Vegan Journal Senior Editor Hannah Kaminsky shares numerous ways you can save money while shopping for vegan food items in the latest magazine. She points out that most grocery stores have bargain bins and that if you buy a case of an item at once, you should get a 5-10% discount. She also shares info on which apps help you save money when food shopping plus more. Read her article here: https://www.vrg.org/journal/vj2026issue3/2026_issue3_shop-smart.php

Please subscribe to Vegan Journal in the USA only here: www.vrg.org/member

istockphoto

By Chef Nancy Berkoff, RD, EdD

Apples are in abundance this time of year! To spread apple joy throughout the year, consider having an apple butter prep session. Apple butter is a wonderful mealtime condiment and both a cooking and baking ingredient.

Vegan apple butter can be made by slow-cooking apples with organic granulated sugar and autumn spices. The “butter” is the thick, velvety, caramelized apple blend… no dairy in sight!

Before you start, keep two preparation tips in mind:  try not to add too much water, as the object is to reduce the mixture down until almost no moisture is left, and do remember the lemon juice, to help to create a smooth texture.

If you have a large pot, start with five pounds of apples. You do not need to peel the apples, as the peel adds color, flavor, fiber, and thickness (and it saves time!). You’ll halve or quarter the apples (leave out core and stems), and place in the pot with about 1 cup water (the water is there just to prevent burning), 1 cup organic granulated sweetener (more can always be added), 1 Tablespoon ground cinnamon, 2 teaspoons each ginger and nutmeg, and 2 Tablespoons lemon juice. Stir to distribute the spices and lemon juice, cover, and simmer until the apples soften, usually at least 1½ to 2 hours. Take a few pieces out and test the texture with the back of a spoon; the apples should be thick and spreadable. You can do a taste test at the same time, to see if you would like to add more spices or sugar. Allow to cook until soft enough to spread. To create a smooth texture, you can use an immersion blender (a wand blender that goes right into the pot), a food processor (doing in batches), or push, by hand, through a sieve. Allow to cool, place in clean, airtight containers and refrigerate until ready to use.

Some people like to add a bit of vanilla extract or lemon zest to their cooking apple butter, or to combine in a few tart apples, such as Granny Smith, for a varied flavor. If you have some pears that are ripe to overripe, they can be added in as well.

If you would like to make your apple butter in an Instant Pot, add the apples, using the measurements above, into the Instant Pot and stir in the lemon juice. Add the sugar and spices and stir to combine. Follow the directions for securing and sealing the lid and cook on high for about ten minutes. When the time is up, follow the directions for naturally releasing pressure (usually about 15 minutes) and then manually releasing the pressure. Remove the lid and prepare your apple butter as listed above.

If you would like to make your apple butter in a slow cooker, place the cut apples in the cooker. In a separate bowl, combine the spices and lemon juice.  Add to the apples and mix to combine. Place the lid and set on the lowest heat setting. This batch could take 8-10 hours to cook. Stir every once in a while, for a consistent texture. Remove the apples and blend, with the immersion blender, food processor, or by hand, and then return to the slow cooker. Allow to cook for at least one more hour, or until the consistency you like has been reached. Remove the apple butter from the cooker, allow to cool and place in clean, air-tight containers in the refrigerator.

Whichever technique or fruit you use, your pancakes, waffles, toast, hot cereal, steamed rice, tofu cheesecake, and even smoothies will benefit with a touch of apple butter!

istockphoto

By Reed Mangels, PhD, RDN

The 2026 outbreak of Cyclosporiasis associated with iceberg lettuce, and other factors, inspired a columnist for the Washington Post to call for stopping eating lettuce. Among the other factors was lettuce’s purported minimal nutritional value. I heard this interview and it led me to look into the nutritional content of different lettuces and other salad greens. I checked out the amount of fiber, calcium, potassium, folate, and vitamin A in 2 cups of salad greens. Here’s what I found:

Unsurprisingly, iceberg lettuce is not a nutritional star. It does supply some potassium (about 5% of the RDA for an adult man) and folate (about 8% of the RDA for an adult man) but other salad greens have more to offer, nutritionally speaking.

Kale is a good source of calcium. If a bowl full of kale doesn’t sound that appetizing, try a massaged kale salad or the more tender baby kale. Romaine and endive have the most fiber in a 2-cup serving; spinach, endive, and butterhead lettuce have the most potassium in a 2-cup serving.

While 2 cups of any of these salad greens won’t provide much more than 10% (and often less than that) of an adult’s needs for fiber, calcium, and potassium, the amount they supply, along with nutrients from other foods, can help you to meet your needs. Romaine, butterhead, and spinach are the highest in vitamin A and endive and romaine are the highest in folate.

If you’re concerned about Cyclosporiasis, you may opt for locally grown salad greens since the 2026 outbreak appears to have come from large scale foreign producers.

The contents of this website and our other publications, including Vegetarian Journal and 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.

Each issue of Vegan Journal we review products that are worthy of purchase. In the latest magazine we feature inexpensive vegan foods such as Marketside Classic Hummus. Read the column here: https://www.vrg.org/journal/vj2026issue3/2026_issue3_veggie_bits.php

Please subscribe to Vegan Journal in the USA only here: www.vrg.org/member

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

Fox Run

By Erickson Senior Living

41000 13 Mile Road

Novi, Michigan 48377

(248) 301-0969

Assisted living, memory care, long-term care, rehabilitation

Sample menus include plant-based steak carnitas; plant-based grilled filet; Tuscan white bean soup; fattoush salad; kale salad (with edamame, smoked tofu, wakame); tofu stir-fry; falafel bowl

Each issue of Vegan Journal includes a review of recent scientific papers related to vegetarianism. In the latest issue read: It Doesn’t Necessarily Cost More to Eat a Healthy, Environmentally Sustainable Diet, as well as Dollar Stores. The column is written by Reed Mangels, PhD, RD, and can be found here: https://www.vrg.org/journal/vj2026issue3/2026_issue3_scientific_update.php Please subscribe to Vegan Journal in the USA only here: www.vrg.org/member

istockphoto

by Alexandra Holzinger, VRG intern

In recent years, the concept of an “ultra-processed food” (UPF) has become a growing focus of public health policy across the U.S. It stems from concerns about the relationship between highly processed foods, and increased risk of heart disease, high cholesterol, obesity, and other chronic diseases. As policymakers respond to these health concerns, they must first establish formal definitions and classification systems to determine which foods should be subject to regulation. So far, a system developed by researchers in Brazil, called the NOVA food classification system, has been the blueprint. NOVA groups foods into unprocessed or minimally processed foods, processed foods, and ultra-processed foods based upon the processing methods, extent of processing, and additives required to produce each food.¹ State legislatures have developed definitions for UPFs, similar to those of the NOVA system, to use in policies designed to improve the nutritional value of school meals and support children’s health.

As states consider restricting ultra-processed foods in school meals, common criteria involve the presence of certain additives, or by broader characteristics such as high levels of sugar, sodium, saturated fat, or processing aids.^2-15 Although these policies are intended to improve children’s diets, the definitions may also capture some nutritious plant-based foods. Many plant-based products rely on stabilizers, emulsifiers, or fortifiers to maintain texture, functionality, and nutritional value; yet they still fall into some states’ definition of a UPF. Plant milks are especially at risk, since almost every plant milk currently available in schools contains at least one emulsifier or stabilizer.^16-20 For students, fortified plant milks and plant-based protein products can be important sources of calcium, protein, vitamins A and D, riboflavin, vitamin B12, magnesium, phosphorus, and potassium.²¹ Regulations that rely primarily on the presence of specific additives, rather than evaluating a food’s overall nutritional value, may unintentionally limit access to these foods in school meal programs.

Several approaches could help schools balance the need to restrict foods linked to illness and disease while maintaining accessibility for vegan and vegetarian students. Moving forward, policymakers may wish to consider exemptions or alternative criteria for healthy fortified foods that provide key nutrients. As schools continue to improve the nutritional quality of their meals, considering the overall dietary implications of certain foods in addition to the degree of processing may help ensure that all students have access to healthy, balanced meals.

For more information about school meal regulations, visit:

vrg.org/blog/2026/08/31/state-legislation-regarding-ultra-processed-foods-possible-effects-on-vegan-diets

.vrg.org/blog/2026/09/24/ultra-processed-foods-in-the-senate-whats-going-on

References

¹ Food classification Nova | nupens. (2023). In Nupens | Center for Epidemiological Research in Nutrition and Health. nupens.fsp.usp.br/en/food-classification-nova

² Ultra-Processed Food, no. SB 1826, The Florida Senate (2025). flsenate.gov/Session/Bill/2025/1826

³ Relating to prohibiting ultraprocessed food from being served or sold to students in public schools., (2025) (testimony of Partisan Bill), 89(R) HB 3292, Texas Legislature (2025). capitol.texas.gov/Search/DocViewer.aspx?DocId=89RHB032921B&AllWords=&AnyWords=ultraprocessed&ExactWords=&CustomWords=&DocType=B

⁴ SNAP Lunches no. S. 589, South Carolina General Assembly (2025). scstatehouse.gov/sess126_2025-2026/bills/589.htm

⁵ SNAP Lunches no. H. 4339, South Carolina General Assembly (2025), scstatehouse.gov/sess126_2025-2026/bills/4339.htm

⁶ AL HB580. Alison Legislature State Alabama (2026). alison.legislature.state.al.us/files/pdf/SearchableInstruments/2025RS/HB580-int.pdf

⁷ AN ACT Relating to School Nutrition 25Rs HB 439. Kentucky General Assembly (2025). apps.legislature.ky.gov/record/25rs/hb439.html

⁸ Ultra Processed Foods in Schools, MHB2887, Missouri House of Representatives. (2026). house.mo.gov/billdocumentmobile.aspx?year=2026&code=r%20&bill=hb2887

⁹ An Act Concerning Ultraprocessed Food, S946, New Jersey Legislature. (2026) njleg.state.nj.us/bill-search/2026/S946/bill-text?f=S1000&n=946_I1

¹⁰ House Bill 874, North Carolina General Assembly. (2025). ncleg.gov/billlookup/2025/h874

¹¹ Arizona Healthy Schools Act, no. 2164, Arizona House of Representatives (2025). azleg.gov/legtext/57leg/1R/laws/0052.pdf

¹² Foods Additives in Schools, no. HB0402, Utah House of Representatives (2025). le.utah.gov/~2025/bills/static/HB0402.html

¹³ Pupil nutrition: restricted school foods and ultraprocessed foods of concern: prohibition, no. AB-1264, California Legislative Information (2025). leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=202520260AB1264

¹⁴ House Bill 5507, Illinois General Assembly (2026). ilga.gov/Legislation/BillStatus/FullText?GAID=18&DocNum=5507&DocTypeID=HB&LegId=167481&SessionID=114

¹⁵ An act Amending the act of March 10, 1949 (P.L.30, No.14), entitled “An act relating to the public school system, including certain provisions applicable as well to private and parochial schools; amending, revising, consolidating and changing the laws relating thereto,” in school health services, providing for unhealthy ultra-processed food prohibited in competitive Foods.”, no. HB1132, The General Assembly of Pennsylvania (2025). palegis.us/legislation/bills/text/PDF/2025/0/HB1132/PN1417

¹⁶ 8th Continent Original Soymilk, half gallon, Price Rite. (2026). priceritemarketplace.com/sm/planning/rsid/127/product/8th-continent-original-soymilk-half-gallon-00053859070663 (accessed July 26th, 2026)

¹⁷ Original Dairy-Free Plant-Based Milk, Ripple Foods (2026). dev.ripplefoods.com/original-plant-milk (accessed July 26th, 2026)

¹⁸ PEARL® Organic Soymilk Smart Original, Kikkoman USA (2026). kikkomanusa.com/products/pearl-organic-soymilk-smart-original (accessed July 26th, 2026)

¹⁹ Pacific Foods® Original Ultra Soy Milk, Plant Based Milk, Campbells Food Service (2026). campbellsfoodservice.com/product/ultra-soy-original-beverage (accessed July 26th, 2026)

²⁰ Original Soymilk | Silk®, Silk (2026). silk.com/plant-based-products/soymilk/original-soymilk (accessed July 26th, 2026)

²¹ The Vegetarian Resource Group Blog. Vrg.org2026. Accessed July 29, 2026. vrg.org/blog/2026/02/24/what-are-some-of-the-brands-of-plant-milks-that-can-be-used-in-the-national-school-lunch-program

Kevin WolfAP Content Services for Humane World for Animals

By Alexandra Holzinger, VRG intern

As a VRG intern, one of my most memorable experiences was attending the Taking Action for Animals (TAFA) conference in Washington, D.C. Animal rights organizations and advocates from across the country gathered to share their work, learn from one another, and discuss strategies for expanding their impact. Interacting with groups addressing issues ranging from animal testing and farmed animal advocacy to animal rescue, shelter support, and legal protections for animals made this experience invaluable to my understanding of the many ways people can create meaningful change.

As a dietetics major at the University of Maryland with an interest in pharmacy, I was initially unsure what to expect from an animal advocacy conference or how it would relate to my career goals. However, I quickly found that many of the topics extended beyond animal advocacy. I appreciated the opportunity to learn about the challenges advocates face, including ineffective legislation, gaps between public opinion and policy, political partisanship, and emotional burnout.

The first workshop I attended focused on animal protection legislation and the legal challenges involved in creating meaningful change. The speakers discussed common pitfalls in drafting legislation and strategies for overcoming legal barriers. I also attended a session exploring the disconnect between public support for animal welfare and legislative action. I learned that laws can sometimes be written too broadly or vaguely to provide meaningful protections and can even be misconstrued to allow for abuse to continue. The speakers emphasized that passing legislation is only the first step, and that clear language, effective enforcement, and sustained public advocacy are all essential to ensuring laws achieve their intended goals. One statistic that stood out to me was that more than 80% of Americans support stronger protections for farmed animals, yet relatively little legislative progress has been made. This highlighted the reality that widespread public support alone is not enough without continued civic engagement.

The other workshops focused on the flaws within wildlife management and mental health. I was surprised to learn that though only a small percentage of Americans support the killing of wild animals such as coyotes, lawmakers are often influenced by this small but highly organized group because of its consistent political engagement. Hearing that wildlife killing contests have remained legally protected due to long-standing relationships between policymakers and hunting organizations was both disheartening and eye-opening. In contrast, the mental health workshop shifted the focus from policy to the personal well-being of advocates. The speaker discussed the emotional toll of working in animal protection, emphasizing that constant exposure to suffering, political setbacks, and slow progress can, and often does, lead to burnout. One of the most meaningful takeaways for me was the reminder that lasting advocacy depends not only on passion but also on resilience. Taking time to process emotions and celebrate victories allows advocates to stay motivated, even when meaningful change feels slow.

Although I do not plan to pursue animal advocacy as a career, I value having a better understanding of how advocacy organizations educate the public and influence public policy. Attending TAFA broadened my perspective on the challenges involved in creating meaningful social change and gave me a greater appreciation for the dedication and persistence of those working to improve animal welfare. I am sincerely grateful to the VRG for sponsoring my attendance at TAFA and providing me with this unique learning experience.

photo from Magnific

By Nancy Berkoff, EdD, RD

Depending on the weather where you live, you may still have remnants of seasonal produce, in the backyard or available in the supermarket. This provides the opportunity to do some root-to-stem cooking, maximizing produce use and minimizing waste, as well as enjoying seasonal produce prior to the winter growing break.

It’s wonderful how many plant food parts are very useable, as well as tasty! For example:

Broccoli and cauliflower stalks can be peeled and chopped, used in place of cabbage for “slaws,” as well as added to salads, cooked rice or grains, or soups.

Carrot tops, well-cleaned, can be used in place of fresh parsley. If you are sautéing, keep the pan hot and throw in carrots tops to create a crisp garnish. Add carrot tops to fresh green salads, potato or pasta salad, or chopped into cracked grain salads (such as tabbouleh).

Carrot tops, beet greens, and radish leaves have lots of nutrients, and flavor! Use carrot greens in salsas, sauté beet greens in olive oil with garlic or add radish leaves where you would like a peppery flavor, such as in pesto, fresh salads, or soups.

If you use leeks in a recipe, keep the dark green tops. Steam or microwave them to tenderize, and then add to soups (how about French leek soup, rather than onion soup), sauté with a small amount of oil, sesame seeds, and walnuts or peanuts or stir-fry with celery and mushrooms and serve over vegetable rice (see below).

The “ribs” from chard or kale can be roasted, seasoned, and chopped, and use to top pizza or focaccia and left whole and served in place of crackers to use with dips.

Leave the skin on root vegetables such as carrots, sweet potatoes, and parsnips to retain the most nutrition, as much of the nutrient content is found just under the skin. Scrubbing well can replace peeling. If you do need to peel baking potatoes, wash them well and then roast the peels in the oven, or on the grill, until crisp, and serve as a snack (in place of chips), or use instead of croutons.

Celery is a “use every part” vegetable. The celery “heart” and leaves add flavor to salads, rice, and grains and even make a salad on their own, combined with grapes and apples.

Homemade soup is easy to prepare if you have a savory stock available. Save onion pieces (not the skins), mushroom stems, celery leaves, corn cobs, cauliflower stalks, fennel leaves, the woody ends of large asparagus stalks, over large, stringy fresh green beans (snap off the ends), and carrot tops and carrot scraps in the freezer. When you are ready, place your collection in a large pot and cover with water; a chef’s ratio is one pound of vegetables (about 2 cups) to a quart of water (about 4 cups), but that is up to you. Allow to simmer for at least an hour, if not longer, remove from the stove, strain, and store in the refrigerator or freezer. Use stock where you would usually use water, for cooking rice, pasta, grains, beans, or rice or in veggie smoothies or to reconstitute soup mixes, and of course, to create fast homemade soups.

Create a “green sauce,” your version of pesto, with carrot tops, beet greens, radish leaves, chard, spinach, or other greens, added to a blender with or without walnuts or pine nuts, a drizzle of olive oil, minced garlic, and nutritional yeast. Use with pasta, rice, grains, lentils, or cooked mushrooms, to top pizza, or as a sauce for wraps.

Consider making vegetable “rice” (veggies transformed into a rice shape). Jicama, daikon radish, cauliflower, broccoli stalks, beets, winter squash, rutabagas, and sweet potatoes can be large diced and then, using a food processor or food mill, processed to resemble rice. These can then be cooked, and served as an alternative to rice.

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

The Hacienda at the Canyon

By Watermark

3900 North Sabino Canyon Rd.

Tucson, AZ 85750

(520) 355-2200

Independent living, assisted living, memory care

Sample menus include, according to the food and beverage director, “tofu available every day as a protein option;” “vegan black bean burger;” “hummus platter and Greek salad (with garbanzo beans) may be ordered without the cheese;” “We offer almond, coconut, and oat milks;” quinoa and roasted vegetables; ratatouille over farro