A recent update from the U.S. Food & Drug Administration
(FDA) provided information about infant formulas. Its title, “FDA
Advises Parents and Caregivers to Not Make or Feed Homemade Infant Formula to
Infants,” reminds us that babies should not be given homemade
formulas. Ideally, babies would be given only breast milk until they’re 6
months old, after which they would be started on solid food. If breast feeding,
or exclusive breast feeding, isn’t possible, commercial infant formula should
be used to replace or partially replace breast milk.
The FDA update
goes on to explain that they strictly regulate what can and can’t be in infant
formula. It’s very important that formula is nutritionally adequate because it
is the only food young formula-fed infants are given. FDA regulations also set
upper limits for nutrients so that the formula doesn’t supply excessive amounts
of nutrients which could also be harmful. The FDA does not evaluate homemade
infant formula recipes. These recipes could have inadequate or excessive
amounts of important nutrients. For example, the FDA has recently received
reports of hospitalized infants suffering from hypocalcemia (low calcium) who
had been fed homemade infant formula.
Another potential
problem with homemade formulas is that they could be contaminated with bacteria
that could cause foodborne illnesses in young infants which could be
life-threatening.
We recommend that infants be exclusively breastfed for the first 6 months. If that isn’t possible, infants should be given commercial infant formula or a combination of commercial infant formula and breast milk. Vegan families typically use commercial soy-based infant formulas if exclusive breast feeding isn’t possible. Homemade formulas or plant milks are not nutritionally adequate for babies and should not be used.
The latest issue of Vegetarian Journal features an article
by VRG Volunteer Coordinator titled “Prisoners’ Rights, Religious Practice, and
Vegan Meals in Prison.”
Each issue of Vegetarian Journal includes a column called “Veggie Bits” where we
review vegan products that we think you would like to know about. Some of the
products reviewed in the latest issue include Follow Your Heart’s Yogurts in a
variety of flavors; Strong Roots Veggie Burgers such as Kale & Quinoa and
Pumpkin & Spinach; Vesta Oat-So-Creamy Vegan Chocolate; and Avaline vegan
wine.
As a student in Baltimore, I have loved getting to try a
variety of local restaurants in the area that serve amazing food, and it has
been something I have missed throughout the coronavirus pandemic. As some
restrictions have started to lift again, I decided to treat myself to a nice
vegan takeout meal to spice up my routine, and Wicked Sisters did not
disappoint. Wicked Sisters is located in the Hampden section of Baltimore,
Maryland, and although they are not a vegetarian restaurant, they do offer a
few delicious vegetarian and vegan dishes. Furthermore, they have a safe and
efficient takeout process, and are following all social distancing guidelines
inside their restaurant.
I decided to try
the Tufudan Dan Noodles entrée. Wicked Sisters confirmed over the phone this is
vegan. The dish was packed with flavor and came in a nice, big portion that was
great for leftovers (or for sharing). I am a big fan of lo mein and sesame
noodles, and this meal was a fun, fiery twist on these classics. This is
definitely a meal spicy food enthusiasts will enjoy. The “fiery sesame sauce,”
as they call it, was creamy and savory in every bite. I loved the noodles, and
they were complemented well by the “spiced crumbled” tofu and the assortment of
vegetables (there was a healthy helping of mushrooms, tomatoes, shredded
carrots, shallots, edamame, and snap peas).
I would definitely recommend this dish and Wicked Sisters in general, as I have always enjoyed what I have gotten from this restaurant. To learn more about Wicked Sisters, you can visit their website here: https://www.wickedsistershampden.com/#home-section/, and for more information about other restaurants that serve vegetarian and vegan food in the USA and Canada, check out the Vegetarian Resource Group’s Restaurant Guide here: https://www.vrg.org/restaurant/index.php.
Glen Thompson, a Republican from Pennsylvania
and Antonio Delgado, a Democrat from New York, introduced the Whole Milk
for Healthy Kids Act of 2021 that would allow flavored and unflavored whole
milk into school cafeterias.
A Pennsylvania Farm Bureau spokesperson said, “Think about
how much our tastes are shaped when we’re kids, and then those habits carry
through to adulthood. So we’re basically losing a generation of milk drinkers
if kids are not enjoying the milk that they’re getting in school.
According to a YouGov
poll commissioned this year by The Vegetarian Resource Group, 23% of 8- to 17-year-olds during the week usually
consume plant-based milks. The poll results will be posted soon at vrg.org/nutshell/faq.htm#poll
Black Bean Taco Bake Sheet Pan Meal photo by Rissa Miller
The latest issue of Vegetarian Journal features a recipe
piece by Leslie Gray Streeter titled “Flat Out Flavor – Sheet Pan Meals.” The
recipes were conceived for minimum effort but maximum flavor, with lots of
veggies and a variety of plant-based add-ins. Enjoy Hash Brown Sheet Pan Brunch
Casserole with Cashew Cream; Black Bean Taco Bake; Chickpea Lasagna; Sesame
Sriracha Tofu; and Oatmeal Apple Dessert Bake.
A previous issue of Vegetarian Journal included a recipe piece on
fresh peas! Debra Daniels-Zeller provides information on selecting and
preparing fresh pea dishes including Braised Pea Shoots, Pea Shoots and Quinoa,
Minted Sugar Snap Peas and Leeks, English Pea Guacamole, Sesame-Ginger Snow
Peas, Snow Pea Slaw with Red Peppers, Mac and Peas, and Penne Pasta, Sugar Snap
Peas, and Tomatoes. Enjoy!
– One person posted: “I have a five year old grandson who
makes mostly healthy dishes for family eating, with just modest adult
supervision. As some of you know, I write a monthly food blog about healthy
eating (not for profit.) This month I am planning to feature children under
thirteen who cook, like my grandson. If you are close to a young cook, and want
to share a bit about them, please email me.”
– A shared article written by two VRG interns on their
experience of starting a veggie club in High School.
– Family friendly veggie events in various states.
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.
Soak dates in water for at least 2 hours and up to overnight. Make
sure all date stems and pits are removed. Drain dates and add to a food
processor or high-powered blender and let run until the dates are a smooth
paste with no chunks remaining. Add the peanut butter and combine with dates in
the food processor. The resulting candy filling should be somewhat stiff. If it
is not, add coconut flour by the tablespoon until the filling is the texture of
new Play-Doh or like clay from a potter’s wheel. A lot of this step will depend
on how moist the dates and peanut butter are. Sometimes two tablespoons of
coconut flour is enough; other times, more is needed. The filling should be
moldable when you grab a chunk, and hold its form.
When done mixing, turn
the candy filling out onto parchment or wax paper-lined cookie sheet and roll
into 20 small balls or egg shapes as desired. Chill for 4 to 8 hours;
overnight is fine.
After the candy filling
has chilled, melt the chocolate next. Microwave on low heat and cook at 20-30
second intervals, stirring in between to ensure even melting.
Dip each egg into
melted chocolate and place on the lined cookie sheet. When all eggs are dipped
in chocolate, place in a cool place for chocolate to harden. It will take about
an hour, depending on how cool the area is. They are also delicious frozen!
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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