photo from Herbie Burger

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 (Note: Due to the COVID-19 pandemic many are doing take-out and/or delivery now):

Cultivate, 220 Saint Georges Ave., Rahway, NJ 07065

Cultivate says they are “fun spirited.” They aim to offer flavorful, vegan comfort food and prepare most of their dishes in house. For sustainability, they use bamboo soup cups and virtually no plastic. They source produce locally whenever possible, and try to avoid foods which use resource intensive production. A couple of Snacks you might consider are Dahi Puri a cold dish of potato, lentils, tamarind and mint chutneys with a yogurt drizzle or Crispy Fried Oyster Shrooms – battered and served with garlic mustard sauce and hot maple dip. Main Courses abound. For the Wild Mushroom Linguine, they dry seasonal mixed, mushrooms themselves and create a broth from them which they incorporate into an herbal-scented cream sauce. There are also various dishes offering vegan chicken, sausages and burger options, Eggplant Napolean (a popular entrée) and Traditional Indian Style Smoked Red Lentils with cumin, coriander, pickled vegetables and jasmine rice to list a few. Sides to keep your entrée company are Peri Peri Fries spiced with their signature blend, Steamed Bok Choy with Cannellini Beans and Garlic and Corn Succotash. Desserts vary seasonally.

Fern’s Diner and Drinkery, 4645 Fountain Ave., Cascade, CO 80809

Located at the scenic base of Pikes Peak Highway and next to the Pike National Forest. An evolving menu with a full bar and selection of can beers. Starters such a Poutine, Beyond burgers, fried artichoke Sammy, and desserts such a golden milk apple cookie, as well as other pastries. Breakfast items are served all day! Dog friendly area with an outdoor garden.

Herbie Burger, 5660 Selmaraine Dr., Culver City, CA 90230

Enjoy vegan food made from scratch. Homemade burgers, tofu chick’n, nachos, and a variety of sides. Try the crispy oyster mushroom sandwich with sides of vegan elote and coleslaw.

Keiko’s Alkaline Bodega and Tea Shop, 904 W. Lake St., Minneapolis, MN 55408

This bodega and tea shop offers a variety of natural foods products as well as food such as fried chik’n with candied squash and greens.

La Taquiza Vegana, 2216 SE 50th Ave., Portland, OR 97215

Enjoy vegan Mexican food made modern. Vegan Mexican street food. Tacos, burritos, quesadillas, and fries. Location changes; so check website first.

Margo’s, 1534 Montana Ave., Santa Monica, CA 90403

Enjoy salads, pizza, sandwiches, pasta, and vegan cocktails at this vegan bar and kitchen. A daily brunch menu includes items such as Huevos rancheros, breakfast pizzas, and yogurt granola bowl. Sidewalk patio available.

The Social Vegan, 101 W. Loudon Ave., Ste. 162, Lexington, KY 40508 and 505 W. Georgia St., Tallahassee, FL 32301

Enjoy choosing from a menu of starters, entrees, classics, drinks, and frozen drinks. Try a starter of portabella pizza caps, a classic black bean burger or vegan chicken Philly, along with a frozen traditional or virgin piña colada.

It’s the spookiest night of the year… and you want to give out vegan candy to all the little ghouls and goblins that knock on your door. But what to do? Are there vegan Halloween candy options? YES! We’ve got you covered.

Go to this video: https://www.youtube.com/watch?v=n0GjGR852pc

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

On Sat Sept 23, VRG’s Journal Senior Editor Rissa Miller did a presentation on pairing vegan foods with fancy teas. For the talk, Rissa collaborated with vegan tea sommelier Karen Donnelly of Greenhalgh Teas. Food samplings included Curry-Coconut Granola (paired with Assam tea), White Bean Salad Stuffed Tomatoes (paired with oolong tea), Cashew Sweet Cream with Fresh Fruit (paired with green jasmine tea), and Banana Bread Muffins (paired with vanilla rooibos tea). Karen instructed guests how to alternate tasting food bites with sips of tea to bring the flavors of both more to life. Rissa discussed plant foods, their preparation, ways to incorporate more of them into your daily life, and how to get the most depth and flavor out of them, as well as nutrition unique to plants.

The talk was sold out, with folks still attempting to grab a seat at the last minute. Guests received 4 issues of VRG’s Journal (a year’s worth!), as well as handouts on going vegan and Karen’s information on how to pair teas with foods. Also, the event proceeds were donated to Speranza Animal Rescue.

More info:

Greenhalgh Teas, 371 Glen Mills Rd, Thornton, PA 19373
PA Tea Festival, https://www.teafestpa.com/home

In order to find out how many adult vegetarians and vegans there are in the United States, The Vegetarian Resource Group commissioned YouGov to ask the following question in 2022.

Which one, if any, of the following best describes your eating behavior? Please select the option that best applies.

1) I never eat meat, fish, seafood, poultry, dairy, or eggs

2) I never eat meat, fish, seafood, or poultry

3) I usually eat meals without meat, fish, seafood, poultry, dairy, or eggs

4) I usually eat meals without meat, fish, seafood, or poultry

5) I sometimes eat meals without meat, fish, seafood, poultry, dairy, or eggs

6) I sometimes eat meals without meat, fish, seafood, or poultry

7) None of these

We classified those that never eat meat, fish, seafood, poultry, dairy, or eggs as vegan. Vegetarians include vegans, plus those that never eat meat, fish seafood, or poultry

To see rest of article, go to: https://www.vrg.org/nutshell/CulturedMeatYouGov2022.pdf

By Reed Mangels, PhD, RD

A VRG member contacted us with questions about a condition called atrial fibrillation.

According to the Centers for Disease Control and Prevention, when a person has atrial fibrillation, “the normal beating in the upper chambers of the heart (the two atria) is irregular, and blood doesn’t flow as well as it should from the atria to the lower chambers of the heart (the two ventricles).” This means that not enough blood may be pumped to your lungs and the rest of your body.

The National Heart, Lung and Blood Institute (part of NIH) adds, “Atrial fibrillation causes your heart to beat much faster than normal. … You feel tired or dizzy, or you may feel like your heart is skipping a beat, fluttering, pounding, or beating too hard or fast. You may also feel chest pain. Blood may pool in your heart, which increases your risk of forming clots and can lead to strokes or other complications.” Atrial fibrillation causes 15-20% of ischemic strokes, the most common type of stroke (1).

At least 2.7 million people in the United States have atrial fibrillation; it occurs more commonly now than in the past as the population ages (2).

Risk factors for atrial fibrillation include obesity, high blood pressure, diabetes, chronic kidney disease, moderate to heavy alcohol use, smoking, and advancing age (3). Vegans and vegetarians have a lower risk of developing some of these conditions including obesity, high blood pressure, and type 2 diabetes. There have been no studies looking specifically at the risk for atrial fibrillation in vegans or vegetarians.

One recent case-control study found that people who did not have atrial fibrillation had higher intakes of plant-based foods such as vegetables, fruits, and nuts than did people with atrial fibrillation who were of a similar age (4). Another study found no association between greater adherence to a plant-based (not necessarily vegan or vegetarian) diet and risk of atrial fibrillation (5). Low carbohydrate diets have been associated with a greater risk of atrial fibrillation (6).

Treatment of atrial fibrillation can include medications, medical procedures, and lifestyle changes. In many cases, long-term use of medications to reduce the risk of blood clots is recommended except in those determined by their physician to be at low risk for stroke (1). Specific dietary changes to treat atrial fibrillation are rarely addressed other than a recommendation for those with obesity to lose weight (7,8). Weight loss, where indicated, is associated with a reduced risk of progression to more severe atrial fibrillation (9,10). A recent workshop on research priorities identified diet’s role in reducing risk of atrial fibrillation recurrence or progression as a critical area in which research is needed (7).

References

1. American Academy of Family Physicians. Updated clinical practice guideline. Pharmacologic management of newly detected atrial fibrillation. https://www.aafp.org/dam/AAFP/documents/patient_care/clinical_recommendations/a-fib-guideline.pdf 2017.
2. Kornej J, Börschel CS, Benjamin EJ, Schnabel RB. Epidemiology of atrial fibrillation in the 21st century: Novel methods and new insights. Circ Res. 2020;127(1):4-20.
3. 3.Centers for Disease Control and Prevention. Atrial fibrillation. https://www.cdc.gov/heartdisease/atrial_fibrillation.htm. 2022.
4. Neumann FA, Jagemann B, Makarova N, et al. Mediterranean diet and atrial fibrillation: Lessons learned from the AFHRI Case-Control Study. Nutrients. 2022;14(17):3615.
5. Glenn AJ, Lo K, Jenkins DJA, et al. Relationship between a plant-based dietary portfolio and risk of cardiovascular disease: Findings From the Women’s Health Initiative Prospective Cohort Study. J Am Heart Assoc. 2021;10(16):e021515.
6. Zhang S, Zhuang X, Lin X, et al. Low-carbohydrate diets and risk of incident atrial fibrillation: A prospective cohort study. J Am Heart Assoc. 2019;8(9):e011955.
7. Benjamin EJ, Al-Khatib SM, Desvigne-Nickens P, et al. Research priorities in the secondary prevention of atrial fibrillation: A National Heart, Lung, and Blood Institute virtual workshop report. J Am Heart Assoc. 2021;10(16):e021566.
8. January CT, Wann LS, Calkins H, et al. 2019 AHA/ACC/HRS focused update of the 2014 AHA/ACC/HRS Guideline for the Management of Patients With Atrial Fibrillation: A Report of the American College of Cardiology/American Heart Association Task Force on Clinical Practice Guidelines and the Heart Rhythm Society in Collaboration With the Society of Thoracic Surgeons. Circulation. 2019;140(2):e125-e151.
9. Pathak RK, Middeldorp ME, Meredith M, et al. Long-Term Effect of Goal-Directed Weight Management in an Atrial Fibrillation Cohort: A Long-Term Follow-Up Study (LEGACY). J Am Coll Cardiol. 2015;65(20):2159-2169.
10. Middeldorp ME, Pathak RK, Meredith M, et al. PREVEntion and regReSsive Effect of weight-loss and risk factor modification on Atrial Fibrillation: the REVERSE-AF study. Europace. 2018;20(12):1929-1935.

The contents of this posting, our website, and our other publications, including Vegetarian Journal and Vegan Journal, are not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. We often depend on product and ingredient information from company statements. It is impossible to be 100% sure about a statement, info can change, people have different views, and mistakes can be made. Please use your best judgment about whether a product is suitable for you. To be sure, do further research or confirmation on your own.

Cajun Chick’n Nuggets photo by Rissa Miller

In a previous issue of Vegan Journal Chef Jay Staten shares vegan recipes that can be made using an air fryer. But don’t worry, if you don’t own an air fryer, he also includes oven directions. Enjoy preparing Crispy Broccoli, Vegan BBQ Ribz, Jay’s Black Bean Burgers, Maryland Seasoned Fries, and Cajun Chick’n Nuggets.

Read the column here: https://www.vrg.org/journal/vj2022issue2/2022_issue2_air_fryer.php

To subscribe to Vegan Journal, visit: https://www.vrg.org/member/2013sv.php

Are you looking for places to purchase vegan candy and other treats for Halloween? Here’s some online sources that sell vegan goodies with a Halloween theme, as well as items sold in stores:

Lake Champlain Chocolates Dark chocolate Halloween Squares

Natural Candy Store Variety of chocolate, lollipops, and more.

No Whey Chocolate Wide variety of vegan chocolates that are allergy-friendly as well.

Yum Earth Organic lollipops, as well as hard candies.

Please Show Your Support for all the Good Work The Vegetarian Resource Group Does Year-Round by Donating to VRG Through CFC, Your State Campaign, or Directly to Us!

The Vegetarian Resource Group continues to be very busy on a daily basis. Below are some examples of successes and activities. Your support through Combined Federal Charity (CFC) or your Local/State Campaign is greatly appreciated! You can also donate directly to VRG at vrg.org/donate

Here’s a sampling of some of our accomplishments and outreach:

• VRG Nutrition Advisor Reed Mangels, PhD, RD, presented a webinar for Women’s Health Dietetic Practice Group and Vegetarian Nutrition Practice Group titled “Vegetarian and Vegan Diets Prior to and Throughout Pregnancy: A Practical Update.” VRG Foodservice Advisor Chef Nancy Berkoff, EdD, RD, presented ontips for serving vegan options in long-term care facilities at a meeting of the Maryland Dietetics HealthCare Communities.
• The Vegetarian Resource Group staff did a virtual in-service for ten University of Maryland dietetic students.
• VRG commissioned a YouGov national poll to find out how many adults are vegan or vegetarian. Results are published in Vegan Journal and at vrg.org
• The Vegetarian Resource Group submitted comments to the Food and Drug Administration on Labeling of Meat or Poultry Products Comprised of or Containing Cultured Animal cells.
• The Mayo Foundation for Medical Education and Research asked to reproduce VRG’s My Vegan Plate in print and electronic content for use with patients and health care providers.
• Congratulations to The Vegetarian Resource Group Nutrition Advisor Reed Mangels, PhD, RD, who the Academy of Nutrition and Dietetics has selected as the recipient of the 2022 Excellence in Community and Public Health Practice Award. The award was presented to Dr. Mangels at the Food & Nutrition Conference & Expo™ (FNCE®) in Orlando, Florida.
• VRG donated 1,000s of handouts that were distributed in New York City, Long Island, Boston, Baltimore, Kalamazoo, Quincy, Daytona Beach, Albany, Hoboken, and many other places. VRG exhibited at the Richmond VegFest in Virginia, San Francisco VegFest in California, and Food & Nutrition Conference & Expo™ in Orlando, Florida. Finally, we hosted over 20 virtual interns/volunteers this past year. They all worked/are working on a number of exciting outreach and research projects!

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 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.

Kale Salad with Avocado Dressing

Linda Tyler’s previous article published by VRG features Kale Salads. These recipes will inspire you to eat your greens! Find recipes for:

Thai-Inspired Coconut Kale Salad

Kale Tabbouleh

Pear Balsamic Salad with Candied Walnuts

Apple and Kale Salad with Curry Dressing

Kale Salad with Creamy Avocado Dressing

Rainbow Kale and Grain Salad

Read the entire article here: https://www.vrg.org/journal/vj2021issue2/2021_issue2_kale_salads.php

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