addressalign-toparrow-leftarrow-rightbackbellblockcalendarcameraccwcheckchevron-downchevron-leftchevron-rightchevron-small-downchevron-small-leftchevron-small-rightchevron-small-upchevron-upcircle-with-checkcircle-with-crosscircle-with-pluscrossdots-three-verticaleditemptyheartexporteye-with-lineeyefacebookfolderfullheartglobegmailgooglegroupshelp-with-circleimageimagesinstagramFill 1linklocation-pinm-swarmSearchmailmessagesminusmoremuplabelShape 3 + Rectangle 1ShapeoutlookpersonJoin Group on CardStartprice-ribbonprintShapeShapeShapeShapeImported LayersImported LayersImported Layersshieldstartickettrashtriangle-downtriangle-uptwitteruserwarningyahoo

Vegan Culinary Institute: Sandwich Issue

From: Kevin M.
Sent on: Sunday, July 21, 2013 7:42 AM
The Vegan Culinary Institute has been distributing FREE topical (pdf) cookbooks, they are a great resource. This one is all about vegan sandwiches. Click on the photo of the sandwich to download the Adobe pdf file.
Kevin Meyer  

From: [address removed]
To: [address removed]
Sent: 7/15/2013 8:09:09 P.M. Eastern Daylight Time
Subj: Sandwich Issue (Fixed Link)
The Sandwich Issue Is Here!
Apologies for the resend. The original link was broken, but now points to the right issue.
I have recently fallen in love with sandwiches again (while putting this issue together, in fact!). Why did I ever break up with them in the first place? It was probably that year I went gluten free. While I don’t load up on gluten anymore, I also don’t eschew it and that’s left some space to welcome back a favorite friend (and yes, there are some gluten-free options in this issue, as well). I’m not sure what it is about the sandwich that is so captivating. Maybe it’s all the flavor melded into a single, manageable bite or the heartiness of it all. It might be the versatility of the sandwich, able to serve as a meal or a snack, as a portable lunch, and even better when you’ve got leftovers of it. I think it must be all of those, and that’s why I enjoyed putting this issue together so much. This issue isn't just sandwich recipes. It's also about the bread, the sauces, the spreads, the condiments, and what exactly goes into making an outstanding sandwich. I hope you enjoy reading and learning from this issue as much as we enjoyed putting it together!
To download the issue, go to or click on the image of the magazine. This issue is free to distribute as long as it remains unmodified, so if you are part of an veg-friendly organization, veg-friendly club, or vegetarian society/meetup, send it along!
We recently completed our studio kitchen, which means the VCE will be adding videos of many of our recipes soon. As we get closer to rolling them out, we'll let you know where you can find them and how you can share them with the world. Stay tuned!
You can check out our new menu options and learn about our vegan meal delivery service at Meals are available for delivery throughout the entire U.S. and are only $125 + the cost of shipping for a set of 12 portions for our regular customers. Very low-fat and gluten-free options are available in addition to the standard service.
Crete, April 20th-26th 
Join Chef Jason in Crete from April 20th to April 26th, 2013 for a relaxing vacation of food and Cretan culture. Activities include vegan cooking classes, exploring Minoan ruins, wine making, a tour of modern day Heraklion and the ancient palace of Knossos, music, and more! The cost for the tour is $2495 and does not include airfare. For more information about the tour, please contact Chef Jason at [address removed].

Check out what our contributors are up to!
Jason is currently traveling the country teaching vegan cooking classes and leading culinary tours. He is also available for private classes and public speaking events. You can catch Chef Jason at the Jubilee Peace Fest in Loveland, OH from Oct. 17th-20th.
Madelyn is busy working on her first cookbook and posting fabulous recipes to her blog. She is also teaching locally in Phoenix and traveling the country teaching vegan cuisine.
Robin Robertson  
Order Robin’s newest cookbook, Nut Butter Universe here or at your favorite bookstore.
Mark is busy promoting his book, Heart Healthy Pizza, the first vegan pizza cookbook! You can order a copy here.

Jill Nussinow, MS, RD  
Join Jill for a Vegan Cooking and Yoga Retreat in Cozumel, Mexico, November 11th to the 17th.  Relaxation and fun at the ocean in a tropical paradise. McDougall approved meals served and taught by Jill Nussinow, MS, RD aka The Veggie Queen. Sign up here.
Dynise Balcavage
Dynise's new cookbook Pies & Tarts with Heart releases August 1st! You can preorder your copy here.
Sharon Valencik
Sharon’s stellar dessert book is available at Amazon here.
Milan Valencik
Milan is available for wedding photography through is website, Milan Photography.
Mindy Kursban, Esq.
Mindy is busy championing animals everywhere!
Andy’s book, Mother’s Milk, is available for purchase at You can also check out Andy’s wonderful fiction, including a full length novel and several short stories, free for download, at
Liz is busy working with and teaching classes for the Valley Permaculture Alliance on sustainable gardening practices. You can get a schedule of classes for the Phoenix area at
LaDiva Dietitian
Marty Davey, LaDiva Dietitian! was just interviewed on the nationally syndicated program, The Jazzy Vegetarian.  Specializing in childhood nutrition, Marty discussed top challenges parents have. 
Tamasin Noyes
Tamasin Noyes, who has two new releases this year (Grills Gone Vegan and Whole Grain Vegan Baking- with Celine Steen), also has a new Facebook page. Please find her there at Tamasin Noyes/Vegan Appetite, or follow the link from her blog:
Join award winning author and chef Ani Phyo for her Raw Food and Detox Certification Courses in September in Los Angeles. To find out more about Ani's courses, head to
Angela offers tonics, teas, raw superfoods, and books here.
Please take a moment to visit our Marketplace members!
Ninety-nine percent of animals killed in the United States each year are slaughtered for human consumption. Vegan Outreach is working to expose and end cruelty to animals through the widespread distribution of our illustrated booklets (click titles to view PDFs): Why Vegan?, Even If You Like Meat, and Compassionate Choices, along with our follow-up Guide to Cruelty-Free Eating.  As a Vegan Outreach activist, anyone, anywhere, in any situation can be the best possible spokesperson for the animals. Our booklets have been distributed by many individuals and organizations, from middle school students to animal advocacy organizations (e.g., FARM, Farm Sanctuary, The Fund for Animals, In Defense of Animals, PETA, Mercy For Animals, etc.).
Market Members
Thanks for reading,
Jason Wyrick
Executive Chef and Publisher
The Vegan Culinary Experience
Help the VCE by Spreading the Word
If you’ve been enjoying the magazine and the quality and amount of content we’ve been bringing to you, please help us by letting people know about the magazine and encouraging them to subscribe.  Every time a person subscribes, it’s a reward to us and our contributors knowing our hard work will reach one more person and make an impact in someone’s life.

Forward this email to a friend 
Advertise with the VCE 
The VCE has a readership of nearly 40,000 people. To find out how to advertise with the VCE, contact Chef Jason Wyrick here.
Subscribe Here for Free!
Are you reading this, but aren't a VCE subscriber yet? Subscribers receive advanced content, recipes, and special announcements. Best yet, it's free! You can subscribe here.
Become a Premium Subscriber!
Premium Subscribers receive a bonus mini-issue with each new issue release, along with a set of instructional cooking videos featuring NY Times Bestselling author Jason Wyrick. Each set of bonus videos concentrates on the topic of the current issue, giving you an in-depth course from an experienced vegan chef. Premium Subscriptions are $25/year and you can get them here.

Jason Wyrick
Executive Chef
The Vegan Culinary Experience (
Support the Magazine and Become a Premium Subscriber Today! (

Sign up

Meetup members, Log in

By clicking "Sign up" or "Sign up using Facebook", you confirm that you accept our Terms of Service & Privacy Policy