Veggie Life Magazine
1041 Sharly Circle
Concord, CA 94518
USA
Email: VeggieEd@aol.com
Fax: 510-671-0692

Veggie Life is a full-color food, health and organic gardening magazine for people who are interested in growing and eating a seasonal, lowfat, meatless diet for good health. Veggie Life focuses on the positive aspects of living a meatless, healthy life without actively condemning opposing views. Our purpose is to encourage and educate our readers in the areas of meatless cuisine, organic gardening and safe and sensible use of natural herbal remedies and nutritional supplements for maintaining good nutrition and health. Veggie Life is an international publication, published six times a year primarily in the US and Canada--January, March, May, July, September, and November.

GENERAL REQUIREMENTS
*All articles must be credible and authoritatively written. We're not interested in personal opinion (product/company bashing), dogma, or religious beliefs. Provide us with clear, concisely written information indicating your expertise in a particular topic, and you'll have our attention. Writing resume and related published clips are a plus!

*All articles must be accompanied by pertinent reference material for fact verification. Reference information must include full names, phone numbers, and any other necessary information. No article will be considered without sufficient fact verification information.

*Queries are preferred to completed manuscripts. If possible, send us a couple of clips or copies of previously published work. Please, no phone queries. Materials will not be returned unless accompanied by a self-addressed envelope with ample return postage. Allow eight weeks for a response.

*Manuscripts should be submitted in a typed format with proper identification. Include a few sentences about yourself for your "author bio."
For Macintosh or PC users, you may include a digital copy of the manuscript on a 3-1/2" disk, along with a hard copy of the file.
For online writers, e-mail text to VeggieEd@aol.com.

*Payment rate is based upon a predetermined scale at the discretion of the publisher. Quality, level of expertise, research complexity, and professional background are major factors that are considered in the determination of payment (see following features for more information). Payment is made half upon acceptance of the completed manuscript, and half upon publication. EGW Publishing owns all rights to manuscripts and most artwork published in Veggie Life magazine.

FOOD FEATURES
*Food features include a 300 to 500 word article and 6 to 8 recipes with short introductions. Information that can be highlighted in a sidebar format is also welcome. Please observe the Veggie Life recipe style and write your recipes in the same manner (See Below).

*We're looking for a wide variety of delicious, lowfat, seasonal vegetarian recipes. Regional, ethnic, special occasion, and down-home cooking are our favorites, but we're open to your original ideas. We're always looking for scrumptious lowfat desserts, and new ways to take the fat and meat out of old favorites. Some of our meatless recipes may contain dairy and/or eggs, but vegan options are regularly included.

*All recipes accepted for publication will undergo a nutritional analysis. With few exceptions, all of the recipes in Veggie Life must have 30% or less calories from fat, and never more than 10 grams of fat per serving; ideally less.

*Payment scale and conditions: 35 cents per published word for feature text and sidebar information, plus 35 dollars per published recipe.

FOOD DEPARTMENTS
Meal in Minutes--100 to 200 word introduction followed by recipes for a quick and easy meal. Meals must be ready on the table in 60 minutes or less.
Cooking with Soy--100 to 200 word introduction followed by three to five recipes made with a soy product--tofu, tempeh, miso, soy flour, etc. Remakes of old favorites encouraged.

HEALTH, FITNESS & NUTRITION
1,500-2,500 word features on topics related to natural health, nutrition, and fitness as they relate to a meatless diet. We look for author expertise and credibility. Solid authority and reference information is crucial. Pays 35 cents per word (or more for professional credentialed authors).

Preventive/Healing Foods--1000 word article followed by three or four recipes focusing on improving health and preventing disease by eating certain whole foods (garlic, curries, iron-rich foods, fiber, etc.)

Nourish--1800-2500 wd. feature on plant-based nutrition and diet topics.

Energy & Fitness--1800-2500 wd. feature on holistic fitness or weight loss.

Personal Care--1800-2500 wd. feature on natural beauty and self care.

Nature's Remedies--1800-2500 word feature on natural health topics from alternative healing practices to herbs and homeopathy. Focus is on a particular ailment and natural alternatives for treating it: back pain, PMS, arthritis, prostate, insomnia, etc.

ORGANIC GARDENING & HERBS
Veggie Life readers take an active interest in insuring the quality of the foods they eat through organic gardening and organic living practices. Veggie Life encourages the safe responsible use of both store-bought and homegrown herbal remedies. The following features and departments cover a range of topics from organic vegetable and herb gardening to natural pest control and clean water sources. Payment: 30-35 cents per word.

Fresh Garden Cooking--1800-2000 word gardening feature clearly related to growing vegetables, fruits, herbs, or other edible plants organically. Includes two to three recipes plus tips for chemical-free pest control, and space-saving.

Herbal Health--1200-1800 word article on growing, preparing, and applying traditional organic herbs as home remedies (immune-boosting herbs, skin care herbs, Chinese medicinal herbs, etc.).

Organic Living--1200-1800 word how-to article on organic products and practices. Sample topics would be: organic mail-order gifts, non-toxic pest control, organic foods, natural household cleaners, etc.

SEND ALL SUBMISSIONS TO:
Editor
Veggie Life Magazine
1041 Shary Circle
Concord, CA 94518

Or E-mail to VeggieEd@aol.com

SAMPLE ISSUES and back issues of Veggie Life are available for $3.50 and can be ordered from our editorial offices. Perusal of back issues is highly recommended. Send large SASE.

RECIPE GUIDELINES
RECIPE TITLE:
The recipe title should be descriptive and creative. Avoid personalizing the recipe like "Aunt Betty's Marmalade."

RECIPE INTRO:
Give one or two descriptive phrases about the recipe's taste, compatibility with other foods, etc.

INGREDIENTS:
*The ingredients should be listed in the order in which the steps refer to them.
*Preparation should follow whole units (i.e., 1 large onion, chopped; 1 16-oz can kidney beans, drained) and should precede prepared ingredients (i.e., 1/2 cup chopped onions; 1 cup cooked kidney beans).
*Spell out measurements (i.e., tablespoon, ounce).
*List ingredients in the easiest unit of measure (i.e. 1/4 cup, not 4 tablespoons).
*When possible, use the entire unit (can, package, carrot, or apple) in the recipe.
*Provide can and package sizes -- (1 15-1/2 ounce can kidney beans).
*If an ingredient is optional, follow the ingredient with the word (optional) in parenthesis.

INSTRUCTIONS:
*Instructions for preheating the oven generally should be the first step.
*Keep the steps simple. Be sure to note the size and type of mixing bowls, cookware, and bakewear used (In a large skillet; a 9x13-inch baking pan).
*Use phrases that create a picture of the procedure or result in the reader's mind (Chill until syrupy; beat until frothy; mixture thickens to the consistency of sour cream).
*Name each ingredient as they are to be combined rather than saying, for example, "Add spices."
*Try to foresee questions, problems, or doubts. For example, if you have developed a cake recipe and the batter is unusually thin, say so.
*Give specific and descriptive cooking or baking times. For example, Bake 20 minutes, or until puffed and golden.

SERVINGS:
List how many cups, cookies, slices, etc. per recipe and/or state how many servings per recipe; most of our recipes serve 6.

LOWFAT REQUIREMENTS:
Our definition of a low fat recipe is one that derives 30% or less of its total calories from fat and has no more than 10 grams of fat per serving. All of our recipes undergo a nutritional analysis and will be tested for this criteria before they are accepted.
Lowfat cooking tips:
*Cut back on nuts, oils, cheese, and eggs.
*Saute vegetables in vegetable stock, wine, or water instead of oil.
*Use pan sprays instead of oils or margarines.
*In many recipes, 2 egg whites can be substituted for one whole egg.
*Use non or lowfat dairy and soy products.

SAMPLE RECIPE:
Pasta Fagioli Soup
"Fagioli" is the Italian word for "bean" -- and there's plenty more good things to be found in this hearty meal-in-a-pot.

1 large onion, chopped
6 cups vegetable stock or water
2 cloves garlic, chopped
1 cup diced carrots
1 cup sliced celery
1 28-ounce can crushed tomatoes
1 teaspoon each, dried oregano and basil
1 15-ounce can cannelloni or navy beans, drained
4 ounces ziti or penne pasta
6 ounces prepared veggie or soy burgers, crumbled
Salt and pepper
Chopped parsley (optional)
Parmesan cheese (optional)

1. In a large pot over medium heat, cook onion in 1/2 cup vegetable stock or water until softened, about 4 minutes. Add garlic, carrots, celery, tomatoes, oregano, basil, beans, and remaining vegetable stock or water.
Bring to a boil, reduce heat to low, and simmer, partially covered, until vegetables are tender, about 15 minutes.

2. Add pasta and cook until almost tender, 7 to 10 minutes. Stir in crumbled burgers, and salt and pepper to taste.
Cook until heated through, about 3 minutes.
Garnish with chopped parsley and Parmesan cheese, if desired.
Makes 6 servings.

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