Thanks to Emily Klesitz and Heather Francis for staffing a VRG Booth at New England VegFest held in Massachusetts.
Image from Freepik
By Neha Vivek, VRG Intern
I stare at the pot in front of me, and its contents are suspiciously bland, despite the overwhelming amount of spices I had tossed in. Accepting defeat, I called my mother over and asked her to taste the pasta sauce. After taking a spoonful, she paused.
“Neha, you’re missing salt.” She reached over and added Himalayan salt, and admittedly, it solved all my tasteless problems. The process of learning to cook can feel like a daunting task, a lonely trek filled with successes and failures, but my experiences, along with other Vegetarian Resource Group interns and volunteers, have shown the role of others on a plant-based journey as well as their motivations for turning vegan.
For Priscila Reis, her friend came over and taught her how to cook vegetarian food, her first dish being vegan lasagna and a banana pie, which she shared with the neighborhood, especially with the neighbor who lent them the cake pan, allowing her to become better friends with her neighbors (who now always gives her mangoes from their yard) and share vegan dishes with others.
Similarly, for Jill, making her favorite cuisine, Thai food, has always been a flavorful and fun adventure that she can share with her nonvegan friends as well as connect with her community.
For many others, it was a love for the environment or goals of limiting animal cruelty that inspired their switch to a vegetarian and vegan diet.
For Danielle Choma, she first challenged herself to cut out meat for a week as she knew it was good for the environment and found it was easier than expected, continuing on the diet for the sake of the environment and animals.
Similar to Danielle, for Sundari Maharajh and Noelle Merveilleux, it was researching about the animal industry and learning about the ethical implications of animal exploitation that inspired their switch. To Sundari, who grew up in a vegetarian household, reading the book Dominion opened her eyes to the cruelty of how we treat animals in general, inspiring her to switch to veganism. Additionally, Noelle had wanted to follow a lifestyle without the exploitation of animals for a long time, as she wanted to see animals as autonomous beings, which is why she was motivated to go vegan in recent years.
For others, veganism was something they stumbled upon, such as Akua Oppong, who found a video by the YouTuber PickUpLimes and decided to try a dish, her first being an oatmeal recipe with peanut butter, blueberry compote, and chia seeds that she found delicious, reframing her mindset on oatmeal and how food could be transformed into amazing, versatile recipes with just plants. This allowed her to explore more recipes, prompting a two-week vegan trial similar to Danielle’s that she found herself sticking to. Since then, Akua has explored more about veganism’s nutritional benefits as a Nutrition Science major in her first two years of college.
For me, my journey was an amalgamation of all their experiences. As an eight-year-old, I decided to give up meat because I didn’t want to harm animals. However, as I got older, I got more into cooking, exploring vegan alternatives and dishes out of curiosity while also learning more about the ethical implications of how animals are treated through watching documentaries such as You Are What You Eat: A Twin Experiment as well as the environmental impact of raising livestock for meat consumption, pushing me towards a more plant-based diet.
Regardless of why you explore a plant-based diet, friends, environment, animals, or curiosity, each person’s journey is unique and should begin with excitement. So, if you need a push to begin your vegan journey (or one to keep exploring!), take this as your sign. Read a VRG article or cook a new vegan dish for yourself and have fun!
For more info for newbies, see:
https://www.vrg.org/teen/#plans
https://www.vrg.org/journal/CookingAndRecipes.htm
photo from Exo
By Jeanne Yacoubou, MS
Vegans have yet another–and new–reason to read the ingredient statements on packaged food and beverages: acheta powder.
What is acheta powder?
Acheta powder is derived from the pulverized bodies (with or without the exoskeleton) of house crickets. This ingredient gets its name from the scientific one for crickets, Acheta domesticus.
You may also see it labeled as acheta flour, although it’s unlike traditional, carbohydrate-rich flours. Acheta flour is high in protein and fat, containing little carbohydrate.
Which foods and beverages may contain acheta powder?
The list of packaged foods and beverages that may contain acheta powder is growing rapidly. As we discover new products, we’ll update this article.
For now, be on the lookout for acheta powder in many vegan staples including:
Food technologists are experimenting with cricket protein hydrolysates created through processes like those used to form soy protein hydrolysates. They are being tested as protein powders for sports drinks or as meat analogs similar to textured vegetable protein (TVP) in hamburgers, sausages, or meatballs. Cricket protein is also being tested in egg and dairy replacers. Other insect proteins are being tested in margarine.
Numerous patent applications for a variety of insect-derived ingredients used in rice cakes and noodles, energy bars, jerky, soup, tea, coffee, salad dressing, and tofu have been filed in recent years. Patent applications do not mean these products exist now on the market, but they’re in the R&D stage.
Companies Selling Acheta Powder or Products
Here’s a list of companies we’ve found so far that sell acheta powder or products containing it. They’re all based in the US unless otherwise noted.
Takeaways on Edible Insects
We encourage companies to label the ingredients clearly with the type of insect so consumers can make a choice. These products should not be labeled vegan. But always be wary.
We encourage you to read all packaged food labels carefully. If you should find acheta powder or some other insect-derived substance in a food or beverage, please let us know at [email protected]. Snapshots of ingredient labels appreciated!
strawberry smoothie photo from Freepik
Are you looking for creative ways to serve strawberries? If so, Chef Nancy Berkoff has several suggestions in a previous Vegan Cooking Tips column that appeared in Vegan Journal:
Read the entire column here: https://www.vrg.org/journal/vj2021issue2/2021_issue2_cooking_tips.php
Subscribe to Vegan Journal by visiting https://www.vrg.org/member/cabdacae.php
The Vegetarian Resource Group is once again sponsoring a video contest. We will be awarding several $100 awards. The deadline for entries this year is July 15, 2024.
Create and submit a video relating what you want to tell others about veganism. Some possible topics: food, nutrition, your feelings about veganism and/or vegetarianism, water usage and veganism, veganism and animal rights, or other veggie topics which appeal to you. Humor and feelings are appreciated. All videos should be positive, not be critical of anyone, and not include any footage of animal cruelty. You may submit a video you have already made.
Aspects of judging include accuracy and judges wanting to share the video with others. Entrants give permission to The Vegetarian Resource Group to post and share the video, to link to and from the video, and share the video with the media.
To see the video contest rules, visit: http://www.vrg.org/videoscholarship.php
Previous wining videos can be found here: http://www.vrg.org/veg_videos.php
photo from Franklin Farms
Chef Nancy Berkoff shared ideas on how to prepare quick and easy seitan dishes in one of her previous Vegan Cooking Tips columns in Vegan Journal. Nancy mentioned, “Seitan is plant-based “meat” made from wheat gluten, unlike tofu or tempeh, which are both made from soybeans. Seitan is higher in protein than most other wheat products like bread and crackers, and is a good source of selenium and phosphorus. Seitan has a remarkably chewy texture and can withstand moist, high heat for searing, braising, and stewing beautifully. Next time you think about vegan burgers, meatballs, steaks, ribs, deli slices, or long-simmering pho or curries, think seitan.”
Read the entire column here: https://www.vrg.org/journal/vj2024issue1/2024_issue1_cooking_tips.php
To subscribe to Vegan Journal in the USA, see: https://www.vrg.org/member/2013sv.php
Kale Tabbouleh photo by Linda Tyler
Linda Tyler’s previous article published by VRG features Kale Salads. These recipes will inspire you to eat your greens! Find recipes for:
Thai-Inspired Coconut Kale Salad
Kale Tabbouleh
Pear Balsamic Salad with Candied Walnuts
Apple and Kale Salad with Curry Dressing
Kale Salad with Creamy Avocado Dressing
Rainbow Kale and Grain Salad
Read the entire article here: https://www.vrg.org/journal/vj2021issue2/2021_issue2_kale_salads.php
To subscribe to Vegan Journal in the USA, see: https://www.vrg.org/member/2013sv.php
chia seeds Image by azerbaijan_stockers on Freepik
Not sure what to use as an egg replacer in a recipe? Chef Nancy Berkoff, EdD, RD, has you covered. In one of her Vegan Cooking Tips columns in Vegan Journal she states, “Eggs add moisture, texture, color, and taste to many foods; act as a binding agent and give a “rise” to baking products. There are many ingredients that provide the same properties without having to use animal products.”
Learn about various egg replacers here: https://www.vrg.org/journal/vj2023issue3/2023_issue3_cooking_tips.php
To subscribe to Vegan Journal in the USA, see: https://www.vrg.org/member/2013sv.php
Image by vector4stock on Freepik
By Sundari Maharajh, VRG Intern
A common obstacle to kids and teens looking to become vegan is the fact of their parents now having to adjust their routines to accommodate the change. For example, a parent might have to cook an entire separate dinner for just one kid, which can be frustrating and time consuming for the parent. This creates a struggle on both sides that could discourage a child from making the switch to veganism.
VRG intern Anayeli Camacho echoes this experience, sharing, “When I transitioned to vegan, I was the only one in my family and knew no one that was vegan. I made the decision after seeing videos and posts on Pinterest, then researching the treatment animals endured during mass production farming. To make a decision so grand like that takes discipline and strength.” Anayeli’s words resonate deeply with me and many other young vegans. It takes immense discipline and strength of conviction to go against the grain of your upbringing and social circles.
Oftentimes our social worlds are so deeply intertwined with food traditions, and gatherings often revolve around non-vegan dishes. As Anayeli points out, “Most gatherings have food, and our day to day [lives] hear different peoples’ versions of what nutritious food is. With those temptations and influences, it’s difficult to stay strong to our mission to create a more plant-forward world.”
I’ve certainly faced these challenges myself, such as not being invited to eat with your friends because the restaurant does not have veggie options. It can be isolating and frustrating to eat differently than everyone around you, especially when it comes to school lunches. In my experience, the options for vegan students in school cafeterias have been limited at best. However, Anayeli reminds me that most of us “didn’t make that decision because it would be easy. We made the decision to change our food choices and lifestyle because we know how important it is for the animals, planet, and ourselves.” Holding onto that deeper purpose and moral belief system is what has kept me going, even on the most difficult days. We have to remind ourselves why we wanted to become vegan in the first place.
The good news is that there are ways to make the transition to veganism easier. When people think of vegan food, a common misconception is that you need to buy specialty ingredients like tofu and soybean-based meat alternatives to eat vegan. The truth is many household foods are already vegan; however, we do not mentally categorize them as such. Simple swaps like replacing a meat-based sandwich with a peanut butter and jelly, or swapping ranch for hummus, can create a familiar, tasty vegan meal. While the journey is certainly not without its challenges, I’m excited by the growing availability of vegan resources and options for young people. While the transition might be hard now, it will get easier as you establish yourself in this world as a vegan. Continue researching about the meat industry, become involved in volunteering, read books, watch documentaries, and immerse yourself in this information. As Anayeli so eloquently states, “Reminding yourself of why you were motivated to become vegan in the first place is the key to continuing.”
For more information, see
Vegan Nutrition in Pregnancy and Childhood
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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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