VRG > Vegetarian Journal > 2016 Issue 1
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