A Relaxing
Weekend Brunch by Peggy Rynk offers recipes for Cranberry Tea Punch, Tofu
Scrambled “Eggs,” Smoky Scrambled Tofu, Apple “Sausage” Stir-Fry with Beans,
Grits Italiano, Lemon Syrup, Oatmeal Pancakes, Strawberry Pancakes, Jamaican
Gingerbread, Breakfast Banana Cake, and Stovetop Rice Pudding. To read the
entire article previously published in Vegetarian Journal, visit: https://www.vrg.org/journal/vj2009issue1/2009_issue1_weekend_brunch.php
Super Savory
Breakfasts by Debra Daniels-Zeller provides recipes for Curried Potatoes and
Yams with Hummus in Pita Bread, Quinoa-Millet Pilaf with Winter Squash,
Individual Breakfast Pizzas, Orange-ginger Red Lentils, Scrambled Tofu, Early
Riser Marinated Tofu Sandwich, Glorious Greens Bisque with Steamed Tempeh, and
Balsamic White Beans and Greens with Whole Grain Tortillas. To read the entire
article previously published in Vegetarian Journal, see: https://www.vrg.org/journal/vj2004issue1/2004_issue1_breakfasts.php
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: www.vrg.org/donate
Here are some new additions to VRG’s
guide:
Planta Queen
180 Queen St. W.
Toronto, ON M5V 3X3 Canada
Choices range from dan dan noodles to
bao and sushi to kung pao. The plates are small, and the flavors are carefully
crafted.
Red White Japanese Vegan
294 Newbury St.
Boston, MA 02115
Red White Japanese Vegan is a
fast-casual restaurant with smoothies and bowls. Fast-casual and bowls seem to
go together like beans and rice, but when was the time it was Japanese? With a
base of sushi rice, and toppings like tofu, eggplant, mushrooms, yams, and
more, all while topped off by any of five Japanese-styled sauces, you’re sure
to encounter a new flavor experience.
Refocused Vegan
429 N. Eutaw St.
Baltimore, MD 21201
Refocused Vegan aims to change up the
narrative that says “Vegan food can’t be delicious”. With vegan takes on
classic comfort foods, from burgers, vegan “chicken” fingers, mac ‘n’ cheese,
and many more, Refocused Vegan is the perfect place to indulge your cravings.
Soul Food Vegan
2901 Emancipation Ave.
Houston, TX 77004
Po’ boys, jambalaya, mac n cheese oh
my! Soul Food Vegan successfully answers your craving for delicious
Southern-style food. Many menu items are Cajun inspired such as the Cajun Pasta
Melt or Cajun Spaghetti. Want to taste it all? Try the Soul Food Platter! They
also have a variety of smoothies, salads, and desserts.
Tane Vegan Izakaya
2065 S. Beretania St.
Honolulu, HI 96826
A completely vegan sushi bar is a
rare thing indeed, so don’t miss out. There are dozens of options including
vegan nigari, classic, and specialty rolls. If you’d prefer a bowl to a roll,
try the ramen or the specialty salads.
The Green Vegan Monsta
1470 Broadway
Brooklyn, NY 11221
The Green Vegan Monsta is an
all-vegan juice bar and eatery in the Bushwick neighborhood in Brooklyn. There
are tons of juice blends to choose from, as well as solid fare like wraps,
salads, and burgers. There’s even a children’s play area for the little ones!
20th Street Pizza
108 S. 20th St.
Philadelphia, PA
20th Street Pizza offers a hip
atmosphere with great vegan pizza, even for those who aren’t vegan. It’s
perfect for friend and family gatherings. Since 20th Street Pizza is in its
early stages, the shop only offers four or five different pizzas, vegan
doughnuts from Dottie’s and vegan cookies from Crust Bakery. Once the shop is
in full swing, the owner plans to add more vegetable sides, salads, and, garlic
knots to the menu. As of right now, they offer Sicilian and New York-style
slices with a strong focus on seasonal vegetables, which is always an added
bonus. With raving reviews, you should expect 20th street pizza to be hopping
with customers!
The Vegetarian Resource Group does vegan outreach year-round. On several occasions we’ve set up a display similar to the one shown in the photo above. This is especially useful when teaching non-vegetarians about vegan diets. Of course, we encourage individuals to eat mostly fresh produce, beans, grains, etc. However, the fact is that today many people use convenience foods and we want to show them vegan products that are available in supermarkets today. If you show them how easy it is to go vegan, they just may give it a try!
Every year, Loyola holds an
Evergreen Fest to celebrate environmentalism and sustainability. A few Loyola
clubs, including surrounding environmentally conscious organizations are
provided a table to showcase their product or serve as a platform to educate
others about the environment. This past Friday I had the opportunity to
represent The Vegetarian Resource Group at one of the tables for Evergreen Fest.
The festival went from 12-3pm, but with a cast of rain I only stayed until 2pm.
The Environmental Action Club at Loyola hosts Evergreen Fest every year. This
year they offered vegan pizza for free as well as a smoothie bike!! Students
were able to bike to create their own delicious and nutritious smoothie, while
being environmentally conscious by skipping using electricity. Various tables
offered products, such as succulents, vegan cookie decorating, face scrubs,
raffle prizes and many more!
Students kept coming up to the VRG
table asking questions about vegetarianism and what VRG offers. I really
enjoyed my time because I was able to discuss the detrimental environmental
costs of the meat industry, explain how to cook a meat-free diet, and hand out
journals to any students and faculty that passed by. The best part of it all
was being able to hold conversations with others about how to go vegan or
sustain the lifestyle. At one point, a prospective student and her mother came
to the VRG table and told us about their tribulations with being a teen and
vegan. Luckily, VRG provides support and journals for teens’ frequently asked
questions— https://www.vrg.org/teen/
—so I was able to provide them with guidance and essential information.
Overall, the event went very smoothly, that is, before the rain came pouring
down. Although, the timing was short, I was able to reach out to many students
and faculty about making healthier and more sustainable options for what goes
on their plate!
Vegan in Volume is
published by The Vegetarian Resource Group and has been greatly received by
people working in the food service sector, as well as those that enjoy throwing
parties in their own home or simply cooking in volume. This book by Chef Nancy
Berkoff, EdD, RD offers 125 vegan recipes serving 25. It also offers a lot of
helpful advice including A Fast Course in Vegan Nutrition, The Mechanics of the
Operation, Food Safety Pointers, and a section on Vegan Ingredients.
The quantity recipes greatly vary depending on the audience
you’ll be serving. Nancy includes recipes for breakfast such as Lots of Grains
Pancakes and Peachy Keen Breakfast Crumble. A section for kids serves up
Squiggly Noodles and “Not-Meatballs.” For dinner parties and elegant dining for
adults try French Onion and Olive Tart and Eggplant “Caviar.”
You will also find quantity recipes for special occasions
such as weddings, anniversaries, birthdays, bar/bat mitzvahs, communions, and
more. Enjoy Watermelon Gazpacho, Spicy Bean Cakes with Fruit Salsa, Curried
Vegetables with Polenta, and Sophisticated Poached Pears. Next, move on to
college campuses and try Vegetable Tagine, Two Alarm Four Bean Chili, Jumpin’
Veggie Jambalaya, and Gooey, Chewy Peanut Butter Bars.
Grab and Go Fast Food recipes include Sweet Potato Burgers,
Cold Noodles with Peanut Sauce, and Fragrant and Fast Tofu Sandwich.
Un-Hospital Food items include Orange and Wild Rice Salad, Sweet Potato Soup,
New England Baked Beans, Eggplant Lasagna, and Cinnamony Baked Apples. And a
section for senior citizens includes recipes for Chesapeake Corn Chowder,
Southwest Tomato Rice, Pasta with Vegetable-Marinara Sauce, and Homestyle
Molasses Cookies.
Vegan in Volume can be purchased (USA only) from The Vegetarian Resource Group Book Catalog: http://www.vrg.org/catalog/
According to the Blaze Pizza
website, they carry vegan chorizo. Ingredients are: Water, Soy Protein Concentrate, Corn
Oil, Onions, Spices, Garlic (garlic, water), Paprika. Contains 2% or less of
Sea Salt, Soy Protein Isolate, Cooked Onion and Carrot Juice Concentrate,
Garlic, Onion Powder, Apple Cider
They also offer vegan cheese
containing: Filtered Water, Tapioca Flour, non-GMO Expeller Pressed Canola and
or non-GMO Expeller Pressed Safflower Oil, Coconut Oil, Pea Protein, Salt,
Vegan Natural Flavors, Inactive Yeast, Vegetable Glycerin, Xanthan Gum
Their classic dough contains: Extra
Virgin Olive Oil, Flour (Wheat Flour, Malted Barley Flour), Flour Mix (Durum
Semolina, Sugar, Salt, Spice), Yeast, Water
QDOBA Mexican Eats® is adding the Impossible beef like product to its restaurants’ menus across the U.S. Following a product test in Michigan, the brand is broadening its offering of the Impossible product with rolling availability that began April 23 at select restaurants in Brooklyn, Denver, and Los Angeles. By May 28, Impossible will be available at more than 730 locations across the country.
The following is a note from the Vegetarian Society of DC. Madge Darneille was also a Vegetarian Resource Group life member.
VSDC is saddened by the loss of Madge Darneille who died on April 5, 2019, just shy of her 99th birthday. A vegetarian since the age of four, Madge has been called the First Lady of Vegetarianism in North America and served off-and-on as president of VSDC for 22 years, most recently in 1996. VSDC history has been referred to as “before Madge” and “after Madge.”
She was also a founder and board member of the North American Vegetarian Society (NAVS) and the Vegetarian Union of North America (VUNA), and Assistant Secretary of the International Vegetarian Union (IVU). She co-founded World Vegetarian Day in the 1970s.
We are grateful to Madge for her many years of pioneering leadership and inspiration, and we send our deepest sympathy to her family and friends.
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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