1) VRG Co-Coordinator Debra Wasserman spoke at the National Association of College and University Food Service (NACUFS) region II meeting in November. Debra spoke to a total of about 45 foodservice representatives on the topic of offering vegan foods to students. They were very interested in the subject and all had vegans to feed on campus as well as many vegetarians. They asked very concrete questions and said she really helped them a lot and gave them terrific ideas. Of course the students will be the ultimate beneficiaries of Debra's talk.
2) Give a gift subscription to the Vegetarian Journal for 25% off! Give your friends and relatives (or yourself) a gift subscription for only $15, 25% off the usual rate of $20 (contiguous US only. Canada and Mexico are the special price of $25, and other countries are the special price of $37).
The recipient of your gift will be reminded of your thoughtfulness six times over the course of the year. Offer expires on December 31, 1997. To order via our secure web site using your Mastercard or Visa, visit https://skyport.net/vrg/subscribegift.htm. To order via our standard site, visit http://www.vrg.org/journal/subscribegift.htm. Or call (410) 366-8343 or send your check to VRG, PO Box 1463, Baltimore, MD 21203. Be sure to include who the gift is for.
Would you rather give a book? We have a variety of books that make great gifts, such as Vegan Handbook which includes holiday recipes and much more. Conveniently Vegan will help people who need to prepare delicious vegan meals quickly. The Lowfat Jewish Vegetarian Cookbook contains over 150 lowfat international recipes. All these books have a nutritional analysis for each recipe. To learn more about these books, visit http://www.vrg.org/catalog/. You can order books as gifts on our secure web site at https://skyport.net/vrg/ordergift.htm. Or call (410) 366-8343 or send your check to VRG, PO Box 1463, Baltimore, MD 21203. Be sure to include who the gift is for and what you want to order. Thanks.
Or take advantage of our Holiday Gift Offer and give yourself a gift subscription to the Vegetarian Journal for only $15. To order via our secure web site using your Mastercard or Visa, visit https://skyport.net/vrg/subscribegift.htm. Or call the VRG Office at (410) 366-8343.
Here is a sample of a few of the things we did:
If you have questions on the tax advantages of donating appreciated stocks see your tax advisor or contact Brad Scott at [email protected]. All contributions to The Vegetarian Resource Group are tax deductible to the full extent allowed by law. VRG is a qualified 501c(3)organization.
6) Raft down the Potomac River with the Vegetarian Society of D.C. on June 6, 1998 from 10 a.m. to 4 p.m. The price is $48 per person and includes a vegan lunch.
Looking for more rafting? On June 19-21 1998 you can spend two nights camping and one day rafting down the New River in West Virginia. The cost is $134 and includes a full day on the New River, 2 full vegan breakfasts, 1 vegan BBQ dinner, and 2 nights camping (you'll need your own camping gear).
For more information on either of these trips or any other vegetarian travel, contact Donna Zeigfinger (a Vegetarian Travel specialist) at 1-888 2GO-VEGE, 301-571-4603, or via email at [email protected].
7) Here's a tasty winter recipe, suitable for the holiday table, from Mary Clifford, R.D. A reprint of her article, "Meating of the Minds--Vegetarian Meals Even Carnivores Can Enjoy," appears in the Vegan Handbook. The book, edited by Debra Wasserman and Reed Mangels, Ph.D., R.D., is published by the VRG. For more information about the book, visit http://www.vrg.org/catalog/veganhandbook.htm
These savory croquettes can easily be made ahead of time and reheated before serving, but be sure to form them into thick patties so that they remain moist and aromatic when reheated.
1 tablespoon oil
1/4 cup onion, finely chopped
1/4 cup carrot, finely chopped
1/4 cup celery, finely chopped
3 cups well-cooked brown rice
1 cup old-fashioned rolled oats, raw
1/2 teaspoon garlic powder
1/2 teaspoon cumin powder
1 cup vegetable broth
1 tablespoon vegetarian Worchestershire sauce
10.5 ounces firm lite, tofu, crumbled
In a large non-stick skillet, heat oil over medium heat. Saute onion, carrot, and celery until vegetables are well browned.
Stir in remaining ingredients except tofu. Simmer over low heat until broth is absorbed but mixture is still moist. Remove to a large mixing bowl and let cool. Do not wash skillet.
With potato masher or clean hands, add tofu to cooled grain mixture. Mash until well combined. Form into 8 patties.
Coat skillet with vegetable cooking spray, or brush lightly with pastry brush dipped in oil to help prevent sticking. Fry croquettes, turning once, until lightly browned. Repeat until all are fried, adding additional coats of oil spray to prevent sticking. Serve immediately.
Note: These may also be baked, but will not get as crispy or brown outside. To bake, place on greased pan in 400 degree oven 20 to 25 minutes, turning once.
Total calories per serving: 255; Total fat as % of daily value: 10%; Fat: 7 gm; Protein: 10 gm; Carbohydrates: 41 gm; Calcium: 52 mg; Iron: 2 mg; Sodium: 170 mg; Dietary Fiber: 3 gm
A healthy dose of caramelized onions adds a great deal of substance to this condiment, making it a cross between a relish and a gravy. It's best made just before serving, although you can saute the onions the day before and start from step two when you're ready to serve.
2 teaspoons oil
1/2 pound onions, sliced thinly into rings
1 bay leaf
1/8 teaspoon sage
1-1/3 cups chilled vegetable broth
1 tablespoon red wine vinegar
1 teaspoon soy sauce
3 tablespoons flour
In a large, non-stick skillet, heat oil over medium-high heat. Add onions, bay leaf, and sage. Saute, stirring occasionally, until very well browned.
In a cup or a small bowl, whisk together the broth, vinegar, soy sauce, and flour. Be sure the broth is cooled to prevent the flour from lumping.
Stir broth mixture into onions and heat to boiling, stirring constantly until mixture is thickened and bubbly. Remove bay leaf and serve immediately.
Total calories per serving: 72; Total fat as % of daily value: 5%; Fat: 3 gm; Protein: 1 gm; Carbohydrates: 11 gm; Calcium: 13 mg; Iron: less than 1 mg; Sodium: 157 mg; Dietary fiber: 1 gm.
The Vegetarian Resource Group is a non-profit organization. Financial support comes primarily from memberships, donations, and book sales.
The Vegetarian Journal, a bi-monthly print magazine, is a benefit of membership in The VRG. The Journal features informational and recipe articles, product and book reviews, news for vegetarian activists, and up to date information about vegetarian health and nutrition. Membership in the VRG costs $20/year in the US, $30/year in Canada and Mexico, or $42/year for the rest of the world. Accepted forms of payment, all in US funds, are Visa, Mastercard, checks drawn on US banks, and postal orders. When joining, please send us your name, address, phone number, and e-mail address. If paying by credit card, please include the card number and expiration date. Membership requests should be directed to:
The Vegetarian Resource Group
PO Box 1463
Baltimore, MD 21203
Phone: (410) 366-8343
Fax: (410) 366-8804
E-mail: [email protected]
Or you can subscribe online at http://www.vrg.org/journal/subscribe.htm
If you wish to cancel your subscription to VRG-NEWS, send an e-mail
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Contents of VRG-NEWS are copyright 1997 by The Vegetarian Resource
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| Last Updated April 8, 1998 |
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