This salad celebrates the contrasting flavors of mellow, cooling cucumbers and spicy chili paste. The two balance each other beautifully in a crunchy salad perfect as a side dish on any warm afternoon, or for a light lunch. Want to bulk it up? Add some or all of the optional toppings, and make it into a meal by adding tofu, a red bell pepper, and noodles.
Asian-Inspired Cucumber Salad
(Serves 3)
3 cups cucumbers, sliced into bite-size pieces
1-3 cloves garlic, minced (to taste)
2 scallions, finely chopped
Dressing:
juice of 1 lime
1 Tablespoon rice vinegar (or white vinegar)
1 Tablespoon chili paste (or less, to taste)
1 Tablespoon low-sodium soy sauce or tamari
1 Tablespoon agave syrup
1 Tablespoon water
1 teaspoon peanut or sesame oil
Pinch red pepper flakes (optional, to taste)
Toppings: (optional)
4-5 slivered fresh basil leaves
1-2 Tablespoons chopped peanuts
1 teaspoon sesame seeds
Add all dressing ingredients to a bowl and whisk together. Add cucumbers, garlic, and scallions, and toss to coat. Top as desired and serve chilled. Even tastier the second day!
Make it a meal:
To bulk this salad up into a hearty lunch or dinner, double the dressing and use half to marinade a block of pressed, firm tofu overnight. The next day, cube the tofu and add to the cucumber salad. Also, add a sliced red bell pepper. Serve over prepared rice or cellophane noodles.
Each issue of Vegetarian Journal features a column called Veggie Bits where we review vegan products. Miyoko’s Roadhouse Cheese Spreads are cashew cheese spreads that are available in Biergarten Garlic Chive, Cheers to Cheddah, and Spicy Revolution flavors. They are perfect for any party! Next, we looked at Better Wine low-alcohol cans available in four tasty options: Dry Rosé Cider, Nitro Rosé Spritzer, Red Wine Spritzer, and White Wine Spritzer.
Daiya’s burritos are easy-to-heat. For breakfast, try Homestyle or Fiesta varieties. Savory burritos include Santa Fe, Santiago, Tex-Mex, and Tuscan. The Sante Fe burrito has a mix of saucy and spicy ingredients, including peppers, potatoes, rice, and meatless crumbles, making it one hot enchilada! Tex Mex includes beans, rice, and a variety of spices that combine for a complex, bold taste loaded with different textures.
Finally, From the Ground Up’s Cauliflower Crackers are really made from cauliflower and come in cheddar, nacho, and sea salt flavors. You can also get them shaped like stars (adorable floating in tomato soup) in cheddar and pizza flavors.
Several months ago, The Vegetarian Resource Group began a lengthy research project with the goal of creating a Low-Cost Vegan Menus Based on USDA Supplemental Nutrition Assistance Program (SNAP) Budget. Little did we know how important this piece became during the pandemic. With so many people out-of-work there’s even greater need for food budgeting.
Below are links to this article translated into Spanish.
Several months ago, The Vegetarian Resource Group began a lengthy research project with the goal of creating a Low-Cost Vegan Menus Based on USDA Supplemental Nutrition Assistance Program (SNAP) Budget. Little did we know how important this piece became during the pandemic. With so many people out-of-work there’s even greater need for food budgeting.
The piece states, “How inexpensive can a vegan diet be and still provide health-supporting food without requiring hours of travel to different stores and lots of meal preparation? Sometimes vegan diets are perceived as expensive. Our experience has been that they can be pricey if we choose lots of convenience foods and out-of-season produce, and mainly shop at specialty stores. We’ve also found that vegan diets can be incredibly inexpensive and can be planned using foods that are readily available in supermarkets and big-box stores. We decided to plan a week of vegan menus whose cost would not exceed the food cost allotment from the United States Department of Agriculture’s food assistance program.”
The article includes a SNAP Weekly Low-Cost Vegan Menu, as well as several vegan recipes.
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.
The latest edition of Vegetarian Journal includes our Scientific Update column written by Reed Mangels, PhD, RD. The first review looks at dementia and diet. “An estimated 14% of Americans age 71 or older have dementia, a general term for a decline in mental ability severe enough to interfere with daily life. There is currently no effective treatment for dementia, and so some researchers are focusing on slowing or preventing the reduced mental function that appears in some people in middle age and increases their risk of dementia. Diet is a promising area of research.”
The next Scientific Update examines heart disease and stroke in vegetarians. “A recently published study from the UK examined more than 48,000 vegans, vegetarians, fish eaters, and meat eaters, and their risk of heart disease and stroke over an 18-year period. Because of the relatively small number of vegans, they were combined with lacto vegetarians and lacto-ovo vegetarians into a group called “vegetarians.” The vegetarians (including vegans) had a 22% lower risk of heart disease than the meat eaters; fish eaters had a 13% lower risk than the meat eaters. According to the study’s authors, these results suggest that if 1,000 meat eaters were compared to 1,000 vegetarians, over a 10-year period, there would be 10 fewer cases of heart disease in the vegetarians.
In contrast, vegetarians (including vegans) had a higher risk of a kind of stroke called hemorrhagic stroke and of stroke overall than did meat eaters. This suggests that if 1,000 meat eaters were compared to 1,000 vegetarians, over a 10-year period, there would be three more cases of stroke in vegetarians than in meat eaters. There are two main types of stroke—ischemic and hemorrhagic. Ischemic strokes are more common (87% of all strokes) and are due to a blood clot blocking blood flow to the brain. Hemorrhagic strokes are caused by a weakened blood vessel rupturing and bleeding into the brain.
When vegans were examined separately, they had a lower risk of heart disease than meat eaters but a higher risk for stroke, although neither estimate was statistically significant, possibly due to the small number of cases in vegans.
The Vegetarian Resource Group received an email inquiry about Pizza Hut asking: “Do you see any issues with Pizza Hut’s crusts? We know one of the crusts does contain eggs.”
Pizza Hut Customer Service Contacted
In response to our inquiry to Pizza Hut, we received an email with the subject line “Nutrition and Ingredients Animal Rennet,” which was a generic response in Q&A format, similar to an FAQ page.
“Q. What is the source of the enzymes in pizza cheese? A. Enzymes used in the production of pizza cheese for Pizza Hut is a microbial fermentation ingredient…and is not of animal origin. However, Pizza Hut does not claim any of our products to be ‘vegetarian’ or ‘vegan’ as all products are prepared in a common area with meat products and cooked in the same oven. On request, the Restaurant Team will use additional caution when preparing products for guests with dietary concerns.
Q. Do any of the cheeses at Pizza Hut contain animal rennet? A. Parmesan Romano cheese blend that is added to P’Zones, Breadsticks, and Ultimate Cheese Pizza as well as some Dine-In products contains both microbial enzymes and animal-based rennet. Customers can request that ‘breadstick seasoning’ or ‘Parmesan parsley blend’ NOT be added to your products, if desired…
Q. Is there meat in your pizza sauce? A. Pizza sauce and marinara sauce contain no beef or other meat products…
Source of Dough Enzymes A. There are no animal byproducts used in any of our Pizza Hut crusts. The enzymes present in some of our dough including our breadstick dough, are used as a dough conditioner and are from a microbial origin…”
After receiving these responses, The VRG analyzed the ingredient information located on the Pizza Hut website. To find it, site visitors must click on “Nutrition” at the bottom of the homepage. Then, when on the Nutrition page, choose the bottom right red rectangle labeled “Ingredient Search”.
When we performed a search on enzymes, we noticed many menu items containing enzymes of unspecified source.
The VRG also noticed that the bean pizza sauce apparently contained beef-derived natural flavors. The listing for this sauce stated: “NATURAL FLAVOR (CONTAINS BEEF FLAVOR).” This fact was in contradiction with the email response that we had been sent (shown above).
There were many menu offerings with unspecified natural flavors. Because the natural flavors in the bean pizza sauce were apparently animal-sourced, we wanted to know if any or all of these other natural flavors in other Pizza Hut products were animal-derived.
In response to our follow-up questions, we received the identical email as above, without clarification.
Local Pizza Hut ManagerContacted
The VRG tried calling a suburban Maryland Pizza Hut for answers, which did not result in clarification.
Pizza Hut Customer Service, Continued
We tried customer service again, and received the standard email titled “Nutrition and Ingredients Animal Rennet” without any further information.
We tried again, and we raised the beef flavor issue that was an apparent contradiction. The Pizza Hut email stated that there were no animal byproducts in the sauce. The website ingredient statement for the bean pizza sauce included the words “contains beef flavor.”
A few days later, we received an email from Pizza Hut with the subject line, “Pizza Hut Nutrition and Ingredients.” We expected to see the same FAQ-like email that we had already received three times before.
However, this email was different.
It said:
“Thank you for your interest in our product.
We sincerely apologize if our previous responses did not provide the information you requested. If you could please respond to this message providing a list of your specific concerns, we will research and provide you with that information as quickly as possible.
We apologize for the delay and thank you for your patience while we work to resolve your concerns.”
So, in reply, we sent our complete list of questions again.
Pizza Hut told us they were contacting their suppliers for the information. In May 2020, The VRG received this response from Pizza Hut. (Note: Pizza Hut’s responses follow the bullet points listed after each of our questions.)
“I have inserted the information you requested in this message. Please let me know if we did not answer all your questions.
Although your Q/A-style response included information on enzymes, there are other enzymes that you didn’t specifically mention. Could you please tell me: Are the enzymes (listed four times) in the Creamy Garlic Parmesan Pizza Sauce, Stuffed Garlic Knot, and Bread Bites (listed twice) derived from animals? •Creamy Garlic Parmesan Sauce, Parmesan parsley seasoning that is used on Stuffed Garlic Knots and the seasoning for Bread Bites all contain enzymes that are derived from both microbial and animal-derived sources…
The natural flavor in your bean pizza sauce is specified as “beef flavor” using your Ingredient Search Tool. Is this an actual beef-derived product? •Pizza Hut suppliers confirm that beef flavor used in bean pizza sauce is animal-derived (from beef). [VRG Note: VRG added bold for emphasis.]
Could you please tell me if the natural flavors in the following items are animal-derived? •Barbeque Pizza Sauce – natural flavor contains honey •Breadsticks – contains natural dairy-derived flavors •Buffalo Pizza Sauce –natural flavors not derived from animal sources •Buttery Blend Crust Flavor – natural flavors not derived from animal sources •Cheese – contains natural plant-based and dairy-derived flavors •Cheesesticks (natural flavors listed twice) – contains natural plant-based and dairy-derived flavors •Classic Marinara – natural flavors not derived from animal sources •Creamy Garlic Parmesan Pizza Sauce (natural flavors listed twice) [VRG Note: No further information from Pizza Hut] •Marinara Dipping Sauce – natural flavors not derived from animal sources •Stuffed Garlic Knot – contains natural plant-based and dairy-derived flavors •Fries – does not contain natural flavors [VRG Note: Lemon-pepper seasoning on some of the fry options contains natural flavors of unspecified source.)
The Mozzarella Poppers Crust contains L-cysteine. Is the L-cysteine animal-derived?
Mozzarella Poppers crust is discontinued.”
Pizza Hut Pizza Crusts
To get back to our inquirer’s original question about Pizza Hut crusts, we analyzed the ingredient information on Pizza Hut’s website and concluded:
L-Cysteine
According to the website nutrition information, none of the pizza crusts at Pizza Hut are made with L-cysteine, a dough conditioner usually derived from poultry feathers.
The VRG did not ask Pizza Hut about the following three ingredients which may be of concern to some vegans.
Sugar
These Pizza Hut crusts contain “sugar”: Hand-Tossed, Big Dipper, Detroit, Homestyle, Original Pan, P’zone, Pan (personal), Rectangular, Skinny Slice.
DATEM
DATEM is the acronym for diacetyl tartaric acid esters of mono- and diglycerides. These could be animal-derived. The following Pizza Hut crusts contain DATEM: Hand-Tossed, Big Dipper, P’Zone, Pan (personal), Rectangular, Skinny Slice.
SSL
SSL is the abbreviation for sodium stearoyl lactylate. The “stearoyl” part of this chemical could come from animal-sourced stearic acid. These crusts contain SSL: Big Dipper, Detroit, Original Pan, Pan (personal), Rectangular.
VRG Note: Pizza Hut’s Thin ‘N Crispy crust does not contain sugar, DATEM, or SSL.
Vegans should note that Udi’s® gluten-free crust at Pizza Hut contains egg whites.
The Pizza Hut Stuffed Crust contains milk.
The VRG encourages readers who have additional ingredient questions to contact Pizza Hut directly.
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.
Hannah Kaminsky is the author of several vegan cookbooks and wrote an article titled “From A to Zucchini” in the most recent issue of Vegetarian Journal. Zucchini is a relatively inexpensive vegetable and easy to find in stores. Enjoy recipes for Greek Zucchini Carpaccio; Falafel-Stuffed Zucchini, BBQ Zucchini Chips; Zucchini Pâté; and Zucchin Bread Thumbprints.
The latest edition of Vegetarian Journal includes our Scientific Update column written by Reed Mangels, PhD, RD. The first review states, “A recent article in a British journal devoted to medical ethics discussed an issue that is rarely addressed—namely, the use of animal-derived components in medical practice. Products from medications to surgical dressings, to anesthesia, and to implants may contain animal products and/or have been tested on animals. With the growing number of vegans in the
UK as well as the increased population of those whose religious background proscribes use of animal-derived products, health care professionals are more likely to be asked about the source of ingredients in medications, medical dressings, and devices. The authors ask, “…what information should or should not be disclosed to patients about the products being used to treat them?”
The next scientific update looks at a recent study that “compared weight change in those eating more “healthy plant foods” compared to those eating “less healthy plant foods” or more animal products. Healthy plant foods included whole grains, beans, fruits, vegetables, nuts, and vegetable oils. Less healthy plant foods included fruit juices, desserts, sugar-sweetened beverages, refined grains, and potatoes. Eating habits and weight gain over 20 years of more than 125,000 men and women were assessed. Most gained weight but those eating more “healthy plant foods” gained substantially less weight than those eating more “less healthy plant foods” or more animal products.
This soup is flavorful and bright, with hearty broccoli, sunny lemon, and creamy white beans all puréed together for an easy supper or lunch. It’s not necessary to pre-roast the broccoli, but it adds depth and deliciousness.
Creamy Broccoli Soup with Lemon and Basil
(Serves 8)
6 cups broccoli (approximately 1 head)
1 teaspoon lemon pepper
2 teaspoons olive oil, divided
1/2 cup chopped onion
3 cloves garlic, minced
6 cups water or vegetable broth
15 ounce can white beans, rinsed and drained (chickpeas work, too)
4 cups fresh spinach (or frozen and thawed)
1 Tablespoon fresh basil (or 1 teaspoon dry)
1 Tablespoon miso
zest and juice of one lemon
Salt, to taste (optional)
Preheat oven to 375 degrees. Chop broccoli into equally sized pieces and toss with lemon pepper and half of the olive oil in a baking dish. Roast, uncovered, until lightly browned and fragrant, about 30-40 minutes.
Meanwhile, sauté onion and garlic in a soup pot over low heat until soft and lightly browned. Add water (or vegetable broth) to the pot, as well as white beans. Simmer over low heat. Add broccoli from the oven as soon as ready and bring soup to a boil. Once boiling, turn off heat, cover, and add spinach, and cover. Allow to sit and wilt spinach for 15 minutes. Just before blending, stir in basil, miso, lemon zest/juice, and salt, if using.
Add soup in batches to a blender or food processor. Blend until smooth. Serve warm with crackers or bread.
The Vegetarian Resource Group (VRG) is a non-profit organization dedicated to educating the public on veganism and the interrelated issues of health, nutrition, ecology, ethics, and world hunger. We have been helping health professionals, food services, businesses, educators, students, vegans, and vegetarians since 1982. In addition to publishing the Vegan Journal, VRG produces and sells a number of books.
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