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VRG-NEWS: The Vegetarian Resource Group Newsletter
Editor: Davida Gypsy Breier
Volume 3, Issue 9
September 1999


  1. Notes from the Editor
  2. New VRG Publications and Research: Poll on Meatless Meals in Restaurants, Vegetarian Quantity Product Resources, and Local Events
  3. Animal Rights Symposium in Kansas City, Missouri and Information on Dissection Options
  4. VRG Dinner in Atlanta (held during The American Dietetic Association Conference)
  5. September/October 1999 Vegetarian Journal Online
  6. Lone Star Vegetarian Chili Cook-Off
  7. Job Opening: Web Site Maintenance/Computer Support
  8. Recipe of the Month: Tofu Not-a-Turkey
  9. About The Vegetarian Resource Group
  10. About VRG-News


There were a few glitches with the last issue, both human and mechanical. The August issue should have gone out at the very beginning of August. I sent it to Bobbi Pasternak, the list manager, but after two weeks, I realized that I did not see any responses come into VRG. It apparently got lost somewhere in cyberspace and Bobbi sent the issue out as soon as she received another copy. Hence, some of the events had already occurred by the time the issue was distributed. We are very sorry for any inconvenience this may have caused.

The other error was my fault. The link to the Tasty Bite "boil-in-the-bag" Indian meals should have been http://www.tastybite.com.

Baltimore Book Festival will be held in the Mount Vernon area of Baltimore on September 24th-26th. If you are going to attend, please stop by the VRG booth and say hello. Many of the VRG employees and several of our terrific local volunteers will staff the booth. If you are interested in helping at the booth, please e-mail us at vrg@vrg.org or call (410) 366-8343 for more details.

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!

Poll on Meatless Meals in Restaurants,Vegetarian Quantity Product Resources, and Local Events

In order to determine the increasing demand for meatless meals in restaurants, VRG conducted a poll in March 1999. 1,181 adults were polled nationwide by Zogby International, and the results showed (that although about one percent of the population is vegetarian) when dining out 5.5% of the population ALWAYS orders a dish without meat, fish, or fowl. It also revealed that about 57% of the population sometimes, often, or always choose a meatless option. This should bode well for vegetarian diners, who in the past often had to choose between a salad...and well, a salad. To read more about the poll results go to http://www.vrg.org/journal/vj99sep/999scientific.htm.

In an effort to help the beleaguered foodservice personnel trying to create all of these meatless meals, we have updated our Quantity Product Listing, an extensive guide of food companies that provide vegetarian foods in large quantities. The Quantity Product Listing 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 useful to students and consumers who wish to help their schools or favorite restaurants make changes to existing menus. The companies are listed by subject (baked goods, beans, bread, etc.), as well as alphabetical order. Each listing includes basic contact information, a brief description of the products they produce or distribute, and e-mail and website addresses when available.

This 32-page guide is available for $3 from The Vegetarian Resource Group. Send a check or money order to The VRG, Quantity Product Listing, P.O. Box 1463, Baltimore, MD 21203. You can also visit the "Vegetarian Foods for Institutions" section on the VRG website for information about introducing vegetarian foods to institutions, selections from Foodservice Update, recipes, a bulletin board, and much more. It is at http://www.vrg.org/fsupdate. The updated version of the Quantity Product Listing should go online in about a month.

Also, if you are a local member in Maryland, Washington DC, Southeastern PA, and Northern Virginia, you should receive your copy of the "VRG Local Events" flyer in the next few weeks. The flyer lists special events, local restaurant reviews, volunteer activities, opportunities for employment, and information about dinners and potlucks VRG sponsors. If you are not currently a member, now would be a great time to join. You can join online today at http://www.vrg.org/journal/subscribe.htm. Subscriptions to Vegetarian Journal are $20/year in the US. For a contributor level membership of $30, 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. LE, Baltimore, MD 21203 Phone: (410) 366-8343.


People for Animal Rights is holding "Ushering Compassion into the Next Millennium: An Animal Rights Symposium," in Kansas City, Missouri. The symposium is being held at the Johnson County Community College on Saturday October 30th from 7:45am until 5pm. Speakers include Dr. Karen Davis (United Poultry Concerns), Pamela French (Animal Legal Defense Fund), J.P. Goodwin (Coalition to Abolish the Fur Trade), Dr. Ray Greek (Americans for Medical Advancement), Howard Lyman (Voice for a Viable Future), and Heidi Prescott (Fund for Animals). The attendance fee is $15, and a gourmet vegan buffet lunch is available for $5. For more information or to register call (816) 767-2011. You can also visit the People for Animal Rights website at http://www.parkc.org.

For anyone who has a college or high school group and would like to know more about students' rights regarding conscientious objection to dissection or vivisection in the classroom Vivisection and Dissection in the Classroom is a great resource. It provides needed legal information. If your school or your child's school is interested in setting up a student choice policy this book might also be helpful. The American Anti-Vivisection Society (AAVS) published Vivisection and Dissection in the Classroom and are able to distribute copies of the book for free. If interested, call AAVS at 1-800-SAY-AAVS. For additional information about AAVS, please visit their website at http://www.aavs.org.

(held during the  American Dietetic Association Conference)

The Vegetarian Resource Group will be sponsoring a vegan dinner at Café Sunflower, in Atlanta on Monday October 18, 1999 at 6:30pm. The gourmet dinner is open to the public with advance reservations and the cost is $22 per person (children are $13 each), which includes tax and tip. The menu features a selection of appetizers, spinach pasta in fresh lemon basil pesto, grilled portabello mushrooms, vegan chocolate cake, and more. For additional information or to register by October 1st, please call The Vegetarian Resource Group at 410-366-VEGE (8343) Monday through Friday 9-5 EST. Advance payment is necessary. You can register over the phone with a Visa or Mastercard.

Also, while in Atlanta VRG will be exhibiting at The American Dietetic Association Convention. Charles Stahler, Debra Wasserman, Suzanne Havala, MS, RD, and Drew Nelson will be staffing the booth. If you are attending, please stop by booth #628 and say hello.


The September / October 1999 Vegetarian Journal contains articles on:

a) Glorious Garlic, by Jacqueline Dunnington.
b) Snack Attack, by Mary Clifford.
c) A review of Tofu Tollbooth, a guide to natural foods stores by songwriter Dar Williams, by Michael Vogel.
d) Fiesta Filipino, by Nancy Berkoff.
e) Shizuka Tsuruta: A Vegetarian Life in Japan, by Hiroko Kato.
f) Vegetarianism in Japan, by Hiroko Kato.
g) Vegetarian Cinophile, by Emanuel Goldman.
h) Guide to Grains.
i) Nutrition Hotline: Sodium content in meat analogs, B-12 deficiency, 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 chose 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


The San Antonio Vegetarian Society and Voice for Animals are sponsoring a vegetarian chili cook-off. This is the eleventh annual cook-off, and there will be samples, door prizes, entertainment, and literature on vegetarianism available. The event will take place Sunday October 10th, at Woodlawn Lake Park in San Antonio, Texas from 12pm until 5pm. For more information contact the San Antonio Vegetarian Society at (210) 832-9293 or e-mail them at sava@webtv.net. You can also contact Voice for Animals at (210) 737-9666.


Jack or Jill of all trades with good science background, writing skills, computer experience, and knowledge of vegetarian issues. About one-fourth of the job is to help keep computer software/hardware/network up to date and running smoothly. The other three-fourths of the job is to author and edit books, research and write articles, maintain and develop web site, respond to inquiries, answer e-mails, deal with media questions, and more. Familiarity with Windows NT, networking, HTML, and software/hardware support helpful. Must be a problem solver and enjoy troubleshooting computer issues. Full health and dental insurance. The job is in Baltimore. Send resume, writing sample, and cover letter to The Vegetarian Resource Group, Box 1463, Baltimore, MD 21203.

8) RECIPE OF THE MONTH: Tofu Not-A-Turkey

This recipe originally appeared in COOKING WITH PETA

Jessica Dadds, VRG Administrative Assistant, suggested this recipe and said, "I made this for my family and they couldn't believe it was vegan. Everyone wants me to make it again this year for Christmas Dinner. You may want to make the cornbread, since it is rather hard to come by in stores. There is a good recipe for it in Simply Vegan http://www.vrg.org/catalog/simplyvegan.htm. I also added rosemary (the same amount as the sage and thyme) and it added a nice flavor to the 'turkey'."

Yield: 20 to 24 servings

6 lbs. firm tofu

Basting Liquid:
1/2 cup sesame oil
1/4 cup soy sauce

Cornbread Stuffing:
1 cup diced onion
1 cup diced celery
1 tablespoon sesame oil
3 cups cubed whole wheat bread
2 cups cubed cornbread
1 teaspoon parsley
1/2 teaspoon sage
1/2 teaspoon thyme
1/2 cup vegetable broth
Salt and pepper, to taste
1/2 cup walnuts or pecans (optional)

One hour before cooking, mash the tofu and pack into a colander lined with cheesecloth or a clean towel. Place the colander over a large bowl to catch the liquid from the tofu. Weigh it down with a heavy object such as a can or a jar on top of a plate. To make the stuffing, sauté the onion and celery in the sesame oil. Mix the seasonings into the cubed bread. Combine everything, adding enough vegetable broth to moisten. Add nuts if desired. Preheat the oven to 400 degrees F. Press the tofu with your hands to form a hollow center, fill with the stuffing mixture, and press down. Flip the tofu onto an oiled baking sheet. Remove the towel or cheesecloth. Baste with the sesame oil and soy sauce mixture, cover with foil, and bake for 1 hour. Remove the foil, baste again, return to the hot oven, and bake 1/2 to 1 hour, or until golden. Transfer to a serving platter, and serve with gravy.

1 onion, diced
2 tablespoons oil
1 cup sliced mushrooms
1/4 cup flour
2 cups vegetable broth
1/2 cup soy sauce

Sauté the onion in the oil until soft. Add the mushrooms and sauté for 1 minute more. Shake the flour and broth together in a jar, and add this to the onions and mushrooms. Mix in the soy sauce, and stir over low heat until thick.

Total calories per serving: 200
Fat: 12 grams
Protein: 11 grams
Carbohydrate: 11 grams
Sodium: 609 mg
Calcium: 145 mg

There are over 200 pages of vegan recipes and information in COOKING WITH PETA. Recipes include Tasty "Toona" Salad, "Beefless" Stew, Chewy Chocolate Chip Cookies, Eggplant Crostini, Sherried Portabellos, and Date Mousse. You can order a copy from VRG for $17 (includes special standard shipping). You can order a copy using the online order form https://skyport.net/vrg/order.htm or call (410) 366-8343 to order with a Visa or MasterCard over the phone.


Our health professionals, activists, and educators work with businesses and individuals to bring about healthful 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 "September/October 1999 Vegetarian Journal Online" 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: http://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 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.

VRG Home | About VRG | Vegetarian Journal | Books | Vegetarian Nutrition
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PO Box 1463, Baltimore, MD 21203
(410) 366-8343   Email: vrg@vrg.org

Last Updated
September 13, 1999

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