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. PORNCHAI MITT : Y R F - R I T S ; S E VEG DAILY BLOG: Farmers’ Market Find: N A Y Romanesco Broccoli O L vegetariantimes.com/romanesco U M O That’s amore! This beautiful vegetable can be a bit intimidating. R 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: 4 January/February | 2014 | vegetariantimes.com Nothing tastes like the whole grain goodness of our oatmeal. With all the healthy benefits, varieties and ease of prep, it's no wonder Bob's Red Mill oatmeal won the 2009 Golden SpurtleTM World Porridge Making Championship. Product of the USA Product For deliciously creative oatmeal recipe ideas, go to bobsredmill.com/oatmeal contributors 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! Circle reply #4 on Info Center card © 2014 Home Health Products, LLC Real results for sensitive skin Introducing everclen® from Home Health™ Really... clinically proven clean ingredients hypoallergenic non-irritating non-GMO vegan friendly Cleanser Face Cream Eye Cream Toner Body Lotion Hand Cream Available at health, natural food and vitamin specialty stores everclen.com Pour on the sweetness. 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