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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 Dreamy Summer Issue Our Blogs
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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!)
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Do-Gooder Doughnuts 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! 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. |
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Wondering what's happening over at VegNews.com? Wonder no longer! Here are five fabulous items we're sure will be of interest. | ||||
Panko-Crusted Tofu with Tamarind-Raspberry Glaze Serves 4 What You Need: What You Do: 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. |
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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. |
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Concert Outreach Rooftop Party! Vegan Drinks
Looking for more must-attend veg events? Don't forget to check out VegNews.com for all your social-calendar updates! |
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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. |
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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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