Vegetarian Journal 2005 Issue 4

Features

Make-Ahead Baked Pasta Delights
Debra Daniels-Zeller creates noodle dishes that go from freezer to oven to table in no time flat.
Authentic Chinese Cooking
Chef Nancy Berkoff, RD, EdD, CCE, explores vegan culinary traditions as she travels the country’s Northern provinces.
Whole Grain Vegan Quick Breads
Peggy Rynk bakes healthy loaves, muffins, biscuits, and more.
How Many Youth Are Vegetarian?
VRG polls 8- to 18-year-olds about their dietary habits.
One-Week Low-Sodium Vegan Menu
Dietetic intern Mark Rifkin considers the advantages of low-sodium diets and designs a meal plan to keep salt intake down.

Departments

Nutrition Hotline
What is the government doing to help low-income vegetarian families?
Note from the Coordinators
Letters to the Editors
Notes from the VRG Scientific Department
Interviews our dietitians granted, outreach to students and chefs.
Scientific Update
Gift Subscriptions
Vegan Cooking Tips
Holiday Potatoes, by Chef Nancy Berkoff, RD, EdD, CCE.
Book Reviews
Vegetarian Action
Chicago Soydairy Brings Vegan Treats to Midwest Market and Beyond, by Jim Dunn.
Veggie Bits