The Vegetarian Resource Group Blog

Join the Discussion with 575+ Families in The Vegetarian Resource Group’s Parents and Kids Facebook Group!

Posted on January 06, 2025 by The VRG Blog Editor

Recent topics brought up include:

– How much protein do vegan children need at various ages?

– Are you searching for vegan shoes for your young children? If so, these online sources might be helpful.

– Some Middle Schools in Portland, Maine now offer vegan lunch options

https://www.facebook.com/groups/VRGparentsandkids is intended to be a group that offers support for families raising children on vegan diets and for vegan kids around the world. We envision it as a place to get advice about a wide-variety of topics: pregnancy, birthday parties, school lunches, Halloween, non-leather apparel, cruelty-free products, summer camps, and more. Please use it as a place to share your wisdom, seek advice, or just find a sympathetic ear. The goal is to offer support.

Consequently, any profane, defamatory, offensive, or violent language will be removed. Feel free to disagree, but do so respectfully. Hateful or discriminatory comments regarding race, ethnicity, religion, gender, disability, sexual orientation, or political beliefs will not be tolerated. We expect that posts should relate to vegan diets and lifestyles. The Vegetarian Resource Group reserves the right to monitor all content and ban any user who posts in violation of the above rules, any law or regulation, SPAM, or anything otherwise off topic.

Please share this information with any veggie families that you know! Thanks.

Some “Plant-based Dairy Alternatives” Can Qualify to be Labeled as Healthy According to an Updated FDA Rule

Posted on January 06, 2025 by The VRG Blog Editor

by Reed Mangels, PhD, RD

Did you know that there are restrictions on when a food product can be labeled as “healthy?” Thirty years ago, the U.S. Food and Drug Administration (FDA) developed standards that products had to meet to have “healthy” appear on their label. Based on the thinking at the time, products had to have less than specified amounts of fat, sodium, saturated fat, and cholesterol and provide at least 10% of the Daily Value (DV) for one or more of the following nutrients: vitamin A, vitamin C, calcium, iron, protein, and fiber. The problem with these standards was that a highly sweetened breakfast cereal that had vitamin C added to it could be labeled “healthy,” but avocados, nuts, and seeds could not be labeled “healthy” because of their total fat content.

On December 19, 2024 the FDA issued an updated rule that provided new requirements that products had to meet in order to be labeled as “healthy” (1). In general terms, products must contain a certain amount of vegetables, fruits, “protein foods,” whole grains, and/or “dairy” and not have too much saturated fat, added sugars, or sodium. The “dairy” group includes not only cow’s milk, yogurt, and cheese but also “fortified soymilk and plant-based dairy alternatives with similar nutrient composition as dairy.” Thus, plant milks and yogurts “whose overall nutritional content is similar to dairy foods (e.g., provide similar amounts of protein, calcium, potassium, vitamin D, and other nutrients) and are used as alternatives to milk and yogurt” could quality for “healthy” on their label (1). Soymilk but also oat milk, almond milk, and other plant milks that meet these criteria could be labeled “healthy” in the same way that dairy milks could be labeled. This is a change from previous governmental statements which only included soymilk and yogurt in the “dairy” group.

I’ll provide more information about “healthy” on food labels in future posts.

Reference

  1. Food and Drug Administration. 21 CFR Part 101. [Docket No. FDA-2016-D-2335] Food Labeling: Nutrient Content Claims: Definition of Term “Healthy.” https://www.federalregister.gov/public-inspection/2024-29957/food-labeling-nutrient-content-claims-definition-of-term-healthy?utm_medium=email&utm_source=govdelivery. 2024.

To read more about “healthy” on food labels see:

What Does “Healthy” on a Food Label Mean to You?

The Vegetarian Resource Group Testimony to FDA (Food and Drug Administration) Concerning the Use of “Healthy” on Food Labels

The Vegetarian Resource Group’s $50,000 Scholarship Program for Graduating High School Seniors in the USA

Posted on January 03, 2025 by The VRG Blog Editor

Due to the generosity of anonymous donors, The Vegetarian Resource Group each year will award $50,000 in college scholarship money to graduating U.S. high school students who have promoted veganism in their schools and/or communities. One award of $10,000 and six awards of $5,000, and additional runner-up prizes will be given. Entries may only be sent by students graduating from high school in SPRING 2025

We will accept applications postmarked on or before FEBRUARY 20, 2025. Early submission is encouraged.

Applicants will be judged on having shown compassion, courage, and a strong commitment to promoting a peaceful world through a vegan diet/lifestyle. Payment will be made to the student’s college (U.S. based only). Winners of the scholarships give permission to release their names to the media. Applications and essays become property of The Vegetarian Resource Group. We may ask finalists for more information. Scholarship winners are contacted by e-mail or telephone. Please look at your e-mail.

If you would like to donate to additional scholarships or internships, go to www.vrg.org/donate

Applications

Please click here to download a PDF of the application. However, applicants are not required to use an application form. A neatly typed document containing the information below will also be accepted as a valid application.

However, applicants are not required to use an application form. A neatly typed document containing the information below will also be accepted as a valid application.

Please send application and attachments to vrg@vrg.org (Scholarship application and your name in subject line) or mail to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203.

If emailing, please put your essay in a separate attachment with your first name and last initial. A PDF or Word document is preferred, but if you send a Google document, make sure permission is given so readers can access it. For more information call (410) 366-8343 or email vrg@vrg.org.

Hotels Around the World Offering Vegan Food

Posted on January 03, 2025 by The VRG Blog Editor

photo from Paradiso Pure.Living

Are you looking to stay in a vegan friendly hotel? Here’s a sampling of hotels around the world offering vegan food:

Acai Plant Based Hotel: They are located in Greece and have a plant-based restaurant on their premises. They offer cooking classes and yoga classes and are near a beach. Note they are opening in summer 2025. See: https://acairhodes.com/the-acai-hotel/

Fivelements Retreat: Located in Bali, offers vegan meals, a wellness program and spa, plus more. See: https://fivelementsbali.com/

Koukoui Hotel: Situated in Greece, this hotel offers vegan cuisine, a spa, and fitness center. See: https://www.koukoumihotel.com/

La Vimea: Located in Italy, offers organic vegan meals, yoga sessions, and more. See: https://www.lavimea.com/

Mother Earth Vegan Hotel: Located in Costa Rica, this hotel offers a poolside vegan restaurant (room rates include breakfast for two), yoga studio, and more. Please note that children under 12 are not allowed and pets are not allowed. See: https://www.meveganhotel.com/

Palmaïa, The House of AïA: This Mexican establishment offers vegan cuisine, spa and wellness program, activities for kids, and more. See: https://thehouseofaia.com/

Paradiso Pure.Living: Vegan hotel in the Dolomites of Italy with vegan cuisine. See: https://paradiso-pure.com/?lan=ENG

Stanford Inn & Resort: Located in the United States in Mendocino, California, offers a variety of room accommodations including family suites. Ravens Restaurant on their property serves organic vegan meals. They offer spa services and are pet-friendly. See: https://stanfordinn.com/

Vegan Agrivilla I Pini: Located in Tuscany, Italy, near vineyards, olive groves, and gardens. They offer vegan cuisine, saltwater pool, and more. See: https://www.ipinitoscana.com/

 Villa Vegana: Situated in Spain in a designated conservation area, you can enjoy vegan meals, yoga classes, plus more. See: https://www.villavegana.com/

 

Winter is a Great Time to Enjoy Tea and Sophisticated Bites

Posted on January 02, 2025 by The VRG Blog Editor

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

 

Vegan Restaurants Added to The Vegetarian Resource Group’s Guide to Veggie Restaurants in the USA and Canada

Posted on January 02, 2025 by The VRG Blog Editor

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.

Trying to Lose Weight? Try a Vegan Weight Loss Plan!

Posted on January 01, 2025 by The VRG Blog Editor

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

Adding Citrus Fruit to Your Meals

Posted on January 01, 2025 by The VRG Blog Editor

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

On New Year’s Day Serve Your Family and Friends Tacos!

Posted on December 31, 2024 by The VRG Blog Editor

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

Please Show Your Support for all the Good Work The Vegetarian Resource Group Does Year-Round by Donating to VRG!

Posted on December 31, 2024 by The VRG Blog Editor

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.

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