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

By Reed Mangels, PhD, RD

Over the years, we’ve gotten emails that sound something like this: “I’d like to eat more beans but … I get a lot of gas/I feel bloated/I have uncomfortable cramping.”  While some people experience an increase in gas production when they eat beans, it varies from person to person.

Beans contain a type of carbohydrate that humans can’t digest. This carbohydrate moves through our intestinal tract and is fermented by bacteria in our large intestine. The result of this fermentation is gas. Beans aren’t the only food known to cause gas production. The list is long and includes vegetables in the cabbage family, sorbitol (a sugar substitute), carbonated beverages, and bran.  Individuals may be aware of other foods that are triggers for them.

Some of these foods, like sorbitol and carbonated beverages, are easily avoided. Beans, however, are a significant part of many vegans’ diets. Fortunately, there are ways that you can reduce the effects of beans.

If you’ve abruptly increased the amount of beans that you eat, take a step back. Start with ½ cup of beans a day and after several weeks, add another ½ cup, gradually finding the amount that you can tolerate.

Try experimenting with different types of beans – lentils, chickpeas, and split peas are often said to be less gas-producing although this varies from person to person.

If you cook beans from scratch, soak them overnight and discard the soaking water. A lot of the indigestible carbohydrates end up in the soaking water so that discarding it, reduces the amount of “food” for intestinal bacteria to ferment. Adding a tiny pinch of baking soda to the water when you cook beans can also help reduce their indigestible carbohydrate content.

Take a look at your eating habits. I’ve found that gulping down a bean burrito or quickly eating a bowl of lentil soup when I’m stressed leaves me with a bellyache that I don’t get when I slow down and eat in a more relaxed way.

Try keeping food records – writing down what you ate and how you feel. You may find that you can tolerate beans by themselves but not beans with a big plate of cabbage. Or maybe every time you’ve had serious gas, you had eaten a large apple or drank black coffee on an empty stomach. Your food record will help you to see more about the ways that the foods you eat and drink affect the way you feel.

If your diet is especially high fiber, try cutting down on fiber a bit – eat more cooked and fewer raw foods –  and see if that helps.

Avoid notorious gas triggers like carbonated beverages, drinking from a straw, chewing gum, eating rapidly, using sorbitol or other sugar alcohols.

Of course, if you’ve been able to eat beans without their having much of an effect and suddenly find yourself with a great deal of gas or cramping after eating an amount of beans you used to tolerate, it’s worth contacting your health care provider. Sometimes this type of change in food tolerance can be symptomatic of another issue. Additionally, some research suggests that aging could result in a reduced ability to handle the indigestible carbohydrates found in beans.

People generally think of sweet dishes when chocolate is featured; however, chocolate is often used in savory recipes. Debra Daniels-Zeller’s previous Vegetarian Journal article called The Savory Side of Chocolate features these vegan dishes: Chocolate Balsamic Vinaigrette; Slow-Simmered Black-Eyed Peas and Corn in Barbecue Sauce; Black Bean and Yam Enchiladas Infused with Chocolate; Sweet and Smoky Barbecue Sauce with a Hint of Chocolate; Baked Tempeh in Sweet and Smoky Barbecue Sauce; Chocolate Mole; Chocolate-Infused Shepherd’s Pie; and Chocolate Sweet Potato Drop Biscuits. Debra also describes the various varieties of dark chocolate.

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

Due to the generosity of an anonymous donor, The Vegetarian Resource Group each year will award $20,000 in college scholarship money to graduating U.S. high school students who have promoted veganism/vegetarianism in their schools and/or communities. Vegetarians do not eat meat, fish, or fowl. Vegans are vegetarians who do not use other animal products such as dairy or eggs.

One award of $10,000 and two awards of $5,000 will be given. Entries may only be sent by students graduating from high school in spring 2022. Deadline is February 20, 2022. We will accept applications postmarked on or before February 20, 2021. Early submission is encouraged!

Applicants will be judged on having shown compassion, courage, and a strong commitment to promoting a peaceful world through a vegan/vegetarian 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.

For details on the contest, see: http://www.vrg.org/student/scholar.htm

Looking for Maritime-Flavored International Stews without the Fish?

Chef Nancy Berkoff’s previous Vegetarian Journal article International Maritime Stews serves up these creative recipes:

Paella Sans Pescado

Saffron Broth with Tomato

Orzo Pilaf

Bourride

BouillabaisseVegan or Non-Fisherman’s Stew

Saffron Mayonnaise

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

On Wed. January 26, catch The Vegetarian Resource Group’s takeover of the Vegan Book Club Instagram. All day we will share posts about the magazine, the VRG, and more! It’s bound to be a delicious time, with lots of gorgeous food, science notes, and history of the group. Love reading? Join the Vegan Book Club for monthly fiction and non-fiction reads on Goodreads, Instagram, and Twitter. They host discussion groups on the monthly book selections and suggest great books by vegan authors!

According to Men’s Health, Chipotle plant-based chorizo contains the following: Water, Pea Protein, Tomato Paste, Extra Virgin Olive Oil, Red Wine Vinegar, Onion Powder, Spanish Smoked Paprika, Chili Powder, Vinegar, Paprika, Garlic Powder, Chipotle Chili Pepper, Cumin Seed, Black Pepper, Sea Salt, Oregano.

See for more information: https://www.menshealth.com/nutrition/a38663824/chipotle-plant-based-chorizo-review-nutrition-ingredients/

For other chain information, see: https://www.vrg.org/fastfoodinfo.php

For information on vegan and vegetarian restaurants in the USA and Canada, go to: https://www.vrg.org/restaurant/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.

Vegan Journal Senior Editor Rissa Miller wrote a creative recipe piece highlighting dishes made from jackfruit in the most recent issue. Enjoy these recipes: Spiced Breakfast Bars; BBQ Jackfruit and Biscuit Casserole; Sweet and Tangy Jackfruit Meatless Balls; Curry Jackfruit Stew; French Dip Sandwiches; Italian Herb Stuffed Peppers; and Orange Cherry Jackfruit Cake with Pudding Layer.

Read the entire article here: You Don’t Know Jack

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

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):

10X Vegan, 1612 S. Cypress Rd., Pompano Beach, FL 33060

Located in Pompano Plaza, just 5 or 6 minutes from the beach. Their #1 bestseller is Vegan Wings, which is described as smoky, and includes six choices of dips. They also offer burgers, salads, tacos, pasta, wraps, and two all day breakfast options: Vegan Bacon Sliders and Impossible Sausage Sliders. Select from eight varieties of Smoothies. They’re particularly proud of their Pompano Beach Smoothie.

Dollies Vegan Bistro, 2616 Blodgett St., Houston, TX 77004

Dollies Vegan Bistro is located within the S.H.A.P.E Community Center and serves classic burgers, signature burgers, fried mushrooms, house salads, and more. The meals are prepared from scratch.

Glady, Edgewater Public Market, 5505 West 20th Ave., Ste. 116. Edgewater, CO 80214

Gladys is a vegetable-focused food concept that works with the community to support local farms and artisans. Located directly off the main hall in the Edgewater public market. Gladys offers a variety of vegan, seasonal dishes such as colcannon potato, squash bisque, mushroom bravas, fall-dorf salad, beans and grains, and more.

Juice Amour, 194 Saint Paul St., Burlington, VT 05401 and 16 Merchants Row, Middlebury, VT 05753

Juice Amour offers organic, fresh and raw juice, smoothies, ACAI bowls, and more. We’re a vegan and gluten-free Vermont juice company that produces everything fresh and on-site. More than just a juice bar, we have hot foods that include tacos, soups, and breakfast bowls.

Mantra, 4104 Fannin St., Houston, TX 77004

Plantain nachos, Tex eggrolls, Rasta pasta, blackberry pizza, Brussel sprouts, margarita pizza, and other dishes are available at Mantra. Mantra’s atmosphere is relaxed and laid back, with great music.

Natuurlik, 4956 Le Chalet Blvd. #5-6, Boynton Beach, FL 33436

Natuurlik is a vegan restaurant offering plant-based foods with an island flair. Several jackfruit entrees are available in either curry, jerk, or bbq style and include tacos, burritos, and jackfruit meals. The menu also offers vegan seafood items such as crabcakes and fish and chips. Smoothies and acai bowls are made to order. Whipped coffee and chocolate chip cookies are popular dessert items.

The Be-Hive Deli, 2414 Gallatin Ave., Nashville, TN 37206

Enjoy dishes such as Breakfast Bowl, CHXN Philly, Hot Italian Sub, a variety of Wings, Loaded Nachos, and more.

Vegan on the Fly, 24 W. 45 St., New York, NY 10036

Vegan on the Fly serves quick vegan food inspired by New York City street food culture and its diverse ethnic cuisines. They serve gyro sandwiches, chopped sandwiches, burgers, platters, salads, bowls and a handful of sides that range from mac and cheese to empanadas. Their specialty is Seitan. When you order online, there’s a place to add toppings as well enter special requests which they will try to accommodate. Although stock varies, they offer several desserts including a gluten-free option. They are located between 5th and 6th Avenues near Times Square.