Hannah Kaminsky introduces herself as the newest Senior Editor of Vegan Journal. Read the piece here: https://www.vrg.org/journal/vj2024issue3/2024_issue3_note_research.php

To subscribe to Vegan Journal visit www.vrg.org/member

Mushroom Marsala photo by Rissa Miller

Chef Joseph Solar shares a wide variety of noodle dishes in his recipe piece in Vegan Journal. Start cooking Stuffed Shells with Basil, Golden Beet Japchae, Mushroom Marsala, Classic Vegan Pad Thai, or Vegan Carbonara!

Find the complete article here: https://www.vrg.org/journal/vj2022issue4/2022_issue4_noodling_around.php

Subscribe to Vegan Journal in the USA only at https://www.vrg.org/member/2013sv.php

If you love the taste of sushi but hate rolling it at home or paying astronomical prices at restaurants, furikake is the answer to effortlessly satisfy those cravings. This traditional Japanese condiment is a savory blend of seaweed flakes, sesame seeds, and many other umami ingredients. Ocean’s Balance Truffle Furikake. Read our review of this product in Vegan Journal: https://www.vrg.org/journal/vj2024issue3/2024_issue3_veggie_bits.php

For more information on this product, visit www.oceansbalance.com

Cajun Chickn Nuggets photo by Rissa Miller

In a previous issue of Vegan Journal Chef Jay Staten shares vegan recipes that can be made using an air fryer. But don’t worry, if you don’t own an air fryer, he also includes oven directions. Enjoy preparing Crispy Broccoli, Vegan BBQ Ribz, Jay’s Black Bean Burgers, Maryland Seasoned Fries, and Cajun Chick’n Nuggets.

Read the column here: https://www.vrg.org/journal/vj2022issue2/2022_issue2_air_fryer.php

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

Organic Textured Soy Protein Product on Alibaba.com

In the most recent issue of Vegan Journal, Reed Mangels, PhD, RD, offers suggestions on how to cook with Textured Vegetable Protein (TVP). Read her ideas here https://www.vrg.org/journal/vj2024issue3/2024_issue3_TVP.php

To subscribe to Vegan Journal visit www.vrg.org/member

Restaurant review by Ren Patel, VRG Intern

Nu Kitchen is a café located in Worcester, Somerville, and Newbury Port in Massachusetts.

Upon walking in the Worcester location, the most notable feature is the lively environment. The place is filled to the brim with plants. It provides a respite from the industrial Worcester environment with its fun lanterns and live greenery. If not for the food, I would recommend NU kitchen for the environment alone. The area is packed with many different types of seating, making it accommodating for large groups or individuals looking to get work done. There is a tree in the middle of the café, as well as a giant mural. You’ll feel like you’re eating in the gardens of Babylon because the hanging pathos, ivy, and spider plants are abundant. During the day there is tons of natural light pouring in from many windows and open ceilings. I have many good memories of visiting NU kitchen with friends so we could catch up over lattes, breakfast foods, salads, sandwiches, or wraps. While they cook all types of foods, their Vegan menu is extensive and does not disappoint.

I personally love their vegan BLT’s which can be made on ciabatta bread or a baguette. My sister often opts for bowls and wraps for something lighter on the stomach. Each meal comes with the option of spicy cucumber salad or kettle chips. I personally love the spicy cucumber since it adds a punch of flavor and freshness to the side of every meal. It consists of cucumber, spices, and vinegar.  The Vegan Mega BLT best encapsulates NU Kitchen’s style with its crunchy lettuce, roasted tomatoes, lemon mayo, and house-made bacon tofu. Most of the vegan meats they use are house-made just like this one.

If on some off chance, you find their vegan menu limiting, many of the items throughout their menu are also labeled vegan. For example, the ‘Strawberry Experience Waffle’ which does not skimp out of the coconut, strawberry, and fudge toppings, happens to be vegan! Their breakfast options are particularly filling, with the waffles being fairly dense.

The Worcester NU kitchen offers some unique lattes such as their charcoal latte or beetroot latte. I have tried both and they provide unique tastes. The charcoal latte is sweet with a bit of a grainy texture. The deep black color is topped with a white fluffy cream. The beetroot latte had an earthy taste and smooth texture. Both came in fun colors and can be hot or cold. Although I personally recommend ordering both hot since it accentuates the flavor.

After filling up on our meals, my sister often sends me to grab a pastry or two for the table. They usually have regular, gluten-free, and vegan options. These are made in the house each morning and are super fresh. My favorites are their muffins, which are dense and filled with fruits. Be sure to check the dietary label on your sweets since they aren’t always vegan.

Overall NU kitchen is a great place to socialize, work, eat, and check out. Their amazing atmosphere combined with the fresh food never disappoints.

If you are looking for other vegan-friendly restaurants in the U.S or Canada, go here. You can visit NU kitchen’s website here: https://www.thenukitchen.com/

Thank you to generous donors, in 2025 The Vegetarian Resource Group will be awarding $30,000 in college scholarships! Deadline is FEBRUARY 20, 2025.

We will accept applications postmarked on or before FEBRUARY 20, 2025. Early submission is encouraged.

Applicants will be judged on having shown compassion, courage, and a strong commitment to promoting a peaceful world through a vegetarian (vegan) diet/lifestyle. Payment will be made to the student’s college (U.S. based only). Winners of the scholarships give permission to release their names to the media. Applications and essays become property of The Vegetarian Resource Group. We may ask finalists for more information. Scholarship winners are contacted by e-mail or telephone. Please look at your e-mail.

If you would like to donate to additional scholarships or internships, go to www.vrg.org/donate

Applications

Please click here to download a PDF of the application. However, applicants are not required to use an application form. A neatly typed document containing the information below will also be accepted as a valid application.

Please send application and attachments to [email protected] (Scholarship application and your name in subject line) or mail to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203.

If emailing, please put your essay in a separate attachment with your first name and last initial. A PDF or Word document is preferred, but if you send a Google document, make sure permission is given so readers can access it. For more information call (410) 366-8343 or email [email protected].

While it’s not hard to make homemade dairy-free frozen treats from scratch, the results rarely taste quite as rich and creamy as a scoop from your nearest ice cream shop. Mr. Dewie’s has stepped in to bridge that gap, translating their secret formula into a dry mix that only needs water to revive. Read our review of this product in Vegan Journal: https://www.vrg.org/journal/vj2024issue3/2024_issue3_veggie_bits.php

For more information on this product, visit www.mrdewies.com

Image by stockking on Freepik

Chef Nancy Berkoff shares ideas on ways to prepare vegan dishes using fresh and dried peppers in a previous Vegan Cooking Tips column in Vegan 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 Vegan Journal, visit: http://www.vrg.org/member/2013sv.php

Each issue of Vegan Journal includes a column called Scientific Update where we look at the most recent research related to the veggie lifestyle. In the newest issue we cover these topics: Vegan and Vegetarian Diets May Offer Benefits to Sports Performance and Dietary Guidelines for Americans Could Be Adopted for Lactating Vegans.

Read the entire column here: https://www.vrg.org/journal/vj2024issue3/2024_issue3_scientific_update.php To subscribe to Vegan Journal visit www.vrg.org/member