The Vegetarian Resource Group website features a list of Veggie Bed & Breakfasts and Retreats around the world. You might want to support one of these establishments the next time you are on vacation! Let us know of other establishments that should be added to our list.
See: https://www.vrg.org/links/vacation.htm#main
The recent issue of Vegetarian Journal features French vegan recipes created by Angélique Complainville, while she was interning with The Vegetarian Resource Group. Enjoy preparing a Grilled Avocado Sandwich, Ratatouille, Pissaladière (the French equivalent to an Italian pizza), Niçoise Salad, and Crêpes.
You can read the entire column here: https://www.vrg.org/journal/vj2019issue2/2019_issue2_bonjour_vegan.php
Subscribe to Vegetarian Journal in the USA only by visiting https://www.vrg.org/member/2013sv.php
You can also subscribe to the Kindle version of Vegetarian Journal in the USA and United Kingdom.
In the USA, visit: https://www.amazon.com/dp/B07LBY2Y7K/ref=sr_1_1?ie=UTF8&qid=1544727482&sr=8-1&keywords=B07LBY2Y7K
In the United Kingdom, visit: https://www.amazon.co.uk/dp/B07LBY2Y7K/ref=sr_1_1?s=digital-text&ie=UTF8&qid=1544731957&sr=8-1&keywords=B07LBY2Y7K
By Lauren Capano, VRG Dietetic Intern
If you ever find yourself in the position of being homebound – unable to leave the house due to illness, the inability to drive, or some other reason – it is still entirely possible to maintain a nutritionally balanced vegan lifestyle. I’ve been there; put on bedrest and unable to drive for an entire month post-surgery. After some internet sleuthing, I found that it’s not necessary to leave my bed to get my preferred veggie options to my house, even if I could! There are so many meal kit, grocery, and food delivery service programs that allow one to leap effortlessly over the boundary of getting food into the house. Below are just a few of these options – but make sure to look into which programs work best for you depending on your location, budget, skills, and taste.
CSA Programs – Community supported agriculture, popularly known as “farm share” programs, offer subscriptions or memberships for consumers to receive regular (usually weekly) deliveries of locally-grown, fresh farm products during the harvest system. These programs are usually offered by a single farmer or group of farmers and are based on a partial or total advance payment of the subscription or membership fee. Websites such as localharvest.org, usda.gov, and greenpeople.org can help to connect you to CSA’s in your area. Be aware that not all CSA’s deliver depending on the particular farms involved and your location. Delivery Options – Grocery shopping can now be done entirely from the comfort of your own home and many of these programs offer same day delivery! AmazonFresh offers prime members in major cities a wide selection of fresh produce, grocery items, and meal kits, as well as Whole Foods 365 brand products, with organic and same day delivery options. Thrive Market is a membership-based program that offers non-GMO, organic food, home and beauty products at wholesale prices. Each membership also sponsors a free membership for a low-income family in an effort to bring people into more food-accessible communities. Fresh Direct is an exclusively East-coast delivery program that partners with local farms to bring food to customers through a short supply chain – straight from the farm to your door. Instacart allows customers to order fresh food and groceries from their affiliated stores such as Wegmans, Fairway, Aldi, Costco, and more, with same day delivery. Brandless is a budget company that operates on a membership system and supplies non-GMO as well as organic grocery products, most for as low as for $3. These are just a few of the many grocery-delivery services available across the contiguous US, and since not all of them are offered everywhere it is best to do your own research to find which program works best for you.
Meal Delivery Services – Meal delivery services have taken the country by storm – catering to busy people who want to take the guess work out of the kitchen while still flexing their culinary muscles. You can set preferences based on taste, dietary restrictions, skill level, number of persons, and frequency of delivery. There are all-vegan companies such as Veestro, Food Nerd, Mama Sezz, Veg Ready, Purple Carrot, and 22 Days Nutrition. Other companies may not be entirely vegan, but have a wide selection of vegan and vegetarian options such as Healthy Chef Creations, Green Chef, Hello Fresh, Peach Dish, and many more.
Restaurant Delivery and Takeout – Many of your favorite restaurants with vegan and vegetarian options offer delivery on their own, but you can also get your favorite vegan food delivered through companies such as Uber Eats, Postmates, GrubHub, Door Dash, and more depending on your location in the US.
Once the food is home, the homebound person would do well to keep in mind some of these tips for food storage and preservation to minimize spoilage, waste, and the need to re-employ one of these delivery options again. This is a skill that will take you far beyond your period of bedrest and will continue to save you money, prevent waste, and maximize your food and pantry’s potential.
Order what you need – the easiest way to prevent waste is to not order more than you and your family can eat before it goes bad. This may take some trial and error but with experience you will become more aware of your needs and intake.
First In First Out – eat your food in the order that you bring it in – meaning the older food gets eaten first!
Store your produce appropriately – store fruits and vegetables separately to prevent early ripening of the vegetables due to ethylene gas produced by fruit, store your vegetables in breathable or perforated bags, and don’t wash your produce until you’re ready to use it as dampness encourages bacteria growth.
Shelf-stable grocery and freezer items are your friends – canned, boxed, and frozen food lasts longer than fresh. Liven up these items with fresh herbs and vegetables to improve the eating experience
For information about other vegetarian/vegan mail-order sources, see https://www.vrg.org/links/products.htm#retailer
The contents of this posting, our website, and our other publications, including Vegetarian 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.
The recent issue of Vegetarian Journal features reviews of books that we especially like. The review of Plant-Based Meats by Robin Asbell says: “Have you ever wanted to make your own vegan “meats” at home? Now you can! This book starts you off with basic “meat” recipes, such as vegan beef seitan, chicken breasts, chicken skins, shredded chicken, and ham. Then there are recipes for various types of vegan sausage including Breakfast Sausage with Sage and Apple, Spanish Chorizo, and Italian. Next, move on to lunch “meats” like salami, pastrami, pepperoni, and baloney.
The Meatballs, Burgers, and Meat Loaf chapter offers options such as Thai Meatballs in Red Curry, Walnut-Bulgur Burgers, and Quinoa-Sweet Potato Meat Loaf. Tacos and Pulled Meat ideas include Smoky Chipotle Mushroom Taco Meat and Jackfruit Jerked Pork. Also try Roasts and Filets, such as Strip Steaks for the Grill and Pineapple Baked Ham, or Ribs and Wings including Sticky Sriracha Ribs or Cauliflower Buffalo Wings.
Bacon and Jerky options are provided as well as numerous main courses such as Pepperoni Pizza, Curried Chicken Salad, Chinese Beef with Broccolini, Ham and Veggie Potpies, and a Classic BLT.”
Our review of The Kick Diabetes Cookbook states: “If you or someone you know has diabetes and wants to follow a vegan diet, this book is for you. The first section includes information on foods that help regulate blood glucose levels, along with several helpful charts indicating which nutrients decrease diabetes risk and which increase the risk. Next, the reader is provided with useful tips on cooking vegan cuisine, including 100 quick-and-easy vegan recipes.
For breakfast, you might want to prepare Wholly Granola, Banana-Walnut Pancakes, or Carrot Spice Muffins. Move on to soups and try Green-Gold Cauliflower Soup, Kale and Avocado Soup, or Navy Bean and Mushroom Soup. Serve a salad with your soup choice such as Classic Broccoli Salad, Kale Salad with Orange-Ginger Dressing, or Mango and Black Bean Salad. You will also find a very useful section on dressings, marinades, dips, gravies, and sauces.
The Vegetables and Side Dishes chapter offers Asian Green Beans, Spicy Bok Choy, Red Cabbage with Apples, and more. Main dish choices include African Chickpea Stew, Stuffed Winter Squash, Tamale Pie, Nori Rolls with Cauliflower Rice, and Black Beans with Greens. And of course, you can end your meal with one of these terrific desserts: Apple Crisp, Vanilla Chai Pudding, Lime Bliss Balls, or Black Bean Brownies.
Nutritional analyses and beautiful photos appear throughout the cookbook. The Kick Diabetes Cookbook (ISBN: 978-1-57067-359-7) is a 192-page book. It is published by Book Publishing Company and retails for $19.95. You can purchase this book from our book catalog online in the United States only at www.vrg.org/catalog, or from your local bookstore.”
You can read the entire column here: https://www.vrg.org/journal/vj2019issue2/2019_issue2_book_reviews.php
Subscribe to Vegetarian Journal in the USA only by visiting https://www.vrg.org/member/2013sv.php
You can also subscribe to the Kindle version of Vegetarian Journal in the USA and United Kingdom.
In the USA, visit: https://www.amazon.com/dp/B07LBY2Y7K/ref=sr_1_1?ie=UTF8&qid=1544727482&sr=8-1&keywords=B07LBY2Y7K
In the United Kingdom, visit: https://www.amazon.co.uk/dp/B07LBY2Y7K/ref=sr_1_1?s=digital-text&ie=UTF8&qid=1544731957&sr=8-1&keywords=B07LBY2Y7K
Karina Carrillo Juarez said; “My parents are immigrants and worked harder than anyone I know to maintain a roof over my head. Despite all their attempts, we lived in some of the worst parts of Las Vegas. Police sirens and helicopters were my lullabies.”
“I began to learn about veganism through You Tube. I chose to pursue a vegan diet at the end of middle school. When I first became vegan, my doctor was understandably concerned … After a year I took a blood test because I wanted to prove everyone wrong, when she and my mom were impressed by how well I maintained or improved.”
“I have a little sister with severe allergies to milk … Because I was vegan before her dairy allergy became so strong, I’ve been able to make her foods that she can eat and enjoy … My mom has started to use alternatives while cooking to make foods such as pozole, Mexican desserts, enchiladas, and my favorite which is soy ceviche.”
“As I entered high school, I became very overwhelmed. I had been accepted into East Tech, for its notorious culinary program. While I was passionate about Culinary Arts, I also was very scared because I didn’t want to break my values when learning about Culinary … When people started to find out I was vegan, I was constantly made fun of … Rather than lashing out, or letting everything get to me, I used it as motivation to become more confident in who I was … By the middle of freshman year the entirety of my school knew me for being vegan.”
“The hardest part of high school was within the culinary kitchen. At first, my freshman chef was very overwhelmed when finding out I was vegan. He’s had the same curriculum for years and years, but I came in and changed that. I didn’t expect to be treated special, but he didn’t want to make me feel left out. We did collide a couple times, and had some arguments, but with time we learned how to work together. I learned a lot from him, because he was extremely experienced in the Culinary World … Often times he would teach me how to tweak certain recipes so that I could enjoy them alongside the rest of my class. When we began to gain confidence, we would even experiment with different things as we tried to veganize tricky recipes. With time, Chef asked me to teach the class a couple things about being vegan, eating healthy, and avoiding allergens, because he thought it would be useful knowledge for anyone planning to work in the Culinary industry … He even started to create lessons on vegan food for the entire class, not just me … One of my most thrilling moments was when I walked into the culinary refrigerator to search for regular ingredients. What I found was so exciting to me. My heart fluttered a bit, and I rushed out to talk to our chef. Inside a pretty purple box, were twelve containers of soymilk. Within the box there was so much more than soymilk. The school buying this meant I was finally accepted, and that the minds of my teachers were more open to my lifestyle.”
“My senior project was one of my proudest moments in high school … I had been cooking for two days straight. Without any sleep, I arrived to school with nearly 400 servings of baked vegan goods. We were only required to have 200, but I was afraid of running out.“
“I was really nervous to present … Senior celebration day is huge. All the hallways, fishbowls, and banquet halls become filled with senior presentations … Even school district administration, such as the superintendent show up to school.”
“As I began presenting to everyone, I became fearful I was acting “too vegan.” I wanted people to listen to me and not become close minded … Rather than spending a minute or two talking to me, they’d spend up to twenty minutes …” One culinary teacher “brought professional chefs he had been friends with for decades. He was a little nervous, and wanted to make sure I made a good impression on them. I was nervous too. To my surprise, they became amazed with the alternatives I tried and intrigued by the science I explained … “My food was gone about 45 minutes before presentations ended, and yet people still came to my station … I loved the conversation I had with everyone. They weren’t afraid to contradict me, and so that allowed me to be able to respond and inform them on misconceptions in a kind way…”
The deadline for the next Vegetarian Resource Group scholarship is February 20, 2020. Applicants should be graduating high school in spring of 2020. For details, see https://www.vrg.org/student/scholar.htm
To support additional scholarships and internships, donate at www.vrg.org/donate Call (410) 366-8343, or mail a check to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203.
The Vegetarian Resource Group maintains an online Guide to Vegan/Vegetarian Restaurants in the USA and Canada. Below are some recent 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:
Here are some new additions to VRG’s guide:
Bodhi Bowl
645 W. 9th St. #107
Los Angeles, CA 90015
Fresh, healthy, and affordable in Downtown LA. Reset with the freshness of grain bowls, salads, sandwiches, soups, and smoothies. Some of the top recommendations are The Bodhivista Wrap with seitan chorizo, black beans, lettuce, fresh avocado, and halved grape tomatoes topped with a chipotle dressing and herb onion or The Dharma Bowl which has curried garbanzo beans, apricot chutney, and loads of fresh spinach. You build your bowl starting with a base of quinoa, rice, or soba noodles and add greens and up to six toppings, which seem endless on the menu. Get The Giving Bowl and 10% of the sale will go to an animal charity!
Burger Patch
2301 K St.
Sacramento, CA 95816
The Burger Patch is an all vegan burger joint. In addition to regular burgers (and double-patty burgers), they serve a BBQ burger and a chicken sandwich. They have deliciously seasoned fries with homemade dipping sauces including a secret sauce. If you have a sweet tooth, enjoy a chocolate milkshake or a chocolate chip cookie. In addition to their storefront, they have a stand at the Golden 1 Center Arena. Grab a burger next time you are enjoying a Kings game or a concert!
Firefly Café
12 N. Reading Ave.
Boyertown, PA 19512
Primarily a lunch spot, they offer primarily sandwiches and salads. Options include their BBQ pulled jackfruit sandwich, vegan grilled cheese/avocado sandwich, and quinoa salad. Don’t get there late, as they stop taking orders at least a half hour before they close.
FoodAmed
6401 N. 10th St.
McAllen, TX 78504
FoodAmed approaches food as medicine, and in that spirit I’ll take a vegan chile relleno STAT! In all seriousness, FoodAmed offers a very diverse menu of whole-food vegan meals, from your fancy house-made veggie burgers, to curries, tamales, sandwiches and spaghetti. With options this ranging, there’s probably something for everyone in your party, regardless of tastes.
High Note Café
225 N. 5th St.
Boise, ID 83702
Located in the Chandlee Building. Enjoy great vegan food, a wide selection of beer, and live music! Food options include breakfast burritos, hot cakes, tofu scramble, bruschetta grilled cheese, rosemary seitan sandwich, Caesar salad, soups, loaded street tacos, grilled quesadillas, and more.
HoneyBee’s
95 Ave. A
New York, NY 10009
Have you ever been stuck in a southern restaurant with nothing to eat except questionable side vegetables that were probably cooked in beef stock? Fear not, HoneyBee’s is a safe Southern spot for vegans. This barbeque restaurant and whiskey bar serves classic American dishes such as pulled pork, chicken and waffles, and hot wings. Paired with sides such as mac n’cheese, coleslaw, and potato salad, this savory saloon is sure to please. They also have an extensive cocktail selection with over 60 types of whiskey!
Real Veggie Café
4343B Austin Blvd.
Island Park, NY 11558
Real Veggie Café is a vegan Caribbean restaurant with the kind of good food that will leave you satisfied. Vegan steak sliders, deep fried cauliflower, curry vegan goat, potato salad, mac and cheese bake, traditional Jamaican soups, and more are all available.
Self Love Vegan Café
40 East Commerce St.
Bridgeton, NJ 08302
Get a vegan cheesesteak, black bean burger, or chickun-less salad. Or try one of their organic smoothies. They have a food truck too, so follow them on social media.
Sugar Taco
7257 Melrose Ave.
Los Angeles, CA 90046
Sugar Taco is an all-vegan Mexican restaurant with a pick-it-yourself approach. Get some tacos or nachos, a burrito or a quesadilla. Pick one of their house-made proteins, including vegan carne asada, pollo, al pastor, and more. Add some guacamole, pico de gallo, or queso. If you’re looking for something extra hot, try the ghost taco, just buy some vegan horchata to wash it down with.
10th Street Diner
3301 E. 10th St.
Indianapolis, IN 46201
10th Street Diner is an all-vegan diner where the seitan and cheese are made in-house, from the Reuben to lasagna. If you want something a little on the lighter side they also have arugula salads and wedge salads, and if you’re planning on enjoying your lunch for a while, have a local craft beer while you’re at it!
Vegan Food House
832 W. 7th St.
Dallas, TX 75208
Vegan Food House is a good option if you’re looking for creole comfort food. Get a po’ boy with seitan or oyster mushrooms, or maybe a basket with a side of fries. It’s not health food, but it is good food.
Vegan Wit a Twist
3225 St. Bernard Ave.
New Orleans, LA 70119
Follow Vegan Wit a Twist on Instagram because wow, this food looks good! Like the name says, they’ve got a twist on all classics. They have tacos, wraps, bowls and burgers. Check out the Bayou Burger, or Da Pressure. Some of it’s spicy, and it is New Orleans after all, so cool off with a sweet tea or an Arnold Palmer.
By Rissa Miller, Senior Editor, Vegetarian Journal
Imagine the word vegan… Picture each letter over four feet tall and three feet wide, made of repurposed wooden planks – wide enough to stand or sit on if you can climb that high (not that you should ever climb on artwork, by the way).
Now imagine that more than 10,000 festival-goers were greeted by such a bold, confident, and dramatic installation on Saturday June 1 at Buchanan Park in downtown Lancaster, Pennsylvania as they entered the grounds of the 3rd annual Lancaster VegFest.
“A lot of people are talking about this vegan thing and about plant-based,” said Courtney Kokus, festival co-organizer. “I see a lot of curiosity and that’s why I think (the VegFest) is perfect. It’s very welcoming to anyone.”
Kokus and her husband John organize the VegFest as volunteers. The first year, 2017, they had 45 vendors and about 3,500 attendees. In only three years, those numbers have more than tripled.
“I meet a lot of people and not everyone is vegan or even vegetarian or pescetarian. But there’s interest and they want to learn” said John Kokus.
In popular culture, Lancaster is mostly known as a quiet town in south central Pennsylvania, famous for its Amish residents and large agricultural influence. No one might have guessed that in the past few years, a strong grassroots vegan effort has taken hold.
The Kokuses reported that after each Lancaster VegFest, they are flooded with emails from Lancaster, York, and Harrisburg area residents, all thanking them for making vegan food available and opening up the dialog. Most of those emails are from non-vegans, they said.
This year the festival had more than 140 vendors and over 50 of those were selling vegan food. Delicious options ranged from the elegant cakes and cannolis of Vegan Treats to loaded vegan hot dogs at Yeah Dawg to ZWild Vegans’ kale salad and sandwiches. While it’s a cliché to say there was something for everyone, really, there was something to please any taste.
Srirupa Dasgupta, owner of Lancaster-based vegetarian Upohar restaurant, said that she has seen the upswing in vegan demand as well.
“Maybe it’s the fashion but more people are doing vegan food. It’s what people want,” she said.
Upohar had their food truck at the event, serving up warm plates of their exotic and hearty global cuisine. Nepali, Puerto Rican, Iraqi, and African fare were on the menu. I sampled a Central African inspired plate with peanut stew, Nigerian rice and Congalese kale and needless to say, it was worthy of several fork scrapes!
Dasgupta noticed another trend at her restaurant – guests finding her business because of phone apps. Vegans, vegetarians, and the veg-curious are making their way to her door thanks to technology.
Lancaster VegFest had more to offer than tasty food, though. Two stages were going all day, giving festival goers a chance to listen to panels on vegan topics, watch a jackfruit cooking demo, or hear local bands. West End Yoga had a free class on the lawn. There was a tent with sprinklers to run through and cool off. Vendors sold apparel, cruelty-free bath and beauty goods, health and wellness services, and others had information on vegan living.
And don’t forget the critters! In addition to many canine guests, Ricky the pot belly pig was in attendance from the Pig Placement Network. Ricky greeted guests, created tempera paintings, and was a ready volunteer to show attendees how much personality a pig can truly have.
According to Jonina Turzi, co-founder of Lancaster Farm Sanctuary, one part of what made Lancaster VegFest effective as a vegan advocacy effort was how it created animal sentience awareness subtly. With co-founder, Sarah Salluzzo, Turzi cares for rescued cows, hens, turkeys, goats, and sheep on their sanctuary farm in Elizabethtown, PA.
“The event has that precious factor of it being a ‘fun’ day. The usual defense mechanisms are down, which can interfere sometimes when people are challenged to consider their part in an animal’s suffering,” said Turzi. “Through discussions on the panels, conversations among the attendees, and interactions at certain stands awareness is cultivated. For example, we stopped by the Art of Compassion Project tent and saw so much beautiful artwork that both captured the reality of animal suffering and celebrated animal lives.”
Like all great events, Lancaster VegFest also had an after-party. New York-based vegan drag queen Honey LaBronx put on a show in a downtown Lancaster ballroom as a benefit for Lancaster Farm Sanctuary.
For residents, the celebration goes on, too. This week is the first ever vegan restaurant week in Lancaster. Organized by Anna DeCosmo, who also operates the area’s franchise of Vegan Drinks, LVRW features eight locally owned eateries who are putting out vegan menus through June 9th and donating a portion of sales, also to Lancaster Farm Sanctuary.
The festival’s iconic wooden “vegan” art piece was created over the past two months by Amber St. Clare Grebinger and Tom Tagerli of East Petersburg, PA. It was part of a vision to set Lancaster VegFest apart, to make it memorable. It was a special moment during the event for Grebinger when she saw Ricky the pig pose with her art.
“I didn’t want to just sit on the sidelines when I went vegan, I wanted to make an impact. We all knew (the art) would be something, but holy sh*t, there was not a single time that I walked past that somebody wasn’t taking a picture!” said Grebinger.
Throughout the day, guests and passers-by posed with it, showcasing the installation in thousands of social media posts along with the usual VegFest-esque message-tees and vegan eats. The posts and photos will continue to echo the vegan message, the Kokuses hope, long after the festival has been packed up and everyone has gone home.
Grebinger and Tagerli’s “vegan” art now lives at Lancaster Farm Sanctuary with Turzi, Salluzzo, and their animal companions. As visitors roll up to the farm for volunteer hours or just to meet furry or feathered friends like Benji the goat or Sweet Eddie the hen, they are reminded once more of the Lancaster VegFest and its message of compassion, health, community, and justice.
Links:
Lancaster VegFest
Upohar Restaurant
West End Yoga
Pig Placement Network
Lancaster Farm Sanctuary
Lancaster Vegan Restaurant Week
Each issue of Vegetarian Journal features the column Veggie Action where we feature an outstanding vegan activist. Most recently we highlighted the good work being done by Marcy Schveibinz, a certified Health and Wellness Coach (NBC-HWC) in Columbia, MD.
After reaching out to The Vegetarian Resource Group for volunteer opportunities, Marcy Schveibinz, was given the chance to teach a vegan cooking class at Christopher Place Employment Academy. A division of The Catholic Charities of Baltimore, Christopher Place Employment Academy helps formerly homeless men with job training and provides a support system including addiction recovery, counseling, and life skills.
Marcy teaches her cooking class once a week for eight weeks to a group of 8 to 14 men. Her curriculum explores nutrition and healthy eating on a budget, and includes live recipe demonstrations. The class, created through funds from a vegan donor, is mandatory for all the men in the program.
“I like that I’m able to teach people about something that’s so important to me,” Marcy said.
She focuses on simple meals that taste good, especially familiar foods, like chili and stir-frys, which the men enjoy. Her meals are based around the idea that vegan food can be easy and satisfying.
You can read the entire Veggie Action column here: https://www.vrg.org/journal/vj2019issue2/2019_issue2_vegetarian_action.php
Subscribe to Vegetarian Journal in the USA only by visiting https://www.vrg.org/member/2013sv.php
You can also subscribe to the Kindle version of Vegetarian Journal in the USA and United Kingdom.
In the USA, visit: https://www.amazon.com/dp/B07LBY2Y7K/ref=sr_1_1?ie=UTF8&qid=1544727482&sr=8-1&keywords=B07LBY2Y7K
In the United Kingdom, visit: https://www.amazon.co.uk/dp/B07LBY2Y7K/ref=sr_1_1?s=digital-text&ie=UTF8&qid=1544731957&sr=8-1&keywords=B07LBY2Y7K
The Vegetarian Resource Group will host a vegan dinner at Su Xing, about a six minute walk from the Pennsylvania Convention Center, on Sunday, October 27, 2019, during the annual meeting of The Academy of Nutrition and Dietetics. Meet vegan/vegetarian dietitians from around the country. The public is invited.
MENU
APPETIZER: seitan on stick with BQ sauce
SOUP: (choice of): hot and sour soup or tofu and vegetable soup
MAIN DISHES:
chow fun (rice noodle dish)
tofu with black bean sauce
stir-fried spinach
stir-fried string beans
rice
DESSERT: fruit
BEVERAGES: tea and water
MUST RESERVE AND PAY IN ADVANCE
Send $25 per person (includes tax and tip) with attendee names to The Vegetarian Resource Group, PO Box 1463, Baltimore, MD 21203. Call (410) 366-8343. Or pay at www.vrg.org/donate and write “Philadelphia VRG Dinner” and attendee names on the “Comments” box.
Vegetarian Journal includes reviews of books we think readers will especially enjoy. Recently we reviewed Vegan Richa’s Indian Kitchen. In our write-up we state:
“Richa Hingle is a food blogger. She both wrote this cookbook and took all the photographs. In the introduction she teaches readers about Indian spices and the best ways to use them. She also explains the best way to serve Indian cuisine.
Enjoy breakfast items like Spicy South Indian Tofu Scramble, Mom’s Chickpea Flour Pancakes, Indian Spiced Milk Tea, and Savory Pan-Fried French Toast. Small plate and snack choices include Baked Potato Samosas, Potato Quinoa Patties, Sweet and Spicy Baked Cauliflower, Onion Chile Fritters, and Biscuits.
The next chapter introduces readers to sides and dry vegetable curries such as Potatoes and Greens Stir-Fry, Sweet and Sour Pumpkin, Okra in Sesame Coconut Sauce, and Mashed Spiced Eggplant and Mild Peppers in Peanut Coconut Sauce. There’s a section devoted to dals made with lentils and beans, including Yellow Lentils with Spinach, Brown Chickpea Curry, Butternut Coconut Red Lentil Curry, and Kidney Bean Curry.
One-Pot Meals and Casseroles options are Red Lentil Tomato Pulao, Quinoa Cauliflower Biryani, and Yellow Lentil Rice and Chard. The Main Dishes chapter features Royal Tofu and Cashews, Mango Curry Tofu, Vegetables in Smoky Tomato Sauce, and Kofta Balls in Nut-Free Cream Sauce.
Indian meals are usually served with flatbreads including Avocado Naan, Vegetable-Stuffed Parathas, Rice Dosas, and more. For dessert, try Cashew Fudge, Pistachio Cardamom Cookies, and Carrot Halwa. The last chapter features chutneys, spice blends, and the basics such as Chile Garlic Coconut Chutney, Garam Masala, Indian Chai Spice, and Vegan Paneer.
Vegan Richa’s Indian Kitchen (ISBN: 978-1-941252-09-3) is a 274-page book. It is published by Vegan Heritage Press and retails for $22.95.”
We also reviewed The Ultimate Vegan Breakfast cookbook:
“I love breakfast dishes and was excited to find this cookbook! Start off with a refreshing beverage such as a Pomegranate Smoothie or Strawberry Chia Smoothie. The Breakfast to Go chapter offers recipes for Hearty Lentil Muffins, Overnight Buckwheat Porridge, and Breakfast Burrito. Next, dive into One-Bowl Wonders such as Amaranth Porridge, Banana Pudding, and Black Chai Rice.
Hot Off the Stove highlights dishes including Poppy Seed Pancakes, Tofu Omelet, and Power Waffles. The Sweeter Side of Mornings section serves up Carrot Cupcakes, Lemon Muffins, and Glazed Baked Donuts.
Who doesn’t enjoy weekend brunch? Try the recipes for Onion Tart, Breakfast Frittata, Hash Brown BLTs, and Mini Breakfast Quiches. Next, add options from the Coffee, Tea & Co. chapter, such as Ginger Tea, Cardamom Latte, and Maya Cocoa.
Finally, the Pantry section provides recipes for Rye Sourdough Bread, Whole Grain Rolls, Sweet and Savory Spreads, Granola, and more.
The Ultimate Vegan Breakfast (ISBN: 978-1-61519-488-9) is a 192-page book full of photos. It is published by The Experiment and retails for $19.95.”
You can read the entire column here: https://www.vrg.org/journal/vj2019issue2/2019_issue2_book_reviews.php
Subscribe to Vegetarian Journal in the USA only by visiting https://www.vrg.org/member/2013sv.php
You can also subscribe to the Kindle version of Vegetarian Journal in the USA and United Kingdom.
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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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