Upcoming VRG Events and Activities:
VRG will be exhibiting at The American Dietetic Association Annual Meeting
in Atlanta from October 19 to 21th. Charles Stahler, Debra Wasserman, Suzanne
Havala, MS, RD, Julie Covinton, RD, Enette Larson, RD, and Drew Nelson will
be staffing the booth. If you are attending, please stop by booth #628 and
say hello. VRG is sponsoring a vegan dinner at Café Sunflower in Atlanta
on Monday October 18, 1999 at 6:30pm. There are still a few seats open. For
additional information or to register please call 410-366-VEGE (8343) M-F
9-5 EST. Advance payment is necessary and you can register over the phone
with a Visa or Mastercard.
From October 22-24, VRG will be attending the Natural Products Expo East (NPEE) at the Baltimore Convention Center in Baltimore, MD. Charles Stahler, Debra Wasserman, Drew Nelson, Jeannie McStay, Jessica Dadds, and I will be staffing the VRG booth. Nancy Berkoff R.D., Ed.D., our foodservice expert, will also be attending the show. If you are visiting the NPEE, please stop by the VRG booth (#4014) and say hello.
On Wednesday November 10th at 7pm, VRG's resident author, Debra Wasserman, will be presenting a cooking demonstration at Barnes and Noble Bookstore in White Marsh, MD. The bookstore is located at 8123 Honeygo Blvd. Baltimore MD, 21236. You can phone 410-933-9670 for more details or visit the Barnes and Noble website at http://www.barnesandnoble.com for directions.
As a reminder, please don't forget The Vegetarian Resource Group in matching gifts at work, United Way, and federal employee (CFC) campaigns. Thanks to those of you who have supported VRG over the years. We couldn't do everything we do without your help!
World Vegetarian Day is October 1st. Organizations all over the globe will be holding events and dinners to observe this day. VRG will be hosting a dinner at Mr. Chan's Restaurant in Pikesville, MD (near Baltimore) on Saturday October 2nd at 6pm.
The 17th annual observance of World Farm Animal Day is October 2nd. For additional information visit the Farm Animal Reform Movement website at http://www.farmusa.org
The Vegetarian Society of the District of Columbia (VSDC) and American University Animal Rights Effort (AUARE) are sponsoring the annual VegFest DC on Saturday, October 2nd, 1999. It will be a one-day event for the general public, providing a wide range of presentations on the many benefits of a vegetarian way of living. Sessions will include speakers, workshops, panels, discussions, food preparation demonstrations, and videos. Many like-minded organizations will exhibit their materials and projects while vendors will offer unique items, including fabulous vegan food! VRG's booth will be staffed by Charles Stahler, Debra Wasserman, and Andy Singer. VegFest is being held at American University (NW Washington DC), Ward Circle Building at Nebraska from 10 am to 8 pm. Admission is free. All food being served is vegan and will be prepared by local all-vegetarian caterers. Speakers include Dr. Neal D. Barnard - Author and President of Physicians Committee for Responsible Medicine, Mr. Colman McCarthy - Author, Peace Activist, and former columnist for the Washington Post, and Dr. Milton Mills - Physician in Internal Medicine, emphasis in nutrition and minority health issues. For more details, please visit the VSDC website at http://www.vsdc.org or call the Veg-line (202)362-VEGY, box #4, and listen to the pre-recorded message.
On Sunday, October 3, 1999 Poplar Springs Animal Sanctuary (PSAS) will hold its fall fundraiser from 1-4 pm. PSAS is a 400 acre haven for abused and neglected animals located along the C&O Canal near Poolesville, MD. It is home to pigs, chickens, ducks, horses, cows, turkeys, and other rescued animals. Special guest speakers include Ingrid Newkirk - President of People for the Ethical Treatment of Animals, and Dr. Neal D. Barnard - Author and President of Physicians Committee for Responsible Medicine. For more info, call 301-428-8128.
Sugiyo USA, Inc has created a vegetarian smoked "salmon." "Smokehouse Flakes" are primarily made of cornstarch, curdlan (a sugar derivative), sugar, and water. The natural flavors used are of vegetable origin. They have individual retail packs and large blocks for foodservice. I tried the "flakes" in a "salmon-salad" sandwich, fried rice, and "salmon" cakes. All were tasty and very easy to make. I'm curious to try them with vegan cream cheese. For more information contact Sugiyo USA, Inc 3200 T Ave., PO Box 468, Anacortes, WA 98221 (260) 293-0180.
Turtle Island Foods, Inc. announced the discovery of a "wishbone" in their popular Tofurky Vegetarian Roast commonly sold at natural foods stores during the Thanksgiving and Christmas season. "It's simply amazing", commented Turtle Island CEO Seth Tibbott, "while we have never actually seen a Tofurky in the wilds, we did sell over 50,000 roasts last year and had no idea until now that Tofurkys even had anything resembling a bone!"
The company believes that this finding may stir up the scientific community who until now never found a 'bone' of any kind in a plant based product. Furthermore, these "wishstixs" as the company calls them, are actually 100% vegan (like the rest of the Tofurky Feast), have 4 ends and are entirely edible and delicious! Made from what the company is calling "Tofurky Jerky", wishstixs will be included in every one of the projected 100,000 Vegetarian Feasts the company plans to sell this year.
Tofurky Vegetarian Feast was first marketed in 1995 and includes: one 26 oz. stuffed Tofu Roast, 4 Tempeh Drummettes, 14 oz. Tofurky 'Giblet' Gravy and this year, one Wishstix. To further understanding of Tofurkys, Turtle Island Foods will also be sponsoring a "Draw the Tofurky" contest this year. Entries are now being accepted from all people who think they know what a Tofurky looks like in the wild. The grand prizewinner will receive an all expenses paid trip for 2 to the Farm Sanctuary Bed and Breakfast facility in Watkins Glen, NY.
FOR MORE INFORMATION CONTACT Turtle Island Foods, PO Box 176, Hood River, OR 97031; Phone: (800) 508-8100; Fax: (541) 386-7754; E-mail: [email protected]; Website: http://www.tofurky.com
The November / December 1999 Vegetarian Journal articles are:
Sweet and Savory Sweet Potatoes by Debra Daniels- Zeller
A Gourmet Moroccan Feast by Bill Maddex
The Right Stuff, Dolmas Recipes from Larry Litt
Japanese Holiday Recipes by Hiroko Kato
Europe - A Piece of Cake by Jim Dunn
Disaster Planning for Vegetarians by Reed Mangels
Regular features include:
Nutrition Hotline: Iron overload or hemochromatosis
Note from the Coordinators
Veggie Bits
Scientific Update and Notes from the Scientific Department
Product Reviews: Guide to Poultry Alternatives
Vegetarian Action and more
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. If you are not currently a subscriber to the Vegetarian Journal, why not subscribe today?
Subscriptions to Vegetarian Journal are $20/year in the US (please inquire for subscription rates outside the US). Accepted forms of payment, all in US funds, are Visa, MasterCard, checks drawn on US banks, and postal money 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.
If you join online at http://www.vrg.org/journal/subscribe.htm for $30 or more, you will receive a FREE copy of the Vegan Handbook, a $20 value! (US addresses only)
If you chose to join by mail, subscriptions should be directed to: The Vegetarian Resource Group, PO Box 1463 Dept 2 Baltimore, MD 21203 Phone: (410) 366-8343 Fax: (410) 366-8804 E-mail: [email protected]
Are you a dietitian, physician, pediatrician, or other health care professional? VRG receives many inquiries from people seeking to find vegetarian and vegan-friendly medical doctors, pediatricians, and dietitians in their area. We maintain a referral list for this purpose. There is no charge for this listing. If you would like to be added to the list, please e-mail the following information to [email protected] and put "Referral List" in the subject line:
Name:
Business Address:
Business Phone:
E-mail:
Vegetarian Counseling: YES NO
Vegan Counseling: YES NO
Specialties (i.e., diabetes, women's health, cardio-vascular, children):
Other information:
In the spring we received an e-mail inquiry from a group in Poland who wanted to translate our brochure Vegetarian Nutrition for Teens. We gave them permission and recently received a copy of the finished brochure. If you would like a copy e-mail us with your mailing address. You can also contact the group at Stowarzyszenie Inicjatyw Spoleczao-Ekologicznych, "Ruch Na Rzecz Ziemi", PO Box 17, 16-402 Suwalki 4, Poland. Also, if you are interested in translating one of our brochures or would like to create a fund to sponsor a project such as this please write to us at [email protected] or PO Box 1463, Baltimore, MD 21203 or call (410) 366- 8343.
This recipe originally appeared in The Millennium Cookbook by Eric Tucker and John Westerdahl, with dessert recipes by Sascha Weiss.
Pecan Pie
Makes one 9 inch pie:
"This is the pecan pie that we serve at our Thanksgiving Day meal. It is
as traditional as it gets: rich, thick, and moist, with a great toasted pecan
taste. Try serving it with some Persimmon Sorbet (on page 218 in the cookbook)
or Vanilla Sauce (on page 223 in the cookbook)."
2 1/2 cups pecans, toasted and coarsely chopped (see directions below)
3/4 cup maple syrup
1/3 cup brown rice syrup
1 tablespoon vanilla
1 tablespoon minced fresh ginger
1/4 teaspoon sea salt
3 tablespoons flaxseeds
1 1/2 teaspoons arrowroot
1/3 cup soy milk
Pre-baked Pie Crust (on page 233 in cookbook)
To make the filling:
Place the pecans in a large bowl. In a medium saucepan, combine the maple
syrup, rice syrup, vanilla extract, ginger, and salt. Simmer the mixture
for 5 minutes, then remove from heat and allow to come to room temperature.
In a spice grinder, grind the flaxseeds to a powder. Combine the arrowroot,
soy milk, and flaxseed meal with the maple syrup mixture, pour into a blender,
and blend until smooth. Pour the liquid from the blender over the pecans.
Mix well and pour into the pre-baked pie shell. Bake at 350 degrees for 30
minutes, or until the filling has firmed up.
For the toasted pecans:
Soak the pecans in water for thirty minutes. Drain. Place the nuts on a baking
sheet and bake in a 350 degree oven for 12-15 minutes. Allow to cool to room
temperature.
Total calories per serving: 503
Fat: 31 grams
Protein: 5 grams
Carbohydrate: 51 grams
Sodium: 144 mg
There are over 250 pages of gourmet vegan recipes and information in The Millennium Cookbook (ISBN 0-89815-899-0). This gourmet cookbook includes sections on appetizers, salads, soups, pasta and pizza, entrees, sauces, and desserts. You can order a copy from VRG for $24 (includes special standard shipping). You can order a copy using the online order form https://skyport.net/vrg/order.htm (just list the title in the notes field) or call (410) 366-8343 to order with a Visa or MasterCard over the phone.
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, and book sales. The Vegetarian Journal, a bi-monthly print magazine, is a benefit of membership in The VRG. (For more information, please see "November / December 1999 Vegetarian Journal Preview" above.)
If you would like to make a donation, become a member, or find out more about The VRG, contact us at: The Vegetarian Resource Group PO Box 1463 Baltimore, MD 21203 Phone: (410) 366-8343 Fax: (410) 366-8804 E-mail: [email protected] Website: http://www.vrg.org
VRG-News is the monthly 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 the list manager, Bobbi Pasternak, at [email protected]. If you have any suggestions, ideas, or corrections to VRG-News, direct them to [email protected]. Thanks!
If you are a new subscriber, you might enjoy reading past issues of VRG-News online at http://www.vrg.org/vrgnews/index.htm.
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 e-mail address from which you are subscribing.
Contents of VRG-News are copyright 1999 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.
This newsletter was converted to HTML by Stephanie Schueler.
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| Last Updated October 12, 1999 |
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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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