Vegetarian Journal Senior
Editor Rissa Miller wrote an article titled, “On a Roll” in our latest issue.
She provides recipes for making the dough (including a gluten-free option) or
if you’re in a rush how to use vegan canned crescent-style dough. You’ll also
find three sweet roll fillings and three savory roll fillings. Start baking
today!
Re a recent VRG blog title [since reworded] that said: “Once Coronavirus is Gone and Restaurants Reopen, You’ll Find Delicious Veggie Food,” coronaviruses, including covid-19, will never be gone. I would be remiss if I didn’t say it.
See the following for example. The last link ties the
continual problem to intensive agriculture. Another argument against factory
farming.
Linda Long, vegan author and former photographer for Vegetarian Journal, is offering a vegan
cooking class at the Marlene Meyerson JCC in New York City on April 6, 2020.
Each issue of Vegetarian
Journal features reviews of recent scientific literature on veggie diets.
In the latest edition we cover these topics:
Comparing Adolescent Diets: Vegetarians vs. Non-Vegetarians (Some experts believe that vegetarian teens have more healthful diets than non-vegetarian teens. A recent study used an online questionnaire to compare the nutrient intake of 12-18 year olds. Many subjects were Seventh-day Adventists; all were from Adventist and public schools near major Adventist universities in Michigan and Southern California.)
For a Less Expensive, Nutrient-Rich Diet, Choose Vegetarian! (In the USDA’s publication, Dietary Guidelines for Americans, 2015-2020, three healthy food patterns are identified, namely a “healthy vegetarian” food pattern, a Mediterranean pattern, and a “U.S.-Style” pattern. Many Americans struggle with food costs and may not be able to afford the nutritious foods called for in these Dietary Guidelines. Researchers used food costs and information from a large survey of Americans’ eating practices to estimate diet quality and cost. They then estimated the cost of menus based on the three healthy food patterns.)
Red Meat and Longevity? (Researchers from Loma Linda University investigated the association of red and processed meat intake with the overall death rate (“mortality”) from all diseases, from cardiovascular disease, and from cancer in more than 70,000 generally healthy Seventh-day Adventists.)
First glancing at Backwater’s menu, you might think that
there’s nothing for a vegan to eat. Look closer and you’ll see that they will
veganize many dishes on their menu. For example The Breakfast Club (pictured)
and their waffles and pancakes are offered in a vegan version.
We are open! We’ve made some changes to the dining room as the State of Florida has directed that all restaurants run at 50% seating capacity with 6 feet in between parties for the time being. The restaurant will remain open normal hours, but please be patient with wait times as we’ve effectively cut our seating in half. In addition, to help with social distancing, we are offering 15% off all to-go orders picked up at our location ordered through our website. Delivery is also available through Grubhub, Uber Eats and Bite Squad.
Philosophy professor Gene Sager wrote an article titled “The
Myth & the Philosopher” in the latest issue of Vegetarian Journal where he starts off saying, “As a professional
philosopher, I have often criticized my colleagues for overuse of technical
language and the inability to communicate with the general public. At its best,
a philosophical perspective can use everyday language to bring clarity and new
insight. On an important topic like veganism, a philosopher can explain
fallacies and myths and show how the vegan way is linked to multiple
contemporary, as well as perennial, issues.
Philosophy can also cut through complexity and show how it
is that veganism is a way of life based on a single, deep moral principle. That
is what I propose to offer here. My own checkered dietary past will serve as an
example of what makes sense and what does not.”
One World Café is primarily a vegetarian restaurant that is
very vegan-friendly (they have a few fish dishes). Their weekend specials are
especially fantastic and always feature several vegan main dishes. Recently,
one option was a Fajita “Chicken” Bowl made of grilled seasoned unchicken with
peppers and onions over Spanish rice served with black beans, grilled corn, and
sliced avocado topped with cilantro lime dressing. Another offering was a navy
bean, butternut squash, and leek stew with cous-cous dumplings and grilled
garlicky kale served with granny smith apple sauce. They use locally-grown
fresh produce when in season.
Fajita Vegan Chicken Bowl
There brunch menu includes vegan pancakes, vegan French
toast, tofu scrambler, vegan breakfast burrito, home fries, smoothies, and
more.
For lunch and dinner, enjoy soups, salads, burritos, wraps, sandwiches (we especially like the Organic Tofu Club sandwich), and main dishes including a Thai Vegetable and Tempeh Sauté, Crispy Tofu Curry, and Red Bean and Mixed Vegetable Jambalaya.
Every issue of Vegetarian
Journal includes reviews of vegan products. The latest issue features Gardein
Skillet Meals, Perry’s Oats Cream (frozen dessert), and Beets, Broccoli, and
Cauliflower Veggie Tots from Farmwise Foods.
In honor of St. Patrick’s Day we are sharing these recipes by Enette Larson,
PhD that you can prepare for tomorrow’s festivities.
Colcannon
(Serves 4)
1 pound potatoes, sliced
2 medium parsnips, peeled and sliced
2 medium leeks
1 cup soymilk
1 pound kale or cabbage
½ teaspoon mace (optional)
2 cloves garlic, minced
Salt and Pepper to taste
2 Tablespoons margarine
Parsley
Cook the potatoes and parsnips in water until tender. While those are cooking, chop the leeks (greens as well as white parts) and then simmer them in the soymilk until soft. Next, chop the kale or cabbage and cook until tender.
Drain the potatoes, and season with the mace, garlic, salt, and pepper. Add the cooked leeks with soymilk. Finally, blend in the cooked kale or cabbage and margarine. The texture should be that of smooth potato with well distributed pieces of leek and kale or cabbage. Garnish with parsley.
Scannels’ Soda Bread
(Makes 1 loaf; 8 slices)
1-1/2 cups whole wheat pastry flour
1 cup oat bran
1-1/2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 Tablespoon sugar
2 Tablespoons caraway seeds
¼ cup currants or raisins
1 cup soymilk plus 1 Tablespoon lemon juice
Mix the dry ingredients well. Blend in the caraway seeds and currants or
raisins. Add soymilk stirring to make a soft dough. Turn onto a lightly floured
board and knead for 1 minute. Shape into a round loaf and put into an 8-inch
oiled round pan. With a floured knife, cut an X into the top. Bake loaf at 350
degrees for 40 minutes or until lightly browned. Cut into slices when cool.
Each issue of Vegetarian Journal features reviews of recent scientific literature on veggie diets. One topic covered is: Health Professionals Demonstrate Limited Knowledge About Vegetarian and Vegan Diets. According to The Vegetarian Resource Group Nutrition Advisor Reed Mangels, PhD, RD, “Health professionals often provide nutrition advice but may not be knowledgeable about vegetarian diets. Researchers in Italy asked more than 400 nurses, midwives, and support workers about the definition of vegetarian and vegan diets, food sources of nutrients, and the use of a vegetarian or vegan diet during pregnancy, infancy, and childhood. Almost 80% of those surveyed had not taken a nutrition class in the past five years; 5% were vegetarian. Only 2% correctly defined a vegetarian diet but two-thirds correctly defined a vegan diet. Fewer than one-third correctly considered a “planned vegetarian diet” to be adequate for children, while two-thirds incorrectly thought that “planned vegetarian and vegan diets” during pregnancy were associated with a higher risk of pregnancy difficulties.”
Another subject is: Use of More Traditional Plant Foods Recommended for Hispanics/Latinos. According to Dr. Mangels, “Rates of diabetes and obesity in Hispanics/Latinos in North America have increased markedly over the past decade with rates of diabetes 60% higher in Hispanics/Latinos compared to non-Hispanic whites. One factor in this increase may be the transition from more traditional whole plant foods to a higher intake of meats and processed foods.”
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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