Each issue of Vegan Journal includes a column called Vegan Action where we feature individuals promoting a vegan lifestyle. In the latest column, Whitney McVerry describes all the work she has done as a VRG volunteer. See: https://www.vrg.org/journal/vj2024issue3/2024_issue3_vegan_action.php

To subscribe to Vegan Journal visit www.vrg.org/member

The Internal Revenue Service states that individual retirement arrangement (IRA) owners age 70½ or over can transfer up to $100,000 to charity (such as The Vegetarian Resource Group) tax-free each year. These transfers, known as qualified charitable distributions or QCDs, offer eligible older Americans a way to give to charity. For those who are at least 73 years old, QCDs count toward the IRA owner’s required minimum distribution (RMD) for the year. You need to have your IRA trustee send the money to the charity directly, and not to you first. You do not need to itemize your taxes for this benefit. For more information, see https://www.irs.gov/newsroom/qualified-charitable-distributions-allow-eligible-ira-owners-up-to-100000-in-tax-free-gifts-to-charity

This is not legal or tax advice, for which you should speak to your financial and legal advisors.

To make direct donations to VRG and support vegan education and research, donate at www.vrg.org/donate

While most crackers are unremarkable dip-delivery tools, Maine Crisp Buckwheat Crackers stand alone as robust, flavorful gourmet snacks. “Savory Fig & Thyme” is an understated description of the flavor, which balances an earthy sweetness with woodsy, subtle herbaceous notes. Read our review of this product in Vegan Journal: https://www.vrg.org/journal/vj2024issue3/2024_issue3_veggie_bits.php

For more information on this product, visit www.mainecrisp.com

Linda Tyler is a regular contributor to Vegan Journal. In the latest issue we review her book called The Plant-Based Anti-Inflammatory Cookbook. The book offers a wealth of information on the best plant-based foods she says fight inflammation, common inflammation-related conditions, the role diet plays in chronic inflammation, and a discussion of foods to minimize the chances of inflammation. Read the review here: https://www.vrg.org/journal/vj2024issue3/2024_issue3_book_reviews.php

To subscribe to Vegan Journal visit www.vrg.org/member

photo from Mellow Mushroom

Mellow Mushroom has a separate online plant-based menu. Vegan options include vegan pretzels, vegan cheese pizza, vegan Greek salad, vegan avocado hoagies, and vegan tempeh hoagies. See https://www.mellowmushroom.com/vegan

To see other places to eat in the U.S. and Canada, go to:

https://www.vrg.org/restaurant/index.php

https://www.vrg.org/fastfoodinfo.php

For those who like it hot, and even those who don’t, Hot Drops makes the hot sauce for you. Made in small batches using a variety of chilies grown in Sonoma County, California, there’s a range of flavors and intensity to suit any palate. Read our review of this product in Vegan Journal: https://www.vrg.org/journal/vj2024issue3/2024_issue3_veggie_bits.php

For more information on this product, visit www.hotdropsauce.com

By Reed Mangels, PhD, RD

Many dietary guidelines recommend a shift to a more plant-based diet and also recommend a reduction in use of foods that have been classified as ultra-processed. The U.S. Dietary Guidelines recognize fortified soymilk as nutritionally equivalent to cow’s milk. Cow’s milk is considered a minimally processed food. Ironically, fortified soymilk has been classified as an ultra-processed food. You can read more about the NOVA system which is used to classify foods as ultra-processed here. A recent study examined the effect of substituting soymilk for cow’s milk on a variety of outcomes related to heart disease and metabolic health.

What is the study?

The study (1)  used statistical techniques to combine data from 17 studies of 504 adults. All studies were 3 or more weeks long and used a median of about 2 cups per day of fortified soymilk to substitute for about 2 cups of cow’s milk.

What did this study find?

Substituting soymilk for cow’s milk resulted in a reduction in blood pressure, LDL (bad) cholesterol, and C-reactive protein (a marker of inflammation). Substituting soymilk, including sweetened soymilk, for cow’s milk did not affect blood glucose, diabetes control, or insulin levels and had no effect on body weight or BMI.

Are there practical implications?

These results suggest that fortified soymilk should not be classified as an ultra-processed food that potentially has harmful health effects since health benefits were seen when cow’s milk was replaced by soymilk. Additionally, the study authors suggest that the U. S. Food and Drug Administration (FDA) allow soymilk containing up to 5 grams of added sugar per cup (10% of the Daily Value for sugar) to be labeled as “healthy.” Fortified soymilk with 5 grams or less of added sugars per cup is a health-promoting replacement for cow’s milk.

Reference:

1. Erlich MN, Ghidanac D, Blanco Mejia S, et al. A systematic review and meta-analysis of randomized trials of substituting soymilk for cow’s milk and intermediate cardiometabolic outcomes: understanding the impact of dairy alternatives in the transition to plant-based diets on cardiometabolic health. BMC Med. 2024;22(1):336.

To read more about vegan processed food, soymilk, and the use of “healthy” see:

Vegan Processed Foods – Embrace Them? Shun Them?

VRG Sends in Testimony to the FDA on the Labeling of Plant-based Milk Alternatives

The Vegetarian Resource Group Testimony to FDA Concerning the Use of “Healthy” on Food Labels

photo from Taqueria Vegana

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: www.vrg.org/restaurant

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:

Cindy Snacks, 90A Washington Dr., Centerport, NY 11721

Cindy Snacks is much more than just a café, bakery, and deli because they also have a whole market! If you are looking for some good vegan snacks they are the place to go! You can grab some morning coffee, sandwiches, and a donut or two while also stuffing your pantry with fun vegan snacks. They put a lively turn on the pink-and-white aesthetic.

Grounds & Greens Café, 1369 Johnston Rd., White Rock, BC V4B 3Z3, Canada and A – 9124 Glover Rd., Langley, BC V1M 0E6, Canada

Grounds & Greens Café aims to focus on kindness, improvement, and sustainability. Making all their meals in house, they strive to provide nutritionally balanced, creative dishes, often with local ingredients. They list several gluten-free options. Also check their Current Promos for various Specials. There’s outdoor seating too. The witty menu includes several Bowl choices like Rice Rice Baby with crispy tofu, spicy peanut sesame sauce, soy mayo, cashews, cucumber, carrots, mango, and jasmine rice. Return of the Mac offers Cavatappi pasta, roasted mushrooms, cheesey sauce, parmesan, gremolata, and truffle oil. In the Bread section, Greens Toastie boasts pea and edamame hummus, tomato jam, avocado, crispy chickpeas, pickled red onions, basil, and tofu feta. Boujie Bread brings homemade ricotta, sautéed mushrooms, arugula, confit garlic and truffled walnut apple honey to name a few bread choices. There are lots of creative beverages to choose from! Here’s a peek at some sweet Treats: “butter cream”-iced Carrot Cake Cookie with candied pecans, Devil Wears Prada chocolate cupcake dolled up in beetroot and vanilla icing, Perfect Pear Doughnut paired with coconut pecan caramel icing, or Monkey Business Muffin taking dessert seriously with banana, walnut, chocolate chips and butter icing. But wait, there S’more Cookie with vanilla base, marshmallow and chocolate chips!

Khoe, 1370A E. Georgia St., Vancouver, BC V5L 2A8, Canada

Appetizers include Crispy Spring Rolls (filled with carrot, taro, vegan ground meat, mushroom, and vermicelli, served with vegan fish sauce) and Sweet Chili Tofu (crispy tofu tossed in sweet chili sauce, with crispy wonton chips and green onion). Bowls include Khoe Bowl (signature vermicelli salad bowl with crispy spring rolls, glazed tofu, and fresh salad, served with vegan fish sauce dressing), and Chick’n Vermicelli Bowl (marinated vegan lemongrass chick’n with a sweet & savoury soy glaze served on a vermicelli salad bowl, vegan fish sauce, and pickled veg.). They feature a “Combo for Two” (any 2 bowls plus a side or dessert of your choice). Banh Mi Sandwiches include Shroom Banh Mi (battered oyster mushroom with vegan red curry mayo, pickled veg, cucumber, cilantro, and Sriracha Revolver hot sauce). Baos include Chick’n Bao (marinated vegan lemongrass chick’n with a sweet and savoury soy glaze, vegan mayo, cabbage slaw, and cilantro). Dessert is Mango Tapioca (coconut tapioca dessert with mango purée topped with toasted coconut flakes and pistachios).

Rad Magic Subs, 2824 SE Gladstone St., Portland, OR 97202

Rad Magic Subs takes pride in supporting locally crafted vegan meats and condiments when possible! Local Portland residents love this charming restaurant. Each sub comes in exciting wrapping featuring a fun face motif, complete with their block print aesthetic. They have unique sandwiches as well as add-ons if you want to integrate more flavor! Their menu is very accessible and describes each sub’s flavor so you know exactly what you are getting. If you are a fan of imitation meats, try out the “Wedgewich” or “Golden One” which feature smoked deli slices. if you are more of a tofu fan they have that covered with their “Tofu-Two-Ways” and “Sunbeam.” During the summer the “Rad Magic” provides a refreshing bite and can be made into a gluten-free salad.

Sleepyhead Coffee, 735 Broad St., Chattanooga, TN 37402 and 2602 E. Main St., Chattanooga, TN 37404

Sleepy heads’ cute pink aesthetic complements their greenery and plants to create a cozy environment. Their delightful coffee and pastries provide a small treat to lighten your mood. The aesthetic of their coffee and treats rivals the atmosphere and each latte is complete with coffee-art. Their in house mugs match the pink atmosphere and can be filled with a variety of drink options. From classic expresso’s and cold brews to unique superfood blends and seasonal drinks, there is something for everyone. Their pastries are guaranteed to lift your mood with their fluffy textures and perfect portions.

Taqueria Vegana, 1543 Dupont St., Toronto, ON M6P 3S5 Canada

Their imitation meats are spot on. You can get an authentic carne asada taco or a loaded burrito. Each meal typically comes with chips and a flavorful sauce. Most reviews rave over the Taco Trio, which includes 1 Carne Asada, 1 impossible chorizo, and 1 Seitan Carnita. This dish gives you a selection of flavors that really highlight the authenticity of their tacos.

Vromage Cuisine, 7988 Sunset Blvd., Los Angeles, CA 90046

Owner started making vegan cheese in Los Angeles in 2009; made from nuts and “aged to perfection.”  Salads include Caprese (mozzarella, tomato, and basil) and Organic Mixed Greens (Veganzola dressing and gluten-free bread crumbs). Open-Faced Sandwich (gluten-free or French sourdough bread with choice of Veganzola, Macon Brie, or Vromage Blanc). Vromage Platter (selection of Vromage served with nuts and fruit). Crunch Pizza (choice of Vromage served on crunchy crackers with mixed greens or arugula and tomato; Veganzola, mozzarella, or Vromage Blanc).

Image by Freepik

In the most recent issue of Vegan Journal, Reed Mangels, PhD, RD, reviews a study looking at the benefits of prescribing produce to individuals with various illnesses. Read her article here https://www.vrg.org/journal/vj2024issue3/2024_issue3_produce_prescriptions.php

To subscribe to Vegan Journal visit www.vrg.org/member

By Ren Patel, VRG Intern

This delicious recipe is made from two components: a homemade salsa and a basic bean fry. The salsa was made with ingredients from Leominster High School’s local community garden. For those interested in promoting vegetarianism, community gardening is a great way to do so. It gets people to feel more connected to their food, which in the case of a garden is usually vegetables. This salsa consists of long thin, jalapeños and Hungarian hot wax peppers. These peppers are relatively sweet with a nice kick to them.

For those who have never made salsa before, it’s incredibly easy! Here is the general breakdown:

You will need spicy peppers, onion, tomatoes, cilantro, and seasonings. I used a mix of canned and fresh tomatoes for my recipe. However, you can do it either way! Canned tomatoes make it easier to get a liquid texture, while fresh ones will usually give you a chunkier texture. Once your blend or food process the onions together with the peppers, you can add in some tomatoes and seasonings. My salsa included salt, pepper, and a bit of cumin. I mixed everything together in a bowl along with some freshly chopped cilantro. If you prefer to follow a good recipe, I recommend this one by Kristine’s Kitchen.

     As for the nachos, I prepared these with pinto beans, onion, bell peppers, cilantro, and tomato. You can use either black beans or kidney beans based on what you prefer. I placed all the vegetables together and added some garlic, mushroom umami, black pepper, and cumin. To give it a saucier texture, I added some Chipotle Flavored Bitchin’ Sauce (an amazing vegan sauce that is made from an almond base)! Then I melted shredded Trader Joe’s vegan cheese into the beans, but you can top the dish with the cheese for the classic nacho look. Finally, I assembled my nachos by placing the beans on a bed of chips and topping them with homemade salsa!

Have fun experimenting with this recipe. It’s super fun to make with and for others. Sharing these nachos with my fellow gardeners was a great way for us to bond over the food we had grown. Since they were completely vegan, all of us were able to enjoy them! Consider making vegan party foods the next time you are with friends. It ensures everyone can enjoy the food and feel included. With that said, always inquire about allergies and health concerns since not everyone can eat nuts, gluten, or other foods. If you use gluten-free chips, this recipe is completely gluten-free. If you want to make it nut-free, try substituting the Bitchin’ Sauce for another vegan chipotle sauce.