Favorite Websites - VegFamily eMagazine

One of my favorite e-magazines is the VegFamily Magazine. Amazingly it is still free. Due to very little info available for parents in 1999, Erin Pavlina started a forum to discuss vegan parenting. Over time it developed into a very valuable monthly e-magazine.

In 2007 Cynthia Mosher took over as publisher and editor and set herself the task of reaching more parents and establishing more resources, information, and features of benefit to vegan families. Today the e-magazine is the largest on-line publication solely devoted to vegan family living.

Some of the contributors and staff include Cathe Olson : Author of "Simply Natural Baby Food" and "The Vegetarian Mother's Cookbook", Dina Aronson : MS RD, Marty Davey : Masters in Food and Nutrition, Jill Nusinow : Culinary educator, cookbook author, and speaker, Tammie Ortlieb : Masters in Developmental Psychology and Ginger Carlson : Author of "Child of Wonder: Nurturing Creative and Naturally Curious Children" .

I find VegFamily a very comprehensive resource for raising healthy vegan children, from pregnancy to adulthood, and it includes recipes, book and product reviews, a forum, "Ask the Dietician", interviews with top Vegans and hundreds of excellent articles .The July 2008 Issue includes "Vegetarian to Vegan: 101 Reasons Not to Feed Dairy Products (or Milk Formula) to Your Children" and "Recession-Proof Your Diet - Go Vegan" plus many other great articles and tasty recipes. If you haven't paid a visit before I am sure you will find it worthwhile to do so now.

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A couple of VegFamily Recipes.

Shake and Bake Tofu
By Nava Atlas

These crispy tofu cutlets are a favorite in our home. Enlist your kids to help with the breading and shaking. If you have more than four eaters, the recipe doubles easily, but be sure to use two baking sheets as well.

16oz/453g tub/block extra-firm tofu
1/4 cup wheat germ
1/2 tsp salt-free herb & spice seasoning mix
1/2 tsp salt
Vegan Marinara sauce (warmed), ketchup, or salsa

Preheat the oven to 425F/200C. Cut the tofu into 1/2inch/1cm thick slices. Blot well between clean tea-towels or several layers of paper towel and cut into 1/2inch/1cm wide sticks. Combine the wheat germ, seasoning mix, and salt in a plastic, food storage bag; seal and shake lightly to mix. Transfer the cutlets to the bag and shake gently until they are evenly coated with the wheat germ mixture. Arrange the cutlets on a lightly oiled nonstick baking sheet. Bake until golden and firm, about 12 to 15 minutes. Serve at once with marinara sauce or other sauce of
your choice for dipping or topping. Makes 4 servings.


Savory Breakfast Sausage
Submitted by Paula

2 cups black-eyed peas (15 1/2oz/425g can, un-drained)
1/2 cup potato flour (for gluten free) or wheat flour
One 4oz/113g can of mushroom (drained), finely diced OR 1/4 cup very finely chopped fresh mushrooms
2 tsps onion powder
1 tbsp tomato paste
1tsp crushed fennel
1 or 2 dashes crushed red pepper flakes
1 tsp basil
1 or 2 sprigs parsley, finely chopped
1/8 tsp pepper
1 tsp crushed rosemary
1 tsp sage
1/2 tsp salt
oil for frying

Mash black-eyed peas and potato flour together in bowl, using only enough black eye peas' liquid to hold it together. Add mushrooms together with peas and potato/wheat flour. Roll about 10 or so sausage shapes out of the mixture. Put spices on clean surface, and roll the "sausages" over the spice mixture, coating well. In frying pan on medium to low heat, in a little oil fry the sausages, carefully turning as they brown. (And they do turn a nice golden brown). Serve hot and enjoy! Makes about 10 links. If you would rather have patties for a vegan burger, these work great that way as well.

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