Vegetarian Resource Group

By Davin Cheyenne

ladies serving food

Food is one of the few items that connects humans together. It feeds the soul and nourishes the body. When a person lacks that source of energy, discouragement and pain soon follow. To not know where your next meal is coming from or when it will be served is fear in itself. However, I do believe it goes deeper than this. Lack of food is a cut into one’s soul. Without the proper nourishment, one feels deprived deep within. Unfortunately this is not just the case for one or two people in the city of Baltimore.

One in four Baltimoreans are living in poverty according to the U.S. Census. Poverty in Baltimore has increased a whopping 20% since 1981. However with an increase of poverty and homelessness, a helping hand has been there to touch the lives of Baltimore’s most neglected. Since 1981, Our Daily Bread has existed as an employment center which provides help to thousands of people every single day, from hunger, homelessness, and unemployment. It is the place people of Baltimore seek for help and support.

I was very excited to find out that The Vegetarian Resource Group would be giving us interns the opportunity to help prepare and donate vegan casseroles to Our Daily Bread. For many people the idea of donating means to give money, which in many ways is a helpful contribution. However, I feel as though to really connect with those who you’re helping is to visit, and volunteer, and to take a few moments out of our day to prepare food or goodies for those in need.

For me, buying the ingredients, and preparing the casserole in my own home, made me appreciate being able to buy these ingredients because there are those who don’t have a dollar to their name. Preparing the casserole on my table, in my home, made an even meaningful impact on my heart because I know that there are many who eat outside near a trash can with fire in it trying to stay warm. As I finished wrapping the casserole and opened the freezer to let it freeze, the chill made me think of those who had to survive the summer’s humidity. The physical experience of making this casserole was only 30 minutes, but it was more than making food for those in need, it was feeding souls, of humans just like me while feeding my soul as well.
Casey and I chose to make the creamy bean and potato casserole!

As our group of interns stepped into Our Daily Bread the morning of June 27th, we had the pleasure of knowing that many of the staff that provide the food are volunteers, and that over 700 mouths are fed every day! Another thing that caught me off guard was that Our Daily Bread served many vegetarian meals, which included a source of protein, 2 sides of veggies, and one side of fruit, and a dessert.

The Our Daily Bread Employment Center is a lifeline for those in need. To know that I helped contribute to an organization that helps serve meals to Maryland’s hungry, assists homeless men to make the transition to employment, stable housing, and self-sufficiency through the Christopher Place Employment Academy makes me a lifelong supporter, and advocate to encourage all of us to help donate vegan casseroles to Our Daily Bread, or any food center in your community.

If you are in the Baltimore area and would like to volunteer, or even cater vegan casseroles to our Daily Bread, the location is 725 Fallsway, Baltimore, MD, 21202, and they can be reached by telephone at (443) 986-9000. You can also visit their website for vegan recipe options (last three) (created by VRG’s Foodservice Advisor Nancy Berkoff) at http://www.catholiccharities-md.org/our-daily-bread/odb-food-service/favorite-casserole-recipes.html

I hope that by reading this you are encouraged to donate, volunteer, or spend a few moments at Our Daily Bread to really know why making these casseroles really is a life changing experience. If you don’t live in Maryland, please prepare and donate these casseroles to your local nonprofit, which feeds the needy.

Davin Cheyenne and Casey Brown, VRG interns.

Source: The Vegetarian Resource Group

Vegetarian Resource Group

The Vegetarian Resource Group maintains an online Guide to Vegan/Vegetarian Restaurants in the USA and Canada. Below are some recent additions. The entire guide can be found here: http://www.vrg.org/restaurant/index.php

Creole-Grilled Tofu Sub Over Greens from The Cinnamon Snail

To support the updating of this online restaurant guide, please donate at:
www.vrg.org/donate
Chef Tanya’s Kitchen
706 S. Eugene Rd.
Palm Springs, CA 92264
Chef Tanya’s Kitchen offers a selection of incredibly affordable deli sandwiches, including the Daily Grinder and the Bahn Mi and You. You can add soups and salads to your sandwich order, or enjoy them on their own. The Tasty Thai Tofu salad is a local favorite.

Crash Cuisine
630 E. 29th St.
Loveland, CO 80538
Crash Cuisine offers breakfast burritos daily. They make all their own vegan meats and cheeses, including herbed feta and mozzarella. Crash Cuisine also has sandwiches. The pastrami sandwich is a favorite menu item for many patrons.

Recipe Oak Cliff
1831 S. Ewing Ave.
Dallas, TX 75216
Recipe Oak Cliff is a juice and tea bar as well as a deli and grocer. They have a rotating menu, offering different organic juice, smoothies, teas and plant based milks, soups, salads, and sandwiches. Delicious and homemade, Recipe aims to highlight ethnic “soul” food in the food desert of 75216.

Starry Lane Bakery
3925 4th Ave.
San Diego, CA 92103
Starry Lane Bakery is a vegan, allergy-conscious, bakery. Serving everything from cookies and cupcakes to bread, brownies, and bars. Transparency is key there, which is why the ingredients for each item are located on their website at the bottom of the menu page. They even sell raw cookie dough and muffin batters so you can make these treats at home!

Sweet Hart Kitchen
68 Wales Ave.
Toronto, ON M5T 1J3 Canada
Located inside Kensington Market, Sweet Hart kitchen offers a wide variety of vegan baked goods and sweets. Menu items are classified as bite-sized, squares, cake cups, and cake. The cookie dough cake cup and the chocolate frosted brownie square are popular.

The Cinnamon Snail
City Acres Market
70 Pine Street
New York, NY 10005
This second location in the Wall Street section of NYC is open daily for breakfast, lunch, and dinner. Enjoy Blue Corn Pancakes, Chipotle Seitan Breakfast Burritos, Cambodian Crispy Tofu, French Lentil Burger, various Fries, and much more.

Vitality Juice & Smoothie Bar
22 S. High St.
Dublin, OH 43017
This vegan juice bar serves fresh and nutritious drinks. They offer a variety of cold pressed juices with flavors including Apple Pie, Vanilla Dream, and Supreme Green. In addition to juice, they offer multiple smoothies such as PB & J, a Green Tea Cooler, Crazy Monkey (a coffee flavor), and multiple fruit options. Their drinks are all vegan, soy-free, and gluten-free.

Source: The Vegetarian Resource Group

Vegetarian Resource Group

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Congratulations to the JAINA Eco-Vegan Group that had a wonderful pro-vegan display at the Jaina Convention recently held in Edison, New Jersey. Most Jains are vegetarian; however, they are often hesitant to become vegan. This display shared all the reasons to give up dairy products (Jains that are vegetarian do not consume eggs). Vegan alternatives were also shown.

The Vegetarian Resource Group also exhibited at this meeting and provided free vegan handouts including this article that was well received by attendees:
http://www.vrg.org/journal/vj2009issue4/2009_issue4_calcium_indian.php

Source: The Vegetarian Resource Group

Vegetarian Resource Group

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The Vegetarian Resource Group now has a separate Facebook Group for Veggie Parents and Kids. Recent topics brought up include:

Vegan Cookbooks for Kids
Support with Raising a Vegan Infant
Advice on Environmentally-Friendly Diapers for Newborn
Recommendations for an Air Fryer
Veggie-Friendly Summer Camps
Vegan Art Supplies
Where to Buy Vegan Ballet and Tap Shoes

To join The VRG Parents and Kids Group on Facebook, visit:
https://www.facebook.com/groups/VRGparentsandkids/

Source: The Vegetarian Resource Group

Vegetarian Resource Group

Doshi backpack

Doshi backpack

Today many people use backpacks for work and leisure. You can now purchase a wide range of creatively designed vegan backpacks. Here’s a few examples of what’s available:

https://doshi.shop/
Doshi offers stylish business backpacks for men and women that you would feel comfortable carrying into a formal office. They are made out of vegan Microfiber PU leather.

https://www.gunasthebrand.com/collections/backpacks
Gunas offers backpacks in various colors for women.

http://mattandnat.com/shop/handbags/backpacks?___SID=U
Matt and Natt offers a wide range of colorful backpacks for men and women. Of note: they are committed to using linings only made out of 100% recycled plastic bottles.

https://www.queenbee-creations.com/collections/backpacks
Queen Bee backpacks for women are stylish and have a unique design.

http://www.slappa.com/catalog/backpacks/?mytabsmenu=1
Slappa offers laptop backpacks.

http://www.spire-bags.com/laptop_backpacks.php
Spire offers laptop backpacks.

http://thevegetariansite.com/cgi-bin/miva?Merchant2/merchant.mv+Screen=PROD&Store _Code=S&Product_Code=Hempmania+Backpack&Category_Code=accessoriesThe Vegetarian Site offers a hemp backpack.

Source: The Vegetarian Resource Group

Vegetarian Resource Group

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If you are attending Artscape (an incredible 3-day free event with music, movies, art, theater, and more in Baltimore City), you may want to check out these two events featuring vegan food!

Vegan Art-Stravaganza will display art by vegan artists at the Thrive community center in the Charles North neighborhood of Baltimore, and have vegan food available for purchase. See:
www.facebook.com/thrivebaltimore
Friday-Sunday (July 21-23), 12-6pm
6 E. Lafayette Avenue, Baltimore, MD

Red Emma’s is also having vegan food specials on Friday, July 21:
Join the Red Emma’s coop for Happy Hour from 5-8PM, featuring $1 off all responsibly-sourced beer, wine, and craft cocktails! Plus vegan food specials, and a chance to see the “I Love Being Black” art demonstration by Baltimore photographer SHAN.
www.redemmas.org
Red Emma’s Bookstore Coffeehouse is located at 30 W. North Avenue, Baltimore, MD

For details on Artscape, see:
http://www.artscape.org/

Source: The Vegetarian Resource Group

Vegetarian Resource Group

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By Casey Brown, VRG Intern

Catholic Charities of Baltimore offers beneficial programs to individuals in need throughout Maryland. Our Daily Bread Employment Center is one of their programs, which provides assistance to individuals living in poverty. This center assists individuals by providing them with hot meals, job training, job placement, and other services to help them transition to a more stable lifestyle. The Hot Meal Program serves over 700 people per day, and the center relies on donations and volunteers to make this possible.

VRG’s Food Service Advisor Chef Nancy Berkoff created three vegan casserole recipes to include on Our Daily Bread’s site, so others could prepare and donate these options. The recipes include a Sweet Potato and Black Bean Casserole, a Brunswick Stew, and a Creamy Bean and Potato Casserole with Carrots. During each of my visits to Our Daily Bread, the volunteers have expressed the need for more vegetarian options. They stated that around ? of the individuals who come to the center prefer the vegetarian casseroles. This past week during my visit, the volunteer mentioned that macaroni is the most common vegetarian dish that is donated. She said that they don’t often have enough of the other vegetarian casseroles to serve, although they would like to be able to. She stated that the Sweet Potato and Black Bean Casserole is well-liked, however it is not frequently donated.

As an intern with The VRG, I visited Our Daily Bread twice last summer to donate casseroles. I was excited to have the opportunity to visit again this year and be able to prepare another casserole. This year, another intern and I both prepared the Creamy Bean and Potato Casserole with Carrots. This only took me about 10 minutes to prepare and an additional 20 minutes to cook! All of the ingredients were canned, so it was easy to make and there was minimal mess to clean up afterwards. It was also a low cost option. To prepare the dish, I simply opened all of the cans and drained the appropriate ones (all except for the tomatoes). Then I layered them in the casserole pan, topped it with pepper, and put the dish in the oven. It is that simple! This is such an easy dish to prepare, so I encourage everyone to try it out! I plan to prepare some of the Sweet Potato and Black Bean Casseroles next time since I now know that they’re a popular dish.

Our Daily Bread is always looking for more volunteers to join their Hot Meal Program. They need individuals to help serve the meals in the center and prepare casseroles to donate. If you would like to get involved with this organization, visit Catholic Charities website here. If you, your church, synagogue, animal rights group, or another organization is looking for a way to get involved and help the community, then this is a great opportunity! You can commit to cooking vegetarian casseroles for them on a regular basis, so they are able to offer more of these dishes. If you are not located in the Baltimore area, then you can contact your local soup kitchen to see if you can prepare one of the vegetarian casserole recipes for them.

The recipes can all be found here: http://www.catholiccharities-md.org/our-daily-bread/odb-food-service/favorite-casserole-recipes.html The last three options were developed by VRG Foodservice Advisor Chef Nancy Berkoff RD, and are vegan).

If you are not in Maryland, we encourage you to donate the vegan casseroles to your local hot meals program.

To support VRG outreach, please donate at:
vrg.org/donate

Source: The Vegetarian Resource Group

Vegetarian Resource Group

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By Jeanne Yacoubo, MS

The Vegetarian Resource Group placed two calls separated by at least three weeks to each of six Souper Salad locations, all of which are located in the south central and southwest United States. By far, most Souper Salad restaurants are in Texas so we sought information from three different Texas locations.

It became apparent after our first call that the monthly menu posted on the Souper Salad website may not be completely reflective of what is actually served at a specific location. Visitors using the online menu (formatted as a calendar) should consider it a guide and expect differences. Since the menus are posted on the corporate website as PDF files which change monthly, visitors should go to https://www.soupersalad.com/menu/ and click on the large red button positioned in the screen’s center to download the current menu.

As we spoke to each manager, we rephrased our questions during the conversations in different ways to increase the likelihood that our meaning would be accurately conveyed and yield correct information. For example, when we asked “Which soup is all-vegetable?” and were provided the name of one such soup, we probed further: “Does that soup contain any animal ingredients at all such as dairy, chicken stock or meat flavors?”
Often we would name a particular menu item in our questioning and suggest some target ingredients in order to prompt our listener with enough background so we would be more likely to get yes/no answers. Our goal was to make it as easy as possible to collect information quickly.

We would say, for instance, after being told that the butter bean soup is all-vegetable: “Does the butter bean soup contain butter or any other dairy?” We have found that specific questions formulated to result in a yes or no answer produce more immediate responses stated without hesitation indicating greater reliability than the response to this type of question: “Which soup contains no dairy including butter?” which requires more thought and is more prone to error by unintentional omission.

On the other hand, we do not recommend general, open-ended questions such as “What do you serve that’s vegan?” because in fast-paced conversations with busy managers, callers (or diners) shouldn’t assume that (1) “vegan” means the same thing to both speaker and listener; nor that (2) managers have a ready, mental list of all vegan items or a vegan-customized print menu.

We’d recommend that guests pre-identify 2-3 items which appear vegan from their names and inquire initially about them. Then, once satisfied that the received information is reliable but still interested in other menu offerings, proceed to inquire about other dishes one by one as we have described above. In all cases speak to the manager and/or chef.

Here is a summary of what we learned from calling the same six locations once in May 2017 and again in June 2017. This calling strategy enabled us not only to confirm information relayed to us in May but also inquire about June’s menu items. We also tried to engage the managers in longer discussions during the June calls in order to obtain more information.
From our May conversations we learned:

Three Texas locations: Vegetable, Vegetable Lentil, Butter Bean and Minestrone Soups are vegan. The Gazpacho Salad is also all-vegetable. One Texas manager told us that the Red Beans and Rice Soup contains pork and the Vegetable Chili Soup contains hamburger.

New Mexico: The Vegetable and Butter Bean Soups are all-vegetable. The Gazpacho Salad and Marinated Mushrooms are also vegan.

Colorado and Arizona: The Vegetable and Vegetable Lentil Soups are vegan.

Here’s what our June followup calls yielded:

Three Texas locations: Managers at two locations said the Potato Leek Soup contains cream. An employee at a third Texas Souper Salad restaurant said that it did not. All confirmed that the Minestrone Soup was vegan.
We were informed by one Texas manager that the “Veg.” in the soup named “Veg. Black Bean” refers to “vegetarian” and not “vegetable.” She said that this soup was vegan. However, a Texas manager at another location said the Veg. Black Bean Soup contained a ham base. A third Texas manager told us that he did not offer it since it was not popular among his clientele and consequently did not know.
Managers at all three said the Gazpacho and Cucumber Onion Salads are vegan. Two managers said the Quinoa & Fruit Salad is vegan. One Texas location served a vegan Quinoa & Black Bean Salad instead of the Quinoa & Fruit Salad. The manager at that location added that the cranberry vinaigrette; house vinaigrette; balsamic vinegar; and oil & red wine are vegan dressings.

The Very Berry Strawberry Bread contains egg according to one manager. Two other Texas managers stated that it contains milk. The Corn Bread contains milk according to two managers; a third said it has egg and milk.
When we asked about potato salad, one Texas manager said it was vegan while the others stated it contained cheese, egg or mayonnaise.

(There are several potato salads on Souper Salad menus each made with different ingredients rendering some non-vegan. One variety appears vegan. See below for more information about potato salads.)
New Mexico: A Souper Salad manager told us that the Potato Leek Soup contains cream. She confirmed that the Minestrone Soup is vegan.

She looked further and informed us that both the Minestrone and Vegetable Soups at Souper Salad contain “chicken-style vegetable base” supplied by Custom Culinary. The VRG looked at Custom Culinary’s website where this soup base is described as all-vegetable: http://www.customculinary.com/bases/vegetable-bases/index.cfm

We also learned from the New Mexico manager that the Veg. Black Bean Soup is made with all-vegetable mirepoix.

The Gazpacho, Cucumber Onion and Quinoa & Fruit Salads are vegan.

The Very Berry Strawberry Bread and the Lemon Bread contain egg. The Corn Bread contains milk and egg. The Sponge Cake contains egg.
The Red Potato Salad is vegan while the Mustard Potato Salad contains egg.

Colorado:
A manager at a Colorado Souper Salad was not offering Potato Leek Soup when we called and did not know if it was vegan. The Vegetable Lentil Soup is vegan.

The Gazpacho and Cucumber Onion Salads are vegan. No Quinoa & Fruit Salad was offered at this Colorado Souper Salad when we called and the manager did not know about its ingredients.

The Very Berry Strawberry and Corn Breads contain egg.

The Loaded Potato Salad contains mayonnaise and bacon. The Mustard Potato Salad contains mayonnaise.

Arizona:
A manager at an Arizona Souper Salad told us that the Potato Leek Soup contains cream and milk. The Minestrone Soup is vegan. The manager informed us that Vegetable Lentil Soup would not be offered later in the month and did not know about its ingredients.

The Gazpacho, Cucumber Onion and Quinoa & Fruit Salads are vegan.

The manager stated that no Souper Salad breads are vegan.

He stated that the Loaded Potato Salad is made with sour cream, butter and cheese. The baked potato bar provides guests the opportunity to customize a vegan baked potato.

In-Store Ingredient Signage:

The Vegetarian Resource Group posed a general question about signage to managers at all six Souper Salad locations that we surveyed for this article. Here are their responses:
Texas: One manager told us that “there are ingredient signs on the walls” while two others said that there were no signs.

New Mexico: A manager informed us that “everything except the salad bar is labeled.”

Colorado: The manager relayed to us that “ingredient information is at the register.”

Arizona: A manager stated: “Ingredient listings for soups and pastas are in the store.”

The contents of this posting, our website and our other publications, including Vegetarian Journal, are not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. We often depend on product and ingredient information from company statements. It is impossible to be 100% sure about a statement, info can change, people have different views, and mistakes can be made. Please use your best judgment about whether a product is suitable for you. To be sure, do further research or confirmation on your own.

To support The Vegetarian Resource Group research, join at: http://www.vrg.org/member/2013sv.php

For information about other chain restaurants, see: http://www.vrg.org/fastfoodinfo.php

To find vegetarian and vegan restaurants in the USA and Canada, see: http://www.vrg.org/restaurant

Source: The Vegetarian Resource Group

Vegetarian Resource Group

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Sunday, October 22, 2017 at 6pm

The Vegetarian Resource Group will host a vegan dinner at LYFE Kitchen in Chicago (at Fairbanks and Ontario) on Sunday, October 22, 2017 during the annual meeting of The Academy of Nutrition and Dietetics. Meet VRG advisors Reed Mangels PhD, RD, Catherine Conway MS RD, Charles Stahler, Debra Wasserman, and vegetarian dietitians from around the country. The public is welcome.

MENU
Edamame Hummus
Kale and Cranberry Salad
Ancient Grain Stir-Fry Bowl with stir-fried vegetables, beefless tips, quinoa, black rice,
cilantro, and sweet chili-ginger sauce
Vegan Thai Red Curry Bowl with garlic-lime tofu, broccoli, eggplant, peppers, peas,
whole grain wheatberries, Thai basil, and coconut curry sauce
Vegan Chocolate Chip Cookie
Tea or Coffee
The meal will be served family style. Note: Seating is limited!

TO RESERVE
Send $35 per person (includes tax and tip) with names to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203; Call (410) 366-8343 9am-5pm Mon.-Fri. EST to charge over the phone. Or pay at www.vrg.org/donate and write Chicago Dinner in the Comments.

# Attending X $35/person = $_____
Donation towards professional outreach: $_____
Total enclosed: $_____

Names of attendees:
Address:
Email:
Phone:

Source: The Vegetarian Resource Group

Vegetarian Resource Group

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Our Daily Bread in Baltimore, Maryland serves about 700 needy people per day, with over ten percent asking for a vegetarian option. Many volunteers and institutions volunteer and donate casseroles. VRG’s Chef Nancy Berkoff, RD tested three quantity recipes in a senior center in Los Angeles, and now these have been added to the recipes on the Our Daily Bread website. Volunteers are needed to cook and bring in the casseroles. If you are not in the Baltimore area, you may want to prepare these recipes for your local food charity.

See:
http://www.catholiccharities-md.org/our-daily-bread/odb-food-service/favorite-casserole-recipes.html and
http://www.catholiccharities-md.org/our-daily-bread/odb-food-service/food-donations.html

The recipes for Sweet Potato and Black Bean Casserole, Brunswick Stew, and Creamy Bean and Potato Casserole with Carrots are below.

Sweet Potato and Black Bean Casserole
Serves 8-10

Vegetable oil spray
1 cup minced onions
½ cup diced bell pepper (red or green)
2 cloves minced garlic or 3 teaspoons dried, granulated garlic
1 cup water
4 cups peeled, diced fresh sweet potatoes
6 cups drained, canned or cooked black beans
3 cups drained and chopped canned tomatoes
2 Tablespoons chopped fresh cilantro or parsley or 1 Tablespoon dried parsley
1 Tablespoon ground black pepper
2 teaspoons hot sauce

In a large pot, spray vegetable oil and allow pot to heat. Add onion, pepper, and garlic and cook for about 3 minutes, until vegetables soften.

Add one cup of cold water and the sweet potatoes. Cook, covered, until the potatoes are just tender, about 10 minutes.

Add the black beans and tomatoes and allow to simmer until the potatoes begin to fall apart. Stir in black pepper and hot sauce and remove from heat.

Brunswick Stew a la Vegan
Serves 8-10

Vegetable oil spray
2 cups diced onions
3 cloves minced fresh garlic or 3 teaspoons dried granulated garlic
2 Tablespoons all-purpose flour
2 teaspoons dried sage or dried parsley
4 cups vegetable broth or tomato juice
1 pound unpeeled, chopped red or white rose potatoes
1½ cup sliced fresh carrots (can use frozen, thawed carrots)
4 cups thawed, frozen lima or butter beans, thawed (can also used drained, canned beans)
2 cups chopped, but not drained, canned tomatoes
2 cups cut corn (thawed, if frozen, drained, if canned)
1 Tablespoon soy sauce
3 teaspoons red or white vinegar

In a large pot, spray oil and allow pot to heat. Sauté onion until soft (about 3 minutes). Add garlic and sauté for one minute. Stir in flour and sage or parsley and stir (this creates a roux, a thickening agent) until combined.

Add broth or tomato juice and bring to a boil, stirring constantly. Lower heat, add potatoes, carrots, and beans. Cover and allow to simmer for 10 minutes. Add tomatoes and corn and simmer, uncovered, until all veggies are soft (about 15 minutes).

Stir in soy sauce, hot sauce, and vinegar and allow to cook for 3 minutes. Serve hot.

Creamy Bean and Potato Casserole with Carrots
Serves 8-10

8 cups prepared vegetarian refried beans
4 cups canned, drained sliced potatoes
3 cups canned, drained sliced carrots
2 cups canned tomatoes with juice
1 Tablespoon black or white pepper

Preheat oven to 375 degrees.

In a large baking dish, place a thin, even layer of refried beans. Top with a thin layer of potatoes, then carrots, then tomatoes. Repeat until all ingredients are used. Sprinkle pepper on top. Cover and bake in oven for 15-20 minutes, or until thoroughly heated.

Note: many brands of canned refried beans are vegetarian, having no lard or animal fat; just read the label and ensure vegetable oil is used rather than lard. If preparing your own refried beans, mash cooked, red or white beans with a small amount of oil (hot water may be used rather than oil).

Source: The Vegetarian Resource Group

Vegetarian Resource Group

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When you #StartWithaSmile on #PrimeDay, Amazon donates to Vegetarian Resource Group. Shop for great deals at smile.amazon.com/ch/52-1279034

Source: The Vegetarian Resource Group

Vegetarian Resource Group

DOLE_SweetFrog_Graphic

According to Sweet Frog, they have added Dole Whip, which they say is vegan, to their offerings. For more information, see:
http://sweetfrog.com/yogurt/flavors
http://www.dolesoftserve.com/prod-info.cfm
Please note that sugar appears to be the first ingredient.

The contents of this posting, our website, and our other publications, including Vegetarian Journal, are not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. We often depend on product and ingredient information from company statements. It is impossible to be 100% sure about a statement, info can change, people have different views, and mistakes can be made. Please use your best judgement about whether a product is suitable for you. To be sure, do further research or confirmation on your own.

Source: The Vegetarian Resource Group

Vegetarian Resource Group

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The Vegetarian Resource Group maintains an online Guide to Vegan/Vegetarian Restaurants in the USA and Canada. Below are some recent additions. The entire guide can be found here: http://www.vrg.org/restaurant/index.php

To support the updating of this online restaurant guide, please donate at:
www.vrg.org/donate

Baked Roots Bar
970 SE Madison St.
Portland, OR 97214
Enjoy this traditional American restaurant which has a vegan menu based on fries with flavor adaptions from all seven continents. Their menu is oil-free!

Fry Baby Donut Co.
336 Elmwood Ave.
Buffalo, NY 14201
Fry Baby Donut Co. donuts are handmade with love. The flavors are unique and creative, including bubble gum donuts and S’mores donuts.

Good Grains
4134 Dundas St. West
Toronto, ON M8X 1X3 Canada
Good Grains specializes in creating dishes using legumes, veggies, grains, fruits, and spices. Most (but not all) menu items are soy-free, nut-free, gluten-free, and free of refined sugars. The Golden Cauliflower Curry is an excellent choice for a main dish. Good Grains also offers FlatPacks2GO, which are prepared frozen dishes you can heat and eat at home.

Pure Kitchen Organic Vegan
3214 W. Kennedy Blvd.
Tampa, FL 33609
Serves lunch, drinks and coffee. Enjoy soups, salads, and a variety of dishes such as barbecue temepeh and portobello mushrooms, bento boxes, and chickpea couscous bowl with tahini dressing. Vegan Grab&Go and weekly meal delivery is available also.

Rosie’s Eatery
1726 Avenue Rd.
Toronto, ON M5M 3Y6 Canada
In addition to being vegan, all menu items are gluten-free! Rosie’s offers a wide selection of baked goods, yoghurt bowls, oatmeals, salads, soups, toasts, and smoothies. The soups and salads are daily specials.

Sweet Alchemy Bakery and Café
45 Upper Main St.
Essex Junction, VT 05452
Bakery and café focused on creating amazing flavors, sourcing ingredients thoughtfully, and crafting with joy. Items available include cinnamon buns, cookies, cake, and more. They also offer savory dishes.

The Greyhound Café
81 Lancaster Ave.
Malvern, PA 19355
Brunch is available on Saturdays and Sundays. There are several different menus to choose from. They have a lunch menu, a Texican Menu, an Italian menu, and a pizza menu. The Greyhound Cafe also serves desserts! Popular menu items include Huevos Rancheros, Sofritos, Calzones, and No-Bake Cheesecake.

The Juice Theory
87 Brighton Ave.
Long Branch, NJ 07740
The Juice Theory is 100% organic! In addition to delicious juices, The Juice Theory offers sandwiches, salads, and sides. They have a build your own salad option as well. Many folks enjoy the Veganwich and the Tex-Mex Wrap.

Source: The Vegetarian Resource Group

Vegetarian Resource Group

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For many years, The Vegetarian Resource Group has created materials specifically geared towards teens written by young veggie activists (many of whom have volunteered or interned with VRG). Our online teen section can be found here: http://www.vrg.org/teen/

You’ll find an FAQ section that answers a wide range of questions teens might have including:

-How do I start a vegan/vegetarian club at my school?
-What are some Vegan Snacks for Athletes?
-I am thinking of joining 4-H. I am vegan. What kinds of activities could I do?
-I’ll be looking at colleges this spring. How do I find a veg-friendly college?
-My family doesn’t have much money. I’d like to be vegan but I’ve heard it’s expensive to buy all the special food you need. Is this true?
– How Do You Respond To People Unfamiliar With or Opposed To Your Dietary Lifestyle?
– How Can I Start a School or Community Garden?
– What should I serve to non-vegans when I am hosting a party as a vegan/vegetarian?
– Why don’t vegans use leather, silk, or wool?
– I’m going to a banquet for the soccer team and I’m the only vegetarian on the team. How do I let the caterer know that I’ll need something different to eat?

To join The Vegetarian Resource Group, please visit:
http://www.vrg.org/member/2013sv.php

Source: The Vegetarian Resource Group

Vegetarian Resource Group

The Olivia Heeled Sandal in black from MooShoes

The Olivia Heeled Sandal in black from MooShoes

Vegan sneakers for adults and kids in low-top, mid-top, and high-top styles. They have a storefront in Los Angeles, CA. See: keepcompany.com

MooShoes has storefronts in New York City, NY and Los Angeles, CA and you can also purchase shoes online here: www.mooshoes.com They offer a wide range of sandals, sneakers, and shoes for men and women.

Pangea: The Vegan Store offers running shoes for men and women. See: http://www.veganstore.com

Sudo Shoes has a store in Cambridge, MA and an online store here: http://www.sudoshoes.com/ They offer a wide variety of shoes, sandals, and sneakers.

Vegan Essentials has a storefront in Waukesha, WI and an online store found here: http://www.veganessentials.com/ They offer dress shoes for men.

The Vegetarian Site offers shoes, sandals, and hiking boots for men and women. Their online site is:
http://www.thevegetariansite.com

Source: The Vegetarian Resource Group

Vegetarian Resource Group

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The Vegetarian Resource Group is an activist non-profit organization that does outreach all-year-long. For example, today we are giving a several hour presentation on veganism to 10 University of Maryland Dietetic Interns (all of whom are not vegetarian and will soon be practicing dietitians). VRG tables at different events throughout the USA and also sends literature free of charge to other groups/individuals doing educational activities in schools, hospitals, camps, restaurants, libraries, etc. Our ability to continue doing this depends on people like you! Your donations allow us to promote the vegan message whenever we’re called upon for assistance. Please consider becoming a monthly or quarterly donor to The Vegetarian Resource Group.

Thanks so much for your support. You can become a monthly or quarterly donor online here: vrg.org/donate

Source: The Vegetarian Resource Group

Vegetarian Resource Group

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Are you looking for some fun veggie-themed activities for your kids to do this summer? VRG has you covered. Here are some of the materials we have available:

Veggie-Friendly Memory Cards
http://www.vrg.org/family/memory_cards.php

Veggie Counting Game for Kids
http://www.vrg.org/family/memory_cards_math_game1.php

Vegetarian Quiz for Young and Old
http://www.vrg.org/game/

Veggie Videos: Watch Winning Videos from VRG’s Annual Video Contest
http://www.vrg.org/veg_videos.php

My Vegan Plate Coloring Page
http://www.vrg.org/nutshell/MyVeganPlateCP.pdf

To support VRG outreach, please donate:
vrg.org/donate

Source: The Vegetarian Resource Group

Vegetarian Resource Group

VRG summer 2017 interns

The Vegetarian Resource Group does outreach and research all year-round and we couldn’t do it all without our wonderful high school and college interns/volunteers. Presently four young adults are working in our Baltimore office (photo shows from left to right Shannon, Devin, Julia, and Casey) and others do work for VRG long-distance.

Among their tasks are staffing VRG booths throughout the USA, preparing vegan meals for homeless individuals in Baltimore City, reviewing new vegan products (someone has to do that tough job!), writing up entries for our online restaurant guide, reviewing scientific studies on vegan diets, plus so much more.

To support our intern program, consider donating to VRG at:
www.vrg.org/donate

To join The Vegetarian Resource Group, visit:
Join VRG

Source: The Vegetarian Resource Group

Vegetarian Resource Group

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The Vegetarian Resource Group has an entire section in Spanish on www.vrg.org that includes plenty of vegan recipes, nutrition information, links to other organizations, articles, and more.

The Spanish section can be found here: http://www.vrg.org/nutshell/information_in_Spanish.htm

Source: The Vegetarian Resource Group

Vegetarian Resource Group

May Wah Purple Legs

Fire up the grill, it’s BBQ season and the vegan chicken legs have arrived! As we approach our 22nd anniversary, May Wah vegan chicken legs continue to conquer the vegan barbecues during this grilling season. Save 10% off your $50 purchase today! Promo code JULY42017, ends July 7th.

May Wah is most popular source for delicious meat alternatives including our Vegan Sweet and Sour Citrus Spare Ribs, Ginger Chicken, Spicy Gong Bao Chicken, and our ever-popular Delicious Chicken Legs. Additionally, our products were recently elegantly presented to each guest at PETA’s Animals’ Party on Capitol Hill.

Our products are convenient, delicious, and most important, we can ship anywhere in the USA. Purchase today and show off your vegan grilling skills! Visit http://www.maywahnyc.com/

Source: The Vegetarian Resource Group

Vegetarian Resource Group


by Shannon Borgoyn, VRG volunteer

Sunny 1-Bar

I love chocolate, so I was excited to review Amy’s brand chocolate bars: Amy’s Dreamy and Amy’s Sunny.

According to its wrapper, Amy’s Dreamy candy bar is a filling of “chocolate creamy nougat covered with dark chocolate.” Upon biting into it, I experienced a pleasantly sweet dark chocolate shell. Following the dark chocolate shell, the chocolate creamy nougat met my tongue, it was chocolatey and creamy, but I also noted it had a slightly sticky consistency (vaguely similar to caramel). The nougat was slightly sweeter than the dark chocolate outer shell and was scrumptious. One Amy’s Dreamy candy bar is 150 calories; a serving is one bar.

Amy’s Sunny candy bar is labeled as “coconut & roasted almonds covered in dark chocolate.” When I bit into the Sunny bar, I closed my eyes and savored the dark chocolate outer shell. After the dark chocolate said goodbye, the coconut greeted me: “Hi, hello,” it said, “I’m here. My name is Coconut and I’ll be your flavor today.” Compared to the Dreamy bar, the Sunny bar’s coconut filling was subtly sweet; roasted almond bits were interspersed throughout the coconut. One Amy’s Sunny candy bar is 170 calories; a serving is one bar.

Amy’s candy bars were delicious and sweet. They are so reminiscent of mainstream candy that I felt like I was eating my favorite candies. Most notably, Amy’s labels these candy bars as “vegan”: there is no dairy or eggs listed in the ingredients for both bars. If you are looking for a sweet alternative to your favorite candies, I strongly suggest Amy’s Sunny and Dreamy candy bars.

For more information, check out these links:
Amy’s website: https://www.amys.com/
Amy’s Dreamy candy bar: https://www.amys.com/our-foods/dreamy-candy-vegan
Amy’s Sunny candy bar: https://www.amys.com/our-foods/sunny-candy-vegan

Source: The Vegetarian Resource Group

Vegetarian Resource Group

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We recently received information on a new product called Noshi Food Paint. According to the manufacturer, these are “brightly colored organic purées to paint on top of your food in three delicious,kid-approved flavors, including Strawberry, Peach & Blueberry. Suitable for kids aged 6 months and up.Noshi Food Paint is made in the USA, and all packaging is recyclable.”

We think you and your kids could have a lot of fun using this product! Noshi Food Paint is launching this month into Safeway and Albertsons stores nationwide. It is also available on Amazon.com

Information on the company can be found here: http://www.noshiforkids.com/

Source: The Vegetarian Resource Group

Vegetarian Resource Group

pexels-photo-29737

The Vegetarian Resource Group is once again sponsoring a video contest. We will be awarding one $200 scholarship plus two $100 awards. The deadline for entries this year is July 15, 2017.

Create and submit a video relating what you want to tell others about veganism. Some possible topics: food, nutrition, your feelings about veganism and/or vegetarianism, water usage and veganism, veganism and animal rights, or other veggie topics which appeal to you. Humor and feelings are appreciated. All videos should be positive, not be critical of anyone, and not include any footage of animal cruelty. You may submit a video you have already made.

Aspects of judging include accuracy and judges wanting to share the video with others. Entrants give permission to The Vegetarian Resource Group to post and share the video, to link to and from the video, and share the video with the media.

To see the video contest rules, visit:
http://www.vrg.org/videoscholarship.php

Previous wining videos can be found here:
http://www.vrg.org/veg_videos.php

Source: The Vegetarian Resource Group

Vegetarian Resource Group

Colorful paper weight rocks

If you’ve ever staffed a veggie booth at an outdoor event, you realize that sometimes it can be windy and you definitely need paper weights to old down your handouts. VRG intern Casey Brown and former VRG intern Julia Mathews spent an evening painting rocks with fruits and veggies to use at future events where The Vegetarian Resource Group exhibits. They go the idea from VRG volunteer Whitney Blomquist. We thought some of you would want to do the same. You can always donate them to your local vegan/animal rights/environmental group in your area.

To support VRG outreach, please donate at:
http://vrg.org/donate

Source: The Vegetarian Resource Group

Vegetarian Resource Group

Central PA VegFest

By Casey Brown, Intern

The Vegetarian Resource Group recently had a booth at the Central PA Vegfest in Lancaster, PA. This was the first annual Vegfest in this area, and it did not disappoint! The event included many speakers, vendors, non-profit organizations, and other activities including community yoga. It was fun for the whole family and had activities for children to get involved.

While here, the other interns and I were able to meet with and speak to numerous individuals from the area. Many people who visited our booth were new to vegetarianism/veganism or were interested in transitioning. They were excited to receive a variety of our resources so they could learn more about the lifestyle. Our Vegetarian Journals were a favorite among everyone since they include many recipes and product reviews. The “My Vegan Plate” handouts were also popular because they are a great visual tool to help plan out balanced meals. VRG’s Pennsylvania dining guides went quickly since everyone was interested in learning more about veg-friendly restaurants in the area. Multiple parents stopped by looking for more information on how to help their teenager’s transition to vegetarianism or veganism. We were able to recommend our “Vegetarianism in a Nutshell” and “Vegan Nutrition for Teenagers” brochures to provide these parents with more knowledge on these lifestyles. We also had a 12 year-old boy stop by since he had recently gone vegan. He was very interested in gathering more resources and learning more about volunteer opportunities for children his age, and he was excited to have found our group! We also spoke with a cardiologist who recommends vegan diets to the majority of his patients. He was thrilled to have found our handouts and knew they would be perfect guides to provide to his patients since he has limited time to meet with them. A dietitian also stopped by to pick up some resources she can refer her patients to. It is always exciting to meet health professionals that are educated about vegetarian/vegan diets.
Overall, we had a great time at the event and were able to connect with many individuals. We met many long-time vegans, individuals interested in transitioning, and people there in support of their vegan/vegetarian friends. We were glad we were able to provide everyone with more information and resources.

We were so grateful to be a part of Lancaster’s first annual Vegfest and we cannot wait to attend many more! The next event The Vegetarian Resource Group will be at is Richmond Vegfest in Richmond, VA on June 24, 2017. We hope to see many of you there!

To volunteer at future VRG booths, contact Brigette at vrg@vrg.org.

To support The Vegetarian Resource Group outreach, donate at www.vrg.org/donate

Or join at http://www.vrg.org/member/2013sv.php

Source: The Vegetarian Resource Group

Vegetarian Resource Group

MellowMushroom

By Jeanne Yacoubou, MS

Annica Kreider, VP of Brand Development for Mellow Mushroom told us in 2014 that the chain was considering a few more vegetarian and vegan menu options and that they were hopeful that they would be added within a year. http://www.vrg.org/blog/2014/12/17/vegan-options-at-mellow-mushroom/

We recently checked the company website in March 2017 and viewed a “Herb Veggie Burger” featuring quinoa and kale. Roasted Potatoes also appeared on the menu.

We noticed in May 2017 that the Herb Veggie Burger was no longer on the corporate menu. http://mellowmushroom.com/corpmenu

We wondered if it had been removed from all locations. The Vegetarian Resource Group called several Mellow Mushroom restaurants around the country to find out.
We were surprised that all six Mellows that we had contacted stated that they served the Herb Veggie Burger. What was even more surprising were the different answers we received when we asked if this menu offering was all-vegetable (i.e., vegan).

We first called three Mellow restaurants in the Maryland-Virginia-Washington, DC area. The managers at all of these locations stated that they served the Herb Veggie Burger.

The managers at the Washington, DC and Maryland stores put us on long holds and checked on its ingredients. They both stated that the Herb Veggie Burger was all-vegetable. They also stated that the bun on which it is served contained no dairy nor L-cysteine.

A Virginia Mellow manager said quite the opposite. “The Herb Veggie Burger is not vegan because it contains egg as a binder.” He voiced agreement with the others saying its bun was dairy- and L-cysteine-free. However, unlike the first two managers, he stated that the bun is automatically buttered; guests must request that butter be left off.

We next ventured West and called three more Mellow Mushroom restaurants in Utah, Arizona, and Iowa.

A Utah Mellow Mushroom employee, upon hearing our call requesting a vegan menu item, called a vegan employee to the phone. She put us on hold several times during our conversation to check and double check for us as we repeated our question in several different ways asking specifically about egg and dairy. Finally she stated that dairy, but not egg, was in the Herb Veggie Burger.

An Arizona Mellow Mushroom manager stated just the opposite: the Herb Veggie Burger contained egg but not dairy.

The Iowa manager concurred with the Virginian and Arizonan stating that egg served as a binder in the Herb Veggie Burger. He also noted the automatic bun buttering; visitors needed to request that it be left off.

The Iowa manager volunteered additional information: all of the Mellow menu is “veganizable” except for four items:
• Herb Veggie Burger (egg)
• Pesto (animal rennet)
• Holy Shiitake Pie (butter)
• Stuffed Portobello Mushroom (butter)

Five of the six Mellow Mushroom restaurants which we contacted provided the same information about the Roasted Potatoes: They are prepared in the oven away from meat items. They are roasted with fresh olive oil and no butter. However, the Virginia manager told us that the potatoes were prepared with butter.
Given the variety of responses from these six Mellow Mushroom restaurants, The VRG called them again in June 2017.

Usually the host/hostess answered the phone. He or she would put us on hold; relay our question to the kitchen and/or general manager; and get back with a response. Our goal was to find unanimous agreement among all of the restaurants since we didn’t have an answer from the corporate office. Here is what we learned the second time around:

• The Maryland Mellow Mushroom told us that egg, but not dairy, was in the Herb Veggie Burger. Butter is automatically spread on its bun unless requested otherwise. There is no butter in the Roasted Potatoes.
• A Washington, DC Mellow Mushroom announced that the Herb Veggie Burger had just been taken off of the corporate menu and they had no more left in stock. No butter was used to prepare the Roasted Potatoes.
• A Virginia location of this chain stated that Herb Veggie Burgers had just been removed from the menu. There was no butter on the Roasted Potatoes.
• This time, the host at the Utah location stated that the Herb Veggie Burger had egg in it. He added that there was no butter on the Roasted Potatoes.
• No more Herb Veggie Burgers were available at an Arizona Mellow Mushroom location. The host also said that there was no butter on the Roasted Potatoes.
• An employee at an Iowa Mellow Mushroom told us that there was no egg nor dairy in the Herb Veggie Burger. Recalling what we had been previously told by the manager at that same location last month, we asked him to check into it again. He returned from a brief hold stating that egg served as a binder in the Herb Veggie Burger.

Thinking that we had collected all of the information needed in our second round of calls, we were surprised to hear next, upon asking in Iowa about the Roasted Potatoes, that a butter spray containing “natural butter flavor” and milk was used to coat the potatoes before they were roasted.

So we went back again and called the first five Mellow Mushroom restaurants to find out if they used a butter spray. This time we asked specifically about a butter spray (not just butter).

• The Maryland Mellow Mushroom hostess told us “no.” We asked her to check with her manager. She returned stating that she had checked with both the kitchen and general managers who concurred: no butter or butter spray.
• The Washington, DC Mellow Mushroom host put us on hold then initially told us that a butter spray was used on the potatoes. When we probed further to see if dairy were also in the butter spray, he transferred us to the manager. She stated that the spray had neither butter nor dairy; it contained only soy and canola oils.
• A Virginia Mellow Mushroom hostess told us that she would check with the kitchen and returned saying that butter spray was applied to the potatoes. Then we asked if dairy were in the spray. She said that she would check again and then she put the receiver down. After being disconnected, we called back and asked to speak to the manager. The person identified herself as the manager. We asked “Is there milk in the butter spray on the potatoes?” I heard her relay my question as “Is there milk in the potatoes?” She returned by saying “There’s no milk in the potatoes.” I repeated my initial question. I heard her correctly relay the question the second time. She came back on and said that there was milk in the butter spray used on the potatoes.
• In Utah, the host put us on hold and later said that there was not any butter spray used. When we indicated that other Mellow Mushroom restaurants do use a butter spray he called a kitchen employee over to the phone. The kitchen employee reiterated that there was no butter spray used on the potatoes.
• A hostess at a Mellow Mushroom in Arizona transferred our call to another employee. When I repeated my question about butter spray I heard him ask someone else in the restaurant: “Is there butter on the potatoes?” We corrected him and again he put us on hold. He returned saying butter (not butter spray) was used on the potatoes but a guest can request that it be left off.

Given the differences between the six Mellow Mushroom locations which we contacted, The Vegetarian Resource Group recommends that before ordering, diners ask to speak to the general and/or the kitchen manager about menu items in order to determine how they are prepared at a particular location. Ask to see a list of ingredients if possible.

Note: “natural butter flavor” may or may not be derived from dairy butter. You must contact the company which manufactured the product containing it to be sure. “Artificial butter flavor” is not derived from dairy butter.

Note: The allergen page at the corporate Mellow Mushroom website indicates that the Roasted Potatoes do not contain milk. http://www.nutritionix.com/mellow-mushroom/menu/special-diets/premium?allergens=milk

The contents of this posting, our website, and our other publications, including Vegetarian Journal, are not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. We often depend on product and ingredient information from company statements. It is impossible to be 100% sure about a statement, info can change, people have different views, and mistakes can be made. Please use your best judgment about whether a product is suitable for you. To be sure, do further research or confirmation on your own.

To support The Vegetarian Resource Group research, donate at www.vrg.org/donate

Or join at http://www.vrg.org/member/cabdacae.php

Information on additional restaurant chains is at http://www.vrg.org/fastfoodinfo.php

You can find vegetarian and vegan restaurants in the U.S. and Canada here.
http://www.vrg.org/restaurant/index.php

Source: The Vegetarian Resource Group

Vegetarian Resource Group

pexels-photo-59196

Bullying: When you’re a Vegetarian or Vegan Teen
by Shannon Borgoyn

Being a teen can be hard: trying to figure out who you are and what you want to do with your life are big tasks. On top of this, deciding to go vegetarian or vegan can add another level of difficulty to the game of life. According to their 2014 online national poll, Harris Poll (for The Vegetarian Resource Group) found that 4% of young Americans aged 8-18 are vegetarian (including vegan). This will most likely grow as young people discover vegetarianism and veganism. Regardless of vegetarianism’s and veganism’s growth, not all people know what it is or understand it. Meat has always been considered the focal point of most western dishes. So, it can be hard for most people to wrap their minds around having all-plant dishes. Because of this, people may be curious, guilty, or aggressive when faced with vegetarians or vegans.

I am a vegan. In my experience, people have been open-minded and genuinely curious about my lifestyle. They ask: “How hard is it? Where do you get your protein? What do you eat?” In high school, I was vegetarian and this was usually the case for me: people were curious because they didn’t know about my lifestyle. However, I’ve also experienced people who aren’t so open-minded. I’ve encountered some of these people in real life. I took cooking classes in high school, so my lifestyle was quickly noted. While many people were supportive, I felt left out when the non-vegetarian majority chose the meals we prepared, which were not vegetarian-friendly. Also, I have had negative online experiences. There are people (“trolls”) who purposely say things to get a response and feed off of it. In my case, they try to “weed out the vegan” or comment purposely vegan-offensive things to get vegans to respond (usually negatively). These types of situations can be very tough to handle and it can be hard to know how to respond.

To get an idea of others’ experiences, I interviewed VRG interns: Casey Brown and Davin Sims. Casey was vegetarian in high school and became vegan in college. When asked about her loved ones’ responses to her decision, she replied that “everyone was fine” and that it “didn’t ever come up” in conversation. She said that the people in her life are “really open and supportive” about her lifestyle.
Davin ate meat for her first two years in high school and transitioned to veganism in her last two years. Because of the change in her lifestyle Davin lost much weight. People noticed, commented, and were curious about her lifestyle change. Davin said that this was contrary to what she thought would happen. Davin attended an inner-city public high school and knew that people who changed weren’t always “well-received.” These changes included dietary changes. So, she was surprised to find out that this wasn’t the case for her. Because of veganism, she was able to make new friends. In college, Davin started a vegan and vegetarian outreach club to provide foods for vegan and vegetarian students. Some people in the club who knew Davin as vegan didn’t respect or accept her decision to stop being totally vegan at school (due to limited vegan food available), though she was still vegetarian.
VRG volunteer coordinator Brigette Dumais weighed in on her high school experiences. She said she was vegetarian in high school for one year. When she “stopped eating meat,” she found it to be “a struggle” because she was “made fun of.” Additionally, she felt left out when eating with non-vegetarian people. The experience she recalled to me most vividly was when she was involved in band. The band’s bus had stopped at a McDonald’s for food. Brigette was unprepared because she hadn’t brought any food with her. Additionally, she felt like she had to “choose between being hungry and eating meat.” She also recalled another experience with a family member not accepting that she considered fish to be a meat. When Brigette became vegan after college, reception from her partner was easy, since they did it together and he did the cooking. There was no negativity from her friends or family, but more curiosity and questions because of lack of knowledge.
When people are purposely insensitive or hurtful towards you, one course of action is stand your ground and believe in your decision. If they attempt to question or mislead you, keep firm and reply calmly (but firmly) that this is who you are and you’re not going to change. If you have gathered enough information, you should be able to calmly and confidently respond in a way comfortable for you.

It is good if you have friends with you who support and understand your choice; they can stand with you against the bully. It may be helpful for you to join or form a vegetarian support group. If this isn’t the choice for you, you can always ignore the bully. Some bullies are fueled by attention and will stop bothering you when you ignore them. Don’t be a bully back to them; being mean only makes them meaner and things can get out of hand. If the situation escalates, it might help to go to an adult or teacher you trust.

Sources:
https://www.stopbullying.gov/what-is-bullying/
http://www.abc.net.au/news/2016-08-02/vegetarians-vegans-hated-bullied-australia-richard-cornish/7680900
https://theveganmom.com/2010/11/12/vegan-kids-bullying-is-it-a-problem/
http://www.vrg.org/nutshell/Polls/2016_adults_veg.htm
http://www.vrg.org/blog/2014/05/30/how-many-teens-and-other-youth-are-vegetarian-and-vegan-the-vegetarian-resource-group-asks-in-a-2014-national-poll/
http://kidshealth.org/en/kids/bullies.html

Source: The Vegetarian Resource Group

Vegetarian Resource Group

okja-tilda-swinton

A new Netflix original movie titled Okja was premiered at the Cannes Film Festival this year. Okja is about a young South Korean girl named Mija whose pet (a fictitious super pig species that resembles a hippo) is kidnapped by an industry who wants to slaughter the animal. The film follows the girl on her journey to save her beloved pet from the meat industry.

Okja will be released on Netflix on June 28, 2017, where you can watch it here. Share with friends and plan a movie night to watch the film’s Netflix debut! https://www.netflix.com/title/80091936

Here is the trailer:
http://www.onegreenplanet.org/news/vegan-film-coming-to-netflix-from-cannes/

Source: The Vegetarian Resource Group

Vegetarian Resource Group

Friends

Vegetarian Resource Group member Karen Peissinger did a veggie booth at the Quaker Spring Gathering in Painted Post, New York. The photo shows the presentation/display Betsy Root put together for the event. VRG provided some handouts for this outreach.

Source: The Vegetarian Resource Group

Vegetarian Resource Group

Brussels Sprouts at Cruciferous in LA

Brussels Sprouts at Cruciferous in LA

The Vegetarian Resource Group maintains an online Guide to Vegan/Vegetarian Restaurants in the USA and Canada. Below are some recent additions. The entire guide can be found here: http://www.vrg.org/restaurant/index.php

To support the updating of this online restaurant guide, please donate at:
www.vrg.org/donate

Cienfuegos
95 Ave. A
New York, NY 10009
Cienfuegos serves vegan versions of classic Cuban meals. Many folks enjoy the Mushroom & Tomatillo Croquetas and the Cuban Sliders. Happy hour is from 5pm-7pm daily. Live Latin Jazz music is performed from 7pm-10pm on Mondays.

Cruciferous
1253 Vine St. #8
Los Angeles, CA 90038
Cruciferous serves family style dishes. All their pastas are made from scratch. General Tso’s Brussels Sprouts and Potato Gnocchi are popular menu items. 20% gratuity is included in your bill.

Farmacy Vegan Kitchen and Bakery
803 N Tampa St.
Tampa, FL 33602
Farmacy Vegan Kitchen and Bakery is located inside the Duckweed Urban Grocery store. They offer juices and smoothies, bowls, baked goods, and wraps. Sample items include Marinated Kale Salad, Spanish Lentil Soup, and BBQ Black Bean Meatballs. They also have gluten-free options.

Majani Restaurant
7167 S. Exchange Ave.
Chicago, IL 60649
Enjoy vegan soulfood dishes including a Po Boy sandwich, black eyed pea burger, and black eyed pea tacos.

Taqueria La Venganza
Location varies (pop-ups)
Oakland, CA
Taqueria la Venganza does “pop-ups” around Oakland and the Bay Area. Check their website for hours and locations, as they vary daily. “Carne Asada” tacos and Chorizo are a few examples of Taqueria la Venganza’s veganized Mexican cuisine.

Taste
236 Bridge St.
Phoenixville, PA 19460
Taste is a wine bar that offers small vegan appetizers and plates. They have truly unique menu items including lavender popcorn, fancy cheeses, and desserts such as the milkshake cupcake. Taste offers private wine-tasting parties. Call in advance to book your reservation for private tastings.

The Cookie Counter
7415 Greenwood Ave. North
Seattle, WA 98103
Vanilla, Mint Chip, Chocolate, and Strawberry vegan ice cream is always available. Additionally there are flavors that rotate weekly and seasonally, including Blackberry Lemon, Roasted Peach, and Strawberry Rhubarb. You can place special /bulk orders online at https://www.seattlecookiecounter.com/vw-ice-cream-truck The Cookie Counter has a weekly ice cream truck! See https://www.seattlecookiecounter.com/vw-ice-cream-truck for the schedule. The truck is also available for catering. The Cookie Counter has gluten free cone options.

Truce
526 Selby Ave.
St. Paul, MN 55102
Whether you’re looking to revitalize your body after a workout or you just want a fresh-tasting drink after a long day, Truce is a solid option to check out for the best all-organic freshly produced juicy goodness. Make sure to try the Glow Greens juice which includes the unusually tasty ingredient, dandelion greens, along with grapefruit, pear, cucumber, romaine, parsley, and orange.

Under the Sun
244 E. 3rd St.
Long Beach, CA 90802
Whether or not you are vegan, vegetarian or even a meat eater this place will open your mind up to a raw food frenzy. With two different menus to provide living foods and juice tonics this restaurant is making its mark in the plant based community. Under the Sun offers positive spin offs to a lot of America’s most loved meals while also introducing different cultural medicines in the form of tonics and infused meals such as the Tu-Nah wrap and the LBC sandwich. Along with its desserts like Cheezecake Slice and Doh! Nut Bites any first timer with definitely be a lifelong returner.

Source: The Vegetarian Resource Group

Vegetarian Resource Group

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Earth Island (manufacturer of Follow Your Heart Products) has been Awarded Gold Level Zero Waste Certification

The Vegetarian Resource Group received the following information from Earth Island. Congratulations!

On behalf of Follow Your Heart, we are very excited to share with you that Earth Island, the manufacturing facility for Follow Your Heart products, has been awarded Gold Level Zero Waste certification from Green Business Certification Incorporated (GBCI), making Earth Island the first plant-based food manufacturing facility in the U.S. to achieve such a title. Earth Island earned the Zero Waste Gold status by diverting 97% of its waste from the landfill as well as fulfilling additional green initiatives over the past 12 months.

In order to achieve Gold Level Zero Waste certification, Earth Island met a strict set of guidelines outlined by GBCI which includes diverting at least 90% of overall waste from landfills and implementing a comprehensive program to reduce and divert waste through strategic purchasing, material reuse, composting, increased recycling, and employee education. Earth Island analyzed every aspect of its operation to classify and quantify all sources of its waste and then identify where waste could either be reduced through increased recycling or composting, or eliminated through reusing materials. Through their efforts, Earth Island diverted nearly 100 tons to recycling, composted 136 tons, and re-purposed 228 tons of materials.

Source: The Vegetarian Resource Group

Vegetarian Resource Group

pittsburgh

Join us for our first Vegan Night in Pittsburgh at the Pirates VS Orioles game

Starting at $87.06 per person* Tuesday, September 26, 2017

Contact ?Donna ?at Green Earth Travel for more information
?donna@greenearthtravel.com? or call 301 229-5666

Take me out to the ball game!
Take me out with the crowd
Buy me some peanuts and crackerjacks
I don’t care if I never get back

Join the Pirates, Meatless Monday Pittsburgh, vegan enthusiasts, and all animal lovers for our first Vegan Night!
Join us for one night in Pittsburgh for a Pirates VS Orioles game,
A historical event as this is the first game ever to block seats off for vegans!
We will stay at the SpringHill Suites Marriott,
1 ticket per person and vegan breakfast the next morning (breakfast is not included in price)

*Cost per person double occupancy $127.98
Single occupancy $209.66
Triple occupancy $100.75 per person
Quad occupancy $87.06 per person
We can get up to six people in a room so please email directly for price.

Price includes:
1 night hotel at the SpringHill Suites Marriott
Hotel taxes
1 ticket to the game
Vegan dinner and appetizer
Each ticket includes access to the exclusive Vegan Menu in the Picnic Park from 5:30 – 7 p.m. and a Corner Box seat for the Pirates vs. Orioles game.

What is not included:
Gratuities to the hotel staff
Parking $25
Optional vegan breakfast.

Menu includes:
Pretzels, Chips and Dips (house chips with French onion dip, corn chips with smashed avocado salsa, pretzel sticks with Local PA maple mustard)
Power Chop Salad (kale, cabbage, grilled vegetables, garbanzo beans, sunflower seeds, pepitas, citrus-dijon dressing)
Ultimate Vegan Burger (beefless beef patty, lettuce, tomato, dill pickles, vegan house sauce, sesame seed bun)
Buffalo Cauliflower (vegan ranch dipping sauce)
Sweet Potato Tacos (black beans, cilantro, salsa verde, tortilla threads, nondairy sour cream, flour tortilla)
Watermelon and Berries

No refunds on baseball tickets.
$50 cancellation fee for the room until September 3rd
September 4th-no refunds

Contact Donna at Green Earth Travel for more information
donna@greenearthtravel.com or call 301 229-5666

Source: The Vegetarian Resource Group

Vegetarian Resource Group

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By Jeanne Yacoubou, MS

The VRG received an email from a reader who asked “…if there was any information on mozzarella cheese used at Grimaldi’s Coal Brick-Oven Pizzeria.” See: https://www.grimaldispizzeria.com/

Our reader told us that he had dined at the Cedar Hill, Texas Grimaldi’s where “the manager said there was no animal rennet in the mozzarella cheese.”
Ingredient listings do not appear on the company’s website. So in April 2017 The Vegetarian REsoruce Group placed an unofficial call to Grimaldi’s corporate office requesting this information and left a voicemail.

The next day we received a call back from Nina at Grimaldi’s corporate office. She told us that “there is no animal rennet in the mozzarella cheese used on the Garden Pizza.” Nina added that “the Romano-Spice Blend which is sprinkled on top does contain animal rennet.”

The Garden Pizza is described on their website as being Grimaldi’s “Traditional Pizza topped with fresh Roma tomatoes, sliced onions, mushrooms and black olives.”

We also asked Nina if the dough conditioner L-cysteine, which is most often derived from poultry feathers, was used to make their dough. She said “L-cysteine is not in our dough.” We also asked about lard and she again said “No lard.”

Lacking a formal statement from Grimaldi’s about their vegan menu items, we sought to confirm all of the information that we had gathered above. So The VRG placed several random calls to Grimaldi’s restaurants in Arizona, California and Colorado. Managers at four Grimaldi’s locations confirmed all of the preceding information.

We also learned that the Romano-Spice Blend is “automatically put on pizzas. When ordering, customers should request that it be left off.”
According to all four managers at various Grimaldi’s locations, butter is not used on the pizza crust. The pizza sauce is “all-vegetable” with no meat, meat flavors nor dairy.

They told us that vegans could order the Garden Pizza without the cheese.

The VRG also inquired about the Kale Chopped Salad which is described on the menu as consisting of “kale, romaine lettuce, artichokes, cucumber, red onion, shaved Italian cheese, sun-dried tomatoes and Kalamata olives tossed in a lemon vinaigrette.”

The four managers with whom we spoke unanimously agreed that the Kale Chopped Salad “could be ordered without the cheese.” All four put us on hold while they checked into the lemon vinaigrette ingredients. All relayed to us after a brief pause that there was neither honey nor dairy in the lemon vinaigrette. One manager mentioned that a guest could always request “oil and vinegar on the side.”

For information about other restaurant chains, see http://www.vrg.org/fastfoodinfo.php

For information about vegetarian and vegan restaurants, see http://www.vrg.org/restaurant/index.php

To support The Vegetarian Resource Group research, donate at www.vrg.org/donate

To join, go to http://www.vrg.org/member/cabdacae.php

The contents of this posting, our website and our other publications, including Vegetarian Journal, are not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. We often depend on product and ingredient information from company statements. It is impossible to be 100% sure about a statement, info can change, people have different views, and mistakes can be made. Please use your best judgement about whether a product is suitable for you. To be sure, do further research or confirmation on your own.

Source: The Vegetarian Resource Group

Vegetarian Resource Group

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My name is Alyssa Ardolino. I am one of the University of Maryland College Park Dietetic Interns this year. I wanted to let you know I wrote a blog post about Vegan and Vegetarian diets and our experience at The Vegetarian Resource Group for our dietetic internship blog. You can read it here:

http://umdieteticinternship.blogspot.com/2017/05/is-veganism-right-for-you-our-visit-to.html

Source: The Vegetarian Resource Group

Vegetarian Resource Group

Do you love your dad and want to make sure he stays healthy? If so, why not consider giving him a vegan cookbook for Father’s Day. The Vegetarian Resource Group Book Catalog offers several books that your father might enjoy:

Grills Gone Vegan_low res

Grills Gone Vegan

This book gives instructions for both outdoor and indoor grills. Apartment dwellers now can enjoy grilled vegan cuisine, too! Chapter 1 offers helpful information for those that are new to grilling. The last chapter of the book includes recipes for marinades and other condiments.

Next, dive into all the wonderful recipes. Starters include Roasted Garlic, Cajun Mushrooms, Stuffed Jalapeño Chiles, and Grilled Baby Artichokes. You can prepare side dishes including Mexican Slaw, Ethiopian Bean Skillet, or Asian Sesame Noodles. Be sure to move on to Soups and Sandwiches including Roasted Corn Chowder and Teriyaki Portobello Burgers. Some main dishes offered are Red-Eye Tofu Steaks, Seitan Ribz, Quinoa-Stuffed Poblanos, Broccoli and Cheeze Calzones, and Porcini and Sausage Paella. Finally, don’t forget to prepare dessert over a grill. Enjoy Maple-Glazed Grapefruit or Pineapple and Pomegranate Couscous Cakes.

Teff Love

Perhaps your dad likes trying new dishes. Vegan Ethiopian food is delicious and now your father can use Teff Love to prepare this cuisine at home. First, you’ll find a recipe to make injera (Ethiopan bread). For breakfast you can prepare Ye’shimbra Duket Kita (Savory Chickpea-Flour Pancakes) or Ye’beqolo Genfo (Creamy, Cheesy Corn Grits with a Spicy Seasoned-Oil Drizzle). Another chapter features spicy red sauces and stews including Ye’Atakilt Wot (Potatoes, Carrots, and Cauliflower in a Spicy Sauce), Ye’misser Wot (Red Lentils in a Spicy Sauce). If you don’t like spicy food, one chapter highlights mild sauces and stews including Ye’Ater Kik Alicha (Split Peas in a Mild Sauce) and Ye’atakilt Alicha (Stewed Cabbage, Potatoes and Carrots in a Mild Sauce). The section on cooked vegetables and casseroles offers Ye’Abesha Gomen (Tender Stewed Collard Greens) and Ye’Zelbo Gomen Be’Karot (Tender Kale with Carrots, Onion, and Mild Spices). You’ll also find cold dishes including Ye’Kaysir Atakilt (A Salad of Tender Roasted Beets and Fresh Herbs in a Citrus Dressing) and Azifa (Tangy Lentil Salad). Finally, a section on beverages and sweets includes Telba (A Roasted-Flaxseed Shake) and Mocha Teff Brownies.

Vegan Brunch

Perhaps your father likes preparing brunch on weekends. Inside you’ll discover more than 176 inspired recipes for seasonal favorites, along with beautiful color photographs, including:

• Banana Flapjacks
• Classic Broccoli Quiche
• Puttanesca Scramble
• Cherry Sage Sausages
• Gingerbread Waffles with Carmelized Figs
• Biscuits and Smoked Almond Gravy
• Lemon Cashew Crepes
• East Coast Coffee Cake
• Tomato Rosemary Scones
• Bakery-Style Berry Muffins

The VRG Book Catalog offers many other creative vegan cookbooks. To order a gift for your dad, visit:
VRG Book Catalog

Source: The Vegetarian Resource Group

Vegetarian Resource Group

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To see a list of ten vegan friendly ballparks, see:
http://www.peta.org/features/peta-top-10-vegan-friendly-ballparks/

Holding the Oriole park vegan dog is editor Samantha Gendler.

Source: The Vegetarian Resource Group

Vegetarian Resource Group

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The Vegetarian Resource Group is once again sponsoring a video contest. We will be awarding one $200 scholarship plus two $100 awards. The deadline for entries this year is July 15, 2017.

Create and submit a video relating what you want to tell others about veganism. Some possible topics: food, nutrition, your feelings about veganism and/or vegetarianism, water usage and veganism, veganism and animal rights, or other veggie topics which appeal to you. Humor and feelings are appreciated. All videos should be positive, not be critical of anyone, and not include any footage of animal cruelty. You may submit a video you have already made.

Aspects of judging include accuracy and judges wanting to share the video with others. Entrants give permission to The Vegetarian Resource Group to post and share the video, to link to and from the video, and share the video with the media.

To see the video contest rules, visit:
http://www.vrg.org/videoscholarship.php

Previous wining videos can be found here:
http://www.vrg.org/veg_videos.php

Source: The Vegetarian Resource Group

Vegetarian Resource Group

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Each issue of Vegetarian Journal has a column called Vegetarian Action. Here we feature individuals that have been promoting veganism in many different ways. The latest issue of Vegetarian Journal takes a look at the terrific work Vesanto Melina has been doing for decades.

VRG Intern Casey Brown interviewed Vesanto and states, “Among the many professions Melina has held throughout her life, she has found time to co-author 10 books, including Becoming Vegan, Cooking Vegan, and Becoming Raw. She has worked with co-author and Registered Dietitian Brenda Davis for the past 23 years. Their books are widely available in numerous languages, and both the comprehensive and express editions of Becoming Vegan have been recognized for multiple awards. These books are essential to health professionals and everyone else hoping to learn more about nutrition on a plant-based diet. While they have received strong support and recognition for these books, they have also faced opposition. Following the release of their first book, Becoming Vegetarian in 1994, a 45-page booklet was written in opposition to their publication. Luckily, they were able to counter this booklet and as a result, they ended up with even better book sales! Davis and Melina currently teach courses on vegan nutrition, which are available in California and online.”

You can read the complete article here: http://www.vrg.org/journal/vj2017issue2/2017_issue2_vegetarian_action.php

To subscribe to Vegetarian Journal, go to:
Subscribe to Vegetarian Journal

Source: The Vegetarian Resource Group

Vegetarian Resource Group

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Have you ever wondered how much water is used to make a vegan burrito versus a meat-based burrito? Figuring out the answer to this question is not as easy as you might think. VRG Research Director Jeanne Yacoubou, MS, spent a lot of time investigating this topic and shares her findings in the recent issue of Vegetarian Journal.

The article can be read here:
Burrito on My Plate: The Water Footprint of a Vegan Versus a Meat Burrito

And here is a one page infographic comparing how much water is needed to produce a Vegan Burrito without Tofu, a Vegan Burrito with Tofu, and a Beef Burrito:
http://www.vrg.org/environment/BurritoOnMyPlate.pdf

To support research such as this, consider donating to The Vegetarian Resource Group at:
Donate to VRG

Source: The Vegetarian Resource Group

Vegetarian Resource Group

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Each issue of Vegetarian Journal has a column called Veggie Bits. Here we review vegan products that we think readers would want to know about.

We reviewed these items:
Rigoni di Asiago’s Hazelnut Spread
Pure Genius Brownies (40 percent made from chickpeas!)
Back to the Roots Cereals
Hippies Organic Chickpea Puffs
Sabra Spreads (packaged in squeeze bottles!)
Yuve Protein (Chia Seeds and Cocoa flavor)
Edward & Sons (Let’s Do…Organic) Banana Flour and Heavy Coconut Cream

Click here to read the most recent Veggie Bits!

To subscribe to Vegetarian Journal, see:
Subscribe to Vegetarian Journal

Source: The Vegetarian Resource Group

Vegetarian Resource Group

Two Vegetarian Resource Group interns (Casey Brown and Sasha Keenan) spent several weeks comparing vegan cheeses sold today. This was a huge project and the recent issue of Vegetarian Journal shared some of their findings. See: Guide to Vegan Cheese

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The authors state: “Generally speaking, non-dairy cheeses contain no cholesterol and are lower in saturated fat than dairy cheeses. Non-dairy cheeses are a reduced fat alternative to dairy cheeses. For example, a slice (19 grams) of Go Veggie brand Vegan Cheddar Slices contains 35 calories, 1 gram of protein, 2 grams of fat, 5 grams of carbohydrates, and 0 grams of saturated fat, while a slice (21 grams) of Kraft Deli Deluxe Cheese for comparison contains 70 calories, 4 grams of protein, 6 grams of fat, 0 grams of carbohydrates, and 3.5 grams of saturated fat.”

Due to space constraints in the magazine, we also have a more thorough version of this article on our website. To see a complete list of vegan cheese brands and purchasing options, as well as characteristics of the various vegan cheese brands and more comparison tables, visit: http://www.vrg.org/nutshell/Public/VeganCheese2016.pdf

To subscribe to Vegetarian Journal, see:
Subscribe to Vegetarian Journal

To support our internship program, consider donating to The Vegetarian Resource Group at: Donate to VRG

Source: The Vegetarian Resource Group

Vegetarian Resource Group

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In the recent issue of Vegetarian Journal, Mary Finelli shares information on the plight of fish. She mentions “Fishes are far more sentient and perceptive than most people realize or, until recently, than even science has credited them with being. They have complex social interactions and can recognize other fishes by subtle facial markings. They can also differentiate human faces from one another. They learn by watching others and pass knowledge from generation to generation, which is the basis of culture. There are fishes who use tools, which scientists consider to be a sophisticated behavior. Some fishes are known to communicate and cooperate with other species. There are fishes who build nests for their young, vigilantly caring for them and valiantly protecting them. Some even incubate their babies in their mouths! These and many other characteristics are explored in the recently published book, What a Fish Knows, by Jonathan Balcombe.”

The author also states, “Fishes are, in fact, gateway animals to animal abuse. What other animals are considered not only acceptable to kill but admirable to torture? That’s what fishing is: torturing fishes. They are impaled, hauled through the water by a hook, manhandled, suffocated and/or killed in some other inhumane way. Even if released, many perish as a result of the injury and trauma they’ve suffered. It’s not a sport; the fishes are victims, not willing participants. Children are taken fishing to introduce them to nature, but instead of learning to respect it they are taught to harmfully exploit nature and are praised for abusing animals.”

If you or someone you know still eats fish, you might want to share this article on why you should not consume fish: Fishes

To subscribe to Vegetarian Journal, visit:
Subscribe to Vegetarian Journal

Source: The Vegetarian Resource Group

Vegetarian Resource Group

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The latest issue of Vegetarian Journal features an article called Portable Picnic Feasts. Here Chef Nancy Berkoff, EdD, Rd, shares many recipes including:

Salsa Five Ways (including numerous variations)
Baked Spinach Rice
Salad Niçoise
Picnic in a Bread Bowl
Seven Layered Salad in a Jar
Caesar Salad

Have a terrific Memorial Day Weekend!

Read this article here:
Portable Picnic Feasts

Subscribe to Vegetarian Journal by visiting:
Subscribe to Vegetarian Journal

Source: The Vegetarian Resource Group

Vegetarian Resource Group

DC Greenfest_ Julia Mathew, Casey Brown, and Laneece Hurd

Recently, we had the opportunity to represent The Vegetarian Resource Group at the Green Festival in Washington D.C. This is a nationwide event that promotes green living and sustainability, and it features many exhibitors including vegan product companies and animal welfare organizations. We were pleasantly surprised by the number of vegans and vegetarians that were present at this festival. It was exciting to learn that several of these individuals were long-time members of The Vegetarian Resource Group. There were also many non-vegans who came to our table with open minds, and were ready to be educated on the many benefits of a meat-free lifestyle. They left with several copies of The VRG’s Vegetarian Journal, informative flyers and brochures, and a fresh new perspective and consideration for this lifestyle.

We both really enjoyed this event because we were able to have some great conversations about a wide variety of topics relating to veganism. We spoke with many people that were interested in transitioning to veganism or vegetarianism. Most of these individuals had similar concerns and were either not sure what to cook or how to remain healthy on a vegan/vegetarian diet. We were able to provide them with recipes found in Vegetarian Journal and our ‘Multi-Veggie Burger’ recipe card. A number of people also found our recipe books interesting, specifically our Meatless Meals for Working People cookbook, which provides simple and quick recipes that are perfect for busy lifestyles. One lady stopped by to show her friend our book, Vegan in Volume, which she used to distribute to hospitals, so they could prepare vegan options in large quantities.

In terms of health, a number of people were curious as to where vegans receive their protein. We were able to inform them of the abundance of plant protein sources and provide them with a copy of our “Veganism in a Nutshell” brochure, which lists plant sources of many common nutrients. A few parents also stopped by to learn more about vegan nutrition and cooking for their children and found the “Pediatric Manual of Clinical Dietetics” vegetarian chapter and our “Vegan Nutrition for Teenagers” brochures to be very helpful. One student stopped by and was excited to receive a copy of the Vegetarian Journal since it featured an article about being vegan in Thailand. She explained that she is going to be studying abroad in Thailand next year, so she was excited to learn more about how she could remain vegan while she was there.

Although this event was held in Washington D.C., our Baltimore Veggie Dining Guide was very popular among this crowd. Many people were interested in learning more about veg-friendly dining in the area, and we were also pleased to inform them that a complete restaurant guide, covering the U.S. and Canada, can be found on our website: http://www.vrg.org/restaurant/index.php. One family mentioned that they found our restaurant guide to be extremely helpful during their recent vacation in Colorado.

We also spoke with other organizations including individuals who held summer camps and were interested in having the VRG come speak to the kids to teach them about the benefits of a vegetarian lifestyle. As usual, children loved receiving our “I Love Animals and Broccoli” coloring books, and they were very excited that we had something fun for them. One child also picked up our “Be Kind to Animals, Don’t Eat Them” sticker, and stated that he agreed with the message. It was exciting to see future generations already being so conscious of their decisions.

We both had a great time connecting with new people and spreading the message of veganism at this event. Next, you can find us at the Central Pennsylvania Vegfest in Lancaster, PA on Saturday, June 3rd.

VRG will be at the Ft. Lauderdale Green Festival Saturday and Sunday, December 2 and 3, 2017. See: http://www.greenfestivals.org/ft-lauderdale-2017-dec-2-3.html#!ahnesti

To volunteer at The Vegetarian Resource Group booths, contact Brigette at vrg@vrg.org

To support VRG outreach, donate at www.vrg.org/donate

Or join at http://www.vrg.org/member/2013sv.php

Source: The Vegetarian Resource Group

Vegetarian Resource Group

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Each issue of Vegetarian Journal features a column written by Reed Mangels, PhD, RD called Scientific Update. Reed summarizes recent scientific studies related to Vegan/Vegetarian diets and lifestyle. In our latest Journal, Reed reviewed studies on these topics:

The Academy of Nutrition and Dietetics (AND) New Position on Vegetarian Diets
Fruits and Vegetables and Depression
Vegetarian Athletes
Alternative Plant Milks
Fruits and Vegetables Don’t Overcome Red Meat
Whole Grain Benefits

To read the entire article, go to:
Scientific Update

To subscribe to Vegetarian Journal, visit:
Subscribe to Vegetarian Journal

Source: The Vegetarian Resource Group

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Vegetarian Resource Group

By Julia Mathew

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I originally came across the intern position at The Vegetarian Resource Group after an exhaustive online search to find an internship suitable for credit towards my Environmental & Sustainable Studies minor. I read some of the previous interns’ experiences working at The VRG and knew that it would be a good fit for me due to its diversity of responsibilities and projects, as well as its general goal of educating the public about veganism. I was also particularly interested in learning about how small businesses and non-profits work.

I interned at The VRG during the Spring 2017 semester of my senior year at Loyola University Maryland. I worked on many articles during my internship about subjects that related to my personal interests, such as traveling. I wrote various vegan city guides and reflections of my experiences as a vegan in Copenhagen, Stockholm, Helsinki, and Reykjavik, as well as a restaurant review of Hiltl in Zürich. I also wrote an article about some of my mother’s South Indian recipes and conducted an interview with a vegan chef to be published in the Vegetarian Journal.

I also helped write product reviews for various brands such as Laughing Giraffe Organics, Good Karma Foods, Munk Pack, Hodo Soy, Breyers, and Talenti. First, I contacted companies requesting samples on behalf of The VRG for the Veggie Bits section in Vegetarian Journal. Then I and others sampled the food and wrote a brief review for the successful products. I sampled many delicious vegan products such as flax milk yogurt, gyro slices, almond milk ice cream, and oatmeal squeeze packs.

Another weekly task I had was to assist in updating VRG’s online restaurant guide by researching vegan-friendly establishments within the United States and Canada. I also participated in The VRG college scholarship review process by assessing applicants’ essays, as well as reviewed video submissions for VRG’s video contest. I was given the opportunity to represent The VRG at various events through outreach booths at Leg Up Farmers Market in York, Pennsylvania, Green Festival in D.C., and Harford County Earth Day Festival in Aberdeen, Maryland.

I really enjoyed my VRG internship and learned a lot about the vegan movement both in and out of the office. I made many valuable connections with fellow vegans and activists. I turned in a portfolio for credit to my minor advisor that included most of my work for The VRG. Much to my surprise, it ended up being over 30 pages long! I never realized how much I wrote for the VRG because I was so interested in and excited to do my projects. Subsequent to my internship, I will continue to volunteer at The VRG for future events such as Central PA VegFest, the Animal Rights Conference in VA, and DC VegFest. To intern for The Vegetarian Resource Group, see:
http://www.vrg.org/student/index.php

To support The Vegetarian Resource Group internships, donate at:
www.vrg.org/donate

Or join The Vegetarian Resource Group at:
http://www.vrg.org/member/cabdacae.php

Source: The Vegetarian Resource Group

Vegetarian Resource Group

Perhaps you’ve heard about Aquafaba. The liquid you’ve been draining from your beans all these years is actually surprisingly similar to raw egg whites and can be used for baking in much the same way. The liquid can be baked, whipped to make meringue, turned into marshmallows, or used to create uncanny cheese substitutes.

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Laura McGuiness shares her experience baking with aquafaba in the recent issue of Vegetarian Journal. She explains, “Aquafaba is still largely a mystery, even to scientists. The proteins and starches in the bean juice appear to mimic the proteins in egg whites, but the exact science leaves something to be desired. What we do know from an analysis by The Norwegian Food Research Institute is that aquafaba is mainly composed of starch and proteins. Because of the high starch content, aquafaba is able to form stable gels, which may aid in its ability to emulate egg whites.”

You’ll find the following recipes in this article along with photos of some of the baked items:
Basic Meringue Cookies
Baked Alaska
Lemon Apocalypse Pie
Chocolate Mousse
Walnut Fudge
Lemon Dacquoise

The article can be found here:
Aquafabulous

To subscribe to Vegetarian Journal, visit:
http://www.vrg.org/member/2013sv.php

Source: The Vegetarian Resource Group

Vegetarian Resource Group

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I heard that Americans should be eating less sugar. In practical terms, what does this mean?

The Nutrition Hotline column in the latest issue of Vegetarian Journal answers the question: I heard that Americans should be eating less sugar. In practical terms, what does this mean? Reed Mangels, PhD, RD, begins her response by stating: “Dietary Guidelines for Americans 2015-2020 calls for an upper limit of 10% of calories from added sugar. This limit was developed because diets high in added sugars are often associated with an increased risk of heart disease, obesity, type 2 diabetes, and colon/rectal cancer.” She also states: “In addition, sugars, even the ones we think of as “natural,” like maple syrup and agave, are worth little or nothing from a nutrition standpoint. Eating a high-sugar diet means that other more nutritious foods are being neglected.”

The entire article can be read here:
Nutrition Hotline
To subscribe to Vegetarian Journal, visit:
http://www.vrg.org/member/2013sv.php

Source: The Vegetarian Resource Group

Vegetarian Resource Group

Baltimore VegFest_ Casey Brown, Marissa Thobe, Michaela Sadlowski, and Nicole Turner

By Nicole Turner

I volunteered with The Vegetarian Resource Group on May 6th, 2017, at the Baltimore VegFest and had a blast. Though the weather wasn’t the nicest, it didn’t stop people from coming out to enjoy the cruelty-free festivities. This is an annual event that is organized by The Humane League, an organization whose mission is to reduce suffering by inspiring change at all levels. Baltimore VegFest is a wonderful event that celebrates healthy, sustainable, and compassionate eating and the benefits of a vegetarian and vegan lifestyle. The event is free and includes various speakers, a wide variety of food, local veg restaurants, vegan cooking demonstrations, and free gift bags! My favorite part about the festival was having an abundance of food choices. My favorites were the vegan pizza, the mac and cheese, and Vegan Treat’s donuts and brownies! The event took place at the University of Maryland Baltimore County College Campus, so there were many students that came out to the event as well. It was great to see such a variety of ages attending the festival, from young kids to older adults. This was my first time attending Baltimore’s VegFest, and I look forward to returning next spring.

Throughout the day, I made great connections with visitors and many were interested in learning more about The VRG. I had conversations with many individuals who had health conditions and were using a plant-based diet to address their health concerns. I also had an interesting conversation with representatives from Poplar Springs Animal Sanctuary, a 400-acre non-profit refuge in Poolesville, Maryland for farm animals and wildlife. She told me about the events they have throughout the year and the importance of spreading awareness about animal cruelty. It was exciting to be around many organizations that share a similar message as The VRG.

Some of the most popular resources people gravitated towards were VRG’s “Baltimore Dining Guides”, “Veganism in A Nutshell” pamphlets, kids coloring books, and of course, the Vegetarian Journal. The local dining guides were extremely popular since a majority of the people attending the festival were from the area, and they were interested in learning more about veg-friendly restaurants in Baltimore. Many people were interested in taking a free copy of the Vegetarian Journal, which is filled with product reviews, delicious vegan recipes, health information, and more. People were also eager to take home our materials to give to friends or family that were interested in transitioning to a vegan or vegetarian diet. Many parents stopped by to learn more about how to assist their children during the transition, and we provided them with copies of our “Vegan Nutrition for Teenagers” and “Vegan Nutrition in Pregnancy” brochures.

There is something special about Baltimore VegFest. It is a tight community and so much compassion radiated from the event. It was great to share the Vegetarian Journal with so many people and tell them about The VRG and our mission. The interest level was very high, and I felt proud to be spreading awareness about such important issues. I am looking forward to next year’s event and our I hope to see you there too!
To volunteer to help at VRG booths, contact Brigette at vrg@vrg.org

To support The Vegetarian Resource Group outreach, please donate at www.vrg.org/donate
Or join at http://www.vrg.org/member/2013sv.php

Source: The Vegetarian Resource Group

Vegetarian Resource Group

Conscious Fork Photo by Hannah Maxwell

Conscious Fork Photo by Hannah Maxwell

The Vegetarian Resource Group maintains an online Guide to Vegan/Vegetarian Restaurants in the USA and Canada. Below are some recent additions. The entire guide can be found here: http://www.vrg.org/restaurant/index.php

To support the updating of this online restaurant guide, please donate at:
www.vrg.org/donate

Conscious Fork
14 Railroad Ave.
Warwick, NY 10990
And
97 Baker St., Ste. 4
Maplewood, NJ 07040
Conscious Fork has different menus at each location, so be sure to check their website for the correct menu. They serve breakfast, lunch, and juices. There is a “build your bowl” option. Everything, except bread and croutons, is gluten-free. Almost all ingredients are organic and non-GMO.

Doe Donuts
8201 SE Powell
Portland, OR 97226
Doe is an all vegan donut shop that serves creative flavors including French Toast, Passionflower, and Thai Tea Fritter.

J. Selby’s
169 N. Victoria St.
St. Paul, MN 55104
Serving breakfast, lunch/dinner, and dessert, this new eatery is perfect for those wanting a nice sit-down meal. Try the falafel platter consisting of house-made falafel with lettuce, tomato, onion, cucumber & tzatziki sauce with pickles, fresh pita, and sprinkle of feta paired with a GuS natural soda, and a chocolate chip cookie with “soft serve n’ice cream” on top for dessert.

JaJaJa
162 E. Broadway
New York, NY 10002
JaJaJa’s “Fish” Tacos are highly recommended by yelp and Facebook reviewers. Many folks also enjoy the Empanadas.

Kahiau’s Bakery & Café
3712 S. Plaza Trail #101
Virginia Beach, VA 23452
Kahiau’s Bakery & Cafe serves Hawaiian style treats. The menu changes weekly. Gluten-free and raw options are available. You can order specialty and custom cakes. There are individual or family sized options for menu items.

Morels Café
619 Baxter Ave.
Louisville, KY 40204
Morels Cafe serves vegan deli foods that are made without using tofu or eggplant. Many patrons enjoy the Philly “Cheese Steak.” All “cheeses” are cashew based. Local Kentucky kombucha is available on tap. Be sure to get a hand made “pop-tart” for dessert!

Pancho’s Kitchen
5201 W. Charleston Blvd., Ste. 120-130
Las Vegas, NV 89146
Start your day with some chilaquiles with vegan cheese and sour cream or nosh on the huevos rancheros. If you’re more of a lunch/dinner Mexican-food junkie, head there later for your fix in the form of tacos, tamales, burritos, enchiladas, nachos and much more. There’s even vegan Horchata.

Seed to Sprout
1405 Wickapecko Dr.
Wanamassa, NJ 07712
Selections of pastries, cookies, and cakes are featured daily. Seed to Sprout serves baked goods, toast, lattes and other specialty drinks. They also offer custom cakes and cooking classes.

Tassili’s Raw Reality
1059 Ralph D Abernathy Blvd.
Atlanta, GA 30310
This raw eatery has a health-conscious menu with a lot of spice options available. Wraps can be selected to include a variety of spices and sauces. Comfort food options also sneak their way onto the menu. Choices include the Curried Plantains wrap or the Sprouted Tofu Delight. Be sure to check out the sweets and drink selection as well.

The GruB Factory
1210 N. Charles St.
Baltimore, MD 21201
The GruB Factory’s motto is “Whatever you like, we can do it vegan!” In a relaxed atmosphere, they offer cashew cream smoothies, vegan chicken boxes, French toast, tacos, and more! They are located near the University of Baltimore.

The Juice Pharm
208 E. 1st St.
Duluth, NM 55802
In addition to juices, The Juice Pharm offers vegan food. They serve bowls, toast, and tacos.

Universal Love
4622 N. Main St.
Columbia, SC 29203
Universal Love serves vegan cafe food. Couple your meal with a delicious juice or smoothie. Menu items include BBQ “chicken” and vegan tacos!

Vibe Organic Kitchen and Juice
1000 Bristol St. North
Newport Beach, CA 92660
Vibe Organic Kitchen and Juice serves juices, smoothies, breakfast, bowls, burgers, and sides. All menu items are gluten-free. Vibe also has a kids menu.

Vicecream
6550 Comanche Trail #109
Austin, TX 78732
Vicecream serves six ice cream flavors, soft serve, sundaes, shakes, and splits! There is a large selection of vegan toppings, including cookies and brownies, to pair with your ice cream.

Source: The Vegetarian Resource Group

Vegetarian Resource Group

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The Grub Factory, 1210 N. Charles St., Baltimore, MD 21201; (443) 602-7018

Enjoy Vegan Soul food at this new restaurant. The GruB Factory’s motto is “Whatever you like, we can do it vegan!” In a relaxed atmosphere, they offer cashew cream smoothies, vegan chicken boxes, French toast, tacos, and more! They are located near the University of Baltimore.

Open daily for breakfast, lunch, and early dinner. Counter service, vegan options, take-out,
VISA/MC/AMEX/DISC, $

Source: The Vegetarian Resource Group

Vegetarian Resource Group

New_Logo-351x95

My name is Laura, and I am the Special Services Director for OCEAN (Organization for Cultural Exchange Among Nations), which is a non-profit organization that sponsors foreign exchange students, ages 15-18, and places them in volunteer host families and high schools throughout the U.S. for a semester or academic year. We are currently seeking a volunteer host family for a young man from Spain who is a vegetarian and would like to live with a host family who follows similar dietary practices. We are therefore seeking a host family for him who would be able to accommodate his request. This can be anywhere in the United States.

Student’s Name: ALEX
Age upon Arrival in the U.S.: 16
Home Country: SPAIN
Grade of Enrollment: 12th
Interests: Soccer, basketball. He is interested in learning to play American football.
Please feel free to visit our website at www.ocean-intl.org for more information. If you have any questions, please do not hesitate to contact me via e-mail (info@ocean-intl.org) or by phone at 1-888-996-2326, Ext. 5. Thank you for your time.
Sincerely,
Laura
Special Services Director

OCEAN
2101 E. Broadway Road, Suite 6
Tempe, AZ 85282-1735
Phone: (480) 907-7285 Fax: (480) 907-7526
Toll-Free: 1-888-996-2326
Website: www.ocean-intl.org
E-mail: LStahl@ocean-intl.org

Source: The Vegetarian Resource Group

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Vegetarian Resource Group

Me-and-the-Bird-Os-event-2015

Hey, sports fans! I’m Heather Moore, the new volunteer Veggie Happy Manager for the Baltimore Orioles. I’ve been following the O’s my whole life, and I think they’ve been “following” me, too—although that’s probably just a coincidence. I was born in B’more, and I moved to Norfolk, Virginia, with PETA, the organization where I now work, in 1996. Soon after that, the O’s announced that their Triple-A team was going to play in Norfolk, about 10 minutes from my apartment. Years later, when I was considering moving to Sarasota, Florida, the O’s announced that they were going to hold Spring Training at Ed Smith Stadium, which happens to be about 10 minutes from the house I ended up buying. Clearly, I was meant to get Spring Training season tickets.

Since I’ve been vegan for 25 years, I’m just as interested in the options in the concession stands as I am in the action on the field. To continue reading, go to:
http://www.veggiehappy.com/wp/2017/05/o-so-exciting-news-vh-manager-guest-post/

Source: The Vegetarian Resource Group

Vegetarian Resource Group

Screen Shot 2017-05-16 at 9.24.10 AM

By Jeanne Yacoubou, MS
Natures Hampers is a family-owned and -operated business specializing in all-natural and cruelty-free vegetarian and vegan gift baskets and hampers perfect for picnics in the park, special occasions, and holidays. There are four main categories of hampers to choose from: traditional (ex. chocolate, tea, snacks); beer & wine; activity (ex., gardening, golf) and pamper (bath & body products). Natures Hampers also offers discounts and branding to corporate clients. Owner Jayne Morris relayed to us by email in April 2017:

“We are a vegetarian, family-run business and corporate friends of the Vegetarian Society [of the UK], although we do try to be vegan as much as possible. If you look at our website, www.natureshampers.com, we specialise in hampers that are packed with good and tasty food and drink, and that are a bit of a treat, too! We are always searching for new, interesting and artisan products.

We offer a range of beauty/toiletry hampers with products that use natural oils and scents. We don’t use any products tested on animals.”
Wanting to know more about Natures Hampers, The VRG asked Jayne the following questions. Here is what we learned:

Q: How long have you been open for business?
A: We have been selling hampers for about two years.

Q: Do you have a brick & mortar store?
A: We are online only and operate from a farm in East Sussex, England.

Q: What’s the difference between a basket and a hamper?
A: A hamper in the UK has two meanings: one is laundry and the other is a “picnic hamper.” A basket is a hamper without a lid, but we do use various containers.

Q: Do you have a vegan best seller?
A: Our vegan hampers are generally good sellers. There is a big movement here at the moment to not eat meat or to eat it seldom. Also there is a lot of conversation amongst the community (doctors, public, etc.) about how good for you it is.

Q. How helpful is the Vegetarian Society label in generating interest and/or sales?
A: The Vegetarian Society is helpful, and usually runs the occasional piece/comment if they are writing about gifts…

Q: Are all of your baskets/hampers vegetarian or vegan?
A: Our website is entirely vegetarian. I am a vegetarian (almost vegan) as are most of my family.

Q: Do you ship to the United States?
A: We are not able to sell directly to the USA market because of the various shipping and customs restrictions…although…our hampers can be purchased on Ebay in the US: http://www.ebay.com/sch/i.html?_odkw=natures+hampers&_osacat=0&_from=R40&_trksid=p2045573.m570.l1313.TR0.TRC0.H0.X%22natures+hampers%22.TRS0&_nkw=%22natures+hampers%22&_sacat=0

Q: What percentage of your products are American made?
A: We only buy a couple of products from the US. We try to source locally, so as to be as environmentally friendly as possible.

For information about other mail order sources in the USA and other locations, see:
http://www.vrg.org/links/products.htm#retailer

Source: The Vegetarian Resource Group

Vegetarian Resource Group

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Who would think? L’oreal recently had a coupon in the Sunday newspaper for EverCreme Deep Nourish Conditioner, which they stated in the ad was vegan. On their website, they indicate: *No animal derived ingredients or by-products. Formula not tested on animals.

For a list of cruelty-free mail order companies which carry cosmetics, personal care items, and other products, see:
http://www.vrg.org/links/products.htm#retailer

Source: The Vegetarian Resource Group

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Vegetarian Resource Group

crowd 5 (1)

Green Festival® is a vibrant, dynamic marketplace where companies and organizations come to showcase their green products and services, and where people go to learn how to live healthier, more sustainable lives.

Green Festival offers something for everyone, with the widest selection of products and services to work green, play green and live green from food, fashion and health to energy, construction and design. People can shop and enjoy vegan, vegetarian, organic foods, hands-on demos, educational activities and inspirational speakers.

Come see The Vegetarian Resource Group at the DC GreenFest show and you will receive $5.00 off your ticket when buying tickets using the code XDC17798D here:
https://www.greenfestivals.org/washington-d-c-2017-may-12-14.html#!014

Source: The Vegetarian Resource Group

Vegetarian Resource Group

PretStar

On their website, Pret names these items as vegan:

Miso Sweet Potato Banh Mi, Asian Greens Veggie Pot, Chipotle Corn & Avo Veggie Pot,
Chakalaka Wrap, Asian Tofu Sushi Salad, Turmeric Tofu Balance Box, Mediterranean
Mezze Salad, Spicy Black Bean and Mango Wrap, Carrot Turmeric Soup, and Almond Matcha Latte

For more information, see https://www.pret.com/en-us/not-just-for-veggies

There are Prets in Boston, Chicago, New York City, and Washington DC.

For information about eating at other restaurant chains, see:
http://www.vrg.org/fastfoodinfo.php

To find vegetarian and vegan restaurants, go to:
http://www.vrg.org/restaurant/index.php

The contents of this posting, our website and our other publications,
including Vegetarian Journal, are not intended to provide personal
medical advice. Medical advice should be obtained from a qualified
health professional. We often depend on product and ingredient
information from company statements. It is impossible to be 100% sure
about a statement, info can change, people have different views, and
mistakes can be made. Please use your best judgement about whether a
product is suitable for you. To be sure, do further research or
confirmation on your own.

Source: The Vegetarian Resource Group

Vegetarian Resource Group

PretStar

On their website, Pret names these items as vegan:

Miso Sweet Potato Banh Mi, Asian Greens Veggie Pot, Chipotle Corn & Avo Veggie Pot,
Chakalaka Wrap, Asian Tofu Sushi Salad, Turmeric Tofu Balance Box, Mediterranean
Mezze Salad, Spicy Black Bean and Mango Wrap, Carrot Turmeric Soup, and Almond Matcha Latte

For more information, see https://www.pret.com/en-us/not-just-for-veggies

There are Prets in Boston, Chicago, New York City, and Washington DC.

For information about eating at other restaurant chains, see:
http://www.vrg.org/fastfoodinfo.php

To find vegetarian and vegan restaurants, go to:
http://www.vrg.org/restaurant/index.php

The contents of this posting, our website and our other publications,
including Vegetarian Journal, are not intended to provide personal
medical advice. Medical advice should be obtained from a qualified
health professional. We often depend on product and ingredient
information from company statements. It is impossible to be 100% sure
about a statement, info can change, people have different views, and
mistakes can be made. Please use your best judgement about whether a
product is suitable for you. To be sure, do further research or
confirmation on your own.

Source: The Vegetarian Resource Group

Vegetarian Resource Group

cinco de mayo

In a previous issue of Vegetarian Journal, we featured an article titled “A Cinco de Mayo Festival,” by Nanette Blanchard. Recipes include:

Jicama and Orange Salad
Sopa de Pasta
Calabacitas (squash)
Green Chilies Stuffed with Frijoles (beans)
Red Chili Sauce
Easy Capirotada (bread pudding)

See the entire article here: Cinco de Mayo Festival

To subscribe to Vegetarian Journal, visit:
http://www.vrg.org/member/2013sv.php

Source: The Vegetarian Resource Group

Vegetarian Resource Group

Casey Brown and Matt Baker at Good Health Festival in Baltimore

By Casey Brown, VRG Intern
Paul’s Place is an organization located in southwest Baltimore that serves its community, providing programs and services to empower and support individuals. These include a soup kitchen, food pantry, programs designed for the youth, and health and wellness programs that provide many benefits to this community. Paul’s Place also holds an annual Spring into Good Health Festival, which invites local health organizations to the area. People visiting the festival can hear about these beneficial programs or take part in fun activities like yoga or zumba to support their health.
It was my first time visiting this festival, and I was looking forward to it since the other VRG volunteer told me that it had been fun in the previous years. He said the people tended to be receptive to and supportive of our message. I definitely noticed this, as many people recognized our booth and were excited to pick up another copy of Vegetarian Journal. Everybody was so friendly, and many people expressed their interest in going vegetarian or vegan.

We were able to have great conversations with these individuals and address many of their concerns. Numerous people were interested in reducing their consumption of animal products for the health benefits. They found our “Heart Healthy Eating Tips” and “Veganism in a Nutshell” brochures to be especially helpful for addressing their concerns. Others expressed that they had been wanting to move towards a vegetarian lifestyle, but they were having trouble thinking of meal ideas. We were able to share some of our favorite recipes with them, as well as provide them with a copy of Vegetarian Journal, which contains many vegan recipes. They were also interested in signing up for our monthly newsletter, so they could receive additional recipes online.

One man described how he was having trouble finding a good replacement for vegan cheese, but he had given up all other animal products. We shared our favorite vegan cheese brands and discussed some of the stores in the area that might sell these products. He is hoping to find a good replacement, so he can officially remove dairy from his diet. A lady told us that she used to be vegetarian, and she felt much better when she was eating this way. She was planning to go back to vegetarianism, and she was glad she could pick up many of our different resources to help get her started again.

In addition to the conversations we had, we also had many children visit the booth with their parents. They were all excited when they found out we had something fun for them too – “I love Animals and Broccoli” coloring books! While we met with a lot of people interested in the lifestyle, we did meet multiple people who were already vegetarian or vegan. It was really exciting to hear their stories and learn about the reasons and documentaries that inspired their decision.
We informed multiple people that we would also be at Baltimore Vegfest next weekend at the University of Maryland Baltimore County campus.

To volunteer to help at other VRG outreach booths, contact Brigette at vrg@vrg.org

To support Vegetarian Resource Group education, donate at www.vrg.org/donate

Or join at http://www.vrg.org/member/cabdacae.php

Source: The Vegetarian Resource Group

Vegetarian Resource Group

buttercream-frosting

Are you looking for tips on how to decorate vegan cakes this holiday season? If so, we have you covered. In the latest issue of Vegetarian Journal, Laura McGuiness step by step shows you how to make vegan fillings, frostings, and other decorative items. Vegan recipes include Cream Cheese Frosting, Royal Icing, Custard Filling, Basic Buttercream, Strawberry Filling, and Lemon Buttercream. Start baking today!

The complete article can be read here:
http://www.vrg.org/journal/vj2016issue4/2016_issue4_vegan_cake.php

To subscribe to Vegetarian Journal, visit:
http://www.vrg.org/member/2013sv.php

Source: The Vegetarian Resource Group

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