2019-06-01_VegNews

VegNews.com/vacations

VegNews^ hosts

...

Just

per (^) person
$ (^2) , (^79)
5
Join VegNews for the ultimate holiday getaway to the
fascinating country of India. Celebrate Christmas and New Year’s
with lavish Indian feasts, stay in royal palaces, see spectacular
sites, and take in the wonders of this captivating nation.
in^ Indi
a
Trip^ highlights..
.

• Dine at the best veg eateries in India


• Explore streets and back alleys of Delhi


• Meander through colorful bazaars


• Take a rickshaw through bustling cities


• Savor traditional snacks, desserts, and teas


• Stay in a picturesque village


• Take a vegan cooking class


• See the Taj Mahal

December 22, 2019–January 2, 2020

Christmas

with VegVoyages

RK Singh

VegVoyages Guide

Zac Lovas

VegVoyages Guide

Colleen Holland

VegNews Publisher

SO

LD

O

UT

!

VEGNEWS.COM^ VegNews 63

agave, and basil until a preserve-like
consistency is reached. Add 1 heaping
tablespoon peach mixture to each popsicle
mold, then fill molds completely with
remaining cashew cream base. Tap molds
to settle and freeze for at least 4 hours or
overnight.

5. For matcha-blueberry popsicles, keep
   cashew cream base in blender. Add agave
   nectar and matcha powder, and purée until
   smooth. Fold in blueberries and divide
   among popsicle molds. Tap molds to
   settle and freeze for at least 4 hours.


6. For all popsicles, when ready to serve,
   run warm water over outsides of molds for
   15 seconds to release.

Jackie Sobon (veganyackattack.com)
is author of Vegan Yack Attack On the Go!,
a blogger, and a food photographer.

Dip It Good

Up the wow factor by taking our creamy

popsicles for a dip—in chocolate, that

is! In a double boiler, melt 2 cups vegan

dark or white chocolate chips with 2

tablespoons coconut oil. Once melted,

transfer to a pint glass or wide-mouth

jar. Carefully dip each popsicle into

the chocolate to coat and place on a

parchment-lined baking sheet. Place in

freezer to harden before serving.