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

The latest issue of Vegan Journal includes a review of Caulipower’s Linguine and Papparadelle. These products come from the freezer case and cook up perfectly in boiling water in only three minutes.

Read the entire review here: https://www.vrg.org/journal/vj2022issue3/2022_issue3_veggie_bits.php

Subscribe to Vegan Journal: https://www.vrg.org/party/

Dr. John Westerdahl, President of the Adventist Nutrition and Dietetics International Association (ANDIA) announced a free upcoming webinar series on Plant-Based Diets for Better Health. The first webinar in this series is “Cruciferous Vegetables for Fighting Cancer”, which will be presented by Dr. Emily Ho, on September 11, 2022, at 6 PM Eastern See information at https://drive.google.com/file/d/1ZS1eCvLqAjnmjrB1GOG7yxNVNkPAnyif/view?usp=sharing

All have worked tirelessly to compile this cookbook with one vision, to minimize violence against all living beings. Its publication is also a humble effort to realize the dream of Gurudev Shree Chitrabhanu on his 100th birth anniversary. Their goal is to ensure that every Jain family in North America has this cookbook to further progress on the path of achieving non-violence toward all living beings.

Go to https://cdn.ymaws.com/www.jaina.org/resource/resmgr/01_paryushan_mahaparv_2021/Vegan_Paryushan_Cookbook_202.pdf

In the latest issue of Vegan Journal, Amy Burger reviews the book California Vegan, by Sharon Palmer, RD. Amy says, “California Vegan, like the recipes it features, is bright, fresh, and inspired by the state itself. While California’s myriad cultural influences and distinct regions are the themes of its chapters, the unifying thread is an emphasis on fresh, seasonal produce. Palmer’s health conscious recipes are easy to follow and are accompanied by beautiful photographs.

Read the entire review here: https://www.vrg.org/journal/vj2022issue3/2022_issue3_book_reviews.php

Subscribe to Vegan Journal: https://www.vrg.org/party/

What can you pack for a vegan lunch? Whether you’re going to school, work, a picnic, or on a road trip, you need options for lunch. Check out 50 ideas to fill your lunch bag!

See this Vegetarian Resource Group Video at https://youtu.be/kqoFDjQO2fs

More videos at:
https://www.youtube.com/channel/UCvSyCToa_i9fA4D5CLCAFWw
https://www.vrg.org/veg_videos.php

Hiking, walking, and camping are great ways to get outside, enjoy nature, and unwind from your day-to-day life. We’ve got all the info you need to put together your own sweet or savory trails mixes, make vegan homemade oatmeal bars, and more. These ideas are great for the outdoors or car trips or even just to keep handy for snacking.

See this short video at https://youtu.be/IpYVzxt7OKQ

Recipe for Cherry Ginger Oat Bars: https://www.vrg.org/blog/2022/02/18/cherry-lime-ginger-oat-bars/

Vegan Hiking Boot Guide: https://www.vrg.org/blog/2022/03/10/vegan-hiking-boots-sold-online-in-the-usa-canada-and-europe/

Recipe for Homemade Trail Mixes: https://www.vrg.org/blog/2022/02/16/trail-mixes/

Vegan Hiking On the Appalachian Trail: https://www.vrg.org/blog/2020/01/29/hiking-while-vegan/

The contents of this 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 has been home to numerous interns each year. They range from Middle and High School students to College and Graduate Students. The interns have varied interests and we strive to assign them projects that will help them in their careers. Here’s an article describing what some former VRG interns are doing today: https://www.vrg.org/journal/vj2022issue3/2022_issue3_past_interns.php

To support VRG’s internship programs, donate at www.vrg.org/donate

By Cierra Peterlin, RD, VRG volunteer

Recently I decided to relocate from the Philadelphia, PA area to San Diego, CA. I’d like to highlight some of the awesome eats I came across on my journey from eastern to western USA.

• Three Carrots in Indianapolis, IN was the first stop I made for some grub. This from-scratch, vegan restaurant is open from Wednesday-Sunday. The food was amazing, as was the atmosphere and logo. Between my parents and me, we tried their Chickpea Salad Sandwich, Southwest Salad with pulled seitan, Mac and Cheese, and High Fives. The Three Carrot’s Mac and Cheese was nut free; it’s creaminess impressed my non-vegan travel companions. The High Fives (basically seitan wings) came with a side of agave mustard which I though was a clever vegan take on traditional honey mustard. You may want to plan a trip to Indiana just for Three Carrots!

Southwest Salad with pulled seitan. Sauces: salsa and chipotle aioli

Chickpea Salad Sandwich

High Fives with agave mustard and mac and cheese

• The next place I’d like to mention is Carbondale Beer Works. This local brewery in Carbondale, CO had a really wholesome vegan menu as well as vegetarian options. I tried the Buddha Bowl with Tofu and the Greens and Grains Bowl. Both of these bowls were loaded with enough kale for at least 2 meals and the toppings didn’t fall short either. The Buddha Bowl had miso dressing that added a salty and umami kick which perfectly complimented the crisp bitterness of kale. If you’re really hungry in Carbondale, CO and looking for a whole foods plant-based meal this is definitely the place to go!

Greens and Grains Bowl

Buddha Bowl with tofu

• In Moab, UT, after a full morning of hiking, Sultan Mediterranean Grill was the perfect lunch spot. The beautiful, eclectic decorations and the authentic food are complimented by the friendly, quick service. I ordered the lunch bowl which had grape leaves, quinoa, roasted beets, hummus, pita, falafel, and a side salad with balsamic dressing. This entrée featured a little bit of everything. The fresh vegetables and whole grains cooked and seasoned with various Mediterranean spices were tasty and filling. Moab, UT hosts plenty of vegan food trucks as well but sadly their hours did not match up with my time there. Sultan, however, is open daily so you definitely won’t miss it!

Lunch Bowl

• Lastly I’ll highlight two places in my final destination and new home, San Diego, CA. As one of the country’s most vegan friendly cities, I have had major option paralysis when deciding where to eat here! The two restaurants I’m going to spotlight are Union Kitchen and Tap and Tacoterian. To keep all guests happy, Union Kitchen and Tap offers all types of foods from salads and flatbreads to hearty entrées. Their vegan offerings include 3 unique entrées, one of which was the Chili Rellenos that I ordered. I had never had Chili Rellenos before, so I was really eager to give it a try. It did not disappoint.

• Tacoterian is an all vegan restaurant with a variety of Mexican food. They have a vegan birria taco platter which I had to try. It was huge and very good as leftovers. The rest of the menu also looked amazing and I look forward to going back.

Birria Taco Platter

To find a list of veggie restaurants in the USA and Canada visit: https://www.vrg.org/restaurant/index.php

The latest issue of Vegan Journal includes a review of Zellee Fruit and Sports Jels. These jels have all the texture of gelatin but with none of the animal products, and they come in easy-to-use pouches that won’t make a mess of your desk drawer or gym bag.

Read the entire review here: https://www.vrg.org/journal/vj2022issue3/2022_issue3_veggie_bits.php

Subscribe to Vegan Journal: https://www.vrg.org/party/