Creole Soul Chicken

Two VRG staff members had a chance to dine at Red Bamboo in New York City. The restaurant is located near New York University and Washington Square Park and offers a wide variety of vegan comfort food. We enjoyed Creole Soul Chicken and Grilled Bourbon Chicken.

Grilled Bourbon Chicken

More information on Red Bamboo located at 140 W. 4th St., New York, NY 10012 can be found here: https://www.redbamboo-nyc.com/

VRG’s guide to veggie restaurants in the USA and Canada is here: https://www.vrg.org/restaurant/index.php

By Reed Mangels, PhD, RD

The Vegetarian Nutrition Dietetic Practice Group (VN DPG), a group of nutrition professionals with expertise and/or interest in vegetarian nutrition, recently created three new Culture Cuisine Plates spotlighting African Cuisine, South Asian Cuisine, and East Asian Cuisine. These colorful handouts feature mostly vegan foods (dairy is included in the South Asian Culture Cuisine Plate) that are commonly used in these regions.

The African Culture Cuisine Plate describes legumes, grains, fruits, vegetables, nuts and seeds, herbs and spices, and beverages commonly used in North, East, West, Central, and South Africa. Similarities and differences between the regions are fascinating.

The South Asian Culture Cuisine Plate provides information about influences on India’s current cuisine such as invasions by other countries, Ayurveda, and religion. The handout features the northern region, Andhra/Karnataka/Kerala, Odissa/Bengal, and Maharashtra/Gujarat. Grains/starches, fruits, vegetables, legumes, and dairy products typical of each region are highlighted.

The East Asian Culture Cuisine Plate includes protein choices (tofu, tempeh, beans, peas, peanuts, tree nuts, seeds), grains and tubers, vegetables, and fruits. Examples of foods from each of these food groups that are eaten in Northern and Southern China, Taiwan and Hong Kong are listed. Sample menus are provided for Mainland China, Taiwan, and Hong Kong.

The Culture Cuisine Plates project was developed by VN DPG’s Diversity Team and was funded by a grant from the Academy of Nutrition and Dietetics.

You can download a copy of the African Culture Plate here.

You can download a copy of the South Asian Culture Plate here.

You can download a copy of the East Asian Culture Plate here.

To learn about the Latin Culture Plate which was introduced earlier see Vegetarian Nutrition Dietetic Practice Group Launches Latin Culture Plate.

By Carolyn Stoller, VRG Intern

Nothing like a nice, hot bagel on a Sunday morning from your favorite bagel shop! Out of all the bagel shops in Baltimore, Roland Park Bagels is definitely a go-to. Nestled in the heart of Baltimore, Maryland, Roland Park Bagels is a hidden gem that not only caters to “meat lovers,” but also to health-conscious, plant-based enthusiasts. This establishment has a full menu of vegan bagels, sandwiches, and more, including the infamous bagel sandwich with “egg, meat, and cheese.” I’m from New York, so a “bacon, egg, and cheese” on a fluffy bagel is a staple breakfast food and cannot be messed with. But, can Roland Park’s vegan bagels bring the same satisfaction? Intrigued by the prospect of their plant-powered bagels, I eagerly stepped into the café, ready to embark on this vegan culinary journey.

First, you are hit with the smell of hot, fresh bagels and the nutty, caramelized smell of coffee beans roasting on a pot near the cashier counter. I walked up and immediately spotted a menu full of vegan options. Roland Park has many vegan bagel flavors, including a plain, everything, sesame, poppy, onion, pumpernickel, blueberry, cinnamon raisin, whole wheat, and a cranberry-orange flavored bagel. I was astonished by the variety of flavors. Whether you’re in a savory or sweet mood, Roland Park Bagels has the plant-based bagel for you. As I contemplated what I was in the mood for, I realized the best “vegan bagel” to critique is Roland Park’s vegan version of a meat, egg, and cheese on an everything seasoned bagel (toasted of course!). I had to see for myself if the flavors of this plant-based bagel sandwich came close to the authentic New York “bacon, egg, and cheese.”

Hot off the griddle, the bagel arrived in shiny, aluminum wrapping. I could feel the warm, toasty bagel through the pristine packaging. As I unwrapped the bagel, its appearance immediately piqued my interest. The bagel had a lovely golden-brown crust, adorned with a blanket of sesame seeds, poppy seeds, salt, and garlic flakes on top. Inside the bagel, there is a “Just Egg,” melted vegan cheddar cheese, and “Beyond Sausage.” The Just Egg is almost identical to a real egg in its golden color. The ingredients in JustEgg include “water, mung bean protein isolate, and canola oil, plus a variety of spices, natural flavors, and thickeners to yield an egg-like texture.” The Beyond Sausage, primarily made of water and pea protein, is shaped like any other meat-based patty. I couldn’t tell the difference between the Beyond Sausage and traditional sausage either.

Now, it was time for the taste test. As I bit into the vegan bagel, my initial skepticism was immediately dispelled. I couldn’t believe how similar Roland Park’s vegan bagel was to my favorite New York bagels. The texture of both the plant-based egg and vegan sausage surprised me the most since it captures the similar essence of a smoky piece of meat with a nice, hearty egg on top.

Roland Park’s vegan bagel exceeded my expectations, challenging any preconceived notions I may have had about the taste and appearance of vegan cuisine. This menu redefines the traditional concept of this beloved breakfast sandwich. Roland Park Bagel’s thoughtful flavor profile and innovative use of ingredients demonstrate their commitment to creating a fulfilling and delicious experience for all plant-based individuals.

This vegan bagel is more than just a simple breakfast food; it’s a statement about the changing landscape of vegan cuisine. Vegan food often gets a bad rap about its taste and texture, compared to traditional animal-based products. However, whether you follow a vegan lifestyle or simply like a delicious bagel, Roland Park’s vegan bagels dispel any notions regarding the quality of vegan alternatives. As our nation’s restaurants and cafés expand their plant-based alternatives, Roland Park Bagels vegan menu exemplifies how sustainable choices can coexist with excellent taste.

If you wish to learn more about veggie restaurant options throughout the USA and Canada, please refer to Vegetarian Resource Group’s (VRG) Restaurant Guide.

photo by Rissa Miller

Who doesn’t love brownies? Find 12 different brownie recipes you can prepare this Valentine’s Day. Try y Pumpkin Spice Brownies with Crumb Topping, Brownie-Beet Pecan Pie, Minty-Zucchini Brownies, Cheesecake Brownies, Orange-Chocolate Chip Blondies, Raspberry Brownies, and more! Find the recipes here: https://www.vrg.org/journal/vj2022issue3/2022_issue3_vegan_brownies.php

Subscribe to Vegan Journal in the USA only by visiting https://www.vrg.org/member/2013sv.php

Chili Crackers and Creamy Chili Dip Photos by Linda Tyler

Linda Tyler’s article “Chili & Chill” an issue of Vegan Journal serves up a wide variety of dishes including Chili Crackers; Creamy Chili Dip; Creamy Chili and Spaghetti Squash Casserole; Chili-Spiced Roasted Ratatouille; Go-To Vegan Chili; and Chili Cornbread Pie.

Find the article with recipes here: https://www.vrg.org/journal/vj2022issue1/2022_issue1_chilly_and_chill.php

To subscribe to Vegan Journal in the USA, see: https://www.vrg.org/member/2013sv.php

By Noelle Merveilleux, VRG Intern

Climate change is a growing concern for the general public. Evidently, there is a growing body of evidence that supports the general view that if we do not act accordingly, we run the risk of environmental catastrophe. Environmental catastrophe means a few things for us. It means weather events can and most likely will increase in severity. It means we shall witness increased loss of species and their habitat. Eventually, we would probably bear witness to the depletion of vital resources like water, making it difficult for life on Earth to flourish.

I had the opportunity to spend some time reading a book focused on different aspects of climate change. Keith Akers’ Embracing Limits: A Radical and Necessary Approach to the Environmental Crisis is a dense read. Now, what do I mean by this? Not only does Akers highlight some of the damage done over years to the biosphere, including discussing the effects of animal agriculture and oil production on the environment, he also brings in the economic element of the crisis, an element that more and more people are starting to come to terms with in more recent years. This was a much-appreciated move. It is as he suggests throughout the book, that understanding this crisis should be addressed at multiple levels, including the economic level. He presents the view that because the Earth has finite resources, we should not expect endless economic expansion and should try to aim for degrowth. However, Akers is generally cautious about prescribing solutions such as this one and others throughout the text, especially in his recognition of negative outcomes of his proposed solutions. He delves more into this than I want to spoil for you here, starting with the second chapter.

My usage of “dense” to describe the nature of Akers’ work is not meant to fault his efforts in any way or to turn readers away, but to hopefully make anyone seeking to read this book aware of how troublesome learning about these issues can be and to possibly challenge you, the readers to become more informed and engaged in your own lives. I think it is fair to say there is no one solution or quick fix for this problem. At various points in the text, Akers laments the amount of work ahead for humanity as a whole just to even begin changing the attitudes in the social sphere surrounding these issues, let alone beginning to scratch the surface on reversing the effects CO₂ emissions have had in our atmosphere. It seems futile, especially these days, but I hope you feel encouraged to act in your own life in all the ways you can and that you find community with like-minded individuals in spite of that.

You can purchase Embracing Limits here:

https://www.barnesandnoble.com/w/embracing-limits-keith-akers/1143247893

https://compassionatespirit.com/wpblog/

Recent topics brought up include:

– I am interested in working on changing school lunches in our district. I have no idea where to start. I have some knowledge in nutrition, I’m a diabetes educator. But I know absolutely nothing about policies/government and how any of that works. Anyone have any suggestions?

– Pizzeria Uno is featuring Vegan Garden Pizza, Vegan Cheese Pizza, and Vegan Cheeseburger Deep Dish Pizza. See https://www.unos.com/menus/glutenfree-vegan-pizza.php

– Share this handy poster with family and friends. You can also print it out and post it on your refrigerator. See: https://www.vrg.org/nutshell/VeganDietsinaNutshellPoster.pdf

https://www.facebook.com/groups/VRGparentsandkids is intended to be a group that offers support for families raising children on vegan diets and for vegan kids around the world. 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.

Serving muffins on a chilly day will be well-received. Debra Daniels-Zeller’s previous Journal article Muffin Mania offers recipes for Carrot Cake Muffins, Blueberry Cornmeal Muffins, Apple Cider Walnut Muffins, Pumpkin Muffins, Gluten-Free Mocha Chocolate Chip Muffins, and Gluten-Free Banana Nut Muffins.

Read the entire article here: https://www.vrg.org/journal/vj2014issue4/2014_issue4_muffin_mania.php

Subscribe to Vegan Journal in the USA only by visiting https://www.vrg.org/member/2013sv.php

Are you still looking for a Valentine’s Day gift? If so, you might want to prepare a vegan meal for your family, friends, co-worker, etc. to show your admiration. Nothing beats comfort food, and we have published many articles on this topic throughout the years in Vegan Journal. Delicious vegan recipes can be found in the articles below. Enjoy!

Baby Boomer Cooking

Comfort Foods

Comforting Casseroles

Modern Vegan Comfort Food

Vegan Comfort Foods

Vegan Versions of Familiar Favorites

Subscribe to Vegan Journal in the USA only by visiting https://www.vrg.org/member/2013sv.php

This is Coda Spier and vegan food prepared by him in his culinary program. Coda is a 2023 VRG scholarship winner. To enter this year’s scholarship contest, go to
https://www.vrg.org/student/scholar.htm The deadline is February 20, 2024!

To support VRG scholarships and internships, donate at www.vrg.org/donate