VRG-NEWS: The Vegetarian Resource Group Newsletter
Volume 16, Issue 9
September 2012

CONTENTS

  1. CHASE GRANTS UPDATE -- PLEASE VOTE!
  2. P.F. CHANG'S VEGETARIAN-LABELED DISHES: OYSTER SAUCE IS ALL-VEGETABLE
  3. VEGAN RECIPES FOR THE JEWISH NEW YEAR, ROSH HASHANAH!
  4. About The Vegetarian Resource Group
  5. About VRG-NEWS

1) CHASE GRANTS UPDATE -- PLEASE VOTE!

VOTE AT: [ http://www.facebook.com/ChaseCommunityGiving/app_162065369655?app_data=ein|52-1279034 ]

Update On The Chase Contest

The Vegetarian Resource is only about 125 votes short to be in contention for a $10,000 grant!

HELP US SHARE IN $5 MILLION IN GRANTS: VOTE FOR VRG BETWEEN 9/6 - 9/16

Chase Community Giving is a program that lets the public vote to help determine where Chase donates millions of dollars. The Vegetarian Resource Group has been nominated to be among the charities eligible to receive these grants. Currently, we're about 125 votes short to be in contention for a $10,000 grant.

Please vote and help spread the word by forwarding the following link to five of your friends, colleagues, and family members:

[ http://www.facebook.com/ChaseCommunityGiving/app_162065369655?app_data=ein|52-1279034 ]

If you have a Chase Card, you have an additional vote at:

[ https://www.chasegiving.com ]

Vote both ways if you can.

Thanks for supporting The VRG!

2) P.F. CHANG'S VEGETARIAN-LABELED DISHES: OYSTER SAUCE IS ALL-VEGETABLE

By Jeanne Yacoubou, MS
VRG Research Director

A staff member at the VRG spotted a July 2012 post at [ http://blogs.miaminewtimes.com ] written by a vegan who asserted that at P.F. Chang's, "...all the dishes are cooked in oyster sauce [and so are not vegetarian or vegan.]" Since this information was contradictory to what we reported in 2008 about the P.F. Chang's vegetarian-labeled menu items, ([ http://www.vrg.org/journal/vj2008issue4/whos_veggie_friendly.htm ]), we contacted the chain to see if there had been an ingredient change.

The Marketing Coordinator at P.F. Chang's told us in August 2012 that he would contact Chang's Culinary Department to determine if the oyster sauce was animal-based. The Culinary Department relayed to him that: "...all of our vegetarian-marked items on our menu do not contain any seafood or animal products. Our 'Vegetarian Oyster Sauce' is actually made with mushrooms and no actual oyster or shellfish."

The VRG also asked the Marketing Coordinator at P.F. Chang's if any of the menu items noted as "vegetarian" contained honey, egg, or dairy ingredients. He assured us: "No, they do not, and as long as cane sugar is not an issue all of the items marked 'vegetarian' on our menu can also be considered 'vegan.'"

More information about the vegetarian menu options at P.F. Chang's may be found on their website: [ http://www.pfchangs.com/menu/ ]

Another VRG article about P.F. Chang's vegetarian dishes may be found here: [ http://www.vrg.org/journal/vj2011issue1/2011_issue1_pf_changs.php ]

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

The contents of this article, our website, and our other publications, including the 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 employees or company statements. Information does change and mistakes are always possible. Please use your own best judgment about whether a product is suitable for you. Further research or confirmation may be warranted.

There are many ways to stay connected to The Vegetarian Resource Group! Get our blog delivered right to your inbox:
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3) VEGAN RECIPES FOR THE JEWISH NEW YEAR, ROSH HASHANAH!

Your family and friends will love the following vegan recipes from [ http://www.vrg.org/catalog/index.php?main_page=product_info&cPath=1&products_id=13 ] The Jewish Lowfat Vegetarian Cookbook. It's a tradition to eat sweet foods during this holiday.

Bulgur and Grape Salad

This is an absolutely delicious salad and well worth the wait while the bulgur (cracked wheat) soaks in the juice. The salad can even be served for breakfast! Experiment with different types of juices and other fruits such as chopped apples, peaches, or pears.

2 cups bulgur (cracked wheat)
4 cups orange juice
1 pound seedless grapes (use different varieties of grapes for added color)
2 teaspoons cinnamon

Soak bulgur in juice for at least 4 1/2 hours until the juice is absorbed and the bulgur is soft. (You can soak the mixture overnight if you prefer.) Cut the grapes in half and toss into the soaked bulgur. Add cinnamon and stir well. Chill and toss once before serving.

Moroccan Couscous and Pumpkin
(Serves 4)

Couscous is an extremely fast-cooking grain. Add pumpkin, and you've got yourself an unusual, but delicious meal. For variety, you can also substitute acorn squash for the pumpkin.

1 pound pumpkin, remove seeds, then chopped
1 cup water
1 cup couscous
1 small onion, peeled and minced
1/4 cup slivered almonds
1/4 cup raisins
1 teaspoon cinnamon
1/2 cup maple syrup

In a covered pot, steam pumpkin in water over medium heat for 5 minutes. Add remaining ingredients and simmer in covered pot for 2 minutes. Turn off heat and let covered pot sit for 3 minutes longer. Stir and serve immediately.

Baked Carrots
(Serves 6)

This is a sweet vegetable side dish that young children will especially enjoy.

2 pounds carrots peeled and cut into thin strips
2 cups orange juice
1 onion, peeled and finely chopped
1 teaspoon cinnamon

Preheat oven to 375 degrees. Mix all the ingredients together in a large bowl. Pour into a casserole dish and cover. Bake dish on low oven shelf at 375 degrees for 90 minutes or until carrots are tender. Serve warm.

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.