The VRG Blog

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The Vegetarian Resource Group continues to be very busy on a daily basis. Below are some examples of successes and…

Prepare Vegan Dishes with Fresh Beets

Whenever we see fresh beets growing in a garden or stocked in a store, we wish we had new ideas…

Plant-Powered Protein for People and the Planet Presentation

Modern Classics: Black Beans

Hannah Kaminsky shares several delicious black bean-based vegan recipes in the latest issue of Vegan Journal. Enjoy Colombian Black Bean…

Spicy Moon Vegan Szechuan Restaurant in New York City

Finally had a chance to dine at Spicy Moon’s East Village location in New York City. Their vegan Szechuan Chinese…

Master Veggie in Santos, Brazil

By Priscila Camargo Reis, VRG intern from Brazil Santos is a mid-sized city on the coast of São Paulo County,…

Vegan Action: Katya Galbis, LD Increases Accessibility of Nutritional Information to the Spanish-Speaking Community

Each issue of Vegan Journal contains a column called Vegan Action where we feature an individual promoting veganism through their…

Review of Vegan Organic Frozen Fruit Pops and Bars

Vegan frozen fruit bars and pops come in a variety of flavors. In the latest issue of Vegan Journal we…

Enjoy Ahimsa restaurant in the Murray Hill section of New York City

If you happen to be in New York City, you might want to visit Ahimsa. This vegetarian restaurant clearly marks…

Mary’s Gone Cheezee Crackers Are Delicious!

Mary’s Gone Crackers now offers Plant-Based Cheddar and Plant-Based Cheese & Herb Crackers. Read our review in the latest issue…