We recently had the pleasure of dining at Cisu a casual vegan restaurant that opened a few months ago in Hanover, Maryland. They are not too far from Arundel Mills Mall and 10 miles from BWI airport.

Customers self-order at the counter and your meal is brought to your table. On our visit we dined on Hot & Crispy Eggplant, Malaysian Curry, and Basil Q-Tofu along with a Thai Tea. The food was delicious and the portions were generous.

They are open Tuesday through Sunday for lunch and dinner. For more information on the restaurant see: https://www.cisuvegetarianbistro.com/ For a list of veggie restaurants throughout the USA and Canada visit www.vrg.org/restaurant

The Vegetarian Resource Group is once again sponsoring a video contest. We will be awarding several $100 awards. The deadline for entries this year is July 15, 2024.

Create and submit a video relating what you want to tell others about veganism. Some possible topics: food, nutrition, your feelings about veganism and/or vegetarianism, water usage and veganism, veganism and animal rights, or other veggie 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.

To see the video contest rules, visit: http://www.vrg.org/videoscholarship.php

Previous wining videos can be found here: http://www.vrg.org/veg_videos.php

Also known as: acheta flour, cricket powder, cricket flour
Commercial source: animal (insects)
Used in: snack food, protein powder, flour substitute, pet food, animal feed
Definition: Made from the roasted and pulverized bodies of farmed crickets (with or without the exoskeleton) and used as a high-protein ingredient with small environmental footprints in food and animal feed.
Classification: Non-Vegetarian

Entry added July, 2024 to VRG’s Food Ingredient Guide

See other ingredient listings at VRG’s Guide to Food Ingredients: https://www.vrg.org/ingredients/index.php

The contents of this email, our website and our other publications, including Vegan 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.

For more information, see: https://www.aol.com/lifestyle/mcdonalds-releasing-type-ice-cream-214300909.html

photo by Rissa Miller

Wild herbs, greens, fruits, berries, nuts, seeds, roots, seaweeds, and mushrooms are delicious and healthful. They’re common, mostly renewable, and easy to learn about, and to collect ecologically. Here’s a small sampling of tasty, healthful recipes from “Wildman” Steve Brill that you can make with them. Be sure you’ve identified any wild food you’re going to eat with 100% certainty, as there are poisonous plants and mushrooms, some of which resemble edible species, and eat small amounts of any new foods at first, in case of a reaction.

Find recipes for Blackberry Pancakes, Pasta with Cattails, Watercress Bisque, You’re Not the Only Oyster Stew in the Sea, and Dandelion Colombo here: https://www.vrg.org/journal/vj2023issue2/2023_issue2_foraged_foods.php

Subscribe to Vegan Journal in the USA only by visiting https://www.vrg.org/member/2013sv.php

Vegan Journal is published by The Vegetarian Resource Group. Enjoy in-depth original research, product and book reviews, scientific updates on veggie nutrition, delicious vegan recipes with gorgeous photos, plus so much more. Both long-term vegans and those new to a vegan life-style will enjoy this magazine.

To subscribe in the USA only, see: https://www.vrg.org/member/2013sv.php

Root Beer Float Pie photo by Hannah Kaminsky

Vegan Journal Senior Editor Hannah Kaminsky previously penned an article called “Keep Your Cool! Refreshing No-Bake Desserts”.  Recipes include Peaches and Cream Icebox Cake, Orange Dream Ice Cream Bars, Raspberry White Chocolate Macaroons, Root Beer Float Pie, and Bananas Foster Crème Brûlée.

You can find the entire piece here: https://www.vrg.org/journal/vj2019issue3/2019_issue3_keep_cool.php

Subscribe to Vegan Journal in the USA only by visiting https://www.vrg.org/member/2013sv.php

Where: Sawatdee Thai Restaurant, Minneapolis, Minnesota

When: Sunday, October 6, 2024, 6 PM

Come meet dietitians from the Vegetarian Nutrition Dietetic Practice Group as well as VRG members. The public is invited. You must preregister. You can pay at www.vrg.org/donate and write in the names of attendees and that this is for the Networking dinner.

BUFFET

Appetizers: Vegetarian Spring Rolls and Fried Tofu

Main Dishes:

Red Curry with Tofu

Summer Pad Thai

Combination Vegetable Dish with broccoli, cauliflower, mushrooms, onions, napa, water chestnuts, tomatoes, and mock duck.

Plus: Brown Rice and White Rice and Coffee or tea and water

Dessert: Mango and Sticky Rice

Cost: $30 for VRG and Vegetarian Nutrition Practice Group members before September 15, 2024. $35 for others. $20 for two to ten year olds. Other drinks can be purchased from the restaurant separately.

PLEASE PAY at www.vrg.org/donate and write in the Comments: Networking Dinner with the Attendee names.  Or call (410) 366-8343. Or mail payment to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203. We look forward to seeing you there.

Chef Nancy Berkoff, EdD, RD, offers a number of picnic buffet ideas that you can serve your family and friends this summer. Whether it be a Build-Your-Own Burrito or Wrap, Build-Your-Own Salad Entrée, Build-Your-Own Gazpacho, Create Fruit or Vegetable Sushi, or Build-Your-Own Dessert, Nancy has you covered.

Read the entire article here: https://www.vrg.org/journal/vj2018issue2/2018_issue2_cooking_tips.php

To subscribe to Vegan Journal, visit: Subscribe to Vegan Journal

photo from Sorbae Frozen Treats

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:

Ave 26, 242 North Ave. 25, Los Angeles, CA 90031

Taking on the role as Los Angeles’ only vegan Philly cheesesteak provider, Ave 26 offers more cheesesteak options than most West Coast natives could ever dream of. Served on Amoroso rolls, best sellers from their menu include the Meatball Sub (vegan meatballs, grilled onions, mushrooms, marinara and pesto sauces, with a dusting of almond Parmesan) and the Buffalo Chick’n Cheesesteak (vegan chicken and grilled onions with buffalo sauce, bleu cheese dressing, and house special cheese whiz). And because every sandwich needs a good side, there are a variety of fry options, including the Trinity Fries (seasoned fries with grilled onions, bell peppers, and mushrooms, served with a side of cheese whiz). And if there’s still room for dessert, there’s the Brownie Bomb, the perfect sweet counterpart to the savory sandwiches—a fudgy brownie with chunks of vegan cookie and pretzels.

Plant Baked by Sarah, 400 E. 29^th St., Baltimore, MD 21218

Plant Baked by Sarah is a Boutique Vegan and services the greater Baltimore and DC Metro Area. Sarah uses fresh fruit and pure extracts to craft made to order vegan Signature and Custom Celebration Cakes including Wedding Cakes and Cupcakes, as well as Smash cakes for the wee ones! She strives to coordinate her confections with clients’ taste and dietary and décor preferences. Let’s talk Flavors. For Cakes, there’s Rich Chocolate, Vanilla Bean, Almond, Lemon, Carrot, Cinnamon Mocha, Snickerdoodle, and more. Besides the basics, Buttercream choices include Maple Cinnamon, Cookies and Cream, Peanut Butter, Raspberry, Cream “Cheese,” and more. Filling options are Lemon Curd, Raspberry, Strawberry and Chocolate Ganache. Cakes are nut free unless otherwise noted. Gluten-free is an additional charge. View her webpages and social media and prepare to be swept up in the beauty of multi-petal Blossom Cupcakes and other artistic creations and to see how this former environmental and chemical engineer has transferred her skills to take flavors from nature and alchemize flour into flowers.

Plantitude, 431 1st Ave., Ladysmith, BC V9G 1A1, Canada

At Plantitude the goal is fresh, made-from-scratch, local, organic food whenever possible; this extends to their coffee, wine, beer offerings as well. While Brunch includes some items in common with the Dinner menu, you could fortify yourself with some Comfort Fuel like Chikin and Waffles with sriracha maple syrup and candied bacon; Sausage Mushroom Melt with aioli, spinach, mushrooms, and “Beyond Meat” breakfast patties on a toasted English muffin topped with melted cheddar and crispy oyster mushrooms; Cinnamon Maple French Toast or Waffles and Bacun with maple syrup, coconut whip and fruit cup; or Plantitude Benny–toasted English muffin with aioli, sautéed spinach, and mushrooms, bacun, tofu-fried ‘egg’ with cheddar yolk, almondaise, and potato nuggets. Dinner choices begin with Small Plates like Garlic Butter & White Wine Sautéed Prawns crafted with Konjac root prawns, arugula, and ciabatta toast. There’s also Soup & Salads. There are a few Bowls including Spicy Lemongrass Chikin and Veg Bowl with sautéed peppers, onions, chickpeas, and zucchini, topped with carrot, cabbage shreds, sprouts, black sesame seeds, and brown rice. Grilled Better Brat features “Beyond Meat” brat sausages with mushroom red-wine gravy, garlic mashed potatoes, and grilled seasonal veggies. Smokie Mac & Cheese with Bacun, offers caramelized onions, baby peas, creamy three cheese sauce topped with mixed cheese shreds. Mushroom Risotto showcases mixed mushrooms, baby peas, garlic, sage, and sunflower parma. Peppercorn Sirloin Burger is a peppered “Impossible” burger with caramelized onions, cheddar, arugula, and peppercorn mayo. Many Gluten-Free options are available. You may want to leave room for Desserts like Brownies, Fudge Bars, Tiramisu, Caramel Pecan Torte, and more.

Root2Rise, 359 Manville Rd., Pleasantville, NY 10570

An upscale fast casual café, bakery, and juice bar featuring a wide range of breakfast items, baked goods, salads, plant-based burgers, pizzas, beverages, and more. All of their menu options are gluten-free, vegan, 100% plant-based, and organic. Some popular dishes include Mushroom Toast, Blueberry Cardamom Scone, Chickpea Quinoa Chaat Salad, Smashed Pea Guacamole, Spicy Thai Peanut Ramen, Beety Burger, Mac & Cheese, Mulligatawny Soup, and Black Daal Soup. Overall, the menu is seasonal, unique, and globally inspired. Additionally, there is limited seating available inside the establishment and outside.

Sorbae, 1353 Purchase St., New Bedford, MA 02740

The mission at Sorbae is to expand the variety of what’s typically available in non-dairy frozen treats and to enrich our experience by introducing our palates to culturally diverse flavors. Crafted from a cashew and coconut base, Sorbae’s vegan frozen treats are available in a myriad of imaginative flavors. Never had a Sweet Corn frozen dessert? Here’s your chance to try this Brazilian-inspired treat! There’s also Acai, blended with strawberries and bananas, Goiabada (Creamy Guava), Coco Key Lime, Brigadeiro (a chocolate truffle-like fudge), Caramel Macchiato, and many more! Enjoy these frozen desserts as Soft serve, Pops, or as the cool filling in a warm Bae Bun (a shout out to Italy’s Brioche con Gelato) complete with your chosen toppings! Talk about an “ice cream” sandwich! Choose one of their signature options like Americana with Vanilla vegan frozen dessert, apple pie filling, caramel, and cinnamon or Vacay Bae with chocolate, passionfruit, and coconut flakes to name a couple. Or Design Your Own Bae Bun with chocolate or vanilla and Toppings like Chocolate dip, Oreos, White Chocolate, Marshmallows, Cookie Butter, Caramel, Peanut butter, Almonds, Berry sauces—the list goes on!

The Cutting Board Plant Based Kitchen, Fuel & Iron Food Hall, 400 S. Union Ave., Pueblo, CO 81003

The Cutting Board features a concise menu of original appetizers and entrees incorporating portobello mushrooms, Beyond Burger patties, “good’a chz”, and other vegan favorites. Popular dishes include Cauliflower Wings, Cucumber Quinoa Wrap, and Green Chili Nachos. Located at the Fuel & Iron Food Hall in central Pueblo (down the street from the Railway Museum and Union Depot, and just across the river from the Library District Main Branch).

Veggie In, 2516 Peach Orchard Rd., Augusta, GA 30906

This restaurant is known for its great vibes and delicious, flavorful food and smoothies. The atmosphere is warm and uplifting, and the staff are especially welcoming. Positive affirmations and quotes can be found posted around the store, and the interior design is colorful and eclectic. Sample dishes include the Portobello Mushroom Sandwich and Chick-less Chicken Salad Sandwich, and they serve smoothies and smoothie bowls such as the Green Lean smoothie and Berry Smoothie Bowl.