Are you searching for some new creative frozen vegan appetizers and main dishes? If so, read our review of Wholly Veggie’s Frozen Vegan Line in the latest issue of Vegan Journal here: https://www.vrg.org/journal/vj2023issue3/2023_issue3_veggie_bits.php
To subscribe to Vegan Journal in the USA, see: https://www.vrg.org/member/2013sv.php
By Chelsea Chilewa, VRG Intern
On the third Saturday of August 2023, I had the privilege of representing The Vegetarian Resource Group booth at Vegan SoulFest in Baltimore, Maryland. Vegan SoulFest stands as a vibrant festival that celebrates culture, veganism, and the impact we can make. Amidst an array of vegan food and companies, various coalitions gathered along the waterfront to disseminate information about clean living.
Baltimore welcomed us with intense sunlight and a refreshing breeze. The anticipated number of attendees was quite something to imagine, but we warmly greeted each person with a friendly smile and gave away over 1,800 complimentary Vegan Journals with recipes to attendees who came by the booth.
My responsibilities for the day were straightforward: greet curious passersby at our booth and introduce them to The VRG, along with the array of resources we provide. Engaging with everyone was a true delight. I encountered individuals who were just embarking on their vegan journey, while others proudly shared that they had embraced veganism for as long as 42 years. Amidst this diverse spectrum of people, a common thread united us all—the shared aspiration for a better, cleaner, and more joyful world. I witnessed the profound impact of genuine connections. Each new interaction left an indelible mark, and individuals walked away from our booth inspired to explore new culinary horizons.
Among the many interactions, one encounter particularly resonated with me. A man approached our booth, navigating his way through the impatient crowd eagerly awaiting nearby pineapple cocktails. He exhibited a childlike curiosity as he picked up every item on our table, meticulously examining each pamphlet with a deep sense of earnestness. His inquiries were abundant—how we maintained our vegan lifestyle, our favorite dishes to cook, and if we could offer guidance for his specific concerns. Through our conversation, we learned that his curiosity stemmed from a recent health scare linked to his diet. Motivated by this experience, he resolved to eliminate meat from his diet, making the festival’s timing serendipitous and perfect for his journey of exploration.
I concluded my time at the booth with a picture taken and a bag full of goodies. This will be a day I describe to the new vegans coming to the fest 40 years in the future.
To support The Vegetarian Resource Group outreach, donate at www.vrg.org/donate
Or join at www.vrg.org/member/2013sv.php
photo from African Vegan 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:
African Vegan Kitchen, 844 2nd Ave., New York, NY 10017
African Vegan Kitchen delivers food from all over the diaspora. It is a part of Voila Afrique catering company. Jollof rice is on the menu, but did you know that they offer Jollof rice tacos and various other tacos? They provide different varieties of corn/cassava dough: Ugali from East Africa, Eba from Nigeria, and plantain fufu. Their popular dishes are the Egusi soup, Jollof rice, and Pounded yams. True to its African roots they offer ginger, malt, and house-made drinks, so bless your taste buds with an explosion of flavors.
Double Trouble, 103 E. North Loop Blvd., Austin, TX 78751
Double Trouble is a vegan coffee house and bar. Breakfast includes the Three Amigos with scrambled tofu, sausage, and potato as well as the Gracias Madre with house-made chorizo and scrambled tofu. The Big Brunch Burrito is available all day and is made with a choice of vegan chorizo, sausage, or beef. Lunch/dinner tacos include the Jalisco Achiote with achiote vegan chicken, the Del Rey Fish taco with lemon pepper fish, and the BBQ Short Rib Taco with Pecan smoked BBQ tempeh ribs and chipotle aioli. All tacos are served on a choice of flour or corn tortilla and can be customized with add-ons such as guacamole, potato, and queso.
Green Wok, 1776 Cranston St., Cranston, RI 02920
Green Wok is home to appetizers like their Vegan cream cheese fried wonton, Veggie Nime Chow, and Spring rolls. They also have vegan sushi, vegetable fried rice, and even pineapple fried rice. If you’re looking for authentic plant-based Asian cuisine you should definitely check out Green Wok.
Mike’s Vegan Grill, 2501 W. Gate City Blvd., Greensboro, NC 27403
Mike’s Vegan Grill features a regional take on classic comfort foods like sandwiches, burgers, hot dogs, and loaded fries. They do offer combos; try the BBQ Sandwich, the Carolina Burger, the Philly Cheesesteak, or the Carolina Hot Dog with one of their many french fry options. The BBQ Sandwich was bold and delicious, with a unique texture, while the Philly was made from Beyond Beef and was accompanied with peppers and onions, seasoned, and served on a soft bun. The Carolina Dog was flavorful and included coleslaw, while the Fiesta Fries were loaded with chili, tomatoes, onions, and a delicious spicy mayo. The restaurant interior is vibrant with interesting slogans about veganism and animal welfare posted on the walls. Please note that the location is wheelchair accessible and has some outdoor picnic benches available for dining.
Sweet Vibes, 4200 Bonfils Dr., Bridgeton, MO 63044
This black female-owned restaurant wants to bring “sweet vibes” to all, whether you are 100% vegan, thinking about transitioning to a vegan lifestyle, or just wanting to add more plants to your diet. Offering brunch and lunch menus teeming with familiar comfort foods, Sweet Vibes will satisfy anyone’s weekend cravings. Brunch offerings include the Shaniya Skillet, made with breakfast potatoes cooked with onions and pepper, sausage, and vegan egg, which you might want to pair with a Kizzy Latte made with non-dairy caramel creamer. If you are more in the mood for a sandwich, one of the more popular items is Nae Nae’s Philly with Fries—a toasted bun with vegan cheese sauce, vegan meat, grilled onions and green peppers. Bonus: meals and drinks are packed in eco-friendly packaging!
Ubuntu, 7469 Melrose Ave., Los Angeles, CA 90046
Ubuntu is a plant-based restaurant dedicated to making dishes that are fun and indulgent. Everything on the menu is also 100% soy free. Ubuntu offers dishes such as charred okra salad, grilled cabbage, and fonio grits made with Oyster mushrooms. If you’re looking for authentic plant-based West African cuisine, Ubuntu is definitely a safe bet.
V’s Diner, 908 State Rd. 436, Casselberry, FL 32707
Aligned with their mission statement, V’s provides comfort food in a traditional diner atmosphere with sky blue cushioned, booths, chairs, and counter stools. Main dishes include several sandwiches like Cheesesteak made with veggies and wheat based “steak,” sautéed onions, peppers, and melted vegan cheese, or a flour tortilla Caesar Wrap crafted from grilled soy chicken, House Caesar and vegan parmesan. Of several Sidekicks one is Mac & Cheese. Another is lightly spiced, soy based, three bean Chili with onions and peppers. Can’t decide between them? No worries, there’s Chili Mac to the rescue—both dishes side by side in a bowl! You can even upsize your sides. The have all sorts of Fries: Steak Fries, Cheese or Chili Fries and more. If you like extra Sauce they’ve got you covered with House varieties like Horseradish Mayo, Ranch and BBQ to name a few. Can you leave a Diner without Dessert? Can you resist freshly baked from scratch Cupcakes, Cookies or Brownies in Chocolate, Vanilla or Cream Cheese Frosted Carrot varieties? Their stated aim is “to do the least amount of harm in the world wherever possible.” With that goal how can you go wrong?
Wicked Willow, 1137 Main St., Stevens Point, WI 54481
Wicked Willow is now under new ownership and serves vegan comfort food in a colorful midcentury-inspired space. Located in downtown Stevens Point, the café serves up breakfast items including banana pancakes and avocado toast. For lunch enjoy spring rolls, Southwest nachos, quesadillas, tofu Rueben, Korean BBQ tacos, tempeh BLT, several varieties of mac n cheese, salads, soups, cheesecake, and carrot cake.
Each issue of Vegan Journal includes the column Scientific Update by Reed Mangels, PhD, RD. Scientific papers on veggie diets and reduced risk of major cardiovascular events, as well as microalgae supplementation and vegan diets are reviewed here: https://www.vrg.org/journal/vj2023issue3/2023_issue3_scientific_update.php
To subscribe to Vegan Journal in the USA, see: https://www.vrg.org/member/2013sv.php
In the latest issue of Vegan Journal we review vegan egg mixes from The Vegg. Read the entire review here: https://www.vrg.org/journal/vj2023issue3/2023_issue3_veggie_bits.php
To subscribe to Vegan Journal in the USA, see: https://www.vrg.org/member/2013sv.php
By Priscila Camargo Reis, VRG intern from Brazil
Being a teenager is not easy. Neither is dealing with one. And when one of the kids simply comes out to their parents and says: “Ok, now I’m a vegetarian!” that might cause some earthquakes inside and/or outside the parents, and make the relationships in the family harder.
In the past it was more difficult. Now, it is such a common event, and most people have already heard about veganism/vegetarianism or even know a vegan person. Information is more available, so parents can be calm and support their children.
In my case, for instance, I became a vegetarian in 1999, when I was a teenager. For environmental and animal reasons, I just sat down to have lunch and announced that from that day on I would never eat meat again. Maybe my mother thought it was only a phase. She got worried, because, at that time, I was a terrible eater, and was not used to having any sort of plant source, but beans and tomatoes. However, on that day I served myself a salad (thank God I liked it) and my mother started to search for vegetarian meals and instructions on how to make them. So, actually, I became a better eater. But every time I got sick, she accused the vegetarianism of being the reason of my illness. And I remember, now, how nasty I was, teasing her because of her carnivorous meal. That is in the past now. Many years later, whilst I am not living with her anymore, my mother joined the vegetarian diet.
I believe there are so many other options to making the transition to this diet:
Enchanting people by food is a great way to make friends. And this is a very good way to show your parents they don’t need to worry about learning how to cook new recipes for you. If you are a newbie vegetarian teenager, you can make vegetarian friends and introduce them to your parents, as well as talk about what they eat. You can share scientific articles about the benefits of vegetarian diet (to human beings and to the planet), and show you are taking action to ensure you are really having good nutrition for your health. When you feel confident enough in the kitchen, you can choose a day in the week to cook for your family. Ask them if they would be happy with that option. As much as the meal looks like the meal they are used to having, the better it will be.
However, it is important to be aware of at least two points:
Finally, don’t try to force or induce your parents to join vegetarianism. Nobody likes to be coerced. Being annoying moves people away. Remember how you would like to be treated. Be happy. If you show how vegetarianism/veganism makes you happier, it will be the best marketing tool ever.
For more teen tips, see https://www.vrg.org/teen/#family
Dr. Bronner’s is known for their soap; however, did you know that they also sell delicious vegan chocolate bars? Read the entire review in Vegan Journal here: https://www.vrg.org/journal/vj2023issue3/2023_issue3_veggie_bits.php
To subscribe to Vegan Journal in the USA, see: https://www.vrg.org/member/2013sv.php
By Reed Mangels, PhD, RD
I was recently asked about the form of vitamin B12 that vegans should be using. There are several different forms of vitamin B12 including cyanocobalamin, methylcobalamin, and adenosylcobalamin. Note that cobalamin means vitamin B12. The cobalamin molecule is bound to different side groups. For example, methylcobalamin has cobalamin attached to methyl (CH3).
Cyanocobalamin, in which cobalamin is bound to a cyanide side group, is the most common form of vitamin B12 in supplements. It is also the most stable form. This means that it is less likely to deteriorate with time and that the amount of B12 that you’re getting from a cyanocobalamin supplement is likely to be similar to the amount said to be in the supplement. This stability is one reason why vegan nutrition experts recommend using the cyanocobalamin form (1-3). Yes, cyanocobalamin does contain cyanide, but the amount is very, very small and does not appear to pose a risk to most people (4).
The exception may be people with poor kidney function who apparently have a compromised ability to separate the cobalamin from the cyanide so that the cobalamin (vitamin B12) can be used. Those with poor kidney function may also not be as able to excrete the cyanide. For most people, though, cyanocobalamin is the form of vitamin B12 that is recommended.
Methylcobalamin and adenosylcobalamin are not as stable as cyanocobalamin so that higher doses of these forms may be needed.
References
To read more about vitamin B12 see:
Do Vegetarians Have To Take Vitamin B12 Supplements?
Kung Pao Tots and Tofu photo from Fat Choy
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:
Fabrik Austin, 1701 E. MLK Blvd., Ste. 102, Austin, TX 78702
Fabrik constantly changes its menu according to the season. Their summer menu has had the option of a 5-course meal or a 7-course meal. Menu items have included Salt-baked beet tarlette, House made sourdough focaccia, Marinated and Smoked tomato, and Cashew Cheesecake. If you want to try Fabrik, reservations are available on their website.
Fat Choy, 52 E. Palisade Ave., Englewood, NJ 007631
The name Fat Choy was inspired by the colloquial Cantonese greeting for New Year’s (gong hei fat choy), where fat choy means “wishing you great happiness and prosperity.” Fat Choy has a Chinese menu with dishes including hot and sour soup, cauliflower bao buns, Kung Pao tots and tofu, wide rice noodles, not quite beef and broccoli, bananas rangoon, and more. They also offer mocktails.
Francis, 2422 Central Ave. NE, Minneapolis MN, 55418
Francis specializes in making delicious plant-based burgers and has loads of creative burgers to try! Their couch potato burger is an Impossible patty topped with potato chips and their baconator burger is a burger topped with homemade veggie bacon. In addition to their burgers, they also have chicken sandwiches and melts.
Kensho, Westminster Shopping Center, 16511 Magnolia St., Westminster, CA 92683
The artful chefs at Kensho have proven that vegans do not have to be relegated to avocado and cucumber rolls to satisfy their sushi cravings. The bountiful menu of sushi options and the beautiful presentations will satisfy vegans and non-vegans alike. Popular items include the Crunchy Cali and the Jalapeno Popper. For a particularly hearty roll, try the DaKine Roll, made with crab, cream cheese, and jalapeno, and topped with seared Spam, avocado, and eel sauce. They offer non-sushi items as well, such as the Bulgolgi Fries—crispy fries topped with vegan short-rib by Next Meats, kimchi, garlic aioli, and spicy mayo—and desserts including Matcha Cheesecake and Mochi ice cream.
Soca Vegan Kitchen, 630 Crane Creek Dr., Ste. 103, Augusta, GA 30907
This vegan Trinidadian-style restaurant offers many options such as curry, fried plantains, mashed potatoes, dhal, and potato salad. Socas’ mission is “to provide a place that will satisfy every customer’s desire to relax and enjoy a delicious meal they won’t feel guilty about afterwards”!
The Cake Bar, 214 E. 13th Ave., Denver, CO 80203
Design your own cake cup. Eat your dream cake as you would ice cream in a cup. What a concept! Here’s how it works: Select 4oz, 8oz or 12oz size. Start with your Cake Flavor: Choices include: Chocolate, Strawberry, Lemon and more, including a couple of Gluten Free options. Next of course, is Frosting. There are several Buttercreams including Chocolate, Oreo Vanilla, Lemon and more. There are also Vanilla Expresso and Maple Vanilla frostings. Choose up to 3 Toppings which could be challenging since the list is wonderfully long: Chocolate Drizzle or Lemon Lavender Drizzles might rain down some deliciousness. If all the delightful possibilities drive you Nuts, there are those options too, as well as Marshmallows, Graham Crackers, Caramel, Berries, Strawberry Oreo Crumble and lots more. If you’re not feeling the cake, there are Cookies such as Red Velvet Cheesecake, Chocolate Chip Peanut Butter Cup, or Banana Cream Pie to name a few. Want more: how about a S’mores Brownie? You can also opt for Ice Cream Pints, variously flavored Pocket Waffles, or Macarons in varieties such as: Rose, Pistachio and Key Lime. There are also sweet Pastries and savory ones too.
Twelvemonth, 330 Lorton Ave., Burlingame, CA 94010
Twelvemonth’s menu reflects a myriad of culinary influences including Middle Eastern, Asian, Spanish, Mediterranean, Mexican and more. Strongly eco-minded, even their building aspires toward sustainability with solar panels and more. They source food locally and aim to keep waste to a minimum while creating inventive dishes. You might Start Dinner with roasted bets accompanied by house cultured yogurt, zhoug, (a spiced cilantro pesto) and zaatar (a gluten-free spice blend which includes coriander and cumin), or Cucumbers & Melons with green tahini dressing, mint and lime tajin (a citrus, salted chili sauce). Two of several Main Course possibilities are: Radish Cake, a steamed and griddled rice cake with shiitake, carrots, turnips, seasonal greens, chili crisp and soy saba (a gf vegan “fish”) or Crispy Maitake Mushrooms with pickles, whipped ranch, and hot nash seasoning, which traditionally imbues a sweet, hot, smoky flavor. Of the many imaginative Bar Bites, here are a couple: Candied Peanuts with Meyer lemon zest and togarashi, which is known for its toasty taste of sesame, ginger-orange sweet spice and the umami of seaweed, or the Gyro–“Black Sheep” Merguez “lamb” sausage spiced with a fennel cumin blend, served on a pita with tzatziki (a Greek yogurt sauce), salad greens and sumac onions. A couple of Desserts choices are coconut rice pudding with roasted strawberries, pickled rhubarb, coconut crunch and mint oil, or Malasadas (Portuguese fried donut-like confections popular in Hawaii) with chocolate ganache and seasonal jam.
XO Bar, 906 N. Fremont St., Portland, OR 97227
A pink neon Open sign shines on the corner of Fremont and Mississippi, letting you know you have arrived at your destination. XO Bar teleports you to a tropical mini-vacation with its design, music, craft drinks, and Southeast Asian bar snacks. Cocktails are made with coconut oil-washed rum, flavored with tropical fruits and herbs. XO’s savory full vegan menu consists of small plates, like jalapeño-cream cheese wontons with citrus agave, and barbecue sambal vegan drumsticks. Larger items include sesame ginger soy curls with black rice, tempura-battered “chicken” sandwiches, and rice noodles with deep-fried miso zuke tofu and kombu-mushroom broth. For dessert, the chef prepares tempura-battered bananas with peanut sauce, toasted hazelnuts, pickled ginger, and vanilla ice cream. Outdoor seating is available.
Roasted Chickpeas Image by djanoff from Pixabay
Reed Mangels, PhD, RD provides a list of kid-friendly vegan snacks that are nut-free, peanut-free, vegan, and have five or less grams of added sugar per serving.
Read the entire article here: https://www.vrg.org/journal/vj2023issue3/2023_issue3_nutfree_snacks.php
To subscribe to Vegan Journal in the USA, see: https://www.vrg.org/member/2013sv.php
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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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