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August 2004—Issue #11
Vegetarian News, Food & More!
Brought to you by VegNews Magazine
In this issue:
**Vote in the 2004 Veggie Awards & Win Fabulous Prizes!
**Don't Miss These Fall Veg Festivals
**PRODUCT REVIEW: Organic Butterscotch Candies
**Delicious (and Dairy-Free) Mediterranean Desserts
**Reader Profile (It's A Good One!)
**And the Best Veg Restaurants are...
**Preview of the September VegNewsletter
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.
It's time to vote for your favorite veggie products, people, and places in the annual Veggie Awards. Each year, in the November/December holiday edition of VegNews Magazine, we publish the best of the best as voted by our readers. It's the largest survey of its kind in the world and features over sixty categories, from Best Vegetarian Restaurant to Most Veg-Friendly Airline. As always, all ballots are entered into a Grand Prize Drawing with a chance to win these great prizes:
 GRAND PRIZE: A One-Week Stay for Two at the The Lodge Grenada in the Caribbean. Gourmet vegan meals and breathtaking scenery await you! (one winner)
SECOND PRIZE: An Annual Supply of Soy Delicious Ice Cream. Receive a pint every week for the next year of this decadently rich and creamy non-dairy ice cream. (two winners)
THIRD PRIZE: A VegNews Gift Pack. Our signature oversized tote bag will be filled with a gift certificate for a pair of Earth Footwear vegan shoes, a beautiful hemp backpack from Earth, a VegNews cotton t-shirt, six jumbo vegan cookies from Alternative Baking Company, and a one-year VegNews subscription. (three winners)
Click here to vote online in the 2004 Veggie Awards
Yes, it's summertime, and it's hot, but we know you need some time to plan your getaway weekends and vacations. And there's no better break than a visit to one of the many veg events around the country this Fall. Following are a few of our favorites, and VegNews will be exhibiting at all of them. Be sure to stop by, say hi, grab a few free vegan cookies, purchase a sub or two, and enjoy yourself. As always, a complete listing of the best veg events around the world can be found in the VegCal inside every edition of VegNews Magazine.
Toronto Vegetarian Food Fair
September 10-12
veg.ca/foodfair
The 20th annual three-day veggie expo and festival is one of the best in the world.
Washington DC Green Festival
September 18-19
greenfestivals.org
Sponsored by Global Exchange and Co-op America, this huge eco-event brings together green entrepreneurs and those interested in creating a cleaner world.
Charlottesville Vegetarian Festival
September 25
cvillevegfest.org
The Southeast's largest vegetarian gathering celebrates its 8th annual festival in charming downtown Charlottesville.
San Francisco World Vegetarian Day
September 26
sfvs.org
This annual celebration features international food, cooking demonstrations, world entertainment and more.
Boston Vegetarian Food Festival
October 23
bostonveg.org
At this ninth annual food festival, top speakers, chef demonstrations, educational exhibits and free food samples await you.
The VegNews staff is always looking for the best new vegan products to share with our readers. Recently, a package arrived at our offices filled with the most wonderful butterscotch candies by Edwards & Sons. Not only are they made with organic ingredients, they're completely free of any animal products and taste delicious! We highly recommend them for an afternoon pick-me-up. We also discovered that one of our favorite online vegan boutiques, Vegan Unlimited, sells these babies. So order yourself a bag or two...you won't be disappointed!
Click here to order these delicious Butterscotch Candies
by VegNews Food Writer Donna Klein
In the Mediterranean, dessert is an understated affair, a simple conclusion to a satisfying meal that desires no grand finale. Usually fruit, either raw or cooked, fulfills this wish. Sometimes slices of raw fruit are dressed in sugar syrup or drizzled with liqueur, left to marinate, and called a macédoine or macedonia. If cooked in this syrup, the dish becomes a compote. Baked with a crumbly, crunch nut topping, it’s a gratin; baked over pastry, it’s a tart. Other times, fruit my be puréed and frozen into ice crystals to make a granita, or futher blended to form a smooth sorbet. For more formal occasions, it might be layered attractively in parfaits, or left whole, then poached, braised, or baked in wine. No matter how it’s prepared or presented, fruit never steals the show.
Provencal Cherry and Almond Gratin
Makes 4 to 6 servings
One pound fresh sweet cherries, pitted
1/4 cup plus 2 tablespoons sugar
1/4 cup all-purpose flour
2 tablespoons vegetable shortenting
1/4 cup chopped almonds
Preheat the oven to 450º. Lightly grease an 8-1/2 or 9-inch pie plate. Arrange the pitted cherries in a single layer on the bottom. Sprinkle evenly with the 2 tablespoons of sugar. Set aside. In a small bowl, combine the remaining sugar, flour, shortening, and almonds. Using your fingertips, pinch and toss until the mixture resembles coarse meal. Sprinkle the sugar-nut topping evenly over the cherries, leaving a 1/2-inch border of fruit exposed. Gently pat the topping into the fruit. Cover the gratin tightly with foil and bake for 15 minutes. Remove the foil and reduce the heat to 375º. Bake for 15 to 20 minutes, or until the topping is golden and the fruit is bubbling. Serve warm or at room temperature.
Peach and Blackberry Parfait with Raspberry Coulis
Makes 4 to 6 servings
4 small ripe peaches, unpeeled, thinly sliced
3/4 cup Rasperry Coulis (see below)
2 cups fresh blackberries
1/4 cup creme de cassis, creme de peches, or other fruit liqueur (optional)
Raspberry Coulis
2 cups (1 pint) fresh raspberries, rinsed and drained
1/3 cup superfine sugar
1 tablespoon fresh lemon juice
For Rasperry Coulis: Purée all ingredients in a food processor or in a blender until very smooth. If desired, pass the mixture through a food mill or fine-meshed sieve to remove the seeds. Serve at room temperature or chilled.
For Parfait: Alternate three layers of peaches, raspberry coulis, blackberries and liqueur (if using) in four glass parfait dishes or large wine goblets. Serve at room temperature, or chill for one hour.
Click here to order Donna's fabulous MEDITERRANEAN VEGAN KITCHEN cookbook.
In the July/August edition of VegNews Magazine, our cover story exposes the risks of the low-carb, high-protein diet that has swept the nation. Seven readers shared their high-carb lifestyles, and one has received a particularly large amount of attention. We don't know what you think, but 22-year-old Michael Pease doesn't appear to be lacking in the protein department. A recent college grad living in New York City, Michael enjoys a diet of 55% to 65% carbs and loves pasta, vegan pizza and baked potatoes. When asked why he eats this way, Michael responded:
"I want to sustain sufficient energy levels for my demanding lifestyle. Carbohydrates are necessary to build lean muscle mass, and they give me the energy to be continually active."
Last we heard, Michael has stayed pretty active with all of the attention he's received from his feature in VegNews. Keep up those carbs, Michael!
Click here to purchase our Low-Carb Craze special edition.
We think the upcoming issue of VegNews is our best ever, and for good reason! Showcased in the September/October edition of VegNews Magazine are 14 of the best veg restaurants in the country, complete with mouthwatering photographs, chats with the chefs, veg-friendly cooking schools, restaurant recipes, and menu standouts. Also included in this very special edition is an excellent feature on vegan beer and wine, a culinary visit to China, a veg weekend in DC, and so much more. The issue ships this week and will arrive in mailboxes and on newsstands everywhere by early September.
Haven't yet subscribed to the nation's premier vegetarian lifestyle magazine? What are you waiting for?!?
Click here to subscribe to VegNews Magazine
We've got loads of great veggie tidbits and information for our next edition of the VegNewsletter, to arrive in e-mailboxes everywhere in September.
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