Nothing beats a creative salad dressing that’s quick to prepare and toss into your salad mixture. Chef Nancy Berkoff has a few suggestions including Indian Curried Grapefruit Dressing, Thai Peanut-Orange Dressing, Retro Green Goddess Dressing, Italian Sun-dried Tomato-Rosemary Vinaigrette, Chinese Sesame-Soy Dressing, Continental Shallot and Caper Dressing, Southwestern Chili Pepper Dressing, and more.

Read the entire article with recipes for these dressings here: vrg.org/journal/vj2014issue2/2014_issue2_QuickSaladDressings.php

Subscribe to Vegan Journal: vrg.org/member/2013sv.php

Mexican Chocolate Sauce

Are you searching for some new vegan recipes? You might want to try the following sweet and savory dips, gravy, and sauces for winter from Kathleen Byrd. See: https://www.vrg.org/journal/vj2020issue4/2020_issue4_sweet_savory.php

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

Thank you to more generous donors, in 2023 The Vegetarian Resource Group will be awarding $30,000 in college scholarships! Deadline is FEBRUARY 20, 2023.

We will accept applications postmarked on or before FEBRUARY 20, 2023. Early submission is encouraged.

Applicants will be judged on having shown compassion, courage, and a strong commitment to promoting a peaceful world through a vegetarian (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.

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].

By Julia Comino, VRG Intern

When most people think of southern food, veganism would most likely not describe the images of dishes conjured. Even my own view of southern classics, as a vegan Deep South native, was not very inclusive of plant-based diets until I learned to cook vegan southern recipes myself. However, I had never found a fix to my cravings for southern classics until I visited New Orleans’ Breads On Oak.

Breads On Oak is a vegan restaurant and French Patisserie with two locations in New Orleans, Louisiana. The first location opened in uptown New Orleans on the historic Oak Street ten years ago, and since then, the owners have branched out with another location in downtown New

Orleans. See the rest of Julia’s article at https://www.vrg.org/blog/2022/09/23/vrg-intern-interviews-owner-of-breads-on-oak-vegan-restaurant-in-new-orleans/

In this video, Julia interviews one of the owners of Breads on Oak. Go to https://youtu.be/eEn8O69XIlc

To find vegetarian and vegan restaurants around the United States and Canada, go to https://www.vrg.org/restaurant/index.php

By Reed Mangels, PhD, RD

Zinc is an essential mineral. We need to get it from food and/or supplements in order to stay healthy. Zinc has many roles in our bodies including helping enzymes work properly, supporting the immune system, helping to make DNA and proteins, promoting growth and development, helping wounds heal,  and supporting the senses of taste and smell.

The Recommended Dietary Allowance (RDA) for zinc is:

Birth to 6 months: 2 milligrams/day (this is the Adequate Intake rather than the RDA)

7-12 months: 3 milligrams/day

1-3 years: 3 milligrams/day

4-8 years: 5 milligrams per day

9-13 years: 8 milligrams/day

14-18 years: 11 milligrams/day (male); 9 milligrams/day (female)

19 years and older: 11 milligrams/day (male); 8 milligrams/day (female)

Pregnancy: 12 milligrams/day (14-18 years); 11 milligrams/day (19 years and older)

Lactation: 13 milligrams/day (14-18 years); 12 milligrams/day (19 years and older)

Many whole plant foods supply us with zinc.

10 Good Sources of Zinc for Vegans

1. Vegetarian baked beans 2.5 milligrams of zinc in ½ cup
2. Wheat germ 2.5 milligrams of zinc in 2 Tablespoons
3. Pumpkin seeds 2.2 milligrams of zinc in 2 Tablespoons
4. Tofu 2 milligrams of zinc in ½ cup of firm tofu
5. Fortified veggie “meats” 0.8-1.4 milligrams of zinc in 1 ounce
6. Chickpeas 1.4 milligrams of zinc in ½ cup
7. Tahini 1.4 milligrams of zinc in 2 Tablespoons
8. White beans 1.2 milligrams of zinc in ½ cup
9. Lentils 1.1 milligrams of zinc in ½ cup
10. Sesame seeds 1.1 milligrams of zinc in 2 Tablespoons

Zinc is often found in whole plant foods along with substances called phytates that reduce zinc absorption. There are ways to help zinc to be better absorbed.

8 Ways Vegans Can Promote Zinc Absorption

1. Choose more yeast-leavened and sourdough breads in place of breads leavened with baking powder like biscuits and muffins.
2. Sprout dried beans and grains/eat more sprouts.
3. Eat foods that supply zinc along with foods containing citric acid like citrus fruits.
4. Eat foods that supply zinc along with foods such as sauerkraut and plant-based yogurt that contain other organic acids.
5. Soak dried beans and grains before cooking and discard the soaking water.
6. Choose yeast-leavened or sourdough breads and rolls in place of unleavened products like crackers.
7. Choose fermented soy foods such as tempeh and miso.
8. Eat foods that supply zinc along with foods that supply protein.

To read more about zinc see:

Zinc Fact Sheet for Consumers (from National Institutes of Health; contains nonvegan sources of zinc)

Veganism in a Nutshell

Every New Year, a lot of people go on a weight loss diet. If you, a friend, or family member fall into that category, here’s a vegan weight loss article from Vegan Journal including recipes and a sample menu that might be helpful: https://www.vrg.org/journal/vj2006issue1/2006_issue1_weight.php

This article was written to provide suggestions for vegans, or people who are interested in following a vegan diet, who want to lose weight. The weight loss plan is designed for non-pregnant adults. If you have a medical condition such as kidney disease, heart disease, diabetes, or high blood pressure, please consult your health care professional to make sure these ideas will work for you.

Recipes you’ll find in this article are:
•Spinach-Onion Dip
•Spicy Creamy Sauce
•Oven-Roasted Salsa Tofu
•Tofu and Snow Pea Stir-Fry
•Seitan L’Orange
•Tempeh Cacciatore
•Baked Pears
•Glazed Pineapple
•Pineapple Cake
•Banana-Almond Shake
•Orange-Vanilla Smoothie
•Cool Rice Cream with Fruit

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

Whether you’re still sitting at home, or ready to travel, you may be interested in this virtual free Travel Summit. Speakers include:

Zac Lovas Veg Voyages,

Margie Jordan Margie’s Travels

Gretchen Sheridan Tierno Tours/Vegan Travel Club​​

Brighde Reed World Vegan Travel

Jason McGregor Vegan Vacations

Donna Zeigfinger Green Earth Travel

Shivya Nath of Climate Conscious Travel

Colleen Patrick-Goudreau Joyful Vegan

Todd Sinclair Rebel Vegan Life

Patrice Henry Korea Tourism Organization

Shova Bhujel Vegan Travel Asia by VegVoyages

Faik Bouhrik The Vegan Stay

JC de Klerk vegan flying safaris

Jason Wyrick The Vegan Taste

To register, go to: https://summit.vegantravelassociation.com/?sc=YjdQCI6G

For IRAs, you must take your first Required Minimum Distribution (RMD) by April 1 of the year after you turn age 72, regardless of whether or not you are retired. (In the past, this was earlier.) Your second RMD must be taken by December 31 of that same year. And each year thereafter, you must take your RMD by December 31.

These distributions are generally included in your taxable income. Any distributions made through December 31 will be taxed in the current year. For this reason, many IRA holders choose to take their first distribution by December 31 of the year they turn age 72. Required beginning dates for RMDs from an employer plan vary depending on plan rules.

Generally, you can distribute up to $100,000 each year directly from a Traditional IRA to qualified charities, such as The Vegetarian Resource Group. This qualified charitable distribution (QCD) can count toward your RMD and won’t be included in your taxable income. You can start QCD at 70 1/2.

This is not specific or personal tax or legal advice, for which you should speak to your financial advisor. Here is IRS information: https://www.irs.gov/newsroom/reminder-to-ira-owners-age-70-and-a-half-or-over-qualified-charitable-distributions-are-great-options-for-making-tax-free-gifts-to-charity

A perfect easy dessert or brunch dish to share! This simple recipe by Leslie Gray Streeter will come together in a snap and please any crowd. Toss together chopped apples (or pears) with seasonings and an oatmeal crumb topping. Everything goes on one sheet pan and into the oven. For a decadent treat, serve with a scoop of vegan vanilla ice cream! Go to: https://youtu.be/WAQ6pPsqMnI

Just Egg Breakfast Tacos from Silver Diner

Silver Diner clearly marks their vegan options on their menu. Enjoy items such as Avocado Toast, Meatless Tacos, Lemony Chickpea Hummus and Cauliflower Pita, Veggie Chili, Thai Cauliflower Quinoa Pasta, Just Egg Benedict, Meatless Taco Bowl, Oatmilk Protein Pancakes, Just Egg Breakfast Tacos, Plant Based Shakes, and more.

Information on Silver Diner can be found here: www.silverdiner.com

To find veggie restaurants in the USA and Canada, visit https://www.vrg.org/restaurant/index.php

QUALIFIED CHARITABLE DISTRIBUTIONS