Guest guest Posted October 17, 2002 Report Share Posted October 17, 2002 http://www.clarionledger.com/news/0210/16/f02.html This was in today's paper from AP. It mentions changes in VT that folks on this list have noticed. Mags offer vegetarian inspiration By J.M. Hirsch Associated Press Writer CONCORD, N.H. - Despite my firm belief that quality of life is directly proportional to the number of cookbooks owned, my life and kitchen would be incomplete without foodie magazines. While cookbooks provide satiating and sometimes encyclopedic supplies of recipes and ideas, they never feel quite as in-the-moment as magazines, which seize upon changing seasons and styles to offer constantly updated repertoires. Vegetarians have plenty to choose from, whether they're die-hards, just starting out, or trying to raise a veg baby. Start with the obvious, and perhaps best known: Vegetarian Times (monthly, $3.95 newsstand). The nearly 30-year-old publication recently was overhauled to better represent part-time veggies, not just those who have been at it for years. This is a great magazine for cooks who want dishes beyond tofu and brown rice, and are eager to explore the ethnic cuisines that provide so many naturally vegetarian dishes. Each issue contains an average of 30 recipes, both with and without dairy. Many recipes also include wine-pairing suggestions, a nice touch added during the makeover. Recent features have included articles on Mollie Katzen's new breakfast cookbook and super ideas for sweet potatoes. Regular features include 30-minute meals and product reviews. Veggie Life magazine (quarterly, $4.99) is a similar publication, with an emphasis on vegan dishes. Those just starting out with vegetarianism may be disappointed with the lack of dairy, but the magazine is worth a second look. Experienced vegetarians are adept at getting a handful of ingredients (such as soy) to taste like the meat and dairy products they have given up. This is where Veggie Life shines. The magazine, which features an average of 60 recipes an issue, excels at providing the sort of tips and advice that can turn the hurdles of animal-free diets into speed bumps. Recent features have included articles on protein and how to get it, and making a meaty flavor with smoked tofu. The Vegetarian Resource Group, a nonprofit group that advocates meat-free living, publishes the advertising-free Vegetarian Journal (quarterly, $3.50), which includes roughly 20 vegan recipes each issue. Recent features have included grilling tips, and articles on salads from the Middle East and lunchbox meals for children. Among niche publications is Vegetarian Baby & Child (bimonthly, $4.95), a homegrown magazine aimed at those trying to raise their children meat-free. Vegetarian Baby & Child is as useful for its ads (natural baby products) as its content, which has included articles on making your neighborhood vegetarian friendly and shopping at cooperatives. More a lifestyle than cooking publication, the magazine also includes a handful of recipes for cooking with children. Those looking for news and events should turn to Veg News (monthly, $20 annual subscription), which is packed with information about anything and everything vegetarian. Among its most useful features is the extensive collection of news briefs, summaries of news stories culled from mainstream publications of interest to vegetarians. Like Vegetarian Baby & Child, this magazine's advertising is as useful as its content; it is packed with restaurant, product and mail-order ads for companies that cater to the meat-free. Two other magazines, though not aimed exclusively at vegetarians, are worth noting. One of the nation's premier food magazines, Cooking Light (11 times a year, $3.99), can be a boon for veggies. In addition to featuring a regular vegetarian cooking column by Peter Berley, many of the magazine's 90 recipes offered each month are naturally vegetarian, or easily made so. The " light " focus of the publication means the recipes already have been pared down, making vegetarian substitutions easier. Recent examples include recipes for hummus mashed potatoes and caponata with polenta crostini. Natural Health magazine (nine times a year, $4.95) is another publication with plenty to offer vegetarians. Though not explicitly a cooking magazine, much of its content focuses on food, always minus the meat and dairy. An average issue contains about a dozen recipes. Regular features include recipe makeovers and food-product reviews. In a recent issue, gingerbread was given the egg- and dairy-free treatment. For a timely and tasty fall dish, try Berley's Tofu Vegetable Hot Pot from the October issue of Cooking Light. Serve this spicy soup over rice or thick noodles. Tofu Vegetable Hot Pot Preparation 15 minutes 1 teaspoon vegetable oil Cooking spray 1 cup thinly sliced shallots 1 tablespoon matchstick-cut peeled fresh ginger 1 teaspoon ground turmeric 1 serrano chili, thinly sliced (seeds removed, if desired, for less heat) 1 garlic clove, minced 1 1/2 cups shredded green cabbage 1 cup sliced shiitake mushroom caps (about 3 ounces) 1/2 cup diagonally cut carrot slices ( 1/4-inch-thick) 1 cup water 1/4 cup low-sodium soy sauce 1/2 teaspoon salt 14-ounce can light coconut milk 1 pound firm tofu, cut into 1-inch cubes 2 medium tomatoes, cut into 1-inch thick wedges 1/2 cup torn fresh basil leaves 1/4 cup sliced (1 inch) green onions 4 lime wedges In a large saucepan coated with cooking spray, heat the oil over medium-high heat. Add shallots and saute for 2 minutes. Reduce heat to medium. Add ginger, turmeric, chili and garlic. Saute 1 minute, stirring constantly. Add cabbage, mushrooms and carrot and cook for 2 minutes, stirring occasionally. Stir in the water, soy sauce, salt and coconut milk; bring to a boil. Add tofu, reduce heat and simmer for 5 minutes. Add tomatoes and simmer 3 minutes. Stir in the basil and green onions and serve immediately. Garnish with lime wedges. Makes 4 servings. --- Be kind. Be of good cheer. Dick Ford 601 733 9010 www.dick-ford.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 17, 2002 Report Share Posted October 17, 2002 Thanks. I'll look for some of these. I actually gave up VT a long time ago, so I'm not aware of some of the more recent trends. I stopped subscribing or buying it because it had fewer and fewer articles about vegetarian issues and recipes and more about herbal remedies and things like that. There is nothing wrong with that, but that is not was I was interested in. - Dick Ford Wednesday, October 16, 2002 8:03 PM Vegetarian Times and other magazines http://www.clarionledger.com/news/0210/16/f02.html This was in today's paper from AP. It mentions changes in VT that folks on this list have noticed. Mags offer vegetarian inspiration By J.M. Hirsch Associated Press Writer CONCORD, N.H. - Despite my firm belief that quality of life is directly proportional to the number of cookbooks owned, my life and kitchen would be incomplete without foodie magazines. While cookbooks provide satiating and sometimes encyclopedic supplies of recipes and ideas, they never feel quite as in-the-moment as magazines, which seize upon changing seasons and styles to offer constantly updated repertoires. Vegetarians have plenty to choose from, whether they're die-hards, just starting out, or trying to raise a veg baby. Start with the obvious, and perhaps best known: Vegetarian Times (monthly, $3.95 newsstand). The nearly 30-year-old publication recently was overhauled to better represent part-time veggies, not just those who have been at it for years. This is a great magazine for cooks who want dishes beyond tofu and brown rice, and are eager to explore the ethnic cuisines that provide so many naturally vegetarian dishes. Each issue contains an average of 30 recipes, both with and without dairy. Many recipes also include wine-pairing suggestions, a nice touch added during the makeover. Recent features have included articles on Mollie Katzen's new breakfast cookbook and super ideas for sweet potatoes. Regular features include 30-minute meals and product reviews. Veggie Life magazine (quarterly, $4.99) is a similar publication, with an emphasis on vegan dishes. Those just starting out with vegetarianism may be disappointed with the lack of dairy, but the magazine is worth a second look. Experienced vegetarians are adept at getting a handful of ingredients (such as soy) to taste like the meat and dairy products they have given up. This is where Veggie Life shines. The magazine, which features an average of 60 recipes an issue, excels at providing the sort of tips and advice that can turn the hurdles of animal-free diets into speed bumps. Recent features have included articles on protein and how to get it, and making a meaty flavor with smoked tofu. The Vegetarian Resource Group, a nonprofit group that advocates meat-free living, publishes the advertising-free Vegetarian Journal (quarterly, $3.50), which includes roughly 20 vegan recipes each issue. Recent features have included grilling tips, and articles on salads from the Middle East and lunchbox meals for children. Among niche publications is Vegetarian Baby & Child (bimonthly, $4.95), a homegrown magazine aimed at those trying to raise their children meat-free. Vegetarian Baby & Child is as useful for its ads (natural baby products) as its content, which has included articles on making your neighborhood vegetarian friendly and shopping at cooperatives. More a lifestyle than cooking publication, the magazine also includes a handful of recipes for cooking with children. Those looking for news and events should turn to Veg News (monthly, $20 annual subscription), which is packed with information about anything and everything vegetarian. Among its most useful features is the extensive collection of news briefs, summaries of news stories culled from mainstream publications of interest to vegetarians. Like Vegetarian Baby & Child, this magazine's advertising is as useful as its content; it is packed with restaurant, product and mail-order ads for companies that cater to the meat-free. Two other magazines, though not aimed exclusively at vegetarians, are worth noting. One of the nation's premier food magazines, Cooking Light (11 times a year, $3.99), can be a boon for veggies. In addition to featuring a regular vegetarian cooking column by Peter Berley, many of the magazine's 90 recipes offered each month are naturally vegetarian, or easily made so. The " light " focus of the publication means the recipes already have been pared down, making vegetarian substitutions easier. Recent examples include recipes for hummus mashed potatoes and caponata with polenta crostini. Natural Health magazine (nine times a year, $4.95) is another publication with plenty to offer vegetarians. Though not explicitly a cooking magazine, much of its content focuses on food, always minus the meat and dairy. An average issue contains about a dozen recipes. Regular features include recipe makeovers and food-product reviews. In a recent issue, gingerbread was given the egg- and dairy-free treatment. For a timely and tasty fall dish, try Berley's Tofu Vegetable Hot Pot from the October issue of Cooking Light. Serve this spicy soup over rice or thick noodles. Tofu Vegetable Hot Pot Preparation 15 minutes 1 teaspoon vegetable oil Cooking spray 1 cup thinly sliced shallots 1 tablespoon matchstick-cut peeled fresh ginger 1 teaspoon ground turmeric 1 serrano chili, thinly sliced (seeds removed, if desired, for less heat) 1 garlic clove, minced 1 1/2 cups shredded green cabbage 1 cup sliced shiitake mushroom caps (about 3 ounces) 1/2 cup diagonally cut carrot slices ( 1/4-inch-thick) 1 cup water 1/4 cup low-sodium soy sauce 1/2 teaspoon salt 14-ounce can light coconut milk 1 pound firm tofu, cut into 1-inch cubes 2 medium tomatoes, cut into 1-inch thick wedges 1/2 cup torn fresh basil leaves 1/4 cup sliced (1 inch) green onions 4 lime wedges In a large saucepan coated with cooking spray, heat the oil over medium-high heat. Add shallots and saute for 2 minutes. Reduce heat to medium. Add ginger, turmeric, chili and garlic. Saute 1 minute, stirring constantly. Add cabbage, mushrooms and carrot and cook for 2 minutes, stirring occasionally. Stir in the water, soy sauce, salt and coconut milk; bring to a boil. Add tofu, reduce heat and simmer for 5 minutes. Add tomatoes and simmer 3 minutes. Stir in the basil and green onions and serve immediately. Garnish with lime wedges. Makes 4 servings. --- Be kind. Be of good cheer. Dick Ford 601 733 9010 www.dick-ford.com Quote Link to comment Share on other sites More sharing options...
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