Southwestern - The Vegetarian Resource Group

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Level 4 Diet — Chopped FoodsFoods in this group should be chopped into1/2-inch pieces. These pieces of food should beapproximately the size of a small crouton or halfof a piece of penne pasta. You can use all the foodslisted in Level 3. The food would just be choppedor minced into food pieces that are a bit bigger.The menu items would be the same as Level 3,again, with the food pieces just being a bit bigger.NOTES FROM THE VRG SCIENTIFIC DEPARTMENTTHE VEGETARIAN RESOURCE GROUP IN THE NEWSVegetarian Resource Group Nutrition Advisor Reed Mangels, PhD, RD, was interviewed by the Body and Morenewspaper syndicate for a story about vitamin B 12 and brain shrinkage and about vitamin B 12 for a culinary nutritiontextbook. She also spoke to an Ohio State University student and freelance writer about vegan pregnancy.VEGAN OUTREACHVegetarian Resource Group Nutrition Advisor Reed Mangels, PhD, RD, lectured about vegetarianism to 50 studentsduring an Intro to Nutrition course at the University of Massachusetts Amherst. Vegetarian Resource GroupFood Service Advisor Nancy Berkoff, RD, EdD, CCE, made a presentation about incorporating vegetarian cuisineinto dining hall and catering menus at the National Association of College and University Food Service (NACUFS)regional conference in Fargo, North Dakota, in February and made a similar presentation at the American CulinaryFederation’s western regional conference in Seattle, Washington, in April.SUBSCRIBE toVegetarian JournalName:Address:City: State: Zip:Payment Enclosed (check or money order)Please charge my (circle one) MC / Visa: # Expires: /Send $20 for one year of the quarterly Vegetarian Journal; in Canada and Mexico, please send $32; other foreignsubscribers, please send $42 in U.S. funds with a postal money order or by MasterCard/Visa. Send payment and subscriptioninformation to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203. You can order online at. You can also order over the phone by calling (410) 366-8343, Mondaythrough Friday, 9-5 Eastern time. Or fax your order to (410) 366-8804. Please e-mail vrg@vrg.org with any questions.26 Issue Two 2009 VEGETARIAN JOURNAL
Level 5 Diet — Regular Foods (Modified)Foods for Level 5 are ‘regular’ table foods thatcan be served soft and moist. Depending on theperson’s ability, they are served whole, rather thancut up or chopped.Here are some ideas for a Level 5 Diet:• Soft, moist vegan meats, such as Tofurkywith gravy, veggie burgers served with gravyon a soft bun, vegan ground round ‘meat’sauce, etc.• Baked firm tofu• Vegan cold salads (such as chicken-less salad)mixed with vegan mayonnaise (Do not addcelery, crispy veggies such as bell peppers orcarrots, or veggies with skins or seeds such astomatoes or pickles.)• Vegan lasagna, stuffed shells, or ravioli• Cold cereal without nuts, seeds, or dried fruit• Toast, crackers, and cookies without seeds,nuts, or dried fruit• French toast or pancakes, steamed tortillas• Noodles or pasta (Rice is too difficult to chew.)• Whole (not chopped) canned or cooked fruit• Baked, boiled, or steamed potatoes• Soft, cooked vegetables, but no corn or beans• Peeled, ripe fresh fruit, such as peaches, apricots,and seedless grapes (Citrus fruits andberries are not a good idea.)• Creamy bean soups• Fruit pies, cornbreadSample Menu, Level 5Breakfast• Orange juice• Oatmeal with baked apple pieces• Scrambled tofu with vegan soy cheese• Decaffeinated green tea• Soymilk smoothieLunch• Pineapple juice• Black bean loaf with mushroomvegansour cream gravy• Steamed tortillas• Sliced fresh broccoli and cauliflower• Apple pie with vanilla sauce (soft silken tofu,blended with orange juice concentrate andvanilla extract)Dinner• Barley-vegetable soup (no corn, celery, orwhole beans)• Teriyaki tempeh• Udon noodles• Steamed spinach and kale• Frozen soy ice cream with peach slicesNancy Berkoff is The Vegetarian Resource Group’s Food ServiceAdvisor. She is the author of Vegan in Volume, Vegan Mealsfor One or Two, Vegan Menu for People with Diabetes,Vegan Seafood: Beyond the Fish Shtick for Vegetarians,and numerous other cookbooks.VEGETARIAN JOURNAL Issue Two 2009 27
Page 1 and 2: VOLUME XXVIII, NO 2Super Savory Pan
Page 3 and 4: MANAGING EDITOR: Debra WassermanSEN
Page 5 and 6: l e t t e r sVRG’s MEMORIALAND HO
Page 7: about too-big chunks of tomatoesfal
Page 10 and 11: Vitamin D Sources for VegansFORTIFI
Page 12 and 13: VRG Nutrition Interns DevelopProtei
Page 14 and 15: Super SavoryPancakesBy Debra Daniel
Page 16 and 17: MILLET-VEGETABLEPANCAKES(Makes appr
Page 18 and 19: Foodservice UpdateHealthy Tips and
Page 20 and 21: How to Prepare Puréed Foods and Dr
Page 22 and 23: SoupsTomato Cheese Soup (Serves 2)
Page 24 and 25: Level 2 Diet — Finely Chopped Foo
Page 28 and 29: SCIENTIFIC UPDATEBy Reed Mangels,Ph
Page 30 and 31: veggie bitsWholemato Brings Organic
Page 32 and 33: eviewsYOU WON’TBELIEVEIT’S VEGA
Page 34 and 35: Vegetarian Journal’s Guide to Nat
Page 36: VR g .CHANGE SERVICE REQUESTEDTHE V

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