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ANNIVERSARY SPECIAL 40 YEARS OF FABULOUS FOOD AND COMMUNITY

EAT GREEN LIVE WELL

THE

easons

ultimate
THANKSGIVING

MAKE-AT-HOME
RECIPES FROM
NYCS CANDLE CAFE

best

Festive
5-INGREDIENT
APPETIZERS

SWEET
& SAVORY

BREAD
PUDDINGS

2014

READER RECIPE
CONTEST
PRIZE-WINNING
PARTY DISHES

CREAMY PEAR AND


CELERY ROOT SOUP
WITH PESTO SWIRL,
p. 75

November 2014 vegetariantimes.com

how good
can you

feel ?

We purposely choose from over 100


botanicals to create 60 unique blends that support things like
energy, clarity, awareness and general feel-goodness. From sweet
to spicy, the same things that make Yogi teas delicious, make

,2013-2014 East West Tea Company, LLC

them work. Find us in the natural food or tea aisle.

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CONTENTS
ISSUE 416 VOL. 41 NO. 1

ON THE COVER
ULTIMATE
THANKSGIVING

66

SWEET & SAVORY


BREAD PUDDINGS

38

2014 READER
RECIPE CONTEST

52

FESTIVE 5-INGREDIENT
APPETIZERS
28

PECAN PIE, p. 71

november
2014
FEATURES

COVER
PHOTOG R A P H Y BY C RYSTA L C A RT IE R
FOOD STYLING BY VIVIAN LUI
PROP STYLING BY AMY PALIWODA

52

66

2014 READER RECIPE


CONTEST: PARTY TIME!
Celebrating 40 years of VT
with six winning reader recipes.

HOLIDAY GLOW
A soup-to-nuts Thanksgiving
feast from the chefs at New
Yorks renowned Candle Cafe.

BY MARY MARGARET CHAPPELL

72

58
THE VEG HOT LIST
Some of our favorite veg
luminaries share their thoughts
on the future of vegetarianism.

1 FOOD 5 WAYS:
MUSTARD GREENS
Make room in your greens
routine for these lovely leaes.
BY SELMA BROWN MORROW

vegetariantimes.com | November | 2014

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on the best-selling black elderberry extract brand

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DEPARTMENTS

28 5 INGREDIENTS

STAPLES

Five light appetizers to get


the party started.

EDITORS NOTE

BY MARY MARGARET CHAPPELL

CONTRIBUTORS

34 VEG 101
How to buy veg wine.
BY ALICE FEIRING

38 TECHNIQUE

12

COMMUNITY

18

THE BUZZ

83

RECIPE INDEX

Bread pudding gets a


modern makeover.
RECIPES BY WYNNIE STEIN

48 VT SPECIAL
Taking a look back at four
decades of VT and twoand-a-half millennia of
vegetarianism.
BY LISA BARLEY

84

WALNUTHORSERADISH
CHEESE IN ENDIVE
PETALS, p. 32

TASTE BUDS

Karen Page combines


peanuts and pomegranate.

FAB 5
Cant decide what to make tonight? Here are our
five favorite recipes from this issue:

1 Roasted Squash Soup with Almond Cream and


Spiced Pumpkin Seeds, p. 70

2
3
4
5

Mini Sesame-Cucumber Hand Rolls, p. 32


Mac and Cheese with Mustard Greens, p. 74
Chocolate-Cherry Bread Pudding, p. 47
Tricolor Beet Salad with Horseradish
Dressing, p. 68

Issue 416, Vol. 41, No. 1. Vegetarian Times (ISSN 0164-8497, USPS 433-170) is
published monthly except February, May, and August by Cruz Bay Publishing,
Inc., an Active Interest Media company. The known office of publication is at
5720 Flatiron Pkwy., Boulder, CO 80301. Periodicals postage paid at Boulder,
CO, and at additional mailing offices. 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).

November | 2014 | vegetariantimes.com

You can easily make delicious dips and sauces yourself with Vitamix.
Which means theres no more need for store-bought versions. Now
thats what a secret ingredients supposed to do. So say goodbye to
jar openers. Seriously. Say, Bye-bye, jar openers.
Find the recipe for Fresh Tomato Sauce at vitamix.com.

celebrating 40
Its no coincidence VTs 40th birthday falls on the same month as Thanksgiving.
Way back in November 1973, Paul Obis and a group of friends in Chicago made the
local TV news simply by celebrating Thanksgiving with a vegetarian feast. When the
next Thanksgiving rolled around, Obis sought a new way to spread the word and
connect with other vegetarians. So he typed up a four-page newsletter, called it
Vegetarian Times, and distributed 300 free copies at area health-food stores.
The rest, as they say, is history. For a look at other notable moments in veg history,
check out The Wayback Machine (p. 48). Then read The Veg Hot List (p. 58) for
insight from chefs, authors, and activists on whats new and whats next.
Meanwhile, Thanksgiving is upon us, and weve got plenty of recipes to make it
memorable. Party Time! (p. 52) features the crowd-pleasing starters, sides, entres,
and desserts that won this years Reader Recipe Contest, and Holiday Glow (p. 66)
offers a complete make-at-home menu from New Yorks beloved Candle Cafe.
Happy Thanksgiving!
Elizabeth Turner
Follow me on Twitter @EditorVegTimes

PORTRAIT PHOTOGRAPHY: LISA ROMEREIN; HAIR AND MAKEUP: DORIT GENAZZANI

EDITORS NOTE

WEB EXTRA! Experience the


VT Wayback Machine
vegetariantimes.com/waybackmachine
Theres more history of the vegetarian
movement and of Vegetarian Times than whats
in this issues The Wayback Machine (p. 48).
Go online to scroll through our expanded slide
show for even more milestones.

Vegetarian Thanksgiving
Recipes on Pinterest!
pinterest.com/vegtimes/vegetarianthanksgiving-recipes
Plan your perfect Thanksgiving menu by
browsing through more than 100 editorselected Thanksgiving recipes from our
archives, including plenty of wow-worthy
mains, such as the Flaky Harvest Vegetable
Squares (above), colorful salads, festive
sides, delicious desserts, and more.
6

November | 2014 | vegetariantimes.com

Compassion Matters:
The Holiday Veg
Etiquette Guide
vegetariantimes.com/article/
compassion-matters
Want to keep the peace between
your nearest and dearest at the
holiday table despite your dietary
differences? Be sure to read
VTs guide to good veg etiquette
throughout the holiday season.

FLAKY HARVEST VEGETABLE SQUARES: LISA ROMEREIN; ILLUSTRATION: JASON GREENBERG

whats cooking on vegetariantimes.com

Circle reply #6 on Info Center card

CONTRIBUTORS
Lisa Barley, a writer and editor living on
Bainbridge Island, Wash., explored the high
points of veg history in The Wayback
Machine (p. 48).
Who or what inspires you most?
My daughter, who will be 4 in December. Its been
so rewarding to introduce healthy, delicious foods
to her developing palate.
Whats your No. 1 comfort food?
Really good garlic bread.
Whats your fondest food memory?
Cooking with and for my grandma, who was a proud
VT subscriber. She died last year, and I will always
cherish our time together in the kitchen.

Stephanie Birdsong, a Los Angelesbased


illustrator and creative director, provided the
colorful illustrations for The Veg Hot List
(p. 58).
Whats your No. 1 comfort food?
Grilled-cheese sandwiches with collard greens and
caramelized onions.
Whats your favorite kitchen tool?
My 1970s Osterizer blender in avocado. Its a beauty
and makes the best smoothies.
Whats your fondest food memory?
I admit to having fond memories of eating Hostess
fruit pies that our dad would bring home from the
7-Eleven.

Whats your No. 1 pantry staple?


Nutritional yeast. It adds richness and earthiness
while providing much-needed vitamin B12.
Which fresh herb do you love the most?
I try to always have fresh rosemary, thyme, and sage
on hand. Vegan food done well is all about the
seasoning, and what better group of herbs to elevate
veggies, tofu, and tempeh?
Whats your best clear-out-the-fridge dish?
A big stir-fry. I saut veggies with either ginger-miso,
sesame-garlic, or spicy peanut sauce, serve over rice
or soba noodles, and voil!

JOY PIERSON PORTRAIT: ROGERIO VOLTAN

Joy Pierson, co-founder of New York Citys


Candle Cafe and co-author of Vegan Holiday
Cooking from Candle Cafe, shared
Thanksgiving recipes from the restaurant in
Holiday Glow (p. 66).

Circle reply #11 on Info Center card

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HAPPY
Plant-Based

BAKING!

EDITOR IN CHIEF
Elizabeth Turner
CREATIVE DIRECTOR
Daphna Shalev
EDITORIAL
FOOD EDITOR
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ART
DEPUTY ART DIRECTOR,
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ONLINE MANAGING EDITOR


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Ann Gentry
RECIPE TESTER
Abigail Wolfe
NUTRITION CONSULTANT
Antonina Smith
CONTRIBUTING EDITOR
Hillari Dowdle

PRODUCTION MANAGER
Mark Stokes

ASSOCIATE EDITOR
Tami Fertig

VICE PRESIDENT, GENERAL MANAGER


Kim Paulsen
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Enjoy the Fall Baking Season!


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COMMUNITY

SHARE

Reader Recipe
Spicy Corn Chowder
SERVES 6 | 30 MINUTES OR LESS

t
monsed
pin

1
2
1

letters

OUR OCTOBER ISSUES


MOST POPULAR RECIPE ON
PINTEREST? SPINACH AND
SPAGHETTI SQUASH FRITTERS
(1 FOOD 5 WAYS: SPAGHETTI
SQUASH, p. 69)! JOIN THE FUN
AT PINTEREST.COM/VEGTIMES.

HOT STUFF
We made the Sambal Oelek Seitan Wings
last night [East Meets West, September,
p. 65]. They were so delicious and
satisfying. We wont be buying storebought seitan anymore, and the hot sauce
was amazingwe used a spicy chile paste
that we had in our pantry. We will be
making this again soon. Thanks!
CHRISTINE MCGINLEY | MOORESTOWN, N.J.

For the Record: We incorrectly


titled the Mushroom, Sage, and
Goat Cheese Tartlets (Easy
Entertaining: Happy Hour at
Home, October, p. 52). The
recipe calls for rosemarynot
sagebut it will work with
either herb. Use the same
amount of fresh sage in place
of the rosemary, if desired.

OMNIVORE-APPROVED
My husband and I both enjoyed the Curried
Quinoa with Blueberries and Snap Peas
[1 Food 5 Ways: Blueberries, July/August,
p. 65]. It was even good cold the next day.
My husband is not vegetarian. It doesnt
even need any meat, he said.
MEKARE MAURIN | VIA VEGETARIANTIMES.COM

12

November | 2014 | vegetariantimes.com

The Oat Flour Chocolate-Chip


Cookies (Gluten-Free Redo:
Chocolate-Chip Cookies,
September, p. 54) do not require
baking powder, as indicated in the
introduction. Follow the recipe as
is for light-and-crispy cookies.

1
2

Tbs. olive oil


medium onion, diced ( cup)
stalk celery, diced ( cup)
small yellow-flesh potatoes,
diced (2 cups)
10-oz. pkg. frozen
sweet corn (2 cups)
chipotle chile in
adobo sauce, diced
bay leaf
cups low-sodium
vegetable broth
13.5-oz. can coconut milk
( cup)
Tbs. chopped fresh parsley

Heat oil in large, heavy saucepan over


medium heat. Add onion and celery,
and saut 5 minutes, or until soft.
Add potatoes, corn, chipotle chile,
and bay leaf, and cook 10 minutes,
stirring frequently. Add broth, and
bring to a boil. Reduce heat to
medium-low, and simmer 10 minutes,
or until vegetables are tender. Stir in
coconut milk and parsley, and season
with salt and pepper, if desired.
PER 1-CUP SERVING 224 cal; 4 g prot; 12 g
total fat (7 g sat fat); 28 g carb; 0 mg chol;
69 mg sod; 3 g fiber; 5 g sugars

GOT A FAVORITE RECIPE


OF YOUR OWN TO SHARE?
Send it to:
editor@vegetariantimes.com

C HRISTINA HO LME S

Florida-based reader Lisa New came


up with this comforting corn chowder
on a chilly winter day. Chipotle chiles
add meaty texture and smoky heat, but
feel free to use less for a milder soup.

MADE WITH LOVE


BAKED WITH BOBS
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ours, you can nd the right our for any recipe.

To learn about all of our ours visit www.bobsredmill.com

COMMUNITY

tell VT

Whats your all-time favorite


veg Thanksgiving dish?

Butternut squash ravioli


with a butter-sage sauce!
Crunchy apple-cabbage
slaw on the side.

Cornbread stuffing with


kale, mushrooms, and
smoked paprika.

Kale Waldorf salad with


walnut vinaigrette!
DANIELLE ROSENFIELD-DAVIS,

MONIKA MARIE, VIA FACEBOOK

VIA FACEBOOK

I make a great tofu pot pie


that all the omnivores eat
too. Lots of nutritional
yeast makes it avorful.

Glazed carrots with


caramelized shallots. I
have to make quadruple
the recipe, its so beloved.

MICHELLE WAGNER CONNIFF,

KATHY ACOSTA, VIA FACEBOOK

SHANNON CRINITI, VIA FACEBOOK

LEANNE WOODALL

Its a toss-up between


creamy mushroom wild
rice and homemade
cranberry sauceeven
better as leftovers eaten
cold and mixed together!
KELSEY BROW, VIA FACEBOOK

VIA FACEBOOK

I do a butternut squash
lasagna most Thanksgivings, and its always a
huge hit. Its fancy enough
to feel special but simple
enough to be a pleasure
to make. EMMA

Stuffed peppers with


onions, garlic, shredded
carrots, dried cranberries,
wild rice, and pecans.
HEATHER GEISELBRECHT,
VIA FACEBOOK

Circle reply #8 on Info Center card

next
question
Whats your No. 1
guilty-pleasure food?
Visit vegetariantimes.com/tellvt to share your
answerand see what others have to say. Our favorite
responses will be published in the next issue of VT.

J E NNIE WA RRE N

Stuffed acorn squash with


barley, currants, tempeh,
spinach, and toasted
pecans. Super-yummy!

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COMMUNITY

happy

What fruit or veggie best


describes you, and why?
Lacinto kale: its dependable and a powerhouse
(of nutrition, that is!).

READER NAME:

Alessandra Seiter
LOCATION:

Poughkeepsie, N.Y.
VEGAN SINCE:

June 2010

Share your
at
vegetariantimes.com/vegiversary.

What motivated you


to go veg?
The Kind Diet, by Alicia
Silverstone, given to me
by a friend.
Whats your favorite
veg eatery, and what
do you order there?
The Cinnamon Snail
food truck in New
York City. I order the
Maple Mustard
Tempeh Sandwich
and a Lavender-Pear
Turnover.

Circle reply #16 on Info Center card

Whats your most


treasured piece
of cookware?
The wooden cutting
board that belonged to
my mother in college.
She passed it along to me
once I enrolled in college.
Whats your best
advice for new
vegetarians/vegans?
Cook meals that are
familiar, just veganized.
Find community with
like-minded folks. Learn
about animal issues.

What is black, white and


red all over?
Living Now Organic
Tri-Color Quinoa.
A delicious blend of organic
white, red and black Quinoa.

 






 


 

 



 




 
















livingnow

gluten-free

Circle reply #5 on Info Center card

Now available at your favorite health food store.

For more recipes and


products visit
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buzz
THE

P E AK
S E AS O N

BY MATTHEW KADEY, RD

BUTTERNUT

quash
With its smooth texture
and a taste reminiscent of a buttered
sweet potato, this is the go-to gourd
for fall recipes.

TRY THIS

The best butternut squash have skin that is taut and evenly colored, with
no blemishes or soft spots, says Sarah Woutat of Uproot Farm in Princeton, Minn. If
youre at a farmers market, ask the grower if the squash was cureda post-harvest,
10-day process maintaining good air circulation and a temperature between 80F and
85F, which produces sweeter-tasting esh and longer storage potential. If stored in
a dry, cool, well-ventilated place, a cured butternut can last up to four months, Woutat
says. Wrapped tightly in plastic, cut squash can keep in the fridge for up to a week.

PREP

Slice off about 1 inch from each end of the squash, stand upright, and peel
with a sharp vegetable peeler. Cut the squash in half to separate the neck from the bulb
end, then halve the bulb end lengthwise, and scoop out seeds. Dice or slice as needed.
Woutat recommends roasting butternut until tender to intensify its sweet avor. Add
roasted cubes to tacos or frittatas; mash and use as a stuffing for ravioli or a spread for
pizza; or blend into smoothies, dips, or batter for baked goods. Dont toss the seeds,
which can be roasted as a garnish for soups or enjoyed as an out-of-hand snack.

18

November | 2014 | vegetariantimes.com

Shave raw butternut squash and


carrot into ribbons; toss with sliced
apple, baby spinach, and walnuts;
dress salad with a lemon vinaigrette.
For a seasonal breakfast bowl, stir
together cooked steel-cut oats with
butternut squash pure, sliced pecans,
dried cranberries, maple syrup,
ground axseed, ground cloves, and
vanilla extract.
Simmer together cubed butternut,
veggie broth, coconut milk, red curry
paste, garlic, and ginger; pure with
lime juice, and garnish with roasted
peanuts for a Thai-inspired soup.

+ TRY THE BUTTERNUT SQUASH PIZZA ON VEGETARIANTIMES.COM.

PHOTOGRAPHY: MIKE LORRIG

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Circle reply #13 on Info Center card

THE

TRENDING VEG
BY ASHLEE PIPER

SALON COLOUR BAR

JUJU SALON

a cut above
Looking to update your do? We scoured the country
for compassionate salons that not only work wonders
on your coif, but also boast cruelty-free products and
eco-friendly practices.

WICKED HAIR &


MAKEUP ARTISTRY

20

November | 2014 | vegetariantimes.com

WICKED HAIR & MAKEUP


ARTISTRY
Venice, Calif. | wickedhma.com
ETHICAL CRED Non-toxic and
animal-friendly products by
Neuma; ammonia-free Natural
Color Process hair color.
STANDOUT SERVICE Customized
hair and scalp treatments that
are freshly hand-blended with
USDA-certied organic ingredients and essential oils.
SALON COLOUR BAR
Austin, Tex. | saloncolourbar.com
ETHICAL CRED Vegan, PETAcertied Organic Colour Systems color and Kevin Murphy
hair care; dogs are welcome,
and the salon recycles all
plastic, glass, and paper.
STANDOUT SERVICE Micro-Foil
Highlights, which lend a sunkissed look.

VIRTUE SALON
Columbus, Ohio
virtuevegansalon.com
ETHICAL CRED Eco-friendly,
natural product lines
including All-Nutrient,
Thermafuse, ColorProof,
and Surface; everything
in the salon, right down
to the coffee-and-tea
supplies, is free of parabens,
sulfates, and animal
ingredients or materials,
and must be shipped in
recyclable packaging.
STANDOUT SERVICE Balayage,
a freehand highlighting
technique that gives hair
rich, reective dimension.
STARSHIP SALON
Chicago | starshipsalon.com
ETHICAL CRED Vegan lines
such as Max Green
Alchemy; plant-powered
So Pure Natural Balance
color; a non-toxic smoothing
system by Zerran.
STANDOUT SERVICE Moondusting, a fusion of ombr,
frosting, and balayage
that creates subtle color
variation and contrast.
JUJU SALON & ORGANICS
Philadelphia | jujusalon.com
ETHICAL CRED Eco-conscious
brands including Hamadi
Organics and Sevi; the salon
is PECO wind powered, and
much of the furniture has
been repurposed or salvaged.
STANDOUT SERVICE Jujus Chi
Enviro Smoothing treatment,
which leaves locks tamed
and glossy.

CLOCKWISE FROM TOP LEFT: COURTESY VIRTUE SALON; COURTESY SALON COLOUR BAR;
JUJU SALON PHOTO BY DEBBIE ZAK; COURTESY WICKED HAIR & MAKEUP ARTISTRY

VIRTUE
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THE

SUP P LEMEN T S MARTS


BY DAVID KALMANSOHN

LABEL IQ
POWER SOURCE
Rhodiola protects cell components from
free radicals and toxins and enhances the
ability of cells to repair and recover, says Gerbarg.
I recommend starting it by age 40 to slow oxidative
damage. The herb likely works via two key
constituents, rosavins and salidroside;
supplements are standardized to an optimal
3 percent and 1 percent, respectively.

RHODIOLA

Suggested doses range between 100 milligrams and


600 milligrams daily; discuss your needs with your doctor.
If effectiveness drops off after some time, a dose increase
may be necessary; those at the maximum dose might take
a few-week holiday before restarting, Gerbarg advises.
Or begin taking rhodiola two weeks before a period of
anticipated stress and taper down afterward.

PLAY IT SAFE
Up to 800 milligrams daily for long periods is considered
safe for healthy people; higher doses arent helpful and
may lead to bruising. Those taking antidepressants should
consult with their physician before taking rhodiola.

TRY

NATURES WAY
RHODIOLA ROSEA
$15.99/60 250 mg
v-caps; naturesway.com

22

November | 2014 | vegetariantimes.com

SOLGAR RHODIOLA
ROOT EXTRACT
$18.55/60 250 mg
v-caps; solgar.com

ILLUSTRATION: NOLAN PELLETIER

Grown in northern climates,


the herb Rhodiola rosea
has long been touted by
Scandinavians for enhancing
endurance, brainpower, and
mood; the former Soviet
Union, seeking to improve
the performance of its
athletes and soldiers, kept
rhodiola research under high
security. Still, enough studies
have been translatedand
declassiedto indicate the
herbs potential, notes Patricia
Gerbarg, MD, co-author of
The Rhodiola Revolution. Ive
now seen extensive clinical
use of rhodiola, she says.
Its good for age-associated
memory decline, and for
improving energy in patients
with any number of ailments,
and mood in those with mild
to moderate depression.

USE IT RIGHT

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THE

ANNIES HOMEGROWN CHOCOLATE


BUNNY GRAHAMS
Vegans, rejoice! Theres
no honey in these chocolaty bunnies. Sub them
for regular graham crackers in any holiday recipe.
$3.99/7.5 oz., annies.com

24

November | 2014 | vegetariantimes.com

EREWHON ORGANIC
HONEY GRAHAMS
Loved graham crackers
as a kid? The classic treat
gets an upgrade with
these light-and-crispy
organic goodies.
$4.99/14.4 oz.,
attunefoods.com

BY TAMI FERTIG

MORE WAYS TO USE


GRAHAM CRACKERS

1. Swap crushed graham crackers


for our in crumble toppings.
2. Drizzle with melted chocolate, then
sprinkle with nuts and dried fruits.
3. Top with Cheddar cheese, and
toast for a savory-sweet snack.

SMOREABLES GRAHAM
STYLE CRACKERS
These thick, nutty-tasting
crackersmade in a
dedicated gluten-free
facilitycould totally
pass for homemade.
$4.59/8 oz.,
kinnikinnick.com

PHOTOGRAPHY: BEATRIZ DA COSTA FOOD STYLING: PAUL GRIMES

get
crackin
Graham crackers arent just for smores. Grab these
VT-approved boxes for everything from straight-up
munching to making your own graham cracker crusts.

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Controlled delivery?
Hour after hour support?
Stomach acid protection?
Once daily?

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intestinal and immune health in balance.* When it comes to having it all... one name says it all: Probiotic CD.*
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*These statements have not been evaluated by the Food and Drug Administration.
This product is not intended to diagnose, treat, cure or prevent any disease.
BIO-tract is a registered trademark of Nutraceutix, Inc. U.S. Patent Nos. 6,627,220, 7,150,623 & 8,007,777
^At Time of Manufacture.

2014 American Health, Inc. | 14-AH-1095

www.AmericanHealthUS.com

buzz

THE

IN P ERSON

guitar
hero
Rodrigo y Gabriela may make acoustic
music, but given the propulsive, percussive nature of their sound, its not hard to
believe the Mexican guitar slingers got
their start in a metal band. Their dramatic
and highly charged playing electries
their live shows. We spoke with Gabriela
Quintero during the duos tour in support
of their fth studio album, 9 Dead Alive.

Q When did you rst fall in


love with the guitar?
When I was 15 years old. Ive
always loved a lot of music. Jazz,
all the Latin singers, classical
my mom had a very eclectic
collection. There was a point
when I really wanted to play the
guitar. I took one class, and then
didnt want to play! So I learned
on my own. It feels like the
language I speak is a guitar
language.

Q How would you describe the


kind of music that you and
Rodrigo make?
Because were an acoustic act, we
can explore a lot of different kinds
of music. The element of surprise
should be there all the time. You
have to be very subtle, because if
you push, it evaporates. We have

an anti-formula! Its weird that


were a commercial act.

Q Is plant-based eating
popular in Mexico?
All Mexican food, regardless of
what people say, is plant based. If
you ask a renowned Mexican chef
what three words dene Mexican
food, they will be chiles, beans,
cacao. Veganism is growing in
Mexico; Ive organized a
gastronomic collective in my
hometown, Zihuatanejo. We have
a workshop every month to show
people how to use a lot of the
foods they grow naturally. And we
have an organic market every
Saturday. Were working on a
recipe book right now. The
recipes are based on the foods
that are traditionally eaten in our
country.

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Circle reply #9 on Info Center card

TINA KORHONEN

BY LAURA STUDARUS

le
al b
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nd s

2014 Eden Foods 07248

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edenfoods.com

INGREDIENTS

BY Mary Margaret Chappell

BRIGHTEN UP YOUR NEXT GET-TOGETHER


WITH ONE OR MORE OF THESE LIGHT BITES

festive
starter

MINI SESAMECUCUMBER HAND


ROLLS, p. 32

SPICEMARINATED
CHERRY
TOMATOES,
p. 30
WALNUTHORSERADISH
CHEESE IN
ENDIVE PETALS,
p. 32

28

November | 2014 | vegetariantimes.com

P HOTO GR AP HY: C HR IST INA HO L M ES ; FOO D STYL I NG : VI VI A N LU I; PRO P STYLING: RO BIN TU RK

All it takes is one stellar hors doeuvre to turn an


assortment of snacks into a party spread. Weve
got ve. From a basket of warm phyllo triangles to
a display of sushi cones, these easy-to-make
recipes will wow any crowd.

INGREDIENTS

Simple Spanakopita
Triangles
MAKES 32 TRIANGLES

Combine frozen spinach, feta cheese,


and a packet of phyllo and presto!
You have a batch of Greek-style nibbles
that taste great served warm or at room
temperature.
6 Tbs. olive oil, divided
1 large onion, finely chopped
(2 cups)
2 10-oz. pkg. frozen spinach,
squeezed dry and chopped
8 oz. crumbled feta cheese
16 frozen phyllo sheets, thawed

1 | Heat 1 Tbs. oil in large skillet over


medium-high heat. Add onion, and
saut 5 to 7 minutes, or until beginning
to brown. Add spinach, and cook
3 minutes more, or until mostly dry.
Transfer to bowl to cool. Stir feta
cheese into cooled spinach mixture.
2 | Preheat oven to 350F. Coat two
baking sheets with cooking spray.
3 | Place 1 phyllo sheet on work
surface with short side nearest you.
Brush phyllo sheet with olive oil. Set
second phyllo sheet on top, and brush
with oil. Cut phyllo stack into 4 long
strips. Spoon 1 Tbs. spinach mixture
on short end of each phyllo strip.
Fold end of strip over lling to make
a triangle. Fold pointed end up to seal
triangle. Continue folding pointed
ends up and over phyllo strip until
you have a lled triangle. Transfer
to prepared baking sheet. Repeat
with remaining phyllo, oil, and lling.
4 | Bake 15 to 20 minutes, or until
golden brown. Cool 10 minutes
before serving.
PER TRIANGLE 79 cal; 2 g prot; 5 g total fat
(2 g sat fat); 7 g carb; 6 mg chol;
124 mg sod; <1 g fiber; <1 g sugars

30

November | 2014 | vegetariantimes.com

SPICE-MARINATED
CHERRY TOMATOES

Spice-Marinated
Cherry Tomatoes
MAKES 64 TOMATOES

Peeled cherry tomatoes soak in a spicy


vinaigrette for an elegant starter. Peeling
tomatoes goes faster than youd think.
2 lb. cherry or grape tomatoes
6 Tbs. olive oil
1 Tbs. sherry vinegar or white
balsamic vinegar
tsp. garam masala
4 green onions, finely chopped
( cup)

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


prepare large bowl of ice water.
2 | Use knife to score small X on each
cherry tomato. Drop tomatoes in boiling
water 10 to 15 at a time, blanch 10 to 15
seconds (15 to 20 seconds for grape
tomatoes), then transfer to ice water with
slotted spoon to stop cooking. Drain all
cooked and cooled tomatoes.

3 | Whisk together oil,


vinegar, and garam masala in
medium bowl. Season with
salt and pepper, if desired.
4 | Remove tomato peels with
ngers over vinaigrette bowl to catch
dripping juices, and place peeled tomatoes
in bowl. Add green onions, toss gently to
coat, and let stand 30 minutes for avors
to develop. Serve with toothpicks.
PER SERVING (4 TOMATOES) 55 cal; <1 g prot;
5 g total fat (<1 g sat fat); 2 g carb; 0 mg chol;
3 mg sod; <1 g fiber; 1 g sugars

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INGREDIENTS

MINI SESAMECUCUMBER
HAND ROLLS

Mini Sesame-Cucumber
Hand Rolls
MAKES 24 ROLLS

Easy to make and eat, hand rolls, or


temaki, make a party-friendly sushi
option. These are seasoned with
gomashio (a Japanese condiment made
with toasted sesame seeds and salt) and
sushi seasoning (a mix of vinegar, sugar,
and salt). Serve with soy sauce, wasabi,
and pickled ginger.
1 cup sushi rice, rinsed and drained
several times
6 Tbs. plus 2 tsp. sushi seasoning,
divided
cup gomashio
2 Persian or 1 English cucumber,
peeled, seeded, and cut into
2-inch-long matchsticks (2 cups)
8 sheets toasted nori

1 | Cook rice in saucepan according to

Tarte Flambe with


Herb Cheese and Lentils
MAKES 24 SLICES | 30 MINUTES OR LESS

In the Alsace region of France, more and


more chefs are playing around with
different toppings for this traditional,
pizza-like dish.
cup all-purpose flour
2 16-oz. pkg. prepared pizza dough,
thawed if frozen
2 5.2-oz. pkg. garlic-and-herb
spreadable cheese, such as
Boursin
3 cups thinly sliced shallots
(6 large shallots)
1 cups cooked lentils, or 1 15-oz. can
lentils, rinsed and drained

Walnut-Horseradish Cheese
in Endive Petals
MAKES 32 PETALS | 30 MINUTES OR LESS

Cottage cheese stands in for the thick,


fresh cheese used in Austria to make a
piquant horseradish spread thats usually
served with chilled white wine. Weve
paired it with endive leaves, walnuts, and
cranberries for a festive look and taste.
2
2
34
4

cups walnut pieces


cups full-fat cottage cheese
Tbs. prepared horseradish
red or green Belgian endives,
leaves pulled apart
1 cup dried cranberries, for garnish

package directions. Cool, covered, in


saucepan 5 minutes, then stir in 6 Tbs.
sushi seasoning. Cool until just warm,
then stir in gomashio.
2 | Toss cucumbers with remaining
2 tsp. sushi seasoning. Drain in sieve, and
set aside.
3 | Cut each nori sheet into 3 strips. Place
1 strip on work surface with long end
nearest you. Spoon 1 Tbs. rice mixture on
one end of nori strip, and atten a little.
Top with 5 or 6 cucumber matchsticks.
Lift bottom corner under rice and
cucumber, and roll nori strip around
mixture to form small cone. Seal cone
with 1 or 2 grains of rice. Repeat with
remaining nori strips, rice, and cucumber.

1 | Preheat oven to 425F. Coat two large


baking sheets with cooking spray.
2 | Dust work surface with our. Roll
1 pizza dough to size of baking sheet.
Transfer to prepared baking sheet. Repeat
with remaining dough and baking sheet.
3 | Mix cheese with 2 Tbs. water in bowl
until smooth. Spread half of cheese on
each pizza dough crust. Sprinkle each
with 1 cups sliced shallots and cup
lentils. Bake 15 to 18 minutes, or until
crust is golden brown. Cool 5 minutes
before slicing each tarte into 12 pieces.

1 | Preheat oven to 350F. Spread walnuts


on baking sheet, and toast 7 to 9 minutes
in oven, or until golden brown and
fragrant. Cool. Set aside cup walnut
pieces for garnish.
2 | Process walnuts in food processor
until nely ground. Add cottage cheese
and horseradish, and pulse until smooth.
Season with salt and pepper, if desired.
3 | Spoon 1 Tbs. cheese mixture onto
wide end of each endive petal. Garnish
with reserved walnut pieces and dried
cranberries.

PER ROLL 45 cal; <1 g prot; <1 g total fat


(0 g sat fat); 7 g carb; 0 mg chol; 349 mg sod;
<1 g fiber; 2 g sugars

PER SLICE 167 cal; 4 g prot; 5 g total fat


(2 g sat fat); 24 g carb; 11 mg chol; 377 mg
sod; 2 g fiber; 2 g sugars

PER PETAL 67 cal; 3 g prot; 5 g total fat


(<1 g sat fat); 5 g carb; 3 mg chol; 63 mg sod;
<1 g fiber; 3 g sugars

32

November | 2014 | vegetariantimes.com

FRESH MOZZARELLA
SNACKING CHEESE
A Smile with Every Bite

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$W%HO*LRLRVRHYHU\FKHHVHLVDVSHFLDOW\

Recipes and more at belgioioso.com


rBST Free* | Gluten Free | Vegetarian
*No significant difference has been found in milk from cows treated with artificial hormones.

VEG
101

BY Alice Feiring

Serving wine at your Thanksgiving feast? Watch what


you pair with the vegetarian roast. Turns out, more than
70 additivesincluding a handful of animal products
can be used to make and process wine. Winemakers
arent required to list those additives on wine labels,
so it can be extra-tricky to know which wines are truly
vegetarian or vegan. Not to worry. Heres how to nd
a veg-friendly vino (and avoid ones that arent).

HOW TO BUY VEG WINE

COPY YOUR FAVORITE


VEG RESTAURANTS
Browse veg-friendly wine
lists for tasty ideas. The list
at Vedge (vedgerestaurant
.com) boasts nearly 80
vegan wines; Dirt Candy
(dirtcandynyc.com)
features quirky natural
wines such as Le Temps
des Cerisess La Peur du
Rouge, made in the south
of France: Its like a rich

sip smart

Used to clarify wine, ning agents attract detritus left over from
fermentation and eventually precipitate out. The issue? Trace
amounts can remain in the nished product, and traditional
ning agents are often not vegan or even vegetarian. Think
gelatin, isinglass (sh bladders), chitin (crustacean shells), egg
whites, and milk proteins. Luckily, more and more winemakers
are using animal-free ning agents such as bentonite clay and
carbonor no ning agents at all. Choosing organic or biodynamic wines does not guarantee theyll be veg-friendly. Your best bet
is to ask winemakers which, if any, ning agents they use.

GO NATURAL
No time to investigate iffy ingredients? Kate
Jacoby, co-owner of Philadelphias Vedge
restaurant, suggests sticking with natural
wines, which are naturally veg: theyre made
with minimal intervention and no ning
agents to clarify them. After all, she says,
why do you need a clear wine? Look for
bottles with the words unned and unltered on the label. Or shop online at stores
such as New Yorks Chambers Street Wines
(chambersstwines.com) and Los Angeless
Domaine LA (domainela.com), which specialize in natural wines and offer mail order.
What do natural wines taste like? Expect
more life and a greater range of avors.

34

December | 2014 | vegetariantimes.com


November

Chardonnay that tastes


funky and sour, almost like
drinking a glass of kimchi,
says chef/owner Amanda
Cohen. Its unlike anything
Ive ever tasted.
Once youve found a few
promising-sounding bottles,
search their names on winesearcher.com to see if they
are sold nearby, or ask your
local wine shop to order
some for you.
PHOTOGRAPHY: CHRISTINA HOLMES; PROP STYLING: ROBIN TURK

KNOW YOUR FINING AGENTS

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*THESE STATEMENTS HAVE NOT BEEN EVALUATED BY THE FOOD AND DRUG ADMINISTRATION. THIS PRODUCT IS NOT INTENDED TO DIAGNOSE, TREAT, CURE OR PREVENT ANY DISEASE.

Circle reply #15 on Info Center card

vegetariantimes.com
The worlds largest collection of vegetarian recipes

Your Source For:


Quick & easy vegetarian dishes
How-to cooking videos
Delicious vegan & gluten-free meals
Printable shopping lists
Veg celebrity Q&As
Sweepstakes & contests
Veg Daily Blog
And more!

Follow
us on:

vegetariantimes.com

cheers! 8 wineries making only veg wines


Frey Vineyards
A longtime advocate for organic
wines made without
added sultes
believed to be
richer in terroir.
freywine.com

The Eyrie
Vineyards The
pioneering winery
that rst proved
fabulous Pinot Noir
could be made in
Oregon, despite its
cool climate.
eyrievineyards.com

Albet i Noya
Spains rst certied organic wine
producer, whose
wide range of
varietals includes
classy Pends
sparkling wine.
albetinoya.cat/eng

Querciabella
Owner Sebastiano
Castiglioni is a
lifelong vegetarian.
Wines of note: the
structured and
classic Chiantis.
querciabella.com

ric Texier
Lively white wines
and rich Syrahs
made in the natural
vein in Frances
Rhone region.
eric-texier.com

Bonny Doon
Vineyard No secrets
here! This biodynamic winerys
beautiful labels
list every ingredient.
bonnydoon
vineyard.com

Pheasants Tears
Unusual organic
wines from the
country of Georgia. Not for strict
vegans: grapes are
fermented in clay
vessels lined with
beeswax.
pheasantstears.com

La Clarine Farm
As-natural-as-itgets wine made in
Californias Sierra
Nevada foothills.
Try the bright,
unltered Jambalaia
Blanc or Rouge.
laclarinefarm.com

veg
(OR NOT)

?
Go to barnivore.com
to get veg-or-not
verdicts for nearly
18,000 wines,
beers, and liquors
(yup, there could be
animal-sourced ning
agents in your pint or
cocktail too).

Alice Feiring, author of Naked


Wine, seeks out natural, vegfriendly wines in New York.

TECHNIQUE
RECIPES BY Wynnie Stein

CHOCOLATECHERRY BREAD
PUDDING, p. 47

ITS LESS
ABOUT THE BREAD,
MORE ABOUT
THE PUDDING
Modern bread puddings tend
to be more custard than
casserole, with the creamy
factor playing a bigger
role in the recipes
texture.

AN OLD FAVORITE GETS A MODERN MAKEOVER

bread pudding
revival
Bread pudding has come a long
way from its humble origins as
a way to use up stale bread. To
nd out how chefs are turning the
gloried casserole into a star menu
attraction, VT went bicoastal. First,
we tapped Wynnie Stein from the
Moosewood Collective in Ithaca,
N.Y., to come up with thoroughly

modern sweet and savory bread


pudding recipes to make at home.
Then we checked in with Sarah
Schulz, owner of Schulzies Bread
Pudding in San Francisco and
Venice, Calif., to nd out how she
concocts chilled dessert versions
that are taking the West Coast by
storm. Their ideas and insights make
it easy to re-create the custardy
lusciousness in your own kitchen.

PHOTOGRAPHY Christina Holmes FOOD STYLING Liesl Maggiore PROP STYLING Robin Turk
38

November | 2014 | vegetariantimes.com

DOWN

WITH

IT MAKES US

ICK!
SICK!

Give us the Swheat Life


The
Th
e Li
Litt
tter
er Imp
mpro
r vi
ro
v ng
g Catt Soc
ocie
i ty
ty (L.
L.I.
I.C.
C.S.
S.)) ha
hass sp
spok
oken
ok
en
n: no mor
ore
e
chem
ch
emic
ical
a -fi
-fillle
led
d cl
clay
ay lit
ittte
ter.
r Gro
ross
ss.. We dem
ss
man
nd Sw
S he
heat
a Sco
at
coop
op.
op
We wan
a t ch
chem
emic
ical
al-f
-fre
ree
e an
and
d cl
c ay
ay-f
-fre
ree.
e. We wa
want
W
nt sim
mplle in
ingr
gred
gr
edie
ed
ient
ie
ntss
nt
like
li
k whe
heat
a and
at
d gra
rain
ins.
ns. We wa
want
nt lit
itte
terr th
that
ats
s 100
0 % biiod
odeg
egra
eg
rada
ra
dabl
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ble.
bl
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We wan
antt to lik
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n Do
Don
ntt di
d sa
sapp
ppoi
pp
oint
oi
nt us.
SwheatScoop.com/SwheatLife
2014 Pet Care Systems. Swheat Scoop is a registered trademark of Pet Care Systems.

TECHNIQUE

DIY MASTER
RECIPE
1 | Whisk 4 large eggs
with 1 cup sugar (for
sweet bread pudding only),
then whisk in 24 cups
liquid, such as milk, cream,
half-and-half, non-dairy
milk, or vegetable broth.
(Note: the more liquid you
use, the less rm the
custard will be.)

Sarahs secret
There are no mistakes in bread pudding, says Sarah Schulz, who
features 108 different avors on the Schulzies Bread Pudding
menu. When Im coming up with new avors, I look inside my
pantry and ask, What do I have? What sounds delicious? What
do I need to use up? Schulzs surprise bread pudding secret?
Use the freshest bread possible for the best nal texture.
There are so many ways to play around with the bread texture.
If you want something aky, go for croissants; something creamy,
go for brioche; something traditional, go for challah.

40

November | 2014 | vegetariantimes.com

2 | Stir in 46 cups bread


cubes, and let soak 15 to
20 minutes, pressing bread
into liquid occasionally.
Fold in 24 cups fruit, nuts,
or vegetableswhatever
you want to add to the
recipeand season with
fresh or dried herbs, spices,
and/or extracts.
3 | Transfer mixture to
9-inch square baking dish,
and bake 45 minutes to
1 hour, or until set in middle
and lightly puffed.

Circle reply #18 on Info Center card

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TECHNIQUE

Pumpkin-Apple Bread
Pudding with Cranberry
Streusel
SERVES 8

Looking for an alternative to pumpkin


pie? Everything for this dessert can be
assembled the night before, stashed in
the refrigerator, and baked right before
serving as a warm holiday dessert.

STREUSEL

tp

cup fresh or frozen cranberries


cup toasted walnuts or pecans
cup brown sugar or maple syrup
tsp. ground allspice
tsp. ground cinnamon

THE
WAT E R B AT H
TRICK

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


10-cup baking dish with cooking spray.

2 | To make Bread Pudding: Whisk eggs


BREAD PUDDING

4
1

large eggs
cups low-fat milk
cup light brown sugar
tsp. ground cinnamon
tsp. ground cloves
tsp. ground ginger
tsp. salt
15-oz. can pumpkin pure or
1 cups homemade pumpkin
pure
4 cups loosely packed 1-inch cubes
challah, Italian, or French bread
2 cups chopped peeled apples

in large bowl. Whisk in milk, brown sugar,


cinnamon, cloves, ginger, and salt, and
then pumpkin. Fold in bread cubes, and
let soak 20 minutes.
3 | To make Streusel: pulse all ingredients
in food processor until mixture resembles
rough paste.
4 | Fold apples into Bread Pudding
mixture, and pour into prepared baking
dish. Spread Streusel over top. Bake
1 hour, or until pudding is set. Serve warm.
PER 1-CUP SERVING 304 cal; 9 g prot; 9 g total
fat (2 g sat fat); 50 g carb; 97 mg chol;
311 mg sod; 4 g fiber; 35 g sugars

If you like your bread


pudding creamy right
down to the bottom
(i.e., no crust), bake
it in a water bath.
Simply place the
baking dish in a
larger pan, then ll
the pan with hot
water until it comes
halfway up the sides
of the baking dish.
Bake as directed.

Rod Luey - Fotolia.com

When it comes to
Healthy Digestion
Benet from some
Extra Help.

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These products are not intended to diagnose, treat, cure or prevent any disease.
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www.AmericanHealthUS.com

TECHNIQUE

Savory Bread Pudding with


Artichokes and Two Cheeses
SERVES 8

Artichoke hearts and a blend of Cheddar


and Parmesan cheeses make a delicious
savory side dish.
6
2
1

large eggs
cups 2% reduced-fat milk
Tbs. Dijon mustard
tsp. freshly grated nutmeg
cups loosely packed 1-inch cubes
Italian, French, or sourdough bread
2 6-oz. jars marinated, quartered
artichoke hearts, drained, oil
reserved

44

November | 2014 | vegetariantimes.com

1 large onion, thinly sliced (3 cups)


2 Tbs. finely chopped fresh thyme,
divided
tsp. smoked paprika
1 cup grated sharp Cheddar cheese
cup grated Parmesan cheese

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


10-cup baking dish with cooking spray.

2 | Whisk together eggs, milk, mustard,


and nutmeg in large bowl. Season with
salt and pepper, if desired. Add bread
cubes, and press bread down into liquid
to submerge. Set aside to soak while
preparing vegetables.
3 | Heat 2 Tbs. reserved artichoke oil in

skillet over medium heat. Add onion, and


sprinkle with salt, if desired. Saut 5 to 7
minutes, or until softened. Reduce heat to
medium-low, and stir in artichoke hearts,
1 Tbs. thyme, and paprika. Saut 5 to 7
minutes more, or until artichoke hearts
are tender and beginning to brown.
4 | Stir artichoke mixture and Cheddar
cheese into bread mixture. Transfer
mixture to prepared baking dish, and
sprinkle with Parmesan and remaining
1 Tbs. thyme. Bake 45 minutes, or until
top is golden brown and custard is set.
PER 1-CUP SERVING 260 cal; 14 g prot;
14 g total fat (6 g sat fat); 21 g carb;
161 mg chol; 777 mg sod; 3 g fiber; 6 g sugars

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SERVES 8

This dairy-free dish can be served for


brunch or dessert. As the pudding bakes,
the coconut milk caramelizes and
thickens like a luscious custard.
4 cups loosely packed 1-inch cubes
Italian or French bread
2 Tbs. vegan margarine,
such as Earth Balance, melted
1 13-oz. can light coconut milk
cup sugar
1 Tbs. vanilla extract
tsp. ground cinnamon
tsp. ground cardamom
tsp. salt
2 medium mangoes, peeled
and cut into -inch dice
(2 cups)
cup unsweetened, shredded
coconut
cup chopped pistachios

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


10-cup baking dish with cooking spray.
2 | Toss together bread cubes and
margarine in large bowl.
3 | Whisk together coconut milk, sugar,
vanilla, cinnamon, cardamom, and salt in
medium bowl. Pour mixture over bread
cubes, stir to coat, and soak 20 minutes.
Add mangoes and coconut, and stir until
combined.
4 | Transfer mixture to prepared
baking dish, sprinkle pistachios over top,
and gently press in. Bake 45 minutes,
or until pudding is set and top is golden.
Serve warm.
PER 1-CUP SERVING 254 cal; 4 g prot; 11 g total
fat (6 g sat fat); 37 g carb; 0 mg chol;
296 mg sod; 2 g fiber; 26 g sugars

Chocolate-Cherry Bread
Pudding
SERVES 12

This recipe took several tries to get the


taste and texture just right. The result
is a decadent, custardy delight that looks
sophisticated, but is also homey and
comforting. Its very rich, so small
servings are recommended.

cup dried cherries


loaf challah or brioche (8 oz.),
cut into 1-inch cubes (5 cups)
3 cups whole milk
cup unsweetened cocoa powder
8 oz. semisweet or bittersweet
chocolate, broken into pieces
4 large eggs
cup sugar
tsp. ground cinnamon, optional
tsp. salt
1 tsp. vanilla extract
cup cherry preserves or spread

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


10-cup baking dish with cooking spray.
2 | Place dried cherries in bowl, cover
with cup boiling water, and let stand
10 minutes, or until softened. Drain,
reserving soaking liquid.
3 | Spread half of bread cubes in bottom
of baking dish. Sprinkle with cherries,
then cover with remaining bread cubes.
4 | Whisk together milk and cocoa
powder in medium saucepan. Bring to
a boil over medium-low heat, whisking
occasionally. Remove from heat, and stir
in chocolate until melted.
5 | Whisk together eggs, sugar, cinnamon
(if using), and salt in medium bowl.
Whisk in cup hot milk mixture to
temper eggs, then whisk in remaining
milk mixture and reserved cherry soaking
liquid. Stir in vanilla. Pour liquid over
bread, and gently press bread down to
submerge in liquid. Let stand 20 minutes,
pressing on bread and gently squeezing
with hands occasionally.
6 | Place baking dish in larger roasting
pan, and add hot water to come halfway
up sides of baking dish. Bake 30 minutes,
then reduce heat to 325F, and bake 40
to 45 minutes more, or until pudding is
slightly puffed and custard is set. Remove
from water bath, and spread preserves
over top. Cool 10 minutes before serving.
Serve warm or cool.
PER -CUP SERVING 285 cal; 9 g prot; 13 g total
fat (7 g sat fat); 40 g carb; 70 mg chol;
199 mg sod; 4 g fiber; 24 g sugars
Wynnie Stein has co-authored 12 Moosewood
Restaurant cookbooks.

Visit VegetarianTimes.com/WayBackMachine

Mango-Coconut
Bread Pudding

wayback>>MACHINE

TECHNIQUE

Take a trip back


through the history of the
vegetarian movement and
the magazine in honor of
our 40th anniversary!
presented
by

BY Lisa Barley

Vegetarian Times

In honor of our 40th anniversary, were taking a look backnot just at the early
days of the magazine, but all the way back through vegetarian history in the
Western worldto reect on the highlights of a movement that has been
deliciously life-changing. Follow along as we hit the high points of veg history.
For a more in-depth look, visit vegetariantimes.com/waybackmachine.

THE

wayback
1897>>

1847>>

THE WORD VEGETARIAN


IS BROUGHT INTO USAGE

SOY-BEAN MILK GETS


ITS FIRST MENTION

by Joseph Brotherton and


others at the inaugural
meeting of the Vegetarian Society of the United
Kingdom. Though the
words rst noted usage
(linked to abstention for
religious reasons) dates
back to 1839, it was not
commonly used until after
the formation of the rst
vegetarian society.

in a USDA publication,
including a chart comparing its nutritional composition to that of dairy
milk. Though enjoyed as
a beverage in China for
centuries, this was new
for the American market.
In 1931, the rst calciumfortied soymilk was
created by Madison Foods
in Tennessee.

48

1889>>

THE FIRST INTERNATIONAL VEG CONGRESS


CONVENES IN
COLOGNE, GERMANY

Attendees enjoyed boat


cruises on the Rhine, wellattended lectures, and a
seven-course meal that
included beet salad, lentil
soup, asparagus, and a
Cologne chop, a fritter,
compounded of the cook
knows what, pleasant to
eat with potatoes and
sauce.

November | 2014 | vegetariantimes.com

1918>>

PRESIDENT WOODROW
WILSON CALLS FOR
MEATLESS TUESDAYS

and an overall reduction in


meat consumption to help
conserve resources during
World War I. President
Wilson noted that these
restrictions would in no
way impair the strength of
our people.

JOSEPH BROTHERTON PORTRAIT COURTESY VEGETARIAN SOCIETY; COLOGNE, GERMANY IMAGE:


HIP / ART RESOURCE, NY; SOW THE SEEDS OF VICTORY IMAGE COURTESY NATIONAL ARCHIVES

MACHINE

ToYourHealth!

YES! Send me one year of Vegetarian Times for only $14.95.


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

MAIL TODAY! Or subscribe online at www.vegetariantimes.com


Name
Address
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E-Mail Address
(Receive notication of Vegetarian Times specials)

Please bill me
My payment is enclosed
Orders outside the US must be prepaid in US dollars. Canada add $12. Foreign add $24. Allow 6-8 weeks for delivery.

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BUSINESS REPLY MAIL


FIRST-CLASS MAIL PERMIT NO. 106 FLAGLER BEACH FL
POSTAGE WILL BE PAID BY ADDRESSEE

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VT

1974>>

1980>>

VEGETARIAN TIMES
IS BORN!

VT KICKS OFF ITS


STARSTRUCK DECADE

The issue, a four-page


newsletter created by
full-time nurse Paul Obis
out of his Chicago apartment, sold 300 copies in
area health-food stores.
Three years later, VT
had grown to a 56-page
bimonthly magazine with
10,000 readers. Today, VT
has an estimated readership of 1.7 million.

1975>>

Throughout the 1980s,


VT was all about celebrities and tness in addition to meatless recipes.
Eighties covers featured
athletes, bodybuilders,
and celebrities including
Mr. (Fred) Rogers, Michael
Jackson, Casey Kasem,
Ally Sheedy, Hayley Mills,
Madonna, and River
Phoenix.

1978>>

1987>>

1994>>

1971>>

ANNIE SOMERVILLES
FIELDS OF GREENS WINS
A JAMES BEARD AWARD,

JOHN LENNON AND YOKO ONO PORTRAIT: MARKA / ALAMY

FRANCES MOORE LAPPS


BESTSELLING BOOK DIET
FOR A SMALL PLANET

makes a compelling case


for the ecological benets
of a vegetarian diet. While
the rst edition inadvertently created the myth of
protein combining, Lapp
>>
THE FIRST VEGAN SOCIETY claried in later printings
that there is little risk of
FORMS IN ENGLAND
protein deciency from a
Donald Watson, a woodplant-based diet.
worker and animal rights
activist, proposed the term
vegan in the rst issue of
The Vegan News, the societys quarterly magazine for
non-dairy vegetarians. He
also wrote, There need be
no animosity between vegans and vegetarians, noting
that lacto-vegetarianism
has a well appointed place
in dietary evolution.

1944

SPECIAL

becoming the rst veg


cookbook to win the
coveted honor. Established in 1990, the awards
have become the Oscars
of the food world.

1979>>

JOHN LENNON AND YOKO


ONO SUBSCRIBE TO VT

The famous Beatle and


his artist wife mailed in
a check for a three-year
subscription to the magazine. In the early days of
VT, there was no question
over whether to save the
check for posteritybills
had to be paid. The check
was cashed.

vegetariantimes.com | November | 2014

49

SPECIAL

1995>>

2003>>

1995>>

2003>>

THE FIRST 500 TOFURKY


ROASTS ARE SOLD FOR
THANKSGIVING

This instant holiday hit


reminded vegetarians
that their Thanksgiving
table deserved a special
centerpiece too.

MEATLESS MONDAY
BECOMES A THING

2000>>
VEGGIE DOGS GET IN THE GAME

Unwilling to accept that she couldnt


get a veggie dog at a ball game,
Johanna McCloy created the Soy
Happy campaign to change that.
Thanks to McCloys work with
concession-stand managers, we can
now enjoy veggie dogs at almost every
Major League Baseball stadium.

Circle reply #19 on Info Center card

Inspired by earlier warrationing programs, former


ad man Sid Lerner creates
a health-focused campaign
with the assistance of Johns
Hopkins Bloomberg School
for Public Health. The initiative has since spread to 34
countries.

THIS PAGE: TURKEY: MIKE LORRIG; JOHANNA MCCLOY PORTRAIT:


GEORGE NIKITIN. FACING PAGE: CUPCAKES COPYRIGHT 2014 BY
CHLOE COSCARELLI FROM CHLOES VEGAN ITALIAN KITCHEN,
PUBLISHED BY ATRIA BOOKS; PS 244 IMAGE: STAN GAZ

VT

Special: Mario Batalis ultimate veg pizza recipes

EAT GREEN LIVE WELL

eat in season!
Clean up your diet
8 spring detox foods

31

easy, healthy
recipes

GMOs
What you
need to
know

Light & luscious


Asian noodle dishes

2009>>

2009>>

THE AMERICAN
DIETETIC ASSOCIATION
REVISES ITS POSITION
on the health benets of
vegetarianism. For the rst
time, the worlds largest
organization of nutrition
experts formally stated
that well-planned vegetarian and vegan diets are
appropriate for individuals
during all stages of the lifecycle including pregnancy,
lactation, infancy, childhood, and adolescence,
and for athletes.

2012>>

2013>>

2014>>

2010>>

VEGAN CUPCAKES
FOR THE WIN!

At age 22, Chloe Coscarelli


surprised Food Network
judges and viewers with
vegan cupcakes that beat
out egg- and dairy-laden
varieties to win the $10,000
top prize on Cupcake Wars.

2014>>

YOU LIKE US, YOU


REALLY LIKE US!

2013>>

ELEMENTARY SCHOOL PS 244

in New York City becomes


the rst public school to create an exclusively vegetarian
cafeteria menu. In 2010, the
school began by offering
meatless options twice per
weekit now serves vegetarian food at every meal.

The Vegetarian Times


Facebook page topped
1 million fans in May
2014. We love you too!

It takes guts to Believe!

I believe Dr. Ohhiras Probiotics

is the highest quality and most effective


probiotic product on the market today.

Find Dr. Ohhiras Formulas at better health food stores nationwide.


www.EssentialFormulas.com (800) 430-6180
* These statements have not been evaluated by the FDA. This product is not intended to diagnose, treat, cure, or prevent any disease.
Fred Pescatore, MD is a compensated member of Essential Formulas science advisory committee.

READER RECIPE CONTEST

SIX WINNING RECIPES DESIGNED


TO DELIGHT A CROWD

BEST
BES
entre
SPINACH-ARTICHOKE
MINI LASAGNAS, p. 56

party

tme!

52

November | 2014 | vegetariantimes.com

BY Mary Margaret Chappell

VT readers sure know


how to entertain in
style. In honor of the
magazines 40th
anniversary, we asked
you to submit your best
party dishes for this
years Reader Recipe
Contest. Hundreds
of luscious-sounding
submissions rolled in
from around the country
and abroad, and the VT
staff got busy cooking
and tasting. These six
crowd-pleasing creations
rose to the top due to
their originality, ease of
preparation, and lovely
presentation.
Thanks for helping us
mark the big 4-0!

BEST
BES
dessert
VEGAN VANILLA PUDDING
WITH CHOCOLATERASPBERRY TOPPING, p. 57

PHOTOGRAPHY Crystal Cartier


FOOD STYLING Vivian Lui
PROP STYLING Amy Paliwoda
vegetariantimes.com | November | 2014

53

BEST starter/side TOMATO TARTARE

READER RECIPE CONTEST

SERVES 8

Katherine Adkins
ADDISON, TEX.
PRIZE: $500

cup white balsamic vinegar


3 Tbs. chopped cilantro
2 small shallots, finely chopped
(3 Tbs.)
2 28-oz. cans Eden Organic
Whole Roma Tomatoes, drained
cup Eden Selected Spanish Extra
Virgin Olive Oil
3 Tbs. fresh thyme leaves
4 cups red balsamic vinegar
cup herb-infused olive oil
1 8-oz. block Go Veggie Mozzarella,
cut into 8 wedges, or shaved
8 fresh basil leaves

This elegant side dish mimics beef tartare with slow-roasted tomatoes standing in
for meat. As my knowledge of spices has improved, so has my creativity, Katherine
Adkins says. Ive begun trying to make up recipes as I go, which was the case when
I decided to take a new spin on beef tartare. Roasting the tomatoes gave them a full
avor and the meaty aesthetic I desired while remaining true to the main ingredient.

1 | Preheat oven to 200F.


2 | Combine white balsamic vinegar,
cilantro, and shallots in small bowl.
Refrigerate until ready to use.
3 | Cut tops off tomatoes, and place on
baking rack set over baking sheet. Drizzle
with olive oil, sprinkle with thyme, and
roast in oven 45 to 60 minutes, or until
tomatoes are soft, but still hold their
shape. Cool.
4 | Meanwhile, simmer red balsamic
vinegar in small saucepan over mediumlow heat 15 to 20 minutes, or until
reduced to thick sauce.
5 | Dice tomatoes into -inch cubes.

6 | Drain vinegar from cilantro mixture,


then stir cilantro and shallots into diced
tomatoes.
7 | Place -cup cylindrical mold or large
round biscuit cutter on small salad plate,
and spoon tomato tartare inside. Drizzle
with reduced balsamic vinegar and
herb-infused oil, dotting some of each on
plate for decoration. Repeat with
remaining tomato tartare and oil to make
8 servings. Garnish each serving with
cheese and basil leaf.
PER SERVING 347 cal; 7 g prot; 19 g total fat
(5 g sat fat); 29 g carb; 0 mg chol;
266 mg sod; 1 g fiber; 23 g sugars

runner-up
CREMINI AND TOMATO BRUSCHETTA WITH MASCARPONE, TOASTED PINE NUTS, AND WHITE TRUFFLE OIL
MAKES 16 BRUSCHETTA

One of Danielle Sandersons favorite ways to spend a weekend afternoon is trying out
new recipe ideas in the kitchen. I really enjoy creating meatless versions of the
traditional comfort foods I grew up on, she says. This recipe comes from my love of all
things mushroom! The avors work so well together, and it has become a real favorite
with my family. Serve as a starter for a Mediterranean-themed dinner, or pair it with
a fresh green salad and a glass of wine for a light meal.
7 Tbs. Eden Selected Spanish
Extra Virgin Olive Oil, divided
2 tsp. unsalted butter
1 lb. cremini mushrooms, diced
(8 cups)
4 cloves minced garlic (4 tsp.)
plus 1 whole garlic clove, halved
3 plum tomatoes, seeded, diced, and
patted dry
cup pine nuts
1 10-oz. loaf ciabatta bread, sliced on
diagonal into 16 -inch-thick slices
6 oz. BelGioioso Mascarpone
cheese, softened
54

November | 2014 | vegetariantimes.com

2 tsp. white truffle oil


10 fresh basil leaves, thinly sliced

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


large nonstick skillet over medium heat.
Add half of mushrooms, and saut 5
minutes. Add 2 tsp. minced garlic, and
saut 3 minutes more. Stir in half of
tomatoes, and transfer mixture to bowl.
Repeat with 2 Tbs. oil and remaining
butter, mushrooms, minced garlic, and
tomatoes. Cool.
2 | Meanwhile, toast pine nuts in small
skillet over medium heat 4 to 5 minutes,

Danielle Sanderson
PHILADELPHIA

or until browned and fragrant. Stir


4 tsp. pine nuts into cooled mushroom
mixture.
3 | Brush bread slices with remaining
3 Tbs. oil, rub with garlic halves, and
place on baking sheet. Broil bread slices
2 minutes per side, or until toasted.
Spread each slice with 1 tsp. mascarpone, then top with 3 Tbs. mushroom
mixture. Drizzle with truffle oil, and
sprinkle with basil and reserved pine nuts.
PER BRUSCHETTA 180 cal; 4 g prot; 14 g total
fat (4 g sat fat); 11 g carb; 14 mg chol;
81 mg sod; <1 g fiber; 1 g sugars

PERLINA SALAD/DESSERT PLATE FROM ARTEITALICA.COM

BES
BE
ST
starter/side
TOMATO TARTARE, p. 54

BEST entre

SPINACH-ARTICHOKE MINI LASAGNAS

READER RECIPE CONTEST

MAKES 24 MINI LASAGNAS

Lisa Lyn Adkins


POTOMAC, MD.
PRIZE: $500

1 16-oz. pkg. frozen chopped


spinach, thawed and drained
1 15-oz. can water-packed artichoke
hearts, drained and chopped
1 16-oz. container BelGioioso
Ricotta Con Latte
12 oz. shredded mozzarella cheese,
divided (3 cups)
cup grated BelGioioso
Vegetarian Parmesan
1 large egg, lightly beaten
3 Tbs. Amore Herb Paste, divided
cup red wine

runner-up

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


of issues with lasagnait can be laborious and the end product is messy, says
Lisa Lyn Adkins. Building the lasagna in muffin tins makes it easier to assemble,
cuts down on cooking time, and creates a neater presentation for guests. The
elementary school teacher and mother of four (Every night is like a small dinner
party!) uses dumpling wrappers in lieu of pasta, plus plenty of veggies. Spinach
and artichokes are one of my favorite combos."
1 25-oz. jar Eden Spaghetti Sauce
72 refrigerated or thawed frozen
dumpling or wonton wrappers

1 | Stir together spinach, artichoke hearts,


ricotta, 2 cups mozzarella, Parmesan,
egg, and 2 Tbs. herb paste in large bowl.
Set aside.
2 | Bring wine to a boil in small saucepan
over medium-high heat. Boil until reduced
by half. Stir in remaining 1 Tbs. herb paste,
then spaghetti sauce, and bring to just a
simmer. Remove from heat.
3 | Preheat oven to 375F, and coat two
12-cup muffin pans with cooking spray.

Press 1 dumpling wrapper into bottom of


each muffin cup. Spoon 2 Tbs. cheese
mixture into dumpling wrapper. Top with
1 tsp. sauce. Repeat layering dumpling
wrapper, cheese mixture, and sauce. Top
with dumpling wrapper, and crimp or turn
down edges as you would a pie. Spread
1 Tbs. sauce over top. Sprinkle lasagnas
with remaining 1 cup mozzarella.
4 | Bake 10 to 12 minutes, or until cheese
on top is melted and bubbling. Cool
5 minutes before unmolding and serving.
PER SERVING (2 MINI LASAGNAS) 361 cal;
20 g prot; 17 g total fat (8 g sat fat); 30 g carb;
63 mg chol; 764 mg sod; 4 g fiber; 3 g sugars

GORGONZOLA AND ARUGULA PIZZA WITH CARAMELIZED ONIONS

SERVES 8

Former pastry chef Ellen Arpino started making her own pizza at home after moving to
an area that didnt have a decent pizzeria. One night, I made caramelized onions and
sauted mushrooms, and thought some Gorgonzola would make a perfect white-style
pizza. The arugula took the place of my usual spinach, since I had just picked some
from the garden. The balsamic glaze was a whim that worked out nicely, she says.
8 Tbs. plus 2 tsp. Eden Selected
Spanish Extra Virgin Olive Oil,
divided
2 medium yellow onions, sliced
8 oz. baby portobello mushrooms,
sliced
1 cups red balsamic vinegar
cup Now Real Foods Grade A
Maple Syrup
1 16-oz. pkg. prepared fresh or
thawed frozen whole-wheat
pizza dough
1 clove garlic, minced (1 tsp.)
2 tsp. dried thyme
7 oz. BelGioioso CreamyGorg
3 cups baby arugula
56

November | 2014 | vegetariantimes.com

1 | Heat 3 Tbs. oil in large skillet over


medium-high heat. Reduce heat to
medium, add onions, and saut 10
minutes. Sprinkle with salt (if desired),
reduce heat to medium-low, and cook
20 minutes, or until onions brown,
adding 2 Tbs. water if necessary.
Transfer onions to bowl; set aside.
2 | Rinse out skillet, add 2 Tbs. oil, and
heat over medium-high heat. Add
mushrooms, and saut 5 to 7 minutes.
Transfer to bowl, and set aside.
3 | Bring vinegar and maple syrup to a
simmer in small saucepan over mediumlow heat. Simmer 15 minutes, or until
reduced by half. Set aside to cool.

Ellen Arpino
ATTLEBORO,
MASS.

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


stand at room temperature 30 minutes.

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


and transfer to baking sheet.
6 | Combine garlic and 2 Tbs. oil, and
brush over dough. Sprinkle with thyme.
Bake 10 minutes, or until golden.
7 | Top pizza with onions, mushrooms,
and pea-size chunks of Gorgonzola.
8 | Toss arugula with remaining 2 tsp. oil,
and spread over pizza. Return pizza to
oven, and bake 10 minutes. Drizzle with
balsamic glaze.
PER SLICE 454 cal; 11 g prot; 24 g total fat
(7 g sat fat); 47 g carb; 53 mg chol; 571 mg
sod; 6 g fiber; 36 g sugars

BEST dessert

VEGAN VANILLA PUDDING WITH CHOCOLATE-RASPBERRY TOPPING

SERVES 4

When shes not working in the beauty and fashion industry, Brianna Egglestone is
making videos for her YouTube channel, Love Raw Vegan. Ive been vegan for three
years and love experimenting in the kitchen, she says. I prefer to use minimal ingredients and create dishes that can be made in 15 minutes or less. I always loved vanilla
pudding as a child, and adding in the raspberry swirl with chocolate bits turns a fun dish
into something elegant that is always a hit at parties.

Brianna
Egglestone
NEW YORK
PRIZE: $500

PUDDING

3 Tbs. Bobs Red Mill Cornstarch


1 cups Silk Vanilla Coconut Milk
or Soymilk
cup Florida Crystals Organic
Cane Sugar
tsp. vanilla extract
TOPPING

28 Tbs. Florida Crystals Organic


Cane Sugar
1 Tbs. Bobs Red Mill Cornstarch
2 cups fresh or frozen raspberries
cup Chatfields Semisweet or
Double-Dark Semisweet
Chocolate Chips

1 | To make Pudding: Stir together


cornstarch and 2 Tbs. water in small bowl.
Transfer to medium saucepan, and whisk

runner-up

in coconut milk, then sugar and vanilla.


2 | Bring mixture to a boil over medium
heat, whisking constantly. Cook 2
minutes, or until mixture has thickened.
Remove from heat, and cool 10 minutes.
Spoon cup Pudding into four glass
cups. Cool, and then chill in refrigerator.
3 | To make Topping: Combine sugar and
cornstarch in medium saucepan. Whisk in
cup water. Add raspberries, and bring
to a boil. Simmer 1 minute, or until
mixture thickens. Cool, and then chill.
4 | Spoon cup Topping over each
Pudding. Sprinkle each serving with
chocolate chips.
PER PUDDING 318 cal; 2 g prot; 11 g total fat
(7 g sat fat); 56 g carb; 0 mg chol; 18 mg sod;
7 g fiber; 39 g sugars

SWEET POTATO BEIGNETS

MAKES 30 BEIGNETS | 30 MINUTES OR LESS

Talk about a tasty use for leftovers! Greg Fontenot repurposed extra sweet potatoes for
an irresistible dessert. This is how I come up with many recipes, he explains. I dont
like to waste. Fontenot offers this beignet-frying tip: make sure the oil is hot (at least
375F) and the beignets cook all the way through. Try a few to make sure theyre
donethe cook always gets extra! For an elegant presentation, serve the hot beignets
on a bed of crme anglaise (custard) with chopped peaches or mangoes.

1 Tbs. egg replacer, such as


Ener-G
1 cup mashed cooked sweet potato
cup Silk Almondmilk
1 Tbs. vegan margarine, melted
1 tsp. vanilla extract
1 cup all-purpose flour
cup Florida Crystals
Organic Sugar
tsp. baking powder
tsp. salt, optional

34 cups vegetable oil


Florida Crystals Organic Powdered
Sugar, for dusting

1 | Combine egg replacer and cup


water in small bowl.

2 | Whisk together sweet potato,


almond milk, margarine, and vanilla
in bowl until smooth.
3 | Combine our, sugar, and baking
powder in separate bowl. Season our

Greg Fontenot
THE WOODLANDS,
TEX.

mixture with salt, if using. Stir our


mixture into sweet potato mixture.
4 | Heat vegetable oil to 375F in deep
skillet or Dutch oven. Drop beignets
by spoonfuls into hot oil, and fry
2 to 4 minutes, or until golden brown.
Drain on paper towels. Serve dusted
with powdered sugar.
PER BEIGNET 56 cal; <1 g prot; 2 g total fat
(<1 g sat fat); 8 g carb; 0 mg chol; 42 mg sod;
<1 g fiber; 3 g sugars
vegetariantimes.com | November | 2014

57

Vegetarian Times

THE veg H OT L IST


WORD OF MOUTH IS KEY. WE ASKED SOME OF OUR FAVORITE

VEG CHEFS, AUTHORS, ACTIVISTS, AND OTHER LUMINARIES TO


GIVE US THE INSIDE SCOOP ON THE PEOPLE, PLACES, AND DISCOVERIES
THEY THINK ARE SHAPING THE FUTURE OF VEGETARIANISM.
ILLUSTRATIONS Stephanie Birdsong

58

RICHARD LANDAU PORTRAIT: JASON VARNEY; CARROTS: LISA ROMEREIN

RICHARD LANDAU
CO-OWNER AND CHEF
AT PHILADELPHIAS
VEDGE RESTAURANT

WHATS THE
NEXT IT
VEGETABLE?

no

EVERYWHERE I GO,
a chef is doing
something cool with
carrots. Theyre a
dream to work with:
bright and crunchy
when raw, rich and
creamy when cooked.
Weve done a dish
with a head-to-tail
carrotslow-cooked
the whole thing until
it was meltingly
tender. People
see this massive,
beautiful roasted
carrot on the center
of the plate, and
they say, Now that
is not a side dish.

cuisine

59

no

no

fashion

education

LEANNE
MAI-LY HILGART
FORMER MODEL
AND FOUNDER OF
VAUTE COUTURE,
THE FIRST VEGAN
CLOTHING LABEL TO
SHOW AT NEW YORK
FASHION WEEK

BHAVA SHOES

@BHAVA SHOES
We are collaborating with
them on a capsule boot line
this fall. bhavastudio.com

SHOES AND
BOOTS FROM
LOVE IS
MIGHTY (3)

@LOVE IS MIGHTY
makes gorgeous, ethically
produced footwear.
loveismighty.com
@BRAVE GENTLEMAN
is the line for sophisticated
men. bravegentleman.com

TAL RONNEN
VEGAN CHEF TO THE STARS, FOUNDER OF CROSSROADS KITCHEN

WHAT ARE THE BEST PLACES TO GET A VEGETARIAN/


VEGAN CULINARY EDUCATION?
ALTHOUGH THIS MIGHT COME AS A SURPRISE, I believe a traditional culinary school
education is a great way to train a chef to prepare plant-based meals. Formal training
and knowing how to prepare meals the majority of the population likes to consume
is a huge advantage in creating plant-based meals that will have mass appeal.

LEANNE MAI-LY HILGART PORTRAIT: ANTHONY TWOMOONS; LOVE IS MIGHTY MODEL SHOTS COURTESY VAUTE COUTURE;
TAL RONNEN PORTRAIT: VICTORIA PEARSON, COURTESY WILLIAM MORROW

WHAT ARE THE


UP-AND-COMING
VEGAN AND
CRUELTY-FREE
BRANDS TO
WATCH?

NEAL D. BARNARD, MD

no

PHYSICIANS COMMITTEE FOR RESPONSIBLE MEDICINE PRESIDENT


AND AUTHOR, MOST RECENTLY, OF POWER FOODS FOR THE BRAIN

science

WHAT ADVANCES ARE HELPING TO END


ANIMAL TESTING AND EXPERIMENTATION?

JOHN SALLEY

WHAT SHOULD
PEOPLE KNOW
ABOUT VEG WINE?
IVE FOUND WINE is a cool
way to introduce people to
veganism. The rst thing
people say when they try
The Vegan Vine wine is
Oh, wow, I didnt know there
were animal products in wine.
And that gets them thinking
about the animal products in
all their food.

no
wine

no

JOHN SALLEY PORTRAIT: JAMES EVERETT PHOTOGRAPHY; NEAL BARNARD PORTRAIT COURTESY NEAL D. BARNARD, MD;
ANN GENTRY PORTRAIT: SARA REMINGTON

FORMER NBA PLAYER AND COOWNER OF THE VEGAN VINE

THE ABILITY TO GROW CELLS IN TEST TUBES has given scientists


a new way to predict how irritating a chemical might be if it were to
come in contact with your skin or eyes. Instead of testing chemicals
on rabbits, they can be tested on human skin or eye cells grown in
the lab. At Harvards Wyss Institute, scientists have gone a step
further, putting several different types of human cells into miniature
testing devices, called organs-on-chips, to see how new drugs affect
complex biological systems.
Quantitative structure activity relationships, or QSAR, is a way
to gauge a chemicals dangers based on its molecular structure.
The more a chemicals structure resembles that of a known toxin,
the more likely it is to be poisonous. With the advent of high-speed
computers, this process has become extremely rapid, allowing a
major reduction in the use of animals for chemical testing.

next gen

HOW IS THE YOUNGER GENERATION


INFLUENCING VEGETARIANISM?
ANN GENTRY
VT EXECUTIVE CHEF AND
FOUNDER AND OWNER OF REAL
FOOD DAILY RESTAURANTS

KIDS ARE PUSHING THEIR PARENTS to be more educated about the foods they
eat and to be more open to vegetarian and vegan food. When a teenager
brings vegetarianism to the family table, it creates awareness. Also, veg kids
are no longer the odd ones out. When my kids get together with their friends,
theyre not alone anymore. There are always other veg kids in the group, so
everyone has to adapt.

vegetariantimes.com | November | 2014

61

n o
food & nutrition trends

GREG DOLLARHYDE
CHIEF ENERGIZING OFFICER OF VEGGIE GRILL
RESTAURANTS

WHATS IN STORE FOR THE


FUTURE OF MOCK MEATS AND
VEGAN CHEESE?

CHICK'N AND GREENS

many smaller providers cracking the code for avor


and mouthfeel. One on the market is made from
almonds and has an incredible Brie-like texture and
taste prole, with a pleasingly clean and fresh nish.
One of the big challenges I see in general is melt
factor. There is still a way to go to get the nished
menu item right.
As to protein alternatives or mock meats, we are
seeing stable demand, but the growth is in whole
foods with short ingredients lists and creative, fresh
preparations. It really depends on ones personal
path: if you are a newly recovering carnivore, the
mock meats are attractive since they can emulate
avor and textures pretty well. However, if you are
an old hand at vegetarian eating, your path will
probably be taking you toward fresh preparations
of veggies, beans, and supergrains. The good news
in all of it is that people are learning to eat in a way
that is good for themselvesand the planet.

BOB GOLDBERG
CO-FOUNDER AND CEO OF FOLLOW YOUR HEART

WHICH GROCERY ITEMS ARE FLYING OFF THE SHELVES


AT YOUR NATURAL-FOODS MARKET?
@EATPASTRY
COOKIE DOUGH
Playful labels and delicious
ready-to-bake vegan cookie
dough makes baking fun for
kids of all ages.

@CALIFIA FARMS
ORIGINAL
ALMONDMILK
The packaging is beautiful,
and it has such a simple
ingredients list: almonds,
water, cane sugar.

62

November | 2014 | vegetariantimes.com

@BEANFIELDS
NACHO CHIPS
These vegan chips are even
tastier than the unhealthy
ones so many people eat.
Theyre addictive!

@SWEET &
SARA VEGAN
MARSHMALLOWS
Theyre favorites for
vegans and non-vegans
alike. We love dipping
them in chocolate!

T. COLIN
CAMPBELL, PHD
CO-AUTHOR OF THE
CHINA STUDY AND
WHOLE: RETHINKING
THE SCIENCE OF
NUTRITION

WHAT
ADVANCE IN
NUTRITION IS
ENCOURAGING
THE EMBRACE
OF A PLANTBASED DIET?
THE INCREASED interest

in this dietary lifestyle


being shown by medical
schools. Most of my
lectures in the past
two to three years have
been to medical schools
and to medical-schoolsponsored conferences.
There are an increasing
number of primary-care
doctors showing serious
interest in this idea in
their practices.

CLOCKWISE FROM TOP LEFT: GREG DOLLARHYDE PORTRAIT COURTESY VEGGIE GRILL; T. COLIN CAMPBELL ILLUSTRATION:
AIME VAN DRIMMELEN; SWEET & SARA MARSHMALLOWS: MAKOTO TAKEUCHI; CALIFIA FARMS ALMONDMILK COURTESY
CALIFIA FARMS; CHICK'N AND GREENS: YUNHEE KIM

PLANT-BASED CHEESE has come a long way, with

30

MINUTES

JANE GOODALL, PHD

WHAT ARE NEED-TO-KNOW


FINDINGS ABOUT ANIMALS?
LET ME START WITH the horric escalation of illegally
JANE GOODALL PORTRAIT: GANT / MORTEN BJARNHOF

killing elephants and rhinos in Africa. In the last few years

it is estimated that about one elephant was killed every


15 minutes. Just for their tusks. Even tiny tusks are dug
out of juvenile elephants. All this, of course, is because
of the very high price fetched by ivory. And rhino horn,
which is much scarcer, is worth more than gold. There
are campaigns to improve the situation on the ground
in Africa, strengthen anti-poaching units, conduct aerial
surveyseven employ drones. Campaigns are also
targeting the buyers. But the real problem is combatting
corruption.
There has been much research into animal intelligence,
particularly since it was shown that crows are able to
make tools to obtain a food reward. But what has really
captivated me is the nding of octopus intelligence. In
particular, an octopus who lived at the New England
Aquarium was able to recognize a young volunteer the
octopus disliked. After they had not seen each other for

three months, the octopus squirted the volunteer with


water. Also in the marine world, it is now known that
lobsters are intelligent, and that they, and sh, denitely
feel pain.
I am utterly horried to see that two American
companies, Virginia-based Intrexon and Florida-based
Altor BioScience, have been granted patents by the
European Patent Office in Germany for genetically
modied chimpanzees. Chimpanzees are our closest
relatives. And not only is their DNA almost the same
as ours, but they have intellectual abilities we once
thought unique to humans. They have vivid and distinct
personalities. And they have emotions similar (perhaps
the same) as those we call happiness, anxiety, fear, and
grief. They are capable of true altruism. The rst of the
patents granted is being challenged by animal rights
groups in Germany.
When I was in Bali recently I learned about the project
to rescue the Bali Starling from extinction. At the start
there were only ve individuals believed left in the wild.
But luckily some were being bred in captivity. I met
Bradley and Debbie Gardner and Mehd Halaouate, the
people responsible for the Begawan Foundations captive
breeding program, and visited the birds in their aviary.
And I was honored to take part in the release of two birds.
vegetariantimes.com | November | 2014

no

ANIMAL BEHAVIORIST, AUTHOR, AND FOUNDER OF


THE NON-PROFIT JANE GOODALL INSTITUTE

the
animal
world

63

no

no
ERIC BRENT

FOUNDER OF HAPPYCOW (HAPPYCOW.NET)

WHICH CITIES ARE THE FASTEST-GROWING


VEG HOT SPOTS?
@LOS ANGELES
This city is rapidly reaching the point where vegan food is mainstream,
thanks to restaurants like Crossroads Kitchen, Gracias Madre, Sage, and
M.A.K.E. You may think grabbing a veg bite in L.A. is hard since its so spread
out, but with nearly 500 HappyCow listings within a 15-mile radius, youre
bound to nd someplace nearby.
@BERLIN, GERMANY
Being vegan in Berlin is a breeze: its home to the worlds rst vegan grocery
chain, launched in 2011, as well as an entire block known as The Vegan
Avenue. From sophisticated dining at Lucky Leek to choosing from more
than 100 pizzas at Szy Veg, the all-vegan pizzeria, theres something for
everyone in Berlin.
@TEL AVIV, ISRAEL
In recent years, Israel has seen more and more people ditching meat, due
in part to the work of animal rights activists such as Gary Yourofsky and
Tal Gilboa. Popular chains like The Vegetarian Shawarma and Buddha
Burgers make it easy to eat veg, and there was even a campaign to persuade
Dominos Pizza to add a vegan option!

BRENDAN BRAZIER
FORMER PROFESSIONAL
IRONMAN TRIATHLETE AND
AUTHOR OF THRIVE ENERGY
COOKBOOK

@TAIPEI, TAIWAN
Taiwan has always been a vegetarians paradise, with many inexpensive
veggie buffet-style dining facilities. Famous for its offerings of mock meat
varieties and down-home cooking, Taipei is also home to Taiwans rst
vegan supermarket, iVegan. The veg trend continues to rise, with numerous
new listings being adding to HappyCow.

BRENDAN BRAZIER

BRENDAN BRAZIER

WHICH SPORT
IS SEEING MORE
AND MORE VEG
ATHLETES?
IVE NOTICED a huge spike
in mixed martial arts
athletes going veg in recent
years. Fighters are nding
that eating a plant-based
diet can help speed the
recovery process by reducing
inammation, which enables
them to train more frequently.
A plant-based diet can also
reduce the energy it takes
to digest food, so you have
more energy to put into your
competitions.

THIS PAGE: BRENDAN BRAZIER PORTRAIT: DONOVAN JENKINS.


FACING PAGE: JOE YONAN PORTRAIT: MICHAEL TEMCHINE; CHUBBY VEGETARIAN PHOTO: JUSTIN FOX BURKS; TESS MASTERS PORTRAIT: ANSON SMART; MARY MCCARTNEY PORTRAIT: SIMON ABOUD

destinations

athletics

JOE YONAN
FOOD AND TRAVEL EDITOR FOR THE WASHINGTON POST AND
AUTHOR OF EAT YOUR VEGETABLES: BOLD RECIPES FOR THE
SINGLE COOK

MARY McCARTNEY

WHICH VEG BLOGS ARE MUSTREADS?


@THE CHUBBY VEGETARIAN
As a Southerner, I cant get enough of Amy and Justins
quirky sensibility and their fresh twists on regional classics.
chubbyvegetarian.blogspot.com
@THE BLENDER GIRL
You dont have to have a Vitamix to appreciate Tess
Masterss fun-loving take on fresh, plant-centric dishes.
healthyblenderrecipes.com

WHATS NEW
WITH THE
MEAT FREE
MONDAY
MOVEMENT?

no

@GOLUBKA KITCHEN
Anyas Russian background (and palate) gives her blog a
welcome dose of worldliness, and the photos are painterly.
golubkakitchen.com

PHOTOGRAPHER,
COOKBOOK AUTHOR,
AND CO-FOUNDER, WITH
HER FATHER, SIR PAUL
MCCARTNEY, AND SISTER
STELLA MCCARTNEY,
OF THE MEAT FREE
MONDAY CAMPAIGN

public
policy

A BIG FOCUS recently


AMY & JUSTIN OF THE
CHUBBY VEGETARIAN

TESS MASTERS OF
THE BLENDER GIRL

THE BLENDER
GIRL'S
WATERMELON
GAZPACHO
IS THE BOMB!

JOHN ROBBINS
AUTHOR OF DIET FOR A NEW AMERICA

WHAT BOOK IS SPREADING THE WORD FAR


AND WIDE ABOUT PLANT-BASED EATING?
still making an enormous contribution toward advancing plant-based eating. In a day
when so much attention is given to Paleo diets and to books that present wheat and
other grains as tantamount to poisons, its heartwarming to see The China Study still
tops the bestseller lists. I was honored to write the foreword, and I consider it one of the
most important books of our time about the plant-based movement.

global leaders must act,

but everyone can play


a small part to make a
big difference. At the
beginning of September
[just as VT went to
press] we invited people
from all over the world
to pledge their support
online for a weekly meatfree day, such as Meat
Free Monday, so that
Barker could present the
results at Septembers
summit.
vegetariantimes.com | November | 2014

no

ALTHOUGH T. COLIN CAMPBELLS THE CHINA STUDY was originally published in 2005, its

has been our pledge


campaign. In anticipation
of United Nations
Secretary-General Ban
Ki-moons Climate
Summit in New York in
September, we worked
with Right Honourable
Greg Barker, [former]
Energy and Climate
Minister to U.K. Prime
Minister David Cameron
to put a simple but
effective idea on the
table: a weekly meat-free
day. The message is that

mustreads

65

COOK UP A SOUP-TONUTS THANKSGIVING


FEAST FROM THE
CHEFS AT NEW YORKS
RENOWNED CANDLE CAFE
Who better to turn to for
VTs 40th Anniversary
Thanksgiving menu
than a restaurant thats
celebrating its own 30-year
commitment to plantbased cuisine with a fab
new cookbook? Featuring
recipes from Vegan Holiday
Cooking from Candle Cafe,
plus a couple of awesome
recipes created exclusively
for VT, heres the famed
New York dining institutions take on the allimportant harvest feast.

66

Vegetarian Times

menu
Tricolor Beet Salad with Horseradish Dressing, p. 68
Holiday Seitan Roast, p. 69
Bread Stuffing with Tempeh Bacon, p. 70
Roasted Squash Soup with Almond Cream and
Spiced Pumpkin Seeds, p. 70

P HOTO G RAP H Y: C HR ISTI NA H OL M ES ; FO O D STY L I NG: V IV IA N LU I; PRO P STYLING: RO BIN TU RK

Pecan Pie with Cinnamon Ice Cream, p. 71

vegetariantimes.com | November | 2014

67

Tricolor Beet Salad with Horseradish Dressing


SERVES 10

Beet greens stand in for lettuce in this harvest-themed salad.

Holiday Glow
Shine On

DRESSING

cup plus 1 tsp. olive oil, divided


cup sliced shallots
8 oz. firm or soft silken tofu,
drained
cup peeled, finely diced fresh
horseradish
cup white wine vinegar
1 tsp. sea salt

1 | To make Dressing: Heat 1 tsp. oil in a large skillet over medium-

high heat. Add shallots, and cook 5 minutes, or until softened.


Add tofu, and cook 2 minutes. Remove from heat, and cool.
2 | Transfer mixture to blender. Add remaining cup oil, horseradish, vinegar, and salt, and blend until smooth. Blend in a little water
if Dressing seems too thick. (You should have 2 cups.) Chill.
3 | To make Salad: Preheat oven to 350F. Wrap each beet in foil.
Roast on baking sheet 1 hour, or until tender. Cool. Peel and dice beets.
4 | While beets are roasting, spread pecans on baking sheet, and
SALAD
Who
better to turn to for VTs 40th toast 5 minutes on separate oven rack, or until golden brown,
shaking pan once or twice. Transfer to plate to cool.
6
golden,Issue
red, and
Chioggia beets, menu
Anniversary
Thanksgiving
trimmed, greens reserved and
5 | Cook green beans in 8 cups boiling, salted water 5 to 8 minutes.
than a restaurant
thats celebrating its
coarsely chopped
Drain, rinse under cold water, and drain again. Set aside.
own 130-year
commitment to plant- 6 | Heat oil in large skillet over medium-high heat. Add reserved beet
cup pecans
based
fab new
1 cuisine
lb. green with
beans,atrimmed
andholidaygreens, and cook 2 minutes, or until tender.
cut into
2-inchthe
pieces
(3 cups)
cookbook?
Heres
famed
New 7 | Transfer beet greens to large salad bowl. Add beets, green beans,
Tbs. olive
oil
York2dining
institutions
take on the and fennel, and toss together. Add 1 cup Dressing, and toss to coat.
1 small fennel
bulb, trimmed,
all-important
harvest
feast, completeServe topped with pecans, apple, and cranberries.
cored, and thinly sliced
PER 1-CUP SERVING 241 cal; 4 g prot; 16 g total fat (2 g sat fat); 26 g carb;
with 1recipes
from the cookbook and 0an
apple, cored and thinly sliced
mg chol; 150 mg sod; 6 g fiber; 16 g sugars
awesome
ng created exclusively
1 cup stuffi
dried cranberries

for VT.

68

November | 2014 | vegetariantimes.com

Cook up a soup-to-nuts
Thanksgiving feast from
the chefs at New Yorks renowned Candle Cafe

Vegetarian Timess
Homemade Seitan
MAKES 1 LB.

This tried-and-true favorite can be used


in any recipe calling for seitan.
2

2
5

cups vital wheat gluten


cup nutritional yeast
tsp. garlic powder
cups low-sodium
vegetable broth, divided
2 Tbs. low-sodium soy sauce
small onion, diced
1 clove garlic, crushed

1 | Combine wheat gluten, yeast, and


garlic powder in large bowl. Stir in 1 cup
broth and soy sauce until dough forms,
adding more broth if necessary. Knead
dough in bowl with spoon 3 minutes, or
until elastic. Shape into 2 loaves.
2 | Place loaves in large saucepan, and
add remaining 4 cups broth, onion, garlic,
and enough water to cover seitan. Cover,
and bring to a boil over medium heat.
Reduce heat to medium-low, and simmer
30 to 45 minutes, or until seitan is rm.
Remove from heat, and cool in broth.

HOLIDAY
SEITAN ROAST

PER 2-OZ. SERVING 176 cal; 25 g prot; <1 g total


fat (0 g sat fat); 17 g carb; 0 mg chol;
167 mg sod; 2 g fiber; 1 g sugars

Holiday Seitan Roast


SERVES 8

Thinly slice the seitan when serving so


that each bite gets coated in sauce.
1
1
1
1

2
1

8
3

tsp. sea salt


tsp. freshly ground black pepper
tsp. smoked paprika
recipe Vegetarian Timess
Homemade Seitan (above) or
1 lb. seitan, divided into 2 pieces
Tbs. olive oil, divided
Tbs. unbleached all-purpose flour
cup red wine
cup tomato paste
cup low-sodium vegetable broth
tsp. tamari or soy sauce
tsp. chopped fresh thyme
tsp. chopped fresh rosemary
oz. baby carrots (1 cups)
stalks celery, chopped (1 cup)

1 large parsnip, chopped (4 oz.)


12 oz. small purple potatoes, halved
2 cups pearl onions, peeled and
halved if large

1 | Preheat oven to 350F.


2 | Combine salt, pepper, and paprika in
small bowl. Rub over seitan pieces.
3 | Heat 1 Tbs. oil in large skillet over
medium-high heat. Add seitan, and brown
6 minutes, turning to cook all sides.
Remove seitan from pan, and set aside.
4 | Add remaining 1 Tbs. oil to pan,
sprinkle with our, and reduce heat to
medium. Cook 3 minutes, or until smooth

roux forms. Add wine, then tomato


paste, broth, tamari, thyme, and
rosemary; cook 3 to 5 minutes, or until
sauce begins to thicken.
5 | Transfer seitan to roasting pan.
Surround with carrots, celery, parsnip,
potatoes, and onions. Pour sauce over
top. Cover with foil, and roast 35 to
45 minutes. Remove foil, and roast
10 to 15 minutes more. Thinly slice seitan,
and serve with vegetables and sauce.
PER SERVING 287 cal; 27 g prot;
4 g total fat (<1 g sat fat); 35 g carb;
0 mg chol; 541 mg sod; 6 g fiber;
6 g sugars

Recipes for Tricolor Beet Salad with Horseradish Dressing, Roasted Squash Soup with Almond Cream and Spiced
Pumpkin Seeds, Pecan Pie, and Cinnamon Ice Cream all reprinted with permission from Vegan Holiday Cooking
from Candle Cafe, by Joy Pierson, Angel Ramos & Jorge Pineda (Ten Speed Press, 2014).
vegetariantimes.com | November | 2014

69

Bread Stuffing with


Tempeh Bacon
SERVES 8 | 30 MINUTES OR LESS

Dried fruit and smoky tempeh bacon ll


out a side dish that will have everyone
asking for seconds.
4 Tbs. vegan margarine,
such as Earth Balance
cup finely diced yellow onion
1 cup finely diced carrots
1 cup finely diced celery
cup chopped tempeh bacon,
such as Lightlife
2 tsp. chopped fresh rosemary
1 cup finely diced apple
1 cup dried cranberries
cup dried cherries
tsp. ground cinnamon
cup low-sodium vegetable broth
1 tsp. sea salt
tsp. freshly ground black pepper
3 cups cubed day-old bread

cherries, cinnamon, broth, salt, and


pepper; cook 5 minutes more, stirring
occasionally.
3 | Stir in bread cubes, and cook
5 minutes more. Remove pan from heat,
and transfer stuffing to prepared baking
dish. Cover with foil, and bake 10 to 15
minutes, or until hot and browned on top.
PER 1-CUP SERVING 211 cal; 4 g prot; 7 g total
fat (2 g sat fat); 35 g carb; 0 mg chol;
512 mg sod; 5 g fiber; 18 g sugars

SPICED PUMPKIN SEEDS

Roasted Squash Soup


with Almond Cream and
Spiced Pumpkin Seeds
SERVES 10

A dollop of almond cream and a sprinkle


of spiced pumpkin seeds give this creamy
squash soup a holiday feel.
ALMOND CREAM

baking dish with cooking spray.

2
3
2
1
1

2 | Heat margarine in large saucepan or

ROASTED SQUASH SOUP

1 | Preheat oven to 350F, and coat large

Dutch oven over medium heat. Add


onion, carrots, celery, tempeh bacon, and
rosemary; cook 7 to 10 minutes, stirring
occasionally. Add apple, cranberries,

BREAD STUFFING
WITH TEMPEH
BACON

70

November | 2014 | vegetariantimes.com

1 medium apple, peeled and


chopped (1 cup)
tsp. ground cinnamon
tsp. chipotle chile powder
tsp. chopped fresh sage
tsp. fresh rosemary
fresh lemongrass stalk, split
1 tsp. sea salt
3 lb. butternut squash, peeled,
seeded, and cut into 1-inch pieces
8 cups low-sodium vegetable broth

cups sliced almonds


Tbs. safflower oil
Tbs. fresh lemon juice
tsp. sea salt
Tbs. chopped fresh chives

3 Tbs. olive oil


1 Tbs. vegan margarine,
such as Earth Balance
1 small onion, diced (1 cup)

1
1
1
1

cup raw shelled pumpkin seeds


Tbs. olive oil
tsp. fresh lemon juice
pinch ground cinnamon

1 | To make Almond Cream: Soak almonds


in fresh water overnight. Drain, and
transfer to blender with oil, lemon juice,
sea salt, and cup water; blend
5 minutes, or until very smooth. Transfer
to bowl, stir in chives, and set aside.
(Cream will keep in fridge up to two days.)
2 | To make Roasted Squash Soup: Heat
oil and margarine in large pot over
medium heat. Add onion, apple, cinnamon, chipotle powder, sage, rosemary,
lemongrass, and salt; cook 5 minutes,
stirring occasionally. Add squash, and
cook 3 minutes, stirring to coat with
spices. Add broth, bring to a boil, reduce
heat to medium-low, and simmer,
covered, 40 minutes, or until squash is
tender. Remove lemongrass, and cool.
3 | Blend soup in blender or with
immersion blender until smooth.
4 | To make Spiced Pumpkin Seeds:
Preheat oven to 300F. Toss pumpkin
seeds with oil, lemon juice, and
cinnamon in bowl, and season with
salt and pepper, if desired. Transfer to
baking sheet, and roast 5 to 10 minutes,
shaking pan occasionally, until seeds
are lightly browned.
5 | To serve: Reheat soup, and divide
among bowls. Top with Almond Cream
and Roasted Pumpkin Seeds.
PER SERVING (1 CUP SOUP, 3 TBS. ALMOND
CREAM, 1 TBS. PUMPKIN SEEDS) 351 cal;
9 g prot; 26 g total fat (3 g sat fat);
25 g carb; 0 mg chol; 709 mg sod; 7 g fiber;
8 g sugars

Pecan Pie
SERVES 12

Slow-cooked caramel makes a decadent


egg-free pecan pie lling.
CRUST

1 cups unbleached all-purpose flour


6 Tbs. vegan margarine, such as
Earth Balance, melted
1 Tbs. unrefined sugar
1 tsp. ground cinnamon
tsp. sea salt
FILLING

1
1
1

1
1
3

cup plain unsweetened soymilk


cup coconut milk
cups brown rice syrup
cup maple syrup
pinch sea salt
Tbs. arrowroot powder
cups whole pecans

1 | To make Crust: Coat 9-inch pie pan


with oil. Stir together all ingredients and

6 Tbs. water in large bowl until dough


forms. Shape dough into ball, then roll out
to 12-inch circle on oured work surface.
Press dough into prepared pie pan, and
trim edges, leaving 1-inch overhang. Tuck
overhanging dough underneath itself to
form a thick edge that is even with rim,
and ute as desired. Chill 1 hour.
2 | To make Filling: Combine soymilk,
coconut milk, brown rice syrup, maple
syrup, and salt in saucepan; bring to a boil
over medium-high heat. Reduce heat to
medium-low, and simmer 1 hour 20
minutes, or until dark caramel in color.
Stir in arrowroot powder.
3 | Preheat oven to 350F. Stir pecans
into Filling. Pour into prepared Crust, and
bake 30 to 35 minutes, or until Crust and
Filling are lightly browned. Cool 2 hours
before serving.

Cinnamon Ice Cream

PER SLICE 532 cal; 5 g prot; 28 g total fat


(7 g sat fat); 68 g carb; 0 mg chol;
190 mg sod; 3 g fiber; 38 g sugars

PER SERVING 145 cal; <1 g prot; 16 g total


fat (4 g sat fat); 2 g carb; 0 mg chol;
10 mg sod; <1 g fiber; 2 g sugars

SERVES 12

This barely sweet treat plays off the


intense caramel avors of the Pecan Pie.
1
1
1

1
1

whole vanilla bean


cup plain unsweetened soymilk
cup soy creamer
cup safflower oil
cup coconut milk
tsp. ground cinnamon

Split vanilla bean lengthwise with knife.


Scrape vanilla seeds into blender, and
add remaining ingredients. (Save vanilla
pod for another use.) Blend 2 minutes,
then strain mixture through ne sieve.
Freeze in ice cream maker according to
manufacturers directions. Keep frozen
until ready to use.

vegetariantimes.com | November | 2014

71

BY Selma Brown Morrow

MAKE ROOM IN YOUR


GREENS ROUTINE FOR
THESE LOVELY LEAFIES
Dont let the delicate, ruffled
look of mustard greens fool you.
Served raw, the tender leaves
peppery bite is a palate-awakener
in salads and sandwiches. Want
something hot? Cooking brings
out the greens rich, earthy avor,
which rivals the deliciousness of
kale, collards, chard, and spinach
any day and in any recipeplus,
mustards make a tasty substitute
for all of the above.

1 FOOD

5 WAYS

mustard

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PHOTOGRAPHY: CRYSTAL CARTIER; FOOD STYLING: VIVIAN LUI; PROP STYLING: AMY PALIWODA

WILTED MUSTARD
GREENS SALAD WITH
CRANBERRY DRESSING

GREEN EGGS AND


YAM TOASTS, p. 74

Wilted Mustard Greens


Salad with Cranberry
Dressing
SERVES 4 | 30 MINUTES OR LESS

Tossing mustard greens in a hot dressing


softens them just a bit without compromising their texture and body.
cup frozen cranberry juice cocktail
concentrate, thawed
tsp. cornstarch
cup olive oil
12 frozen cranberries, quartered
4 tsp. balsamic vinegar

8
1

large clove garlic, minced (1 tsp.)


tsp. salt
tsp. freshly ground black pepper
cups torn mustard greens (4 oz.)
small Fuji apple, cored, cut into
-inch-thick slices
red onion, thinly sliced (1 cup)
1 Belgian endive, quartered, cored,
and cut crosswise into 1-inch
pieces (6 oz.)

1 | Whisk together cranberry juice


concentrate and cornstarch in small
saucepan to dissolve cornstarch. Stir in

oil, frozen cranberries, vinegar, garlic, salt,


and pepper. Let stand 5 minutes.
2 | Toss together mustard greens, apple,
and onion in large salad bowl.
3 | Bring cranberry mixture to a boil
over medium heat. Boil 30 to 40 seconds,
or until clear and thick enough to thinly
coat spoon, whisking constantly. Pour
hot dressing over salad. Toss 1 minute, or
until greens wilt slightly. Mix in endive.
Season with salt and pepper, if desired.
PER 2-CUP SERVING 211 cal; 2 g prot; 14 g total
fat (2 g sat fat); 22 g carb; 0 mg chol;
156 mg sod; 4 g fiber; 14 g sugars
vegetariantimes.com | November | 2014

73

Green Eggs and Yam Toasts


SERVES 4 | 30 MINUTES OR LESS

Mustard greens are tender and dont need


long cooking, but sauting them briey
softens their sharp edge. Slice the baguette
at a very sharp angle to create long toasts
for this recipe. On smaller toasts, the eggs
make a nice hors doeuvres.
1 cup plus 2 Tbs. plain non-fat
yogurt, divided
4 Tbs. chopped fresh mint, divided
2 tsp. white balsamic vinegar
8 long whole-grain baguette slices
4 -inch-thick round slices
peeled yam
1 pinch salt
2 Tbs. butter, divided
2 green onions, chopped ( cup)
2 oz. packed chopped mustard
greens (2 cups)
6 large eggs

1 | Preheat oven to 350F.


2 | Whisk together 1 cup yogurt, 3 Tbs.
mint, and vinegar in small bowl. Season
with salt and pepper, if desired; set aside.
3 | Coat bread slices on both sides with
cooking spray, season with salt and
pepper (if desired), and arrange on baking
sheet. Bake 8 minutes, or until crisp. Cool.
4 | Meanwhile, stack yam slices, and cut
crosswise into -inch-wide sticks. Coat
non-stick skillet with cooking spray, and

add yam, cup water, and salt. Bring


to a simmer over medium heat. Cover,
and cook 8 to 10 minutes, or until yam
is tender. Transfer yam to small bowl
using slotted spoon; boil off any
remaining water.
5 | Melt 1 tsp. butter in same skillet
over medium heat. Add green onions
and remaining 1 Tbs. mint, and saut
1 minute. Mix in mustard greens, and
saut 2 minutes, or until greens are
tender. Add to bowl with yams.
6 | Whisk together eggs and remaining
2 Tbs. yogurt in medium bowl; season
with salt and pepper, if desired.
7 | Melt remaining 1 Tbs. butter in same
skillet over medium heat. Pour butter into
egg mixture, and whisk to combine.
Spread vegetables evenly on bottom of
skillet, and pour egg mixture over top.
Cook undisturbed 30 to 40 seconds. As
sections of top edge become opaque and
begin to set, push each set section toward
center using heat-proof spatula. Continue
to push eggs from edge toward center
2 minutes, or until eggs are mostly set but
still very moist. Remove from heat. Stir,
and let sit a few seconds.
8 | Spoon 1 cup egg mixture over each
toast, pressing lightly to adhere. Drizzle
cup yogurt sauce over each serving.
PER SERVING (2 TOASTS) 360 cal; 19 g prot;
15 g total fat (6 g sat fat); 40 g carb;
296 mg chol; 548 mg sod; 4 g fiber; 8 g sugars

Asian

alternatives

Chinese mustard greens, aka gai choy,


look like a large head of romaine lettuce
or napa cabbage, but share the same
horseradish-like bite of the more common
curly mustard greens. To use gai choy in
place of curly mustard greens in recipes, be
sure to trim away the thick center stems,
and cook the leaves a few extra minutes.
For salads, opt for baby gai choy or mizuna,
a delicate Japanese mustard plant.

Mac and Cheese with


Mustard Greens
SERVES 6 | 30 MINUTES OR LESS

This greens-spiked version of mac and


cheese gets its velvety richness from
carrot pure rather than milk or cream.
1 cup finely diced carrots
1 cups plus 2 Tbs. vegetable broth,
divided
6 oz. small elbow macaroni (1 cups)
1 Tbs. butter
1 cup chopped shallots
4 oz. chopped mustard greens
(4 cups packed)
6 oz. coarsely grated extra-sharp
Cheddar cheese (1 cups packed)
3 Tbs. all-purpose flour
1 pinch cayenne pepper
2 tsp. mild hot sauce, such as
Cholula

1 | Cook carrots in large saucepan of


boiling salted water 5 minutes, or until
tender. Drain, then transfer carrots to
blender using slotted spoon. Add cup
broth to blender. Cover, and blend carrots
into smooth pure. Set aside.
2 | Cook macaroni in saucepan of boiling
water 6 minutes, or until just tender but
still rm. Drain, and set aside.
3 | Coat large nonstick skillet with cooking
spray. Add butter, and melt over mediumlow heat. Add shallots, cover pan, and
cook 3 to 4 minutes, or until tender but
not brown. Add mustard greens, and cook
2 minutes to wilt slightly. Add 2 Tbs. broth,
cover pan, and cook 4 minutes, or until
greens are tender but still bright green,
stirring occasionally. Remove from heat.
4 | Toss together cheese, our, and
cayenne in bowl. Bring remaining 1 cup
broth and carrot pure to simmer in
saucepan over medium heat, and
gradually whisk in cheese mixture.
Simmer 3 minutes, or until sauce is thick
and smooth, whisking constantly. Whisk
in hot sauce, reduce heat to low, and stir
in macaroni, then mustard greens. Season
with salt and pepper, if desired.
PER 1-CUP SERVING 297 cal; 11 g prot; 13 g total
fat (8 g sat fat); 32 g carb; 36 mg chol;
338 mg sod; 4 g fiber; 5 g sugars

Mashed Potatoes with


Mustard Greens and Leeks
To efficiently trim away mustard
greens tough stems, fold the
leaves in half lengthwise and cut
along the fold.

SERVES 6 | 30 MINUTES OR LESS

In this cousin to Irish colcannon, mustard


greens, leek tops, and nutmeg add depth
of avor to mashed potatoes. For the
liveliest spice, grate fresh whole nutmeg
on the prong-like side of a box grater.
4 packed cups coarsely chopped
mustard greens (4 oz.)
1 lb. Yukon gold potatoes,
peeled and cubed
cup low-fat milk
3 Tbs. butter
1 medium leek, including white,
light green, and dark green
parts, chopped (2 cups)
3 Tbs. low-fat sour cream
tsp. freshly grated nutmeg

1 | Steam mustard greens 2 minutes, or


until just tender, rearranging once for even
cooking. Transfer greens to sieve; squeeze
out as much excess liquid as possible.
2 | Set potatoes in steamer, and steam
12 to 14 minutes, or until tender, adding
more boiling water to pan, if necessary.
Combine potatoes and milk in saucepan;
mash with potato masher. Set aside.
3 | Melt butter in large nonstick skillet
over medium heat. Add leek, and sprinkle
with salt if desired. Saut 5 to 6 minutes,
or until crisp-tender. Add mustard
greens, and saut 2 minutes more. Stir
greens mixture into potatoes along with
sour cream and nutmeg. Season with salt
and pepper, if desired.
PER -CUP SERVING 181 cal; 4 g prot; 7 g total
fat (4 g sat fat); 26 g carb; 17 mg chol;
79 mg sod; 3 g fiber; 3 g sugars

Creamy Pear and Celery


Root Soup with Pesto Swirl
SERVES 4 | 30 MINUTES OR LESS

Pear adds a subtle sweetness to this


comforting soup, and a spoonful of
mustard greens pesto gives it zip. Extra
pesto can be swirled into other chunky
and creamy soups or used to top pasta.
3 Tbs. olive oil, divided
3 cups peeled, cubed celery root

CREAMY PEAR AND


CELERY ROOT SOUP
WITH PESTO SWIRL

1 medium onion, chopped (1 cups)


2 medium unpeeled Bartlett pears,
diced (1 cups)
2 celery stalks, thinly sliced (1 cups)
3 cups low-sodium vegetable broth,
divided
2 packed cups stemmed and
chopped mustard greens (2 oz.)
1 Tbs. fresh lemon juice

1 | Heat 1 Tbs. oil in large saucepan over


medium-high heat. Saut celery root,
onion, pears, and celery 2 minutes. Stir
in 3 cups broth, cover pan, and bring to
a simmer. Reduce heat to medium-low,
and cook 20 minutes, or until vegetables
are tender.
2 | Pure soup in batches in blender until
very smooth, then return to saucepan.

Add remaining cup broth to blender,


swirl to clean any soup from sides of jar,
then pour into saucepan.
3 | Blend mustard greens, lemon juice,
remaining 1 Tbs. oil, and cup soup in
mini food processor until almost smooth.
Thin with 1 Tbs. or more soup, if necessary. Season with salt and pepper, if
desired.
4 | Ladle soup into bowls, and swirl 2 Tbs.
pesto into each serving.
PER 2-CUP SERVING 240 cal; 3 g prot; 11 g total
fat (2 g sat fat); 34 g carb; 0 mg chol; 262 mg
sod; 8 g fiber; 15 g sugars

Los Angelesbased recipe developer Selma


Brown Morrow hails from the same hometown as Dr. Seuss, a connection that inspired
her recipe for Green Eggs and Yam Toasts.
vegetariantimes.com | November | 2014

75

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V shape of the blade helps to center and cut
through produce with a straighter cut.

714.879.7150

www.tribestlife.com

The title of the publication is Vegetarian Times. (ISSN #0164-8497). It is published monthly except February, May and August.
The annual subscription price is $19.90. The known ofce of publication is located at Vegetarian Times, 5720 Flatiron Pkwy,
Boulder, CO 80301. The general business ofces are located at Vegetarian Times, 300 N. Continental Blvd., Suite 650, El
Segundo, CA 90245. The Publisher is Jeff Tkach, Vegetarian Times, 2520 55th St, Ste 200, Boulder, CO 80301. The Editor is
Elizabeth Turner, Vegetarian Times, 300 N. Continental Blvd., Suite 650, El Segundo, CA 90245. The sole stockholder owning
100% of the total amount of stock of Vegetarian Times, Inc. is Cruz Bay Publishing, Inc., 300 N. Continental Blvd., Suite 650,
El Segundo, CA 90245. There are no bondholders, mortgagees or other security holders. The average number of copies
printed per issue during the preceding 12 months was 367,514; for October 2014, 344,277. The average sale of copies through
dealers, carriers, street vendors, and counter sales for each issue during the preceding 12 months was 30,166; for October
2014, 28,049. The average sale of copies through paid or requested mail subscriptions for each issue during the preceding
12 months was 266,147; for October 2014, 253,950. The average of other classes mailed through the USPS for each issue
during the preceding 12 months was 0; for October 2014, 0. The average total paid circulation per issue during the preceding
12 months was 296,313; for October 2014, 281,999. The average number of sample, complimentary or free copies distributed
by mail for each issue during the preceding 12 months was 3,054; for October 2014, 2,779. The average number of copies
distributed free outside the mail during the preceding 12 months was 2,619; for October 2014, 3,828. The average total free
distribution during the preceding 12 months was 5,673; for October 2014, 6,607. The average number of copies distributed
for each issue during the preceding 12 months was 301,986; for October 2014, 288,606. The average number of copies not
distributed, returned from news agents, for ofce use, leftover and spoiled for each issue during the preceding 12 months was
65,528; for October 2014, 55,671. The average number of copies distributed for each issue during the preceding 12 months
by all means was 367,514; for October 2014, 344,277. The average percent paid and/or requested circulation for the preceding
12 months was 98.12%; for October 2014, 97.71%. Total circulation does not include electronic copies.
I certify that the statements made by me above are correct and complete.
Jenny Desjean
Circulation Director

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NURTURE
UYOURU
CALLING

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Shopping Resources
For more information about all of the advertisers listed, please visit our website at:

vegetariantimes.com/infocenter
Foods/Beverages

8. Endangered Species Chocolate

15. Ovega-3

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vegetariantimes.com | November | 2014

81

Experience
Vegetarian Times in a
whole new way!
Now on the iPad, NOOK Tablet and Kindle Fire

vegetariantimes.com/tablet

iPad is a trademark of Apple Inc., registered in the U.S. and other countries. App store is a service mark of Apple Inc. NOOK is a
registered trademark of Barnes & Noble, Inc. NOOK Tablet is a trademark of Barnes & Noble, Inc. Amazon, Kindle, Kindle Fire, and
the AmazonKindle logo are trademarks of Amazon.com, Inc. or its afliates.

30 MINUTES OR LESS

LOW SATURATED FAT

LOW CALORIE

GLUTEN FREE

DAIRY FREE

VEGAN

RECIPE

Q
Q

APPETIZERS
Cremini and Tomato Bruschetta with Mascarpone,
Toasted Pine Nuts, and White Truffle Oil, p. 54
Mini Sesame-Cucumber Hand Rolls, p. 32
Simple Spanakopita Triangles, p. 30
Spice-Marinated Cherry Tomatoes, p. 30
Tarte Flambe with Herb Cheese and Lentils, p. 32
Walnut-Horseradish Cheese in Endive Petals, p. 32

SIDES

Bread Stuffing with Tempeh Bacon, p. 70


Mashed Potatoes with Mustard Greens and Leeks, p. 75
Savory Bread Pudding with Artichokes and Two Cheeses, p. 44
Tomato Tartare, p. 54

SOUPS & SALADS

Creamy Pear and Celery Root Soup with Pesto Swirl, p. 75


Roasted Squash Soup with Almond Cream and Spiced Pumpkin Seeds, p. 70
Spicy Corn Chowder, p. 12
Tricolor Beet Salad with Horseradish Dressing, p. 68
Wilted Mustard Greens Salad with Cranberry Dressing, p. 73

INDEX

ENTRES
Q
Q

Q
Q

Q
Q

Gorgonzola and Arugula Pizza with Caramelized Onions, p. 56


Green Eggs and Yam Toasts, p. 74
Holiday Seitan Roast, p. 69
Mac and Cheese with Mustard Greens, p. 74
Spinach-Artichoke Mini Lasagnas, p. 56
Vegetarian Timess Homemade Seitan, p. 69

DESSERTS
Q

Q
Q
Q

Chocolate-Cherry Bread Pudding, p. 47


Cinnamon Ice Cream, p. 71
Mango-Coconut Bread Pudding, p. 47
Pecan Pie, p. 71
Pumpkin-Apple Bread Pudding with Cranberry Streusel, p. 43
Sweet Potato Beignets, p. 57
Vegan Vanilla Pudding with Chocolate-Raspberry Topping, p. 57

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 | November | 2014

83

BUDS

What are

the BFFs of the


food world?
Here, chefs
and other
foodies share
their favorite
culinary
pairings.

PEANUTS &
POMEGRANATES
As a kid, I adored peanut
butter and jelly, but only on
toast, never plain bread, as
even then I thought its
sweetness needed the slight
bitterness of the toast for
balance. Fast forward to the
mid-1990s, when I found
myself dining alone at the
Heathman Hotel in Portland,

84

Ore., a city Id never visited


before. I was feeling a bit
out of my element, so I was
amazed to then feel comfort
and familiarity wash over me
upon my rst bite of an elegant
if unusual salad course. I burst
out laughing the moment
I realized that the salads
pomegranate seed and

November | 2014 | vegetariantimes.com

crushed peanut accents were


combining on my palate to
create a near-perfect replica of
my favorite childhood avors!
My chef-husband and
co-author, Andrew
Dornenburg, and I have happily
experimented with the
combination in dips,
marinades, sauces, and stews,
where the tart fruitiness of
the pomegranate cuts through
the peanuts earthy richness.
Blended with garlic, parsley,
soy sauce, and peanut or
sesame oil, the pairing of
peanut butter and
pomegranate molasses makes
a delicious marinade for tofu.
Cook down the duo with winter
squash into a thick stew, and
youve got a wonderful
accompaniment to chickpeas,
eggplant, and mushrooms, as
well as seitan or tempeh.
The combination is delicious
in both savory and sweet
iterationsfrom grain salads
to smoothiesbut to me, the
avor is always PB&J all
grown up!

KAREN PAGE
is the author of

numerous culinary
books, most recently
The Vegetarian
Flavor Bible.

PHOTOGRAPHY: BEATRIZ DA COSTA


PORTRAIT PHOTOGRAPHY: ANDREW DORNENBURG

TASTE

BRAGG - Supporting Great Health Since 1912

Its
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BRAGG

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with The Mother

For a Longer, Stronger,


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Used for its amazing natural cleansing,
healing & energizing health qualities.
Braggs Organic Vinegar adds healthy,
delicious flavor to salads, veggies,
vinegar drinks and foods.

t Certified Organic t NON GMO


t Kosher Certified t Gluten FREE
t Raw & Unfiltered t No Additives
t No Preservatives

Drinks in 16 oz glass
Makes two 8oz Servings
Now in 6 Great Flavors!

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Also Enjoy all 6 Delicious

BRAGG Apple Cider


Vinegar Drinks!

Bragg Organic Apple Cider Vinegar


in an energizing, refreshing health
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Cider Vinegar has been highly
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miracle health qualities.
In 00 BC Hippocrates, Father
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miracle cleansing, healing
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Hippocrates prescribed Apple
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I love Bragg
Apple Cider Vinegar Drinks.
They are my secret
of all secrets.

In Glass 16oz & 32oz,


and in Gallons

Katy Perry, Singer


Patricia Bragg, ND, PhD.
Pioneer Health Crusader
Health Educator, Author
YouTube.com/PatriciaBragg

Paul C. Bragg, ND, PhD.


Originator Health Stores
Life Extension Specialist
BraggHawaiiExercise.com

6oz, 16oz, 32oz.


In Glass 16oz
10oz Glass
& 32oz
& in Gallons
& in Gallons

Shaker Top
Shaker Top

Shaker Top

www.BRAGG.com
800- 6-1990

Bragg Products Available


in Health Stores & Grocery
Health Sections Nationwide
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Dressings & Marinades in 12oz Glass Bottles

12 oz.

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