Gena Hamshaw’s book A Grain, a Green, a Bean is reviewed in the latest issue of Vegan Journal. Find 80 delicious vegan recipes and more here: https://www.vrg.org/journal/vj2026issue2/2026_issue2_book_reviews.php

To subscribe to Vegan Journal is the USA only, visit www.vrg.org/member

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By Chef Nancy Berkoff, EdD, RD

Hot weather calls for cool meal components, and dips fit right in. Dips can be used with sliced or diced fresh fruits and veggies, as salad dressings, as sandwich fillings, and even for a fast cold soup!

We like to start with a thicker ingredient as a base; for us, this is vegan Greek yogurt. Some markets carry Greek style vegan yogurt; be certain to select the unflavored variety. You can make vegan Greek style yogurt at home, with either a cashew and plant milk or a plant milk and tofu base, but it does take some time to do that, as ingredients need to drain and ferment a bit. If you can’t locate Greek style vegan yogurt, combining vegan sour cream and soft silken tofu in the blender will work. A “secret” ingredient for fast thickening, and some additional flavor, is to add in a small amount of canned creamed corn (the “cream” is cornstarch) for thickness.

Once you have your Greek yogurt or yogurty blend, you are ready to create! Start with a basic Greek yogurt-based dip from which you can prepare many menu items. Combine about one cup of Greek yogurt with one Tablespoonful diced fresh garlic, one Tablespoon olive oil (or oil of your choice), one teaspoon fresh lemon or lime juice, and a dash of black pepper. Mix well, cover and refrigerate for at least one hour before serving. The flavor develops after the ingredients have had a chance to “chill” together.

To add some spiciness to this basic dip, stir in a small amount of chili paste, red pepper flakes, or smoked paprika. For a maple mustard dip, add about 2 Tablespoons of Dijon or spicy mustard and 3 Tablespoons maple syrup to about one cup of your basic dip. Try to add just a small amount of flavoring at a time and allow to chill and absorb the flavor. If the flavor becomes overpowering, you’ll need to add plain Greek yogurt to try to balance the flavors. If the dip is too thick, it can be thinned with a small amount of unflavored plant milk.

Tzatziki is a popular Mediterranean-style dip. It can be used simply as a dip, or as a cold sauce for grilled items, or even brushed onto items, such as a veggie, tofu, or seitan kabobs, whole mushrooms, cubed summer squash, or sliced potatoes, as they grill. Tzatziki makes a great sandwich spread or salad dressing, as well as a potato topper. To prepare about 2 cups of tzatziki, you’ll need 1 cup Greek yogurt, ½ cup peeled, seeded, and grated fresh cucumber (with as much liquid squeeze out as possible; don’t save the liquid), 1 Tablespoon finely chopped mint, 1 Tablespoon shredded dill, 1 Tablespoon lemon juice, 1 Tablespoon olive oil, 1 clove fresh, minced garlic, and as much black pepper as you would like. Mix all the ingredients together, cover, and refrigerate for at least one hour before serving.

Greek yogurt onion dip can be homemade, or, cut to the chase and combine one cup of Greek yogurt with one packet onion soup mix. For homemade, combine 1 cup Greek yogurt with 2 Tablespoon finely minced green onions (the white part only) or sweet onions, 1 Tablespoon soy sauce, 2 teaspoons maple syrup, 2 teaspoons onion powder, 1 teaspoon garlic powder, and black pepper to taste. Mix well, cover, and allow to chill for at least one hour before using.

It was surprising to learn that Ranch dressing sales have exceeded ketchup sales in the US for over eight years. To keep up with the trend, create a Greek yogurt ranch dip the streamlined way and combine 1 cup Greek yogurt with a packet of dry Ranch salad dressing mix (read the label to ensure there are no powdered dairy ingredients). If you’d like to create your own, combine 1 cup Greek yogurt with 2 teaspoons onion powder, 2 teaspoons garlic powder, 3 teaspoons fresh dill (or one teaspoon dried dill), 1 Tablespoon finely minced green onion (the white part only), and a pinch of cayenne. Mix well, cover, and allow to chill for at least thirty minutes before using,

Serve any of these dips with the usual accompaniments, such as fresh veggie chips, baked veggie chips, or pita or tortilla chips. If you would like to make your own, colorful chips, preheat the oven to 425 degrees. Spray a baking sheet with vegetable oil. Thinly slice white, gold, purple, or sweet potatoes, carrots, parsnips, rutabagas, beets, or apples and bake in a single layer, until crisp.

As a reminder, there is a different measurement when using fresh versus dried herbs. The ratio is usually 3:1 for fresh herbs. This means using 3 teaspoons (or Tablespoons or cups) of fresh herbs for every measure of dried herbs. Dried herbs are much more concentrated in flavor, so a smaller amount is needed.

If you would like to make a dressing from any of these dips, just add a bit of lemon juice and then either plant milk or water to create the thickness you could like.

Vegan Greek yogurt is not only for savory dips. Create a sweet dip for fruit or cake slices by combining 1 cup Greek yogurt with 2 Tablespoons of your favorite fruit preserves or jam, and a small amount of lemon or orange zest. Combine, cover, and chill until ready to use.

To make a no-bake fresh berry pie, bake or buy your favorite vegan pie shell. Combine 1½ cups very ripe strawberries or a combination of blueberries, boysenberries, blackberries, and raspberries with three cups Greek yogurt, ½ cup maple syrup, ½ teaspoon vanilla or lemon extract, and a small amount of orange or lemon zest. Mix filling until combined, cover, and allow to chill for 30 minutes. Stir and taste and make any additions you would like. Fill the pie shell and return to the refrigerator for another thirty minutes prior to serving.

By Chef Nancy Berkoff, EdD, RD

Fresh tomatoes are lovely to look at, and the leaves are delightful to smell. This time of year, we may have beyond a bumper crop of tomatoes in our garden, or market prices may be irresistible. Here are some ideas for using extra tomatoes.

Caprese Salad: arrange luscious ripe tomato slices on a large serving plate with fresh basil leaves and either vegan mozzarella rounds or slices of extra-firm tofu. Drizzle with balsamic vinegar, a bit of olive oil, and a sprinkle of cracked black pepper

Avocado-Tomato Salad: cut ripe tomatoes into chunks and toss with diced or cubed avocado and a splash of your favorite salad dressing

Pico de Gallo: make this one of your summer condiments! Dice ripe tomatoes (save the juice if you can) and mix with diced sweet or red onions, chopped chilies (choosing the heat your like), and shredded cilantro and lime juice. If you would like the flavor without the heat, use chopped bell peppers.

Stuffed tomatoes: scoop out the tomato interiors (leave about ½ inch inside, so the tomato can hold the filling; save the scooped-out contents to use in cold soups or sauces). Fill with stuffing (perhaps there is some in the freezer?) or left over mashed potatoes or fried rice and bake, microwave, or air fry until warm. For a cold stuffed tomato, chop fresh mushrooms, leftover roasted or baked potatoes or cooked lentils, toss with fresh bread crumbs or croutons, and your favorite salad dressing.

Blistering tomato sauce: no one wants to stand over a stove for too long in the summer. This is a quick dish to prepare: sauté fresh, chopped garlic in olive oil; throw in small whole tomatoes, halved larger tomatoes, or whole cherry tomatoes, cover, and allow to cook until they burst; time will depend on the ripeness of the tomato and the amount of heat. Smoosh the tomatoes (be cautious with escaping hot tomato juice and steam) and serve as a hot sauce, or chill and use as a base for a dip, cold vegetable soup, or to top pizza or pasta. If you are feeling adventurous, and have the grill on, you could try doing this in a grill-proof, covered pot.

Fast shashuka: microwave chopped garlic, onions, and bell peppers with a small amount of vegan margarine or butter until soft. This step can be done also on the stove; we just wanted to minimize summer stove time. Transfer into a large skillet and add chopped, ripe tomatoes, stirring until tomatoes are soft. You can season with shredded fresh parsley, dried cumin, or chili powder, fresh lemon juice or cracked black pepper, depending on your taste preference. Traditionally, eggs are poached in shakshuka; cubed silken tofu works well. Serve shashuka, fresh and bubbly from the pot, or cool and serve as a refreshing hot weather entrée.

Fresh Tomato Basil Soup: cook chopped tomatoes with garlic, onions, and vegetable broth in a slow cooker until soft. Blend in a blender or food processor until smooth. Allow to chill for about an hour, and serve with a fresh salad or sliced cucumbers. This freezes well.

Tomato jam: another great summer condiment! Cook fresh chopped tomatoes with a dry vegan sweetener and vinegar until tomatoes are soft. Chill and serve as an entrée condiment, to top biscuits or corn bread, use as the “T” in a vegan BLT, include in sandwich wraps, or to top potatoes.

Freezing whole: if there are just too many tomatoes to use right now, smaller tomatoes can be frozen whole. They will get mushy but will retain their summer flavor when used later in the year for soups, sauces, tomato jam, tomato purée, or salsa.

Ethical Entrepreneurs. Careers with Values. Vegan Businesses, Founders, Owners, Employees, and Self Employed tell how they make a living while living their values. Hints for starting a business. How do you overcome obstacles? What should you think about? What experience and education is important? See: https://studio.youtube.com/playlist/PLhOI5Qu8_FKZRMkr0xewuJjqhdzLwSCc5/videos

Edward & Sons offers organic rice noodles in a variety of forms. Most visually striking are the Organic Brown & Black Rice Pad See Ew Noodles, which are broad, flat, and have a distinctly lilac hue. Read the review here: https://www.vrg.org/journal/vj2026issue2/2026_issue2_veggie_bits.php

To subscribe to Vegan Journal is the USA only, visit www.vrg.org/member

Chef Nancy Berkoff’s latest Vegan Cooking Tips column in Vegan Journal highlights many creative ways to utilize fresh herbs while preparing vegan meals. Read Nancy’s column here: https://www.vrg.org/journal/vj2026issue2/2026_issue2_cooking_tips.php

To subscribe to Vegan Journal is the USA only, visit www.vrg.org/member

By Alex Holzinger, VRG Intern

Umami Global Bistro is a small but cozy Mediterranean restaurant located in downtown Catonsville, Maryland. The restaurant offers a variety of salads, wraps, soups, platters, and other dishes, with vegan, gluten-free, and halal options available.

I ordered the falafel salad, which came with a generous serving of fresh vegetables, six falafel, pita bread, and a choice of tahini, hummus, or Babaganoush. The falafel was delicious, crispy on the outside, soft on the inside, and full of flavor. I chose hummus as my sauce, which complemented the falafel perfectly. The salad normally includes feta cheese, but the toppings are customizable, and the staff assured me that the remainder of the dish was vegan.

My friend ordered the grape leaves, which were stuffed with seasoned rice and marinated, creating a slightly tangy yet refreshing taste. Both of our meals were light but satisfying, and we were impressed by the cohesive flavors.

Overall, Umami Global Bistro is an excellent choice for vegans and vegetarians looking for a satisfying Mediterranean meal in the Catonsville area.

Learn more about Umami Global Bistro: https://umamibistro.com

Find more vegan restaurants across North America and Canada: https://www.vrg.org/restaraunt/

photo from Magnific

By Chef Nancy Berkoff, EdD, RD

Fresh apricots have a fleeting season, so enjoy then while you can! Eat them as is for their once-a-year specialness or halve them and add to salads, couscous, pasta, or hot cereal. You can also include apricots as a “secret” ingredient for savory-sweet casseroles, salsas, or salad dressings or grilling sauces, or toss them into smoothies. Fresh apricots can be pitted and halved, placed on toast with a sprinkle of maple syrup, and broiled in the toaster oven for a quick minute, creating an alternative to avocado toast!

Fresh apricots are fairly delicate, so, if you are not able to eat your fresh apricots within a few days, make some plans to process them. Halved, pitted apricots can be sautéed quickly in vegan margarine or butter and served over frozen desserts or baked goods. Cook them down with water and a dry vegan sweetener to create syrups, or pit and halve and store in vinegar, in the refrigerator, for a week or less, and use as a condiment or an ingredient in salsa, sweet iced tea, or salads. You can chop fresh apricots and mix with a small amount of chopped tomatoes, sweet onions, red pepper flakes along with a solace of orange juice and use as a condiment for savory entrées, such as grilled seitan or six-bean chili. If you have the time, halve and bake apricots until just soft; stuff apricot halves with a filling of almond paste (or chopped almonds), chopped raisins, and maple syrup.

Pitted and halved fresh apricots can be frozen, initially in a single layer to allow for uniform freezing, and then in freezer bags, to be used later in the year for smoothies or baking. Apricot halves can be dried, using your dehydrator or in a very low temperature oven. Make an apricot cream pie by dicing fresh apricots, blending with silken tofu, some minced ginger and syrup of your choice (rice, maple, agave), and pour into a pie shell and freeze for about an hour until firm.

Cashew Parm produced by Farmer Foodie is versatile and delicious! It’s available in two flavors: Golden Chedda and Italian Herb. Read the review here: https://www.vrg.org/journal/vj2026issue2/2026_issue2_veggie_bits.php

To subscribe to Vegan Journal is the USA only, visit 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