9-5 (EST) to order over the phone with a Visa or MasterCard. The $18 price includes special standard shipping.


We have a travel section on our website at: http://www.vrg.org/travel/. It links to our Travel Bulletin Board, various city guides, online guides, and articles. If you are having trouble finding answers to your travel questions, you might want to post to the bulletin board. You never know who might be able to assist you.


If you are looking for travel guides for the United Kingdom, Europe and more you will want to contact Vegetarian Guides Ltd. They publish Vegetarian London, Vegetarian Britain, Vegetarian France, and are working on Vegetarian Europe. They have created a new online shop. You can also access the site at: http://www.vegetarianguides.co.uk or email them at info@vegetarianguides.co.uk.


We currently have about 60 slightly damaged copies of Guide to Vegetarian Restaurants in Israel available for $4 each. Guide to Vegetarian Restaurants in Israel, by Mark Weintraub, is a valuable resource for travelers. It contains listings for restaurants and health food stores, as well as contact information for animal welfare and vegetarian groups. It also includes a dictionary of Hebrew-English vegetarian terms. The Guide to Vegetarian Restaurants in Israel (88 pp.) normally sells for $10. To read more about the book go to: http://www.vrg.org/catalog/isguide.htm. To order this book online using our SECURE order form go to: https://skyport.net/vrg/order.htm. You will need to mention this is the VRG-ISRAEL GUIDE special offer in the "additional notes" field. If you would like to order over the phone with a Visa or MasterCard call us at (410) 366-8343 M-F 9 am to 5 pm EST. You can also mail a check to The Vegetarian Resource Group, PO Box 1463, Baltimore, MD 21203. However you chose to order, please mention this is the VRG-ISRAEL GUIDE special offer to receive your discounted price. The $4 price even includes special standard shipping.


When you order $10 or more from Pangea's website (http://www.veganstore.com) between now and April 30th, you will receive a free Vegan Sweets Cinnamon Pecan roll with your first order.

On the order form there is a field labeled "promotional code". Enter the promotional code "VRG-CR" in that field when placing the order (over $10) and you will automatically receive the vegan baked good with your order.

Pangea is a vegan owned and operated store that caters to the vegan community. To request a free paper copy of their catalog, please call the store at (301) 652-3181 or email Pangea at PangeaVEG@aol.com. If you are in the Washington D.C. area you can visit the store at 7829 Woodmont Ave., Bethesda, MD 20814.

We recently sampled the new cinnamon rolls around the VRG office and were very impressed with the taste and quality.


In our online catalog, we offer only a small sampling of the books we sell at outreach booths. I thought I'd let you know about a few books we currently have in stock. Books make great gifts and support our outreach efforts.


Miyoko Nishimoto Schinner, owner of the renowned Now and Zen Bakery and creator of the [Un]Turkey (http://www.nowandzen.net/), is the author of Japanese Cooking Contemporary and Traditional. This cookbook offers both traditional dishes and regional specialties. Miyoko has created sample menus to use throughout the year and included a glossary to help explain the intricacies of Japanese cooking. Recipe sections include Rice Dishes, Soups and Stews, Cooking with Tofu, Fried Dishes, Salads and Cold Vegetables, Noodles, Meals in a Bowl, Everyday Favorites, and Nouvelle Japanese Cuisine. Dishes include "Sushi Rice," "Potato and Onion Miso Soup," "Fried Tofu Dumplings," "Spinach with Sesame Sauce," "Curry Udon," and "Japanese Potstickers." Japanese Cooking Contemporary and Traditional (174 pages) is available for $15. *SEE ORDERING INFORMATION BELOW*

Table for Two: Meat and Dairy-Free Recipes for Two

Table for Two is a quick and easy family-style cookbook tailored to portions for two. The author, Joanne Stepaniak, has also written The Uncheese Cookbook. All recipes are vegan, and include "French Toast," "Warm Salad of Seitan and Black-eyes Peas," "Pan Handle Chili," "Stuffed Vegetable Rolls," "Aunt Shayna's Potato Cakes," "Crispy Tofu Sticks," and "Sunflower Cookies." Sections include Breakfast Fare and Breads; Salads and Dressings; Soups, Stews and Chowders; Sandwiches, Spreads, Burgers, and Pizza; Vegetable Entrees and Side Dishes; Grains, Potatoes, and Pasta; Entrees featuring Tofu, Tempeh, Seitan, and Beans; and Desserts. Additional information includes how to set up a kitchen and pantry and cooking tips for two. Table for Two (191 pages) is available for $15. *SEE ORDERING INFORMATION BELOW*

The TVP Cookbook

We've had so many requests about textured vegetable protein (TVP) lately, that we decided to restock our shelves with The TVP Cookbook. This slender volume by Dorothy R. Bates offers everything you need to know about TVP and plenty of recipes to experiment with. TVP can be used for breakfast, appetizers, soups, sandwiches, entrees, and desserts. Recipes include "Chinese Barbecued Chunks," "Lentil Soup," "Veggie Burgers," "Spinach Mushroom Pie," "Red Beans and Rice," "Moussaka," and "Tamales." The TVP Cookbook (94 pages) is available for $10. *SEE ORDERING INFORMATION BELOW*

*ORDERING INFORMATION* To order any of these books online using our SECURE order form go to: https://skyport.net/vrg/order.htm. You will need to list the title(s)in the "additional notes" field and specify if you will need the book(s) sent via RPS/UPS (1-6 days, $3 additional). Special standard shipping requires 1-6 weeks. Orders over $25 are automatically sent via RPS/UPS (US orders only) without additional shipping charges.

If you would like to order over the phone with a Visa or MasterCard call us at (410) 366-8343 M-F 9 am to 5 pm EST. You can also mail a check to The Vegetarian Resource Group, PO Box 1463, Baltimore, MD 21203. Please e-mail us at vrg@vrg.org if you have any questions.


The Peterson Nut Company recently sent us a sampling of their new roasted soynuts. We especially enjoyed the Spicy Sesame Soy Mix and Crunch Soy Delight. They come in six flavors (Roasted and Salted, Onion and Garlic, Barbeque, Buffalo, Crunchy Soy Delight, and Spicy Sesame Soy Mix) and all are vegan except for the Barbeque, which contains lactose. For more information visit the Peterson Nut Company website at http://www.petersonsnuts.com, write info@fornuts.com or call (800) ALL- NUTS.


These recipes originally appeared in Lowfat Jewish Vegetarian Cookbook by Debra Wasserman.

(Serves 5)

Make sure you try this quick and easy side dish. The lemon sauce can also be used on top of other steamed vegetables such as green beans, yellow squash, or cauliflower.

2 pounds broccoli, chopped
1 cup water
Juice of 2 fresh lemons
1/4 cup water
1 Tablespoon cornstarch or potato starch for Passover

Steam broccoli over water in a large pot for several minutes until tender.

In a separate pot over medium heat constantly stir lemon juice, water, and cornstarch until the sauce thickens (about 2 minutes). Serve sauce over steamed broccoli while warm.

Total calories per serving: 64
Fat: 0 grams
Protein: 6 gram
Carbohydrates: 14 grams
Iron: 1.3 grams
Calcium: 100 mg

For Passover and other Jewish holidays you might wish to consult our books No Cholesterol Passover Recipes and The Lowfat Jewish Vegetarian Cookbook.

No Cholesterol Passover Recipes include eggless blintzes, dairyless carrot cream soup, festive macaroons, apple latkes, sweet and sour cabbage, knishes, vegetarian chopped "liver," no oil lemon dressing, eggless matzo meal pancakes, and much more.

The Lowfat Jewish Vegetarian Cookbook offers Eggless Challah, Hamentashen for Purim, Chanukah Latkes, Passover Vegetarian Kishke, Mock Chopped "Liver," Russian Charoset, Eggless Matzo Balls, and Syrian Wheat Pudding.

To read more about these books go to: http://www.vrg.org/catalog/. You can order using the online order form https://skyport.net/vrg/order.htm or call (410) 366-8343 to order over the phone with a Visa or MasterCard.

7) MAY /JUNE 2000 Vegetarian Journal Preview

The May / June 2000 Vegetarian Journal articles include:

Cooking with Potatoes, by Chef Nancy Berkoff
Gifts to Charity Can Cut Income and Estate Taxes
Classical Wine-Based French Sauces, by Chef Nancy Berkoff
How to Eat at a Japanese Restaurant the Vegan Way, By Hiroko Kato
The Elegant Eggplant, by Jacqueline Dunnington
VRG 2000 Poll - The Number of Vegetarians in the US

Regular features include:
Nutrition Hotline: Proper handling of tofu and the shelf-life of fresh juices
Scientific Update and Notes from the Scientific Department
Product Reviews: Guide to Burgers and Dogs
Note from the Coordinators
Veggie Bits
Vegetarian Action
Book Reviews and more...

Read back issues online at: http://www.vrg.org/journal/

The Journal features informational and recipe articles, product and book reviews, news for vegetarian activists, and up-to-date information about vegetarian health and nutrition. If you are not currently a subscriber to the Vegetarian Journal, why not subscribe today?

Subscriptions to Vegetarian Journal are $20/year in the US (please inquire for subscription rates outside the US). Accepted forms of payment, all in US funds, are Visa, MasterCard, checks drawn on US banks, and postal money orders. When joining, please send us your name, address, phone number, and e-mail address. If paying by credit card, please include the card number and expiration date.

If you join online at http://www.vrg.org/journal/subscribe.htm for $30 or more, you will receive a FREE copy of the Vegan Handbook, a $20 value! (US addresses only)

If you choose to join by mail, subscriptions should be directed to:
The Vegetarian Resource Group
PO Box 1463
Dept. 2
Baltimore, MD 21203
Phone: (410) 366-8343
Fax: (410) 366-8804
E-mail: vrg@vrg.org


I've learned of a few websites recently that might be of interest to VRG News readers.

WWW.VEGEATS.COM offers an abundance of restaurant and recipe related websites. The search feature will help you find restaurants from Budapest to Tasmania. http://www.vegeats.com

WWW.SWEETTHYMEINN.COM is the site of a new vegetarian inn located in Green Bank, West Virginia. The Sweet Thyme Inn is a sister inn to The Sweet Onion Inn, located in Vermont. Sweet Thyme is situated near the Monongahala National Forest. For more information visit the website http://www.sweetthymeinn.com or email sweethymeinn@neumedia.com.

WWW.NOMEAT.COM is a new web-based catalogue for shoppers looking for meatless foods. They have a very large selection and the search feature helps turn up all of their vegan products. To wander through their Internet aisles go to http://www.nomeat.com.

WWW.MEADOWSWEET.CO.UK offers a selection of cruelty-free, vegan personal care products. To visit Meadowsweet: Natural Bodycare and Essential Oils go to http://www.meadowsweet.co.uk/.


VRG JOB OPENING: Nutrition Professional

VRG is searching for a nutrition professional, RD preferred, who is very knowledgeable about vegetarian diets and with a strong science background to research and write articles/books; answer media, consumer, and professional questions; and be a liaison with other groups. The job is in Baltimore, Maryland. Please send resume, cover letter, and writing samples to: The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203.


Summer Employment with Trail Blazers

Trail Blazers, an award-winning program for disadvantaged youth, is looking for head cooks, assistant cooks, kitchen assistants, and a nutritionist with vegetarian cooking experience, a whole foods background, ordering experience and large group cooking skills. This rustic summer program is located in the Kittatiny Mountains of New Jersey. Living conditions are primitive (canvas covered platform tents with floors) on a 1,000 acre nature preserve. The summer program runs from June 6th to August 21th, 2000. To apply contact Paige Minear, Coordinator of Staff Recruitment, Trail Blazers, 45 E 20th St., 9th Floor, New York, NY 10003; (212) 529-5113; TBCNY@aol.com. For more information about Trail Blazers visit their website at http://www.trailblazers.org/.

Vegetarian Registered Dietitians Needed in Hawaii

Hawaii's Castle Medical Center (a member of Adventist Health) is looking for vegetarian registered dietitians to serve as clinical dietitians and vegetarian cuisine cooks to prepare meals for patients and its vegetarian cafeteria restaurant (the Pali Gardens). Castle Medical Center is the leading medical center in Hawaii promoting wellness and vegetarian nutrition and is part of the Seventh-Day Adventist Health System. For more information about Castle Medical Center see its website http://www.castlemed.com. If interested in learning more about the positions above contact:
John Westerdahl, MPH,RD,CNS
Director of Health Promotion and Nutritional Services
Castle Medical Center, 640 Ulukahiki Street, Kailua, Hawaii 96734;
(808)235-8737; westnutri@aol.com


The New England Vegetarian Conference will take place Saturday April 29, 2000 in Vernon, Connecticut at Vernon Center Middle School from 10am-6pm. Speakers will include:
GAIL EISNITZ (Author of Slaughterhouse: The Shocking Story of Greed,
Neglect and Inhumane Treatment Inside the US Meat Industry
CLAUDIA JOHNSEN (Nutritionist and certified lactation consultant,
Vegetarianism for Infants, Children, and Teenagers)
KATHY MILANI (Director of Special Video Projects, Humane Society of the
United States, Factory Farming: Cruel to Animals, Bad for the Earth)
MILTON MILLS, M.D. (Assistant Director of Preventive Medicine for the
Physicians Committee for Responsible Medicine and co-author of PCRM's
report, Racial and Ethnic Bias in the US Dietary Guidelines)
DEREK V. OATIS (Attorney with Beck & Eldergill in Manchester, CT,
representing animal rights organizations in lawsuits against the state The
Legal Status of Animals and Strategies for Improving Their Treatment

There will be a Children's Center, with a children's program (ages 2 & up). There is limited space, so first come, first served ($5 per child).

A reasonably priced, totally plant-based lunch will be catered by award-winning chef KEN BERGERON, which can be purchased separately.

The registration, exhibits, and vegan lunch begin at 10 am and the program begins promptly at noon. Tickets are $10 by pre-registration or $20 at the door. FOR INFORMATION CALL: 860-871-2011 or 860-875-4733. You can order tickets by check or money order payable to A.W.A.R.E. Mail to: A.W.A.R.E., P O Box 598, Tolland, CT 06084


VegFest in San Francisco, May 7th, 2000

The San Francisco Vegetarian Society will be presenting VegFest, an all-day food festival, at the Nob Hill Masonic Center in San Francisco, on Sunday, May 7 from 10am to 5pm. The exact location is at 1111 California Street, at Mason (Powell Street BART). VegFest follows last year's hugely successful Joy of Soy Food Fair, which drew more than 500 attendees. Turnout for VegFest is expected to exceed 1000. VegFest is designed to reach, educate and entertain thousands of food-conscious Bay Area residents. There will be professional chefs creating easy-to-make vegetarian dishes, free food samples, presentations on the benefits of a vegetarian diet, and representatives from dozens of food companies, restaurants, and organizations.

Sponsors of the event include Rainbow Grocery, Seeds of Change, WholeFoods Market, Millennium Restaurant and VegDining.com. The speakers include: John McDougall, M.D., Alan Goldhamer, D.C., Joseph Keon, PhD, Miyoko Schinner (founder of Now and Zen), Jennifer Raymond, M.S. (author of Peaceful Palate), and Gene and Lorri Bauston (founders of Farm Sanctuary).

For more information on VegFest, contact Marcy Schaaf at 415-388-2011 or VegFestPR@aol.com. Visit the website at: http://www.VegFest.org.


We will be proving additional information in future issues, but for now mark these dates on your calendars:

Animal Rights 2000 June 30th to July 5th, in Washington, D.C. http://www.animalrights2000.org

Vegetarian Summerfest 2000 July 5th to 9th, in Asheville, North Carolina http://www.navs-online.org/

34th World Vegetarian Congress July 10-16, 2000 in Toronto, Ontario http://www.veg.on.ca/noframes/wvc2000/index.htm


Our health professionals, activists, and educators work with businesses and individuals to bring about healthy changes in your school, workplace, and community. Registered dietitians and physicians aid in the development of nutrition-related publications and answer member and media questions about vegetarian diets. The Vegetarian Resource Group is a non-profit organization. Financial support comes primarily from memberships, donations, and book sales. The Vegetarian Journal, a bi-monthly print magazine, is a benefit of membership in The VRG. (For more information, please see the January/February 2000 Vegetarian Journal above or back issues online at http://www.vrg.org/journal/.)

If you would like to make a donation, become a member, or find out more about The VRG, contact us at: The Vegetarian Resource Group PO Box 1463 Baltimore, MD 21203 Phone: (410) 366-8343 Fax: (410) 366-8804 E-mail: vrg@vrg.org Website: www.vrg.org


VRG-News is the monthly e-mail newsletter of The Vegetarian Resource Group. This is an announcement list, so subscriber messages are not accepted by the list. If you have a technical question about the list, please contact the list manager, Bobbi Pasternak, at bobbi@vrg.org. If you have any suggestions, ideas, or corrections to VRG-News, direct them to vrg@vrg.org. Thanks!

If you are a new subscriber, you might enjoy reading past issues of VRG-News online at http://www.vrg.org/vrgnews/index.htm.

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Contents of VRG-News are copyright 2000 by The Vegetarian Resource Group. The newsletter may be freely distributed in electronic or print form provided its contents are not altered and credit is given to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203.

This newsletter was converted to HTML by Stephanie Schueler.

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PO Box 1463, Baltimore, MD 21203
(410) 366-8343   Email: vrg@vrg.org

Last Updated
April 17, 2000

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