Sweet Taters and Greens photo by Rissa Miller
James Craig Thieman shares the following Skillet recipes in a previous issue of Vegan Journal:
Deconstructe Blackened “Fishy” Taco
Skillet Chili Mac
Italian-Style Eggplant on Zoodles
Kimchi Tofu Stir-Fry Veggies
Jackfruit BBQ and Slaw
Sweet Taters and Greens
Read the entire article here: https://www.vrg.org/journal/vj2023issue1/2023_issue1_skillet_suppers.php
Subscribe to Vegan Journal in the USA only by visiting https://www.vrg.org/member/2013sv.php
]]>I was raised as a vegetarian for cultural reasons, but still used and consumed other animal products. In the summer after 6th grade, I was reflecting on human cruelty towards animals and realized that other animal products could be harmful to them too. I made the decision to switch. My parents became vegan, too, to support me, and two years later my sister also made the switch.
In the summer after seventh grade, I completed a training to become a Climate Reality Leader. As part of my leadership activities, I created a presentation about the environmental impact of methane, focusing on how agriculture contributes to climate issues, launched a 7-day “no meat” challenge in my neighborhood, and advertised it through the community newspaper.
In ninth grade I created 30 short videos addressing a different environmental impact of animal agriculture and advocating veganism. In 10th grade, I joined Cool Irvine, volunteering to lead the plant-based diet booth at the Cool Irvine Sustainability Fair. I created an infographic explaining why a vegan lifestyle to distribute to Fair visitors. By 11th grade, I was encouraging plant-based options as part of my school’s actions in the Cool Irvine High School Green Challenge, in which our team placed 2nd in the city. The next year I completed an internship with The Vegetarian Resource Group, where I contributed to their online veggie restaurant guide that lists locations offering vegan options, and interviewed former and current interns. I reviewed interns’ collected data on nutrition information for 79 plant-based milk products and collected my own for coconut milks, with which I did statistical analysis for the organization’s research.
In college I plan to pursue environmental science and restore damaged habitats. My love for animals and nature are inseparable, and I will carry both passions with me in college.
Support Young Veg Activists
To send support for additional scholarships and internships, donate at www.vrg.org/donate or call (410) 366-8343. You can also send a donation to VRG, P.O. Box 1463, Baltimore, MD 21203.
Do you know an amazing high school student who promoted veganism? If so, let them know about our annual scholarship contest. The deadline for high school seniors is February 20th of each year. To see scholarship rules and past winners, visit www.vrg.org/student/scholar
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By Reed Mangels, PhD, RD
A friend confided that she was trying to reduce her sodium intake because her blood pressure is elevated and she’s trying, with her doctor’s approval, to see if she can lower it through diet. As we talked, I realized, that, despite being open to the idea of reducing sodium, she wasn’t sure what changes to make. She’s already on the right track – she doesn’t use many processed foods and she eats a lot of fresh fruits and vegetables and she enjoys cooking. Here are some ideas I shared with her.
Tempeh Stroganoff photo by Hannah Kaminsky
Tempeh hails from Indonesia where it is still eaten by people of all walks of life. Tempeh is made fresh daily by thousands of small family-run shops and sold within hours of completion. Soy tempeh is simply made from soybeans, water, and a culture.
In a recent edition of Vegan Journal, Seth Tibbott introduces several tempeh recipes including Finger Lickin’ Tempeh; Low-sodium Tempeh; Marian’s Tempeh Stroganoff; Tempeh Salad; and Tequila Tempeh.
Find the recipes here: https://www.vrg.org/journal/vj2025issue1/2025_issue1_tempeh.php
Subscribe to Vegan Journal in the USA only here: https://www.vrg.org/member/
]]>The Vegetarian Resource Group has an extensive section on their website in Spanish. Feel free to share this information: https://www.vrg.org/nutshell/information_in_Spanish.htm
Sample topics included are:
Recetas Veganas – Vegan Recipes
La Dieta Vegana – Vegan Diet and Nutrition
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Are you looking for new ideas on how to prepare leafy greens? Here’s some recipes from Vegan Journal to help you out.
Cooking with Leaves
Chef Nancy Berkoff offers the following recipes:
Dolmathes
Rolled Caesar Salad
Spanish-Influenced Stuffed Cabbage
Lettuce Stuffed with Garlic and White Beans
Romaine Stuffed Cabbage
Almost-Stuffed Cabbage
Peanut-Veggie Rollies
Savory Rice in Lotus Leaves
The Green Scene
Mary Clifford provides these recipes:
Warm Curried Greens and Pasta
Country-Style Greens
Greens and Apples
Braised Bok Choy with Mushrooms
Creamy Rice and Greens Casserole
Greens Quiche
How to Cook Mouthwatering Greens
Cynthia Laier gives readers several recipes:
Watercress Salad with Creamy Ginger Dressing
Tofu-Kale-Mustard-Dill Supper Pie
Bok Choy and Buckwheat Noodles in Garlic Ginger Broth
Szechwan Tempeh with Swiss Chard
Golden Potato and Collard Green Soup
To subscribe to Vegan Journal, go to:
Subscribe to Vegetarian Journal
salad photo from Freepik
Nothing beats a hearty cold salad on a warm day! Chef Nancy Berkoff serves up Lots of Crunch and Color Salad, Vietnamese “Beef” Salad, and several fast salad dressings in her article found here: https://www.vrg.org/journal/vj2010issue2/2010_issue2_cold_salads.php
To subscribe to Vegan Journal in the USA, see: https://www.vrg.org/member/2013sv.php
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Here are some radish cooking tips from Chef Nancy Berkoff, EdD, RD:
I started by founding the “Green Leaf Club” at Bridgeland High School, which aimed to educate students about the benefits of a plant-based diet. Additionally, I collaborated with local restaurants to offer vegan options and discounts, making it easier for students to try plant-based meals. At the Cypress Farmers Market, I partnered with local vendors to host monthly vegan cooking demonstrations and tastings, aiming to demystify plant-based eating for our community. These events became a platform for creativity and education. For example, I showcased jackfruit tacos—using young jackfruit marinated in smoky spices as a meat substitute—to highlight how vegan meals can be both hearty and flavorful. Another crowd favorite was lentil curry, simmered with coconut milk and turmeric, which I paired with freshly baked naan made from scratch using plant-based yogurt. Attendees were also introduced to vegan sushi rolls filled with avocado, cucumber, and marinated tofu, proving that vegan cuisine can be both elegant and accessible. Each demonstration included recipe cards and nutritional handouts, and we encouraged participants to ask questions about sourcing ingredients or adapting family recipes. Over six months, these events attracted over 300 attendees, with many returning to share their own vegan cooking experiments. One vendor reported a 40% increase in sales of plant-based ingredients like tempeh and nutritional yeast following our collaborations.
One of my proudest achievements was convincing our religious school’s cafeteria (serving over 2000 kids at “All World Gayatri Pariwar – Houston” every weekend) to introduce a permanent vegan menu option. After months of collaboration with nutritionists and administrators, we launched “Green Plate Tuesdays”—a weekly rotating menu featuring dishes like black bean chili, roasted vegetable grain bowls, and tofu stir-fry.
At the university I will attend, I plan to major in Computer Science and Environmental Studies, merging these fields to develop tech-driven solutions for sustainable agriculture. I’d like to focus on developing scalable solutions like AI-driven vegan recipe apps and carbon footprint trackers for schools. Long-term, I aspire to publish research on food technology and lobby for legislation that supports eco-friendly farming practices. My future goals include earning a degree in Environmental Science or Sustainable Agriculture and pursuing a career that allows me to make a significant impact on the environment and animal welfare. I aim to publish research on the benefits of veganism and contribute to policy changes that promote sustainable and ethical food practices.
Support Young Veg Activists
To send support for additional scholarships and internships, donate at www.vrg.org/donate or call (410) 366-8343. You can also send a donation to VRG, P.O. Box 1463, Baltimore, MD 21203.
Do you know an amazing high school student who promoted veganism? If so, let them know about our annual scholarship contest. The deadline for high school seniors is February 20th of each year. To see scholarship rules and past winners, visit www.vrg.org/student/scholar
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