Posted on
February 12, 2021 by
The VRG Blog Editor
You can now read the latest issue of Vegetarian Journal on Kindle. Some of the articles in this issue
include Flat Out Flavor (a wide variety of sheet pan meals); Breakfasts to
Savor (savory breakfast recipes); Nutrition Hotline: Understanding
Evidence-Based Research; Scientific Updates; Product Reviews; More Harris Poll
Results: What Veggie Products Will American Adults Purchase?; Prisoner’s Rights
and Vegan Meals in Prison; Vegan Lunch Bag Ideas; and More!
Posted on
February 11, 2021 by
The VRG Blog Editor
South-African-Potjiekos
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
Posted on
February 11, 2021 by
The VRG Blog Editor
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 2021. Deadline is February
20, 2021. 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.
Posted on
February 10, 2021 by
The VRG Blog Editor
Quinoa Salad with Roasted Asparagus
Winter is a terrific time to roast veggies and fruit! An article titled Roasting Vegetables and Fruit by Debra
Daniels-Zeller previously ran in Vegetarian Journal. It features vegan
roasting recipes including Roasted Kale Chips, Roasted Roma Tomatoes, Simple
Roasted Root Vegetables, Whole Roasted Cauliflower, Roasted Maple-Cinnamon
Apples, Quinoa Salad with Roasted Asparagus, Roasted Brussels Sprouts with
Lemon-Dijon Sauce, Balsamic Roasted Portobello Mushrooms, and Orange Roasted
Pineapple with Chocolate and Coconut Sorbet.
Posted on
February 10, 2021 by
The VRG Blog Editor
By Reed Mangels, PhD, RD
The Vegetarian Resource Group was recently contacted and asked this question, “Here’s a weird one: a product labeled as vegan, with no obvious non-vegan ingredients (that I see), but 15 mg cholesterol. Is the vegan label wrong? Am I misreading one of the ingredients? … What’s this all about?”
A product that is truly vegan should not contain on the label any cholesterol, a substance produced by animals. Grains, legumes, nuts, fruits, vegetables, and vegetable oils do not have cholesterol or only contain insignificant amounts (more on this in a future blog posting). In order to address this puzzle, we need to consider where the nutrient amounts on nutrition labels come from.
According to the
FDA, the government agency responsible for food labeling, food manufacturers
should have a laboratory analyze the nutritional content of the company’s
product using specific tests. If the manufacturer of the product did this and
determined that the product contained cholesterol, it could be due to
contamination during production or it could be that the product contains small
amounts of an animal ingredient that contains cholesterol and that the products
should not be labeled as vegan.
In place of
costly laboratory analysis, manufacturers may choose to use existing
nutritional data bases and programs to calculate the nutritional content of
their food product. If a company use a nutritional data base to calculate the
nutritional content, they input all the ingredients and amounts, and a program
calculates the amounts of different nutrients in a serving of food. The
manufacturer is responsible for the accuracy of the information on the
nutrition label on their products so FDA states that calculated nutrient
content should be validated by laboratory analyses (1).
FDA discourages
companies from merely copying a competitor’s label with the assumption that the
products are similar. If FDA checked and found that a product’s composition did
not agree with its nutritional label, the firm could not claim that it acted in
good faith and should not be penalized if it copied information from a
competitor (1).
Misleading
information can be generated when nutrient databases are used. Most programs
provide users with a choice of ingredients when recipes are being inputted. An
example of the kind of error that could be introduced – if an ingredient in a
vegan product is pasta, and the person inputting the recipe into the program
chooses a pasta that contains eggs instead of a vegan pasta as the ingredient,
the recipe analysis would indicate that there is cholesterol in the product. If
the company neglected to verify this information with laboratory analysis,
incorrect label information could result. So, one possibility for there
apparently being cholesterol in a product labeled as vegan is incorrect input
of ingredients into a nutritional analysis program.
The FDA does
compliance checks in which they analyze food samples that have been randomly
collected from lots of a food – a lot could be one day’s production. FDA takes
12 subsamples, combines them into one sample and analyzes the nutrient content
of this composite. To be in compliance with FDA’s labeling regulations for
cholesterol, the amount of cholesterol determined to be in the sample by lab
analysis should be no more than 20% higher than what the label indicates is in
the product. Having an analyzed amount of cholesterol below what is stated on
the label, is “usually considered acceptable by the agency within good
manufacturing practices (2).”
Contacting the
company may be helpful in determining the cause of the apparently incorrect
label information and may alert the company to the need to correct either the
“vegan” label or the amount of cholesterol shown on the label.
The contents of this posting, 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.
Posted on
February 09, 2021 by
The VRG Blog Editor
Are you still looking for a
Valentine’s Day gift? If so, you might want to prepare a vegan meal for your
family, friends, co-worker, etc. to show your admiration. Nothing beats comfort
food, and we have published many articles on this topic throughout the years in
Vegetarian Journal. Delicious vegan
recipes can be found in the articles below. Enjoy!
Posted on
February 08, 2021 by
The VRG Blog Editor
In a previous Vegetarian Journal article titled Beyond Strawberry Shortcake, writer Debra Daniels-Zeller states “One
of America’s favorite desserts, strawberry shortcake, became popular in the
mid-1800s. It was originally a rich pastry with fruit baked inside that
eventually evolved into a sweet biscuit pastry topped with fresh strawberries
and fresh cream. Today, there are countless versions that use various cakes,
such as sponge cake, pound cake, angel food cake, and the traditional biscuits.
Many of the shortcake biscuit recipes are ultra-rich, calling for up to a stick
of butter and then cream added on top of that. And, of course, they all call
for the traditional strawberry topping with subtle variations.
The concept of using different toppings once occurred to me when I had
an abundance of apricots and cherries a few years ago. I created a
lavender-vanilla flavoring base for the fruit and layered the fruit between two
halves of sweet maple-orange biscuits. Then, I topped it with my favorite
vanilla soy yogurt.
I was soon hooked on the great shortcake experiment, using cooked and
raw fruits. Eventually, I moved on and used raw vegetables and finally cooked
vegetables as sides and main dishes. Now, I often keep frozen sliced biscuits
on hand, ready to thaw for quick dinners or easy desserts.”
Posted on
February 08, 2021 by
The VRG Blog Editor
By Angela Weber, VRG Intern
In Search of the Wild Tofurky: How a Business Misfit
Pioneered Plant-Based Foods Before They Were Cool by Seth Tibbott with Steve Richardson is truly a
must-read. This is a tale for all of the entrepreneurs, the environmentalists,
the foodies, the hippies at heart, the businessmen and women, and the people
who love a great underdog story.
Seth Tibbott chronicles his journey as he
turns his passion into a worldwide phenomenon – the Tofurky. He begins each
chapter of his story with unbelievable previews of anecdotes, such as studying
graffiti, renting space to piano-tuning clowns, and turning four trees into a
treehouse where he lived for seven years. He closes each chapter with heartfelt
and honest words of advice to inspire his fellow “bootstrappers” engaging in
their own journeys. Everything in between is a fascinating story about how a
dream became a reality.
Tibbott begins by warning readers that,
“The Tofurky story is the opposite of smart money.” It is by no means a story
about building a business to amass a fortune, but rather a story about how
preserving authenticity, positivity, and passion can reap great rewards when
you enjoy the work you are doing for your business.
Tibbott had the insight to recognize a
critical need amongst vegans. Thanksgiving meals tend to be meat-centric,
leaving vegetarians and vegans to only be able to choose from the side dishes.
The Tofurky deliciously addressed that need, and the brand has expanded to
provide some ingenious plant-based alternatives to meat products. This is the
story of how that all came to fruition.
His successes were inspiring because they
did not come from having a lot of money or resources, but rather, they came as
a result of his hard work, determination, gut feelings, support system, and
unwaveringly firm stance behind his mission and vision of “bringing vegan,
low-on-the-food-chain protein to the world.”
A sense of creativity and community and an
enjoyment for life were instilled in him from a young age by his parents. When
he went to college to become a teacher, he found the traditional classroom
setting to be too restricting and unimaginative, and he could not be true to
himself in this way. Although teaching elementary schools was ultimately not
his destiny, it was during this time in college where he stumbled on to
vegetarianism and the wonders it could do for human health and the planet, and
it became one stepping stone on his path to revolutionizing the vegan food
market with the Tofurky.
As his perspective changes, he goes on to
become a wandering naturalist, spending a lot of time in the great outdoors
with very little income. His modest lifestyle allowed him to have freedom and
create memorable experiences, one of which being his discovery of tempeh. Upon
visiting a commune known as The Farm, he learned about the miraculous mold and
soybean combination that made tempeh. Immediately becoming fascinated with
tempeh, Tibbott purchased a starter culture and produced his first batch. The
rest, as they say, is history.
Tibbott’s passion for this process leads
him to create his company, Turtle Island Soy Dairy, where he devotes his time
to producing tempeh. He faces many trials and tribulations along the way. With
a lack of fundamental business knowledge, a meager annual budget of $2,500, and
a slew of individuals insisting that meat consumption would never change in
America, what could possibly go wrong? He shares with his readers his many
transitions, mistakes, insights, signs, and moments of growth, all of which
eventually lead him to pivotal decisions and his aha moment of creating the
Tofurky.
He never gives in. He never gives up. He
uses the resources he has to constantly grow, learn, and improve, while keeping
Turtle Island Foods and Tofurky brands under family ownership for the past
forty years. A lot can be learned from this humbling, often humorous, and
engaging story of someone who wants to change the world for the better, one
Tofurky at a time.
I definitely recommend looking for the
Tofurky brand on your next trip to the grocery store, and I absolutely
recommend reading this book!
Posted on
February 05, 2021 by
The VRG Blog Editor
Seitan Steak with hand cut fries from Willow in New York City
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):
Dodah’s Kitchen, 3801 34th St., Mount
Rainier, MD 20712
‘Dodah,’ meaning
‘aunt’ in Hebrew, specializes in soul food. Some favorite menu items are the
mac n’ cheese (made with handmade soy cheese), “crab” cakes, and collard
greens. Dodah’s Kitchen is also known for its desserts, such as decadent
chocolate cake and mouthwatering blueberry cheesecake, as well as waffles and
pancakes.
Donut Run, 6904 4th St. NW,
Washington, DC 20012
Twelve donut flavors
– both yeast and cake – offered daily along with Brewing Good Coffee Company
coffee. Note that they sometimes sell out early!
Kate’s Ice Cream, 2636 NE Sandy
Blvd., Ste. F, Portland, OR 97232
Kate’s Ice Cream is
a plant-based ice cream pop-up shop located in Portland. Take home a pint of
ice cream year-round or a waffle cone scoop during the summer months! Flavors
include Maple Masala Chai, Salted Peanut Butter Brittle, and their signature
Marionberry Cobbler.
NW Raw, 370 E. Main St., Ashland, OR
97520
NW Raw calls itself
“an indoor restaurant to inspire an outdoor lifestyle.” While nominally an
organic juice bar, the offerings at this bright, airy main-street Ashland
establishment include several hearty dishes as well as all-day breakfast.
Standout items are the various toasts, the smoothie bowls, salads, savory
bowls, and crispy fresh waffles. In addition to a variety of fresh-pressed
juices, nut mylks, and smoothies, a full coffee bar is available. A cozy
fireplace warms up the friendly space that opens onto sidewalk dining, and
children can order from their own menu. The full menu is gluten-free.
Plant City X, 619 West Main Rd.,
Middletown, RI 02842
Plant City X is a
plant-based drive-through. Inside offers an aesthetically pleasing dining
experience, with all-white décor and plant accents. Breakfast options include a
variety of parfaits, sandwiches and wraps, and avocado toast. Lunch and dinner
options include Sweet Chili Cheese Fries, Kale Caesar Salad, “Chik” Nuggets,
Truffle Mac & Cheese, and a variety of burgers and sandwiches. Don’t forget
to try a shake on the way out!
Safframen, 5240 NE 42nd Ave.,
Portland, OR 97218
Located in
Portland’s Shady Pines Food Court, Safframen offers vegan Japanese lunch and
dinner. Dishes include bowls – such as the KonKotsu (corn) Ramen and the
KonKotsu Rice – as well as Onigiri (rice balls), such as Jalapeno Onigiri and
Scallion Onigiri. Special seasonal dishes are also available.
The Veggie Table, Baltimore, MD 21223
Located in Baltimore
near Hollins Market. They have a diverse menu including breakfast, lunch and
dinner as well as catering and basic meal prep. Breakfast items include
oatmeal, pancakes, avocado toast, smoothie bowl, and more. For lunch, try
buffalo bites with a choice of sauces, a mushroom sub, bean burrito, chick’n
sub, and more. For dinner, you can order Cajun red beans and rice,
“cheese” steak sub, your choice veggie Alfredo, and more. You must order
online and pick-up items.
Willow, 199 8th Ave., New York, NY
10011
Willow is an all
plant-based bistro serving everything from “cobb” salads, to “steak” fries, to
a hickory-smoked burger. Don’t worry, they have a great dessert menu too! Enjoy
vanilla bean cheesecake, banana foster cake, and chocolate chip cookie skillet.
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.
Sign up for our newsletter to receive recipes, ingredient information, reviews of new products, announcements of new books, free samples of products, and other VRG materials.
