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June 2004—Issue #9
Vegetarian News, Food & More!
Brought to you by VegNews Magazine
In this issue:
**New Cruelty-Free Fashion Website
**Guide to Vegan Ice Cream
**Wrap 'N Roll: Summer Wraps
**Fun Food Facts: Cherries
**Calling All Vegan Wedding Couples
**Celebrity Buzz Sneak Preview
**What's Inside the 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.
It's all about style at the hip new shopping site, Alternative Outfitters. Boasting only the most sleek of cruelty-free fashion and accessories, make a statement with their fabulous handbags, shoes, cellphone pouches, and watches. Need to give a gift? Be sure to have your purchase wrapped in their signature gift packaging: splendid pink tissue in a beautiful white box tied with thick pink ribbon. Mention VegNews, and they'll give you 10% off your order!
It’s summertime, and there’s no better way to cool off than with a bowl of rich and creamy dairy-free ice cream. Made with soy, rice or nuts, these healthy alternatives have far less cholesterol, fat and sugar than their dairy counterparts, and many folks wouldn’t even be able to taste the difference. We asked some of our readers what their favorite frozen dessert was, and here’s what they had to say. Pick up a pint today!
Cultured Soy by Whole Soy
Last year, the WholeSoy Company introduced the first-every soy frozen yogurt made with live active cultures. This low-fat frozen dessert comes in nine deliciously rich flavors like Chocolate Hazelnut, Lemon Ginger, Vanilla Bean and Creme Caramel.
www.wholesoycom.com
Rice Dream by Imagine Foods
If you’re trying to cut down on soy, rice-based Rice Dream pints, bars and pies are the perfect answer. Our staff loves their Mint Dream Pies and Nutty Bars.
www.imaginefoods.com
Soy Cream by Double Rainbow
This organic soy-based ice cream is available at natural food stores and in most Double Rainbow Ice Cream Shops. Must-try flavors include Butter Pecan and Very Cherry Chocolate Chip.
www.doublerainbow.com
Soy Delicious by Turtle Mountain
Winner of the 2002 and 2003 VegNews Veggie Award for Favorite Non-Dairy Ice Cream, their flavors include Cookie Avalanche, Peanut Butter ZigZag, Praline Pecan and Cherry Nirvana. They also have a full selection of soy ice cream bars and sandwiches.
www.soydelicious.com
Tofutti Cuties by Tofutti
Our readers are forever loyal to the original non-dairy ice cream sandwich bar. Available in Vanilla, Chocolate, Mint Chocolate Chip, and Cookies ‘N Cream, kids and adults alike love these mini sandwiches made with creamy Tofutti ice cream.
www.tofutti.com
by VegNews Food Writer Beverly Lynn Bennett
One of the fastest growing trends in the restaurant business today are wraps. Various veggies and savory fillings wrapped up in lettuce or cabbage leaves, or tortillas or other flat breads, seem to be popping up on everyone’s menus. Some simply consist of raw veggies and spreads, while others take a bolder approach by fusing various cuisines and sauces, often resulting in intense flavor combinations. The biggest advantage to wraps is probably their portability--they travel well and are easily eaten out of hand. For busy people who are always on the run, a phenomenon which seems to be all too common these days, wraps can provide a handy and healthy alternative to fast food. Enjoy!
Eggless Egg & Garden Veggie Salad Wraps
Makes 6
This tofu-based filling is reminiscent of a traditional egg and mayo salad recipe, but studded with raw veggies that provide color as well as a little crunch. It can also be served on a bed of greens or as a spread with crackers.
1 pound firm tofu, patted dry
1/2 cup soy mayonnaise
1-1/2 teaspoons lemon juice
1 teaspoon onion powder
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon turmeric
1/8 teaspoon freshly ground black pepper
1/2 cup carrots, shredded
1/2 cup red bell pepper, diced
1/2 cup celery, diced
1/4 cup green onions, sliced
1/4 cup freshly chopped parsley
Six 8-inch flour tortillas (any variety)
Lettuce leaves
Sliced Roma tomatoes
Wrap the block of tofu in a clean, lint-free towel, place in a colander, and balance a large plate over the top of it. Place a large can or something heavy on top of the plate and leave the tofu to sit for 30 minutes (be sure to put the colander in the sink or place a bowl beneath it to catch the excess water). This pressing technique makes the texture of the tofu much firmer. When done, use your fingers to crumble the pressed tofu into a bowl. Add the soy mayonnaise, lemon juice, onion powder, garlic powder, salt, turmeric, and pepper, and stir well to thoroughly coat the tofu. Add the carrots, red pepper, celery, green onions, and parsley, and stir well to combine. Cover and chill for 1 hour to allow the flavors to blend. The color of the eggless egg salad will turn more yellow as it chills.
To assemble the wraps, place a tortilla on a cutting board or large plate. Then center a lettuce leaf on the tortilla. Spread approximately 1/2 cup of the salad mixture on the lettuce and top with a few slices of tomato. Fold the bottom of the tortilla toward the center slightly over the tomatoes, then the right side, followed by the left to enclose the filling, and secure the end with a toothpick. Repeat the procedure with the remaining ingredients. Serve immediately or wrap them tightly with plastic wrap and store in the refrigerator.
It's summertime, and that means it’s cherry-picking time! Native to Asia, cherry trees now grow on every continent. The U.S. produces over 650 million pounds of cherries each year, more than half of which are sweet cherries.There are roughly 7,000 cherries on an average cherry tree, and it takes about 250 cherries to make a single cherry pie (so each tree can produce enough cherries for 28 pies). The most famous sweet cherry variety is the Bing cherry (named after a Chinese cherry picker in the Pacific Northwest), but there are more than 1,000 varieties of sweet cherries. Cherries contain powerful antioxidants that help fight cancer and heart disease. They're a good source of vitamins and minerals, especially potassium and vitamin A, and are a great source of fiber. They’ve also been shown to have anti-inflammatory properties that help relieve arthritic pain and headaches. Eat cherries fresh or toss in cereal, salads, and smoothies. Be sure to try dried cherries for concentrated nutrients and flavor.
For you long-time VegNews' readers, you know about our immensely popular annual Vegan Wedding feature published each January. Given that wedding season is now in full swing, we invite all couples tying the knot in 2004 to apply to be one of our featured couples. 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 2004 couples.
Click here for our 2004 Vegan Weddings.
Our editors gave us permission to offer a sneak preview of VegBuzz from our July/August magazine. But don't tell anyone! Here it goes... Veg celeb Pamela Anderson recently announced her retirement from TV and film, but she’s not lost on the radar. From her new home office, she’s developed a line of cruelty-free bustiers, thigh high boots, and other sexy lingerie for women who know sexy doesn’t have to mean cruel. And after living in the U.S. for 15 years, Canadian born Anderson became a U.S. citizen in May.
Our July/August issue is currently en route to subscribers and newsstands around the world. Here's a sneak preview of what's inside this spectacular summer edition:
The Low-Carb Diet: Is It Healthy?
High Carb & Thriving! Six Readers Strut Their Stuff
Summertime Grilling
Outrageously Delicious Homemade Dairy-Free Ice Cream
A Veg Weekend in Chicago
A Culinary Visit to New Orleans
plus... All the usual News, Reviews, Health Information, Recipes, Celebrity Buzz, and so much more. Plus, read carefully to learn how you can get a free Amazake smoothie or package of Mochi from Grainaissance.
If you aren't yet a subscriber to VegNews, what are you waiting for? Subscribe at www.vegnews.com today. If your local natural foods store or bookseller is not yet carrying VegNews Magazine on their newsstand, please ask them do so. Beautiful promotional flyers are available; simply email colleen@vegnews.com to request as many as you'd like.
Click here to order a copy of our current edition
We've got loads of great veggie tidbits and information for our next edition of the VegNewsletter, to arrive in e-mailboxes everywhere in July. Plus, the VegNewsletter will have a new look!
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