November '08
The VegNewsletter arrives in your e-mailbox 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
Inside this Issue
V in the News
Event Showcase
Cooking Class Compendium
Pecan Pumpkin Cheesecake
Clif Bar Holiday Flavors
VNL Book Review
ProjectPromote Winner
Calling All Compassionistas!
Great Gift Ideas
VegNewsletter Preview

The Veggie Awards Issue
The most anticipated issue of the year is finally here! Can't wait to see who won? Wait no longer! Get yourself a cup of cocoa and take in all the awesome awardees!

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 Inside this Issue


The November+December Veggie Awards!

You might have already seen the ever-lovely Rory Freedman gracing the cover of our Veggie Awards issue, but have you gotten past her gleaming face and checked out the other winners? If not, now is definitely the time.

In case you're one of those go-getter types we hear so much about, and have already taken in the entire 14-page Veggie Award feature, kudos. Now you can sit back, relax, and enjoy the rest of our holiday issue, which is packed with rockin' recipes, further features, and more, including:

Celebratory Elixirs
G'Day, Veg Style
Super Stocking Stuffers
Blue Ribbon Blueberry Muffins
Escape to London
Gorgeous White Gingerbread
(B)usiness School
Fireside Meltdown

 V in the News


Successful Strategy

Now that Prop. 2 passed in California by an overwhelming margin and Question 3 passed in Massachusetts, maybe it's time to become a little bit more familiar with the man at the head of the organization that was a primary sponsor of both measures. "The Barnyard Strategist" is an in-depth look at Wayne Pacelle, president of the Humane Society of the United States. While Pacelle's veganism, campaigning know-how, and success at HSUS might seem like old news to those in the movement, a five-page article in The New York Times Magazine is a major coup for vegetarianism gaining a foothold in mainstream media.

News on Newkirk
Pacelle isn't the only leader of an animal-advocacy organization getting face time with the press these days. PETA's president, Ingrid Newkirk, was recently featured in a lengthy piece detailing the history of PETA and its wide-reaching influence and presence. Newkirk was also a recent subject of Time Magazine's 10 Questions feature.

 Event Showcase

Celebration for the Turkeys
Animal Acres' yearly Thanksgiving-themed turkey party is taking place on November 22 at the Acton, Calif., sanctuary. Gather, gab, grub, and watch the gobblers gobble up food made just for them!

ThanksLiving 3.0
Woodstock Farm Animal Sanctuary has actually already sold out for its third annual ThanksLiving feast, which will take place on November 23, but has one very special pair of tickets set aside for a fast and furious eBay auction. Since all proceeds help the animals at the sanctuary, getting into the spirit of giving a little early this year will surely give rescued animals reason to give thanks!

Winter Wonderland
Farm Sanctuary is putting on the ritz, with a fancy new fund-raising event. If you're in the city that never sleeps on December 4, join a gaggle of veg celebs—including Corey Feldman, Rory Freedman, and Daniela Sea—as you nibble on New York City's best vegan eats, bid on stellar silent-auction items, and connect with like-minded farmed-animal advocates.

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

 Cooking-Class Compendium


With Thanksgiving right around the corner and the rest of the winter holidays hot on its heels, there's never been a better time to brush up on your fancy food. Looking for a little inspiration for dishes that are sure to wow your non-veg friends and family? Here are a few cooking classes that are not to be missed.

Instructors: Mimi Clark
Theme: Meatless Holidays
Date: November 16
Location: Washington, DC
Prices: $50 per person
Contact: localdc.com

Instructor: Philip Gelb
Theme: Pumpkin Gnocchi
Date: December 7
Location: Oakland, CA
Prices: $40 per person
Contact: philipgelb.com

 Recipe


Pecan-Dusted Pumpkin Cheesecake
It's time to get serious. We're at the 11th hour, the final countdown, the insert-your-own-metaphor-here. It's time to blow away your holiday guests with outrageously good desserts. Sure, the holidays also have a little something to do with spending time together and celebrating, but really? Who's kidding whom, here? It's all about the pumpkin cheesecake, and this recipe is sure to garner you some faithful fans.

By Robin Robertson
Serves 8

What You Need:
1 1/2 cups graham cracker crumbs
1/4 cup soy margarine, melted
1 pound firm silken tofu
1 15-ounce can pumpkin purée
3/4 cup light-brown sugar
1 teaspoon rum extract (optional)
1 teaspoon ground cinnamon
3/4 teaspoon ground allspice
3/4 teaspoon ground nutmeg
1 cup pecans, toasted and ground

What You Do:
1. Preheat the oven to 350 degrees. Lightly oil a 9-inch springform pan or coat with nonstick spray. Place crumbs directly in pan, add the melted margarine and toss with fork to combine. Press crumb mixture into bottom and sides of pan, and bake for 5 minutes. Remove from oven and set aside to cool.

2. Place the tofu in a food processor and process until smooth. Add the pumpkin and process until blended. Add the sugar, rum extract (if using), cinnamon, allspice, and nutmeg and process until well blended. Spread the filling evenly into the cooled crust. Bake for 40 to 45 minutes, or until firm.

3. Turn off the oven and allow cheesecake to cool in the oven for 45 minutes to an hour without opening the oven door. Remove from oven and allow to cool completely at room temperature. Refrigerate for several hours before serving. When ready to serve, sprinkle the ground pecans evenly over the top of the cheesecake.

 Product Review


Clif Bar Holiday Flavors

Sure, it seems almost ludicrous to suggest one more thing to eat this time of year, but for those who are diligently sticking to their workout routines, yet still want to enjoy the spicy, homey flavors of the season, here's a post-exercise idea that doesn't pack the same caloric punch as traditional holiday indulgences.


Whether you’re dreaming of homemade gingerbread cookies, spicy pumpkin pie, or delicate fruit strudel, there’s an on-the-go treat to quell your craving. To celebrate the holidays, Clif Bar has released three seasonal flavors, each evoking the warm-and-fuzzy feeling relished during the cool winter months. We couldn’t get enough of the Iced Gingerbread bar, crafted with the perfect mix of spices and drizzled with icing reminiscent of an indulgent confectioner’s sugar blend. With its dessert-like taste and aromatic appeal, you might forget it’s chock-full of nutritious ingredients. Grab your favorite flavor before they’re gone and fuel up with a little holiday cheer!

If energy bars aren't your bag, head over to This Week's Must Have and see what other stellar products our team has scouted out for you.

 VNL Book Review


Peace in Every Bite
A Vegan Cookbook with Recipes for a Healthy Lifestyle
By Two Moons, ND

With a cover image that pretty much says it all, Peace in Every Bite brings everyone—chickens, cows, and pigs included—to the holiday table.

While this book is definitely of the self-published variety, the home-spun feeling it gives is reminiscent of the first edition of The Moosewood Cookbook. Another similarity between the two books is the thorough job each author has done. Two Moons' extensive recipe selection will keep eager readers cooking happily for eons. While she focuses on healthy meals, like stews, casseroles, and pasta dishes, there's no shortage of indulgent sweets to be made. From Whole Wheat Danishes to Gingerbread Cake, Two Moons has treats lined up for breakfast through dessert!

In addition to the staggering number of recipes, Two Moons also includes handy guides for non-vegan ingredients to be mindful of, the ways in which animals are exploited in our culture, how to maintain a healthy weight, tips for entertaining, and how to keep vegan animal companions healthy.

 ProjectPromote Winner


On behalf of the entire VegNews team, we're thrilled to announce the second annual recipient of our ProjectPromote program. We were inundated with applications from highly qualified non-profit organizations, each hoping to receive a one-year ad campaign in the pages of VegNews Magazine.

And, drum roll please, just who is our 2009 ProjectPromote recipient? After a staff-wide meeting to pore over all the applications, we've selected Compassion Over Killing as this year's partner. COK was founded in 1995, and its staff has been working tirelessly since then to end the abuse of animals. Despite its small staff and limited budget, COK's efficacy is derived from its extensive array of outreach and education methods. With ads on MTV aimed at teens, restaurant outreach programs that introduce veg options to high-traffic restaurants, veg starter guides, widely publicized factory-farm investigations, and legal campaigns that have brought action against the egg industry for misleading labeling practices, COK really does it all. Throughout 2009, look for their ads in VegNews, and support the important work this group is doing.

 Calling All Compassionistas!


If there's one thing that never fails to inspire hope for the future, it's a young vegetarian who puts good intent into action for the benefit of others. Maybe it's a college kid who hosts campus meat-out Monday events every week, all year long; a junior high school student who lobbies for soymilk to be served in her school cafeteria; or a former 4-H clubber who had a change of heart and now leads tours at his local farmed-animal sanctuary. If you know someone who goes above and beyond to further the vegetarian cause, we want to hear from you!

Email us your nominee's name, age, and activism details by Monday, November 17, and we'll give him or her the opportunity to appear in the pages of VegNews Magazine. To sweeten the deal, one randomly selected respondent will win a VN goodie bag!

 Holiday Gift Ideas from VegNews


This holiday season, all things VegNews make the perfect holiday gift. Your recipient will appreciate receiving a fresh copy hot off the press every two months of the magazine everyone's talking about. We'll also send an attractive gift note announcing the subscription. Here are a few ideas to get you started:

VegNews Holiday Gift Subs just $20. For just $20, we'll send your recipient a year of VegNews plus an attractive gift note. At this price, you can afford to send them to all of your friends, family, local library, doctor, chiropractor, masseuse, or whoever!

VegNews Gift Packages just $55. Also available are wonderful gift packages filled with our signature oversized tote bag, an organic cotton t-shirt, a one-year subscription to the magazine, plus the current issue, an attractive gift note, and six jumbo vegan cookies from Alternative Baking Company. The box of goodies will be delivered to your recipient just in time for the holidays and is only $55 (includes FREE shipping). Oh, and we won't tell if you send the gift to yourself.

Back Issues Galore just $5. At just five bucks each (includes FREE shipping), you can put together an unforgettable package of our back-issue collection which includes an attractive gift note. Take this opportunity to complete your own collection!


 Preview: December 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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