By Reed Mangels, PhD, RD

The U.S. Food and Drug Administration (FDA) requires that food labels identify the food source of all major food allergens used to make the food. These allergens are cow’s milk, eggs, fish, Crustacean shellfish, tree nuts, peanuts, wheat, soybeans and, as of January 1, 2023, sesame. The label must state the species of fish (for example, bass, flounder, cod) and Crustacean shellfish (for example, crab, lobster, shrimp). A sharp-eyed reader recently pointed out that the category Crustacean shellfish does not include shellfish that consumers may think of being shellfish such as clams, scallops, mussels, and oysters. These are classified as Molluscan shellfish and are not required to be listed as allergens on food labels in the United States. Most mollusks have a shell with two halves that are connected by a hinge. Other animals including octopus, snail, and squid are also classified as Molluscan shellfish and are not required to be listed as allergens.

You may wonder how this information is relevant to vegans or vegetarians who would not eat shellfish in any form. If you, like me, scan the tiny print on labels looking for “Contains statement” listing of food allergens to see if the food contains non-vegan ingredients like dairy, eggs, fish, or shellfish, you might think a food is vegan-friendly when in reality it has oyster extract as an ingredient. The oyster extract is required to be included in the ingredient listing but it doesn’t have to be included in the “Contains statement” at the end of the list of ingredients.  “Contains milk, wheat, and soy” is an example of a “Contains statement.”

According to FARE (Food Allergy Research and Education), the FDA does not consider
molluscan shellfish (scallops, clams, mussels, and oysters) to be a major allergen, so these types of shellfish do not have to be declared on food labels. Canada recognizes both kinds of shellfish as allergens.

I’ve learned my lesson, if I suspect a product could contain oysters, squid, or other Molluscan shellfish, I’ll take a careful look at the full list of ingredients.

To read more about vegans and food allergies see:

Food Allergies and a Vegan Diet

A Soy-free, Nut-free Vegan Meal Plan

Can Anything Be Done to Reduce the Risk of a Baby Developing a Peanut Allergy?

Sesame Seeds to be Included in the List of Food Allergens on Food Labels

Recent topics brought up include:

– Internships available with Factory Farm Awareness Coalition

– East Carolina University is recruiting pregnant vegan and vegetarian women to participate in a research study that examines urine and breast milk iodine concentration.

– New YouTube PETA Christmas Video featuring Toby the turkey

– The Vegetarian Resource Group Scholarship Program for graduating high school seniors promoting a veggie lifestyle in their community is offering $30,000 this year.

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.

Salads are popular during summer months; however, you can prepare a delicious warm winter salad as well. A previous Vegan Journal article by Debra Daniels-Zeller provides recipes for Spicy Black Bean, Corn, and Couscous Salad; Buckwheat and Rice Salad with Balsamic Vinaigrette; Hot Italian Bean and Pasta Salad with Broccoli; Curried Lentil Salad; Sesame Noodles with Wilted Greens; Whole Grain and Cabbage Salad with Lemon-Peanut Dressing; and Smoky Potato-Squash Salad.

Read the entire article here: https://www.vrg.org/journal/vj2000nov/2000_nov_winter_salads.php

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Chef Fran Costigan is coming to the American Vegan Center! The “Queen of Vegan Desserts” presents a cooking class, “Classic Chocolate Desserts,” on Saturday, January 14 at 3 p.m. Attendees will sample Almost Instant Chocolate Pudding, Mini Brooklyn Blackout Bites, Chocolate Orange Truffles, and a Chocolate Ganache Crostini. Class fee is $50 and includes a copy of Chef Fran’s amazing book Vegan Chocolate. Limited to 20 seats; registration at https://americanvegan.org/events/classic-recipes-vegan-chocolate-fran-costigan/

East Carolina University is recruiting pregnant vegan and vegetarian women to participate in a research study that examines urine and breast milk iodine concentration. We need your help in this process.

The following are the basic eligibility criteria:

• Following one of the following diet patterns: vegan or vegetarian,
• Currently pregnant,
• Willing to provide 1 sample of urine while pregnant and one sample of breast milk approximately one month after delivery,
• Willing to complete a web-based screening survey and a diet questionnaire.

Women selected for the study will receive a gift card to reimburse them for their time.

More information about the study can be found at: https://www.vegstudy.com/

To complete eligibility screening visit (please use Firefox as your browser): https://go.ecu.edu/veg-study

We sincerely appreciate your help.
Roman Pawlak, Ph,D, RD
Principal Investigator
East Carolina University

Each issue of Vegan Journal we review vegan books that stand out from the crowd. In the latest issue Reed Mangels, PhD, RD, reviewed The Vegan Athlete’s Cookbook by Anita Bean. Billed as a cookbook, it also provides sound nutritional advice for athletes as well as a discussion of the advantages of a vegan diet and suggestions for going vegan. Anita Bean uses photos, tables, and sidebars to add interest and to present information clearly. References to the scientific literature are included.

Find this book review here: https://www.vrg.org/journal/vj2022issue4/2022_issue4_book_reviews.php

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Photo from Donna Jean

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:

Donna Jean, 4720 Woodman Ave., Sherman Oaks, CA 91423

Donna Jean is a restaurant concept created to show patrons how creative and delicious plant based cuisine can be. Their iron skillet mac n’ cheese has been named one of the best vegan macs around. They have handcrafted pizzas, decadent pastas, and plenty of gluten-free options. Donna Jean does brunch the right way with pumpkin chai pancakes, biscuits and gravy, and espresso French toast. Reservations are not required, but recommended for this popular vegan spot!

Dope Vegan, 175 N. Military Trail, West Palm Beach, FL 33415

Located just off 98 (Southern Blvd) and 809 (N Military Trail), right opposite the corner of Palm Beach International Airport, this food truck offers handcrafted plant-based burgers which pack a punch. Options include Complete Melt Down with extra cheese, Seems Fishy with plant-based fish filets, and We’re Beefing with BBQ and Chill sauce, all of which can be supplemented with additional toppings like caramelized onions, vegan cheese, vegan bacon, jalapenos, sautéed mushrooms, and vegan mayo, and sides including sweet potato fries and corn on the cob, you can be sure to get a hearty meal bursting with flavor. They have some seating by the food truck, or you can take your food to go.

Good Intentions, 1900 1st Ave. S., St. Petersburg, FL 33712

Good Intentions has an upscale ambiance and sophisticated menu. The mutual creation of a half-dozen seasoned restaurateurs in the Tampa Bay area, the location is meant to appeal to vegans and non-vegans alike. Housed in a unique half-round structure built in the 1940’s, Good Intentions features soaring, curved ceilings, lively acoustics, and cozy mid-century modern decor. An array of distinctive appetizers, entrees, and desserts await your taste buds. Get started with the Big Can Nachos, Devilish Crab Balls, or Whipped Ricotta. Move onward to the Skyway Melt Burger, Seasonal Gnocchi, Kimchi Fried Rice, or Blackened Tempeh and Grits. As a finishing touch, don’t miss the Tiramisu, Crème Brûlée, or Caramel Pannacotta; all of these are products of an in-house pastry chef.  There is wheelchair access available through the back door, but no access in the front.

Shoofly Vegan Bakery, Ford Building, 2505 SE 11th Ave., Ste. 101, Portland, OR 97202

Beautiful and tasty looking vegan bakery items including pastries, breakfast trays, cookies, cakes, and pies. Focuses on available organic local fruits, herbs, and vegetables.

Squatchos, 17 E. Main St., Rochester, NY 14614

Offers not only a variety of pizza pies, but also salads, burgers, wings, hot subs, soups, mac salad, fries, and sweets. Try the chicken parmesan hot sub with spinach artichoke soup and a homemade cookie.

The Boocha Bar and Taproom, 308 S. Texas Blvd., Weslaco, TX 78596

The Boocha Bar and Taproom offers plant-based pizzas, hoagies, and home-brewed kombucha. Pizzas and hoagies come with cashew-based cheese and red sauce as well as the soup-of-the-day. Favorite pizzas and hoagies include the street taco pizza made with seasoned ground walnuts, red onion, and cilantro sauce; the beetza with beets, brussels sprouts, and handmade balsamic glaze; and back to cauli with grilled cauliflower, roasted garlic, and handmade balsamic glaze. Smoothies and smoothie bowls are also available and can be made with kombucha.

Vegan Cave, 415 Abbott St., Vancouver, BC V6B 1R3 Canada

In the mood for pizza? You might get your Zen on with Pesto Prana made with sautéed Broccoli, Artichokes, Cashew ricotta cheese and Tapioca Mozzarella on a pesto sauce base, topped with Vegan Ranch. Or go wild with Freaky Greeky—a pesto based pizza topped with Cashew Feta, crushed walnuts, olives, oregano, and more, finished with olive oil and fresh basil. Whichever pizza you select, choose from Homemade Roots Crust, Nutty Almond Crust, or Real Deal Organic crust. Then, if you like, you can build on your foundation, with a plethora of sauce choices including: Blue Cheese, Avocado, Balsamic and BBQ to name a few. All pizzas are 12”. If you want to go the extra mile, vegetable toppings include: the usual options plus walnuts, artichoke, beans, greens, broccoli, mushrooms, olives, pineapple and more. “Meat” toppings are Bacon, Chicken or Sausage. You could also get a little cheesy with extra Cashew cheese. There are a few salad choices including Spicy Chorizo with salsa, cilantro and avocado sauce. There’s also a vegan chicken Tandoori Bowl and a Chili Cave Bowl that includes beets. Both are served on brown rice or quinoa and available with extra options similar to some of the pizza toppings. Both also come in Wrap versions and include Hummus. For dessert, you might taste travel to the Big Apple with Vegan New York Cheesecake. If you prefer house-made options, there’s rice pudding with cinnamon and raisins, or dates with walnuts and tahini on top. Vegan Cave is located very close to Gastown.

Each issue of Vegan Journal includes a column called Veggie Bits. In our latest issue, we review Broth Bombs available in 14 flavors from Chili to Curry, from Pot Pie to Split Pea. Each variety is handcrafted and designed to make hearty, craveable bean stew. We also take a look at Petal’s botanical beverages. Flowers and fruit add a touch of sweetness to refreshing sparkling waters in flavors such as Elderberry White Tea, Lemongrass Dandelion, Lychee Rose, Mint Rose, Original Rose, and Peach Marigold Basil.

Read the product reviews here: https://www.vrg.org/journal/vj2022issue4/2022_issue4_veggie_bits.php

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By Reed Mangels, PhD, RD

The Vegetarian Nutrition Dietetic Practice Group (VN DPG), a group of nutrition professionals with expertise and/or interest in vegetarian nutrition, recently introduced the first of four Culture Cuisine Plates – Latin Cuisine. This colorful handout features vegan foods that are commonly used in Latin American communities. The handout’s sections include

• Shifting to a plant-based diet
• Foods included in the Latin Culture Cuisine Plate (vegetables, fruits, whole grains, proteins, dairy substitutes).
• Regional plant foods of Mexico, Central America, South America, and the Caribbean
• A sample menu
• Lists of common spices and common beverages

The Culture Cuisine Plates project was developed by VN DPG’s Diversity Team and was funded by a grant from the Academy of Nutrition and Dietetics. Additional Culture Cuisine Plates are being developed for African, East Asian, and Indian Cultures.

You can download a copy of the Latin Culture Plate here.

Each issue of Vegan Journal includes a column titled Vegan Action where we feature someone that is promoting veganism. In the latest issue, Laura McGuiness tells us about Jack Egber who is owner of Root 66 Café in Santa Fe, NM. Read the entire column here: https://www.vrg.org/journal/vj2022issue4/2022_issue4_vegan_action.php

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