The U.S. Food and Drug Administration is soliciting public input to answer the following questions:

How do you use plant-based products?
What is your understanding of dairy terms like milk, yogurt and cheese when they are used to label plant-based products?
Do you understand the nutritional characteristics of plant-based products? Do you know how they’re different from each other? Do you know how their nutritional qualities compare with dairy products?

Over the next year, the FDA will be looking at next steps, which will include issuing guidance for industry. This would clarify FDA’s thinking regarding the labeling of plant-based products with names that include the names of dairy foods while giving manufacturers adequate notice about any changes.

To submit electronic comments, go to
https://www.regulations.gov/searchResults?rpp=25&po=0&s=FDA-2018-N-3522-0001&fp=true&ns=true
Click on Comment Now.

For more information, see
https://www.regulations.gov/document?D=FDA-2018-N-3522-0001

Vegetable Chowder is a perfect meal during fall. Chef Nancy Berkoff shares several different types of vegan chowder recipes including:

Southwestern Green Bean and Red Pepper Chowder
Carrot, Pear, and White Bean Chowder
Brunswick Stew à la Vegan
Marrano Chowder
Potato and Kale Chowder
Lentil Chowder

According to Nancy, chowders are flavored with whatever is in season or whatever could be canned from last season. They vary from region to region and generally are “chunkier” than most soups…Chowders were originally meant to be one-pot meals. They were “built” in layers, with ingredients tossed into the pot according to the amount of cooking time required. Served with crackers or a hunk of bread, chowders were the main meal of the day. Enjoy some chowder today!

The vegetable chowder recipes can be found here:
https://www.vrg.org/journal/vj2000sep/2000_sep_vegetable_chowders.php

Join The Vegetarian Resource Group Today!
Join The Vegetarian Resource Group

The Vegetarian Resource Group will host a vegan dinner at BUSBOYS AND POETS in Washington, DC (About three blocks from the DC Convention Center) on Sunday, October 21, 2018 during the annual meeting of The Academy of Nutrition and Dietetics. Meet VRG advisors Reed Mangels PhD RD, Catherine Conway MS RD, Mark Rifkin, MS RD, Debra Wasserman, Charles Stahler, and vegetarian dietitians from around the country. All are welcome.

MENU
APPETIZERS:
BBQ Vegan Chicken Bites
Crispy Brussels Sprouts (Brussels sprouts with shallots, agave vinaigrette)
Tabbouleh (Quinoa, parsley, tomatoes, green onions, lemon juice)
ENTRÉE: Beans and Wild Rice (black beans, fresh guacamole, pico de gallo)
DESSERT: Vegan Chocolate Chip Cookie
Fountain Drinks and Iced Tea included

MUST PAY AND RESERVE IN ADVANCE: Send $35 per person (includes tax and tip) with names to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203.

Call (410) 366-8343 9am to 5pm Mon-Fri ET. Or pay at www.vrg.org/donate and write DC Dietitian Dinner in the Comments.

NAME:
# Attending X $35/person = $
NAMES OF ATTENDEES:
Address:
City/State/Zip:
Email:
Phone:

Donation towards professional outreach: $
Total enclosed: $

By Brigette Dumais

I had the pleasure of cooking and eating Sunflower Family brand “Sunflower Mushroom Stew.” The stew is perfect for busy vegans because it was simple to make and it took just under twenty minutes to prepare. Additionally, the stew is great for broke and frugal vegans, as I was able to get several meals out of it.

There is a suggested recipe on the box, which I embellished a bit to fit my personal taste preferences. First, I sautéed mushrooms and onions with fresh sage. I used more mushrooms than the box recipe calls for because I enjoy chunky stew. Next, I added two cups of water and two cups of coconut milk to the sauté mixture to make it creamy. Then I sprinkled in a Tablespoon of nutritional yeast. Finally, I added the sunflower and spice mix and stirred it all together. I then kept it on the heat for about ten minutes so the flavors could mix. Once everything was blended, I garnished the stew with fresh parsley. For my first meal, I ate the stew as a soup on its own. The next day I mixed the leftover stew with rice, which is why I was able to get so many servings out of it.

Before this, I had never had or thought to add sunflower to anything other than putting sunflower seeds on salads and occasionally cooking with sunflower oil. I am glad I had the opportunity to taste the unique flavor of sunflower in this stew! I’ll definitely be making “Sunflower Mushroom Stew” again in the future.

To order this product online, see:
https://www.sunflowerfamily.us/product/mushroom-stew/

Photo from Tacotarian

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: VRG Online Veggie Restaurant Guide

To support the updating of this online restaurant guide, please donate at:
Donate to The Vegetarian Resource Group

Here are some new additions to VRG’s guide:

Away Kitchen + Café
680 College St.
Toronto, ON M6G 1C1 Canada
Away is a small vegan café in Toronto serving soups, sandwiches, and pastries. A good spot for a hot coffee and a light meal.

Bmore Righteous
13 W. 25th St.
Baltimore, MD 21218
For the vegan looking for a classic American meal, look no further. With every type of vegan meat imaginable, including jackfruit and chickpea toona, you can pick your poison and load it up with plenty of veggies and vegan ingredients such as cheeses and condiments. A simple and easy way to get home cooked vegan takeout food without the need for grocery shopping. Enjoy this really chill and fun atmosphere while listening to hip-hop.

Copenhagen Vegan Café and Bakery
1312 Queen St. W.
Toronto, ON M6K 1L4 Canada
Copenhagen Vegan Café and Bakery is what it says: a vegan bakery and café in the Parkdale neighborhood of Toronto. Enjoy sandwiches and baked goods such as turnovers, vegan cheese cake, and cupcakes.

L’eau de Vie Organic Brasserie
803 S. Caroline St.
Baltimore, MD 21231
This welcoming, friendly, and open environment has a very laid-back feel. The food is all organic and homemade with many gluten free options. Dishes include snacks and sides, entrée salads, Paninis, sandwiches, and seasonal dishes. With an entire wall of windows, it feels very open and light as you chow down. Outside seating available.

Pura Vita
8274 Santa Monica Blvd.
West Hollywood, CA 90048
Deemed as LA’s first vegan wine bar, Pura Vita is an Italian eatery serving up classic plates such as bruschetta, lasagna, and tiramisu. Any decadent Italian dish you can think of is on this appetizing menu in vegan form. They even serve brunch which features a “Nutella” Crostini, topped with banana and sea salt. You don’t have to leave LA to eat in Italy thanks to Pura Vita!

Rip’s Malt Shop
10 Clermont Ave.
Brooklyn, NY 11205
For fans of classic fast food, this restaurant offers a vegan twist on America’s favorite meal of burgers and fries. This adorable mom & pop diner uses the popular brands such as Beyond Burger and Van Leewen ice cream. Be sure to try their milkshakes. With a beautiful outdoor space and a fun, popping interior, Rip’s Malt shop is the place to be.

Sweet-Sosumba
3501 Georgia Ave. NW, Unit B
Washington, DC 20010
Owned and operated by Jamaica born Loi Baker, the café serves a “classic vegan cuisine with a distinct Caribbean flavor.” The authentic menu includes dishes such as Caribbean jerk chicken, chickpea curry, and sweet potato pie. The café is conveniently located near the Georgia Avenue Metro Station.

Tacotarian
6135 S. Fort Apache, Unit #402
Las Vegas, NV 89148
Authentic style Mexican delicious food with great presentation. Lots of unique tacos made with vegan meat, and only $1.99 on Tuesdays! Also enjoy burritos, enchiladas, and quesadillas. Good music and black and white movies constantly projected in the background.

The Slutty Vegan
3300 Marjan Ave.
Atlanta, GA 30340
The Slutty Vegan is a vegan food truck in Atlanta, GA, serving vegan burgers and hot sandwiches. Follow their Instagram to see where they’re parked next: www.instagram.com/sluttyveganATL

The Vegitaliano
4-2781 Hwy. 7
Vaughan, ON L4K 1W1 Canada
Options include sandwiches, vegan pizzas, calzones, tiramisu, vegan salami, and more. If you’re in the mood for Italian, check them out!

TNK
330 Needham St.
Modesto, CA 95354
This casual café features classic American sandwiches and burgers, along with Thai inspired entrées and drinks. TNK also offers an array of desserts including carrot cake, flan, blueberry cheesecake, and more! Located off of 15th St., this completely vegan diner is sure to please!

Vegan Fine Foods
330 SW 2nd St., Ste. 102
Fort Lauderdale, FL 33312
Vegan Fine Foods is an all-vegan market and café serving pastries, gourmet vegan cheeses, local kombucha on tap, meat-free options, and aisles and aisles of dry, refrigerated, and frozen goods.

Veganbites
8876 S. Eastern Ave., Ste. 101
Las Vegas, NV 89123
and
7293 W. Sahara Ave., Ste. 8
Las Vegas, NV 7293 W. Sahara Ave., Ste. 8
There are two Veganbites in Las Vegas. The one on Eastern Avenue is an all-vegan bakery with counter service offering numerous gluten-free options. Buy cake by the slice, or order a custom one. Cookies, cupcakes, truffles, and brownies are also available, as well as smoothies and coffee drinks. At the full service Sahara location of Veganbites, you still have a vegan bakery with numerous gluten-free options, but also a full-service restaurant. Lunch options include salads and soups, spring rolls and pasta dishes. Breakfast choices include vegan hash, tofu scramble, pancakes, and more!

How to Make a Vegan Buddha Bowl
By Shania Clark

I became a vegetarian when I was 17 years old after watching videos taken inside slaughterhouses. After seeing how horrible the conditions were, I couldn’t justify letting animals suffer and die for me to eat them when there are so many other cruelty free options. I was a vegetarian for 2 years and then I transitioned to complete vegan a year ago and I can’t imagine ever going back to meat. My interest and tireless advocation for vegetarianism has convinced several family members and friends to try more meatless options as well. Being a vegetarian and then a vegan actually sparked my interest in food; that’s why I’m pursuing a degree in nutrition. I’m excited to graduate with this degree so I can teach people that meat is not only something they can live without, but that they’ll thrive on a diet of mainly vegetables, fruits, legumes, and grains. See:
https://www.youtube.com/watch?v=Ukr4AyiirnM

The deadline for the next VRG video contest is July 15, 2019
See: http://www.vrg.org/videoscholarship

View winners of the video contest at:
http://www.vrg.org/veg_videos

For information about VRG’s College Scholarship Contest (One $10,000, two $5,000 awards), see: http://www.vrg.org/student/scholar

To support The Vegetarian Resource Group scholarships and internships, donate at www.vrg.org/donate
or The Vegetarian Resource Group, Box 1463, Baltimore, MD 21203

Video scholarships have been given in honor of W.M. Zahn, who was a great mentor.

Recent discussion topics include:
Where to buy vegan moccasins for your children
Vegan birthday candles available
What do you do when your family says you need to feed your child meat?
What is your child’s favorite plant-based vegan meal?
Plus more!

VRG’s Parents and Kids Facebook Group is intended to be a group that offers support for families raising children on vegan diets and for vegan kids. We envision it as a place to get advice about a wide-variety of topics: pregnancy, birthday parties, school lunches, Halloween, non-leather apparel, cruelty-free products, summer camps, and more. Please use it as a place to share your wisdom, seek advice, or just find a sympathetic ear. The goal is to offer support.

Consequently, any profane, defamatory, offensive, or violent language will be removed. Feel free to disagree, but do so respectfully. Hateful or discriminatory comments regarding race, ethnicity, religion, gender, disability, sexual orientation, or political beliefs will not be tolerated. We expect that posts should relate to vegan diets and lifestyles. The Vegetarian Resource Group reserves the right to monitor all content and ban any user who posts in violation of the above rules, any law or regulation, SPAM, or anything otherwise off topic.

Please share this information with any veggie families that you know! Thanks.

By Kalie Ganem, Sophomore at Goucher College and VRG intern

Training for a sport as tough as gymnastics can be hard enough, but finding a way to balance your diet can be even harder. I’ve been a gymnast since I was five years old, so the struggle to balance the huge appetite that comes from constantly working out with a healthy diet has been a lifelong one for me. Most people have been there – late night bingeing and eating past when you are full after a practice when your muscles are so tired and your stomach nearly empty. This was a challenge I most often faced when competing IGC, the Independent Association of Gymnastics Clubs, in high school. But when I got to college and was training on the UCLA club gymnastics team, my limited 14 meals a week meal plan kept me from pigging out. I had to learn to use my groceries to create healthy, creative snacks to fit my vegan lifestyle and kick my cravings. Binge no more, these healthy, vegan snacks will have you filled up and ready to work your muscles, or satisfied after a long hard day of training.

PRE-WORKOUT

Green Smoothie
This snack is nice and light before a hard workout, but will give you the power of fresh veggies and protein you need to have a good workout. The almond milk and banana make it sweet enough to enjoy, while the kale and peanut butter give it that healthy punch. The ratio of vegetables to liquid keeps it thick enough to sit well in your stomach while flipping and running. Perfect for an early morning or after school because you can make it the night before, stick it in the fridge, then just grab it and go.

Ingredients: 3 cups of kale, 2 cups of almond milk, 1 cup of banana, 2 Tbsp peanut butter
Add all ingredients to the blender and blend.

MID WORKOUT

Even though gymnastics may have taught us not to bother eating during practice to keep off the extra calories and stay focused, it’s important to refuel yourself. Let’s change the culture of practice by taking time to have these light and healthy snack between events.

Apple rings
Crispy meets sweet in this balanced snack that really hits the spot. The apple, raisins, and cacao disguise the savory flavor of nuts and seeds that come together for a nice sharp bite. Prepare the night before and take them along to practice for a refreshing treat.
Ingredients: sliced apple, almond butter, raisins, cacao nibs, sunflower seeds
Slice the apple horizontally and remove the core from each slice. Cover one side of each slice with almond butter and top with raisins, seeds, and cacao nibs.

Plantain chips
A tasty alternative to potato chips that really hits the spot. Light enough to not fill you up during a workout, but hardy enough to refuel your energy. If you are living in a dorm and these are too hard to make, you can buy them premade at the store.
Ingredients: 1 sliced green plantain, ½ Tbsp avocado oil (you can substitute canola oil)
Add plantain slices to bowl and mix in oil. Spread out on baking pan and bake for 15 minutes at 365 degrees or until golden on edges

POST-WORKOUT

Looking for a sweet treat to pig out on after an exhausting day of practice? Look no further. Banana Pretzel Sandwiches
This sweet treat also give you that salty kick.
Ingredients: Classic pretzel shaped pretzels, sliced banana, peanut butter, hazelnut spread.
Spread peanut butter on one side of a pretzel. Stack one banana slice on top, followed by another pretzel. Spread hazelnut on the top and put pretzel bits on top.

Banana Ice cream
This ice cream substitute won’t have you missing the real thing as it is both creamy and delicious. The cacao nibs are a great substitute for chocolate chips and give you that nice crunch. Just make sure the banana has been frozen more than 2 hours for maximum creaminess.
Ingredients: Frozen overripe banana, 1 cup of almond milk, Cacao nibs
Pulse the banana in the blender until gooey, add almond milk. Serve with cacao.

For more ideas, see https://www.vrg.org/teen/#athletes

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.

Please book mark and use this link. Eligible shopping will support VRG’s vegan education and activism. http://smile.amazon.com/ch/52-1279034

About Amazon Smile: https://smile.amazon.com/gp/chpf/about/ref=smi_se_rspo_laas_aas

The Vegetarian Resource Group’s Nutrition Advisor Reed Mangels, PhD, RD has updated the article Feeding Vegan Kids that appears on www.vrg.org. This article includes a Feeding Schedule for Vegan Babies Ages 6-12 Months, Diet Plans for Vegan Children at various ages, plus more. You can read the complete article here:
https://www.vrg.org/nutshell/kids.php

Donate to The Vegetarian Resource Group to support this type of research:
Donate to The Vegetarian Resource Group