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April 2005—Issue #18
Vegetarian News, Food & More!
Brought to you by VegNews Magazine
In this issue:
**Sneak Peek: May/June Magazine Preview
**Hot off the Wire: News Snips
**Thai Vegetable Curry Recipe
**Product Review: Simple Treats Vegan Bakery
**VegChic: Whip up your own Sugar Scrub
**VegTrivia: The Skinny on Bananas
**Veg Spotlight: Celebrate Earth Day
**Happy Birthday, Jane Goodall!
Thanks so much for your interest in VegNews, America's premier vegetarian lifestyle magazine. 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.
We know you're itching to find out what's inside our May/June edition of VegNews Magazine. Here's the upcoming issue at a glance:
**The Future of Organics
**Farmers' Markets in Inner Cities
**Vegetarian Athletes
**Animal Products in GMOs
**Fresh Spring Vegan Supper
**Veggie Burger Taste Test--can you guess which won?
**A Veg Weekend in D.C.
**Plus... All the usual goodies?the latest vegetarian news, must read-books, the hottest new veg products, celebrity buzz, and so much more.
Bob Barker Digs Deep
The price is right for Bob Barker, who just donated 1 million dollars to the Northwestern University School of Law for an animal rights law course. He has made like contributions to Columbia, Duke, Stanford, and UCLA. If that isn't proof enough that he's a sweetheart, Barker created the DJ foundation in memory of the two ladies in his life, his wife and mother.
Like Mother, Like Daughter
Young girls whose mothers indulge in more fruits and vegetables seem to follow suit, according to a study conducted by Dr. Amy T. Galloway and her team. So if you have a young one looking up to you, urge by example--but lay off on the demands. The same study found that girls who were pressured by their mothers to eat certain ways ended up becoming picky eaters. They ate less fats and starches, but they also skipped out on more of their produce.
Animal Emotion Studies Abound
Scientists have long avoided the study of animal emotions, but in the past five years, the field has enjoyed immense popularity. Just last month, two studies demonstrated that animals possess the capacity to find enjoyment when solving problems, hold grudges, and maintain lifelong camaraderie with others. These new findings may bring to light a depth of intelligence and awareness in the animal psyche that have remained misunderstood for ages past.
Don't want to miss out on the latest vegetarian news? Subscribe to VegNews today.
by Vegetarian Chef Ken Bergeron
As the cuisine of the world has become more available to the dining public, dishes called "curry" appear around many parts of the globe. It is believed that the word curry comes from "kari", a Hindi word meaning a stewed-type dish simmering in its own sauce. Curry powder was invented by the British, who wanted to recreate the complex flavors of Indian cuisine. The worldwide appeal of curry-flavored preparations has resulted in many wonderful adaptations. They have a ubiquitous spice profile for dishes long known in India which have since spread to neighboring countries, throughout the Middle East, to ports of call in Thailand, Malaysia, Indonesia, many nations in Africa and the islands of Caribbean. From the various host nations? local ingredients and techniques and the influence of visiting cultures, new and delicious variations have emerged.
Serves 5
3 cups carrots, half moon slices
2 1/2 cups broccoli, peeled and cut into 1/2-inch pieces
3 cups zucchini, half moon slices
2 cups onions, sliced
1 tablespoon peanut oil
2 teaspoons garlic, minced
1 tablespoon ginger
3/4 cups sweet red bell pepper, large dice
1 1/2 teaspoons curry powder
1/2 teaspoon lemon zest, minced
1 1/2 teaspoons lemon juice
1 1/2 teaspoons Thai green chile paste (very hot)
1/2 teaspoon salt
1/4 cup flour
1/2 cup non-sweetened grated coconut
3/4 cups fresh tomatoes, medium dice
1/2 cup roasted peanuts (garnish)
1 tablespoons fresh basil, chopped (garnish)
Blanch the carrots, broccoli and zucchini in salted boiling water by placing carrots in pot first for four minutes, then add broccoli and zucchini for two minutes or until brightly colored and al dente. Drain off water, reserving 4 cups, and keep hot. Shock the vegetables under cold running water, drain and set aside. Sauté the onions in peanut oil over medium heat for about five minutes. Add the ginger, garlic, and red pepper and sauté five minutes. Stir in the curry powder, lemon zest, lemon juice, chile paste and salt; then stir in the flour and coconut. Stir in the reserved hot stock, the tomatoes and the blanched vegetables. Bring mixture to a boil and then simmer for five minutes. Season to taste. Garnish with peanuts and freshly chopped basil.
Long-time readers of VegNews will remember sisters Jill and Ellen Abraham gracing the cover of our May 2003 issue. Their popular online vegan bakery, Simple Treats, has supplied devotees everywhere with mouthwatering goodies baked to perfection. And now, they've made history with their newest blondie flavors: S'mores, Peanut Butter and Fluff, Rocky Road, Banana Walnut, and the overwhelming VN staff favorite, White Chocolate Macadamia Nut. The sisters are always happy to fill custom and retail orders and will have you addicted in no time. Got soymilk?
Click here to order their delicious treats right now.
Who says you have to spend your down time shopping for scrubs and masks, skimming labels to make sure they're natural and cruelty-free? Find the heat and give your pores some TLC with this sugar scrub recipe. It makes 4-5 servings, so invite your friends to share in on the love.
1 1/4 cups of palm or coconut oil
1 1/3 cups of brown sugar
1 Tablespoon of agave nectar
1 teaspoon of lemon juice
1 spritz of vanilla or jasmine oil
Mix all the ingredients and apply to your face with your fingers or small facial sponges. Let sit for 3 minutes, then gently wash away. Not only will your skin feel soft as can be, and it will shine with a vibrant glow.
Originating in the jungles of Malaysia, bananas were discovered by Alexander the Great in 327 B.C. Spanish missionary Friar Tomas de Berlanga brought them to the New World in 1516, but bananas were officially introduced to the American public at the 1876 Philadelphia Centennial Exhibition. Of the 100 or so banana varieties cultivated worldwide, we generally stick to the few varieties that can be enjoyed straight from the peel. Today, the average per-capita consumption of bananas in the United States is over 30 pounds, accounting for one-third of all of the fruit we eat. In fact, the banana has surpassed the apple as North America's most popular fruit.
Earth Day is coming up on April 22, and we think it's a great time for those on the fence to make that shift to a plant-based diet. Raising animals for food is rapidly depleting our resources and harming the Earth. But a vegan diet encourages sustainability, while allowing for a more efficient use of our resourses. Celebrate Earth Day the veg way--have your friends and family over for a scrumptuous meal so that those who haven't made the decision can find out just how delish the veglife can be. Your Mother Earth will thank you.
It's no wonder that this renowned woman went veg--she has spent 25 years researching chimpanzees, becoming the world  authority under the tutelage of famed Louis Leaky. Her mixture of scientific pursuit and compassion has led to breakthrough discoveries about these oft misunderstood primates. Since 1977, the Jane Goodall Institute for Wildlife Research, Education, and Conservation has worked to raise a new generation of inquisitive young minds. These days, she travels the country, working to inspire youths. She honors her mother and acclaimed author Vanne as inspiration for the good she has achieved in her lifetime. Jane added the 71st candle to her cake on April 3rd.
You won't want to miss the May edition of the VegNewsletter. Plus we've got loads of great veggie tidbits and information to arrive in e-mailboxes everywhere in May.
Please help us get the word out. We'd be most grateful if you could share this edition of the VegNewsletter with your friends, family, colleagues and any related lists you're on. If this issue was forwarded to you, please visit our home page at vegnews.com to begin receiving your own copy each month. Past editions are available for your enjoyment by clicking on "See our past VegNewsletters" on the home page.
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