April '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
Spring into Veg
V in the News
Tour du Web
Event Showcase
Spring Vegetable Risotto
Work for VN
Product Review
Save Your Green
VegNewsletter Preview

The Future of Vegetarianism
Take a peek at today's hottest activists, tons of tasty recipes, and how tomorrow might look.

Our Blogs
Café VegNews
Press Pass
This Just In

Our Website

Find Us On





 Spring into Veg

Sometimes, we just can't contain ourselves, and this is one of those times. First, if there's anything cuter than a happy, healthy spring lamb, we just don't want to know about it. Next, our May+June issue will hit newsstands later this month, but we just couldn't wait to give you the inside scoop. First of all, let's just say that there's a Vegan Bakery Showdown. Get ready to eat your own weight in chocolate! Want a calorie-free sweet treat? Read saccharine love stories of this year's eight vegan wedding couples. Must-try dating tips, a trip to Buenos Aires, indispensable interviews, and much, much more await you inside. Don't worry, you don't have much longer to wait!

 V in the News

Boca Goes Egg-Free
Spring chickens will have a little extra spring in their step come next year, when major vegetarian-food producer Boca completely eliminates eggs from all its products. After a very brief and highly effective campaign run by Compassion Over Killing, Mercy for Animals, and the Animal Protection & Rescue League, Boca has committed to phasing out eggs altogether and will be egg-free by 2010.

Spain Saves
Spain voted to ban all seal products on March 25, joining Ireland, Netherlands, France, and Germany in opposition to the Canadian seal hunt. The hunt began on March 23, and already more than 19,000 seals have been killed. The more countries that ban products produced as a result of this barbaric practice, the closer Canada will come to stopping the hunt altogether.

 Tour du Web

To go along with the touring theme of our upcoming "Tour de Veg" story in the May+June issue, we hereby bring you, Tour du Web! Since there's always so much going on at VegNews.com, we figured a little tour of our top three most favorite features might be in order. So, without further ado, get your traveling hat ready, here we go!

1. Swag! We freakin' love giving stuff away, and, judging by the number of comments you guys leave, we're willing to bet that you love it too! Don't miss a new giveaway each week!

2. Food! Let's see, what do vegetarians love most of all? Oh, that's right, it's all the amazing food we get to eat! We've got recipes galore, and more ways than you might imagine to get ahold of them. First, make sure to check out our Food Feature. If you like a little something to read with your recipe, then click on over to What's Cooking for more of our must-make faves.

3. News! We know you love being kept up to date on all the latest happenings in the world of vegetarianism. Want actual, by-the-ticker news? We've got that. Hot new products? Check. Looking for a new job? We might have one or two options. Just remember, VegNews is good news.

 Event Showcase

Things to Do in Denver
There are not one but two awesome events to look forward to in Mile-High City! On April 11, don't miss the Denver VegFest. Even though we know that this doesn't technically count as an April event, the Denver Green Festival hits town May 2–3. And, as a gift to you, the first 20 D-town-area residents to email us will receive a free pair of tickets!

Earth Day
Show your love for Mother Earth the best possible way—by enjoying vegan food and supporting Compassion Over Killing! DC eatery Bread & Brew is going all-vegan for Earth Day, and a portion of the proceeds will go to COK.

Veggie Pride
Los Angelinos have a new reason to consider themselves hip: the first ever LA Veggie Pride Parade will take place in Venice on April 26. This event, sponsored by Animal Acres, is sure to be a hit.

Bowl for the Animals
San Diegans have their own awesome event to enjoy on April 26—Bowling for the Animals! Lace up your slipperiest shoes, enjoy a vegan luncheon, and raise money to help spay/neuter campaigns in Southern California.

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

 Get Cookin'

Spring Vegetable Risotto

We love a spring risotto. In fact, the only thing we like more than the combination of perfectly cooked rice, bright spring veggies, and a simple blend of seasonings is when you get all the aforementioned foodie goodness straight from a yet-to-be-released cookbook! VN columnist Colleen Patrick-Goudreau's latest work, The Vegan Table, hits shelves this June, but we just couldn't resist giving you a sneak peek.

Serves 4

What You Need:
1 bunch asparagus, tough stem ends cut off, with stalks cut into 2-inch pieces
4 carrots, peeled and julienned
6 cups vegetable stock
1⁄2 cup dry white wine
1 to 2 tablespoons olive oil
2 garlic cloves, minced
2 bunches scallions, white parts chopped, and 1⁄4 cup of thinly sliced green parts reserved
2 cups Arborio rice
1 cup frozen baby green peas, thawed
Salt and pepper, to taste
Yellow pear tomatoes, for garnish

What You Do:
1. In steamer basket, steam asparagus and carrots until tender but crisp, about 10 minutes. Transfer to a bowl and set aside until needed. In a saucepan, add stock and wine. Heat until barely simmering.
2. In a large-size sauté pan, heat oil over medium heat. Add garlic and white parts of the scallions and cook, stirring, until softened, about 3 minutes. Add rice and cook, stirring constantly, for 2 minutes.
3. Reduce heat to medium, and add 1 cup simmering stock. Stir until stock is absorbed. Continue to add stock, one ladleful at a time, until almost all the liquid has been absorbed and the rice begins to soften, about 20 minutes. Stir in peas and another cup of stock. Continue stirring constantly until the liquid has almost been absorbed and the rice begins to thicken.
4. Stir in the steamed vegetables, adding more of the stock as needed, until the mixture is creamy, the rice is tender yet firm, and the vegetables are heated through, about 5 minutes. Remove from heat and stir in reserved 1⁄4 cup scallion greens and salt and pepper. Serve at once, garnished with pear tomatoes.

 Work for VN!

Are you a language-loving wordsmith with an eagle eye for detail? VegNews Magazine seeks a part-time, freelance copy editor to join our editorial team. If you’re a dependable, deadline-motivated superstar who resides in the San Francisco Bay Area and is eager to break into magazine publishing, this once-a-month, five-to-eight-hour gig might be a fab fit. To apply, send your résumé and cover letter to adandrea@vegnews.com, with “copy editor” in the subject header.

 Product Review

Cacaoberry Green Tea

So, here's a question: if you could drink one thing that tasted like chocolate, and another that didn't, which would you choose? Yeah, that's what we thought. Now, if that first thing, which tasted like chocolate, also boasted the benefits of green tea and cacao, wouldn't you want a cup immediately, if not sooner? Thanks to Zhena's Gypsy Tea's Cacaoberry Green Tea, from the company's line of Pink Tea for Women, you needn't wait another moment. While the specific nutritional benefits are geared toward women—like sulfur derived from the cacao, which helps promote healthy nails and hair—we're pretty sure that anyone who enjoys a blend of berry and cocoa flavors will love this cup.

 Save Your Green

What with this being Earth Day month and all, we wanted to do a little something special. Of course, you probably already know about our amazing, digital TreeFree edition of VegNews, but what you might not have known (especially since we're just announcing it now!) is that as a treat for both you and Mother Earth, we're offering a one-year TreeFree subscription for only $15. You can be green and save green all at once!

 Preview: May 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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