VRG-NEWS: The Vegetarian Resource Group Newsletter
Volume 17, Issue 3
March 2013

CONTENTS

  1. UPDATE ON LIPASES
  2. NEW TOYOTA COMMERCIAL FEATURES VEGAN SOUL KITCHEN AUTHOR
  3. GETTING READY FOR A VEGAN PASSOVER
  4. VEGAN FOODSERVICE RECIPES
  5. "NO GELATIN" STATE LEADING APPLE JUICE COMPANIES
  6. MEATLESS SALVATION IN THE LAND OF BBQ
  7. VEGETARIAN SUBSTITUTIONS AND VEGGIE BURGER RECIPES
  8. VRG'S VIDEO SCHOLARSHIP - DEADLINE APRIL 20
  9. VEGAN RD MATT RUSCIGNO SPEAKING ENGAGEMENTS AROUND THE U.S.
  10. WHY SO MANY FOOD LABEL DISCLAIMERS?
  11. 7-ELEVEN(r) FRESH FOOD OPTIONS
  12. SOUTHERN ADVENTIST UNIVERSITY BEGINS VEGETARIAN CULINARY ARTS PROGRAM
  13. About The Vegetarian Resource Group
  14. About VRG-NEWS

1) UPDATE ON LIPASES

By Jeanne Yacoubou
VRG Research Director

Lipases are enzymes used to impart distinct aromas and flavors to certain cheeses through the breakdown of milkfat.

To read the rest of this article, visit our blog:
[ http://www.vrg.org/blog/2013/02/20/update-on-lipases/ ]

2) NEW TOYOTA COMMERCIAL FEATURES VEGAN SOUL KITCHEN AUTHOR

Check out this new Toyota commercial that features Bryant Terry, author of Vegan Soul Kitchen:
[ http://afro-vegan.tumblr.com/post/42851944789/here-is-the-scion-commercial-that-features-me-it ]

To order Vegan Soul Kitchen, go to:
[ http://www.vrg.org/catalog/index.php?main_page=product_info&cPath=1&products_id=30 ]

3) GETTING READY FOR A VEGAN PASSOVER

Passover is coming up in late March this year, and we've got lots of great vegan recipes to share with your friends and family. Below are a few recipes to get you started, and we have many more in these books:

If you would prefer to order over the phone, you can call us at (410) 366-8343, Monday-Friday, 9-5.

Matzo Meal Pancakes
From No Cholesterol Passover Recipes
[ http://www.vrg.org/catalog/index.php?main_page=product_info&cPath=1&products_id=3 ] by Debra Wasserman

Makes 8 small pancakes

  • 3 small ripe bananas, peeled
  • 1/2 cup matzo meal
  • 3/4 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.

For more Passover recipes, visit our blog: [ http://www.vrg.org/blog/2013/02/25/getting-ready-for-a-vegan-passover/ ]

4) VEGAN FOODSERVICE RECIPES

Pulse Canada has put out a new set of 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 ]

5) "NO GELATIN" STATE LEADING APPLE JUICE COMPANIES

By Jeanne Yacoubou, MS
VRG Research Director

The VRG received a question in February 2013 from a supermarket which asked if gelatin derived from the bones and hides of cows, pigs or fish was used to clarify (fine or make clear) apple juice. We contacted several companies for an answer....

To read the rest of this article, visit our blog:
[ http://www.vrg.org/blog/2013/02/28/%e2%80%9cno-gelatin%e2%80%9d-state-leading-apple-juice-companies/ ]

6) MEATLESS SALVATION IN THE LAND OF BBQ

By Valerie Shore, VRG intern

Many people would be surprised to find a vegetarian dish at a BBQ restaurant that's not a side or something like grilled cheese - but Hempen Hill BBQ [ http://hempenhillbbq.com/ ] has a plethora of vegetarian dishes....

To read the rest of this article, visit our blog:
[ http://www.vrg.org/blog/2013/03/05/meatless-salvation-in-the-land-of-bbq/ ]

7) VEGETARIAN SUBSTITUTIONS AND VEGGIE BURGER RECIPES

Looking for ideas on how to make regular recipes vegetarian, or a good veggie burger recipe?

To complement her article in the March 2013 issue of MASSAGE Magazine, "A Vegetarian Diet: Good for Your Body, Good for the Planet," Nancy Berkoff, R.D., VRG's Food Service Advisor, has written this online article with substitution ideas and several recipes: [ http://www.massagemag.com/News/massage-news.php?id=13698&catid=337&title=vegetarian-recipes ]

8) VRG'S VIDEO SCHOLARSHIP - DEADLINE APRIL 20

One $500 award; two $250 awards!

The Rules:

Create and submit a video relating what you want to tell others about vegetarianism and/or veganism.

Some possible topics: food, nutrition, your feelings about veganism and/or vegetarianism, water usage and vegetarianism, vegetarianism and animal rights, or other vegetarian topics which appeal to you. Humor and feelings are appreciated. All videos should be positive, not be critical of anyone, and not include any footage of animal cruelty. You may submit a video you have already made.

Aspects of judging include accuracy and judges wanting to share the video with others.

Entrants give permission to The Vegetarian Resource Group to post and share the video, to link to and from the video, and share the video with the media.

DEADLINE: April 20, 2013

Click here to read the rest of the scholarship rules and apply:
[ http://www.vrg.org/videoscholarship.php ]

Kristen Palana was one of last year's winners for her video "Veggie Propaganda [ https://www.vrg.org/veg_videos.php ]." Kristen said the video is a fun and sharable animated music video she made, and is a quirky, sing-song animation that puts a spotlight on animals, our relationship with them and their rights. The video explores childhood myths about animals vs. the reality of their lives in a human-centered world, where our food really comes from and how by simply eating less meat individuals can make an astounding positive impact on their health, their finances and the environment.

9) VEGAN RD MATT RUSCIGNO SPEAKING ENGAGEMENTS AROUND THE U.S.

Matt Ruscigno, MPH, RD, is a vegan dietitian who is especially knowledgeable about sports nutrition. Below is his schedule of talks for the next few months. If he's in your area, try to get to one of his events -- Matt is an engaging and knowledgeable speaker!

For a list of Matt's events, visit our blog:
[ http://www.vrg.org/blog/2013/03/12/vegan-rd-matt-ruscigno-speaking-engagements-around-the-u-s/ ]

10) WHY SO MANY FOOD LABEL DISCLAIMERS?

By Jeanne Yacoubou, MS
VRG Research Director

Long-time VRG members recently asked us why "...almost every item we pick up to read the ingredients have a disclaimer saying that the item was made on shared equipment that also processes eggs, soy, peanuts and wheat."

To read the rest of this article, visit our blog:
[ http://www.vrg.org/blog/2013/03/14/why-so-many-food-label-disclaimers/ ]

11) 7-ELEVEN(r) FRESH FOOD OPTIONS

By Jeanne Yacoubou, MS
VRG Research Director

In recent months, national convenience store chain 7-Eleven(r) has introduced a "healthy, fresh" line of foods intended to appeal to health-conscious consumers. It is intended to go beyond the fresh fruit (such as bananas) that the some 7-Eleven(r) stores have offered for many years to include healthier snack and meal packs.

The VRG contacted 7-Eleven(r) in February 2013 for a list of the vegetarian and vegan options in their fresh food line. We received this reply....

To read the rest of this article, visit our blog:
[ http://www.vrg.org/blog/2013/03/18/7-eleven%C2%AE-fresh-food-options/ ]

12) SOUTHERN ADVENTIST UNIVERSITY BEGINS VEGETARIAN CULINARY ARTS PROGRAM

Southern Adventist University, located just outside Chattanooga in Collegedale, TN, is currently enrolling students for its new Vegetarian Culinary Arts program with courses beginning in Fall 2013. The program starts as a one-year certificate track, but the university plans to include associate's and bachelor's degree options by 2014.

To read the rest of this article, visit our blog:
[ http://www.vrg.org/blog/2013/03/20/southern-adventist-university-begins-vegetarian-culinary-arts-program/ ]

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!

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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.