Many of us are dining out less today and could always use some new lunch ideas. Below are some easy recipes you can whip up in no time!

Speedy Tostadas (from Vegan Meals for One or Two)

(Serves 2)

Use taco shells, tortillas, or even pita bread for this recipe.

3/4 cup veggie chili (canned or leftover)

2 vegan taco shells

1/3 cup shredded lettuce

1/4 cup chopped bell peppers

1/4 cup salsa

2 Tablespoons vegan sour cream or shredded vegan cheese, if desired

Warm chili on a stove or in a microwave until heated through. Divide chili in half and place in taco shells. Top with remaining ingredients.

Tofu Eggless Salad (from Meatless Meals for Working People)

(Serves 6)

Serve on a bed of lettuce, with crackers, or on whole grain toast with lettuce and sprouts.

1 pound firm tofu, drained and crumbled

1 stalk celery, finely chopped

1 large carrot, grated

3 Tablespoons sweet pickle relish

2 Tablespoons vegan mayonnaise

Salt, pepper, and dill weed to taste

In a medium-size bowl mix all the ingredients together.

These recipes are taken from books published by The Vegetarian Resource Group. In the USA, you can purchase them here: vrg.org/catalog 

Seitan Chili (from Conveniently Vegan)

(Serves 4)

Serve warm over baked potatoes or rice.

8-ounce package seitan, drained and cubed

Small onion, finely chopped

2 teaspoons oil

Two 15-ounce cans kidney beans, drained

14.5-ounce can whole tomatoes, chopped

1-1/2 teaspoons chili powder

1/2  teaspoon cumin

1/2  teaspoon oregano

Saute seitan and onion in oil in a large frying pan over medium-high heat for 5 minutes. Add remaining ingredients and continue cooking 12 more minutes.

The Vegetarian Resource Group is a vegan activist non-profit organization that does outreach all-year-long. Your donations allow us to promote the vegan message whenever we’re called upon for assistance. Please consider becoming a monthly or quarterly donor to The Vegetarian Resource Group.

Thanks so much for your support. You can donate online here: vrg.org/donate

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):

Burgerlords, 943 N. Broadway #102, Los Angeles, CA 90012 and 110 N. Ave. 56, Los Angeles, CA 90042

The founders of Burgerlords were inspired by the iconic California burger culture to create a 100% vegan menu. Burgerlords’ signature cheeseburger has a house made vegan patty packed with different grains and vegetables and topped with a classic combination of vegan cheese, lettuce, tomato, onion, pickles, and their 2,000 Island sauce. Other burgers include the Chili Cheeseburger, Buffalo Ranch Tofu Burger, and Sourdough Garlic Melt.  Burgers aren’t the only thing on the menu, with offerings such as Tofu Nuggets or the Lord of the Fries, fries topped with vegan American cheese, 2,000 island and grilled onions. For dessert try one of their many flavors of Tahini milkshakes!

Familiars Vegan Coffee Shop, 94 Ralph Ave., Brooklyn, NY 11221

Familiars serves delicious drinks and treats. To drink, order the latte with oat-milk or the chai latte. Familiars also serves Dun Well doughnuts and bagels. Try the beet lox bagel a vegan take on a lox bagel. This bagel is deliciously filled with tofu cream cheese, beets, smoked salt, dills, and capers. If you are in the mood for something sweet, try the chocolate glazed with peanut or French toast. These doughnuts are guaranteed to satisfy any sweet tooth. 

Modern Times Beer Academy, 418 State St., Santa Barbara, CA 93101

Modern Times Beer Academy hosts over 30 beer taps, wine, coffee, and plant-based cuisine from their greenhouse-like brick and mortar shop with State Street’s largest outdoor patio attached. On top of these already impressive qualities, the café/brewery combo also includes a mini-mart with to-go options such as roasted coffee beans and t-shirts. Frequent customers adore their perfect portion sizes and favorites such as the “chicken” sandwich, Hazy IPAs, and freshly made chili. Stop by for take-out or dine-in on their spacious patio and enjoy some of their many offerings.

My Mamas Vegan, 2602 Greenmount Ave., Baltimore, MD 21218

My Mamas Vegan’s menu is diverse featuring items like tacos, sandwiches, burgers, and bowls. To start order the cauliflower bites in either the sticky Asian or Thai chili sauce. Next try the Hawaiian girl fried Chickn’ sandwich featuring pineapple, grilled garlic buttery onions, pepper jack cheese, and bourbon sauce. This sandwich is the perfect combination of sweet and savory. Another great option is the Bourbon Bacun Street burger filled with “bacon,” grilled butter garlic onions, cheddar, and bourbon sauce. Be sure to check out the delicious donuts and other vegan treats.

Nourish Philly, 650 South St., Philadelphia, PA 19147

Nourish Philly has a large and diverse menu. The menu ranges from smoothies to pizza to a served-all day breakfast menu. This café will definitely have something for everyone! The most popular menu items include the plant-based Philly cheesesteak and the vegan fried chicken sandwich. The plant-based mac n cheese is also highly recommended. Nourish Philly also specializes in fresh juices and smoothies. Be sure to try the shine juice: a refreshing combination of pineapple, apple, cucumber, mint, and watermelon. Another great option is the Maca punch smoothie featuring banana, oats, peanuts, pea protein, Maca powder, cinnamon, nutmeg, and agave. Be sure to visit this amazing black-owned restaurant that will satisfy all your vegan cravings!

The Conscious Café, 14084 Lakeside Blvd. North, Shelby Charter Township, MI 48315

The Conscious Café is a coffee shop specializing in vegan drinks and treats. Some favorites include the latte with coconut milk or the Catahoula (a mocha latte with whipped cream). If you are not in the mood for coffee, try the vanilla spice tea or hot cocoa topped with whipped cream and marshmallows. Be sure to order a vegan baked good to enjoy with your drink. Some of our favorites include the mini lava cakes, mini lemon lavender Bundt cakes, and the sugar cookie ice cream sandwiches. While visiting be sure to look at their vegan household staples for sale. They sell delicious items like cherry scone mix and homemade salad dressing. You won’t regret visiting this tasty vegan café.

The VBurger, 819 17th Ave. SW, Calgary, AB T2T 0A1 Canada

The VBurger offers a vegan twist on diner food. They serve vegan burgers, sandwiches, fries, milkshakes, and sundaes. The menu is diverse with many options and flavors.  Try the big kahuna topped with lettuce, tomato, teriyaki roasted pineapple, cheese, vegan bacon, and the signature sauce. This burger is incredibly flavorful and satisfying.  On the side order the CauliFritters with buffalo sauce or the traditional poutine with fries or tater tots. Be sure not to leave without sampling one of their amazing vegan shakes or ice cream sundaes. Try the triple chocolate sundae or the banana split shake for a delicious treat.

VBurger, 420 Cherry Ave., Long Beach, CA 90802

VBurger specializes in vegan twists of your favorite American food. They serve hamburgers, hot dogs, breakfast burritos, mac n cheese, grilled cheese, milkshakes, and so much more. Try the deuce deuce burger with two patties of either the impossible burger or beyond meat. Another great option is the V Breaky Burrito filled with Just Egg (a vegan egg replacement), vegan cheese, onions, tomatoes, green chilis, and fries. On the side order the V fries with cheese or chili sauce and a chocolate milkshake.

Are you searching for vegan recipes that feature garlic? Jacqueline Dunnington’s article “Glorious Garlic,” ran in a previous issue of Vegetarian Journal. Enjoy preparing Garlic and Lentil Pate; Spinach Seared in Garlic Oil with Mushrooms; Farfalle with Garlic and Rosemary; Garlic, Tomato, and Leek Risotto with Saffron; Chickpeas in Garlic and Tomato Ragout; and Roasted Garlic.

Read the article here: https://www.vrg.org/journal/vj99sep/1999_sep_glorious_garlic.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 Jeanne Yacoubou, MS

Vegan cosmetics, by definition, contain no animal products or animal-derived ingredients from:

• meat
• poultry
• fish
• seafood
• dairy
• egg
• human hair or poultry feathers
• insects (This last category includes honey, shellac, and carmine/cochineal.)

Major Animal Ingredients in Cosmetics

Some of the major animal ingredients which could be found in cosmetics (and which vegans, of course, avoid) include:

• gelatin
• collagen
• squalane oil
• stearic acid
• stearates (magnesium and calcium)
• L-cysteine
• lanolin
• carmine
• shellac
• honey

Several of the ingredients above, or functionally similar ingredients used as substitutes for these in cosmetics, may be sourced from plant materials. Commercially, many of these are today (July 2020).

Squalane oil, for example, traditionally came from shark squalene although this is rare today. Currently, it is commonly derived from rice, wheat or olives. In cases where the listed ingredients are taken from animals, it is usually cows, pigs or fish. If the animals from which these ingredients are derived have not been slaughtered following Islamic guidelines, their meat and meat products (including ingredients) would be considered haram (forbidden) by some Muslim authorities.

Said in another way, some Islamic experts suggest that the ingredients would be halal if and only if you can be sure that the slaughter was carried out correctly. Muslim authorities consider fish or seafood-derived ingredients as permissible to eat, and, therefore, halal. Today, some gelatin and collagen in consumer products (like cosmetics) are derived from fish. Pig-based ingredients are always haram. Cow-derived ingredients may or may not be halal.

Conclusion: Based on this assessment of animal ingredients, there may be cosmetics which are not vegan but would be halal. But there is more to consider when looking at vegan cosmetics and their possible halal status.

No Legal Definition of Vegan

Since there is no legal definition of the term vegan, companies can use or define the word as they’d like without repercussion, and they do. Furthermore, cosmetics are poorly regulated in the United States. That is, companies have few governmental restrictions and regulations on how they source and use their ingredients. Also, all ingredients in the bottle do not have to be listed on its label. Those that are listed do not need to have source (e.g., animal, plant, microbial or synthetic) indicated.

Conclusion: It is always difficult to ascertain without a doubt all of the ingredients and their sources in cosmetics. Therefore, its vegan status is based on trust that what a company tells you is true and complete.

Are Alcohol Ingredients in Vegan Cosmetics Considered Halal?

Alcoholic beverages contain ethanol, making them haram (i.e., forbidden in the Muslim religion). Some cosmetics contain a number of different alcohols including ethanol. There are different opinions on whether ethanol in cosmetics would be considered halal.

Some Muslim authorities say ethanol below 1% as a preservative in food in a substance is halal. This could be a reasonable percentage in a cosmetic and, so, likely halal (by extension).

Other Islamic authorities say “every drop” of ethanol in hand sanitizer is always haram. Also by extension, ethanol in cosmetics would always be haram. Commercial production of ethanol today is almost always plant-based (e.g., corn) making it vegan.

It’s important to note that the Food and Drug Administration (FDA) states that when “alcohol” appears on a label, ethanol is intended.

Strictly speaking, and assuming all other ingredients are vegan, cosmetics containing ethanol are vegan, but are not always halal (depends on your chosen authority).

Cosmetics listed as “alcohol-free,” however, may contain other types of alcohol (just not ethanol). Some of these, such as stearyl alcohol, cetearyl alcohol, or lanolin alcohol, may be produced using animal-derived ingredients. In these cases, the cosmetics would not be vegan. They may or may not be halal (depending on whether the cow’s slaughter or the sheep shearing was religious).

(NOTE: Cetearyl alcohol got its name from its original source: cetaceans (i.e., whales).

Petrochemicals in Cosmetics

Many cosmetics ingredients today, sometimes including ethanol, are derived from petrochemicals (i.e., fossil fuels). These are considered vegan. Similarly, alcohols, including ethanol, are often used to extract botanical oils which are common cosmetics ingredients. Ethanol may be present in residual amounts in the final oil although it usually has evaporated before it’s applied to the face. Even so, this source states these botanicals are not halal because of their processing.

Plasticizer alcohols, also made from petrochemicals, are common in some cosmetics, especially fingernail products. Ethanol is not a common plasticizer alcohol, but it could be used to make ethyl acrylate in these products. This is of concern to Muslims who prohibit all ethanol-derived ingredients. However, the source cited above suggests that ethyl acrylate would be halal because it’s chemically distinct from ethanol (which is no longer present after it’s chemically transformed into ethyl acrylate.)

General Conclusion about Vegan Cosmetics

For all the reasons stated above, there are many issues to consider before calling a cosmetic vegan or halal. The two terms are not synonymous, although they often are.

The best course of action to take when determining vegan or halal status of cosmetics is to ask the company directly. We shared some tips on how to do this in previous blog posts:

https://www.vrg.org/blog/2013/02/11/tips-for-obtaining-ingredient-information-from-food-companies/

https://www.vrg.org/blog/2017/11/14/obtaining-information-from-customer-service-representatives-concerning-ingredients/

The contents of this posting, our 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.

Some people prefer using fragrance-free bar soap. Below is a list of some companies we’ve found offering vegan fragrance-free soap bars:

Clearly Natural

Hand in Hand

Kirk’s

Sappo Hill  

Schmidt’s

With Target selling almond and soy milk, Burger King carrying the Impossible Burger, and Dunkin offering Beyond Sausage, it seems there is an explosion of interest in vegan foods. However, The Vegetarian Resource Group wanted to know how many vegans there are.

     In a national survey commissioned by VRG and conducted online by The Harris Poll among more than 2,000 U.S. adults, we asked the following question in 2016, 2019, and 2020.

Which of the following, if any, best describes your eating behavior?

• I never eat meat, fish, seafood, poultry, dairy, or eggs.
• I never eat meat, fish, seafood, or poultry.
• I never eat meat, fish, seafood, poultry, dairy, or eggs when eating out or getting takeout, but eat one or more of these foods at home.
• I never eat meat, fish, seafood, or poultry when eating out or getting takeout, but eat one or more of these foods at home.
• When eating out or getting takeout, I sometimes eat meals without meat, fish, poultry, dairy, or eggs.
• When eating out or getting takeout, I sometimes eat meals without meat, fish, or poultry.
• None of these.

We considered those that never eat meat, fish, seafood, or poultry; plus those that never eat meat, fish, seafood, poultry, dairy, or eggs, as vegetarian. We classified that second category of vegetarians who don’t eat dairy or eggs also as vegan. Because we use the word “never” and don’t just ask if a person considers him/herself vegetarian, our numbers may be lower than others. Be wary of comparing to polls in other countries that ask if you are vegetarian or vegan, since people may self define differently. We did not ask about honey.

     More than half of the U.S. adult population (54%) always or sometimes eats vegetarian (including vegan) meals when eating out. One fourth (25%) of U.S. adults always or sometimes eats vegan meals when eating out. Six percent of American adults are vegetarian (including vegans) all the time, and half of the vegetarians are also vegan (three percent of American adults).

    Since fifty-four percent of the country eats at least some vegetarian meals when eating out, and about half of those are eating vegan meals, this has strong implications for food companies and restaurants. There is substantial incentive for producing vegan dishes. However, based on our other experiences outside this poll, it’s not enough just to offer meatless items. Businesses have to cater to various needs, which may include price, health, convenience, source of ingredients, taste, religious requirements, etc. And since there is a large segment which did not say they consume vegetarian meals, marketing is more complex because of such different audiences.

     In another question within this poll we asked what is most important when making food choices.  Americans say the top reasons are taste (57%), cost (38%) and health (36%). Among those who eat vegetarian and vegan meals, the most important reasons are taste (48%), health (42%), and cost (31%) in that order. For vegetarians (including vegans) top reasons are health (39%), animal welfare (31%), and taste (27%), followed by cost (24%), ethics (17%), and the environment (16%). So while taste, cost, and health seems to be important to everybody, a good number of vegetarians have the extra dimension of animal welfare when making food choices., The Vegetarian Resource Group often hears that people think vegetarian foods are expensive (though beans and grains can be good foods for those on a budget). Since cost is a top reason for non-vegetarians, to expand the market beyond current consumers, businesses may want to pay attention to the cost of their products or meals.

Looking at those who eat vegetarian and vegan by gender doesn’t reveal many differences. Women and men are equally as likely to sometimes or always have vegan meals when eating out (25% each). Three percent of women are vegan, while two percent of men are vegan. One difference across gender is among vegetarians, not including vegans, where women are significantly more likely than men to be vegetarian (4% vs. 2% respectively).

     Those in the West (60%) are more likely than those in the Midwest (49%) and South (53%) to always or sometimes eat vegetarian meals (including vegan) when eating out. What’s interesting is that about the same percentage of people are vegetarian (including vegans) in all parts of the country (5% in the North East and 6% in the South, Midwest and West respectively), but as the West has a higher percentage of people eating vegetarian meals out than the Midwest and South, people might think there are more vegetarians there.

     Fifty six percent of Democrats, 53% of Republicans, and 54% of Independents always or sometimes eat vegetarian meals. With the seeming great divide in the country by political leanings, perhaps we’re really much more alike than different when it comes to food. So maybe here is some common ground. The type of location you live in may have a little more of an impact with 28% of urban dwellers being more likely to say they sometimes or always consume vegan meals when eating out, compared to only 20% of rural individuals. Yet there is not as much difference as people might expect.

     When we asked about decisions where ethics were a consideration, 45% of Americans said when making decisions about food, ethics is a least one consideration, and 64% of vegetarians (including vegans) said the same.

     A strong point of interest for marketers and business people could be that a whopping 70% of 18-34 year olds and 65% of 35-44 year olds always/sometimes eat vegetarian (including vegan) meals when eating out, compared to 51% of those ages 45-54, 43% of those ages 55-64, and 34% of those ages 65 plus. Likewise, 67% of parents with children under 18 always/sometimes eat vegetarian (including vegan) meals when eating out, compared to 49% of those who do not have children under 18. Thirty three percent of 18-44 year olds always or sometimes eat vegan meals when eating out, compared to just 18% of those ages 45+. If this continues] as these 18-44 year olds become older, restaurants and food manufacturers are wise to be preparing for these changes.

TOTALS

• 6% Vegetarian (Including Vegans) (Never eats meat, fish, seafood, or poultry)
• 3% Vegan (Never eats meat, fish, seafood, poultry, dairy, or eggs)
• 25% Sometimes or always eats Vegan Meals When Eating Out
• 54% Sometimes or always eats Vegetarian Meals (including vegan) When Eating Out
• 3% I never eat meat, fish, seafood, poultry, dairy, or eggs when eating out or getting takeout, but eat one or more of these foods at home.
• 3% I never eat meat, fish, seafood, or poultry when eating out or getting takeout, but eat one or more of these foods at home.
• 20% When eating out or getting takeout, I sometimes eat meals without meat, fish, poultry, dairy, or eggs.
• 23% When eating out or getting takeout, I sometimes eat meals without meat, fish, or poultry.
• 46% None of these

Estimating about 254 million adults in the U.S (https://www.census.gov/quickfacts), 54% sometimes or always eating vegetarian (including vegan) when eating out would be 137.2 million interested adults. Twenty-five percent sometimes or always eating vegan meals when eating out would be 63.5 million interested American adults. Six percent vegetarians (including vegans) would be 15.2 million adults using the historical American vegetarian movement definition, with half of those being vegan. Vegetarians do not use meat, fish, seafood or poultry. Vegans are vegetarians who also don’t use other animal products such as dairy or eggs. For more information on vegetarian and vegan polls and numbers see: https://www.vrg.org/nutshell/faq.htm#poll

     25% of U.S. adults eating vegan meals sometimes or all the time when eating out is an amazing change from when earlier surveys indicated one percent of the population said they were vegetarian and still included people who ate meat**; almost nobody knew what the word vegan meant; and you had to order powdered soy milk through the mail, as it wasn’t available in supermarkets.

     For other polls, see: https://www.vrg.org/nutshell/faq.htm#adult

** In a 1977-1978 United States Department of Agriculture Food Consumption Survey, of 37,135 people surveyed, 1.2% answered yes to “Are you a vegetarian?” However, some of these people also reported eating flesh during the three days on which dietary information was obtained. In VRG’s 1994 poll, with a different methodology than the current polls, we found that up to one percent of American adults could be vegetarian, with maybe up to twenty percent of those vegetarians being vegan.

This survey was conducted online within the United States by The Harris Poll on behalf of The Vegetarian Resource Group from June 22-24, 2020 among 2,074 U.S. adults ages 18 and older. This online survey is not based on a probability sample and therefore no estimate of theoretical sampling error can be calculated. For complete survey methodology,  please contact [email protected]. Please note that this poll was taken during the Covid19 pandemic. We do not know what influence, if any, that may have had on the survey answers.

More information from this poll is still to be posted.

For other poll information, see https://www.vrg.org/nutshell/faq.htm#adult

Jacqueline Dunnington’s previous Vegetarian Journal article “Splended Squash” serves up creative squash-based recipes including Golden Squash Dip; Spinach-Stuffed Acorn Squash; Calabacita’s Southwestern Style; Two Squash Bake; Oven Roasted Squash; and Creole Pattypan Squash. Find the complete article here: https://www.vrg.org/recipes/squash.htm

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

Many people in the USA are unemployed today and facing hardships. If you are experiencing financial difficulty or simply looking for ideas for inexpensive meals this article Low-Cost Vegan Meal Plans by Melissa Wong that appeared in a previous issue of Vegetarian Journal may be extremely helpful.

     Melissa says, “The meal plans were devised for three specific populations: young adults, older adults, and a family of four. If you do not fit into one of these categories, you may still use the ideas in this article to develop a meal plan that is just right for you. Each plan features an array of meal ideas that are quick and easy to prepare, that contain the nutrients your body needs, and that won’t put a huge dent in your wallet.” You will also find recipes for Mock “Tuna” Salad, Veggie Pizza, Lentil Soup, Karen’s Creamy Rice Pudding, and Vegetarian Chili.

To subscribe to Vegetarian Journal, visit: http://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 Nancy Berkoff shares ideas on ways to prepare vegan dishes using fresh and dried peppers in a previous Vegan Cooking Tips column in Vegetarian Journal. Nancy states, “There are over 200 cultivated varieties of fresh and dried hot peppers. If you select dried peppers, you’ll want to remember that dried hot peppers are at least 10 times more potent than fresh.” Nancy also mentions, “Bell peppers: Red are sweetest, yellow the most mild, and green the strongest flavor (for a bell pepper). Bell peppers are very versatile, as they work well raw or cooked. Create a bell pepper rainbow with chopped green, red, yellow, orange, or purple peppers. Use them as in ingredient or garnish for tossed, pasta, rice, macaroni, and quinoa cold salads, or put in soups, chili, stews, sandwich fillings, and stir-fry dishes. Instead of a three-bean salad, try a three-pepper salad or use a fresh, seeded bell pepper as an edible bowl for your favorite salads (cold) or your favorite fillings (hot).”

The complete article can be found here: http://www.vrg.org/journal/vj2016issue3/2016_issue3_cooking_tips.php

To subscribe to Vegetarian Journal, visit: http://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