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June 2005—Issue #20
Vegetarian News, Food & More!
Brought to you by VegNews Magazine
In this issue
**Inside the July/August Magazine
**Don't Miss Our 5th Anniversary Bash
**Breaking News: The Gelatin Controversy
**Company Spotlight: EatRaw
**Recipe: Chickpea & Avocado Muffaletta
**VegChic: Aura Cacia Nourishing Body Polish
**Top 10 Antioxidant Rich Foods
**Veg Spotlight: Raw Culinary School Grand Opening
**Clean Fuel Caravan Coalition Road Trip
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.
This July, VegNews Magazine celebrates 5. Besides throwing ourselves a fabulous birthday bash (seen next VegNewsletter item), you won't want to miss our very special Fifth Anniversary Issue. Here's a glance at the July/August Edition of VegNews Magazine:
**Sizzling Interview with Vegan Music Sensation Moby
**5 Years in Review: The Stories You Adored
**Books and Cookbooks that Rocked the Veg World
**The Original Vegan Weddings
**Finger Lickin' Summer Barbeque
**Succulent Strawberry Shortcake
**Book Review: Jonathan Safran Foer's Veg Characters
**Plus... All the usual goodies—the latest vegetarian news, must-read books, the hottest new veg products, celebrity buzz, and so much more.
The magazine is currently en route to subscribers everywhere and will be on newsstands later this month. Single copies of this special issue will be available to order from our website on July 1.
Not yet a subscriber to VegNews? What are you waiting for?! Subscribe at vegnews.com today. Order the current issue right now.
Will you be in or near San Francisco on August 5th? Then don't miss our 5th Anniversary blow-out, a celebration packed with fun, delicious hors d'oeuvres, champagne bubbly, door prizes, jamming music and one outrageous vegan birthday cake. Visit our home office where it all goes down for a time you won't forget. The open house will take place 4 to 8 pm on August 5th. E-mail party@vegnews.com or call our hotline at 415.665.6397 to reserve your spot, because this event will get booked up fast! Free to subscribers and $25 to everyone else.
Click here for more details on the veg party of the year.
Just last week, Vegan Supreme Marshmallows and its key ingredient Emes Kosher Gel were pulled from stores everywhere due to allegations that the popular vegan gelatin contained animal products.
Long praised for its amazing likeness to animal-based gelatin, many concerned members of the veg community are starting to wonder about the suspiciously close resemblance.
In 2004, Dr. Ken Burke of Loma Linda University received a sample of the gelatin from colleague Kay Hansen. He tested the substance and found that fresh fruit responds to it in such a way as to indicate the presence of bromelain, which occurs in gelatin but not plant-based gums.
Hansen, who runs the Live for Health Wellness Center in Oregon, had it sent to a lab, which indicated the sample to be 55% gelatin. When presented with lab results from Emes, she responded that their test only checked for contaminants. She told VN that the company's declaration that the substance “contains no animal matter” refers to E. Coli, not collagen.
An associate of Hansen's, Carrie Beets, also had Emes Kosher Gel tested in a lab, and the results matched those of Hansen’s.
Emes Kosher Gel Vice President of Operations Ted Loomos told VN that the allegations are false. Companies like Vegan Supreme who used the gelatin were not aware that there was any possibility of animal matter in the product.
Are you hooked on raw? Then be sure to check out EatRaw for all your needs. They supply delicious goodies like pecan pie squares, banana nut brittle, pizzazz crackers, and hunza gold mulberries, all raw of course. VegNews' Publisher Joseph Connelly can't get enough of their products, which are the perfect snack food to keep you happy and healthy between meals. Visit eatraw.com for delicious treats, natural cleaners, vitamins & supplements, and more. Pamper yourself with their natural beauty products, or educate yourself about this healthy lifestyle with their books and videos. EatRaw is a great place for those wanting to find out first-hand what gives raw foodists that vibrant, youthful glow.
Click here to visit EatRaw right now!
By VegNews Food Writer Robin Robertson
Although the muffaletta traditionally contains several layers of meat and cheese, I maintain that its popularity is due mainly to the luscious olive salad that is an integral component of the filling. This version uses slices of creamy avocado and a tasty chickpea spread to complement the piquant olive mixture.
Serves 4
One 15-ounce can chickpeas, drained
1/2 cup roasted sweet red peppers, chopped
1 cup pimiento-stuffed green olives, chopped
1 cup imported pitted black olives, chopped
1/2 cup chopped banana peppers, pepperoncini, or other mild pickled peppers
2 large garlic cloves, minced
2 tablespoons capers
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
1/4 cup olive oil
2 tablespoons white wine vinegar
Salt and freshly ground black pepper
1 round loaf crusty Italian bread
2 avocados, peeled, pitted and sliced
1 large ripe tomato, thinly sliced
1. In a food processor combine the chickpeas & roasted red peppers until smooth. Set aside.
2. In a medium bowl, combine both kinds of olives with the banana peppers, garlic, capers, parsley, oregano, oil, vinegar, and salt and pepper to taste. Set aside.
3. Use a serrated knife to cut the bread in half horizontally and remove some of the inside to make room for the filling. Spoon some of the liquid from the olive salad onto the cut sides of the bread. Spread the reserved chickpea mixture on the bottom half of the bread. Layer the avocado and tomato on top, then spread the olive salad evenly over all. Top with the top half of the bread loaf. Using a serrated knife, cut the sandwich into four wedges and serve.
Tender is the skin with Aura Cacia Nourishing Body Polish. If you don't want to splurge at a spa, this in-home treatment gives professional results. The combination of raw sugar cane, shea butter, coconut oil and vitamin E will leave your skin softer than new. You don't even need lotion after treating yourself to this fabulous scrub. Try it in lavender, cinnamon/ylang ylang, ginger/mint, tangerine/grapefruit, patchouli/sweet orange and unscented. We love that Aura Cacia's products aren't just natural and organic, but vegan as well.
Surf on over to Aura Cacia's Website now.
In the June edition of The Journal of Agriculture and Food Chemistry, USDA scientists tallied a list of those foods richest in antioxidants, which repair damage done by free radicals. Experts have linked this damage to heart disease and cancer, two of the top killers today. Make your body smile with these top ten antioxidant-rich foods, all plant-based of course:
Small red beans
Wild blueberries
Red kidney beans
Pinto beans
Blueberries (cultivated)
Cranberries
Artichokes (cooked)
Blackberries
Prunes
Raspberries
 The Living Light Culinary Arts Institute will pull the curtain on its new facility in Northern California August 18—21. Festivities include lectures, classes, and a vendor area chock full of the top raw products. Tucked into the historic Company Store building in downtown Fort Bragg, the center will also house a marketplace, to-go juice bar and deli, and a raw catering company. The Grand Opening is open to the public.
Living Light Culinary Arts Institute (LLCAI) teaches certification courses in gourmet raw vegan cuisine for those at all levels. People converge from all over the world to earn their degree with Living Light.
Click here to learn more about Living Light
The Clean-Fuel Caravan Coalition is organizing a Summer/Fall 2006 Roadshow to promote petroleum alternatives. This dynamic tour will include speakers, activism workshops, global music & dance, theater, puppetry, and kinetic bicycle sculpture parades. They will present solar, wind, and bio-fuel generators as viable solutions to the fuel-shortage crisis we face today. If you want to help get involved with this happening, informed crowd, email david@cleanfuelcaravan.com, or call 415-867-0957. The CFCC is seeking volunteers, donations, and ideas to fuel their cause.
Catch the Buzz about CFCC here!
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