Each issue of Vegan Journal contains the Scientific Update column which includes reviews of recent scientific papers related to vegetarianism. The topics above are included in the latest magazine here: https://www.vrg.org/journal/vj2023issue1/2023_issue1_scientific_update.php

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Each issue of Vegan Journal we review vegan products that we especially like. In the latest issue, we did a review of Spicy Tahini Sauce from The Mighty Sesame Company. It comes in a squeezable bottle and can be used in so many different ways.

Read the product review here: https://www.vrg.org/journal/vj2023issue1/2023_issue1_veggie_bits.php

Information on this company is found here: https://mightysesameco.com

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photo by Rissa Miller

Odette Olivares, MSN, has written an article on vegan foods found throughout Latin America that are high in iron. She also provides sample menus providing enough iron for each day both for women and men along with some recipes high in iron.

Read the entire article here: https://www.vrg.org/journal/vj2023issue1/2023_issue1_foods_high_in_iron.php

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February 20, 2023

The Vegetarian Resource Group (VRG) welcomes the opportunity to comment on the proposed revision in the WIC food package. We especially appreciate the greater flexibility offered by these changes which accommodate participants’ personal and cultural food preferences and special dietary needs. As the number of vegans and other vegetarians in the United States increases (1,2), the inclusion of foods acceptable to vegans and other vegetarians in programs like WIC becomes even more important. We believe that the proposed changes, with modifications as noted below, when implemented, will strengthen the WIC program’s ability to improve the nutrition and health status of millions of families.

Fruits and vegetables

We support the increase in the fruit and vegetable benefit. The increase in the maximum cash-value voucher (CVV) monthly allowance encourages fruit and vegetable consumption. We also support the provisions that increase the variety of fruits and vegetables that are available for WIC recipients to choose from. The proposed increases in variety allow for greater accommodation of cultural and other food preferences.

Milk and milk substitutes

We support the addition of more non-dairy substitution options for dairy milk, such as soy-based cheese and soy-based yogurt. These additions, along with the previously approved soy-based milk, allow vegans and others who avoid dairy products for reasons including milk allergy, lactose intolerance, and cultural preference to have access to acceptable products that provide nutritional benefits. In addition, the removal of the restriction on the amount of milk that can be substituted ensures that those who do not drink dairy milk can receive the same nutritional benefits as those who use dairy milk.

We question the requirement that dairy substitutes be solely based on soy. Since the nutrient content of products is specified, any plant-based dairy substitute (milk/cheese/yogurt) that meets these nutrient requirements should be allowed. For example, plant milks based on pea protein have been developed and have nutrient profiles that are similar to dairy milks (3,4). Products such as these should be eligible for inclusion in the WIC food package. Additionally, products are being developed that are based on a combination of base ingredients such as soy and almond (3). If these products meet nutritional requirements, they should be allowed.

We are concerned that few brands of tofu are currently on the market which meet the requirement that tofu contain a minimum of 200 mg of calcium per 100 grams of tofu. We were only able to find one brand of tofu which met this requirement. We propose a modification of this requirement to better reflect the calcium content of currently available calcium-set products.

Soy-based cheeses rarely, if ever, meet the stated requirements for calcium and protein (5). While few appropriate products currently exist, we are hopeful that their inclusion as options in the WIC program, along with the removal of the requirement that they be based on soy, will increase manufacturers’ interest in producing products that meet the specified nutrient standards.

In the interest of health of vegans, we propose that non-dairy milks, cheese, and yogurt be fortified with vitamin B12. Vitamin B12 is naturally present in foods of animal origin; thus, vegans must obtain vitamin B12 from fortified foods or supplements. The requirement that non-dairy milks, cheese, and yogurt be fortified with vitamin B12 would provide a reliable source of vitamin B12 for those using these products.

We also urge that children be able to receive soy products without “consultation with the participant’s health care provider, if necessary as established by State agency policy.” This requirement is not included for other food substitutions. We question the need for this additional step since soy products used to replace dairy milk are required to be fortified with nutrients in amounts similar to dairy milk and are, for practical purposes, nutritionally similar. Requiring medical documentation will add an unnecessary expense and may potentially deter some who would benefit from access to non-dairy products from choosing this option. This could lead to their missing out on important nutrients.

We support the use of an added sugar limit in place of a total sugar limit for yogurt and soy-based milk. This would be consistent with the public health message to limit added sugars. Since flavored soy milks are available which contain little or no added sugar, we support the continued inclusion of both flavored and unflavored soy milk provided requirements for added sugars are met.

Infant foods

We are concerned by the lack of options to infant meat for infants age 6-11 months who are fully breast-fed. Other foods including tofu and legumes are alternative sources of protein, iron, and zinc for vegans and other vegetarians. Without appropriate options to replace infant meat, vegan and vegetarian families will simply avoid this category and their infant will not receive the same benefits that infants whose families eat meat will. Cooked legumes would need to be well mashed or pureed to be acceptable for infants.

Whole grains

We support the proposed expansion of whole grain options to include foods like quinoa, teff, wild rice, millet, corn meal (including blue), and whole wheat naan, which support wider personal and cultural food preferences and can accommodate wheat allergies. Other whole grains and whole grain products which could be added include red rice, and black rice. If whole-grain chapati and roti become commercially available, they should also be added to the list of whole grains.

Legumes and eggs

We support the proposed change to require State agencies to authorize canned legumes in addition to dried legumes. This is respectful of those who may not have time, knowledge, or cooking facilities to prepare dried legumes and adds flexibility to this part of the WIC package. We propose adding frozen unflavored dried legumes to the list of authorized foods. This addition would add flexibility and allow the inclusion of highly nutritious products such as frozen edamame.

We also support the proposed change which requires authorization by State agencies of peanut butter and legumes as substitutes for eggs for vegans, those with egg allergies, and for “other reasons (e.g., cultural preferences as determined by the State agency’s policy.” We note that lacto vegetarians, who are commonly of Asian Indian origin, also avoid eggs and should be specifically included in the list of those who are eligible for egg substitution without relying on State policy to ensure that this group is included. The proposed change gives State agencies the option to authorize tofu as a substitute for eggs. We question the reason for treating tofu differently from peanut butter and legumes and support a change to require authorization by State agencies of tofu as a substitute for eggs. This would allow for consistency, provide variety, and allow another alternative to eggs.

Other possible replacements for eggs include tempeh and frozen legumes (such as edamame).

It is not clear if the proposed requirement for substitution for dairy milk that tofu provide 200 mg of calcium per 100 grams also is required for tofu substitution for eggs. Since eggs provide limited amounts of calcium, tofu being substituted for eggs should not be required to contain a specified amount of calcium.

Thank you for the opportunity to comment on the proposed changes.

Every issue of Vegan Journal includes reviews of vegan books that we especially like. In the latest issue, we review Fantastic Vegan Cookies by Tiina Strandberg and Let’s Go Nuts by Estella Schwizer.

Read the reviews here: https://www.vrg.org/journal/vj2023issue1/2023_issue1_book_reviews.php

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Kimchi Tofu Stir-Fry Veggies photo by Rissa Miller

James Craig Thieman shares the following Skillet recipes in the latest issue of Vegan Journal:

Deconstructe Blackened “Fishy” Taco

Skillet Chili Mac

Italian-Style Eggplant on Zoodles

Kimchi Tofu Stir-Fry Veggies

Jackfruit BBQ and Slaw

Sweet Taters and Greens

Read the entire article here: https://www.vrg.org/journal/vj2023issue1/2023_issue1_skillet_suppers.php

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Below is a vegan recipe for Hamentashen from The Lowfat Jewish Vegetarian Cookbook, by Debra Wasserman. Hamentashen is the popular baked treat served during Purim, which starts the evening of March 6th in 2023. If you are unable to purchase prune or poppy seed filling in your local supermarket, simply purée a few pitted prunes with a little fruit juice. You can also use puréed apricots as a filling.

Hamentashen
(Makes 15)

1-1/2 cups unbleached white flour
1-1/2 cups whole wheat pastry flour
1-1/2 teaspoons baking powder
1/3 cup canola oil
2/3 cup water
½ cup applesauce
3 Tablespoons orange juice
5 Tablespoons prune or poppy seed filling

Preheat oven to 350 degrees.

Mix all the ingredients, except the filling, together in a large bowl. Knead dough for a few minutes. Separate into 3 balls. Cover balls of dough with a slightly damp towel and refrigerate for about 3 hours. Remove from refrigerator and roll balls of dough out to 1/8-inch thickness. Cut out approximately 15 four-inch rounds. Place 1 teaspoon prune or poppy seed filling in center. Form a triangle out of the rounds of dough by folding in edges, but still leaving some space in the middle of the dough for the filling to remain mostly uncovered.

Lightly spray a baking pan and place the hamentashen on the pan. Bake at 350 degrees for 30 minutes until dough is brown. Serve.

The Lowfat Jewish Vegetarian Cookbook is a vegan cookbook published by The Vegetarian Resource Group and can be purchased here: VRG Book Catalog

It’s great to see so many vegan activists in the spotlight; however, there are many other vegan activists that choose to remain outside the limelight but nevertheless accomplish so much to make our lives so much easier. VRG Co-Directors discuss this topic in the latest issue of Vegan Journal.

See: https://www.vrg.org/journal/vj2023issue1/2023_issue1_note_coordinators.php

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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: http://www.vrg.org/restaurant/index.php

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:

Delectablez, Hotel Dupont, 111 W. 10th St., Wilmington, DE 19801

Enjoy elderberry pancakes, French toast, grits, Hot Pocketz, burgers, quesadillas, chocolate cake, and more.

Greenbox Kitchen, 400 N. Market St., Wilmington, DE 19801

Try their Vegan Belgian waffles, Buddha Bowl, Chickpea “Tuna” Sandwich, Avocado or P&J Toast, Acai Bowl, and smoothies.

Pureganic Café,  305 Halstead Ave., Harrison, NY 10528

Select from several Starters such as Sweet Potato Nachos graced by melted cheese, beans, Kalamata olives and many traditional Nacho fixings. Up for Pizza? Choose from Pesto, Sausage and Peppers, Margherita, or Truffle Mushroom–an Almond-Ricotta pie drizzled with Truffle Oil. You can opt for Fresh Made Quinoa or Chickpea Pasta dishes such as Penne ala Bolognese with a lentil mushroom sauce and a few others. Big Bowl selections are abundant. To name a couple, the colorful Ramen Salad Bowl features cabbages and watermelon relish. Super Bowl includes your choice of tofu or Portobello and fermented options like kimchi or sauerkraut, as well as crispy sweet potatoes, cabbage and greens. The array of Burgers is equally generous. Portobello Mushroom Cheezesteak crowned with sautéed onions and peppers. There’s also a Falafel Wrap with Almond Hummus, a Tofu or Portobello Focaccia Panini with roasted peppers, eggplant, tomato, balsamic glaze with fresh basil and many more. All buns and patties are listed as “house made.” There’s a bevy of baked goods, from savory breads, bagels, and quiche, to healthier versions of many favorite Desserts like Coconut and Almond Macaroons, Chocolate Chia pudding, muffins, cookies and brownies. There’s even Raspberry or plain Cheezecake, non-dairy cream cheese frosted Carrot Cupcakes, as well as Coconut and Chocolate Truffles. In a hurry. Pureganic is across from the train station and has Free parking in their lot.

The Cakerino, 340 Congress St., Troy, NY 12180

Specializes in baked treats, cakes, and frozen ice cream cakes. Highly-acclaimed items include the oatmeal cream pie, the cannoli, the black and white cookie, and the apple pie bar. Owner and operator Bri has been serving the region for many years via her website, regular menu items at local restaurants, food festivals, and pop-ups. The location is handicap accessible, and there is parking available in the back. Note that for orders they need a two day notice for cupcakes and cookies, four day notice for cakes, and at least a week’s notice for custom decorated cakes. Gluten-free options available.

Vegan District Asian Eatery, 25805 Barton Rd., #105A, Loma Linda, CA 92354

With authentic Chinese flavors and a fully vegan menu with a long list of appetizers, soup, chef’s specials, main dishes, noodles, fried rice, sides, dessert, and drinks, there is certainly something for everyone to enjoy, whether or not you are vegan. Some favorite dishes include the BBQ Pork with imitation pork, sweet Chinese BBQ sauce, and sesame seed garnish, and the Szechuan Wontons with imitation meat, chili oil and savory sauce. Vegan District is just a 3-mile drive away from Fiesta Village Family Fun Park, by the corner of Barton Road and Mountain View Avenue.

Wylde Beet, 1 Carbonate St., Hailey, ID 83333

Enjoy their weekly food menu including homemade meals, baked goods, and hot drinks. Examples of menu items: jackfruit tacos, eggy sandwiches, BBQ mac & cheese, blueberry scones, cookies, and fresh baked sourdough bread. Find their schedule and location at The Wylde Beet @wyldebeet_foodtruck) • Instagram photos and videos.

Yes Please Plant-Based Eatery, 3535 North Vancouver Ave., Portland, OR 97227

Using ingredients from regional farms, Portland’s Yes Please Plant-Based Eatery aims to give vegans a local option for healthy whole food while also showing non-vegans that ethical eating can be delicious. Its menu is chockful of wholesome, fresh foods, such as the Crunchy Quinoa Salad that includes edamame, micro-greens, and a Thai-inspired cashew dressing, and the Sweet Tater Burrito, with its hearty filling of black beans, quinoa, sweet potato, and cashew cheez, as well as a soup special that rotates on a weekly basis. By dining here, you are nourishing your body with fresh food and supporting local farms as well as a woman-owned business—seems like an easy choice for your next lunch out!

Every issue of Vegan Journal includes reviews of vegan books that we especially like. In the latest issue, we review Love the Foods That Love You Back by Cathy Katin-Grazzini and Vegetariana by Nava Atlas.

Read the reviews here: https://www.vrg.org/journal/vj2023issue1/2023_issue1_book_reviews.php

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