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Hopefully you were one of the lucky ones to attend our spring potluck on Saturday, April 16th. If not, you missed a great event! Despite the torrential downpour 28 members and friends celebrated Earth Day with a nice variety of great tasting vegetarian/vegan food, a recycle swap party & a vegan bake sale. Baked goods were donated by the officers of VSSJ and were sold out in the first 15 minutes! (see photo) Proceeds were donated to EarthSave. For more info on EarthSave click here.
GREAT NEWS!!! Next month on Saturday May 21st we are having another great event! Our theme is Here comes summer “ice cream” social potluck & bake sale. Proceeds from the bake sale will be benefiting the cow sanctuary. Besides bringing a dish to share for the dinner part of the evening you can help raise funds by bringing some of your favorite desserts to add to the bake sale and/or bring some extra change to purchase some tasty treats. Just remember to bring along the recipe or a list of the ingredients. For details click here.
If you have been wanting to play a more active role in our organization but don’t have time to regularly commit – I have the perfect opportunity for you! Right now we are looking for helping hands at our potlucks. We need help setting up and then with clean up. E-mail Janet and let her know what upcoming potlucks that you are able to assist with. Janet@janetrerickson.com
For the dates of future potlucks please click here.
Wednesday, March 30th Dr Oz’s special guests were chef Art Smith and Elmo. Art with Elmo close by demonstrated his Healthy Hummingbird Cupcakes. The ingredients are listed below. For the recipe click here. Make sure you watch the clip of the demo- Elmo’s really cute!
1 cup unbleached all-purpose flour, or spelt flour
1/4 cup whole wheat pastry flour
1 tspn ground cinnamon
1/2 tspn baking powder
1/4 tspn salt
1 ripe banana, mashed
1/2 cup crushed pineapple, with juice
2/3 cup organic granulated cane sugar
1/4 cup canola oil
1/3 cup apple sauce
1 tspn vanilla extract
1/2 cup walnuts, finely chopped
1 container tofu cream cheese (or non-dairy cream cheese)
1/2 cup soy margarine
2 cups powdered sugar
1 tsp vanilla extract
1 1/2 tsp lemon juice
In December Linda hosted a woman’s holiday cookie swap. Everyone had a great time and left with lots of delicious vegan cookies to share with family and friends. The recipe that I shared with everyone was from the following site. Low Fat Peanut Butter Cookies….YUUMMM!!
Forwarded message – for info, please visit
NJ – Vegan eatery opens in Millville
Written by JOEL LANDAU
MILLVILLE — When Eric Nyman first met Melissa Maly two years ago, he told her of his love for vegan food and his desire to one day open a vegan-only café.
Nyman wasn’t just angling for a date. He was serious — about the girl and the food.
That initial encounter at the first-ever Arts, Music & Antiques Festival in September 2008 spawned a new business in the Glasstown Arts District — and possibly the only vegan restaurant in South Jersey.
Nyman and Maly opened Wildflower — a café at the Village on High last month. The restaurant offers an assortment of sandwiches, soups, wraps, sushi and desserts that are not made with any ingredients that come from an animal — including meat, eggs or milk.
Maly, a Millville native, became a vegan as a teenager and worked for various vegan food and catering companies in California before returning to her hometown more than a year ago. Maly operated a vegan lunch truck in Cherry Hill last summer and did some small catering to prepare for her first restaurant.
“It’s been a dream of mine for the past decade,” she said.
Freya Dinshah, editor of the American Vegan Society’s magazine based in Malaga, said she believes Wildflower is the only vegan-only restaurant in South Jersey. The only other vegan place she remembered in the area was The Frog Pond in Rosenhayn, which closed more than 20 years ago.
“Restaurants tend to come and go,” she said, but added she thinks Wildflower has potential staying power. “The public conception of the vegan idea is growing and people want to try it. If it’s available, they will select it over other things.”
Wildflower uses nondairy substitutes for ingredients, such as cream or butter and tofu instead of meat. The menu changes weekly, but sandwich options include a tofu BLT or ribs with a tofu substitute for the meat. There also are a variety of salads and soups.
The café offers a full, baked good selection, including cakes, cupcakes, cheesecakes, muffins, parfaits, energy bars, scones and cookies.
“I try to take normal, tried-and-true recipes and ‘vegan-ize’ them,” Maly said.
The food has a healthy benefit, Nyman said. The items are free of cholesterol, hydrogenated oils and saturated fats, he said. It’s also high in fiber because it’s made with whole grains, he said.
The café will cater to health nuts and “taste nuts” who won’t be able to tell the difference, he added.
“There are plenty of vegan-minded people in the area. They have been coming out of the woodwork since we opened,” he said. “Not many places around here are veggie friendly. It’s nice to have a place where you can go and order anything on the menu. This area needs this food here.”
The couple — who are engaged and have a 9-month-old son, Osiris — both started as vegetarians and then eventually decided to become vegans.
“It didn’t make sense to not eat meat but wear the leather and drink the milk,” Maly said. “But it was hard. There wasn’t much around here. Before I went to college, I didn’t know any other vegans.”
The owners admit the concept of their business is new to the area, but they are hoping to win people over.
“A lot of people just kind of come by and give a weird look,” Nyman said. “One guy walked up to me and said, ‘What are you guys?’ I told him and he said, ‘Oh, you’re food. I thought you were pottery or something.'”
Wildflower, located at the Village on High at 501 N. High St. in Millville, is open from 11 a.m. to 3 p.m. Thursday, 11 a.m. to 9 p.m. Friday and Saturday, and 11 a.m. to 4 p.m. Sunday.
The café will take special orders and also does catering for parties.
For more information visit www.wildflowervegan.com or call (856) 265-7955.
American Vegan Society’s website is www .americanvegan.org.
–On Saturday Nov 6th, 16 Members and friends of VSSJ gathered for a delicious meal at the Green House Chinese Vegetarian Restaurant located on 655 Haddon Ave in Collingswood NJ – http://www.655greenhouse.com
Dinner was served family style starting with two delicious soups – Miso and Sweet and Sour, followed by two delicious appetizers. Each of the four entrees that followed were met with very happy and pleased responses. There was so much food that we raffled off the leftovers. Barata won the first door prize – a vegan crock pot recipe book and canvas tote then Steve won a years membership. Everyone had a great time! We’ve decided to do it again by celebrating the Chinese New Year Saturday Feb 5th snow date Feb 12th check our calendar of events for details visit our site www.vssj.com (thanks to Barata for the photos for this post)
What do all natural and wholesome mean to Barbara’s? “All natural” means choosing high quality ingredients to provide optimum nutrition and taste. It means no refined sugar, hydrogenated oils, artificial food additives, flavors or preservatives. Being “wholesome” is the healthy and nourishing result of using all natural ingredients – that’s Barbara’s way.
To print out your $1 coupon, click here
We are still including coupons when we send out VSSJ memberships packages. We also provide coupons to members at our events, pending availability. For membership benefit info and to join click here.
JOIN VSSJ TODAY AND RECEIVE OTHER MONEY SAVING COUPONS!! WWW.VSSJ.COM
A great big WELCOME to the “Green House” a Chinese vegetarian restaurant. Now through Oct 31st the Green House is offering a 15% discount for you to come in and enjoy their offerings and a 20% discount for members of VSSJ. Starting Nov 1st members of vssj will receive an ongoing 15% discount – another one of the many benefits to being a member. Check out other benefits http://www.vssj.com/Pages/benefits.shtml
You will be greeted by Tina or Jessie, both owners. They have a passion for vegetarianism and wanted to provide a place for vegetarians to enjoy a good meal. They have done a great job of putting together an extensive menu that you can view online www.655greenhouse.com
Make sure you stop in soon and let them know that we appreciate their efforts to support the vegetarian community!
This recipe is packed with nutrients and it’s delicious
3 large cucumbers, 1 T. Agave syrup, 2 T. Wakame flakes, tsp sea salt, 2 T rice vinegar
Soak the wakame flakes with water in a bowl until rehydrated – about 15-20 minutes.
Next, use veg spiral or a food processor ( large flat blade) to slice the cucumber thinly. In a colander toss the cucumber with salt and let sit for 15 minutes.
Rinse the cucumber very thoroughly with water, and press firmly to drain all excess moisture. Pat dry with a paper towel. Drain the wakame, then press and pat as well to discard moisture.
Combine the wakame and cucumber in a medium bowl, and toss with agave syrup and rice vinegar. If needed, drain once more before serving.
Looking for a great place to get wakame and other superfoods? visit our affiliates page and click on Navitas natural http://www.vssj.com/Pages/affiliates.shtml