Roasted Chickpeas Image by djanoff from Pixabay

Reed Mangels, PhD, RD, provides a list of kid-friendly vegan snacks that are nut-free, peanut-free, vegan, and have five or less grams of added sugar per serving.

Read the entire article here: https://www.vrg.org/journal/vj2023issue3/2023_issue3_nutfree_snacks.php

To subscribe to Vegan Journal in the USA, see: https://www.vrg.org/

photo from Roasted and Raw

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

Here are some new additions to VRG’s guide:

Bar Vegan, 706 Grayson Hwy., Lawrenceville, GA 30045

Bar Vegan approaches vegan cuisine with “fun and flare.” A couple of their Starters are Street Corn, caramelized on the cob, coated with cilantro lime aioli, parmezan, ancho chili flakes, fresh cilantro, and lime, or lightly charred Maple Glazed Brussel Sprouts with house-made sriracha agave sauce, topped with toasted sesame seeds and lime. Main dishess include Cheezesteak Combo, a classic Philly sandwich made with your choice of protein, sautéed with onions, mushrooms, bell and banana peppers; Boneless Chik’n Wings–tenders tossed in either bourbon, lemon pepper, or buffalo sauce with homemade vegan ranch; or Chef’s Choice Spaghetti with Bar Vegan’s house-made marinara of onions, mushrooms, bell peppers, and fresh grated parmesan to name a few Main dishes. For Kids there’s Beyond Chick’n Tenders and Fries or Beyond Cheezeburger and Fries. Saturday and Sunday Brunch offers Shrimp ‘N Grits–Nashville hot tossed vegan shrimp and roasted garlic cheeze grits topped with micro greens; French Toast–Red velvet baguette, strawberries, and candied pecans with cream cheeze anglaís; and Seasonal Pancakes featuring Chef’s choice with warm maple syrup. Sweets include The Booze Brownie, a warm fudge brownie topped with Hennessey ice cream and agave drizzle, or Home Wrecker, a fried sweet potato in cinnamon sugar, topped with cream glaze, powdered sugar, and a side of peach jam.

Bunk House Coffee Bar, 236 S. US Hwy. 1, Tequesta, FL 33469 and 3181 NE West End Blvd., Jensen Beach, FL 34957

100% plant based and mostly gluten-free food, baked goods, and beverages. They have a variety of “Smoothie Bowls” and “Food/Snacks” including a Bagel Sandwich (JUST Egg, Tomato, Spinach, Guacamole, Cream Cheese, and Salt & Pepper on a Toasted Everything Bagel), Breakfast Sandwich (JUST Egg, Beyond Sausage, Spinach, Tomato, and Spicy Chipotle Mayo on a Toasted English Muffin), Chia Pudding, and a Fruit Bowl. Also Breakfast Smoothies and Mylkshakes. Baked goods vary from day to day but include Carrot Cake Cupcake.

Daylily Coffee Shop, 912 N. Fremont St., Portland, OR 97227

Seven breakfast items, all of which come on an English muffin and are 100% vegan, including No. 1 (Just Egg, Cheese, Arugula, and Garlic-Aioli) and No. 4 (Peanut Butter and Jam) and Breakfast Burrito (Tofu Scramble, Black Beans, Potatoes, and Salsa). Lunch includes Mediterranean Wrap (Seasoned Soy Curls, Hummus, Romaine, Kalamata Olives, Red Onions, Red Peppers, Tortilla, Tahini Dressing) and Thai Chick’n Wrap (Seasoned Soy Curls, Red Onion, Shredded Carrots, Red Peppers, Romaine, Thai Peanut Dressing, Tortilla). Smoothies include Peanut Butter Banana, Kale Mango, and Ginger Berry.

Feral, 1640 NE Killingsworth St., Portland, OR 97211

Community oriented, one of Feral’s core values is having all their guests feel safe and welcome. They endeavor to respect the environment by employing techniques which leave as little waste as possible. While they aim to accommodate dietary restrictions, please see their FAQs for details. They collaborate with women owned businesses and local farmers to offer vegetable focused fare. Their menu reflects an ever evolving perspective, changing frequently to optimize seasonality. Here are some examples of dishes on the menu when this was written: Plum Barbecued Summer Chanterelles and Grits glazed with guajillo chili pepper and plum barbecue sauce, grilled zucchini, creamy grits, porcini jus, tomatillo salsa and cilantro; Country Fried Lion’s Mane–cornmeal-battered, served with blueberry, gochugaru (a sun dried chili powder with smoky, fruity, slightly sweet heat), koji sofrito, and vegetable salad in an herby, basil vinaigrette; Fettuccini with Eggplant and Chestnut Mushroom featuring eggplant cream, cherry tomato conserva, and fresh basil; Peaches and Cream marinated in ginger and lemongrass green tea with caramelized shallots, mint, calendula, fresh Jimmy Nardello (sweet, mild, fruity peppers) and aerated, fermented cashew; as well as Whipped Tofu and Cucumber Tartine featuring Ota tofu pate, black garlic skin and Za’atar (a savory Middle Eastern spice blend). That’s just a sample of some of their creative techniques and flavor combinations. Examples of Dessert possibilities include Spruce Tip Crème Brulée with Huckleberry balsamic syrup or mixed Stone Fruit and Cherry Scoop which chimes nicely on the tongue with vanilla ice cream, red wine cherry syrup and fresh bay oil. Though not required, reservations (via their Home Page) are highly recommended. Children are allowed until 8PM.

Roasted and Raw, 607 14th St., Oakland, CA 94612

Serves Burgers & Wraps, House Pastas, Bowls, and Sides. Most popular items are:  Vallejo Burrito (Onions, Peppers, Yucca Fries, Stewed Black Beans & Rice, Avocado, Lettuce, Pico de Gallo, Cheddar, Sour Cream); Orange Teriyaki Wok Stir-Fry (A Premixed Array of Wok Veggies:  Broccoli, Carrots, Onions, Bok Choy); Mac & Cheese (Glazed Sweet Potatoes, Garlicky Broccoli); Curry Chickpea Ragout Bowl (Hearty Curry Stew with Chickpeas, Cast Iron Veggies, Served with Glazed Sweets and Wok Baby Kale). Sample House Pastas are Bolognese with Fettuccini, Rotini (Fettuccini or Rotini Pasta, Sautéed Veggies, House Walnut Chorizo, Hearty Marinara Sauce, Parmesan, served with Crusty Garlic Bread) and Kelp Noodle Pad Thai (Cucumber, Carrots, Red Pepper, Mint, Basil, Sweet Chili, Peanuts, Served with Crusty Garlic Bread).

The Sleazy Vegan, 134 Main St., Suncook, NH 03275

The Sleazy Vegan Food Truck (so named because it “gets around”) serves daily from its permanent location in Durham, but is known to travel to a variety of other locales around southeastern New Hampshire.  (The street address, hours, and service type here refer to its dine-in location at Pembroke City Limits, just north of the river in Suncook.)  Its menu changes regularly, but some frequently offered favorites are the signature SVFT Burger, Sausage Hoagie, and Mexican-inspired breakfast foods.

Vegan Van, 3900 Elati St., Denver, CO 80216

Pizza lovers listen up! First Fridays of the month, Vegan Van hosts an All You Can Eat Pizza Party and Movie night, complete with unlimited “scratch made” vegan pizza, wings and salad, as well as board games and music!  8″ Pizza is also available. Besides Cheese and Margherita, there’s Mushroom Pesto with mozzarella, red onion and sausage, or BBQ Chicken Pizza with BBQ sauce, red onions, mozzarella, pineapple, chicken, cilantro, and more. They serve Wraps, Sandwiches, Burritos, and Tacos too. Some examples include Buffalo Caesar Wrap—crispy buffalo tofu, greens, sunflower seeds, coconut bacon, walnut parmesan and Caesar dressing, Chorizo, Egg & Cheese Breakfast Burrito with tater tots, JUST Egg scramble, seitan chorizo, cheddar cheese, kale, and green chile in a flour tortilla and a Crunchwrap of refried beans, seasoned seitan beef, nacho cheese sauce, lettuce, tomatoes, sour cream, and a crispy fresh tostada shell wrapped in a grilled flour tortilla, to note a few. Vegan Van takes their Pizza seriously—as in Dessert Pizza! Chocolate Chip Cookie Dough Pizza boasts chocolate chip cookie dough, white and dark chocolate chips, and chocolate sauce on their signature pizza dough with cinnamon sugar butter. There are also two rotating Cookie varieties—S’mores and Walnut Fudge for instance.

Each issue of Vegan Journal includes a column called Scientific Update where we look at the most recent research related to the veggie lifestyle. In the newest issue we cover these topics: Red Meat Consumption Is Associated with an Increased Risk of Type 2 Diabetes and Vegans Using a Vitamin B12 Supplement Have an Adequate Vitamin B12 Status.

Read the entire column here: https://www.vrg.org/journal/vj2024issue3/2024_issue3_scientific_update.php

To subscribe to Vegan Journal visit www.vrg.org/member

Photo of Nat’s Raw Cakes

Nat’s Raw Cakes are works of edible art, immaculately layered from crust to mousse with rich chocolate, caramel, nuts, and fruits. Read a review of this product in Vegan Journal here: https://www.vrg.org/journal/vj2024issue3/2024_issue3_veggie_bits.php

For more information on this product, visit www.natsrawline.com

My time at The Vegetarian Resource Group was one of the most fun, educational, and insightful moments of my high school career. I was able to meet and work with many individuals with the same views and goals as me, which made this internship so special. It felt rewarding to be able to work with adults and young activists who cared as much about the planet and animals as I do and who want to make a difference. Global boiling and human health are two of the biggest problems that this earth is facing right now and it made me feel grateful and inspired that I was able to intern at an organization that has a goal to help solve these problems.

I came into VRG with quite a bit of knowledge about veganism and climate change, but during this internship I was able to hear about so many new amazing things. I learned more about the importance of nutrition and iron in vegan foods, which was very insightful, interesting, and fun to research. On top of learning about the importance of iron in the human body, I was able to write many different blogs about topics I was passionate about, including veganism, nutrition, and vegan restaurants. My writing improved so much during this short period of time and I was very grateful for that since I was able to write about topics I loved.

This organization is trying to make a difference and I will be forever grateful that I was able to spend my summer interning and helping VRG. For any young activist who wants to make a difference and who cares about mitigating the impacts of climate change, I would recommend interning or volunteering for this amazing organization. You will learn so much and feel good knowing that you are making a difference.

For more about The Vegetarian Resource Group internships, see https://www.vrg.org/student/index.php

To support VRG internships, donate at www.vrg.org/donate

Restaurants throughout Maryland will be participating in MD Vegan Restaurant Month August 2^nd-31^st, 2024. Some of the restaurants participating in Baltimore City include Land of Kush, Ammora Restaurant, Miss Shirley’s, Golden West Café, Harmony Bakery, and Oleum. For a complete list of participating restaurants in Maryland plus more information, see:

https://www.mdveganeats.com/

https://www.instagram.com/mdveganeats/?hl=en

In the latest issue of Vegan Journal, we review Vegan Vietnamese. This cookbook serves up a variety of dishes, including Vegan Fish Sauce, Pickled Carrots and Daikon, Green Fresh Spring Rolls, Sweet-and-Sour Seitan, Lemongrass Chili Tofu, Grilled Eggplant, Pho, Banh Mi, Sticky Rice Dumplings with Coconut Filling, Spicy Cassava Fritters, and Grilled Banana Wrapped in Sticky Rice. Read the review here: https://www.vrg.org/journal/vj2024issue3/2024_issue3_book_reviews.php

To subscribe to Vegan Journal visit www.vrg.org/member

Summer Pad Thai photo from Sawatdee Thai Restaurant

Where: Sawatdee Thai Restaurant, Minneapolis, Minnesota

When: Sunday, October 6, 2024, 6 PM

Come meet dietitians from the Vegetarian Nutrition Dietetic Practice Group as well as VRG members. The public is invited. You must preregister. You can pay at www.vrg.org/donate and write in the names of attendees and that this is for the Networking dinner.

BUFFET

Appetizers: Vegetarian Spring Rolls and Fried Tofu

Main Dishes:

Red Curry with Tofu

Summer Pad Thai

Combination Vegetable Dish with broccoli, cauliflower, mushrooms, onions, napa, water chestnuts, tomatoes, and mock duck.

Plus: Brown Rice and White Rice and Coffee or tea and water

Dessert: Mango and Sticky Rice

Cost: $30 for VRG and Vegetarian Nutrition Practice Group members before September 15, 2024. $35 for others. $20 for two to ten year olds. Other drinks can be purchased from the restaurant separately.

PLEASE PAY at www.vrg.org/donate and write in the Comments: Networking Dinner with the Attendee names.  Or call (410) 366-8343. Or mail payment to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203. We look forward to seeing you there.

photo from Wildfare

Basic pasta with marinara sauce is an easy weeknight meal that always satisfies, but for special occasions, it’s worth splurging on a more gourmet noodle. Wildfare creates vibrant, crimson-hued pasta using only organic wheat flour, organic beet powder, and water, matching the luxurious taste and texture of artisan options typically enriched with eggs. Read our review of this product in Vegan Journal: https://www.vrg.org/journal/vj2024issue3/2024_issue3_veggie_bits.php

For more information on this product, visit www.wildfare.com

photo from CHLOE

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

Here are some new additions to VRG’s guide:

CHLOE, 185 Bleecker St., New York, NY 10012

Chloe aims to incorporate “thoughtfully sourced ingredients.” There are some gluten-free options. A couple of the Appetizers are Butternut Nachos with butternut-cashew cheese, spicy maple seitan, mango salsa, avocado, and coconut lime drizzle and seasonal Summer Corn Mac made with corn-cashew cream, pine nut ricotta, and jalapeño pesto. To get to the “meat” of the matter, you might try Chloe’s house-made Classic Burger featuring butternut-cashew cheddar and charred Trumpet mushroom on a brioche, or Avocado Burger with corn and Calabrian chili aioli. Feeling spicy? How about the Hot Italian meatballs with cashew mozzarella, basil pesto, and almond parmesan, amped up with Arrabbiata sauce and hot cherry tomato jam? The “meat” in all three is a blend of mushrooms, walnut, and soy. One Salad option is seasonal Farmers Market with greens, cucumber, watermelon radish, minted pearl couscous, white balsamic vinaigrette, oven dried tomatoes, tofu feta, edamame hummus and grilled bread. One of their Sides is Spicy Cashew Kelp Noodles crafted with chili cashew sauce, scallions, black sesame, and crushed peanuts. Raw, organic Cold Pressed Juices are among the many Beverage options. For Dessert, a myriad of Cookie choices includes Cinnamon Espresso, Rocky Road, and Vanilla Caramel Chocolate Chunk to name a few. There are also Cupcakes and Cakes, Chocolate Chip Pecan Banana Bread, Matcha Soft serve served in a coconut, Tiramisu, and more.

Coffee and Plants, 12334 Ventura Blvd., Studio City, CA 91604

Their mission is “to help the planet one cup at a time!” Enjoy a wide variety of coffee and tea, as well as muffins, croissant, danish, cookies, pie, and more. They also offer an avocado sandwich and JustEgg coconut bacon sandwich during breakfast and lunch.

Providence Vegan Deli, 783 Hope St., Providence, RI 02906

An old-school deli offering a variety of innovative, high-quality seitan, carefully made classic deli sandwiches, a tasty assortment of salads, and more. Their variety of types of seitan are created in-house on a daily basis. Sandwiches are flavorful, fresh, and consistent with the spirit of traditional deli versions, featuring fresh bread from a nearby bakery and huge portions. However, it’s all vegan! A few menu items seem to have a cult-like following among devoted customers (the “Frank” Italian grinder sub, the Cannonball sub, and Potato Salad come to mind). Some other customer favorites include the Firestorm spicy grinder sub, the Big Toona grinder sub, Olive Medley, Dropdead Kale Salad, and Artichoke Salad. There are a few gluten-free options on the rotating menu. Orders can be placed online or in person, and there are a few tables available on site for diners. The shop is located on the east side of Like No Udder (with which they share a space), only four miles from the Massachusetts border.  In addition, the location is wheelchair accessible, with no steps or stairs on site. As for parking, please note that there is a small lot in front of the building, as well as street parking available.

The Modern Vegan, 304 N. Main St., Royal Oak, MI 48067

Enjoy a wide variety of items including Popcorn Chick’n, Breakfast Potato Skins, Cauliflower Wings, Breakfast Burrito, various skillet dishes, waffles galore, pasta dishes, wraps and sandwiches, and so much more. They also offer floats and shakes.

The Vegan Cupcake Factory, 115 Wholesale Ave. NE, Huntsville, AL 35811

A great place to get vegan cupcakes, smoothies, and meals. Perfect for satisfying a sweet tooth! Desserts include The Banana Cream cupcake, The Strawberry cupcake, The Creamy Walnut cupcake, cupcake parfaits, and more! Breakfast items include pancakes and vegan sausage and for lunch enjoy a veggie burger with fries.

Veganica, 124 Church St., New Brunswick, NJ 08901

Veganica strives to serve flavorful, organic meals from scratch. They have some gluten-free options. They describe their colorful ambiance as “wildly artistic.” Stained glass fixtures add an Art Nouveau vibe.  Appetizers include two grilled Oyster Mushroom choices–either BBQ or Grillin in an herb vegetable marinade. Pizza choices abound. Select either the 10” Personal Pie or a slice. There’s Mackin’ Out—their popular Mackin’ Cheeze on homemade pizza crust with pasta shells, sweet potato truffle cashew cream, smoked shiitakes, and roasted broccoli, Philly Pizza with cashew cheese, peppers, onions, sherry garlic cremini mushrooms, and arugula; Roma Pizza with cashew cheese, slow roasted Roma tomatoes, caper Kalamata tapenade, pesto, and arugula to note a few. Sandwiches Forget the BLT, Veganica has recreated it with a vegan twist. S-P-L-A-T Sandwich showcases smoked Shiitake mushrooms, Pickles, Lettuce, Avocado, Tomato, and Caesar spread on a fresh baguette. There’s also Angelica Sandwich with lemon rosemary tofu, lemon pesto, roasted carrots, and roasted onions on a fresh baguette, or Banh Mi of smoked tofu, house mayo, kimchi, avocado, fresh cilantro, and lettuce on a fresh baguette. There are a couple of Salads too. If you’re hoping to make some sweet memories, Pastry possibilities include Chocolate Brownie, Double Chocolate Hazelnut Cookie with a chocolate base, chocolate chips, hazelnuts, and orange zest; Chocolate White Chocolate Cherry Cookie featuring a chocolate cookie, white chocolate chips and dried cherries; Coffee Cake and more.

Wish Tree, 437 W. Main St., North Adams, MA 01247

Based on what they feel is in their employees best interest, Wish Tree has chosen to be tip free, so their menu prices reflect the included gratuity. “Vegetable forward,” they aim to source most of their ingredients locally.  As such, the menu may constantly vary. They offer gluten-free options and are working to expand them. If you email or phone them in advance, they’re open to discussing dietary allergies. The following are current menu examples of their cuisine. Small Plates include two peach based salads—one with greens, cultured cashew blue cheese, and elderflower vinaigrette, šaltibarščiai (Lithuanian Cold Beet Soup) with dill and deviled potato, and Mini Tacos featuring Royal Corona bean purée, mozzarella, sweet potato, arugula, sunflower, and aioli in corn tortillas and more. Large Plate options are garlicky Polenta “Pizza” topped with tomato, mozzarella, and basil, served with blistered shishitos and cashew-hemp ranch, Pierogi crafted with roasted beet, potato, dill–butter, caramelized onion, grated fresh horseradish, cashew sour cream, and cardamom applesauce, as well as Spicy Green Curry with pepper, bamboo shoots, fava beans, basil and jasmine rice, and more. Dessert is Lemon olive oil cake with cashew mascarpone, blueberry coulis, and a mint leaf.