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Celebrate the Chinese New Year with Vegan Chinese Dishes! See: http://www.vrg.org/journal/vj2005issue4/2005_issue4_chinese_cooking.php

And you will find these dishes:

Boiled Rice and Mushroom Congee
T’ang Dynasty Cold Fruit Soup
Cabbage Salad
Citrus Snow Peas
Street Side Tofu and Mushrooms
Stir-fried Noodles
Sweet Walnuts

Also, visit: http://www.vrg.org/journal/vj2013issue3/2013_issue3_chinese_cooking.php

And enjoy preparing:

Fried Lotus with Black Rice
Sesame Kale
B&B Stir-fry with Udon Noodles

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

In a previous issue of Vegan Journal, chef Nancy Berkoff, EdD, RD shared a number of quick and easy suggestions on how to prepare Eggplant.

Here are some eggplant ideas…

• Roast an eggplant whole, in the oven or on the grill, until soft enough to mash with a fork. Scoop out pulp and add oil and vinegar, garlic, and black pepper to use as a dip or salad dressing. This dish is sometimes called “eggplant caviar.”
• For homemade baba ganoush, purée roasted eggplant and mix with garlic, tahini (sesame paste), lemon juice, chopped parsley, and olive oil. Use it as a dip for vegetables or as a sandwich filling.
• Mix diced, grilled eggplant with grilled peppers, lentils, onions, and garlic. Serve cold, topped with balsamic vinaigrette, or hot, atop grains, pasta, or pizza.
• Skip-the-Frying Baked Eggplant: Peel eggplant and cut into ½-inch slices. Create a breading with your favorite crumbs (bread, cornmeal, etc.) and dried Italian herbs (garlic powder, oregano, parsley, red pepper flakes, etc.). Spray eggplant slices with vegetable oil, coat with breading, place on non-stick pan, and bake until soft. Layer baked eggplant into a deep baking dish, alternating layers with thick tomato sauce; drained, diced, canned tomatoes; sliced mushrooms (if desired); and either shredded vegan cheese or thinly sliced extra-firm tofu. Cover and bake until bubbly.
• Mini Japanese or Thai eggplant stuffed with a mixture of diced smoked tofu, tempeh, or veggie crumbles; pine nuts; and roasted peppers. Wrap in foil and bake.
• Make Eggplant Frisbees: Preheat oven to 375 degrees. Place slices of unpeeled eggplant (about ½-inch thick) individually on a non-stick baking sheet. Sprinkle with grated vegan cheese, minced onions, sunflower seeds, and nutritional yeast. Bake until bubbly and the eggplant is slightly soft. The Frisbees may also be used as eggplant burgers served on a hearty roll with fixins.

Read her Vegan Cooking Tips column here: https://www.vrg.org/journal/vj2021issue4/2021_issue4_cooking_tips.php

Subscribe to Vegan Journal https://www.vrg.org/member/2013sv.php

By Jeanne Yacoubou, MS

Hailed by its proponents as the sustainable solution to world hunger and the alternative to animal agriculture, precision fermentation (PF) is a technology using microbes to produce recombinant (genetically engineered) proteins in a bioreactor (fermentation tank) without the need for sunlight, soil, a stable climate, or even (in some cases) freshwater.

PF begins by isolating the genetic sequence of a target protein – such as whey or ovalbumin – and inserting it into a microbe’s genome (genetic material). Under the right conditions, the engineered microbes produce a huge quantity of the desired protein which is then separated from the microbial biomass and purified.

In theory, PF as a type of synthetic biology (synbio), could start with the genes from animals, plants, or microbes. For example, Fooditive and Nobell Foods have chosen pea or soy protein as the source of the casein genes to make vegan cheese. But most PF companies today use animal genes to create – what they call – “animal-free” milk, cheese, or eggs.

In this multipart series, The Vegetarian Resource Group takes a closer look at the environmental impacts of precision fermentation used to grow food.

Companies producing animal recombinant proteins

After a careful search for companies using animal genes in precision fermentation, The VRG identified these startups. They produce the animal-based proteins that are then sold in bulk to food and beverage companies.

You may not see the names of these companies on all of the packaged goods you buy. Often on their websites, you’ll find lists or photos of the food products they’re found in. If in doubt, contact the company to confirm.

We have noticed the term “animal-free” on the labels of various “vegan-friendly” – another term these companies use frequently – foods and drinks containing the following recombinant animal proteins. When you see these phrases, think of them as the best indicators that animal genes have been used to make the protein ingredient(s) in the final products you’re considering purchasing.

Life cycle assessments of animal recombinant proteins

Because precision fermentation using animal genes to manufacture proteins is a new technology, there are not many studies tracking their environmental impacts. We’ve located two articles in peer-reviewed journals that conducted anticipatory life cycle assessments (LCA) of animal-based recombinant proteins compared to animal-derived proteins taken from real animals.

As anticipatory assessments, the LCAs for the PF proteins are hypothetical and based on industrial-scale production. They are not complete assessments, but they provide some useful information about the expected environmental costs of precision fermentation as compared to the environmental impacts of their animal or dairy counterparts.

A 2022 study examined the carbon and water footprints from the production of beta-lactoglobulin, the main protein found in whey consisting of 178 amino acids as noted in a virtual DNA library, in four countries: New Zealand, Germany, United States, and Australia. This analysis concluded that there were no major differences between the carbon and water footprints of animal recombinant protein and those of milk protein derived from real cows. The major reasons for the high environmental impacts of the PF protein were:

1. Carbon feedstock (sucrose or glucose) in the microbial growth medium
2. Electricity from non-renewable energy sources

A 2021 study conducted an anticipatory LCA for animal recombinant ovalbumin, the major protein in egg whites consisting of 386 amino acids as noted in a virtual DNA library, compared to the chicken egg-derived protein produced in Finland, Germany, and Poland. Non- renewable energy uses were comparable in magnitude for the PF and the chicken ovalbumin production methods. Notably, freshwater eutrophication was much higher for the animal recombinant ovalbumin, likely due to heavy fertilizer use to grow the carbon feedstock (corn or cane sugar).

This study also noted that reusing the microbial biomass waste products as animal feed or fertilizer would lower the environmental impact of the PF process.

Recommendations for animal recombinant protein manufacturers to lower their environmental impacts

Precision fermentation technology, as generally practiced today, is not necessarily less intensive than raising animals for those proteins – although it could be. To make PF more sustainable and possibly replace animal agriculture, companies should:

1. Use inedible carbohydrate (lignocellulose) sources such as rice straw as their carbon feedstock instead of glucose or sucrose derived from corn or cane sugar. However, it should be noted that breaking down such plant matter is itself an energy-intensive process that often requires expensive enzymes. Adopting this substitution may lower the land use and freshwater eutrophication effects of PF.
2. Rely solely on renewable energy to run the bioreactors and all other processes needed to manufacture the animal recombinant proteins. This modification will reduce the carbon footprint of PF.
3. Divert all leftover microbial biomass from the landfill to animal feed or fertilizer. A diversion like this will reduce methane production from the microbial waste products, and, consequently, its global warming potential (GWP).
4. Filter and purify all waste water to be reused in the bioreactors.

The contents of this posting, our website and our other publications, including Vegan 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.

To join The Vegetarian Resource Group and receive Vegan Journal, go to www.vrg.org/member

By Reed Mangels, PhD, RD

I’m looking forward to an upcoming visit with a friend who avoids gluten due to celiac disease and also can’t tolerate alliums (onions, garlic, leeks, and similar foods). We usually make sushi and a stir-fry with tofu, vegetables, and rice noodles. This visit, we may branch out a bit with products from Fody’s. Many of Fody’s products check all the boxes – gluten-free, free of onion and garlic, and vegan. I noted at least one product (chicken soup base) that was not vegan so check the ingredient list of any products that you are considering. Products include a variety of pasta/pizza sauces (Bolognese, Marinara, Tomato Basil, and Spicy Marinara), ketchup, salsa, sauces and marinades (including barbecue, taco, and teriyaki), and salad dressings, among others. Their website https://www.fodyfoods.com/ includes a store locator. Hmm … maybe a gluten-free pizza or some barbecue tofu will be on the menu for our time together.

To read more about vegan and gluten-free diets see: Vegan and Gluten-free Information

The contents of this website and our other publications, including Vegetarian Journal and Vegan 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 from Vegan Pizza Long Beach

The Vegetarian Resource Group maintains an online Guide to Vegan/Vegetarian Restaurants in the USA and Canada. Here are some recent vegan restaurant 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:

Aurora’s Café, 231 Northern Lights Plaza, Syracuse, NY 13212

Aurora’s Café offers soups and sandwiches as well as baked goods. Soups include broccoli cheddar soup, pumpkin bisque, and loaded baked potato soup. Savory specials items include chick’n and biscuits and “tuna” melt on marble rye. Several types of baked goods are available including donuts, cinnamon rolls, pies, cakes, and cookies. Coffee is locally sourced.

Balanced Bite, 5476 Broadway St., Lancaster, NY 14086

Enjoy smoothies, fancy toasts, salads, sandwiches, and more.

Chihuahua Brothers, 433 Merryman Ln., Baltimore, MD 21218

Enjoy tasty, authentic Mexican street cuisine. They offer tacos and hot dogs (both a spicy Sonoran Dog and a ‘gringo’ or stadium style dog), as well as chips and beverages such as Jarritos. They also have wraps n’ quesadillas, as well as desserts. Their food comes with various sides and extras such as peppers and sauces that give it a rich and full combination of flavors.

Littlebird, 316 N. Highland Ave., Jackson, TN 38301

Borrowing from American, Mexican, and Middle Eastern cuisine, Littlebird offers a variety of creative dishes, including Mushroom Steak Alfredo, Cauliflower Wings, Ginger Maple Brussels, and a few “mocktails” as well. Located just northeast of the Highland & Deaderick roundabout, they also offer online ordering.

Soulfully Vegan, 1240 Farmington Ave., Berlin, CT 06037

Serves unique dishes such as the “spicy PB & J burger” which has peanut butter, jelly, and jalapénos on a veggie burger. Also offer the “Royal Mac Fries,” which are fries topped with mac and cheese, blue cheese sauce, and bacon bits (all vegan). They serve many dishes that are nut-free, soy-free, or gluten-free.

That Weird Place, 4117 Business Park Dr., Amarillo, TX 79110

Not really sure what you want to eat? Well, then head on over to The Weird Place in Southwest Amarillo to open up your food palette! With an array of eccentric food combinations, their 100% vegan comfort food will really have you coming back for more. Get a load of their one hit wonders, loaded fries or nachos, burritos, wings, and so-called rabbit food (salads and fresh greens). But be wary as their menu does change from time to time. So, if you’re in the mood for some chaotic, yet wholesome, vibes, come on down to That Weird place to be greeted with a warm smile. Please check their Instagram for the latest hours and menu.

Vegan Pizza Long Beach, 2771 E. Broadway, Long Beach, CA 90803

Big ideas? Design your Own 14-inch Pizza. Start with your choice of pizza sauce. Possibilities are Red, Herbed Garlic, or Sweet Fig. Or, opt out if you like your crust un-sauced. Say cheese with either plain or Seasoned Mozzarella. If it’s no cheese please, meaty choices are Beyond Meat Pizzas like Chicken, Meatball, or Italian Sausage, which celebrates fresh basil along with Mozzarella. But wait, there’s more! Extra meaty options include Beyond the Meat Lovers’ Pizza which combines Red Sauce, vegan Mozzarella, Beyond Meat Italian Sausage, Vegan Pepperoni, Beyond Meatball, Onions and Balsamic Spiral all on one pizza! There’s no FOMO here when it comes to toppings either which include olives, artichoke, capers, herbs, various tomatoes, onions, even pear, and so much more. Next, choose a Spiral Sauce in Twisted Truffle, Rich Balsamic or a whole host of others. If that’s just too many goodies to choose from, one of their many Specialty Pizzas might be in order. Their award winning Matador has Red Sauce, vegan Mozzarella, Soyrizo, Jalapeño Peppers, Onions, Black Olives, Cilantro, and Smokey Chipotle Spiral. Or let Spellbound enchant you with roasted garlic sauce, mozzarella, red onion, artichokes, fire roasted corn, sun dried tomato and twisted truffle spiral. Plenty of Dipping Sauce possibilities include Sun Dried Tomato, house-made Vegan Ranch, Zingy Buffalo Hot Sauce, BBQ, Smokey Chipotle and more.

photo from The Masala Mantra Restaurant

By Noelle Merveilleux, VRG Intern

Typically, when people think of Indian food, delicious and bold curries, fragrant rice, and garlic naan are things that come to mind. Well, of course, there is more to Indian food than that. The Masala Mantra in Cape Coral, Florida fits the ticket quite nicely! You can walk in and dine with friends or have your order delivered to you via Uber Eats or other various food delivery services.

I recommend trying their Vegan Mantra, also known as their Konkani Gotala. Why? Well, it comes with one of their rice specialties of your choosing. There are notes of coconut in every bite, complementing the savory aspect of the dish, which especially shines through in the eggplant and potatoes beautifully. I thought one of the more unique features of this specific spot was the fact they had various spice levels ranging from Mild, Mild Plus, Medium, and Spicy for each of their options to better serve their customers according to their taste.

Maybe you don’t have access to this specific restaurant. Still, I hope you feel encouraged to step out into your communities and explore foods from all sorts of cultures. More likely than not, there is something out there that may surprise you.

Check out this restaurant’s veggie offerings on their menu at https://masalaamantra.com/menu/

You can also find other restaurants that serve vegan food in the USA and Canada at https://www.vrg.org/restaurant/index.php

Chef Nancy Berkoff shares several quick and easy sandwich ideas in her Vegan Cooking Tips column. She provides tips for jazzing up a vegan cheese sandwich, preparing “sweet” sandwiches, creating bagel masterpieces, and more.

The article can be found here: http://www.vrg.org/journal/vj2016issue2/2016_issue2_cooking_tips.php

To subscribe to Vegan Journal in the USA only, visit:http://www.vrg.org/member/2013sv.php

Here is an interview Whitney did about our VRG’s scholarships: https://nodebtcollege.substack.com/p/5000-vegetarian-scholarship?r=21d400&utm_campaign=post&utm_medium=web

For more information on the scholarships for graduating high school seniors in the USA only, see https://www.vrg.org/student/scholar.htm

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

In a Vegan Cooking Tips column that previously ran in Vegan Journal, Chef Nancy Berkoff said breakfast in a mug can be just one part of your morning meal, sipped leisurely during an early morning class or meeting; or it can be a gulp-able meal unto itself, taken on the dash.

Here’s some of her delicious combination suggestions:

Creamy Smooth: ½ cup fruit-flavored soy yogurt, ½ cup vegan milk, ½ banana, 1 Tablespoon nutritional yeast, 1 teaspoon thawed orange juice concentrate

Harvest Apple: ½ cup tofu or plain vegan yogurt, ¼ cup applesauce, 1 Tablespoon thawed apple juice concentrate, ¼ cup vegan milk, sprinkle of cinnamon

Potassium Plus: carrot juice, ¼ cup orange juice, ½ banana

Sunny: ½ cup orange juice, 2 ounces pineapple juice, ½ banana or 2 ounces of tofu or vegan yogurt, 3 ounces strawberries, 1 Tablespoon wheat germ

Ginger-Peachy: ½ cup sliced peaches, ¼ cup orange juice, 2 Tablespoons carrot juice, dash of maple syrup, dash of ginger

Apples Plus: apple cider blended with applesauce, apple juice concentrate, raisins, cinnamon

Banana Split: hot or cold milk blended with banana, berries, pineapple, cocoa powder (or chocolate syrup)

What the Bunny Knows: carrot juice blended with banana, celery, wheat germ, ­­orange juice concentrate

Read the entire column here: https://www.vrg.org/journal/vj2013issue2/2013_issue2_quick_breakfasts.php

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