By Lucia Rivera, VRG Intern

Karina Carrillo-Juarez, who also goes by Karina Rose, is one vegan who likes to show the world that vegan baking can be unlimited and delicious! As someone who was vegan throughout her high school culinary program and continues to bake vegan foods today, Karina has gained many useful tactics and tips.

     “Just because ingredients such as eggs, butter, and dairy milk have been used for many years – doesn’t mean that foods can’t be good without it. Even though there are certain ingredients vegan bakers have to avoid, there is no limit to the foods they can create,” Karina said.

     Eggs are one ingredient that are used in a wide variety of ways for different baking recipes. This means that eggs have multiple kinds of replacements in vegan cooking. While vegan egg replacement powders exist, another alternative includes aquafaba (canned chickpea liquid).

     Clare Broud, a vegan baker who has worked with a local market to sell vegan goods, recommends a variety of vegan egg replacements depending on the recipe.

      “Egg replacement powder (I use Bob’s Red Mill) is very convenient to have on hand, and I find it works in almost every recipe. Mashed banana and applesauce are egg replacements that are often already in anyone’s pantry, but just keep in mind that they will add a banana or applesauce flavor to your baked good. Another good egg replacement is either chia seeds, flax seeds, or baking soda mixed with water. I use these egg replacements most often because I can use each one of these ingredients for other purposes in other recipes. If you are veganizing a recipe, be cautious of trying to replace more than three eggs because that can mess with the chemistry of the recipe,” Broud said.

     Additionally, Broud stated that she has used aquafaba as an “egg wash” and in French toast, and that aquafaba is useful for vegan marshmallows and desserts that “have an airy, fluffy quality, like macaroons, cake, or mousse.” Overall, Broud recognized several ingredients that are good to have on hand when baking.

      “It’s important to have the substitutes you need on hand: your choice of non-dairy milk, vegan butter (I use Earth Balance) or coconut oil, and a couple of egg substitutes. I also always have non-dairy vegan chocolate chips on hand, because chocolate makes everything better. Agave or maple syrup is also a great alternative to honey that’s great to have on hand.  Cashews and Dates are also important for raw vegan desserts especially.”

     Another ingredient that is substituted in vegan bakes is sweetened condensed milk, which is traditionally used in recipes like tres leches cake, or ‘three milk’ cake.

      “I have used canned coconut milk or non-dairy creamer as a substitute before, but there are many recipes on the internet that use soymilk powder to create a substitute for those who don’t like the coconut taste,” Broud said.

     Not only does Broud use fruit when baking, but she also utilizes vegetables like sweet potatoes. Her favorite vegan recipe to make is “purple sweet potato granola bars with oats, vegan chocolate chips, purple sweet potatoes, cinnamon, and some other mix ins!”

      “From carrot cake, sweet potato pancakes, chocolate zucchini bread, and pumpkin sugar cookies, vegetables are super easy to sneak into your baked goods for more nutrition and great taste! It may seem strange or unappetizing, but when done right, your desserts will be even more delicious than before. I also love the color vegetables give to baked goods,” Broud said.

     While Broud is excited to recreate a vegan King Cake from scratch in the future, as it is an annual tradition for Mardi Gras, a Cajun holiday, Karina Rose often works with Latin American recipes. When working on Latinx or Mexican recipes she becomes excited because “it’s something I already know and feel comfortable with,” Karina said.

     A suggestion Karina has for all bakers is to try using Mexican vanilla in place of typical vanilla to achieve what she finds to be a sweeter flavor. Along with Mexican vanilla, Karina counts flour as a staple ingredient in her baking. Flour is crucial in several of the recipes Karina recommends for beginner bakers as well.

      “I will say, ALWAYS be stocked on flour. That ingredient runs out so fast, and you never want to run out of flour in the middle of baking,” Karina said. “For beginners, I recommend starting with cakes, galettes, and bread! Bread is one of the easiest things to make; it just takes a lot of time. But also, never be afraid of stepping out of your comfort zone. In baking, the only way you’ll get better is by figuring it out and practicing. So, take on a challenge every now and then,” she suggested.

     Additionally, Broud recommends trying out different flavor combinations when baking sweet breads. These include chocolate zucchini and pumpkin pecan. However, for vegan bakers who are seeking out a bigger challenge, one can try baking croissants from scratch. Croissants take several days to accomplish since they are made of laminated dough, which requires dough and vegan butter to be folded neatly many times without the vegan butter melting.

     Pie crust can also be a good choice for those who want to challenge their baking skills. Although there are store bought vegan options for pie crusts and pastry puff dough, these can be homemade. Whether basic or challenging, however, Broud noted several technical and non-technical skills that bakers should focus on to accomplish successful bakes.

      “While you need the basic baking skills like measuring and careful and proper mixing, with vegan baking, nontechnical skills like patience, perseverance, and improvisation are equally as important. It is important to be patient when waiting for your egg or buttermilk replacement to set or when you wait for dough that’s rising or chilling. Trying a new vegan recipe does not always turn out the way you want it to, but it is important to keep persevering and trying new and different recipes. Improvisation is also important,” Broud stated.

     Despite the fact that some recipes are difficult to perfect, Rose encouraged bakers to “let go of the pressure” that can accompany intimidating baking and for bakers to enjoy themselves.

      “Cooking seems so intimidating because you feel the need to be precise, but you won’t always be perfect. Food is so much more than just fuel. There is a story behind every dish you make, why it was created, who made it, where it came from, the emotions it holds and even the people you enjoy it with,” Karina Rose said.

For more on vegan baking, including recipes, see:

https://www.vrg.org/blog/2018/06/22/what-can-i-use-in-non-vegan-recipes-to-replace-eggs-milk-and-butter/

https://www.vrg.org/journal/CookingAndRecipes.htm#ac-baked-goods

https://www.vrg.org/journal/vj2014issue4/2014_issue4_egg_replacers.php

https://www.vrg.org/journal/vj2016issue4/2016_issue4_vegan_cake.php

https://www.vrg.org/journal/vj2017issue2/2017_issue2_aquafabulous.php

https://www.vrg.org/journal/vj2002issue1/2002_issue1_grain.php

https://www.vrg.org/journal/vj2014issue4/2014_issue4_muffin_mania.php

https://www.vrg.org/journal/vj2005issue2/2005_issue2_biscotti.php

https://www.vrg.org/blog/2017/01/19/vegan-raven-cake/

https://www.vrg.org/recipes/vegancakes.htm

https://www.vrg.org/blog/2016/10/13/chocolate-coconut-cake-gluten-free/

https://www.vrg.org/blog/2018/08/08/ashleys-vegan-gluten-free-wedding-cake/

https://www.vrg.org/journal/vj2004issue4/2004_issue4_cookies.php

https://www.vrg.org/blog/2020/05/19/rosemary-lemon-shortbread/

https://www.vrg.org/recipes/breadmachine.htm

https://www.vrg.org/journal/vj2005issue4/2005_issue4_breads.php

https://www.vrg.org/blog/2009/10/22/yummy-chocolate-chip-banana-bread/

The FDA does not intend to object to the food industry making certain temporary and minor formulation changes without making conforming label changes when there are supply disruptions or an ingredient shortage exists as a result of the COVID-19 pandemic. This does not apply to substitutions that could result in safety concerns without a label change or providing other means to inform consumers, such as the eight major food allergens (peanuts, tree nuts, milk, eggs, soy, wheat, fish, and crustacean shellfish), and several other foods (such as sesame, celery, lupin, buckwheat, molluscan shellfish, and mustard) recognized as priority allergens in other parts of the world. During this time, FDA does not intend to object if a manufacturer chooses to substitute a declared natural flavor for another natural flavor.

Though there are some vegetarian and vegan issues here, those with allergies should be especially vigilant.

More information is at: https://www.medscape.com/viewarticle/931939?src=wnl_edit_tpal&uac=292147PG&impID=2413115&faf=1

https://www.fda.gov/media/138315/download

Readers may also be interested in VRG’s ingredient information at
https://www.vrg.org/ingredients/index.php

By Rissa Miller, Senior Editor Vegetarian Journal

(Serves 4 for sandwiches or 10 for using with a dip or spread)

In the bread baking craze, don’t forget this wonderful eat-with-your-hands loaf, focaccia! These small, flat loaves come together easily and are ideal for novice bakers. They aren’t as fussy as sandwich or artisan loaves, and it’s easy to mix it up with flavors. Rosemary, basil, or even a spice blend can step in for thyme in this recipe. Serve warm or cool, also great for roasted veggie sandwiches.

3/4 cup water

1/2 teaspoon vegan sugar

1-1/2 teaspoons active baker’s yeast

1-3/4 cups all purpose flour

1/2 cup whole wheat flour

1 Tablespoon dried thyme leaves

1/4 cup olive oil, plus more for topping

1 teaspoon salt

Heat 3/4 cup water to 100-110 degrees, but not warmer. If you don’t have a kitchen thermometer, this is about wrist-warm, like you’d use to check a baby bottle. Dissolve sugar in warmed water and sprinkle in yeast. Allow to sit and get bubble/foamy for about 7-10 minutes. The yeast will activate and eat the sugar, and there may even be a subtle beer-like or bread-like smell. If nothing happens, the yeast might be dead and you will need to repeat with different yeast.

In a bowl, combine both flours, dried thyme and 1/4 cup olive oil. When yeast is ready, add to flour mixture and combine well. Doughball should stick together and be a true ball, not sticking to the sides. If there is lose dry flour, add water one-tablespoon at a time; if the dough is too wet, add more flour, one tablespoon at a time. Doughball should be smooth and hold its form, even when picked up. Once formed, knead the dough for about 5 minutes, then allow to rest and rise in the bowl for about 30 minutes.

While dough rises, prepare a cast iron pan, about 9 to 12 inches in diameter. It doesn’t have to be precise, the dough will work in anything that’s about the right size. Use olive oil to make sure the inside of the cast iron is well-greased. Set aside.

After 30 minutes, punch down the dough and knead an additional 5 to 7 minutes. form into a disc shape and place in cast iron. Work the dough until it fill the bottom of the pan. Lightly brush the top with more olive oil and sprinkle with salt. Cover with a kitchen towel and set side to rise for 45-60 minutes. In the last few minutes of the second rise time, preheat oven to 375 degrees.

If desired, use your thumb or the end of spoon to press dimples into the focaccia before baking.  Bake at 375 degrees for 35-45 minutes, until baked through, lightly browned, and a hard crust has formed. Allow to cool at room temperature for 15 minutes before serving.

Note: Any salt will work for the top of the focaccia, however smoked salt or flake salt both add something special – if you have access to those varieties! Want to make this focaccia summery? Add zest of one lemon to the dough with the thyme. Bright and delicious!

Create and submit a video relating what you want to tell others about veganism. Some possible topics: food, nutrition, your feelings about veganism, water usage and vegetarianism, veganism and animal rights, or other vegan topics which appeal to you. Humor and feelings are appreciated. All videos should be positive, not be critical of anyone, and not include any footage of animal cruelty. You may submit a video you have already made.

Aspects of judging include accuracy and judges wanting to share the video with others. Entrants give permission to The Vegetarian Resource Group to post and share the video, to link to and from the video, and share the video with the media. Deadline to enter this year is July 15, 2020.

Details on the contest can be found here: https://www.vrg.org/videoscholarship.php

Souley Vegan, 301 Broadway, Oakland, CA 94607 www.souleyvegan.com

NuVegan, 2928 Georgia Ave., Washington, DC 20001 www.ilovenuvegan.com

Senbeb Café, 6224 3rd St., NW, Washington, DC 20011 www.senbebcafe.com

Soul Vegetarian South, 879 Ralph David Abernathy Blvd., SW, Atlanta, GA 30310 www.facebook.com/SoulVegetarianRestaurantNo.1

Majani Restaurant, 7167 S. Exchange Ave., Chicago, IL 60649 www.facebook.com/MajaniCatering

Soul Veg City, 201-209 East 75^th St., Chicago, IL 60619 www.soulvegcity.com

Vegan Now!, The French Market, 131 N. Clinton St., Chicago, IL 60661 www.facebook.com/EatVeganNow

Sweet Soulfood, 1016 N. Broad St., New Orleans, LA 70119 www.sweetsoulfood.net

The Land Of Kush, 840 N. Eutaw St., Baltimore, MD 21201 www.landofkush.com

Everlasting Life Vegan Restaurant, 9185 Central Ave., Capitol Heights, MD 20743 www.facebook.com/ELifeRestaurant

NuVegan, 8150 Baltimore Ave., College Park, Maryland 20740 www.ilovenuvegan.com

Detroit Vegan Soul, 8029 Agnes St., Detroit, MI 48214 and 19614 Grand River Ave., Detroit, MI 48223 www.detroitvegansoul.com

Seasoned Vegan, 55 St. Nicholas Ave., New York, NY 10026 www.seasonedvegan.com

The Queen’s Table, 12115 Montwood Dr. #201, El Paso, TX 79936 www.facebook.com/TheQueensTableVeganCuisine

Soul Food Vegan, 2901 Emancipation Ave., Houston, TX 77004 www.soulfoodveganhtx.com

The Vegetarian Resource Group maintains an online Guide to Vegan/Vegetarian Restaurants in the USA and Canada. 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

OPM announced a special Combined Federal Campaign giving period. The Office of Personnel Management has reopened its annual federal giving program in response to the coronavirus pandemic. In an announcement dated April 22, acting OPM Director Michael Rigas said that the web portal for donating via a special Combined Federal Campaign would be open until June 30, 2020, to allow federal employees to donate to nonprofits.

According to the announcement, gifts from federal employees will go entirely to the nonprofit and won’t be subject to distribution fees. The announcement also said that employees who didn’t pledge through payroll deductions last fall can make a payroll-funded donation through CFC. Existing donors who pledged through payroll deductions can make additional donations electronically. See: https://cfcgiving.opm.gov/

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 coronavirus pandemic many are doing take-out and/or delivery now):

Green Gene Vegan Café, 2300 Central Ave. SE, Ste. B, Albuquerque, NM 87106

Green Gene Vegan Café is a restaurant that truly puts growing fresh food and supporting local businesses at the top of their priority list. Most produce used is from their own farm, and the menu is entirely plant-based. They offer American favorites like burgers and hot dogs along with international favorites like Jamaican patties. During regular hours, a Sunday brunch is offered, and they have patio rental opportunities for events. Local’s favorites include the Trinidad Doubles and their hand-made desserts.

Mama Sesame, 4529 SE Division St., Portland, OR 97206

This is a vegan gluten-free Mediterranean falafel café. They have variations on falafel/veggie bowls including the Cardamom Rice Bowl, Market Veggie Bowl, Kale & Beluga Lentil Bowl, and Quinoa Tabbouleh Bowl.

My Vegan Panda, 201 E. 4th St., Santa Ana, CA 92701

My Vegan Panda is located within the 4th Street Market in Santa Ana. Their offerings include panda bowls, banh mi, and their “naughty rolls” that allow you to say goodbye to the days of scouring your old sushi restaurant’s menu for plant-based specialty rolls. Their most popular sushi offering, the Sumo Sushi Burrito, is the perfect example of Asian-Fusion with its spicy jackfruit, colorful vegetables, and fried exterior.

Plant Bae, 175 Lee St., Montgomery, AL 36104

Plant Bae serves “All-American” vegan fare such as nachos, plant-based burgers and spicy chicken, fries, and wings along with in house drinks and desserts.

Sealevel City Vegan Diner, 1015 S. Kerr Ave., Wilmington, NC 28403

From their best-selling Chickpea Avocado Lentil Burger to their aquafaba-topped Sweet Potato Pie, Sealevel City Vegan Diner gives Wilmington residents and visitors their vegan American food fix.  Located less than a mile from the UNC Wilmington campus, other popular dishes include the Carolina Dog, Kimchi Tempeh Reuben, and Kale Nachos. About half of their produce is local and organic, and all packaging is compostable. Be sure to check out their Facebook and Instagram pages for daily specials like Strawberry Cheesecake Bars and Homemade Vegan Pimento Cheese!

Square One Café, 185 Jay St., Schenectady, NY 12305

Square One Café is a vegan breakfast and lunch eatery in downtown Schenectady. It is an expansion/reimagining of the owner’s Happy Cappuccino coffee shop located in the same space. They serve vegan takes on classic breakfast sandwiches, bagels, lunch sandwiches, and burgers.

Tarantino’s Vegan, 7960 South Rainbow Blvd., Ste. 8000G, Las Vegas, NV 89139

Tarantino’s Vegan takes traditional Italian American dishes and puts their vegan spin on them. Italian classics like Chicken Parmesan, Caprese, and Lasagna are made vegan with ingredients such as Almond Ricotta, Mozzarella, and Chick’n. Their pasta bar offers a wide variety of pastas, sauces, and vegan proteins to choose from, including gluten-free options.  Don’t miss out on their delectable desserts, ranging from Tiramisu to Napoleons to Chocolate Cake!

The Plot Restaurant, 1733 South Coast Hwy., Oceanside, CA 92054

Enjoy upscale food such as roasted cauliflower, sushi, farrow salad, “chicken” and waffles, and polenta with chorizo, as well as desserts including dark chocolate torte, spiced apple pie, and pineapple cherry upside cake.

Ye’s Asian Vegan, 2469 Hilliard Rome Rd., Hilliard, OH 43026

This is a vegan Asian Restaurant with Chinese, Japanese, and Thai Food. There are some interesting items on the menu including Cold Green Tea Noodles and Thai Basil Sauce over mixed vegetables.

Emma Sodie’s vegan journey began when she was 13-years-old. She stopped purchasing and consuming all animal products – meat, dairy, eggs, leather – “and I never looked back,” she stated.

     Emma did internships at Compassion Over Killing and The Humane League. She assisted with a MeatOut campaign, volunteered at Poplar Spring Animal Sanctuary, and NBC 4 Health and Fitness Expo tabling event. She also conducted research on veganism in local media, wrote articles and created presentations on factory farming, and attended a “I’m Not Lovin It” protest.

     While leading her Environmental Ethics club in high school, she screened the movies “Earthlings” and “Cowspiracy.” She also arranged a vegan food tasting at her school sponsored by VegFund. In addition she set-up a meeting with her school’s lunch program coordinator to advocate for more vegan options. They have since added tofu to the salad bar, and made sure that at least one vegan option is available every day.

     Emma’s favorite subjects are physics and chemistry. She hopes to pursue a career that helps animals in some way, whether that means working for an animal rights organization or opening her own vegan restaurant.

     We had 280 incredible applicants for the VRG Scholarship Contest in 2020. We wish we could give awards to all of these amazing teens. The deadline for applications for 2021 graduating high school seniors for college scholarship awards is February 20, 2021. To see rules and other scholarship winners, go to https://www.vrg.org/student/scholar.htm

To support other scholarships and internships, donate at www.vrg.org/donate

By Rissa Miller, Senior Editor Vegetarian Journal

(Makes about 26-28 cookies)

Something about lemon sings of summertime. Think lemonade or lemon vinaigrette on salad. In that cheerful tradition, here is a recipe for lemon poppyseed cookies. They have a bright, uplifting flavor and can pair with iced tea or accent a dish of vanilla-coconut ice cream nicely. Not as heavy as a muffin, they are a subtle, summery finish for any hot-weather meal, and also pack well to take on hikes with family or friends.

1-1/2 cups all purpose flour

1 Tablespoon arrowroot starch (or cornstarch)

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 cup vegan sugar

1/2 cup vegan margarine, softened to room temperature

1 teaspoon vanilla extract

1 teaspoon lemon extract

Zest and juice from one lemon

1 Tablespoon poppyseeds

Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silicone baking mats. Set aside.

In a  bowl, mix flour, arrowroot, baking powder and baking soda. Set aside.

In a second bowl, combine sugar, margarine, extracts, and lemon zest and juice. Blend using a hand mixer or wooden spoon until smooth and creamy. Add dry ingredients and poppyseeds, and mix again until a stiff dough forms and seeds and uniformly distributed throughout. If there is leftover dry flour, you may have had a not-very-juicy lemon and might need to add a little water or plain soymilk. Add by the tablespoon until dough comes together; don’t overdo it, this isn’t a runny cookie dough.

Scoop by tablespoon-full onto prepared cookie sheets. Bake at 350 degrees for 8-12 minutes, until cookies are firm, edges are lightly browned, and kitchen smells fragrant. Allow to cool on cookie sheet ten minutes before serving.

By Lucia Rivera, VRG Intern

Feeding 100 people healthy vegan food on a budget was a regular practice for volunteers, including Leigh Harris, at one homeless youth shelter in Utah. For others who would want to plan and execute a similar project, Harris suggested starting with local organizations.

     “Start contacting the homeless shelters in your area to see if they have any opportunities for serving meals to a group. And then if you’re wanting to specifically involve a plant-based meal, get involved with the different animal rights groups in your area […] It’s been great getting to involve two passions of helping people and promoting a plant-based diet, so definitely try to involve those in your community who share those same passions and those same views,” Harris said.

     After a shelter to work with has been found, 8 to 10 volunteers are needed to complete the meal, according to Harris. She also added that this can be a positive volunteering experience for families, but any volunteer can gain something from the experience.

     Additionally, no training is needed to participate as a volunteer, and teamwork “makes it very easy,” for volunteers to prepare food to feed up to 130 people. Different roles are established and filled easily in by the volunteers working on the project, in Harris’ experience.

      “People will always find something to do or even washing the dishes is something that is always needed. Then, whoever is serving is usually up front and not everyone serves so there’s kind of a place for everyone during the volunteer time.”

     Another role critical to the meal is someone to purchase the ingredients needed for the recipes being made that night. According to Harris, the non-profit organizations will provide the money allotted for that evening and it can take around 15 minutes to purchase the food. When picking ingredients there are several factors the volunteer should keep in mind.

      “Some things that we have to take into account would probably be trying to really base the meal off of those staples that we [mention below] and basing it off of more of a whole foods plant-based diet and usually not involving the more expensive meat substitutes and cheeses just because that can get a little costly when you’re feeding that many people,” Harris said.

     Some staples that Harris’ volunteer groups have utilized previously are less expensive vegetables and pasta. When feeding large groups it is also more effective to use certain recipes that provide necessary nutrients and exclude complex food products. If a recipe is chosen that usually feeds a smaller group, Harris explained often it can simply be doubled or tripled as necessary. Additionally, a recipe can always be adapted to be vegan.

      “On multiple occasions we’ve made different kinds of Indian curry dishes. Things that involve rice, vegetables, and lentils and items with coconut milk to make these curries so fulfilling. [Those] are definitely some staples we use pretty consistently and then of course pasta is always a good one,” Harris stated. “[We] just [base meals] around good vegetables and breads, always incorporating that, [and] sometimes we even make little desserts for the end.”

     Overall, an important consideration is to provide “overall nutrients” and “all the good things a well-rounded meal would need.” In order to find recipes that fit these criteria, cookbooks, family recipes, and the internet can be used. One cookbook Harris used is Oh She Glows, by Angela Liddon, and also expressed “the internet is a boundless resource” for finding vegan recipes.

      “One of my personal favorites [recipes] that I’ve made, and it was actually my family’s turn to make the dinner, was these stuffed shells. It’s incredibly simple, [and is] not costly. You basically just make the ricotta cheese out of the cashews, following a very easy recipe. [Then] we use some good seasoning and then stuff those shells and kinda pour the marinara sauce over them and then we sprinkle some plant-based cheese on there if we’re feeling fancy and then just bake those. Then just have a nice salad with it. It’s definitely one of my favorites that we’ve made,” Harris explained.

     When Harris volunteered, any leftovers were saved and were later used to continue to feed the homeless shelter residents. The entire process of purchasing and preparing the food usually took around an hour and a half for Harris’ volunteer group, and always received positive responses from those eating the final meals.

      “We’ve always been pleasantly surprised by just how affordable it is to feed such large groups on a plant-based diet. I think there’s a little bit of intimidation when it comes to feeding a large crowd a vegan meal but I really do think people will be pleasantly surprised. We’ve had a majority of very positive feedback from the youth that reside in the youth shelter and [they are] almost always coming back for seconds or thirds,” Harris said.

Leigh was a 2019 Vegetarian Resource Scholarship winner. See: https://www.vrg.org/blog/2019/05/24/utah-student-wins-5000-vegetarian-resource-group-scholarship/

For more feeding tips, see:

https://www.vrg.org/fsupdate/index.htm#Soup_Kitchens

https://www.vrg.org/blog/2016/03/10/vegan-casseroles-for-our-daily-bread/

https://www.vrg.org/blog/2017/07/17/vegan-casseroles-for-our-daily-bread-3/

https://www.vrg.org/blog/2019/07/18/share-vegan-in-volume-with-local-restaurants-campus-dining-services-senior-housing-settings-hospitals-etc-5/