VRG-NEWS: The Vegetarian Resource Group Newsletter
Volume 16, Issue 5
May 2012

CONTENTS

  1. TACO BELL'S® FIRSTMEAL™ HASH BROWNS
  2. VEGAN CHILDREN: RESPONSE TO NYT OP-ED
  3. VEGAN DINING, MAUI
  4. VEGAN MAC AND NO-CHEESE WITH ZUCCHINI "CREAM" SAUCE
  5. VRG IN THE NEWS
  6. MY VRG INTERNSHIP
  7. SPECIAL OFFER! JOIN VRG WITH $25 AND GET A COPY OF VEGAN MEALS FOR ONE OR TWO FOR FREE!
  8. CAN A VEGAN DIET PROVIDE ENOUGH PROTEIN TO SLOW DOWN AGE-RELATED MUSCLE LOSS?
  9. VEG BABIES: REED MANGELS ON THE DR. DON SHOW
  10. VRG'S VEGAN DINNER IN PHILADELPHIA - OCT 7, 2012
  11. About The Vegetarian Resource Group
  12. About VRG-NEWS

1) TACO BELL'S® FIRSTMEAL™ HASH BROWNS

By Jeanne Yacoubou, MS
VRG Research Director

At the end of January 2012, Taco Bell® announced that it will debut eleven new breakfast menu items as a FirstMeal™ in approximately 750 restaurants located in ten western states, including California and Colorado. Currently, FirstMeal™ is offered only during the morning. By the end of 2012, FirstMeal™ will be available along with late-night FourthMeal™ offerings. Taco Bell® locations in the eastern US will begin carrying FirstMeal™ in 2013.

The VRG asked a quality assurance manager at Taco Bell® corporate headquarters to tell us more about the FirstMeal™ menu items. We learned that the new hash brown is all-vegetable. It does not contain natural flavors of animal or dairy origin. Hash browns are fried in "canola oil" in a fryer designated "only for grains and potatoes." Hash browns may be ordered separately.

To read the rest of the article, visit our blog: [ http://www.vrg.org/blog/2012/04/24/taco-bell%e2%80%99s%c2%ae-firstmeal%e2%84%a2-hash-browns/ ]

For more information on food served in fast food and quick service chains, see [ http://www.vrg.org/fastfoodinfo.htm ]

For information on food ingredients and for other information of interest to vegetarians and vegans, please subscribe to our free enewsletter at [ http://www.vrg.org/vrgnews/ ]

There are many ways to stay connected to The Vegetarian Resource Group! Get our blog delivered right to your inbox:
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VRG research can be supported at
[ https://www.givedirect.org/give/givefrm.asp?CID=1565 ]

2) VEGAN CHILDREN: RESPONSE TO NYT OP-ED

By Reed Mangels, PhD, RD

About 5 years ago, The New York Times published an op-ed sensationally headlined "Death by Veganism." This opinion piece created a great deal of outcry, because of its incorrect information and shaky foundation. The Public Editor of the Times [ http://www.nytimes.com/2007/06/24/opinion/24pubed.html?pagewanted=all ] said, "I think The Times owes its readers the other side, published on the op-ed page, not just in five letters to the editor that briefly took issue with her" and asked, "And what is the obligation of editors to make sure that op-ed writers are not playing fast and loose with the facts?"

To read the rest of the article, visit our blog: [ http://www.vrg.org/blog/2012/04/25/vegan-children-response-to-nyt-op-ed/ ]

3) VEGAN DINING, MAUI

Reed Mangels, PhD, RD

What would you do if your daughter was working on Maui for 2 months with Americorps-NCCC [ http://www.americorps.gov/about/programs/nccc.asp ]? A family trip to visit her seemed like one way to spend spring break. It wasn't the easiest choice -- the 18 hours of travel each way wasn't something any of us looked forward to -- still, we decided that this was an opportunity not to be missed. We were on Maui, the second largest of the Hawaiian Islands, for about four days.

One of the very first places that we stopped was at Yee's fruit stand in Kihei. Yee's is one of the oldest mango farms on Maui. I asked the woman running the fruit stand where her farm was and she pointed to the road behind the stand. It doesn't get much more local! The stand had at least 4 kinds of mangos as well as several kinds of papayas and other fruits. I had never appreciated how different kinds of mangos can taste. Our favorite was Golden Glow -- sweet, mild, and juicy.

To read the rest of the article, visit our blog: [ http://www.vrg.org/blog/2012/04/26/vegan-dining-maui/ ]

4) VEGAN MAC AND NO-CHEESE WITH ZUCCHINI "CREAM" SAUCE

This recipe originally appeared in the article "Baby Boomer Cooking" by Debra Daniels-Zeller in Vegetarian Journal Issue 4, 2010: [ http://www.vrg.org/journal/vj2010issue4/2010_issue4_baby_boomer.php ].

Vegan Mac and No-Cheese with Zucchini "Cream" Sauce

(Serves 6)

Nothing is what it seems in this reproduction of the ubiquitous '50s favorite mac 'n' cheese. The idea for this recipe sprang from an Italian cookbook that also used Parmesan cheese. I found that garlic and basil delivered taste without adding any cheese at all. The only trick is to peel the zucchini since the green skin will turn the sauce light green.

To see the recipe, visit: [ http://www.vrg.org/blog/2012/04/28/vegan-mac-and-no-cheese-with-zucchini-cream-sauce/ ]

5) VRG IN THE NEWS

Below is a selection of news articles VRG has been featured in this month:

To see more news articles VRG has been featured in, visit [ http://www.vrg.org/press/vrg_in_the_news.php ]

For press releases, see: [ http://www.vrg.org/press/index.htm ]

6) MY VRG INTERNSHIP

By Amanda Matte

Being an intern at VRG has been a wonderful, eye-opening experience. I originally began working here to gain experience at a non-profit, and since VRG just happened to be local/support a cause I care deeply about, it was a perfect fit. As a lifelong vegetarian, I thought I knew all there was to know about the lifestyle, but through my work here I have become far more informed about vegetarianism, and particularly veganism.

I have started to read up on veganism a great deal on my own time, and have slowly begun to implement changes into my lacto-ovo diet, including, but not limited to, subbing almond milk for cream in my coffee, and giving vegan cheese a try (dairy cheese has always been my vice!).

To read the rest of the article, visit our blog: [ http://www.vrg.org/blog/2012/05/03/my-vrg-internship/ ]

For more information about VRG internships, see [ http://www.vrg.org/student/ ]

To donate towards VRG internships, scholarships, and other projects, visit [ http://www.vrg.org/donate ]

7) SPECIAL OFFER! JOIN VRG WITH $25 AND GET A COPY OF VEGAN MEALS FOR ONE OR TWO FOR FREE!

Join VRG with $25 via our donation form [ https://www.givedirect.org/give/givefrm.asp?CID=1565 ], and receive the Vegetarian Journal [ http://www.vrg.org/journal ] for one year AND a copy of Vegan Meals for One or Two: Your Own Personal Recipes [ http://www.vrg.org/catalog/index.php?main_page=product_info&cPath=1&products_id=4 ]!

Each recipe in Vegan Meals for One or Two [ http://www.vrg.org/catalog/index.php?main_page=product_info&cPath=1&products_id=4 ] by Chef Nancy Berkoff, EdD, RD, is written to serve one or two people. We've heard the "But I'm the only one in my family who eats vegan meals" and the "I'm vegan, but it's so hard to cook for one" excuses. Now you have no reason to eat unhealthfully!

Table of Contents

  • Chapter 1: It's All About You!
  • Chapter 2: Meal Planning and Shopping
  • Chapter 3: Breakfast
  • Chapter 4: One-Pot Wonders
  • Chapter 5: Freeze or Refrigerate Now, Eat Later
  • Chapter 6: Grab-and-Go
  • Chapter 7: Desserts and Snacks
  • Chapter 8: Every Day and Special Day Cooking
  • Glossary
  • Resources from The Vegetarian Resource Group

Sample Recipe
Is it Tofu? It is Tempeh? It's Garlic, For Sure

(makes 2 hearty servings)

This dish is guaranteed to keep vampires away. Use this as a sandwich stuffing (good hot or cold) or serve over cooked noodles (how about spinach or carrot pasta), steamed rice, or over a baked potato.

  • 2 Tablespoons olive oil (any vegetable oil is okay)
  • 2 Tablespoons minced garlic cloves
  • 3 Tablespoons flour
  • 1 cup soymilk
  • 1/2 teaspoon black pepper
  • 3/4 cup cubed firm tofu or tempeh

In a medium-sized frying pan, heat oil. Add garlic and sautee until garlic is lightly browned. Remove from heat and whisk in flour to make a paste.

Heat soymilk in a microwave or in a small pot until bubbly. Slowly add paste to soymilk, whisking, to form a smooth sauce, over low heat, approximately 5 minutes. Add tofu or tempeh and allow dish to cook for 3-4 minutes, until heated.

Note: You can try flavored tofu or tempeh, such as barbecue, smoked, or Cajun to add even more flavor.

Total calories per serving using Tofu: 353
Total Fat as % of Daily Value: 37%
Fat: 24 grams
Protein: 20 grams
Carbohydrates: 18 grams
Iron: 12 mg
Calcium: 177 mg
Dietary Fiber: 4 grams
Sodium: 30 mg

8) CAN A VEGAN DIET PROVIDE ENOUGH PROTEIN TO SLOW DOWN AGE-RELATED MUSCLE LOSS?

By Christine Kasum Sexton

The short answer is yes. Protein deficiency, as well as lack of exercise, can contribute to age-related muscle loss. Vegan diets are no more likely to be protein deficient than are non-vegan diets. As you age, however, you likely require fewer calories in your diet, so it is important to make sure that the foods you eat are nutrient-dense and protein-rich.

Age-related muscle loss is extremely common. After the age of 50, most people lose about 1-2% of their muscle per year....

To read the rest of the article, visit our blog: [ http://www.vrg.org/blog/2012/05/08/can-a-vegan-diet-provide-enough-protein-to-slow-down-age-related-muscle-loss/ ]

9) VEG BABIES: REED MANGELS ON THE DR. DON SHOW

VRG's Nutrition Advisor Reed Mangels, RD, PhD, was on the Dr. Don Show on April 25 to speak about vegetarian diets in infants. If you missed it live, you can listen to it on the Dr. Don Show archives!

Veg Babies with Reed Mangels
[ http://bullheadurgentcare.com/archives/playfiles/04252012p.html ]

You can find more archives of the Dr. Don Show here:
[ http://bullheadurgentcare.com/archives/index.html ], including the March 6 show [ http://bullheadurgentcare.com/archives/playfiles/03062012p.html ], in which Dr. Mangels discussed pregnancy, lactation and vegetarian diets.

For more information on vegan pregnancy, see:

* The Everything Vegan Pregnancy Book
[ http://www.vrg.org/catalog/index.php?main_page=product_info&cPath=1&products_id=81 ]
by Reed Mangels, RD, PhD

* Vegan Nutrition in Pregnancy and Childhood
[ http://www.vrg.org/nutrition/veganpregnancy.php ]

10) VRG'S VEGAN DINNER IN PHILADELPHIA - OCT 7, 2012

The Vegetarian Resource Group will host a vegan dinner during the annual meeting of the Academy of Nutrition and Dietetics (formerly the American Dietetic Association). The restaurant is about one block from the Convention Center. Please see below for RSVP details. We hope to see you there!

VRG's VEGAN DINNER IN PHILADELPHIA
SINGAPORE VEGETARIAN RESTAURANT
SUNDAY, OCTOBER 7, 2012, 6 PM

VEGAN BUFFET MENU
House Wonton Soup
Hot and Sour Soup

Curry Dumpling
Spring Roll
Sesame Noodles
Salad

Singapore "Pepper Steak"
General Tao's "Chicken" with Broccoli
Vegetable Lo Mein
Chinese and American Greens
Coconut "Shrimp and Chicken"

Brown Rice, White Rice, Tea, Oranges

(Fruit shakes can be purchased separately.)

COST: $20 per person, including tax and tip. You can pay by sending $20 to The Vegetarian Resource, P.O. Box 1463, Baltimore, MD 21203, by paying online at [ http://www.vrg.org/donate ] (write "Singapore dinner" and names of attendees in the comments), or by paying over the phone with your Visa or MasterCard by calling (410) 366-8343 Monday-Friday, 9 a.m.-5 p.m.

Seating is limited. Menu subject to change.

We look forward to seeing you. 

Name: ________________________________
Address: _____________________________
City: ________________________________
State: _______________________________
Zip: _________________________________
Telephone: ___________________________
E-mail: ______________________________
Names of attendees. __________________
$20/person X ___ attendees= $
Donations towards dietitian outreach: $
Total Enclosed: $

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, bequests, 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 ]
Like us on Facebook: [ http://www.facebook.com/thevegetarianresourcegroup ]
Follow us on Twitter: [ http://twitter.com/VegResourceGrp ]
Donate: [ https://www.givedirect.org/give/givefrm.asp?CID=1565 ]

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 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 us at [email protected]. If you have any suggestions, ideas, or corrections to VRG-NEWS, please direct them to [email protected]. Thanks!

To subscribe, unsubscribe, or otherwise manage your subscription to VRG-NEWS, visit [ http://lists.vrg.org/mailman/listinfo/vrg-news_lists.vrg.org ]

If you are a new subscriber, you might enjoy reading past issues of VRG-NEWS online at [ http://www.vrg.org/vrgnews/ ].

Contents of VRG-NEWS are copyright 2012 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.