Dan Dan Noodles photo from Spicy Moon

By Alexia Mena, VRG Intern

Located in the heart of the East Village in New York City, Spicy Moon–which also has two other locations in the city, offers a bold and exciting vegan take on traditional Sichuan cuisine that brings comfort to the table. On my recent visit, my friend and I decided to try the lunch special, which allows you to choose a “big bite” and a “small bite,” making it perfect for a well-rounded meal. I ordered the dan dan noodles as my bowl and paired it with vegetable dumplings, and we also added a side of cumin fries to share.

The dan dan noodles were easily the standout dish of the meal. Described as the restaurant’s best seller, the bowl features warm wheat-based noodles coated in a rich combination of homemade chili oil, sweet soy sauce, sesame paste, and sesame oil. The broth was deeply flavorful and slightly spicy, with a creamy texture that clung to every strand of the noodle. Topped with scallions, chunks of cauliflower, eggplant, and chewy tofu, the dish had a perfect balance of heat and spice that made it both bold and addictive at the same time.

For the small bite, the steamed vegetable dumplings arrived neatly arranged in pairs of two and lightly green in color. They were served with a soy based dipping sauce and had a soft, delicate wrapper with a warm vegetable filling inside. Although they were simple compared to the noodles, they added a sheer contrast that really balanced out the richness of the main dish.

Outside of the lunch special, we also ordered the cumin fries, which were crispy fried potatoes tossed in a bold seasoning blend of cumin, pepper, and salt. Served with a side of spicy mayo, they had a strong flavor that stood out immediately. The fries were crunchy on the outside, soft on the inside, and the dipping sauce added an extra layer of heat and creaminess that tied everything together.

The atmosphere of the restaurant added to the overall experience, with pink toned lighting and a cozy, loft like vibe. The space was decorated with a mix of traditional and cultural details, including a Chinese New Year dragon display, striped patterns, and floral designs that gave it a rich environment. It felt both modern and warm, creating a comfortable setting that matched the energy of the food. The staff were also welcoming and attentive throughout the visit, offering help with menu questions in regard to different spice levels, and ensuring a smooth dining experience without feeling rushed to order.

Overall, Spicy Moon delivers a vibrant and comforting dining experience that highlights how flavorful vegan Sichuan food can be. From the dan dan noodles to the crispy cumin fries, every dish brought something different to the table, and I would certainly return to explore more of the menu.

Spicy Moon’s Website: https://www.spicymoonnyc.com/

Looking for any other vegan restaurants? Go to VRG’s guide at: https://www.vrg.org/restaurant/index.php

Trisha became a vegetarian in eighth grade after learning about factory farming, and then vegan because of her “stance of not supporting animal exploitation.” In high school she met with food vendors to advocate for more plant-based options in the cafeteria. NJveg said,”Trisha has helped NJveg with our educational outreach program, where we answer questions and provide free literature (including some from VRG) on the benefits of going vegan. She was a great asset to us, engaging both adults and children … She is now a contributor to our social media, and is learning Word Press so she can start helping with our website.” Trisha aspires to work in food policy – potentially pursing a degree in public policy or law.  

The deadline for the VRG scholarship contest for high school seniors is February 20^th of each year. For details, and to see other winners, go to  https://www.vrg.org/student/scholar.htm

To support VRG’s outreach to young people, donate at vrg.org/donate.

Join at https://www.vrg.org/member/

Linda’s Ensalada

Come meet dietitians from the Vegetarian Nutrition Dietetic Practice Group and Vegetarian Resource Group members. The public is invited. You must preregister.

When: Sunday, October 25, 2026, 6 PM;

Where: Casa Rio on the River Walk

Menu:

Linda’s Ensalada de Colores Appetizer: Mixed Greens with Grapefruit, Orange, Bell Pepper, Avocado, and Red Onion with Lime Vinaigrette.

Plus Buffet:

Guacamole

Refried beans

Mixed Grilled Veggies

Grilled Peppers and Onions

Corn Salsa

Pico de Gallo

Chalupa shells

Wheat Tortillas

Corn Tortillas

Mexican Rice

Lettuce, Tomato

Fruit

Water

Iced Tea

Please prepay $30 ($35 after September 1, 2026) in advance per person at vrg.org/donate. In the Comments, write in names of attendees and that this is for the Vegan Networking dinner. Or call (410) 366-8343 with a credit card. Or mail payment to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203. We look forward to seeing you there. (Restaurant is seven-minute walk from the Convention Center.)

photo by Alya Swerling

By Alya Swerling, VRG Intern

Mercimek Köftesi is a traditional Turkish dish made from red lentils and fine bulgur, commonly served as a flavorful appetizer.

Ingredients: 

1 cup red lentils

1½ cups water

1 cup fine bulgur

1 small onion (finely chopped)

2 Tablespoons tomato paste

1 Tablespoon red pepper paste

1-2 Tablespoon(s) olive oil

1 teaspoon cumin

½ teaspoon black pepper

Salt to taste (use lightly)

3-4 green onions (chopped)

¼ cup fresh parsley (chopped)

Lettuce leaves (for serving)

Lemon wedges (optional)

Instructions: 

Rinse the lentils and add them to a pot with water. Bring to a boil, then simmer until soft and most of the water is absorbed (about 15 minutes).

Turn off heat and stir lentils into the bulgur. Cover and let sit for 10-15 minutes until the bulgur softens.

In a pan, heat a small amount of olive oil and sauté the chopped onion until soft. Add tomato paste and pepper paste, cooking for a few minutes to deepen the flavor.

Mix the onion mixture into the lentil-bulgur mixture. Add cumin, black pepper, and a small amount of salt. Mix well.

Let the mixture cool slightly, then stir in green onions and parsley. Shape into small oval balls using your hands. Serve on lettuce leaves with lemon wedges.

photo by Studio One Photography

Smriti said, “As I stared at the chicken curry on my plate, flashes of cramped cages at my grandparents’ farm (was) running through my mind. In that moment my relationship with food changed … I chose veganism because it aligns with my values of minimizing harm, respecting animals as sentient beings, and reducing environmental impacts.” Smriti said she joined her district’s nutrition committee and helped introduce overnight oats to the breakfast menu. Í wrote and illustrated a children’s book about nutrition and compassionate eating, then read it in elementary classrooms to more than 500 students … In college and beyond, I plan to promote veganism through systems rather than slogans. I intend to study nutrition and public policy to address structural barriers that make plant-based eating inaccessible for many families.”

The deadline for the VRG scholarship contest for high school seniors is February 20^th of each year. For details, and to see other winners, go to  https://www.vrg.org/student/scholar.htm

To support VRG’s outreach to young people, donate at vrg.org/donate.

Join at https://www.vrg.org/member/

istockphoto

Chef Nancy Berkoff says, “Cabbage, cilantro, parsley, Swiss chard, green peppers, chilies, leeks, scallions and chives, snow peas, petit pois (young green peas), spinach, kale, collards, mustard and beet greens, romaine, and endive are some of the greenery we can use to brighten our spring menu!” She offers these recipes: Fennel Salad; Green Pea MockaGuacamole; Smoky Collards; Grilled Romaine Salad with Vinaigrette Dressing; and Vinegary Green Beans with Dill.

Read the entire article along with her recipes here: https://www.vrg.org/journal/vj2013issue1/2013_issue1_early_spring_greens.php

Subscribe to Vegan Journal in the USA only here: https://www.vrg.org/member/cabdacae.php

Are you searching for non-leather vegan shoes, belts, wallets, purses, and other items in the USA, Europe, Canada, and other places? If so, you might want to check out VRG’s Guide to Leather Alternatives: https://www.vrg.org/nutshell/leather.php

Noelle became a vegetarian in sixth grade. By ninth grade, she co-founded PETA2 Los Angeles County, while she was the only vegan in the club. For her AP capstone projects, she created a college-level research project on “How does an increased awareness of factory farming impact youth perceptions of meat-eating, concerns for animal welfare, and openness to change?” Noelle spearheaded an event at Santa Monica Pier for Thanksgiving, partnering with Tofurky and others to give out dozens of whole vegan turkeys as well as hundreds of samples and recipe leaflets. Her club coordinated with the school district’s superintendent and nutrition department to introduce daily vegan lunch options. The menu plan included a veggie burger, bean burrito bowl, and pasta with red sauce and plant-based sausage. This spring her club is collaborating with the Plant-Based Treaty to organize a plant-based event in Calabasas. Noelle is also a Girl Scout. As her troop only had Thin Mints as the vegan option, she would only sell that flavor since becoming vegan in eighth grade. But by working extra hard, she still always managed to meet her quota.

In college Noelle hopes to continue her research about perceptions of factory farming while expanding her understanding of human-animal relationships, and to dive into strategies for social change or nutrition. In five years she hopes to have a Masters in Social Work.  

The deadline for the VRG scholarship contest for high school seniors is February 20^th of each year. For details, and to see other winners, go to  https://www.vrg.org/student/scholar.htm

To support VRG’s outreach to young people, donate at vrg.org/donate.

Join in the USA at https://www.vrg.org/member/

The Vegetarian Resource Group is once again sponsoring a video contest. We will be awarding several monetary awards. The deadline for entries this year is July 15, 2026 and the contest is open to all ages.

Create and submit a video relating what you want to tell others about veganism. Some possible topics: food, nutrition, your feelings about veganism, water usage and veganism, veganism and animal rights, or other veggie topics which appeal to you. Humor and feelings are appreciated. All videos should be positive, not be critical of anyone, and not include any footage of animal cruelty. You may submit a video you have already made. Please do not enter videos made completely using AI.

Aspects of judging include accuracy and judges wanting to share the video with others. Entrants give permission to The Vegetarian Resource Group to post and share the video, to link to and from the video, and share the video with the media.

To see the video contest rules, visit: http://www.vrg.org/videoscholarship.php

Previous winning videos can be found here: http://www.vrg.org/veg_videos.php

photo from Freepik

by Reed Mangels, PhD, RD

Pregnancy and the first two years after birth are important times for a child’s growth and development and good nutrition plays an important role. A recent study examined the growth of infants from vegan, “vegetarian,” and nonvegetarian families (1).

What is the study?

This study, from Israel, used data collected over a 10-year period during which almost 1.2 million infants were studied for the first 2 years after birth. The infants were measured and weighed at birth, in early infancy, and at 2 years. Each infant’s caregiver was asked if the family diet was vegan, “vegetarian” (including lacto-ovo vegetarian and those who ate fish), or nonvegetarian. Approximately 98.5% of infants were from nonvegetarian households, 1.2% from “vegetarian” households, and 0.3% from vegan households. Information was not collected on what the infants ate or on supplement use.

What did this study find?

The main finding of this study was that, overall, there were minimal differences in average growth among the different households. The growth of infants from vegan, “vegetarian,” and nonvegetarian families was generally similar.

Infants from vegan households had a slightly lower birth weight (about 3-1/2 ounces less on average) than did infants from nonvegetarian families. Infants from “vegetarian” families were in between. This difference between the groups is not considered to be clinically meaningful. About 6.1% of infants from vegan families were low-birth weight (less than 5-1/2 pounds at birth) compared to 4.6% of infants from nonvegetarian families. In contrast, high-birth weight (more than 8.8 pounds) was more common in infants from nonvegetarian families than in infants from vegan families.

Mothers in the vegan group were more likely to fully breastfeed their infants for the first 6 months and to continue breastfeeding for 12 or more months than mothers whose family was “vegetarian” or nonvegetarian. Exclusive breastfeeding is recommended for the first 6 months with partial breastfeeding continuing for up to two years or beyond, as long as mutually desired by the mother and the child.

When the infants were measured and weighed at ages 2 months and 2 years, there was little difference between the three groups. Infants from vegan families were more likely to be classified as underweight at age 2 months but by age 2 years there were minimal differences between the groups.

Since this study classified infants based on their family’s reported dietary pattern, we can’t say for certain that the infants were vegan/”vegetarian”/nonvegetarian. Infants’ diets commonly are similar to their family’s dietary pattern, however.

The results of this study suggest that infants from vegan families grow similarly to infants from “vegetarian” and nonvegetarian families.

Reference:

1. Avital K, Fliss-Isakov N, Shahar DR, et al. Growth trajectories in infants from families with plant-based or omnivorous dietary patterns. JAMA Netw Open. 2026;9:e2557798..

To read more about vegan diets for infants and young children see:

Feeding Vegan Kids

Vegan Nutrition in Pregnancy and Childhood

Baby-led Weaning for Vegan Families

Vegan Babies: Starting Solid Foods

The contents of this website and our other publications, including Vegan Journal, are not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. We often depend on product and ingredient information from company statements. It is impossible to be 100% sure about a statement, info can change, people have different views, and mistakes can be made. Please use your best judgment about whether a product is suitable for you. To be sure, do further research or confirmation on your own.