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   

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):

Bloom Plant Based Kitchen, 1559 N. Milwaukee Ave., Chicago, IL 60622

Bloom Plant Based Kitchen offers a plant-based menu that mixes Latin, Indian, and other international flavors. Starters include a cheese plate with almond “goat” cheese, aged truffle cheese, and spirulina blue cheese. Specialty salads include vegan ceviche marinated in coconut cilantro leche de tigre and buffalo cauliflower made with house-fermented buffalo cauliflower and cultured blue cheese crema. Their tamal coloradito features ancho adobe made with banana blossoms, and house-pulled kelp noodles are available in their bloom bowl as well as the cashew di Pepe. The international menu is rounded out with dessert items such as avocado key lime ice cream with cashew caramel and sweet potato cheese cake with coconut cardamom cream.

Cheezy Vegan, 604 Fairview Rd., Woodlyn, PA 19094

With an expansive breakfast, lunch, and dinner menu, The Cheezy Vegan has options for everyone. The restaurant offers a relaxed, casual environment perfect for family meals or a big weekend breakfast. It serves up classic American comfort food that vegans, vegetarians, and meat-eaters can all enjoy. They even use natural ingredients and local products to prepare their dishes. Try the Cannoli Stuffed French toast if you’re looking for something sweet, and enjoy it with a glass of fresh-squeezed orange juice. Also sample their vegan omelets or Benedicts.

Cocina Plantosaurus, 216 W. Washington St., Charles Town, WV 25414

Located in the Needful Things building in Charles Town’s historic downtown, Cocina Plantosaurus serves up fully vegan food in a warmly welcoming atmosphere and charming dinosaur-themed décor, without sacrificing on the vibrant flavors of traditional Puerto Rican cooking. The menu — which clearly marks dishes containing gluten, soy, coconut, and cashews — includes empanadas; mofongo (fried and mashed plantains with vegetables, chick’n, or jackfruit); sandwiches; and specialties like Stegosaurus Avocado (avocado stuffed with guava jackfruit). They also have fully vegan brunch options including pancakes and crème brûlée, and specialty non-alcoholic drinks like virgin mojito of the day and Puerto Rican-style coffee.

Dan d’Lion, 8942 US Hwy. 2 East, Hungry Horse, MT 59919

Food is organic and gluten-free. Try their Greek Salad, Montana Sapphire Pizza, Lemon Tarts, and Huckleberry Shake. Many of the vegetables come from their half-acre garden where they grow produce, including heirloom tomatoes, lettuce, collards, beets and edible flowers, typically planning the menu around what was recently harvested. Hours change during winter months.

Jamin Vegan, 22213 Sherman Way, Canoga Park, CA 91303

With its transparent menu focused on simple ingredients and balanced meals (available with rice and vegetables or a la carte, plus there are a variety of side-dishes to choose from), Jamin Vegan provides plant-based diners the spice of the Caribbean as well as options for plant-based meats/seafood or tofu. Some of the menu offerings are gluten-free. For those who like extra spice, you can order the Scotch Bonnet Pepper sauce or a side of extra jerk sauce.

Mama’s Tamales & Pupusas, 2124 7th St., Los Angeles, CA 90057

This Latin-owned restaurant serves an affordable 100% vegan (often jackfruit-based) menu featuring authentic Salvadoran favorites, such as tamales, pupusas, enchiladas, burritos, chilaquiles, pan sin pollo (stewed jackfruit in traditional Salvadoran sauce stuffed in bolillo-bread), and Salvadoran desayuno (breakfast: tofu scramble with beans, rice, plantains and handmade tortillas). Right next to MacArthur Park, with a casual, down to earth, brightly colored ambience.

Mia’s Meals, 3 S. Haddon Ave., Haddonfield, NJ 08033

Sitting right at the heart of the commercial center of Haddonfield, at the intersection of King’s Highway and Haddon Ave, this cozy, family-run falafel bar offers a refreshingly simple and specialized all-kosher, all-vegan menu. You can buy any combination of traditional Israeli-style falafel with pita/bowl/waffle/salad, hummus, and tahini. They also offer an unusual range of non-alcoholic drinks, including a frozen shake (with tahini, date syrup and almond milk), and Israeli malt beer. Watch out for special items during the Jewish holidays, like Sufganiyot at Hanukkah. Seating areas include a bar facing onto the street through large windows, and outdoor tables.

Qboba Café, 9027 N. Harlan St., Westminster, CO 80031

Enjoy Asian dishes including pot stickers, miso soup, tofu corn soup, kung pao tofu, sesame vegan chicken, tofu fried rice, vegan chicken lo mein, boba tea, and more.

The Donut GroVe, The Bangor Farmers Market, 140 Harlow St., Bangor, ME 04401

The Donut GroVe offers both fluffy and delicious raised (yeast) donuts and scrumptious classic cake donuts. Note they use almond milk to prepare most of the donuts. Find them at the Bangor Farmers Market on Sundays. It’s best to pre-order your donuts. You can also have donuts delivered for a fee.

Vined, 5117 Dorchester Rd. Unit G, North Charleston, SC 29418

Menu includes: cauliflower “chicken” & waffles, “shrimp” po’boy, and portobello mushroom steak with potatoes and glazed asparagus. Option to make entrees into a combo with fries/sweet potato fries and drink.

Recent topics brought up include:

– Vegan Lunchbox Ideas

– Shared a study on German Vegan Kids: https://www.vrg.org/…/2021/07/28/german-vegan-children/…

– University of Maryland Dietetic Intern Rachel Eldering created an info-graphic for vegan teen athletes while working with VRG. See: vrg.org/nutshell/Nutrition-for-Vegan-Teen-Athletes.pdf

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.

Del Taco has a separate vegetarian and vegan menu. Vegan options inlcude:
Epic Beyond Fresh Guacamole Burrito
New Beyond Guacamole Taco
Veggie Bowl With Fresh Guac

For more information, see:
https://deltaco.com/index.php?page=menu_items&category=vegetarian-vegan

Note that the majority of Del Taco locations are in the West: https://locations.deltaco.com/us

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.

For information on other quick service chains, see https://www.vrg.org/fastfoodinfo.php

For info on veg restaurants in the U.S. and Canada, go to https://www.vrg.org/restaurant/index.php

VRG internships can be conducted long distance. Responsibilities depend on background, major if in college, and interest of applicant. Tasks may include research, writing, and/or community outreach. Internships are especially helpful for students working towards journalism, English, and nutrition degrees. Business majors can obtain experience related to the business aspects of a non-profit organization. Activists can learn new skills and gain a broader knowledge, as well as share their expertise. Positions are open throughout the year for all ages (including high school students). Let us know if you need credit for high school volunteer or service learning work or college credit, plus the amount of hours you need. Internships are unpaid. If you would like to apply for a VRG internship, please email a resume, writing sample, and cover letter detailing your interests, skills, goals, and vegetarian knowledge to [email protected], or send by mail to:

The Vegetarian Resource Group
P.O. Box 1463
Baltimore, MD 21203

See what previous VRG interns have done here: vrg.org/student/

Amp up Taco Tuesday in your household with these vegan recipes for Tacos al Pastor and Tofu con Rajas Poblanos. Both offer up layers of flavor with pepper-based marinades and hearty vegan ingredients. Chef Carlos does it again with more Mexican meals!

See this VRG video at: https://youtu.be/cQBoamigfTI

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

Avery Yale Kamila shared the following with The Vegetarian Resource Group:

Dear Friends,

My latest history column, published in the Maine Sunday Telegram/Portland Press Herald, explores the events surrounding the little-known riot that occurred in Portland, Maine in the summer of 1834, when celebrity vegetarian lecturer Sylvester Graham attempted to speak to a group of mothers. A mob of “almost crazy” men attacked the church where he was speaking. “Brickbars were hurled through the windows, shouts went up outside and the woman shrieked inside the church,” according to a 19th century newspaper report. 

This revealing event appears in no Maine history books, yet scholars in other fields have explored its causes and implications. In researching the 1834 riot, I discovered reams of historical news reports about Graham’s visits to Portland and Brunswick that summer that expose the beginnings of Maine’s health food market, reveal women’s rights concerns, and showcase the widespread local enthusiasm for vegetarian food. 

The column is posted online at: 

https://www.pressherald.com/2021/06/27/nearly-200-years-ago-the-lectures-of-a-celebrity-vegetarian-visiting-portland-caused-a-riot/

-Avery Yale Kamila

For other interesting historical events related to vegetarianism, see
https://www.vrg.org/history/

Chef Nancy Berkoff shares ideas on ways to prepare vegan dishes using fresh and dried peppers in a previous Vegan Cooking Tips column in Vegetarian Journal. Nancy states, “There are over 200 cultivated varieties of fresh and dried hot peppers. If you select dried peppers, you’ll want to remember that dried hot peppers are at least 10 times more potent than fresh.” Nancy also mentions, “Bell peppers: Red are sweetest, yellow the mildest, and green the strongest flavor (for a bell pepper). Bell peppers are very versatile, as they work well raw or cooked. Create a bell pepper rainbow with chopped green, red, yellow, orange, or purple peppers. Use them as in ingredient or garnish for tossed, pasta, rice, macaroni, and quinoa cold salads, or put in soups, chili, stews, sandwich fillings, and stir-fry dishes. Instead of a three-bean salad, try a three-pepper salad or use a fresh, seeded bell pepper as an edible bowl for your favorite salads (cold) or your favorite fillings (hot).”

The complete column can be found here: Quick and Easy Fresh Pepper Dishes

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

Chef Nancy Berkoff, EdD, RD has some great tips and ideas to spice up your grilling season! If you’re looking for recipes, food safety tips, or meal ideas, then check out this article! Outdoor Feasts

Subscribe to Vegetarian Journal by visiting: Subscribe to Vegetarian Journal

By Jeanne Yacoubou, MS

The Vegetarian Resource Group recently received an email inquiry from a food scientist. She asked:

“Is genetically engineered microbial rennet considered vegetarian?…My question is not just whether the genetically engineered microbial rennet is vegetarian, but this rennet is added to milk to make cheese, and in the cheese-making process, whey is produced, and this whey is concentrated to make whey protein isolate. I would like to know if this end product “whey protein isolate” is considered vegetarian due to the use of genetically engineered microbial rennet in the manufacturing process.”

Here is how we responded in August 2021:

Have you seen an article we did in 2012 on microbial rennets and fermentation produced chymosin (FPC)? In that piece, we describe the bioengineering involved. We point out exactly where and when the genetic code for an animal’s enzyme (specifically a bovine calf’s) comes into play to produce the active component of rennet known as chymosin. It is chymosin that does the actual work of curdling cow’s milk during dairy cheese making.

After speaking with enzyme company experts, I personally do not believe bovine-derived, bioengineered chymosin is vegetarian.

At some point long ago, the genetic material encoding for bovine chymosin was removed from an animal. This could have happened when rennet-containing material or cells from a calf’s stomach were removed from the animal. Patent applications describe animal glands from a slaughterhouse as the source of the genetic material. In any case, we know that the original process was never animal-free. The goal was to extract and isolate the genetic code for the cheese-producing enzyme. This process is a form of bioengineering that produces a genetically modified organism (GMO).

Enzyme manufacture today, many generations of microbes later, depends on that first bovine. The gene encoding for bovine chymosin directs the microbes to produce bovine chymosin each and every time, even today.

I don’t distinguish the two enzymes as (1) non-vegetarian originally, but (2) transformed into being vegetarian many microbial generations later after (or because of) genetic bioengineering and microbial fermentation. The genetic code used, in both cases, is bovine.

It is true that once the genetic material was removed from animal rennet, cells in the calf’s stomach lining, or from the animal’s glands, no more animals were needed. Animals aren’t used to make each batch of enzyme. Researchers extracted the genetic blueprint from one animal/animal organ and made copies of it in the lab via and in microbes.

On this basis, many vegetarians and cheese companies using FPC produced in this manner consider cheese made with it as “vegetarian.” (They also consider it “non-GMO.”) Possibly, they do not consider animal genes as “animal products” or “animal-derived ingredients.” The presence of animal ingredients would make their product non-vegetarian. No calf is used to make each fresh batch of enzymes, either. So, they assert, bovine FPC must be vegetarian.

As a result, you’ll find “vegetarian rennet” or “vegetarian enzymes” on dairy cheese labels.

As described in our 2012 article linked to above, due to technological advances in food science, there are cheese-producing enzymes originally formed from the encoding of genetic material (modified or not) belonging to a microbial species and inserted into organisms of a different microbial species to yield chymosin after fermentation.

These enzymes are truly bioengineered “microbial enzymes” in every sense of that term, known as FPC.

Possibly, this biotechnological discovery was found through experimentation to yield greater amounts of chymosin, or a type of chymosin that leads to better-tasting cheese. Maybe it was less expensive to manufacture.

For whatever reason, I would call it “vegetarian rennet.” I don’t know if or how much of these 100% authentically microbial chymosins exist today or, if they do, what their market share is as compared to the bovine FPC.

In any case, 90%+ of all dairy cheese in the United States is made with some type of FPC.

Which type of FPC? Although The VRG has not done research this year on FPC, we suspect that it is largely bovine chymosin produced through bioengineering as described initially in this article that’s widely used today to make dairy cheese.

Rennet or FPC in Whey

As The VRG reported in 2008, 90-95% of the small quantity of milk-curdling enzyme used to make a batch of cheese remains in the whey during dairy cheese making.

So, to answer the second part of our inquirer’s question concerning the vegetarian status of whey protein isolate, the argument given above directly applies here as well.

In my view, whey and similar products derived from dairy cheese making using bovine FPC are not vegetarian. This is not the view shared by many vegetarians or by food and beverage companies selling products containing whey or related ingredients.

However, if a type of FPC that is completely free from all animal products, including animal genes at any and all points during the development of the FPC from its first creation until now, is used to make cheese, then I would describe both the enzyme and the cheese formed from it as vegetarian. Similarly, the whey and whey-containing products formed during that FPC’s use in cheese making would also be vegetarian.

VRG recommendation to companies regarding FPC and labeling of cheese and whey-containing products

The VRG recommends that all companies using FPC to make dairy cheese, whey, whey protein isolate, or products containing them specify on their labels and on their websites how their FPC was made. Then consumers will have all the information they need to determine if a product is right for them, whatever their dietary preference. They may even decide to choose vegan cheese instead.

More specifically, if their FPC resulted from the laboratory engineering of a calf’s genetic material many microbial generations ago and inserted into a microbe’s genetic makeup, then state it as such. If their FPC came from a uniquely microbial transfer of microbial genetic information only, with no animal genetic inputs ever, even at the beginning, then this should be so stated.

VRG readers who have any further questions about FPC and its use in cheese or whey-containing foods and beverages should contact food companies directly. They, in turn, should contact their ingredient suppliers and hopefully relay source information back to you. For tips on how to ask questions in order to maximize your chance of receiving accurate information from food companies, this VRG article may be helpful.

For more ingredient information, see https://www.vrg.org/ingredients/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.