Looking for Maritime-Flavored International Stews without the Fish?
Chef Nancy Berkoff’s previous Vegetarian Journal article International Maritime Stews serves up these creative recipes:
BouillabaisseVegan or Non-Fisherman’s Stew
To subscribe to Vegetarian Journal in the USA, see: https://www.vrg.org/member/2013sv.php
On Wed. January 26, catch The Vegetarian Resource Group’s takeover of the Vegan Book Club Instagram. All day we will share posts about the magazine, the VRG, and more! It’s bound to be a delicious time, with lots of gorgeous food, science notes, and history of the group. Love reading? Join the Vegan Book Club for monthly fiction and non-fiction reads on Goodreads, Instagram, and Twitter. They host discussion groups on the monthly book selections and suggest great books by vegan authors!
According to Men’s Health, Chipotle plant-based chorizo contains the following: Water, Pea Protein, Tomato Paste, Extra Virgin Olive Oil, Red Wine Vinegar, Onion Powder, Spanish Smoked Paprika, Chili Powder, Vinegar, Paprika, Garlic Powder, Chipotle Chili Pepper, Cumin Seed, Black Pepper, Sea Salt, Oregano.
See for more information: https://www.menshealth.com/nutrition/a38663824/chipotle-plant-based-chorizo-review-nutrition-ingredients/
For other chain information, see: https://www.vrg.org/fastfoodinfo.php
For information on vegan and vegetarian restaurants in the USA and Canada, go to: https://www.vrg.org/restaurant/index.php
The contents of this posting, our website, and our other publications, including Vegetarian 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.
Vegan Journal Senior Editor Rissa Miller wrote a creative recipe piece highlighting dishes made from jackfruit in the most recent issue. Enjoy these recipes: Spiced Breakfast Bars; BBQ Jackfruit and Biscuit Casserole; Sweet and Tangy Jackfruit Meatless Balls; Curry Jackfruit Stew; French Dip Sandwiches; Italian Herb Stuffed Peppers; and Orange Cherry Jackfruit Cake with Pudding Layer.
Read the entire article here: You Don’t Know Jack
To subscribe to Vegetarian Journal in the USA, see: https://www.vrg.org/member/2013sv.php
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 (Note: Due to the COVID-19 pandemic many are doing take-out and/or delivery now):
10X Vegan, 1612 S. Cypress Rd., Pompano Beach, FL 33060
Located in Pompano Plaza, just 5 or 6 minutes from the beach. Their #1 bestseller is Vegan Wings, which is described as smoky, and includes six choices of dips. They also offer burgers, salads, tacos, pasta, wraps, and two all day breakfast options: Vegan Bacon Sliders and Impossible Sausage Sliders. Select from eight varieties of Smoothies. They’re particularly proud of their Pompano Beach Smoothie.
Dollies Vegan Bistro, 2616 Blodgett St., Houston, TX 77004
Dollies Vegan Bistro is located within the S.H.A.P.E Community Center and serves classic burgers, signature burgers, fried mushrooms, house salads, and more. The meals are prepared from scratch.
Glady, Edgewater Public Market, 5505 West 20th Ave., Ste. 116. Edgewater, CO 80214
Gladys is a vegetable-focused food concept that works with the community to support local farms and artisans. Located directly off the main hall in the Edgewater public market. Gladys offers a variety of vegan, seasonal dishes such as colcannon potato, squash bisque, mushroom bravas, fall-dorf salad, beans and grains, and more.
Juice Amour, 194 Saint Paul St., Burlington, VT 05401 and 16 Merchants Row, Middlebury, VT 05753
Juice Amour offers organic, fresh and raw juice, smoothies, ACAI bowls, and more. We’re a vegan and gluten-free Vermont juice company that produces everything fresh and on-site. More than just a juice bar, we have hot foods that include tacos, soups, and breakfast bowls.
Mantra, 4104 Fannin St., Houston, TX 77004
Plantain nachos, Tex eggrolls, Rasta pasta, blackberry pizza, Brussel sprouts, margarita pizza, and other dishes are available at Mantra. Mantra’s atmosphere is relaxed and laid back, with great music.
Natuurlik, 4956 Le Chalet Blvd. #5-6, Boynton Beach, FL 33436
Natuurlik is a vegan restaurant offering plant-based foods with an island flair. Several jackfruit entrees are available in either curry, jerk, or bbq style and include tacos, burritos, and jackfruit meals. The menu also offers vegan seafood items such as crabcakes and fish and chips. Smoothies and acai bowls are made to order. Whipped coffee and chocolate chip cookies are popular dessert items.
The Be-Hive Deli, 2414 Gallatin Ave., Nashville, TN 37206
Enjoy dishes such as Breakfast Bowl, CHXN Philly, Hot Italian Sub, a variety of Wings, Loaded Nachos, and more.
Vegan on the Fly, 24 W. 45 St., New York, NY 10036
Vegan on the Fly serves quick vegan food inspired by New York City street food culture and its diverse ethnic cuisines. They serve gyro sandwiches, chopped sandwiches, burgers, platters, salads, bowls and a handful of sides that range from mac and cheese to empanadas. Their specialty is Seitan. When you order online, there’s a place to add toppings as well enter special requests which they will try to accommodate. Although stock varies, they offer several desserts including a gluten-free option. They are located between 5th and 6th Avenues near Times Square.
Debra Daniels-Zeller’s previous Vegetarian article Loafing Around includes these recipes:
Walnut, Onion, and Carrot Rice Loaf
Southwestern Polenta Loaf
Pecan-Lentil Loaf
Chickpea Loaf
Red Bean and Millet Loaf with Sweet Potatoes and Mushrooms
Fire-Roasted Tomato Bread Loaf
Smooth Adobe Sauce
Chipotle Barbecue Sauce
Start cooking today and don’t forget to subscribe to Vegetarian Journal at https://www.vrg.org/member/2013sv.php
Recent topics brought up include:
– New VRG Scholarship available to graduating high school seniors from the New York City Metro Area promoting veganism.
– Information on the Children’s book Vegan Family
– Video shared on why not to eat Turkey during Thanksgiving or Christmas
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.
What in the world is Vegan Cowboy Cuisine? A previous Vegetarian Journal article by Debra Daniels-Zeller explains it all. Debra starts off by stating, “When I was young, my familiarity with cowboy cuisine came from old John Wayne movies and 1950s TV westerns like Rawhide. More recently, I learned that mobile wagon wheel kitchens carried vinegar to replace lemons and molasses because sugar was in short supply. And in 1866, Charles Goodnight invented the chuck wagon. I imagine Charles thought this wagon was going to revolutionize trail food cooking, and it did for a while. The elaborate cooking wagon contained drawers and storage nooks for cookware and pantry foods, and it came with a hinged box on the back that could be opened as a food prep surface. Most of the dishes stirred up in this traveling kitchen came from plain pantry ingredients—flour, beans, rice, and dried fruits. The cook could supplement recipes with wild berries and greens they found along the way.”
Enjoy recipes for Granny’s Cabbage and Carrot Salad; Sloppy Joes; Spicy Barbecue Tempeh Ribs; Baked Beans; Country Cornbread; Corn Cakes with Black Beans; Wild Mushroom, Onion, and Squash Quesadillas; Tomatillo-Chile Salsa; and Sweet Biscuits and Berries.
See: Vegan Cowboy Cuisine
To subscribe to Vegetarian Journal, visit: https://www.vrg.org/member/2013sv.php
Nothing beats a simple graphic to get the vegan message out! The Vegetarian Resource Group created My Vegan Plate to display on outreach tables at various events. If you live in the United States, you can request copies of this handout to distribute by emailing us at [email protected]
You can view the handout here: https://www.vrg.org/nutshell/MyVeganPlate.pdf
This same handout can also be read in Spanish here: https://www.vrg.org/images/miplatovegano.jpg
We also have a version you can print out for kids to color on: https://www.vrg.org/nutshell/MyVeganPlateCP.pdf
Donations towards this outreach are always appreciated: www.vrg.org/donate
Previously we ran two articles featuring vegan casseroles. During cold winter months, it’s worth sharing these recipes again. Enjoy!
Comforting
Casseroles
Peggy Rynk shares recipes including: Oriental Noodle-Vegetable Bake,
Broccoli-Cauliflower Bake, Baked Burrito Casserole with Mild Enchilada Sauce,
and more
Creative
Casserole Cuisine
Debra Daniels-Zeller offers recipes for Country Shepherd’s Pie, Garbanzo
Lasagna with Roasted Eggplant, Barbecue Black-Eyed Pea, Yam, and Corn
Casserole, and more.
To subscribe to Vegetarian Journal, visit:
https://www.vrg.org/member/2013sv.php
Join The VRG with $35 via our subscription form, and receive the Vegan Journal for two years and a copy of Simply Vegan!
The Vegetarian Resource Group (VRG) is a non-profit organization dedicated to educating the public on veganism and the interrelated issues of health, nutrition, ecology, ethics, and world hunger. We have been helping health professionals, food services, businesses, educators, students, vegans, and vegetarians since 1982. In addition to publishing the Vegan Journal, VRG produces and sells a number of books.
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