The following is being added to our list of senior residences which offer vegan dishes.

Kendal at Oberlin

By Kendal Corporation

600 Kendal Dr.

Oberlin, OH 44074

(440) 775-0094

Independent living, assisted living, memory support, short-term rehabilitation, long-term nursing care

Sample vegan options noted as such on menu include tofu coconut curry; snobby joe’s (with lentils); gazpacho soup; Swedish meatballs; pad Thai; polenta with mushroom ragu; tikka masala; spaghetti with meatballs; alu chole (Indian stew); General Tso’s with chicken; BBQ meatballs; roasted tomato tofu

photo from Counter Culture

The Vegetarian Resource Group maintains an online Guide to Vegan/Vegetarian Restaurants in the USA and Canada. Here are some recent vegan restaurant additions. The entire guide can be found here: www.vrg.org/restaurant

To support the updating of this online restaurant guide, please donate at: www.vrg.org/donate

Chef Veganessa, 16979 Autoroute Transcanadienne, Kirkland, QC H9H 5J1, Canada

Chef Veganessa’s husband and wife team proclaim that they’re “…passionate about sharing our love for health promoting foods with our community.” They note that their menu is “gluten-free,” they “use minimal pure oils,” their flour blend is “… a mix of organic, gluten-free wholegrains and pulses…sugars are organic and unrefined…” and “…none of our dishes are deep fried.”  They also aim to find creative ways to accommodate customers’ noted allergies or intolerances when possible. Souk Wrap is a spiced pita filled with sweet potato croquettes, pickled onion, radish, cucumber, lemon tahini cream, and hummus. “Spicy” Louisiana Chili features smoky root-vegetable queso and crunchy pepitas, topped with green pea guacamole, accompanied by “organic” corn chips. South-Indian, coconut-cashew Malabar Curry Bowl offers roasted chickpeas, seasonal vegetables, apricot chutney, and brown rice. Brown rice Spaghetti Ragu has wild mushroom ragu, fresh herbed oil, almond ricotta, roasted chickpeas, and seed-nut parmesan. Veganessa Burger is a “house-made” patty of mushrooms, lentils and veggies, topped with caramelized onions, Veganessa sauce, melted cheese, dill pickles, tomato, and fresh spinach. Open-faced Tex Mex Burger showcases their lentil patty on whole-grain bread with “spicy” mayo, pineapple mango salsa, green pea guacamole, smoked carrot queso, Cotija-style cheese, and pepitas. Veganessa Pizza—available only on Fridays and Saturdays– features “organic, whole-grain” crust topped with whipped almond ricotta, sautéed shiitake mushrooms, roasted bell peppers, artichokes, and pickled cherry tomatoes, finished with herbed oil and seed-nut parmesan. Desserts may vary but you might find chilled Funfetti Fudge Pop with sprinkles and vanilla extract, Almond Butter Fudge Brownie, flavor of the day Wholesome Organic Muffin, or Salted Chocolate Chip Cookie.

Counter Culture Austin, 5812 Berkman Dr., Austin, TX 78723

Counter Culture offers comfort food that is completely vegan! Enjoy sandwiches like Philly Seitan and Tempeh Reuben. Or try their gluten-free Mac & Cheez or Jerk Seitan Plate. Concerned about sustainability, Counter Culture obtains organic and locally-grown foods whenever possible and composts and/or recycles over 95% of their waste.

Neek Vegan, 2730 Peachtree Industrial Blvd., Ste. #204, Duluth, GA 30097

Neek Vegan hopes to create “…an experience of connecting with food and culture…” celebrating flavor and compassion…”as they…champion plant-based eating not just for health benefits…” but also to  reflect their “…deep respect for nature and dedication to preserving our planet and its inhabitants…” Appetizers, to name a few, besides Falafel, include Borani Esfenaj–Persian spinach and spiced, vegan, Greek yogurt dip with onions with walnuts, or Dopiazeh Aloo with spiced, Persian mashed potatoes and sautéed onions—both with hot Pita bread. Some Soups are Ashe Reshteh, a Persian mix of chickpeas, beans, lentils, herbs, spaghetti, and spices; Greek Chickpea Soup; Seasoned Red Lentil Soup with aromatics and veggies; as well as Cream of Vegetable Soup with oats in a creamy broth. Salads include Beet and Chickpea Salad with arugula, onions, walnuts, and vegan Feta cheese; Lentil Barberry Salad with peppers, onions, barberries, cucumbers, avocados, celery, spinach, and cashews—both with “homemade” balsamic lemon dressing; as well as Quinoa Tabbouleh Salad combining cucumbers, tomatoes, onions, mint, parsley, and lemon vinaigrette. One of their Entrées is Zereshk Polo with Oyster Mushrooms showcasing Barberry saffron rice, onions, tomatoes, carrots, and peppers in a saffron broth, with potato strings. A Mixed Rice Dish example is Dampokht Kalam with Persian cabbage, lentils, tarragon, and mixed rice. Some Stews (all served with saffron basmati rice) are Gheymeh Bademjoon–made of split peas, tomatoes, onions, and sautéed eggplant; Ghormeh Sabzi, a Persian stew of herbs sautéed with spices, kidney beans, and tofu; as well as Bamiyeh–Okra stew with onion, tomatoes, potatoes, and soy protein. They have various Pita Bread Wraps such as Falafel and Hummus, Sandwiches such as their spiced Eggplant dip, topped with Shirazi salad, arugula, walnuts, and “homemade” tahini sauce on a baguette, as well as a Plant-based Burger. Kid’s Menu offers Vegan Chicken Nuggets, Cheese Pita Pizza, Veggie Pita Pizza featuring Tahini Sauce, veggies, olives, and melted cheese, a Persian version of Macaroni and Kid’s Neek Kabob—grilled Soy protein with grated onions, spices, saffron rice, sautéed onions, tomatoes, and green peppers. Desserts include Persian Pistachio Cake–made with rosewater and pistachios, Chocolate Cake, Tiramisu, Pistachio, Cashew or Walnut Baklava, Persian Saffron Rice Pudding or Persian Saffron and Pistachio Ice Cream.

SunOven, 11420 N. Ventura Ave., Ste. 107, Ojai, CA 93023

“…Baked fresh daily… in small batches,” SunOven happily proclaims, “All SunOven goodies are gluten-free, vegan, nut-free, organic, and sesame free.” They share their ingredient list and state that they “do not use any preservatives…” Baked, not fried, Gluten-Free Doughnuts come in rotating flavors like Strawberry, Vanilla Chai, Chocolate with Rainbow Sprinkles, Coffee Cake, and Maple. They also have Gluten-Free Cinnamon Rolls, Gluten-Free Muffins in Blueberry, Chocolate Chip, or Pumpkin, Gluten-Free Scones in Blueberry, Chocolate Chip, Lemon Poppy Seed, and more, Gluten-Free Olive Oil Cake  in Seasonal Flavors which rotate between Pixie Orange, Lemon, Pineapple, Cranberry, and Peppermint Cacao, Buckwheat Buns, Rolls, Baguettes, Bread, Pizza Crust, Bagels in a few flavors, Gluten-Free Pie with oat crumble in Wild Blueberry or Cherry and Tea Cookies–sugar cookies in rotating flavors like Pixie Orange.

The Perfect Bean, 214 N. Lombardy St., Richmond, VA 23220

Founded by a passion for helping animals, The Purrfect Bean’s Cats and Coffee combo strikes many of us as purrfect! For those who prefer their coffee without cats, no problem; the cat lounge is upstairs while the coffee shop is downstairs. All food and beverages are noted as vegan. While menu items may rotate, some “House-made” Syrups might include Simple, Agave, Citrus Agave, Vanilla, and Mocha. Recent Summer flavors have been Espresso or Matcha Lavender Birthday Cake Latte with Tahitian Vanilla syrup and a hint of lavender, or, a nod to the kitties, Russian Blue Latte with spiced blueberry syrup and “creamy” coconut. Choose from various Espressos like Spro Tonic (short for espresso and tonic) a bitter-sweet, quinine fizz where espresso is poured over ice and tonic water. There’s also cappuccino and lattes such as Hojicha Latte—a creamy drink made from Japanese roasted green tea and steamed Oat or Macadamia milk. The tea leaves are roasted, creating what some note as a smoky, nutty flavor. They offer a selection of Loose Leaf Teas as well. They have Avocado Toast on Sourdough with roasted peppers and pickled red onions, Creamy Herb Focaccia with pickled red onion, cream cheese, feta, herbs, balsamic glaze and tomato, as well as Sourdough Bagels with rotating spread choices. Depending on availability, they may also have baked goods or other sweets.

Vegans Are Us, Town Square, 1016-18 Race St., Philadelphia, PA 19107

Vegans Are Us serves plant-based twists on classics like mac and cheese, cheesesteaks, and burgers. The Philly V Steak features seasoned vegan steak served on a sub roll and topped with cheddar cheese and sweet peppers. The Seafood Combination includes vegan crab cakes, fish, shrimp, and fries topped with house-made tartar sauce. Breakfast items are available all day such as a vegan chicken and waffles, vegan egg omelet, scrambled eggs, and southern-style grits.

photo by Hannah Kaminsky

A Vegan Journal article by Nava Atlas called “Collard Comforts” includes recipes for Stir-Fried Collard Greens and Cabbage; Spicy Collard Greens with Black-Eyed Peas and Tomatoes; Hoisin-Glazed Collard Greens and Sweet Potatoes; Rosemary Potatoes and Collard Greens with Vegan Sausage; and Roasted Collard Greens with Polenta and Brussels Sprouts. These delicious recipes can be found here: https://www.vrg.org/journal/vj2024issue4/2024_issue4_collard_comforts.php

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

photo courtesy of the office of California Assembly Member Jesse Gabriel

by Reed Mangels, PhD, RD

On September 28, 2026 California Governor Gavin Newsom signed a bill into law that established the first state-supported labeling program identifying non-ultraprocessed foods. Products will not be required to be labeled; it is a voluntary program.

Certification agents will be accredited by 2029 to certify food products as “Non-Ultraprocessed Certified” or “non-UPC Certified.” The bill creates a fund to support the implementation of this program and to educate the public and food companies about the label requirements. Fees will be established for certification of food products (1).

By law, a food product cannot be certified as “Non-Ultraprocessed Certified” if it meets the state’s criteria for ultraprocessed food (1). California considers a food product to be ultraprocessed if the food product contains surface-active agents, stabilizers and thickeners, propellants, artificial colors, emulsifiers, or artificial colors AND either high amounts of saturated fat, sodium, or added sugars OR a nonnutritive sweetener (2). High amounts of saturated fat, sodium, or added sugars are defined as 10% or more of calories from saturated fat, a ratio of sodium to calories of 1:1 or higher, 10% or more of calories from added sugars. Examples of nonnutritive sweeteners include sorbitol and stevia (2).

It will be interesting to see how this law is affected by any federal definition of ultraprocessed food. As of this writing, the federal government has not issued a definition. Also of interest is the extent to which companies will apply for this certification, the cost of certification, and public interest in purchasing foods labeled “non-UPF certified.”

References

1. AB 2244. Non-Ultraprocessed Certified food standard. https://leginfo.legislature.ca.gov/faces/billTextClient.xhtml?bill_id=202520260AB2244. 2026.
2. California Health and Safety Code. DIVISION 103. DISEASE PREVENTION AND HEALTH PROMOTION. PART 3. RISK REDUCTION. CHAPTER 2. Nutrition. ARTICLE 3. Eating for Health [104660 – 104667]. https://leginfo.legislature.ca.gov/faces/codes_displaySection.xhtml?lawCode=HSC&sectionNum=104661.

To read more about UPF regulations see:

State Regulations Regarding Ultra-Processed Foods and Possible Effects on Vegan Diets

Ultra-Processed Foods in the Senate: What’s Going On?

Due to the generosity of anonymous donors, The Vegetarian Resource Group each year will award one $10,000 and several $5,000 college scholarships to graduating U.S. high school students who have promoted veganism in their schools and/or communities. Entries may only be sent by students graduating from high school in SPRING 2027

We will accept applications emailed or postmarked on or before FEBRUARY 20, 2027. Early submission is encouraged.

Applicants will be judged on having shown compassion, courage, and a strong commitment to promoting a peaceful world through a vegan diet/lifestyle. Payment will be made to the student’s college (U.S. based only). Winners of the scholarships give permission to release their names to the media. Applications and essays become property of The Vegetarian Resource Group. We may ask finalists for more information. Scholarship winners are contacted by e-mail or telephone. Please look at your e-mail.

If you would like to donate to additional scholarships or internships, go to www.vrg.org/donate

Applications

For information on applying, visit: https://www.vrg.org/student/scholar or call (410) 366-8343 or email vrg@vrg.org.

This contest is sponsored by The Vegetarian Resource Group/Vegan Journal, PO Box 1463, Baltimore, MD 21203.

photo from Plant Powered School Meals Coalition

by Reed Mangels, PhD, RD

The Whole Milk for Healthy Kids Act of 2025 allows schools to offer all children “nondairy beverages that are nutritionally equivalent to fluid milk.” In other words, this act, which was signed into law in January 2026, allows schools to have cartons of soymilk on the lunch line along with cartons of cows’ milk. Schools are not required to offer plant milk and, if they do offer plant milk, the school district is responsible for covering the usually higher cost of plant milks.

A pilot program in New York City was started in May 2026. Through this program, 5 schools offered organic soymilk directly on the lunch line alongside cows’ milk. The pilot was conducted in a partnership between the New York City Office of Food & Nutrition Services (OFNS) and the Mayor’s Office of Food Policy (MOFP) and the Plant Powered School Meals Coalition, including Chilis on Wheels, Coalition for Healthy School Food, Friends of the Earth, and Physicians Committee for Responsible Medicine.

The program was well-received with 35.6% of the milk selections being soymilk (1) and will be expanded to 12 schools in Fall 2026.

Reference

1. Gingerella B. NYC Public Schools’ soy milk pilot cuts emissions and boosts milk consumption. FoodService Director. https://www.foodservicedirector.com/k-12-schools/nyc-public-schools-soy-milk-pilot-cuts-emissions-and-boosts-milk-consumption. 2026.

For more information about plant milks in school lunch programs see:

USDA Issues Implementation Requirements for Use of Plant Milks in the National School Lunch Program

Congress Approves Changes to the National School Lunch Program That Could Make It Easier to Get “Nutritionally Equivalent” Plant Milks

What are Some of the Brands of Plant Milk that Can Be Used in the National School Lunch Program?

photo from Sycamore Glen

The following is being added to our list of senior residences which offer vegan dishes.

 Sycamore Glen

317 Sycamore Glen Dr.

Miamisburg, OH 45342

(937) 866-2984

Independent living, assisted living

Sample menu from this Seventh Day Adventist facility includes lentil roast; vegan alpine chicken; vegan cheese ravioli; grilled or fried vegan meat analogues added to or substituted in salads and main dishes

istockphoto

by chef Nancy Berkoff, EdD, RD

Whether you call it aubergine or eggplant, this vegetable, which is actually a berry, has many tasty varieties. Here is some information to help you decide which type might best serve your purpose.

Globe eggplants are probably the type seen most often in the market, a “standard” eggplant, deep purple skin, green cap, wide on the bottom, narrower towards the top. Globes work well if you are roasting whole eggplants to make a purée or chopping to use in casseroles, soup, stir-fries, or other dishes, as the varying size makes it difficult to create uniform slices. If globe eggplants are the only type available, consider purchasing two, so that you can create even slices from part of the eggplant, and then chop or dice the remainder.

Indian eggplant are like mini-globe eggplants, wide on the bottom, narrower on the top.

Italian eggplants have the same coloring as globes but tend to be consistently sized from top to bottom, so same-size slices can be obtained. Consider Italian eggplants for roasting, baking, grilling, and for layering, such as in eggplant Parmesan or eggplant lasagna (using thin slices of eggplant in place of noodles).

Graffiti eggplants (sometime sold as “Sicilian” eggplants) are pretty to look at, having speckled purple and white skin. If you are creating a centerpiece, you might consider using graffiti eggplants. For cooking, well, once peeled they are white or pale green inside, losing the “drama” of the exterior skin. They do tend to have smaller seeds than most eggplants, making them useful for a smooth cooking texture.

Both Japanese and Chinese eggplant are narrow and long, making them easy to cut into uniform pieces. Japanese eggplant tends to have a lighter exterior purple than Chinese eggplant. Both are less tough (less fibrous), have a more delicate flavor and have fewer seeds than globe or Italian eggplants. This makes them useful for stir-fries, sautéing and quick cooking.

Thai eggplant are tiny, meaning you can add whole Thai eggplants to dishes. They tend to be more tart than other types of eggplant, so you’ll want to adjust seasonings accordingly.

To have the creamiest, least bitter eggplant for your dishes, store eggplant, uncut, on the counter or near the door of the refrigerator (the warmest part). The longer eggplants are held in the cold, the more bitter they get. You do not have to, but salting cut eggplant does remove some of the bitterness and makes digesting eggplant a bit easier. When you are ready to prepare your eggplant, wash well and peel, or not, depending on your preference. Slice or cut into pieces, place on a baking sheet, sprinkle with salt, layering with paper towels. Let site for about twenty minutes.  Off both sides, dab the water collecting on the cut eggplant. Don’t leave for too long, as the eggplant may start to turn gray (from interacting with air).

Okay! You have your eggplant ready to use. Here are just some of the many ways you can prepare:

Poke a few holes in a whole, unpeeled eggplant and place on the grill. Cook until the eggplant “deflates.” Place eggplant in a large bowl, carefully peel, and mash the eggplant with your choice of vegetable oil and seasonings to make a creamy dip or sandwich spread. Add mashed eggplant to hummus or other spreads or toss with pasta and tomato sauce.

Poke a few holes in a whole, unpeeled eggplant and place on the grill. After about ten minutes, remove from grill, cut into halves or slices, rub with oil, salt, and pepper or seasonings of your choice, then replace on grill and allow to cook until tender. Use as a dinner entrée or for a hearty sandwich.

Steam cubed eggplant, and then toss with oil, soy sauce, sesame seeds, and vinegar. Serve over rice, small pasta, such as orzo or pastina, or use as a wrap filling.

If you have an overabundance of eggplant, you can freeze it, but cook it first– grill, roast, bake, or steam to preserve the color and texture.

by Reed Mangels, PhD, RD

Loma Linda University in southern California will host the 8^th International Congress on Vegetarian Nutrition (ICVN) March 14-16, 2027. This meeting, held approximately every five years, features presentations from the researchers who are investigating many aspects of vegetarian and vegan nutrition. If you are a health care professional or a researcher with an interest in plant-based nutrition, this scientific meeting offers a wealth of learning experiences and networking opportunities. This year both in person and virtual attendance will be possible.

The program includes presentations on:

• Plant-based Nutrition and Longevity
• Plant-based Nutrition for Chronic Disease
• Food, Health, and the Planet: Evidence, Tradeoffs, and Future Directions
• Rethinking Protein for Healthy Aging: Plant-Centered Strategies in the Era of the Inverted Pyramid
• From Evidence to Practice: Implementing Plant-Based Nutrition in Clinical Care

To learn more about the Congress and to sign up to receive notifications about registration and hotels, visit the ICVN website.

by Reed Mangels, PhD, RD

The Whole Milk for Healthy Kids Act of 2025 (see: https://www.congress.gov/bill/119th-congress/senate-bill/222) simplifies the procedure for requesting that a child be served plant milk as a part of school lunch. Schools are also allowed to offer plant milk to all children but are not required to do this.

If your child attends a school where plant milk is not offered to all, you have a couple of avenues by which you can request that your child be served a plant milk.

If your child has a disability that necessitates use of plant milk, the school is required to provide a substitute for cow’s milk. A parent or legal guardian may provide a written statement requesting a fluid milk substitute (such as a plant milk) for a child whose disability restricts their diet. Under the American Disability Act, anything that substantially limits a major life activity (most physical and mental impairments) constitutes a disability. Both food allergies and intolerances (such as lactose intolerance) are considered disabilities (1).

If you want your child to be served plant milk for non-disability reasons such as a vegan diet or dislike of cows’ milk, you, as parent or guardian can request that your child be given plant milk that meets nutritional requirements. You must submit a statement that identifies the reason for the substitute. The school is then allowed (but not required) to provide your child a plant milk.

If you are interested in pursuing either of these options, check with your child’s school to see if they have a form that you can fill out. If you receive a form that requires that you get a physician or other health care provider to sign, the form is out of date since the Whole Milk for Healthy Kids Act removes the requirement that a health care provider sign the form to request a substitute for dairy milk.

Some states and school districts provide the necessary forms of their websites. You can search on the state department of education website but check that the form is dated 2025 or later. Earlier forms still have the requirement for a health professional’s signature.

You can see examples of forms that meet the new requirements on websites for California, Michigan, Minnesota, Nebraska, and New York City. You could share these with your child’s school or with the school district or your state’s Department of Education and suggest that they develop a simple form for parents and guardians.

 Reference

1. Food and Nutrition Services. Accommodating Disabilities in the School Meal Programs:

Guidance and Questions and Answers (Q&As). https://www.usda.gov/sites/default/files/guidance-documents/fns.SP26-2017-accommodatingDisabilitiesSchoolMealsQAs.pdf. 2017.

For more information about plant milks in school lunch programs see:

-USDA Issues Implementation Requirements for Use of Plant Milks in the National School Lunch Program

–Congress Approves Changes to the National School Lunch Program That Could Make It Easier to Get “Nutritionally Equivalent” Plant Milks

–What are Some of the Brands of Plant Milk that Can Be Used in the National School Lunch Program?