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April 2004—Issue #7
Vegetarian News, Food & More!
Brought to you by VegNews Magazine
In this issue:
** VegNews Now Available at Whole Foods Market
** VegNews Editor Writing for San Francisco Chronicle
** Very Very (Vegan) Strawberry Shortcake
** Product Review: Veggie Sausage
** Mother's Day Must Haves: Organic Chocolate & Flowers
** Vegan Bakeries
** Preview of July/August VegNews
Thanks so much for your interest in VegNews, America's favorite vegetarian newsmagazine. The popular VegNewsletter arrives in your e-mailbox just once a month and is filled with vegetarian news, tidbits, recipes, products, reviews, and more. It's the perfect accompaniment to a VegNews subscription.
By now, you've probably experienced the new VegNews Magazine. It's slick, hip and folks are calling it "the best vegetarian publication ever." Well, we need your help to ensure the continued success of spreading the veg message. VegNews is now available on the newsstand in Whole Foods Markets across the country. We invite you to swing by your local store, purchase a copy, and let Whole Foods know how much you appreciate them carrying the magazine. If they don't have it stocked, ask them to. If you patronize an independent natural food store or bookseller, please ask them to carry VegNews on their newsstand. This step is imperative to our growth, and the more stores we're in, the better we can promote vegetarianism. For more information on distributing VegNews Magazine, please visit: http://www.vegnews.com/distribution.html
The VegNews team is thrilled to announce that the San Francisco Chronicle has asked Editor Joseph Connelly to pen a bi-weekly column for their online edition. His first two pieces have been received with great accolades, and we're very proud to have his voice in the mainstream market. The fourth largest online newspaper in the country, Joe's Chronicle columns will be featured every other Wednesday and will be focusing on the Green Lifestyle. Click here to read his most recent piece: http://www.sfgate.com/cgi-bin/article.cgi?file=/gate/archive/2004/04/14/gree.DTL
by VegNews Food Writer Beverly Lynn Bennett
What better way to celebrate spring than with strawberry shortcake! Just thinking about the sun-ripened fruit, sandwiched within a sweet biscuit and topped with creamy whipped topping, brings back many fond memories of warm spring and summer nights spent relaxing on the porch with family and friends. Shortcake comes in many shapes and sizes, from whole “cakes” cut into wedges, to cut or dropped individual portions. In this recipe, strawberries provide more than just a fruit filling, they do double-duty by adding flavor and sweetness to the biscuits (which are delicious enough to be eaten on their own). Feel free to experiment with other fruits and combinations, as more and more fruits become available throughout the summer season. It's sure to become a family favorite!
1 quart organic strawberries
1/3 cup unbleached cane sugar (or white sugar from sugar beets), divided
2 cups unbleached flour (or oat flour)
1 tablespoon baking powder
1/2 teaspoon sea salt
1/4 cup vegan margarine
2/3 cup water
1-1/2 teaspoon vanilla
CREAM TOPPING:
One 12.3 oz. pkg. Mori-Nu silken style tofu, extra firm
1/4 cup maple syrup
1 tablespoon safflower oil
1/2 teaspoon vanilla
Begin by removing the stems from the strawberries. Dice several strawberries, enough to measure 1/2 cup, place in a small bowl, and set aside. Slice the remaining strawberries, place in a medium bowl, then sprinkle 2 tablespoons of sugar over the top, toss gently, and set aside for 1 hour to allow the strawberries to macerate. Place 1/2 teaspoon of sugar in a small bowl and set aside. In a large bowl, place the remaining sugar, flour, baking powder, and salt, and stir well to combine. Using a pastry blender, cut in the margarine until the mixture resembles coarse crumbs. Add the remaining ingredients, stir until the dry ingredients are just moistened, and then gently fold in the reserved 1/2 cup of diced strawberries. Line two cookie sheets with parchment paper. Using a 1/3 cup measuring cup, portion out 4 individual shortcakes per cookie sheet, and then sprinkle the remaining 1/2 teaspoon sugar over their tops. Bake the shortcakes at 450ºF for 8-10 minutes or until lightly browned on the bottom and around the edges. Remove the cookie sheets from the oven and set aside to cool. While the shortcakes bake, prepare the topping. In a food processor or blender, combine all of the topping ingredients, and process for several minutes or until smooth and creamy. Transfer to a glass or plastic container, cover, and store in the refrigerator. To serve, split a shortcake in half, place the bottom half in a bowl or on a plate, spoon some of the macerated strawberries over the top, replace the top half of the shortcake, and finish with a dollop of the topping.
Just in time for warm-weather barbecues, Turtle Island Foods (makers of Tofurky) is selling gourmet veg sausages in addition to their line of popular meat replacements. Available in three flavors, Beer Brats, Sweet Italian Sausage with Sun Dried Tomato and Basil, and Kielbasa, the VegNews staff sauteed some onions and peppers, grilled some of the sausage, and enjoyed Italian Sausage sandwiches on toasted french rolls. The veggie sausage would also be delicious in tofu scramble and sliced on vegan pizza. http://www.tofurky.com; 800-508-8100.
Who could go wrong with sending rich, decadent, dairy-free organic chocolate to their mother on Mother's Day? Our friends at Chocolate Decadence have created several chocolate concoctions including a miniature dark chocolate heart-shaped boxed filled with chocolate-dipped cherries. All vegan, all delicious. As always, they have their regular repertoire of truffles, chocolate-covered nuts, and gift baskets. Peruse their chocolate shop at http://chocolatedecadence.com/ For more dairy-free chocolate offerings, be sure to read our "Chocolate Madness" piece in the January/February 2004 edition of VegNews.
Because the flower industry is one of the heaviest users of pesticides, it's important to support organic growers whenever possible. Organic flowers are even rumored to be more fragrant and longer-lasting. Diamond Organics, an online shop for all things organic, has a beautiful selection of spring bouquets which can be delivered via FedEx with a hand-written note for Mother's Day or any other special occasion. Visit their flower stall at http://www.diamondorganics.com/flowers.html.
It wasn’t long ago that the words “vegan baking” were almost an oximoron and people giving up dairy just learned to live without sweets. The times have changed, though, and cookies, cakes and other desserts made without eggs and dairy are now absolutely delicious. We asked some of our readers where they satisfy their sweet tooth for freshly baked vegan goodies, and here’s a sampling of their favorites:
ASHEVILLE (NC)
Tree Huggin Treats
Once you try these handmade candy bars in flavors like Cashew Nougat and Peppermint Phatty, you'll be hooked for life!
http://treehuggintreats.com/
CHICAGO
Chicago Diner
>From Cookies 'N Cream Cake to Boston Cream Pie, this Chicago institution always has a delicious selection of homemade goodies.
http://veggiediner.com/
MASSACHUSETTS
Hippie Chick Bakery
Vegan biscotti, sugar cookies, holiday baskets, and show-stopping wedding cakes are just a few of their standouts.
http://hippiechickbakery.com/
NEW YORK CITY
Whole Earth Bakery
With their healthful vegan cookies, breads and cakes, Whole Earth satisfies the sweet tooths of discerning Manhattanites.
http://wholeearthbakery.com/
SAN DIEGO
Stephanie’s Bakery
Glorious vegan wedding cakes and a variety of streudels makes this family-run bakery a favorite.
http://www.stephaniesbakery.com/
WASHINGTON D.C.
Sticky Fingers Bakery
Cream-filled oatmeal bars, huge, gooey cinnamon rolls, rich chocolate brownies... need we say more?
http://stickyfingersbakery.com/
ONLINE
Allison’s Gourmet
Their cookie-of-the-month club will keep you coming back for more.
http://allisonsgourmet.com/
Delicious Choices Cheesecakes
These dairy-free cheesecakes, hands down, are better than any dairy version anywhere.
http://deliciouschoices.com/
La Dolce Vegan
Seasonal favorites like stamped shortbread add to the charm of this small bakery.
http://ladolcevegan.com/
We know you just gotta know what's inside our next edition of VegNews Magazine. Here's a sneak preview:
The Low-Carb Diet: Is It Healthy?
High Carb & Thriving! Six Readers Strut Their Stuff
An Interview with Award-Winning Filmmakers James LaVeck & Jenny Stein
Summertime Veggie-Qs
Dairy-Free Ice Cream
A Veg Weekend in Chicago
A Culinary Visit to New Orleans
plus... All the usual News, Reviews, Health Information, Recipes, Buzz, and so much more!
If you aren't yet a subscriber to VegNews, what are you waiting for? Subscribe at http://www.vegnews.com today.
We've got lots of great veggie tidbits and information for our next edition of the VegNewsletter, to arrive in e-mailboxes everywhere in May.
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