VRG GAME RETURNS
2) The VRG game is back at www.vrg.org/game , after disappearing from the envirolink/arrs/VRG site. Test your knowledge and see if you can earn the title Grand Master of Vegetarianism! We had to rewrite the game due to a few problems, so it's possible it is still not right yet. Please let Brad Scott ([email protected]) know if you find any problems.
VRG STORE LIVE ON AOL
3) The VRG has teamed up with The America Online Cooking Club to offer items for sale in a new interactive store. Eight books, the VRG t-shirt, and membership in The VRG (including a subscription to the Vegetarian Journal) are now available to AOL members paying for purchases with Visa or Mastercard for shipment to addresses in the U.S. and Canada.
The Cooking Club General Store opened for business on January 30, 1997. An entrance from Cooking Club's Vegetarians Online takes members directly to the vegetarian items offered in the General Store. To visit, go to Vegetarians Online using Keyword "vegan," then choose "The Vegetarian Store."
Watch The Vegetarian Store for announcements of special offers for The VRG's AOL customers. Currently, AOL members ordering over $30 in books and t-shirts are receiving a free book. Details of the offer are available in the store. For more information about the store or about Vegetarians Online, please e-mail Bobbi Pasternak at [email protected]. Bobbi hosts Vegetarians Online, manages the Cooking Club General Store/Vegetarian Store, and volunteers for The VRG.
WEDDING ANNOUNCEMENT
4) We are pleased to announce that one of our staff, Jeanne Bartas, married Malik Yacoubou on Valentines Day. Jeanne met Malik during her 3 years in the Peace Corps in Benin, Africa.
VRG RESTAURANT GATHERING IN SOUTH FLORIDA
5) Join The Vegetarian Resource Group at our restaurant gathering in South Florida and meet co-directors Charles Stahler and Debra Wasserman.
When: Saturday, February 22, 1997 Time: 5:30 PM (That's this week!)
Where: Hong Kong Harbour Restaurant 17053 West Dixie Hwy., North Miami
Beach
Menu:
Eight Treasure Corn Soup, Happy Buddha Rolls
Saut�ed Spinach in Garlic Sauce
Three Kinds of Mushrooms with Chow Fun Noodle
Sweet and Sour Vegetarian "Chicken" and Broccoli with Vegetarian
"Beef" Braised Bean Curd with Brown Sauce Brown or Steamed White Rice
Fresh Fruit in season, Tea and Water (Other drinks are extra)
All
items are vegan.
Price Including Tax And Tip Per Person: $16.00 Children Under Age 3: $8.00
Reservations were supposed to be received by February 15th, but since we are late in announcing this to you, we've extended the deadline to February 20, 1997. Please call (410) 366-8343 to charge your reservation or fax your reservation along with your Visa or Mastercard number and expiration date to (410) 366-8804. Thanks.
# of attendees _____ X $16.00 = $______
# of children under age 3 X
# $8.00 = $_____
Name:______________________________________________
Address: ____________________________________________
____________________________________________________
Telephone Number: ___________________________________
Visa or Mastercard Number ________________ Expiration _________
VRG RESTAURANT GATHERING IN SAN DIEGO
6) Join The Vegetarian Resource Group at our Restaurant Gathering In San Diego Co-Directors -- Charles Stahler And Debra Wasserman would like to meet you!!
When: Sunday, March 9, 1997 Time: 1:00 PM
Where: Cafe India, 3760 Sports Arena Blvd., San Diego
MENU:
Lentil Soup
Salad and Indian Bread
Aloo Palah (Potato and Spinach Curry)
Channa Masala (Chickpea Curry)
Vegetable Curry
Rice Pilaf
Fresh Fruit
Soft Drink and Water (Other drinks are extra)
All items are vegan.
Price including tax and tip per person: $12.00
Children under age 12: $7.00
Reservations must be received by March 1st! Please return the information below along with payment to VRG, PO Box 1463, Baltimore, MD 21203. You can also call (410) 366-8343 to charge your reservation or fax your reservation along with your Visa or Mastercard number and expiration date to (410) 366-8804. Thanks.
# of attendees _____ X $12.00 = $______
# of children under age 12 X
# $7.00 = $_____
Name:______________________________________________
Address: ____________________________________________
____________________________________________________
Telephone Number: ___________________________________
____Check enclosed
Visa or Mastercard Number ___________________
Expiration _______
MARCH/APRIL VEGETARIAN JOURNAL PREVIEW
7) These articles will be in the March/April issue of the Vegetarian Journal. See http://www.vrg.org/journal/subscribe.htm for subscription information. AOL members may subscribe to the Journal using their Visa or Mastercard by visiting The Vegetarian Store in Vegetarians Online (keyword: vegan).
Veganism 101
Paris is a Belleville for Vegetarians
User Friendly Cruciferous!
VRG's Essay Contest
Sing a Song of Veganism
Native American Breads
Sugar and Other Sweeteners: Do They Contain Animal Products?
Journal Reader Survey
Plus, the regulars, including Nutrition Hotline, Note from the Coordinators, Scientific Update, Notes from the Scientific Department, Veggie Bits, Product Reviews, Book Reviews, and Vegetarian Action.
RECIPE OF THE MONTH
8) Here's a warm and hearty side dish appropriate for the cold winter months.
The recipe is from "Simple, Lowfat, and Vegetarian" by Suzanne Havala, M.S., R.D. with recipes by Mary Clifford, R.D. For more information about the book as well as ordering instructions, visit http://www.vrg.org/catalog/simplelowfat.htm AOL members may purchase the book from The Vegetarian Store in Vegetarians Online (Keyword: vegan).
Ginger Roasted Vegetables
Makes 4 servings
The vegetables used here are merely a suggestion. Use your favorites, but keep in mind that heartier vegetables, such as eggplant, carrots, or winter squash, will hold up better under the intense heat. Tomatoes will get mushy, but add lovely color and flavor. Mushrooms will shrivel and look perfectly awful, but add a marvelous, rich flavor, expecially if you use an exotic species like shitake or cremini. Whatever you use, cut the pieces rather large so they hold their shape and won't overcook.
2 teaspoons maple syrup (see note)
1 teaspoon sesame oil
1/2 teaspoon freshly grated ginger root
dash hot red pepper sauce
1/2 pound eggplant, cut in slices or chunks
1 medium onion, quartered
1 medium tomato, quartered
1/4 pound mushrooms
1 large carrot, cut in thick diagonal slices
In a large bowl, stir together the maple syrup, sesame oil, ginger root and pepper sauce.
Heat the oven to 400 degrees F. Toss vegetables with ginger mixture, making sure to coat evenly. Arrange vegetables on greased baking pan, pouring any remaining marinade over the vegetables.
Bake vegetables 15-20 minutes, or until browned and tender. You may wish to sear them briefly under the broiler to intensify their color. Serve immediately.
Calories per serving: 67; Total Fat as % of Daily Value: 3%; Protein: 2 g; Fat: 2 g; Carb: 13 g.; Calcium: 44 mg; Iron: 1 mg; Sodium: 14 mg; fiber: 4g.
(Note: Some maple syrups use lard to prevent foaming when being boiled down to condense. Ask the company to be sure.)
ABOUT THE VRG
9) Our health professionals, activists, and educators work with businesses and individuals to bring about healthy 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, contributions, 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]
ABOUT VRG-NEWS
10) VRG-NEWS is distributed as a volunteer service of Vegetarians Online, the forum for vegetarians on America Online. Vegetarians Online offers message boards, live chats, downloadable files, informational content, and quick links to vegetarian websites and USENET newsgroups. AOL members can use keyword VEGAN to visit Vegetarians Online. Whether or not you are an AOL member, you may subscribe to the monthly VEGUPDATE newsletter. To do so, send an e-mail message to [email protected]. Your message should read SUB VEGUPDATE followed by your first and last names. For more information, please contact Vegetarians Online host Bobbi Pasternak at [email protected].
If you wish to cancel your subscription to VRG-NEWS, send an e-mail
message to [email protected] with the following message:
SIGNOFF VRG-NEWS
If you wish to subscribe to VRG-NEWS, send an e-mail message
to [email protected]
with the following message:
SUB VRG-NEWS {your first and last name}
Do not include the {} when you enter your name. The newsletter will be sent to the email address you are subscribing from.
Contents of VRG-NEWS are copyright 1997 by The Vegetarian Resource
Group. The newsletter may be freely distributed in electronic or print
form provided its contents are not altered.
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| Last Updated April 8, 1998 |
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| The contents of this web site, as with all The Vegetarian Resource Group publications, is not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. Any pages on this site may be reproduced for non-commercial use if left intact and with credit given to The Vegetarian Resource Group. Web site questions or comments? Please email [email protected]. |
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