Bare Life’s instant hot cocoa mix is reviewed in the latest edition of Vegan Journal. They also produce a frozen hot cocoa mix designed to blended with ice. Read the review here: https://www.vrg.org/journal/vj2026issue2/2026_issue2_veggie_bits.php

To subscribe to Vegan Journal is the USA only, visit www.vrg.org/member

photo from Nacha Foccacia

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

Julie Goes Green, 11140 Palms Blvd., Los Angeles, CA 90034

What’s the philosophy at Julie Goes Green? “We prioritize sustainability by using locally sourced, organic ingredients and eco-friendly practices.” Valuing “community,” they feel their “…space fosters connection, warmth, and the joy of eating in harmony with nature.” Some Small Plates are tempura battered, Fried Coconut Calamari featuring seasoned, fresh coconut meat, cilantro, red onions, and sweet and sour sauce; Michael’s Mac and Cheese, Fried Mushrooms or Zucchini; as well as Buffalo Cauliflower or (soy) Buffalo Drum Sticks—both battered and fried, with hot sauce, “house” vegan ranch, along with carrots and celery sticks. Of their many Pastas, a few are Eggplant Parmigiana breaded and baked with vegan cheese and “house” marinara; as well as Shrimp Scampi with vegan shrimp sautéed in vegan butter, garlic, lemon and white wine sauce; vegan Chicken Piccata in fresh lemon and white wine sauce, topped with capers—all with spaghetti; or Chicken Marsala Pasta, Pink Sauce with Mushroom Penne and Fettuccine Alfredo with “House” cashew sauce, mushroom, and sun dried tomato. A couple of the several Salad selections are Italian Salad–organic romaine lettuce, vegan mozzarella, garbanzo, kidney beans, tomatoes, olives, pepperoncini, and Italian dressing and Roasted Veggies and Avocado Salad–organic greens, avocado, tomato, roasted bell peppers, sweet potato, seasonal squash, and “house” balsamic vinaigrette. Some examples of their various 10” or 14″ Pizzas are Fresh Botanic Garden Pizza featuring tomato sauce, vegan mozzarella, “California grown” tomatoes, mushrooms, bell peppers, onion, and olives; Hawaiian Delight Pizza offering tomato sauce, vegan mozzarella, vegan bacon, and pineapple; and Julie’s Favorite Pizza with “House” pesto sauce, spinach, sun dried tomato, sautéed tempeh, and vegan mozzarella. Subs include Meatball, and Chicken or Eggplant Parmesan. How about an Organic Cookie for Dessert?

Nacha Foccacia, 800 Franklin Ave., Brooklyn, NY 11238

As the name would suggest, at Nacha Foccacia, it’s all about Bread, which is viewed here as “…a vessel for endless potential…” Of course there’s the OG–classic focaccia. Piment Rouge rocks tomato creole flavor and coconut chutney dip. Choco Bliss is double chocolate chunk focaccia. You might greet the day with Morning Munch Sandwich of vegan bacon, vegan egg patty, harissa, and seeded oil crunch mayo. Wild Orchard presents peppered vegan turkey, “homemade” lemon ricotta, pickled red onion, mustard, pear, and arugula salad. Shiko’s Katsu is a crispy fried cutlet, tonkatsu sauce, cabbage slaw, and cucumber. How about a Chocolate Sandwich? Chocolate & Co combines homemade strawberry jam and sunflower or peanut butter served on double chocolate chunk focaccia. Besides “Classic” Coffee Drinks, they offer Specialty Lattes like Strawberry Matcha, Black Sesame, Chai, and Jamaican Cocoa Tea. For a dash of color, you could top your latte with some brilliant purple Ube, sky blue Spirulina, or Cherry Blossom Cold Foam. Hopefully you too will experience Nacha as a “…love letter to the simple beauty of bread.”

Peace Natural Vegan Food, 1593 Solano Ave., Berkeley, CA 94707

Peace Natural Vegan Food welcomes you to “Enjoy a tasty, healthy, vegan and all organic meal!” In the interest of freshness and seasonality, the menu changes daily. They offer “Modest and Generous portions” of each day’s dishes. Full meals include soup, grains, legumes, greens, mixed vegetables, and salad. If you’re not quite as hungry, there’s the Trio meal of soup and your choice of three of the daily dishes. A sample of what you might find on the daily menu include French Lentil and Mixed Vegetables Soup, Long Grain Brown and Wild Rice, Garbanzo Beans, and Green Lentils with Ginger and Onion; Stir Fried Broccoli, Carrots, Cauliflower, and Green Beans with Ginger and Onion; Collard Greens and Kale with Brown Mushroom and Leek Sauce; and Mixed Greens with Balsamic Vinegar, Olive Oil, Red Beet, and Agave Dressing. They also offer “healthy” Snacks/Appetizers like Fresh Rolls and Momos (dumplings), as well as house‑made organic Desserts” like Chocolate Chip, Oatmeal-Apricot, Blueberry, and Strawberry Jam Cookies, and Chocolate, Key Lime, Mango, and Strawberry Pies.

Plant Based Mafia, 1115 NE 9th Ave., Fort Lauderdale, FL 33304

Think of all the Italian favorite dishes made from plants twist. Enjoy Buffalo Cauliflower, Housemade Creamy Tomato Soup, Garlic Bread, Danny’s Famous Lasagna, Goodfella Burger, Wiseguy BBQ Chicken Pizza, The Godmother Sandwich, plus more. Check out their desserts as well!

Variable Café, 13350 W. Washington Blvd., Los Angeles, CA 90066

Some of Variable Café’s goals are “joy, health, and community.” In that spirit, they spotlight a local Artist of the Month, displaying their work throughout their plant-based restaurant. Two Appetizers on their abundant, varied menu include “organic,” Kurt Brussel sprout, vegan parmesan cheese, “organic” green apple, and maple lemon dressing, as well as West Coast (vegan) Shrimp showcasing “house” batter, “organic” coconut, and “house” plum sauce. Damn Good Chili combines kidney beans, onion, black beans, corn, celery, carrots, jalapeño, chickpeas, minced vegan turkey, vegan mozzarella, and vegan cheddar. Some creative Salads are Wavecrest Ct with “organic” mixed greens, fennel, blood orange, navel orange twist, radish, red onion, cranberry, “organic” raw sunflower seeds, and citrus dressing and other salads with many add-ons like quinoa, “organic” tofu, Portobello mushrooms, and more. Mains, “which are all sourced daily and locally,” include Indian Tikka Masala with “homemade” Indian curry, broccoli, cauliflower, squash, potatoes, cabbage, chickpeas, greens, wild Jasmin rice blend, and Indian Flat Bread and My Son’s Pho featuring “house” marinated soy chicken, steamed rice noodles, “organic” Shiitake, daikon, baby bok choy, bean sprouts, “organic” edamame, and basil in “house-made” broth. N Seoul Bowl offers “spicy,” plant-based pork, “house” marinated Kimchi, “organic” edamame, “organic” spinach, carrots, broccoli, “organic shiitake,” “organic” quinoa, and sesame seeds. Little Venice Bowl features “organic” tofu kabob with red bell pepper, onion, jalapeño, pineapple, Greek lemon brown rice, grilled veggies, “organic” Greek salad, and vegan feta. Some Desserts “made in house” by their pastry chef are Vegan Java Chip Cookie, “house-made,” warm “Organic” Hemp Seeds Brownie, “homemade,” layered, spiced, walnut Carrot Cake with lemon zest cream frosting, and more.

Wish Me Vegan, 2435 Telegraph Rd., Oakland, CA 94612

At Wish Me Vegan, they say, “Our secret ingredient is passion…” and feel “…each bite is a celebration of flavor and sustainability.” There are many vegan Breakfast Burrito variations, all based on vegan scrambled eggs, many with some combination of soyrizo, beans, potatoes, avocado, vegan cheese, vegan sour cream, salsa, peppers, onions, vegan ground beef, and more. Burritos, Tacos, Enchiladas, Salads, Fajitas, Torta, Flautas, Alambres, and other dishes include choice of fillings such as Jackfruit BBQ, Vegan Al-Pastor, Vegan Sausage, Tofu, Shredded Beef or Chicken, Vegan Carne Asada, Vegan Parsley Chick’n, Soyrizo, or Beans. They have various Nacho and Fry plates as well. The Vegan Dessert Hub offers Belgian Chocolate Cheesecake, Key lime Cheesecake and Raspberry Lime Cake to note a few.

How many vegan and vegetarian adults are there in the United States asks The Vegetarian Resource Group and The Harris Poll in a 2026 survey.

See video at https://youtube.com/shorts/PZWJ1zKgrcM

Find more info on the poll at  https://www.vrg.org/nutshell/faq.htm#poll

Amy Burger is a librarian and shares a list of vegan-friendly children’s books in the latest issue of Vegan Journal. Read her article here: https://www.vrg.org/journal/vj2026issue2/2026_issue2_childrens-books.php

To subscribe to Vegan Journal is the USA only, visit www.vrg.org/member

Kirk’s Soap has been around since 1839! According to their website they are vegan and have not experimented on animals. Checks for these products in a local supermarket or online at https://kirkssoap.com/

You can find more cruelty-free product ideas here:

https://www.vrg.org/links/CosmeticsPersonalCareProducts.htm

https://www.vrg.org/links/LeatherAndClothingAlternatives.htm

https://www.vrg.org/links/products.htm#retailer

Reed Mangels, PhD, RD, offers 10 Good Sources of Vitamin K for vegans and more in a recent article in Vegan Journal. Find the information here: https://www.vrg.org/journal/vj2026issue2/2026_issue2_source_vitamink.php

To subscribe to Vegan Journal is the USA only, visit www.vrg.org/member

Bitchin’ Sauce is known for their almond-based savory dips; however, they’ve now released a chocolate sauce. Read the review here: https://www.vrg.org/journal/vj2026issue2/2026_issue2_veggie_bits.php

To subscribe to Vegan Journal is the USA only, visit www.vrg.org/member

We recently dined in the Baltimore location of Dodah’s Kitchen and were happy to find a wide variety of delicious vegan soul food dishes. If you’ve never eaten in one of their 5 locations in Maryland, Washington, DC, and Delaware, you might want to start with their option of three side dishes or perhaps one entrée with two side dishes. This way you can sample several items in one visit. On this trip our three sides were collard greens, macaroni and cheese, and yams. The serving size was generous and the food was delicious. Dodah’s Kitchen also offers their food wholesale in natural food markets & co-ops in MD, DC, VA, DE, PA, NJ, and NY!

For more information, visit https://dodahskitchen.com/

photo from Freepik

by Reed Mangels, PhD, RD

We’ve all seen the headlines touting the virtues of eating meat. For example, there are headlines like “Older Adults Should Eat More Lean Pork,” and “Eating Meat Not Linked to a Higher Risk of Death.” Did you ever wonder if the funding source of the studies these headlines are based on might have affected the research? The meat industry can be involved in nutrition research in several ways. For example, they can provide the money that allows researchers who work at a university to do the research. They can have someone from the meat industry be one of the researchers and/or help to write about the study. The meat industry can provide financial support that allows researchers to attend and to present their results at scientific meetings.

A group of Australian scientists set out to evaluate the possible connection between meat industry support and study conclusions. The objective of their study was “to investigate the influence of meat industry involvement on study conclusions of research examining the health impacts of meat consumption (1).”

What is the study?

The researchers examined all studies published in English between 2014 and 2023 that investigated the nutritional health effects of meat consumption. A total of 500 studies were evaluated. They examined the study authors’ funding sources, any statements of conflict of interest (this is where authors are supposed to divulge their history of industry-related funding), and author affiliations. Health outcomes that were assessed in these studies included cancer, heart disease and stroke, and diabetes (1).

What did this study find?

Studies which were funded by the meat industry were 16 times more likely to report favorable conclusions about meat consumption than were independently funded studies. Studies which reported a connection to the meat industry were 23 times more likely to conclude favorably about meat consumption than were studies with no reported connection (1).

Since the 1980s, researchers have identified associations between funding sources and research outcomes in drug trials and in nutrition research including on the health effects of sugar-sweetened beverages. Industry ties can influence the presentation of results and conclusions in press releases about research. That can influence public perception of the research.

This study suggests that it is important for journalists, medical and nutrition professionals, and the public to be very careful when evaluating research with ties to industry.

Reference:

1. Teimouri N, Sievert K, Hannah A, et al. Is meat industry affiliation associated with study conclusion in nutrition research? A meta-research review. Obes Rev. Published online May 3, 2026.

photo by Danielle MacInnes on Stocksnap

By Chef Nancy Berkoff, EdD, RD

Fresh strawberries! It would seem that besides a good rinse with cold water, we don’t need to suggest anything else to enjoy the colorful, seasonal berry. However, after the initial welcome has evaporated, we may want to add a bit of jazz to our strawberry consumption.

Take advantage of fresh, sliced strawberries in cereals and fruit or vegetable salads, or muddle (mash a bit) and add to sparkling water, lemonade, iced tea, or smoothies. You can also purée the strawberries with vegan sour cream or cream cheese for a dipping sauce for cake or brownie cubes, toasted bagels, biscuits or corn bread, or melon slices.

If you’ve overbought your seasonal strawberries, rinse and de-leaf them. Freeze smaller berries whole and slice larger ones to be used later on in beverages, baking (muffin, cookie, or corn bread batter), or as a ready-to-enjoy, straight-from-the-freezer snack. You can also purée and then freeze, for future use in salad dressings, smoothies, sauces, and for a cold strawberry fruit soup.

For a strawberry fruit soup, you’ll want very ripe strawberries. If you don’t have enough, you can simmer the fresh berries in small amount of water on the stove, or microwave, covered (without water) for just a few minutes until the berries are soft. To serve about three people, place 2 cups soft strawberries, 1 cup vegan yogurt (plain or coconut-flavored works well, as does orange or strawberry), about ¼ cup almond milk (or plant milk of your choice), ¼ teaspoon vanilla extract, and about 1 teaspoon fresh orange, lime, or lemon zest into a blender cannister and blend until combined. Taste to see if any sweetening is needed; maple syrup or orange juice concentrate work well. The amount of milk used will be up to you, depending on how thick you would like the final product. Place processed strawberries into a large bowl (avoid metal), cover, and chill for at least an hour. To serve with an entrée, garnish with fresh mint and some chopped nuts, sesame seeds, or small cubes of fresh avocado. To serve as a refreshing, warm weather dessert, garnish with cookie crumbs, shredded coconut, carob chips or diced dried apricots, and sliced strawberries!

For a beautiful dessert, create a fresh strawberry pie or individual tarts. Prepare and chill a pie crust, individual tart crusts, or sliced biscuits or corn bread and place on individual dishes. Prepare the strawberry filling by cleaning and de-leafing fresh strawberries, leaving the smaller strawberries whole and halving or slicing the larger strawberries. Heat a small amount of maple syrup in a medium pot on the stove, about ½ cup maple syrup for 4-5 cups of strawberries. Stir in enough strawberries that can be coated and stirred; all the strawberries do not need to be heated. Place remaining strawberries into the pie crust, tart shells, or on one slice of cornbread or one half of a biscuit. Pour the coated strawberries, evenly divided, on top of the fresh. Serve warm or allow to chill in the refrigerator until ready to serve.

Another suggestion is simple strawberry compote: Place 4-5 cups of strawberries, 3 Tablespoons dry vegan sweetener, and 1 Tablespoon fresh lemon or lime juice in a large pot. Cook on medium heat, stirring, until strawberries are soft and begin to fall apart. Remove from stove. Serve warm, or refrigerate, covered, until ready to use on fruit salads, hot or cold cereal, frozen desserts, or add to smoothies. If the compote is not as thick as you would like, you can pour off some of the liquid and allow to cool (cooling will help with the thickening) or even add a sprinkling of raisins or diced prunes, as the dried fruit will absorb some of the liquid and assist with thickening.