photo from MooShoes

Are you searching for a pair of vegan boots? Below is a list of online retailers selling vegan boots in the USA, Canada, and Europe.

USA

Bhava Studio Offers women’s boots.

Mooshoes Offers both men and women’s boots out of New York City, NY.

Vegan Chic Online store out of Los Angeles, CA offering boots for men and women.

The Vegetarian Site Online store selling boots for men and women.

CANADA

Native Shoes Canadian company offering shoes for kids, men, and women.

EUROPE

Ethical Wares Online store out of Wales selling a wide variety of men’s and women’s boots. They deliver worldwide.

Green Laces Online store out of Sweden selling boots for men and women.

Nae This Portuguese online store offers both men’s and women’s boots. Ships worldwide.

Noah Shoes Boutique German shop and online store offers women’s and men’s boots.

Veganline British online store offering boots for men and women.

Vegetarian Shoes British online store selling men’s and women’s boots.

Wills Vegan Store This UK online store offers men’s and women’s boots. They deliver to the USA as well.

World Vegan Day is celebrated on November 1^st each year! World Vegan Day first occurred on November 1st, 1994 as a way of commemorating the 50th anniversary of the United Kingdom Vegan Society and the term Vegan. Consider treating a non-veggie friend or co-worker to a delicious vegan meal today. This way you support vegan establishments while showing others how wonderful vegan food can be.

Visit The Vegetarian Resource Group online guide to veggie restaurants in the USA and Canada: https://www.vrg.org/restaurant/index.php

Root veggies are in season in the USA. Debra Daniels-Zeller offers a variety of recipes featuring root vegetables in her previous Vegetarian Journal article titled Vegan Roots. Enjoy these recipes: Rosemary Roasted Roots; Orange-Marinated Beets; Carrot-Rutabaga Coleslaw; Tomatoes and Lentils with Carrots, Turnips, and Kale; Mashed Celeriac-Potatos with Roasted Garlic; Jerusalem Artichokes with Caramelized Onions; Curried Parsnip Soup; and Sweet Potato Dip. Find the article here:

https://www.vrg.org/journal/vj2008issue4/2008_issue4_vegan_roots.php

To subscribe to Vegan Journal in the USA, see: https://www.vrg.org/member/2013sv.php

Special thanks to Arnie Alper, MD for staffing The Vegetarian Resource Group booth at the Food as Medicine Conference held in Santa Cruz, CA. About 100 people attended the event which brought together healthcare professionals, researchers, and experts from various fields to explore the latest scientific findings, clinical applications, and practical insights related to plant-based diets.

By Reed Mangels, PhD, RD

Imagine a pair of spooky eyes staring up at you from a plate of pale orange strands (or, could it be hair?), topped with red sauce. Then picture “bones” to dip into more red sauce (blood?) and you have the makings of a Halloween dinner.

Vegan Eye Balls (Adapted from Vive le Vegan! By Dreena Burton)

(makes 18 balls)

7 ounces firm or extra-firm tofu, torn or cut into pieces

1 Tablespoon cider vinegar

1 Tablespoon reduced sodium soy sauce

1½ Tablespoons catsup

1 teaspoon minced garlic (or to taste)

1 teaspoon oregano

1 Tablespoon nutritional yeast flakes

1 Tablespoon olive oil plus additional oil for baking sheet

Pepper to taste

1½ cups breadcrumbs

½ cup quick-cooking oats (uncooked)

18 pitted olives (pimiento stuffed olives are a nice touch, but black or green olives would also work)

Preheat oven to 375 degrees Line a baking sheet with parchment paper and drizzle on a little olive oil. In a food processor, purée tofu until smooth. Add remaining ingredients except breadcrumbs, oats and olives and process until smooth. Transfer mixture to a bowl and stir in breadcrumbs and oats. Let sit for 5 minutes to firm up. The mixture should hold together – add more breadcrumbs if necessary.  Form mixture into balls about the size of a golf ball, carefully pressing an olive into each ball, and place on the baking sheet, olive facing up. Bake for 20-25 minutes until golden.

Spaghetti Squash

You can start baking this while you prepare the “eye balls.” Cut a spaghetti squash in half lengthwise and place cut-side down on a parchment-lined baking sheet. Bake at 375 degrees for 30-45 minutes, until squash is soft. Remove from oven and let cool enough to handle. Remove seeds. Use a fork to comb through the squash, separating the strands. Place the strands in a serving bowl.

Top the spaghetti squash (or you can use regular spaghetti) with pasta sauce (homemade or your favorite vegan brand) and then add a couple of “eye balls.”

Breadstick “Bones” (Adapted from The Farm Vegetarian Cookbook, edited by Louise Hagler)

(makes 15 small breadsticks)

1 teaspoon vegan sugar

1 Tablespoon baking yeast

6 Tablespoons warm water

1 Tablespoon olive oil

1 cup all-purpose flour

½ cup wheat flour

½ teaspoon salt

2 Tablespoons nutritional yeast flakes

In a medium bowl, combine sugar and baking yeast and add warm water. Stir and let proof for 5 minutes. Add olive oil, all-purpose flour, wheat flour, salt, and nutritional yeast and stir, adding water or flour to make a smooth dough. Knead dough for 5 minutes. Form dough into relatively thin bones shapes (or just make thin breadsticks), place on a parchment paper-covered baking sheet, and let rise for an hour. Preheat oven to 400 degrees. Bake for 9 minutes or until done. Serve with a small bowl of pasta sauce for dipping.

Happy Halloween!

By Reed Mangels, PhD, RD

A new study (1) reminds us that vegans should either regularly take a vitamin B12 supplement or eat foods fortified with vitamin B12 daily. This study combined data from 19 smaller studies that examined vitamin B12 status in a total of 930 vegans, 1,019 vegetarians, and 1,166 nonvegetarian adults.

Several indicators of vitamin B12 status were significantly different in vegans compared to nonvegetarians. Vegans had lower serum vitamin B12 concentrations and elevated total homocysteine. Elevated homocysteine indicates that vitamin B12 deficiency is having a negative effect on the function of some body systems that require vitamin B12.

This study also examined 4 smaller studies which compared vegans who used vitamin B12 supplements to vegans who did not use vitamin B12 supplements. Vegans who used vitamin B12 supplements had a better vitamin B12 status than did vegans who did not use vitamin B12 supplements.

These results strongly support the importance of taking a vitamin B12 supplement or eating foods fortified with vitamin B12 if you are following a vegan or a near-vegan diet. The study’s authors recommend that all vegetarians meet their needs for vitamin B12 through fortified foods and supplements.

Vitamin B12 deficiency can lead to lasting damage to the nervous system and to cognitive impairments. In pregnancy and lactation, vitamin B12 deficiency is associated with an increased risk of having a preterm infant, neural tube defects such as spina bifida, developmental delay, and poor growth (2).

Foods that are commonly fortified with vitamin B12 include some plant milks, some breakfast cereals, and some brands of nutritional yeast. Not every brand or every product within a brand may be fortified with vitamin B12. A study published in 2021 found that only 47% of the plant milks that were surveyed in the US were fortified with vitamin B12 (3). It’s important to read labels regularly since fortification practices can change.

Unfortified foods that may be mentioned on websites or in popular literature as containing vitamin B12 such as tempeh, shiitake mushrooms, miso, sourdough bread, and so on, are not reliable sources.

This new study provides a good reminder – don’t forget to take vitamin B12!

References:

1. Niklewicz A, Hannibal L, Warren M, et al. A systematic review and meta-analysis of functional vitamin B12 status among adult vegans. Nutr Bull. Published online October 7, 2024.
2. Obeid R, Murphy M, Solé-Navais P, et al. Cobalamin status from pregnancy to early childhood: Lessons from global experience. Adv Nutr. 2017;8:971-979.
3. Craig WJ, Fresán U. International analysis of the nutritional content and a review of health benefits of non-dairy plant-based beverages. Nutrients. 2021;13:842.

To read more about vitamin B12 see:

Vitamin B12 in the vegan diet

Does the form of vitamin B12 matter?

Is duckweed a reliable source of vitamin B12?

By Reed Mangels, PhD, RD

Many registered dietitians with an interest in vegetarian nutrition are members of the Vegetarian Nutrition (VN) Dietetic Practice Group. This is a professional-interest group that helps dietitians connect with other dietitians who are involved with vegetarian nutrition. I’ve been active in VN since its inception.

This organization offers a variety of free fact sheets about different topics in vegetarian nutrition, all based on research and written by registered dietitians. They are relatively short and are written at a consumer-friendly level. Many include sample meal patterns.

Topic areas include:

• Nutrients such as vitamin B12, calcium, protein, iron and iodine
• Life Cycle including pregnancy, lactation, infants, children, and teens
• Chronic Conditions such as chronic kidney disease, eating disorders, diabetes, and eating gluten-free
• Sports
• Getting started

Some fact sheets are available in Spanish.

photo from Othello’s Plant Based Kitchen

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

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

Here are some new additions to VRG’s guide:

Aaron’s Bakery, 29410 North 51st Pl., Cave Creek, AZ 85331

This establishment is committed to using verified vegan and sustainable ingredients. They offer cakes, cookies, pastries, and more.

Deep Sea Vegan, 975 Main St. #4, Nashville, TN 37206

Deep Sea Vegan celebrates the ocean through its food, brought to life by a certified rescue diver who is also a passionate vegan. Each dish on the menu is a tribute to the breathtaking beauty of the underwater world, featuring creative names that evoke mental images of this environment, such as their “Seaside Cheeseburger” and “The Deep-Sea Fish Sandwich.” It is a family and Black-owned business that has a unique place in the Nashville community as a pop-up food truck that has consistently been named one of the best restaurants in the city. Diving deep into culinary craft, the Deep Sea Vegan’s aquatic-inspired choices combines a love of the ocean with veganism.

Holistic Vibes, The Markets at Hanover, 1649 Broadway, Hanover, PA 17331

An all-in-one café, health food store, and performance venue featuring a variety of healthy, organic, fully plant-based dishes. Some recommended dishes include the Cognitive Coffee Latte, Strawberry Banana Chia Smoothie, and a variety of baked goods. They are allergen-friendly and have many options that are free of cane sugar, soy, gluten, dairy, eggs, and peanuts. This location has a relaxing, kid-friendly environment.

Othello’s Plant Based Kitchen, 21789 Ventura Blvd., Woodland Hills, CA 91364

Othello’s Plant-Based Kitchen is a vibrant haven for vegan cuisine, just off the Topanga Freeway. With green, plant-focused interior that reflects its mission of spreading positivity, the restaurant genuinely celebrates the connection, through vegan food, between animal welfare, protecting the environment, and improving health. The menu features clever spins on classic American street foods, with visitors mentioning the Chili Cheeseburger as a particular highlight, though various other options such as Sloppy Joes and Meatloaf are available. Unique smoothies and desserts are also available. With its kind staff and tasty offerings, Othello’s Plant-Based Kitchen gives people the opportunity to feel good about what they are eating while considering the impact their food choices have on the world.

Trippy’s Plant-Based Diner, 811-H Dickerson Pike, Nashville TN 37207

Trippy’s Plant-Based Diner boasts an impressively diverse menu for a wide range of preferences. In addition to these regular offerings, it has specials that change with each day of the week, creating an element of surprise for returning guests who are eager to explore new combinations. Diners often praise the especially rich and flavorful soul food options, which can be attributed to the vision of vegan celebrity chef Mic True. An urban herbalist committed to holistic nutrition, Chef True has crafted food that can be both healthy and exciting.

VEG-N, Meridian Mall, 1982 W. Grand River Ave., Okemos, MI 48864

Climate conscious, VEG-N hopes to change the world with food! Burgers and Hot Dogs for breakfast? Why not?! Breakfast Burger is a Veg-egg patty with cheeze, onions, and hunny mustard. BBQ Goodall is a brisket patty with cheeze, onions, and BBQ sauce, to note a couple of the Burger choices. All Burgers are served on a brioche with fixings. Are you a “Dog” Lover? Hot dogs—that is!  They offer three varieties of Coney Dogs—all with onions, mustard, “cheddar,” and “Detroit Style Chili.” Breakfast Coney is crafted from house tofu egg. Coney Carrot Dog is made of marinated carrot. There are many varieties of Fries and a couple of Salads. Besides Classic Mac and cheeze, there’s also Chilli Mac and Brisket Mac with pulled Veg-brisket and BBQ sauce. Drinks include a few flavors of House Lemonade, Coffee (hot or iced), and more. How about a Brownie for dessert?

Vegan Vato, 701 Central Ave. NE, Albuquerque, NM 87102

Vegan Vato has found a home as a food pod inside the Imperial Motel complex. Diners will be happy to satisfy their cravings for menu options such as the Vato Burger (an Impossible Patty served on a sesame bun with sautéed mushrooms, onions, green chile, queso, and slaw, with a side of fries) and Hella Good Tacos (4 street-style tacos that include cilantro and shredded cheese—filled with up to 2 proteins—and served with beans, rice, and salsa). The protein options are varied to suit every vegan’s tastebuds: Impossible Ground; Seitan Mushroom Asada; Birria-Style Jackfruit (Birria is a slow-cooked Mexican stew); BBQ Tempeh; and Jalapeno-Roasted Cauliflower. Of course, no Mexican fusion menu is complete without a Quesadilla and Loaded Fries—both served with a side of guacamole. And a bonus for those with allergies: the queso is nut-free. If you’re in the Albuquerque area, make sure to swing by this veteran-owned, Mexican-fusion flavor explosion in its new home.

photo from Freepik

By Neha Vivek, VRG Intern

When teaching English as a second language (ESL), one of the easiest connections is food. Applying the new content to familiar concepts, such as food, can make English easier to grasp.

Younger Students

Describing food using English is a great way to connect sensations with words. For instance, giving someone a chile for spicy or sugar for sweet connects the flavor they taste with the English words, building connections in their mind to pre-existing ideas of those flavors. In a similar manner, teachers can also bring food such as fruit and ask students to describe the texture, color, and flavor of foods in English.

If physical food isn’t available, students could cut out photos from old magazines or make flashcards to connect the image of the food with the English word for it. To make it a game, teachers can make a food pictionary, asking students to draw foods for students to guess the English names of the food.

Food bingo could be a fun activity where you read out the English words for students and ask them to match them to pictures on a bingo card.

Middle Schoolers

With the prevalence of food idioms in English, a fun activity for middle school students to understand culture would be asking them to explain what they think phrases like “in a nutshell” and “spice things up” mean.

Yasmin Radbod, a teacher of ESL, also recommended preparing dishes or asking students to rotate preparing dishes from their culture for students to taste test it and write adjectives to describe the taste. Then each group can present and as a whole classroom compare students’ experiences and vocabulary, and the teacher can educate what the food is. Students can also guess the ingredients in a dish when taste testing.

High Schoolers

For more advanced students, translating a recipe from their native language to English and following the recipe would be a fun activity. Through recipe translation, students learn transition words by writing step-by-step instructions and using cooking vocabulary like slice, dice, chop, and stir.

Students can host a potluck where they can bring the recipe written in English or create a grocery list for a shopping trip. For vegan food, this would especially be a great activity since vegan food is present in many different cuisines, opening students to unique words associated with that meal. For instance, when making Indian curries such as Chana Masala, students learn English words for chickpeas and curry powder, which they can connect with their native language.

Food is the thread that connects everything. Learning ESL through food can immerse students further in the culture and open them up to a new world of food and vocabulary. Using multiple senses (smell, taste, and sight) can help students of all age groups. After all, we always remember a good meal.

Related articles by The Vegetarian Resource Group:

Education Materials and Lesson Plans: https://www.vrg.org/family/kidsindex.htm#plans

Ethnic Cuisine ideas: https://www.vrg.org/journal/CookingAndRecipes.htm#cr-ethnic-cuisine

photo from Un Solo Sol

Inspired by reverence for the earth, sustainability, and health, Un Solo Sol creatively blends Latin American, Indian, Mexican, Middle Eastern, and Chinese cuisines. Small Courses/Appetizers include Bowls like organic quinoa, buckwheat, and millet House Porridge with almond milk, and maple or agave syrup, or Kheer (organic brown rice almond milk pudding with raisins, green cardamom, cinnamon, and vanilla). Both come with fresh fruit mix, seeds, and nuts. There’s also Pupusa, organic corn tortilla stuffed with various options including organic black beans and loroco, (an edible flower bud) with curtido (pickled cabbage) and choice of house salsa, Lebanese-style Tabboule with parsley, organic quinoa-millet-buckwheat mix, tomatoes, cucumbers, green onions, lemon juice, and fresh spearmint as well as many Soft Taco choices such as Al pastor made with Shiitake mushroom. Two of several Main Courses are Ghormeh Sabzi Persian herb stew with sautéed parsley, green onions, cilantro, spinach, fenugreek greens, kidney beans, and dried lemon, or Cholay North Indian curried organic chickpeas with tomatoes, onions, cilantro, and various herbs. Both incorporate Portobello mushrooms or organic tofu. Choose from several Salads and Soups such as Nopalitos Salad of pear cactus, tomatoes, onions, and cilantro, Bok Choy Soup, and Pozole soup with hominy (dried corn with a bean-like texture), green leafy vegetables or dried peppers, salsa, spices, and white mushrooms or organic tofu. Sides offer Baked Plantains and many other choices. For Dessert there’s Steamed Sweet Potato with dark brown sugar, Kheer Indian organic brown rice pudding made with almond milk, and Stuffed Baked Plantain with brown sugar or mango jam. There are some herbal teas, coffee and a few fresh fruit drinks too.

They are located at 1818 E. 1st St, Los Angeles, CA 90033. For more information, visit: www.unsolosol.net