VRG Senior Editor Rissa Miller was interviewed by RVNTV and demonstrated Creamy Roasted Garlic White Bean Pizza Spread.

Interview Air Dates:

Wednesday, February 2nd at 3:00 pm

Monday, February 7th at 10:00 am

Where to Watch: 

RVNTV LIVE

https://rvntelevision.com/live/

The show will also be available for on-demand viewing on the Macro Magic show page for one week before it is archived. See: https://rvntelevision.com/tv-show/macro-magic/

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):

Bad Apple Vegan Restaurant and Bar, 2481 E. Hastings St., Vancouver, BC V5K 1Y8 Canada

They provide gluten-free options and Daily Specials. Appetizers include corn dogs, nachos and they’re known for their cauliflower wings with a myriad of flavors and dips to choose from. For entrees, choose from hot dogs, burgers, salads, and sandwiches like the clever Fig Easy featuring roasted cashew breaded seitan with fig and apple jam. You might spice up your day with their house-made Bad Apple hot sauce. To tempt your sweet tooth, there’s a chocolate brownie with ice cream, chocolate sauce and cocoa. Their weekend brunch menu includes burritos and waffles, Mimosas and a few other cocktails. Many dishes showcase tofu, mushrooms and vegan cheeses, accompanied by intriguing sounding ingredients like jalapeno mango slaw and pickled onions with red wine jam. The atmosphere is described as laid back, often lively. Depending on the day, there may be Trivia or Pop Punk Bingo with music and prizes.

Cham Cham, 605 W. 5th Ave., Vancouver, BC V6J 1N5 Canada

Offers caramelized chick’n wings w/sticky rice, Hanoi crispy rolls with vermicelli noodles, vegetable pho noodle soup, pomelo salad, fresh rolls, and more.

Dead Beet Eats, 312 Armour Rd., North Kansas City, MO 64116

For all our vegan junkies out there, Dead Beet Eats is the perfect stop for you! Looking for a hearty and wholesome dinner? Try their special Philly Cheese Burger or “Freak on a Leash” hot dog. For fries lovers, check out the “Freaky Fries” – made with vegan nacho cheese, spicy chipotle corn, crushed tacos, creamy garlic sauce, chives, and tortilla strips. And for those a little more adventurous with a sweet tooth, indulge in their “Compost Cookies”, packed with everything from chocolate and marshmallows to potato chips and pretzels. No matter who you are, Dead Beets had something for everyone! Gluten-free options are available.

Dough House Vegan Donuts, 601 W. State St., Ste. 3, Black Mountain, NC 28711

Serving sweet new vegan treats, the owners of The Trashy Vegan Food Truck in West Asheville have opened The Dough House offering chocolate, strawberry and glazed donuts plus a daily special. Coffee and lattes are also available.

Pizzeria Du, 536 Queen St. W., Toronto, ON M5V 2B5 Canada

Pizzeria Du serves BBQ Jackfruit, Canadian deluxe, margherita, and meatball sub pizzas. Also offers groceries such as flour, almond parmesan, yeast, pizza kits, and more.

SCEN, NoMad, 1165 Broadway, New York, NY 10001

The name SCEN means “stage” in Swedish and is pronounced “Zen.” The name embodies the fusion of Scandinavian functionality with an ancient Japanese philosophy of conservation and sustainability. Max, the founder, sees Scen as “…a theater for the balance between humans and nature.” Flavored by a union of science and technology, heart and art, the Scen team includes nutritionists to create dishes that are nutrient dense, sweetened only with dates, gluten-free and healthy for people and our planet. Scen partners with local farmers and strives to be a certified zero-waste restaurant. Build your own savory bowl choosing from a rainbow of sauces such as Cashew Kimchi, Beetroot Hummus and more. Add texture with sumac or Pecan Dukkha. True to New York City spirit, they offer bagels too. Squash Bagels tempt the palate with Macadamia Ricotta, as do Cream Cheese bagels with Carrot Lox. If you prefer your veggies in a colorful edible tableau, consider Instagram worthy vegan sushi rolls. After enjoying a healthy meal, maybe seal the deal with a sweet bowl like chia cacao and more, customizing layers of seasonal fruits and nuts, cacao nibs and other enticing possibilities.

The Social Gardener Café, Riverdale Hub, 1326 Gerrard St. E., Toronto, ON M4L 1Z1 Canada

Housed in the Riverdale Hub, a community center in the east end of Toronto, which also has event spaces, an art gallery, an artisan market, and an all-vegan, locally-sourced pantry with staple items, house made ferments etc.  Some ingredients for the pantry and café are grown on the Riverdale Hub roof and others are as local and organic as possible. Come to the café for baked goods with tea, coffee or smoothies (with different plant-based milk options), or for more substantial food—ranging from STUSH Jamaican Patties with a choice of fillings, to a full Maple Tahini Harvest Bowl. Gluten friendly, nut friendly and soy friendly options are clearly marked and all proceeds go to social initiatives.  The café also has a free seed library to encourage planting your own vegetables, flowers and herbs, and the space can be rented for after-hours film screenings, art classes etc.

Breakfast, lunch, brunch, dinner, or an anytime snack! This simple recipe by Leslie Gray Street will come together in a snap and please any crowd. Toss together chopped vegetables like mushrooms, Brussels sprouts and red onion, with shredded hash brown, and flavor with smooth cashew cream and salsa. Everything goes on one sheet pan and after 25 minutes in the oven, your meal is ready to garnish and enjoy! Easy enough for a late night snack. Tasty enough to serve to brunch guests.

Go to this VRG video at https://youtu.be/MgFyjYKAUd0

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

Have you ever wondered if an ingredient listed on a food label is vegan or not? The Vegetarian Resource Group has an online guide to food ingredients that lets you now whether a specific food ingredient is vegan, vegetarian, non-vegetarian, typically vegan, typically vegetarian, may be non-vegetarian, or typically non-vegetarian.

You can search through this guide here: https://www.vrg.org/ingredients/index.php

To support this type of difficult research, please consider making a donation to The Vegetarian Resource Group: vrg.org/donate

By Rissa Miller

This pizza topped with loads of veggies, is highly customizable, and great for a couple, family, or friends to celebrate Valentine’s Day. It’s elegant enough to dress up with a glass of wine, and accessible enough to eat on the sofa with a movie.

Roasted Garlic:

1 head fresh garlic

1/2 teaspoon olive oil

Salt and pepper, optional, to taste

1/4 cup water

Preheat the oven to 375 degrees. Carefully slice off the top of the garlic head, leaving most of the papery skin intact. Rub cut top with olive oil and sprinkle with salt/pepper if using. Create a “bowl” with a sheet of aluminum foil to cradle the garlic and fill the bottom of the foil with water. Fold the top closed to seal in the garlic. Place packet in a small oven-safe baking dish and roast for 45-50 minutes, until the garlic is softened, browned, and caramelized. Allow to cool before handling. This can also be made a day ahead and stored in the fridge.

White Bean Pizza Spread:

1 head pre-roasted garlic, cooled

1-1/2 cups cooked white beans, rinsed/drained

1/2 cup fresh parsley

1/3 cup plain, unsweetened vegan yogurt

juice from 1 lemon

1 teaspoon olive oil or water

1 teaspoon ground rosemary

1 teaspoon cumin

Pinch red pepper flakes, optional, to taste

Salt and pepper, optional, to taste

1 large vegan pizza crust, your favorite (can be wheat or gluten-free, as desired)

Preheat the oven to 400 degrees. Squeeze soft roasted garlic cloves from paper skins into a high-power blender or food processor and add all ingredients except pizza crust. Process on medium to high until smooth and silky. Evenly top the pizza crust with a layer of the White Bean Pizza Spread. 

Select 4-5 items from the Pizza Toppings list below and spread evening over the pizza, arranging as artfully as desired. Follow crust directions, if applicable, regarding whether or not to use a baking sheet for crust; brands vary. Bake pizza for about 8-10 minutes, until crust is cooked through and crisp, and veggies are soft and slightly browned. 

If desired, add 1-2 items from the Finishing Tastes list below. This step is optional, but gives the pizza an elevated complexity, for those who enjoy that kind of flavor.

Cut into slices and serve immediately.

Pizza Toppings, about 1/2 cup of each if using 4-5 items per pizza:

slivered carrots

sliced red onions

zucchini or yellow squash slices

roasted red peppers

chopped mushrooms

quartered artichoke hearts

sliced sun-dried tomatoes or halved cherry tomatoes

chopped broccolini

fennel half-moons

fresh arugula

trimmed winter squash slices

Finishing Tastes, about 1 Tablespoon each if using 1-2 items per pizza:

a drizzle of balsamic vinegar

lemon juice

sunflower seeds

slivered fresh basil
chopped fresh dill

sliced olives

dried cranberries

chickpeas or black beans

By Reed Mangels, PhD, RD

Globally, the way we eat today has been linked to about a third of greenhouse gas emissions and more than a quarter of deaths mainly due to diet-related chronic diseases. Changes in eating patterns to include fewer animal products and more plants have been suggested as a way to reduce the environmental effects of our diets and to improve people’s health. Some have raised concerns about the cost of these changes and that these changes are not affordable for everyone.

A group of researchers from the United Kingdom and the United States teamed up to estimate the cost, based on current food prices, of different diets (vegan, vegetarian, pescatarian, and semi-vegetarian) in 150 countries using foods typical of each country. They also assessed the cost of diet-related illnesses and the cost of diet-related effects on climate change.

When only food costs were assessed, globally, vegan and vegetarian diets planned to be high in whole grains cost less than any other diet and cost less than the baseline (current) diet. Vegan diets planned to be high in fruits and vegetables had a similar cost to the current diet. In high- and middle-income countries vegan and vegetarian diets high in vegetables and fruits or high in whole grains cost less than the current diet. In low-income countries, all of the more sustainable diets cost more than the baseline diet.

Reducing food waste and having more favorable socioeconomic development over the next 30 years resulted in a projected lower cost of vegetarian and vegan diets compared to current diets even in low-income countries. A concern is that low-income countries will adopt more western diets, high in animal products as they move away from the limited number of staple foods that are currently eaten. Choosing to adopt vegan or near-vegan diets could result in cost savings for individuals. and for society in terms of lower environmental and health effects.

When the food-related costs of climate change and health-related costs of diets were factored in, the average cost of current diets increased by 12% for environmental costs and by 4% of health-related costs. The increase in costs due to environmental and health-related factors were lowest for vegan diets.

Overall, vegan and vegetarian diets that emphasized whole grains and legumes were the most affordable for all, especially when environmental and health costs were considered.

Yes, we can have healthy, sustainable, and affordable diets globally, if more of us choose vegan or near-vegan diets.

Reference

Springmann M, Spajic L, Clark MA, et al. The healthiness and sustainability of national and global food based dietary guidelines: modelling study. BMJ. 2020;370:m2322. doi:10.1136/bmj.m2322

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):

Freya’s Diner, 2462 Central Ave., St. Petersburg, FL 33712

Freya’s Diner offers plant-based cuisine that focuses on locally grown produce. The menu changes regularly depending on what is in season. Menu items include diner classics such as burgers and sandwiches but with a unique twist. In addition to a classic vegan burger, the diner also offers a mushroom burger with caramelized onions. Bowls and salads include a curry crispy chickpea bowl and a Caesar salad with shaved vegan parmesan. Sides and snacks include fries with fancy sauces, kombucha onion rings, and fried grits + green tomatoes. Brunch is available on Saturday and Sunday and includes a smoked gouda grit bowl with fried oyster mushrooms and a frittata with vegetables and cheeze.

Go Vegan San Antonio, 14530 Roadrunner Way, San Antonio, TX 78249

Go Vegan San Antonio food truck serves ginger berry tea, wings, mac n cheese, quesadillas, BBQ burger mac, loaded kimchi fries, and more.

Graze Kitchen, 7355 Buffalo Dr., Ste. 2, Las Vegas, NV 89113

Located in a Strip Mall in SW Vegas, on S. Buffalo Dr. and W. Warm Springs Rd. this restaurant offers carefully prepared healthy, fresh, flavorful food. With seitan and faux-meats made in-house, options include Mexican, Californian, and Korean Buddha Bowls; sandwiches; and salads. Or order shareables for the table, such as nachos, heart-of-palm-based crab cakes, fries, and hummus. Complementing the food options (all stylishly presented and served in sleek, clean, modern surroundings) are many familiar and unusual drink choices, including wines, beers, hard kombuchas, teas, and Dark Moon locally roasted coffees.

Miss Chickpea’s Cafetal, 8002 Callaghan Rd., Ste. 106, San Antonio, TX 78230

Miss Chickpea’s Cafetal is a vegan cafe serving up fresh pastries, organic lattes, hot sandwiches, salads, and smoothies. Popular breakfast and brunch items include breakfast tacos, soy chorizo breakfast plates, and tofu scramble kolaches. They offer a daily lunch special and cook a fresh pot of soup every day. Homemade breads are used in their sandwiches including the Torta de Jamón (a bolillo filled with smashed pinto beans and griddled vegan homemade seitan ham). Several menu items have a Mexican and Central American flair such as quesadillas and pupusas (a freshly griddled corn masa stuffed with beans and cashew-based queso). Their smoothies use organic fruits and are only sweetened with dates. The menu offers several baked goods such as cookies, cupcakes, and toaster pastries.

Nightshade, 1079 Mainland St., Vancouver, BC V6B 5P9 Canada

Nightshade serves globally infused cuisine with innovatively combined, seasonal, local ingredients in appetizers such as Mushroom Kara-age featuring local organic oyster mushrooms with a spicy, pickled, sauce, Masala-seasoned Golden Cauliflower, Cambodian Pumpkin Soup, and imaginative sushi as well as main dishes such as Sunchoke Black Truffle and Spaghetti Carbonara. Nightshade welcomes special events and offers Lightshade—a room with a 1980/1990s vibe for private dining, cocktail parties, or conferences.

Romeo’s Vegan Burgers, 5518 South Blvd., Charlotte, NC 28217

Located in SW Charlotte near the 21/77, this all-vegan take on a classic drive-through burger joint offers fries, lemonades, milkshakes, and Beyond and Impossible burgers with Follow Your Heart cheese and homemade sauces, which they boast are good enough to win converts from meat-eating.  Eat in the bright, classic diner style interior or take your food to go. They also have a food truck which will continue to travel around Charlotte: follow them on social media @romeosveganburgers to see where it will be next.

Sound Mind Treats, Indianapolis City Market, 2442 Central Ave., Indianapolis, IN 46205

Sound Mind Treats offers delectable pastries, custom cakes, homemade pies, and more.

Vegan Tierra, 8755 Stirling Rd., Cooper City, FL 33328

Asian soba noodles, tabbouleh, spaghetti Bolognese, vegetable fried rice, green salad, and other dishes are available at Vegan Tierra.

Vegetarian Resource Group College Scholarship: New York City Area $5,000 Vegetarian, Vegan, and Animal Rights Award

The Vegetarian Resource Group will be awarding $30,000 in college scholarships to high school seniors graduating in Spring, 2022. $10,000 of these scholarships specifically will be awarded to students from New York City, Long Island, or Westchester. Deadline is February 20, 2022. We will accept applications postmarked on or before FEBRUARY 20, 2022. Early submission is encouraged.

New York applicants will be judged on positive veg activism, animal rights promotion, and financial need. 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 will ask semi-finalists for more information. Scholarship winners are contacted by email or telephone. Please look at your email.

Vegetarians do not eat meat, fish, or fowl. Vegans are vegetarians who do not use other animal products such as dairy or eggs.

To apply for the New York City Area awards, please see:

New York City Area $5,000 Vegetarian, Vegan, and Animal Rights Scholarship for Graduating High School Seniors

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

For information about other scholarships, see https://www.vrg.org/student/scholar.htm

Special thanks to our neighbor Roland Park Bagels in Baltimore, Maryland for promoting The Vegetarian Resource Group by giving away 5 memberships through their social media. Customers had to tell them why they should get a subscription to our magazine. The bagel shop also encouraged their customers to follow us on Facebook. We greatly appreciate all their support!

Roland Park Bagels offers many vegan options on their menu including vegan JUST Egg and vegan cheese bagel with optional vegan sausage added; vegan BLT made with tempeh bacon; vegan Chik’n sandwich; vegan pizza bagel; vegan falafel wrap; vegan parfait; plus more!

For information see: https://www.rolandparkbagels.com/

Winter is the perfect time to serve a vegan stew. Zel Allen serves up several international stews in a previous edition of Vegetarian Journal. Enjoy:

Burgoo (a regional stew from Kentucky)
Harira (the national soup/stew of Morocco)
Neapolitan Cannellini Ragu (Italian stew) along with homemade Parmesan
South African Potjiekos
African Pumpkin Stew
Rajastani Ragout (Indian inspired stew)
Savory Indonesian Stew
Guisada Mexicana

The entire article can be read here:
http://www.vrg.org/journal/vj2017issue4/2017_issue4_travel_world.php

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