By Shun Shueh, VRG Intern

Some vegetarians/vegans believe that eating in restaurants is difficult. For myself, it’s characterized by endless questions for the waiter and the fear of seeming “picky” in front of friends.

At NuVegan Café, however, I didn’t have any difficulties. This 100% vegan restaurant takes a modern twist on soul and comfort food, bringing a sense of inclusiveness through their food and venue. All types of eaters can find joy in their experience at NuVegan Café. The restaurants are designed with simplicity, featuring a large variety of seating, classic décor, and soulful R&B music playing in the background.

Fueling up on their compassionately cooked food is not the only reason to stop by one of their locations. It is a family owned business, with values in community building and giving back. They have not only upheld their values in serving vegan food, but also in holding various initiatives, such as their recent holiday food drive to support families in need. Whether you are vegan or not, NuVegan Café is worth a trip!

They serve in a total of four locations in the DC/Maryland/Virginia area. The latest opened its doors recently in the Blackburn Center at Howard University in Washington DC. Close by, there is a second DC location on Georgia Avenue. The third is in Richmond, Virginia, and the last location is near the University of Maryland campus in College Park, Maryland.

Last week, I visited their College Park location. After walking in, counter-service was quick and simple. Orders are made and paid for at the register, then an employee delivers the food order to your seat. All meals are served in to-go boxes, making it easy to take home any leftovers.

I was mesmerized by their staggeringly long menu of options, consisting of hot/cold sides, sandwiches, entrees, salads, baked goods, fresh juices, smoothies, and more. On Sundays from 10AM-3PM, the brunch menu is available including pancakes, breakfast burritos, and more. The refreshing drink menu contains an interesting assortment of flavors, including cucumber, beet, or parsley as juice flavors and peanut butter, pina colada, or cashew cream as smoothie flavors, which are blended with a choice of one of four plant-based milks: soy, almond, hemp, or rice milk.

I decided to order the vegan “fish” sandwich and a side of vegan “tuna” mac. For a drink, I ordered a strawberry cream smoothie with a base of hemp milk. The side of “tuna” mac was smooth and creamy with the perfect texture, not too firm and not too soft. The “fish” sandwich was layered with tomato, lettuce, vegan mayonnaise, onion, and two fried pieces of vegan fish. Since the portions were big, I was left with a lot to take home. I hope to return and try another one of their delicious options.

Parking, which was located directly behind the College Park café location, was plentiful and cost only $1.00/hour. The café itself also had good vibes. I found the environment to be relaxing, as it was well-lit and very clean. In addition, there was a lot of seating to choose from within an open space. The staff that took my order was very friendly, and I only had to wait a few minutes before they quickly brought my food to me. Overall, it was a pleasant experience that I would recommend to anyone interested in eating a vegan meal.

The full menu can be found on their website here: http://www.ilovenuvegan.com/

For information about other veggie restaurants, you can visit, see: https://www.vrg.org/restaurant/index.php

The Golden 1 Center, home to the NBA’s Sacramento Kings, has introduced “Meatless Mondays” which will offer new vegetarian entrees on a weekly basis. They kicked off in January with El Pastor Tofu Tacos. A spokesperson said that upcoming entrees will include Brussel Sprout Nachos and Tempura Calilini with a Sriracha Aioli. Look for the new items in section 109. See:
https://www.golden1center.com/news/detail/golden-1-center-announces-meatless-mondays

The ingredients for the non-dairy peach Chobani yogurt are: cultured coconut blend (water, coconut, tapioca flour, agar, cultures), cane sugar, peaches, water, chicory root fiber, lemon juice concentrate, natural flavor, fruit pectin, fruit and vegetable juice concentrate (for color), locust bean gum, Manufactured in a facility that also handles milk.

Here is information about other non dairy yogurts:
https://www.vrg.org/nutshell/Guide_to_Vegan_Yogurt_2017.pdf

Due to the generosity of an anonymous donor, The Vegetarian Resource Group each year will award $20,000 in college scholarship money to graduating U.S. high school students who have promoted veganism/vegetarianism in their schools and/or communities. Vegetarians do not eat meat, fish, or fowl. Vegans are vegetarians who do not use other animal products such as dairy or eggs.

One award of $10,000 and two awards of $5,000 will be given. Entries may only be sent by students graduating from high school in spring 2019. Deadline is February 20, 2019. We will accept applications postmarked on or before February 20, 2019. Early submission is encouraged.

Applicants will be judged on having shown compassion, courage, and a strong commitment to promoting a peaceful world through a vegan/vegetarian diet/lifestyle. Payment will be made to the student’s college (U.S. based only). Winners of the scholarships give permission to release their names to the media. Applications and essays become property of The Vegetarian Resource Group. We may ask finalists for more information. Scholarship winners are contacted by e-mail or telephone. Please look at your e-mail.

For details on the contest, see: http://www.vrg.org/student/scholar.htm

The Vegetarian Resource Group maintains a world-wide list of B & B’s that serve veggie meals. If you’re looking for a vacation idea, check out this list:
https://www.vrg.org/links/vacation.htm#main

Note: You can order the burger without mayo and cheese.

For information, see:
https://www.beyondmeat.com/whats-new/view/new-year-new-patty-beyond-burger-20

By Jeanne Yacoubou, MS

The Vegetarian Resource Group recently received an email inquiry.

“I’ve had a question for some time now and it does not matter how much I scan through the Internet, the answer will not come up. I spend quite a bit of time. Hope you can help.

Sometimes an ingredient named ”nature identical [vanilla] flavor” is listed on a product’s ingredient list. I know that artificial flavors are sometimes derived from an animal origin (especially the vanilla one), but this one is different in that it’s synthesized in a lab. To my understanding the synthesis is made with a pre-existing tissue or batch, and that may be of animal origin? Maybe, but there really is not enough material online.

I’d be glad to hear any suggestions and general help with nature identical flavors.”

Response:

Artificial flavors, by definition, are never DERIVED from animal (or plant) sources. (They are derived from petrochemicals.) It is possible, however, that an artificial flavor is chemically identical to one derived from an animal.

Here is the FDA’s definition: https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=101.22

FDA provides no definition of “natural.” “Nature identical” is also undefined. “Natural flavoring” is somewhat helpful (in previous link).

It appears from my reading articles on flavorings and speaking to flavor companies over the years that “nature identical” is similar to artificial in how the ingredients are manufactured. BUT “nature identical” ingredients ARE chemically identical to those found in nature while artificial ingredients may not be. “Nature identical” ingredients cannot have any artificial ingredients comprising them. In other words, “nature identical” ingredients are from sources found in nature including plant and animal sources.

Despite what is stated sometimes, my research shows that natural vanilla and vanilla-like flavorings are never derived from animals on a commercial basis. See:
https://www.vrg.org/blog/2011/06/17/beaver-gland-castoreum-not-used-in-vanilla-flavorings-according-to-manufacturers/

Today, most ingredients (and there are many with similar sounding names such as vanillin, ethyl vanillin, etc.) used in foods intended to mimic real vanilla from vanilla beans are derived from wood pulp. I would classify them as “nature identical” to those flavorful chemicals in the vanilla beans – not as artificial.

Despite the 2011 date of my article, it is plausible to assume that it is still accurate today especially given the recent movement toward more “clean” labeling on food labels:
https://www.foodinsiderjournal.com/clean-label/75-consumers-will-pay-extra-clean-label-ingredients
https://newfoodeconomy.org/clean-label-dirty-little-secret/

In other words, synthetic ingredients (those derived from petrochemicals and nature identical ingredients) are preferred over animal-derived ingredients because of the greater quality control that synthetic ingredients afford.

Similarly, common ingredients (such as ethanol which could theoretically be made from petrochemicals) in both food and a host of other consumer products are often made from plant-based staples such as corn or trees because of the ready availability and inexpensive cost of many plant sources.

For a better visual representation of the chemistry involved in making common food flavorings, including vanilla, I recommend this article:
http://sitn.hms.harvard.edu/flash/2015/the-flavor-rundown-natural-vs-artificial-flavors/

Overall it is well-documented except in the one place we’re most interested in tracking the source of the vanilla: the number of pounds of animal-derived castoreum used annually in vanilla production. (It is a very small percentage and could even be zero but I can’t place a number on it.)

The author states 300 lbs. annually; this value may be from the 2005 source (#13) cited to support the previous sentence in her article. Possibly contacting her directly will yield more information.

Here is information on other ingredients: https://www.vrg.org/ingredients/index.php

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.

Photo: Thai Noodle Soup from Amituofo Vegan

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:

A LIVE Kitchen
227-16 Merrick Blvd.
Laurelton, NY 11413
A LIVE Kitchen is a fully vegan and almost entirely organic one, nestled in the Laurelton neighborhood of Queens. With specialty dishes like empanadas, toona melts, and Rasta pasta, they offer healthy vegan food that tastes great too.

Amituofo Vegan
19 Bogart St.
Brooklyn, NY 11206
With wall paintings of trees and Buddha, you will immediately feel connected to nature in this cozy spot. Add to that the Asian-fusion style, all vegan menu and you can’t go wrong! From Red Bean Paste Buns, Coconut Shake, Kimchi fries, endless options of soy protein dishes, Veggie Sushi Rolls, Dumplings, Scallion Pancakes, battered King Oyster Mushrooms to savory Pumpkin Soup served all year round. Some may refer to Amituofo Vegan as Vegan Heaven since they also offer a wide selection of desserts, beer, wine and cocktails!

Fogwood and Fig
24 Front St.
Port Jervis, NY 12771
The quality comfort food is matched only by the beautiful rustic interior design of Fogwood and Fig. Every entrée on the menu is decadent and unique, and adding a sides or dessert can turn a casual lunch outing into a dining experience unlike any other! Enjoy salads, burgers, sandwiches, bowls, and the Cake of the Day!

Hot Dog Party
Jacksonville, FL 32207
Hot Dog Party is an all-vegan hot dog cart. With all manner of specialty dogs, and toppings they’re sure to please! We hear they’re usually in front of Root Down in the Five Points neighborhood, but follow their Instagram to be sure.

Le Munchie Vegan
10333 Technology Blvd.
Dallas, TX 75220
Le Munchie Vegan serves satisfying comfort foods including po’ boys and batter fried mushrooms, as well as burgers and bowls. Follow them on Facebook and Instagram for the latest updates.

The Zen Butcher Company
5913 St Augustine Rd.
Jacksonville, FL 32207
The Zen Butcher Company offers homemade vegan meats, cheeses, and dishes at local markets in Jacksonville, FL. Some of their products include sliced roast beef and ground spicy chorizo. You can find the Zen Butcher at local farmers markets such as Riverside Arts Market, St Augustine Amphitheatre Market, and Gainesville Bo Didley Plaza Market in Jacksonville or you can order online and pick-up at their location.

Thrive
145 Wahconah St.
Pittsfield, MA 01201
At Thrive, we offer a strictly animal free, vegan and raw foods menu with numerous nut free and gluten free options. You can select from dozens of organic menu options: soups, salads, sandwiches, Buddha bowls, entrees, and deserts. Many of the “comfort food” menu choices are easily disguised vegan options to delight even the most resolved carnivores!

Panera lists these as the ingredients of their new Ten Vegetable Soup:

Ten Vegetable Soup (Vegetable Stock (Water, Vegetable Base (Carrots, Celery, Onion, Tomato Paste, Corn Oil, Yeast Extract, Potato Flour, Salt, Onion Powder, Garlic Powder, White Pepper, Rosemary Extract)), Fire Roasted Tomatoes (Tomatoes, Tomato Juice, Salt, Calcium Chloride, And Citric Acid), Yellow And Red Bell Peppers, Onions, Corn, Carrots, Garbanzo Beans, Spinach, Corn Starch, Poblano Peppers, Carrot Puree, Celery, Soy Sauce (Water, Soybeans, Salt, Sugar), Tomato Concentrate, Spelt, Wheat Berries, Sea Salt, Tomato Paste (Water, Sun Dried Tomatoes), Garlic Puree, Sprouted Short Grain Brown Rice, Sprouted Red Fife, Yeast Extract, Chia Seed, Lime Juice, Basil, Rice Wine Vinegar, Lemon Peel (Lemon Peel, Water, Citric Acid), Dried Aleppo Chili Peppers, Garlic Powder, Onion Powder, Mustard Flour, Bay Leaves, Cumin), Lemon Juice.

See: https://www.panerabread.com/en-us/menu-categories/soups.html#ten-vegetable-soup

Vote for your favorite Quick Service Chain: https://www.vrg.org/vote/index.php

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.

Photo: No Whey Chocolate

Are you looking for a place to purchase vegan chocolate for Valentine’s Day? Here’s some online sources that sell vegan chocolate:

Natural Candy Store (vegan items indicated)
https://www.naturalcandystore.com/category/natural-chocolate-candy

No Whey Chocolate (vegan and kosher)
https://www.nowheychocolate.com/vegan_valentines_chocolate_allergy_free_s/114.htm

Enjoy Life (vegan and good for people with allergies)
https://shop.enjoylifefoods.com/Seasonal-Chocolate-Minis/c/EnjoyLife@Seasonal

Vegan Essentials (wide variety of vegan offerings)
https://store.veganessentials.com/valentines-day-gift-ideas-c106.aspx

Rose City (wide variety of vegan offerings)
https://www.rosecitychocolates.com/catalogs/display_catalog/vegan-valentine

Lake Champlain Chocolates (wide variety of vegan offerings)
https://www.lakechamplainchocolates.com/seasonal-chocolates/vegan-valentine-chocolates