Posted on
September 02, 2019 by
The VRG Blog Editor
The Vegetarian Resource Group is a vegan activist non-profit organization that does outreach all-year-long. For example, VRG tables at different events throughout the USA and also sends literature free of charge to other groups/individuals doing educational activities in schools, hospitals, camps, restaurants, libraries, offices, etc. Our ability to continue doing this depends on people like you! Your donations allow us to promote the vegan message whenever we’re called upon for assistance. Please consider becoming a monthly, quarterly, or one-time donor to The Vegetarian Resource Group.
Thanks so much for your support. You can donate online here:
vrg.org/donate
In the USA, Labor Day (September 2nd this year) means summertime is winding down and kids are going back to school. Labor Day weekend is also a time that many families grill outdoors. Here are two articles offering fantastic vegan grilling recipes such as Lime and Chili Beef “Steaks,” Vietnamese “Beef” Salad, Grilled Pineapple, Curried Barbecue Tempeh, Grilled Asparagus Japanese-Style, Grilled Sweet Peaches, and more:
It takes a lot of work to maintain The Vegetarian Resource
Group Blog and Facebook Page. If you live in the USA, please consider joining The
Vegetarian Resource Group to support our efforts!
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:
Arlee’s Raw Blends
246 Nassau St., Princeton, NJ 08542
Arlee’s is a juice bar with plenty to
choose from, and not just juices! There are kale salads, collard wraps, granolas,
and cereals for those seeking solids. If that sounds too healthy, they also
have pizza, truffles, and cheesecake (whole or by the slice).
Frankie’s Espresso Bar
Nova Scotia, Canada
Frankie’s Espresso Bar is a vegan café on the go in an old
fire truck! As with all food trucks, follow them on social media to keep up
with their whereabouts and hours. Find them on Instagram @frankiethefiretruck.
The offerings are simple, including espressos and cappuccinos with a variety of
plant-based milks, as well as vegan and gluten-free pastries to go with them.
Garden Grill
7550 W. Lake Mead Blvd., Ste. 8, Las
Vegas, NV 89128
After five years of owning a food
stall, the owners of Garden Grill have opened a restaurant in Las Vegas. Their
menu has expanded from a few taco choices with a couple of dessert options to
multiple tacos and sandwiches, and a rotating menu of different soft serve
flavors. It’s not uncommon to see vegan restaurants that have a limited menu,
but Garden Grill seems to be constantly updating their menus with new options,
making vegan diets easier without compromising flavor. Customers rave about
their country fried chicken and strawberry soft serve, so stop by and give it a
try!
Izzy Rose
214 Greene Ave., Brooklyn, NY 11238
If you love the look and ambience of
a cozy courtyard and want to dine among giant elephant ears and a variety of
other tropical plants, this is your spot! For those who prefer to stay away
from the elements, there is plenty of indoor seating. Izzy Rose is inspired by
Mexican flavors and serves some delicious street food and unique cocktails. If
you are a yoga buff, then the “Sun Salutation”, a gin and coconut cream
cocktail with a touch of turmeric and lemon, may catch your attention. The corn
cup filled with healthful goodness of sun-gold, yellow corn, served with vegan
sour cream which adds a tad of decadence and the spicy ending note from the
jalapenos, can be a great starter. Follow this up with the “Been there, done
that” tacos as main course served with vegan mozzarella cheese to soothe your
flared-up taste buds from the earlier appetizer. Finally, order the cake slice
from the selective dessert menu to sing a sweet lullaby to your palate and to
your soul! All-in-all, Izzy Rose is a perfect combination of ambience with great
music and flavorful eats! Side note that you reserve a lot of time for this
experience; service is slower than the standard times we are used to.
Petisco Vegano
189 E. Broadway, New York, NY 10002
Petisco Vegano is the veganized
reincarnation of Café Petisco. It’s easy to dine with compassion when the lox
is carrot, the eggs are tofu, and the burger is Beyond. With an eclectic menu
with options ranging from shwarma to enchiladas, there’s got to be something
for everyone here.
The Garden Cafe & Juice Co.
519 NW Colorado Ave., Bend, OR 97703
The Garden Cafe & Juice Co. is a
small cafe offering organic vegan dishes. Although they specialize mainly in
juices and salads, they frequently update their specials with different types
of sandwiches, soups, popsicles, and other treats. If you’re in the area, stop
by this warm and welcoming cafe to meet the owners and enjoy one of their
famous salads and one of their famous truffles for dessert.
The Vegetable Express
Boulder, CO
The Vegetable Express is a vegan food
truck in the greater Boulder, CO area.
Common options in the past have included Philly subs, seitan wings,
spicy cauliflower bites, vegan mozzarella sticks, and more. Like any food
truck, The Vegetable Express often changes hours and location, so in addition
to Facebook, follow them on Twitter @TheVegExpress or on Instagram
@thevegetableexpress to keep up!
With Love Co.
8705 Harford Rd., Parkville, MD 21234
Enjoy fresh juices and smoothies
along with soup, salads, raw veggie lasagna, lentil burgers, raw cheezecake,
and more.
Are you tired of eating the same old lunches you carry to work? Now you can brown-bag it vegan-style with creative suggestions found in an article that Peggy Rynk previously wrote for Vegetarian Journal.
You’ll find recipes for Pitas Stuffed with Black Bean Hummus and Marinated Tomatoes, Mellow Tofu Spread with Spicy Dressing, Easy Minestrone, Creamy Potato Soup with Herbs, Lima Bean Salad with Dill-Mustard Dressing, Agar Gel with Fresh Fruit, Fruited Whole-Grain Muffins, Lemon Apple Cookies, and Pumpkin Spice Bars. See: https://www.vrg.org/journal/vj2003issue3/2003_issue3_brown_bagging.php
The Vegetarian Resource Group’s Research Director Jeanne
Yacoubou produced lesson plans to teach children about water usage/waste that
can be used in Kindergarten through High School classrooms.
The purpose of the K-2nd grade lesson plan is to
visualize for young children how much water is used to do everyday tasks and
how much water is needed to grow common food items. To graphically illustrate
for children how some human activities and how food production causes water
pollution. To instill in children that water is a precious resource and should
not be wasted. See: https://www.vrg.org/environment/K-2_lesson_plan_clean_water.php
The purposes
of the 5-8th grade lesson plan is:
To calculate total daily water consumption and average
daily water consumption including both direct and indirect uses.
To compare and contrast students’ water use.
To graphically represent data in tables and histograms.
To evaluate surface water quality of samples collected from
a recreational use area and those from areas used for farming or animal-based
agriculture. Samples will be compared over the period of one day, one week, or
one year, as time and resources permit. Possible parameters to be examined:
Have you ever cooked up a batch of rice and had a bunch
leftover? Chef Nancy Berkoff offers suggestions on how to prepare vegan dishes
using leftover rice in an earlier Vegan Cooking Tips column she wrote for Vegetarian Journal: https://www.vrg.org/journal/vj2006issue2/2006_issue2_tips.php
She offers directions for making rice milk, Congee (rice
porridge), creative entrees, as well as quick ideas for savory and sweet rice
dishes. Finally, she offers up a wide range of spice blends that go well with
leftover rice.
Rissa Miller (VRG’s Senior Editor of Vegetarian Journal) has been organizing Baltimore Vegan Drinks events
in the greater Baltimore area for 10 years. She does this on a volunteer basis
and we admire all the activities she’s hosted in Maryland.
Recently Baltimore Vegan Drinks celebrated 10 years with an
event at the Sandlot in Baltimore City. This outdoor location is alongside the
Baltimore Harbor and was a lovely place to hold this anniversary event.
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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