by Reed Mangels, PhD, RD

Dietary Guidelines for Americans is a document that is produced every 5 years and serves as a statement of current federal policy on the role of dietary factors in health promotion and disease prevention. It is used as the foundation for federal nutrition education materials, by schools, the food industry, and many others. During the process of updating the Dietary Guidelines, the USDA and the Department of Health and Human Services (DHHS) appoint a committee of scientists to review current scientific evidence related to diet and to create an extensive scientific report. This report is used to inform the Dietary Guidelines which are written by the staff of the USDA and DHHS.

The scientific report which will be the basis for the 2025-2030 Dietary Guidelines for Americans was submitted to the Secretaries of USDA and DHHS in December 2024. Written comments to DHHS and USDA on the Scientific Report of the 2025 Dietary Guidelines Advisory Committee will be accepted until February 10, 2025. These comments, along with input from federal agencies and the report itself will be used to develop the 2025-2030 Dietary Guidelines.

The scientific report has some positive recommendations. It recommends that Americans eat more beans, peas, and lentils and eat less red and processed meat. It recommends that Beans, Peas, and Lentils move from a subgroup of the Vegetables Food Group to a subgroup of the Protein Food Group. When listing foods in the Protein Food Group, Beans/Peas/Lentils should be listed first, followed by Nuts/Seeds/Soy products, then Seafood, and lastly Meats/Poultry/Eggs.

The Committee proposed a new dietary pattern, tentatively titled Eat Healthy Your Way. Compared to the Healthy U.S.-Style dietary pattern in the 2020-2025 Dietary Guidelines, the new pattern calls for an increase of from 0 to 1 cup more of Beans/Peas/Lentils per week, depending on an individual’s calorie level. The new pattern calls for intakes of Meat/Poultry/Eggs to either remain unchanged or decrease by as much as 4 ounces per week [1 egg is equivalent to 1 ounce of meat or poultry]. For example, the recommendation for those needing 2,200 calories per day would be 3 cups of Beans/Peas/Lentils per week compared to the earlier recommendation of 2 cups per week. The recommended number of ounces of Meat/Poultry/Eggs would be 24-1/2 ounces per week as compared to the earlier recommendation of 28 ounces per week.

I’d argue that there should be no recommendation suggesting that people should eat meat/poultry/eggs; but, as a small step, it is encouraging to see some suggestion to Americans that they should be eating more plant sources of protein and less meat.

The 2025 Dietary Guidelines Advisory Committee’s Scientific Report is an extensive document with a number of lengthy reports accompanying it that provide supplementary information. We’ll be describing more of its content in the coming weeks. Additionally, The Vegetarian Resource Group will submit input on the Scientific Report.

To read more about the Dietary Guidelines for Americans see:

VRG Testimony on 2025-2030 Dietary Guidelines

The Dietary Pattern in Dietary Guidelines for Americans Could Easily Be Made Vegan and Nutritionally Adequate

What Have the U.S. Dietary Guidelines Said About Vegan and Vegetarian Diets?

2020-2025 Dietary Guidelines for Americans Released

VRG’s testimony about the 2020 Dietary Guidelines and the Scientific Report Underlying the 2020 Dietary Guidelines

Waffled Tofu with Red Eye Gravy Photo by Hannah Kaminsky

We’re often told that eating breakfast is important. Vegan Journal Senior Editor Hannah Kaminsky’s article Breakfast to Savor serves up a variety of options including Waffled Tofu with Red Eye Gravy; Curried Coconut Granola; Cheesy Broccoli and Bac-un Toaster Tarts; Bread Omelet; and Black Bean Chilaquiles. You can read the article and recipes here: https://www.vrg.org/journal/vj2021issue1/2021_issue1_breakfasts_savor.php

Subscribe to Vegan Journal in the USA only by visiting https://www.vrg.org/member/2013sv.php

VRG Researcher Jeanne Yacoubou thought this article may be helpful to interns, volunteers, students, and others doing research. See: https://library.csuchico.edu/sites/default/files/craap-test.pdf

For information about VRG internships, see: https://www.vrg.org/student/index.php

Are you looking for new ways to prepare cauliflower? Dina Gharib’s article “The Versatile Vegan” offers recipes for Pineapple Cauliflower Fried “Rice,” Cauliflower Crust Pizza, and Creamy Cauliflower Soup. See: https://www.vrg.org/journal/vj2015issue3/2015_issue3_versatile_vegan.php

Subscribe to Vegan Journal in the USA only by visiting https://www.vrg.org/member/2013sv.php

By Keryl Cryer, Vegan Journal Editor

No one would call me a typical born-and-raised New Orleanian. Not only have I been vegetarian for nearly 24 years, but I never cultivated a penchant for the city’s renowned coffee drinks. Therefore, I spent the past five years paying scant attention to a modern-façaded coffee house in my mother’s native Seventh Ward. Then, my mom discovered that Lamara is a rare New Orleans eatery with an entirely vegetarian menu. Well, we’re going to have to check this out for ourselves, and for multiple meals.

Lamara (Spanish for “the group” or “the crowd”) has a bright and airy SoCal-inspired interior, with some minimalist paintings, potted plants, and the occasional wooden surfboard for décor. Patrons order at the coffee bar and then seat themselves at long tables reserved for “drinking, daydreaming, and conversation” or along a wall with outlets aplenty for laptop users. A dog-friendly backyard patio allows for outdoor dining and lounging in sun or shade. A vintage California postcard had been reincarnated as the order number that we took to our chosen table.

Lamara’s cuisine embodies its “Real Food Made Well” philosophy. All offerings are organic, dairy-free, and devoid of refined grains, refined sugar, and seed oils. The restaurant does use pasture-raised eggs and local raw honey, but most items are vegan or easily customizable. A note for anyone with food allergies that the menu does lean heavily on tree nuts. Gluten-free options are available for tortillas and everything bagels.

Breakfast is served from 8 a.m. on weekdays and 9 a.m. on weekends until 11:45 a.m. I selected the La Brea Burrito, which swaddles spinach, purple cabbage, avocado, vegan Mexican cheese, vegan chipotle mayo, and pico de gallo in a whole-wheat tortilla. The default protein is eggs, but I subbed in the veggie chickpea-potato hash to veganize. This substantial burrito will give diners a hearty start to their day, and likely send visitors unaccustomed to NOLA-sized portions away with leftovers.

Lunch is available from 11:45 until Lamara closes around 2 or 3 p.m. My mom and I concentrated on the sandwiches, and they didn’t disappoint. The B.L.A.T. features house-made Adzuki bean bacon, arugula, tomatoes, carrots, cucumbers, red onions, rosemary garlic, and vegan mayo. However, the star of Lamara’s midday menu is no doubt the Nightshade. This sumptuous creation—with layers of vegan provolone, roasted eggplant, red onions, red bell peppers, sun-dried tomato pesto, and copious amounts of arugula—is a must-order. Both sandwiches arrived on multigrain slices from uptown’s all-vegan Breads on Oak and with a side of large, skin-on rosemary baked potato wedges.

     Another lunch possibility is the soup of the day, displayed on a letter board at the coffee bar. We tried what turned out to be a massive bowl of Locro de Papa made from Andean corn, green peas, and potatoes. Admittedly, we had difficulty finding the vegan feta flavor and texture, but the soup was still tasty and unique cold-weather fare.

Lamara’s beverage menu offers something for every palate and mood, from herbal waters to eight varieties of smoothies with catchy names like Brain Buzz, Honolulu Queen, and Major Mint. Notable libations include the Mexican Mocha with espresso, cocoa, cinnamon, and crushed candied peanuts; the Snowy Plover, espresso poured over sparkling mineral water and ice and topped with coconut whipped cream; and the London Fog, which combines loose leaf tea and steamed macadamia milk. A few drinks are made with honey, so make sure to check the descriptions before ordering.

Even with Lamara’s predictably laid-back Cali-NOLA atmosphere, the staff can accommodate those who lack time to linger. The grab-and-go items are all vegan and mostly raw. Try a Gracias Madre Salad with vegan taco meat and baked corn chips or the Good Things Growing Wrap with avocados, sprouts, baked tofu, and spicy peanut sauce on whole-wheat flatbread. When I visited, there were protein bites, lemon bars, and PB Protein Crunch bars topped with Peruvian chocolate and sea salt. Also available were canned waters and juices, as well as organic wines served by the glass or bottle for take-out.

You will find Lamara at 1300 N. Broad, not even a block off Esplanade Ave. It is a straight shot down Esplanade from City Park, and it’s a 20-minute walk from the Fair Grounds that host Jazz Fest every spring. It is also only a few blocks from a quintessential Big Easy vegan establishment, Sweet Soulfood. Visitors to the world-famous French Quarter, convention center, or stadiums can catch a cab or rideshare 10 to 20 minutes northwest to partake in the Lamara experience.

Lamara, 1300 N. Broad St., New Orleans, LA 70119; 504-920-9991; https://www.lamaracoffeeandkitchen.com/

Photo from Freepik

This year the Chinese New Year falls on January 29th. Celebrate the year of the snake with delicious vegan dishes including Fried Lotus with Black Rice, Sesame Kale, and Bean Sprouts & Bamboo Stir-Fry with Udon Noodles. See: http://www.vrg.org/journal/vj2013issue3/2013_issue3_chinese_cooking.php

photo from Just Salad

These are some items that the chain Just Salad lists as vegan: Brown Rice, Spicy Harrissa Pita, Edamame, Quinoa, Black Lentils, Vegan Feta Cheese, Impossible Chicken, Sesame Tofu, Chipotle Vinaigrette, Vegan Chipotle Wrap, Lentil and Chickpea Soup, Strawberry Banana Smoothie, and Hero Wraps. Batard Bread available in New York City. With these and other items, create your own salad and meal.

For more locations and more menu items, see https://cdn.prod.website-files.com/65e9eb12a7b59f0d08eda049/6751bb0a30791f38c584a6c1_Just_Salad_Allergen_Guide_DEC24_COMP.pdf

To see restaurants in the U.S. that serve vegan options, see https://www.vrg.org/restaurant/index.php

The contents of this posting, our website and our other publications, including Vegan 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.

Due to the generosity of anonymous donors, The Vegetarian Resource Group each year will award $50,000 in college scholarship money to graduating U.S. high school students who have promoted veganism in their schools and/or communities. One award of $10,000 and six awards of $5,000, and additional runner-up prizes will be given. Entries may only be sent by students graduating from high school in SPRING 2025

We will accept applications postmarked on or before FEBRUARY 20, 2025. Early submission is encouraged.

Applicants will be judged on having shown compassion, courage, and a strong commitment to promoting a peaceful world through a vegan diet/lifestyle. Payment will be made to the student’s college (U.S. based only). Winners of the scholarships give permission to release their names to the media. Applications and essays become property of The Vegetarian Resource Group. We may ask finalists for more information. Scholarship winners are contacted by e-mail or telephone. Please look at your e-mail.

If you would like to donate to additional scholarships or internships, go to www.vrg.org/donate

Applications

Please click here to download a PDF of the application. However, applicants are not required to use an application form. A neatly typed document containing the information below will also be accepted as a valid application.

However, applicants are not required to use an application form. A neatly typed document containing the information below will also be accepted as a valid application.

Please send application and attachments to [email protected] (Scholarship application and your name in subject line) or mail to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203.

If emailing, please put your essay in a separate attachment with your first name and last initial. A PDF or Word document is preferred, but if you send a Google document, make sure permission is given so readers can access it. For more information call (410) 366-8343 or email [email protected].

Photo from Freepik

Each issue of Vegan Journal, Chef Nancy Berkoff pens the Vegan Cooking Tips column. One column focused on eggplant. She offers a variety of ways to prepare eggplant including making baba ganoush (an eggplant dip), baked eggplant, and grilled eggplant. See: https://www.vrg.org/journal/vj2021issue4/2021_issue4_cooking_tips.php

Subscribe to Vegetarian Journal in the USA only by visiting https://www.vrg.org/member/2013sv.php

photo from Starbucks

Starbucks is now offering a Spicy Falafel Pocket, which they are calling vegan. It contains falafel, hummus, roasted red bell peppers, pickled onions, and a spicy herb sauce wrapped inside a toasted lavash flatbread. See: https://www.starbucks.com/menu/product/2124655/single/nutrition

For other restaurants that carry vegan options, see https://www.vrg.org/restaurant/index.php
and https://www.vrg.org/fastfoodinfo.php

The contents of this posting, our website and our other publications, including Vegan 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.