Trail Mix Cookies

Shannon Cebron offers a number of vegan recipes you can prepare and take with you on your next camping and/or hiking trip. Her article “Take it Outside” offers recipes for Curried Tofu Salad Sandwiches, Roasted Garlic Everything Bagel Dip, Watermelon Herb Salad, Trail Mix Cookies, Whole Wheat Banana Bread Muffins, and Kale & Chickpea Scramble Burritos. Read the entire article here: https://www.vrg.org/journal/vj2020issue2/2020_issue2_take_outside.php

Subscribe to Vegan Journal: vrg.org/member/2013sv.php

Zucchini Pâté photo by Hannah Kaminsky

Hannah Kaminsky is the author of several vegan cookbooks and wrote an article titled “From A to Zucchini” in an issue of Vegan Journal (formerly Vegetarian Journal). Zucchini is a relatively inexpensive vegetable and easy to find in stores. Enjoy recipes for Greek Zucchini Carpaccio; Falafel-Stuffed Zucchini, BBQ Zucchini Chips; Zucchini Pâté; and Zucchini Bread Thumbprints.

Read the entire article with recipes here: https://www.vrg.org/journal/vj2020issue2/2020_issue2_a_zucchini.php

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

Nanette Blanchard previously wrote an article titled “A Cinco de Mayo Fiesta” for Vegan Journal. Since today is Cinco de Mayo, we thought you might enjoy preparing some vegan dishes in honor of this day. Enjoy Jicama and Orange Salad; Sopa de Pasta (a stew); Calabacitas (a squash dish), Green Chilies Stuffed with Frijoles (Beans); Red Chili Sauce; and Easy Capirotada (a bread pudding). See: https:/www.vrg.org/journal/vj2007issue2/2007_issue2_cinco_mayo.php /

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

By Reed Mangels, PhD, RD

Beans, actually legumes (see Vegan Journal for an explanation of terms), are associated with many health benefits including a lower risk of heart disease (1) and type 2 diabetes (2). A new study suggests that higher consumption of legumes is associated with a lower risk of mortality from all causes and a lower risk of dying from stroke (3).

This study combined results from 31 other published studies using a technique called meta-analysis. Higher intakes of legumes, compared with lower intakes, were not associated with a lower risk of dying from cardiovascular disease or from cancer but were associated with a lower risk of dying from all causes. A 50 gram increase in legume consumption was associated with a 6% lower risk of all-cause mortality. Fifty grams of legumes is about 1-3/4 ounces or about ¼ cup of cooked legumes.

References

1. Bazzano LA, He J, Ogden LG, et al. Legume consumption and risk of coronary heart disease in US men and women: NHANES I Epidemiologic Follow-up Study. Arch Intern Med. 2001;161:2573-2578.
2. Becerra-Tomás N, Díaz-López A, Rosique-Esteban N, et al. Legume consumption is inversely associated with type 2 diabetes incidence in adults: A prospective assessment from the PREDIMED study. Clin Nutr. 2018;37:906-913.
3. Zargarzadeh N, Mousavi SM, Santos HO, et al. Legume consumption and risk of all-cause and cause-specific mortality: A systematic review and dose-response meta-analysis of prospective studies. Adv Nutr. 2023;14(1):64-76.

For some ideas about adding more beans/legumes to your diet see:

Quick Ideas for Using Canned or Leftover Cooked Beans

Quick and Easy Beans

Usin’ the Old Bean

Grilled Pepper and Quinoa-Millet Salad with Raspberry Vinaigrette

Debra Daniels-Zeller article titled Healthy Vegan Dishes on a Budget! provides tips on how to save money when preparing vegan meals and also shares recipes for:
Spicy Black Beans
Grilled Pepper and Quinoa-Millet Salad with Raspberry Vinaigrette
Zucchini-Corn Chowder with Tomatoes
Kidney Bean-Sweet Potato Stew
Lemon Cornbread
Lemon-Carrot Coleslaw
Tofu-Broccoli Noodle Bowl

You can read the entire article here:
http://www.vrg.org/journal/vj2017issue3/2017_issue3_dishes_budget.php

Subscribe to Vegan Journal by visiting: http://www.vrg.org/member/2013sv.php

Do you have any idea how many servings of fruit, vegetables, whole grains, protein, and more that you should aim to eat each day on a vegan diet? If not, you may want to check out this handy guide: https://www.vrg.org/nutrition/foodguide.php

In an article by Laura McGuiness titled, “Get Cultured with Homemade Fermented Foods.” You’ll find recipes for:
Classic Caraway Sauerkraut
Kimchi
Fermented Veggies
Simple Sourdough Loaf
Strawberry Cream Cheese
Pomegranate Kombucha

Read the article here:
https://www.vrg.org/journal/vj2018issue4/2018_issue4_fermented_foods.php

Please subscribe to Vegan Journal at:
https://www.vrg.org/member/2013sv.php

Vegan pizza and calzones are the perfect comfort food. Debra Daniels-Zeller’s article “Dairy-Free Pizza & Calzones” serves up these delicious recipes that you can prepare in your own home:

Basic Pizza, Calzone, or Focaccia Dough

Quick Fruit Pizza

Mushroom and Artichoke Calzone

Pesto Potato Calzone

Vegan Pesto

Amaranth-Kamut Individual Pizzas

Black Bean Fiesta Pizza

Roasted Vegetable And Sun-Dried Tomato Pizza

Debra also shows you how to rescue over risen dough and describes pizza essentials. See: https://www.vrg.org/journal/vj2002issue4/2002_issue4_pizza.php

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

The next time you stop at a Barnes and Noble bookstore, you might want to stop by their café and order their new Vegan Just Egg Breakfast Sandwich. Enjoy JUST Egg Folded, plant-based aioli, and Violife’s vegan provolone on ciabatta bread.

By Reed Mangels, PhD, RD

Registered dietitian nutritionists (RDNs), also known as registered dietitians (RDs), are experts in food and nutrition who have completed specific educational requirements and passed a national exam. In addition, these professionals must continue to meet professional education requirements throughout their career.

Course work leading to a career as an RDN could include food and nutrition sciences, foodservice systems management, business, economics, computer science, culinary arts, sociology, biochemistry, physiology, microbiology, anatomy, and chemistry. In addition to earning at least a master’s degree (as of January 1, 2024), future RDNS are also required to complete a supervised program in which they gain real-world experience in a variety of work settings.

There are several paths that one can take to becoming ready to take the exam to become an RDN.

The first way, is to complete a graduate-level (usually a master’s degree) program in nutrition and dietetics from a program that has been approved by the Accreditation Council for Education in Nutrition and Dietetics (ACEND). This type of program integrates coursework and at least 1,000 hours of experiential learning (learning by doing).

The second way is to complete a Coordinated Program in Dietetics. These programs are offered by universities and must be approved by ACEND. These programs feature dietetic coursework and at least 1,000 hours of supervised practice. Coordinated programs are available at the bachelor’s and graduate level. Those taking the national exam to become an RDN after January 1, 2024, will be required to have a master’s degree.

A third option is to complete what is called a Didactic Program and then complete a dietetic internship. Didactic programs are offered at colleges and universities, feature coursework to prepare students for a career in dietetics and can be at the bachelor’s or graduate level. Dietetic internships are completed after completing a Didactic Program and involve at least 1,000 hours of supervised practice. Some programs offer a graduate degree in conjunction with supervised practice.

Another option is available only for those wanting to practice as a dietitian/nutritionist in their home country, not in the United States. Details of requirements for that option can be found here.

Following successful completion of any of these paths, one is eligible to sit for a national exam to become a Registered Dietitian Nutritionist.

In addition, many states have licensure laws that specify the minimum credentials that are required to use titles such as “dietitian,” “nutritionist,” “licensed dietitian nutritionist” or “registered dietitian nutritionist.”

To learn more about requirements to become an RDN and employment opportunities, see the fact sheet from the Academy of Nutrition and Dietetics titled Becoming a Registered Dietitian Nutritionist.

A list of accredited programs is available here.