Mushroom Marsala photo by Rissa Miller

Chef Joseph Solar, owner of The Greyhound Café in Malvern, PA, shares a wide variety of noodle dishes in his recent recipe piece in Vegan Journal. Start cooking Stuffed Shells with Basil, Golden Beet Japchae, Mushroom Marsala, Classic Vegan Pad Thai, or Vegan Carbonara!

Find the complete article here: https://www.vrg.org/journal/vj2022issue4/2022_issue4_noodling_around.php

Subscribe to Vegan Journal in the USA only at https://www.vrg.org/member/2013sv.php

On Sunday December 4th at 2pm Watta Kesselly is doing a cooking demo at the American Vegan Center in Philadelphia, PA. Learn to veganize popular holiday dishes: Porkless Loin, Cranberry Vinaigrette Salad, Roasted Vegetables, and Fig Tart.

All the info and reservations can be found at https://americanvegan.org/all-public-events/

There are so many varieties of apples available in markets these days; but do you know what to do with them? Chef Nancy Berkoff, EdD, RD, shared some creative ideas in her previous Vegan Cooking Tips column in Vegan Journal. From apple curry to apple salsa to homemade applesauce, you’ll never run out of ways to prepare apples. See: https://www.vrg.org/journal/vj2020issue4/2020_issue4_cooking_tips.php

Subscribe to Vegan Journal in the USA only at https://www.vrg.org/member/2013sv.php

photo by Rissa Miller

Vegan Journal Senior Editor Rissa Miller wrote an article titled, On a Roll. She provides vegan recipes for making the dough (including a gluten-free option) or if you’re in a rush how to use vegan canned crescent-style dough. You’ll also find three sweet roll fillings and three savory roll fillings. Start baking today!

Read the complete article here: https://www.vrg.org/journal/vj2020issue1/2020_issue1_on_roll.php

Subscribe to Vegan Journal in the USA only by visiting https://www.vrg.org/member/2013sv.php

Giving Tuesday is November 29^th this year. If you would like to support The Vegetarian Resource Group’s outreach and research, you can donate at www.vrg.org/donate. Thank you.

The Vegetarian Resource Group has a graphic called Burrito on My Plate, which shows viewers the water footprint of a vegan versus a meat-based burrito. It takes 225 gallons of water to make a vegan burrito without tofu and 253 gallons of water to make a vegan burrito with tofu. In comparison, it takes 541 gallons of water to make a beef burrito.

The Burrito on My Plate Graphic can be seen here: https://www.vrg.org/environment/BurritoOnMyPlate.pdf

The article detailing how we came up with the numbers of gallons of water needed to produce each type of burrito can be found here: https://www.vrg.org/journal/vj2017issue2/2017_issue2_burrito_plate.php

Nothing beats adding a condiment to a vegan burger, sandwich, samosa, salad, etc. Chef Nancy Berkoff provides recipes for making vegan condiments in your own home. You can prepare Agave Mustard, Last Minute Ketchup, Mint Chutney, Harissa, Vegan Mayonnaise, BBQ Sauce, and Caponata.

Read the entire article here: https://www.vrg.org/journal/vj2017issue1/2017_issue1_vegan_condiments.php

Subscribe to Vegan Journal in the USA only by visiting https://www.vrg.org/member/2013sv.php

Giving Tuesday is November 29^th this year. If you would like to support The Vegetarian Resource Group’s outreach and research, you can donate at www.vrg.org/donate. Thank you.

The Vegetarian Resource Group is celebrating its 40^th Anniversary this year and we have changed the name of our quarterly magazine to Vegan Journal. You’ll find the same type of articles and recipe pieces in an updated format. Enjoy in-depth original research, product and book reviews, scientific updates on veggie nutrition, delicious vegan recipes with gorgeous photos, plus so much more. Both long-term vegans and those new to a vegan life-style will enjoy this magazine.

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

Basic Meringue Cookies

Perhaps you’ve heard about Aquafaba. The liquid you’ve been draining from your beans all these years is actually surprisingly similar to raw egg whites and can be used for baking in much the same way. The liquid can be baked, whipped to make meringue, turned into marshmallows, or used to create uncanny cheese substitutes.

Laura McGuiness shares her experience baking with aquafaba in a past issue of Vegetarian Journal. She explains, “Aquafaba is still largely a mystery, even to scientists. The proteins and starches in the bean juice appear to mimic the proteins in egg whites, but the exact science leaves something to be desired. What we do know from an analysis by The Norwegian Food Research Institute is that aquafaba is mainly composed of starch and proteins. Because of the high starch content, aquafaba is able to form stable gels, which may aid in its ability to emulate egg whites.”

You’ll find the following recipes in this article along with photos of some of the baked items:
Basic Meringue Cookies
Baked Alaska
Lemon Apocalypse Pie
Chocolate Mousse
Walnut Fudge
Lemon Dacquoise

The article can be found here: Aquafabulous

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