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July 2006—Issue #32
Vegetarian News, Food & More!
Brought to you by VegNews Magazine
**Inside the July+August Sizzling Summer Edition
**The 2006 VegNews Reader Survey
**New Virtual Veg Resources
**Recipe: Beverly Lynn Bennett's Honeydew & Mint Sorbet
**Binge on Berries
**Being Veg and Loving It
**The History of Tofu
**Win a Larénim Mineral Cosmetics Basket!
**Vegan Wedding Bells
We thank you 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, activist alerts, reviews and more. It's the perfect accompaniment to a VegNews subscription.
Our July+August SPECIAL 50th ANNIVERSARY ISSUE is available on our website and newsstands everywhere, and it may be our best ever! Here's a sneak peak of what's inside:
**12 Hippest Hometowns for Vegetarians
**1st Annual VegWebby Awards
**Plant-based Cultures around the Globe
**Argentina and Meat Eating
**Summertime Grilling Veggie Style
**Austin's Veg Firehouse
**Taste Test: Dairy-free Ice Cream
**What's in Your Makeup?
**Plus... All the usual goods—the latest vegetarian news, reviews, exciting new products, health advice, hard-hitting features, celebrity buzz... because you know what they say: you are what you read.
Click here to order this issue from our website NOW!
VegNews wants to hear from you! It's that time of year again to tell us how you feel. We take reader feedback very seriously, as it helps us deliver the freshest, most exciting vegetarian magazine ever. The VN staff will examine survey results very closely as we plan for 2007, so please take a moment to fill out our brief survey. And we'll give you more than just a penny for your thoughts... a fabulous Vegan Cookie Basket from Sun Flour Baking Company will be given away to one lucky respondent each week. Act now, as the survey closes on August 1. Good luck!
Week One Winner: Alyson Smith
Week Two Winner: Miri McDonald
Week Three Winner: Meg Paton
Click here to take the 2006 reader survey and win a vegan cookie basket!
We know it's hard holding out two months to get your issue of VegNews. That's why we're divulging some new resources on the web to tide you over until the next issue hits your mailbox. If you're a cyber junkie, don't miss our 2006 VegWebby Awards (featured in our July+August issue), which will take you through today's best sites for vegetarians.
New Goodies from Vegetarian
Restaurants.net
This website has been around since 2001, but only now has John Howley released the Cosmetics & Body Care Products Veg Alert Newsletter, which focuses on products with ambiguous ingredients such as "natural flavors" or glycerin. He does the legwork for you, writing to companies, then posting their responses. Also visit Vegetarian-Restaurant.net's new vegan shopping site, Natural Nirvana.com, for products like Ecolution bags, raw treats by Gopal, and The Ultimate Uncheese Cookbook, in addition to alternative goodies such as books about Buddhism, ayurvedic medicines and jam band stickers.
VeggiePregnancy.com
Cruise over to VeggiePregnancy.com for a plethora of information on bringing little ones into the world on a vegetarian diet. You'll learn all kinds of interesting tidbits, such as how white rice packs 10 times more folic acid than brown, and how too much protein can lower your chances of getting pregnant.
MapMuse.com Restaurant Finder
Traveling this summer? Don't overdose on trail mix and fast food. Instead, visit MapMuse.com. Pick a location, and a map comes onto the screen with V icons which you can click on for more information. This new addition to the site features more than 1,500 restaurants, so you won't ever have to pull into Taco Bell again—unless you must have that Bean Burrito Supreme.
You don't have to have an ice cream maker to whip up delicious sorbet. Rediscover the cool sweetness of honeydew melons with this recipe courtesy of VegNews columnist Beverly Lynn Bennett, and look to the July+August issue for other cool frozen treats this season.
6 cups honeydew melon, deseeded and cut into 1-inch cubes
3/4 cup frozen apple juice concentrate, thawed
1/3 cup freshly chopped mint
1/4 cup lime juice
In a food processor or blender, in batches if necessary, combine all of the ingredients and purée until smooth. Taste and add more apple juice concentrate or mint if needed to balance the ripeness of the melon. If you have an ice cream maker, freeze the mixture according to the manufacturer's instructions, or transfer to an airtight container and freeze for several hours until firm. One hour before serving, process the mixture in the food processor again, return it to the airtight container, and refreeze until firm. Serve in chilled glasses and, if desired, add a garnish of fresh fruit and a sprig of mint.
Visit Beverly Lynn Bennett's website NOW!
Maybe an apple a day does keep the doctor away, but who wants to eat boring old apples all the time? Get your nutrients, phytochemicals, antioxidants and all that good stuff with berries now that pickin' season has arrived.
Açai berries hail from the Amazon rain forest. These tart numbers possess the slightest taste of chocolate. Aside from overall yumminess, they provide a massive amount of antioxidants, including anthocyanins, which give them their rich purple color. Also expect to benefit from a wonderful blend of monounsaturated fats, fiber, amino acids and digestion-aiding phytosterols. We love the original açai harvesters, Sambazon.
Wolfberries grow in the nutrient-dense Tibetan and Mongolian valleys. The Tibetan varieties, goji berries, possess an extraordinary amount of antioxidants, many vital phytochemicals, 18 amino acids, 7 vitamins, 11 essential minerals and 22 trace minerals. They taste less sweet than most berries and have a chewy texture. You can find them dried at health food stores, or order them online at EatRaw.
Remember that berries laden with pesticides pose more detriment than other produce, so you're doing yourself a favor by buying organic, not to mention scoring good karma for taking into account the health of the land and the farmers who cultivate it.
Last month, we posed the question, "What do you love most about being veg?" Connie Leonard won a massive Estrella Soap Basket in our monthly drawing. Here's what she had to say:
 "Why do I love being vegan? Let me count the ways: Coconut Dreams Cupcakes, Cherry Cheezecake, Chocolate Chip Cookies... I became vegan after a year of vegetarianism. I was eating cheese like it was going out of style, and knew that I needed to make a change. Since 2001, I have lost almost 40 pounds. I now love to cook. My sister also became a vegan, and two of my best friends went veggie. I've opened the world of veganism up to family, friends, and coworkers, and learned that the best way to prove my point is not to yell atop a soapbox, but rather to make a yummy dessert to prove that we don't just eat sticks and rocks. I've met wonderful, witty vegans on the Post Punk Kitchen Boards, and have learned so much about our world as a result. I went from a girl looking to make some dietary changes to a dedicated, compassionate vegan who tries to make a difference in this world each and every day. One cupcake at a time."
The next time you're cruising the Whole Foods beauty aisle, dabble in some samples of Larénim mineral makeup. Vegan Kirsten Corcoran created this line using only the cleanest ingredients. The minerals won't clog pores, cause acne or irritate skin, and they also add a nice shine. Built-in SPF protects skin from all UV rays. Get bold with their Spright shadow, a shimmery golden shade, or try subtler varieties such as the silvery Pixie Dust and the lovely lavender Mysteria.
Here's our question of the month:
Whom do you admire most in the vegetarian movement?
Email giveaway@vegnews.com with your answer for a chance to win a Lanérim Mineral Cosmetics Basket, complete with blushes, their new press foundation and powder, brushes and five fabulous eye colors. Don’t forget to include your name and address, and limit your response to 150 words.
Visit Larénim NOW!
Did you have a sensational vegan wedding this year? If so, apply to be in our 7th annual Vegan Wedding Feature!
Every year, our editorial team selects eight very special weddings to be featured in the magazine. It has become are most popular issue of the year, and it inspires couples around the world to organize their own dream vegan wedding. Competition is stiff, but we're looking for all kinds of weddings. Whether you had an extravagant country club affair or an intimate beachfront ceremony, we're looking for weddings that are unique and memorable. The application deadline is September 15, and the feature will be published in our March+April 2007 issue.
Click here to download the 2007 Vegan Wedding Feature Application!
Don't miss the August edition of the VegNewsletter. News bits, product reviews, giveaways, recipes and more make this newsletter the most comprehensive of its kind, and we're offering it free every month.
Please help us get the word out. Why not 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" on the home page.
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