VRG-NEWS: The Vegetarian Resource Group Newsletter
Editor: John L. Cunningham
Volume 8, Issue 2
February 2004

CONTENTS

1. Notes from the Editor
2. 2004 VRG College Scholarship Deadline is Today
3. Vegan Passover Recipes
4. BOOK REVIEW: The Candle Cafe Cookbook
5. Veg For Life 2004 Speaking Tour Featuring George Eisman
6. Veg Dining.com Contest Results
7. NEW RELEASE: Veg-Feasting in the Pacific Northwest
8. RECIPE: Winter Squash with Apricot Stuffing
9. Upcoming Events and Conferences
10. Internships Available
11. About The Vegetarian Resource Group
12. About VRG-NEWS

1) Notes from the Editor

The 20th Annual Great American Meatout is just around the corner! For information on Meatout gatherings near you, or for information on how to hold your own Meatout event, visit the Meatout website. We will be holding our annual restaurant gathering for local members at Mr. Chan's in Pikesville on March 20. If you're in the Baltimore area and are interested in attending, give us a call at (410) 366-8343.

Baseball fans are anticipating opening day, but fans in San Diego have a new reason to be excited! PETCO Park, home of the Padres will now have veggie dogs and veggie burgers in multiple stands this season! To see other ballparks that offer veggie dogs, and to find out how you can encourage your local venue to offer them, visit the Soy Happy website.

Plans are set for us to exhibit at both the Book Expo America and the Printer's Row Book Fair in Chicago this spring. Charles Stahler, Debra Wasserman, and Carole and Barbara Hamlin will be staffing the Expo booth (#SP4675), while Lisa Martin will be staffing the Printer's Row booth. If you will be attending either of these events, stop by and say hello.

Finally we'd like to thank The Vegetarian Site for their generous support by sponsoring The Vegetarian Resource Group last November. The Vegetarian Site offers non-leather shoes and clothing, cruelty free personal care products, books, videos, food, and more.

2) 2004 VRG College Scholarship Deadline is Today

Attention High School Seniors: applications for the 2004 Vegetarian Resource Group College Scholarship must be post marked by today (2/20/04). If you cannot submit your application by the deadline, please call first.

3) Vegan Passover Recipes

Trying to figure out what to serve your vegan daughter-in-law? Looking for new parve Passover dishes? Do you find it challenging to get through eight days of matzah with good humor? The 48-page Vegan Passover Recipes is for you. Chef Nancy Berkoff, R.D., has created 34 delicious Passover dishes. Start with Savory Sweet Potato, Cream of Asparagus, or French Onion soups.

The house will smell wonderful while baking Winter Squash with Apricot Stuffing and Apple and Herb Mushrooms. Chef Berkoff's Carrot Pancakes are both colorful and tasty. Eggplant/Matzah Pancakes can be made ahead of time, cooked, and refrigerated for later. For those who don't want to fry these fritters, instructions for baking are included.

Nancy provides the basics: A vegetable stock without chicken fat or added sodium, Savory Spaghetti Sauce, Zucchini/Potato Kugel, and Sweet and Sour Stuffed Cabbage (A new spin on an oldie, but goody).

You can purchase this book from the Vegetarian Resource Group for $6. This price includes shipping and handling. You can order online or send a check or money order to: The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203.

4) BOOK REVIEW: The Candle Cafe Cookbook

This past summer, I was lucky enough to dine at the Candle Cafe, a wonderful vegan restaurant on New York's Upper East Side. I must say that the service, atmosphere, and food were just terrific. Now, you can enjoy more than 150 of this establishment's most popular recipes in your own home with The Candle Cafe Cookbook by Joy Pierson and Bart Potenza.

I tried a few of these dishes at my house, and although my kitchen didn't compare to the restaurant's post decor, the food was still incredible. For appetizers and salads, you may want to try the Tofu Satay with Coconut-Peanut Sauce, Portobello and Red Pepper Quesadillas, or Arugula and Pear Salad with Raspberry Vinaigrette. If you're in the mood for a sandwich, the recipes include a Tofu Club, a Grilled Seitan Steak Hero, and a French Dip. For the main course, try Seitan Piccata with White Wine and Caper Sauce, Tempeh Scallopini, or Porcini Mushroom Stroganoff. Desserts include Tiramisu, Pumpkin Pudding, and Mango-Blueberry Torte. Doesn't everything sound delicious?

You can purchase this book from the Vegetarian Resource Group for $23. This price includes shipping and handling. You can order online or send a check or money order to: The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203.

5) Veg For Life 2004 Speaking Tour Featuring George Eisman

George Eisman, the founder of The Association of Vegetarian Dietitians and Nutrition Educators and author of The Most Noble Diet and A Basic Course in Vegetarian and Vegan Nutrition, will embark on a nation-wide speaking tour this spring as part of Farm Sanctuary's Veg For Life campaign. He will be available, at no cost, to speak to groups throughout the country on a variety of topics related to vegetarian nutrition.

To fill out a registration form to reserve a spot for your group, visit the Veg For Life website.

6) Veg Dining.com Contest Results

The results are in! VegDining.com has announced the winners of their First Annual Vegetarian Restaurants of the Year Award. Among the winning restaurants are Grasshopper in Boston, Chicago Diner in Chicago (where else?), Native Foods in Los Angeles, and Candle Cafe in New York. To see the entire list, and for listings of vegetarian restaurants throughout the world visit the VegDining.com website.

7) NEW RELEASE: Veg-Feasting in the Pacific Northwest

The Vegetarians of Washington have recently published VEG-FEASTING IN THE PACIFIC NORTHWEST, A Complete Guide for Vegetarians and the Curious in Washington and Oregon. The 192 page guide is split into three parts: Dining, Shopping, and Living. The Dining section lists vegetarian and veg-friendly restaurants throughout Washington and Oregon. The Shopping section lists locations of food co-ops, natural food stores, and veg-friendly supermarkets. The Living section contains information pertaining to health and vegetarian nutrition. This is fantastic for people who live in, or will be visiting the Pacific Northwest region.

You can purchase this book from The Vegetarian Resource Group for $12.95 plus $5.00 s/h (Orders over $25.00 receive free shipping and handling.) You can order online or send a check or money order to: The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203.

8) RECIPE: Winter Squash with Apricot Stuffing

(The following recipe appears in Vegan Passover Recipes by Chef Nancy Berkoff, RD

Serves 6

The house will smell wonderful while you are baking this dish. Use a selection of winter squashes to create variations.

Vegetable oil spray
2 cups uncooked matzah farfel or 4 whole matzah, crumbled
1 cup chopped red onion
1/2 cup chopped celery (complete with leaves, if possible)
1 garlic clove, minced
1-1/2 cups vegetable stock
1/2 cup chopped dried apricots
1/2 cup chopped cashews (optional)
2 Tablespoons chopped fresh parsley
2 teaspoons ground black pepper
3 acorn, butternut, or small winter squash, cut in half and deseeded

Preheat oven to 375 degrees.

In a large pot, such as a Dutch oven, spray oil and allow to heat. Add farfel, onion, celery, and garlic and allow to saute for 6 minutes, or until very soft. Add stock, apricots, and cashews (optional) and allow to simmer for 12 minutes, or until mixture is thickened. Stir in parsley and pepper.

Place squash, cut side down on a baking sheet or shallow casserole. Add water to cover 1 inch of the squash. Spray squash skin lightly with vegetable oil. Bake for 20 minutes, until halfway coooked (still fairly tough). (This can be done in a microwave also, cooking on HIGH for 10-12 minutes.)

Remove squash from oven, turn upright and allow to cool for 5 minutes. Fill each squash half with stuffing. Bake for 50 minutes or until squash is soft (easily pierced with a knife).

Serve an entire half for an entree portion or one quarter for an appetizer portion.

9) Upcoming Events and Conferences

CHICAGO, IL & BERKELEY, CA: DEMAND LIBERATION

On February 22 in Chicago and March 6 in Berkeley, PETA2 & Student Animal Rights Alliance presents Demand Liberation: Regional Student Animal Rights Action Conferences, a series of regional action conferences to unite hundreds of young activists to take a leading role in the animal rights movement.

Registration is now open for both "Demand Liberation" regional student animal rights action conferences. The registration fee is just $5 with pre-registration - vegan lunch and snacks are also included!

Visit the Demand Liberation website for more info.

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LOS ANGELES, CA & CHICAGO, IL: SCREENING OF PEACEABLE KINGDOM

On March 19 in Los Angeles and April 4 in Chicago, Tribe of Heart, the makers of the film The Witness, will be screening their new film PEACEABLE KINGDOM. The screening in Los Angeles will be at the Writers Guild Theater. The screening in Chicago will be at Northwestern University.

For times and ticket prices, visit the Peaceable Kingdom Tour page on the Tribe of Heart website.

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SEATTLE, WA: VEGFEST 2004

On March 27-28 the Vegetarians of Washington present their third annual Vegfest 2004 at the Seattle Center Fisher Pavilion. Attendees will be able to sample food from over 75 vendors, view cooking demos by vegetarian chefs, and listen to vegetarian health professionals speak on vegetarian nutrition and health. This year's speakers will include: Dr. Ray Forster, Susan Gins, Marilyn Joyce, and Karen Lamphere.

Admission is $5 for adults. Children under 12 are free. For more information, visit the Vegetarians of Washington website.

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CHICAGO, IL: FARM ANIMAL FORUM

On April 4th, join Farm Sanctuary and learn how to be an active participant in efforts to rescue and protect farmed animals. You won't want to miss this activist training and education seminar, complete with noted animals rights speakers, video presentations, and merchandise and literature exhibit tables. Speakers include Carol Adams, Gene and Lorri Bauston, Jim Mason, and Wayne Pacelle.

For more details and registration information visit the Farm Animal Forum website.

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10) Internships Available

Responsibilities depend on background, major if in college, and interest of applicant. Tasks may include research, writing, and/or community outreach. Internships are helpful for students working toward journalism, English, and nutrition degrees. Business majors can obtain experience related to the business aspects of a non-profit organization. Activists can learn new skills and gain a broader knowledge, as well as share their expertise. Positions open throughout the year for all ages (including high school students living in Baltimore). Internships are unpaid. Send resume and cover letter to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203; [email protected].

ABOUT THE VEGETARIAN RESOURCE GROUP

Our health professionals, activists, and educators work with businesses and individuals to bring about healthful 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 print magazine, is a benefit of membership in The VRG. (For more information, please see the Vegetarian Journal online.)

If you would like to make a donation, become a member, volunteer, or find out more about The VRG, contact us at:

The Vegetarian Resource Group
P.O. Box 1463
Baltimore, MD 21203
Phone: (410) 366-8343
Fax: (410) 366-8804
E-mail: [email protected]
Website: http://www.vrg.org
Donate: https://www.givedirect.org/donate/?Action=GC&CID=1561

The contents of this newsletter, and our other publications, including Vegetarian 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 own best judgment about whether a product is suitable for you. To be sure, do further research or confirmation on your own.

ABOUT VRG-NEWS

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

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Contents of VRG-NEWS are copyright 2004 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.

Thanks to volunteer Stephanie Schueler for converting this article to HTML.

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