Cynthia King Dance Studio in Brooklyn, New York sells vegan ballet shoes for both children and women. They are available through the mail in various sizes and several colors. Visit: https://cynthiakingdance.com/vegan-ballet-slippers-store/rebelle

Are you or someone you know thinking about coming out with a new vegan product and need your packaging designed? If so, you may want to contact Vegan Street Media. This vegan design studio has had years of experience designing food packaging, as well as doing logo designs, website design, and more. For more information, see: http://www.veganstreetmedia.com/portfolio-by-services.html

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):

Brandon Vegan Deli, 859 Lithia Pinecrest Rd., Brandon, FL 33511

Find a plethora of vegan “meats,” meals, and products at Brandon Vegan Deli! Burgers, pasta, sandwiches and more are available every day of the week, including as takeout.

goodsugar, 21 E. 1st. St., New York, NY 10003

Enjoy fresh juices and smoothies along with dishes such as Avocado Toast, Curried Dahl, Green Curry, Chili, Pesto Mushroom Noodles, Marinated Kale Salad, and Banana Bread.

Le Petit Monstre, 82 Washington Ave., Brooklyn, NY 11205

Le Petit Monstre is the perfect place to try some handmade vegan pastries ranging from donuts to tarts to cakes and pies! You can also order either savory or sweet dishes during any meal of the day including watermelon salad, avocado toast, mushroom melt, and an artichoke caprese sandwich.

Minty Z, 3206 Grand Ave., Miami, FL 33133

An extensive menu can be found at this Asian Bistro. On their brunch menu, they provide; vegan shumai, lo mai gai, dumplings along grain, or coconut yogurt bowls. For dinner, they go heavy on the veggies. Anything from roasted yams, cauliflower kimchi, and bbq eggplant. Don’t forget dessert! They provide sesame bubble sundaes, bao beignets, and macaron ice cream.

South x Northwest, 3928 N. Mississippi Ave., Portland, OR 97227

SxNW, which calls itself a “plant-based kitchen & bar,” is located north of Downtown in a walkable neighborhood on a tree-lined street. Its menu offers taste of the South, and diners can enjoy burgers and chick’n sandwiches with fries or hushpuppies on the side. Kids’ meals, sparkling water, local ginger beer, and accompaniments including chili and spinach dip or queso with chips are also available. Diners can indicate a preference for gluten-free preparation, and soy- and nut-free items are clearly indicated, though fryers are shared.

Sunshine Vegan Eats, 893 Jefferson Ave., Buffalo, NY 14204

Close to downtown Buffalo, Sunshine Vegan Eats is a cheery spot for lunch or dinner. Choose from comfort foods like tacos, burgers, wraps, and sandwiches or opt for a basket of wings or a breakfast platter. The carrot tuna, a popular appetizer, is served with chips. The restaurant also offers freshly-pressed juices and juice blends, plus creative smoothies and milkshakes. Parking is located in front. For takeout or delivery, use the restaurant’s app or a delivery service.

Sweet Beets, 295 Ottawa St. N., Hamilton, ON Canada L8H 3Z8

Near the Centre on Barton, Sweet Beets is a cozy, warm café with a fully vegan and nut-free menu including salads, poutines, sandwiches, burgers, and pizza. Gluten-free substitutions are available for a small upcharge. Specials, like cannoli, calzones, and lasagna, are offered on a weekly basis. Additional selections include kids’ meals, bottled drinks, and desserts—try the family size ice cream sandwich or dessert pizza if you’re with a large party. A small assortment of retail products is also available. Street parking.

Vegan Bruder, 619 Breakers Ave., Fort Lauderdale, FL 33304

Vegan Bruder is a food truck inspired by German cuisine. Dishes include a Sauerkraut Burger, a Bratwurst Sausage, and a Mushroom & Jalapeño Burger. All burgers and sausages come on a pretzel roll/bun with vegan cheese or vegan mayo. Sides include Cinnamon Sugar Crisps, Extra Thick French Fries, Fried Sweet Plantains, and a White Truffle Oil Shot.

Vegan Juiceology, 413 N Howard St. #G1, Baltimore, MD 21201

Vegan Juiceology is a vegan fresh-pressed juice company. They have a wide array of seasonal juice blends such as Beet Lemonade, Sweet Kale, Sweet Potato Pie, and Elderberry Hibiscus Tea. Currently, juices are available for pickup and delivery only.

Each issue of Vegetarian Journal features a column titled Scientific Update by Reed Mangels, PhD, RD with guest reviewer Jacqueline Tang (former VRG Intern) in this issue. In this column we review recent scientific papers related to vegetarianism. The latest column covers the topics of Are Creatine Supplements Effective? And What Do Vegetarians Eat?

Read the column here: https://www.vrg.org/journal/vj2021issue1/2021_issue1_scientific_update.php

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

(Makes about 12 pancakes with 6-inch diameter)

Serve these bright pancakes – and they’re loaded with healthy oats and carrots to fuel you as you enjoy spring. Feeling indulgent? Add the Chai Cream Topping. Or just do the usual maple syrup! 

2 cups all-purpose flour

1/4 cup rolled oats

1 Tablespoon cornstarch

1 Tablespoon baking powder

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1 cup grated carrots (2-3 carrots)

1/4 cup organic sugar

2 teaspoons vanilla extract

2 cups unsweetened vegan milk (oat milk used in testing)

1/3 cup golden raisins

1/2 cup chopped pecans

Vegan butter/margarine to cook

Whisk together flour, oats, cornstarch, baking powder, cinnamon, and ginger in. large bowl. Set aside. In a smaller bowl, combine grated carrots, sugar, vanilla extract, and vegan milk. Stir until well mixed. Make a well in dry ingredients and pour in wet carrot mixture. Stir by hand, scraping the sides as needed, until no dry components remain. Allow to rest for 15 minutes or up to overnight in the fridge.

Heat a pan to very hot and melt a little vegan margarine to coat the bottom. Before starting to make pancakes, stir raisins and chopped pecans into the thickened batter with a few quick strokes. 

Add about 1/4-1/3 cup of batter to the prepared, heated pan and turn down the heat to medium-low or low. When the sides of the pancake begin to bubble, flip and cook the second side. Each side will take a few minutes Replenish vegan margarine as needed during cooking to prevent the pancakes from sticking. Repeat with all pancake batter until about 12 pancakes are made. Serve warm with optional maple syrup or Chai Cream, as below.

Chai Cream

8 ounce container vegan cream cheese, room temperature (Tofutti brand suggested)

1 cup organic powdered sugar

1/4 cup strongly brewed chai tea

1 Tablespoon maple syrup

Whisk together all ingredients in a bowl until silky smooth.  Serve at room temperature or chilled; store in the fridge.

Infinity Room is located in the renovated lobby of the former Capitol City Theater in Salem, Oregon. It is a marriage of the performing arts in Salem, combining the stellar kitchen, bar, and stage of The Space Concert Club and the improvised and Stand-up comedy of Capitol City Theater. Their menu included Bowls & Salads, Small Plates, Wraps and Sandwiches (Sammiches), Burgers, Tostados, and Desserts. Nearly all of their items are made in house, including the sandwich bread, burger buns, slider buns, queso, chili, hummus, beans, desserts, dressings, bar mixers, and sauces. The pre-made items they carry are chosen based on their quality and locality. They are proud to serve Field Roast, Before the Butcher, and Follow Your Heart products all of which are west coast based!

Sample dishes on their menu include the Psychedelic Chef Salad (Cabbage, pickled onion, lettuce, pickled beets, red bell pepper, pickled cauliflower, cucumbers, tofu feta, black sesame seeds, dressing of choice); Engineer Bowl (Cucumbers, mixed greens, lettuce, slaw, creamy dressing, crushed tortilla chips, grilled tofu, caramelized onion, and green onion); Burger was the Case Wrap (JustEgg patty, tempeh bacon, Violife provolone, tots, burger patty of choice, Violife cheddar, Liquid Sunshine hot sauce, green onion); Dirty Chai Donut (Made fresh every day with Manny’s Choice European wheat flour, Sattwa chai, cold brew coffee and a dark chocolate steeped together with a touch of oatmilk); plus so much more!

They are presently open Fri-Sat: 11am-9pm and Sunday: Noon-8pm.

For more information see:

www.infinityroomsalem.com

https://www.facebook.com/infinityroomsalem

https://www.instagram.com/infinityroomsalem/

Each issue of Vegetarian Journal features a vegan activist in the Vegan Action column. The latest column was written by Anayeli Camacho and highlights the activism of Stephanie Rich, RD. She is the owner of Verdine, a vegan restaurant in Houston, Texas.

Read the entire column here: https://www.vrg.org/journal/vj2021issue1/2021_issue1_vegan_action.php

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

Reed Mangels, PhD, RD

Thursday, April 22, 2021

5:00PM – 6:00PM California Time

Online event

REGISTER AT:
https://sjpl.bibliocommons.com/events/601306115a51532400649ad9

Thursday, May 6, 2021

4:30PM – 5:30PM California Time

Online event

REGISTER AT:
https://sjpl.bibliocommons.com/events/6013064660a86b2f00b9dfbd

This interactive program will cover the basics of vegetarian nutrition, the benefits of a vegetarian diet, and practical ideas for becoming vegetarian or moving towards a more plant-based diet. Whether you’re wondering about vitamin B12, protein, or calcium or deciding if going vegetarian could be a healthy choice for you, this program is for you.  Reed Mangels, PhD, RD is a Nutrition Advisor for the non-profit, educational Vegetarian Resource Group (www.vrg.org) and the nutrition editor and a regular columnist for Vegetarian Journal. 

Reed Mangels, PhD, RD is a Nutrition Advisor for the non-profit, educational Vegetarian Resource Group (www.vrg.org) and the nutrition editor and a regular columnist for Vegetarian Journal. Registration is required to receive a link and password. Deadline to sign-up will be 1 hour before the program begins.

Links and passwords will be emailed at least 30 minutes before the program. The virtual room will open 3 minutes before the program begins. We do recommend everyone “arrive” at least 10 minutes before the program to ensure you are able to enter the “room.” If you do not receive an email with the program link at least 30 minutes before the program begins, please check your spam and other folders. If still unable to find it, please use the Chat to ask a team member for help. For those under 18 years of age who may be joining us, we recommend that a parent/legal guardian be with you during the meeting. Learn more about Zoom at zoom.us.

*Reminder – Those not on the Guest List will not be considered registered, and will not receive a virtual “ticket”. Registration accepted on a first come first serve basis.

To request an accommodation under the Americans with Disabilities Act for library-sponsored events, please call 408-808-2000 at least three business days prior to the event.

The latest issue of Vegetarian Journal features a recipe piece by Hannah Kaminsky titled “Breakfasts to Savor.” Enjoy recipes for Waffled Tofu with Red Eye Gravy; Curried Coconut Granola; Cheesy Broccoli and Bac-un Toaster Tarts; Bread Omelet; and Black Bean Chilaquiles.

Read the article here: Breakfasts to Savor

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

Recent topics brought up include:

– Shared info on a virtual plant-powered event for kids everywhere including The Biggest Vegan Egg Hunt Ever, fun and games, prizes, cooking and craft demonstrations, etc.

– Someone posted: “A family friend has a child with egg and wheat allergies. She would like good bread recipes that are gluten and egg free. If anyone has some suggestions, please let me know and I’ll let her know.”

– Announced virtual internships available for high school and college students through The Vegetarian Resource Group.

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.