Posted on
December 02, 2021 by
The VRG Blog Editor
The Vegetarian Resource Group is a
vegan activist non-profit organization that does outreach all-year-long. For
example, VRG has been participating in numerous virtual events throughout the
USA by providing speakers on a wide variety of vegan topics. We also send
literature free of charge to other groups/individuals doing educational
activities in schools, hospitals, camps, restaurants, libraries, offices, etc.
Our ability to continue doing this depends on people like you! Your donations
allow us to promote the vegan message whenever we’re called upon for
assistance. Please consider becoming a monthly, quarterly, or single-time donor
to The Vegetarian Resource Group.
Thanks so much for your support.
You can make a donation online here: www.vrg.org/donate
Posted on
December 01, 2021 by
The VRG Blog Editor
photo from Allah’s Kitchen
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):
Allah’s
Kitchen, 24 Hinchey Rd., Rochester, NY 14624
Allah’s Kitchen uses natural and organic foods and is
influenced by Jamaican and Indian cuisine. The Culture bowl, curried seitan,
and many other vegan alternatives are available on the menu. The ambiance is
cool, cozy, and stylish with outdoor dining.
Coco
N’Ice, 3407 S. Mac Dill Ave., Tampa, FL 33629
Enjoy acai bowls, smoothies, homemade and one-of-a-kind
desserts, delectable ice cream, and personalized cakes.
Greenhouse
Canteen, 1011 W. 5th Ave., Columbus, OH 43212
Dine on Cauliflower Wings, Korean Rice Cakes, Eggplant
Moussaka, Chickpea Fettuccine, Pecan Pie, and so much more!
Guru’s
City Vegan, 509 S. Highland St., Memphis, TN 38111
Guru’s City Vegan is a black-owned restaurant that serves
vegan soul food such as ribs, fried chicken, macaroni and cheese, candied yams,
and black-eyed peas. They also have a juice and smoothie bar.
Papi
Ali’s, 2323 Main St., Tucker, GA 30084
Plant-based Latin influenced cuisine with southern flavors
are served at Papi Ali’s. They provide mushroom bacon, baked empanadas, and a
variety of other delectable dishes. You may customize the menu by selecting the
sort of bread you want for your sandwiches and wraps.
Rawish,
2000 Pennsylvania Ave. NW, Washington, DC 20006
Located in the sleekly refurbished Western Market food
hall, three blocks West of the White House, this mostly raw, entirely vegan and
soy -free establishment offers fresh, innovative, and healthy food and drinks.
They have a long list of different juices, smoothies and smoothie bowls, each
with a carefully chosen combination of ingredients, such as the refresh juice,
which features pineapple, mint, apple and spirulina; and the Green Goodness
smoothie bowl, with Avocado, Banana, Moringa, Spirulina, Agave, Coconut Water,
Granola, Hemp Seeds, Strawberries, and Goji Date Sauce. They also offer a
choice of salads, toasts, Buddha bowls, and cheesecake. Find a table in the
attractive Western Market to eat your food, or take it to go.
Shayna
B’s By the Sea, 631 Boston Post Rd., Westbrook, CT 06498
Shayna B’s By the Sea offers fantastic music and
V-eliciously amazing gluten-free cuisine including soups, salads, bowls, wraps,
pizza, and more. They may also personalize the cakes and cookies. Great inside
and outdoor eating with a beautiful view; you can also dine in the park across
the street.
Taqueria
la Venganza, 597 15th St., Oakland, CA 94612
Fresh pressed tortillas and aguas frescas produced with
ultra-ripe fruit are among the delicious dishes on the menu. The vegan meats
are made entirely of plants, with a flavor and texture that is as near to the
real thing as possible.
Vegan
Bodega, Parkville Market, 1400 Park St., Hartford, CT 06106
Vegan Bodega is a vendor in Hartford, Connecticut’s
Parkville Market. Their menu includes salads, empanadas, drinks, meal platters,
pastry tarts, and the mac & cheese with fried chick’n is tasty and cheesy,
among other wonderful alternatives. It features both indoor and outdoor eating
areas, as well as a warm ambience.
Posted on
November 30, 2021 by
The VRG Blog Editor
Photo of food from Chutney’s roti and curry cuisine
By Nicolette
Joseph
Are you planning a trip to Barbados and want to know where you can find vegan alternatives? Then go no further than this list of the best eateries on the island offering vegan options, as well as supermarkets selling vegan products.
Pricesmart and Cost-U-less are two
supermarket options, both of which need membership for specific purchases. They
are located in Warren’s area.
Recently, our supermarkets have added a
broad array of vegan/vegetarian alternatives to their shelves, such as:
Vegan cheeses, vegan nuggets, tofu,
almond, oat, and soy milk, and much more are available. There are other
vegan/vegetarian items; simply ask the staff if they’re not quickly found on
the shelf.
Let’s just assume you’ll be able to buy
anything in the supermarkets to prepare a fast home-cooked lunch. But if you
want to eat out, following are some options.
Fresh coconut water from street sellers
on the side of roads is a must-try, especially on Sundays.
In Sheraton Mall there are two
plant-based smoothie and juice cafés. Market Fresh offers a variety of
vegetarian/vegan wraps, burritos, salad bowls, and more. Only smoothies,
protein shakes, and wellness shots are available at Julia’s Nutrition Centre.
Chefette, a local fast-food restaurant
with multiple locations all around the island, just introduced a soy-based
veggie burger with pickles, tomatoes, and lettuce (which is my favorite), as
well as an all-potatoes Indian inspired dish and lentil roti to the menu. This
place is a lifesaver if you need a quick yet veg-friendly dinner late at night.
Burger King and Chicken Barn, two more
fast-food chains, both provide a limited vegan/vegetarian menu. Garden salad,
Burger King’s vegetarian burger, and Chicken Barn’s Beyond Burger Special are
among the possibilities.
Chutney’s roti and curry cuisine is a
genuine combination of Caribbean and Indian cuisine that generates meals with a
burst of flavors, herbs, and spices that appeal to a wide range of palates.
Their menu includes curries, side dishes like fries and fried plantains, and
customizable roti. Dhal Puri skin with curry potatoes, sweet potatoes, lentils,
and channa is my go-to construct.
Small business spots include a corner
shop behind Cave Shepherd which serves customizable roti. I usually choose the
chickpea, channa, and potato filling. Roadside vendors offer Doubles which are
a flat fried dough filled with curry channa and different chutneys that
originated in Trinidad and Tobago. Doubles are a must-have! Another type of
pastry known as a gran burger patty is made with burger chunks that can also be
used to produce a lasagna filling. However, it may be used for a variety of
different dishes. Be creative!
Bubba’s sports bar menu in Worthing
Christ Church consist of a vegetarian burger cooked with vegetables served with
fries.
The veggie selections at Bert’s Bar
& Restaurant in Rockley Christ Church are limited, but you can always count
on a veggie burger and a huge house salad.
Sandal’s Resort in Christ Church, St
Lawrence Gap, is a 5-star hotel that recently has been testing and adding
vegan/vegetarian options (menus are presently evolving):
Heart & Sol
serves vegan meatballs, provincial panini with vegan mozzarella, tomatoes,
roasted peppers, arugula-walnut pesto, and panini bread. There are salads made
with sunflower seeds, chickpeas, barley, and quinoa, fresh vegetable, as well
as fruit juices, smoothies, and superfood smoothies and bowls
Greenhouse
serves fruit drinks, chia pudding, chickpea omelets thickened with whole wheat
flour, and black bean & chorizo hash.
The Tides Restaurant, on the island’s
west coast, serves higher-end vegetarian fare for lunch and evening, with
dishes such Thai vegetable curry with basmati rice, jerked spiced cauliflower,
and more.
Other well-known restaurants are:
The Artsplash Centre Café on the South
Coast is a laid-back eatery that serves delectable vegetarian, vegan, and
gluten-free dishes. The creamy avocado bowl is to die for and garden salad
bowls are offered for lunch. A juice bar is also available.
Sitar Indian Restaurant, located in
Holetown, features Indian-inspired cuisine with excellent vegetarian (and some
vegan) options. It is normally open in the evening, but you may also order to
go. Curried lentils, onion bajhis, stuffed bayngan, and veggie samosas are all
on the menu, and they’re all delicious.
There’s always somewhere to have a good
vegan-friendly meal on the island. Some options you’ll find easily on the menu;
others you’ll have to do a bit of digging. But trust me you won’t be
disappointed with your finds!
Nicolette is a VRG volunteer
living in Barbados.
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.
Posted on
November 30, 2021 by
The VRG Blog Editor
Giving Tuesday is today! Please support The Vegetarian Resource
Group’s Mission to Make It Easy for Anyone to Become Vegan! Go to: www.vrg.org/donate or text ‘give’ to 80660vegan (80660 83426).
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
Posted on
November 29, 2021 by
The VRG Blog Editor
How often have you wanted to make a gift in honor of a loved
one or friend but weren’t sure which charities are vegan-friendly,
pro-environmental, or pro-animal rights? Please remember The Vegetarian
Resource Group. You can make a gift in memory of a loved one or as a living
tribute to honor someone you care about on a special occasion, such as a
wedding or birth. We’ll send an acknowledgment to you and to the recipient(s)
you choose. Your gift will support educational programs and help promote
veganism.
Make checks payable to The Vegetarian Resource Group and
mail to PO Box 1463, Baltimore, MD 21203, or donate at vrg.org/donate
Posted on
November 26, 2021 by
The VRG Blog Editor
By Reed Mangels, PhD, RD
A 4th edition of The Dietitian’s Guide to Vegetarian Diets has just been published.
It’s a great resource for dietitians, nutritionists, and other health care
professionals as well as students in these areas. As a contributor to this
book, I can confirm that this edition has been extensively updated. It includes
4 new chapters – Carbohydrates, Vegetarian Diets and Bone Health, The
Vegetarian Athlete, and Strategies for Working with Vegetarian Clients.
The book includes summaries of the most recent research on
health benefits of vegetarian (including vegan) diets in prevention of heart
disease, high blood pressure, cancer, and diabetes. It discusses important
nutrients for vegetarians and provides lots of sample menus, lists of good
sources of nutrients, and other information that will be helpful for those
seeing clients who are interested in vegetarian diets. There are five chapters
with updated
information on use of vegetarian diets throughout the life cycle which include
details about nutritional assessment of vegetarians at various life cycle
stages. Chapters on soy foods and phytochemicals include lots of new
research.
For more information, see the publisher’s website.
Posted on
November 26, 2021 by
The VRG Blog Editor
Chanukah is a time for extended families to gather together. The first night
of Chanukah this year is November 28, 2021. Here are three vegan recipes you
can share with your friends and family during this 8-day celebration.
2 pounds white potatoes, peeled and chopped 6 cups water 1 box (about 10-12 ounces) extra firm silken tofu, crumbled ½ cup matzo meal Small onion, finely chopped ¼ teaspoon dill weed Salt and pepper to taste 2 Tablespoons oil
Place potatoes in water in a large covered pot. Bring to a boil, reduce
heat, and cook 15 minutes over a medium-high heat. Drain.
Place the cooked potatoes and remaining ingredients (except for the oil) in
a food processor cup. Blend until smooth (about 3 minutes).
Heat oil in a large non-stick frying pan over medium-high heat. Brown
pancakes on each side for 8 minutes. Flip over carefully. Serve warm pancakes
with applesauce.
Vegetable oil spray One 12-ounce package wide vegan noodles (lasagna noodles work well) 1½ cups silken tofu ¾ cup organic sugar 1 teaspoon cinnamon 1 teaspoon vanilla extract 2 teaspoons orange zest ½ cup raisins ½ cup drained, chopped canned peaches 1½ cups peeled, cored, and cubed green apples ¼ cup applesauce
Preheat oven to 400 degrees. Spray a loaf pan (about 4 inches deep and 8 inches long) with oil. Cook noodles according to package directions, drain, and cool. Using a blender or mixer, puree tofu with sugar, cinnamon, vanilla, and zest.
In a large bowl, combine raisins, peaches, apples, and applesauce. Whip in tofu mixture. Add in noodles and mix until well combined. Pour into loaf pan and bake for 30 minutes, or until golden.
Variations: For different flavors, use pineapple or apricots instead of
peaches and dried cranberries and cherries or apricots instead of raisins.
Whole wheat noodles can be used in this recipe.
2 cups raw cashews 1 cup rolled oats 1 teaspoon cinnamon 1/3 cup molasses or maple syrup ½ cup water ¼ cup oil 1 teaspoon vanilla extract Small jar fruit-only jam
Preheat oven to 375 degrees. Grind the raw cashews and rolled oats together in a food processor for a few minutes. Pour mixture into a large bowl and add the remaining ingredients, except for the jam. Mix all the ingredients together.
Form 24 round balls and place on a lightly oiled cookie sheet. With your thumb, form a small well in the center of each ball. Place a small amount of jam in each well. Bake for 15 minutes at 375 degrees. Allow cookies to cool before removing from the cookie sheet. These cookies make a wonderful gift!
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.
Sign up for our newsletter to receive recipes, ingredient information, reviews of new products, announcements of new books, free samples of products, and other VRG materials.