If you’re looking for online sources that sell vegan shoes for babies and kids, you may want to take a look at these shops:
Baby Nanya: baby and toddler shoes. The shoes’ exterior is made of microfiber, while the inner part is made of cotton. They also have rubber sole grips. https://babynanya.com/
Clamfeet: Offers adorable baby shoes and matching shoes for mothers. They have an eco canvas exterior, organic cotton lining, and rubberized grip sole. They are washable. https://clamfeet.com/
Vegetarian Journal has frequently featured vegan recipes from countries in Asia. Whether it be Chinese, Thai, Filipino, Japanese, Vietnamese, or other nations, you’ll find a wide variety of recipes here: https://www.vrg.org/journal/CookingAndRecipes.htm#cr-ethnic-asian
Winding down during a cool spring evening, there’s nothing more comforting than a cup of herbal tea and a luscious shortbread cookie. The richness of this cookie is balanced by tart lemon and savory rosemary, but feel free to try different citrus or herbs. Lemon-black pepper would be outstanding. Lemon can pair in this cookie with lavender or basil, as well. Try grapefruit zest and fresh mint. How about orange with candied ginger? See what you have on hand and use the recipes as a template for your own delicious shortbread. Some people like to dip the cookies, but I prefer them as a side to my evening tea before bed. What a sweet way to end your day!
1 cup vegan margarine, room temperature but not melted (or use vegetable shortening)
1/8 cup unflavored oat milk (or soy or cashew milk), unsweetened
Zest 1 large lemon (about 2 Tablespoons)
1 Tablespoon fresh rosemary, chopped fine (optional)
3 Tablespoons flax seed meal mixed in 4 Tablespoons warm water
Sift together all dry ingredients and set aside. In a second larger bowl, cream together organic sugar, extracts, vegan margarine, and vegan milk until smooth. Stir in lemon zest, rosemary and pre-mixed flaxseed meal in water. Add the flour in thirds, mixing each time with an electric mixer or wooden spoon. Do not overwork or the cookies will be tough.
The dough may look a little chunky or crumbly, but when pressed together, it should hold. If it’s still too dry (you can see unmixed flour or won’t hold a ball shape), add a little more vegan milk by the Tablespoon until the dough holds as a ball. Do not overwet!
If you want to make cookie-cutter shapes, form the dough into a large ball, wrap in parchment or plastic wrap, and chill for two -four hours. If you want to make sliced cookies, form the dough into long cylinder shapes, and wrap in parchment or plastic wrap; chill for two to four hours. Do not overchill or freeze, it will dry the dough out!
When ready to bake, preheat the oven to 350 degrees. Cover two cookie sheets with parchment paper or silicone baking sheets; set aside.
To make sliced cookies, flour a work surface lightly (such as a large cutting board) and select a sharp, straight-edge knife (not serrated). Unwrap cylinder of dough and slice cookies into evenly thick rounds. If dough cracks, press back together. Continue until all dough is used. Quantity will vary based on diameter and thickness of your rounds, but the batch should make at least 3 dozen. Place on prepared baking sheets with at least 1/2-inch between cookies. Bake at 350 degrees for 20-30 minutes, checking every 10 minutes, until the edges are light gold and the cookies are baked all the way through. Baking time will vary based on cookie size. Allow to cool on cookie sheet 15 minutes before transferring to a cooling rack.
To make cookie-cutter shapes, flour a work surface (like an open countertop) and a rolling pin. If you don’t have a rolling pin, a smooth-sided jar or bottle will work, or just press flat with your hands. Unwrap dough ball and press flat using floured hands, If dough cracks at edges, press back together; you may have to do this several times. Roll to about 1/4-inch thickness and cut into desired shapes. If your cookie shapes are large or have many designs, you may want to use a spatula to transfer them onto the baking sheet. Continue until all dough is used. Quantity will vary based on cookie cutter shapes and thickness of the dough. Place on prepared baking sheets with at least 1/2-inch between cookies. Bake at 350 degrees for 20-30 minutes, checking every 10 minutes, until the edges are light gold and the cookies are baked all the way through. Baking time will vary based on cookie size, bigger cookies might need more than 30 minutes. Allow to cool on cookie sheet 15 minutes before transferring to a cooling rack.
Store cookies in a closed container at room temperature for a week or longer in the fridge.
Bill Maddox offered a Moroccan feast including a Spicy Beet Salad; Marinated Green Olives; Orange and Onion Salad; Winter Vegetable Couscous; More or Less Moroccan Flatbread; Green Pepper Salad; and Enhanced Pineapple. See: https://www.vrg.org/journal/vj99nov/1999_nov_gourmet_feast.php
How often have you been told to eat green leafy vegetables but lacked simple recipes featuring greens? Here are two quick-and-easy recipes you can prepare at home.
Sautéed Collards and Tomatoes (from Simply Vegan, by Debra Wasserman)
(Serves 4)
1 teaspoon oil
1 pound collards, rinsed and chopped into bite-size pieces
2 ripe tomatoes, chopped
2 teaspoons lemon juice
½ teaspoon garlic powder
¼ teaspoon mustard powder
Sauté all the ingredients together over medium-high heat for 3-5 minutes (until greens are tender). Serve hot.
Bulgur, Corn, and Greens (from Conveniently Vegan, by Debra Wasserman)
(Serves 4)
1 cup bulgur (cracked wheat)
2 cups water
10-ounce box frozen corn kernels
½ pound greens (kale or collards), rinsed and chopped into bite-size pieces
½ teaspoon cumin
2 Tablespoons lemon juice
Cook bulgur in water in a large covered pot for 10 minutes over medium heat. Add remaining ingredients. Heat 10 minutes longer, stirring occasionally. Serve warm.
Both Simply Vegan and Conveniently Vegan are published by The Vegetarian Resource Group and in the USA only can be purchased online here: www.vrg.org/catalog
The Vegetarian Resource Group has a Vegan Diets in a Nutshell Poster. Feel free to share this handout with family and friends that might want to learn more about vegan basic nutrition. See: https://www.vrg.org/nutshell/VeganDietsinaNutshellPoster.pdf
A reference for Thomas Woodruff wrote: “In Texarkana it is hard to find vegan food and TJ saw the need and started a vegan business from the ground up. I first noticed the advertisements for TXK Vegan on Facebook and had no idea a 17-year-old was the mastermind behind the dishes. The professionalism was outstanding, the food looked great, and it was evident that the chef had done extensive research on a vegan lifestyle. I placed my first order and was shocked that a 17-year-old had not only created the menu, but shopped, prepped, and cooked the delicious dishes by himself … He has shown an ability to run a kitchen and establish a successful business in a small town. This includes procuring on demand vegan items he travels out of town to obtain…”
Thomas wrote: “I promoted veganism in my community Texarkana, a small town in Texas by starting my own pop-up vegan business. The success of my business was feeding people in my city the first vegan option in town (where) most of the customers are meat-eaters … I sell out at every event and the demand keeps growing.”
“During this Pandemic, I have started a vegan grocery delivery service to locals. Customers go to txkvegan.com, select the products they want, pay, select a delivery day, and I leave the products at their door so they don’t even have to leave their house for vegan food. I’m also working on being able to ship my cashew queso so people will be able to get it nationwide. Before the pandemic started I was working at a French restaurant I got laid off at and during my time off the chef told me to design a vegan brunch menu to be added when everything is back to normal.”
“In the future, I would love to own a vegan restaurant and I want to bring a product to market so people everywhere can get it at their local grocery store. Five years after graduating with a degree in entrepreneurship I would love to move back to Texarkana and open a food truck.”
We had 280 incredible applicants this year. We wish we could give awards to all of them. The deadline for applications for the 2021 high school senior awards is February 20, 2021. See: https://www.vrg.org/student/scholar.htm
To support The Vegetarian Resource Group scholarships and internships, donate at www.vrg.org/donate
Chef Nancy Berkoff’s article “Portable Picnic Feasts” includes salsa recipes, baked spinach rice, Salad Niçoise, Picnic in a Bread Bowl, Seven Layered Salad in a Jar, and Caesar Salad.
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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