February '10
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
The Fab Feb
V in the News
VegNews Adventure!
What's Hot on VegNews.com
Event Showcase
Moroccan Simmer
Product Review
Sexy Shopping
VegNewsletter Preview

Hello, Healthy!
Alicia Silverstone, Oprah's favorite veg chef, and our healthiest ideas yet.

Our Blogs
Café VegNews
Press Pass
This Just In

Our Website

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 The Fab Feb

Things in February are simply fabulous, darling. OK, maybe you're not feeling at your spiffiest as the snowpolcalypse begins to melt into sludge, but that's no reason to not think your fanciest thoughts. The tents in NYC have closed up after Fashion Week, which makes the rest of February is the perfect time to start feeling fab. Wrap up in something warm, whip up something yummy, and love the last real month of winter.

 V in the News

Dunkin' Vegan
Compassion Over Killing's latest campaign, Dunkin' Cruelty, has taken a turn for the tasty. Dunkin' Donuts is offering its customers the chance to design their ideal doughnut, and COK recommends writing in a vegan option. Dreaming up doughnuts is now officially considered "activism," so get voting!

Cookbook Compendium
If you've ever read about all-star cookbooks, like Tal Ronnen's The Conscious Cook or Colleen Patrick-Goudreau's The Vegan Table, but wondered how the recipes actually turn out when made by a home cook, wonder no more. Pink Vegan is a blog dedicated to making all of the recipes in both tomes, and posting the results. The challenge may be epic, but the results look decidedly tasty.

Go, Grant, Go!
Grant Butler, a writer for The Oregonian and lifelong meat-eater, has been vegan since February 1. Butler is chronicling his month-long trial of a cruelty-free lifestyle online, and his experience has been overwhelmingly positive. Butler's blog is full of wonderful examples of the benefits a vegan lifestyle can have.

 VegNews Adventure

If you enjoy adventure, history, culture, and delicious vegan cuisine, this is the trip for you. Join VegNews publishers Joseph Connelly and Colleen Holland as they host the journey of a lifetime from October 11 to 22—expertly guided by VegVoyages' India afficionados, Zac Lovas and RK Singhji. The intimate group of VegNews readers will explore the fascinating state of Rajasthan along with India's capital, New Delhi, and the breathtaking wonder, Taj Mahal. Reserve your space today!

 What's Hot on VegNews.com

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

1. This Week's Must Have It's vegan cookie dough, ready for eating. We recommend the eating part.

2. Calcium Kick Milk does a body good? Maybe if you happen to be a calf. Check out these veg calcium powerhouses!

3. Rock Out The rockers from Alkaline Trio talk veganism and Chicago-style eats with VN.

4. Cover Revealed! We could not be more thrilled to unveil our March+April cover, featuring Leanne Mai-ly Hilgart of Vaute Couture!

5. So-Good Soul Food Need something soul-warming in your meal plan? Try these satisfying recipes.

+Bonus! This Week's Giveaway: Supermarket Vegan

 Event Showcase

Drink Up
If you're in the San Francisco on February 25, come join the VN team for this year's second installment of SF Vegan Drinks! Drink specials, prizes, and good times are guaranteed.

Humane Gala
The Windy City will host its 5th annual Spotlight Humane Gala on February 27. Hosted by vegan actress Jorja Fox and the Humane Society of the United States, the gala's goal is to end dog fighting in Chicago.

Southern Comfort
Southern food, veganized, is what you'll find at Spork Foods' final cooking class of the month, on February 27–28. Enjoy cornbread, collards, and mac and cheese, all animal-product free.

 Get Cookin'

Moroccan Simmer

This incredible one-pot meal is sure to brighten the dreariest of February days, and leave you feeling not only nourished, but fabulous. Slightly sweet, slightly spicy, this recipe by VN contributor Patti Breitman knocks our socks off every time we make it. Added bonus? It boasts more than 300 milligrams of calcium per serving!

What You Need:
1 teaspoon canola oil
3 tablespoons brown sugar
1-1/4 teaspoon cinnamon
1/8 teaspoon ground cumin
1-3/4 cups orange juice (preferably calcium-fortified)
6 carrots, peeled and thinly sliced
8 parsnips, peeled and thinly sliced
1/2 cup dried figs, chopped
1/4 cup raisins
Pinch of cayenne pepper

What You Do:
In a large nonstick saucepan, heat oil over medium heat. Add brown sugar, cinnamon, and cumin; cook, stirring for 1 minute. Add orange juice, carrots, parsnips, figs, raisins, and cayenne. Simmer covered for 20 to 25 minutes, and serve with rice or couscous.

 Product Review

Grapefruit Wash

If there's anything that can put a little punch of spring in your February routine, it's the smell of citrus. One of the only fruits to be found this time of year, citrus reminds us that spring really is coming, that the snow really will melt, and someday way in the future, summer will come. If you aren't munching down oranges by the barrel, try Desert Essence Moisturizing Hand Wash in Grapefruit. This light, poppy soap perks up the bathroom at the VNHQ, and leaves our skin clean, soft, and happy. Suds away!

 Sexy Shopping

Yes, you read that right. Typically, we're not the type of magazine to blather on about the latest sex tips, but this one we couldn't keep to ourselves: vegan condoms. Yes, we have them for you at the VN store, and yes, they'll ensure that your time between the sheets is not only fun for you and your partner, but also kind to animals as none of them were harmed in the making of these prophylactics. Cruety-free living is always sexy!

 Preview: March 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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