Our nonprofit is about evidence-based nutrition in the prevention and even treatment of cardiovascular disease, cancer, diabetes and other chronic diseases, and we accept no commercial funding. With more affordable registration prices than would be found for most accredited professional conferences in the U.S., we offer 17 continuing education credit hours to a very wide variety of health practitioners while welcoming the general public.
Scholarships are given in the memory of one or more deceased individuals, as follows: – Cesar Chavez, a vegan nonviolent activist for farmworker rights. – Lena Francis Cooper, a founder of the American Dietetic Association, and a vegetarian. – George Eisman, one of the founders of the Vegetarian Nutrition Dietetic Practice Group. – Julie Loveless, a pioneering volunteer from the first two conference years of P-POD. – Meghan Murphy, founding Director of the T. Colin Campbell Foundation. – Florence Nightingale, one of the key figures in the evolution of nursing in the U.S.
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:
Code Vert is 100% vegan, organic
restaurant with a “fast food” counter service. Even though this restaurant
mimics a regular fast food company, their offerings are surprisingly not so
fatty and unhealthy. They provide a wide array of healthy options, including,
hot cereal bowls, chia pudding, cashew yoghurt, various salads and Buddha
bowls, and vegan poached eggs and omelets!! They do offer some of your cravings
as well, such as veggie burgers, vegan pizza, poutine, tofu popcorn, cakes, and
pastries! You order at the counter and can either take-away or grab a seat and
eat your meal. The décor is bright and open, giving a calming effect. Code
vert’s décor is very modern using white and green coloring, complementing the
wooden furniture and various plants. Code Vert is located behind a strip of
other restaurants.
Doomie’s NextMex
1253 Vine St., Ste. 8
Los Angeles, CA 90038
Doomie’s NextMex has everything you
could want without the animal products. Get nachos, burritos, tacos,
chimichangas, and more, all for a reasonable price. You can even order for
pickup online.
Gemaro’s Bakery
149 Main St.
Toronto, ON M4E 2V9 Canada
Gemaro’s Bakery provides
allergen-free and vegan artisanal breads, bagels, rolls, desserts, and so much
more. All products can be shipped to the greater Toronto area, and the products
are available at many local food stores and farmers markets.
ITSO Vegan
830 Mayfield Rd. #600
Prairie, TX 75052
ITSO Vegan has an entirely vegan menu
filled with hearty options, such as seitan chiken and waffles, wonton nachos,
barbeque jackfruit sliders, and more!
Mark of the Beastro
666 S. State St.
Salt Lake City, UT 84111
Mark of the Beastro says they can
feed all of your unholy desires, and their menu reflects that exact idea. With
a wide variety of comfort food options, guests can enjoy a delicious hot meal,
such as fried mac & cheese bites, seitanic club sandwich, barbeque veggie
burger, and Portobello steak.
O’cado
14568 Ventura Blvd.
Sherman Oaks, CA 91403
O’cado is a wine bar with a range of
options, from snacks to shared plates to meals. Consider the jackfruit-based
O’Crab Cakes, avocado toast, or the Impossible Burger. Dessert specials change
daily!
Shimmy Shack
1440 Sheldon Rd.
Plymouth, MI 48170
Shimmy Shack, known for their vegan
and gluten free food truck, now has a storefront on the corner of Ann Arbor
& Sheldon Road in the Plymouth Township. Check out their burgers and fries
and colorful assortment of cookies and deserts, including a Banana Splitz,
pump’n maple cookie, and more! They even have a ‘Freaky Friday’ option, where
the Shimmy Shack team surprises you with an exciting treat made with
ingredients from their kitchen while supplies last. Shimmy Shack’s interior
design is inspired by 1950s home decor and includes TV trays. It has a play
area for children with vintage toys from the ’50s, ’60s and ’70s.
Sugar Fang
2625 Main St.
Dallas, TX 75226
Located inside Brain Dead Brewing on
Main street in Deep Ellum, Sugar Fang is an all-vegan bakery offering cupcakes,
donuts, skullettes (See their Instagram for pictures:
https://www.instagram.com/sugarfangtx/), and other small sweets. For a place
that sells donuts, they open a bit late, but they more than make up for it with
their late hours. Ask about custom cakes too, if you’re interested. Meanwhile,
grab a beer and a cupcake and enjoy!
VeGreen
3780 Old Norcross Rd., Ste. 106
Duluth, GA 30096
Featured in Best of Atlanta Magazine,
VeGreen is an all vegan Asian fusion restaurant. Classic dishes like Orange,
Sesame, or General Tso’s Chicken are served with a delicious meat substitute.
Or try something new like Walnut Marinated Shrimp. They also have an extensive
sushi menu where they’ve recreated Philadelphia and Volcano Rolls to be
completely cruelty-free. Don’t miss their lunch special! Enjoy a spring roll,
soup of the day, and your choice of an entrée.
VRG Co-Director Debra Wasserman gave a presentation at the Academy of Nutrition and Dietetics Nutrition and Dietetic Educators and Preceptors Eastern Conference in Annapolis Maryland. This is attended by preceptors and teachers from Maine to Florida, who are teaching future dietitians.
VRG Nutrition Advisor Reed Mangels, PhD, RD created Ideas
for Working with Vegetarian and Vegan Students and Interns. See:
Silver Diner has launched its new menu that includes 12
vegan entrées including Tofu
Banh Mi (non-GMO tofu glazed with sambal agave, banh mi slaw, vegan mayo, on
ciabatta); a cauliflower sandwich; Tofu & Lentils; to Beyond Meatballs
“mac” n cheese (smoky tempeh “bacon,” house-roasted tomatoes over cauliflower
with vegan cheese sauce); and more. These additions came as a result of
customer feedback.
Silver Diner has 15 locations in Maryland (including BWI airport),
Virginia, and New Jersey.
Find African vegan recipes from Ethiopia and Kenya. Asian vegan recipes from Thailand, Japan, and Vietnam. Italian and French vegan recipes from Europe. Indian, Mexican, Middle Eastern, South American vegan recipes, plus so much more!
Hamantaschen was on the menu at the Baltimore Congregation Beit Tikvah, located at the Corner Community Center. My task was to prep the hamantaschen for the attendees to make themselves after chef and nutritionist, Marcy Schveibinz, demonstrated how to prepare the delicious Purim treat vegan-style. Purim is a Jewish holiday that is celebrated every year to commemorate the saving of the Jewish people from Haman’s plot to kill all of the Jews.
The eclectic demographic consisted of individuals by themselves, families, young adults, and elderly men and women. Although none of the participants indicated they were there to learn how to cook vegan, the crowd took interest once Marcy started discussing the reasoning why veganism is a healthy lifestyle to adopt.
The group was a bit chatty, but it only showed the fun people were having! Marcy taught the class the fundamentals of how to prepare the hamantaschen, as well as the nutritional facts behind each item. After about ten minutes of Marcy’s demonstration, the participants were ready to prepare their own. The fillings that were offered, included, poppy seed, apricot, and prune. I personally adored the apricot filling! With half a teaspoon of the filling of their choice, each person began to fold their pastries into a triangle. Wetting the edges helped to seal the shape in. I and fellow VRG intern, Shun, gathered together everyone’s hamantaschen with delicate care and set them in the oven for 20 minutes at 350 degrees. To tell if the pastry is done, you will know when the edges get lightly brown; otherwise keep cooking the pastry for a few more minutes. After the 20 minutes were over, each participant got to eat their personal vegan creations. Everyone was very eager to receive their masterpieces and seemed to enjoy every bite!
Afterwards, Marcy talked about vegan ideas for Passover. Debra Wasserman, blog editor and co-director for VRG, gave details of new upcoming vegan restaurants in downtown Baltimore City and more information about veganism and its relativity to a Jewish Passover. Each participant left with a copy of the recipe on how to make the dough, fillings, and information about veganism, so that they may be able to create their own hamantaschen inside the comfort of their homes. The course really brought together a community of people and created a platform for sharing information with each other. Many of the participants noted that they were inspired to adopt healthier eating habits, which is always a great outcome. All and all the event went off as a smashing success!!
Gingered Golden Milk, Jamocha Chaga Fudge, and California Cabin from Frankie & Jo’s
Frankie & Jo’s serves vegan ice cream and sorbet in 2
locations in Seattle, WA. They offer a wide range of unique flavors including
some seasonal options.
Passover begins the evening of April 19, 2019 this year and
The Vegetarian Resource Group is the publisher of several books that feature
vegan Passover recipes. Below we share three recipes with you. You can purchase
these vegan cookbooks from the VRG Book Catalog here: http://www.vrg.org/catalog
Fresh Tomato Soup (from No Cholesterol Passover
Recipes, by Debra Wasserman)
(Serves 4)
1 large onion, chopped
5 small ripe tomatoes, chopped
1-1/2 cups water
1/2 teaspoon fresh parsley, minced
Pepper and salt to taste
Combine all the ingredients in a large pot and cook over
medium heat for 15 minutes and then cool. Place mixture in a blender cup and
blend until creamy. Reheat and serve hot.
Minted Carrots with Chilies (from Vegan Passover Recipes, by Nancy
Berkoff)
(Serves 4-5)
1-1/2 cups sliced onions
Vegetable oil spray
1 garlic clove, minced
2 Tablespoons peeled and minced fresh ginger
2 Tablespoons seeded and minced fresh chilies or green
pepper
Place onions in a large frying pan, spray liberally with
vegetable oil, and sauté over medium heat until soft and golden, about 5
minutes. Add garlic, ginger, and chilies and stir. Allow to cook for 1 minute.
Add carrots and add enough water to just cover. Cook
uncovered for 15 minutes, or until carrots are tender. Add mint, cook for 2
more minutes. Serve hot.
Russian Potato and Mushroom Croquettes (from The Lowfat Jewish Vegetarian Cookbook,
by Debra Wasserman)
(Serves 5)
1-1/2 pounds potatoes, peeled and chopped
5 cups water
1 onion, peeled and chopped
1/4 pound mushrooms
1 teaspoon oil
1 Tablespoon water
Salt and pepper to taste
1 cup matzo meal
1 Tablespoon oil
Boil potatoes in 5 cups water until tender. Drain and mash
potatoes.
In a separate pan, sauté onion and mushrooms in 1 teaspoon oil
and 1 Tablespoon water over medium-high heat for 3 minutes. Mix the mashed
potatoes, sautéed onion and mushrooms, seasonings, and matzo meal together in a
large bowl. Form 10 burgers (croquettes).
Heat 1 Tablespoon oil in a large frying pan over medium-high
heat. Fry croquettes for 8 minutes, flip over and continue frying for another 8
minutes. Serve two croquettes per person.
Don’t forget, you can purchase these vegan cookbooks from
the VRG Book Catalog here: http://www.vrg.org/catalog
The 12th annual Veggie Pride Parade will take
place in New York City Sunday, April 14, 2019. The parade lines up at 11 a.m.
at 40 Gansevoort Street in the old meatpacking district of Manhattan, and
proceeds to Union Square Park where there will be speakers, performers,
exhibitors— and new this year, a cooking demonstration stage— from 1 p.m. to 5 p.m.
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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