Each year The Vegetarian Resource Group sponsors an essay contest for kids. Winners receive a $50 prize. Entrants should submit a 2-3 page essay on any aspect of vegetarianism/veganism. Vegetarianism is not eating meat, fish, and birds (for example, chicken or duck). Vegans avoid all animal products. Among the many reasons for being a vegetarian/vegan are beliefs about ethics, culture, health, aesthetics, religion, world peace, economics, world hunger, and the environment.

Entrants should base their paper on interviewing, research, and/or personal opinion. You need not be a vegetarian to enter. All essays become the property of The Vegetarian Resource Group. Deadline for the contest is May 1, 2023!

Details on the contest, as well as previous winning essays, can be found here:
http://www.vrg.org/essay/

Join Vegan Journal Senior Editor Rissa Miller as she talks with Greg Skirboll, the owner of Mexitaly Brick Oven & Brewhouse, about how to get the most from your vegan dining experience in restaurants and cafés. See: https://youtu.be/3xSkmQJ22Qo

Be sure to check out VRG’s online guide to restaurants in the USA and Canada with vegan and vegetarian options, so you can enjoy dining out wherever you may be! See: https://www.vrg.org/restaurant/index.php

Dear Parents,

As a part of efforts to comment on a government proposal to revise the rules around school meals, a coalition of nutrition and conservation organizations is seeking parents who have tried to access non-dairy milk for their child from their local school.

The coalition is interested in parents (or older students) who can write a good letter about why access to non-dairy milk should be improved, especially with a story of challenges trying to obtain the non-dairy milk. The deadline for comments is May 10. All the details are in the link.  https://docs.google.com/document/d/1ZZfdYoxb03SCurbMQect-L-sYH0bFlZKZeL7CBJoOs4/edit

If anyone has any questions, please contact Mark Rifkin at [email protected]

Mark Rifkin

Senior Food and Agriculture Policy Specialist

Center for Biological Diversity

Washington, DC

Seitan “Brat” Crostini photo by Rissa Miller

Are you getting tired of avocado toast and looking for some other creative toasts? Raise a Toast by Jason Yowell includes recipes for Frico Caprese; Mushroom Medley Toasts with Herbed Cashew Cheeze (photo by Rissa Miller); Seitan “Brat” Crostini; Sweet Potato Toasts with Beet Purée; BLT Toasts; and Sweet Cream & Fruit Tartine.

Read the entire article here: Raise a Toast

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

By Chef Nancy Berkoff, EdD, RD

HEADS UP: there are two large categories of lettuce, head lettuce and leaf lettuce. Until recent years, the most popular head lettuce was iceberg. And why, might you ask, is this green-on-the-outside, white-on the inside called “iceberg?” No, it has nothing to do with the Titanic. When iceberg lettuce was first commercialized on a large scale it had to be covered with ice so it would not wilt during shipping. There, now you know.

OIL BE DARNED: Lettuce was originally valued for the oil pressed from its seeds. We’re talking at least 4,500 years ago. There are documents proving that the Persian nation ate lettuce leaves at least as far back as 600 BCE. The ancient Greeks and Romans valued lettuce as both a vegetable and a remedy. The word lettuce comes from the Latin “lactuca,” which comes from “lactus,” which means “milk,” because, when cut, lettuce leaves tend to give off a milky sap.

GREEN, RED, WHITE, AND BEYOND: Lettuce leaves are generally green, but they also come in red, white, pale yellow, and faintly purple Whichever color you choose, be sure the leaves are glossy, firm and crisp. For head lettuce, be sure the head is dense (the leaves should be closely packed) and that the head feels heavy for its size. Leaf lettuce should have firm, crisp leaves that have a clearly defined rib down the center. Always avoid dull-looking, rusty, soggy or yellowing leaves.

THE GREENER THE LETTUCE…generally the more vitamins and minerals it contains. Most varieties have a fair amount of folic acid (an important B vitamin), are helpful for hydration and are low in calories and sodium. Deep green lettuces, such as romaine or Boston are higher in nutrients then the paler varieties, such as iceberg.

FIRE AND ICE: lettuce is usually eaten raw, but a classic French garnish, called “chiffonade,” is a light sauté of shredded lettuce in a small amount of vegetable oil. So, impress the folks with “petit pois a la francaise,” baby peas with a garnish of sautéed lettuce. Lettuce can be quickly braised in vegetable stock and place on top of a cold salad for a “fire and ice” creation. Toss chopped lettuce leaves into soup right before serving—the broth will cook the leaves. Lettuce gives a light, refreshing flavor to soups. Add interest to cold lettuce salads by combining several types of lettuce (bagged, ready-to-use lettuces are great for this).

Petits Pois a la Francaise

(Serves 6-8)

2 Tablespoons vegetable oil of your choice

3 cups freshly shelled or frozen peas
1 cup finely shredded head lettuce, such as Iceberg
1/2 cup chopped green onions (white part only)
1 teaspoon ground black pepper
1/8 teaspoon sweetener

Wash fresh peas and pat dry. If using frozen peas, do not thaw. Heat a large frying pan, add oil. Add peas to the pan and heat and toss briefly, to coat, about one minute. Add all remaining ingredients and toss to combine. Put heat on low, cover, and simmer until peas are just tender, about 5 minutes. Serve immediately.

How often have you wanted to make a gift in honor of a loved one or friend but weren’t sure which charities are vegan-friendly, pro-environmental, or pro-animal rights? Please remember The Vegetarian Resource Group. You can make a gift in memory of a loved one or as a living tribute to honor someone you care about on a special occasion, such as a wedding or birth. We’ll send an acknowledgment to you and to the recipient(s) you choose. Your gift will support educational programs and help promote veganism.

Make checks payable to The Vegetarian Resource Group and mail to PO Box 1463, Baltimore, MD 21203, or donate at vrg.org/donate

Photo by Rissa Miller

By Rissa Miller, Vegan Journal Senior Editor

(Serves 6)

1 Tablespoon vegan margarine/butter

1 small onion, sliced

3-4 radishes, sliced

1-2 cloves garlic

2 sheets vegan puff pastry, thawed to room temperature

Flour, to roll dough

One 16-ounce silken tofu, drained

1/4 cup chickpea flour

1/4 cup nutritional yeast

1 Tablespoon miso

1 teaspoon turmeric

1 teaspoon garlic powder

1 teaspoon arrowroot powder

Pinch black salt (optional, see note below)

Pinch ground white pepper (optional)

1 bundle of asparagus, ends trimmed

Salad Topping with Smoked Paprika Vinaigrette:

2 Tablespoons olive oil

1 Tablespoon maple syrup

1 Tablespoon Dijon mustard

1 Tablespoon red wine vinegar

1 teaspoon smoked paprika

Salt/pepper, to taste

4 cups fresh arugula, baby spinach, baby kale, or spring mix greens

2 Tablespoons sunflower seeds (optional)

Preheat oven to 400 degrees. Line two baking sheets with parchment paper and set aside.

     In a medium side skillet, melt the vegan margarine and toss in onion, radishes, and garlic. Sauté vegetables until lightly browned and fragrant. Set aside.

     Flour a flat surface and individually roll puff pastry sheets using a rolling pin or flat jar until each sheet is roughly about 12×14 or so. Move one puffed pastry sheet to each baking sheet and set aside.

     In a blender or food processor, combine silken tofu, chickpea flour, nutritional yeast, miso, turmeric, garlic powder, arrowroot powder, black salt, and white pepper. Purée until smooth and creamy with no chunks of tofu remaining. Pour half of the mixture onto one puff pastry sheet and spread it evenly up to one inch from the sides. Fold sides over to make the crusty edge of the tart. Repeat with remaining tofu mixture on second puff pastry sheet. Use half of the asparagus and place it across the middle of the tart in a row in any way that looks appealing. Repeat with the second tart. Divide the sautéed onions, radishes and garlic, and sprinkle half on each tart.

     Bake at 400 degrees for 15-18 minutes until the tart center is set up firmly and the crust is crispy and golden brown. Allow to cool on the pan for at least 10 minutes before topping with salad.

     While tarts bake, prepare the Salad Topping with Smoked Paprika Vinaigrette. In a ball jar with a lid or a bowl combine olive oil, maple syrup, Dijon mustard, red wine vinegar, smoked paprika and salt/pepper. If using a jar, shake to mix or in a bowl, whisk until blended. Toss arugula/greens, sunflower seeds and vinaigrette until well combined. When tarts are cooled, spread salad over each one. Slice each tart into six portions and serve slightly warm or at room temperature.

Vegan Chopped Liver

https://www.vrg.org/blog/2011/04/18/vegan-chopped-liver-spread-for-passover/

Sweet Potato Kugel

https://www.vrg.org/blog/2014/04/09/vegan-passover-recipes-2/

Matzo Meal Pancakes

https://www.vrg.org/blog/2014/03/12/celebrate-passover-with-vegan-dishes/

Vegan Carrot Cream Soup

https://www.vrg.org/blog/2020/04/08/serve-vegan-carrot-cream-soup-for-passover/

Russian Potato and Mushroom Croquettes; Indian-Style Potato Dish; Fresh Tomato Soup; A.M. Crunchies; Pear and Apple Slaw

https://www.vrg.org/blog/2012/03/27/vegan-recipes-for-passover/

French Onion Soup

https://www.vrg.org/blog/2015/03/12/vegan-passover-recipes-3/

Eggless Passover Desserts

https://www.vrg.org/journal/vj2010issue1/2010_issue1_matzo.php

For more recipes, see:

https://www.vrg.org/journal/index.php

https://www.vrg.org/journal/CookingAndRecipes.htm

Amp up Tacos in your household with these vegan recipes for Tacos al Pastor and Tofu con Rajas Poblanos. Both offer up layers of flavor with pepper-based marinades and hearty vegan ingredients. Chef Carlos does it again with more Mexican meals!

See this VRG video at: https://youtu.be/cQBoamigfTI

More videos at: https://www.youtube.com/channel/UCvSyCToa_i9fA4D5CLCAFWw https://www.vrg.org/veg_videos.php

If you live in Israel or travel there for work or pleasure, be sure to dine at Green Roll in Tel Aviv. This vegan sushi restaurant offers a huge variety of creative sushi, as well as soups, appetizers, sandwiches, desserts, and more.

They are located here: Ahad Ha’Am St 15, Tel Aviv-Yafo, 6514101, Israel

For more information, visit their website (in Hebrew) https://thegreenroll.co.il/

When you go to the restaurant you can request an English menu.