Vegetarian Times - November 2014

8/10/2019 Vegetarian Times - November 2014

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November 2014 vegetariantimes.com

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vegetariantimes.com | November | 2014

CONTENTS

november

522014 READER RECIPE

CONTEST: PARTY TIME!

Celebrating 40 years ofVT

with six winning reader recipes.

BY MARY MARGARET CHAPPELL

58THE VEG HOT LIST

Some of our favorite veg

luminaries share their thoughts

on the future of vegetarianism.

66HOLIDAY GLOW

A soup-to-nuts Thanksgiving

feast from the chefs at NewYorks renowned Candle Cafe.

721 FOOD 5 WAYS:

MUSTARD GREENS

Make room in your greens

routine for these lovely leafies.

BY SELMA BROWN MORROW

COVER

PHOTOGRAPHY BY CRYSTAL CARTIER

FOOD STYLING BY VIVIAN LUI

PROP STYLING BY AMY PALIWODA

ON THE COVER

ULTIMATE

THANKSGIVING 66

SWEET & SAVORY

BREAD PUDDINGS 38

2014 READER

RECIPE CONTEST 52

FESTIVE 5-INGREDIENT

APPETIZERS 28

PECAN PIE, p. 71 FEATURES

ISSUE VOL. NO.


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November | 2014 | vegetariantimes.com

Issue 416, Vol. 41, No. 1. Vegetarian Times (ISSN 0164-8497, USPS 433-170) is

published monthly except February, May, and August by Cruz Bay Publishing,

Inc., an Active Interest Media company. The known offi ce of publication is at

5720 Flatiron Pkwy., Boulder, CO 80301. Periodicals postage paid at Boulder,

CO, and at additional mailing offi ces. POSTMASTER: Send all address changes

to Vegetarian Times, PO Box 420235, Palm Coast, FL 32142-0235.

SUBSCRIPTIONS: Basic Rate: $19.90 per year (9 issues); Canada: $31.95 per

year; all other international orders: $43.95 per year (U.S. funds only).

28 5 INGREDIENTSFive light appetizers to get

the party started.

BY MARY MARGARET CHAPPELL

34 VEG 101How to buy veg wine.

BY ALICE FEIRING

38 TECHNIQUEBread pudding gets a

modern makeover.

RECIPES BY WYNNIE STEIN

48 VTSPECIALTaking a look back at four

decades of VTand two-

and-a-half millennia of

vegetarianism.

BY LISA BARLEY

84 TASTE BUDSKaren Page combines

peanuts and pomegranate.

FAB Cant decide what to make tonight? Here are our

five favorite recipes from this issue:

1Roasted Squash Soup with Almond Cream andSpiced Pumpkin Seeds, p. 70

2Mini Sesame-Cucumber Hand Rolls, p. 32

3Mac and Cheese with Mustard Greens, p. 74

4Chocolate-Cherry Bread Pudding, p. 475Tricolor Beet Salad with Horseradish

Dressing, p. 68

WALNUT-HORSERADISH

CHEESE IN ENDIVEPETALS, p. 32

DEPARTMENTS

STAPLES

6 EDITORS NOTE

8 CONTRIBUTORS

12 COMMUNITY

18 THE BUZZ

83 RECIPE INDEX


7/92

You can easily make delicious dips and sauces yourself with Vitamix.

Which means theres no more need for store-bought versions. Now

thats what a secret ingredients supposed to do. So say goodbye to

jar openers. Seriously. Say, Bye-bye, jar openers.

Find the recipe for Fresh Tomato Sauce atvitamix.com.


8/92


EDITORS NOTE

whats cookingon vegetariantimes.com

Elizabeth Turner

F L A K Y H A R V E S T V E G E T A B L E S Q U A R E S : L I S A R O M E R E I N ; I L L U S T R A T I O N : J A S O N

G R E E N B

E R G

Follow me on Twitter@EditorVegTimes PORTRAITPHOTOGRAPHY:LISAROMEREIN;HAIRANDMAKEU

P:DORITGENAZZANI

WEB EXTRA! Experience the

VTWayback Machinevegetariantimes.com/waybackmachine

Theres more history of the vegetarian

movement and of Vegetarian Timesthan whats

in this issues The Wayback Machine (p. 48).

Go online to scroll through our expanded slide

show for even more milestones.

Compassion Matters:The Holiday VegEtiquette Guidevegetariantimes.com/article/

compassion-matters

Want to keep the peace between

your nearest and dearest at the

holiday table despite your dietary

differences? Be sure to read

VTs guide to good veg etiquette

throughout the holiday season.

Its no coincidenceVTs 40th birthday falls on the same month as Thanksgiving.

Way back in November 1973, Paul Obis and a group of friends in Chicago made thelocal TV news simply by celebrating Thanksgiving with a vegetarian feast. When the

next Thanksgiving rolled around, Obis sought a new way to spread the word and

connect with other vegetarians. So he typed up a four-page newsletter, called it

Vegetarian Times, and distributed 300 free copies at area health-food stores.

The rest, as they say, is history. For a look at other notable moments in veg history,

check out The Wayback Machine (p. 48). Then read The Veg Hot List (p. 58) for

insight from chefs, authors, and activists on whats new and whats next.

Meanwhile, Thanksgiving is upon us, and weve got plenty of recipes to make it

memorable. Party Time! (p. 52) features the crowd-pleasing starters, sides, entres,

and desserts that won this years Reader Recipe Contest, and Holiday Glow (p. 66)

offers a complete make-at-home menu from New Yorks beloved Candle Cafe.

Happy Thanksgiving!

celebrating 40

Vegetarian ThanksgivingRecipes on Pinterest!pinterest.com/vegtimes/vegetarian-

thanksgiving-recipes

Plan your perfect Thanksgiving menu by

browsing through more than 100 editor-

selected Thanksgiving recipes from our

archives, including plenty of wow-worthy

mains, such as the Flaky Harvest Vegetable

Squares (above), colorful salads, festive

sides, delicious desserts, and more.


9/92Circle reply #6 on Info Center card


10/92

Lisa Barley, a writer and editor living onBainbridge Island, Wash., explored the highpoints of veg history in The WaybackMachine (p. 48).

Who or what inspires you most?My daughter, who will be 4 in December. Its been

so rewarding to introduce healthy, delicious foods

to her developing palate.

Whats your No. 1 comfort food?

Really good garlic bread.

Whats your fondest food memory?

Cooking with and for my grandma, who was a proud

VTsubscriber. She died last year, and I will always

cherish our time together in the kitchen.

Joy Pierson, co-founder of New York CitysCandle Cafe and co-author of Vegan HolidayCooking from Candle Cafe, sharedThanksgiving recipes from the restaurant inHoliday Glow (p. 66).

Whats your No. 1 pantry staple?

Nutritional yeast. It adds richness and earthinesswhile providing much-needed vitamin B12.

Which fresh herb do you love the most?

I try to always have fresh rosemary, thyme, and sage

on hand. Vegan food done well is all about the

seasoning, and what better group of herbs to elevate

veggies, tofu, and tempeh?

Whats your best clear-out-the-fridge dish?

A big stir-fry. I saut veggies with either ginger-miso,

sesame-garlic, or spicy peanut sauce, serve over rice

or soba noodles, and voil!

Stephanie Birdsong, a Los Angelesbasedillustrator and creative director, provided thecolorful illustrations for The Veg Hot List(p. 58).

Whats your No. 1 comfort food?

Grilled-cheese sandwiches with collard greens and

caramelized onions.

Whats your favorite kitchen tool?

My 1970s Osterizer blender in avocado. Its a beauty

and makes the best smoothies.

Whats your fondest food memory?

I admit to having fond memories of eating Hostessfruit pies that our dad would bring home from the

7-Eleven.

CONTRIBUTORS

J O Y

P I E R S O N

P O R T R A I T : R O G E R I O

V O L T A N


11/92

Learn more atAmericanHealthUS.com

2014 American Health Inc. | 14-AH-1127

, Ester-C and The Better Vitamin C are licensed TMs of The Ester C Comp any. U.S. Pat. Nos. 6,197,813 & 6,878,744.

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HAPPYPlant-Based

BAKING!

Check out our plant-basedcommunity for tips,recipes, and giveaways.madejustright.com

yght.com

2014 GFA Brands, Inc.

earthbalancenatural.com

EDITOR IN CHIEF

Elizabeth Turner

CREATIVE DIRECTORDaphna Shalev

Made in the U.S.A.

CHAIRMAN & CEO Efrem Zimbalist IIIPRESIDENT & COO Andrew W. Clurman

EXECUTIVE VICE PRESIDENT & CFO Brian Sellstrom

EXECUTIVE VICE PRESIDENT, OPERATIONS Patricia B. FoxVICE PRESIDENT, CONTROLLER Joseph Cohen

VICE PRESIDENT, RESEARCH Kristy Kaus

VICE PRESIDENT, DIGITAL Jason Brown

EDITORIALFOOD EDITORMary Margaret Chappell

COPY CHIEFDon Rice

SENIOR EDITORAmy Spitalnick

ONLINE MANAGING EDITORJolia Sidona Allen

ASSOCIATE EDITORTami Fertig

VICE PRESIDENT, GENERAL MANAGERKim Paulsen

GROUP PUBLISHERJeff Tkach

303-253-6411; [email protected]

Address editorial correspondence to:Vegetarian Times, 300 N. Continental Blvd.,Suite 650, El Segundo, CA 90245; fax: 310-356-4111

We assume no responsibility for unsolicited manu-

scripts and/or artwork, which must be accompaniedby a self-addressed, stamped envelope.

FOR EDITORIAL QUESTIONS, CALL 310-356-4100

Subscription inquiries, address changes,renewals:CALL877-717-8923 (U.S. & Canada);

VISIT vegetariantimes.com/customerservice

FOREIGN ORDERS, CALL 386-447-2398

Copyright 2014 by Cruz Bay Publishing, Inc.VEGETARIAN TIMES is a registered trademark.

Please use the content of Vegetarian Timeswisely.It is intended to educate and inform, not to

replace the care of a health professional.

ARTDEPUTY ART DIRECTOR,DIGITAL PUBLISHINGScott Hyers

ART/EDIT ASSISTANTSuzanne Feyche

PRODUCTIONPRODUCTION DIRECTORCynthia Lyons

PRODUCTION MANAGERMark Stokes

CONTRIBUTORSEXECUTIVE CHEFAnn Gentry

RECIPE TESTERAbigail Wolfe

NUTRITION CONSULTANTAntonina Smith

CONTRIBUTING EDITORHillari Dowdle

ADVERTISINGADVERTISING DIRECTORLorrie [email protected]

DIGITAL ADVERTISINGDIRECTORLauren [email protected]

MIDWEST ADVERTISINGMANAGERKathi [email protected]

TEXAS/COLORADOADVERTISING MANAGERTanya [email protected]

WEST COAST ADVERTISINGMANAGERGloria [email protected]

CLASSIFIED AND ADVERTISINGCOORDINATORMary [email protected]

ADVERTISING SALESASSISTANTJennifer Rodriguez

MARKETING & WEBMARKETING DIRECTORJohn [email protected]

MARKETING MANAGERGreg [email protected]

EVENTS MARKETING MANAGERRachel Van [email protected]

MARKETING DESIGNERTanya Cantu

COMMUNICATIONS DIRECTORDayna [email protected]

GROUP DIGITAL DIRECTORTimothy R. Zura

CONSUMER MARKETING

CIRCULATION DIRECTORJenny Desjean

DIRECTOR OF RETAIL SALESSusan Rose

RESEARCH MANAGERLori Rodriguez

EVENTSGROUP OPERATIONS DIRECTORDave C. Smith


13/92

Enjoy the Fall Baking Season!

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Project

V E R I F I E Dnongmoproject.org

GMO

Chatfields Powders and

Sugar Products Earn

Non-GMO Project Verification!


14/92


COMMUNITY

SHARE

Reader Recipe

Spicy Corn ChowderSERVES 6 | 30 MINUTES OR LESS

Florida-based reader Lisa New came

up with this comforting corn chowder

on a chilly winter day. Chipotle chiles

add meaty texture and smoky heat, but

feel free to use less for a milder soup.

2 Tbs. olive oil medium onion, diced ( cup)

1 stalk celery, diced ( cup)

2 small yellow-flesh potatoes,

diced (2 cups)

1 10-oz. pkg. frozen

sweet corn (2 cups)

chipotle chile in

adobo sauce, diced

1 bay leaf

2 cups low-sodium

vegetable broth

13.5-oz. can coconut milk( cup)

1 Tbs. chopped fresh parsley

Heat oil in large, heavy saucepan over

medium heat. Add onion and celery,

and saut 5 minutes, or until soft.

Add potatoes, corn, chipotle chile,

and bay leaf, and cook 10 minutes,

stirring frequently. Add broth, and

bring to a boil. Reduce heat to

medium-low, and simmer 10 minutes,

or until vegetables are tender. Stir incoconut milk and parsley, and season

with salt and pepper, if desired.

PER 1-CUP SERVING224 cal; 4 g prot; 12 g

total fat (7 g sat fat); 28 g carb; 0 mg chol;

69 mg sod; 3 g fiber; 5 g sugars

GOT A FAVORITE RECIPE

OF YOUR OWN TO SHARE?

Send it to:

[email protected]

lettersHOT STUFF

We made the Sambal Oelek Seitan Wings

last night [East Meets West, September,

p. 65]. They were so delicious and

satisfying. We wont be buying store-

bought seitan anymore, and the hot sauce

was amazingwe used a spicy chile paste

that we had in our pantry. We will bemaking this again soon. Thanks!

CHRISTINE MCGINLEY | MOORESTOWN, N.J.

OMNIVOREAPPROVED

My husband and I both enjoyed the Curried

Quinoa with Blueberries and Snap Peas

[1 Food 5 Ways: Blueberries, July/August,

p. 65]. It was even good cold the next day.

My husband is not vegetarian. It doesnt

even need any meat, he said.

MEKARE MAURIN | VIA VEGETARIANTIMES.COM

CHRISTINA

HOLMES

For the Record:We incorrectly

titled the Mushroom, Sage, and

Goat Cheese Tartlets (Easy

Entertaining: Happy Hour at

Home, October, p. 52). The

recipe calls for rosemarynot

sagebut it will work witheither herb. Use the same

amount of fresh sage in place

of the rosemary, if desired.

The Oat Flour Chocolate-Chip

Cookies (Gluten-Free Redo:

Chocolate-Chip Cookies,

September, p. 54) do not require

baking powder, as indicated in the

introduction. Follow the recipe as

is for light-and-crispy cookies.

most

pinned

OUR OCTOBER ISSUES

MOST POPULAR RECIPE ON

PINTEREST? SPINACH AND

SPAGHETTI SQUASH FRITTERS

(1 FOOD 5 WAYS: SPAGHETTI

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COMMUNITY

tell VT

Butternut squash ravioliwith a butter-sage sauce!

Crunchy apple-cabbage

slaw on the side.

SHANNON CRINITI, VIA FACEBOOK

Stuffed acorn squash with

barley, currants, tempeh,

spinach, and toasted

pecans. Super-yummy!

LEANNE WOODALL

Its a toss-up betweencreamy mushroom wild

rice and homemade

cranberry sauceeven

better as leftovers eaten

cold and mixed together!

KELSEY BROW, VIA FACEBOOK

Cornbread stuffi ng withkale, mushrooms, and

smoked paprika.

MONIKA MARIE, VIA FACEBOOK

I make a great tofu pot pie

that all the omnivores eat

too. Lots of nutritional

yeast makes it flavorful.

MICHELLE WAGNER CONNIFF,

VIA FACEBOOK

I do a butternut squashlasagna most Thanksgiv-

ings, and its always a

huge hit. Its fancy enough

to feel special but simple

enough to be a pleasure

to make. EMMA

Kale Waldorf salad withwalnut vinaigrette!

DANIELLE ROSENFIELD-DAVIS,

VIA FACEBOOK

Glazed carrots with

caramelized shallots. I

have to make quadruple

the recipe, its so beloved.

KATHY ACOSTA, VIA FACEBOOK

Stuffed peppers with

onions, garlic, shreddedcarrots, dried cranberries,

wild rice, and pecans.

HEATHER GEISELBRECHT,

VIA FACEBOOK

nextquestion

Visitvegetariantimes.com/tellvtto share your

answerand see what others have to say. Our favorite

responses will be published in the next issue of VT.

Whats your all-time favoriteveg Thanksgiving dish?

Whats your No. 1guilty-pleasure food?



17/92

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18/92

COMMUNITY

READER NAME:

Alessandra Seiter

LOCATION:

Poughkeepsie, N.Y.

VEGAN SINCE:

June 2010

Share your atvegetariantimes.com/vegiversary.

appy

What motivated you

to go veg?

The Kind Diet, by Alicia

Silverstone, given to me

by a friend.

Whats your favorite

veg eatery, and what

do you order there?

The Cinnamon Snail

food truck in NewYork City. I order the

Maple Mustard

Tempeh Sandwich

and a Lavender-Pear

Turnover.

What fruit or veggie best

describes you, and why?

Lacinto kale: its depend-

able and a powerhouse

(of nutrition, that is!).

Whats your most

treasured piece

of cookware?

The wooden cutting

board that belonged to

my mother in college.

She passed it along to me

once I enrolled in college.

Whats your best

advice for newvegetarians/vegans?

Cook meals that are

familiar, just veganized.

Find community with

like-minded folks. Learn

about animal issues.



19/92

For more recipes and

products visitLivingNowFoods.comNow available at your favorite health food store.

gluten-freelivingnow

Living Now OrganicTri-Color Quinoa.

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What is black, white and

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20/92

buzz


uashBUTTERNUT

THE

BY MATTHEW KADEY, RD

With its smooth texture

and a taste reminiscent of a buttered

sweet potato, this is the go-to gourd

for fall recipes.

PREP Slice off about 1 inch from each end of the squash, stand upright, and peelwith a sharp vegetable peeler. Cut the squash in half to separate the neck from the bulb

end, then halve the bulb end lengthwise, and scoop out seeds. Dice or slice as needed.

Woutat recommends roasting butternut until tender to intensify its sweet flavor. Add

roasted cubes to tacos or frittatas; mash and use as a stuffi ng for ravioli or a spread for

pizza; or blend into smoothies, dips, or batter for baked goods. Dont toss the seeds,

which can be roasted as a garnish for soups or enjoyed as an out-of-hand snack.

PICK The best butternut squash have skin that is taut and evenly colored, withno blemishes or soft spots, says Sarah Woutat of Uproot Farm in Princeton, Minn. If

youre at a farmers market, ask the grower if the squash was cureda post-harvest,

10-day process maintaining good air circulation and a temperature between 80F and

85F, which produces sweeter-tasting flesh and longer storage potential. If stored ina dry, cool, well-ventilated place, a cured butternut can last up to four months, Woutat

says. Wrapped tightly in plastic, cut squash can keep in the fridge for up to a week.

PHOTOGRAPHY:MIKELORRIG

+TRY THE BUTTERNUT SQUASH PIZZA ON VEGETARIANTIMES.COM.

PEAK

SEASON

TRY THISShave raw butternut squash and

carrot into ribbons; toss with sliced

apple, baby spinach, and walnuts;

dresssaladwith a lemon vinaigrette.

For a seasonal breakfast bowl, stir

together cooked steel-cut oats with

butternut squash pure, sliced pecans,

dried cranberries, maple syrup,

ground flaxseed, ground cloves, and

vanilla extract.

Simmer together cubed butternut,

veggie broth, coconut milk, red curry

paste, garlic, and ginger; pure with

lime juice, and garnish with roasted

peanuts for a Thai-inspiredsoup.


21/92

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Venice, Calif. | wickedhma.com

ETHICAL CREDNon-toxic and

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ETHICAL CREDVegan, PETA-

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hair care; dogs are welcome,

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STANDOUT SERVICEMicro-Foil

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STANDOUT SERVICE Balayage,

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STARSHIP SALON

Chicago | starshipsalon.com

ETHICAL CREDVegan linessuch as Max Green

Alchemy; plant-powered

So Pure Natural Balance

color; a non-toxic smoothing

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STANDOUT SERVICE Moon-

dusting, a fusion of ombr,

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STANDOUT SERVICEJujus Chi

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Grown in northern climates,

the herb Rhodiola rosea

has long been touted by

Scandinavians for enhancing

endurance, brainpower, and

mood; the former SovietUnion, seeking to improve

the performance of its

athletes and soldiers, kept

rhodiola research under high

security. Still, enough studies

have been translatedand

declassifiedto indicate the

herbs potential, notes Patricia

Gerbarg, MD, co-author of

The Rhodiola Revolution. Ive

now seen extensive clinical

use of rhodiola, she says.

Its good for age-associated

memory decline, and for

improving energy in patients

with any number of ailments,

and mood in those with mild

to moderate depression.

USE IT RIGHT

Suggested doses range between 100 milligrams and

600 milligrams daily; discuss your needs with your doctor.

If effectiveness drops off after some time, a dose increase

may be necessary; those at the maximum dose might take

a few-week holiday before restarting, Gerbarg advises.

Or begin taking rhodiola two weeks before a period of

anticipated stress and taper down afterward.

PLAY IT SAFE

Up to 800 milligrams daily for long periods is considered

safe for healthy people; higher doses arent helpful and

may lead to bruising. Those taking antidepressants should

consult with their physician before taking rhodiola.

zz

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Rhodiola protects cell components from

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I recommend starting it by age 40 to slow oxidative

damage. The herb likely works via two key

constituents, rosavins and salidroside;

supplements are standardized to an optimal

3 percent and 1 percent, respectively.

BY DAVID KALMANSOHN

LABEL IQ

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QWhen did you first fall inlove with the guitar?

When I was 15 years old. Ive

always loved a lot of music. Jazz,

all the Latin singers, classicalmy mom had a very eclectic

collection. There was a point

when I really wanted to play the

guitar. I took one class, and then

didnt want to play! So I learned

on my own. It feels like the

language I speak is a guitar

language.

QHow would you describe thekind of music that you and

Rodrigo make?Because were an acoustic act, we

can explore a lot of different kinds

of music. The element of surprise

should be there all the time. You

have to be very subtle, because if

you push, it evaporates. We have

an anti-formula! Its weird that

were a commercial act.

QIs plant-based eating

popular in Mexico?All Mexican food, regardless of

what people say, is plant based. If

you ask a renowned Mexican chef

what three words define Mexican

food, they will be chiles, beans,

cacao. Veganism is growing in

Mexico; Ive organized a

gastronomic collective in my

hometown, Zihuatanejo. We have

a workshop every month to show

people how to use a lot of the

foods they grow naturally. And wehave an organic market every

Saturday. Were working on a

recipe book right now. The

recipes are based on the foods

that are traditionally eaten in our

country.

I N P E R SO Nzz

THE

BY LAURA STUDARUS

Rodrigo y Gabriela may make acoustic

music, but given the propulsive, percus-

sive nature of their sound, its not hard to

believe the Mexican guitar slingers gottheir start in a metal band. Their dramatic

and highly charged playing electrifies

their live shows. We spoke with Gabriela

Quintero during the duos tour in support

of their fifth studio album, 9 Dead Alive. TINAK

ORHONEN

guit r

hero


29/92

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etivtarter

BRIGHTEN UP YOUR NEXT GETTOGETHER

WITH ONE OR MORE OF THESE LIGHT BITES

All it takesis one stellar hors doeuvre to turn an

assortment of snacks into a party spread. Weve

got five. From a basket of warm phyllo triangles to

a display of sushi cones, these easy-to-make

recipes will wow any crowd.

BY Mary Margaret Chappell


WALNUT-HORSERADISHCHEESE INENDIVE PETALS,p. 32

SPICE-MARINATEDCHERRYTOMATOES,p. 30

MINI SESAME-CUCUMBER HANDROLLS, p. 32

INGREDIENTS


31/92


32/92

Spice-MarinatedCherry TomatoesMAKES 6 4 TOMATOES

Peeled cherry tomatoes soak in a spicy

vinaigrette for an elegant starter. Peeling

tomatoes goes faster than youd think.

2 lb. cherry or grape tomatoes

6 Tbs. olive oil

1 Tbs. sherry vinegar or white

balsamic vinegar

tsp. garam masala

4 green onions,finely chopped( cup)

1 | Bring large pot of water to a boil, and

prepare large bowl of ice water.

2 | Use knife to score small X on each

cherry tomato. Drop tomatoes in boiling

water 10 to 15 at a time, blanch 10 to 15

seconds (15 to 20 seconds for grape

tomatoes), then transfer to ice water with

slotted spoon to stop cooking. Drain all

cooked and cooled tomatoes.

3 | Whisk together oil,

vinegar, and garam masala inmedium bowl. Season with

salt and pepper, if desired.

4 | Remove tomato peels with

fingers over vinaigrette bowl to catch

dripping juices, and place peeled tomatoes

in bowl. Add green onions, toss gently to

coat, and let stand 30 minutes for flavors

to develop. Serve with toothpicks.

PER SERVING (4 TOMATOES)55 cal;


33/92

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INGREDIENTS

Mini Sesame-Cucumber

Hand Rolls

MAKES 24 ROLLS

Easy to make and eat, hand rolls, or

temaki,make a party-friendly sushi

option. These are seasoned with

gomashio (a Japanese condiment made

with toasted sesame seeds and salt) andsushi seasoning (a mix of vinegar, sugar,

and salt). Serve with soy sauce, wasabi,

and pickled ginger.

1 cup sushi rice, rinsed and drained

several times

6 Tbs. plus 2 tsp. sushi seasoning,

divided

cup gomashio

2 Persian or 1 English cucumber,

peeled, seeded, and cut into

2-inch-long matchsticks (2 cups) 8 sheets toasted nori

1 | Cook rice in saucepan according to

package directions. Cool, covered, in

saucepan 5 minutes, then stir in 6 Tbs.

sushi seasoning. Cool until just warm,

then stir in gomashio.

2 | Toss cucumbers with remaining

2 tsp. sushi seasoning. Drain in sieve, and

set aside.

3 | Cut each nori sheet into 3 strips. Place

1 strip on work surface with long endnearest you. Spoon 1 Tbs. rice mixture on

one end of nori strip, and flatten a little.

Top with 5 or 6 cucumber matchsticks.

Lift bottom corner under rice and

cucumber, and roll nori strip around

mixture to form small cone. Seal cone

with 1 or 2 grains of rice. Repeat with

remaining nori strips, rice, and cucumber.

PER ROLL 45 cal;


35/92

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36/92

e ember | 2014 | vegetariantimes.com

HOW TO BUY VEG WINE

BY Alice Feir ing

sip smart

Serving wine at your Thanksgiving feast? Watch what

you pair with the vegetarian roast. Turns out, more than

70 additivesincluding a handful of animal productscan be used to make and process wine. Winemakers

arent required to list those additives on wine labels,

so it can be extra-tricky to know which wines are truly

vegetarian or vegan. Not to worry. Heres how to find

a veg-friendly vino (and avoid ones that arent).

VEG

101

KNOW YOUR FINING AGENTS

Used to clarify wine, fining agents attract detritus left over from

fermentation and eventually precipitate out. The issue? Trace

amounts can remain in the finished product, and traditional

fining agents are often not vegan or even vegetarian. Think

gelatin, isinglass (fish bladders), chitin (crustacean shells), egg

whites, and milk proteins. Luckily, more and more winemakersare using animal-free fining agents such as bentonite clay and

carbonor no fining agents at all. Choosing organic or biodynam-

ic wines does not guarantee theyll be veg-friendly. Your best bet

is to ask winemakers which, if any, fining agents they use.

COPY YOUR FAVORITEVEG RESTAURANTS

Browse veg-friendly wine

lists for tasty ideas. The list

at Vedge (vedgerestaurant

.com) boasts nearly 80

vegan wines; Dirt Candy

(dirtcandynyc.com)

features quirky natural

wines such as Le Temps

des Cerisess La Peur du

Rouge, made in the south

of France: Its like a rich

GO NATURAL

No time to investigate iffy ingredients? Kate

Jacoby, co-owner of Philadelphias Vedge

restaurant, suggests sticking with natural

wines, which are naturally veg: theyre made

with minimal intervention and no finingagents to clarify them. After all, she says,

why do you need a clear wine? Look for

bottles with the words unfined and unfil-

tered on the label. Or shop online at stores

such as New Yorks Chambers Street Wines

(chambersstwines.com) and Los Angeless

Domaine LA (domainela.com), which spe-

cialize in natural wines and offer mail order.

What do natural wines taste like? Expect

more life and a greater range of flavors.

Chardonnay that tastes

funky and sour, almost like

drinking a glass of kimchi,

says chef/owner Amanda

Cohen. Its unlike anything

Ive ever tasted.

Once youve found a few

promising-sounding bottles,search their names on wine-

searcher.com to see if they

are sold nearby, or ask your

local wine shop to order

some for you.



37/92

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vegetariantimes.com

vegetariantimes.com

The worlds largest collection of vegetarian recipes

Quick & easy vegetarian dishes

How-to cooking videos

Delicious vegan & gluten-free meals

Printable shopping lists

Veg celebrity Q&AsSweepstakes & contests

Veg Daily Blog

And more!

Your Source For:

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chees!8 wineries making only veg winesFrey Vineyards

A longtime advo-

cate for organic

wines made without

added sulfites

believed to be

richer in terroir.

freywine.com

Albet i NoyaSpains first certi-

fied organic wineproducer, whose

wide range of

varietals includes

classy Pends

sparkling wine.

albetinoya.cat/eng

The EyrieVineyardsThepioneering winery

that first proved

fabulous Pinot Noir

could be made in

Oregon, despite its

cool climate.

eyrievineyards.com

Querciabella

Owner SebastianoCastiglioni is a

lifelong vegetarian.

Wines of note: the

structured and

classic Chiantis.

querciabella.com

ric TexierLively white wines

and rich Syrahs

made in the natural

vein in Frances

Rhone region.

eric-texier.com

Pheasants Tears

Unusual organic

wines from the

country of Geor-gia. Not for strict

vegans: grapes are

fermented in clay

vessels lined with

beeswax.

pheasantstears.com

Bonny DoonVineyardNo secretshere! This biody-

namic winerys

beautiful labels

list every ingredient.

bonnydoon

vineyard.com

La Clarine Farm

As-natural-as-it-

gets wine made inCalifornias Sierra

Nevada foothills.

Try the bright,

unfiltered Jambalaia

Blanc or Rouge.

laclarinefarm.com

Alice Feiring, author ofNaked

Wine, seeks out natural, veg-

friendly wines in New York.

veg

OR NOT

Go to barnivore.comto get veg-or-not

verdicts for nearly18,000 wines,

beers, and liquors(yup, there could be

animal-sourced fining

agents in your pint orcocktail too).

?


40/92


RECIPES BY Wynnie Stein

TECHNIQUE

Bread pudding has come a long

way from its humble origins asway from its humble origins as

a way to use up stale bread. Toa way to use up stale bread. Tofind out how chefs are turning thefind out how chefs are turning the

glorified casserole into a star menuglorified casserole into a star menu

attractionattraction, went bicoastal. Firstwent bicoastal. First,

we tapped Wynnie Stein from thewe tapped Wynnie Stein from the

Moosewood Collective in IthacaMoosewood Collective in Ithaca,

N.Y. to come up with thoroughlyN.Y., to come up with thoroughly

bread puddingrevival

AN OLD FAVORITE GETS A MODERN MAKEOVER

PHOTOGRAPHY Christina Holmes FOOD STYLING Liesl Maggiore PROP STYLING Robin Turk

CHOCOLATE-

CHERRY BREAD

PUDDING, p. 47

Modern bread puddings tendto be more custard than

casserole, with the creamyfactor playing a bigger

role in the recipestexture.

ITS LESSABOUT THE BREAD,

MORE ABOUT

THE PUDDING

modern sweet and savory breadmodern sweet and savory bread

pudding recipes to make at home.pudding recipes to make at home.

Then we checked in with SarahThen we checked in with Sarah

Schulz owner of Schulzies BreadSchulz, owner of Schulzies Bread

Pudding in San Francisco andPudding in San Francisco andVenice Calif. to find out how sheVenice, Calif., to find out how she

concocts chilled dessert versionsconcocts chilled dessert versions

that are taking the West Coast bythat are taking the West Coast by

storm. Their ideas and insights makestorm. Their ideas and insights make

it easy to re-create the custardyit easy to re-create the custardy

lusciousness in your own kitchen.lusciousness in your own kitchen.


41/92

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TECHNIQUE

DIY MASTER

RECIPE

1 | Whisk 4 large eggs

with 1 cup sugar (for

sweet bread pudding only),

then whisk in 24 cups

liquid, such as milk, cream,half-and-half, non-dairy

milk, or vegetable broth.

(Note: the more liquid you

use, the less firm the

custard will be.)

2 |Stir in 46 cups bread

cubes, and let soak 15 to

20 minutes, pressing bread

into liquid occasionally.

Fold in 24 cups fruit, nuts,

or vegetableswhatever

you want to add to therecipeand season with

fresh or dried herbs, spices,

and/or extracts.

3 |Transfer mixture to

9-inch square baking dish,

and bake 45 minutes to

1 hour, or until set in middle

and lightly puffed.

Sarahs secret

There are no mistakes in bread pudding, says Sarah Schulz, who

features 108 different flavors on the Schulzies Bread Pudding

menu. When Im coming up with new flavors, I look inside my

pantry and ask, What do I have? What sounds delicious? What

do I need to use up? Schulzs surprise bread pudding secret?

Use the freshest bread possible for the best final texture.

There are so many ways to play around with the bread texture.

If you want something flaky, go for croissants; something creamy,

go for brioche; something traditional, go for challah.


43/92



44/92

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45/92

TECHNIQUE

Pumpkin-Apple BreadPudding with CranberryStreuselSERVES 8

Looking for an alternative to pumpkin

pie? Everything for this dessert can beassembled the night before, stashed in

the refrigerator, and baked right before

serving as a warm holiday dessert.

BREAD PUDDING

4 large eggs

1 cups low-fat milk

cup light brown sugar

1 tsp. ground cinnamon

tsp. ground cloves

tsp. ground ginger

tsp. salt 1 15-oz. can pumpkin pure or

1 cups homemade pumpkin

pure

4 cups loosely packed 1-inch cubes

challah, Italian, or French bread

2 cups chopped peeled apples

STREUSEL

1 cup fresh or frozen cranberries

cup toasted walnuts or pecans

cup brown sugar or maple syrup

tsp. ground allspice

tsp. ground cinnamon

1 | Preheat oven to 350F. Coat 8- or

10-cup baking dish with cooking spray.

2 | To make Bread Pudding: Whisk eggs

in large bowl. Whisk in milk, brown sugar,

cinnamon, cloves, ginger, and salt, and

then pumpkin. Fold in bread cubes, and

let soak 20 minutes.

3 | To make Streusel: pulse all ingredients

in food processor until mixture resembles

rough paste.

4 | Fold apples into Bread Puddingmixture, and pour into prepared baking

dish. Spread Streusel over top. Bake

1 hour, or until pudding is set. Serve warm.

PER 1-CUP SERVING304 cal; 9 g prot; 9 g total

fat (2 g sat fat); 50 g carb; 97 mg chol;


THE

WATER BATH

T R I C K

If you like your bread

pudding creamy right

down to the bottom

(i.e., no crust), bake

it in a water bath.

Simply place the

baking dish in a

larger pan, then fillthe pan with hot

water until it comes

halfway up the sides

of the baking dish.

Bake as directed.

p

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46/92


TECHNIQUE

Savory Bread Pudding withArtichokes and Two CheesesSERVES 8

Artichoke hearts and a blend of Cheddar

and Parmesan cheeses make a delicious

savory side dish.

6 large eggs

2 cups 2% reduced-fat milk

1 Tbs. Dijon mustard

tsp. freshly grated nutmeg


Italian, French, or sourdough bread

2 6-oz. jars marinated, quartered

artichoke hearts, drained, oil

reserved

1 large onion, thinly sliced (3 cups)

2 Tbs. finely chopped fresh thyme,

divided

tsp. smoked paprika

1 cup grated sharp Cheddar cheese

cup grated Parmesan cheese



2 | Whisk together eggs, milk, mustard,

and nutmeg in large bowl. Season with

salt and pepper, if desired. Add bread

cubes, and press bread down into liquid

to submerge. Set aside to soak while

preparing vegetables.

3 | Heat 2 Tbs. reserved artichoke oil in

skillet over medium heat. Add onion, and

sprinkle with salt, if desired. Saut 5 to 7

minutes, or until softened. Reduce heat to

medium-low, and stir in artichoke hearts,

1 Tbs. thyme, and paprika. Saut 5 to 7

minutes more, or until artichoke heartsare tender and beginning to brown.

4 | Stir artichoke mixture and Cheddar

cheese into bread mixture. Transfer

mixture to prepared baking dish, and

sprinkle with Parmesan and remaining

1 Tbs. thyme. Bake 45 minutes, or until

top is golden brown and custard is set.

PER 1-CUP SERVING260 cal; 14 g prot;

14 g total fat (6 g sat fat); 21 g carb;

161 mg chol; 777 mg sod; 3 g fiber; 6 g sugars


47/92

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48/92

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bobsredmill.com

A BETTER COOKINGOIL: GRAPEOLAGRAPE SEED OIL

Clean, light-tasting, and with a

high smoke point (up to 420 F),

Grapeolais a versatile oil that is

excellent for use in dressings and

perfect for baking, sauting and

pan-frying. ltfoodsamericas.com

VITAMIX S:HIGHPERFORMANCE

PERSONALIZED

BLENDING

The powerful and versatile S30

offers the Vitamix experience in a

convenient, compact design. The

S30 effortlessly creates smaller

batches of favorite whole foodsrecipes and quickly whips up

smoothies to take on the go.

Vitamix.com/S30

CHEDDA JUSTGOT BETTAFlavor so good we dont even need

dairy. Creamy, cheesy flavor paired

with perfectly bite-sized pasta

delivers delicious tastes in every bite.

We could call it comfort-in-a bowl,

but we prefer Vegan Mac & Cheese.

earthbalancenatural.com

EVERCLNSENSITIVE SKINHAND CREAMCooler temperatures bring

itchy dry hands. Everclen

hand cream conditions and

restores moisture to parched

hands. Rich in shea butter.

Absorbs quickly. Clinically

proven to reduce itchinessand scaling. Hypoallergenic.

Vegan Friendly. Fragrance Free.

everclen.com

THE SKINNY GUT DIETThe Skinny Gut Diet by BrendaWatson, C.N.C. reveals why you

are not entirely responsible for your

weight gain. Learn how to lose

weight and keep it off for good.

skinnygutdiet.com


49/92

Mango-CoconutBread PuddingSERVES 8

This dairy-free dish can be served for

brunch or dessert. As the pudding bakes,

the coconut milk caramelizes andthickens like a luscious custard.


Italian or French bread

2 Tbs. vegan margarine,

such as Earth Balance, melted

1 13-oz. can light coconut milk

cup sugar

1 Tbs. vanilla extract

tsp. ground cinnamon

tsp. ground cardamom

tsp. salt 2 medium mangoes, peeled

and cut into -inch dice

(2 cups)

cup unsweetened, shredded

coconut

cup chopped pistachios



2 | Toss together bread cubes and

margarine in large bowl.

3 | Whisk together coconut milk, sugar,vanilla, cinnamon, cardamom, and salt in

medium bowl. Pour mixture over bread

cubes, stir to coat, and soak 20 minutes.

Add mangoes and coconut, and stir until

combined.

4 | Transfer mixture to prepared

baking dish, sprinkle pistachios over top,

and gently press in. Bake 45 minutes,

or until pudding is set and top is golden.

Serve warm.

PER 1-CUP SERVING254 cal; 4 g prot; 11 g total

fat (6 g sat fat); 37 g carb; 0 mg chol;296 mg sod; 2 g fiber; 26 g sugars

Chocolate-Cherry BreadPuddingSERVES 12

This recipe took several tries to get the

taste and texture just right. The result

is a decadent, custardy delight that looks

sophisticated, but is also homey and

comforting. Its very rich, so small

servings are recommended.

cup dried cherries

loaf challah or brioche (8 oz.),

cut into 1-inch cubes (5 cups)

3 cups whole milk

cup unsweetened cocoa powder

8 oz. semisweet or bittersweetchocolate, broken into pieces

4 large eggs

cup sugar

tsp. ground cinnamon, optional

tsp. salt

1 tsp. vanilla extract

cup cherry preserves or spread



2 | Place dried cherries in bowl, cover

with cup boiling water, and let stand10 minutes, or until softened. Drain,

reserving soaking liquid.

3 | Spread half of bread cubes in bottom

of baking dish. Sprinkle with cherries,

then cover with remaining bread cubes.

4 | Whisk together milk and cocoa

powder in medium saucepan. Bring to

a boil over medium-low heat, whisking

occasionally. Remove from heat, and stir

in chocolate until melted.

5 | Whisk together eggs, sugar, cinnamon

(if using), and salt in medium bowl.Whisk in cup hot milk mixture to

temper eggs, then whisk in remaining

milk mixture and reserved cherry soaking

liquid. Stir in vanilla. Pour liquid over

bread, and gently press bread down to

submerge in liquid. Let stand 20 minutes,

pressing on bread and gently squeezing

with hands occasionally.

6 | Place baking dish in larger roasting

pan, and add hot water to come halfway

up sides of baking dish. Bake 30 minutes,

then reduce heat to 325F, and bake 40to 45 minutes more, or until pudding is

slightly puffed and custard is set. Remove

from water bath, and spread preserves

over top. Cool 10 minutes before serving.

Serve warm or cool.

PER -CUP SERVING285 cal; 9 g prot; 13 g total



Wynnie Stein has co-authored 12 Moosewood

Restaurant cookbooks.

TECHNIQUE

presentedby

Take a tripbackthrough the history of the

vegetarian movement andthe magazine in honor of

our 40th anniversary!

wa

yback

MACH

INE

VisitVegetarianTime

s.com/WayBackMachine


50/92


BY Lisa Barley

1847THE WORD VEGETARIANIS BROUGHT INTO USAGE

by Joseph Brotherton and

others at the inaugural

meeting of the Vegetar-

ian Society of the United

Kingdom. Though the

words first noted usage

(linked to abstention for

religious reasons) dates

back to 1839, it was not

commonly used until after

the formation of the first

vegetarian society.

1889THE FIRST INTERNA-TIONAL VEG CONGRESSCONVENES INCOLOGNE, GERMANY

Attendees enjoyed boat

cruises on the Rhine, well-

attended lectures, and a

seven-course meal that

included beet salad, lentil

soup, asparagus, and a

Cologne chop, a fritter,

compounded of the cook

knows what, pleasant to

eat with potatoes and

sauce.

1897

SOY-BEAN MILK GETSITS FIRST MENTION

in a USDA publication,

including a chart compar-

ing its nutritional com-

position to that of dairy

milk. Though enjoyed as

a beverage in China for

centuries, this was new

for the American market.

In 1931, the first calcium-

fortified soymilk was

created by Madison Foods

in Tennessee. 1918PRESIDENT WOODROWWILSON CALLS FORMEATLESS TUESDAYS

and an overall reduction in

meat consumption to help

conserve resources during

World War I. President

Wilson noted that these

restrictions would in no

way impair the strength of

our people.

wayback

MACHINE

THE

In honor of our 40th anniversary, were taking a look backnot just at the early

days of the magazine, but all the way back through vegetarian history in theWestern worldto reflect on the highlights of a movement that has been

deliciously life-changing. Follow along as we hit the high points of veg history.

For a more in-depth look, visit vegetariantimes.com/waybackmachine.

Vegetarian Times

JOSEPHBROTHERTONPORTRAITCOURTE

SYVEGETARIANSOCIETY;COLOGNE,

GERMA

NYIMAGE:

H I P / A R T R E S O U R C E N Y S O W

T H E S E E D

S O F V I C T O R Y I M A G E C O U R T E S Y N A T I O N A L A R C H I V E S
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51/92

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Ill SAVE 67%off the newsstand price. If I am not satisfied, Ill markcancel on the invoice and owe nothing. The trial issue is mine to keep.

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54/92


VT SPECIAL

1995THE FIRST 500 TOFURKYROASTS ARE SOLD FORTHANKSGIVING

This instant holiday hit

reminded vegetarians

that their Thanksgiving

table deserved a special

centerpiece too. 2000VEGGIE DOGS GET IN THE GAME

Unwilling to accept that she couldnt

get a veggie dog at a ball game,Johanna McCloy created the Soy

Happy campaign to change that.

Thanks to McCloys work with

concession-stand managers, we can

now enjoy veggie dogs at almost every

Major League Baseball stadium.

2003MEATLESS MONDAYBECOMES A THING

Inspired by earlier war-

rationing programs, former

ad man Sid Lerner creates

a health-focused campaign

with the assistance of Johns

Hopkins Bloomberg School

for Public Health. The initia-

tive has since spread to 34

countries.

THISPAGE:TURKEY:MI

KELORRIG;JOHANNA

MCCLOYPORTRAIT:

GEORGENIKITIN.FACIN

G

PAGE:CUPCAKESCOPYRIGHT2

014BY

CHLOECOSCARELLIFRO

MC

HLOESVEGANI

TALIANK

ITCHEN,

P U B L I S H E D

B Y A T R I A B O O K S ; P S 2 4 4 I M A G E : S T A N

G A Z

1995 2003


55/92

* These statements have not been evaluated by the FDA. This product is not intended to diagnose, treat, cure, or prevent any disease.

Find Dr. Ohhiras Formulas at better health food stores nationwide.www.EssentialFormulas.com (800) 430-6180

Fred Pescatore, MD is a compensated member of Essential Formulas science advisory committee.

I believe Dr. Ohhiras Probioticsis the highest quality and most effectiveprobiotic product on the market today.

It takes guts to Believe!

2014YOU LIKE US, YOUREALLY LIKE US!

TheVegetarian Times

Facebook page topped

1 million fans in May

2014. We love you too!

2009THE AMERICANDIETETIC ASSOCIATIONREVISES ITS POSITION

on the health benefits of

vegetarianism. For the first

time, the worlds largest

organization of nutrition

experts formally stated

that well-planned vegetar-

ian and vegan diets are

appropriate for individualsduring all stages of the life-

cycle including pregnancy,

lactation, infancy, child-

hood, and adolescence,

and for athletes.

2010VEGAN CUPCAKESFOR THE WIN!

At age 22, Chloe Coscarelli

surprised Food Network

judges and viewers with

vegan cupcakes that beat

out egg- and dairy-laden

varieties to win the $10,000

top prize on Cupcake Wars.

2013ELEMENTARY SCHOOL PS 244

in New York City becomes

the first public school to cre-ate an exclusively vegetarian

cafeteria menu. In 2010, the

school began by offering

meatless options twice per

weekit now serves vegetar-

ian food at every meal.

Clean up your diet8 spring detox foods

Light & lusciousAsian noodle dishes

Clean up your diet8 spring detox foods

Light & lusciousAsian noodle dishes

eat in season!eat in season!GMOs

What youneed to

know

Special: Mario Batalis ultimate veg pizza recipes

EATGREEN LIVE WELL

easy, healthy

recipes

2009 2012 2013 2014


56/92


te!party

EESTTentre

SPINACH-ARTICHOKEMINI LASAGNAS, p. 56

SIX WINNING RECIPES DESIGNED

TO DELIGHT A CROWD

READER RECIPE CONTEST


57/92

egetariantimes com | November | 2014

PHOTOGRAPHY Crystal C artier

FOOD STYLING Vivian Lui

PROP STYLING Amy Pal iwoda

BY Mary Margaret Chappell

VTreaderssure know

how to entertain in

style. In honor of the

magazines 40th

anniversary, we asked

you to submit your best

party dishes for thisyears Reader Recipe

Contest. Hundreds

of luscious-sounding

submissions rolled in

from around the country

and abroad, and the VT

staff got busy cooking

and tasting. These six

crowd-pleasing creations

rose to the top due totheir originality, ease of

preparation, and lovely

presentation.

Thanks for helping us

mark the big 4-0!

EESTTdessert

VEGAN VANILLA PUDDINGWITH CHOCOLATE-

RASPBERRY TOPPING, p. 57


58/92

November | 2014 | vegetariantimes.com November | 2014 | vegetariantimes.com

SERVES 8

This elegant side dish mimics beef tartare with slow-roasted tomatoes standing in

for meat. As my knowledge of spices has improved, so has my creativity, KatherineAdkins says. Ive begun trying to make up recipes as I go, which was the case when

I decided to take a new spin on beef tartare. Roasting the tomatoes gave them a full

flavor and the meaty aesthetic I desired while remaining true to the main ingredient.

cup white balsamic vinegar

3 Tbs. chopped cilantro

2 small shallots, finely chopped

(3 Tbs.)

2 28-oz. cans Eden Organic

Whole Roma Tomatoes, drained

cup Eden Selected Spanish Extra

Virgin Olive Oil3 Tbs. fresh thyme leaves

4 cups red balsamic vinegar

cup herb-infused olive oil

1 8-oz. block Go Veggie Mozzarella,

cut into 8 wedges, or shaved

8 fresh basil leaves

7 Tbs. Eden Selected Spanish

Extra Virgin Olive Oil, divided

2 tsp. unsalted butter1 lb. cremini mushrooms, diced

(8 cups)

4 cloves minced garlic (4 tsp.)

plus 1 whole garlic clove, halved

3 plum tomatoes, seeded, diced, and

patted dry

cup pine nuts

1 10-oz. loaf ciabatta bread, sliced on

diagonal into 16 -inch-thick slices

6 oz. BelGioioso Mascarpone

cheese, softened

MAKES 16 BRUS CHETTA

One of Danielle Sandersons favorite ways to spend a weekend afternoon is trying out

new recipe ideas in the kitchen. I really enjoy creating meatless versions of the

traditional comfort foods I grew up on, she says. This recipe comes from my love of all

things mushroom! The flavors work so well together, and it has become a real favorite

with my family. Serve as a starter for a Mediterranean-themed dinner, or pair it with

a fresh green salad and a glass of wine for a light meal.

1 | Preheat oven to 200F.

2 | Combine white balsamic vinegar,

cilantro, and shallots in small bowl.

Refrigerate until ready to use.

3 | Cut tops off tomatoes, and place on

baking rack set over baking sheet. Drizzle

with olive oil, sprinkle with thyme, and

roast in oven 45 to 60 minutes, or untiltomatoes are soft, but still hold their

shape. Cool.

4 | Meanwhile, simmer red balsamic

vinegar in small saucepan over medium-

low heat 15 to 20 minutes, or until

reduced to thick sauce.

5 | Dice tomatoes into -inch cubes.

EST starter/sideTOMATO TARTARE

runner-upCREMINI AND TOMATO BRUSCHETTA WITH MASCARPONE, TOASTED PINE NUTS, AND WHITE TRUFFLE OIL

Katherine Adkins

ADDISON, TEX.PRIZE: $500

2 tsp. white truffle oil

10 fresh basil leaves, thinly sliced

1 | Heat 2 Tbs. oil and 1 tsp. butter in

large nonstick skillet over medium heat.

Add half of mushrooms, and saut 5

minutes. Add 2 tsp. minced garlic, and

saut 3 minutes more. Stir in half of

tomatoes, and transfer mixture to bowl.

Repeat with 2 Tbs. oil and remaining

butter, mushrooms, minced garlic, and

tomatoes. Cool.

2 | Meanwhile, toast pine nuts in small

skillet over medium heat 4 to 5 minutes,

Danielle Sanderson

PHILADELPHIA

6 | Drain vinegar from cilantro mixture,

then stir cilantro and shallots into diced

tomatoes.

7 | Place -cup cylindrical mold or large

round biscuit cutter on small salad plate,

and spoon tomato tartare inside. Drizzle

with reduced balsamic vinegar and

herb-infused oil, dotting some of each onplate for decoration. Repeat with

remaining tomato tartare and oil to make

8 servings. Garnish each serving with

cheese and basil leaf.

PER SERVING347 cal; 7 g prot; 19 g total fat

(5 g sat fat); 29 g carb; 0 mg chol;


or until browned and fragrant. Stir

4 tsp. pine nuts into cooled mushroom

mixture.3 | Brush bread slices with remaining

3 Tbs. oil, rub with garlic halves, and

place on baking sheet. Broil bread slices

2 minutes per side, or until toasted.

Spread each slice with 1 tsp. mascar-

pone, then top with 3 Tbs. mushroom

mixture. Drizzle with truffl e oil, and

sprinkle with basil and reserved pine nuts.

PER BRUSCHETTA 180 cal; 4 g prot; 14 g total


81 mg sod;


59/92

EESTTstarter/side

TOMATO TARTARE, p. 54
http://arteitalica.com/http://arteitalica.com/http://arteitalica.com/http://arteitalica.com/http://arteitalica.com/


60/92


MAKES 24 MINI LASAGNAS

I come from an Italian family, but I had a couple

of issues with lasagnait can be laborious and the end product is messy, says

Lisa Lyn Adkins. Building the lasagna in muffi n tins makes it easier to assemble,cuts down on cooking time, and creates a neater presentation for guests. The

elementary school teacher and mother of four (Every night is like a small dinner

party!) uses dumpling wrappers in lieu of pasta, plus plenty of veggies. Spinach

and artichokes are one of my favorite combos."

8 Tbs. plus 2 tsp. Eden Selected

Spanish Extra Virgin Olive Oil,

divided

2 medium yellow onions, sliced

8 oz. baby portobello mushrooms,sliced

1 cups red balsamic vinegar

cup Now Real Foods Grade A

Maple Syrup

1 16-oz. pkg. prepared fresh or

thawed frozen whole-wheat

pizza dough

1 clove garlic, minced (1 tsp.)

2 tsp. dried thyme

7 oz. BelGioioso CreamyGorg

3 cups baby arugula

SERVES 8

Former pastry chef Ellen Arpino started making her own pizza at home after moving to

an area that didnt have a decent pizzeria. One night, I made caramelized onions and

sauted mushrooms, and thought some Gorgonzola would make a perfect white-style

pizza. The arugula took the place of my usual spinach, since I had just picked some

from the garden. The balsamic glaze was a whim that worked out nicely, she says.

1 16-oz. pkg. frozen chopped

spinach, thawed and drained

1 15-oz. can water-packed artichoke

hearts, drained and chopped

1 16-oz. container BelGioioso

Ricotta Con Latte

12 oz. shredded mozzarella cheese,divided (3 cups)

cup grated BelGioioso

Vegetarian Parmesan

1 large egg, lightly beaten

3 Tbs. Amore Herb Paste, divided

cup red wine

EST entre SPINACH-ARTICHOKE MINI LASAGNAS

runner-upGORGONZOLA AND ARUGULA PIZZA WITH CARAMELIZED ONIONS

Lisa Lyn Adkins

POTOMAC, MD.PRIZE: $500

Ellen Arpino

ATTLEBORO,

MASS.

1 | Heat 3 Tbs. oil in large skillet over

medium-high heat. Reduce heat to

medium, add onions, and saut 10

minutes. Sprinkle with salt (if desired),

reduce heat to medium-low, and cook20 minutes, or until onions brown,

adding 2 Tbs. water if necessary.

Transfer onions to bowl; set aside.

2 | Rinse out skillet, add 2 Tbs. oil, and

heat over medium-high heat. Add

mushrooms, and saut 5 to 7 minutes.

Transfer to bowl, and set aside.

3 | Bring vinegar and maple syrup to a

simmer in small saucepan over medium-

low heat. Simmer 15 minutes, or until

reduced by half. Set aside to cool.

1 25-oz. jar Eden Spaghetti Sauce

72 refrigerated or thawed frozen

dumpling or wonton wrappers

1 | Stir together spinach, artichoke hearts,

ricotta, 2 cups mozzarella, Parmesan,

egg, and 2 Tbs. herb paste in large bowl.Set aside.

2 | Bring wine to a boil in small saucepan

over medium-high heat. Boil until reduced

by half. Stir in remaining 1 Tbs. herb paste,

then spaghetti sauce, and bring to just a

simmer. Remove from heat.

3 | Preheat oven to 375F, and coat two

12-cup muffi n pans with cooking spray.

Press 1 dumpling wrapper into bottom of

each muffi n cup. Spoon 2 Tbs. cheese

mixture into dumpling wrapper. Top with

1 tsp. sauce. Repeat layering dumpling

wrapper, cheese mixture, and sauce. Top

with dumpling wrapper, and crimp or turn

down edges as you would a pie. Spread1 Tbs. sauce over top. Sprinkle lasagnas

with remaining 1 cup mozzarella.

4 | Bake 10 to 12 minutes, or until cheese

on top is melted and bubbling. Cool

5 minutes before unmolding and serving.

PER SERVING (2 MINI LASAGNAS) 361 cal;

20 g prot; 17 g total fat (8 g sat fat); 30 g carb;

63 mg chol; 764 mg sod; 4 g fiber; 3 g sugars

4 | Rub pizza dough with 1 Tbs. oil, and let

stand at room temperature 30 minutes.

5 | Preheat oven to 450F. Roll out dough,

and transfer to baking sheet.

6 | Combine garlic and 2 Tbs. oil, andbrush over dough. Sprinkle with thyme.

Bake 10 minutes, or until golden.

7 | Top pizza with onions, mushrooms,

and pea-size chunks of Gorgonzola.

8 | Toss arugula with remaining 2 tsp. oil,

and spread over pizza. Return pizza to

oven, and bake 10 minutes. Drizzle with

balsamic glaze.

PER SLICE454 cal; 11 g prot; 24 g total fat

(7 g sat fat); 47 g carb; 53 mg chol; 571 mg

sod; 6 g fiber; 36 g sugars

READER RECIPE CONTEST
http://vegetariantimes.com/http://vegetariantimes.com/


61/92

vegetariantimes.com | November | 2014

SERVES 4

When shes not working in the beauty and fashion industry, Brianna Egglestone is

making videos for her YouTube channel, Love Raw Vegan. Ive been vegan for three

years and love experimenting in the kitchen, she says. I prefer to use minimal ingredi-ents and create dishes that can be made in 15 minutes or less. I always loved vanilla

pudding as a child, and adding in the raspberry swirl with chocolate bits turns a fun dish

into something elegant that is always a hit at parties.

EST dessert VEGAN VANILLA PUDDING WITH CHOCOLATE-RASPBERRY TOPPING

runner-upSWEET POTATO BEIGNETS

Greg Fontenot

THE WOODLANDS,

TEX.

MAKES 30 BEIGNETS | 30 MINUTES OR LESS

Talk about a tasty use for leftovers! Greg Fontenot repurposed extra sweet potatoes for

an irresistible dessert. This is how I come up with many recipes, he explains. I dont

like to waste. Fontenot offers this beignet-frying tip: make sure the oil is hot (at least

375F) and the beignets cook all the way through. Try a few to make sure theyre

donethe cook always gets extra! For an elegant presentation, serve the hot beignets

on a bed of crme anglaise (custard) with chopped peaches or mangoes.

1 Tbs. egg replacer, such as

Ener-G

1 cup mashed cooked sweet potato

cup Silk Almondmilk

1 Tbs. vegan margarine, melted

1 tsp. vanilla extract

1 cup all-purpose flour

cup Florida Crystals

Organic Sugar

tsp. baking powder

tsp. salt, optional

34 cups vegetable oil

Florida Crystals Organic Powdered

Sugar, for dusting

1 | Combine egg replacer and cup

water in small bowl.

2 | Whisk together sweet potato,

almond milk, margarine, and vanilla

in bowl until smooth.

3 | Combine flour, sugar, and baking

powder in separate bowl. Season flour

Brianna

EgglestoneNEW YORK

PRIZE: $500

PUDDING

3 Tbs. Bobs Red Mill Cornstarch

1 cups Silk Vanilla Coconut Milk

or Soymilk

cup Florida Crystals Organic

Cane Sugar

tsp. vanilla extract

TOPPING

28 Tbs. Florida Crystals Organic

Cane Sugar

1 Tbs. Bobs Red Mill Cornstarch

2 cups fresh or frozen raspberries

cup Chatfields Semisweet or

Double-Dark Semisweet

Chocolate Chips

1 | To make Pudding: Stir together

cornstarch and 2 Tbs. water in small bowl.

Transfer to medium saucepan, and whisk

in coconut milk, then sugar and vanilla.

2 | Bring mixture to a boil over medium

heat, whisking constantly. Cook 2

minutes, or until mixture has thickened.

Remove from heat, and cool 10 minutes.

Spoon cup Pudding into four glass

cups. Cool, and then chill in refrigerator.3 | To make Topping: Combine sugar and

cornstarch in medium saucepan. Whisk in

cup water. Add raspberries, and bring

to a boil. Simmer 1 minute, or until

mixture thickens. Cool, and then chill.

4 | Spoon cup Topping over each

Pudding. Sprinkle each serving with

chocolate chips.

PER PUDDING 318 cal; 2 g prot; 11 g total fat

(7 g sat fat); 56 g carb; 0 mg chol; 18 mg sod;

7 g fiber; 39 g sugars

mixture with salt, if using. Stir flour

mixture into sweet potato mixture.

4 | Heat vegetable oil to 375F in deep

skillet or Dutch oven. Drop beignets

by spoonfuls into hot oil, and fry

2 to 4 minutes, or until golden brown.

Drain on paper towels. Serve dusted

with powdered sugar.

PER BEIGNET56 cal;


62/92

THE vegHOT L ISTWORD OF MOUTH IS KEY.WE ASKED SOME OF OUR FAVORITE

VEG CHEFS, AUTHORS, ACTIVISTS, AND OTHER LUMINARIES TO

GIVE US THE INSIDE SCOOP ON THE PEOPLE, PLACES, AND DISCOVERIES

THEY THINK ARE SHAPING THE FUTURE OF VEGETARIANISM.

Vegetarian Times

ILLUSTRATIONS Stephanie Birdsong


63/92

RICHARD LANDAU

COOWNER AND CHEF

AT PHILADELPHIAS

VEDGE RESTAURANT

Documents

Vegetarian Times - November 2014