Sakoon Indian Fusion offers a wide array of vegan dishes that are clearly marked on their menu. Portions are generous and beautifully presented. Sample dishes include Lentil Soup, Bhindi Masala (an okra dish), Saag Aloo Channa (chickpeas, spinach, potatoes, and ginger), Dhansaag (lentils with spinach), Channa Masala (chickpeas with onions, tomato, and spices), plus more. They are located near Johns Hopkins University Homewood Campus in Charles Village.

Restaurant info can be found here: https://www.sakoonindianfusion.com/

Also see The Vegetarian Resource Group’s online guide to veggie restaurants in the USA and Canada here: https://www.vrg.org/restaurant/index.php

We recently spotted Beyond Meat Jerky in a Wawa convenience store in New Jersey. This new jerky comes in three flavors: Original, Hot & Spicy, and Teriyaki. Enjoy this snack while on the road, hiking, at school, or in your office.

For more information on the Jerky, see: https://www.beyondmeat.com/en-US/press/beyond-meat-and-pepsico-s-planet-partnership-debuts-beyond-meat-jerky-the-joint-venture-s-first-product-at-retailers-nationwide

Whether you’re heading towards Ocean City, NJ or Atlantic City, NJ you might want to consider stopping at Earthly Café in Somers Point. Their vegan food is fresh, delicious, and beautifully presented. They are open for breakfast and lunch Tuesday through Sunday. Some breakfast options include vegan buttermilk pancakes and gluten-free waffles. Lunch selections include a sweet potato arepa, Baja salad, roasted tofu turkey sandwich, pulled barbeque jackfruit, and sourdough grilled cheese. They also offer a variety of bowls, smoothies, fresh juices, and dessert.

For more information on this restaurant, see: https://www.earthlycafe.com/

Also see The Vegetarian Resource Group’s online guide to veggie restaurants in the USA and Canada here: https://www.vrg.org/restaurant/index.php

By Reed Mangels, PhD, RD

I recently had the opportunity to work with other professionals on a publication aimed at health professionals which discussed vegan and vegetarian diets. Our goals in developing this paper were to provide guidelines on nutrition, to address the environmental benefits of significantly reducing or eliminating animal products, to inform readers about vegan and vegetarian diets during the life cycle and for athletic performance, and to provide an update on use of vegan and vegetarian diets to manage chronic diseases like diabetes and heart disease. Another VRG advisor, Enette Larson-Meyer, PhD, RD, also worked on this paper.

The 30-page paper was published in November 2021 in a professional journal called Nutrients. It was based on an extensive review of the scientific literature and included more than 300 citations. It is an open access paper which means that it can be downloaded and read, with no charge, even if you don’t subscribe to the journal where it appeared.

This paper would be helpful for any health professional, for students planning to go into health professions, and for others who want to read a more in-depth discussion about vegetarian and vegan nutrition.

One of the paper’s conclusions is, “Health professionals who work with vegetarians and those interested in vegetarian diets should be familiar with current research on vegetarian nutrition and be able to provide information so that clients are aware of their nutritional need, sources of nutrients, and any dietary modifications needed to meet their individual situation. “

Readers may want to share this information-rich paper with health care providers in their life. It can be accessed here.

Reference

Craig WJ, Mangels AR, Fresán U, et al. The safe and effective use of plant-based diets with guidelines for health professionals. Nutrients. 2021;13(11):4144.

Be sure to follow The Vegetarian Resource Group on Instagram: @vegetarianresourcegroup

Photo and recipe by Rissa Miller

(Serves 6)

1 Tablespoon olive oil

1/2 cup sliced onion

2-3 cloves garlic, minced

One 16-ounce block extra-firm tofu, drained and cubed

8-ounce bag frozen okra, thawed and drained

1 small zucchini, chopped

1 bell pepper, seeded and chopped

Two 14-ounce cans diced tomatoes with juices

3-4 springs fresh thyme

1 teaspoons cumin

1 teaspoon ground coriander

1 teaspoon dried ginger

Pinch red pepper flakes (optional, more or less to taste)

1½ cups low-sodium vegetable stock (if needed)

3 cups fresh spinach, roughly chopped

In a soup pot, warm olive oil for 1-2 minutes, then sauté onions and garlic for about 3-5 minutes until lightly browned and fragrant. Add tofu, okra, zucchini, bell pepper, tomatoes, and all spices. Stir gently and simmer for 10-15 minutes. Add extra broth if you want more broth in the stew and spinach. Simmer another 5 minutes until spinach is wilted but still bright green. Remove thyme branches from the soup and serve warm. Optionally, serve over prepared brown rice or whole wheat noodles.

Photo from Raiz

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):

Basil & Bunny, 691 Main St., Warren, RI 02885

Although they serve salads, they want to show diners that vegan food from a food truck is so much more. They offer bean and mushroom patties with various toppings and sauces such as smoky maple tempeh bacon, an herby cream sauce, horseradish-embellished White Barbecue, and Bourbon Brown Sugar to list a few. Their Chipotle Sweet Potato Chili is served with house-made cashew cheese.  One of their most popular items is Crispy Chicken Seitan with Buffalo sauce which they make in house, as they do most of their items. Gluten-free options are available and you can note allergies when you place your online order. Happily, their website states that they “source local, non-GMO, and organic ingredients whenever possible.”

BEG Bakery and Creamery, 3030 N. 68th St., Scottsdale, AZ 85251

While it can be challenging to get your hands on a plant-based pastry, BEG Bakery and Creamery’s entire menu offers a wide assortment of everything from cupcakes, cookies, and cinnamon rolls to brownies, muffins, and ice cream. For customers who need a gluten-free alternative, BEG has an entire line of treats for you as well! All products are crafted from plant-derived ingredients such as almond milk, vegan butter, and flaxseed meal. Keep your sweet tooth satisfied without compromising your needs by stopping by at BEG!

Branch Out Foods, 713 Kentucky Ave., Paducah, KY 42001

In some communities, it’s challenging to eat out plant-based alone, but with gluten allergies on top of that, it can easily turn into a disaster. However, Branch Out Foods – founded by a couple who faced the same challenges when dining out – offers an array of dishes and sweets from all over the world to satisfy everyone’s needs. Craving something new? Try the Asian Jackfruit Nachos: tortilla chips, Asian jackfruit, cashew gochujang sauce, pickled daikon and carrots, kimchi, and green onions, or Poutine: Fries, topped with brown gravy, cheese, and parsley. And for those who know a good meal isn’t complete without a delicious dessert – choose from the various donuts, cupcakes, and cookies – there’s something for everyone!

Chef Kenny’s Asian Vegan House, 6128 Wilcrest Dr., Houston, TX 77072

Chef Kenny’s Asian Vegan House brings traditional Asian dishes to your plate with a plant-based twist. In need of a hearty dinner? Try their Spicy Kung Pao Beef or Mushroom Vegetable Ramen! Craving something more light? Indulge in a Dragon Sushi Roll or Chef Kenny’s Chow Mein! And even for the sweet lovers out there, Chef Kenny’s has everything from an Incredible Vegan Ice Cream to Tiramisu Cheese Cake to satisfy your buds.

Elephant & Vine, 719 Church St., Evanston, IL 60201

This fast casual restaurant serves delicious, plant forward food including rice bowls, BBQ shroom bowl, buffalo chik’n sandwich, katuna wrap, cauli-wings, salads, shakes, lemonade, smoothies, and much more.

Raiz, 120 1st Ave., New York, NY 10009

Raiz is a plant-based Mexican restaurant that offers tacos, burritos, salads, soups, and desserts. Popular items include birria tacos with jackfruit and the Westside burrito with vegan asada and cheeses. Other specialties include asada fries with cheese sauce and a crispy dilla quesadilla with jackfruit and vegan cheddar. The menu also lists desserts such as an oat milk flan with candied hazelnuts and churro bites with chocolate hazelnut dip.

The Haunt, 606 Abercorn St., Savannah, GA 31401

The Haunt is a forest to table plant-based restaurant serving blueberry lemonade, cashew cheese garlic bread, porcini banh mi, baked macadamia ricotta flatbread, raw lasagna, and more. The flavors are phenomenal and worth the stop.

The Vegetarian Resource Group produced a brochure called “Save Our Water—The Vegetarian Way” looking at water usage and livestock production versus water usage and eating a veggie diet. One chart shows the estimated amount of water in liters used to produce one kilogram of food in the U.S. Another chart shows global averages of the quantity of water required to produce certain food products by liters. We also present the quantity of grains (kg) eaten by U.S. livestock to produce one kilogram of meat. Three sets of statistics are presented due to differing calculations by various statistics.

You can read this brochure here: https://www.vrg.org/environment/water_brochure.php

The brochure is also available online in Spanish: https://www.vrg.org/environment/water_brochure_spanish.php

If you would like to hand out this brochure in your community, please email [email protected] and let us know how many brochures you would like, street address to ship them to, and where you will be distributing them. Donations are always appreciated: https://www.givedirect.org/donate/?cid=1565

Photo and recipe by Rissa Miller

(Serves 4 as main dish)

Spicy Lime Dressing

1/3 cup salsa (your favorite)

2-3 cloves garlic, minced

1 Tablespoon maple syrup

2 teaspoons Mexican-inspired No-Salt Spice Blend (see: https://www.vrg.org/blog/2022/04/20/mexican-inspired-no-salt-spice-blend/)

Zest and juice from 1 lime

Stir or shake ingredients together until well blended. Set aside.

Quinoa & Beans Pilaf

1 Tablespoon olive oil

1 cup sliced red onion

1 cup sliced mushrooms

1 bell pepper, sliced

1 cup sliced radishes

2 cups shredded cabbage (or kale)

One 15-ounce can red beans, drained and rinsed

2 cups prepared quinoa (could also use brown rice or other grain)

Spicy Lime Dressing

Sliced cucumber, to serve, optional

Chopped fresh cilantro or parsley, to serve, optional

Sliced avocado, to serve, optional

Sprinkle of red pepper flakes, to serve, optional

In a large pan, over medium heat, sauté red onion, mushrooms, and bell pepper in olive oil until lightly browned and soft, about 3-5 minutes. Add radishes and cabbage to the pan and sauté another 2-4 minutes, until all vegetables are slightly soft. In a large serving bowl, toss the cooked vegetables with red beans and prepared quinoa. Pour Spicy Lime Dressing over the top and stir to combine. Serve topped with your choice of cucumber, cilantro, avocado and/or red pepper flakes.

Cook’s Note: Looking for something cooler for a hot day? Try this entire recipe (except the red beans and quinoa) as a raw salad. Skip the sauté step and toss the vegetables with drained/rinsed red beans and prepared quinoa. Toss with Spicy Lime Dressing and garnish as desired.

A Dozen Cousins offers easy-to-make refried bean pouches in two varieties: Refried Black Beans and Classic Refried Pinto Beans. You can bring these on your next camping trip or serve them at home wrapped into a burrito, spread on a quesadilla, or use as a dip.

Read our review in Vegan Journal here: https://www.vrg.org/journal/vj2022issue1/2022_issue1_veggie_bits.php

For information on the company see www.adozencousins.com

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