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July 2004—Issue #10
Vegetarian News, Food & More!
Brought to you by VegNews Magazine
In this issue:
**The Unveiling of a New Name
**Win a Veg Trip to the Caribbean from VegNews
**New Veg Travel Book
**Homemade Vegan Ice Cream Sandwiches
**Healthy Vegan Food Ideas
**Upcoming Film Premiere
**Calling All Vegan Wedding Couples
**The Best Veg Restaurants in the Country
**Preview of the August VegNewsletter
Beginning with this July issue, the new name of our e-newsletter is the aptly titled VegNewsletter. As many of you have probably noticed, we've also given the monthly message from VegNews Magazine a fresh look. We are thrilled with the new design and hope it makes your experience with us more readable, enjoyable and satisfying. After all, that's what we're all about here at VegNews. So sit back, pour yourself a glass of refreshing lemonade, grab a few vegan cookies from the cupboard, and enjoy the latest edition of the VegNewsletter!
The Veggie Awards are back—the world's largest survey celebrating the very best of vegetarian products and services. It’s your chance to rate your favorite veg restaurant, soy ice cream, vacation destination, cookbook, and more.
All submissions will be entered into our Grand Prize Drawing. Awards and winners will be announced in the November/December 2004 "Best of Vegetarian" holiday edition of VegNews. The polls close on October 1, so vote TODAY!
GRAND PRIZE: A One-Week Stay for Two at 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 AwardsMore and more vegetarians are using the internet to find veg-friendly restaurants before leaving town on vacation or business. Still, while on the road, you may not have access to a computer, or you may find yourself in a place that has not yet been visited by the many volunteers who keep those websites up to date. This handy book will help fill in those gaps.
Healthy Highways by Nikki & David Goldbeck belongs in your suitcase. In addition to listing 1,900 places to get a good vegetarian meal throughout the United States, the book provides clear directions to restaurants and natural food stores from the highway, and reports on places of interest near or in each major city. Don't leave home without it!
Click here to order your copy of Healthy Highways.
by VegNews Food Writer Beverly Lynn Bennett
Ice cream sandwiches have to be one of summer’s all-time favorite treats. There are a few vegan varieties available, and they often find their way into our freezer. I have found none, however, that offers an oatmeal raisin cookie variety, which happens to be my husband's favorite. So I developed these tasty treats for him, and I think that you will enjoy them, too. They really aren’t that difficult to make and are just perfect for enjoying on a warm summer afternoon. For the chocoholics out there, feel free to substitute chocolate chips for the raisins!
Makes 12 frozen sandwiches
2/3 cup raisins
Hot water
1-1/3 cups unbleached flour
1-1/3 cups rolled oats
1 cup turbinado sugar
2 teaspoons baking soda
1/4 teaspoon cinnamon
1/8 teaspoon ground ginger
1/3 cup safflower oil
3 tablespoons brown rice syrup
1 teaspoon vanilla
1/2 teaspoon almond extract
1 pint frozen non-dairy dessert flavor of choice
Optional garnishes: toasted coconut, chopped nuts, vegan chocolate chips, or candies
Place the raisins in a bowl, cover with hot water, and set aside to plump. In a large bowl, place the flour, rolled oats, sugar, baking soda, cinnamon, and ginger, and stir well to combine. Drain the raisins, saving the soaking liquid, and add them to the dry ingredients. Place 4 tablespoons of the soaking liquid in a small bowl, add the remaining cookie ingredients, and stir to combine. Add the wet ingredients to the dry ingredients and mix well.
Line two cookie sheets with parchment paper. Using your hands, shape the mixture into 24 1-1/2-inch balls. Place 12 balls on each cookie sheet, and flatten each slightly. Bake at 350º for 10-12 minutes or until lightly browned around the edges. Allow the cookies to cool for 2 minutes before transferring to a rack to cool completely.
Remove the non-dairy dessert from the freezer and allow to soften for 10-15 minutes. To assemble the softies, place a small scoop of the softened frozen dessert on the flat side of one of the cookies, place another cookie on top, press gently to sandwich the cookies together, and then roll the edge in your choice of garnishes. Repeat the procedure with the remaining cookies and frozen dessert. Place the softies in the freezer to harden before serving. They can be individually wrapped or placed in an airtight container and stored in the freezer for 3 to 4 days.
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. The response to the feature has been overwhelming, and we feel that the days of the craze are numbered. So what foods will keep you healthy, fit and trim? Registered Dietician Dina Aronson suggests the following meal plan as an optimal diet:
Breakfast
Whole grain cereal with soy milk, ground flax seeds, and chopped walnuts
Fresh berries
Coffee or tea with soy milk and stevia (optional)
Lunch
Bean burrito (black beans, salsa, grilled veggies, and spices) in a whole-wheat tortilla
Salad or raw veggie sticks
Snack
Apple with almond butter
Dinner
Tofu and vegetable stir fry
Brown rice
Dessert
Dried fruit compote
% of calories from carbs: 56%
% of carbs from fiber: 19%
% of carbs from sugar (including fruit): 18%
Dina also reminds us not to forget a B12 supplement, several glasses of water, plenty of sunshine, and an hour of exercise each day.
Click here to order a copy of our current edition to learn more about the health benefits of a high-carb diet
If you live near San Francisco or are able to plan a weekend to the beautiful, veg-friendly City by the Bay, don't miss the upcoming premiere of Peaceable Kingdom at the Herbst Theatre on July 30. The new documentary by the award-winning producers of The Witness has already received critical acclaim around the world. The San Francisco screening will be hosted by actress Alicia Silverstone, which follows sold-out premieres at Manhattan's Lincoln Center (hosted by artist Peter Max) and Beverly Hill's Writers Guild Theater (hosted by Chynna Phillips and Billy Baldwin). The filmmakers and subjects of the documentary will all be in attendance.
Click here to purchase tickets:
http://purchase.tickets.com/buy/TicketPurchase?agency=TDC&pid=5363945
Click here to learn more about the film:
http://www.tribeofheart.org/
It's wedding season, and the VegNews staff is already preparing for our upcoming Vegan Wedding feature to be published in the January/February issue. We invite all couples tying the knot in 2004 to apply to be one of our featured couples in this immensely popular annual edition. The deadline is September 1, and applications may be requested by emailing our wedding editor at colleen@vegnews.com. For a taste of just how fabulous a veg wedding can be, be sure to read the stories of our eight most recently featured couples.
Click here for to read our 2004 Vegan Wedding Stories
Brace yourself, as the Best Restaurant Edition of VegNews Magazine is just weeks away from arriving in your mailbox or on your local newsstand. Our editors and design team are hard at work putting the finishing touches on this spectacular issue, which will not only feature the best vegetarian restaurants in the country but trends towards veg menus in mainstream eateries, the lowdown on vegan wine and beer, and mouthwatering recipes from the winning restaurants. Subscribe at www.vegnews.com today to make sure you receive this very special edition. If your local natural foods store or bookseller is not yet carrying VegNews Magazine on their newsstand, please ask them do so.
We've got loads of great veggie tidbits and information for our next edition of the VegNewsletter, to arrive in e-mailboxes everywhere in August. You won't want to miss our picks for the Best Vegetarian Fall Food Events.
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