August '09
The VegNewsletter arrives in your e-mail box just once a month and clues you in on vegetarian news, dining, recipes, products, activist alerts, reviews, culture, giveaways, and all the other good things in life.

In This Issue
Light in August
V in the News
VN.com Roundup
Event Showcase
Glazed Tofu
Book Review
Product Review
VN Summer Sale!
VegNewsletter Preview

Dreamy Summer Issue
Starting your ideal vegan business, the perfect DIY luau, eating veg in Vegas, and much, much more.

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 Light in August

There's something faintly magical about the lazy, dwindling light of the long, summer days. This month we're done with Veggie Awards Survey (thanks to the nearly 35,000 of you who voted!) and the September+October Food Issue is off to press, so we're pretty much ready to kick back, relax, and enjoy the lingering warmth of August evenings—with or without a Faulkner tome in hand. (OK, maybe we'll actually be working on the November+December issue, amongst a bajillion other projects. But mentally, we are definitely lounging on a dusty, sun-dappled porch!)

 V in the News

Do-Gooder Doughnuts
Compassion Over Killing recently announced its latest campaign: veganizing Dunkin' Donuts. With the ultra-clever tagline, "Animals Run from Dunkin'" this campaign promises sweet rewards—in the form of totally vegan doughnuts readily available all over the country—if it succeeds. Learn how to get involved here.

Chic Vegan
Kathy Freston is many things—best-selling author, ardent animal-advocate, and blogger extraordinaire—but, in case you haven't noticed, she's also one chic chick. Need proof? Vanity Fair recently named Freston to its annual International Best Dressed List. In her typical activist style, Freston used the mini-interview as a chance to promote cruelty-free fashion. Oui oui, we say!

Veg UK
Considering the possibility of a worldwide food shortage, the British government predicts that the population of the UK would need to go veg to sustain itself. Of course, having people consume grains directly—as opposed to feeding them to animals, who are then slaughtered for human consumption—is a far more efficient system of feeding a growing population.

 VN.com Roundup!

Wondering what's happening over at VegNews.com? Wonder no longer! Here are five fabulous items we're sure will be of interest.
1. Hue How-To. Looking for lustrous locks? Leave the chemicals off your head.
2. VN's Staycation Guide. Summer concerts, national parks, and fab veg restaurants make this the best time of year to stay home.
3. Oaxacan Holiday. Check out this new, all-veg, affordable, utterly gorgeous hostel!
4. BabyCakes NYC Branches Out. With a new location coming soon to LA and a cookbook in its third printing, BabyCakes NYC is one sweet bakery.
5. Marshmallow Giveaway! It's marshmallow-roasting season! Whether around a campfire or cigarette lighter, toasting up Dandies is sweeter when you win them!

 Get Cookin'

Panko-Crusted Tofu with Tamarind-Raspberry Glaze

You may already be obsessed with Dynise Balcavage's chic blog, The Urban Vegan, and if so, you've probably been eagerly anticipating the release of her book of the same title. The wait is very nearly over, but until the book launches this October, take heart in this hearty, flavorful recipe.

Serves 4

What You Need:
1 pound extra-firm tofu, drained and pressed for 30 minutes
1 cup apple juice
1/2 cup water
1 tablespoon tamarind paste (available in Indian, Mexican, and Asian markets)
2 tablespoons raspberry jam
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper, divided
1/4 teaspoon salt
1/2 teaspoon cornstarch
1⁄2 cup panko
1⁄2 teaspoon turmeric
4 tablespoons olive oil, divided
3 scallions, minced

What You Do:
1. Cut tofu in half lengthwise, and then cut on the diagonal, forming 4 triangles. Set aside. In a small saucepan over low heat, whisk together apple juice, water, tamarind paste, raspberry jam, cumin, 1/8 teaspoon cayenne, and salt. Cook until blended, about 5 minutes, then bring to a rolling boil. Lower to a gentle boil and cook until sauce is reduced in half, about 10 to 15 minutes.

2. When sauce has thickened, remove 3 tablespoons to a small bowl. Stir in cornstarch to make a slurry, then return mixture to the pot. Stir well, cook another minute or so, and remove from heat. Sauce will thicken slightly.

3. In a shallow bowl, mix panko, turmeric, and remaining 1/8 teaspoon cayenne. Using a pastry brush, dab oil onto each piece of tofu. Dip each piece in the panko, and using a fork or your fingers, press the panko into the tofu so it’s thickly coated.

4. In a large sauté pan over medium heat, add 1 tablespoon olive oil. Place breaded tofu triangles in pan, and let cook for about 5 minutes. Resist the urge to peek! Flip tofu, and add about 1 more tablespoon of oil to the pan. Cook 5 more minutes.

5. Divide the glaze between four plates. Place tofu triangles in the center of the glaze pools. Top with scallions and serve.

 Book Review

The 30-Minute Vegan

It’s dinnertime and you’re exhausted from the day. Do you a) order Chinese take-out b) nuke a pre-packaged dinner or c) whip up a mouth-watering whole-foods meal in a matter of minutes? Mark Reinfeld and Jennifer Murray masterfully present The 30-Minute Vegan, a fail-safe cookbook designed to save you time and eliminate stress in the kitchen. With a well-planned collection of fast, simple, and healthy recipes, the duo is determined to keep home dining diverse and your diet in tip-top shape. Also authors of The Complete Idiot’s Guide to Eating Raw, Reinfeld and Murray dish out a generous dose of living-food recipes, adding even more nutritional bang for your buck. Not into raw? You haven’t tried their live cinnamon rolls yet, complete with tangerine-infused icing. From the quintessential morning smoothie to decadent desserts and every course in between, this power couple proves that 30 minutes is all you need.

 Event Showcase

Concert Outreach
Do you love animals and Tori Amos? Then head to NYC this Thursday to leaflet before her show at the Radio City Music Hall! Join Mercy for Animals in spreading the veg message to concert-goers.

Rooftop Party!
Everyone likes a party, right? Even better is when you get to boogie down for a good cause, which will be the case at Compassion Over Killing's soiree to raise funds for the group's pro-veg ad campaigns. Don't miss great food, a fab cause, and tons of fun in DC on August 15.

Vegan Drinks
In case you haven't been to a Vegan Drinks event yet, um, go! With events in 14 cities, there's sure to be one close to you, and if there isn't, start your own! Meet other vegans and veg-curious types, and maybe even have a drink or two.

Looking for more must-attend veg events? Don't forget to check out VegNews.com for all your social-calendar updates!

 Product Review

Sabra Spinach and Artichoke Hummus

No joke: Sabra makes some of the tastiest, most unique hummus you’ll ever experience, store-bought or otherwise. Admittedly a bold claim, but one bite of the Spinach and Artichoke Hummus paired with pita bread, fresh veggies, or simply by the spoonful, will send you soaring towards chickpea-powered enlightenment. We can't get enough of the luxurious, silky smooth base—you won’t believe the texture—that explodes with the perfect balance of lemon and garlic. Next, spinach, artichoke, peppers, and a unique blend of spices transform traditional hummus into a flavorful all-star spread. Whatever you pick as your medium, be it a cool cuke sandwich or teeny crostini, you might want to go ahead and get two tubs.

 VN Summer Sale!


It's summer, and that means any day now you'll be headed to the beach. So, what does one need while relaxing in the sand? Of course, you'll want a handy tote bag for your towels, camera, sunscreen, and reading material. Speaking of which, beach reads are a must, as are seaside snacks. Hmmm, now where can you find all of these things? Why in a VegNews Gift Pack, of course! Cookies, magazines, and a T-shirt come bundled in an ever-so-chic VN signature tote. Even better, gift packs are on sale all this month for just $40!


 Preview: September VegNewsletter

Satisfy your between-issues cravings with this complimentary supplement, featuring exclusive product reviews, musician, artist and event spotlights, slammin’ recipes, giveaways, plus the lowdown on how vegetarianism is bettering the world—one delicious bite at a time.

Share the VegNewsletter with your friends. Or, if it was forwarded to you, sign up yourself at vegnews.com to join the thousands of readers who are tuning in to America’s hottest vegetarian publication.


 




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