Try this simple vegan Blueberry French Toast Casserole for your next brunch or breakfast gathering. Using bananas as the base, it pulls together in minutes and can rest in the fridge overnight, all ready to bake the next morning. And just wait until your guests smell the lovely aroma of French Toast Casserole as you pull it from the oven! A wonderful way to begin the day.

See video at: https://youtu.be/Zjd8NkmWhnc

Get the recipe at https://www.vrg.org/journal/vj2019issue3/2019_issue3_blueberry_recipes.php

Recent topics brought up include:

– Looking for Pregnant Vegan/Vegetarian Women for Research Study Participants

– PETA’s Christmas Commercial on YouTube

– Reporter for The Hill is looking for a few vegetarians/vegans for brief interviews

https://www.facebook.com/groups/VRGparentsandkids is intended to be a group that offers support for families raising children on vegan diets and for vegan kids around the world. We envision it as a place to get advice about a wide-variety of topics: pregnancy, birthday parties, school lunches, Halloween, non-leather apparel, cruelty-free products, summer camps, and more. Please use it as a place to share your wisdom, seek advice, or just find a sympathetic ear. The goal is to offer support.

Consequently, any profane, defamatory, offensive, or violent language will be removed. Feel free to disagree, but do so respectfully. Hateful or discriminatory comments regarding race, ethnicity, religion, gender, disability, sexual orientation, or political beliefs will not be tolerated. We expect that posts should relate to vegan diets and lifestyles. The Vegetarian Resource Group reserves the right to monitor all content and ban any user who posts in violation of the above rules, any law or regulation, SPAM, or anything otherwise off topic.

Please share this information with any veggie families that you know! Thanks.

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

Share this handy poster with family and friends. You can also print it out and post it on your refrigerator. See: https://www.vrg.org/nutshell/VeganDietsinaNutshellPoster.pdf

Enjoy this recipe by James Craig Thieman, demonstrated by Vegan Journal editor Rissa Miller.

See video at: https://youtu.be/1wVKxoLByOM

Get the recipe: https://www.vrg.org/journal/vj2020issue3/2020_issue3_bowled_over.php

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

Quinoa Salad with Roasted Asparagus

Winter is a terrific time to roast veggies and fruit! An article titled Roasting Vegetables and Fruit by Debra Daniels-Zeller previously ran in our Journal. It features vegan roasting recipes including Roasted Kale Chips, Roasted Roma Tomatoes, Simple Roasted Root Vegetables, Whole Roasted Cauliflower, Roasted Maple-Cinnamon Apples, Quinoa Salad with Roasted Asparagus, Roasted Brussels Sprouts with Lemon-Dijon Sauce, Balsamic Roasted Portobello Mushrooms, and Orange Roasted Pineapple with Chocolate and Coconut Sorbet.

Find this article here: https://www.vrg.org/journal/vj2015issue1/2015_issue1_roasting.php

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

Are you searching for vegan work boots? The following online stores over safety work boots, including some with steel toes.

Amblers Safety from the UK offers some vegan safety shoes: https://www.amblerssafety.com/collections/vegan

Ethical Wares out of Wales in the UK offers several types of safety boots: https://www.ethicalwares.com/footwear/safety-footwear/

Stitchkraft located in Australia offers a wide variety of safety shoes and boots: https://www.stitchkraft.com.au/collections/vegan-friendly-work-boots-shoes

The Vegetarian Site from the USA offers two types of safety boots: https://store.thevegetariansite.com/index.php?route=product/category&path=84_100

Veganline located in London, England offers a safety shoe and boots: https://veganline.com/safety-boots-shoes

photo from Cider Press Vegan Gastropub

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:

100% HP, 605 C. Cerra, San Juan, PR 00907

Enjoy veggie burgers, quesadillas, empanadas, spicy “chicken” sandwich, Philly cheesesteak sandwich, onion rings, fries, and more.

Cider Press Vegan Gastropub, 3118 3rd Ave. N., St. Petersburg, FL 33713

The brick and wood accents create a sophisticated, fun atmosphere. There are several Appetizer choices. What happens when you cook a pickle? Try breaded Pickle Fries with a side of ranch to find out! Has a hard day has left you with a taste for the Big Easy? In one of the Sandwich offerings, Vegan French Quarter Shrimp Poboy, the “shrimp” is made possible by Konjac, a root vegetable which can offer a shrimp-like texture and takes on the flavors it’s prepared with. This dish is kicked up with a spicy Cajun sauce and Served on Poboy bread, direct from a New Orleans Bakery. One option in the Soup/Salad category, Tavern Chili, stars mushrooms and cauliflower with a supporting cast of beans, other veggies and smoky adobo seasoning. Of the many possible Entrees, King Oyster Mushrooms dress up as shellfish in Coconut Curry “Scallops” served with rice, tomato and green onions. Cider Press takes an innovative approach to “FISH” & CHIPS, using Banana blossom, the purple flower at the end of a banana bunch considered to have a mild taste–nothing like a banana. Banana Blossom can resemble the texture of fish, (so elusive in vegan cuisine). “Chips,” (French fries) tartar sauce, and malt vinegar help this dish to bloom. For Dessert there’s Hawaiian Malasadas—house-made Hawaiian Donuts, served with apple cinnamon kustard. Or, be a fool for love with Chocolate-Strawberry Fool —layers of chocolate brownie, strawberries, coconut custard, and whipped cream.

Hawker, 291 Augusta Ave., Toronto, ON M5T 1N9 Canada

Hawker is offers small plate shareable dishes inspired by nature. The Southeast Asian-inspired menu includes dishes such as a biryani with smoked poblano and lavender, dal with pomegranate and raita, and papadam with chickpea ferment and cherry tomatoes. A weekly churn ice cream is available on the sweet menu. A 6-course chef’s table tasting experience and vegan Indian brunch are also offered.

Lu Fats Ice Cream, 7135 N. Lamar Blvd., Austin, TX 78752

Luv Fats Ice Cream is a Black family-run business that focuses on creating small batches of coconut milk and avocado-based vegan ice cream. They use as many local ingredients and flavors as possible, sourced from vendors and makers in Austin. Their ice cream features a rotating menu of uncommon flavors combining savory and sweet elements; steering clear of the cloying sweetness found in many desserts. Savory ingredients include bold herbs such as peppermint, thyme, pandan, rosemary, and sage; smaller amounts of caramel, chocolate, and jam are used to create an exotic pairing that quenches a sugar craving while avoiding artificial ingredients. The space is a bit small and is walk-up window service only, but they do have tables in the back to sit at which are mostly shaded.” Note that compost-friendly cups and spoons are available.

 Mama Pacha, 271 Av. Ing. Manuel Domenech, San Juan, PR 00918

Enjoy veggie burgers, salad, wraps, bowls, dessert, and more.

Out of the Bubble, 6230-A Rolling Rd., Springfield, VA 22152

Bakery specialized in creating “art you can eat” no matter what dietary restrictions and allergies you have: all products are free of dairy, nuts and legumes, and they have plentiful vegan, gluten-free and artificial dye free options, with careful procedures in place to avoid cross-contamination. Nearly all options are vegan by default (including using bone-free organic cane sugar), but please note that pre-made add-on decorative elements may contain animal products. They specialize in elaborate custom cakes, pies, cupcakes, cookies etc. with creative and impeccably executed edible decorations (past triumphs include 3D dinosaurs, ships, princesses, flowers, and much more) that can be ordered in advance, but they always have an assortment of cupcakes, cookies, muffins, and scones to select from in store, where they have some seating.

Sugar Babe Bakery, 317 E. Main St., Pullman, WA 99163

Satisfying a vegan sweet tooth is easy when you have a bakery filled with tasty treats! Whether visiting or living in the Pullman area, Sugar Babe Bakery is here to meet all your sugary needs. Although a fixed menu isn’t available, everything from cupcakes and cakes to “pop tarts” and pastries is consistently rotated each week to offer customers a diverse tasting experience. However, if you are interested in a particular item, you can place an order by contacting the bakery. Custom cakes and cupcakes are also available by pre-order only. On top of being made of 100% plant-based ingredients, several options are also allergy-friendly (gluten-free, soy-free, and nut-free). Mochas, lattes, lemonades, hot chocolate, and hot apple cider are house-made drink options to wash down your treat as well. Customers can also place orders for treat boxes two days in advance.

The Green Beautiful, 168 Wilson St., Manchester, NH 03103

Striving to provide a safe space to rest, recharge, and enjoy sustainable and locally sourced meals, this cafe’s menu features bowls and sandwiches made with seitan-based protein, bagels with schmear, and several other creative items, including Monkey Muffins, Pumpkin Cruffins, and S’more Lattes.

December 15, 2022 FDA PRESS RELEASE

The U.S. Food and Drug Administration (FDA) is reminding manufacturers that effective January 1, 2023, foods containing sesame will be subject to specific food allergen regulatory requirements, including labeling and manufacturing requirements. Sesame is joining the list of major food allergens defined in the law as the result of the Food Allergy Safety, Treatment, Education, and Research (FASTER) Act, which was signed into law April 23, 2021. Sesame joins eight other major food allergens: milk, eggs, fish, Crustacean shellfish, tree nuts, peanuts, wheat, and soybeans.

We remind consumers that foods already in interstate commerce before 2023, including those on retail shelves, do not need to be removed from the marketplace or relabeled to declare sesame as an allergen. So depending on shelf life, some food products may not have allergen labeling for sesame on the effective date.  Consumers should check with the manufacturer if they are not sure whether a food product contains sesame.

The contents of this posting, our website and our other publications, including Vegetarian Journal and Vegan Journal, are not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. We often depend on product and ingredient information from company statements. It is impossible to be 100% sure about a statement, info can change, people have different views, and mistakes can be made. Please use your best judgment about whether a product is suitable for you. To be sure, do further research or confirmation on your own.

The Vegetarian Resource Group continues to be very busy on a daily basis. Below are some examples of successes and activities. Your support is greatly appreciated! You can donate to VRG at www.vrg.org/donate

Here’s a sampling of some of our accomplishments and outreach:

• VRG Nutrition Advisor Reed Mangels, PhD, RD, presented a webinar for Women’s Health Dietetic Practice Group and Vegetarian Nutrition Practice Group titled “Vegetarian and Vegan Diets Prior to and Throughout Pregnancy: A Practical Update.” VRG Foodservice Advisor Chef Nancy Berkoff, EdD, RD, presented on tips for serving vegan options in long-term care facilities at a meeting of the Maryland Dietetics Health Care Communities.
• The Vegetarian Resource Group staff did a virtual in-service for ten University of Maryland dietetic students.
• VRG commissioned a YouGov national poll to find out how many adults are vegan or vegetarian. Results are published in Vegan Journal and at vrg.org
• The Vegetarian Resource Group submitted comments to the Food and Drug Administration on Labeling of Meat or Poultry Products Comprised of or Containing Cultured Animal cells.
• The Mayo Foundation for Medical Education and Research asked to reproduce VRG’s My Vegan Plate in print and electronic content for use with patients and health care providers.
• Congratulations to The Vegetarian Resource Group Nutrition Advisor Reed Mangels, PhD, RD, who the Academy of Nutrition and Dietetics has selected as the recipient of the 2022 Excellence in Community and Public Health Practice Award. The award was presented to Dr. Mangels at the Food & Nutrition Conference & Expo™ (FNCE®) in Orlando, Florida.
• VRG donated 1,000s of handouts that were distributed in New York City, Long Island, Boston, Baltimore, Kalamazoo, Quincy, Daytona Beach, Albany, Hoboken, and many other places. VRG exhibited at the Richmond VegFest in Virginia, Raleigh VegFest in North Carolina, San Francisco VegFest in California, and Food & Nutrition Conference & Expo™ in Orlando, Florida. Finally, we hosted over 20 virtual interns/volunteers this past year. They all worked/are working on a number of exciting outreach and research projects!

This is just a small sampling of what we are doing at VRG every day. Thank you so much! We couldn’t do this without your support.

You can donate directly to VRG at www.vrg.org/donate

You can also mail donations to The Vegetarian Resource Group, PO Box 1463, Baltimore, MD 21203 or call in your donation to (410) 366-8343 Monday through Friday 9am to 5pm EST.