Holiday 2004—Issue #14
Vegetarian News, Food & More!
Brought to you by VegNews Magazine


In this issue:
**Great Holiday Gift Ideas
**Coming Soon...The Vegan Wedding Edition
**Chef Beverly's Vegan Soy Nog
**Melt In Your Mouth Fudge
**2005 Managing Editor Fellowship
**Preview of the January VegNewsletter


Thanks so much for your interest in VegNews, America's premier vegetarian lifestyle magazine. The popular "VegNewsletter" arrives in your e-mailbox just once a month and is filled with vegetarian news, tidbits, recipes, products, reviews, and more. It's the perfect accompaniment to a VegNews subscription.

From everyone at VegNews, we wish you a very happy and safe holiday. Remember to stay active, eat healthfully (when possible), and support veg businesses for all your gift-giving needs!

Click here to order gift subscriptions to VegNews


**Coming Soon... The Vegan Wedding Issue!**
If you're a subscriber to VegNews, watch your mailboxes closely in early January, as the annual vegan wedding edition of the the magazine has been shipped. Consistently voted by our readers as their favorite issue, showcased are eight spectacular weddings that will take your breath away.

Also featured is a very sexy piece on Veggie Aphrodisiacs, Cakes with a Conscience (you won't believe these cakes are vegan), the 10 Most Significant News Stories of 2004, and Vacationing in Maui. As always, we'll give you the latest in vegetarian news, must-read books, global events, tantalizing recipes (including appetizing appetizers, faux pho and Valentine's day cookies), celebrity buzz, and so much more. If you're not yet a subscriber, pick up a copy on the newsstand or order one through our website.

Click here to order a copy of the January/February issue (available 1/1)


**Chef Beverly's Vegan Soy Nog**
In the past few years, a handful of soy and rice nogs have become available
for our dairy-free drinking pleasure. If your preference is a sweet, light
refreshing nog, try White Wave's Silk Nog. Rice Nog, made by Grainaissance, is a richer, creamier and more filling nog made from rice.

Both are only available a few months a year, so enjoy them while they last. Alternatively, you can make your own Soy Nog for holiday guests. Following is VegNews Columnist Chef Beverly Lynn Bennett's favorite recipe. We love to share it with our readers each year!

1 quart soy milk
6 ounces Mori-Nu silken style tofu, extra firm
6 tablespoons maple syrup
1/4 cup Amaretto, Southern Comfort, brandy, or alcohol of choice
2 teaspoons vanilla
1-1/2 teaspoons cinnamon
1/2 teaspoon cardamom
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves

In a blender, combine all ingredients and blend until smooth. Chill before serving. Makes 5 cups.


**Melt in Your Mouth Fudge**
by VegNews Food Writer Lois Dieterly

Sinfully rich and astonishingly smooth, this melt-in-your-mouth fudge is not only delicious but simple to prepare. If you're really feeling creative, try adding nuts, liqueurs or extracts for your own custom fudge.

Makes 6-7 dozen bite-size squares

8 ounces soy cream cheese
4 cups powdered sugar
1 teaspoon vanilla
1 cup vegan chocolate chips, melted

Place the cream cheese in a food processor and blend until smooth. Add powdered sugar and vanilla. Melt chocolate chips in microwave or double boiler. Pour into food processor and process until blended. Pour into 8-inch square pan that has been lined with wax paper. Refrigerate until firm. Pull wax paper out of pan. Cut fudge into bite-size pieces. Store in refrigerator in an airtight container.


**JOB OPPORTUNITY: 2005 Managing Editor Fellowship**
Have you ever dreamed of running a magazine? Or how about living in San Francisco, the most progressive city in the U.S.? Maybe both? This is an opportunity of a lifetime to work for a young, successful, socially conscious national magazine.

We're seeking a managing editor for a one-year fellowship at our San Francisco headquarters. The candidate will work alongside the editor-in-chief and with dozens of experienced writers to build a top-notch editorial department. This could be the perfect job for you! Check out all the details by clicking the link the below. The deadline to apply is approaching rapidly.

Click here to learn more about the VegNews Fellowship


**Preview of the January VegNewsletter**
We've got loads of great veggie tidbits and information for our New Year's edition of the VegNewsletter, to arrive in e-mailboxes everywhere in January.

Please help us get the word out. We'd be most grateful if you could share this edition of the VegNewsletter with your friends, family, colleagues and any related lists you're on. If this issue was forwarded to you, please visit our home page at vegnews.com to begin receiving your own copy each month. Past editions are available for your enjoyment by clicking on "See our past VegNewsletters" at vegnews.com.


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