Each issue of Vegan Journal includes a column called Vegan Action. In the latest issue, Amy Burger interviews Michael Harren, a multimedia performer, musician, and composer. Michael combines art and vegan advocacy through music.

Read the column here: https://www.vrg.org/journal/vj2022issue2/2022_issue2_vegan_action.php

To subscribe to Vegan Journal, visit: https://www.vrg.org/member/2013sv.php

Sovany Sparkling waters get their flavor from real fruit. Four variations are offered including Brilliant Orange, Ingenious Apple, Original, and Remarkable Raspberry. Find info on these drinks here: www.sova­ny.com

Read the product review here: https://www.vrg.org/journal/vj2022issue2/2022_issue2_veggie_bits.php

To subscribe to Vegan Journal, visit: https://www.vrg.org/member/2013sv.php

Recent topics brought up include:

– A review of Ripple Kids Milk done by a dietitian

– Info on the 5 high school winners from The Vegetarian Resource Group Scholarship Contest

– Helpful info for parents trying to deal with the baby formula shortage

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.

Mango Stir Fry photo by Rissa Miller

Each issue of Vegan Journal includes a Vegan Cooking Tips column by Chef Nancy Berkoff, EdD, RD. In the latest issue Nancy offers tips on cooking with mangoes.

Read the column here: https://www.vrg.org/journal/vj2022issue2/2022_issue2_cooking_tips.php

To subscribe to Vegan Journal, visit: https://www.vrg.org/member/2013sv.php

In addition to the myriad of meat and dairy alternatives that have been around for thousands of years (like tofu, tempeh, beans, etc.) and newly processed alternatives such as Beyond Burgers, there is now increasing development of alternatives based on animal cell DNA, with the technology having many variations. But how should these new products be labeled?

To get a glimpse of people’s thoughts about labeling, we commissioned a poll to find out the number of vegan and vegetarian adults in the U.S and the number that ate vegetarian and vegan meals.

We then asked additional questions about labeling the new cell cultured alternatives as vegan, vegetarian, animal free, and plant-based.

To see rest of article, go to https://www.vrg.org/nutshell/CulturedMeatYouGov2022.pdf

Provecho is written by Edgar Castrejón and published by Ten Speed Press. The book is full of creative vegan Mexican recipes running from incredibly detailed and complex dishes to those that are simple and made with two ingredients.

Read the complete book review here: https://www.vrg.org/journal/vj2022issue2/2022_issue2_book_reviews.php

To subscribe to Vegan Journal, visit: https://www.vrg.org/member/2013sv.php

Jada’s Porkless and Chick’n Crumbles are soy-free and easy to prepare. The dry mixes can be stored without refrigeration and are perfect for dorm-style living, travel, and on-the-go busy professionals or families. Details on these products can be found here: www.jadabrands.com

Read the product review here: https://www.vrg.org/journal/vj2022issue2/2022_issue2_veggie_bits.php

To subscribe to Vegan Journal, visit: https://www.vrg.org/member/2013sv.php

Tacos photo by Rissa Miller

Did you know that you can make some very creative tacos? Hannah Kaminsky shares several vegan recipes in the latest issue of Vegan Journal including Potato Samosa Tacos; Mojo Black Bean Tacos; Mushroom Ceviche Tacos; Sushi Tacos; and Beet Bulgogi Tacos. Hannah’s gorgeous photos will entice you to start cooking right away!

Read the column here: https://www.vrg.org/journal/vj2022issue2/2022_issue2_tacos_any_day.php

To subscribe to Vegan Journal, visit: https://www.vrg.org/member/2013sv.php

Single Origins Food Co. Un-Honey comes in Amber, Blonde, and Copper flavors. No bees are part of this product in any way; it was developed by organic farmers to re-create the usability and texture of honey. See: www.thesofco.com

Read the product review here: https://www.vrg.org/journal/vj2022issue2/2022_issue2_veggie_bits.php

To subscribe to Vegan Journal, visit: https://www.vrg.org/member/2013sv.php

By Chen Zeng

(Serve 6)

1 ounce dried shiitake mushrooms (dried is important as it has much more concentrated umami flavor than fresh)

2 Tbsp neutral flavor cooking oil

2 garlic cloves, minced

1 tsp minced ginger

2 Tbsp Doubanjiang (fermented broad bean paste); *see note below

8 ounces meat substitute (ie vegan crumbles or chopped ground meat) or minced mushrooms of choice

1/2 tsp whole Sichuan peppercorn

2 Tbsp chili oil

1/2 cup vegetable stock or mushroom water (you can also substitute the water used for soaking shiitakes)

14- to 16-ounce package tofu cut into cubes (firm and silken both work well)

1 tsp cornstarch dissolved in 1 tbsp water

1 scallion, (finely chopped, saved for garnish)

Soak dried shiitake mushrooms in warm water until soft and hydrated. Cut them into small pieces and set aside. Reserve the mushroom water if you want to use it instead of stock.

Heat up oil in a wok or frying pan, add minced garlic and ginger and stir-fry until fragrant. Add rehydrated mushroom, Doubanjiang, meat substitute or minced mushrooms, and whole Sichuan peppercorn, and stir frequently to avoid burning the spice.

Add stock and bring to boil, carefully put tofu into wok and push gently with a spatula or wooden spoon to prevent the cubes from breaking, let the stock reduce for about five minutes. Add in the **chili oil. Then, add the cornstarch mixture and stir in gently until the sauce thickens.

Transfer to a serving bowl and sprinkle the top with chopped scallion. This dish serves best with rice but noodles should also work well. Pair up with some steamed or stir-fry veggies for a complete meal.

*For Doubanjiang, use Sichuan Pixian Broad Bean Paste for the most authentic flavor but Lee Kum Kee chili bean sauce also works.

**For chili oil, any Asian-style product should work well.