The Vegetarian Resource Group will host a networking dinner in Denver, Colorado, during the annual FNCE meeting of the Academy of Nutrition and Dietetics. Within one mile of the Colorado Convention Center. The public is invit­ed. Participants from Denver and places from around the country will have a chance to share veg related activities they have coordinated.

RIO GRANDE MEXICAN RESTAURANT BUFFET:

Chips and Salsa

Guacamole

Black Beans

Portabella and Squash

Grilled Peppers and Onions

Plain Rice

Pico de Gallo

Selection of Salsas

Flour Tortillas

Soft Drinks, Coffee, Tea

PLEASE RESERVE IN ADVANCE. SEATING IS LIMITED

$30 for The Vegetarian Resource Group and Vegetarian Nutrition Dietetic Practice Group members. $35 for nonmembers. Includes tax and tip.

Please prepay at vrg.org/donate. Write in the comments section names of participants and that it is for the Denver dinner. Or call (410) 366-8343.

By Reed Mangels, PhD, RD

Vitamin B12 in supplements may be in the form of cyanocobalamin, methylcobalamin, adenosylcobalamin, or hydroxocobalamin. Note that cobalamin means vitamin B12. The cobalamin molecule is bound to different side groups. For example, methylcobalamin has cobalamin attached to methyl (CH₃). Of these, the cyanocobalamin form is the most stable and is least likely to lose potency with time.

When foods are fortified with vitamin B12, it is likely that they are fortified with cyanocobalamin because it is the most stable form of the vitamin (1, 2). Cyanocobalamin is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (3).

References

1. Temova Rakuša Ž, Roškar R, Hickey N, Geremia S. Vitamin B₁₂ in foods, food supplements, and medicines-A review of its role and properties with a focus on its stability. Molecules. 2022;28(1):240.
2. Oh S, Cave G, Lu C. Vitamin B₁₂ (cobalamin) and micronutrient fortification in food crops using nanoparticle technology. Front Plant Sci. 2021;12:668819.
3. 21CFR184.1945. Vitamin B12. https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=184.1945

To read more about vitamin B12 see:

Vitamin B12 in the Vegan Diet

Do Vegetarians Have To Take Vitamin B12 Supplements?

Vitamin B12 Myths

photo from Blossom and Root Kitchen

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:

Blossom and Root Kitchen, 411 Hartz Ave., Danville, CA 94526

Enjoy their art-decorated main dining room, intimate semi-private room, and 2 outdoor dining areas. Featuring starters; small plates  include (Crudites – local vegetables, whipped miso lemon dip, grilled sourdough, house-made seed and nut bread; Fritters – seasonal vegetables, chipotle glaze, sesame seeds, creamy herb dressing); salads (Mushroom Steak Salad – grilled maitake, little gems, radicchio, bleu cheese crumbles, watermelon radish, fennel,  cherries, toasted sunflower seeds, fried onions, bleu cheese dressing); large plates (Masa Cake – mole verde, braised cannellini beans, charred corn, tomato salad; and Funghi Sando – crispy maitake, creamy slaw, pickled jalapenos, charred chili jam served with house potato salad). Has daily dessert specials and a menu for children under 8 years old. All dishes are free of gluten, sugar, nuts, and soy unless otherwise noted on the menu. Several dishes can be made gluten or nut free. Serves “dessert wines.”

Chic Peas, 5210 Yonge St. North York, ON M2N 5P6 Canada

Offers online cooking classes, and opportunity to “Donate a Meal” to those in need. Enjoy smoothies, soups, snacks, wraps, Build Your Own Buddha Bowl/Salad (fresh selection of veggies, legumes and grains with your choice of sesame turmeric tahini or Asian sesame salad dressing); “Super Delish Hot Meals” (choice of grains that alternate with roasted sweet potatoes and quinoa plus choice of 2 stews, which change weekly, plus fresh veggies/salad); baked goods; and specialty drinks.

Crystal’s Soul Café, 12823 S. Avalon Blvd., Los Angeles, CA 90061

Crystal Soul Café is a forest of love and plants. You will be surrounded by ambient lighting and music that add to your experience. Take your pick on any soul plate, each dish is bursting with flavor. All plates come with two sides, and several plates replicate classic seafood meals. Some popular plates are the Lions Mane Rib Soul Plate, Spicy Jerk Shrimp Po’ Boy, and any chicken sandwich. You can’t leave without getting some mac’n yams and make sure you get a beverage on the way out.

Dub n Grub, 18400 NW 2nd Ave., Miami Gardens, FL, 33169

Customers pick protein, sauce, and grain of choice (example – Coconut Curry – sautéed onions, peppers, carrots, tomatoes, in Indian-Jamaican-style curry sauce, served with grain of choice and steamed vegetables). Also has Dub Plate (“view Menu Board for Dub Plate menu of the day”), Tacos, and Dubway (“Sub or Sandwich Vybe”). Corporate luncheons, yacht parties, and cooking classes available.

Oops All Vegan, 4409 N. State St., Jackson, MS 39206

If you’re looking for a fast-food place that tastes like an afternoon at the ballpark, Oops All Vegan located off of I-51 is the place to go. They offer food you thought you would never see again after making the honorable choice to go vegan. Their burgers and sandwiches have the option to have chickpea patty’s or the veggie house patty. They have a hearty Philly Cheesesteak that uses beyond meat substitute, jackfruit, or mushrooms, and you can never go wrong with a patty melt! They carry an incredible Nachos selection that uses walnut or jackfruit meat and loaded fries that will leave you waddling.

Rise Above Pizza & Wings, 274 James St. N., Hamilton, ON L8R 2L3 Canada

This vegan pizzeria, which has gluten-free options as well, offers pie options so creative that they put traditional pizzerias to shame. Case in point: The Deep-Fried Pickle Pizza, which is topped with house-made ranch sauce, tangy pickles, shredded mozzarella, their crunchy beer batter topping, and dill, or The Big Kahuna, which is made with a base of seasoned pineapple purée, shredded mozzarella, steak, more pineapple, and topped with zhoug (a spicy cilantro sauce), and onion rings. Yes, onion rings—on top of the pizza. Their extensive menu also offers starters (including sour cream and onion rings and deep-fried pickles), subs, wraps, and pasta (including the Tri-force of Cheese Pasta). If you are still hungry after all that, do not fear, because dessert is also available—and you can follow up your dinner pizza with a personal-sized chocolate chip cookie dessert pizza.

Royally Baked, 1211 Jungermann, St. Peter’s, MO 63376

Pre-order cookies, brownies, cake jars, bars, and more. Pick them up or have them shipped.

Seasoned Vegan, 128 Second Ave., New York, NY 10003

This mother/son team has moved to a new location and offers take-out organic vegan comfort food including a BBQ Craw Sandwich, Craw Pretzel Boy, Lemon Crusted Nuggets, fries, raw cheesecake, cupcakes, and cookies. You can also purchase combo dishes.

By Chelsea Chilewa, VRG Intern

Vegan SoulFest is a celebration that all ages can explore. This year’s live performances, led by Jade Novah and her latest musical creations, seamlessly infused the atmosphere with a captivating rhythm. The masterful MC’s voice resonated through speakers that carried its infectious energy across a three-mile expanse. As an African American woman who has encountered skepticism for embracing veganism within my own community, participating in this Black-operated event felt profoundly moving.

I was overwhelmed with the number of tents there were. Would I get to all of them?! How many of those tents were energy companies trying to sign a contract? The answer is one.

People of all kinds formed meandering lines that intersected within the venue. What appeared to be a line for lemonade happened to lead to delectable plant-based burgers. Amidst the heat and long lines this was a safe space to meet people. A comforting camaraderie emerged. Initial conversations soon turned to our connection to veganism. Attendees came in their brightest and most colorful suits, while others in their shortest, most flowy tops. I connected with the lady next to me on our braided, loc’d and dyed hair.

I found Siddig’s real fruit water ice. Rightfully so, it held a consistent line through the middle of the park the whole time. I walked towards the front and grabbed the berry fusion sample. I saw the family completing orders as fast as they could to keep up with the line while one boy handed out free samples to keep their customers cool and patient with them. The Berry fusion ice blew me away with its sweetness and true to flavor berries. It brought me back to a time in middle school, where my siblings and cousins would attempt to create our own popsicles with ingredients we had laying around. Siddig’s, however, had perfected the art.

I made my way to the information tables. To my right a woman owned vegan makeup brand called Laws of Nature held a tent to try out their products and see their selection. Buttery products lined up on the table in an organized fashion was good enough to make me pull out my wallet. Further down the aisle there were resources to help Baltimore’s vegan pantry, City weeds, buying their wheat-free, dairy-free products. Getting to talk to progressives that are acting on their beliefs was inspiring. There are soldiers in this world that do good in the name of us and the earth.

As I crossed the open field I saw a big white tent. My curiosity got the best of me so I made my way over there cautiously. I’m known to go places where I have no business, but that’s the fun of life. I dodged the security and peeked through the heavy curtain. I figured it was a brand launch because of the banners that read PLANT BLISS. Around the corner someone was making burgers and that’s all it took for me to go in; Surely my invite got lost in the mail. A few others were in the tent with me socializing with one another making me soon realize anyone could come in. I did not do any great break in. So I did my rounds, said my hellos and made my way to the starter snacks. The tasting was dedicated to the launch of vegan spreads ranging from mayo, ranch, chipotle, and blue cheese paired with celery and carrots. Meeting the creator proved enlightening; he had transitioned from a teaching career to embrace a vegan market. All was very inspiring and with the made burgers + sauce, very impressive.

A visit to the recycling center unveiled a striking fact: it takes one cup of fossil fuels to nourish a meatless eater, compared to a gallon for a meat consumer. The ramifications of oil and harmful chemicals used to sustain a single meat eater echoed, originating from below and extending above. The team enlightened me to many ways to reduce or eliminate single use products such as using Laundry Detergent Eco sheets (the packaging is biodegradable). Also, My Organic Markets (MOM’s) refills products if you bring your own container because even recycling centers use fossil fuels.

In a tapestry of vibrant experiences, Baltimore Vegan SoulFest transcended its label, becoming a haven for connection, learning, and the shared pursuit of a more conscious world.

The Vegetarian Resource Group will host a networking dinner in Denver, Colorado, during the annual FNCE meeting of the Academy of Nutrition and Dietetics. Within one mile of the Colorado Convention Center. The public is invit­ed. Participants from Denver and places from around the country will have a chance to share veg related activities they have coordinated.

RIO GRANDE MEXICAN RESTAURANT BUFFET:

Chips and Salsa

Guacamole

Black Beans

Portabella and Squash

Grilled Peppers and Onions

Plain Rice

Pico de Gallo

Selection of Salsas

Flour Tortillas

Soft Drinks, Coffee, Tea

PLEASE RESERVE IN ADVANCE. SEATING IS LIMITED

$30 for The Vegetarian Resource Group and Vegetarian Nutrition Dietetic Practice Group members. $35 for nonmembers. Includes tax and tip.

Please prepay at vrg.org/donate. Write in the comments section names of participants and that it is for the Denver dinner. Or call (410) 366-8343, or mail payment to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203.

Vegetarian Resource Group volunteer Laura McGuiness recently traveled to St. Catharines, Ontario, Canada and Buffalo, New York and is sharing some of the vegan meals she enjoyed.

The Lemon Tree in St. Catharines, Ontario, Canada (https://www.thelemontreebistro.com/) offers this hot mezze, which includes vegan coconut shrimp, calamari, drumsticks, steak bits, and falafel served with housemade tzatziki.

Sunshine Vegan Eats in Buffalo, New York (https://www.sunshineveganeats.com/) serves this vegan ribs entrée. The vegan ribs are made from jackfruit and served with baked beans, mac’n’cheese, and jalapeño cornbread.

They also serve an Impossible Niyah-Vegan Steak Hoagie made with Impossible meat, housemade cheese, onions, mushrooms, banana peppers, and secret sauce alongwith hand-cut fries.

Every issue of Vegan Journal includes reviews of new vegan books we especially like. In the latest edition read about Jazzy Vegetarian by Laura Theodore. This cookbook includes 120 vegan recipes.

Find the review here: https://www.vrg.org/journal/vj2023issue3/2023_issue3_book_reviews.php

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

In the latest issue of Vegan Journal find out about 10 good vegan sources of zinc here: https://www.vrg.org/journal/vj2023issue3/2023_issue3_thinking_about_zinc.php

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

Be sure to follow The Vegetarian Resource Group on Instagram: @vegetarianresourcegroup

By Reed Mangels, PhD, RD

I don’t know about you, but tomato season is never long enough for me! Nothing compares to the flavor of a fresh, local tomato, preferably just picked and still warm from the sun. I reluctantly buy an occasional tomato in the winter and am reminded, once again, how these don’t have the taste or texture of summer tomatoes.

So, I accept surplus tomatoes from friends with gardens and, at the farmers market, buy more tomatoes than I could possibly eat. When that glut of tomatoes happens, I have 2 tried and true solutions for easily preserving summer’s tomatoes.

Easy solution Number 1: Cut and freeze

Supplies needed: Cutting board, knife, freezer containers, measuring cup or kitchen scale (optional)

Wash ripe tomatoes. Remove the core, cut into small pieces, place in freezer container and freeze until you need tomatoes. If you freeze 14 ounce portions (a scant 2 cups or use a scale), you can easily use a thawed portion the same way you’d use a 14-ounce can of diced tomatoes. I don’t mind tomato skin or seeds in my dishes but if that’s a concern, you can put tomatoes in boiling water for one minute, transfer them to an ice bath, and then easily remove the tomato skin with your fingers. Cut the peeled tomatoes in half and scoop out the seeds with clean fingers or a spoon and then cut into pieces for freezing.

Easy solution Number 2: Oven roast and freeze

Supplies needed: Cutting board, knife, baking sheet, immersion blender or food processor, freezer containers

Wash ripe tomatoes, core, and cut them in half. Place on a parchment-lined cookie sheet, place a clove of garlic in each tomato half, drizzle with a little olive oil and sprinkle with salt and/or pepper to taste. Bake at 225 degrees until they are very soft. This could take several hours or longer. Once the tomatoes have baked and cooled, you can put them, the garlic, and any juices left after roasting in a bowl and purée into a sauce with an immersion blender. Alternatively, put roasted tomatoes, garlic, and any juices into a food processor and pulse into a chunky sauce. Freeze in containers of your choice. When thawed, the sauce can be served over pasta or used as the base for a soup or sauce.

I should note that I haven’t tried canning tomatoes. It’s simpler, in my opinion, to freeze them. If canning is something you want to try, be sure to follow proper procedures including ensuring safe acidity by adding bottled lemon juice or citric acid. USDA’s Complete Guide to Home Canning is a reliable reference for canning tomatoes.

For more tomato ideas see:

What To Do With All Those Tomatoes

Quick and Easy Dishes Featuring Fresh Tomatoes

Tomato Heaven