By Anayeli Camacho, VRG Intern

As one of many students that had the privilege of graduating High School in the Class off 2020, predicting the future seemed impossible. The world we were coming into decided to erupt. Life began to change for almost everyone. Underneath all the confusion there was always hope for me with my internship at The Vegetarian Resource Group. As a virtual intern, I had the opportunity to participate in writing for an organization that carries shared beliefs of knowledge and growth regarding health while being confined in a mayhem filled world. This provided me with an outlet and a form of expression during a difficult time in my life.

     During my VRG internship, I interviewed a woman I hold close to my heart, a Vegan restaurant owner that established her blog then turned it into a restaurant. Stephanie Rich somehow maintained the flow and growth of her restaurant during the pandemic. I had the privilege of interviewing and understanding her mindset during all the chaos. One thing she said to me will always find its way into my mind. “Life is a monkey bar. Never let go of one hand without the other already placed.” This gave more depth than she could have anticipated. I turned it to the bars being knowledge and growth, me still being the monkey, but my arms being my desires. As I learned with this internship—Knowledge and expansion are a choice. You must have the desire to find more, feel more, and live in unpredictable ways to keep it moving. If not, you are faced with the possibility of remaining stuck and inevitably falling, only to start again never reaching the end. VRG operates on knowledge and research. Being a part of this and seeing how broad and deep growth regarding health can be, changed my entire perspective of life. We had a choice during Covid-19, to change our outlook of life and reach higher grounds in the unknown, or remain still and fear the dark. This quote was said to help me understand—life is unpredictable in fascinating ways.

   As an intern for one of the most, in my personal opinion, groundbreaking organizations, I had the pleasure of talking to people that conduct life in this mindset. The unknown territory, the doubts that society could cast on being a vegan can frighten and push back the possibility of making that life choice. The Vegetarian Resource Group spreads knowledge and understanding. Conducting polls, researching, and consulting with youth and like-minded professionals to spread the understanding that—change is good. The search for truth and the spread of this truth is what helps you to make these changes. Without fear of the nutritional deficiency that a few still love to scream about, being presented with people of this mindset allowed me to broaden my change and evolve.

     Life can turn and change in drastic ways. But even amid all the disarray during the pandemic (and other times) lies growth and expansion. It is our choice to find these truths and wisdom. With my internship at VRG, I found more than I could have hoped. Admiration lies for this organization that decided to spread understanding and expansion rather than opinions and stillness.

For information on VRG internships, see: https://www.vrg.org/student/index.php

Abe’s is known for their vegan muffins and pound cakes. Now they are offering three Celebration Cakes: Vanilla, Carrot, and Chocolate.  Treat yourself to one this Thanksgiving!

See: https://www.abesmuffins.com/products

Reviewed by Charles Stahler

Richard Schwartz has been promoting Judaism and vegetarianism, for almost forty years, since the publication of his book aptly named Judaism and Vegetarianism in 1982. Richard uses his books as a “business card,” so he can advance the cause of vegetarianism in media ranging from The New York Times to The Jerusalem Post to Mad Magazine. Unlike many influencers, Richard and his publisher Martin Rowe/Lantern Publishing’s goals are not fame and getting rich, but promoting ideas they consider important.

     Not all Jewish people or those in or outside of the vegan movement will agree with the statements in their newest book the Vegan Revolution, Saving Our World, Revitalizing Judaism. However, for an overview of ideas related to Judaism and veganism, this is a good start, and then you can explore more in depth topics that pique your interest. Since Christianity and Islam have their roots in Judaism, though they diverged in very different ways, the book would be helpful to those interested in those other religions in giving a starting point.

     Many people see religion as a way to promote a better world and become a better person. Religion is also often used to justify your being above others, whether it be economic or political, and even extending to slavery and killing. Religion for both sides generally means community, traditions, comfort in bad times, a way to overcome issues such as addiction, and celebration in good times, ranging from birth to wedding to death. As humans, most of us, including atheists, generally use our beliefs for all of this.

Richard starts with the idea that G-d’s original diet in the Garden of Eden was vegan.

Even religious people that believe in a strict interpretation of the bible would have to agree with this. Richard then is making the case how this is the diet that G-d really wants us to follow for health, compassion, respecting G-d’s creatures, and environmental reasons. Eating animal products becomes a concession to man and woman’s weakness, not a command. According to Rabbi Kook, first chief rabbi of pre-state Israel, and others, the Messianic period would be vegetarian, based on Isaiah’s prophecy that “a wolf shall live with a lamb… and a lion, like cattle, shall eat straw… They shall neither harm nor destroy on all my holy mount.” The two ideal times in Jewish thought are vegan– The Garden of Eden and the Messianic period. Richard makes his case about health, the environment, world hunger, and treatment of animals, and how all these are related to the Torah, Jewish thoughts, and Jewish teachings throughout the ages. He gives opinions on how Jewish holidays are connected to veganism, and a vegan view of Biblical Animal sacrifices. A chapter talks about use of leather ritual objects such as tefillin (used when praying at times) and mezuzot (on Jewish doorposts). He is trying to strike a compromise, which may not make strict vegans happy, but reminds people that veganism isn’t the religion, but veganism is a way to practice your religion. For vegan activists out there, understanding religious ideas, can be an additional method to promote their cause. For religious people, veganism can be another way to live their religious beliefs.

     The Vegan Revolution (ISBN: 978-1-59056-627-5) is a 230-page book and can be purchased at your favorite online retailer or at lanternpm.org/books/vegan-revolution. Reviewed by Charles Stahler

If you live near a Veggie Grill location, you may want to order their Thanksgiving Feast (pre-orders continue through November 18, 2020 and can be picked up on November 24-25, 2020). The menu offering (serves 4) consists of:

Individual ‘turkey’ and mushroom pot pies

Mashed Yukon Gold Potatoes & Gravy

Glazed Rainbow Carrots

Baby Spinach Salad with Cranberries, Candied Pecans, Balsamic Onions, and Feta Cheese

Mini sharable pumpkin pies

To find a location near you, visit: https://www.veggiegrill.com/

Be sure to follow The Vegetarian Resource Group on Instagram: @vegetarianresourcegroup

By Rissa Miller, Senior Editor Vegetarian Journal

Elegant dinner doesn’t have to be complicated. This meal comes together with the whir of a blender and some boiled pasta. The flavors of fall meld perfectly with the savory smokiness of paprika and fire-roasted tomatoes. 

1 box pasta of choice

Smoky Sweet Potato Sauce:

1 cup cooked, peeled sweet potato (also can use canned sweet potato, pumpkin or butternut squash)

15-ounce can white beans, rinsed and drained

1 head roasted garlic (see note below)

1/4 cup plain, unsweetened vegan milk

2 Tablespoons nutritional yeast

1 teaspoon dried sage

1/2 teaspoon dried thyme

Splash of liquid smoke (optional)

Pinch ground white pepper

Pinch red pepper flakes

Pinch ground nutmeg

Salt, to taste

15-ounce can fire-roasted, chopped tomatoes

1 red onion, cut into half moons

2 teaspoons olive oil

4 cups fresh arugula (baby kale or spinach also work)

To serve- sprinkle with extra red pepper flakes, chopped fresh basil, sliced almonds, or chopped walnuts/pecans

Cook pasta according to package directions. Drain and set aside.

     In a blender or food processor, combine sweet potato, roasted garlic, milk, nutritional yeast, white beans, sage, thyme, liquid smoke, white pepper, red pepper flakes, nutmeg, and salt. Purée until smooth then pour into a large saucepan. Add canned tomatoes with juices and warm, covered, over low heat.

     In a skillet, saute sliced red onion in olive oil until lightly browned, about 3-5 minutes. Turn off heat, and stir in arugula to wilt. Add onions and greens to sweet-potato-tomato sauce. Pour over cooked pasta.

     Serve warm topped with red pepper flakes, chopped fresh basil, sliced almonds, or chopped walnuts/pecans. 

To make sweet potatoes: Thoroughly wash 1 medium sweet potato, pierce with a fork 4-5 times, and place on a microwave-safe plate. Microwave on high for 4 to 5 minutes until soft. If needed, heat 1 minute more at a time until tender.

To make roasted garlic: Roasted Garlic can be made a day or two in advance and stored in the fridge. Preheat oven to 400. Slice 1/4 to 1/2 inch from the top of the cloves and peel any loose papery outer layers from the bulb. Place bulb in a piece of foil. Drizzle with olive oil and season, if desired with salt and pepper. Add a few Tablespoons of water to the bottom of the foil, so garlic will stem. Tightly close foil and bake (on a pan or in a oven-safe dish) for 45-60 minutes until cloves are lightly browned.  Allow to cool before attempting to handle. To use, squeeze roasted garlic from skins.

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):

ATX Food Co., 517 S. Lamar Blvd., Lot 1, Austin, TX 78704

ATX Food Co. is a vegan taco food truck. Their tacos range from being made with mushrooms, tempeh, squash, and even kabocha. They also sell a wide variety of fruit smoothies, all made with fresh fruit and protein like hemp seeds, peanut butter, or sea moss. If you aren’t feeling like a taco, they also offer power bowls, soups, and pancakes. Their mission is to serve quality food, make zero waste, and give make food with healthy ingredients.

El Cocinero, 6265 Sepulveda Blvd. #12, Van Nuys, CA 91411

El Cocinero offers customers a wide array of Mexican food including tacos, burritos, nachos, salsas, and desserts. The restaurant features bright orange walls and a portrait of the Van Nuys resident who started El Cocinero.

Fat Choy, 250 Broome St., New York, NY 10002

Fat Choy has a small selective Chinese menu; however, items run out fast! Their food items are quite unique. They serve anything from smashed cucumbers to mushroom sloppy. They are proud of the presentation of their food, based on the beautiful pictures of the dishes on their website.

Guevara’s, 39 Clifton Pl., Brooklyn, NY 11238

Described as a vegan version of the nearby Mekelburg’s restaurants, Guevara’s is not only a café, but also offers housewares and more within its bright pink walls. Fully vegan donuts, empanadas, sandwiches, nachos, tortas, papas rellenas, and more are available.

Mattie’s Foods, 64110, Kansas City, MO 64110

Mattie’s Foods goes beyond the basic vegan sandwich with vegan brisket sandwiches, buffalo mac, Matt-griddle, Mattie toaster, the Mattie bon (vegan cinnamon roll), and more! Originally a food truck, they now have a brick and mortar location off of Truman Rd. in Kansas City!

Mike’s Vegan Cookout, location varies daily, NC

Mike’s Vegan Cookout food truck travels from city to city to spread their delicious vegan options including burgers, hot dogs, sides, drinks, and more! Their upcoming locations are regularly posted on their Facebook page at @mikesvegancookout.

Mirisata, 2420 SE Belmont St., Portland, OR 97214

Mirisata specializes in Sri Lankan street food. Thy offer several options for lunch, as well as a combo and an additional option for dinner. They are 100% vegan and gluten-free. Examples include rice & curry and Impossible beef rolls. The dishes are meant to be mixed together, combining a variety of flavors.

Plant, 1120 N. Walker Ave., Oklahoma City, OK 73103

Trendy and minimalistic, Plant café is the perfect spot to relax for a vegan meal. In the mood for something light? Try one of their smoothies blended from locally sourced fruits and vegetables and house-made almond milk. If you’re in the mood for something a little heavier, try the quinoa pesto or a bonsai bowl topped with sesame sauce. Don’t forget to take a house-made ice cream or a raw dessert with you on the way out!

The Gentle Giant Café, 13 S. Broadway, Pitman, NJ 08071

The Gentle Giant Café is a quaint and inexpensive restaurant. They sell primarily breakfast items of all sorts. Their most popular ingredient is tofu! You can get tofu in scrambles, wraps, bagel sandwiches, and bowls. They have a comforting and enjoyable environment for people of all ages to grab a bite to eat quickly.

Your Local Seitanist, 3950 Brainerd Rd., Chattanooga, TN 37411

The atmosphere at Your Local Seitanist is lively. Walls are covered in green moss and potted plants decorate the entire space, making you feel like you are dining outside in nature. The restaurant places an emphasis on sustainability by sourcing ingredients from local farmers and small businesses. The menu recreates delicious omnivore dishes by using ingredients like vegan steaks and dairy-free cheese. Some menu items are the Cuban sandwich made with house made h’am seitan, pickles, yellow mustard, and provolone and the Ginger Chickn Wrap filled with chopped slaw, vegetables, and ginger marinated “chicken,” Don’t forget to add a drink to your order, like the White Chocolate Rose Steamer or Salted Caramel Chai, you won’t regret it.

By Rissa Miller, Senior Editor Vegetarian Journal

If cold weather finds you longing for a cozy fireplace and warm hospitality, consider a visit to Allegheny Trail House in Frostburg, Maryland. Vegan innkeeper Jason Yowell has been operating the B&B for four years in a historic property dating back to 1865. His brand of hospitality is engaging and comfortable. The second you arrive, you’ll feel like you’re at the home of an old friend as he offers you freshly baked chocolate chip cookies and you get a hearty tail-wag from Gus, the resident canine. 

Expect to be well fed when you sit at Yowell’s table. This is no paltry B&B offering, you will get a full plate of freshly prepared food. For breakfast you can sweeten up with gluten-free banana pancakes topped with fresh berries. Go savory with a hash bowl of roasted veggies, potatoes, and vegan sausage, or try Yowell’s epic Trail House Breakfast, which includes a vegan omelette, served with breakfast potatoes, tempeh bacon, or vegan sausage. My omelette was stuffed with fresh veggies as well as Yowell’s own housemade seitan and signature plant-based queso sauce (by which I mean, it’s actually made from real plant ingredients!). Other vegan breakfast offerings include loaded avo toast, steel cut oatmeal, and vegan yogurt parfaits with seasonal fruit and granola. 

If you’re planning a day out and about, Yowell offers vegan box lunches. Choose from chickpea salad wraps, vegan hoagies, or an avocado-chik-un sandwich. Sandwiches come loaded with fresh veggies and are served with a dill pickle, bagged chips/snacks, some of those decadent chocolate chip cookies, and a to-go beverage.

Though he’s an expert at offering local dining suggestions, at least one evening be sure to end your day with dinner prepared by the innkeeper. Meals include an appetizer such as nachos with that velvety queso, or house-made vegan mac and cheese (I had this twice and ate it so fast there’s no picture–trust me though–delicious!). Mains include hearty sandwiches like a veggie burger on a pretzel roll or seitan cheezesteaks. If you’re around on a Tuesday, you might get to try Yowell’s tacos with his own vegan asada sauce. Dessert is light-as-air chocolate mousse. The secret ingredient is aquafaba, which gives it a melty, dreamy texture. 

The house itself is Greek revival style. There are four guest rooms, each with a private bathroom and television, and several common rooms offer plush sofas, books/games, and work areas. The B&B is walking distance from the shops, cafes, and bars of historic downtown Frostburg, as well as the GAP trail, ideal for cyclists, hikers, and trail runners. In fact, if you’re a cyclist or runner, you’re going to love the Allegheny Trail House. Yowell is a vetran cyclist and runner himself, and can tell you just about everything there is to know regarding the local trails and even offers bicycle repair onsite as well as shuttle transport for trail adventures.  

Whether your flavor is to curl up by the fire and pet Gus the dog, or traverse the stunning mountain trails, Allegheny Trail House has something wonderful to offer. For your pre-vegan friends and family, there are other food options as well. 

The B&B is located at 156 East Main Street, Frostburg MD. For questions or reservations, call 240-580-9795, message on Facebook at facebook.com/alleghneytrailhouse, or go online, alleghenytrailhouse.com. Dog and bicycle friendly. 

Review by Katelynn Budzich, VRG Intern

In 1980, Seth Tibbott, began a little business called, Turtle Island Soy Dairy. This later became known as Tofurky, the company that created the Tofurky Roast and other plant-based proteins. The book, In Search of the Wild Tofurky: How a Business Misfit Pioneered Plant-Based Foods Before They Were Cool, by Seth Tibbott, is about how a man with no business background grew an organization that sold tempeh and tofu into a multi-million-dollar company, and in the process, launched a plant-based food revolution. The journey was not easy and posed many challenges, but Tibbott demonstrates that with hard work and bootstrapping, success will come. This book was so insightful that it is hard not to share the recipe for success according to Tibbott. Thus, here are 5 pieces of advice I learned from reading In Search of the Wild Tofurky: How a Business Misfit Pioneered Plant-Based Foods Before They Were Cool:

1. Listen to your gut. This one may be a cliché, but it’s good advice. Your business is a reflection of yourself and what you value, so if you don’t follow your intuition, your business won’t be a true reflection of yourself. People told Seth that selling tempeh, which is essentially a type of mold, was a bad idea. Individuals also offered to buy Turtle Island Soy Dairy when it was starting out, and others thought the name ‘Tofurky’ was a bad branding decision. Yet, the founder of Tofurky didn’t listen to what others thought was the right move to make when he thought something different. Tibbott continued to persist with his dream and what he felt was right.

• Make goals for yourself. Goals will give you something to strive for. It is important to have a purpose to work towards. Tibbott did this many times when growing his business. First, he began with three goals to get his business running, then made more goals when the company started to grow, and once again when it was time to scale production. Making goals will help steer you on a path and will influence what decisions to make. 

• More important than investors is generosity. Support from others goes a long way and can make a big impact on your business. Especially in the early days, Tibbott received a lot of help from his family and community. His landlord from the first space he rented out, the Hope Neighborhood Food Co-op, gave him free business advice, his brother Bob, gave him is first loan, the postmaster of Husum offered Tibbott a free place to stay, and even his grandmother sent him a check to help him out. Tibbott sums it up perfectly, “There’s this idea out there that business is a mean, dog-eat-dog world. There may be some truth in that idea, but for me the generosity I’d found… was deeply encouraging. It told me that business can also be generous, people-helping-people world” (101). So, accept help because it takes a lot to stay afloat when an entrepreneur. There’s one thing about starting a business: you can’t do it alone.

• Take risks and don’t be afraid of making mistakes. Tibbott’s Tempeh burgers and KISS (“Keep It Simple Stirfry”) product lines were not successful, but you learn things even from your failures. Another risk was when Tibbott bought a new production space at Port of Hood River, after his first one began to get too small. The price of the space was on the higher end, but in order to expand, the founder of Tofurky needed to take a leap of faith. Perhaps the biggest risk was pivoting from tempeh to tofu when Tibbott began to make what is known today as Tofurky. As Tibbott wrote, “Perhaps the most important asset was that I learned quickly from my mistakes, so my lack of understanding became a great teacher. I gave myself a crash course in business by making mistake after mistake” (64). The overall theme of taking risks, is that some pay off and some don’t, but it is important to take risks because by learning from mistakes, you will be one step closer to finding out what the sweet spot of your business is.

• Find a need in the market. Discover the one thing that will differentiate your business. For Tibbott it was creating a meat-free option for holiday dinners. “People loved the concept of having a high-protein centerpiece for their Thanksgiving tables. In fact, they loved the concept even more than they loved the product. For fifteen years, I’d been following a great product that lacked an attractive concept…” (178). The key to creating an interest in your products is to find a problem and solve it, which is exactly what Tibbott did.

Starting a business is one thing. Starting a business in 1980 is another thing. And starting a business in 1980 that sells tempeh and tofu products is a whole other thing. It requires patience, being humble, and determination. After reading In Search of the Wild Tofurky: How a Business Misfit Pioneered Plant-Based Foods Before They Were Cool, and seeing how Seth Tibbott, the founder of Tofurky created success, now I know that others can as well. 

To purchase In Search of the Wild Tofurky, go to https://tofurky.com/book/

By Rissa Miller, Vegetarian Journal Senior Editor

Occasionally you find a recipe that works for any meal: breakfast, lunch, dinner, or snack. You’ve stumbled onto just such a meal. Tender roasted sweet potato stuffed with a savory, spiced black bean, quinoa, and veggie filling will satisfy anytime of day. Top it anyway you would a favorite taco/burrito and you’re set to chow down.

2 large sweet potatoes

1 cup water

1/2 cup quinoa

1 teaspoon taco seasoning

1/2 small onion (about 1/2 cup)

1/2 cup chopped bell pepper

1 Tablespoon olive oil

1 cup canned black beans, rinsed and drained

2-3 cloves garlic, chopped

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon nutritional yeast

1/2 teaspoon dried oregano

1/2 teaspoon salt

2 Tablespoons salsa (optionally more to serve)

2 Tablespoons orange juice (about 1/2 fresh orange)

Zest from 1 orange

To serve: chopped parsley, cilantro, jalapeno, green onion; avocado/guac; salsa or any cheezy sauce you like.

Preheat oven to 375 degrees and bake sweet potatoes, wrapped in foil, for one hour until tender when pierced with a fork. Set aside to cool when done. 

     While baking sweet potatoes, prepare quinoa. In a saucepan, bring water to a boil. Add quinoa and taco seasoning, cover, and cook for 10-15 minutes. Stir occasionally while cooking; quinoa is done when all liquid is absorbed and quinoa is fluffy. Set aside.

     In a large skillet, sauté onion and bell pepper in olive oil over medium heat until onions are lightly browned and fragrant, about 2-4 minutes. Add black beans, garlic, cumin, paprika, nutritional yeast, oregano, salt, salsa, and orange juice, as well as prepared quinoa. Stir well to combine and heat over low heat for 3-6 minutes, until the mixture is warm. Just before serving, stir in orange zest.

     To serve, slice baked sweet potatoes lengthwise and squish to open the top wide up. Top each potato with half of the quinoa-black bean filling. Top with your favorites such as chopped parsley/cilantro/jalapeno/green onion, avocado/guac, more salsa or a vegan cheezy sauce.

In the photo, Jalapeno Cashew Cream is shown, recipe at https://nutritiouslife.com/recipes/jalapeno-cashew-cream/