March '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
Love Springs Eternal
V in the News
Special Event!
Event Showcase
Sumptuous Soup
Product Review
Eat It Up!
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The Future of Vegetarianism
Take a peek at today's hottest activists, tons of tasty recipes, and how tomorrow might look.

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 Love Springs Eternal

Spring is just on the verge of, well, springing, and frankly we couldn't be happier about it. After the less-than-sunny months of winter, we're good and ready for some vitamin D—and not the variety we get from enhanced non-dairy milks, either. If there's any theme that goes hand-in-hand with spring, it's love. Bright, beautiful flowers will soon be blossoming all over, the skies will clear, and we wouldn't be surprised to hear little birds singing their cheery hearts out. Whether or not you're currently in love, there's something in the air that's inescapably invigorating this time of year. Conveniently, here at the VNHQ we're at work on the May+June issue, which includes our eternally popular Vegan Weddings Feature. Since we're basically inundated with enamored couples' stories over here, we've got to wondering: how did all this awesome veg love happen? Naturally, when we have questions, we know you have answers, so let's hear them!

What's your veg love story? Are you living happily ever after, or still searching for that perfect companion? In 50 words or less, email us your most vivid dating experience—the good, the bad, and the veg—for the chance to have your story featured in the pages of VegNews.

 V in the News

We Want Our VTV!
Compassion Over Killing has launched a series of ads that promote the veg lifestyle, and will run nationwide on MTV through the month of March. Since MTV targets teens and young adults, the ads are likely to reach potential vegetarians at their most receptive age, and with national broadcasting, the possibility to reach millions of viewers is very exciting.

Veg Across America
Well, OK, maybe not all the way across America, but Josh Hooten—founder of Herbivore Clothing Company and one of VegNews' 25 Most Fascinating Vegetarians—is biking one fifth of the distance in an effort to raise funds for Farm Sanctuary. With a goal of netting $10,000 on his way from Portland, Ore., to Orland, Calif., (where Farm Sanctuary's West Coast sanctuary lives), Hooten's combining a number of our favorite things: veganism, biking, and supporting sanctuaries. Huzzah for Hooten!

 Special Event!

Announcing the VegNews Speaker Series

The publishers of VegNews Magazine invite you to an intimate literary soirée in honor of renowned author Jeffrey Moussaieff Masson, whose just-published book, The Face on Your Plate: The Truth About Food, is quickly garnering critical praise. Your VIP ticket offers you access to pre-lecture cocktails and-hors d’oeuvres in the cozy ambience of Millennium Restaurant’s wine room, as well as a hardbound copy of Masson’s thought-provoking new tome. Following a compelling program hosted by VN Publisher Joseph Connelly, guests will mingle over a sumptuous dessert bar, and chat with the author as he signs copies of his latest work. This is a not-to-miss event for cultural connoisseurs, bibliophiles, and the San Francisco Bay Area vegetarian community. And to sweeten the deal, tickets are available exclusively to VegNewsletter subscribers until Monday, March 9. Get yours before they're gone!

 Event Showcase

Embrace Compassion
Want to hobnob with Bob Barker, Pam Anderson, Ingrid Newkirk, and Dr. Neal Barnard? The only event to boast so many big-time veg names is the Animal Rights Foundation of Florida's 20th Anniversary Gala, which will take place March 14. A delicious dinner and to-die-for silent auction items are just a couple more pluses to this glitzy evening that benefits animals.

Meat Out!
On March 20, aka the first official day of spring, why not encourage friends and family to turn over a new leaf (as in lettuce) by going veg? Chances are you hold back at all the family dinners, weekday lunch sessions, and other times when people around you are eating meat, so if you're already veg, take the Great American Meatout as an opportunity to break your silence!

Green Festival
The Emerald City (that would be Seattle) hosts its second Green Festival on March 28–29. More than 100 speakers, oodles of exhibitors, a dazzling array of awesome veg food, and, of course, the chance to rub elbows with your favorite VN staffers make this festival a fo' sho'. Live in the area? Great news! VegNews has stashed away 20 pairs of tickets, and one of them could be yours! The first 20 Seattle-area residents to email us will receive complimentary tickets. Good luck!

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

 Get Cookin'

Sumptuous Spinach-Thyme Soup

Like the grassy fields of Ireland, there's just something about the color green that turns our heads to thoughts of spring. Whether you're already appreciating the first blossoms of the season, or still stuck under spades of snow, this stellar soup will have you thinking springy thoughts in no time flat with its vibrant green hue and intensely delicious flavor. And, if you're looking to celebrate St. Patrick's Day, minus the traditional green mashed potatoes, this soup will meet your green-hued-food quotient quite tastily.

By Kristen Suzanne

Serves 4

What You Need:
1 cup water
5 cups spinach
1-1/2 cups zucchini, chopped
3/4 cup fresh orange juice
1/2 cup hemp oil
1 clove garlic
2 tablespoons light miso
1-1/2 tablespoons dried basil
1 tablespoon dried thyme
1 tablespoon apple-cider vinegar
1 tablespoon raw, light agave nectar
2 teaspoons onion powder
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/8 teaspoon cayenne pepper

What You Do:
In a blender, blend all ingredients until smooth, and serve.

 Product Review

Kettle Baked Potato Chips

Maybe you never quite outgrew the habit of sticking potato chips in your sandwiches for an extra crunch. Maybe you have the best-ever recipe for vegan clam dip, but need something salty with which to scoop it. Or, maybe you just like eating chips, straight from the bag, like the best of bachelors. Whatever the cause of your undying love of potato chips, rejoice in Kettle's new baked varieties. Get in touch with your inner pirate with the Sea Salt & Vinegar flavor, or pack a little punch in your lunch with the Salt & Freshly Ground Black Pepper variety. While we don't technically advise eating the whole bag, you don't have to feel quite as bad as you normally might if that somehow comes to pass, thanks to the fact that these crispies have 65 percent less fat than regular chips. Of course, we'd never recommend a food that was in any way cardboard-like, and we swear you'll never notice that the majority of the fat is absent from your snackings.

 Eat it Up!

So, you like food, right? Great news: we do, too! And lots of it! We love our September+October 2008 Food Issue like no other, and are thrilled to be able to make you a special offer. For a limited time, you can order this issue—packed with absolute must-make recipes—for just $3, including shipping. Yeah, you read that right. In case you don't already know the culinary wonders that await you in this issue's pages, here's a little preview: The Ultimate Vegan Meatloaf; smooth, garlicky Skordalia; super-gooey Cinnamon Buns; two fabulous raw dishes; and Heavenly Sweet Potato Cake, which we've made countless times here at the VNHQ. No matter how many times we make it, this rich, spicy cake is always an unexpected treat! Of course, the issue has more than just the food. Want a veg-friendly cooking school? We've got a whole list of 'em. Extra-excellent restaurants that are in the fast lane to taking over? Yep, got those, too. Take advantage of this extra-yummy offer while it lasts!

 Preview: April 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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