By Griffin Stein

The Vegetarian Resource Group had a booth in McDowell Hall at American University’s VegOut happy hour on February 21, 2018 staffed by myself, a Goucher Senior, and Yasmin Radbod, a previous VRG college intern who now runs the DC’s Womyn’s Collective, Femme Fatale. The event was hosted by the AU recreational center and brought to our attention by VRG volunteer Nicole Tuner. Around 30 students attended on a historically balmy February day.

The first speaker, a dietitian, discussed some of the best ways to get more fiber and protein while dealing with a rushed college schedule. Recommendations included making vegan oatmeal with almond milk and chia seeds as well as using Daiya cheese. The second part involved a cooking demo from a local caterer who herself was not vegan, but was very knowledgeable about how to purchase lasting ingredients to make a favorable vegan Paella with broccoli. The total time for cooking Paella should take around half an hour, but patience should be rewarded as it can be comfortably proportioned to feed you, your roommates, and their friends. Cold Pressed Juices from Garden Of Flavor were later provided and I tasted both Goji Pineapple and Turmeric Root/Ginger Root with Guayusa and Probiotics, the later being a bit too strong for my taste. AU also kindly provided attendees gift bags with a Pumpkin Spice RXBar, a LÄRABAR and Justin’s Peanut butter.

While people got their juice, we were able to talk to attendees and hand out copies of VRG’s DC vegetarian restaurant guide and copies of our Vegetarian Journal. Thanks to AU for hosting such a fun event on such a warm summer-like day in February! If you are interested in volunteering at a booth like the one above, please e-mail vrg@vrg.org.

The Vegetarian Resource Group receive 5% for each enabled Store purchase, and $10 for every new Humble Monthly subscriber (some exclusions apply). Humble Bundle is a retailer of digital games and ebooks.

To sign up, visit www.humblebundle.com/store?partner=573&charity=573

Passover begins the evening of March 30, 2018 this year and The Vegetarian Resource Group is the publisher of several books that feature vegan Passover recipes. Below we share three recipes with you. You can purchase these vegan cookbooks from the VRG Book Catalog here: http://www.vrg.org/catalog

Fresh Tomato Soup (from No Cholesterol Passover Recipes, by Debra Wasserman)
(Serves 4)

1 large onion, chopped
5 small ripe tomatoes, chopped
1-1/2 cups water
½ teaspoon fresh parsley, minced
Pepper and salt to taste

Combine all the ingredients in a large pot and cook over medium heat for 15 minutes and then cool. Place mixture in a blender cup and blend until creamy. Reheat and serve hot.

Minted Carrots with Chilies (from Vegan Passover Recipes, by Nancy Berkoff)
(Serves 4-5)

1-1/2 cups sliced onions
Vegetable oil spray
1 garlic clove, minced
2 Tablespoons peeled and minced fresh ginger
2 Tablespoons seeded and minced fresh chilies or green pepper
1-1/4 pounds carrots (about 3-1/2 cups), peeled and sliced lengthwise 1-inch thick
2 Tablespoons chopped fresh mint

Place onions in a large frying pan, spray liberally with vegetable oil, and sauté over medium heat until soft and golden, about 5 minutes. Add garlic, ginger, and chilies and stir. Allow to cook for 1 minute.

Add carrots and add enough water to just cover. Cook uncovered for 15 minutes, or until carrots are tender. Add mint, cook for 2 more minutes. Serve hot.

Russian Potato and Mushroom Croquettes (from The Lowfat Jewish Vegetarian Cookbook, by Debra Wasserman)
(Serves 5)

1-1/2 pounds potatoes, peeled and chopped
5 cups water
1 onion, peeled and chopped
¼ pound mushrooms
1 teaspoon oil
1 Tablespoon water
Salt and pepper to taste
1 cup matzo meal
1 Tablespoon oil

Boil potatoes in 5 cups water until tender. Drain and mash potatoes.

In a separate pan, sauté onion and mushrooms in 1 teaspoon oil and 1 Tablespoon water over medium-high heat for 3 minutes. Mix the mashed potatoes, sautéed onion and mushrooms, seasonings, and matzo meal together in a large bowl. Form 10 burgers (croquettes).

Heat 1 Tablespoon oil in a large frying pan over medium-high heat. Fry croquettes for 8 minutes, flip over and continue frying for another 8 minutes. Serve two croquettes per person.

Don’t forget, you can purchase these vegan cookbooks from the VRG Book Catalog here: VRG Book Catalog

Each year The Vegetarian Resource Group holds an essay contest for children. SUBJECT: 2-3 page essay on any aspect of veganism/vegetarianism. Vegetarianism is not eating meat, fish, and birds (for example, chicken or duck). Vegans do not use any animal products. Among the many reasons for being a vegan/vegetarian are beliefs about ethics, culture, health, aesthetics, religion, world peace, economics, world hunger, and the environment.

Entrants should base their paper on interviewing, research, and/or personal opinion. You need not be a vegetarian to enter. All essays become the property of The Vegetarian Resource Group.

Complete details can be seen here: http://www.vrg.org/essay/

The Vegetarian Resource Group is highly selective about the books we choose to review in Vegetarian Journal. The latest issue includes reviews for the following books:
Even Vegans Die
Veganize It!
Ocean Greens
NYC Vegan
Aquafaba
T.Veg.

You can read the entire column here: http://www.vrg.org/journal/vj2018issue1/2018_issue1_book_reviews.php

Subscribe to Vegetarian Journal: Subscribe to Vegetarian Journal

By Griffin Stein

Music and Film may take center stage at the annual South by Southwest Festival held throughout Austin, Texas for 11 days; however, this year brought the first Wellness Expo on March 10-11. Showcased were numerous companies covering all aspects of the health and wellness industry. Exhibitors included Alpaca Market, a family-run string of health-focused food kiosks in Austin; Pan’s Mushroom Jerky; Vegetarian Shiitake mushrooms with a delicious Umami taste available in flavors like Zesty Thai and AppleWood BBQ; and Barrel Creek Provisions (http://hatcreekprovisions.com) which makes vinegar and heated free pickled vegetables available in traditional jars, pouches, and bottled brines. And if you’re staying in town after SXSW and don’t want to leave Austin, check out the Vegetarian Journal’s great vegetarian and vegan restaurants guide for some can’t miss spots! See: VRG Online Veggie Restaurant Guide

Former VRG intern Julia Mathew shares vegan South Indian recipes in the latest issue of Vegetarian Journal. These recipes were passed down through generations and are finally in written form for everyone to enjoy! Try Kerala Parippu Curry (South Indian Lentil and Coconut Dish), Sambar and Dosa (South Indian Lentil and Vegetable Stew with a Sourdough Crepe), Masala Dosa (South Indian Potato and Vegetable-Filled Crepes), Thenga Chammanthi (South Indian Coconut Chutney), and Cherupayar Ularthiyathu (Kerala Mung Bean Stir-Fry).

The article can be found here: http://www.vrg.org/journal/vj2018issue1/2018_issue1_recipes_coconuts.php

To subscribe to Vegetarian Journal, visit: Subscribe to Vegetarian Journal

Naijha Wright Brown is co-owner of The Land of Kush in Baltimore City, Maryland. She (along with her husband) does an incredible amount of veggie outreach in this community. They will also be opening a second vegan restaurant later this year near The Johns Hopkins Hospital.

Read the entire article here: http://www.vrg.org/journal/vj2018issue1/2018_issue1_vegetarian_action.php

Subscribe to Vegetarian Journal: Subscribe to Vegetarian Journal

Thank Pangea for all they have done for the vegan movement over decades.
Go to http://www.veganstore.com/notice

Pangea wrote:
February 23, 2018
To all our supporters over the years,

We are sad to announce that after 23 years in business, Pangea Vegan Products will be closing down over the next several weeks.

When we first opened our doors in January 1995, vegan products were very hard to come by, and there were no other businesses that offered a wide range of already “vetted” cruelty-free products all in one place. Our driving goal was to make the cruelty-free lifestyle more accessible and easier to maintain, in hopes of encouraging more people to adopt and stick with veganism. Over the years, we have been very gratified to hear from numerous customers that Pangea helped them to start or maintain their vegan/cruelty-free lifestyle, in addition to showing others that veganism is a viable way of life. We would like to believe that, in our small way, Pangea played a part in helping veganism spread. We are very grateful to all our loyal customers who helped support our mission over the years and who contributed to the growth of veganism.

Vegan products can now be found almost everywhere in this country. Competing with huge discount retailers that can afford to buy in enormous bulk quantities is, in our experience, not feasible long term for a business of just a few people. That said, we could never be upset by the mass proliferation of vegan and cruelty-free goods throughout mainstream markets. Conversely, it is the ultimate fulfillment of our goal to be able to say that a small vegan products retailer like Pangea has become, in many ways, obsolete.

Many of you have been supporters and patrons of Pangea for many years — some even from the very beginning. Please accept our sincere gratitude for all of your support. Obviously there is still much to be done to continue the advance of veganism and animal rights worldwide, but we believe we should all be encouraged by the progress that has been made over the past couple of decades. We wish you all the best and vow never to stop working toward a kinder world.

For the animals,
-Shari, Phil, Quinn, and all the Pangea Staff over the years

The latest issue of Vegetarian Journal includes the winning essay from the 2017 essay contest for children sponsored by The Vegetarian Resource Group. You can read the winning essay called “What Tofu Taught Me” by Mira Yang here:
http://www.vrg.org/journal/vj2018issue1/2018_issue1_essay_contest.php

To enter the 2018 essay contest see: VRG Essay Contest for Children