Chickpea Bites photo by Hannah Kaminsky

Check out these vegan bites from Hannah Kaminsky that you can enjoy with a pot of tea this winter: Cucumber Tapenade Tea Sandwiches; Cheesy Dill Scones; Lentil Sausage Rolls; Blueberry Chia Jam; Blueberry Jam Drops; and Chickpea Egg Bites. Find these vegan recipes here: https://www.vrg.org/journal/vj2023issue1/2023_issue1_time_for_tea.php

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

photo from Swap Out The Swine

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: www.vrg.org/restaurant

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:

BOOMCHIA, The Madison Building, 427 Bloomfield Ave., Ste. 101, Montclair, NJ 07042

BOOMCHIA’s “magic in a bowl” was enough to earn this superfoods café a place in Yelp’s Top 100 Places to Eat in the U.S. for 2024. What is also magical is that their menu is fully customizable, with no additional charges for extra bases or toppings—options are unlimited as long as it all fits in the bowl (with small, medium, and large bowls available). Bases include the traditional acai and pitaya, as well as more exotic options like matcha, blue coconut (coconut with blue spirulina), and BOOMCHIA pudding (chia pudding with blue spirulina). There are four types of granola to choose from, including a gluten-free dark chocolate granola made with oats and quinoa. The next options to layer include fruit; toppings like sunflower seeds, toasted coconut, cacao nibs, and Goji berries; nut butters (almond, peanut, dark chocolate almond, and sunflower), and syrups and powders. If you can’t decide between the date honey and the apple honey, or between the espresso powder and the maca powder, add them all—or come back the next day to try a new combination! Other menu options include snack-sized grab & go BOOMCHIA puddings; Paper Plane Coffee Company cold brew; and Kombucha on tap.

Brekkie Bowls, 100 Wailea Ike Dr. #4, Wailea, HI 96753

A cute, leisurely food trailer specializing in build-your-own breakfast bowls and smoothies. Some popular menu options include the Half Açai Half Pitaya Bowl and the Açai Dragonfruit Superfood Bowl, which both feature generous helpings of fresh fruit. If you’re in the mood for something to drink, then the cold brew coffee or the kombucha might be up your alley.

DurVo, 5255 S. Decatur Blvd. #107, Las Vegas, NV 89118

Amidst the hustle and bustle of Las Vegas, DurVo offers an elevated vegan dining experience—an escape from the more typical Vegas eateries. With a classy, elegant décor, DurVo’s fusion menu offers options such as crab cakes made from jackfruit and served with a celery slaw and pistachio pesto rigatoni. For a spicier entrée, try the Indian coconut curry served with tofu and white rice. Whether you’re on a date night or not, it will be hard to resist their Three Layers of Love dessert, which is made with a top layer of matcha mousse, a middle layer of mango ganache, and a bottom layer of walnut ice cream. Whether you are a local resident or just in town for the weekend, giving DurVo a try is probably the best bet you can make in Vegas.

Le Basque, 15 Union Square West, New York, NY 10003

Aiming to braid classic techniques with creative innovation focused on seasonality, Le Basque fuses French and Spanish cuisine with plant-based flare. Pintxos (Northern Spain’s word for small snacks) include Mint Grilled “Lamb” with cumin, asparagus purée, and pistachio mint crust; Wild Mushroom showcasing Chanterelle, oyster, wood ear, crimini, and hen of the woods mushrooms, tarragon porcini cream and aged balsamic; or Chorizo with Ñora chili flakes, smoked pepper “goat” cheese, pickled fennel, apples, black olives, and dill. Ready to begin in earnest? For Starters, there are Faux Gras made with smoked lentils, sage infused butter, white wine, poached apples, and toasted sourdough; lemon cured Saffron “Tuna” Crudo with citrus marinade, pickled fennel, chervil, nasturtium, and shaved marcona almonds; or Escargot—Wood ear mushrooms, shallots, parsley, butter, garlic, gruyere with toasted baguette, and more. A sampling of several Entrée choices include Port Beef Bourguignon—Braised “beef,” port wine sauce, carrots, pearl onions, crimini mushrooms, and Yukon potatoes; Mushroom Paella with Bomba rice, chorizo, king oyster and chanterelle mushrooms, saffron, white wine, and dulse flakes; or Blue Oyster Mushroom Steak with smoked lemon orzo, grilled asparagus, red wine gastrique, and spring onions. Some of the Desserts are Entremet aux Noisettes—Hazelnut mousse, chocolate cake and salted fig caramel, or “Le Basque” Cheesecake with Quince Chantilly, wild berry lavender compote, and raspberry tuile.

Starving Vegan, 1865 Flatbush Ave., Brooklyn, NY 11210

Hungry for a plant-based menu with Asian and Latin American influences? Appetizers feature lots of Empanadas (Mushroom, Jerk Mushroom, Chick’n, and Beef), Battered Broccoli, and more. There are Yellow Split Pea and Lentil Soups. Patties include Kale, Lentil, and Chick’n. Some of the many Dinner entrées are Honey BBQ Mushroom Burger; Spinach or Tomato and Basil Burrito filled with your choice of Chicken, Fish, or Mushroom, and rice, beans, lettuce, red cabbage, tomato, red onions, Bell peppers, carrots, and House Sauce; Citrus Chick’n—soy protein in sweet, tangy sauce; Curry Fish soy protein in curry sauce; Tofu Sautéed with Spinach and Carrot in curry sauce; or Sesame Chick’n with white rice and broccoli. Most Dinner entrées come with your choice of Sides: Rice and Peas, Veggie Rice, String Beans with Carrot, Steamed Mix Veggies, Fried Plantains, Salad, Potato Salad, Callaloo and Okra Mix, Stew Peas, Chick-peas and Chana, or Spinach or Macaroni Salad. For Dessert there’s Banana Bread, Carrot Cake, Red Velvet, and more.

Swap Out the Swine, 5604 York Rd., Baltimore, MD 21212

Keeping pigs safe, one plate at a time! Many dishes are listed gluten-free. They offer scratch-made sides including Smoky Baked Beans slow cooked in a slightly tanged hickory sauce; Ginger Glazed Whole Green Beans sautéed with soy, sweet onions, and bell peppers; and Miss Pat’s Vegan Potato Salad. Some platters are Chicken Shrooms, mesquite smoked, dry rubbed chicken fingers–choose “noney” mustard or ranch dipping sauce; Shroomacon BLT crispy mushroom bacon with salad fixings on country white or whole grain bread; and Pulled Mushroom Sandwich showcasing BBQ pulled shrooms on a vegan brioche with fresh coleslaw.

The Lemon Tree, 395 Ontario St. A1, St. Catharines, ON L2N 7N6 Canada

The Lemon Tree Bistro serves vegan Mediterranean and Italian food. Appetizers include deep-fried “calamari” made with breaded root vegetable and served with tzatziki sauce; bruschetta topped with house-made feta; and a hot mezze platter with coconut shrimp, “calamari”, “steak” bites, and falafel. The lunch menu includes vegan chicken and falafel wraps as well as a crispy eggplant sandwich topped with roasted red peppers, spicy feta, and melted mozzarella. The dinner menu includes a vegan steak dinner of grilled steak, sautéed mushrooms, and grilled asparagus; lasagna with layers of pasta, alfredo sauce, marinara, and cheese; stuffed portobello topped with artichoke and spinach dip; and a pickle pizza topped with sliced pickles and cheese.

Every New Year, a lot of people go on a weight loss diet. If you, a friend, or family member fall into that category, here’s a vegan weight loss article from Vegan Journal including recipes and a sample menu that might be helpful: https://www.vrg.org/journal/vj2006issue1/2006_issue1_weight.php

This article was written to provide suggestions for vegans, or people who are interested in following a vegan diet, who want to lose weight. The weight loss plan is designed for non-pregnant adults. If you have a medical condition such as kidney disease, heart disease, diabetes, or high blood pressure, please consult your health care professional to make sure these ideas will work for you.

Recipes you’ll find in this article are:
•Spinach-Onion Dip
•Spicy Creamy Sauce
•Oven-Roasted Salsa Tofu
•Tofu and Snow Pea Stir-Fry
•Seitan L’Orange
•Tempeh Cacciatore
•Baked Pears
•Glazed Pineapple
•Pineapple Cake
•Banana-Almond Shake
•Orange-Vanilla Smoothie
•Cool Rice Cream with Fruit

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

photo from Freepik

Chef Nancy Berkoff, EdD, RD, shares some ideas on how to easily add citrus to your menu. For example, you can add citrus into your cooking liquid when preparing dishes or instead of salt squeeze some citrus on top of your dish. Also use citrus for a marinade or as a base for salad dressing. To learn more about incorporating citrus into your meals see: https://www.vrg.org/journal/vj2006issue1/2006_issue1_tips.php

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

photo by Hannah Kaminsky

New Year’s Day family and friends may gather. Why not make it into a taco party? Vegan Journal Senior Editor Hannah Kaminsky shares vegan taco recipes including: Potato Samosa Tacos; Mojo Black Bean Tacos; Mushroom Ceviche Tacos; Sushi Tacos; and Beet Bulgogi Tacos. See: https://www.vrg.org/journal/vj2022issue2/2022_issue2_tacos_any_day.php

Subscribe to Vegan Journal in the USA only here: https://www.vrg.org/member/cabdacae.php

The Vegetarian Resource Group continues to be very busy on a daily basis. Below are some examples of successes and activities. Your support is greatly appreciated! You can donate to VRG at vrg.org/donate

Here’s a sampling of some of our accomplishments and outreach:

• Over 1,400 registered dietitians visited The Vegetarian Resource Group booth at the national Food and Nutrition Conference & Expo held in Minneapolis, MN. Many collected information for themselves or to use with their students and/or clients.
• We were asked permission to reprint VRG’s Vegan My Plate (vrg.org/ nutshell/MyVeganPlate.pdf) in The Dental Hygienist’s Guide to Nutritional Care book.
• VRG sent 600 I Love Animals and Broccoli Coloring Books plus El arco iris vegetariano coloring books to PG County Maryland WIC. A nutritionist from a county health department in New Jersey asked to reprint our My Vegan Plate. We sent 400 Vegan Journals for grab bags for the Columbia, South Carolina VegFest and also Sarasota, Florida VegFest, and we shipped a box of brochures for tabling at a Black Family Wellness Expo in Alabama. We also shipped a box of Vegan Journals to be distributed at Texas VegFest in Austin, Texas.
• A dietitian requested teen brochures and nutshell handouts to use at the University of Illinois in Chicago.
• A bookstore in Providence, RI and vegan restaurants in MA, MD, NJ, and VA are offering VRG brochures to their customers.
• Some of the places VRG had booths at this year include the Santa Cruz VegFest in California, Wilmington VegFest in North Carolina, New England VegFest in Massachusetts, the Animal/Vegan Summit in Virginia, as well as the Maryland Academy of Nutrition and Dietetics meeting in Minneapolis, Minnesota.
• Finally, VRG is hosting several high school/college interns and volunteers this year.

This is just a small sampling of what we are doing at VRG every day. Thank you so much! We couldn’t do this without your support.

You can donate directly to The VRG at www.vrg.org/donate

You can also mail donations to The Vegetarian Resource Group, PO Box 1463, Baltimore, MD 21203 or call in your donation to (410) 366-8343 Monday through Friday 9am to 5pm EST.

Cornbread Flapjacks

Are you still looking for some new ideas for dishes to serve on New Year’s Eve or Day? If so, you may enjoy these veganized traditional southern dishes served on New Year’s from Anna Lam including Cornbread Flapjacks with Jalapeño-Mayhaw Jelly; Hoppin’ Johns; Turnip Greens; and Seitan ‘Ham’.

See: https://www.vrg.org/journal/vj2017issue4/2017_issue4_new_year.php

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

Through December 31, 2024, you can give a gift membership to The Vegetarian Resource Group (includes a 1-year subscription to Vegan Journal) for $15 each. Offer is valid in the USA only!

This is a terrific way to share the vegan message, as well as support VRG outreach. Gift subscriptions can be done online by simply typing in your message and the name and address of each gift recipient in the comments field. Go to: www.vrg.org/donate

The Internal Revenue Service states that individual retirement arrangement (IRA) owners age 70½ or over can transfer up to $100,000 to charity (such as The Vegetarian Resource Group) tax-free each year. These transfers, known as qualified charitable distributions or QCDs, offer eligible older Americans a way to give to charity. For those who are at least 73 years old, QCDs count toward the IRA owner’s required minimum distribution (RMD) for the year. You need to have your IRA trustee send the money to the charity directly, and not to you first. You do not need to itemize your taxes for this benefit. For more information, see https://www.irs.gov/newsroom/qualified-charitable-distributions-allow-eligible-ira-owners-up-to-100000-in-tax-free-gifts-to-charity

This is not legal or tax advice, for which you should speak to your financial and legal advisors.

To make direct donations to VRG and support vegan education and research, donate at www.vrg.org/donate

photo from Purely Plant

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: www.vrg.org/restaurant

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:

Clemente Bar, 11 Madison Ave., New York, NY 10010

Craving a fusion of art and innovative dining? Meet Clemente Bar, a collaboration between Chef Daniel Humm and artist Francesco Clemente whose works adorn the walls. The Lounge serves cocktails and hand held nibbles. Just to give you a taste, a couple of the many cocktails on the Lounge Sample Menu are Parakeet with Hendrick’s Gin, Strawberry Campari, red wine molasses and pineapple, and Clemente Martini with Altamura Vodka, Malfy Gin, green curry, and saffron. Endive Goddess with candied pistachio, fennel and mint, Agedashi Dogg of fried tofu and black truffle on a potato roll, Tonburi (AKA vegan caviar) with carrot, horseradish, and tostada are a few of the Savory Lounge sample menu selections. While the menu will vary, some Lounge Dessert possibilities are Espresso Martini Float made with liqueur and Luxardo ice cream, or Banana Icee with cognac and malt. Spirits are high with copious options as well as wine, beer, coffees and teas. For a more immersive experience, The Studio presents 90-minute, five-course tastings for 8 people at a time, where you may enjoy the art of the dish as the chef creates it. Each Studio item is paired with a cocktail. They offer a tasting that includes alcohol as well as an alternative Non-Alcoholic menu. One of the dishes on the Sample Menu is Soba with your choice of either Butternut Squash grilled with collard greens and seitan or Maitake Mushrooms with spinach and ginger. Sundae, the Sample Menu’s final course, is offered as either Mango Sticky Rice or Chocolate Hazelnut.

Glitter Thicket, 88 Burd St., Nyack, NY 10960

According to their website: “Glitter Thicket is a small café featuring local art and handmade products. We have an entirely vegan menu that includes sandwiches, breakfast items, hotdogs, cheeseboards, cookies, cupcakes, coffee, and tea!” Breakfast items, Sandwiches (veggie burger, BLT, hummus avocado, grilled cheese with turkey or ham), Sausages and Veggie Dogs, Pizza, Vegan Cheese Board, and High Tea. You can also order custom birthday cakes.

Juniper Seed, 1809 Elm St., Cincinnati, OH 45202 (vegan)

Across from Findlay Market, Ohio’s oldest continuously operated public market. Provides vegan breakfast and brunch options, as well as meal prep service for up to ten people. “Mains” include Breakfast Burrito, Breakfast Skillet (tofu scramble), Toast Duo, Sweet Potato Farro Bowl, Kale Caeser, and Seasonal Salad.  Sides include Ciabatta Toast, Roasted Potatoes, and Roasted Brussels Sprouts.  Eleven “Grab & Go” items, including “Mad Cheese Products,” cheesecake, cheese board, and drinks.

Keeping You Sweet, 1400 Willowbrook Mall, KIOSK 5536, Wayne, NJ 07470

Bakery in Willowbrook Mall specializing in vegan, gluten-free, and organic desserts. Purchaser chooses sweetener among monk fruit sweetener, organic maple syrup, or organic cane sugar. Products include Brownie Cheesecake, Apple Cinnamon Cheesecake, Pina Colada Cheesecake, Vegan Chocolate Cheesecake, and Blueberry Cheesecake.

Purely Plant, 1 Moreland Ave. SE, Atlanta, GA 30316

This restaurant is influenced by Caribbean and Latin American flavors and focused on health as well as taste. Some options are Gluten- and Soy-Free. There’s also a Kid’s Menu. Appetizers include Guac and Tostones (fried green plantain), and Corn Dip and Chips combining corn, shredded mozzarella, grated parmesan, vegan mayonnaise, and handcrafted corn tortilla chips. Mains include the popular plantain Waffle and Shrooms (crispy) with firecracker sauce, cayenne cream, and broccoli sprouts, as well as Caribbean Fritters—veggie empanada, tostones, breadfruit, hash browns, spicy slaw, and salsa, with your choice of Chimichurri Steak or Falafel. For a twist, Falafel Burger, with vegan Swiss cheese, fixings and cilantro lime ranch, as well as Philly Cheesesteak Sandwich of shredded mozzarella and cheddar, soy steak tips, caramelized onion, and pepper, with a cayenne cream drizzle, are both served on a pretzel bun. Some Taco choices are Crispy Shrooms with oyster mushroom, cabbage and firecracker sauce; Al Pastor featuring steak, onion, pineapple, cilantro, and salsa verde; or crispy Shrimp Ceviche showcasing mango aioli, avocado, Pico, and pickled onions. Some Side selections are Black Beans with coconut, Lima Black Rice with fresh lima beans, sun-dried mushroom, basmati rice, or Esquites—corn, vegan mayonnaise, cilantro, chili lime, and grated parmesan. Additionally, there are rotating Seasonal Delights like Pumpkin Soup with vegetables and plant-based penne, or Fried Pie—a crispy flour tortilla with cranberry, apple pear compote, hot pepper, brown sugar, sweet spices, powdered sugar, and more. Both indoor and outdoor seating available.

Substance Diner, 103 N. Park Ave., Tucson, AZ 85719

With a retro truck and trailer, Substance Diner serves up a 1950’s motif.  Rather than fast food, Substance celebrates food that’s made-to order-from-scratch. Breakfast Whenever with a Breakfast Burrito of organic tofu scramble, tamari tofu bacun, hash browns, pinto beans, vegan cheeze, avocado, and Pico de Gallo in a flour tortilla. For lunch, how about some Fricken Nuggies? Luncheon Menu choices include breaded, fried seitan nuggets with a side sauce–choose Ranch, Caesar, Spicy Mayo, or others, Barby’s Roast Peace Sandwich with sliced seitan on a sesame bun, lettuce, tomato, and spicy mayo, Sonoran Dog Vegan hot dog with organic tomato, pinto beans, pickled onions, vegenaise, mustard, and tamari-tofu bacun-bits on an organic bun, or  Substance’s vegan twist on a popular sandwich, Mushroom Philly Cheezesteak 2.0  made with house seitan, caramelized onions, cremini mushrooms, vegan gouda cheeze, and spicy mayo on a sesame bun. Kids can choose vegan Grilled Cheese, a Hot Dog, or Fricky Nuggies. Thoughtfully, there’s even a Budget menu with basic options. Finish off with an almond milk based Vegan Malt or Shake with ice cream made by Substance. Besides Chocolate, Vanilla or Strawberry, there’s Chocolate Peanut Butter, Cookies and Cream and more. Malts include barley malt powder for a taste of nostalgia. While dine-in seating at the food truck may be limited to bar stools at the front counter, Substance says there’s plenty of seating inside and outside at Screwbean Brewing they’re parked near and you’re more than welcome to bring your food there.

The Village, 2611 El Cajon Blvd., San Diego, CA 92104

Their menu boasts a great variety of vegan Mexican and Japanese favorites; so whether you are looking for some delicious tacos or fresh vegan sushi, they’ve got you covered. Starters include guacamole, Elote (street corn), nachos, and calamari (breaded coconut with A La Diabla Sauce).  Three different Bowls (Fajitas – Mexican rice, portobello mushrooms, greens, grilled bell peppers/onion, corn, chipotle).  Pozole (traditional Mexican stew). Seventeen entrees include Potato Roll Tacos, Veggie Burrito, and Mushroom Fajitas (grilled portobello mushrooms, bell peppers, onion, corn, side of rice, beans, guacamole, Pico de Gallo, corn tortillas).