Vegetarian Times Top Rated Recipes 2014

READERS
RECIPES
60+
healthy
favorites
youll
make
again
and
again
AVOCADO
CHIMICHURRI
BRUSCHETTA
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Now a little
goes a long way.

chia sseeds
rich
r chocolate chips
toasted whole
grain oats
New!
NEW Kashi Crunchy Granola and Seed bars have chia

seeds, which add to the nutritional goodness in our tasty
bar. And that helps you eat positive, no matter where the
day takes you.
, TM, 2014 Kashi Company

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2 Introduction
contents
READERS FAVORITES | SPECIAL ISSUE
6 Appetizers
18 Salads
30 Soups & Stews
42 Sides
54 Entres
68 Sweets
84 Best of the Best
96 Recipe Index
Dark
Chocolate
Caramel Sorbet
[ PAGE 81 ]
&
Malted Banana
Ice Cream
[ PAGE 78 ]
on the cover
Photography by Carin Krasner
Food styling by William Smith
Prop styling by Kim Wong
vegetariantimes.com | READERS TOP-RATED RECIPES 1

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R E A D E R S ' FAV O R I T E R E C I P E S
the
Ultimate
COLLECTION
THERE ARE GOOD RECIPES AND THEN THERE
are great onesthe killer bruschetta you serve proudly at every

party, the perfect pasta dish for a romantic dinner for two, the
show-stopping dessert that convinces everyone youre a baking
genius.
You know what your favorite Vegetarian Times recipes are,
but even the most prolic home cook doesnt have time to
prepare and taste them all. Wouldnt it be great to have a
compendium of only the best recipes right at your ngertips?
That was the goal of this special keepsake issue. We polled
longtime VT staffers, quizzed our enthusiastic Facebook
audience, and delved deep into the user ratings and reader
comments in the vegetariantimes.com recipe database to
identify 61 all-time favorites. Some you may recognize, and
some you may have missed, but all are guaranteed to make
your life a little easier and a lot more delicious.
R E A D E R S T O P - R AT E D R E C I P E S
V E G E TA R I A N T I M E S . C O M
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READERS
VICE PRESIDENT, GENERAL MANAGER Kim Paulsen
RECIPES
Business Oces
300 N. Continental Blvd., Suite 650, El Segundo, CA 90245
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Contributing Writers & Recipe Developers
Alison Ashton, Pnina Ben-Daniel, Thomas Carrig, Amar Gagnon,
Ann Gentry, Abigail Henson, Fiona Kennedy, Donna Klein,
Myra Kornfeld, Vivian Larsen, Maria Lissandrello, Carolyn Malcoun,
Sarah Matheny, Laura McAllister, James McNulty, Susie Middleton,
Nicola Nieburg, Joshua James Ogrodowski, Celia Ozereko, Rochelle
Palermo, Elliott Prag, Nicole Rees, Victoria Abbott Riccardi, Nekoda
Rowley, Melynda Saldenais, Joyce Sangirardi, Annie Somerville,
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Contributing Photographers
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Luca Trovato, Romulo Yanes
Address editorial correspondence to:
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We assume no responsibility for unsolicited manuscripts and/
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Vegetarian Times is a registered trademark.
Made in the U.S.A.
READERS TOP-RATED RECIPES
| vegetariantimes.com
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Por t u
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Br
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EDEN condiments
are prepared with
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Ingredients are
Eden Foods
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Low Sodium and

Gluten Free offerings.
edenfoods.com | There
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ED
EN
S h a ke
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R E A D E R S FAV O R I T E R E C I P E S
Appetizers
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Every time
I contribute this
to the spread
at a party, it is
a hit! The avor
combination
keeps people
coming back.
Be prepared
for requests for
the recipe.
Katie, via
vegetariantimes.com
AVOCADO
CHIMICHURRI
BRUSCHETTA
[ PAG E 1 0 ]
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R E A D E R S FAV O R I T E A P P E T I Z E R S
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Avocado Chimichurri Bruschetta

SERVES 6 | 30 MINUTES OR FEWER
For this Latin twist on the classic Italian

starter, cubes of avocado are folded into
chimichurrian Argentinean sauce
made of chopped parsley, cilantro, garlic,
vinegar, and oil. Beth, a visitor to
vegetariantimes.com, raves: We make this
often, sometimes more than once a
week. Our favorite variation is to forgo
the bread and use a bed of spinach to
make an amazing dish we call Kickin
Cado Salad.
2
2
3
2
6
Tbs. lemon juice

Tbs. red wine vinegar
cloves garlic, minced (1 Tbs.)
tsp. salt
tsp. red pepper akes
tsp. dried oregano
tsp. ground black pepper
cup olive oil
cup chopped cilantro
cup chopped fresh parsley
avocados, peeled, pitted, and cubed
-inch-thick slices whole-grain or
ciabatta bread, toasted
Appetizer category for this four-star

favorite. He developed the recipe for
a heart-healthy cooking demo in a spa
cuisine class.
BALSAMIC GLAZE
1 cup balsamic vinegar

2 Tbs. Sucanat or
nonrened cane sugar
Feta-Stuffed Peppadews
M A K E S 2 4 P E P PA D E W S | 3 0 M I N U T E S O R F E W E R
Created for a Valentines Day feature on

aphrodisiacs, these ery love-bites won
the hearts of the VT readership for their
juxtaposition of cool mint and cucumber
with the exhilarating heat of pulsequickening chiles. Find Peppadews in
jars in the pickle section of the cannedfood aisle or at supermarket olive bars.
WHITE BEAN PASTE
1 15-oz. can cannellini beans,

rinsed and drained
2 oz. grated Parmesan cheese ( cup)
cup fresh orange juice
2 Tbs. olive oil
clove garlic, minced ( tsp.)
CHUTNEY
4 Roma tomatoes, seeded and

nely chopped (2 cups)
1 red Fresno chile, seeded
and nely chopped ( cup)
2 Tbs. nely chopped fresh basil
2 Tbs. lime juice
2 Tbs. nely chopped shallot
24 fresh mint leaves

24 Peppadews, rinsed and drained
small cucumber, peeled, seeded, and
cut into -inch cubes
4 Tbs. crumbled feta cheese, divided
Slide 1 mint leaf into cavity of 1

Peppadew. Fill with 1 or 2 cucumber
cubes, then stuff with 1/2 tsp. crumbled
feta. Repeat with remaining ingredients.
Chill until ready to serve.
PER PEPPADEW: 14 CAL; 1 G PROT; 1 G TOTAL FAT
(1 G SAT FAT); 2 G CARB; 1 MG CHOL; 38 MG SOD;
1 G FIBER; 2 G SUGARS
BRUSCHETTA
1. Combine lemon juice, vinegar, garlic,

salt, red pepper akes, oregano, and
black pepper in small bowl. Whisk in
oil, then stir in cilantro and parsley.
Fold in avocado cubes.
2. Spoon avocado mixture onto toast
slices, and serve.
PER SLICE (WITH TOPPING): 247 CAL; 5 G PROT; 18 G TOTAL
FAT (3 G SAT FAT); 20 G CARB; 0 MG CHOL; 431 MG SOD;
Bruschetta with White Bean

Paste, Tomato Chutney,
and Reduced Balsamic Glaze
M A K E S 1 6 B R U S C H E T TA
More than 12,000 readers cast their votes

in VTs 2009 Chefs Challenge contest,
in which Johnson & Wales University
College of Culinary Arts graduate Joshua
Ogrodowski won rst place in the Best
10
16 slices French baguette

2 Tbs. olive oil
1. To make Balsamic Glaze: Simmer

vinegar and Sucanat in saucepan over
medium-low heat 20 minutes, or until
syrupy. Cool.
2. To make White Bean Paste: Blend all
ingredients in food processor until smooth.
Season with salt and pepper, if desired.
3. To make Chutney: combine all
ingredients in bowl.
4. To make Bruschetta: Preheat grill or
grill pan. Brush baguette slices with oil,
and grill 2 to 3 minutes per side. Spread
1 Tbs. White Bean Paste on each grilled
bread slice. Top with 2 Tbs. Chutney;
drizzle with Balsamic Glaze.
PER SLICE (WITH TOPPING): 186 CAL; 7 G PROT; 5 G TOTAL
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FETA-STUFFED
PEPPADEWS
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Classic Hummus with
Tomato-Mint Salsa
SERVES 8
Based on a recipe from a nomadic

Bedouin tribe, this enhanced version
of classic hummus garners top ranking
among VT readers. For more fullbodied avor, increase the tahini by
up to 2 cups. Stir the tahini well right
before measuringit separates when
it sits.
CLASSIC HUMMUS
3 cups cooked chickpeas, or 2 15-oz.

cans chickpeas, rinsed and drained
twice, hot or warmed in microwave
13 cup lemon juice
1 clove garlic
cup tahini
TOMATO-MINT SALSA
CLASSIC
HUMMUS WITH
TOMATO-MINT
SALSA
Mini Loaded Red Potatoes
6 chives, nely chopped

Paprika for sprinkling
M A K E S 1 0 S T U F F E D P O TAT O E S
These sports barstyle spuds, taken

from a VT Fathers Day menu, proved
to be a hit with more than just dads.
Roasted instead of deep-fried, theyre
easiest to eat when made from the
smallest red potatoes you can nd.
These are so delicious and cute,
writes Sarah on vegetariantimes.com.
Great nger food for parties!
10
1
1
3
5
10
12
2-inch-diameter red potatoes

Tbs. vegetable oil
tsp. salt
pieces vegetarian bacon
tsp. low-fat sour cream
tsp. shredded low-fat
Cheddar cheese
1. Preheat oven to 375F. Slice off small

portion from one side of each potato to
create at base. Toss potatoes in bowl
with oil and salt. Arrange potatoes, cut
side down, on baking sheet. Bake 20 to
30 minutes, or until soft.
2. Meanwhile, cook bacon according to
package directions, then chop.
3. Allow potatoes to cool slightly, then
slice top off each potato and scoop out
1 Tbs. esh. Stuff each potato with 1/2 tsp.
sour cream and 1 tsp. cheese, then
sprinkle with chives and paprika.
2 medium tomatoes, diced

(1 cups)
cup diced white onion
2 Tbs. olive oil
2 Tbs. chopped fresh mint
1 Tbs. lemon juice
1. To make Classic Hummus: Pure

warm chickpeas, lemon juice, garlic, and
2
/3 cup water in food processor 3 to 4
minutes, or until smooth, scraping down
sides of bowl, if necessary. Add tahini,
and pure 2 minutes, or until mixture
has consistency of soft cream cheese,
adding 1 to 2 Tbs. water, if necessary.
2. To make Tomato-Mint Salsa: Stir
together tomatoes, diced onion, oil,
mint, and lemon juice in small bowl;
season with salt and pepper, if desired.
Let stand 5 minutes.
3. To serve, spread Classic Hummus in
shallow dish, and mound Tomato-Mint
Salsa in center.
PER SERVING ( CUP HUMMUS PLUS 3 TBS. SALSA):
PER POTATO: 140 CAL; 4 G PROT; 3 G TOTAL FAT
228 CAL; 8 G PROT; 13 G TOTAL FAT (2 G SAT FAT);
23 G CARB; 0 MG CHOL; 152 MG SOD; 7 G FIBER;
4 G SUGARS
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MINI LOADED
RED POTATOES
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14
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Smoky Baby
Portobello Sliders
SERVES 4
Featured in a VT story on grilling

techniques, this mushroom burger
demonstrates how portobellos meaty
texture and robust taste take on the
avors of marinades and rubs and stay
juicy and tender when grilled.
Vegetariantimes.com visitor Allison offers
this resounding endorsement:
Vegetarians and nonvegetarians alike
love theseand they are easy, easy, easy!
CLASSIC BBQ RUB
3
3
2
1
1
cup light brown sugar

cup sweet paprika
Tbs. ground black pepper
Tbs. kosher or coarse sea salt
tsp. garlic powder
tsp. onion powder
tsp. celery seed
tsp. cayenne pepper
SLIDERS
8 baby portobello mushrooms,

stems removed
3 Tbs. olive oil, divided
2 medium yellow or white onions,
thinly sliced
1 tsp. herbes de Provence
1 cups prepared barbecue sauce
2 oz. shredded smoked Gouda ( cup)
8 mini challah rolls or dinner rolls
tainer. Shake well to blend. Makes

3
/4 cup; store unused portion in airtight
container.
2. To make Sliders: Rub mushrooms
with 1 Tbs. oil, and toss in bowl with
2 Tbs. Classic BBQ Rub. Set aside.
3. Heat remaining 2 Tbs. oil in large
skillet over medium heat. Add onions
and herbes de Provence, and cook 30
minutes, or until golden, stirring
occasionally. Remove from heat, and
(This topping can be made up to two
days in advance.)
4. Heat grill or grill topper over mediumhigh heat. Rub grate or grill topper
with vegetable oil. Place mushrooms
stem side down on grill. Brush mushroom tops with barbecue sauce, and
grill 3 to 4 minutes, or until soft and
charred around the edges. Flip, and grill
3 minutes more. Divide cheese among
mushrooms, placing in center of each
stem side. Grill 1 minute more, or until
cheese is melted.
5. Meanwhile, warm rolls on grill.
Spread barbecue sauce on bottom rolls,
then top each with 1 mushroom, sauted
onions, and top roll.
PER SLIDER: 178 CAL; 5 G PROT; 9 G TOTAL FAT (3 G SAT
1. To make Classic BBQ Rub: Combine

all ingredients in small airtight con-
FAT); 22 G CARB; 17 MG CHOL; 706 MG SOD; 2 G FIBER;

8 G SUGARS

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16
READERS TOP-RATED
TOP-RATED RECIPES
RECIPES ||vegetariantimes.com
vegetariantimes.com
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www.AmericanHealthUS.com
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Salads
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SZECHUAN
BLACK-EYED
PEA SALAD
[ PAGE 2 8 ]
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WILTED SPINACH
SALAD WITH
ASIAN PEARS,
BLUE CHEESE, AND
PECANS
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R E A D E R S ' FAV O R I T E S A L A D S
Wilted Spinach Salad with

Asian Pears, Blue Cheese,
and Pecans
Crisp Asian pears, tangy blue cheese,

and bitter greens are the star ingredients
in this wilted spinach salad, shared with
VT by the veg culinary geniuses at
Greens Restaurant in San Francisco.
Its great for a lunch or a light weeknight
meal, writes Caiti on vegetariantimes.com.
1 shallot, thinly sliced ( cup)
1 Tbs. pear vinegar or
unltered apple cider vinegar
6 cups spinach leaves, trimmed
1 cups torn frise, escarole, or radicchio
1 Asian pear, thinly sliced
cup toasted pecan pieces
3 Tbs. crumbled blue cheese, divided
2 Tbs. olive oil
1. Bring small pot of water to a boil.

Add shallot, and blanch 20 seconds.
Drain, and toss with vinegar in serving
bowl. Add spinach, frise, pear, pecans,
and 2 Tbs. cheese; toss to combine.
2. Heat oil in small skillet until very hot.
Pour over salad, and toss with tongs to
wilt greens. Sprinkle remaining 1 Tbs.
cheese over salad.
PER 1-CUP SERVING: 85 CAL; 2 G PROT; 7 G TOTAL FAT
German-Style Warm Potato Salad
GERMAN-STYLE WARM
POTATO SALAD
Vegetariantimes.com visitor Becca calls

this green beanlaced potato salad
Sooo good. Make this one! She adds,
Its wonderful warm, but also quite
tasty cold for a picnic the next day.
Hearty enough to serve as an entre,
it can also be paired with grilled
vegetarian sausages for a bigger meal.
8 oz. baby red potatoes, cut into
1- x -inch pieces
4 oz. green beans, cut into 2-inch pieces
3 Tbs. olive oil
3 green onions, white and pale-green
parts chopped ( cup)
2 Tbs. white balsamic vinegar or

any mild variety, such as white wine
or rice vinegar
2 Tbs. chopped fresh parsley
1 Tbs. chopped fresh tarragon or dill
4 cups loosely packed baby spinach
leaves
1. Cook potatoes in pot of boiling salted

water 8 minutes, or until tender. Add
green beans during last minute of cooking.
2. Meanwhile, heat oil in skillet over

medium heat. Add green onions. Cook 4
minutes, or until tender but not browned.
Remove from heat; stir in vinegar.
3. Drain potatoes and green beans.
Toss with olive oil mixture, parsley, and
tarragon. Season with salt and pepper,
if desired. Serve warm on bed of spinach.

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COLORFUL ASIAN
SLAW WITH WARM
GINGER-LIME
DRESSING
Colorful Asian Slaw with

Warm Ginger-Lime Dressing
A warm dressing of deglazed pan

juices gives this refreshing slaw a avor
boost, and as VT reader Caitlin says
on vegetariantimes.com: The peanuts
make for a nice hearty crunch on top
of the already crisp veggies! For a light
supper, top with tofu and serve
over brown rice.
4 cups (8 oz.) thinly sliced
savoy cabbage
2 cups (6 oz.) thinly sliced red cabbage
2 medium carrots (4 oz.), peeled and
cut into very thin matchsticks
1 large Granny Smith apple (8 oz.),
unpeeled, cored, and cut
into thin matchsticks
tsp. kosher salt
3 Tbs. low-sodium soy sauce
2 Tbs. plus 1 tsp. lime juice
2 Tbs. brown sugar
2 Tbs. canola oil
1 large red onion, thinly sliced (2 cups)
1 pinch salt, optional
1 Tbs. plus 2 tsp. minced fresh ginger
cup roughly chopped cilantro leaves
cup chopped roasted peanuts,
optional
22
1. Combine savoy cabbage, red cabbage,

carrots, and apple in large heat-proof
bowl. Sprinkle with kosher salt. Whisk
together soy sauce, lime juice, 2 Tbs.
water, and brown sugar in small bowl.
2. Heat oil in medium skillet over
medium-high heat. Add onion and salt
(if using), and cook 7 to 8 minutes, or
until onion is browned and bottom of
pan has brown bits. Add ginger; cook
30 seconds. Add soy sauce mixture to
deglaze, and cook 15 to 25 seconds,
scraping up brown bits. Remove from
heat. Add onion mixture to cabbage
mixture. Toss until well combined and
cabbages begin to wilt.
3. Add 1/4 cup cilantro leaves, and toss to
combine. Let stand 5 minutes, then serve
garnished with remaining 1/4 cup cilantro
and peanuts, if using.
(<1 G SAT FAT); 17 G CARB; 0 MG CHOL; 546 MG SOD;
Corn-Quinoa Salad
SERVES 8
This is by far my favorite quinoa recipe,

comments Katie on vegetariantimes.com. If
using fresh corn, you can skip the blanching step and just stir in the raw kernels.
SALAD
1 cup quinoa, rinsed and drained

tsp. salt
1 cups fresh or frozen corn kernels
(from 2 ears)
1 cups halved cherry or grape tomatoes
1 cup nely chopped red cabbage
1 cup diced cucumber
DRESSING
3
1
1
cup olive oil

cup fresh lemon juice
Tbs. pure maple syrup
Tbs. Dijon mustard
tsp. salt
1. To make Salad: Bring quinoa, salt, and

1 1/2 cups water to a boil in saucepan.
Reduce heat to medium-low, cover, and
simmer 20 minutes, or until water is
absorbed. Set aside, covered, 10 minutes.
2. Bring 2 cups water to a boil in separate
saucepan. Add corn, and cook 1 minute.
Drain, and rinse under cold water. Drain
again. Stir together corn, tomatoes,
cabbage, cucumber, and quinoa in bowl.
3. To make Dressing: Mix all ingredients
in blender until smooth. Stir into Salad.
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Corn-Quinoa Salad is
so easy and delicious!
I couldnt stop eating it,
comments VT reader Sheryl
on vegetariantimes.com.
Its perfect to bring
to a potluck or picnic.
CORNQUINOA
SALAD

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Raw Kale
Salad
with Root
Vegetables
[ PAG E 26 ]
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Raw Kale Salad with

Root Vegetables
SERVES 6
This salad is fab! writes Angela on

vegetariantimes.com. Ive made it so
many times for get-togethers, dinners,
etc., and someone always asks for the
recipe! Tender, long-leafed lacinato
kale works especially well, but any
variety will do if its cut very thin and
given a thorough rubdown with salt,
vinegar, and oil. The grated root
vegetables and maple-glazed pecans add
just the right crunchiness.
SALAD
2 12-oz. bunches kale,

stems removed, leaves cut into
thin strips or chionade
2 Tbs. olive oil
1 Tbs. apple cider vinegar
1 tsp. salt, divided
1 cup whole pecans
cup pure maple syrup
2 Tbs. canola oil
tsp. cayenne pepper
1 medium turnip, peeled and
grated (1 cup)
medium rutabaga,
peeled and grated (1 cup)
1 medium carrot, grated ( cup)
2 green onions, cut thin on diagonal
DRESSING
2
1
1
1
2
Tbs. lemon juice

Tbs. grated lemon zest
Tbs. olive oil
Tbs. low-sodium soy sauce
tsp. agave nectar
1. To make Salad: Place kale in large

bowl, and pour olive oil, vinegar, and
1 tsp. salt over top. Gently massage
mixture into kale about 2 to 3 minutes
by hand, or until kale starts to wilt.
Let rest 30 minutes.
2. Preheat oven to 375F. Line baking sheet
with parchment paper. Toss together
pecans, maple syrup, canola oil, remaining
1
/2 tsp. salt, and cayenne in medium bowl.
Spread nut mixture in single layer on
prepared baking sheet; bake 8 to 10
26
GREEK
LENTIL
SALAD
2
1
2
1
2
minutes, or until pecans are brown and

fragrant, stirring frequently. Cool in pan.
3. To make Dressing: Whisk together
lemon juice, lemon zest, oil, soy sauce,
and agave nectar in bowl. Season with
salt and pepper, if desired.
4. Stir turnip, rutabaga, carrot, and
green onions into kale mixture. Toss
with Dressing. Garnish with pecans.
small onion
bay leaves
large shallot, nely chopped ( cup)
Tbs. lemon juice
small cucumber, diced (1 cup)
medium tomatoes, diced (1 cup)
cup chopped fresh mint
Tbs. olive oil
cup crumbled feta cheese

Greek Lentil Salad

SERVES 4
This top-rated salad is low in calories and

makes a delicious take-along lunch or a
light dinner. Unlike most dried beans,
lentils dont need to be soaked before
cooking, but they still offer gold-standard protein and ber benets.
1. Place lentils, onion, bay leaves, and

6 cups water in large saucepan; bring to
a boil. Reduce heat to medium-low, and
cook 25 to 30 minutes, or until lentils
are tender. Drain, remove onion and
bay leaves, and cool.
2. Stir together shallot and lemon juice
in large bowl. Add lentils, cucumber,
tomatoes, mint, and oil; stir to combine.
Chill 1 hour, or overnight. Serve
topped with feta.
1 cup French green lentils,

rinsed and drained

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Szechuan Black-Eyed
Pea Salad
Tofu and Cucumber Salad

with Sesame-Ginger Dressing
Its no small wonder that this salad,

developed by reader Laura McAllister,
won rst prize in VTs 2007 Reader
Recipe Contest and has continued to
win over readers ever since: its perfect
combination of basic ingredients makes
for a light and tasty lunch or hearty
dinner side dish. After reading rave
reviews about this recipe, I decided to
try it, writes Rene on vegetariantimes.com.
Now I see what all the fuss was about!
Its quick, healthy, and delicious. I made
it early for lunch and ended up eating a
bowl at 10 a.m. because I couldnt wait.
This top-ranking salad was developed for

a feature celebrating cucumbers delicate
avor. Furikake, a Japanese rice seasoning,
adds subtle taste and texture. To make
your own furikake, crumble a sheet of
nori (the same toasted seaweed used to
wrap sushi) and toss with 2 tsp. toasted
sesame seeds and 1/4 tsp. sea salt. I never
knew how good plain, unadulterated
tofu could taste until I had this salad,
says VT food editor Mary Margaret
Chappell. The combination of textures
with the silky tofu, the crisp cucumber,
and the crunchy spices is just perfect.
2 14-oz. cans black-eyed peas,

rinsed and drained
1 medium green bell pepper,
chopped (1 cup)
cup chopped red onion
1 jalapeo chile, seeded
and nely minced (2 Tbs.)
1 clove garlic, minced (1 tsp.)
1 avocado, cubed (1 cup)
2 Tbs. lemon juice
cup olive oil
3 Tbs. red wine vinegar
1 Tbs. vegan Szechuan sauce
2 tsp. sugar
1. Toss together black-eyed peas, bell

pepper, onion, jalapeo, and garlic in
large bowl. Toss avocado with lemon
juice in separate bowl. Add avocado to
black-eyed pea mixture.
2. Whisk together oil, vinegar, Szechuan
sauce, and sugar in bowl used for
avocado. Add black-eyed pea mixture,
and toss to mix.
PER -CUP SERVING: 223 CAL; 5 G PROT; 14 G TOTAL FAT
DRESSING
13
3
2
4
2
1
cup reduced-fat vegan mayonnaise

cup unseasoned rice vinegar
Tbs. minced fresh ginger
Tbs. toasted sesame seeds
tsp. tamari or low-sodium soy sauce
tsp. mirin (rice wine)
tsp. sugar
SALAD
1 16-oz. pkg. soft tofu, drained

3 Japanese cucumbers, 1 English
cucumber, or 2 garden cucumbers,
thinly sliced
1 avocado, halved and sliced
2 oz. daikon radish sprouts, trimmed
6 green onions, thinly sliced
4 tsp. veg furikake seasoning,
such as Eden Shake
1. To make Dressing: Blend all

ingredients in blender 1 minute. Chill.
2. To make Salad: Cut tofu into 12
rectangular slices. Lay 3 slices of tofu,
overlapping slightly, on each of 4 plates.
Arrange cucumber slices around tofu,
and fan avocado slices on plates. Scatter
sprouts, then green onions over
vegetables. Drizzle Dressing over Salad.
Sprinkle with furikake.
PER SERVING: 284 CAL; 12 G PROT; 19 G TOTAL FAT
28
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TOFU AND
CUCUMBER SALAD
WITH SESAMEGINGER DRESSING

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Soups
&
Stews
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This soup is my current favorite.

I love the textures and the chew of it all.
Za, via vegetariantimes.com
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R E A D E R S FAV O R I T E S O U P S & S T E W S
White
Bean and
Arborio Rice
Soup
32
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White Bean and
Arborio Rice Soup
Designed for a recent 30 Minutes story

featuring Italian zuppas, this soup
quickly won four-star status among VT
readers. True to the style of Northern
Italy, it is lled out with rice rather than
pasta. Toasted breadcrumbs and pine
nuts lend an almost cheese-like avor
without any cheese.
3
23
3
3
6
2
1
2
Tbs. olive oil, divided

cup Arborio rice
tsp. chopped fresh rosemary
cups low-sodium vegetable broth
cups sliced cabbage
bay leaf
slices Italian bread,
torn into 1-inch pieces (1 cup)
cup pine nuts
1 15.5-oz. can cannellini beans,
rinsed and drained
1. Heat 2 Tbs. oil in pot over medium

heat. Add rice, and saut 6 minutes, or
until toasted, stirring occasionally. Stir in
garlic and rosemary, and cook 2 minutes
more. Add broth, cabbage, and bay leaf;
cover, and bring to a boil. Reduce heat to
medium-low, and simmer 10 minutes.
2. Pulse bread and pine nuts in food
processor until small crumbs form.
3. Heat remaining 1 Tbs. oil in skillet
over medium heat. Add breadcrumb
mixture, and saut 5 minutes, or until
breadcrumbs are crisp and toasted.
4. Add beans to soup, and cook 5 minutes
more, or until rice is tender. Remove bay
leaf, and stir in breadcrumbs. Season with
PER 1-CUP SERVING: 268 CAL; 6 G PROT; 11 G TOTAL
CHICKPEA
AND DATE
TAGINE
delicious! comments Wendy on

vegetariantimes.com. Healthy, quick, and
tastywhat more can you ask for?
1
1
4
1
1
1
1
3
Chickpea and Date Tagine

This North African stew combines sweet

and savory ingredients to play off the
spices used to season it. This is
1
1
Tbs. olive oil

large onion, diced (2 cups)
cloves garlic, minced (4 tsp.)
tsp. ground cumin
tsp. ground coriander
tsp. ground ginger
tsp. ground cinnamon
15-oz. can crushed tomatoes
cups cooked chickpeas or 2 15-oz.
cans chickpeas, rinsed and drained
cup whole-wheat couscous
cup pitted dates, halved
cup lemon juice
1. Heat oil in saucepan over medium

heat. Add onion, and cook 10 minutes,
or until starting to brown, stirring often.
Stir in garlic, cumin, coriander, ginger,
and cinnamon, and saut 30 seconds.
Add tomatoes, chickpeas, and 1/4 cup
water; simmer 10 minutes.
2. Meanwhile, toast couscous in small
saucepan over medium heat 5 minutes,
or until fragrant. Add 1 3/4 cups water,
and bring to a boil. Remove from heat,
cover, and let stand 5 minutes.
3. Stir dates and lemon juice into tagine;
Serve on couscous, topped with cilantro.
PER SERVING (1 CUP STEW AND CUP COUSCOUS): 400
CAL; 15 G PROT; 5 G TOTAL FAT (<1 G SAT FAT); 81 G CARB;
0 MG CHOL; 378 MG SOD; 15 G FIBER; 29 G SUGARS

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SMOKY
SPLIT PEA
SOUP
apples, and remove from heat. Stir in

1 Tbs. mint and 1/4 tsp. lemon zest.
Serve sprinkled with remaining 1 Tbs.
mint and 1/4 tsp. lemon zest.
FAT (<1 G SAT FAT); 46 G CARB; 0 MG CHOL; 22 MG SOD;
Smoky Split Pea Soup

SERVES 6
Split pea soup is often avored with ham

hocks, but this version gets its smoky
taste from smoked paprika and chipotle
chiles. This soup is amazing, writes
Rachel on vegetariantimes.com. Its spicy
and delicious, and everyone who has
tried it loves it, saying it beats any
ham-based one theyve had.
1
2
1
1
Roasted Butternut Squash,

Apple, and Farro Chowder
SERVES 6
Popular in Europe, farro is an ancient

whole grain related to wheat. When
cooked, it has a chewy texture and slightly
nutty avor. My local market was out of
farro, so I used barley, says Jolie on
vegetariantimes.com. This one is a keeper.
Its a delicious, avorful, easy meal.
1 lb. peeled butternut squash,
diced (4 cups)
4 Tbs. canola oil, divided
3 large Jonagold or Golden Delicious
apples, peeled, cored, and cut
into large dice
1 cup sliced shallots (4 large)
tsp. ground cumin
tsp. ground coriander
23 cup semi-pearled farro
2 Tbs. chopped fresh mint
tsp. grated lemon zest
34
1. Preheat oven to 450F. Line 2 large

baking sheets with parchment paper.
Toss squash with 2 Tbs. oil in bowl, and
season with salt, if desired. Toss apples
with 1 Tbs. oil in separate bowl, and
season with salt, if desired. Arrange
squash in single layer on 1 prepared
baking sheet, and apples in single
layer on other. Roast squash 32 to 36
minutes, or until tender and browned
on bottoms. Roast apples 22 to 24
minutes, or until browned.
2. Meanwhile, heat remaining 1 Tbs. oil
in Dutch oven over medium-low heat.
Add shallots, and season with salt, if
desired. Cover, and cook 10 minutes, or
until shallots are shrunken, stirring
occasionally. Add cumin, coriander, and
red pepper akes, and season with salt,
if desired. Cook 30 seconds, or until
fragrant. Add farro and 8 cups water,
and bring to a boil. Reduce heat to
medium-low, and cook 25 minutes, or
until farro is tender. Stir in squash and
1
2
3
4
1
cup green split peas

Tbs. olive oil
tsp. smoked paprika
tsp. chopped chipotle chile, canned in
adobo sauce
large sweet potato, peeled and diced
(3 cups)
medium onions, diced (3 cups)
ribs celery, diced (1 cup)
14-oz. can diced tomatoes
1. Soak split peas in large bowl of cold

water overnight.
2. Heat oil in 3-qt. saucepan over
medium heat. Add paprika and chipotle,
and stir. Add sweet potato, onions, and
celery, and season with salt and pepper,
if desired. Cover, and cook 10 minutes,
or until onions are soft and translucent.
Add garlic, and saut 2 minutes.
3. Drain split peas, and add to pot with 6
cups water. Bring soup to a boil, reduce
heat to medium-low, and simmer 1 hour.
Add tomatoes, and cook 30 minutes
more, or until split peas are tender.
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ROASTED BUTTERNUT
SQUASH, APPLE, AND
FARRO CHOWDER
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Mushroom
and
Pappardelle
Soup with
Gremolata
[ PAG E 3 8 ]
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Mushroom and Pappardelle

Soup with Gremolata
Moroccan Lentil Stew

with Raisins
Mascarpone is stirred into this noodle

soup just before serving to give it a
luscious creaminess and cheesy tang.
This recipe is out of this world! writes
Lindsey on vegetariantimes.com. Its a
perfect combination of tart, creamy,
warm, and savory. I froze half of it and
reheated it to great results.
This exotically avored stew was

created for a story on quick, comforting
meals-in-a-bowl that start with storebought soup as a base. Amber on
vegetariantimes.com describes it as
enjoyable and lling: Even my skeptical
meat-eating hubby liked it, she says.
SOUP
2 Tbs. olive oil

4 oz. cremini mushrooms, sliced
-inch thick (2 cups)
1 large onion, diced (1 cups)
tsp. dried Italian seasoning
7 cups low-sodium vegetable broth
4 oz. pappardelle noodles
1 cups green beans, cut into
1-inch pieces
13 cup mascarpone cheese
1
1
3
1
2
1
2
1
Tbs. olive oil

cup chopped onion
28-oz. can crushed tomatoes
18.2-oz. cartons prepared lentil soup,
such as Dr. McDougalls
15-oz. can chickpeas, rinsed
and drained
cup raisins or dried currants
tsp. ground cinnamon,
or more to taste
tsp. ground cumin
tsp. red pepper akes, or to taste
6 Tbs. plain nonfat Greek yogurt

or soy yogurt, optional
1. Heat oil in medium saucepan or

Dutch oven over medium heat. Add
onion, and saut 3 minutes, or until
softened and translucent. Add garlic, and
cook 1 minute, or until garlic is softened,
but not browned, stirring constantly.
2. Stir in tomatoes, soup, chickpeas,
raisins, cinnamon, cumin, and red
pepper akes. Season with salt and
pepper, if desired. Bring stew to a
simmer over medium-high heat, stirring
occasionally.
3. Reduce heat to medium-low, and
simmer, uncovered, 20 minutes, or until
mixture is reduced and sauce has
thickened, stirring often from bottom to
prevent sticking. Garnish each serving
with 1 Tbs. yogurt, if using.
GREMOLATA
cup fresh Italian parsley

1 clove garlic, peeled
2 tsp. grated lemon zest
1. To make Soup: Heat oil in pot over

medium-high heat. Add mushrooms and
onion, and saut 5 minutes. Stir in Italian
seasoning, then broth. Cover, and bring
to a boil. Set aside 1/2 cup broth, then add
noodles; simmer 3 minutes, stirring
occasionally. Add green beans, and
simmer 3 minutes. Remove from heat.
2. Whisk reserved 1/2 cup broth into
mascarpone in bowl. Slowly stir
mascarpone mixture into Soup.
3. To make Gremolata: pulse parsley,
garlic, and lemon zest in food processor
until nely chopped.
4. Ladle Soup into bowls. Garnish each
serving with 2 tsp. Gremolata.
MOROCCAN
LENTIL STEW
WITH RAISINS

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Spicy Sun-Dried Tomato Soup

with White Beans & Swiss Chard
Winner of the Best Soup award in VTs

2009 Chefs Challenge contest, this
avorful soup is the creation of Abigail
Henson, a graduate of the Natural
Gourmet Institute in New York. Years
earlier, upon seeing an ad for the Natural
Gourmet Institute in the back of VT,
Abigails sister turned her on to the idea
of attending the institute. Eventually,
both sisters enrolled. Abigail came up
with this soup on a cold winter night.
As usually happens with soup, it made
itself with the ingredients I had on
hand, she explains. I used sun-dried
tomatoes as the star ingredient, and
everything else just seemed to evolve.
2
3
1
2
2
1
2
2
1
Tbs. olive oil

medium onion, chopped (1 cups)
medium carrots, sliced (1 cup)
ribs celery, chopped ( cup)
small zucchini, sliced (1 cup)
15-oz. cans diced tomatoes
15-oz. can small white beans or
cannellini beans, rinsed and drained
cup oil-packed sun-dried tomatoes,
drained and chopped, plus 2 Tbs. oil
from jar
bunch (6 oz.) Swiss chard, chopped
tsp. chopped fresh thyme
cup torn fresh basil
1. Heat oil in large saucepan over

medium heat. Add garlic and red pepper
akes, and cook 1 minute, or until garlic
is fragrant. Stir in onion, carrots, celery,
zucchini, and rosemary, and cook 10 to
15 minutes, or until onions are soft.
2. Add broth, 1 can tomatoes, and beans.
Scoop 1 cup mixture into food processor
or blender, and add remaining can of
tomatoes, sun-dried tomatoes, and
sun-dried tomato oil. Pure until
smooth, stir mixture into soup, and
40

Simmer 10 minutes.
3. Add Swiss chard and thyme; simmer
5 minutes more, or until chard is wilted.
Remove pan from heat, and stir in basil.
Garlic and Kale Soup

SERVES 6
This brothy recipe, concocted for a VT

story on heart-healthful soups, gets four
stars for avor among readers and offers
heart protection with cardiovascularfriendly kale, garlic, shiitake mushrooms,
and high-ber wheat berries. Once the
wheat berries have been presoaked, the
soup can be ready in under an hour.
cup wheat berries
2 Tbs. olive oil
3.5 oz. shiitake mushrooms, stemmed
and thinly sliced (1 cup)
10 cloves garlic, peeled and thinly sliced
cup brown rice vinegar
4 cups low-sodium vegetable broth
1 bunch kale (10 oz.), stemmed and
coarsely chopped
1. Soak wheat berries in large bowl of

cold water overnight.
2. Heat oil in 2-qt. saucepan over
medium heat. Add mushrooms; season
with salt, if desired. Saut 10 minutes, or
until beginning to brown. Add garlic,
and saut 2 minutes more. Stir in
vinegar, and simmer until almost
evaporated, stirring to scrape up
browned bits from pan.
3. Drain wheat berries, and add to
mushroom mixture with vegetable broth
and 1 cup water. Bring to a boil, then
reduce heat to medium-low, and simmer
20 minutes. Add kale, and cook 10 to 20
minutes more, or until kale is tender.
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R E A D E R S ' FAV O R I T E S O U P S & S T E W S
SPICY SUN-DRIED
TOMATO SOUP
WITH WHITE BEANS
& SWISS CHARD
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Sides
42
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Brussels sprouts with

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cranberries and walnuts

super yum!
Kisha Chandler,
via Facebook
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Braised
Cavolo
Nero Kale
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Braised Cavolo Nero Kale

SERVES 4
The long, leafy, crinkly, Cavolo nero variety of kale that stars in this recipe is also
called dinosaur, Tuscan, or lacinato kale.
Serve it on its own or tossed with your
favorite pasta. A VT reader named
Michelle reports on vegetariantimes.com
that the pasta trick made this recipe a
winner at her house. Its my husbands
new favorite, she says.
3
1
3
2
Tbs. olive oil

medium onion, thinly sliced (113 cups)
small carrots, diced (1 cups)
bunches cavolo nero kale, tough
ribs removed, and leaves coarsely
chopped (9 cups)
3 cloves garlic, peeled and thinly sliced
1. Heat oil in Dutch oven over mediumhigh heat. Saut onion 7 to 9 minutes, or
until golden. Add carrots, and cook 2 to
3 minutes more. Add kale and 1/2 cup
water, cover, and cook 2 to 3 minutes, or
44
until kale has wilted. Stir in red pepper

akes and garlic, and cook 1 to 2 minutes
more. Add 1 1/4 cups water, and bring to a
simmer.
2. Cover, reduce heat to medium-low,
and simmer 40 minutes, or until kale is
tender, adding more water if necessary.
3. Uncover pot, increase heat to
medium-high, and cook 3 minutes, or
until most of liquid has evaporated.
all varieties crisp. These are delish! says

Natrina on vegetariantimes.com.
1. Preheat oven to 450F. Line 2 baking

sheets with parchment paper, or coat
with cooking spray. Set 1 oven rack in top
position and 1 rack in bottom position.
2. Toss together sweet potatoes, oil, salt,
pepper, and cinnamon, if using. Sprinkle
with potato starch; toss mixture once more
to coat well. Arrange in single layer on
prepared baking sheets. Bake 10 minutes.
3. Turn potatoes with spatula, and rotate
baking sheets. Bake 12 minutes more, or
until golden brown.

Colorful Oven Fries

Oven-fried sweet potatoes can be tricky

because the potatoes high moisture
content makes it difcult for them to
fry, and their ample sugar causes them
to burn easily. Due to their dry texture,
Okinawan sweet potatoes help to
eliminate that problem here, but a
dusting of potato starch aids in keeping
2 lb. assorted sweet potatoes, peeled

and cut into -inch-thick sticks
1 Tbs. canola oil
tsp. salt
tsp. ground black pepper
tsp. ground cinnamon, optional
2 Tbs. potato starch

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R E A D E R S FAV O R I T E S I D E S
COLORFUL
OVEN FRIES
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46
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Rosemary-and-BalsamicRoasted Grapes and Olives

SERVES 6
Who would have dreamed that roasted

grapes and olives would be the big hit of
the neighborhood Super Bowl party?
comments Sheryl on vegetariantimes.com,
after serving up this rustic antipasto
dish during the big game. Not a single
piece was left! To make it yourself,
youll need two shallow baking dishes.
One should be large enough (about
2-quart capacity) to use as a serving
dish. Choose olives that havent been
marinated or oil-cured.
2
2
1
1
1
GARLICKY
MUSHROOMS
tsp. olive oil, plus more to grease pans

tsp. chopped fresh rosemary, divided
cups walnut pieces
tsp. kosher salt
Tbs. balsamic vinegar
tsp. agave nectar
cups large red seedless grapes
cups unpitted rm black and green
olives, drained and patted dry
1. Preheat oven to 350F. Grease 2

shallow baking dishes with oil.
2. Warm 2 1/2 tsp. oil with 1 tsp. rosemary
in skillet over medium-low heat 2 to 3
minutes, stirring occasionally. Remove
from heat; stir in walnuts and salt.
Spread nuts in 1 prepared baking dish.
3. Whisk together vinegar and agave
nectar in bowl. Stir in grapes, olives, and
remaining 1 1/2 tsp. rosemary. Spread
mixture in remaining baking dish.
4. Roast walnuts 9 to 12 minutes in oven,
or until golden brown. Remove, sprinkle
with more kosher salt (if desired), and
cool. Increase oven heat to 400F. Roast
grapes and olives 20 to 25 minutes, or
until sauce is syrupy, stirring occasionally. Cool 10 minutes, stirring occasionally. Sprinkle walnut pieces over grapes
and olives, and serve warm.
Garlicky Mushrooms
Created as part of an Easy Entertaining

story featuring a Catalan-style feast, this
rendition of the Spanish tapas-bar favorite
quickly received VT readers highest rating.

48
2 Tbs. olive oil

10 cloves garlic, sliced
40 large white button
mushrooms, quartered
2 cups dry white wine
2 Tbs. chopped parsley
Heat oil in skillet over low heat. Add

garlic, and cook 1 minute, or until
transparent. Add mushrooms, and cook
10 minutes without stirring. Add wine,
and cook 15 minutes, or until liquid has
evaporated and mushrooms are browned.
Stir in parsley, and cook 2 minutes.
Serve hot or at room temperature.
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Zucchini-Tomato Gratin sounded good ... and

it tastes amazing! Seriously, a great nd of a recipe.
I highly recommend it! Carol, via vegetariantimes.com
Zucchini-Tomato Gratin
SERVES 4
The rst time VT reader Kelly made

this dish for her husband, he was
amazed that I could make something
that tastes better than pizza, without the
crust! she says on vegetariantimes.com.
Kelly adds that, for them, This has
become a staple meal. Salting and
draining the zucchini and tomatoes
before baking prevents them from
releasing excess moisture as they bake,
so the gratin stays rm, not soggy.
1 lb. tomatoes, cut into
-inch-thick slices
2 medium zucchini (1 lb.), cut into
18-inch-thick diagonal slices
1 Tbs. plus 1 tsp. olive oil, divided
4 garlic cloves, thinly sliced
2 Tbs. roughly chopped kalamata olives
cup thinly sliced basil leaves
cup grated Parmesan cheese (1 oz.)
1. Drape tomato slices over colander,

sprinkle with salt, and let drain 45
minutes.
2. Spread zucchini on baking sheet, and
sprinkle with salt. Let stand 30 minutes
to sweat out excess moisture. Rinse well,
and pat dry.
3. Preheat oven to 375F. Heat 1 tsp. oil
in nonstick skillet over medium-high
heat. Saut zucchini 3 to 4 minutes, or
50
until golden. Transfer to plate. Do this in

2 batches if necessary, adding more oil
between batches.
4. Layer half of zucchini slices in 1.3-qt.
oval baking pan. Top with half of
tomatoes. Sprinkle with half of garlic,
1 Tbs. olives, half of basil, and 1/4 cup
Parmesan cheese; season with freshly
ground black pepper. Repeat with
remaining zucchini, tomatoes, garlic,
olives, and basil. Drizzle top with 1 Tbs.
oil, and sprinkle with remaining 1/2 cup
cheese. Cover with foil, and bake 10
minutes. Remove foil, and bake 20
minutes more, or until cheese is melted
and gratin is bubbling. Let stand 5
minutes before serving.
Brussels Sprouts with Walnuts

and Dried Cranberries
Developed as a no-fuss addition to an

elaborate Thanksgiving menu, this
longtime VT favorite simply calls for
searing Brussels sprouts with garlic and
shallots and then dressing them up with
walnuts and a dried-cranberry glaze. This
was my rst attempt at Brussels sprouts,
writes Jessie at vegetariantimes.com. I didnt
know if Id like them or not. After this
recipe, theyre my new favorite! A splash

of walnut oil helps bring all the avors
together.
2
1
2
1
1
1
cup coarsely chopped walnuts

tsp. olive oil
lb. Brussels sprouts, halved
shallots, halved and sliced ( cup)
clove garlic, minced (1 tsp.)
cup coarsely chopped dried cranberries
Tbs. agave syrup
Tbs. walnut oil
1. Heat large skillet over medium-high

heat. Add walnuts, and toast 3 to 4
minutes, or until fragrant. Transfer to
plate, and set aside.
2. Wipe out skillet, and return to heat.
Add olive oil, and swirl skillet to coat
bottom. Add Brussels sprouts, and cook
5 minutes, or until browned, stirring
occasionally. Add shallots and garlic, and
cook 1 minute more.
3. Stir in cranberries, agave, and 1 cup
water. Partially cover skillet, reduce heat
to medium, and simmer 5 to 7 minutes,
or until most of liquid has evaporated
and Brussels sprouts are just tender, but
not soft. Transfer to serving bowl. Stir in
walnut oil and toasted walnuts, and
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East-West Marinated Asparagus

SERVES 6
Prepared for a feature on asparagus, this

top-rated recipe infuses blanched stalks
with the sweet, spicy avor of an
Asian-inspired marinade. When I rst
served this, says VT food editor Mary
Margaret Chappell, one of my guests
3
13
13
3
3
2
1
1
1
1
mentioned that the rules of etiquette

say the proper way to eat whole
asparagus is with your ngers.
Everyone at the table promptly put
down their knives and forks and
picked up the spears with their hands
the better to dip (and double dip) the
tips in the tangy sauce.
lb. fresh asparagus, trimmed

cup low-sodium soy sauce or tamari
cup rice vinegar
Tbs. vegetable oil
Tbs. grated fresh ginger
Tbs. agave nectar or honey
pinch cayenne pepper, or to taste
Tbs. toasted sesame seeds
Thai bird chile, seeded and thinly
sliced for garnish, optional
1. Cook asparagus in pot of boiling salted

water 5 minutes. Drain, and plunge into
bowl lled with ice water.
2. Whisk together soy sauce, vinegar, oil,
garlic, ginger, agave, and cayenne. Pour
over asparagus in large baking dish. Add
water, if needed, to submerge asparagus.
Cover; chill 4 hours, or overnight.
3. Drain off marinade; arrange asparagus
on serving platter. Sprinkle with sesame
seeds and chile slices, if using.
PER SERVING (810 SPEARS): 51 CAL; 3 G PROT; 2 G TOTAL
FAT (<1 G SAT FAT); 6 G CARB; 0 MG CHOL; 202 MG SOD;
52
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Entres
54
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QUINOASTUFFED
PEPPERS
[ PAG E 5 7 ]
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Chickpea Pot Pie
is one of my
all-time favorite
VT recipes! I love it
so much I could
eat it all the time.
Caroline McCard,
via Facebook
CHICKPEA
POT PIE
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R E A D E R S FAV O R I T E E N T R E S
This stuffed-peppers dish is a

go-to comfort food for sure in our house.
Elise Healzer, via Facebook
Quinoa-Stuffed Peppers
SERVES 8
I love these peppers and have made

them many times, writes Christine
Ward Giordani on Facebook. They
are cost-effective, healthful, avorful,
and pretty! The quinoa in this hearthealthful recipe provides whole-grain
goodness and a serving of protein. The
dish also freezes well for future meals.
2
1
2
1
2
1
2
1
3
1
4
Tbs. olive oil

medium onion, nely chopped (1 cup)
ribs celery, nely chopped ( cup)
Tbs. ground cumin
10-oz. pkg. frozen chopped spinach,
thawed and squeezed dry
15-oz. cans diced tomatoes,
drained, liquid reserved
15-oz. can black beans, rinsed
and drained
cup quinoa
large carrots, grated (1 cups)
cups grated reduced-fat pepper
Jack cheese, divided
large red bell peppers, halved
lengthwise, ribs removed
1. Heat oil in saucepan over medium

heat. Add onion and celery, and cook
5 minutes, or until soft. Add cumin and
garlic, and saut 1 minute. Stir in spinach
and drained tomatoes. Cook 5 minutes,
or until most of liquid has evaporated.
2. Stir in black beans, quinoa, carrots,
and 2 cups water. Cover, and bring to a
boil. Reduce heat to medium-low, and
simmer 20 minutes, or until quinoa is

tender. Stir in 1 cup cheese. Season with
3. Preheat oven to 350F. Pour liquid
from tomatoes in bottom of baking dish.
4. Fill each bell pepper half with heaping
3
/4-cup quinoa mixture, and place in
baking dish. Cover with foil, and bake
1 hour. Uncover, and sprinkle each
pepper with 1 Tbs. remaining cheese.
Bake 15 minutes more, or until tops of
stuffed peppers are browned. Let stand
5 minutes. Transfer stuffed peppers to
serving plates, and drizzle each with pan
juices before serving.
PER STUFFED PEPPER: 279 CAL; 14 G PROT; 10 G TOTAL
Chickpea Pot Pie

SERVES 12
Vivian Larsen, a vegetarian who started

adapting Pennsylvania Dutch recipes
from her husbands childhood to win him
over to vegetarianism, won second place
in VTs 2009 Reader Recipe Contest with
this dish. I tried this recipe out twice
before taking it to a Christmas party for
his family. It got rave reviews, she says.
2
1
2
3
2
6
Tbs. grapeseed oil

medium onion, diced (1 cups)
celery ribs, chopped (1 cup)
medium carrots, diced (1 cup)
cups low-sodium vegetable broth,
divided
2 cups frozen corn kernels

1 15-oz. can chickpeas, rinsed and
drained
2 Tbs. dried parsley
1 Tbs. dried marjoram
1 Tbs. dried rubbed sage
2 bay leaves
1 16-oz. pkg. pot pie or egg noodles
2 Tbs. cornstarch
2 Tbs. whole-wheat our
4 oz. reduced-fat cream cheese
cup grated Parmesan cheese
2 cups frozen peas
2 cups frozen green beans
1 sheet frozen pu pastry, thawed
1. Heat oil in Dutch oven over medium

heat. Add onion, and cook 15 minutes,
or until onion browns. Stir in garlic,
then celery and carrots; saut 5 minutes.
2. Stir in 5 cups broth, corn, chickpeas,
parsley, marjoram, sage, and bay leaves;
Reduce heat to medium-low, and
simmer 30 minutes. Stir in noodles, and
cook 5 minutes, or until noodles are
tender. Remove bay leaves.
3. Whisk together cornstarch, our, and
remaining 1 cup broth. Stir cornstarch
mixture, cream cheese, and Parmesan into
vegetable mixture. Season with salt and
pepper, if desired. Remove from heat, and
cool. Stir in peas and green beans.
4. Preheat oven to 375F. Place puff
pastry on top of vegetable mixture in
Dutch oven, tucking in sides. Or, to
make individual pot pies, divide
vegetable mixture among 12 small pie
dishes. Roll out puff pastry sheet into
large square, and cut into 12 small
squares. Drape each square over lling,
tucking in sides. Pierce top or tops in
several places with knife to allow steam
to escape. Bake 30 to 40 minutes, or
until crust is aky and brown.
PER SLICE OR INDIVIDUAL PIE: 371 CAL; 13 G PROT;
12 G TOTAL FAT (3 G SAT FAT); 52 G CARB; 37 MG CHOL;
330 MG SOD; 6 G FIBER; 7 G SUGARS

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WHITE PIZZA
WITH BROCCOLI
AND MUSHROOMS
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White Pizza with Broccoli
and Mushrooms
This is delicious! writes Ashley

on vegetariantimes.com about our
broccoli-and-white-sauce-topped
pizza. My whole family loves it.
The secret to a crisp crust is preheating the baking stone or sheet. If
you like extra-crispy pizza, bake
the dough for 3 to 4 minutes before
adding toppings.
4. Shape pizza dough according to

package directions. Remove pizza stone
from oven, and place dough on hot stone.
5. Spread white sauce over dough to
within 1/2 inch of edge, and top with
broccoli mixture. Sprinkle remaining
mozzarella and Parmesan over top.
Return to oven, and bake 18 to 20
minutes, or until edges of pizza are
golden and center is hot and bubbly.
Cool slightly before slicing and serving.
PER SLICE: 275 CAL; 13 G PROT; 9 G TOTAL FAT (4 G SAT
2 Tbs. nonhydrogenated margarine

or butter, divided
6 oz. mushrooms, sliced (2 cups)
8 oz. broccoli orets (3 cups)
1 Tbs. all-purpose our
1 cup low-fat milk
2 cloves garlic, minced (2 tsp.)
tsp. salt
cup shredded mozzarella, divided
cup grated Parmesan, divided
1 13.8-oz. pkg. refrigerated pizza
dough
1. Place pizza stone or baking sheet in

center of oven, and heat to 425F.
2. Melt 1 1/2 tsp. margarine in skillet
over medium-high heat. Add
mushrooms, and cook 4 to 7 minutes,
or until beginning to brown, stirring
frequently. Add broccoli and 1/3 cup
water. Cover tightly, and steam
broccoli in skillet 3 to 4 minutes, or
until tender.
3. Meanwhile, heat remaining 1 1/2 Tbs.
margarine in saucepan over mediumhigh heat. Add our, and cook
2 minutes, or until pale golden,
stirring constantly. Stir in milk, garlic,
and salt. Cook 3 to 4 minutes, or until
mixture thickens and begins to boil,
stirring constantly. Remove from heat.
Stir in 1/4 cup mozzarella and 2 Tbs.
Parmesan until sauce is smooth and
cheese is melted.
7 G SUGARS
Baked Apples Stuffed with

Wild Rice and Quinoa
SERVES 8
This is wonderful! says Sandi on

vegetariantimes.com. Its a lling, healthy
comfort food thats denitely a keeper in
my book! My family has requested it
for Thanksgiving dinner! Any bakingapple variety will work well in this
recipe, and the stufng can be made up
to two days ahead.
1
2
1
and cook 20 minutes more, or until most

of water is absorbed.
2. Heat oil in skillet over medium heat.
Add mushrooms and onion, and saut
7 minutes. Stir in sage and wild rice, and
increase heat to medium-high. Cook
2 to 3 minutes, or until liquid has
evaporated. Remove from heat, and stir
in cream cheese. Fold in cranberries.
3. Halve apples through stem, and scoop
out core and seeds, leaving 1/4-inch-thick
wall around sides. Fill each apple half
with 1/3 cup rice mixture. Place in 11- x
7-inch baking dish. Fill baking dish with
1 cup water, cover tightly with foil, and
bake 45 minutes. Uncover apples,
sprinkle with Cheddar cheese (if using),
and bake 15 minutes more, or until
apples are soft and tops begin to crisp.
PER STUFFED APPLE HALF: 184 CAL; 4 G PROT; 6 G TOTAL
cup mushroom broth

cup wild rice
cup red quinoa
Tbs. olive oil
cup nely chopped
shiitake mushrooms
cup nely chopped red onion
Tbs. chopped fresh sage
cup low-fat cream cheese,
cut into small pieces
cup dried cranberries, chopped
medium Red Delicious apples
cup grated sharp white
Cheddar cheese, optional
1. Preheat oven to 350F. Bring broth and

1 cup water to a boil in saucepan. Add
wild rice, cover, reduce heat to mediumlow, and cook 50 minutes. Stir in quinoa,
BAKED APPLES
STUFFED WITH
WILD RICE AND
QUINOA

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Vegetables
Wellington
Redux
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Vegetables Wellington Redux
SERVES 8
This special-occasion dish is a

centerpiece-worthy revamp of a best
entre winner in VTs 2008 Chefs
Challenge contest. The original recipe
was made in individual-size pastries. In
this variation, the exact same ingredients
get baked in a loaf pan for a spectacular
presentation with a more traditional
Wellington feel. Both versions earned
four-star ratings from readers.
1 Tbs. olive oil
1 lb. asparagus, cut into 1-inch pieces
2 medium red bell peppers,
cut into thin strips
1 medium onion, thinly sliced (1 cups)
1 5-oz. pkg. baby spinach leaves
1 4-oz. jar prepared pesto sauce
1 large egg
1 17.3-oz. pkg. frozen pu pastry,
thawed
1 10-oz. log fresh goat cheese, softened
1 16-oz. jar prepared tomato
sauce, warmed
1. Heat oil in skillet over medium-high

heat. Add asparagus, bell peppers, and
onion, and saut 5 to 10 minutes, or until
vegetables begin to soften. Add spinach,
and cook 3 to 4 minutes, or until spinach
wilts. Stir in pesto. Cool.
2. Whisk egg in bowl, and set aside. Cut
15- x 10-inch piece of parchment paper,
and set on work surface. Place 1 sheet
puff pastry on parchment paper. Lift
parchment with puff pastry, and place
parchment side down in 9-inch loaf pan.
Press pastry into pan, being careful not
to let folds get caught in parchment and
allowing excess parchment and pastry to
hang over sides. Cut squares from second
puff pastry sheet, and press onto short
sides of parchment-covered pan to make
dough shell. Prick bottom of puff pastry
all over with fork.
3. Spread goat cheese over bottom of
puff pastry. Top with asparagus mixture.
WARM SPICED
LENTIL BOWL
WITH YOGURT
AND SMOKED
ALMONDS
Fold excess puff pastry over vegetables,

and brush edges with egg.
4. Cut 9 1/2- x 5 1/2-inch piece of puff
pastry from remaining sheet. Set on top
of asparagus mixture, pressing to seal
edges. Refrigerate 30 minutes, along with
unused pastry scraps and egg.
5. Preheat oven to 425F, and place oven
rack on second-lowest level. Brush top of
Wellington with egg, and poke 2 or 3
holes in top. Cut decorative leaves and
stems from remaining pastry, press onto
top of Wellington, and brush with egg.
Use tip of small knife to score leaves and
top with decorative touches.
6. Bake Wellington 15 minutes. Reduce
oven heat to 350F, and bake 45 minutes
more. Cool 15 minutes.
7. Use parchment to lift Wellington from
loaf pan. Remove parchment, and
transfer Wellington to at serving plate.
Slice, and serve with tomato sauce.
commenting on this hearty one-bowl

meal at vegetariantimes.com. The toasted
cumin makes this dish!
2
2
1
1
1
3
1
3
13
tsp. toasted sesame oil

tsp. whole cumin seeds
medium carrot, chopped (13 cup)
rib celery, chopped ( cup)
medium leek, white and light green
parts trimmed and chopped
cup brown lentils, rinsed and drained
cup smoked almonds,
coarsely chopped
cup plain nonfat Greek yogurt
Warm Spiced Lentil Bowl with

Yogurt and Smoked Almonds
1. Heat oil in large saucepan over low

heat. Add cumin seeds, and cook 1
minute, or until fragrant. Stir in carrot,
celery, and leek. Increase heat to
medium-high, and saut 3 minutes. Stir
in broth and lentils. Bring mixture to a
simmer, reduce heat to low, and cook
20 minutes, or until lentils are tender.
Stir in garlic, and cook 5 minutes more.
2. Ladle lentil mixture into 4 bowls, and
garnish with almonds and yogurt.
Wow! The avors send your tongue

tingling, says Lynne, a VT reader
PER SERVING (1 SLICE WELLINGTON AND CUP SAUCE):

405 CAL; 15 G PROT; 29 G TOTAL FAT (11 G SAT FAT); 25 G
CARB; 48 MG CHOL; 657 MG SOD; 4 G FIBER; 6 G SUGARS

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This one is going into my recipe box.

Kim, on Zucchini-Quinoa Lasagna
via vegetariantimes.com
using. Bake lasagna 30 minutes, or

until zucchini is tender and top is
bubbly.
Rainbow Stir-Fry
Zucchini-Quinoa Lasagna
1
2
1
tsp. salt
cup quinoa, rinsed and drained
cup tomato sauce
cup nely chopped onion
tsp. dried oregano
cup fresh basil leaves, chopped
cup fresh parsley leaves, chopped
Tbs. nondairy cream cheese,
such as Tofutti Better Than Cream
Cheese, optional
1 25-oz. jar marinara sauce
cup shredded nondairy cheese,
such as Daiya mozzarella, optional
SERVES 6
Selected for a VT story devoted to great

recipes from vegan bloggers, this
inventive lasagna by Sarah Matheny of
peasandthankyou.com calls for zucchini
strips in place of traditional lasagna
noodles, and high-protein quinoa instead
of a meat lling. This recipe is spot on!
commented Mary on vegetariantimes.com
after serving it to her extended family.
My veggie-hating grandkids and
carnivorous daughters were very pleased
and went for seconds.
2 large zucchini, cut lengthwise
into 12 -inch-thick slices
ZUCCHINI-QUINOA LASAGNA
62
1. Preheat oven to 400F. Place zucchini

slices on bed of paper towels. Sprinkle
with salt, cover with paper towels,
and let stand to release moisture
while preparing quinoa.
2. Bring broth, quinoa, tomato
sauce, onion, and oregano to a boil
in saucepan. Cover, reduce heat to
medium-low, and simmer 25 minutes,
or until all liquid is absorbed.
Remove from heat, and stir in basil,
parsley, and cream cheese, if using.
3. Spoon 1/3 cup marinara sauce over
bottom of 8-inch square baking dish.
Blot remaining moisture and salt
from zucchini slices, and lay
4 zucchini slices over marinara sauce
in pan. Spoon half of quinoa over
zucchini, and cover with 1/3 cup
marinara. Repeat with 4 more
zucchini slices, remaining quinoa,
and 1/3 cup marinara. Top with
remaining 4 zucchini slices, remaining marinara, and shredded cheese, if
Kids and adults will love this sweetand-spicy stir-fry. This very quickly
made it into my favorite recipe rotation,
writes Kelly J.R. on vegetariantimes.com.
The veggies work so perfectly together,
and the sauce adds just the right amount
of sweetness to the dish. Yum! Serve
over brown rice.
3
2
1
1
1
1
1
1
4
Tbs. frozen orange juice concentrate

Tbs. hoisin sauce
Tbs. low-sodium soy sauce
tsp. chile-garlic sauce
tsp. toasted sesame oil
lb. green beans, halved crosswise
cup thinly sliced purple cabbage
15-oz. can baby corn, rinsed
and drained
small red bell pepper, sliced (1 cup)
cup frozen, shelled edamame
8-oz. can sliced water chestnuts,
drained
green onions, thinly sliced
1. Whisk together orange juice

concentrate, hoisin sauce, soy sauce,
and chile-garlic sauce in small bowl.
2. Heat oil in wok or large skillet over
high heat. Add green beans, and stir-fry
3 minutes. Add 3 Tbs. water; stir-fry
3 minutes more. Add cabbage, baby
corn, bell pepper, edamame, and water
chestnuts; stir-fry 4 minutes. Stir in
green onions and orange juice mixture;
cook 1 minute more.
(<1 G SAT FAT); 31 G CARB; <1 MG CHOL; 578 MG SOD;
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RAINBOW
STIR-FRY
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Turkish
Eggplant
Pie
[ PAGE 66 ]
64
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Turkish Eggplant Pie

SERVES 8
Excellent recipe, says David on

vegetariantimes.com of this delicate
vegetable pie seasoned with spices
youd nd in a Turkish bazaar. I was
tempted to add salt and more garlic
but restrained myself. Im so glad I did.
It was very well balanced and is one
of the most rewarding recipes Ive
ever tried.
2
2
1
1
1
2
2
1
1
2
3
12
13
12
eggplants (1 lb.), pierced with fork

Tbs. olive oil
medium red onion, chopped (1 cups)
yellow bell pepper, chopped (1 cup)
Tbs. dried mint
tsp. anise seeds
tsp. ground cumin
tsp. smoked paprika
lb. Roma tomatoes, chopped,
plus 2 sliced tomatoes for garnish
Tbs. tomato paste
sheets phyllo, thawed
cup whole-wheat breadcrumbs,
plus more for topping, optional
pitted black and/or green olives, halved
1. Preheat oven to 375F. Coat 10-inch

uted-edge tart pan with cooking spray.
2. Roast eggplants on baking sheet
50 minutes, or until tender. Cool.
Scoop esh into food processor; pure
until smooth.
3. Heat oil in skillet over medium heat.
Add onion, bell pepper, mint, anise,
cumin, paprika, and red pepper akes;
saut 8 minutes. Add chopped tomatoes
and tomato paste; simmer 10 minutes. Stir
in eggplant and garlic; cook 10 minutes.
4. Press 1 phyllo sheet into prepared tart
pan. Spray with cooking spray, and
sprinkle with 1 1/2 tsp. breadcrumbs.
Repeat layering with remaining phyllo
and breadcrumbs. Roll over edges, and
coat with cooking spray.
5. Spoon eggplant mixture into crust.
Arrange tomato slices and olives over
66
ROASTED
VEGETABLE
LINGUINE
WITH TORN
FRESH BASIL
top, and sprinkle with breadcrumbs

(if using). Bake 1 hour, or until phyllo is
golden. Cool 10 minutes before serving.
PER SLICE: 203 CAL; 5 G PROT; 8 G TOTAL FAT (1 G SAT FAT);
5 G SUGARS
Roasted Vegetable Linguine

with Torn Fresh Basil
SERVES 6
Special Valentines Day recipes have

proven popular among readers, whove
awarded four stars to this pasta dish,
Feta-Stuffed Peppadews (p. 10),
and Chocolate-Nutmeg Pots de Crme
(p. 72), all created for the lovers holiday.
2 cups sliced shiitake mushrooms

lb. fresh or frozen asparagus, cut into
1-inch pieces
1 small onion, coarsely chopped (1 cup)
2 Tbs. olive oil
2 cups cherry tomatoes
cup white wine
13.25-oz. pkg. whole-wheat
or white linguine
cup torn fresh basil leaves
1. Preheat oven to 450F. Toss together

mushrooms, asparagus, onion, oil, garlic,
and red pepper akes in large roasting
pan. Roast 20 minutes, or until mushrooms and onions begin to brown,
stirring occasionally to prevent sticking.
2. Add tomatoes to pan, and roast 7 to 10
minutes more, or until tomatoes shrivel
and soften. Transfer vegetables to bowl.
Add wine to roasting pan, stirring to
scrape off any stuck-on bits from bottom
of pan. Place roasting pan on burner over
medium heat, and simmer 2 to 3
minutes, or until wine has evaporated
by half; or return roasting pan to oven
5 minutes, and let wine cook off.
3. Meanwhile, prepare pasta according
to package directions. Drain pasta, and
reserve 1/2 cup cooking water. Stir
reserved cooking water into reduced
wine in roasting pan.
4. Return pasta to pot. Add wine
mixture and vegetables, and toss with
tongs over medium-low heat until
heated through. Season with salt and
pepper, if desired. Stir in basil, and
serve immediately.
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Sweets
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These cookies are delicious! My whole
family really enjoyed them, and they were very
quick and easy to make. Perfect size too!
Cari, via vegetariantimes.com
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LEMON-ROSEMARY
BUTTER COOKIES
P. 71
Key
Lime
Pie
70
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R E A D E R S FAV O R I T E S W E E T S
Lemon-Rosemary Butter Cookies

MAKES ABOUT 40 COOKIES
What a hit! comments Bee on

vegetariantimes.com of these top-rated
treats. A wonderful addition to the
cookie recipes we often use. These are
very refreshingly lemony and have a
really great texture to them. The
rosemary adds that little extra avor.
4
2
1
1
13
1
oz. (1 stick) butter, softened

cup sugar
tsp. nely chopped rosemary
tsp. nely grated lemon zest
egg yolks
tsp. vanilla extract
cup all-purpose our
cup corn our
tsp. baking powder
tsp. salt
cup turbinado or sanding sugar,
for decorating
1. Beat butter, sugar, rosemary, and

lemon zest with electric mixer 3 minutes,
or until creamy. Beat in egg yolks and
vanilla extract.
2. Whisk together ours, baking
powder, and salt in bowl. Add to butter
mixture, and beat until just combined.
Shape into 2 1-inch-thick logs. Wrap in
wax paper, and chill 2 hours.
3. Preheat oven to 325F. Spray 2 baking
sheets with cooking spray. Slice cookies
into 3/8-inch-thick rounds. Place
turbinado sugar in bowl, and press one
cut side of cookies into sugar. Place
sugar side up on baking sheets. Bake
15 minutes, or until golden brown on
bottoms. Transfer to wire racks to cool.
PER COOKIE: 48 CAL; 1 G PROT; 3 G TOTAL FAT
Key Lime Pie

SERVES 10
This is my favorite VT recipe, writes

Michele Marie on Facebook. I make
it for every occasion and top it with
fresh strawberries. It is absolutely
amazing. Friends have said its the best
Key lime pie theyve ever had, and

I agree! The secret ingredient is cream
of coconut, most commonly used by
bartenders to make pia coladas. Dont
confuse it with coconut milk, which is
unsweetened and thinner. Chill well
before serving.
CRUST
1 cups crushed vegan graham crackers,

plus more for garnish
cup Earth Balance margarine, melted
cup agave nectar
FILLING
1 cup cream of coconut, such as

Coco Lopez
1 cup raw, unsalted cashews
7 oz. extra-rm tofu ( pkg.), drained
cup fresh lime juice
cup cornstarch
cup plus 1 Tbs. agave nectar
2 tsp. grated lime zest
Lime slices, for garnish
1. To make Crust: Preheat oven to 350F.

Stir together crushed graham crackers,
margarine, and agave nectar in bowl.
Press mixture into bottom and sides of
9-inch pie dish using ngers or bottom
of drinking glass. Place Crust in freezer
while oven preheats.
2. Bake Crust 8 to 10 minutes, or until
golden. Cool.
3. To make Filling: Place cream of
coconut, cashews, tofu, lime juice,
cornstarch, agave nectar, and lime
zest in blender or food processor.
Blend until very smooth (press mixture
through strainer if blender cannot
completely blend cashews).
4. Transfer Filling to saucepan.
Heat over medium-high heat 5 to 7
minutes, or until Filling thickens,
stirring constantly.
5. Spread Filling in Crust. Chill pie at
least 4 hours before serving. Serve
garnished with lime slices and crushed
graham crackers.
35 G SUGARS

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Maple Bundt Cake

SERVES 12
In North America, maple remains the

ultimate autumn sweetener. This simple
dessert is so rich and sweet, it needs only
a dusting of confectioners sugar for
decoration. This cake is light, and the
avor from the maple is nice and
smooth, not overly sweet, comments
Candice at vegetariantimes.com. Its kind
of like a French toast Bundt!
3 cups whole-wheat pastry our
2 tsp. baking powder
2 tsp. baking soda
2 tsp. ground cinnamon
tsp. salt
1 cups pure maple syrup
23 cup canola oil
2 Tbs. vanilla extract
1 Tbs. apple cider vinegar
2 tsp. maple extract
Confectioners sugar, for dusting
1. Preheat oven to 325F. Lightly coat

10-inch Bundt pan with cooking spray.
2. Whisk together our, baking powder,

baking soda, cinnamon, and salt in bowl.
3. In large separate bowl, whisk together
maple syrup, oil, vanilla extract, apple
cider vinegar, maple extract, and 1 1/3 cups
water. Stir in our mixture until just
blended.
4. Pour batter into prepared pan. Bake 50
to 60 minutes, or until toothpick inserted
in center comes out clean and cake begins
to pull away from sides of pan. Cool in
pan on rack 20 minutes. Unmold onto
rack, and cool completely. Dust with
confectioners sugar before serving.
turned on by the sensation of dark

chocolate melting in their mouths
than by kissing. The reason: dark
chocolate is rich in phenylethylamine,
a brain chemical that releases feel-good
endorphins. For best results, use the
highest cocoa content you can nd
preferably above 70 percent.
1
1
2
1
large egg
egg yolk
Tbs. sugar
5-oz. can low-fat or
fat-free evaporated milk
13 cup low-fat or skim milk
2 oz. chopped bittersweet chocolate,
such as Green & Blacks Organic
Baking Bar, or 1 cup bittersweet
chocolate chips
tsp. ground nutmeg, plus more
for sprinkling, optional
1 pinch salt
Whipped cream for garnish, optional
PER SLICE: 361 CAL; 4 G PROT; 13 G TOTAL FAT

Chocolate-Nutmeg Pots de Crme

SERVES 6
The rousing conclusion to an aphrodisiac

meal prepared for a VT Valentines Day
feature, these chocolate custard cups
won a four-star rating from readers. A
study has shown that people are more
CHOCOLATENUTMEG
POTS DE CRME
1. Preheat oven to 300F. Place 6

1
/2-cup ramekins in large roasting pan.
2. Whisk together egg, egg yolk, and
sugar in large bowl. Set aside.
3. Bring evaporated milk and milk to a
boil in medium saucepan. Remove from
heat, and stir in chocolate. Return to
heat, and simmer 1 minute, or until
chocolate is melted, whisking constantly.
4. Whisk 1/2 cup chocolate mixture into
egg mixture. Add remaining chocolate
mixture to egg mixture in steady stream,
whisking constantly. Stir in vanilla,
nutmeg, and salt.
5. Pour 1/3 cup custard into each ramekin.
Place roasting pan in oven, and ll half
full with boiling water. Bake 25 to 30
minutes, or until custards are set.
Remove custard cups from water bath
with tongs, cool, then chill. Serve
garnished with whipped cream and
sprinkling of ground nutmeg, if using.
72
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The worlds largest collection of vegetarian recipes
Your Source For:

Quick & easy vegetarian dishes
How-to cooking videos
Delicious vegan & gluten-free meals
Printable shopping lists
Veg celebrity Q&As
Sweepstakes & contests
Veg Daily Blog
And more!
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us on:
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74
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Maple
Bundt
Cake
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Holy cowthese cinnamon
buns are awesome!
Sweet Potato and Pecan
Cinnamon Buns with Maple Glaze
Rena, via vegetariantimes.com
MAKES 12 BUNS
This recipe makes a dozen medium

cinnamon buns. If you prefer jumbo
bakery-style buns, slice the dough into
nine pieces and bake in a 9-inch square
pan. These are amazing! says Alexandria
on vegetariantimes.com. Very light, uffy,
and rich. I froze them after baking and
glazing. To thaw them, I just let them
sit at room temp and then pop them in
the toaster oven for a few minutes to
warm through.
SWEET POTATO DOUGH
1 0.25-oz. pkg. active dry yeast

33 cups bread our, plus more for
rolling dough
2 Tbs. sugar
1 tsp. salt
23 cup mashed cooked sweet potato
3 Tbs. vegetable oil, plus more
for oiling bowl
CINNAMON-PECAN FILLING
3 cup packed light brown sugar

1 tsp. ground cinnamon
2 Tbs. very soft vegan margarine,
plus more for greasing pan
cup chopped toasted pecans, divided
MAPLE GLAZE
1
1
Tbs. vegan cream cheese

tsp. natural maple avor
pinch salt
cup confectioners sugar
1. To make Sweet Potato Dough: Stir

yeast into 1/3 cup warm (105115F) water
until dissolved. Let stand 10 minutes.
2. Combine our, sugar, and salt in
bowl of food processor, stand mixer, or
regular bowl. (Reserve 1/3 cup our if
kneading by hand.) Stir sweet potato
and oil into 1/3 cup warm water.
3. Knead, using one of the following
three methods:
TO KNEAD BY HAND (best for cooks
who want to feel when dough is

ready and desire more control):
Combine all but 1/3 cup of our
(reserve this for kneading) with dry
ingredients in bowl. Stir in yeast and
liquids until shaggy dough forms.
Turn dough onto work surface dusted
with reserved our. Gather edges of
dough into center to make tight ball,
and press with heel of hand several times
to remove air from dough. Let dough
rest 4 to 5 minutes so it will be less
sticky. Flatten dough ball by pushing
down and away from you with heel of
your hand (dough will be oval-shaped
blob). Pull and fold far edge back over.
Turn dough a quarter turn. Repeat.
Kneading can take 2 to 10 minutes.
Fully kneaded dough will be smooth
and wont stick to hands.
TO KNEAD USING STAND MIXER
WITH HOOK ATTACHMENT (best for
traditionalists who dont like to get

hands sticky; this method comes
closest to hand kneading without
effort): Place dry ingredients in mixer
bowl, and t mixer with dough hook.
Mix on low speed 1 minute to
combine. With mixer running at low
speed, add yeast and liquids, pouring
in steady stream down inside of bowl.
Increase speed to medium-low, and
mix 2 minutes. Let dough rest
5 minutes. Mix at medium-low speed
5 minutes, or until dough is smooth.
Increase speed to medium, and mix
2 minutes. Kneading is done when
dough makes slapping sound as it
hits side of bowl. Dough temperature
should be close to 90F.
TO KNEAD USING FOOD PROCESSOR

WITH DOUGH BLADE (best for hurried
bakers; blade kneads dough in under

90 seconds): Pulse dry ingredients
in food processor tted with dough
blade to combine. With processor
running, add yeast and liquids
through feeding tube. Stop once
liquids have been added. Pulse on and
off 8 to 10 times until dough comes
together in ball and no dry ingredients
remain. Dough temperature will be
about 90F.
4. Place dough in oiled bowl, and
cover. Let rise 1 hour, or until doubled
in volume.
5. To make Cinnamon-Pecan Filling:
Stir together brown sugar and cinnamon
in bowl. Grease 13- x 9-inch baking
sheet with margarine.
6. Roll dough into 14- x 12-inch
rectangle. Spread with margarine.
Sprinkle cinnamon-sugar over dough;
top with half of chopped pecans.
Starting at long edge, roll up dough.
Slice 1 inch off each end; discard.
Cut roll crosswise into 12 1-inch-thick
pieces, and place on prepared baking
sheet. Cover, and let rise in warm
place 45 minutes, or until doubled
in size.
7. Preheat oven to 375F. Bake buns
18 to 20 minutes, or until golden.
8. To make Maple Glaze: Combine
cream cheese, maple avor, and salt
in small bowl. Stir in confectioners
sugar. Spread glaze over warm buns;
top with remaining pecans.
PER BUN: 331 CAL; 6 G PROT; 11 G TOTAL FAT

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QUICK
TIRAMIS
TIRAMISU
TRIFLE
chocolate. Repeat layering 2 more times

with remaining ingredients, ending with
grated chocolate.
<1 G FIBER; 9 G SUGARS
Chocolate Sweet Potato Torte

SERVES 12
Pured sweet potato, cocoa, almond our,

and eggs yield a rich, dense, and fudgy
cake perfect for chocolate lovers. I made
this for a friends wheat-our-less birthday
cake, says Sasha on vegetariantimes.com. It
was simple and completely delicious!
Malted Banana Ice Cream

MAKES 1 QUART
Quick Tiramis Trie

This clever twist on tiramis can be

assembled in less than 20 minutes and
is guaranteed to delight a crowd. You
can change the avor and texture of the
trie by the type of cake you choose:
for the rich, eggy avor typical of
tiramis, use yellow pound cake; for a
light-as-air trie, try angel food cake.
8-oz. pkg. mascarpone
cup plus 1 Tbs. sweet Marsala wine
Tbs. sugar
cup freshly brewed espresso or
3 cup strong coee combined with
1 Tbs. instant espresso powder
1 cup light whipping cream
1 10-oz. light pound cake, cut into
1- to 1-inch cubes (10 cups)
2 oz. bittersweet chocolate with
crushed espresso beans, grated
This is a great recipe, and it was easy

to make! says Abigail on vegetariantimes
.com. I made it for a dinner party, and
all the guests loved it. The star
ingredient of the old-fashioned malted
milk shake, malted milk powder is
made from barley malt, wheat, and
milk. Here it comes together with
ripe bananas for a delightful treat.
The more ripe the bananas are, the
deeper the banana avor. Roasting the
bananas in their own skin further
intensies their avor.
1. Preheat oven to 375F. Place unpeeled

bananas in large baking dish, and bake
25 to 30 minutes, or until blackened
and soft. Set aside bananas 20 minutes,
or until cool enough to handle.
2. Remove and discard banana peels.
Place bananas and any liquid from
baking dish in blender along with
remaining ingredients. Blend until
smooth. Transfer to covered container,
and refrigerate overnight.
3. Pour chilled ice cream base into ice
cream maker, and freeze according to
manufacturers instructions.
1. Preheat oven to 375F. Coat 9-inch

springform pan with cooking spray.
2. Blend sweet potato, 1 cup sugar,
almond our, cocoa, and salt in food
processor 30 seconds, or until smooth,
scraping bowl as necessary.
3. Separate 3 eggs, placing whites in bowl
of electric mixer. Add 3 yolks and
remaining whole egg to sweet potato
mixture; pulse to combine. Transfer
sweet potato mixture to large bowl.
4. Beat egg whites with electric mixer
at high speed until soft peaks form.
Add remaining 1/2 cup sugar; beat
2 minutes more, or until stiff, glossy
peaks form.
5. Fold one-third egg white mixture
into sweet potato mixture with spatula.
Gently fold in remaining whites.
Pour batter into prepared pan. Bake
45 minutes, or until toothpick inserted
in center comes out clean. Cool
10 minutes in pan on wire rack. Remove
springform sides; cool completely.
6. Melt chocolate in small saucepan over
medium-low heat. Stir in soymilk.
Spread chocolate mixture over top of
cake. Let stand until chocolate sets.
PER SLICE: 227 CAL; 6 G PROT; 9 G TOTAL FAT (2 G SAT FAT);
29 G SUGARS
4 large, ripe unpeeled bananas

1 cup low-fat buttermilk
or low-fat ker
1 cup half-and-half
13 cup malted milk powder
13 cup sugar
3 Tbs. maple syrup
tsp. salt
2
3
1. Combine mascarpone with 1/4 cup

Marsala and sugar in medium bowl.
Combine remaining 1 Tbs. Marsala
with espresso in separate bowl.
2. Beat whipping cream with electric
mixer in chilled bowl until soft peaks
form. Fold whipped cream into
mascarpone mixture.
3. Spread 3 cups cake cubes in bottom
of trie bowl. Sprinkle with 2 Tbs.
espresso-Marsala mixture. Top with
one-third of mascarpone mixture.
Sprinkle with one-third of grated
78
1 cup packed cooked, mashed

orange-eshed sweet potato, such
as Beauregard, garnet, or jewel
1 cups sugar, divided
1 cup almond our
cup unsweetened dark cocoa powder
18 tsp. salt
4 large eggs
2 oz. bittersweet chocolate
2 Tbs. nonfat soymilk
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CHOCOLATE
SWEET
POTATO
TORTE
My kids (who hate sweet potato)

asked for thirds of this!
Ana, via vegetariantimes.com
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Dark
Chocolate
Caramel Sorbet
[ OP P OSI T E ]
&
Malted Banana
Ice Cream
[ PAG E 78 ]
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Dark ChocolateCaramel Sorbet
MAKES 1 QUART
The caramelized sugar syrup that is the

base for this decadent reader favorite
adds to its depth and richness. With so
few ingredients, the quality of the
chocolate and cocoa really counts.
1
2
cup plus 2 Tbs. sugar

Tbs. lemon juice
cup unsweetened cocoa powder
tsp. salt
oz. dark chocolate, nely chopped
1. Place sugar in large saucepan, and

heat over medium-low heat. Cook 15 to
20 minutes, or until sugar has melted
and caramelized to rich amber color,
stirring occasionally.
2. Stir in lemon juice (mixture will boil
violently for several minutes). Slowly add
2 1/2 cups boiling water, and stir until
hardened caramel is dissolved. Stir in
cocoa powder and salt, and bring
mixture to just under a simmer. Remove
from heat, and stir in chocolate. Let
stand 1 minute, then blend smooth with
immersion blender. Transfer to covered
container, and refrigerate overnight.
3. Pour sorbet base into ice cream
maker, and freeze according to manufacturers instructions.
This bread
tastes so good!
No need to pull out
my old family
Swedish cookbook
anymore.
2 cups almond milk, plus more

for brushing loaf top
2 Tbs. axseed meal
3 cup agave nectar or brown rice syrup
3 cup canola oil
1 Tbs. active dry yeast
1 tsp. salt
1 tsp. whole cardamom seeds,
coarsely ground with a mortar
and pestle
5 cups unbleached white our
2 Tbs. Demerara sugar, for sprinkling
1. Stir together almond milk, axseed

meal, agave nectar, oil, yeast, salt,
and cardamom in large nonreactive
bowl with lid. Add our, and mix
thoroughly with wooden spoon.
Cover with lid or plastic wrap, and let
stand 2 1/2 hours at room temperature.
Transfer to refrigerator, and let rest
overnight.
2. Coat baking sheet with cooking
spray, or line with parchment paper.
Remove half of dough from refrigerator;
reserve remaining dough for second
loaf. (Dough will keep in refrigerator
up to 5 days.) Divide dough into 3
equal pieces, and gently roll each
piece into 18-inch-long rope on oured
work surface. Place dough ropes side
by side spaced 2 inches apart on
Kirsten,
via vegetariantimes.com
prepared baking sheet. Pinch ends

together on one side, and tuck
under. Loosely braid dough ropes,
then pinch tail ends together. Cover
braided loaf loosely with kitchen
towel or plastic wrap, and let rest
30 minutes.
3. Meanwhile, preheat oven to 375F.
Brush top of braided loaf with almond
milk, and sprinkle generously with
sugar. Bake 30 to 45 minutes, or until
golden brown.
PER SLICE: 233 CAL; 5 G PROT; 6 G TOTAL FAT (<1 G SAT
8 G SUGARS
PER -CUP SERVING: 247 CAL; 3 G PROT; 8 G TOTAL FAT (5

G SAT FAT); 48 G CARB; 0 MG CHOL; 156 MG SOD;
No-Knead Swedish
Cardamom Braid
M A K E S 2 L O AV E S ( 8 S L I C E S P E R L O A F )
The VT staff will be talking about (and

making) this rst-place winner of the
2010 Reader Recipe Contest, created by
Celia Ozereko, of Ashburn, Va., for years
to come. The veganizing of a recipe
traditionally rich in eggs and butter is an
inspiration, and the easy, no-knead
recipe is a stroke of genius. Its a good
thing the recipe makes 2 loaves, writes
Dana on vegetariantimes.com, because this
bread is incredible!
NO-KNEAD
SWEDISH
CARDAMOM
BRAID
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Pear Tarte Tatin

SERVES 8
This dish is delicious! writes Cathy

Kemmerlin on vegetariantimes.com, who
wasnt sure at rst if her whole family
would like the pine nuts sprinkled on
top. It was enjoyed by all, she reports.
Well bake this one again.
23 cup sugar
cup pine nuts
4 Bosc, Comice, or Concorde pears,
peeled, quartered, and cored
1 sheet frozen pu pastry,
thawed ( 17.3-oz. pkg.)
1. Preheat oven to 375F. Stir together

sugar and 1/3 cup water in saucepan, and
bring to a boil over high heat, swirling
pan occasionally to dissolve sugar. Boil
syrup 5 minutes, or until it becomes
amber colored.
2. Pour caramel into 8-inch round

baking pan, swirling to cover bottom
completely with caramel. Sprinkle pine
nuts over caramel. Arrange pears in
circle with wide sides out, then place
1 pear quarter in center to ll hole.
3. Unfold puff pastry, and trim off
one-third to be reserved for another
use. Place remaining puff pastry over
pears, trim to t pan, then press onto
edges to seal. Prick all over with fork.
4. Bake 45 minutes to 1 hour, or until
pastry is golden brown and looks dry on
top. Cool 20 minutes. Invert tart onto
serving plate, and serve warm. (If not
eating right away, cool in pan to prevent
juices from making crust soggy. When
ready to eat, warm tart 10 minutes in
350F oven, then unmold.)
26 G SUGARS
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helped afrm my
Bastyr
beliefs that integrative
medicine is the future
of our health care system.
Emily Fenton, BS (2014)
Create a Healthier World

9ZgrZZh^c/NVijrdeVi]^XBZY^X^cZAXjejcXijrZ
AnjrvZYVNjir^i^dcEhyX]dad\n=ZgWVaHX^ZcXZh
Learn more: U.Bastyr.edu

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-**")"76HINGHZViiaZ!W6HVc9^Zgo
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Best of
the B E S T
Each of these 10 top-ranked dishes

takes the cake in its category
For our grand nale, the VT staff compared notes and rounded
up a list of the top-10 dishes we think best represent the magazines

culinary mojo. From our picks for the Ultimate Comfort Food
and Best Potluck Bring-Along categories to the CenterpieceWorthiest Entre and Most Popular on Facebook awards
these are our brightest stars. Welcome to the VT equivalent of the
Oscars. We hope youll applaud these winners at your own table.
84
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MOST POPULAR
O N FAC E B O O K
Guacamole
Reinvented
[ PAG E 87 ]
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2
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BEST
COOKOUT
SALAD
Toasted
Panzanella
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BEST OF THE BEST
MOST POPULAR
ON FACEBOOK
Guacamole Reinvented
BEST COOKOUT
SALAD
Toasted Panzanella
SERVES 4
The recipient of 9,556 Likes on

Facebook at last count, this orange,
radish, and romainespiked guacamole
makes a tasty preamble to a supper of
chili or Mexican-style stew, such as
Vegetarian Posole Stew, another popular
recipe with VT readers (nd it on
vegetariantimes.com). People love this
salad, says VT food editor Mary
Margaret Chappell, but what really
wows them is the presentation in the
halved avocado cups.
3
3
2
1
6
3
12
small avocados
small oranges
cups radishes, diced
cups nely chopped romaine lettuce
green onions, nely chopped (1 cup)
Tbs. lime juice
drops hot sauce, optional
1. Halve and pit avocados. Score esh of

each avocado half 7 times lengthwise and
7 times crosswise to dice. Scoop out with
soup spoon, and place avocado dice in
large bowl. Reserve avocado shells.
2. Cut peel and pith from oranges
with knife, then cut each orange into
4 slices. Cut each orange slice into
6 small triangular pieces. Add to bowl
with diced avocado. Add radishes,
romaine, green onions, lime juice,
cilantro, and hot sauce (if using) to
bowl. Season with salt and pepper,
if desired, and gently toss to coat.
3. Scoop avocado mixture into avocado
shells. Serve immediately.
PER GUACAMOLE CUP: 121 CAL; 2 G PROT; 8 G TOTAL
My all-time favorite recipe? I dont

even have to think about that question,
says VT reader Cara Collins on Facebook. Its this Toasted Panzanella Salad.
Its incredibly healthy and delicious.
We have it weekly over the summer
when tomatoes are in season and warm
from the sun! This salad gets better
the longer it sits, so its ideal for picnics
and cookouts. Try using colorful
heirloom tomatoes.
1 small loaf French bread, cut
into 1-inch cubes (4 cups)
cup olive oil
3 cloves garlic, minced (1 Tbs.)
1 lb. tomatoes, diced (3 cups)
1 medium-size cucumber, peeled,
seeded, and diced (1 cup)
1 small red onion, thinly sliced ( cup)
cup green olives, pitted and
coarsely chopped
cup basil, cut into thin ribbons
2 Tbs. red wine vinegar
2 tsp. capers, drained and
coarsely chopped
1 tsp. sugar
tsp. lemon zest
1. Preheat oven to 350F. Spread bread

cubes on baking sheet. Bake 15 to 20
minutes, or until golden brown.
2. Heat oil in small saucepan over
medium-low heat. Cook garlic 2 minutes,
or until fragrant.
3. Place bread cubes and remaining
ingredients in large serving bowl. Top
with garlic oil, and toss to coat. Season
to taste with salt and pepper. Let stand
20 minutes to allow avors to develop.
Adjust seasonings if necessary, and serve.

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This is a dish
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3
EASIEST HOLIDAY SIDE

Roasted Green Beans with
Walnuts and Rosemary
BEST POTLUCK BRING-ALONG

Sweet Potato &
Black Bean Enchiladas
SERVES 8 (MAKES 16 ENCHILADAS)
With only four ingredients, this

no-fuss crowd-pleaser is a simple dish
thats simply delish! says VT online
managing editor Jolia Sidona Allen.
Slip these green beans into the oven as
you start to place other holiday foods
on the table, and theyll be ready by the
time everyone sits down.
When we got this 2011 Reader Recipe

Contest entry, we thought it looked
inventive, says VT editor in chief
Elizabeth Turner. Then we tried it, and
we were really impressed! The enchiladas
are sweet and spicy, rich and healthful,
all at the same time. This is a no-fail
recipe for your family or guests. The
rst-place winner of the contest, this
brainchild of James McNulty of
Whitsett, N.C., was quickly tagged with
four stars by readers. It can be made the
night before and it travels well, so its
great for a potluck or a holiday party,
McNulty says.
1
1
lb. green beans (5 cups)

cup chopped walnuts
Tbs. nely chopped fresh rosemary
Tbs. olive oil
1. Preheat oven to 475F.

2. For prettiest presentation, trim only
stem ends of beans. Toss all ingredients
in bowl; season with salt and pepper,
if desired. Spread on rimmed baking
sheet. Roast 15 to 17 minutes, or until
beans are tender and browned in spots,
stirring occasionally.
SAUCE
1
1
1
1
1
1
1

(<1 G SAT FAT); 7 G CARB; 0 MG CHOL; 5 MG SOD; 3 G FIBER;
3 G SUGARS
15-oz. can tomato sauce

tsp. ancho chile powder
tsp. chili powder
tsp. garlic powder
tsp. onion powder
tsp. dried oregano
tsp. chipotle chile powder
FILLING
1 Tbs. extra virgin olive oil

1 small onion, diced (1 cup)
1 lb. sweet potatoes, peeled
and diced (3 cups)
1 15-oz. can diced tomatoes, drained
1 16-oz. jar prepared medium salsa
1 chipotle chile in adobo sauce,
drained and minced
1 15-oz. can black beans, rinsed and
drained
1 12-oz. round queso fresco, divided
ENCHILADAS
SWEET POTATO
& BLACK BEAN
ENCHILADAS
88
Extra virgin olive oil, for brushing

baking dish
16 6-inch corn tortillas, warmed
I have used for

many potlucks,
and it always
gets rave reviews
I could eat this
all the time.
Tamera Vanoss,
via Facebook
2 limes, cut into wedges

1 avocado, sliced
cup sour cream, for garnish
Cilantro sprigs, for garnish, optional
1. To make Sauce: Combine all ingredients in saucepan, and bring to a simmer

over medium heat. Whisk to combine,
then remove from heat. Season with salt
and pepper, if desired.
2. To make Filling: Heat oil in separate
saucepan over medium heat. Add onion,
and saut 3 to 5 minutes, or until soft.
Add sweet potatoes, tomatoes, salsa,
garlic, chipotle chile, and 1/2 cup water;
bring to a boil. Reduce heat to mediumlow, and simmer 30 to 40 minutes, or
until sweet potatoes are soft. Mash
mixture with potato masher until
combined. Add black beans, and cook
5 minutes. Stir in half of queso fresco,
and remove from heat.
3. To assemble Enchiladas: Preheat oven
to 350F. Brush 13- x 9-inch baking dish
with oil. Spread 1/2 cup Sauce in bottom
of dish. Fill tortillas with Filling. Roll,
and pack close together seam side down
in baking dish. Top with remaining
Sauce and queso fresco. Bake 15 minutes.
4. Adjust oven to broil. Broil Enchiladas
5 minutes, or until cheese is browned
and bubbly. Let rest 10 minutes before
serving. Garnish with lime wedges,
avocado slices, sour cream, and cilantro
sprigs, if using.
PER SERVING (2 ENCHILADAS): 435 CAL; 13 G PROT;
15 G TOTAL FAT (5 G SAT FAT); 65 G CARB; 20 MG CHOL;
963 MG SOD; 11 G FIBER; 11 G SUGARS
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BEST OF THE BEST
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6
WorldMags.net
BEST USE OF
PHYLLO
Spinach, Feta,
and Tomato
Quiche
This is so simple to makeand totally

delicious. Cristina, via vegetariantimes.com
WorldMags.net
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I will never buy another frozen veggie

burger again! I love these Black BeanQuinoa
Burgers, and my toddler couldnt get enough.
BLACK
BEANQUINOA
BURGERS
Kristen, via vegetariantimes.com
5
BEST USE OF QUINOA
Black BeanQuinoa Burgers
SERVES 8
Steak seasoning sounds like sacrilege

in the veg world, but when it comes
to fast, meaty avor, its hard to beat
the prepared spice combination thats
used to season this recipe, says VTs
Chappell. Stash a few of these burgers
in the freezer for busy weeknight
meals. For supereasy cookouts, bake
the patties ahead, then reheat them
on the grill. Serve with your favorite
burger xings.
cup quinoa
1 small onion, nely chopped (1 cup)
6 oil-packed sun-dried tomatoes,
drained and nely chopped ( cup)
1 cups cooked black beans,
or 1 15-oz. can black beans, rinsed
and drained, divided
2 tsp. dried steak seasoning
8 whole-grain hamburger buns
1. Stir together quinoa and 1 1/2 cups water

in small saucepan, and season with salt,
if desired. Bring to a boil. Cover, reduce
heat to medium-low, and simmer 20
minutes, or until liquid is absorbed. (You
should have 1 1/2 cups cooked quinoa.)
2. Meanwhile, place onion and sun-dried
tomatoes in medium nonstick skillet,
and cook over medium heat. (The oil
left on the tomatoes should be enough
to saut the onion.) Cook 3 to 4 minutes,
or until onion has softened. Stir in 3/4
cup black beans, garlic, steak seasoning,
and 1 1/2 cups water. Simmer 9 to 11
minutes, or until most of liquid has
evaporated.
3. Transfer bean-onion mixture to food

processor, add 3/4 cup cooked quinoa, and
process until smooth. Transfer to bowl,
and stir in remaining 3/4 cup quinoa and
remaining 3/4 cup black beans. Season
with salt and pepper, if desired, and cool.
4. Preheat oven to 350F, and generously
coat baking sheet with cooking spray.
Shape bean mixture into 8 patties (1/2 cup
each); bake on prepared baking sheet 20
minutes, or until patties are crisp on top.
Flip patties with spatula, and bake 10
minutes more, or until both sides are
crisp and brown. Serve on buns.
PER BURGER: 215 CAL; 9 G PROT; 3 G TOTAL FAT (<1 G SAT
FILLING
1 10-oz. pkg. frozen spinach,

thawed, all liquid squeezed out
cup nely chopped red onion
cup crumbled feta cheese
10 cherry tomatoes, halved
QUICHE BATTER
2 large eggs
1 cup low-fat milk
1 pinch ground nutmeg

5 G SUGARS
6
BEST USE OF PHYLLO
Spinach, Feta, and Tomato Quiche
SERVES 6
When I was a teenager, I would order

the Greek omelet at the diner where my
friends and I hung out, says Chappell.
Spinach, feta, and tomato have been a
favorite avor combination ever since.
I could eat it every dayand probably
came close when I was in high school!
Chappell, who created this recipe, says
the lling can be replaced with your
favorite veggies and cheese; you can
increase the amount of quiche batter for
larger pies using this simple equation:
count 1/2 cup milk for every egg used. The
recipe also works in a prepared piecrust.
CRUST
6 sheets frozen phyllo dough, thawed

3 Tbs. olive oil, for brushing phyllo
1 tsp. toasted sesame seeds
1. Preheat oven to 350F.

2. To make Crust: Coat 9-inch pie pan
with cooking spray. Lay 1 phyllo sheet
on work surface, and brush all over
with oil. Sprinkle with 1/2 tsp. sesame
seeds. Top with second phyllo sheet,
and brush with oil. Top with third
phyllo sheet, brush with oil, and
sprinkle with 1/2 tsp. sesame seeds.
Repeat phyllo and oil layers twice more.
Sprinkle fth phyllo sheet with
remaining sesame seeds, and top with
sixth phyllo sheet. Press into prepared
pie pan; trim edges with scissors.
3. To make Filling: Stir together spinach
and onion. Sprinkle feta cheese over
Crust. Top with spinach mixture.
Arrange tomato halves over quiche.
4. To make Quiche Batter: Whisk
together all batter ingredients in
medium bowl. Season with salt and
pepper, if desired.
5. Pour Quiche Batter over Filling in
Crust. Set quiche on baking sheet, and
bake 45 to 50 minutes, or until top is
brown and center is set.
5 G SUGARS

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BEST OF THE BEST
7
ULTIMATE COMFORT FOOD
Bow Ties with Broccoli Pesto
This beats mac-n-cheese any night of

the week, says VTs Allen of this
comforting entre, which blends fresh
mint and parsley with cooked broccoli for
a bright take on pesto sauce. Its a great
way to sneak a healthful dose of broccoli
into kids diets and lets you enjoy pesto
when basil is out of season. The hazelnuts
add a touch of sophistication.
6 Tbs. blanched hazelnuts,
plus more for garnish, optional
2 cups broccoli orets
1 cups loosely packed parsley leaves
cup plus 2 Tbs. olive oil,
plus more for drizzling, optional
cup mint leaves
4 tsp. lemon juice
1 tsp. grated lemon zest
1 tsp. capers, rinsed and drained,
optional
5 large garlic cloves, peeled

12 oz. farfalle pasta
1. Toast hazelnuts in skillet 3 to 5

minutes, or until golden, shaking
skillet often. Cool, coarsely chop,
and set aside.
2. Meanwhile, bring large pot of
water to a boil. Cook broccoli in
boiling water 2 to 3 minutes, or until
tender. Remove with slotted spoon.
Drain, and rinse under cold water.
Drain again.
3. Pulse hazelnuts, broccoli, parsley, oil,
mint, lemon juice, lemon zest, capers
(if using), and garlic in food processor
until smooth. Season with salt and
pepper, if desired.
4. Cook farfalle according to package
directions in broccoli cooking water.
Reserve 1/4 cup cooking water before
draining. Toss farfalle with pesto and
reserved cooking water. Garnish with
toasted hazelnuts, if using, and drizzle
with olive oil, if desired.
8
CENTERPIECEWORTHIEST ENTRE
Layered Sweet Potato Torte
SERVES 8
Thinly sliced sweet potatoes are both

the lling and the crust for this lovely tart.
The thinner you slice them, the more
they curl up like petals of a big golden
ower with a nal pass under the broiler,
says VT creative director Daphna Shalev.
1
2
3
2
1
3
cup olive oil, for brushing

lb. Swiss chard, stems removed
lb. sweet potatoes, sliced 18-inch thick
small red onion, chopped ( cup)
oz. Taleggio or blue cheese, crumbled
1. Preheat oven to 450F. Brush 9-inch

springform pan with oil.
2. Stack 6 chard leaves at a time on
cutting board, rolling tightly into
cylinder. Slice cylinders into thin strands.
3. Place 1 sweet potato slice in center of
prepared pan. Arrange slices in circles
around center slice, overlapping slices by
at least half. Brush with oil. Sprinkle
with 1 tsp. rosemary and one-third garlic;
Top with 1 cup Swiss chard; sprinkle
with 1/4 cup chopped onion and onethird crumbled Taleggio. Add another
layer of sweet potatoes. Press down to
atten layers. Repeat layering twice.
4. Place torte on baking sheet, and cover
with foil. Bake 45 minutes. Uncover;
bake 15 minutes. Cool 15 minutes. Press
top of torte to remove excess liquid.
5. Turn torte upside-down on platter, and
unmold; serve. For a crispier top, unmold
onto ovenproof platter, and brush top of
torte with oil. Broil 3 to 5 minutes, or
until potato slices begin to brown and
curl. Cool 10 minutes before slicing.
BOW TIES
WITH
BROCCOLI
PESTO

7 G SUGARS
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8
CENTERPIECEWORTHIEST
ENTRE
Layered
Sweet Potato
Torte
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10
MOST IMPRESSIVE
( S E C R E T LY E A S Y ) D E S S E R T
Ice CreamStrawberry Strata
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9
BEST COOKIE
Heart-Healthiest Chocolate Chip
Cookies in the World
MAKES 30 COOKIES
When you replace butter and eggs

with ground walnuts, and all-purpose
our with a blend of oat our and
rolled oats, you get a moist, chewy,
vegan cookie thats loaded with good-foryour-heart ingredients. I still cant
believe it, but I now prefer these cookies
to classic chocolate chip, says VTs
Chappell. I make them all the time
but only when I have people to share
them with. Otherwise, I would eat the
whole batch.
2
3
1
2
1
1
1
2
3
cups walnuts
Tbs. canola oil
cup light brown sugar
cups oat our
tsp. baking soda
tsp. salt
tsp. ground cinnamon
cups rolled oats
3.5-oz. bars bittersweet vegan
chocolate, chopped, or 1 cups vegan
chocolate chips (12 oz.)
1. Preheat oven to 350F. Coat 2 baking

sheets with cooking spray, or line with
parchment paper.
2. Blend walnuts in food processor
30 seconds, or until ground into a ne
meal. Add oil, and blend 2 to 3 minutes
more, or until mixture has the consistency of natural peanut butter, scraping
down sides of food processor occasionally. Transfer to bowl.
3. Whisk together brown sugar and
1
/2 cup water in small saucepan, and
bring mixture to a boil. Pour brown
sugar mixture over walnut butter,
add vanilla extract, and stir until no
lumps remain.
4. Whisk together oat our, baking soda,
salt, and cinnamon in separate bowl. Stir
oat our mixture into walnut mixture.
Cool 10 minutes. Fold in oats, then

chocolate.
5. Shape cookie dough into 2-inch
balls, and place 2 inches apart on
prepared baking sheets. Flatten cookies
with bottom of drinking glass dipped
in water. Bake 8 to 10 minutes, or until
cookies begin to brown and tops look
dry. Cool 3 minutes on baking sheets,
then transfer to wire rack to cool
completely.
PER COOKIE: 173 CAL; 3 G PROT; 10 G TOTAL FAT (3 G SAT
12 G SUGARS
10
MOST IMPRESSIVE
(SECRETLY EASY) DESSERT
Ice CreamStrawberry Strata
SERVES 12
A sensation with readers since 2009,

this sophisticated-but-not-complicated
dessert ranks high with young and old
alike. This recipe wins in every area,
says VTs Turner. Its elegant and
innitely more tasty than commercial
ice cream cakes, but its pretty
straightforward to put together and
doesnt require any special ingredients.
STRAWBERRY SAUCE
2 lb. fresh strawberries, chopped,

3 or 4 reserved for garnish
23 cup fresh orange juice
3 cup sugar
1 tsp. balsamic vinegar, optional
1 Tbs. cornstarch
CAKE
1 qt. ice cream or frozen yogurt

2 7-oz. pkgs. crunchy ladyngers
cup crumbled amaretti and/
or chocolate wafer cookies
cup toasted slivered almonds
1. To make Strawberry Sauce: Combine

strawberries, orange juice, sugar, vinegar
(if using), and 1/2 cup water in medium
saucepan. Bring to a simmer, and cook
over medium-low heat 7 minutes, or
until strawberries are soft. Dissolve

cornstarch in 1/4 cup water, and stir into
strawberries. Simmer 2 to 3 minutes, or
until mixture thickens, stirring often.
Transfer to blender, and pure until
smooth. Cool.
2. To make Cake: Remove ice cream
from freezer to soften while preparing
ladyngers. Dip 12 ladyngers in
strawberry sauce until softened. Cut in
half, and use to line inside rim of 9-inch
springform pan, standing ladyngers
vertically, edge to edge, rounded tops up.
3. Dip and cut 12 more ladyngers in
half diagonally, and t in bottom of
springform pan, laying ladyngers side
by side, pointed ends toward middle, like
spokes in a wheel. (Ret any broken
ladyngers.) Spread half of ice cream
over bottom layer of ladyngers. Top
with half of Strawberry Sauce.
4. Repeat layering with remaining
ladyngers, ice cream, and Strawberry
Sauce. Top with crumbled cookies and
slivered almonds.
5. Wrap Cake in plastic wrap or aluminum foil, and freeze at least 4 hours.
6. To serve: Remove from freezer, release
springform rim, and let Cake stand 10
minutes. Dip large knife in hot water;
wipe dry, then slice into 12 wedges.
25 G SUGARS

WorldMags.net
recipe index
WorldMags.net
V GF LC LS 30
APPE TIZ E R S
Avocado Chimichurri Bruschetta, p. 10

Bruschetta with White Bean Paste, Tomato Chutney,
and Reduced Balsamic Glaze, p. 10
Classic Hummus with Tomato-Mint Salsa, p. 12
Feta-Stued Peppadews, p. 10
Guacamole Reinvented, p. 87
Mini Loaded Red Potatoes, p. 12
Mushroom-Manchego Quesadillas, p. 16
Smoky Baby Portobello Sliders, p. 15
SALADS
Colorful Asian Slaw with Warm Ginger-Lime Dressing, p. 22

Corn-Quinoa Salad, p. 22
German-Style Warm Potato Salad, p. 21
Greek Lentil Salad, p. 26
Raw Kale Salad with Root Vegetables, p. 26
Szechuan Black-Eyed Pea Salad, p. 28
Toasted Panzanella, p. 87
Tofu and Cucumber Salad with Sesame-Ginger Dressing, p. 28
Wilted Spinach Salad with Asian Pears,
Blue Cheese, and Pecans, p. 21
S OU P S & STE WS
Chickpea and Date Tagine, p. 33
Garlic and Kale Soup, p. 40
Moroccan Lentil Stew with Raisins, p. 38
Mushroom and Pappardelle Soup with Gremolata, p. 38
Roasted Butternut Squash, Apple, and Farro Chowder, p. 34
Smoky Split Pea Soup, p. 34
Spicy Sun-Dried Tomato Soup
with White Beans & Swiss Chard, p. 40
White Bean and Arborio Rice Soup, p. 33
V GF LC LS 30
ENTR ES
Baked Apples Stued with Wild Rice and Quinoa, p. 59

Black BeanQuinoa Burgers, p. 91
Bow Ties with Broccoli Pesto, p. 92
Chickpea Pot Pie, p. 57
Layered Sweet Potato Torte, p. 92
Quinoa-Stued Peppers, p. 57
Rainbow Stir-Fry, p. 62
Roasted Vegetable Linguine with Torn Fresh Basil, p. 66
Spinach, Feta, and Tomato Quiche, p. 91
Sweet Potato & Black Bean Enchiladas, p. 88
Turkish Eggplant Pie, p. 66
Vegetables Wellington Redux, p. 61
Warm Spiced Lentil Bowl with Yogurt and
Smoked Almonds, p. 61
White Pizza with Broccoli and Mushrooms, p. 59
Zucchini-Quinoa Lasagna, p. 62
SIDES
Braised Cavolo Nero Kale, p. 44

Brussels Sprouts with Walnuts and Dried Cranberries, p. 50
Colorful Oven Fries, p. 44
East-West Marinated Asparagus, p. 52
Garlicky Mushrooms, p. 48
Roasted Green Beans with Walnuts
and Rosemary, p. 88
Rosemary-and-Balsamic-Roasted Grapes and Olives, p. 48
Zucchini-Tomato Gratin, p. 50
V
GF
LC
LS
VEGAN
GLUTEN FREE
LOW CALORIE
LOW SATURATED FAT
30 30 MINUTES OR FEWER
96
WHITE PIZZA WITH

BROCCOLI AND
MUSHROOMS, PAGE 59
WorldMags.net
SWEETS
Chocolate-Nutmeg Pots de Crme, p. 72
Chocolate Sweet Potato Torte, p. 78
Dark ChocolateCaramel Sorbet, p. 81
Heart-Healthiest Chocolate Chip Cookies in the World, p. 95
Ice CreamStrawberry Strata, p. 95
Key Lime Pie, p. 71
Lemon-Rosemary Butter Cookies, p. 71
Malted Banana Ice Cream, p. 78
Maple Bundt Cake, p. 72
No-Knead Swedish Cardamom Braid, p. 81
Pear Tarte Tatin, p. 82
Quick Tiramis Trie, p. 78
Sweet Potato and Pecan Cinnamon Buns
with Maple Glaze, p. 77
WorldMags.net
100%
Natural
VEG20
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Vegetarian Times Top Rated Recipes 2014

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READERS

goes a long way.

NEW Kashi Crunchy Granola and Seed bars have chia

, TM, 2014 Kashi Company

vegetariantimes.com | READERS TOP-RATED RECIPES 1

are great onesthe killer bruschetta you serve proudly at every

VICE PRESIDENT, GENERAL MANAGER Kim Paulsen

VICE PRESIDENT, GROUP PUBLISHER

EDITORIAL DIRECTOR Elizabeth Turner

Made in the U.S.A.

READERS TOP-RATED RECIPES

CHAIRMAN & CEO Efrem Zimbalist III

07544 2014 Eden Foods

Low Sodium and

READERS TOP-RATED RECIPES

Raw instead of refined. Stairs instead of elevator.

Avocado Chimichurri Bruschetta

For this Latin twist on the classic Italian

Tbs. lemon juice

Appetizer category for this four-star

1 cup balsamic vinegar

Created for a Valentines Day feature on

WHITE BEAN PASTE

1 15-oz. can cannellini beans,

4 Roma tomatoes, seeded and

24 fresh mint leaves

Slide 1 mint leaf into cavity of 1

1. Combine lemon juice, vinegar, garlic,

Bruschetta with White Bean

More than 12,000 readers cast their votes

READERS TOP-RATED RECIPES

16 slices French baguette

1. To make Balsamic Glaze: Simmer

Based on a recipe from a nomadic

3 cups cooked chickpeas, or 2 15-oz.

Mini Loaded Red Potatoes

6 chives, nely chopped

These sports barstyle spuds, taken

2-inch-diameter red potatoes

1. Preheat oven to 375F. Slice off small

2 medium tomatoes, diced

1. To make Classic Hummus: Pure

PER POTATO: 140 CAL; 4 G PROT; 3 G TOTAL FAT

228 CAL; 8 G PROT; 13 G TOTAL FAT (2 G SAT FAT);

(1 G SAT FAT); 24 G CARB; 0 MG CHOL; 316 MG SOD;

23 G CARB; 0 MG CHOL; 152 MG SOD; 7 G FIBER;

READERS TOP-RATED RECIPES

Featured in a VT story on grilling

cup light brown sugar

8 baby portobello mushrooms,

tainer. Shake well to blend. Makes

1. To make Classic BBQ Rub: Combine

FAT); 22 G CARB; 17 MG CHOL; 706 MG SOD; 2 G FIBER;

vegetariantimes.com | READERS TOP-RATED RECIPES 15

Available at health, natural food and vitamin specialty stores.

2014 American Health, Inc. | 14-AH-1055

Wilted Spinach Salad with

Crisp Asian pears, tangy blue cheese,

1. Bring small pot of water to a boil.

German-Style Warm Potato Salad