Each issue of Vegetarian Journal features reviews of new vegan products on the market. The latest Veggie Bits column looks at products including: ONYX Black Garlic, Hilary’s Millet Medleys (see photo above), and Bom Bom’s Hemp and Almond Liquors.

Find the reviews here: https://www.vrg.org/journal/vj2019issue1/2019_issue1_veggie_bits.php

To subscribe to Vegetarian Journal, visit: https://www.vrg.org/member/2013sv.php

You can also subscribe to the Kindle version of Vegetarian Journal here: https://www.amazon.com/Vegetarian-Journal/dp/B07LBY2Y7K

By Marcia Schveibinz

Saturday, March 23, 2019, at 7pm , Congregation Beit Tikvah
Corner Community Center, Roland  Park
5802 Roland Ave, Baltimore, MD 21210

Learn to prepare vegan hamentashen and a variety of fillings. Marcia will also give ideas for vegan Passover dishes. Each attendee will receive a
copy of Vegan Passover Recipes by Chef Nancy Berkoff, RD. Free for Beit Tikvah, Vegetarian Resource Group, Baltimore Vegan Drinks, and Jewish Veg members. $5 donation suggested for others.  Please let us know if you are coming at https://www.facebook.com/events/347058466085887/  Or email [email protected]

Marcy Schveibinz became interested in food and nutrition when growing up in Buffalo, NY with her Dad who became a “health nut,” and started eating “whole wheat bagels” which weren’t easy to get in the ’70s! Marcy has a degree in nutrition from Buffalo State College. She is a national board certified health and wellness coach and did her training through the Mayo clinic. She has two vegan children.

Vegetarianism is not eating meat, fish, or fowl. Vegans are vegetarians who also don’t eat dairy, eggs, or other animal products.

In Genesis 1:29, God said, “Behold, I have given you every seed bearing herb, which is upon the surface of the entire earth, and every tree that has seed bearing fruit; it will be yours for food.

We were instructed in the first conversation with a human to eat plants, not animals (that is being vegan). Isaiah revisited these instructions in the most iconic verse of his written prophecy. In imagining the Messianic era, Isaiah wrote: “ ‘The wolf and the lamb shall dwell together, and the lion shall eat straw like the ox. They shall not hurt nor destroy in all My holy mountain,’ saith the LORD.”
Thousands of years ago, Isaiah realized that the trailhead on the path to peaceful coexistence is found in our stomachs, in our dietary choices.

According to the Jewish Veg society, “The prohibition on killing animals for food remained in place for 1,000 years. Only after the Flood … did God permit meat-eating for the first time, and even then only with severe restrictions and deep reservations. None other than Rabbi Joseph Soloveitchik, one of the founders of Modern Orthodoxy, described meat-eating as the most reluctantly granted permission in all the Torah:”

For more information on the Jewish vegan cooking demo, call 9am to 5pm Monday through Friday (410) 366-8343.

For more information on Beit Tivah, visit https://beittikvah.org/

For more information on vegan nutrition, see https://www.vrg.org/nutshell/vegan

Each issue of Vegetarian Journal features reviews of new vegan products on the market. The latest Veggie Bits column looks at products including: Hellenic Farms’ Fig Salami, Follow Your Heart’s Coleslaw Dressing, Loma Linda’s Microwave Meals (see photo above), and Amy’s Cheeze Pizza Snacks.

Find the reviews here: https://www.vrg.org/journal/vj2019issue1/2019_issue1_veggie_bits.php

To subscribe to Vegetarian Journal, visit: https://www.vrg.org/member/2013sv.php

You can also subscribe to the Kindle version of Vegetarian Journal here: https://www.amazon.com/Vegetarian-Journal/dp/B07LBY2Y7K

By Emma Giebel, VRG Intern

As a Vegan, figuring out what college you are planning on attending may seem like a daunting task. At Loyola University Maryland there are many dining options that accommodate all students, regardless of their dietary restrictions. Loyola features many different dining locations, including two classic dining halls, two smoothie bars, a tacqueria, and a Starbucks. Since veganism is becoming more and more popular, especially with college students, Loyola is expanding their vegan options more and more each year.

     The main dining hall at Loyola, Boulder Garden Café, is the largest and most convenient dining hall. At breakfast, lunch, and dinner, there are a variety of options for vegans. For breakfast, there is a bagel bar with vegan spreads to add, such as peanut butter and jam. A new addition to the menu this past year has been vegan tofu scramble, which is available every weekday. For lunch, there is always a vegan vegetable and starch side available, along with a daily vegetarian side, which can sometimes be vegan. At dinner, which is all-you-care-to-eat, there are similar options. At both lunch and dinner there is a customizable salad bar and grain bar, where students can choose from a variety of different options. There are two types of salad bars, a classic salad bar and a Mediterranean salad bar. Meatless Monday also features different vegan options at the many stations of Boulder, including jackfruit at the barbeque station. And since dinner at Boulder is all-you-care-to-eat, there is an abundance of food choices for vegans.

     There is also a similar, but smaller, dining hall that is located on the other side of campus; Iggy’s Market. Iggy’s offers a classic salad bar, a deli station with vegan options, and vegan hot sides and the occasional hot entrée. Hot entrées can include jerk tofu and stuffed portobello mushrooms, while hot sides can include roasted Brussel sprouts, roasted carrots, and buffalo cauliflower. Along with being a dining hall, it is also mini market, where vegan snacks can be purchased using meal points. Located just feet away from Iggy’s is Fresh West, which offers healthy customizable options, such as smoothies and a trail mix bar.

     One of the most popular stand-alone dining options at Loyola is Green Peel. Located conveniently in the middle of the student center, Green Peel sells smoothies and açai bowls that can be customized in any way you would like. Whether you are in the mood for a fruit- or vegetable-based smoothie, there are many different combinations that you can make for a fantastic beverage. Any smoothie can be made vegan by substituting almond, soy, or coconut milk. Recently, açai bowls were added to the menu. These are wonderful options that can always be vegan just by simply eliminating honey. With Green Peel, there is always a quick and healthy vegan option to choose from.

     The menus for the dining halls are easily accessible on Loyola’s website, and the stand-alone dining options keep a consistent menu. All vegan foods are clearly labelled, so finding out what is vegan is as easy as identifying their logo. If a student ever wants to suggest a new option, the staff is always available to suggestions. Veganism at Loyola is growing with each passing year, so the options will continue to broaden and improve.

For more information about eating at college, see https://www.vrg.org/teen/#college

Zel Allen serves up a wide variety of vegan comfort food recipes in the latest issue of Vegetarian Journal. Make your own Giant German Pretzels (see photo) and dip them into either a Smoky Cheezy Sauce or a Mustard Sauce. Also enjoy Southern Cornbread or Vegan Buttermilk Pancakes with Buttery Apples. Move on to recipes for Cream of Mushroom Soup, Asparagus on Toast with Almond Sauce, Smothered tomato and Mushroom Pasta with Herbs, Smoky Cheezy Stuffed Potatoes, Chocolate Brownie Pudding, and Old Fashioned Apple Crisp. Your family and friends will love these recipes!

The entire article can be read here: https://www.vrg.org/journal/vj2019issue1/2019_issue1_comfort_food.php

You can subscribe to Vegetarian Journal by visiting https://www.vrg.org/member/2013sv.php

You can also subscribe to the Kindle version here: https://www.amazon.com/dp/B07LBY2Y7K/ref=sr_1_1?ie=UTF8&qid=1544727482&sr=8-1&keywords=B07LBY2Y7K

Located in Gwinnett Place Mall in Lawrenceville, Georgia, LoveOnYourLips Desserts offers amazingly delicious fruit and vegetable vegan cheesecake, specialty cakes, cookies, croissants, a variety of breakfast and brunch sweets, danish, rugelach, and organic coffees, teas, ice-cream, and shakes. Order by phone or email as the desserts are all small batch made and sell out quickly.

Their address is 2100 Pleasant Hill Rd. #251, Duluth, GA 30096. Open Thursday through Saturday until sold out. Call (404) 630-8220 for exact hours. You can visit their website for more information here: http://www.loveonyourlipsdesserts.info/

By Shun Shueh, VRG Intern

I’ve been working as a server for a catering company for nearly 1-1/2 years. My job has allowed me to witness dozens of events including weddings, corporate gatherings, bar/bat mitzvahs, proms, and house parties in venues throughout Maryland. Being vegan myself, I am always excited to meet party guests who are also vegan or vegetarian.

If you are vegan or vegetarian and have received an invitation to any type of catered event, don’t be afraid! Most caterers are accustomed to complying with any dietary restrictions that guests may have, whether you are vegan, vegetarian, gluten-free, have allergies, etc. However, there are a few things to keep in mind when requesting vegan meals from caterers and dealing with servers.

First, it is important to inform the event planner or caterer of any dietary restrictions as early as possible. Though caterers may have experience with dietary restrictions, they need time to prepare ahead of time. The company I work with does off-site catering, which means only a certain amount of supplies and ingredients are brought to the party venue. It’s very difficult when we find out about a guest’s dietary restrictions on the day of the event. Last-minute vegetarian/vegan meals often wind up being very boring. Knowing ahead of time allows the chefs to prepare meals that are heartier and more exciting.

Second, when it comes to the different types of vegetarian, it can get confusing for the caterer. There are lacto, ovo, lacto-ovo, and total (vegan) vegetarians. So make sure to be specific as to what you can or can’t eat! Simply asking for a “vegetarian” or “vegan” meal may not be enough information for your personal diet.

Lastly, don’t be afraid to speak up and ask the catering staff about the ingredients in the food. As a server, I am not informed of the event’s menu ahead of time, so I may not always be 100% confident whether something is vegetarian/vegan; however, I am able to ask the chefs who prepared it.

With a strong level of communication, caterers are very flexible in serving food to vegetarian/vegans.

For recipes that could be used by caterers see Vegan in Volume:
https://www.vrg.org/catalog/index.php?main_page=product_info&cPath=1&products_id=10

Each issue of Vegetarian Journal includes a column featuring a vegan activist. Our latest issue takes a look at the outstanding work being done by Gili Kieffer. Gili now owns a vegan restaurant in Lancaster, Pennsylvania. She has also taught vegan cooking classes, volunteered to prepare vegan meals at a Boys & Girls club, and much more.

Find Gili’s mouthwatering recipes at https://veganfoodie.kitchen/recipe/ and learn more about her restaurant at http://www.tivonivegan.com.

Read the entire Vegetarian Action column here:
https://www.vrg.org/journal/vj2019issue1/2019_issue1_veggie_action.php

To subscribe to Vegetarian Journal, visit:
https://www.vrg.org/member/2013sv.php

You can also subscribe to the Kindle version of Vegetarian Journal here:
https://www.amazon.com/Vegetarian-Journal/dp/B07LBY2Y7K

Photo from Christopher Place

By Taylor Gale, VRG Intern

A pile of garlic, onions, beans, carrots, and tomatoes lie on the cart at Christopher Place, an intensive residential employment program that provides education and training, as well as recovery support to formerly homeless men of the Baltimore, Maryland area. My task was to assist in cooking up a vegan chili for a few men who are enrolled in classes at the shelter. I had the pleasure of encountering a group of warm and friendly older men, eager to learn, even though none of them were vegan. I stirred the vegetables all together as Marcy, nutritionist and teacher, chopped and explained the ingredient’s nutrients and flavors to the class. All of the men were so open-minded by asking many detailed questions about why and how people go vegan, what vegan substitutes are available in the market, which certain ingredients could be substituted for something else, etc.

Marcy taught the class the important lesson that delicious and nutrients dense food can still be affordable. Not only were the students excited to learn about the vegan chili recipe, they were also enthusiastic about getting to know Marcy, myself, and my fellow vegan intern Shun. The three of us felt welcomed in so many ways. It created a close-knit type of atmosphere.

After only roughly ten minutes, the chili was ready to be served. All of the men sprang up somewhat out of curiosity of what they were about to ingest, but also because they were excited about being a part of making the chili and having the ability to taste the end result. Overall, the students loved it, of course with the help of adding a pinch of salt on top. A few even went up for seconds!

This course enlightened the men on how to cook a healthy, cruelty-free, quick and affordable meal. By the end of the class, it was evident, the men were ready to start to create their own healthy and easy meals for themselves and their families!

Taylor is a VRG intern. For more information about internships, see https://www.vrg.org/student/index.php

If you would like to prepare vegan casseroles for a local feeding program in your neighborhood, see
https://www.vrg.org/blog/2017/07/11/vegan-casseroles-for-our-daily-bread-in-baltimore/

While spending a windy march weekend down in Long Beach Island, New Jersey, I decided to grab lunch at a spot I had never noticed before. Located in Beach Haven, just two blocks from the ocean, sits Living on the Veg, an almost entirely vegan breakfast and lunch destination that may have just changed the game for vegans and vegetarians in LBI. As I walked in, I was shocked at how perfectly they were utilizing such a small space. A counter is located inside the restaurant, but all of the other seating is found outside, in the form of picnic tables. Since it was a cold day, I decided on take-out.

Glancing at the menu, I was shocked at the variety and creativity. From appetizers, salads, many different options for sandwiches, smoothies, acai bowls, and breakfast options, it seems like there really is something for everyone. Considering it was lunch time, I decided on the Smooth Operator smoothie and the barbeque seitan wrap. The smoothie was a great sweet tooth quencher, especially since it was filled with strawberries, blueberries, pineapple, and a banana. When I returned home to eat my wrap, after only waiting roughly 6 minutes, I was delightfully surprised at its size. It was filled with brown rice, black beans, seasoned seitan, vegetables, and perfectly spiced barbeque sauce. The wrap was a savory lunch that offered something new in every bite. The side of vegan potato salad complimented the wrap, and made for a perfect lunch. In all, the wrap filled me up and was one of the best vegan spins on a classic sandwich that I have ever had.

Living on the Veg has set themselves up to be a major success. The restaurant is nearly entirely vegan, with the exception of some breads containing honey, and has many options that would be a perfect meal for anyone. What truly sets Living on the Veg apart is its location, just a short walk to the beach. For anyone looking for an easy and portable lunch to grab for a day at the beach, Living on the Veg is the one-stop shop. Being a vegan beach bum has never been easier!

To find other veggie restaurants in the USA and Canada, visit: https://www.vrg.org/restaurant/index.php