VRG-NEWS: The Vegetarian Resource Group Newsletter
Volume 17, Issue 2
February 2013

CONTENTS

  1. CELEBRATE PASSOVER - VEGAN STYLE
  2. VEGAN FOODSERVICE RECIPES
  3. SCHOOL-AGE CHILDREN AND VEGETARIAN/VEGAN DIETS WITH REED MANGELS, PHD, RD
  4. SAPTHAGIRI INDIAN RESTAURANT IN JERSEY CITY, NJ
  5. 6TH INTERNATIONAL CONGRESS ON VEGETARIAN NUTRITION, LOMA LINDA, CALIFORNIA
  6. AT THE END OF MY VRG INTERNSHIP
  7. VEGAN MENU ITEMS AT STARBUCKS; NATURAL FLAVORS
  8. TOGO'S WEST COAST SANDWICH CHAIN OFFERS VEGETARIAN AND VEGAN OPTIONS
  9. VEGETARIAN SURVEY FROM UNIVERSITY OF GEORGIA
  10. TIPS FOR OBTAINING INGREDIENT INFORMATION FROM FOOD COMPANIES
  11. VEGAN RESTAURANTS RECENTLY ADDED TO OUR RESTAURANT GUIDE
  12. THREE MONTHS AT VRG
  13. About The Vegetarian Resource Group
  14. About VRG-NEWS

1) CELEBRATE PASSOVER - VEGAN STYLE

Passover arrives in late March this year and vegans may be looking for some great recipes to share with their friends and family. The Vegetarian Resource Group has a number of books that have vegan Passover recipes. Go to: [ http://www.vrg.org/catalog/ ] Also, you can call (410) 366-8343 (Monday to Friday, 9AM to 5 PM) to order books with a credit card.

Matzo Meal Pancakes
From No Cholesterol Passover Recipes by Debra Wasserman

Makes 8 small pancakes

  • 3 small ripe bananas, peeled
  • 1/2 cup matzo meal
  • 1/4 cup water
  • 2 teaspoons oil

Mash bananas in a small bowl. Add matzo meal and water. Mix well. Heat oil in a frying pan over medium heat. Form 8 small pancakes in heated pan and fry for about 10 minutes until brown on both sides.

Pear and Apple Slaw
From Vegan Passover Recipes by Nancy Berkoff

(Serves 5-6)

  • 1 pound (about 3 cups) fresh pears
  • 1/2 cup (about 4 ounces) green or tart apple
  • 2 Tablespoons lemon juice
  • 1 cup finely shredded green cabbage
  • 1 cup finely shredded red cabbage
  • 2 Tablespoons oil
  • 1 Tablespoon vinegar
  • 1/2 teaspoon black pepper

Wash and dice pears and apples (don’t peel) and toss with lemon juice. Add green and red cabbage and toss. In a cup, mix oil, vinegar and pepper until combined. Toss with vegetables until well coated. Chill for at least 30 minutes before serving.

Note: Make a double batch of this recipe, as the flavor gets even better the second day!

Syrian-Style Okra with Dried Fruit
From The Lowfat Jewish Vegetarian Cookbook by Debra Wasserman

(Serves 4)

  • 1/2 pound okra, chopped
  • 1/2 small onion, finely chopped
  • 1 teaspoon oil
  • 1 Tablespoon water
  • 1 1/2 cups dried fruit (about 8 ounces prunes, apricots, and/or raisins, etc.)
  • 1/2 cup prune juice
  • 1/2 cup tomato juice
  • 1/4 lemon, minced (rind and fruit)

Stir-fry okra and onion with oil and water in a large frying pan for 5 minutes over medium heat. Add dried fruit, juices, and lemon. Simmer 15 minutes, stirring often. Serve warm or chilled.

Oh, and don’t forget... Star K (orthodox) said quinoa can be used if certified Kosher for Passover. The OU on their website says it can be a local decision. So ask your rabbi. You easily can make sweet or spicy dishes with this grain or simply use it instead of rice as a base for vegetable-based dishes you are preparing.

To order our Passover cookbooks, go to: [ http://www.vrg.org/catalog/index.php?main_page=index&cPath=1&sort=20a&page=2 ]

2) VEGAN FOODSERVICE RECIPES

Pulse Canada has just put the finishing touches on new large-scale recipes designed specifically for the foodservice and healthcare industries. You may want to share these with your school, company, hospital, or other foodservice. Several of these recipes are vegetarian and vegan including Beet and Bean Borscht, Hearty Bean Soup, Rustic Lentil Soup, Northern Black Bean and Grain Salad, and Lentil Hummus. For information, see: [ http://www.pulsecanada.com/food-health/foodservice/scale-up-recipes ]
For more foodservice recipes, visit: [ http://www.vrg.org/fsupdate/index.htm ]

3) SCHOOL-AGE CHILDREN AND VEGETARIAN/VEGAN DIETS WITH REED MANGELS, PHD, RD

VRG's Nutrition Advisor Reed Mangels, RD, PhD, was on the Dr. Don Show on January 9 to speak about vegetarian & vegan diets for school-age children. If you missed it live, you can listen to it on the Dr. Don Show archives here: [ http://bullheadurgentcare.com/archives/playfiles/01092013p.html ].

You can find more archives of the Dr. Don Show here: [ http://bullheadurgentcare.com/archives/index.html ], including the April 25, 2012 show, in which Dr. Mangels spoke about vegetarian diets in infants, and the March 6, 2012 show, in which Dr. Mangels discussed pregnancy, lactation and vegetarian diets.

For more information on vegan pregnancy, see:

4) SAPTHAGIRI INDIAN RESTAURANT IN JERSEY CITY, NJ

By Gianna Mautone, VRG Intern

Purely vegetarian, authentic South and North Indian fare offered in a very casual, friendly environment -- this is what defines a dining experience at Sapthagiri [ http://www.sapthagiri.biz/index.aspx ] in Jersey City, NJ. On a Thursday night, the restaurant was lively and full of patrons, many of whom appeared to be regulars. The restaurant is medium-sized, with enough space for approximately 50 people and some outdoor seating in the front. Sapthagiri offers an extensive, purely vegetarian menu, with many vegan options clearly indicated. If not 100% vegan, various dishes are listed as having a "vegan option available." The menu also specifies which dishes are gluten-free, low carb and low fat. The staff at Sapthagiri are very compassionate toward vegetarian and vegan eating, which made the experience very comfortable and enjoyable. The atmosphere of the restaurant is very friendly and welcoming, as the owner and waiter cracked jokes with our party and offered very attentive service throughout the duration of our dinner.

To read the rest of this article, visit our blog: [ http://www.vrg.org/blog/2013/01/22/sapthagiri-indian-restaurant-in-jersey-city-nj/ ]

5) 6TH INTERNATIONAL CONGRESS ON VEGETARIAN NUTRITION, LOMA LINDA, CALIFORNIA

February 24-25, 2013 [ http://www.VegetarianNutrition.org ]

Every five years this scientific conference on the health effects of plant based diets offers an opportunity for health professionals and researchers to learn from each other in plenary sessions, workshops, poster presentations and social gatherings.

Program Highlights:

  • The Great Debate: Are all Omega-3’s created equal?
  • Vegetarian diet pattern and longevity
  • Are vegetarian diets the solution to healthy aging?
  • Role of plant foods in prevention of chronic diseases
  • Environmental cost of vegetarian diet patterns
  • Vegetarian studies around the globe
  • Myths and controversies surrounding soy
  • New frontiers in nut research
  • Plant versus animal foods: the eternal debate
  • Dairy foods: what is the verdict?
  • Why and how vegetarian diets prevent obesity
  • Challenges of defining vegetarian diet
  • And many more. . .
If you are attending please come by the Vegetarian Resource Group booth. Reed Mangels will be presenting on bone nutrients for vegetarians.

6) AT THE END OF MY VRG INTERNSHIP

By Gianna Mautone

At the end of my three month internship at The Vegetarian Resource Group, I remember my first days here very clearly. I remember my online internship search prior to returning to Loyola University this fall, when I discovered that there was an opportunity available at the VRG, just minutes from my school. I had learned about the VRG from a professor, and upon searching the website and blog, reading articles and descriptions, I began to realize just how fitting this internship would be for me. My passion for health, vegetarianism, writing and activism fueled my interest in continuing to learn more about these topics while applying my skills to the organization. I came into the internship comfortable with the fact that there was a lot I did not know about these topics, but was excited to learn more from the VRG staff and community.

To read the rest of this article, visit our blog: [ http://www.vrg.org/blog/2013/02/05/at-the-end-of-my-vrg-internship/ ]

To apply for an internship at The Vegetarian Resource Group, visit: [ http://www.vrg.org/student/ ]

7) VEGAN MENU ITEMS AT STARBUCKS; NATURAL FLAVORS

By Jeanne Yacoubou, MS
VRG Research Director

The VRG received an email in January 2013 from a reader inquiring about Starbucks(r) Vanilla Spice Latte He wanted to know if the natural flavors in the new drink were all-vegetable.

To read the rest of this article, visit our blog: [ http://www.vrg.org/blog/2013/02/06/vegan-menu-items-at-starbucks-natural-flavors/ ]

To support VRG research, you can donate at: [ http://www.vrg.org/donate ]

8) TOGO'S WEST COAST SANDWICH CHAIN OFFERS VEGETARIAN AND VEGAN OPTIONS

By Jeanne Yacoubou, MS
VRG Research Director

In 1971, Togo's began serving made-to-order sandwiches in California. The chain grew quickly and began offering soups and salads in the 80s. In 2007, Togo's debuted wraps and in 2010, toasted sandwiches. Togo's currently has nearly 250 locations in the western United States with plans to expand further.

To read the rest of this article, visit our blog: [ http://www.vrg.org/blog/2013/02/07/togo%e2%80%99s-west-coast-sandwich-chain-offers-vegetarian-and-vegan-options/ ]

9) VEGETARIAN SURVEY FROM UNIVERSITY OF GEORGIA

A graduate student from University of Georgia has asked that The VRG participate in a national survey on vegetarianism and for us to share it with our members. The purpose of the survey is to examine and document the infant feeding intentions and practices of vegetarian women in the United States. Please take a few minutes to take the survey and help this student collect data and feel free to share with family and friends as well:

[ https://ugeorgia.qualtrics.com/SE/?SID=SV_e2JKbUBstdJlhoF ]

10) TIPS FOR OBTAINING INGREDIENT INFORMATION FROM FOOD COMPANIES

by Jeanne Yacoubou, MS
VRG Research Director

The VRG received a request from an online reader who was experiencing difficulty getting ingredient information from a large beverage corporation. He asked us to "...give advice about getting answers from corporations like this." Here are some suggestions:

To read the rest of this article, visit our blog: [ http://www.vrg.org/blog/2013/02/11/tips-for-obtaining-ingredient-information-from-food-companies/ ]

To support VRG research, you can donate at: [ http://www.vrg.org/donate ]

11) VEGAN RESTAURANTS RECENTLY ADDED TO OUR RESTAURANT GUIDE

These vegan restaurants were recently added to our online restaurant guide. To find restaurants in your area, visit: [ http://www.vrg.org/restaurant/index.php ]

Bean Vegan Cuisine
3001 E. Independence Blvd., Charlotte, NC 28205
(980) 939-1234

Coconut Glen's
[ http://www.coconutglens.com/ ]
Mile 27 1/2 Hana Hwy., Hana, HI 96713
(808) 979-1168

V Organic Cafe & Art Academy
[ http://vorganiccafe.com/ ]
62 Main St., Upton, MA 01568
(508) 529-2900

Vitality Bistro
[ http://www.vitalitybistro.com/ ]
301 N Baker St., Ste. 106, Mount Dora, FL 32757
(352) 735-8411

To read the rest of this article, visit our blog: [ http://www.vrg.org/blog/2013/02/12/vegan-restaurants-recently-added-to-our-restaurant-guide/ ]

12) THREE MONTHS AT VRG

By Whitney Blomquist

Interning at The Vegetarian Resource Group this fall semester has been inspirational. When I found out that I had to complete a 120-hour internship in order to graduate in January 2013, I knew I wanted to do something I was passionate about and interested in. When Charles replied back to my inquiry I was beyond excited!

To read the rest of this article, visit our blog: [ http://www.vrg.org/blog/2013/02/14/three-months-at-vrg/ ]

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 2013 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.