photo from dreamstime.com

By Steven Jon Kaplan

Depending upon your date of birth, you will eventually be required to take distributions each year from all of your non-Roth retirement accounts. Your custodian or an online calculator can compute the amounts of these distributions. Many people think they have to take these distributions out of their retirement accounts and put the money in a regular account, and then pay federal, state, and local income tax on this amount. However, if you are at least 70½ years old, then you can get a special tax deduction called a qualified charitable distribution or QCD.

The maximum total you are allowed to deduct for this purpose keeps changing with inflation, but is more than 100 thousand dollars per calendar year so you probably will be able to avoid paying any taxes on your RMD. Here’s how it works: based upon the value of your account as of December 31 of the previous year, let’s say that your total required minimum distribution for the current calendar year is 2,000 dollars. You could take out this amount and pay all the taxes on it. An alternative idea is to write a check directly from your traditional IRA account to The VRG (in some cases your custodian may prefer to write the check for you and send it to The VRG; ask them to see which method they use). You can’t first move the money into your personal checking account and then write a check to The VRG, since that disqualifies your QCD. Instead, the money must go directly from your traditional IRA account to The VRG. If you donate the full 2,000 dollars this way, then this amount counts towards your required minimum distribution and you will owe zero taxes on your RMD. If you can’t afford or you prefer not to donate the entire amount of your required minimum distribution, then you will still reduce the amount of your taxable RMD by whatever total amount you decide to donate. My Dad was in this situation for many years and he knew that all charitable contributions should be made from a different checkbook than his regular one. Even if you have not yet reached the age where you must make required minimum distributions, you can save on your future taxes by making this kind of qualified charitable distribution from a traditional retirement account. As long as you are at least 70½ years of age, any contribution directly from a traditional IRA account to The VRG will reduce the pool of money on which you or someone else must eventually pay taxes.

This is not personal tax or legal advice, which you should obtain from your tax or legal advisor for your individual situation.

Vegan Journal is published by The Vegetarian Resource Group. Enjoy in-depth original research, product and book reviews, scientific updates on veggie nutrition, delicious vegan recipes with gorgeous photos, plus so much more. Both long-term vegans and those new to a vegan life-style will enjoy this magazine. To subscribe in the USA only, see: https://www.vrg.org/member/

photo from Magnific

By Chef Nancy Berkoff, EdD, RD

Salsa adds sauciness to soups, salads, (veggie) smoothies, spaghetti, sandwiches… and even foods that don’t begin with an “s!”

Salsa can elevate a meal several notches on the “zest” scale or help make health eating extremely enjoyable. Salsa can be a lowfat, high flavor alternate to gravies and sauces. Not just an accessory for chips, salsa can be used as a condiment for salads, soups, grilled entrées, baked casseroles, and all types of vegetables and grains.

Ripe, red tomatoes were the traditional base for salsas, but with ingenuity comes variety! Nowadays when we think salsa, mango, papaya, pineapple, oranges, summer squash, roasted vegetables, mushrooms, eggplant, peaches, and corn come to mind. The term “salsa” has come to mean just about any combination of chopped fruit or vegetables with hot or mild spicing.

Although most salsa ingredients are generally uncooked, chilies can be roasted, nuts and fruit can be toasted, and vegetables grilled for more flavor and a variety in texture. Roast a fresh chili or bell pepper by placing the pepper on a direct flame (right on the burner or under a broiler or on the grill) and allow to cook, turning, until the skin has blistered. If no direct flame is available, roast peppers on a baking sheet, in the oven, on high heat (400 degrees or higher). Place the roasted peppers in a plastic bag and allow to “rest” for several minutes. Remove from bag and peel, discarding the peel and seeds, chop, and add to salsa. By the way, this technique can be used for smaller eggplants, such as Thai eggplant, as well.

Here are just some fresh fruits and vegetables that stand up very nicely to grilling on the barbecue, and then used as a salsa ingredient:

• plums
• peaches
• apricots
• grapes (threading them on a skewer makes it easy)
• mango
• pineapple
• zucchini or yellow squash
• bell peppers
• sweet onions
• corn
• tomatoes
• yucca
• plantains

Take a salsa-building tour of the local grocery store or farmers’ market. Chilies can be purchased fresh, canned, or dried, selecting them on the basis of the heat desired. Bell peppers are extremely mild. Anaheim chilies are fairly mild. Moving up the scale, jalapeños and serranos are hot and habanero (also called Scotch bonnets) and Thai chilies are very hot. Removing the seeds decreases some, but not all, of the heat. If using dried chilies, you’ll want to soak them, in water or juice, prior to adding to the salsa mixing bowl.

Salsas can be sweet or savory. Try sweet combinations, such as strawberries, vinegar, maple or agave syrup, and black pepper or fresh peaches, oranges, mango, chopped chili, chopped cilantro, and lime juice.

To a basic blend of chopped onions and chopped chilies, add a combination of several ingredients such as cooked beans, sliced olives, parsley, cut corn, minced garlic, chopped bell peppers, chopped fresh or grilled pineapple, fresh or frozen mango cubes, papaya, kiwi or banana, zucchini, crookneck squash or apples (for extra flavor, grill fruit or veggies, allow to cool and then chop), avocado, grapefruit or oranges, or berries.

Salsas can be made ahead of time and stored in the refrigerator for up to two days in plastic or glass containers. Think sweet salsas for savory entrées, such as grilled mushrooms or tofu and veggie skewers dishes and Think savory salsas for grilled summer vegetables, salad dressings, dips, and as an addition for cold soups or to dress a salad.

By Steven Jon Kaplan

Depending upon your date of birth, you will eventually be required to take distributions each year from all of your non-Roth retirement accounts. Your custodian or an online calculator can compute the amounts of these distributions. Many people think they have to take these distributions out of their retirement accounts and put the money in a regular account, and then pay federal, state, and local income tax on this amount. However, if you are at least 70½ years old, then you can get a special tax deduction called a qualified charitable distribution or QCD.

The maximum total you are allowed to deduct for this purpose keeps changing with inflation, but is more than 100 thousand dollars per calendar year so you probably will be able to avoid paying any taxes on your RMD. Here’s how it works: based upon the value of your account as of December 31 of the previous year, let’s say that your total required minimum distribution for the current calendar year is 2,000 dollars. You could take out this amount and pay all the taxes on it. An alternative idea is to write a check directly from your traditional IRA account to The VRG (in some cases your custodian may prefer to write the check for you and send it to The VRG; ask them to see which method they use). You can’t first move the money into your personal checking account and then write a check to The VRG, since that disqualifies your QCD. Instead, the money must go directly from your traditional IRA account to The VRG. If you donate the full 2,000 dollars this way, then this amount counts towards your required minimum distribution and you will owe zero taxes on your RMD. If you can’t afford or you prefer not to donate the entire amount of your required minimum distribution, then you will still reduce the amount of your taxable RMD by whatever total amount you decide to donate. My Dad was in this situation for many years and he knew that all charitable contributions should be made from a different checkbook than his regular one. Even if you have not yet reached the age where you must make required minimum distributions, you can save on your future taxes by making this kind of qualified charitable distribution from a traditional retirement account. As long as you are at least 70½ years of age, any contribution directly from a traditional IRA account to The VRG will reduce the pool of money on which you or someone else must eventually pay taxes.

This is not personal tax or legal advice, which you should obtain from your tax or legal advisor for your individual situation.

photo from Magnific

by Reed Mangels, PhD, RD

When you open your refrigerator, do you see containers with left-over beans, vegetables, grains, and/or tofu? What about the produce drawer? Are there odds and ends of carrots or peppers or winter squash or tomatoes?

One of my favorite ways to creatively use up leftovers was inspired by a recipe called Gimme Chimis in Dreena Burton’s vegan cookbook Eat, Drink, and Be Vegan. I’ve seen chimichangas described as “deep-fried burritos” which is not what this is, so I won’t call it a chimichanga. Rather, it’s a tortilla filled with whatever left-overs you choose, spiced to taste, and pan-fried in a little olive oil (or other vegetable oil).

Here’s the basic idea:

Fill 6 whole-wheat (preferably) flour tortillas, about 8 inches in diameter, with about 4 to 4½ cups of left-over vegetables, canned or cooked beans or tofu, fresh vegetables, and spices and pan fry until crispy. Serve topped with salsa, guacamole, gravy, cheese sauce, or other sauce of your choice or eat plain.

For instance, if I have half of an onion, a tomato, some corn, and some sprigs of cilantro in the refrigerator needing to be used, I might rinse and drain a can of pinto beans and thaw some frozen chopped peppers. Cook the diced onions in a little oil or water along with a couple of cloves of garlic, chopped (if you have that; if not, sprinkle in some garlic powder), and the thawed peppers. Once the onion is translucent, stir in the corn, chopped tomatoes, chopped cilantro, beans, and some chili powder and cumin to taste. You should have about 4 cups of filling. Once everything is heated, place about ¾ cup of well-drained filling on the center of each tortilla. Fold in all 4 sides over the filling. Heat a skillet over medium heat and add 1 Tablespoon of olive oil (or spray with cooking spray). Place as many filled tortillas as will fit in the pan, seam-side down. Cook for 2-3 minutes or until browned and then flip and cook another 2-3 minutes. Repeat until all filled tortillas are cooked. Top with salsa.

Here are some more filling ideas:

• A can of black beans, drained and rinsed; left-over cubes of roasted winter squash or sweet potatoes; left-over canned diced tomatoes, well-drained; onion; garlic. Season with chipotle powder and oregano.
• Left-over baked tofu in thin strips or cubes; sautéed shredded cabbage, carrots, and onions; grated ginger. Season with soy sauce. These could be topped with Hoisin sauce.
• Left-over roasted zucchini or summer squash, cut into small pieces; roasted red pepper strips; chopped olives; a can of cannellini beans, drained and rinsed; leftover pasta sauce (use lightly so mixture isn’t soupy), sprinkle with vegan cheese shreds if desired. Top with more pasta sauce.
• Left-over cooked, drained lentils; leftover roasted cauliflower, chopped into bite-size pieces; left-over canned, diced tomatoes, well-drained; grated ginger. Season with curry powder to taste. Serve with chutney.
• Left-over roasted potatoes, cubed; baked tofu or tempeh; onion; left-over roasted broccoli. Season with vegan barbecue sauce and use extra barbecue sauce as a topping.

If you can only find larger or smaller tortillas, simply adjust the amount of filling so that the tortillas are filled but the filling is not leaking out. If you have extra filling, it can be eaten over rice or pasta or another left-over grain. Oh, be sure the filling is well-drained; otherwise, it will make the tortilla soggy instead of crispy.

By Alexandra Holzinger, VRG Intern

Classic comfort food gets a vegan makeover with Goodles’ Vegan Is Believin’ boxed mac-and-cheese. In just 10 minutes, the corkscrew pasta cooked to a tender texture before I mixed it with vegan milk, vegan butter, and the included powdered cheese blend to create a creamy, satisfying dish with a flavor surprisingly close to white cheddar. I enjoyed the subtle nutty notes that gave the sauce more depth than many traditional boxed versions. As a non-vegan, I found it rich, flavorful, and a dish that could easily win over people who don’t typically opt for vegan options. I would happily buy Goodles’ Vegan Is Believin’ again for a quick lunch, easy dinner, or convenient side dish. This pantry-friendly option is both simple and filling. Just remember to have your favorite vegan milk and vegan butter ready, as those are needed to prepare the meal. Available nationwide at Target, Safeway, Wegmans, Giant, and Sprouts, or online at www.goodles.com.

As co-president of 5C Plant-Based Mission, Kate worked on a campaign to remove shrimp from the dining hall menu assisting one of our other scholarship winners, launched the first Pitzer VegFest, mentored new students to become leaders, and organized collaborative teach-ins between The Plant Based Treaty, New Roots, and 5C Environmental Justice. Her ultimate goal is to work in the non-profit space as an environmental organizer specializing in vegan advocacy. A reference said Kate is someone who has impact and is a trailblazer.   

For more information about The Vegetarian Resource Group scholarships, see https://www.vrg.org/student/scholar.htm

To support The Vegetarian Resource Group outreach, join at https://www.vrg.org/member/2013sv.php

Or donate at vrg.org/donate

College scholarships for high school seniors are offered each year. Inquire in January at vrg@vrg.org to ask about application details for students who applied during their high school senior year, but are currently in college.

By Steven Jon Kaplan

Prior to 2026, if you made a charitable contribution, then it would go on your Schedule A along with all of your other itemized deductions. In order to get a tax break, your total itemized deductions on Schedule A would have to exceed your standard deduction. This prevented many people from saving on their taxes. However, the rules have been improved for 2026 and future years. You are now allowed to deduct $1,000 per person per calendar year in total charitable contributions (to a group such as The VRG) paid by cash or check without having to itemize your deductions. For a married couple, this means that you can donate a total of $2,000 per calendar year and deduct the whole $2,000 from your taxable income even if you use the standard deduction.

This is not personal tax or legal advice, which you should obtain from your tax or legal advisor for your individual situation.

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.)

Celebrate Maryland Vegan Restaurant Week August 7^th through 16^th, 2026! Some of the restaurants participating include Land of Kush, Oleum, Golden West Café, Harmony Bakery, Cypriana Roland Park, Pie in the Sky, and Miss Shirley’s Café.  For more information see: https://www.mdveganeats.com/