In This Issue
Simmer & Sizzle
V in the News
What's Hot on VegNews.com
Event Showcase
Seasonal Berry Cobbler
DIY Cupcakes
VegNews Book Club
Summer S'mores Sale
VegNewsletter Preview

The 10th Anniversary Issue!
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Hello, August! We're big fans of the eighth month of the year, as it's pretty much perfect. Back-to-school mania and autumn weather hasn't begun, and Fourth of July barbecues and family picnics are a thing of the past, making August the perfect month for relaxing vacations, outdoor adventures, and soaking up the lazy days of summer's sunny weather. Whether it's savoring the dwindling summer heat by grilling Greek-inspired seitan skewers or baking a classic sweet peach pie, we're pretty certain that the answer to an amazing August can most likely be found in your kitchen.

2010 Veggie Awards
It's an extra exciting week here at the VNHQ as August 2 marked the launch of the 2010 Veggie Awards! Yes, from August 2 to August 31 you have the chance to sound off on your favorite vegan people, places, and products—and the chance to win fabulous prizes, including global vegan getaways, a years supply of Daiya, and much more! The competition is fierce, and nominees and fans alike are launching world wide web campaigns to rally for their top choices. We're thrilled to see all of the healthy competition spreading, and we're even more thrilled to tally up the winners when the polls close at the end of August. Haven't weighed-in yet? Do it! Right now! Then tell all of your friends—in this election, every vote really counts!

Veg Contest Winners
If there's one thing vegans love more than food, it's probably lots of food. This summer, vegans across the country are proving that cruelty-free eats outshine the competition. On August 1, Tanu Gupta won first prize with her vegetarian chili recipe at the Beverly Hills Farmers' Market's 16th annual Chili-Cook Off. Gupta's winning recipe included Indian spices such as cumin, cloves, and ginger, but left out meat-free substitutes, preferring to rely on whole-foods ingredients for the win. On August 2, a trio of Windy City vegans won an entirely different type of vegan food competition: an ice cream-eating contest. The team, representing Chicago VeganMania, entered the sixth annual Brown Cow Ice Cream Trough-Eating Contest, tearing through 21 scoops of Chicago Soydairy's Temptation Vegan Ice Cream piled high with cherries, sprinkles, and vegan whipped cream. This is the first time a vegan team has won the competition.

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. Requesting Vegan Options Tired of settling for romaine salads and dry baked potatoes at your family's favorite diner? Try these tips from restaurant pros and vegan foodie warriors for scoring new vegan options at a local restaurant near you.

2. Vegan Hair Care While summer heat is good for the soul, it's not always so kind to your tresses. Revitalizing locks with animal-free products is easy, and with a little bit of research VN has taken the guesswork out of making every day a good hair day with these cruelty-free tips and tricks.

3. Katcher's Vegan Café With the launch of Gracious Gourmand, lifestyle expert Joshua Katcher takes on the foodie world with a new vegan dinner series debuting in Brooklyn, NY. Guest chefs from across the city will use local produce to prepare gourmet vegan meals to satisfy herbivore and omnivore palates.

4. Vegan Baby Showers Whether you're a mom-to-be or need tips on how to host the perfect party for an expecting friend or relative, VN's created a comprehensive guide to throwing the perfect baby shower bash with the help of VN's must-read planning roster.

5. Vegan Summer Luau Did you know that on August 21, Hawaii celebrates its 51st anniversary as a US state? Honor the youngest US state by upgrading your party plans this month with a Polynesian-themed luau, complete with vegan poi, pineapple cupcakes, and solar-powered tiki torches.

+Bonus! This Week's Giveaway: Signed Skinny Bitch

Veggie Conquest
August 22 marks the fifth Veggie Conquest, an amateur vegan cooking competition that pits cruelty-free foodies against one another in a battle of the spatulas. This summer's conquest features chef judges including Kevin Archer of Catskill Animal Sanctuary, Barbara Sitomer of Gone Pie Vegan Bakery, and Wendy Roberts of Integral Yoga Natural Foods, as well as The Discerning Brute blogger Joshua Katcher as the event's emcee. Don't miss the chance to see amateur chefs compete Iron Chef-style to take top honors!

Youth Empowered Action Camp
Think that vegan summer camp doesn't exist for kids? Think again! Youth Empowered Action Camp, a weeklong gathering in Molalla, Ore., brings kids together from across the country to learn how to make a difference in the world. Camp runs from August 14–21 and includes tasty, vegan mess hall meals, entertainment, and compassionate campfires.

Tour d'Organics
Ready for an invigorating, end-of-summer work-out? Vegan fitness group OrganicAthlete is hosting its annual Tour d'Organics run and bike ride on August 15 in Sebastopol, Calif. The event includes four separate routes for athletes to choose from: a 16-mile walk, or either a 35-mile, 65-mile, or 100-mile bike ride. Sign up today and begin training for a good cause.

Seasonal Berry Cobbler

What You Need:
1-1/3 cup flour
2 tablespoons sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup canola oil
3/4 cup almond milk
1/2 cup sugar
2 tablespoons flour
1 teaspoon ground cinnamon
2 cups fresh or frozen strawberries
2 cups fresh or frozen blueberries
1 tablespoon sugar to sprinkle on top
Vanilla Bean Whipped Crème

What You Do:
1. Preheat the oven to 375 degrees. In a small bowl, whisk together flour, sugar, baking powder, and salt. In a separate small bowl, whisk oil and milk, then add to the flour mixture. Mix with a wooden spoon until thoroughly combined, but do not over-mix.

2. In a medium-sized bowl, whisk together the sugar, flour, and cinnamon, then add berries. Toss until berries are coated with sugar mixture.

3. Pour berries into a 9-inch baking pan or distribute evenly into 8 ramekins. Using a tablespoon, scoop lumps of dough on top of berries. Brush the top of the dough with extra almond milk and sprinkle liberally with sugar.

4. Bake for 45 minutes or until dough is thoroughly cooked and lightly browned on top. Be sure to rotate after 20 minutes for even baking.

Cupcake Kit

Having a box of tasty, vegan, build-your-own cupcakes delivered to your home is obviously something you need in your life, and thanks to Saint Cupcake, desktop-to-doorstop dessert delivery has never been easier. Yes, the Portland-based bakery is making dreams come true with its new cupcake kits, allowing customers to choose four cupcake flavors (vegan chocolate, vanilla, red velvet, and carrot cake), either vegan chocolate or vanilla icing, and an assortment of different sprinkle topping options. The adorable build-your-own packaging includes decorating tips and a helpful icing wand for expert frosting application. Whether you send a box to friends for a creative birthday gift, order a few for an office party, or simply want a stash for yourself, these flavorful cakes are sure to satisfy.

Dust off your library cards: VegNews has launched its first-ever book club! We will be reading and discussing both fiction and non-fiction works, hosting discussions, and chatting with superstar authors. We'll read one book per month with a new discussion each week, and build our knowledge of the lifestyle we all know and love! We are currently in the first week of reading Skinny Bitch and next month we'll pick up The Jungle. Jump in now and say hello to Lyndsay, our fantastic book club hostess.

Nothing says summer like fluffy, toasted marshmallows, and no treat is more campfire appropriate than a batch of gooey vegan s'mores. So, in honor of the last month of summer, the VN store will be having a super summer s'mores sale, selling delicious Chicago Soydairy Dandies marshmallows for $5 per single pack and $12 for packs of three. Stock up now for summer bon fires and save a bag to perk up autumnal cups of cocoa. They're selling fast, so grab yours while you can.

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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