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May 2006—Issue #31
Vegetarian News, Food & More!
Brought to you by VegNews Magazine
**Inside the May+June Issue
**V in the News
**More Media Buzz
**Recipe: Tantalizing Tempeh Vegetable Kebobs
**Sigh-inducing Summer Bags
**Musician Spotlight: Radiohead's Thom Yorke
**Sjaak's Organic Chocolate
**Win a Pangea Rice Crispy Squares Kit
We thank you 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, activist alerts, reviews, and more. It's the perfect accompaniment to a VegNews subscription.
Our May+June issue is packed full of fun and compelling articles. Here's a look of what's inside:
**The Nellie McKay Interview (Part 1)
**An In-depth Look at Lab-grown Meat
**Food Movements Across the Globe
**Fleisch-free Germany
**Blissful Brunches
**VegHome: Cleaning Green
**Erik Marcus on The Omnivore's Dilemma
**Plus... All the usual goods—the latest vegetarian news, reviews, exciting new products, health advice, hard-hitting features, celebrity buzz... because you know what they say: you are what you read.
Click here to order this issue from our website!
 Garden Couture
The New York Times reported this month on high fashion designer Chris March's newest launch, a line of dresses made of vegetables. He's fashioned threads for Madonna and Cirque du Soleil performers, and has forayed into the strange with such creations as a 10-foot martini and a Mr. Potato Head. Models will strut the designs at a Grand Central Terminal fashion show on June 2.
White Lies
Don't let Heather Mills McCartney's separation from Paul eclipse her newest campaign. Launched on May 24, Heather is spearheading the White Lies report, a communiqué denouncing the need for dairy. Using more than 200 studies to create the report, the White Lies team includes renowned author Colin Campbell (The China Study). Learn more about the dairy controversy by reading the full article, published by the Daily Record.
Stats on Veganism
The Arizona Star recently reported on the flourishing vegan market in Arizona and nationwide. With mentions of veg businesses such as Arizona's Lovin Spoonfuls, Epic Vegan Treats, and The Vegetarian Site, the article includes some interesting stats on veganism. According to Mintel International Group, the industry has grown into a $2.8 billion market, and the Vegetarian Resource Group proclaimed in 2000 that there are more than 1.7 million vegans in the United States.
From the erudite to the altogether fluffy, the media is paying attention to meat-free living. Here's a sampling of some of vegetarianism in the news:
The May issue of Harpers includes two articles about meat, the first entitled "A Carnivore's Credo," in which Roger Scruton unfortunately defends his diet but also speaks out against factory farming. The second, entitled "Swine of the Times: The Making of the Modern Pig" by Nathanael Johnson, presents a thorough and uncompromising critique of the pig industry.
The May+June issue of the world's most widely circulated magazine, AARP, features Paul McCartney on the cover and includes the history of how Paul and Linda gave up meat after connecting emotionally with lambs.
The April issue of O: The Oprah Magazine featured both an interview about Mary Tyler Moore, including her pinnacle "making the connection" moment, and an article that seeks to demystify tofu, complete with an animal-free recipe for Double-Soy Ginger Tofu that will win over even the most ardent soybean haters.
Summertime is quickly approaching, and who doesn't love a fabulous vegetarian barbecue? And this recipe for delicious grilled kebobs is one of our favorites. Courtesy of the country's leading health-oriented culinary school, New York City's Natural Gourmet Institute for Health & Culinary Arts, which celebrates 30 years next year.
Makes 12 kebobs
Tempeh Marinade:
3/4 cup shoyu
2 cups apple juice
1 1/2 cups orange juice
8 cloves garlic, peeled & crushed
3 tablespoons dijon mustard
Vegetable Marinade:
1/2 cup extra virgin olive oil
2 teaspoons lemon juice
1/2 cup orange juice
2 tablespoons shoyu
2 (8-ounce) packages tempeh
2 tablespoons extra virgin olive oil
6 large crimini mushrooms, stemmed and cut in half
1/2 zucchini, cut in half lengthwise, then into 1/2” slices
1/2 yellow pepper, cut into twelve equal pieces
12 cherry tomatoes
1 tablespoon arrowroot, dissolved in 2 tablespoons apple juice
12 (8-inch) skewers for kebobs
1. Whisk together tempeh marinade ingredients in mixing bowl and pour into a medium pot.
2. Cut tempeh in half widthwise and add to tempeh marinade. Bring to a boil, lower heat, and simmer covered for 45 minutes. Drain and pat dry, reserving marinade (there should be 1 cup plus 2 tablespoons).
3. Whisk together vegetable marinade ingredients in mixing bowl. Add all vegetables and let sit for 20-30 minutes, stirring often. Remove vegetables with a slotted spoon (set aside marinade for later use).
4. When tempeh reaches room temperature, cut into 24 cubes and brush all sides with oil.
5. Preheat grooved griddle over medium-high heat while preparing kebobs; use one piece of each vegetable and two pieces of tempeh for each skewer (alternating vegetables and tempeh).
6. Grill kebobs a few minutes on each side. Continue cooking a few minutes longer, brushing kebobs with vegetable marinade on all sides, until vegetables are tender.
7. Bring reserved tempeh marinade to a boil in a small saucepan. Whisk in dissolved arrowroot, stirring constantly until sauce comes back to a boil and becomes clear. Use sauce for kebobs and grain accompaniment.
Chef's Tip: Kebobs can be baked at 450 degrees for 20-30 minutes as an alternative to grilling. Brush occasionally with vegetable marinade as they cook.
Visit Natural Gourmet Institute for Health & Culinary Arts NOW!
Rekindle your Alternative Outfitters obsession with some of these cute, sassy new handbags. Just the idea of clutching one of these hot pieces of urban brilliance in faux silk, pleather and other fabrics is enough to give us the butterflies. Here are our favorite picks this season:
Take this Fairy Dust Clutch by Loop next time you go to see Shakespeare in the park. A midsummer's dream indeed, this bag embraces a woodsy aesthetic with silky fabric, a stitched leaf appliqué and even a secret inside pocket with a faux pearl zipper pull. The modern angular cut adds an edge to this study in fantasy-chic, which you can score in Glitter Gold or Pixie Plum. So frolic along and get thee this bag.
Roses aren't always red, but they are always sexy. Chinese Laundry's Rose Vegan Satchel Bag imitates the shape and hue of a blush-colored bloom, with pleather straps affixed by silver hoops. Want something less sentimental? Get it in white, which is back with a vengeance now that summer is on its way.
This 4 Pockets Tote Bag by Bamboo & Birds will invite compliments at alt country shows and art openings, and your grandma will think it's precious, too. The finches perched on the front add a graceful and quirky touch to this country-cute tote, with orange gingham making up the bottom panel and piping.
Visit Alternative Outfitters NOW!
Radiohead has gone back on tour, giving us a chance to mention perhaps the most relevant rock star of our time, front man Thom Yorke. Brash and melancholy, Yorke unapologetically promotes messages of thoughtfulness and, at times, dissent. The intricacy of Radiohead's music marries thrilling and complex intellectual commentary. The U.S. tour kicks off June 1 and finishes in Los Angeles June 30. If you don't have tickets yet, which sell out within minutes of going on sale, you can purchase one on Ebay for upwards of $200 a pop. Or, save the cash and get your fix of the Irish cutie by watching Eat This!, a video by Animal Aid that includes an interview in which he says, "There is enough suffering in the world and if you choose to physically ingest it, then you should at least be aware of what you're doing rather than assuming that that's your right as a human being to do it."
Many a vegetarian has claimed not to give up dairy soley because of chocolate. Good for us (and for the cows), vegan chocolate has inundated the market, leaving compassionate sweets-lovers with a slew of choices. If you haven't tried Sjaack's yet, get to your nearest Whole Foods or online retailer and pick some up.
Sjaak Holten trained as a chocolatier in the Netherlands and other parts of Europe before he and his wife, Pam, founded Sjaak's Fine Chocolates in 1985. According to their website, farmers produce cocoa using more pesticides than any other crop except cotton. In addition, chemicals nest in the fats of foods, which means organic chocolate is the only way to go.
Best of all, Sjaak's recently unveiled new flavors, including Dark Chocolate Caramel, 70% Extra Dark Chocolate Raspberry, Dark Chocolate Raspberry, and the one that blew us away, Dark Chocolate Espresso Caramel. This means all the fence walkers out there who haven't gone vegan because of caramel can cross that excuse off the list, too.
Visit Sjaak's NOW!
If you love all things sweet and gooey, look to Pangea for the only gelatin-free marshmallows available. Indulge in VeganSweets Marshmallows straight out of the bag, or get to baking and whip up some rice crispy squares. We're even giving away a Rice Crispy Squares Kit to one lucky winner, courtesy of Pangea, which will come complete with marshmallows, crisped rice and decadent chocolate. Email giveaway@vegnews.com by June 15 to win.
Visit Pangea Vegan Store NOW!
Don't miss the June edition of the VegNewsletter. News bits, product reviews, giveaways, recipes and more make this newsletter the most comprehensive of its kind, and we're offering it free every month.
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