More and more vegan food
items are now available in quantity size for restaurants and other food service
settings. Here are two new offerings:
Upton’s Naturals’ 100% vegan and versatile meat alternatives are coming soon to restaurants and foodservice providers across the country through a new partnership with Dot Foods, the largest food industry redistributor in North America.
Photo from Chicago Vegan Foods
Chicago Vegan Foods has introduced a new Temptation
Vegan Soft Serve made with whole oat flour. This is dairy-free, 100%
vegan soft-serve mix.
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):
Burrito Burrito, 333 Broadway, Troy,
NY 12180
They have Burritos,
Tacos, Nachos, Burgers, Sides, Bowls, Salads, Drinks, and Desserts. Specialties
include spicy soy ‘steak,’ fried chickpea patty, BBQ jackfruit, seitan with
house-made hemp queso, and ‘feesh’ (kelp marinated tofu cornmeal crusted and
fried). They are a nut-free establishment.
Col’s Kitchen, 55 S. Main St.,
Concord, NH 03301
They offer a special
Sunday Brunch menu, plus daily Beverages, Starters, Salads, Sandwiches and
Wraps, Burgers, Entrées, and Dessert. Some of their interesting and unique
offerings include house made falafel burgers, seitan broccoli stroganoff, and
pie shakes.
Magic Vegan Café, 1723-B 25th Ave.,
Gulfport, MS 39501
Magic Vegan Café is
an all-vegan café serving southern-style lunch and dinner. Dishes include a BBQ
Sandwich, Steak and Cheese, a Bean & Cheese Burrito, and Mac & Cheese.
Sides include potato salad, coleslaw, and house-made wheat-based fajita strips.
Don’t forget to try the mini chocolate pie or cheesecake for dessert!
Roots, 6 Third St., Dover, NH 03820
At Roots juice bar and café you can find a plethora of
menu items often composed of locally sourced, organic, or from scratch
ingredients. Customers can also check out their weekly specials that may be
black bean and sweet potato burgers or a pear cucumber chiller! All this can be
found in their nature and pastel themed storefront. Hours vary by season.
Stand Up Burgers, 2000 Kala Bagai
Way, Berkeley, CA 94704
They represent bold
flavors and decadent burgers, completely without the guilt of eating meat.
Sample menu items include a BBQ Burger, a Tex-Mex Burger, Flip the Bird Salad,
and Picnic Slaw. Also enjoy their smoothies! This burger joint wants to empower
freedom and environmental justice through their food.
Terror Tacos, 3919 S. Grand Blvd., St.
Louis, MO 63118
Terror Tacos offers
a 100% vegan Mexican food experience, along with some death metal and horror.
This restaurant serves various vegan Mexican dishes from scratch, including
ingredients like vegan cheese, cilantro rice, and sour cream. You can also
order their tacos, burritos, tamales, quesadillas, and more online!
Vegan Soul Bakery
offers wholesale vegan soul food and baked goods to the public! Baked goods
include Apple Pie, Red-Velvet Birthday Cake, and Lemon Heart-Shaped Cake. Meals
include Magnificent Mac & Cheese, Curry Chick-Un & Roasted Veggies,
Vegan Southwest Egg Rolls, and Vegan Crab Cakes. Consider signing up for their
subscription box if you want to try a monthly dessert assortment!
Always be wary when you are comparing polls, such as those
calculating the number of vegetarians/vegans. We’ve been seeing articles that
say that 5% of Israelis are vegans and 8% more are vegetarians. We do know
there are plenty of vegan options in Israel. One member living there told us
that even when visiting a Russian grocery store known for its meat, he saw a
whole row of frozen veggie meat alternatives. However, we asked Richard
Schwartz, author of the Vegan Revolution to
try to track down that Israeli poll figure. He was told that it appears that
the 5% and 8% figures are self-defined vegetarians and vegans. So that would be
people that call themselves vegetarians or vegans, which as we all know can have
different meanings to people. That is important information; however, it should
not be compared directly to polls such as The Vegetarian Resource Group’s
polls, which ask about foods people do not eat, rather than what they call
themselves.
“I’ve written
another column about Maine’s lost vegetarian history, which appears in today’s Maine Sunday Telegram, and I thought you
might be interested. In this column. I discuss ideas expressed in Maine’s first
pro-vegetarian publication, the Pleasure
Boat, an alternative weekly newspaper which began publication in 1845 and
continued until 1862.
The Pleasure Boat was published by radical
reformer and missionary Jeremiah Hacker, who advocated in favor of many
reform efforts including abolition, women’s rights and temperance — all closely
tied to the era’s vegetarian movement.
In the July
20, 1854 edition, for example, Hacker linked meat consumption to the oppression
of women, writing: “Just look at the slavery that perverted appetite imposes on
women! Three times a day, in hot weather, they must fire up the cookstove to
roast, boil or fry flesh, and prepare hot tea or coffee, to fire the blood! When
a brown loaf, and a pitcher of water from that cool fountain, with a handful of
plums or fruit of some kind, would furnish a cooling and more nourishing
repast.”
Chef Nancy Berkoff serves up creative vegan “meatball” recipes in a previous
Vegetarian Journal article. Enjoy these options: Oktoberfest Roulades
(Sauerkraut and Tofu Balls in Mustard Sauce); Mushroom and Hazelnut Snacking
Balls; Walnut Lemon Balls; Veggie Balls; Whole Wheat
Neatballs; Tofu Balls; and for dessert, try Good and gooey Peanut Butter Balls.
Honor your mom and support vegan restaurants in the USA and Canada at the same time! Visit https://www.vrg.org/restaurant/index.php for a list of veggie restaurants, many of which are offering specials for Mother’s Day.
A Relaxing Weekend Brunch by Peggy Rynk offers recipes for Cranberry Tea
Punch, Tofu Scrambled “Eggs,” Smoky Scrambled Tofu, Apple “Sausage” Stir-Fry
with Beans, Grits Italiano, Lemon Syrup, Oatmeal Pancakes, Strawberry Pancakes,
Jamaican Gingerbread, Breakfast Banana Cake, and Stovetop Rice Pudding. To read
the entire article previously published in Vegetarian Journal, visit: https://www.vrg.org/journal/vj2009issue1/2009_issue1_weekend_brunch.php
Super Savory Breakfasts by Debra Daniels-Zeller provides recipes for Curried
Potatoes and Yams with Hummus in Pita Bread, Quinoa-Millet Pilaf with Winter
Squash, Individual Breakfast Pizzas, Orange-ginger Red Lentils, Scrambled Tofu,
Early Riser Marinated Tofu Sandwich, Glorious Greens Bisque with Steamed
Tempeh, and Balsamic White Beans and Greens with Whole Grain Tortillas. To read
the entire article previously published in Vegetarian Journal, see: https://www.vrg.org/journal/vj2004issue1/2004_issue1_breakfasts.php
The Vegetarian Resource Group (VRG) is a non-profit organization dedicated to educating the public on veganism and the interrelated issues of health, nutrition, ecology, ethics, and world hunger. We have been helping health professionals, food services, businesses, educators, students, vegans, and vegetarians since 1982. In addition to publishing the Vegan Journal, VRG produces and sells a number of books.
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