Treat yourself and your kids to this wonderful collection of stories and recipes. "Leprechaun Cake and Other Tales" is a vegetarian story-cookbook by Vonnie Winslow Crist and Debra Wasserman. A leprechaun in the kitchen, baby dragon down the block, friendly forest deer from South America, and the Snow Queen's Unicorn teach children, and the adults who love them, about friendship, caring, and healthy cooking.
See http://www.vrg.org/catalog/leprechaun.htm for a complete description of the book. See http://www.vrg.org/catalog/order.htm for ordering information and an order form.
"I Love Animals & Broccoli Activity Book"
This book is made up of 44 pages of activities that will keep kids interested for hours. Children will enjoy completing matching games, crossword puzzles, recipes, board games and more as they are educated in nutrition, healthy eating and the environment. Regular price $5.00. Sale Price $2.00.
"Soup to Nuts Coloring Book"
This 48-page coloring book includes detailed drawings of natural vegetarian friendly foods arranged in alphabetical order. Each comes prepared with its own poem for children ages 3-8 to enjoy. Regular price $3.00. Sale Price $1.50.
See http://www.vrg.org/catalog/order.htm for ordering information and order form for these and other books.
For these special "Back to School" sale items, orders of $5.00 and over are shipped FREE. For orders under $5.00, please add $2.00 for shipping and handling.
For October: VRG will have a booth at the Vegetarian Society of DC's (VSDC) VegFest held on October 18th at George Mason University in Virginia. Debra Wasserman will also give a vegan cooking demo at this event. For more information on the VSDC festival, email them at [email protected].
If you know someone who is interested, please ask her or him to send a cover letter, resume, and writing sample to: Food Service Job, The Vegetarian Resource Group, PO Box 1463, Baltimore, MD 21203.
VRG members are invited to attend a vegan all-you-can-eat buffet dinner at Country Life Restaurant, 200 High St. (entrance on Surface Artery), Boston, Massachusetts, on Monday, October 27, 1997 at 6PM. The vegan buffet is sponsored by The Vegetarian Resource Group and being held during The American Dietetic Association's Annual Meeting. Dietitians and other VRG members are welcome to attend. You will have the opportunity to meet VRG Co-directors, Debra Wasserman and Charles Stahler, as well as several of VRG's nutrition advisors at this informal gathering. Cost for the dinner (including tax and tip) is $15 per adult, $10 for children ages 11-12, $7 for children ages 8-10, and $5 for children ages 4-7. Children 3 and under eat free. Seating is limited, so please pre-register early! Please note that if you are attending the ADA meeting it is best to take a cab to the restaurant since there is a lot of road construction going on near the restaurant which is in the financial district of downtown Boston. Special thanks to Evelyn Kimber and the Boston Vegetarian Society for helping set up this feast.
MENU (Subject to change)
Baked acorn squash with wild rice stuffing
Hawaiian barbecue seitan with onions, peppers, cherry tomatoes, and
pineapple chunks in a delicious fat-free Hawaiian gravy
Vegetable soup and cream of corn soup
Mashed potatoes, green peas, and bread stuffing
Variety of whole grain breads and dinner rolls with a choice of
spreads and nut butter
30 item salad bar which includes specialty items of mock "chicken"
salad and tofu cottage cheese
Fresh fruit salad with nine choices of toppings
Raspberry mulcha cake (a healthy version of mocha that contains no
coffee or chocolate) Herb tea, grain "coffee," and more.
PRE-REGISTRATIONS MUST BE RECEIVED BY OCTOBER 10TH!!!
Name ______________________________________
Address _____________________________________
_____________________________ Zip ___________
Phone Number _______________________________
Number of Adults _____ X $15 = _____
Number of Children ages 11-12 _____ X $10 = _____
Number of Children ages 8-10 _____ X $7 = _____
Number of Children ages 4-7 _____ X $5 = _____
Please send a check to Vegetarian Resource Group, PO Box 1463, Baltimore, MD 21203 or call (410) 366-8343 between 9am and 6pm EST Monday through Friday to charge the dinner on a Visa or Mastercard.
Using 150 healthy recipes, Conveniently Vegan teaches shoppers how to prepare meals with all the new natural foods products found in stores today.
Debra Wasserman states, "The idea for this book came to me as a result of several encounters I had with shoppers at my local supermarket and natural foods store. It seemed almost every time I went grocery shopping a customer or two would notice me grabbing items such as bulgur, couscous, bok choy, mangos, or acorn squash. Next the individual(s) would question me as to how I prepared the item(s). I offered suggestions and soon others became interested in our conversation."
"I quickly realized consumers now had access to a wide variety of natural foods in almost any store they shopped; however, little, if any instruction on how to cook those products was offered. Conveniently Vegan helps fill this gap."
For the full text of the press release, see http://www.vrg.org/press/97sepconvegan.htm.
For more information on Conveniently Vegan, see http://www.vrg.org/catalog/convvegan.htm.
To order Conveniently Vegan, see http://www.vrg.org/catalog/order.htm or call VRG at 410-366-8343 and use your Mastercard or Visa.
PASTA SALAD
Serves 8 to 10
This pasta salad is delicious hot or cold. It is made without oil, and thus is less greasy than traditional pasta salads. If you feel you need oil for it to taste right, add 2 tablespoons of olive oil to the dressing ingredients. Artichokes packed without oil are available in cans, jars, and frozen, in most supermarkets.
12 ounces pasta shells (about 2 cups)
1 jar water-packed artichoke hearts, drained and quartered
2 to 3 cups button mushrooms (about 1/2 pound)
1/4 cup cider vinegar
1/3 cup seasoned rice vinegar
2 tablespoons fresh lemon juice (optional)
2 teaspoons stone ground or Dijon-styled mustard
1/4 cup chopped green onions
1 garlic clove
1/2 teaspoon each: basil and oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons water
2 green onions, chopped (include greens)
3 tablespoons fresh parsley, chopped
1 small red bell pepper, diced
Bring water to a boil in a large kettle, then add the pasta. Cook until pasta is just tender (6 to12 minutes, depending on the type of pasta used). Rinse, drain and place into a large bowl. Add the quartered artichoke hearts and the mushrooms.
In a blender, combine the vinegars, mustard, green onions, garlic, seasonings, and water. Process until smooth. Pour over pasta, and allow to marinate until pasta is cool.
Add chopped green onions, parsley, and red bell pepper and gently toss to mix.
For more information about this excellent vegan cookbook, see http://www.vrg.org/catalog/peace.htm. For ordering information on this book and others offered by the VRG, see http://www.vrg.org/catalog/order.htm. The book is also offered for sale by the VRG in The Vegetarian Store in America Online's Vegetarians Online (AOL Keyword "vegan").
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. 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. Membership in the VRG costs $20/year in the US, $30/year in Canada and Mexico, or $42/year for the rest of the world. Accepted forms of payment, all in US funds, are Visa, Mastercard, checks drawn on US banks, and postal 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. Membership requests should be directed to:
The Vegetarian Resource Group
PO Box 1463
Baltimore, MD 21203
Phone: (410) 366-8343
Fax: (410) 366-8804
E-mail: [email protected]
Or you can subscribe online at http://www.vrg.org/journal/subscribe.htm
If you wish to cancel your subscription to VRG-NEWS, send an e-mail
message to
[email protected] with the following message:
SIGNOFF VRG-NEWS
If you wish to subscribe to VRG-NEWS, send an e-mail message to
[email protected] with the following message:
SUB VRG-NEWS {your first and last name}
Do not include the {} when you enter your name. The newsletter will be sent to the email address you are subscribing from.
Contents of VRG-NEWS are copyright 1997 by The Vegetarian Resource
Group. The newsletter may be freely distributed in electronic or print
form provided its contents are not altered.
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| Last Updated March 20, 1998 |
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| The contents of this web site, as with all The Vegetarian Resource Group publications, is not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. Any pages on this site may be reproduced for non-commercial use if left intact and with credit given to The Vegetarian Resource Group. Web site questions or comments? Please email [email protected]. |
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