Elaina wrote: During AP European History 4th period, after hearing a particularly morbid way to kill a bird, my classmate says, “this is why I am vegetarian,” and I respond “me too.” Her face brightens at my response and she asks me a question I will never forget, “do you want to help me start a club?” The McKinney High School Vegetarian Club is in its third year running and has connected dozens of people around the school to the vegetarian diet. The average club membership has doubled since I became President my senior year. Through our plant-based chicken nugget taste test and delivering our prepared food to teachers, we have gotten a variety of people not involved in the diet to try vegetarian foods.

Being a member of the Vegetarian Club also enabled me to work on founding a community garden that provides fresh foods to people around my community. The Community Garden partners with food banks to distribute food and with the Vegetarian Club to cook the food. The Community Garden is organic and represents sustainability in food growth.

Throughout all the work I have put into expanding the knowledge of sustainable eating and vegetarianism, there have been trials and tribulations, including the need for grants to start the community garden … The generosity of the people in my community allowed us to reach our goal. With the money we could start planting, however, another challenge arose. The scalding heat of the Texas sun wouldn’t permit us to plant. We persevered and used mulch and coverings to prevent the burning of the plants. In the end a beautiful garden was able to yield food in its first growing season. I learned that with the help of the people in my community, change will occur. We donated cabbage and radishes to the food bank last winter, which were used by low income students and families of our high school.

My goals for the future include a Bachelor’s degree in Environmental Science and then law school for a Juris Doctorate. With these degrees I can work as an environmental attorney helping to protect the planet

The deadline for the annual Vegetarian Resource Group scholarship is February 20 of each year. See other winners and details for entry at https://www.vrg.org/student/scholar.htm

To support The Vegetarian Resource Group internships and scholarships donate at www.vrg.org/donate or mail donations to VRG, P.O. Box 1463, Baltimore, MD 21203

The Vegetarian Resource Group had an educational booth at the annual meeting of the Maryland/DC Metro Academy of Nutrition and Dietetics. We always enjoy talking to student attendees, who will be future dietitians. We also had interesting conversations with dietitians who work with the military, hospitals, WIC, and colleges. Thank you for your support that allows us to be at these conferences.

Vegan in Volume is published by The Vegetarian Resource Group and has been greatly received by people working in the food service sector, as well as those that enjoy throwing parties in their own home or simply cooking in volume. This book by Chef Nancy Berkoff, EdD, RD offers 125 vegan recipes serving 25. It also offers a lot of helpful advice including A Fast Course in Vegan Nutrition, The Mechanics of the Operation, Food Safety Pointers, and a section on Vegan Ingredients.

The quantity recipes greatly vary depending on the audience you’ll be serving. Nancy includes recipes for breakfast such as Lots of Grains Pancakes and Peachy Keen Breakfast Crumble. A section for kids serves up Squiggly Noodles and “Not-Meatballs.” For dinner parties and elegant dining for adults try French Onion and Olive Tart and Eggplant “Caviar.”

You will also find quantity recipes for special occasions such as weddings, anniversaries, birthdays, bar/bat mitzvahs, communions, and more. Enjoy Watermelon Gazpacho, Spicy Bean Cakes with Fruit Salsa, Curried Vegetables with Polenta, and Sophisticated Poached Pears. Next, move on to college campuses and try Vegetable Tagine, Two Alarm Four Bean Chili, Jumpin’ Veggie Jambalaya, and Gooey, Chewy Peanut Butter Bars.

Grab and Go Fast Food recipes include Sweet Potato Burgers, Cold Noodles with Peanut Sauce, and Fragrant and Fast Tofu Sandwich. Un-Hospital Food items include Orange and Wild Rice Salad, Sweet Potato Soup, New England Baked Beans, Eggplant Lasagna, and Cinnamony Baked Apples. And a section for senior citizens includes recipes for Chesapeake Corn Chowder, Southwest Tomato Rice, Pasta with Vegetable-Marinara Sauce, and Homestyle Molasses Cookies.

Vegan in Volume can be purchased from The Vegetarian Resource Group Book Catalog: http://www.vrg.org/catalog/

By Anna Markulis, VRG Intern

Could Gen Z’s climate anxiety be pushing them to go vegan and vegetarian? Each year, The Vegetarian Resource Group hosts a scholarship contest on how high school students have promoted vegetarianism/veganism in their community. Contestants write about why they’ve chosen to ditch animal products and why it’s important to them. While each person does so for unique reasons, there have been undoubtedly trends over the years.

I compared scholarship essays from 2003 to 2023 and noted each student’s motivation for choosing veganism/vegetarianism. The differences were drastic. In a sample of 30 essays from 2003, 8% of students highlighted environmentalism as the main reason for going plant-based, while 64% of students gave their passion for animal rights as the most popular reason. “However, in 2023, 43% percent of students attributed environmentalism as the main reason for going vegan/vegetarian, and 29% of students gave animal rights as their reason.”

With high levels of “climate anxiety” among Gen Z, it’s no surprise that young people are choosing to go vegan/vegetarian to reduce their carbon footprint.

For information about VRG’s $5,000 college scholarships for graduating high school seniors see https://www.vrg.org/student/scholar.htm
The deadline is February 20 of each year.

Jazz wrote: For as long as I can remember, I have been incredibly passionate about being a vegetarian and spreading information on vegetarianism because it benefits me, fellow humans, and the Earth. I knew that vegetarian eating was the ethical, peaceful, healthy way I wanted to live and share with others. At a very young age, I combined this interest with gardening as a way to positively impact my inner circle and broader community. I enjoy seeing the literal fruits of my labor and giving people more information on becoming vegetarians.

My grandmother began my family’s vegetarian journey when concern for health and her belief system converged. She wanted a healthier, more ethical diet devoid of killing animals in the early 1970s. My motivation includes those reasons along with concern for our planet. The abuse animals have to endure is outrageous and it is not addressed enough. Vegetarianism is more than a lifestyle to me. It is a movement. A movement of individuals standing up for something so powerful and all-encompassing that they practice it multiple times daily by adopting a diet that is in the minority in our country.

I started my first vegetable and herb garden when I was in preschool and I have been in love with growing my own food since. Amid Michelle Obama’s push for healthier school lunches during my kindergarten year, my elementary school began to help promote growing and eating more vegetables. This led to the launch of a learning garden program at my school, Linwood Holton Elementary in Richmond, Virginia. As soon as I heard this news, I knew I had to be a part of it since I already considered myself an “expert.” I helped set up garden beds, plant vegetables, gather compost, and label plants. I also wrote in my school’s newsletter about the vegetarian food I eat and the things I garden. Throughout my elementary school years, I participated in a number of garden related projects. I helped set up my elementary school’s raised garden beds, which contain over 20 wooden beds. I helped with the school’s butterfly garden, which is a garden shaped like a butterfly designed to attract pollinators. I also volunteered with the school’s edible forest, which has many Virginia native fruit trees. Another project I participated in is the creation of our school’s rain garden with the help of the Chesapeake Bay Foundation, in an effort to prevent water runoff. My elementary school has the best garden of any school in the Richmond, Virginia area. It makes me proud that I assisted in setting that foundation.

Sometimes sharing your experiences educates people and creates change. This happened when my influence on Ruby Scoops Ice Creams and Sweets led to their offering vegan options. The popular shop is now one of the top 10 Vegan-friendly shops in Virginia. I went on to work there for two summers and helped the shop prepare to participate in the Richmond Vegan Festival. I highly recommend this eatery–particularly the guava sorbet! Another way I have been able to create positive change is that I have been a member of my school system’s Student Advisory Council for more than three years. While I have been a member, I have constantly spoken up about the struggle of finding vegetarian options in the lunch line. This had led to improvements across the district.

When the pandemic hit my freshman year I was devastated. Being able to help others start their gardening journey is a passion of mine and not being able to connect with people on that level hurts. Then, my mother and I discussed challenges we encountered being Black and vegetarian. We frequently experience people questioning the validity of our vegetarian lifestyle because we’re Black. People constantly say rude and racist things to us since they seem to believe Black people are not traditionally vegetarian. We’ve even had family members question our diet and ask how we get nutrition. With this in mind, over the pandemic my mother and I started a Richmond-based, Black gardening group on Facebook. The “RVA Black Garden Community” is a place where Black gardeners, Black farmers, and most importantly Black vegetarians connect. In the Facebook group, which has more than 600 members, we provide vegetarian recipes, gardening tips, community resources, and information on local farmers’ markets. The group has also participated in some very fun activities, including visiting a Black-owned farm, coordinating five free community seed exchanges, and hosting six virtual workshops. We have been able to pass on knowledge to support liberating Black vegetarians throughout our community. This experience helped me learn a valuable lesson. I learned that there is so much joy in teaching and helping others. In college and in the long term, I will continue to reach out to people and connect with them to build a community, because that is my strength. In five years, I hope to pursue a career in music composition. My goal is to score films and documentaries that spread more information about the benefits of a vegetarian lifestyle.

The deadline for the annual Vegetarian Resource Group scholarship is February 20 of each year. See other winners and details for entry at https://www.vrg.org/student/scholar.htm

To support The Vegetarian Resource Group internships and scholarships donate at www.vrg.org/donate

or mail donations to VRG, P.O. Box 1463, Baltimore, MD 21203

photo from Rio Grande Mexican Restaurant

The Vegetarian Resource Group will host a networking vegan dinner in Denver, Colorado, on Sunday, October 8th, 2023  at 5:45 pm during the annual FNCE meeting of the Academy of Nutrition and Dietetics. The restaurant is located 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 veggie 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 VRG Denver dinner. Or call (410) 366-8343, or mail payment to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203.

photo from Don Bucio Taqueria

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:

Dodah’s Kitchen, 152 Smallwood Village Center, St. Charles, MD 20602

‘Dodah,’ meaning ‘aunt’ in Hebrew, specializes in soul food. Some favorite menu items are the mac n’ cheese (made with handmade soy cheese), “crab” cakes, and collard greens. Dodah’s Kitchen is also known for its desserts, such as decadent chocolate cake and mouthwatering blueberry cheesecake, as well as waffles and pancakes. This is grandma’s (or your aunt’s) home cooking and hospitality at its finest.

Don Bucio Taqueria, 2764 N. Milwaukee Ave., Chicago, IL 60647

Come here for all-you-can-eat vegan tacos and 50% off margarita pitchers during their late night happy hours! They offer a choice of forest mushrooms, legume and root vegetables, textured vegetable protein, or jackfruit for all entrees. Stop by Friday-Sunday to try the “Posole Rojo,” a soup with guajillo broth, roasted oyster mushroom, hominy corn, and a side of chips.

Happy Zoe Vegan Bakery, 102 B Nassau Ave., Brooklyn, NY 11222

Check out Happy Zoe Vegan Bakery for your next fully vegan custom birthday cake or cheesecake! This bakery specializes in vegan and gluten-free cakes, cheesecakes, cookies, doughnuts, and buns. Their decadent, Instagram-worthy cakes include the vegan chocolate vanilla Black Forest cherry cake with vegan cinnamon roll on top, and their vegan gluten-free dark chocolate peanut butter cheesecake. Happy Zoe Vegan Bakery ships their desserts all across the United States, but be sure to check out their shipping policy for each cake, as they cannot ship fresh fruit.

Herby Vegan, 239 Muddy Branch Rd., Gaithersburg, MD 20878

Kitchen offering healthy, homemade foods made from fresh, organic foods, for pickup or delivery only. Much of their menu consists of innovative Salads, Brussel Sprouts, Cauliflower Steak, pressed juices, and other “health food” staples, but they also offer the likes of Burrito Breakfast Bowls, Empanadas, and pasta, with the precise menu varying seasonally.

Love It Vegan, 73 Main St., Torrington, CT 06790

Distinguished for being a woman-owned business, Love It Vegan’s menu offers choices galore—including many gluten-free options. Proteins like Just Egg, Beyond meats, and seitan are used, and from breakfast sandwiches to omelets (with the option to build-your-own), from the Clam Chowder and seasonal soups to the Chickpea Tuna Melt and the Po’ Boy sandwich, along with several choices of sides (including Home-fries and fried oyster mushrooms), one could eat here for many, many days and never have the same meal twice. And on top of all this, there are fresh juices and oat milk smoothies with catchy names, like Spam (Strawberry, Pomegranate, Avocado, and Mango). Breakfast is the most important meal of the day, and lunch is a close second, and Love It Vegan is there to serve up delicious dishes for both.

VeggiEat Xpress, 6507 SR-179, Sedona, AZ 86351

An Asian fusion restaurant with a pastiche of clean, freshly-made offerings including sushi, wok stir-fry, noodles, burger sandwiches, soups, salads, appetizers, and boba drinks. Veggieat’s plant-based meat options have been meticulously crafted with soy protein, pea protein, and wheat, and seem to appeal to vegans and omnivores alike. Some of their most talked-about dishes include the Crunchy Sesame Roll, Rainbow Roll, Lasagna Roll, Mushroom Udon Noodles, Walnut Shrimp Bowl, and Hibiscus Passion-fruit Mint Tea. Sweet, savory, and spicy options are available across the board. On a related note, many choices can be prepared without onion or garlic if so desired. Location is within walking distance of most local hotels.

photo by Hannah Kaminsky

Hannah Kaminsky shares several vegan dishes that go well with your afternoon tea. Enjoy:

Cucumber Tapenade Tea Sandwiches

Cheesy Dill Scones

Lentil Sausage Rolls

Blueberry Chia Jam

Blueberry Jam Drops

Chickpea Egg Bites

Read the entire article 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 Picazzo’s

The next time you’re traveling through Gilbert, Glendale, Phoenix, Scottsdale, Sedona, or Tempe, Arizona, be sure to stop in at Picazzo’s and enjoy choosing dishes from their extensive separate vegan menu. This family-owned restaurant offers items such as vegan cheesebread, vegan soups, a variety of salad and quinoa bowls, chick’n parm, chick’n picatta, and a wide variety of pizza and pasta dishes including Naples Margherita pizza, BBQ Chicken pizza, Thai Peanut Chick’n pasta, and meatball marinara pasta. They also have lunch combo meals.

Vegan Margherita Pizza

For more information, go to: www.picazzos.com

Also, be sure to check out VRG’s Guide to Veggie Restaurants throughout the USA and Canada at https://www.vrg.org/restaurant/index.php

Each issue of Vegan Journal features a column called Vegan Cooking Tips by Chef Nancy Berkoff. A previous column focused on strawberries. Here are some ideas for enjoying strawberries at every meal:

• Add sliced strawberries to mixed green or pasta salads.
• Layer sliced strawberries, whole blueberries, and vegan yogurt or silken tofu in a glass bowl to make an attractive dessert or breakfast parfait. Sprinkle with chopped nuts, sesame seeds, or pumpkin seeds if desired.
• Mash fresh or frozen chopped strawberries with a dash of maple syrup and serve as a topping for waffles and pancakes.
• Blend strawberries with a little bit of orange juice concentrate and use as a fresh fruit sauce for fruit salad, pancakes, pound cake, cookies, or vegan ice cream.
• Add strawberries to breakfast smoothies to give them a more vibrant taste and color.
• Create strawberry vinaigrette by blending with oil, vinegar, and dried oregano, garlic, and nutritional yeast.
• To make baked oatmeal with strawberries, simply mix oatmeal with boiling water, pat into a baking dish, top with sliced strawberries, and bake at 350 degrees until firm.
• Create a soaked strawberry cake with leftover cake or wheat bread cut into cubes, and mixed with blended strawberries.
• Blend a strawberry lassi using strawberries, vegan yogurt, coconut milk, and lemon zest.

Read the entire column here: https://www.vrg.org/journal/vj2021issue2/2021_issue2_cooking_tips.php

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