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VRG-NEWS: The Vegetarian Resource Group Newsletter
Editor: Davida Gypsy Breier
Volume 3, Issue 12
December 1999


  1. Notes from the Editor
  2. New Books Available from The VRG Catalog
  3. Last Minute Gift Ideas
  4. Volunteers and Donations Needed for PIGS, A Sanctuary
  5. New Vegetarian Products
  6. Autumn 1999 Foodservice Update Online
  7. January/February 2000 Vegetarian Journal Preview
  8. Vegan Gummy Bear Samples Offered
  9. Job Openings: Editor Position and Registered Dietitian
  10. Recipe of the Month: Vegetable Pot Pie
  11. About the Vegetarian Resource Group
  12. About VRG-NEWS


The response to the Tofurky samples in the last issue was overwhelming. Close to 400 people sent in requests! Due to the popularity of this offer we have decided to offer another sample. This month we are able to share Edward and Sons Organic Vegan Fruity Jelly Bears (see item 8) with you.

As a reminder, please don't forget The Vegetarian Resource Group in matching gifts at work, United Way, and federal employee (CFC) campaigns. Thanks to those of you who have supported VRG over the years. We couldn't do everything we do without your help!


We only offer a small sampling of the books we sell at outreach booths in our online catalog. We are hoping to change that soon, but until then 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.

Recently published by Avery, The Vegetarian Female, authored by Anika Avery-Grant, presents itself as a guide to woman of all ages. The book includes information for adolescents, athletes, seniors, and pregnant and lactating women. There are sections on weight loss, preventing osteoporosis, reducing cancer risks, and lowering cholesterol, as well as nutrition recommendations and meal plan suggestions. It also offers vegan advice and information. The book is 286 pages and is available through VRG for $15 (Includes special standard shipping, add $3 for RPS/UPS. Inquire for international rates.).
*Ordering information below*

Exotic and enticing recipes from a mix of African, Spanish, English, Indian, Asian, Middle Eastern, and Arawak influences. Dishes include Fried Bammies (cassava bread), Pepperpot Soup, Jerk Tofu, Country-Style Chocolate, Fried Green Plantains, Johnny Cakes, Lucea Shepherds Pie, Brawta Bread Pudding, Jamdown Curry, Sunday Macaroni Casserole, and Mango Ice Cream (non-dairy). There is a large section on beverages, including Peanut Punch, Fruit Snow, and Cucumber Drink. The glossary and tidbits about Jamaica's history help enrich the recipes. A few recipes offer the option of dairy, eggs, honey, and sugar, all of which could be easily substituted to make the recipe vegan. My mother made a vegan version of Brawta Bread Pudding and it was scrumptious. Delicious Jamaica (157 pages) is by Yvonne McCalla Sobers and is available through VRG for $14 (Includes special standard shipping, add $3 for RPS/UPS. Inquire for international rates.).
*Ordering information below*

NONNA'S ITALIAN KITCHEN: Delicious Home-Style Vegan Cuisine
Nonna's offers an amazing collection of traditional Italian dishes made vegan. There is a long introduction with history, terminology, advice, pantry lists, substitutions, and information on staples, such as olive oil, herbs, tomatoes, and vinegar. In the side margins the author, Bryanna Clark Grogan, offers variations on recipes, history, and personal anecdotes. Recipes include Almond Ricotta, Hot Garlic Dip for Raw Vegetables, Stuffed Crepes, Crispy Eggplant Croquettes, Lemon-Rosemary Breast of Tofu, and even vegan Tiramisu. There are also chapters on roasting vegetables and making fresh pasta. The book is 255 pages and is available through VRG for $17 (Includes special standard shipping, add $3 for RPS/UPS. Inquire for international rates.).
*Ordering information below*

Joanne Stepaniak has created a whole book devoted to creating vegan, dairy-free cheese substitutes and dishes. The chapter on "Cheezes, Spreads, and Dips" includes Swizz Cheeze, Mostarella Cheeze, Betta Feta, Brie, Tofu Ricotta, and Tofu Cottage Cheeze. Additional chapters include "Soups and Chowders," "Fondues and Rarebits," "Sauces, Pestos, and Dressings," "Pizzas, Polentas, and Breads," "Quiches, Casseroles, and Entrees," and "Sweets." It is 191 pages and is available through VRG for $14 (Includes special standard shipping, add $3 for RPS/UPS. Inquire for international rates.).
*Ordering information below*

To order any of these books online go to: http://www.vrg.org/catalog/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). Special standard shipping requires 1-6 weeks.

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.


We have decided to extend a VRG Membership offer normally only available through our mail solicitations to VRG-News subscribers. We are offering a membership deal where you will receive a free book and VRG materials in addition to 6 or 12 issues of  Vegetarian Journal. You can order this as a gift, for yourself, or both. If you join The Vegetarian Resource Group for one year you will receive six issues of the bi-monthly Vegetarian Journal *and* a copy of  Meatless Meals for Working People for just $20. If you join for two years you will receive 12 issues of the Journal, Meatless Meals for Working People *and* The Guide to Food Ingredients.

To take advantage of this offer call (410) 366-8343 M-F 9 am to 5 pm EST with a Visa or Mastercard. You can also mail a check to The Vegetarian Resource Group, PO Box 1463, Baltimore, MD 21203. However you choose to order, please make sure you mention this is the "VRG-News Membership Special Offer."

To order online go to: http://www.vrg.org/journal/subscribe.htm and make sure to list "VRG-News Membership Special Offer" in the "additional notes" field. Also mention if you are joining for one year or two. Offer good until January 15th. Sorry, US addresses only.


Many of you are familiar with PIGS, A Sanctuary and the work they do to help rescue and rehabilitate hundreds of farm, domestic, and exotic animals. If you are unfamiliar with them, please take a moment to visit their website http://www.pigs.org and get acquainted.

On Monday November 22, 1999, there was a terrible accident at the Sanctuary. Jim and Dale were painting the roof on one of the barns and Dale accidentally stepped in some paint and slid off the roof. He landed on a rocky outcropping and fractured his hip. He was taken by ambulance to the local hospital. He is in a great deal of pain, and will be bedridden for the next six weeks. There is also the possibility of a hip replacement if his hip doesn't heal right. One of the biggest problems they now face is that they were just looking into health insurance, but hadn't yet signed up. They will have to somehow come up with the money to cover Dale's huge medical expenses.

If you would like to send a card to Dale or make a donation to help, the address is: PIGS, A Sanctuary, P.O. Box 629, Charles Town, WV 25414-2011; 304-725-PIGS; pigsanct@aol.com; http://www.pigs.org.

If people are available to volunteer, help would be greatly appreciated. They have a barn that needs to be finished and over 500 animals to care for. I know they will truly appreciate any help and support you can give them.


I found these products at the Natural Products Expo in Baltimore in October.

Just in time for the holidays White Wave, the makers of Silk soymilk, have created a vegan version of eggnog. Silk Nog is made with organic ingredients and has 80 calories per serving. I tried a sample and it has a pleasant, light, smooth taste. I've only found it at one local natural foods store, but it should be in wide distribution soon. For more information contact White Wave, 1990 N 57 Court, Boulder, CO 80301; 1-800-488-9283; http://www.whitewave.com

I had seen a few of the Water Lilies products in Fresh Fields a week before the NPE and was intrigued. I received some samples after the show and was immediately hooked! They offer complete meals of Asian-style mock meats and vegetable dumplings with delicious sauces. The Vegetarian Duck is made with a soy-based "tofu-skin" and stuffed with mushrooms and lily flowers. The "chicken" and "fish" are made with TVP. The "duck" and dumplings are vegan, and the "fish" and "chicken" are vegetarian (whey is used). They offer vegetable dumplings with the meals or individually in packs of nine. For more information contact Water Lilies Food Inc., 136 N. 10th St., Brooklyn, NY 11211; (718) 388-6969; Fax: (718) 218-6895; e-mail: waterlilies@aol.com.

I was familiar with Health is Wealth's Chicken-Free nuggets and patties, which make very fast, easy lunches, and was surprised to see the many new products they now offer. Vegan products include: Veggie Egg Rolls, Oriental Egg Rolls, Oriental Chicken-Free Egg Rolls, Potstickers (Vegetable, Chicken-Free, and Pork-Free), Veggie Munchees, and Potato and Onion Pierogies. Vegetarian products include: Spinach, Broccoli, and Pizza Egg Rolls, and Spinach and Feta, Pizza, Jalapeno, Burrito, Mexican, Pepperoni Pizza, and Broccoli flavored Munchees. For more information contact Health is Wealth at: 1051-A Sykes Ln., Williamstown, NJ 08094; (856) 728-2011; http://www.healthiswealthfoods.com.

Celentano introduced their vegan frozen dinners in 1995, and have continued to expand the product line due to consumer response. They recently introduced eight new items, bringing their total vegan offerings to 11. The new vegan products are:
Penne with Roasted Vegetables
Porcini Risotto with Roasted Vegetables
Risotto with Eggplant, Tofu and Spinach
Roasted Vegetable Lasagne
Vegan Eggplant Parmigiana
Eggplant Medallions with Garbanzo Bean Filling
Eggplant Wraps with Three Bean Filling

I tried the Vegan Eggplant Parmigiana at the Natural Products Expo and it was EXCELLENT! For more information contact Celentano at: 225 Bloomfield Ave., Verona, NJ 07044; (973) 239-8444; e-mail: bob@celentano.com.

I happened to pick up a box of So Soya+, a dehydrated soy protein product, at the Natural Products Expo. Several days later my mother wasn't feeling well and I attempted to make her some soup using the So Soya+. The simple combination of So Soya chunks, pasta, and a vegetarian bouillon cube turned out to be surprisingly fast and delicious. The chunks are made with soybeans that have not been genetically engineered, and contain no preservatives, additives, or MSG. They also do not need to be refrigerated and have a 2-year shelf life. For more information contact: So Soya Brands Inc, PO Box 160, Crystal Lake, IL 60039; http://www.so-soya.com.


Articles from the Autumn 1999 issue include:

* Beans 101
* Veggie Food Served on College Campuses
* Foodservice Hotline
* Vegan Entrée Ideas
* Vegan Products for Food Service
* Quantity Recipes

To read the articles online go to: http://www.vrg.org/fsupdate/fsu994/index.htm.

For the complete issue, please subscribe to the newsletter. To subscribe to Vegetarian Journal's Foodservice Update, go to http://www.vrg.org/journal/subscribe.htm and check "Add 1 year Foodservice Update for $10 more" on whatever subscription form you choose.

Also, we just updated our "Quantity Product Listing" and the new information is online at: http://www.vrg.org/fsupdate/ (scroll to the bottom of the page). The "Quantity Product List" has grown to include 157 businesses that offer a wide range of products! This compilation of contact information is essential to any chef who wants to add more meatless meals. It is also helpful to students and consumers who wish to help their schools or favorite restaurants make changes to existing menus.


The January / February 2000 Vegetarian Journal articles include:

Euro-Vegetarian, vegan recipes from Switzerland and Germany, by Jenny Rackley
Miso Soup - It's Japanese Soul Food, by Hiroko Kato
Beautiful Broccoli, by Jacqueline Dunnington
Vegan Versions of Familiar Favorites, by Katherine Ludwig Moses
1999 Essay Winners, Part 1

Regular features include:

Nutrition Hotline: The importance of DHA
Note from the Coordinators
Scientific Update and Notes from the Scientific Department
Product Reviews: Guide to Soups
Vegetarian Action: Jane Black, vegan weightlifter
Veggie Bits and much more!

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


Organic Mixed Fruity Jelly Bears samples are being offered from Edward and Sons, Trading Co., Inc. The candies are made from whole organic fruits, which are dried to create fruit powders. They do not use "natural flavors," only the fruits themselves so the bears actually taste like the fruits (pineapple, apple, apricot and blackberry). Artificial colors are not used. Gelatin is not used in the bears, as they are a vegetarian company. The bears were introduced in August 1999 and are made of the following ingredients:

Ingredients: Organic Corn Malt Syrup*, Organic Dehydrated Cane Juice*, Apple Pectin, Organic Fruit Powders (Pineapple*, Apple*, Blackcurrant*, Apricot*), Organic Spinach Juice*, Organic Beet Juice*, Citric Acid.

The sugar used is vegan. They have confirmed that the sugar is free from any kind of animal products (i.e., bone char processing). Edward and Sons has developed a vegan logo that is used on all applicable products so that at a quick glance consumers are able to tell that a product is vegan.

For a sample, send a request to Alison at edwardsons@aol.com. Please be sure to include your mailing address.


EDITOR (P/T) to produce bi-monthly vegetarian magazine. Job is in Baltimore, MD. Desktop publishing, layout experience, editing, and science background is helpful. Send resume with writing and layout samples to Editor Position, VRG, Box 1463, Baltimore, MD 21203.

REGISTERED DIETITIAN VRG is searching for an RD 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.

10) RECIPE OF THE MONTH: Vegetable Pot Pie

I thought this would make a hearty, comforting meal as winter approaches.

This recipe originally appeared in Meatless Meals for Working People by Debra Wasserman.

Vegetable Pot Pie
(Serves 8)

CRUST: This is a quick crust that can be used in many different recipes. (In a rush use a store-bought pie crust.)

2 cups whole wheat pastry flour or unbleached white flour
(note: use pastry flour, not regular whole wheat flour)
1/2 teaspoon salt
1/2 cup vegan margarine
1/2 cup water

Mix flour and salt in a bowl. Work in margarine with fingers. Add water, stirring as little as possible to form a ball. Divide into 2 equal balls and roll out to 1/8-inch thickness. Prick pie shells and bake in pie pans at 400 degrees for 10 minutes.

1/2 cup vegetable broth
1 cup onions, chopped
1 cup celery, chopped
1/2 cup carrots, chopped
1-1/4 cups peas (fresh or frozen)

Saute above ingredients in broth until onions are soft. In a separate bowl mix the following:

1/4 cup oil
1/2 cup unbleached white flour
1-2/3 cups water
1/2 teaspoon garlic powder
1 teaspoon salt
1/3 teaspoon pepper

Preheat oven to 350 degrees. Add above mixture to sauteed vegetables. Pour into one pie shell and cover with the other pie shell. Bake at 350 degrees until crust is brown (approximately 15-20 minutes).

Total calories per serving: 320
Fat: 18 grams
Protein: 7 grams
Carbohydrate: 34 grams
Calcium: 33 mg

There are over 100 quick and easy recipes in Meatless Meals for Working People. There is also information on convenience foods, fast food restaurant information, and party ideas. To read more about the book go to: http://www.vrg.org/catalog/meatless.htm. Copies are just $12 (includes special standard shipping). 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.


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 preview above.)

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.

If you wish to cancel your subscription to VRG-News, send an e-mail message to LISTSERV@LISTSERV.AOL.COM with the following message: SIGNOFF VRG-NEWS

If you wish to subscribe to VRG-News, send an e-mail message to LISTSERV@LISTSERV.AOL.COM 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 e-mail address from which you are subscribing.

Contents of VRG-News are copyright 1999 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
December 7, 1999

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