The White Wave Silk Nog mentioned in the last issue has become very popular around the VRG office. I realize that not all of the VRG-News readers have access to a wide assortment of vegetarian products, so I thought I'd share a recipe for vegan "eggnog" from another VRG News reader. Judy wrote with her recipe for "Delicious Eggnog-Tasting Beverage": "To make just mix a banana, nutmeg, cinnamon and vanilla Rice Dream in a blender!" Sounds easy enough even for me!
While we are on the topic of beverages, I thought I'd mention a simple winter drink I accidentally discovered the other day. I was cold and there was a general lack of groceries (or beverages for that matter) to choose from at my house. I found some vanilla rice milk (soy or nut milks would also work) and some maple syrup. I heated the rice milk and added about a teaspoon of maple syrup. It was blissfully sweet and warming.
VRG Food Service Advisor Nancy Berkoff, RD, will be presenting at the regional National Association of College and University Food Services Conference in Montana on January 6th, 2000.
Don't forget to keep looking for new changes happening on the VRG website http://www.vrg.org. I hope you have a good year and enjoy the issues of VRG-News to come in the following months. Thanks for reading!
Vegan in Volume, by VRG food service expert Chef Nancy Berkoff, RD, has JUST been released! Vegan in Volume is for everybody who wants to make vegetarian food in quantity. Chef Nancy Berkoff, RD helps you with: catered events, weddings, birthday celebrations, college food service, quality hospital food (including special diets), restaurant meals, menu ideas for dinner parties, party beverages, and holiday recipes. There are 125 great tasting and unique vegan recipes designed to serve 25 or more.
Vegan in Volume also offers: A Fast Course in Vegan Nutrition, Sample Vegan Meal Plans, Soy 101, Useful Equipment, Food Safety, The Pantry, Descriptions and Uses of Vegan Ingredients, Converting Total Yields of Quantity Recipes, Breakfast Buffets, One Dish Wonders, Beyond Eggs, Senior Menu Ideas, Cooking for Kids, and More....
Vegan in Volume is available for $20 (includes special standard shipping) and will be indispensable to food service managers, restaurateurs, and individuals alike. A great way to promote vegetarian diets is to give Vegan in Volume to restaurant chefs and managers. The book is 8.5" x 11" and 272 pages. As a special offer for VRG-News readers, the first copy is $20, but each copy after that is *JUST* $10. However you order, make sure to mention it is the "VRG-News Vegan in Volume" offer to get your discounted copies. Offer expires February 15th, 2000.
To read more about the book go to:
http://www.vrg.org/catalog/volume.htm
To order online go to:
http://www.vrg.org/catalog/order.htm.
Please specify if you will need the book(s) sent via RPS/UPS (1-6 days, $3
additional). Special standard shipping requires 1-6 weeks. Orders over $25
are automatically sent via RPS/UPS (US orders only) without additional shipping
charges.
If you would like to order over the phone with a Visa or MasterCard call us at (410) 366-8343 M-F 9 am to 5 pm EST. You can also mail a check to The Vegetarian Resource Group, PO Box 1463, Baltimore, MD 21203. Please e-mail us at [email protected] if you have any questions.
Vegetarian Events & the Miami Chapter of EarthSave will present the First Annual Vegetarian Action Symposium February 18-20 in Gainesville, Florida, at the Sheraton Gainesville Hotel.
SPEAKERS include:
Charles Stahler & Debra Wasserman, The Vegetarian Resource Group
Don Barnes, Animal Protection Institute/San Antonio Vegetarian Society
Gene Bauston, Farm Sanctuary
Rynn Berry, Vegetarian Historian
George Cave, PhD, Trans Species Unlimited
Robert Cohen, Author of MILK-The Deadly Poison,
Karen Davis, United Poultry Concerns
Antonia Demas, PhD, Food Studies Institute
Joyce DiBenedetto-Colton, MS, Environmental Ethics
Institute of Miami Dade Community College
George Eisman, RD, Vegetarian and Vegan Association
Doug Graham, DC, Raw Food Coach
The all-day lecture series will cover the health, ethics, and ecology issues surrounding vegetarianism. The all-day action panels will be addressing community outreach, conducting classroom presentations, factory farming, organic foods, and genetically modified foods.
REGISTRATION FEES
$75 - Full Symposium, including 2 vegan breakfasts & 2 vegan lunches,
if postmarked by Jan. 7
$90 - Full Symposium, including 2 vegan breakfasts & 2 vegan lunches,
if postmarked by Feb. 5
$60 - Full Symposium, meals not included
$35 - Saturday Only, meals extra, if postmarked by Feb. 5
$25 - Saturday, Student/Sr. w/ I.D., meals extra, if postmarked by Feb. 5
$35 - Sunday Only, meals extra, if postmarked by Feb. 5
$25 - Sunday, Student/Sr. w/ I.D., if postmarked by Feb.5
Please indicate meals you want and include payment (breakfast is $8 and Lunch $12). No meals can be provided if registration is postmarked after February 5.
PAYMENT INFORMATION
Make check or money order payable to Vegetarian Events and mail to: P.O.
Box 1057, Alachua, FL 32616. Please include name, address, phone numbers,
and e-mail address for EACH PERSON in your party.
For additional information and housing options, please contact event coordinators Chas Chiodo at [email protected] or (904) 454-4341 or Cynthia Cowen at [email protected] or (305) 385-2011.
We only offer a small sampling of the books we sell at outreach booths in our online catalog. We are hoping to change that soon, but until then I thought I'd let you know about a few books we currently have in stock. Books make great gifts and support our outreach efforts.
FLAVORS OF INDIA
Shanta Nimbark Sacharoff, author of Flavors of India, is a lifelong vegetarian and teacher of Indian and international vegetarian cooking. She explains how to use traditional spices and basic ingredients in Indian cooking. While the book is not vegan, it does offer substitutions and alternative vegan versions of the recipes. There is even a section on "Ghee Gone Vegan" and tofu cubes as paneer (cheese). Chapters include basic recipes, appetizers, snacks and chutneys, vegetables and salads, dals and bean-based dishes, rice and rice dishes, breads, sweets, and beverages. Just reading the recipes made me hungry. It is available for $15 (includes special standard shipping). *see ordering information below*
VEGETARIAN COOKING FOR PEOPLE WITH ALLERGIES
A great cookbook for vegetarians with gluten, dairy, soy, egg, peanut, and other food allergies is Vegetarian Cooking for People with Allergies. There are recipes for breakfast, soups, salads, appetizers, main dishes, bread, and desserts. included are symbols showing which foods are excluded from the recipe. Most of the recipes seem quick and easy. Vegetarian Cooking for People with Allergies is 143 pages and is authored by Raphael Rettner, DC. It is available for $15 (includes special standard shipping). *see ordering information below*
A TASTE OF MEXICO
Kippy Nigh owns a vegetarian restaurant and two bakeries in Mexico, and shares her love of regional Mexican cuisine in A Taste of Mexico. There is an ingredient glossary, a guide to chiles, both fresh and dried, and information on how to make tortillas from scratch. Many of the recipes call for dairy, but vegan substitutions could be used. Recipes include Fava Bean Soup with Cactus, Cilantro Dressing, Textured Vegetable Protein Mole Enchiladas, Oatmeal Patties, Vegetable Tamales, and Baked Sweet Potato Pudding. There are also sections on breads, desserts, and drinks. This 206 page book is available for $16 (includes special standard shipping). *see ordering information below*
PASTA EAST TO WEST: A Vegetarian World Tour
Nava Atlas brings delicious pasta-based dishes from around the globe into your kitchen with Pasta East to West. In the introduction pasta shapes are explained and Asian noodles are defined. Sections include Pasta and Noodle Soups, Cold Noodles and Pasta Salads, Hearty Pasta and Noodle Main Dishes, Pasta and Noodles on the Lighter Side, and Partners for Pasta and Noodles. Recipes I'd love to taste include Udon Noodle Soup with Crisp Vegetables, Cold Noodles in Spicy Sesame Sauce, Indonesian-Style Vegetable Stew with Rice Noodles, "Hay and Straw" Pasta with Silken Tofu Alfredo Sauce, Mixed Vegetable Lasagna, Pasta with Red Pepper Hummus, Eastern European Vermicelli Rice, and Eggplant and Artichoke Salad. Dairy is called for in some recipes, but substitutions are possible. This 212 page book is available for $17 (includes special standard shipping). *see ordering information below*
THE COMPLETE IDIOT'S GUIDE TO BEING VEGETARIAN
VRG nutrition advisor Suzanne Havala, MS, RD, recently authored The Complete Idiot's Guide to Being Vegetarian. The guide gives the basics about vegetarianism and explains nutrition needs. There is a whole section on vegetarians with special needs such as pregnant women, children, teens, seniors, and athletes. The "Making the Switch" section looks at the practical "how-to" side of going vegetarian. Meal plans are offered, as is advice for the traveling vegetarian. Copies of this 344 page book are available from VRG for $19 (includes special standard shipping). *see ordering information below*
DAMAGED COPIES OF CONVENIENTLY VEGAN AVAILABLE FOR ONLY $6!
We currently have about 60 slightly damaged copies of Conveniently Vegan available for $6 each. The damage is extremely minimal, mostly just scratches on the spines. Conveniently Vegan normally sells for $15. To read more about the book go to: http://www.vrg.org/catalog/convvegan.htm. To order please follow the instructions below. However you chose to order, mention this is the "VRG-News CONVENIENTLY VEGAN" special offer to receive your discounted price. The $6 price even includes special standard shipping.
ORDERING INFORMATION
To order any of these books online go to:
http://www.vrg.org/catalog/order.htm
You will need to list the title(s)in the "additional notes" field and specify
if you will need the book(s) sent via RPS/UPS (1-6 days, $3 additional).
Special standard shipping requires 1-6 weeks. Orders over $25 are automatically
sent via RPS/UPS (US orders only) without additional shipping charges.
If you would like to order over the phone with a Visa or MasterCard call us at (410) 366-8343 M-F 9 am to 5 pm EST. You can also mail a check to The Vegetarian Resource Group, PO Box 1463, Baltimore, MD 21203. Please e-mail us at [email protected] if you have any questions.
OFFERINGS FROM THE VINE
Offerings from the Vine produces wine that is made of all natural ingredients and is totally vegan. It comes in 1998 Peach and 1998 Tropical flavors. Made with fresh fruits and maple syrup, there are no sulfites, preservatives, or additives. To order contact Yafah B. Asiel at SVS, 879A Ralph David Abernathy Blvd., Atlanta, GA 30310; (404) 752- 5194; [email protected].
ZUM GLOW PARAFFIN-FREE CANDLES
Zum Glow candles are made of soy and vegetable oils, pure essential oils, and a lead-free wick. There are no animal ingredients or beeswax used, so the candle is completely vegan. They burn for 30-35 hours and come in grapefruit, lavender, and sandalwood. For more information contact: Indigo Wild, 7135 Wyandotte, Suite B, Kansas City, MO 64114; (800) 361-5686; http://www.indigowild.com.
CLEAR CONSCIENCE CONTACT LENS SOLUTION
Clear Conscience has created a new cruelty-free, non- irradiated multi-purpose contact lens solution and a sterile saline solution. The FDA has approved both of their solutions. The products are on sale in 40 states and available in several large natural foods markets. 10% of proceeds will be donated to environmental and animal welfare organizations. For more information contact: Stephen Bartell, PO Box 17855, Arlington, VA 22216; (800) 595-9592; [email protected]; http://www.clearconscience.com.
VRG will be hosting a vegan South Indian dinner at the Mango Grove, an all-vegetarian restaurant in Columbia, MD. Join us on Sunday January 16th from 3-5:30pm for an all- you-can-eat buffet celebrating Dr. Albert Schweitzer's birthday.
The buffet menu will include:
Vegetable Samosa
Idli (rice and lentil cakes)
Vegetable Cutlet
Rasam Soup (spicy and sour soup)
Paratha (Indian bread)
Oothappam (lentil and rice pancakes)
Channa Masala (chickpea curry)
Aloo Bainghan (eggplant and potato curry)
Gobi Masala (cauliflower curry)
Carrot Halwa (dessert with carrots, coconut, and cashews)
Rice and Beverages
The Mango Grove is located at 6365 B Dobbin Road, at the intersection of Dobbin Rd and Rt. 175. It is in the corner of the Dobbin Center Shopping Plaza next to Friendly's and McDonald's.
Seats are $14 for adults and $7 for children under 10. Please respond by January 7th, as seating is limited. You can order over the phone with a Visa or MasterCard by calling (410) 366-8343 9am-5pm M-F or mail a check or money order to The Vegetarian Resource Group, PO Box 1463, Baltimore, MD 21203. Make all checks payable to The Vegetarian Resource Group. Call (410) 366-8343 if you have questions, need directions, or to charge your reservations by phone. Refunds will be issued only if we are able to fill your seat.
The January / February 2000 Vegetarian Journal articles online include:
Miso Soup - It's Japanese Soul Food, by Hiroko Kato
1999 Essay Winners, Part 1
Vegetarian Action: Jane Black, vegan weightlifter
Note from the Coordinators
Read them at: http://www.vrg.org/journal/vj2000jan/
Additional articles in the issue include:
Euro-Vegetarian, Vegan Recipes from Switzerland and Germany, by Jenny
Rackley
Beautiful Broccoli, by Jacqueline Dunnington
Vegan Versions of Familiar Favorites, by Katherine Ludwig Moses
Regular features include:
Nutrition Hotline: The importance of DHA
Scientific Update and Notes from the Scientific Department
Product Reviews: Guide to Soups
Veggie Bits and much more!
The Journal features informational and recipe articles, product and book reviews, news for vegetarian activists, and up-to-date information about vegetarian health and nutrition. If you are not currently a subscriber to the Vegetarian Journal, why not subscribe today?
Subscriptions to Vegetarian Journal are $20/year in the US (please inquire for subscription rates outside the US). Accepted forms of payment, all in US funds, are Visa, MasterCard, checks drawn on US banks, and postal money orders. When joining, please send us your name, address, phone number, and e-mail address. If paying by credit card, please include the card number and expiration date.
If you join online at http://www.vrg.org/journal/subscribe.htm for $30 or more, you will receive a FREE copy of the Vegan Handbook, a $20 value! (US addresses only)
If you choose to join by mail, subscriptions should be directed to:
The Vegetarian Resource Group
PO Box 1463
Dept. 2
Baltimore, MD 21203
Phone: (410) 366-8343
Fax: (410) 366-8804
E-mail: [email protected]
If you ever wondered what types of resources and literature VRG offers please look over our new listing of VRG Publications, Resources, and Tabling Materials http://www.vrg.org/nutshell/materials.htm. The list is broken down into 36 categories, such as "Teens," "Core Brochures for Tabling," and "Food Ingredients," with links to online materials. I was truly surprised at how much information is available on our website. This overview of our publications is especially helpful if you are planning a tabling event or if you just want to navigate the VRG site a bit faster.
The homepage http://www.vrg.org has been updated, and so has the Journal section http://www.vrg.org/journal/ . Our links sections have been updated yet again and about 20 new links have been added http://www.vrg.org/links/ . The "City Guides" have been collected in our travel section http://www.vrg.org/travel/ and now include Chicago, Northern Virginia, Baltimore, Los Angeles, Atlanta, and more. Don't forget that back issues of VRG-News are available online http://www.vrg.org/vrgnews/ (thanks to volunteer Stephanie Schueler for proofreading and converting the issues every month).
EDITOR (P/T) to produce bi-monthly vegetarian magazine. Job is in Baltimore, Maryland. Desktop publishing and layout and editing experience necessary. Science background is helpful. Send resume with writing and layout samples to Editor Position, VRG, Box 1463, Baltimore, MD 21203.
REGISTERED DIETITIAN
VRG is searching for an RD who is very knowledgeable about vegetarian diets
and with a strong science background to research and write articles/books;
answer media, consumer, and professional questions; and be a liaison with
other groups. The job is in Baltimore, Maryland. Please send resume, cover
letter, and writing samples to: The Vegetarian Resource Group, P.O. Box 1463,
Baltimore, MD 21203.
I thought if any of you were having a party this winter, this would make a delicious and impressive looking dessert.
This recipe originally appeared in Vegan in Volume. There are over 125 quantity recipes for every occasion in Vegan in Volume. See article #2 above for more information.
Sophisticated Poached Pears
Yield 25 pears
20 ounces Red dessert wine*
8 ounces strawberry jam (apricot glaze, or mixed berry or apple jam may be
substituted)
4 ounces Orange juice
1 ounce Orange zest
1/2 ounce Lemon zest
2 each cinnamon sticks
5 each Whole cloves
1 ounce Ground ginger
25 each Pears, fresh (5 ounce)
In a braising pan, combine wine, jam, juice, zests, cinnamon, cloves, and ginger. Simmer. Place pears in poaching liquid and simmer until pears are soft, about 20 minutes. Remove pears and allow to cool. Strain poaching liquid. Can be used as a hot sauce by returning to heat and allowing to reduce until thickened. Can be used as a cold garnish by freezing strained liquid, removing from freezer, and chopping, as a pear "ice."
* Note: Port, red Zinfandel, and Muscadet are good wines to use.
Total calories per serving: 147
Fat: 1 grams
Protein: 1 grams
Carbohydrate: 31 grams
Calcium: 20 mg
Iron: 1 mg
Sodium: 3mg
Vegan in Volume (272 pages) also has information about catered events, weddings, birthday celebrations, college food service, quality hospital food (including special diets), restaurant meals, menu ideas for dinner parties, party beverages, and holiday recipes. There are 125 great tasting and unique vegan recipes. To read more about the book go to: http://www.vrg.org/catalog/volume.htm. Copies are just $20 (includes special standard shipping). You can order using the online order form https://skyport.net/vrg/order.htm or call (410) 366-8343 to order over the phone with a Visa or MasterCard.
Our health professionals, activists, and educators work with businesses and individuals to bring about healthy changes in your school, workplace, and community. Registered dietitians and physicians aid in the development of nutrition-related publications and answer member and media questions about vegetarian diets. The Vegetarian Resource Group is a non-profit organization. Financial support comes primarily from memberships, donations, and book sales. The Vegetarian Journal, a bi-monthly print magazine, is a benefit of membership in The VRG. (For more information, please see the January/February 2000 Vegetarian Journal above or back issues online at http://www.vrg.org/journal/.)
If you would like to make a donation, become a member, or find out more about The VRG, contact us at: The Vegetarian Resource Group PO Box 1463 Baltimore, MD 21203 Phone: (410) 366-8343 Fax: (410) 366-8804 E-mail: [email protected] Website: www.vrg.org
VRG-News is the monthly e-mail newsletter of The Vegetarian Resource Group. This is an announcement list, so subscriber messages are not accepted by the list. If you have a technical question about the list, please contact the list manager, Bobbi Pasternak, at [email protected]. If you have any suggestions, ideas, or corrections to VRG-News, direct them to [email protected]. Thanks!
If you are a new subscriber, you might enjoy reading past issues of VRG-News online at http://www.vrg.org/vrgnews/index.htm.
If you wish to cancel your subscription to VRG-News, send an e-mail message to [email protected] with the following message: SIGNOFF VRG-NEWS
If you wish to subscribe to VRG-News, send an e-mail message to
[email protected]
with the following message:
SUB VRG-NEWS {your first and last name}
Do not include the {} when you enter your name. The newsletter will be sent to the e-mail address from which you are subscribing.
Contents of VRG-News are copyright 2000 by The Vegetarian Resource Group. The newsletter may be freely distributed in electronic or print form provided its contents are not altered and credit is given to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203.
This newsletter was converted to HTML by Stephanie Schueler.
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| Last Updated January 6, 2000 |
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| The contents of this web site, as with all The Vegetarian Resource Group publications, is not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. Any pages on this site may be reproduced for non-commercial use if left intact and with credit given to The Vegetarian Resource Group. Web site questions or comments? Please email [email protected]. |
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