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October 2004—Issue #13
Vegetarian News, Food & More!
Brought to you by VegNews Magazine
In this issue:
**VegNews Magazine Nominated for Design Award
**The 2004 Veggie Award Winners
**Vegan Halloween Candy
**Chef Beverly's Pumpkin Spice Muffins
**Hot New Find: Vegan Fudge
**Fun Food Facts: Pumpkins
**Preview of the November 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.
Great news! We've just learned that VegNews has been nominated for "Best Design" in the 2004 Utne Magazine Independent Press Awards. It is very exciting for a vegetarian publication to receive such accolades and exposure, and we're thrilled beyond belief. Our design team, featuring head designer Jim Allsopp of Vertebrae Branding Agency, is pleased to be recognized for our hard work in making the magazine not only read well but look great. The full list of nominees can be seen in the November/December edition of Utne or online at utne.com/uipa, and winners will be announced in their January/February edition. We are absolutely ecstatic to be nominated and thank all of our staff, contributors and readers for their commitment in making VegNews the very best it can be.
Click here for all of the nominees in the 2004 Independent Press Awards
If you're a subscriber to VegNews, watch your mailboxes closely over the next week, as the holiday edition of the the magazine has been shipped. Featured are the winners of the 2004 Veggie Awards showcasing the best vegetarian products, people and places today. It's the largest survey of its kind in the world, and this year's favorites won't disappoint. If you're not yet a subscriber, pick up a copy on the newsstand or order one through our website.
Click here to order a copy of the November/December issue
Halloween is this Sunday, and it's never been easier to give out or munch on vegan candy. Following is a sampling of what's available:
Airheads Taffy Atkins Peanut Butter Bars
Blow Pops Brach’s Cinnamon Hard Candy
Charms Chick-o-Sticks
Cracker Jack Cry Babies
Dem Bones Dots
Dum-Dums Fireballs
Goldenberg’s Peanut Chews Hot Tamales
Hubba Bubba Bubblegum Jolly Ranchers (lollipops and hard candy)
Jujubees Jujyfruits
Lemonheads Mambas
Mary Janes Mike and Ike
Now and Later Pez
Ring Pop Lollipops Smarties (U.S. Brand)
Sour Patch Kids Super Bubble
Swedish Fish Sweet Tarts
Tropical Source Mini Chocolate Bags Twizzlers
by VegNews Food Columnist Beverly Lynn Bennett
As fall goes into full swing here in the U.S., the hills and countryside are taking on vibrant shades of copper, crimson, and gold, the temperatures are beginning to drop, and the final harvests are underway. One of the last crops harvested out of its patch is the mighty pumpkin. In fact, one can't help but think of the great pumpkin when October rolls around. With its beta carotene-rich flesh and endless array of uses from decorative displays and carvings to healthful snacks, and to add flavor and richness to sweet and savory dishes, its culinary uses are limitless. As is the case in this recipe for Pumpkin Spice Cookies, which showcases both the wonderful flavor and golden color of pumpkin with the added sweetness of raisins, coconut, and chocolate, they're the perfect addition to a Halloween party or fall gathering.
Makes 3 Dozen
2 cups whole wheat pastry flour
1 teaspoon baking soda
1-1/2 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup vegan non-hydrogenated margarine
1 cup turbinado sugar
1 cup pumpkin purée (either canned or homemade)
1-1/2 teaspoon vanilla
1/2 teaspoon almond extract
1/2 cup carob covered raisins (or plain raisins)
1/2 cup vegan chocolate chips (or carob chips)
1/3 cup toasted coconut
1/3 cup walnuts, finely chopped
Line two cookie sheets with parchment paper and set aside. In a medium bowl, place the whole wheat pastry flour, baking soda, cinnamon, ginger, salt, and nutmeg, stir well to combine, and set aside. In a large bowl, place the margarine and sugar, and stir vigorously until light and creamy. Add the pumpkin purée, vanilla, and almond extract, and stir well to combine. Add the dry ingredients to the wet ingredients and combine thoroughly. Fold in the remaining ingredients.
Working in batches, drop the cookie dough by tablespoonfuls onto the prepared cookie sheets, spacing them 3 inches apart. Using the back of a spoon, flatten each tablespoonful to form a 2-inch circle. Bake the cookies in a 350º preheated oven for 8 minutes, rotate the cookie sheet’s placement on the rack in the oven, and bake an additional 7-8 minutes or until they are lightly browned around the edges. Remove from
the oven, and allow cookies to cool on the cookie sheet for 2 minutes before transferring them to a rack to cool completely. Repeat the portioning, flattening, and baking procedure for the remaining cookie dough. Store the cooled cookies in an air-tight container. They also freeze well for later use.
Click here to visit Chef Beverly's popular vegan food website
When we discovered this rich, melt-in-your-mouth vegan fudge, we couldn't wait to share it with our readers. We urge you to visit Sweet Compassion's website RIGHT NOW to see for yourself just how good this stuff is. In flavors like Chocolate Pecan, Chocolate Mint and Chocolate Orange Macadamia, this homemade fudge will satisfy the most serious of
sweet tooths. Online ordering is a breeze, and the company also makes a dairy-free Caramel Pecan or Walnut Tart that will keep you going back for more. Tell 'em VegNews sent you!
Click here to order vegan fudge and caramel tarts RIGHT NOW!
Though most people equate the mighty pumpkin with Halloween and Jack O’Lanterns, the fruit (yes, pumpkin is a fruit) can be a delicious year-round addition to a vegan diet and prepared thousands of different ways. References to pumpkins date back many centuries; the name “pumpkin” originated from the Greek word “pepon,” which means “large melon.” Native Americans would dry strips of pumpkin and weave them into mats as well as use them as utensils, storage containers and ornaments. They would also season the flesh with spices and roast them on an open fire for a sweet treat. Pumpkin is high in fiber, low in fat, and packed with vitamin A, vitamin C, vitamin E, copper, and magnesium. They are approximately 90% water, and an average size pumpkin contains one cup of seeds (delicious roasted!). Experiment with Beverly's pumpkin spice cookies (see above), pumpkin muffins, pumpkin pancakes, pumpkin coconut curry, pumpkin seed pesto, and, my favorite, roasted kabocha pumpkin sprinkled with cinnamon!
We've got loads of great veggie tidbits and information for our next "Thanksgiving" edition of the VegNewsletter, to arrive in e-mailboxes everywhere in November. In December's issue will be our staff picks for excellent cruelty-free gift ideas.
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" at vegnews.com.
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