Vegetarian Times (ISSN 0164-8497, USPS 433-170) Is Published Portobello Sandwiches, P

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contents JANUARY/FEBRUARY 2014 | ISSUE 409 | VOL. 40 | NO. 3 features 54 Winter Jewels Citrus and exotic fruits add instant bling to cold-weather cooking. RECIPES BY SELMA BROWN MORROW

60 TV Party Invite guests over for fabulous food while you watch the season’s best television events. BY MARY MARGARET CHAPPELL

66 1 Food 5 Ways: Broccoli Raab Winter is the ideal time to get familiar with this tasty bitter green. RECIPES BY VICTORIA ABBOTT RICCARDI

72 Gut Health Tune-Up Five strategies to get lean and regular in the New Year. BY SUSAN ENFIELD

ON THE COVER COMFORT IN A BOWL 22 GUT CHECK 72 FRESH IDEAS FOR FROZEN FRUITS & VEGGIES 32 5 BEST HERBS TO GROW INDOORS 38

BROCCOLI RAAB COVER FLAT BREAD Photography by Victoria Wall Harris PIZZA, p. 71 Food styling by Vivian Lui Prop styling by Scott Horne

January/February | 2014 | vegetariantimes.com 1 22 30 minutes Simple Asian-style soups to warm up winter meals. RECIPES BY ABIGAIL WOLFE 28 ask the doc So many carbs, so much worry; and what’s the deal with test-tube meat? BY NEAL D. BARNARD, MD 32 5 ingredients Look to your freezer for a break from so-so winter produce. BY FRANCES LARGEMAN- ROTH, RD 38 planet home VT’s guide to growing and using indoor herbs. BY WILLI GALLOWAY 42 technique Rice cookers aren’t just for rice. BY JULIE MORRIS

IT’S FRENCH FOR UPSIDE DOWN PIE, p. 34 48 vegan gourmet Decadent treats from a chocolate master. RECIPES BY FRAN COSTIGAN 84 taste buds staples Pairing sunchokes 4 editor’s note and leeks infatuates FAB 5 the Sexy Vegan. Can’t decide what to make tonight? 6 contributors Here are our fi ve favorite recipes from this issue: 10 community 1. Sesame-Ginger Broccoli Soup, p. 24 14 the buzz 2. Bittersweet Cashew Cream Truffl e Squares, p. 50 83 recipe index 3. Philly-Style Broccoli Raab, Provolone, and Issue 409, Vol. 40, No. 3. Vegetarian Times (ISSN 0164-8497, USPS 433-170) is published Portobello Sandwiches, p. 69 monthly except February, May, and August by Cruz Bay Publishing, Inc., an Active Interest 4. Green Bean Curry with Peas and Cashews, p. 36 Media company. The known offi ce of publication is at 5720 Flatiron Pkwy., Boulder, CO 80301. Periodicals postage paid at Boulder, CO, and at additional mailing offi ces. 5. Black Bean Tostadas with Kiwifruit Salsa, p. 56 POSTMASTER: Send all address changes to Vegetarian Times, PO Box 420235, Palm Coast, FL 32142-0235. SUBSCRIPTIONS: Basic Rate: $19.90 per year (9 issues); Canada: $31.95 per year; all other international orders: $43.95 per year (U.S. funds only).

2 January/February | 2014 | vegetariantimes.com 2013 General Mills General 2013 ©

Seven gluten free À avors. No arti¿ cial À avors or colors. All delicious.

Wheat Chex® and Multi-Bran Chex® are not gluten free. Say ‘hi’ to us on Facebook. editor’s note

winter wake-up call

For fresh produce freaks, it’s easy to feel bereft in January. Many farmers’ markets have gone into hibernation, and supermarket produce selections can look a little paltry this time of year. But the fact is there are plenty of fruit and veggie gems ripe for the picking right now. You just need to know where to look.

First, think exotic: kiwifruit, mangoes, pineapples, and other tropical and winter GENAZZANI fruits make it easy to brighten up all sorts of sweet and savory dishes. A homemade kiwifruit salsa, for example, transformed a black bean tostada into something so special, we were compelled to put it on this issue’s cover. You’ll ﬁ nd the recipe and more fruit-spiked inspirations in “Winter Jewels” (p. 54).

Second, don’t get too hung up on the idea of fresh: Frozen fruits and veggies often AND MAKEUP: DORIT get a bad rap, but many of them work beautifully in recipes. They also tend to retain all their nutrients. Turn to “Freezer Pleasers” (5 Ingredients, p. 32) for four incredible recipes featuring these good-for-you convenience foods. Finally, cultivate your own herb plants indoors: “Take Your Pick” (Planet Home, p. 38) highlights how to grow and use ﬁ ve tasty herbs that are hardy enough to thrive even during the dark days of winter. OGRAPHY: LISA ROMEREIN; HAIR Elizabeth Turner T

Follow me on Twitter @EditorVegTimes PORTRAIT PHO what’s cooking on vegetariantimes.com

Check out our Vegan Dinners board on Pinterest pinterest.com/vegtimes/vegan-dinners

Looking to get more

plant-based dinners into

your meal rotation at ARE ; home? Visit our Vegan ONGT Dinners board on Pinterest for a mouthwatering collection of entrées from CHAPPELL the VT archives. ; S T I R - F Y : PORNCHAI MITT S

VEG DAILY BLOG: Farmers’ Market Find: N E A Y Romanesco Broccoli O L

vegetariantimes.com/romanesco U M That’s amore! This beautiful vegetable can be a bit intimidating. O vegetariantimes.com/valentine Never fear, VT food editor Mary Margaret Chappell This Valentine’s Day, treat your loved ones is here, with a quick Romanesco primer and ROMANESCO BROCCOLI: MARY MARGARET to a cozy feast of trattoria-style dishes. cooking tips. CUPCAKES: R

4 January/February | 2014 | vegetariantimes.com

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Victoria Wall Harris Photographer Technique: “Rice Cooker Meals,” p. 42; “Winter Jewels,” p. 54 What did you discover while on this assignment? I never expected winter fruit to be so bold and colorful. I have a new love for winter produce. What’s your most treasured family food tradition? My mom made our family breakfast every morning before school, and we all sat down together even if it was only for 10 minutes. What’s your favorite piece of cookware? My old enamel Dutch oven. It makes everything taste great.

Frances Largeman-Roth, RD Recipe Developer 5 Ingredients: “Freezer Pleasers,” p. 32 Who or what inspires you most? My children are a constant source of inspiration. Coming up with recipes that they’ll eat and enjoy is always a good challenge. What was your most memorable dining experience? A visit to Ono Farm in Maui. The fruit they grow there is the most ﬂ avorful I have ever experienced. As a fruit lover, I was in absolute heaven. What’s your No. 1 pantry staple? Sprouted quinoa. It’s so easy and quick to cook. Fifteen minutes and you’re done.

Fran Costigan Recipe Developer and Cookbook Author Vegan Gourmet: “Crazy for Chocolate,” p. 48 What’s your most treasured family food tradition? When my son and daughter come to visit, we invariably make chocolate pudding and hot cocoa, two treats we cooked together when they were young. The difference now is that the ingredients are organic and fair-trade, and their children (ages 2, 4, 6, and 8) help with the cooking. What’s your favorite piece of cookware? A medium-size saucier. The sloping sides make cooking sauces easy. What was your best improvisatory moment in the kitchen? I recently made a Raisinet-type candy from bloomed chocolate I’d found in my pantry. It was thrifty and delicious!

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Available at health, natural food and vitamin specialty stores everclen.com Pour on the sweetness. EDITOR IN CHIEF Elizabeth Turner CREATIVE DIRECTOR Daphna Shalev FOOD EDITOR Mary Margaret Chappell COPY CHIEF Don Rice SENIOR EDITOR Amy Spitalnick & ONLINE MANAGING EDITOR Jolia Sidona Allen ASSOCIATE EDITOR Tami Fertig DEPUTY ART DIRECTOR, DIGITAL PUBLISHING Scott Hyers Organic ART/EDIT ASSISTANT Suzanne Feyche PRODUCTION DIRECTOR Cynthia Lyons Blue Agave PRODUCTION MANAGER Mark Stokes Nectars EXECUTIVE CHEF Ann Gentry RECIPE TESTER Abigail Wolfe NUTRITION CONSULTANT Antonina Smith CONTRIBUTING EDITOR Hillari Dowdle

GENERAL MANAGER Patricia B. Fox VICE PRESIDENT, GROUP PUBLISHER Bill Harper 310-356-2270; [email protected] PUBLISHER’S ASSISTANT Lori Rodriguez

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Marketing & Web • MARKETING DIRECTOR John Robles [email protected] Delicious liquid sweetener MARKETING MANAGER Greg Brenton [email protected] • Made from the blue agave plant EVENTS MARKETING MANAGER Rachel Van Buskirk [email protected] • Bake, cook or pour MARKETING DESIGNER Tanya Cantu • Perfect sweetening, with a COMMUNICATIONS DIRECTOR Dayna Macy [email protected] low-glycemic index WEB OPERATIONS DIRECTOR Ken Coﬀ elt WEB PRODUCTION ASSISTANT Allison Blake

Consumer Marketing CIRCULATION DIRECTOR Jenny Desjean the DIRECTOR OF RETAIL SALES Susan Rose Real Way RETAIL SALES MANAGER Bev Giacalone to do TM Sweet! Address editorial correspondence to: Vegetarian Times, 300 N. Continental Blvd., Suite 650, El Segundo, CA 90245; fax: 310-356-4111 We assume no responsibility for unsolicited manuscripts and/or artwork, which must be accompanied by a self-addressed, stamped envelope. FOR EDITORIAL QUESTIONS, CALL 310-356-4100 ©2014 Domino Foods, Inc.

Subscription inquiries, address changes, renewals: CALL 877-717-8923 (U.S. & Canada); VISIT vegetariantimes.com/customerservice FOREIGN ORDERS, CALL 386-447-2398 Copyright © 2014 by Cruz Bay Publishing, Inc. VEGETARIAN TIMES® is a registered trademark. Please use the content of Vegetarian Times wisely. It is intended to educate and inform, not to replace the care of a health professional.

Find our Agave Berry CHAIRMAN & CEO Efrem Zimbalist III Breakfast Syrup recipe at PRESIDENT & COO Andrew W. Clurman SENIOR VICE PRESIDENT & CFO Brian Sellstrom chagave.com | dominoagave.com. SENIOR VICE PRESIDENT, OPERATIONS Patricia B. Fox VICE PRESIDENT, CONTROLLER Joseph Cohen Made in the U.S.A. VICE PRESIDENT, RESEARCH Kristy Kaus

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SHARE: READER RECIPE The Stack Serves 4 | 30 minutes or fewer Luanne Firestone, of Buﬀ alo, N.Y., makes this hearty breakfast for her family on weekend mornings. “You can stack pretty much anything,” she says. “Don’t be limited by the recipe. Use your imagination!”

¼ cup sour cream ½ tsp. chipotle chile powder 3 small Yukon gold potatoes, scrubbed and sliced into thin rounds ½ small onion, diced (½ cup) 1 clove garlic, minced (1 tsp.) 1 12-oz. bunch Swiss chard, stems removed, leaves chiﬀ onaded 4 large eggs 1 small tomato, diced, for garnish

PASTA E CECI 1 | Combine sour cream and chipotle (PASTA WITH CHICKPEAS) powder in small bowl, and set aside. 2 | Coat medium skillet with cooking spray, and heat over medium heat. Arrange potato rounds in single layer in skillet, cover, and cook 5 to 6 minutes,

fl ipping halfway through. Add onion, CHRIS COURT and season with salt and pepper, if desired. Cover, and cook 2 to 3 minutes more, or until potatoes are fork-tender. letters Remove potatoes to plate, and set aside. 3 | Wipe out skillet, coat with SOUPED UP because they [usually] contain corn cooking spray, and heat over medium My occasional-meat-eating son made a syrup. We had an early Thanksgiving heat. Add garlic, and sauté 30 seconds. second batch of Pasta e Ceci (Pasta with this year, so I made the cranberry, Add Swiss chard, and sauté 3 to 5 Chickpeas) [“Lucky Beans,” December brown sugar, water, and allspice minutes more, or until bright green 2013, p. 68] after eating the fi rst within mixture called for in the pie recipe, and tender. an afternoon. The second batch was and I simmered and used it for 4 | Meanwhile, bring saucepan fi lled gone by the next day. A real winner in cranberry sauce—it was a hit! with 2 inches of water to a boil. Crack my home. Delicious and so like a great BARB MCDONELL | ST. PAUL, MINN. eggs into saucepan; reduce heat to Italian dish. Thank you! My son says he low, and poach 4 minutes. is now 97 percent vegetarian. For the Record: We omitted instruc- 5 | To serve: Divide potato mixture SHARON STETT | VIA VEGETARIANTIMES.COM tions for when to add the dried among 4 plates, and top each with cranberries in our Almond-Cranberry 1½ tsp. chipotle sour cream, Swiss CRANBERRY BLISS Twist recipe (Technique: “Healthy chard, and 1 poached egg. Dollop I was so thrilled with your November Whole-Grain Baking,” December 2013, 1½ tsp. chipotle sour cream atop egg, 2013 issue and the recipe for Frozen p. 58). They should be sprinkled over and garnish with diced tomato. Cranberry-Cream Pie [5 Ingredients: the fi lling in the center of the dough. PER SERVING 218 cal; 11 g prot; 8 g total fat “Easy as Pie,” p. 40]. I am allergic to (3 g sat fat); 27 g carb; 192 mg chol; corn and cannot eat canned cranberry Send your letters to: 252 mg sod; 4 g fi ber; 4 g sugars relish or jellied cranberry sauce [email protected]

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TELL VT What frozen fruit or veggie do you HAPPY always keep on hand?

Edamame. I pop them into smoothies, in homemade Reader Name: Mollie Moore, pictured stews, soups, casseroles, juice pops, and my kids even with her rescued greyhound, Rhiannon and anything else that needs like to eat it all by itself! Location: Orlando, Fla. a little extra green. —RACHEL KAMISH, Vegetarian Since: March 2009 —EMMA, VIA VEGETARIANTIMES.COM VIA VEGETARIANTIMES.COM What motivated you to go veg? A fruit salad actually! Colorful, Frozen bananas for late- A chef recommended I watch healthy, and refreshing. Organic corn—it’s great in night ice cream ﬁ xes. Freeze Food, Inc. I went vegetarian the tacos, soups, salads, salsas, sliced bananas, toss into very next day—“cold turkey!” What’s your most treasured and as a side. blender, and voilà! Instant piece of cookware? —PENNY MAUS, VIA FACEBOOK banana ice cream! What’s your favorite veg A sifter for making cornbread as —AVERI STEVENS, VIA FACEBOOK restaurant, and what do a child with my mom. I always keep frozen you order there? pineapple on hand—my Grapes—natural popsicles! Ethos Vegan Kitchen in Winter What’s your best advice for family goes through it so —TRICIA SAUERS-DICKERSON, Park, Fla.: “Sheep’s Pie,” a vegan new vegetarians/vegans? fast. We put it on pizza, in VIA FACEBOOK shepherd’s pie. Find a local group to meet other vegetarians for recipes, next question: What’s your best idea for What fruit or veggie best restaurant recommendations, an exciting (and healthful) weekday lunch? describes you and why? and experiences. Visit vegetariantimes.com/tellvt to share your answer—and see what others vegetariantimes.com/vegiversary. have to say. Our favorite responses will be published in the next issue of VT. Share your at

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Circle reply #14 on Info Center card THEbuzz PEAK SEASON

On their own, collard greens have a mild, smoky taste, but they also take on other ﬂ avors beautifully. Given their versatility, it’s no surprise they’re featured in dishes globally, from the Brazilian couve à mineira to the Kashmiri haak. Here in the U.S., collards are a soul food staple. —ELIZABETH STARK

HOW TO SELECT AND STORE Brick Goldman of Goldman Farm in Cullen, Va., says to choose “nice green leaves with no blemishes. Look for leaves that aren’t wilted, then you know they’re fresh.” To store, simply place collards in a zip-top bag and refrigerate. Collards should keep well for up to fi ve days. TRY THIS For a veg version of traditional Southern collard PREP TIPS Collard greens can be sandy, so to greens, sauté the collards and garlic in olive oil, clean, submerge them in water to loosen any and simmer in rich vegetable broth; to make it grit, then wash and dry. For raw preparations a meal, add sautéed onions, carrots, and celery, including salads and slaws, you’ll want to use and fi nish with a (drained) can of white beans. smaller, tender collard leaves, and cut them into Heat vinegar, salt, sugar, and pickling spices until thin ribbons. Larger, more fi brous leaves are best steaming, and add chopped collard stems; pour roasted, sautéed, or braised; slice off the woody into jars, seal, and refrigerate overnight. stems, which can be set aside for pickling, and then cut or tear the leaves into bite-size pieces Sauté garlic in olive oil, and stir in red chile paste, before cooking. fresh lime juice, and collards; cook over low heat. MIKE LORRIG

14 January/February | 2014 | vegetariantimes.com TRY THE COLLARD GREEN PHYLLO TRIANGLES ON VEGETARIANTIMES.COM. ®,©2013-2014 East West Tea Company, LLC botanicals help support things like energy, clarity, awareness awareness clarity, energy, like things support help botanicals and general feel-goodness. In the natural food or tea aisle. aisle. tea or food natural the In feel-goodness. general and Yogi teas delicious, make them work. Over 100 herbs and and herbs 100 Over work. them make delicious, Yogi teas The same things that make make that things same The

yogiproducts.com THEbuzz TRENDING VEG

Think sushi is all about raw ﬁ sh? Think again: at these eateries, customers line up to order vegan rolls that mix traditional sushi ﬂ avors with regional and fresh, in-season ingredients. —LEAH SOTTILE RICE CAPADES

BEYOND SUSHI LOVING VEGAN New York City beyondsushinyc.com Albuquerque, N.M. lovingvegannm.com The Big Apple’s bright-and-colorful Beyond Sushi bars are Chef Kathy Tunya combines traditional Japanese cuisine the brainchild of former Hell’s Kitchen competitor Guy with trademark New Mexican ingredients. “We use a lot Vaknin. “Fish are consistently disappearing from our oceans,” of green chiles,” she says. “Green chiles are a signature he says. “I wanted to create something that would appeal to of New Mexico.” consumers and also conserve ﬁ sh and our planet.” Roll Model The Loving Vegan Roll: green chiles coated in Roll Model The Spicy Mang: avocado, mango, cucumber, and tempura and wrapped around avocado, cucumber, vegan spicy veggies wrapped in black rice and topped with toasted lobster, and vegan cream cheese, then deep fried cayenne sauce DEPARTURE RESTAURANT + LOUNGE CHA-YA Portland, Ore. departureportland.com San Francisco and Berkeley, Calif. To develop the vegan menu options at this swanky, rooftop (415) 252-7825; (510) 981-1213 restaurant—and, says chef Gregory Gourdet, help elevate Cha-Ya’s commitment to vegan cuisine is a family affair, which what sushi can be—Gourdet draws inspiration from classic may account for the low-key ambiance at both locations. “My vegan ingredients such as earthy-tasting tempeh and nutri- father started Cha-Ya about 10 years ago,” says current chef tional yeast. Mie Katsumata, “and our regulars keep coming back.” Roll Model The Greens & Seeds Roll: avocado; cucumber; Roll Model The Soba Sushi: spinach, deep-fried tofu, fresh basil, mint, dill, and cilantro rolled in seasoned white cucumber, asparagus, pickled burdock, shiitakes, and kampyo rice; topped with pumpkin, sesame, and sunﬂ ower seeds; gourd, with buckwheat noodles subbing for sushi rice dusted with nutritional yeast; and drizzled with jalapeño oil FROM TOP: COURTESY DEPARTURE RESTAURANT AND LOUNGE; COURTESY BEYOND SUSHI (4). COURTESY BEYOND AND LOUNGE; RESTAURANT COURTESY DEPARTURE TOP: FROM

16 January/February | 2014 | vegetariantimes.com

the world’s largest collection of vegetarian recipes

1. 2. 3. 4.

5. 6. 7. 8. Top Things to Do on VegetarianTimes.com 9. 10. Search the world’s largest collection of vegetarian recipes Get current on all-things-veg by reading the Veg Daily Blog Sign-up for our fabulous weekly e-newsletters 11. 12. Read Editors’ Picks of top stories Get two trial issues of the magazine, free! WIN BIG: Enter super sweepstakes and win fantastic foodie prizes Download a free Vegetarian Starter Kit 13. 14.

15. 16. 17. 18.

1. Spicy Shirataki Noodles 2. Lemon-Rosemary Butter Cookies 3. Jasmine Risotto Spring Rolls with Vanilla Dipping Sauce 4. Herbed Ricotta Cheese Toasts 5. Grilled Portobello Tacos with Salsa Verde 6. Frozen Tomatoes 7. White Pizza with Broccoli and Mushrooms 8. Tofu Mimosa 9. Vichyssoise (or Creamy Potato-Leek Soup) 10. Honey-Goat Cheese Phyllo Triangles 11. Mini Pumpkin-Sage Balls 12. Frisée Salad with Creamy Truﬄe Vinaigrette 13. Smooth & Creamy Vanilla Ice Cream in Strawberry Meringue Nests 14. Summer Cymllings 15. Vegetarian Pho 16. Oranges Givrées 17. Roasted Pear Salad with chévre and Fig Vinaigrette 18. Ricotta-Basil Stuﬀed Tomatoes vegetariantimes.com THEbuzz IN PERSON TREE HUGGER

Top snowboarding slopestyle athlete Jamie Anderson is expected to be a competitive member of Team USA when her sport debuts as an event in this winter’s Olympic Games. Besides racking up medals at ESPN’s X Games, Anderson designs an eco-friendly line for apparel company Billabong. “Respecting our Earth” led Anderson to a plant-based diet, she says.

What would you like people to know about slopestyling? A That the sport is super-fun and free- spirited. You use your creativity to give a unique performance. It’s been reported that you hug trees before competing. Is this a kind of ritual for you? A It’s not a ritual, I just like to take a moment to ground my energy and connect with the elements around me.

What do you eat to fuel a workout? A A Raw Cacao Bliss smoothie from Free Bird Cafe [in Lake Tahoe, Calif.]. It’s made with raw cacao, coconut oil, raw almonds, and banana, and I’ll add hemp. It’s delicious, and very high in protein.

RECOVERY (MEAL) PLAN

Jamie Anderson eats an “Ayurvedically balanced” meal to help her recover

/ USOC following a training session. According to Ayurveda (India’s traditional system of healing), organically grown whole foods, along with a balance YMPICS of herbs and spices, can be used to create meals to promote health and

NBC OL longevity, says Anderson: “I cook quinoa with coconut oil and [ground] turmeric added to the water; I top the quinoa and [cooked] beans with grated beetroot and carrots, and some fresh avocado and lime. And I O COURTESY

T lightly steam green veggies with sea salt and a little coconut or olive oil.” PHO THEbuzz NATURAL Rx KIT

PET SPECIAL DRY SKIN RELIEVERS

That same arid winter air that has you slathering on moisturizer can leave your pooch or kitty biting and scratching scaly, itchy skin. Ease your pet’s dry skin woes with these all-natural ﬁ xes. —RACHEL DOWD

OATMEAL COCONUT OIL BIOTIN why This long-standing home remedy is as why Many dry skin problems are caused by a why The B vitamin biotin helps metabolize good for our four-legged friends as it is for fungus, says animal nutritionist and herbalist the nutrients needed for skin health. A study humans. Oatmeal contains anti-infl ammatory Marc Ching, owner of The PetStaurant in in the Swiss journal Schweizer Archiv für and antioxidant compounds that help soothe Sherman Oaks, Calif. Moisturizing coconut oil Tierheilkunde found that daily doses of biotin irritated skin; what’s more, the starchy grain is is a powerful fungus-fi ghter, and it’s also improved dermatitis in dogs and gave them able to hold lots of water to hydrate parched packed with skin-protecting antioxidants and brighter coats and smoother, healthier skin. skin cells. fatty acids. how Dogs taking antibiotics long-term and how Veterinarian Nancy Scanlan, DVM, how Ching uses coconut oil externally and those eating raw eggs, which contain a executive director of the American Holistic internally to help relieve dry skin. Massage compound that binds biotin, are the most likely Veterinary Medical Association, says you can the oil into your pet’s dry, itchy skin, and drizzle to be lacking in the vitamin. Jennifer Larsen, give your pup an oatmeal bath by adding coconut oil onto his food at every meal: measure DVM, PhD, assistant professor of clinical nutrition 1 ounce of fi nely ground colloidal oatmeal ½ teaspoon for pups and kitties under 15 pounds, at the University of California, Davis, School of to warm water, leave on at least 5 minutes, 1 teaspoon for breeds 20 to 40 pounds, Veterinary Medicine, says the National Research and rinse well; or simply lather her up using 1½ teaspoons for dogs 40 to 60 pounds, and Council recommends 2 micrograms of biotin per an oatmeal shampoo. 2 teaspoons for canines over 60 pounds. kilogram [2.2 lb.] of body weight for adult dogs.

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20 January/February | 2014 | vegetariantimes.com THEbuzz TASTE TEST

FEEL-GOOD Stay away, sniffl es Choice Organic Teas and sneezes! To help Organic Breathing Space SIPS ward off dreaded This echinacea blend opens your airways with a dose of eucalyptus and VT colds and fl u, elder fl ower, but it tastes just like staff ers will be turning a mug of refreshing peppermint tea. to these tasty immu- $4.99/16 tea bags; choiceorganicteas.com nity-boosting teas all Now Real Tea Feelin’ Groovy winter long. Hibiscus fl owers lend a pretty pink —TAMI FERTIG hue to this sweet, fragrant tea that includes astragalus root, an herb used in traditional Chinese medicine. $4.99/24 tea bags; nowfoods.com

Yogi Green Tea Triple Echinacea Don’t let the three diﬀ erent kinds of echinacea intimidate you—this warming brew lets the delicate, grassy ﬂ avors of antioxidant-rich green tea and lemongrass shine. AL CARTIER $4.99/16 tea bags; yogiproducts.com CRYST

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Circle reply #15 on Info Center card 30 minutes RECIPES BY Abigail Wolfe

SPICY TOFU STEW, p. 26 comfort in a bowl Simple Asian-inspired soups to warm up your winter meals

Want an easy way to ward oﬀ the chill of a winter evening? Turn to a big bowl of Asian-style soup. The following recipes show you don’t need a long list of specialty ingredients or hours of simmering time to make soups that are rich, satisfying, and totally good for you.

PHOTOGRAPHY Christina Holmes FOOD STYLING Paul Grimes PROP STYLING Pamela Duncan Silver

22 January/February | 2014 | vegetariantimes.com

Circle reply #12 on Info Center card 30 minutes

Texture combinations are highly prized in Asian cuisines. Here, crisp-tender broccoli, crunchy sesame seeds, and paper-thin pickled ginger garnish a blended soup.

Sesame-Ginger Broccoli Soup Serves 6 | 30 minutes or fewer A combination of ginger, sesame, and tamari add Asian ﬂ avors to a simple broccoli soup.

10 cups broccoli fl orets, divided 1 | SSet aside 2 cups smallest, prettiest 4 | Return soup to pot, and turn heat 1 2-inch piece fresh ginger, broccoli fl orets. to medium-low. Add reserved 2 cups peeled and sliced 2 | Bring 8 cups water, fresh ginger, broccoli fl orets, and simmer soup 1 tsp. salt and salt to a boil in large pot. Add 5 to 7 minutes, or until fl orets are 2 Tbs. low-sodium tamari or remaining 8 cups broccoli fl orets; cook crisp-tender. Season with salt and soy sauce 5 to 7 minutes, or until broccoli is bright pepper, if desired. Garnish with pickled 1 Tbs. toasted sesame oil green and tender. ginger and sesame seeds. 1 Tbs. pickled ginger, plus more 3 | Transfer broccoli from water to PER 11⁄3-CUP SERVING 73 cal; 4 g prot; for garnish, plus 1 Tbs. pickling blender with slotted spoon; discard 4 g total fat (<1 g sat fat); 8 g carb; 0 mg chol; liquid ginger. Carefully add cooking water, 633 mg sod; 4 g fi ber; <1 g sugars 1 Tbs. toasted black and/or white tamari, oil, pickled ginger, and pickling sesame seeds, for garnish liquid to blender. Purée until smooth.

24 January/February | 2014 | vegetariantimes.com This season, when it comes to your immune health: “ ” or trust Ester-C® with 24-hour immune support*

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Red Curry Vegetable Soup Serves 6 | 30 minutes or fewer Thai red curry paste provides the spicy base for this soup. Feel free to substitute whatever vegetables you have on hand for the cauliﬂ ower and green beans.

1 Tbs. canola oil 12 oz. cauliﬂ ower, cut into 1-inch ﬂ orets (3 cups) 4 large green onions, thinly sliced, white and green parts separated 2 Tbs. Thai red curry paste, such as Thai Kitchen 4 cups low-sodium vegetable broth 1 15-oz. can petite diced tomatoes in juice ¾ cup light coconut milk RED CURRY 6 oz. green beans, cut into 1-inch VEGETABLE SOUP pieces (1½ cups) 1 Tbs. lime juice

1 | Heat oil in large saucepan over medium-high heat. Add caulifl ower and white parts of green onions; sauté 1 16-oz. pkg. fi rm or extra-fi rm tofu, 2 tsp. brown sugar 5 minutes, or until vegetables begin to cut into 1-inch cubes 1 Tbs. almond oil brown. Add curry paste, and sauté 2 medium bell peppers, thinly sliced 2 medium eggplants (2 lb.), 1 minute more. (2 cups) sliced into ¼ -inch-thick rounds 2 | Add broth and tomatoes with their 1 10-oz. pkg. frozen baby spinach 1 medium onion, quartered and juice. Bring to a boil, reduce heat to thinly sliced (1½ cups) medium-low, and simmer 10 minutes. 1 | Combine roasted peppers and chile ½ cup unsweetened almond milk 3 | Add coconut milk and green beans, paste in blender or food processor; purée 2 Tbs. toasted sliced almonds, and simmer 5 minutes, or until beans until smooth. Transfer purée to soup pot, for sprinkling are tender. add broth and 2 cups water; bring to a boil. 4 | Stir in lime juice and remaining 2 | Add tofu cubes and bell peppers, and 1 | Preheat oven to 400°F. Line 2 baking green onions. Season with salt and simmer 5 minutes, or until bell peppers sheets with foil; spray with cooking spray. pepper, if desired. are tender. 2 | Stir together miso, orange juice, mirin, PER 11⁄3-CUP SERVING 105 cal; 3 g prot; 3 | Add spinach, and simmer 5 minutes, brown sugar, and almond oil in small bowl. 4 g total fat (2 g sat fat); 13 g carb; 0 mg chol; or until spinach is bright green and soup 3 | Brush both sides of eggplant slices 618 mg sod; 5 g fi ber; 5 g sugars is heated through. Season with salt and with miso mixture, arrange in single layer pepper, if desired. on baking sheets, and top with onion slices. Spicy Tofu Stew PER 11⁄3-CUP SERVING 114 cal; 8 g prot; 4 | Roast eggplants and onion 15 to 20 Serves 6 | 30 minutes or fewer 4 g total fat (<1 g sat fat); 12 g carb; 0 mg chol; minutes, or until slightly caramelized. Roasted and fresh bell peppers add 322 mg sod; 5 g fi ber; 3 g sugars 5 | Transfer eggplants, onion, and any a hint of sweetness to a satisfying stew liquid from baking sheets to blender. Add that gets extra heat from prepared Miso-Roasted Eggplant Soup almond milk and 2½ cups boiling water, chile sauce. Serves 6 | 30 minutes or fewer and purée until smooth, adding more Miso-coated roasted eggplant provides a water if soup seems too thick. Season 1 16-oz. jar roasted red peppers, rich, creamy base for a hearty blended soup. with salt and pepper, if desired. Serve rinsed and drained sprinkled with toasted almonds. 2 Tbs. sambal oelek chile paste or ¼ cup sweet white miso PER 1-CUP SERVING 136 cal; 4 g prot; 4 g total chile-garlic sauce, such as Huy Fong ¼ cup fresh orange juice fat (<1 g sat fat); 24 g carb; 0 mg chol; 2 cups low-sodium vegetable broth 1 Tbs. mirin or dry white wine 379 mg sod; 7 g fi ber; 12 g sugars

26 January/February | 2014 | vegetariantimes.com Mushroom Wonton Soup Serves 6 | 30 minutes or fewer BUY This delicately ﬂ avored soup is just the thing for when you’re feeling under the NOW weather. Wonton wrappers are usually found in the supermarket refrigerated aisle near the produce section. You can also ﬁ nd them fresh or frozen at Asian markets. For an even quicker version, skip the wonton-making altogether and use prepared wontons instead.

1 12-oz. pkg. sliced mushrooms 6 peeled medium carrots (5 thinly sliced, 1 minced), divided ½ head bok choy (2 cups thinly sliced, remaining minced), divided 6 Tbs. chopped fresh chives YOGA FOR 1 Tbs. prepared black bean sauce 2 tsp. sesame oil 4 cups prepared mushroom broth 2 tsp. low-sodium soy sauce 24 wonton wrappers, such as Twin Dragon brand core 1 | Set aside 1 cup sliced mushrooms in small bowl, and mince remaining mushrooms. Combine minced mushrooms, minced carrot, and minced strength bok choy with chives, black bean sauce, and oil in medium bowl. (You should have about 1½ cups.) ~~ 2 | Bring mushroom broth, 2 cups water, TONE ABS and soy sauce to a boil in large stockpot or saucepan. Add sliced mushrooms, sliced BOOST carrots, and sliced bok choy; reduce heat to medium-low, and simmer 10 minutes. ENERGY 3 | Meanwhile, prepare wontons:

Lay out wonton wrappers on clean surface. ~ Spoon 1 heaping tsp. minced vegetable RELEASE mixture near one corner of each wrapper. Brush all edges of each wrapper with TENSION water. Fold wrappers into triangles, pressing edges together to seal in ﬁ lling. Take two corners of triangle, press one over other, and seal with more water. (Wonton wrapper packages have illustrations of folding process.) 4 | Add wontons to simmering broth, To order, visit and cook 5 minutes. yogajournalstore.com or call PER 12⁄3-CUP SERVING 155 cal; 6 g prot; 3 g total fat (<1 g sat fat); 28 g carb; 3 mg chol; (800) I-DO-YOGA (436-9642) 556 mg sod; 3 g ﬁ ber; 5 g sugars ask the doc BY Neal D. Barnard, MD , MD

I went vegetarian recently, and although I feel good . BARNARD and am losing weight, IÕm worried because I seem to be eating so many carbs. Is that bad? COURTESY NEAL D A Not at all. In fact, those carbs are a big part of the reason you’re losing weight. Despite the bad rap that carbs have somehow acquired, a gram of DOC ON CALL carbohydrate has only 4 calories. Compare that with a gram of fat, which has 9. In other words, carbs are relatively low in calories. That’s one reason why the Physicians Committee majority of people in Japan and other Asian countries where they eat lots of rice for Responsible Medicine and noodles have customarily been thin. But people in these countries have been President Neal D. Barnard, gaining weight since the 1980s, when meaty Western eating habits started to MD, is the author, most replace their rice-based diets. recently, of Power Foods So, if carbs are actually low in calories, how did bread, potatoes, and other for the Brain. carb-rich foods get their reputation for being fattening? Well, think about how they’re often served: mashed potatoes are drowned in butter or gravy; spaghetti is doused with meat sauce. What are fattening are the greasy toppings, not the carbohydrate-rich foods themselves, which What are fattening are the are actually innocent bystanders. greasy toppingsÑthe Some people have suggested that carbs ought to carbohydrate-rich foods be fattening because of the glucose they contain. When a carbohydrate molecule breaks apart in your are innocent bystanders. digestive tract, glucose enters your bloodstream; glucose stimulates the release of insulin, which escorts glucose into the body’s cells. The theory is that this insulin release promotes weight gain. What the theory’s proponents are forgetting is that insulin release is triggered by proteins too. Just as insulin helps glucose enter cells, it does the same for the amino acids that are the building blocks of protein. So it turns out that ﬁ sh, beef, eggs, and cheese trigger as much or more insulin secretion as many high-carb foods. What’s more, carbohydrates are a pretty big group. Carbohydrates are in everything from table sugar, candy, and doughnuts to whole-grain pasta, MAREN CARUSO fresh blueberries, and heirloom beans. You’ll want to pick the healthiest representatives of the group, such as whole grains, beans, fresh fruit, and veggies. They are better choices than highly processed snack foods where healthful ﬁ ber is taken out and fatty ingredients are added.

28 January/February | 2014 | vegetariantimes.com

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Are there any beneﬁ ts to the test- tube meat that’s been in the news?

A Let’s start by seeing how cultured meat works: using current cell-culture techniques, muscle cells taken from an animal are made to multiply in a lab dish, producing thin sheets of muscle that, when layered, gain bulk to be recognizable as meat. While the cells that begin the process come from an animal, cell cultures can last more or less forever, requiring few if any additional samples from actual animals. For now, the process is expensive and time-consuming. But evolving technology is likely to change that. So is it a better choice than conventional meat? You be the judge: Right now, about 1 million animals are killed for food in the U.S. every hour. As cultured meat replaces slaughterhouse meat, fewer animals will be raised and killed to put meat on people’s plates. From an environmental standpoint, less “real” meat will mean less feed grain grown for livestock—and that will mean less use of irrigation, fertilizers, and pesticides. It will also mean less runoﬀ of fertilizer and fecal material into rivers and streams and fewer methane- belching cattle to contribute to climate change. From a health standpoint, cultured meat will be free of the disease-causing bacteria (such as salmonella and E. coli) that commonly organic india Certiﬁed Organic Moringa is a taint meat products. It will also be free nutritionally complex whole food naturally abundant in of the antibiotics now routinely fed to vitamins, minerals and amino acids. These powdered leaves livestock that contribute to the rise of provide essential nutrition and are excellent supplements for superbugs—antibiotic-resistant organisms that are a growing problem. stress management and vegetarian dietary support. And the meat itself could be cultured to These tiny leaves do a super food’s job! be lower in cholesterol and fat. All of this is to the good. Even so, test-tube meat will never match the nutritiona l value of an apple or a serving of brown rice. Our best choices will OrganicIndiaUSA.com always be vegetables, fruits, whole 100% CERTIFIED ORGANIC t SUSTAINABLY GROWN t GLUTEN FREE t VEGETARIAN t KOSHER grains, and legumes. 5 ingredients BY Frances Largeman-Roth, RD

bell pepper stir-fry vegetableg mix

shelled edamame

brown rice

shiitake sesame ginger vinaigrette

Edamame Rice Bowl Serves 4 | 30 minutes or fewer Frozen bell peppers and onions add loads of ﬂ avor to recipes, but their texture can be a little limp. Chopping the veggies into smaller pieces and mixing them with edamame and brown rice solves the problem.

2 14.4-oz. pkg. frozen bell pepper stir-fry vegetables, such as Birds Eye 1 12-oz. pkg. frozen shelled edamame, such as Seapoint Farms ½ cup shiitake sesame vinaigrette, such as Annie’s 1 Tbs. grated fresh ginger A 3 cups cooked brown rice A COST D

1| Pulse frozen bell pepper stir-fry TRIZ

vegetables in food processor until BEA coarsely chopped. 2 | Coat wok or large skillet with Round out your cooking spray, and heat over medium- high heat. Add chopped stir-fry FREEZER winter produce vegetables, edamame, ¼ cup vinai- picks with grette, and ginger, and stir-fry 3 to 5 minutes, or until vegetables have winners from thawed and released their juices and PLEASERS the freezer aisle most of liquid has evaporated. Add rice and remaining ¼ cup vinaigrette, Eating a wide variety of fruits and veggies is an easy task from spring to fall, but and stir-fry 5 minutes more, or until rice and vegetables begin to brown. winter produce (or lack thereof) makes it a little more challenging this time of year. Season with salt and pepper, if desired. The solution? Round out your meals with tasty picks from the frozen food aisle. There, PER 1½ -CUP SERVING 442 cal; 15 g prot; you’ll ﬁ nd perennial favorites peas, green beans, and cranberries, plus more exotic 19 g total fat (1 g sat fat); 55 g carb; items such as edamame and mangoes just waiting to brighten up your next meal. 0 mg chol; 281 mg sod; 9 g ﬁ ber; 3 g sugars

32 January/February | 2014 | vegetariantimes.com

1 cup peeled, diced jicama diced peeled, cup 1 chunks, mango frozen bag 10-oz. 1 beans, black low-sodium can 15-oz. 1 ¼ pepper cayenne ground tsp. zested and juiced lime, 1 goods, salads,sauces,andsnacks. Mangoes taste greatfresh or frozen.Keepabag on handin the freezerforbaked Serves 4 Mango andBlackBeanSalad 34 5 lime

ingredients thawed and cut into¼ cut and thawed pieces -inch drained and rinsed zest) 1tsp. juice, (2 Tbs. January/February | cayenne pepper 2014| vegetariantimes.com black beans 14 mgsod;8gﬁber; 11gsugars <1 g total fat(<1gsatfat);31 g carb;0mgchol; PER 1-CUPSERVING142cal;7gprot; before serving. chunks, and diced jicama. Chill 1hour if desired. Stirinblackbeans,mango and cayennepepper;season with salt, Whisk together limejuice,zest, TARTE TATIN CRANBERRY-PEAR frozen mango

jicama

cranberries left in pan to top of tart. pan totop in left cranberries invert tart onto plate. Transfer any large plateface down over pastry, and edges of crust with spatula, then place golden. Cool 15 to 20minutes.Loosen 30 minutesmore, or until pastryis over top. round pastry remaining 1 Tbs. of butter, andlaypuff more. Dotpear-cranberry mixture with Transfer skillet to oven, andcook15minutes 15 minutes over medium-highheat. pan. Make2layers of pears. tric circles,startingfrom outside edge of cranberries. Arrange pearslicesinconcen- over bottom of skillet,and top with butter. Spreadbrownsugarinevenlayer 1 tsp. cast-ironskillet with orovenproof Refrigerate until ready Refrigerateto use. until into 12-inchcircle on sheet of wax paper. 5 gfiber; 25gsugars (4 gsatfat);42carb; 5mgchol;155sod; PER SLICE264cal;3gprot;10 total fat puff frozen sheet 1 thawed pastry, fresh pearsandagoldencaramel topping. frozen cranberries tame the sweetness of traditionally made with apples.Here, tangy Tarte Tatin isaFrench upside down pie that’s Serves 8 Cranberry-Pear Tarte Tatin 1½ but rinsed cranberries, frozen cups ½ sugar brown dark packed cup divided butter, unsalted 1Tbs. plus tsp. 1 4 fi 4 Bartlett as such pears, ripe rm, pastry ff u p 4 | Return pan to oven, andbake 3 | Place skillet on burner, andcook 2 | Coat bottomandsides of 10-inch 1 | Preheat oven to 400°F. Roll puff pastry pkg.) . g k p . z o - 3 . 7 ½ 1 ( (2 lb.), peeled, cored, and thinlysliced and cored, (2 lb.), peeled, not thawed frozen cranberries unsalted unsalted butter dark brown brown dark pears sugar

BEATRIZ DA COSTA ©2014 Domino Foods, Inc. or toStir Try packetsforeasy calories andcarbohydrates. Bake the makersofDomino no artificialingredients Enjoy adelicioussweettasteand and C&H favorite recipes withfewer ® dominosugar.com/light |chsugar.com/light Sugar. into beverages. Sprinkling ® Sugar the from R to do eal Way S weet!

TM 5 ingredients

Green Bean Curry with Peas and Cashews Serves 4 | 30 minutes or fewer Frozen green beans and peas are simmered and then sautéed with a prepared Indian curry paste for a spicy dish that can be served on its own or with warmed naan bread or steamed rice.

½ cup raisins 1 | Place raisins in measuring cup, and cover with 2 Tbs. mild Indian enough boiling water to make 1 cup. Let stand 5 minutes. curry paste, Drain, and reserve liquid. such as Patak’s 2 | Combine curry paste with ¼ cup raisin-soaking 4 cups frozen liquid in large skillet. Cook 1 minute over medium-high green beans heat, or until curry paste darkens and becomes fragrant.

2 cups frozen peas 3 | Add green beans, raisins, and remaining raisin- A 1 cup coarsely soaking liquid; cover skillet, and cook 2 minutes. A COST chopped roasted Add peas, stir to coat vegetables with liquid, cover, and D

unsalted cashews cook 2 minutes more, or until peas are mostly defrosted. TRIZ

Season with salt and pepper, if desired, and cook BEA 3 to 4 minutes more, uncovered, or until skillet is dry and vegetables are bright green and tender. Serve sprinkled with cashews. PER 1½ -CUP SERVING 383 cal; 11 g prot; 18 g total fat (3 g sat fat); 46 g carb; 0 mg chol; 176 mg sod; 10 g ﬁ ber; 20 g sugars Indian frozen frozen raisins curry paste green beans peas cashews A Spectrum of Solutions

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&ŽŽĚŽƉƟŽŶƐĨŽƌĞǀĞƌǇŽŶĞ sĞŐĂŶ'ůƵƚĞŶĨƌĞĞKŝůĨƌĞĞ^ƚĂŶĚĂƌĚ ^ǁŝŵƐŶŽƌŬĞůΘŬĂǇĂŬŝŶƚŚĞ ŚŽůŝƐƟĐŚŽůŝĚĂǇĂƚƐĞĂĐŽŵ ĐƌǇƐƚĂůǁĂƚĞƌƐŽĨƚŚĞĂƌŝďďĞĂŶ ŝŶĨŽΛŚŽůŝƐƟĐŚŽůŝĚĂǇĂƚƐĞĂĐŽŵ ŽŶƟŶƵŝŶŐĚƵĐĂƟŽŶƌĞĚŝƚƐ dŽůůͲ&ƌĞĞ;h^ͿϭͲϬϬͲϰϲͲϬ ;DƐΘhƐĂǀĂŝůĂďůĞ WŚϭͲϮͲϳϰͲϱϯϳ ǁĂƌĚǁŝŶŶŝŶŐ KƌũŽŝŶƚŚĞĐŽŶǀĞƌƐĂƟŽŶ ĞŶǀŝƌŽŶŵĞŶƚĂůůǇĨƌŝĞŶĚůǇƐŚŝƉ ĂŶĐŝŶŐĨƵŶƐŽĐŝĂůƐΘƐŝŶŐůĞƐĞǀĞŶƚƐ ƚĂƐƚĞKΖ,ĞĂůƚŚ sĞŐĂŶƉŝǌǌĂΘŝĐĞĐƌĞĂŵƉĂƌƟĞƐ ǁǁǁ͘ĂƚĂƐƚĞŽĬĞĂůƚŚ͘ŽƌŐͬďůŽŐ ĂŶĐĞƌƐƵƉƉŽƌƚŐƌŽƵƉΘƌĞĐŽǀĞƌǇƉĂŶĞů ϯϱƚĞĂĐŚĞƌƐ ϭϯϱůĞĐƚƵƌĞƐΘǁŽƌŬƐŚŽƉƐ ϳĐŽŽŬŝŶŐĐůĂƐƐĞƐ ĂŝůǇǇŽŐĂŵĞĚŝƚĂƟŽŶWŝůĂƚĞƐ Yŝ'ŽŶŐŽ/ŶƌƵŶŶŝŶŐĮƚŶĞƐƐ ďďŽƩĂŶĚ,ŝůůdƌĂǀĞů Θ ŝ ŝ ďŽĚǇďƵ ůĚ ŶŐĐůĂƐƐĞƐ ďŽŽŬŝŶŐƐΛŚŽůŝƐƟĐŚŽůŝĚĂǇĂƚƐĞĂ͘ĐŽŵ WƌŝǀĂƚĞĐŽŶƐƵůƚĂƟŽŶƐ dŽůůͲ&ƌĞĞ;h^Ϳ͗ϭͲϲϲͲϲϬϭͲϭϮϯ;ŽƉƟŽŶϮͿ ΘƚƌĞĂƚŵĞŶƚƐĂǀĂŝůĂďůĞΏ ŽƌWŚ͗ϭͲϰϯͲϰϭϬͲϮϭϯϳ ůůƌĞƐĞƌǀĂƟŽŶƐĨŽƌŽƵƌŚŽůŝƐƟĐŐƌŽƵƉŵƵƐƚďĞ ŵĂĚĞƚŚƌŽƵŐŚďďŽƩĂŶĚ,ŝůůdƌĂǀĞů planet home BY Willi Galloway

Our guide to growing (and using) indoor herbs

Mint

Bay

Chives Italian Parsley Variegated TAKE Lemon Thyme

YOUR BAY Bay grows into a huge shrub in warmer climates, but this evergreen happily resides in pots, often trimmed into an attractive topiary shape. If you fi nd the taste of fresh PICK bay to be bitter, let the leaves dry for a week to 10 days before using (they should snap in half easily). To harvest, use scissors to clip off sets of the glossy, deep-green leaves. The easiest way to cheer up To make an aromatic bay-infused cream, place 5 fresh or dried bay leaves your kitchen in the middle of use in heavy cream or coconut milk, and heat until the liquid is hot but not it winter? Grow herbs indoors. boiling. Remove from the stove, steep 10 minutes, then strain out the With a few fresh sprigs at your leaves, and swirl a spoonful into chilies, soups, and stews. fi ngertips, you can add instant fl avor to everything from MINT In the garden, mint tends to take over, making it the perfect candidate for growing smoothies to soups. Most in a pot. If you have room for only one container of mint, choose spearmint—its herbs do well in pots, but not fl avor blends well in both sweet and savory dishes. To encourage new growth when all thrive inside. Here, we off er harvesting, snip off sprigs right above a pair of leaves, leaving at least half the length expert advice to ensure you’ll of each stem below. have a steady supply of fi ve use Ease an upset stomach by pouring 2 cups of boiling water over 3 hardy favorites all season long. it 4-inch sprigs of mint and steeping 10 minutes. Drink the tea hot or cold.

38 January/February | 2014 | vegetariantimes. PHOTOGRAPHY Crystal Cartier DVDS 21 day FKDOOHQJH DVD Series $KRPHSUDFWLFH IRUDQ\VFKHGXOH OHYHODQGERG\

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ITALIAN PARSLEY More than just a garnish, Italian parsley is an unbeatable herb for ﬂ avoring vinaigrettes, sauces, and soups. Its ﬂ at, serrated leaves emerge from the center of the plant, so harvest stems from the outside in, cutting them off near the soil line. Never take more than a third of the stems at one time—the plant needs some leaves to continue growing.

use Add a dose of good-for-you greens to breakfast by blending a few tablespoons GEAR UP! it of parsley leaves into a blueberry smoothie. EcoForms Containers Made from rice hulls, these biodegradable containers are designed to last for CHIVES up to 10 years of indoor use. They Try either garlic chives, which have white star-like fl owers and fl at, solid leaves with a come in a variety of shapes and sizes mild garlic fl avor; or regular chives, which have round, hollow, onion-fl avored leaves (we love Bowl 7, shown above at left and purple pompom fl owers. Clip off leaves in small clumps, harvesting the outermost and right). $4.99; ecoforms.com ones fi rst. Compact Tabletop SunLite Garden use Make herb butter by stirring a few tablespoons of minced chives into a stick of A steel-framed grow light that it softened butter or buttery spread, along with a teaspoon each of chopped provides the right amount of light for capers and Dijon mustard. Melt the butter over steamed veggies. indoor plants, and the light fi xture adjusts to accommodate herbs as VARIEGATED LEMON THYME they grow. $149; gardeners.com This low-growing herb sports pretty green leaves dappled with yellow. Its bright, lemony Mini Herb Snips The powder-coated fl avor adds delicious herbal undertones to dishes. Use scissors to snip off sprigs, making steel handles of these herb scissors the cut right above a set of leaves and harvesting no more than a third of each stem. (shown on p. 38) are spring-loaded, which makes harvesting a breeze, use Smear goat cheese on a sheet of thawed puff pastry, leaving a 1-inch border. and the needle-nose blades allow it Top with roasted root veggies, and sprinkle with 2 teaspoons of lemon thyme for precision snipping. $14.95; leaves. Bake at 400°F 20 minutes, or until golden. williams-sonoma.com

PLANT SEEDLINGS Indoor herbs grow best from WATER SPARINGLY The roots of pot-grown plants are seedlings as opposed to seeds. Buy starter plants at a local prone to rotting: indoor herbs most often die from soil that nursery or online from Territorial Seed (territorialseed.com), stays too wet, rather than overly dry. Test the soil moisture and plant seedlings at the same depth they were growing frequently with the tip of your ﬁ nger, and water only if the in their nursery containers. Use a regular potting mix for soil is dry down to the top of your ﬁ rst knuckle. mint, parsley, and chives. Bay and thyme like very well- drained soil, so plant them in a 1:1 ratio of cactus mix and INCREASE HUMIDITY Indoor herbs prefer drier soil, but their leaves appreciate a bit of humidity. Set the pots on

GROWING TIPS regular potting soil. a shallow tray ﬁ lled with river rocks. Fill the space between GO BIG Choose pots that are at least 5 inches wide and the rocks with water, making sure that the bottoms of the deep—any smaller and you risk root-bound plants. Once the pots stay above the water line. As the water evaporates, bay plant reaches 8 to 12 inches, repot it into a 1-gallon (or it helps humidify the air directly around the plants. larger if you can spare the space) container. Grow one plant per pot, and make sure the pots have holes in the bottom FERTILIZE LATER Wait to fertilize until daylight hours so water can drain out. begin to lengthen in spring and the plants begin to actively grow. Water the plants with a liquid organic fertilizer, such LET THERE BE LIGHT To avoid plants growing weak and as Dr. Earth Liquid Solution Concentrate, once a month. spindly from a lack of light, place them in a sunny south- Follow the fertilizer application rates and directions on facing window that gets at least 6 hours of bright sunlight the label. every day. Even better, set them under a grow light that stays on for 16 hours a day and oﬀ for 8 hours at night. Willi Galloway is the author of the edible gardening book Grow Using supplemental light encourages more robust growth. Cook Eat: A Food Lover’s Guide to Vegetable Gardening.

40 January/February | 2014 | vegetariantimes.com

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Flawless beans, tender vegetables, epic stews—aand perfect rice. TheseT The handy small are just a few of the many reasons the appliance isn’t just electric rice cooker has become a go-to kitchen staple in so many healthful for rice households. Rice cookers use “slow- cook” technology: a large pot sits on top of a heated plate to maintain an even rice temperature. Automatic cooking times and programmable heat settings transform simple recipes into rich, mouth-watering meals. cooker meals

YELLOW SPLIT PEA DAL, p. 44 PHOTOGRAPHY: VICTORIA WALL HARRIS; FOOD STYLING: VIVIAN LUI; PROP STYLING: SCOTT HORNE VIVIAN LUI; PROP STYLING: SCOTT HARRIS; FOOD STYLING: WALL VICTORIA PHOTOGRAPHY:

42 Experience magazine in a whole new way! Now on the iPad, NOOK ® Tablets and Kindle Fire.

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Yellow Split Pea Dal 1 Tbs. chili powder 3 to 4 minutes more, or until bell pepper Serves 4 1 cup low-sodium vegetable broth and onion have softened. Stir in toma- You can easily master this classic 4 green onions, thinly sliced (½ cup) toes, tomato paste, and chili powder, and Indian dish in a rice cooker. If your simmer 2 to 3 minutes. cooker comes with a steamer basket, 1 | Place black-eyed peas in large bowl, 3 | Adjust rice cooker setting to “slow try steaming fresh caulifl ower or add 2 qt. water, and soak 8 hours, or cook” (or similar). Pour in black-eyed peas broccoli to accompany the dal. overnight at room temperature. Drain, and broth. Cover, and cook 5 to 6 hours, and rinse well. or until beans are tender. Season with salt 2 Tbs. coconut oil 2 | Set rice cooker setting to “sauté” (or and pepper, if desired, and serve topped 1 small yellow onion, fi nely chopped similar), and preheat 2 to 3 minutes. Add with green onions. (1 cup) coconut oil, and heat 1 minute more. PER 1½ -CUP SERVING 308 cal; 15 g prot; 6 cloves garlic, minced (2 Tbs.) Add onion, and sauté 3 to 4 minutes; 8 g total fat (6 g sat fat); 47 g carb; 0 mg chol; ½ cup fi nely chopped carrots then add bell pepper and garlic, and sauté 335 mg sod; 14 g fi ber; 13 g sugars 1 tsp. cumin seeds 1 tsp. turmeric powder 2 tsp. red pepper fl akes, plus more GEAR GUIDE for garnish 1½ cups dried yellow split peas 1 lemon, juiced (2 Tbs.) ½ cup cilantro leaves, for garnish, optional

1 | Set rice cooker setting to “sauté” (or similar), and preheat 2 to 3 minutes. Add coconut oil, and heat 1 minute more. Add onion, garlic, and carrots, and sauté 5 to 6 minutes, or until vegetables are softened. Add cumin, turmeric, and red pepper fl akes; cook 1 minute more. 1 2 3 4 2 | Adjust rice cooker setting to “slow cook” (or similar). Pour in 4 cups 1 | AROMA DIGITAL RICE COOKER & FOOD STEAMER Simple is the name of water, stir in split peas, and season with the game, thanks to the one-touch features of this budget-friendly 20-cup machine. salt and pepper, if desired. Cover, and A convenient 15-hour delay timer allows for plan-ahead meals that are ready when cook 3 to 4 hours, or until peas are soft. you are. $39.99; aroma-housewares.com Thin dal with water, if desired. Serve drizzled with lemon juice, and garnish 2 | ZOJIRUSHI MICOM RICE COOKER AND WARMER The Rolls-Royce of rice cookers with cilantro (if using). uses computer technology to fi ne-tune cooking times and temperatures. Attention to PER 1¼ -CUP SERVING 344 cal; 16 g prot; detail can be seen through the extended menu settings, which include all types of rice, as 9 g total fat (6 g sat fat); 52 g carb; 0 mg chol; well as a delay timer for hands-free cooking. Available in 5.5-cup capacity, $244 (shown); 16 mg sod; 23 g fi ber; 4 g sugars or 10-cup, $268; amazon.com

Black-Eyed Pea Chili 3 | VITACLAY CHEF 2-IN-1 RICE N’ SLOW COOKER A nice alternative to nonstick Serves 4 cookware, this 6-cup rice cooker combines sleek digital features with authentic clay pot Like any good chili, this black-eyed pea cooking. While its natural unglazed materials can require a little extra care, the porous version is even tastier the second day. clay pot helps bring out the natural sweetness and earthy fl avor in foods. $119.99; vitaclaychef.com ½ lb. dried black-eyed peas (1¼ cups) 2 Tbs. coconut oil 4 | BREVILLE RISOTTO PLUS This 10-cup combination cooker is attractive enough to 1 small onion, diced (1 cup) leave on the counter and off ers a variety of easy-to-use settings—rice, steam, slow cook 1 small green bell pepper, diced (1 cup) (high or low), sauté, and its signature risotto setting. Includes a steam basket for 2 cloves garlic, minced (2 tsp.) vegetables. $129.99; brevilleusa.com 1 15-oz. can fi re-roasted tomatoes 2 Tbs. tomato paste

44 January/February | 2014 | vegetariantimes.com Enjoy the foods you love without the ingredients that don’t love you. Living Now™ offers natural and organic Gluten-Free and Non-GMO grains, fours, and mixes produced in a dedicated Gluten-Free facility. All of our products are made without wheat, eggs, dairy, nuts, soy, and fsh, and are certifed kosher. Get back to feeling good again with our allergy-friendly foods that you’ll purely love.

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pepper, if desired. Top with basil and pine nuts, and drizzle with truﬄ e oil (if using). PER 1-CUP SERVING 355 cal; 8 g prot; 9 g total fat (<1 g sat fat); 61 g carb; 0 mg chol; 245 mg sod; 6 g ﬁ ber; 6 g sugars

Pinto Beans and Winter Greens Bowl Serves 6 Winter greens are gently cooked in a seasoned bean cooking liquid for a brothy, comforting meal in a bowl. TOMATO RISOTTO WITH PINE NUTS 1 lb. dried pinto beans, picked over and rinsed (2½ cups) 2 Tbs. coconut oil 1 small onion, fi nely chopped (1 cup) 4 cloves garlic, minced (4 tsp.) 1 red jalapeño chile, minced 6 cups winter greens such as kale, chard, or collards, thinly sliced into chiff onade Cooking times and 1 cup cilantro leaves, minced, for garnish settings may vary 1 cup fresh parsley leaves, minced, among rice cookers. for garnish 3 limes, cut into wedges, for garnish Refer to your machine’s manual for specifi c 1 | Soak beans 8 hours or overnight in instructions. large bowl with 2 qt. water and 1½ Tbs. salt. Drain, and rinse well. 2 | Set rice cooker setting to “sauté” (or similar), and preheat 2 to 3 minutes. Add coconut oil, and heat 1 minute more. Add onion, garlic, and jalapeño, and sauté 3 to 4 minutes, or until vegetables Tomato Risotto with 1 | Set rice cooker setting to “sauté” are softened. Pine Nuts (or similar), and preheat 2 to 3 minutes. 3 | Adjust rice cooker setting to “slow Serves 6 Add pine nuts, and toast 5 to 6 minutes, cook” (or similar). Pour in soaked beans The gentle heat of a rice cooker turns or until golden brown. Remove pine nuts and enough water to cover beans by out perfect no-stir risottos. from cooker, and set aside. 1 inch (about 6 cups). Cover, and cook 2 | Add oil to rice cooker, and heat 3 to 4 hours, or until beans are tender ¼ cup pine nuts 1 minute. Stir in garlic, and heat and cooked through. 2 Tbs. olive oil 2 to 3 minutes, or until golden, stirring 4 | Fold in greens 1 handful at a time. 4 cloves garlic, minced (4 tsp.) occasionally. Pour in rice, and cook Cover, and cook 10 to 15 minutes more, 2 cups Arborio rice 2 to 3 minutes, stirring constantly. Stir or until greens are bright green and 1½ lb. Roma tomatoes, grated (3 cups) in tomatoes, and cook 3 to 4 minutes. tender. Serve garnished with cilantro, ½ cup dry white wine, such as Add wine, and simmer 5 minutes, or until parsley, and lime wedges. Sauvignon Blanc wine has cooked down. PER 2-CUP SERVING 332 cal; 18 g prot; 5 cups low-sodium vegetable broth 3 | Adjust rice cooker setting to “risotto” 6 g total fat (4 g sat fat); 56 g carb; 0 mg chol; 1 cup low-sodium tomato juice or “slow cook” (or similar). Add broth, 10 mg sod; 19 g fi ber; 2 g sugars ¼ tsp. salt tomato juice, and salt; cover, and cook 1½ cups fresh basil, thinly sliced 20 to 30 minutes, or until risotto is After fi ne-tuning the recipes for this story, into chiff onade cooked through and soft. Let stand cookbook author Julie Morris has enough slow- White truffl e oil, for drizzling, optional 5 minutes, then season with salt and cooked meals to last her through the winter.

46 January/February | 2014 | vegetariantimes.com

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*These statements have not been evaluated by the FDA. This product is not intended to diagnose, treat, cure or prevent any disease. ©2014 American Health, Inc. | 13-AH-1230 AmericanHealthUS.com 48 vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts. Luscious andDecadentDairy-Free Chocolate: Unapologetically supreme, as you’ll see in these recipesfromherlatestbook, chefs andchocoholicsalike. When itcomes to chocolate, Costigan reigns audience, herexperienceand dedication haveearned the respect of fellow and other far-flung destinations to shareher skills with aninternational coming veganchefsinNew York City or jetting off to London,Paris, Costigan isinaleague of her own. Whether she’s teaching up-and- In the vegandessert world, CHOCOLATE CRAZY FOR achocolatemastershares herart From truffles totortes, January/February |

gourmet 2014| RECIPES BY Fran Costigan vegetariantimes.com pastry chefandculinaryinstructorFran

Vegan she’s given. demonstrations courses and recipes from favorite many ofher book includes Fran Costigan’s

PHOTOGRAPHY: KATE LEWIS, AS FEATURED IN VEGAN CHOCOLATE BY FRAN COSTIGAN. ALL RECIPES REPRINTED WITH PERMISSION FROM VEGAN CHOCOLATE © 2013 BY FRAN COSTIGAN, RUNNING PRESS, A MEMBER OF THE PERSEUS BOOKS GROUP. We’ve been screwed.

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Everybody needs omega fatty acids for overall health, wellbeing, and brain functions*— but we’ve been screwed. Fish populations are collapsing, heavy metals and PCBs are concerns, and products contain stuff like xanthan gum and xylitol to try and make them taste better…which ends up diluting beneficial ingredients.

7 Sources is different. It’s a complete, all-in-one, omega fatty acid product derived from seven nutritious land and sea plants. It contains EPA and DHA from algae, not fish, so it’s sustainable, and it has a natural nutty taste that doesn’t need to be covered up. 7 Sources comes in a glass bottle, is gluten & soy-free, and Non-GMO. In short, it’s omega fatty acids — unscrewed.

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Receive a $4 coupon toward your next purchase. Visit: www.florahealth.com/unscrewednscrewed or scan this codecode!! vegan gourmet

2 | Pour 1 cup Cashew Cream into small saucepan, and set aside. 3 | To make Truffl es: Process chopped chocolate in food processor until powdered. Add 7 oz. chocolate to Cashew Cream in saucepan, and cook 1 minute over low heat, stirring slowly and constantly until chocolate is about two-thirds melted. Remove pan from heat, and continue to stir gently until chocolate is completely melted into a smooth ganache. Stir in vanilla. 4 | Line 8-inch square baking pan with parchment paper large enough to hang over sides. Spoon ganache into pan, smooth top, and chill 2 hours, or until fi rm. Freeze 4 hours, or overnight. 5 | Lift ganache block onto cutting board with help of parchment paper. Square edges with sharp knife, and cut block into 36 square Truffl es. Return to freezer. 6 | To coat Truffl es with chocolate: Place 8 oz. powdered chocolate in deep, heat-proof bowl set over saucepan of barely simmering water. Stir once or twice until chocolate is almost melted. (Chocolate should be 100° to 110°F.) Remove bowl from saucepan, add remaining 2 oz. unmelted chocolate, and whisk vigorously until all chocolate is melted. Check temperature with instant- read thermometer: when temperature drops into low 80°s, return bowl to saucepan, and slowly bring temperature back up to between 88°F and 90°F. Bittersweet Cashew Cream TRUFFLES 7 | Remove Truffl es from freezer, and let Truffl e Squares 17 oz. dark chocolate (72% to 75% stand at room temperature 5 minutes. Makes 36 truffles cocoa), chopped, divided Drop 1 Truffl e into center of melted We have Fran Costigan’s instructions for 1 tsp. pure vanilla extract chocolate, and use a thin-tined fork or coating truffl es in melted chocolate, but ¼ cup toasted cashews, ground or chocolate dipping fork to submerge. you can skip the chocolate coating and chopped fi ne, optional Remove Truffl e with fork, and hold over dust them with cocoa powder (sifted bowl until dripping subsides. Wipe through a small strainer) instead. This 1 | To make Cashew Cream: Rinse bottom of Truffl e gently on side of bowl, recipe makes more Cashew Cream than cashews, cover with cold water, and soak and place on parchment-lined baking necessary; save the rest for another use. 3 hours, or overnight. Drain, then blend sheet to set. Repeat with remaining with 2⁄3 cup room temperature water, Truffl es. Refrigerate 5 to 10 minutes to CASHEW CREAM agave, and vanilla, starting on low blender harden coating. Drizzle with remaining 1 cup whole raw cashews speed, and quickly increasing to high tempered chocolate, if desired, and ¼ cup agave nectar or pure Grade B speed. Blend 1 minute, or until perfectly sprinkle with ground cashews, if using. maple syrup smooth. Add guar gum, and blend at low PER TRUFFLE 83 cal; 1 g prot; 7 g total fat 1 tsp. pure vanilla extract speed 30 seconds, then blend at high (4 g sat fat); 8 g carb; 0 mg chol; <1 mg sod; ¼ tsp. guar gum speed 1 minute. 1 g fi ber; 5 g sugars

50 January/February | 2014 | vegetariantimes.com Advertisement “I love my yellow can!” Germany’s Most Popular - Catarsha Atkins Weight Loss Plan 6D\JRRGE\HWRWKDWVOXJJLVKPHWDEROLVP

he conversion of food to en- gluten-free Almased formula, made T ergy is what helps us burn from non-GMO soy, yogurt and T calories, get rid of excess honey in a special fermentation pounds and keep weight off. In process helps you achieve just that! a perfect world, our metabolism would be untouchable and we Created over 25 years ago by Ger- would never have to worry about man holistic therapist Hubertus unwanted weight gain, but in real- Trouillé, Almased has become Ger- ity, our metabolism can be affected many’s most popular diet product. by a number of factors including: With Almased, you can lose weight Diet, stress, and sleep deprivation. without hunger or cravings and feel more energized and youthful in the Look at me now (EXNTjMCXNTQRDKEL@JHMF@MTL process. The formula can even be “In 2008, I instantly went from 140 lbs to a ber of changes but still not notic- used by people with diabetes. Its whopping 210 lbs overnight. I was suf ering ing a difference, your metabolism positive effects have been docu- from high blood pressure, high cholesterol and could be to blame. The key to mented in over ten years of clinical pre-diabetes. In 2010, I visited a holistic well- successful and sustainable weight studies. The program is easy to fol- ness center, where I found out about Almased. loss is to reset your metabo- low and the results will amaze you I was skeptical but I decided to give “this stuf ” lism at the beginning of your diet - give it a try! Almased is more than a try. Boy was I impressed! After the f rst week and to keep it active. The unique a diet, it’s a way of life. of following the Almased Diet and working out every other day, I was down 4 lbs. The pounds ® continually disappeared and today, I am at 9 Ways Almased works in the body* 135 lbs and healthy! No diabetes and no high blood pressure! I went from a size 16 to a size 1. Nourishes the body 4. Supports blood sugar 7. Promotes a balanced 6 in the course of a year and the weight has with a unique formula and thyroid function. insulin level while stayed of . I brag about Almased to anyone who 5. of non-GMO soy, Promotes healthy stimulating fat will listen now. I love my yellow can!” yogurt and honey. levels of the satiety reduction and 2. Speeds up the hormones leptin and inhibiting storage metabolism and ghrelin. of fat. Tell Us Why You Love Your Yellow Can! improves energy 6. Promotes healthy 8. Promotes healthy E-mail your Almased success story to levels. levels of the youth cholesterol and [email protected] for a chance to win $150! 3. Burns body fat hormone HGH. triglyceride levels. without reducing 9. Promotes healthy Need Help With Your Diet? muscle mass. blood pressure. Silke Ullmann is a registered dietitian who provides nutritional guidance for Almased. Contact Silke at Your Almased Diet Plan [email protected]. Find Almased in health food stores, at GNC and Week 1 Week 2 and Beyond the Vitamin Shoppe or visit almased.com. Replace all 3 meals with an Almased Replace 2 meals, preferably break- shake (8 Tbsp Almased and 1-2 tsp fast and dinner, with an Almased of oil mixed in 10-12 oz of liquid shake and have 1 healthy meal with Receive Your each). In addition, drink plenty of veg- lots of vegetables, lean protein, and a etable broth. side of whole grains. Free Figure Plan at ðJXUHSODQFRP, enter source code: VTA You can also call us toll-free at $/0$6(' (1-877-256-2733) and *These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, mention Vegetarian Times. cure or prevent any disease. As always, consult your doctor or health care team before beginning any weight loss program or reducing your dosage of current medications. Circle reply #9 on Info Center card vegan gourmet

Gluten-Free Brownie Bites Makes 24 mini brownies Prune purée is the secret ingredient that keeps these morsels chewy and tender. Be sure to check the label of your gluten-free baking mix: if xanthan gum is not listed, add the optional ¼ tsp. xanthan or guar gum to this recipe.

½ cup plus 2 Tbs. gluten-free all-purpose baking mix ¼ cup unsweetened Dutch-process cocoa powder THE NO-OIL-ADDED CHOCOLATE ¼ c u p s u g a r TORTE TO LIVE FOR WITH BITTERSWEET GANACHE GLAZE 3½ Tbs. whole cane sugar, such as Sucanat, ground in blender until powdered The No-Oil-Added Chocolate 1 | To make Torte: Preheat oven to ¾ tsp. aluminum-free baking powder Torte to Live For with 350°F. Oil sides and bottom of 9-inch cake ½ tsp. fi ne sea salt Bittersweet Ganache Glaze pan, and line with parchment circle. ¼ tsp. baking soda Serves 10 2 | Sift fl ours, cocoa, sugar, arrowroot, ¼ tsp. xanthan or guar gum, optional The only oil this rich, decadent torte needs baking powder, baking soda, salt, and ¼ cup mild-fl avored olive oil goes on the pan. The optional oil called for cinnamon into bowl. Whisk to aerate. ¼ cup nondairy milk in the glaze gives it a lovely sheen. 3 | Whisk together coconut milk, 1 2-oz. jar organic baby food prunes almond milk, maple syrup, vanilla, or plums TORTE chocolate extract (if using), and vinegar. 1 Tbs. pure vanilla extract ½ cup all-purpose fl our Whisk dry mixture into wet mixture until ¼ tsp. chocolate extract, optional ½ cup minus 1 Tbs. whole-wheat smooth. Pour into prepared pan, and bake ¼ cup gluten-free, vegan mini p a s t r y fl o u r 25 to 30 minutes, or until toothpick chocolate chips ¼ cup plus 1 Tbs. unsweetened inserted into center comes out clean or Dutch-process cocoa powder with just a few moist crumbs. 1 | Position rack in center of oven, ¼ cup sugar, fi nely ground in blender 4 | Cool Torte in pan on wire rack, and preheat oven to 325°F. Coat mini 1½ Tbs. arrowroot powder or 10 minutes. Run thin knife around Torte, muffi n pan cups with cooking spray. cornstarch and invert onto rack. Peel off parchment 2 | Sift baking mix, cocoa powder, 1 tsp. aluminum-free baking powder paper. Invert Torte again, top side up, on sugars, baking powder, salt, baking soda, 1 tsp. baking soda rack to cool completely. Chill 30 minutes. and xanthan gum (if using) into large ½ tsp. fi ne sea salt 5 | To make Bittersweet Ganache Glaze: bowl. Whisk mixture to aerate. ¼ tsp. ground cinnamon Place chocolate in bowl. Bring almond 3 | Whisk together oil, nondairy milk, ½ cup unsweetened full-fat coconut milk, sugar, and salt to a simmer in baby food prunes, vanilla, and chocolate milk (do not use light), stirred saucepan. Pour hot milk over chocolate to extract (if using) in small bowl. Mix ½ cup almond milk or water submerge completely. Cover bowl with liquid ingredients into dry ingredients ½ cup Grade B pure maple syrup plate, and let stand 4 minutes. Add vanilla with rubber spatula. (Batter will be thick.) 1 tsp. vanilla extract and oil (if using), and whisk from center Stir in chocolate chips. 1 tsp. chocolate extract, optional out until smooth and glossy. Strain 4 | Fill each baking cup two-thirds full. 1 tsp. apple cider vinegar ganache into bowl, and let thicken at Bake 12 to 13 minutes, or until brownies BITTERSWEET GANACHE GLAZE room temperature 15 to 25 minutes, or have risen and feel set when lightly tapped. 8 oz. dark chocolate (70% to 72%), until ganache coats a spoon thickly, but 5 | Cool pan 5 minutes on wire rack. fi nely chopped remains pourable. Use small off set spatula to lift brownies 1¼ cups almond milk or soymilk 6 | Pour cooled glaze over cooled Torte. onto wire rack. Cool completely. For best 2 Tbs. sugar Chill until glaze is set. fl avor, refrigerate 1 hour before serving. 1 pinch fi ne sea salt PER SLICE 276 cal; 4 g prot; 14 g total fat PER BROWNIE BITE 65 cal; <1 g prot; 3 g total fat 1¼ tsp. pure vanilla extract (9 g sat fat); 41 g carb; 0 mg chol; 305 mg sod; (<1 g sat fat); 9 g carb; 0 mg chol; 102 mg sod; 2 tsp. mild-fl avored olive oil, optional 4 g fi ber; 24 g sugars <1 g fi ber; 5 g sugars

52 January/February | 2014 | vegetariantimes.com

To order, visit yogajournalstore.com or call 1-800-I-DO-YOGA (436-9642)

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WINTER

AT VT, WE LOVE a good root vegetable medley as much as anyone else. And those hearty greens such as kale, collards, and cabbage? Can’t get enough of them. Still, when the cold weather really sets in, there are times when we want dishes with a little zing and a splash of razzle-dazzle color to contrast with the cozy, comforting tastes of winter. Enter zingy citrus and exotic fruits, which make dazzling additions to a wide array of recipes.

Citrus and exotic fruits add instant bling to cold- weather cooking

RECIPES BY Selma Brown Morrow PHOTOGRAPHY Victoria Wall Harris FOOD STYLING Vivian Lui PROP STYLING Scott Horne

vegetariantimes.com | January/February | 2014 55 IWIFRUIT

Kiwifruit tastes like a summer fruit, but the fuzzy orbs are harvested in the fall, then stored and marketed throughout the winter like apples and pears.

Black Bean Tostadas 3 dried New Mexico chiles, seeded and cover, and cook 5 minutes, or until with Kiwifruit Salsa cut into small pieces softened, stirring occasionally. Add Serves 4 | 30 minutes or fewer 2 tsp. olive oil beans, ½ cup reserved bean liquid, Marinating onions in lime juice for 1 15-oz. can black beans, drained, and 2½ tsp. ground chiles. Mash beans, just 15 minutes develops the fl avors liquid reserved leaving some whole for texture. of a quick-stir fruit salsa. Taste the 4 tostada shells Cook 5 minutes, or until mixture is jalapeño before you add it to the 1 cup plain nonfat Greek yogurt thickened, but moist, stirring often. salsa; fresh chiles can vary in heat 4 | Place 1 tostada shell on each plate. and intensity. 1 | Toss together chopped onion, Divide bean mixture among tostadas, lime juice, and salt in bowl. Let stand leaving ½-inch border. Top each with ½ cup chopped white onion, plus 1⁄3 cup 15 minutes, stirring occasionally. Stir ¼ cup yogurt and ¼ cup salsa; dust minced white onion, divided in kiwifruit, cilantro, and jalapeño. with ground chiles. Serve with 1 Tbs. lime juice 2 | Grind dried chiles to fi ne particles remaining salsa. ¼ tsp. salt (like sugar) in spice mill or coff ee PER TOSTADA 241 cal; 12 g prot; 6 g total fat 3 medium kiwifruit, peeled and diced grinder; set aside. (1 g sat fat); 37 g carb; 0 mg chol; 325 mg sod; ½ cup coarsely chopped cilantro 3 | Heat oil in nonstick skillet over 7 g fi ber; 13 g sugars 1 Tbs. fi nely chopped jalapeño chile medium heat. Add minced onion,

56 Root Veggies with Pineapple, Radicchio, Kale, and Persimmon 1 head radicchio, torn into 1-inch pieces Lemon, and Mint Butter Sauce Greek Salad 4 leaves lacinato kale, center ribs Serves 8 | 30 minutes or fewer Serves 4 | 30 minutes or fewer removed, torn into 1-inch pieces The sweet-tart fl avor of pineapple Surprise! No tomatoes, cucumber, or ¾ cup crumbled feta cheese enhances the natural sweetness of peppers, and no iceberg lettuce. Instead, ¾ cup thinly sliced red onion root vegetables. hearty greens, salty cheese, earthy olives, 16 quartered kalamata olives, optional and fi rm, sweet persimmons off er a whole 1 golden beet, cut into chunks (8 oz.) new look for a classic salad. Whisk together oil, vinegar, oregano, 1½ cups chilled pineapple juice, divided and garlic in large bowl. Season with salt 2 strips Meyer lemon peel or lemon peel ¼ cup olive oil and pepper, if desired. Add persimmons, 2 large carrots, cut into 1-inch chunks 5½ tsp. white wine vinegar radicchio, kale, feta, onion, and olives 2 large parsnips, cut into 1-inch chunks 1¼ tsp. dried Mexican oregano leaves, (if using), and gently toss until salad 1 large yam or sweet potato, quartered crumbled leaves are coated with dressing. lengthwise, then cut into chunks 1 clove garlic, minced (1 tsp.) PER 1-CUP SERVING 310 cal; 7 g prot; 20 g total 1½ Tbs. fresh Meyer lemon juice or 2 large Fuyu persimmons, peeled and cut fat (6 g sat fat); 29 g carb; 25 mg chol; lemon juice into thin wedges 485 mg sod; 6 g fi ber; 15 g sugars 3 Tbs. unsalted butter, diced ¼ small pineapple, cored, halved lengthwise, and cut crosswise into ½ -inch chunks (¾ cup) RADICCHIO, KALE, 1⁄3 cup coarsely chopped fresh mint, AND PERSIMMON for sprinkling GREEK SALAD

1 | Place beet chunks and 1⁄3 cup water in small, microwave-safe bowl. Cover, and cook on high power 7 minutes, or until tender. Set aside; reserve cooking water. 2 | Bring 1 cup pineapple juice, 1 cup water, lemon peel, and sprinkle of salt to a boil in large nonstick skillet over medium-high heat. Add carrots, parsnips, yam, beet, and beet cooking water. Cover, reduce heat to medium, and cook 12 minutes, or until all vegetables are tender. Remove from heat. 3 | Hold sieve over skillet. Spoon vegetables into sieve so liquids drain back into skillet. Set sieve aside on foil. Add remaining ½ cup pineapple juice and lemon juice to skillet. Boil over medium- high heat 4 to 5 minutes, or until juices COM . thicken almost to a glaze, stirring often (do not let juices brown). Reduce heat to low. Add butter, and whisk until sauce is smooth. Season with salt and pepper, TEANDBARREL if desired. UYU PERSIMMONS 4 | Return vegetables to skillet, add FROM CRA pineapple chunks, and cook 1 minute, Firm, sweet Fuyu persimmons are a late fall and early

ARD or until mixture is hot and coated with winter fruit that can be eaten like an apple, or peeled BO sauce. Sprinkle with mint. PER ¾ -CUP SERVING 125 cal; 1 g prot; and added to raw and cooked dishes. 5 g total fat (3 g sat fat); 20 g carb; 12 mg chol;

NAPKIN AND 58 mg sod; 3 g ﬁ ber; 11 g sugars

57 Margarita Fruit Coupe 2½ Tbs. silver tequila 1 | Whisk together tequila, sugar, Serves 4 2 ½ T b s . s u g a r lime juice, orange juice concentrate, Served in a dessert goblet known as a 1 Tbs. juice from Mexican or Key limes, and salt in large, shallow bowl. Add coupe, this winter fruit salad gets extra plus 1 lime, quartered, for garnish mango, persimmons, kiwifruit, and grown-up ﬂ avor from the combination 1½ tsp. frozen orange juice concentrate, diced pineapple. Chill at least 30 minutes of tequila and lime. If the fruit macerates thawed or up to 1 hour, stirring occasionally. for longer than 1 hour, the juices will 1 pinch salt 2 | Pour kosher salt onto small plate. increasingly dilute the liquor. So taste 1 1-lb. mango, peeled and diced Dip 1 coupe or margarita glass into before serving, and add more tequila 2 Fuyu persimmons, peeled and cut fruit and syrup to moisten rim, then for more kick and/or more lime juice into chunks dip rim into salt to coat. Repeat with for tartness. 3 kiwifruit, peeled and diced remaining glasses. ¼ medium pineapple, peeled and diced, 3 | Divide fruit and syrup among plus 8 thin pineapple slices for garnish, prepared glasses. Garnish each coupe divided with 2 pineapple slices and 1 lime wedge. Kosher salt, for garnish PER 1-CUP SERVING 270 cal; 3 g prot; <1 g total fat (<1 g sat fat); 64 g carb; 0 mg chol; 40 mg sod; 8 g ﬁ ber; 50 g sugars

58 EXICAN & KEY LIMES Small, round tart Mexican or Key limes have two seasons, late fall/ early winter and late spring. Ripe fruits turn pale yellow, though the limes are usually harvested and sold green.

Mango Spice Cake with Mango Compote Serves 12 Lightly sweet, with a hint of spice, this simple cake can be served for brunch, tea, or dessert.

2 cups all-purpose fl our 2 tsp. ground cinnamon 1 tsp. ground ginger 1 tsp. baking soda ½ tsp. salt 4 large mangoes, peeled and diced, divided (4 cups) 1¾ cups sugar, divided ½ cup saffl ower or sunfl ower oil 1 Tbs. apple cider vinegar ½ cup golden raisins 1½ cinnamon sticks, slightly cracked with mallet

1 | Position 1 rack in center and 1 rack 4 | Bring 1 cup water, remaining ¾ cup in lowest position of oven, and preheat sugar, and cinnamon pieces to a boil in to 350°F. Coat 8-inch square baking pan medium saucepan over medium heat. with cooking spray. Reduce heat to medium-low, and simmer 2 | Whisk together fl our, cinnamon, syrup 8 minutes, or until mixture is ENT & TOMMY ATKINS ginger, baking soda, and salt in medium reduced to 1 cup. Transfer syrup (with MANGOES bowl. Purée 1½ cups mango chunks in cinnamon pieces) to shallow bowl to cool. blender or food processor until smooth. 5 | Stir remaining 2½ cups mangoes into Kent and Tommy Atkins mangoes Transfer purée to bowl, and whisk in 1 cup syrup. Cut cake into 12 triangles, and from Mexico, Guatemala, Brazil, sugar, oil, and vinegar. Stir in fl our serve with compote spooned over top. Ecuador, and Peru are abundant in mixture, then fold in raisins. PER SERVING (1 SLICE CAKE WITH ¼ CUP COMPOTE) January and February. The best 3 | Spread batter in prepared pan. Slide 325 cal; 3 g prot; 10 g total fat (<1 g sat fat); large empty baking sheet onto bottom 60 g carb; 0 mg chol; 204 mg sod; 2 g fi ber; test for ripeness is a gentle squeeze rack in oven to diff use heat. Place cake 41 g sugars to check that the fruit has a little pan with batter on upper rack, and bake softness and give. 28 to 30 minutes, or until toothpick Los Angeles–based recipe developer Selma inserted in center of cake comes out clean. Brown Morrow can fi nd locally grown citrus Cool in pan on wire rack. and exotic fruits at her local farmers’ market.

vegetariantimes.com | January/February | 2014 59 easy entertaining BY Mary Margaret Chappell

From the Super Bowl to awards ceremonies, with the Sochi Winter Olympics and season premieres thrown in for good measure (Downton Abbey, anyone?), January and February are great months for casual get- togethers around the TV. Clear oﬀ the coﬀ ee table, rearrange the furniture for maximum viewer comfort, and set out a selection of familiar favorites to nosh on as the action unfolds. MENU HOMEMADE TOMATO SOUP

MUSHROOM SLIDERS

OVEN-FRIED TRUFFLE “CHIPS”

INDIVIDUAL COBB SALADS

CHERRY TURNOVERS TV PARTY INVITE GUESTS FOR AN EVENING OF FABULOUS FOOD AROUND THE TUBE

PHOTOGRAPHY Christina Holmes FOOD STYLING Paul Grimes PROP STYLING Pamela Duncan Silver ILLUSTRATION Vidhya Nagarajan

6060 January/February | 2014 | vegetariantimes.com

Homemade Tomato Soup Serves 8 | 30 minutes or fewer Once you’ve discovered how easy it is to make a great tomato soup, you’ll wonder why you ever bought canned. For party fl air, use mini cutters to cut sliced bread into shapes (stars, footballs, snowfl akes, or simple triangles), which you can toast and fl oat on top of the soup.

2 Tbs. olive oil 1 | Heat oil in medium saucepan over 1 medium onion, medium heat. Add onion, and sauté chopped (1½ cups) 5 minutes, or until soft and translucent. 1 Tbs. tomato paste Stir in tomato paste, garlic, and sugar, 2 cloves garlic, minced and cook 1 minute, or until tomato paste KEEP IT SMALL (2 tsp.) darkens. Stir in diced tomatoes, bouillon Ladle soup into small bowls, 1 tsp. sugar cube (if using), balsamic vinegar, thyme, tumblers, or demitasse cups 1 15-oz. can diced and 4 cups water. Cover pan, bring soup that are easy to hold or ﬁ t on tomatoes to a boil, then reduce heat to medium-low, a plate while guests sit on 1 vegetable bouillon and simmer, covered, 15 minutes. the couch. cube, optional 2 | Remove from heat, and blend soup with 2 tsp. balsamic vinegar immersion blender or in blender or food ½ tsp. dried thyme processor until smooth. Season with salt and pepper, if desired. PER ½ -CUP SERVING 60 cal; <1 g prot; 3 g total fat (<1 g sat fat); 7 g carb; 0 mg chol; 122 mg sod; 1 g ﬁ ber; 4 g sugars

vegetariantimes.com | January/February | 2014 61

1 | To make Buns: Combine yeast with ¼ cup warm water (110°F) in measuring cup. Set aside. 2 | Whisk together fl our, sugar, salt, baking powder, and baking soda in large bowl. Add shortening, and rub with fi ngers until Mushroom Sliders shortening is incorporated into fl our mixture. Makes 24 sliders 3 | Whisk yeast mixture into warm buttermilk, then stir into fl our Sturdy homemade buns mean you can assemble these mixture—dough will be soft and light. sliders ahead of time, then pop them in the oven to warm 4 | Line 2 baking sheets with parchment paper, or coat with before serving. cooking spray. Roll out dough to ¾ -inch thickness, and cut into 24 3-inch rounds. Place dough rounds on prepared baking sheets, and BUNS SLIDERS set in warm place to rise 30 minutes. 1 0.25-oz. pkg. yeast ½ cup olive oil 5 | Preheat oven to 400°F. Bake Buns 10 to 13 minutes, or until 4½ cups all-purpose fl our 3 Tbs. red wine vinegar golden brown. 2 Tbs. sugar 1 Tbs. Dijon mustard 6 | To make Sliders: Combine oil, vinegar, mustard, Italian season- 2 tsp. salt 1 Tbs. Italian seasoning ing, Worcestershire sauce, and garlic in large bowl. Add mushrooms, 1½ tsp. baking powder 1 tsp. vegetarian and toss to coat. Marinate at room temperature 1 hour, or in the ½ tsp. baking soda Worcestershire sauce fridge overnight. 4 oz. nonhydrogenated 2 cloves garlic, minced 7 | Preheat oven to 425°F. Drain mushrooms, and place curved side vegetable shortening (2 tsp.) down on baking sheet. Bake 15 to 20 minutes, or until browned and or unsalted butter, 24 large baby bella most of juices have evaporated. Reduce oven heat to 350°F. cut into cubes mushrooms, stemmed 8 | Split Buns in half, and place bottoms on 1 baking sheet and tops 1½ cups low-fat buttermilk 6 deli slices Gouda on another. Set 1 mushroom on each Bun bottom, and top with or 2 tsp. lemon juice cheese, cut into 1 piece Gouda cheese. Warm/toast Sliders and Buns in oven mixed with 1½ cups plain quarters 7 to 10 minutes, or until cheese has melted. Layer each Slider with soymilk, warmed 24 thin tomato slices tomato and lettuce, then top with Bun. 24 slider-size torn lettuce PER SLIDER 181 cal; 5 g prot; 8 g total fat (3 g sat fat); 22 g carb; 8 mg chol; leaves 327 mg sod; 1 g fi ber; 3 g sugars

62 January/February | 2014 | vegetariantimes.com Oven-Fried Truﬄ e “Chips” Serves 8 Short and thick, these oven-baked fries are modeled after British “chips.” Parsley, Parmesan, and truﬄ e oil toppings give them a gourmet feel.

3 lb. Idaho or russet 1 | Cut potatoes into English-style “chips” by slicing length- potatoes, peeled wise into ½ -inch-thick sticks. Transfer to large saucepan with PERSONALIZE PORTIONS 2 Tbs. olive oil enough salted water to cover, and bring to a boil. Boil 2 minutes. Pack chips into tumblers or ½ cup chopped fresh Drain, and cool. cups lined with paper napkins parsley 2 | Preheat oven to 425°F. Line 2 baking sheets with parch- or parchment for single-size ¼ cup grated ment paper. Toss potatoes with oil in large bowl. Spread in single servings that stay warm longer. Parmesan cheese, layer on prepared baking sheets, and bake 30 minutes, stirring optional potatoes and switching baking sheets from top to bottom racks 1 tsp. truffl e oil every 10 minutes. Transfer potatoes to bowl, and toss with parsley, Parmesan (if using), and truffl e oil. Season with salt and pepper, if desired. PER ½ -CUP SERVING 169 cal; 4 g prot; 5 g total fat (1 g sat fat); 29 g carb; 2 mg chol; 120 mg sod; 2 g fi ber; 2 g sugars

63 Individual Cobb Salads Serves 8 | 30 minutes or fewer According to the legend, Cobb salad was invented in the 1930s at the famed Cherry Turnovers Brown Derby restaurant in Los Angeles. Makes 18 turnovers Our take on the ultimate Hollywood The puff pastry crusts of these tasty Golden Age salad—a rich combination turnovers get a quick sugar glaze when of chopped lettuce, tomato, avocado, they come out of the oven. (soy) bacon, blue cheese, and eggs— needs just a little olive oil and lemon 1 16-oz. bag frozen cherries juice for dressing. 1 Tbs. plus ½ cup sugar, divided 1 Tbs. cornstarch 2 romaine lettuce hearts (3 oz. each), 1 tsp. lemon juice chopped (4 cups) 1⁄8 tsp. almond extract, optional 4 | On fl oured work surface, cut each 1 large tomato, fi nely diced (1½ cups) 1 pinch ground cinnamon, optional puff pastry sheet into 9 squares. Brush 1 avocado, fi nely diced (1 cup) 1 17.3-oz. pkg. frozen puff pastry edges of squares with water, then spoon 4 slices soy bacon, cooked and (2 sheets), thawed 1 Tbs. cherry mixture in center of each crumbled square. Gently fold dough from corner 1⁄3 cup crumbled blue cheese (1½ oz.) 1 | Place cherries and ¼ cup water in to corner to form triangular turnovers; 2 hard-boiled eggs, quartered medium saucepan, and bring to a boil. press dampened edges together to seal. 1 lemon, sliced into 8 wedges Reduce heat to medium-low, and boil Place turnovers upside down on parch- Olive oil, for drizzling 5 minutes, or until juices begin to thicken, ment-lined baking sheet, and return to crushing cherries with fork to break up. refrigerator to chill 10 minutes. Toss together romaine, tomato, 2 | Combine 1 Tbs. sugar and cornstarch 5 | Remove turnovers from refrigerator, avocado, soy bacon, and blue cheese in bowl. Whisk in lemon juice and 2 tsp. and crimp edges with fork. Score tops in large bowl. Scoop ½ cup salad into water. Stir cornstarch mixture into with 3 small, shallow knife slashes. Bake each of 8 ramekins, small bowls, or cherries, and cook 1 minute, or until juice 17 to 20 minutes, or until golden brown. old-fashioned cocktail glasses, and top is thick. Remove from heat. Stir in almond 6 | Meanwhile, combine remaining each salad with 1 wedge hard-boiled egg extract (if using) and cinnamon. Cool. ½ cup sugar and ¼ cup water in small and 1 wedge lemon. Serve olive oil on 3 | Preheat oven to 400˚F. Roll out 1 puff saucepan, and bring to a boil. Boil the table so guests can drizzle their own. pastry sheet to 12-inch square. Transfer to 1 minute, then remove from heat. PER SALAD 144 cal; 5 g prot; 13 g total fat parchment paper, place on baking sheet, 7 | Remove turnovers from oven, and (3 g sat fat); 5 g carb; 51 mg chol; 208 mg and chill 10 minutes. Repeat with second immediately brush with sugar syrup. sod; 2 g fi ber; 2 g sugars puff pastry sheet. Cool 15 minutes before serving warm. PER TURNOVER 155 cal; 2 g prot; 7 g total fat (2 g sat fat); 20 g carb; 0 mg chol; 133 mg sod; 1 g fi ber; 10 g sugars

64 PLAY UP PRETTY SHAPES It doesn’t take much to make simple foods look spectacular when you arrange them in circles or rows (like the turnovers, below) and give them enough room to show oﬀ their natural beauty.

vegetariantimes.com | 2014 | January/February 65 RECIPES BY Victoria Abbott Riccardi

Winter’s the best time to get to know this tasty bitter green 1 FOOD 5 WAYS BROCCOLI RAAB Broccoli raab may share part of its name with a more familiar green veggie, but the similarities end there. “People get confused and associate it with broccoli, but it’s not broccoli at all. Instead of having thick stems and big fl orets, broccoli raab is very leafy, with small broccoli-like sprouts,” explains Mindy Bartholomae, who started Breezy Hill Farm with her husband in Homeworth, Ohio, in part so she could grow favorite vegetables such as broccoli raab. “I don’t think there’s anything that com- pares to its pungent, almost turnip green–like fl avor.” Broccoli raab is at its leafi est, tender best in winter months, meaning there’s no better time to give it a try.

66 January/February | 2014 | vegetariantimes.com

PHOTOGRAPHY Christina Holmes FOOD STYLING Paul Grimes PROP STYLING Pamela Duncan Silver

BROCCOLI RAAB FLAT BREAD PIZZA, p. 71

67 CHEESY SANDWICHES GET A HEALTHFUL KICK AND CRUNCH FROM SAUTÉED BROCCOLI RAAB.

PHILLY-STYLE BROCCOLI RAAB, PROVOLONE, AND PORTOBELLO SANDWICH

At the market, look for leafy bunches with thin stems. “Check the stems’ cut SHOP ends to make sure they look green and tender,” advises Mindy Bartholomae SMART of Breezy Hill Farm in Homeworth, Ohio. “Thick, white stems mean the broccoli raab is past its prime and may be woody.”

68 January/February | 2014 | vegetariantimes.com IDENTITY CHECK

Broccoli raab has a few diﬀ erent names as well as a couple of look-alikes on the market. Here’s what’s what:

BROCCOLI RAAB (aka broccoli rabe or rapini) is a member of the turnip family. It has thin stalks and a mixture of serrated leaves and bud-like tops.

CHINESE BROCCOLI (aka Chinese kale) has thick stems and ﬂ oppy, paddle-shaped leaves. It has a fairly sweet taste.

BROCCOLINI is the trademarked name of a broccoli-and–Chinese broccoli hybrid. It has thin, tender stems topped with small budded clusters and a ﬂ avor some liken to asparagus.

Philly-Style Broccoli Raab, Provolone, and Portobello Sandwiches Serves 4 Cheesy sandwiches get a healthful kick 1 | Preheat oven to 400°F. mushrooms, and sauté 6 minutes. and crunch from sautéed broccoli raab. 2 | Bring 2 inches of water to a boil in Stir in vinegar, and cook 2 minutes more, large saucepan. Add broccoli raab, cover or until all liquid has evaporated. 2 lb. broccoli raab, trimmed pan, and cook 4 minutes. Turn with tongs, 5 | Toast baguette slices 6 minutes on 3 Tbs. olive oil, divided and cook 4 minutes more. Drain. Cool baking sheet in oven. Divide broccoli raab ½ tsp. red pepper fl akes 5 minutes, and coarsely chop. and portobello slices among bread 6 cloves garlic, minced (2 Tbs.) 3 | Heat 2½ Tbs. oil in nonstick skillet bottoms, then top each with 2 cheese 1 cup chopped roasted red peppers, over medium heat. Add red pepper fl akes half-moons. Return loaded sandwich optional and broccoli raab, and sauté 5 minutes, or bottoms to oven, and bake 5 minutes. 4 large portobello mushrooms, sliced until tender. Stir in garlic, then roasted Place tops over sandwiches. 1 Tbs. balsamic vinegar peppers (if using). Transfer to bowl. PER SANDWICH 397 cal; 22 g prot; 16 g total fat 1 baguette, cut into 4 pieces and halved 4 | Wipe out skillet, and heat remaining (5 g sat fat); 51 g carb; 15 mg chol; 568 mg sod; 4 slices provolone cheese, halved 1½ tsp. oil over medium-high heat. Add 4 g fi ber; 7 g sugars

vegetariantimes.com | January/February | 2014 69

BROCCOLI RAAB FRITTATA

ITALIAN JOB

Broccoli raab is best known in Italian cuisine, where it’s blanched, sautéed in olive oil with lots of garlic, then eaten on its own or paired with pasta. It also makes a perfect addition to a simple frittata.

70 January/February | 2014 | vegetariantimes.com Broccoli Raab Frittata 1 16-oz. pkg. prepared whole-wheat tongs, and cook 4 minutes more, or Serves 4 | 30 minutes or fewer pizza dough until bright green and tender. Drain, Classic Italian fl avors are paired with 1 cup prepared marinara sauce then cool; halve stems. broccoli raab in this satisfying frittata. 12 pitted kalamata olives, chopped 2 | Whisk together peanut butter, 3½ oz. fi nely crumbled or shaved 2 Tbs. water, vinegar, miso, agave nectar, 1 Tbs. olive oil goat’s milk feta (or goat cheese or feta) and chile-garlic sauce in small bowl. 1 large red onion, chopped (2 cups) ¼ cup diced roasted yellow bell pepper, Pour dressing over broccoli raab, and 1 small orange bell pepper, chopped, optional toss to distribute evenly. optional PER ¾ -CUP SERVING 122 cal; 7 g prot; 6 g total 1 Tbs. chopped oil-cured 1 | Place 1 oven rack on bottom rung of fat (<1 g sat fat); 12 g carb; 0 mg chol; sun-dried tomatoes oven and second rack on middle rung. 177 mg sod; 1 g fi ber; 6 g sugars 1 Tbs. minced fresh rosemary Preheat oven to 450°F. Sprinkle large 2 cups chopped broccoli raab baking sheet with cornmeal. Quinoa with Broccoli Raab and 4 cloves garlic, minced (4 tsp.) 2 | Bring 2 inches water to a boil in large Pistachios 5 large egg whites saucepan. Add broccoli raab, cover pan, Serves 4 | 30 minutes or fewer 3 large whole eggs and cook 4 minutes. Turn greens with Feel free to play around with the dried ¾ cup shredded Swiss or tongs, and cook 4 minutes more, or until fruit and nuts in this simple dish. Serve Gruyère cheese bright green. Drain, and coarsely chop. warm or chilled. 3 | Heat oil in skillet over medium heat. 1 | Preheat broiler. Coat 10-inch Add broccoli raab, and cook 10 minutes. 1 cup quinoa, rinsed and drained ovenproof skillet with cooking spray. 4 | Sprinkle work surface with cornmeal. 2 cups chopped broccoli raab 2 | Heat oil in skillet over medium heat. Roll out dough into 16- x 12-inch oval. 2 Tbs. lemon juice Add onion and bell pepper (if using), Transfer to prepared baking sheet, and 1 Tbs. balsamic vinegar sun-dried tomatoes, and rosemary; sauté bake on middle rack 10 minutes, or until 1 tsp. grated lemon zest 10 minutes. Add broccoli raab and garlic, dough is puff ed. 2 Tbs. olive oil and cook 10 minutes more. 5 | Remove dough from oven, and 4 green onions, thinly sliced 3 | Whisk together egg whites, eggs, spread marinara sauce over top. Scatter ( ½ c u p ) and 1⁄3 cup water in bowl. Stir in cheese. broccoli raab pieces over sauce, and 1⁄3 cup golden raisins 4 | Pour egg mixture over vegetables in top with olives, cheese, and bell pepper ¼ cup chopped fresh parsley skillet, and cook 2 minutes, using rubber (if using). Bake on bottom oven rack 2 Tbs. chopped toasted pistachios spatula to gently pull edges of frittata in 10 minutes more, or until crust is crispy. toward center of skillet so uncooked egg PER SLICE 336 cal; 13 g prot; 13 g total fat 1 | Bring 2 cups water to a boil in large can fl ow onto pan surface. When egg (4 g sat fat); 45 g carb; 14 mg chol; 794 mg sod; saucepan. Add quinoa, reduce heat to mixture has nearly set, place skillet under 4 g fi ber; 3 g sugars medium-low, and simmer, covered, broiler 2 minutes, or until top is set and 8 minutes. Add broccoli raab and ½ cup has puff ed and browned slightly. Let Broccoli Raab with Spicy water; cover, and cook 8 minutes more, or stand 5 minutes, then run spatula around Peanut-Miso Dressing until broccoli raab is tender. Remove from edges, and slice into wedges. Serves 4 | 30 minutes or fewer heat, and let stand 5 minutes. Drain any PER WEDGE 229 cal; 17 g prot; 13 g total fat An easy Asian-style dressing gives broccoli excess water, then transfer quinoa and (5 g sat fat); 12 g carb; 158 mg chol; raab an East-meets-West makeover. Serve broccoli raab to large serving bowl. 175 mg sod; 2 g fi ber; 4 g sugars this salad as a side dish or a light meal. 2 | Whisk together lemon juice, vinegar, and lemon zest in bowl. Whisk in oil Broccoli Raab Flat Bread Pizza 1 lb. broccoli raab, ends trimmed until blended. Stir dressing into quinoa Serves 6 | 30 minutes or fewer 3 Tbs. chunky-style natural mixture along with green onions, raisins, Grab a package of prepared dough and peanut butter and parsley. Season with salt and pepper, a jar of your favorite tomato sauce to 1 Tbs. rice vinegar if desired. Sprinkle with pistachios. make an easy pizza that gets gourmet 2 tsp. sweet white miso PER 1-CUP SERVING 294 cal; 8 g prot; 11 g total fl air from broccoli raab. 2 tsp. agave nectar fat (2 g sat fat); 42 g carb; 0 mg chol; 13 mg sod; ½ tsp. chile-garlic sauce 4 g fi ber; 10 g sugars ¼ cup cornmeal, for sprinkling on baking sheet, plus more for rolling out dough 1 | Bring 2 inches of water to a boil in Author and journalist Victoria Abbott Riccardi 1 1-lb. bunch broccoli raab, trimmed large saucepan. Add broccoli raab, cover successfully tamed broccoli raab’s bitterness 1 Tbs. garlic oil pan, and cook 4 minutes. Turn with without sacrifi cing any of its unique fl avor.

vegetariantimes.com | January/February | 2014 71

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/3214291071/ YOUR MICROBIOME, STRATEGIES TO GET YOUR METABOLISM LEAN AND REGULAR IN “There are 10 times more bacteria THE NEW YEAR in our digestive system than cells in our bodies, and 99 percent of our DNA is in these bacteria,” says Liz A WEALTH OF NEW RESEARCH SHOWS THAT OUR Lipski, PhD, director of nutrition OVERALL HEALTH STARTS—OR STALLS OUT—IN THE GUT. programs at Maryland University of Integrative Health and author of Researchers believe the key is the gut microbiome, the trillion or Digestive Wellness. “The gut microbi- so bacteria that inhabit the gastrointestinal (GI) tract and help ome really runs your metabolism. regulate everything from metabolism to immunity to mood. In If it’s imbalanced—which is easy to the spirit of the New Year, why not consider a tune-up for your do—your metabolism won’t work “digestive engine”? You’ll feel better, likely gain energy, reduce the right way.” This is especially risks for some diseases, and probably even drop a few pounds. true for people with “thrifty genes,” she says. “Their systems use every single calorie, so it’s easy for them to gain weight.” Established during the fi rst two years of life, the gut microbiome is shaped by diet, antibiotic use, stress, and other environmental factors. “We used to believe that once established, we couldn’t change it,” Lipski says. The good news: the latest research indicates that specifi c dietary changes can re-establish a healthier bacterial balance. Even if you consider yourself a healthful eater, some seemingly benign habits can compromise your digestive effi ciency over time. Read on to discover a handful of pitfalls that may be messing with your digestive and weight-loss mojo, along with expert-approved BY Susan Enfield PHOTOGRAPHY Crystal Cartier FOOD STYLING Liesl Maggiore strategies to achieve belly bliss.

vegetariantimes.com | January/February | 2014 73 PROBLEM eating GUT-FRIENDLY a low-fiber 1diet SUPPLEMENTS “The foods you eat consistently determine PROBIOTICS the types of bacteria in your gut. Most DIGESTIVE ENZYMES people eat too many processed foods,” Use probiotic supplements to Along with probiotics, taking says Robynne Chutkan, MD, founder of the help populate your system extra enzymes can help with Digestive Center for Women in Chevy with benefi cial bacteria. food sensitivities. For instance, Chase, Md., and author of Gutbliss. The Try: American Health Probiotic lactase helps break down average American gets less than half the CD ($21.99/60 tablets; lactose. Because enzymes help fi ber we did 150 years ago, says Lipski. drugstore.com), a formula you digest food better, you that includes Bifi dobacterium also may feel more energy. the fix GET MORE FIBER. longum, a probiotic strain Try: Renew Life DigestMORE (IT’S THE ORIGINAL PREBIOTIC.) shown to reduce anxiety, or Ultra ($26.99/90 veg caps; Eating a variety of fi ber-rich plant foods Rainbow Light ProbioActive renewlife.com) helps fuel “good” bacteria strains. “Seventy 1B, a vegan probiotic-prebiotic percent of the immune system is in your formula ($19.95/90 veg caps; TURMERIC gut,” explains herbalist Christopher Hobbs, rainbowlight.com) This potent antioxidant PhD, LAc, co-author of Grow It, Heal It: spice combats chronic FIBER Natural and Eff ective Herbal Remedies from infl ammation, Hobbs says. Your Garden or Windowsill. “A healthy Choose a ground psyllium husk Choose a supplement that lists balance of benefi cial bacteria protects supplement without artifi cial a bioavailability-enhancing against pathogenic bacteria and regulates colors or sweeteners. agent to improve absorption immune response, so your body doesn’t Try: Now Foods Psyllium Husk of the active ingredient. overreact to certain foods.” Powder ($14.59/24-oz. bag; Try: Life Extension Super In a study published in 2010, researchers amazon.com) Bio-Curcumin ($28.50/60 veg compared the gut microbes of young caps; vitaminshoppe.com) children in Europe to those of kids in the West African country of Burkina Faso. There were lots of protective bacteria associated with cellulose breakdown in the guts of the African kids eating a traditional PROBLEM diet rich in high-fi ber tubers. The European overlooking kids lacked the protective bugs. food A study published in the journal 2 sensitivities Science in 2011 showed that switching to a “Many of us lose our ability to digest dairy products as we age,” says Chutkan. “More high-fi ber diet can change gut bacteria than half the population has some degree of lactose intolerance.” Lactose sensitivity within 24 hours. For lasting benefi ts, Lipski can cause gas and bloating, and saturated fat–rich dairy foods such as cheese and ice notes, people need to change their diets cream can slow digestion and contribute to constipation, she says. Gluten sensitivity is over the long term. another problem for a growing number of people, who report that bloating, constipation, Which high-fi ber foods most eff ectively diarrhea, and other symptoms improve when they cut out wheat and other grains that foster good bacteria? Research points to contain gluten. fruits, vegetables, and grains that contain digestion-resistant starches such as inulin the fix ELIMINATE PROBLEM FOODS FOR 10 DAYS. and FOS (fructo-oligosaccharides). These Cut out dairy and wheat, along with added sugar and alcohol, for up to 10 days. It may include root vegetables (such as beets, sound extreme, but you’ll feel signifi cantly better in three or four days, promises Chutkan. turnips, rutabagas, and sweet potatoes), “People may eat these foods every day and always feel suboptimal, so they never put garlic, onions, leeks, Jerusalem artichokes, together the big picture,” she says. Especially after holiday indulgences, a gentle cleanse asparagus, apples, oats, barley, jicama root, will also kick-start your metabolism and help regulate fl uctuating hormones, says Lipski. broccoli, and caulifl ower, says Lipski. “The Keep it simple: replace wheat and dairy with nutrient-dense alternatives that you prebiotic fi bers [in root vegetables] seem enjoy, such as brown rice, millet, quinoa, and buckwheat; low-sugar milk alternatives such to have the most eff ect.” as unsweetened almond milk and soymilk; and dark leafy greens for calcium.

74 January/February | 2014 | vegetariantimes.com PROBLEM overeating, especially 3at night “Although food quality is important, so is quantity, as well as when you eat,” says Hobbs. “Even healthy people overeat when they’re stressed.” Chutkan reminds clients that the stomach is small: the size of a closed fi st. Overfi lling it—especially with hard-to-digest rich or fried foods—and then lying down to sleep can cause delayed emptying of the stomach and lead to heartburn, bloating, and abdominal pain. Also keep in mind that metabolism naturally slows as we age, says Chutkan: “We need to make a gradual shift toward smaller portions.” Skipping meals, however, is a no-no, she adds. “It inevitably leads to overeating later in the day.” the fix EAT MORE MINI-MEALS AND HEAD OFF STRESS. Try eating fi ve nutrient-dense mini-meals throughout the day to keep blood sugar steady and ease digestion. If you do eat a larger meal, Chutkan recommends doing it earlier in the work day: if you plan to eat out, make it breakfast or lunch rather than dinner, she advises. Many people overeat because they’re bored or stressed, says Hobbs. To combat it out emotional eating, he recommends proven stress relievers such as taking a walk outside and deeply breathing the fresh air. “Walking and other physical activity helps reset insulin “If you’re not moving, binding and reception, leading to better insulin production,” he says. His other favorite neither are your bow- strategies: Meditate daily; it promotes calm and emotional balance. Cultivate activities els,” says Robynne you’re passionate about; they’ll absorb your attention. Don’t procrastinate; it starts a cycle Chutkan, MD. Exercise of anxiety. Work on good communication; you’ll minimize relationship stress. stimulates the contrac- tions that move things PROBLEM indulging along the GI tract. your sweet Try running or other tooth aerobic exercise and the 4There is growing awareness of the negative health eff ects of the average American’s twisting poses of yoga. 135-pound-a-year refi ned sugar habit, from obesity and diabetes to the chronic, low-grade infl ammation that’s linked to many major diseases. Even so, it’s easy to have a blind spot when it comes to your own sweet tooth. Excessive sugar consumption causes bacterial imbalance in the gut, such as an overgrowth of candida yeast, says Chutkan. Symptoms can include acne, vaginal discharge, fatigue, and trouble concentrating. When it comes to women’s hormones, excess sugar is particularly problematic, says Lipski. “It changes the way hormones work in the body: the pancreas works overtime PROBLEM releasing insulin to try to get the sugar out of the bloodstream, which can lead to insulin taking resistance and hypoglycemic tendencies.” certain medications GET SMART ABOUT SWEETENERS. 5 the fix “People—and doctors—have a blind spot It’s easier than you think to cut back on—or even cut out—added sugars, says Hobbs. when it comes to NSAIDs and acid-sup- “The stimulation in the brain goes away after about a week; it resets to its natural level pressing drugs, both of which upset the rather than an artifi cially stimulated level,” he notes. If you’re not ready to swear off the GI tract’s delicate balance,” says Chutkan. sweet stuff altogether, eating naturally sweet foods, such as fresh and dried fruits, can Taken regularly, aspirin and NSAIDs ease the transition. Unlike refi ned sugar, fruit off ers nutrients and fi ber. (non-steroidal anti-infl ammatory drugs Choose whole-leaf stevia over artifi cial sweeteners, which may throw off your such as asprin and ibuprofen) can damage metabolism and increase diabetes risk, according to initial research on people who drink the GI tract lining and stress the liver. diet soda. “Stevia is an herb with chemicals in it called steviosides. They taste very sweet “Proton-pump inhibitors block stomach but do not metabolize like sugar,” Hobbs says. “Stevia has benefi cial eff ects on insulin acid very eff ectively, but we have stomach binding and metabolism, helping to normalize blood sugar levels.” Grow a stevia plant indoors and chew on a sweet-tasting fresh leaf to help control cravings, he suggests. Continued on p. 81.

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GUT HEALTH TUNE-UP Continued from p. 75.

acid for a reason. Taking these has a signifi cant ripple eff ect over the long-term: not digesting food properly,” Chutkan says. Taking a round of antibiotics upsets bacterial balance in the gut. Not Taking a round adequately re-establishing good bacteria can have lingering eff ects. Finally, commonly prescribed antidepressants have been linked with weight gain and digestive problems such as diarrhea and of antibiotics constipation in some people , although scientists aren’t yet sure why. upsets the the fix TALK TO YOUR DOCTOR ABOUT FINE-TUNING YOUR MEDS. bacterial balance Make a list of all of the prescriptions or over-the-counter drugs you take, and discuss with your health in the gut. care provider whether any of them might be negatively aff ecting your digestive health. If so, discuss Not adequately safe ways to try to reduce their use over time. In some cases, lifestyle changes or alternative remedies can help. For instance, drinking Swedish or re-establishing Angostura bitters mixed into a small glass of seltzer can help prime the digestive system before meals good bacteria and head off heartburn, says New Mexico–based Tieraona Low Dog, MD. To relieve chronic pain, massage therapy, acupuncture, and anti-infl ammatory supplements such as devil’s claw, turmeric, can have and ginger are all backed by initial research. If you take NSAIDs, a milk thistle supplement can help lingering eff ects. support your liver’s detoxifi cation process, says Hobbs. And new research about the “gut-brain” shows gut bacteria aff ect brain function, and that consuming probiotics may help relieve anxiety and depression. Regular exercise, meditation, and omega-3 supplements also can improve symptoms, researchers say. Susan Enfi eld is a health writer and editor based in Boulder, Colo.

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Foods/Beverages 7. GO Veggie!™ 12. NOW Foods 1. Bragg 800.441.9419 Option 2 | goveggiefoods.com 888.669.3663 | nowfoods.com 800.446.1990 | bragg.com Galaxy Nutritional Foods is now GO A family-owned company since 1968, Bragg Health Products & Health Veggie!™ and offers delicious, lactose we are a leader in the nutritional supple- Publishing, founded by Paul C. Bragg – free and dairy free cheese alternatives ments industry and dedicated to provid- Originator of Health Movement in the for consumers who want to eat smart ing a comprehensive approach to well- U.S., lead now by his daughter Patricia. and live happy. ness by offering a variety of high-quality, Synonymous with a healthy lifestyle all-natural and affordable products. Personal Care Products around the world since 1912. 13. ReNew Life 8. Essential Formulas 800.830.4778 | renewlife.com 2. Florida Crystals essentialformulas.com 877.835.2828 Option 3 | floridacrystals.com ReNew Life Formulas offers a full spec- Vegan EFA alternative to fish oils. We understand the importance of making trum of award-winning, digestive-care Balanced product containing Omegas a positive, lasting impact on our com- supplements made from only the finest -3, -6 and -9. Formulated by award- munities and the world around us. We raw ingredients. Our educational materi- winning microbiologist, Iichiroh Ohhira, take pride in our eco-friendly farming als, customer service and superior manu- Ph.D., from Okayama University. practices and clean, renewable energy facturing practices set us apart. Contains oils carefully processed from production. eight healthful plants. 14. Sunwarrior 3. NOW Real Food 888.540.3667 | sunwarrior.com 888.669.3663 | nowrealfood.com 9. Almased Sunwarrior seeks out the best sources of 877.256.2733 | almased.com NOW Real Food has been committed to plant-based nutrition, and uses them in Almased is a unique weight loss supple- providing delicious, healthy, natural and their raw, natural state to fight disease, ment made from fermented non-GMO organic foods since 1968. Independent, extend life, and reduce damage to our- soy, yogurt and honey. It is gluten-free family owned, and proud of it. We never selves and our planet. and contains no artificial fillers, flavors, use artificial sweeteners, colors, preserva- added sugars or preservatives. tives or hydrogenated fats in any of our Kitchen Products products. Keep it natural. Keep it real. 10. Ester-C® 15. Tribest 866.646.8576 | americanhealthus.com 888.254.7336 | tribest.com 4. Once Again Nut Butter Ester-C® 1000mg Effervescent Powder Famously known for fashionable yet | 888.800.8075 onceagainnutbutter.com Packets mix easily with water. With B brilliantly made health appliances with All organic and natural vegan nut butters. vitamins to promote energy metabolism cutting-edge technology: GreenStar/ Gluten Free and Kosher certified. Cashew plus vital electrolytes. Delicious natural Power Juicers, Personal Blender, Freshlife butter, sunflower butter, almond butter, orange flavor. Once daily. Vegetarian for- Automatic sprouter and Wolfgang Grain tahini, peanut butter and honeys. mula. Tastes great! Mill. 5. Joyva 718.497.0170 | joyva.com 11. Probiotic CD™ Animal Rights 866.646.8576 | americanhealthus.com Join the many who use Joyva Sesame 16. Friends of Animals If you think the best probiotics are enter- Tahini as a dressing for salads and to friendsofanimals.org ic coated…think again. Probiotic CD™ is a make dips and hummus for vegetables. An international non-profit animal advo- stomach-acid protected formula with an cacy organizatioin that works to cultivate 6. C&H and Domino advanced probiotic release technology 800.773.1803 | chagave.com a respectful view of animals, free-living 800.729.4840 | dominoagave.com that works hour after hour. Once daily. and domestic. C&H® Organic Agave Nectar and Domino® Organic Nectar is a delicious liquid sweetener, with a low glycemic index, made from the core of the succu- lent agave plant.

82 January/February | 2014 | vegetariantimes.com recipe index

VEGAN FREE DAIRY GLUTEN FREE LOW CALORIE FAT LOW SATURATED OR FEWER 30 MINUTES SOUPS & STEWS ■ ■ ■ ■ Black-Eyed Pea Chili, p. 44 ■ ■ ■ ■ ■ ■ Homemade Tomato Soup, p. 61 ■ ■ ■ ■ ■ Miso-Roasted Eggplant Soup, p. 26 ■ ■ ■ ■ ■ Mushroom Wonton Soup, p. 27 ■ ■ ■ ■ ■ ■ Red Curry Vegetable Soup, p. 26 ■ ■ ■ ■ ■ Sesame-Ginger Broccoli Soup, p. 24 ■ ■ ■ ■ ■ ■ Spicy Tofu Stew, p. 26 ■ ■ ■ ■ Yellow Split Pea Dal, p. 44

SIDES & SALADS ■ ■ ■ ■ ■ Broccoli Raab with Spicy Peanut-Miso Dressing, p. 71 ■ ■ Individual Cobb Salads, p. 64 ■ ■ ■ ■ ■ ■ Mango and Black Bean Salad, p. 34 ■ ■ ■ Oven-Fried Truﬄ e “Chips,” p. 63 ■ ■ Radicchio, Kale, and Persimmon Greek Salad, p. 57 ■ ■ ■ Root Veggies with Pineapple, Lemon, and Mint Butter Sauce, p. 57

ENTRÉES ■ ■ ■ ■ Black Bean Tostadas with Kiwifruit Salsa, p. 56 ■ ■ Broccoli Raab Flat Bread Pizza, p. 71 ■ ■ ■ Broccoli Raab Frittata, p. 71 ■ ■ ■ ■ Edamame Rice Bowl, p. 32 ■ ■ ■ ■ ■ ■ Green Bean Curry with Peas and Cashews, p. 36 ■ ■ Mushroom Sliders, p. 62 ■ Philly-Style Broccoli Raab, Provolone, and Portobello Sandwiches, p. 69 ■ ■ ■ ■ Pinto Beans and Winter Greens Bowl, p. 46 ■ ■ ■ ■ ■ ■ Quinoa with Broccoli Raab and Pistachios, p. 71 ■ ■ ■ ■ The Stack, p. 10 ■ ■ ■ ■ ■ Tomato Risotto with Pine Nuts, p. 46

DESSERTS ■ ■ ■ ■ Bittersweet Cashew Cream Truﬄ e Squares, p. 50 ■ ■ ■ ■ Cherry Turnovers, p. 64 Cranberry-Pear Tarte Tatin, p. 34 ■ ■ ■ ■ ■ Gluten-Free Brownie Bites, p. 52 ■ ■ ■ Mango Spice Cake with Mango Compote, p. 59 ■ ■ ■ ■ Margarita Fruit Coupe, p. 58 ■ ■ The No-Oil-Added Chocolate Torte to Live For with Bittersweet Ganache Glaze, p. 52

Vegan and gluten-free recipes are tagged with and respectively. Look for these symbols with the nutritional information at the end of each recipe. vegetariantimes.com | January/February | 2014 83 taste buds What are the BFFs of the food world? Here, chefs and other foodies share their favorite culinary pairings.

BRIAN L. PATTON

author most recently of The Sexy Vegan’s Happy Hour at Home: Small Plates, Big Flavors, & Potent Cocktails sunchoke “Is that some sort of ginger-potato hybrid?” I asked the ﬁ rst time I saw someone prepare a sunchoke. l e k “No,” he said, “this is a sunchoke, but you may

know it as a Jerusalem artichoke.” together in a basic broth lets their ﬂ avors WORLD LIBRARY “Oh, yes, of course,” I said, “the Jerusalem commingle before the actual ﬁ bers of their beings artichoke!” I’d actually never heard of such a thing, do. Start by slowly sweating sliced leeks in vegan

but I wanted to sound cool and in the know. margarine, with a pinch of salt and fresh thyme,

Once I tasted the mysterious tuber—one of the until the leeks are tender. Add washed, roughly COURTESY NEW , medley of roasted veggies the guy was prepar- chopped sunchokes, and cover with vegetable

ing—its slightly sweet, nutty ﬂ avor got my mind broth. Gently simmer until the sunchokes are soft, AL CARTIER;

racing about how to put this discovery to good 30 to 40 minutes. Strain the broth, but reserve it. AN BOISSY use. I had great success adding my new, knobby Purée the leeks and sunchokes in a food processor, friend to soups and mashed potatoes, and as adding a touch of the broth (if desired) for texture. OGRAPHY: D a thinly sliced raw topping for salads. But when Serve the purée as a bed for kale and chickpeas OGRAPHY: CRYST T T I paired the earthy-tasting sunchoke with the seasoned with lemon zest and cracked pepper. Or buttery-fl avored leek, I found a true match. spread it on fresh pizza dough, top with sautéed PHO A leek-and-sunchoke purée is my favorite way wild mushrooms, and fi nish with a smattering of LIFE PORTRAIT PHO to experience this duo; simmering the veggies baby arugula and a drizzle of white truffl e oil. STILL

84 January/February | 2014 | vegetariantimes.com STIR FRYS & VEGGIES

SALADS

SOUPS BRAGG Taste You Love - Nutrition You Need Named BEST by Bon Appétit & Whole Foods Magazines

POTATO RECIPES

GIVES Shaker Top Spray TWO 8oz. To p SERVINGS Shaker Top Shaker Top

Patricia Bragg, ND, PhD. Paul C. Bragg, ND, PhD. , Pioneer Health Crusader Originator Health Stores Health Educator, Author Life Extension Specialist ®

Bragg Products Available Health Depts. & Stores Nationwide Circle reply #1 on Info Center card