November '09
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
Giving Thanks
V in the News
What's Hot on
Event Showcase
Strawberry-Chocolate Bars
Product Review
Project Promote Winner
VegNewsletter Preview

Veggie Awards 2009
All the winners in depth, plus all-star holiday recipes and the perfect gingerbread house.

Our Blogs
Café VegNews
Press Pass
This Just In

Our Website

Find Us On





 Giving Thanks!

They're here, they're here! The 2009 Veggie Award winners have been officially announced. A huge congratulations to all of them, and thanks to everyone—more than 35,000 of you—who voted. As if the Veggie Award excitement wasn't enough on its own, we've also just launched our first-ever cookbook! Our brand-spanking-new Holiday Cookie Collection is on sale now. You should probably go check it out. Another big thanks to all our amazing bakers whose recipes (like Pecan Pie Truffles and White Chocolate Spice Cookies) make the collection as phenomenal as it is. Finally, if you're concerned about the impending doom for millions of turkeys at the end of this month, we've collected a slew of slaughter-free activities for you in the events showcase. Thanks for reading!

 V in the News

Mainstream Movement
Veganism is the talk of pretty much every town in America these days. Ellen DeGeneres recently had Eating Animals author Jonathan Safran Foer as a guest on her show, and they discussed how people can move toward a more compassionate lifestyle. Foer's book, The Conscious Cook by Tal Ronnen—which was recently featured on The Oprah Winfrey Show—and The Kind Diet by Alicia Silverstone were recently in the top 100 best-selling books on

Slaughterhouse Shut Down
Operations at Bushway Packing, Inc., a veal slaughterhouse in Vermont, have been shut down by Secretary of Agriculture Tom Vislack, pending further investigation. The footage that an undercover investigator from the Humane Society of the United States obtained was truly shocking, showing calves only days-old being shocked and prodded, and live calves being left in piles of dead calves.

Barker's Back to School
Bob Barker gifted $1 million to Drury University, his alma mater, in Springfield, Mo. The money will establish a professorship in animal rights, one of the celeb's long-time passions. A vegetarian, Barker has been an advocate of spaying an neutering programs for years, and has worked with groups like PETA. Barker previously donated another $1 million to the school to establish the Drury University Forum on Animal Rights.

 What's Hot on

You know what's hip? The internets. Here are our top five picks for hot stories you should probably check out right about now.

1. The Veggie Awards! Get the full list of our readers' and editors' picks for the best of 2009.

2. Our Top 10 Why stop at five? We've compiled a handy list of the Top 10 Things to Do at, in honor of the one-year anniversary of our sleek site's relaunch.

3. Foer's Non-Fiction Of course, we have an interview with media darling and best-selling author, Jonathan Safran Foer. Happy reading!

4. Holiday Recipes Galore! Between and, we have thousands of amazing recipes, ready for the making this holiday season. Not in the mood to cook? Check out our amazing Thanksgiving Giveaway, featuring a Native Foods' Wellington and an Apple-Crumb Cake from Babycakes NYC.

5. Your wedding! OK, chances are that your wedding isn't on our site yet, but the deadline to apply for our 2010 wedding feature—December 1—is rapidly approaching. Apply here!

 Event Showcase

Turkey Trot Walkathon
Help save turkeys from Thanksgiving tables by participating in the Animal Acres Turkey Trot Walkathon on November 8 in Venice Beach, Calif. The sanctuary is raising pledges for each mile logged, so every trot counts! Later in the month, join Animal Acres for the Thankful Turkeys Celebration.

San Francisco Green Festival
Make sure to attend this VN-sponsored event on November 13, 14, and 15 that boasts everything from sustainable building materials to mouthwatering vegan treats to eco-friendly fashions.

Sarah Kramer Book Bash
Celebrate the 10th anniversary of How It All Vegan by getting your copy signed by author Sarah Kramer on November 14 in Los Angeles at an exciting bash hosted by Compassion Over Killing.

Celebration for the Turkeys
Treat yourself to a cruelty-free, candlelit gourmet Thanksgiving dinner accompanied by musical entertainment at Farm Sanctuary’s annual Celebration for the Turkeys held in Orland, Calif., and Watkins Glen, New York, on November 21.

Thanksgiving with the Turkeys
Give thanks this season by celebrating with like-minded people. On November 21, spend a day with sanctuary critters and enjoy a hearty holiday meal at Poplar Spring Animal Sanctuary.

 Get Cookin'

Strawberry-Chocolate Bars

Here at the VNHQ, we love desserts, and we pretty much could not be more thrilled about the release of our first-ever cookbook, the VegNews Holiday Cookie Collection. Hannah Kaminsky, one of our amazing columnists, created a few recipes in the book (Peppermint Crush Chocolate Chip Cookies, anyone?). This recipe is one of her classics—we've made it more times than we care to recall and devour these bars every time!

What You Need:

1-3/4 cups flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
1 cup strawberries, hulled and roughly chopped
1/4 cup dark brown sugar, packed
5 tablespoons margarine, melted
2 teaspoons vanilla
1/3 cup plain soymilk
1/2 cup bittersweet chocolate
1/3 cup soy creamer

What You Do:

1. Preheat oven to 350 degrees and lightly grease an 8 x 8-inch square pan. Set aside.

2. In a medium bowl, sift together flour, baking powder, baking soda, salt, and sugar. Add strawberries, and toss to coat thoroughly.

3. In a medium bowl, whisk together brown sugar, margarine, vanilla, and soymilk. Pour wet ingredients into dry mixture, and stir. Mix until just combined, and pour batter into prepared pan. Bake for 20 to 30 minutes, or until a toothpick inserted into the center comes out dry. Allow to cool in the pan.

4. While the bars are cooling, prepare the ganache topping. In a microwave-safe dish, combine chocolate and soy creamer, and heat on high for about one minute. Stir thoroughly until mixture is smooth, microwaving for an additional 30 to 60 seconds to melt any remaining lumps if necessary. Pour ganache over bars, and let cool completely. Slice into bars and enjoy.

 Product Review

Glo Bars

OK, so we know that the season of perpetual indulgence is approaching (and we are totally thrilled). But even though we love our huge holiday dinners, it's nice to start the day off with something a little lighter. Glo Bakery's Glo Bars—preferably the Awake flavor, which has coffee—are a great breakfast. Chewy, crunchy, and pleasantly sweet, this totally vegan line of handmade bars is one of the only reasons that our diet doesn't consist completely of mashed potatoes. While the bars look simple enough to make yourself, it's really nice to have someone else—namely the super-cute, fitness-obsessed Angela Dawn, creator of the line—whip them up for you.

 Project Promote Winner!

A huge congratulations to Woodstock Farm Animal Sanctuary, the recipient of VegNews' 2010 Project Promote award. Each year, VN awards a one-year advertising campaign to a non-profit partner, and we are very excited to be working with WFAS in 2010.

 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.

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