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.

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

By Rissa Miller, Vegetarian Journal Senior Editor

(Serves 8-10)

Curl up in front of your favorite movie or catch the latest game while you enjoy this spicy, but secretly not-all-junk-food Buffalo Cauliflower Dip. The oven-roasted veggies and beans add nutrition while the buffalo sauce and spices make it taste like your traditional game time favorite. The recipe makes enough to share with the family, or warm it up as leftovers for the entire weekend!

1 head cauliflower, chopped to medium-size pieces

1 cup roughly chopped onion

2-3 cloves garlic, peeled

1 Tablespoon olive oil

Salt and pepper, to taste

One 15-ounce can cannellini beans, drained

3/4 to 1 cup vegan buffalo sauce (to taste)

1/4 cup nutritional yeast

1 teaspoon smoked paprika

1/2 teaspoon ground coriander

1 cup vegan cheddar shreds (optional)

1/4 cup vegan bread crumbs (optional)

1 scallion, green part, chopped (optional)

1 teaspoon dried parsley flakes (optional)

To serve, tortilla or pita chips, carrot and/or celery sticks

Preheat the oven to 375 degrees. Toss chopped cauliflower, onions, and garlic with olive oil and salt/pepper on a rimmed sheet pan. Bake for 25-30 minutes, until vegetables are tender and lightly browned.

     While vegetables bake, add beans, buffalo sauce, nutritional yeast, paprika, and coriander to a blender or food processor. Purée until smooth.

     When veggies are baked, add in batches to the blender/processor (unless it all fits at once) and puree until smooth.

     Pour into a casserole pan and if needed, stir batches together. Top as desired with vegan cheddar shreds and/or bread crumbs. Bake at 375 degrees an additional ten minutes. Turn on the oven broiler setting and broil dip to crisp top and melt vegan cheese for 5 minutes.

     Before serving, sprinkle with dried parsley flakes and chopped scallions. Serve warm with tortilla or pita chips and carrot/celery sticks.

Cook’s Notes: Want it hotter? Look for extra spicy buffalo sauce. This recipe was tested with Frank’s and Primal brands. Alternatively, add some red pepper flakes or a little sriracha to amp up the heat. Want it decadent? Serve with a side or drizzle of vegan blue cheese dressing. Daiya and Follow Your Heart both offer bottled blue cheese sauce.

The latest issue of Vegetarian Journal includes results from a national Harris Poll commissioned by The Vegetarian Resource Group. Find out: How Many Adults in the U.S. are Vegan and How Many Adults Eat Vegetarian When Eating Out?

Read the entire article here: https://www.vrg.org/journal/vj2020issue4/2020_issue4_poll_results.php

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

You can also subscribe to the Kindle version of Vegetarian Journal in the USA and United Kingdom. In the USA, visit: https://www.amazon.com/dp/B07LBY2Y7K/ref=sr_1_1?ie=UTF8&qid=1544727482&sr=8-1&keywords=B07LBY2Y7K  In the United Kingdom, visit: https://www.amazon.co.uk/dp/B07LBY2Y7K/ref=sr_1_1?s=digital-text&ie=UTF8&qid=1544731957&sr=8-1&keywords=B07LBY2Y7K

By Chef Nancy Berkoff, RD, EdD

A little rice enrichment fact-let: when rice is polished, most of the nutrients are removed. In the 1800’s many people who immigrated to the US were accustomed to eating unpolished rice as a staple food. Unfortunately, only white rice was popularly for sale in the US. There began to be many Vitamin B-deficiency diseases seen in the immigrant population, as they had previously obtained their Vitamin Bs from unpolished, “whole grain” rice. The US government mandated that all polished rice be fortified with the nutrients that had been removed. This was accomplished by saving the rice “shells,” crushing them into a powder, mixing the powder with water and spraying the mixture back onto the rice. The rice was allowed to dry, and the nutrients were partially restored. Public health campaigns were launched, to instruct people not to wash the “fortified rice,” as washing the rice removed the nutrient powder.

Reed Mangels, PhD, RD, reviews recent scientific papers related to vegetarianism in the present issue of Vegetarian Journal. Topics covered include Quality of Restaurant Meals and Vegetarian, and Especially Vegan Diets, Are Effective in Reducing Blood Pressure.

Read the entire article here: https://www.vrg.org/journal/vj2020issue4/2020_issue4_scientific_update.php

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

You can also subscribe to the Kindle version of Vegetarian Journal in the USA and United Kingdom. In the USA, visit: https://www.amazon.com/dp/B07LBY2Y7K/ref=sr_1_1?ie=UTF8&qid=1544727482&sr=8-1&keywords=B07LBY2Y7K  In the United Kingdom, visit: https://www.amazon.co.uk/dp/B07LBY2Y7K/ref=sr_1_1?s=digital-text&ie=UTF8&qid=1544731957&sr=8-1&keywords=B07LBY2Y7K

Chef Kathleen Byrd, owner of Mobtown Sweets and Treats in Maryland, has written an article titled “Heavy Lifting: Sweet and Savory Dips, Gravy, and Sauces for Winter” in the present issue of Vegetarian Journal. Enjoy recipes for Lentil Walnut Paté, Cranberry Onion Jam, Roasted Garlic Dip, Roasted Carrot Sriracha Hummus, Buffalo Chickpea Dip, Roasted Eggplant Red Pepper Spread, Golden Sage Gravy, Mexican Chocolate Sauce, and Coconut Caramel Sauce.

Read the entire article here: https://www.vrg.org/journal/vj2020issue4/2020_issue4_sweet_savory.php

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

You can also subscribe to the Kindle version of Vegetarian Journal in the USA and United Kingdom. In the USA, visit: https://www.amazon.com/dp/B07LBY2Y7K/ref=sr_1_1?ie=UTF8&qid=1544727482&sr=8-1&keywords=B07LBY2Y7K  In the United Kingdom, visit: https://www.amazon.co.uk/dp/B07LBY2Y7K/ref=sr_1_1?s=digital-text&ie=UTF8&qid=1544731957&sr=8-1&keywords=B07LBY2Y7K

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):

Bam’s Vegan, 2301 N. O’Connor Rd., Irving, TX 75062

At O’Connor Plaza in Irving, Texas you can find Bam’s Vegan, a restaurant with delicious vegan options that form a rotating menu. Recipes for Bam Vegan’s chipotle sage nachos, jackfruit ropa vieja, chick N’ waffles, and more can be found on their website. Updated business hours and information can be found on their social media pages.

Chikyu Vegan Sushi Bar & Izakaya, 1740 E. Serene Ave., Ste. 130, Las Vegas, NV 89123

Chikyu Vegan Sushi Bar & Izakaya restaurant is a spin on a classic sushi bar. The chef only uses vegetables, fruits, and flowers to compose each dish. However, the chef still uses Japanese techniques and cooking methods. The menu offers various items from miso soup, gyoza, and vegetable tempura, to lesser-known dishes such as Nasu Agebitashi (eggplant with sweet soy) and Nimono (lotus root). This restaurant is also known for different types of sushi made with plant-based ingredients.

Conscious Plates, 332 E. 51^st, Chicago, IL 60609

Conscious Plates near Grand Boulevard, Chicago specializes in vegan alkaline healthy food, meaning Soy-Free, Wheat-Free and Starch-Free and made with natural ingredients with an alkaline PH Level.” Dishes range from vegan chickpea egg sandwiches to chili cheese fries to a waffle supreme! All ingredients can be found on their website, where one can also order from.

Jacked Up Vegan, 5601 Edgewater Dr., Orlando, FL 32018

In an unmistakable green food truck, Jacked Up Vegan is serving up “good food, not fast food,” as all dishes are made from scratch. If you are ever craving tacos, burgers, nachos or more, this place has you covered. Don’t miss trying the signature Jacked Up BBQ Jackfruit Taco flavored with guava barbeque sauce, cilantro garlic crema, and French fried onion. Another favorite is the Tostone Burger, which is an impossible burger with an avalanche of toppings between two crispy plantains. This food truck is the perfect place to enjoy an indulgent and flavorful meal.

Leguminati, 2401 Curry Ford Rd., Orlando, FL 32806

Enjoy items such as the Crunch Mac, which consists of seasoned vegan beef crumbles, mac & cheeze, tostada, vegan sour cream, diced tomato, lettuce, and a flour tortilla, or the Sloppy Crunch consisting of vegan beef crumbles, slo sauce, queso, tostada, rice paper bacun, fried onion, diced hot peppers, and a flour tortilla.

Liberation Donuts, 2054 W. Grand Ave., Chicago, IL 60612

All of their donuts are 100% vegan and delicious! Try out the Flapjack (Cake Donut, Maple Syrup Glaze, Spiced Chocolate Crumb), Firestorm (Chocolate Donut, Chocolate Glaze, Cinnamon Chili Powder), or even the Balaclava (Cake Donut, Tahini Glaze, Pumpkin Seed Baklava)! These are all winners. Plus, half of the proceeds from their classic lemon poppy seed donut go to various animal rights/rescue or humanitarian organizations. What could be better than this?

Plant Joy, 1801 North Graham St., Ste. 101, Charlotte, NC 28206

Plant Joy is a colorfully designed stall located at Camp North End, which is an old industrial space that houses restaurants, shops, and more. The menu is inspired by the Mediterranean Diet. So, the food is delicious, fresh, and healthy, with vegetables at the forefront. Some menu items include the Falafel Tower (plated nacho-style), Socca and Salad, which is like a crepe made from chickpeas, and Nice Caesar topped with a shiitake kebab. All of the food is sourced sustainably and plated beautifully.

The BeetBox, Stillwater, 421 N. Main St., OK 74074

This vegan food truck that focuses on serving Midwestern comfort food was started by two college students. You can order customized “chickenless sandwiches,” coconut shrimp tacos, loaded fries, mini vegan cakes made from scratch, loaded fries, and more! Their Instagram also highlights updates and sale information!

Each issue of Vegetarian Journal features a vegan activist. In the latest issue we honor Wendy Gabbe Day. She coordinated the Santa Cruz, California 2019 VegFest, hosts webinars, wrote a cookbook called Scatter Vegan Sweets, and writes a blog titled Lively Days, which features many of her family’s favorite recipes.

Read the entire article here: https://www.vrg.org/journal/vj2020issue4/2020_issue4_vegan_action.php

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

You can also subscribe to the Kindle version of Vegetarian Journal in the USA and United Kingdom. In the USA, visit: https://www.amazon.com/dp/B07LBY2Y7K/ref=sr_1_1?ie=UTF8&qid=1544727482&sr=8-1&keywords=B07LBY2Y7K  In the United Kingdom, visit: https://www.amazon.co.uk/dp/B07LBY2Y7K/ref=sr_1_1?s=digital-text&ie=UTF8&qid=1544731957&sr=8-1&keywords=B07LBY2Y7K

Reed Mangels, PhD, RD, reviews recent scientific papers related to vegetarianism in the present issue of Vegetarian Journal. Topics covered include Eat a Carrot Every Day!; Human Milk: The Ideal First Food; and Vegan Motivations.

Read the entire article here: https://www.vrg.org/journal/vj2020issue4/2020_issue4_scientific_update.php

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

You can also subscribe to the Kindle version of Vegetarian Journal in the USA and United Kingdom. In the USA, visit: https://www.amazon.com/dp/B07LBY2Y7K/ref=sr_1_1?ie=UTF8&qid=1544727482&sr=8-1&keywords=B07LBY2Y7K  In the United Kingdom, visit: https://www.amazon.co.uk/dp/B07LBY2Y7K/ref=sr_1_1?s=digital-text&ie=UTF8&qid=1544731957&sr=8-1&keywords=B07LBY2Y7K

Salads are popular during summer months; however, you can prepare a delicious warm winter salad as well. A previous Vegetarian Journal article by Debra Daniels-Zeller provides recipes for Spicy Black Bean, Corn, and Couscous Salad; Buckwheat and Rice Salad with Balsamic Vinaigrette; Hot Italian Bean and Pasta Salad with Broccoli; Curried Lentil Salad; Sesame Noodles with Wilted Greens; Whole Grain and Cabbage Salad with Lemon-Peanut Dressing; and Smoky Potato-Squash Salad.

Read the entire article here: https://www.vrg.org/journal/vj2000nov/2000_nov_winter_salads.php

Subscribe to Vegetarian Journal in the USA only by visiting https://www.vrg.org/member/2013sv.php

You can also subscribe to the Kindle version of Vegetarian Journal in the USA and United Kingdom.

In the USA, visit: https://www.amazon.com/dp/B07LBY2Y7K/ref=sr_1_1?ie=UTF8&qid=1544727482&sr=8-1&keywords=B07LBY2Y7K In the United Kingdom, visit: https://www.amazon.co.uk/dp/B07LBY2Y7K/ref=sr_1_1?s=digital-text&ie=UTF8&qid=1544731957&sr=8-1&keywords=B07LBY2Y7K