Vegetarian Times Top Rated Recipes 2014

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W o r l d M a g s . n e t W o r l d M a g s . n e t
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2 Itroductio
96 Recipe Idex
contents
THERE ARE GOOD RECIPES AND THEN THERE
are great ones—the killer bruschetta you serve proudly at every
party, the perfect pasta dish for a romantic dinner for two, the
show-stopping dessert that convinces everyone you’re a baking
genius.
your favorite Vegetarian Times
recipes are, but even the most prolific home cook doesn’t have time to
prepare and taste them all. Wouldn’t it be great to have a
compendium of only the best recipes right at your fingertips?
That was the goal of this special keepsake issue. We polled
longtime VT staffers, quizzed our enthusiastic Facebook
audience, and delved deep into the user ratings and reader
comments in the vegetariantimes.com recipe database to identify 61 all-time favorites. Some you may recognize, and
some you may have missed, but all are guaranteed to make
your life a little easier and a lot more delicious.
Ulae t
COLLECTION
R E A D E R S ’ T O P R AT E D R E C I P E S V E G E TA R I A N T I M E S . C O M
R E A D E R S ' F A V O R I T E R E C I P E S
FOOD EDITOR Mary Margaret Chappell
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Contributing Writers & Recipe Developers
Palermo, Elliott Prag, Nicole Rees, Victoria Abbott Riccardi, Nekoda Rowley, Melynda Saldenais, Joyce Sangirardi, Annie Somerville,
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4 READERS’ TOPRATED RECIPES | vegetariantimes.com
RECIPES
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vegetariantimes.com
R E A D E R S ’ F A V O R I T E A P P E T I Z E R S
8 READERS’ TOPRATED RECIPES | vegetariantimes.com W o r l d M a g s . n e t W o r l d M a g s . n e t
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Avocado Chimichurri Bruschetta S E R V E S | M I N U T E S O R F E W E R
For this Latin twist on the classic Italian starter, cubes of avocado are folded into chimichurri—an Argentinean sauce made of chopped parsley, cilantro, garlic,
vinegar, and oil. Beth, a visitor to vegetariantimes.com, raves: “We make this often, sometimes more than once a week. Our favorite variation is to forgo the bread and use a bed of spinach to make an amazing dish we call ‘Kickin’ ‘Cado Salad.’ ”
2 Tbs. lemon juice
3 cloves garlic, minced (1 Tbs.)
¾ tsp. salt
½ tsp. dried oregano
¼ cup olive oil
¼ cup chopped cilantro
2 avocados, peeled, pitted, and cubed
6 ½-inch-thick slices whole-grain or ciabatta bread, toasted
1. Combine lemon juice, vinegar, garlic, salt, red pepper flakes, oregano, and black pepper in small bowl. Whisk in oil, then stir in cilantro and parsley. Fold in avocado cubes. 2. Spoon avocado mixture onto toast slices, and serve. PER SLICE WITH TOPPING: CAL; G PROT; G TOTAL
FAT G SAT FAT; G CARB; MG CHOL; MG SOD;
G FIBER; G SUGARS
Bruschetta with White Bean Paste, Tomato Chutney, and Reduced Balsamic Glaze M A K E S B R U S C H E T T A
More than 12,000 readers cast their votes in VT ’s 2009 Chef’s Challenge contest, in which Johnson & Wales University College of Culinary Arts graduate Joshua Ogrodowski won first place in the Best
Appetizer category for this four-star
favorite. He developed the recipe for a heart-healthy cooking demo in a spa cuisine class.
BALSAMIC GLAZE
rinsed and drained
2 oz. grated Parmesan cheese (½ cup) ¼ cup fresh orange juice
2 Tbs. olive oil
CHUTNEY
finely chopped (2 cups)
2 Tbs. finely chopped fresh basil
2 Tbs. lime juice
BRUSCHETTA
16 slices French baguette
2 Tbs. olive oil
1. To make Balsamic Glaze: Simmer vinegar and Sucanat in saucepan over medium-low heat 20 minutes, or until syrupy. Cool. 2. To make White Bean Paste: Blend all ingredients in food processor until smooth.
Season with salt and pepper, if desired. 3. To make Chutney: combine all ingredients in bowl. 4. To make Bruschetta: Preheat grill or grill pan. Brush baguette slices with oil, and grill 2 to 3 minutes per side. Spread 1 Tbs. White Bean Paste on each grilled bread slice. Top with 2 Tbs. Chutney; drizzle with Balsamic Glaze. PER SLICE WITH TOPPING: CAL; G PROT; G TOTAL
G FIBER; G SUGARS
Feta-Stuffed Peppadews M A K E S P E P P A D E W S | M I N U T E S O R F E W E R
Created for a Valentine’s Day feature on aphrodisiacs, these fiery love-bites won the hearts of the VT readership for their juxtaposition of cool mint and cucumber with the exhilarating heat of pulse- quickening chiles. Find Peppadews in jars in the pickle section of the canned- food aisle or at supermarket olive bars.
24 fresh mint leaves
½ small cucumber, peeled, seeded, and cut into ¼-inch cubes
4 Tbs. crumbled feta cheese, divided

Slide 1 mint leaf into cavity of 1 Peppadew. Fill with 1 or 2 cucumber cubes, then stuff with 1/2 tsp. crumbled feta. Repeat with remaining ingredients. Chill until ready to serve. PER PEPPADEW: CAL; G PROT; G TOTAL FAT
G SAT FAT; G CARB; MG CHOL; MG SOD;
G FIBER; G SUGARS
PEPPADEWS
Mini Loaded Red Potatoes M A K E S S T U F F E D P O T A TO E S
These sports bar–style spuds, taken from a VT Father’s Day menu, proved to be a hit with more than just dads. Roasted instead of deep-fried, they’re easiest to eat when made from the
smallest red potatoes you can find. “These are so delicious and cute,” writes Sarah on vegetariantimes.com. “Great finger food for parties!”
10 2-inch-diameter red potatoes
1 Tbs. vegetable oil
10 tsp. shredded low-fat
Paprika for sprinkling
1. Preheat oven to 375°F. Slice off small portion from one side of each potato to create flat base. Toss potatoes in bowl with oil and salt. Arrange potatoes, cut
side down, on baking sheet. Bake 20 to 30 minutes, or until soft. 2. Meanwhile, cook bacon according to package directions, then chop. 3. Allow potatoes to cool slightly, then slice top off each potato and scoop out 1 Tbs. flesh. Stuff each potato with 1/2 tsp. sour cream and 1 tsp. cheese, then sprinkle with chives and paprika. PER POTATO: CAL; G PROT; G TOTAL FAT
G FIBER; G SUGARS
Tomato-Mint Salsa S E R V E S
Based on a recipe from a nomadic Bedouin tribe, this enhanced version of classic hummus garners top ranking among VT readers. For more full- bodied flavor, increase the tahini by up to 2 cups. Stir the tahini well right before measuring—it separates when it sits.
CLASSIC HUMMUS
3 cups cooked chickpeas, or 2 15-oz. cans chickpeas, rinsed and drained
twice, hot or warmed in microwave
⁄ cup lemon juice
1 clove garlic
½ cup tahini
TOMATOMINT SALSA
2 Tbs. olive oil

1. To make Classic Hummus: Purée warm chickpeas, lemon juice, garlic, and 2/3 cup water in food processor 3 to 4 minutes, or until smooth, scraping down sides of bowl, if necessary. Add tahini, and purée 2 minutes, or until mixture has consistency of soft cream cheese, adding 1 to 2 Tbs. water, if necessary. Season with salt and pepper, if desired.
2. To make Tomato-Mint Salsa: Stir together tomatoes, diced onion, oil, mint, and lemon juice in small bowl; season with salt and pepper, if desired. Let stand 5 minutes. 3. To serve, spread Classic Hummus in shallow dish, and mound Tomato-Mint Salsa in center. PER SERVING ¼ CUP HUMMUS PLUS TBS. SALSA:
CAL; G PROT; G TOTAL FAT G SAT FAT;
G CARB; MG CHOL; MG SOD; G FIBER;
G SUGARS
TOMATOMINT SALSA
R E A D E R S ’ F AV O R I T E A P P E T I Z E R S
MINI LOADED
RED POTATOES
Smoky Baby
Portobello Sliders S E R V E S
Featured in a VT story on grilling techniques, this mushroom “burger” demonstrates how portobellos’ meaty texture and robust taste take on the flavors of marinades and rubs and stay juicy and tender when grilled. Vegetariantimes.com visitor Allison offers this resounding endorsement: “Vegetarians and nonvegetarians alike love these—and they are easy, easy, easy!”
CLASSIC BBQ RUB
¼ cup sweet paprika
3 Tbs. kosher or coarse sea salt
2 tsp. garlic powder
1 tsp. onion powder
1 tsp. celery seed
½ tsp. cayenne pepper
3 Tbs. olive oil, divided
2 medium yellow or white onions,
thinly sliced
1½ cups prepared barbecue sauce
2 oz. shredded smoked Gouda (¾ cup)
8 mini challah rolls or dinner rolls
1. To make Classic BBQ Rub: Combine all ingredients in small airtight con-
tainer. Shake well to blend. Makes 3/4 cup; store unused portion in airtight container. 2. To make Sliders: Rub mushrooms with 1 Tbs. oil, and toss in bowl with 2 Tbs. Classic BBQ Rub. Set aside. 3. Heat remaining 2 Tbs. oil in large skillet over medium heat. Add onions
and herbes de Provence, and cook 30 minutes, or until golden, stirring occasionally. Remove from heat, and season with salt and pepper, if desired. (This topping can be made up to two days in advance.) 4. Heat grill or grill topper over medium- high heat. Rub grate or grill topper with vegetable oil. Place mushrooms stem side down on grill. Brush mushroom tops with barbecue sauce, and grill 3 to 4 minutes, or until soft and
charred around the edges. Flip, and grill 3 minutes more. Divide cheese among mushrooms, placing in center of each stem side. Grill 1 minute more, or until cheese is melted. 5. Meanwhile, warm rolls on grill. Spread barbecue sauce on bottom rolls, then top each with 1 mushroom, sautéed onions, and top roll. PER SLIDER: CAL; G PROT; G TOTAL FAT G SAT
FAT; G CARB; MG CHOL; MG SOD; G FIBER;
G SUGARS
6 READERS’ TOP RATED RECIPES
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R E A D E R S ’ F A V O R I T E R E C I P E S
PAGE
WILTED SPINACH
SALAD WITH
ASIAN PEARS,
PECANS
R E A D E R S ' F AV O R I T E S A L A D S
vegetariantimes.com | READERS’ TOPRATED RECIPES 21
Wilted Spinach Salad with Asian Pears, Blue Cheese, and Pecans S E R V E S | M I N U T E S O R F E W E R
Crisp Asian pears, tangy blue cheese,

unfiltered apple cider vinegar
1½ cups torn frisée, escarole, or radicchio
1 Asian pear, thinly sliced ¼ cup toasted pecan pieces
3 Tbs. crumbled blue cheese, divided
2 Tbs. olive oil
1. Bring small pot of water to a boil. Add shallot, and blanch 20 seconds. Drain, and toss with vinegar in serving bowl. Add spinach, frisée, pear, pecans, and 2 Tbs. cheese; toss to combine. 2. Heat oil in small skillet until very hot. Pour over salad, and toss with tongs to
wilt greens. Sprinkle remaining 1 Tbs. cheese over salad. PER CUP SERVING: CAL; G PROT; G TOTAL FAT
G FIBER; G SUGARS
German-Style Warm Potato Salad S E R V E S | M I N U T E S O R F E W E R
Vegetariantimes.com visitor Becca calls this green bean–laced potato salad “Sooo good. Make this one!” She adds,
“It’s wonderful warm, but also quite tasty cold for a picnic the next day.” Hearty enough to serve as an entrée, it can also be paired with grilled vegetarian sausages for a bigger meal.
8 oz. baby red potatoes, cut into
1- x ½-inch pieces
3 Tbs. olive oil
parts chopped (¼ cup)
any mild variety, such as white wine
or rice vinegar
1 Tbs. chopped fresh tarragon or dill
4 cups loosely packed baby spinach
leaves
1. Cook potatoes in pot of boiling salted water 8 minutes, or until tender. Add green beans during last minute of cooking.
2. Meanwhile, heat oil in skillet over medium heat. Add green onions. Cook 4 minutes, or until tender but not browned. Remove from heat; stir in vinegar. 3. Drain potatoes and green beans. Toss with olive oil mixture, parsley, and tarragon. Season with salt and pepper, if desired. Serve warm on bed of spinach. PER CUP SERVING: CAL; G PROT; G TOTAL FAT
G FIBER; G SUGARS
POTATO SALAD
R E A D E R S ' F A V O R I T E S A L A D S
1. Combine savoy cabbage, red cabbage, carrots, and apple in large heat-proof bowl. Sprinkle with kosher salt. Whisk together soy sauce, lime juice, 2 Tbs. water, and brown sugar in small bowl. 2. Heat oil in medium skillet over medium-high heat. Add onion and salt
(if using), and cook 7 to 8 minutes, or until onion is browned and bottom of pan has brown bits. Add ginger; cook 30 seconds. Add soy sauce mixture to deglaze, and cook 15 to 25 seconds, scraping up brown bits. Remove from heat. Add onion mixture to cabbage mixture. Toss until well combined and cabbages begin to wilt. 3. Add 1/4 cup cilantro leaves, and toss to combine. Let stand 5 minutes, then serve garnished with remaining 1/4 cup cilantro
and peanuts, if using. PER CUP SERVING: CAL; G PROT; G TOTAL FAT
< G SAT FAT; G CARB; MG CHOL; MG SOD;
G FIBER; G SUGARS
S E R V E S
“This is by far my favorite quinoa recipe,” comments Katie on vegetariantimes.com . If using fresh corn, you can skip the blanch- ing step and just stir in the raw kernels.
SALAD
½ tsp. salt
(from 2 ears)
1 cup finely chopped red cabbage
1 cup diced cucumber
1 Tbs. Dijon mustard
1 tsp. salt
1. To make Salad: Bring quinoa, salt, and 1 1/2 cups water to a boil in saucepan. Reduce heat to medium-low, cover, and
simmer 20 minutes, or until water is absorbed. Set aside, covered, 10 minutes. 2. Bring 2 cups water to a boil in separate saucepan. Add corn, and cook 1 minute. Drain, and rinse under cold water. Drain again. Stir together corn, tomatoes, cabbage, cucumber, and quinoa in bowl. 3. To make Dressing: Mix all ingredients in blender until smooth. Stir into Salad. PER CUP SERVING: CAL; G PROT; G TOTAL FAT
G FIBER; G SUGARS
Colorful Asian Slaw with Warm Ginger-Lime Dressing
S E R V E S | M I N U T E S O R F E W E R
A warm dressing of deglazed pan juices gives this refreshing slaw a flavor boost, and as VT reader Caitlin says on vegetariantimes.com: “The peanuts
make for a nice hearty crunch on top of the already crisp veggies!” For a light supper, top with tofu and serve over brown rice.
4 cups (8 oz.) thinly sliced
savoy cabbage
2 medium carrots (4 oz.), peeled and
cut into very thin matchsticks
1 large Granny Smith apple (8 oz.),
unpeeled, cored, and cut
3 Tbs. low-sodium soy sauce
2 Tbs. plus 1 tsp. lime juice
2 Tbs. brown sugar
2 Tbs. canola oil
1 pinch salt, optional
½ cup roughly chopped cilantro leaves
¼ cup chopped roasted peanuts,
optional
GINGERLIME
DRESSING
CORN
QUINOA
SALAD
“It’s perfect to bring
to a potluck or picnic.”
Raw Kale
Vegetables P A GE
Raw Kale Salad with Root Vegetables S E R V E S
“This salad is fab!” writes Angela on
vegetariantimes.com. “I’ve made it so many times for get-togethers, dinners, etc., and someone always asks for the recipe!” Tender, long-leafed lacinato kale works especially well, but any variety will do if it’s cut very thin and given a thorough rubdown with salt, vinegar, and oil. The grated root vegetables and maple-glazed pecans add just the right crunchiness.
SALAD
thin strips or chiffonade
2 Tbs. olive oil
1 cup whole pecans
2 Tbs. canola oil
¼ tsp. cayenne pepper
grated (1 cup)
1 medium carrot, grated (½ cup)
2 green onions, cut thin on diagonal
DRESSING
1 Tbs. olive oil
2 tsp. agave nectar
1. To make Salad: Place kale in large bowl, and pour olive oil, vinegar, and 1 tsp. salt over top. Gently massage mixture into kale about 2 to 3 minutes by hand, or until kale starts to wilt. Let rest 30 minutes. 2. Preheat oven to 375°F. Line baking sheet with parchment paper. Toss together pecans, maple syrup, canola oil, remaining 1/2 tsp. salt, and cayenne in medium bowl. Spread nut mixture in single layer on prepared baking sheet; bake 8 to 10
minutes, or until pecans are brown and
fragrant, stirring frequently. Cool in pan. 3. To make Dressing: Whisk together lemon juice, lemon zest, oil, soy sauce, and agave nectar in bowl. Season with salt and pepper, if desired. 4. Stir turnip, rutabaga, carrot, and green onions into kale mixture. Toss with Dressing. Garnish with pecans. PER CUP SERVING: CAL; G PROT; G TOTAL FAT
G FIBER; G SUGARS
Greek Lentil Salad S E R V E S
This top-rated salad is low in calories and makes a delicious take-along lunch or a light dinner. Unlike most dried beans, lentils don’t need to be soaked before cooking, but they still offer gold-stan- dard protein and fiber benefits.
1 cup French green lentils,
rinsed and drained
¼ small onion
2 bay leaves 1 large shallot, finely chopped (¼ cup)
2 Tbs. lemon juice
¼ cup chopped fresh mint
1 Tbs. olive oil
¼ cup crumbled feta cheese
1. Place lentils, onion, bay leaves, and 6 cups water in large saucepan; bring to a boil. Reduce heat to medium-low, and
cook 25 to 30 minutes, or until lentils are tender. Drain, remove onion and bay leaves, and cool. 2. Stir together shallot and lemon juice in large bowl. Add lentils, cucumber, tomatoes, mint, and oil; stir to combine. Season with salt and pepper, if desired. Chill 1 hour, or overnight. Serve topped with feta. PER CUP SERVING: CAL; G PROT; G TOTAL FAT
G FIBER; G SUGARS
GREEK
LENTIL
SALAD
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Szechuan Black-Eyed Pea Salad S E R V E S | M I N U T E S O R F E W E R
It’s no small wonder that this salad, developed by reader Laura McAllister, won first prize in VT ’s 2007 Reader Recipe Contest and has continued to win over readers ever since: its perfect combination of basic ingredients makes for a light and tasty lunch or hearty dinner side dish. “After reading rave reviews about this recipe, I decided to try it,” writes Rene on vegetariantimes.com. “Now I see what all the fuss was about! It’s quick, healthy, and delicious. I made
it early for lunch and ended up eating a bowl at 10 a.m. because I couldn’t wait.”
2 14-oz. cans black-eyed peas,
rinsed and drained
chopped (1 cup)
1 jalapeño chile, seeded
1 clove garlic, minced (1 tsp.)
1 avocado, cubed (1 cup)
2 Tbs. lemon juice ¼ cup olive oil
3 Tbs. red wine vinegar
1 Tbs. vegan Szechuan sauce
2 tsp. sugar
1. Toss together black-eyed peas, bell pepper, onion, jalapeño, and garlic in large bowl. Toss avocado with lemon juice in separate bowl. Add avocado to black-eyed pea mixture. 2. Whisk together oil, vinegar, Szechuan
sauce, and sugar in bowl used for avocado. Add black-eyed pea mixture, and toss to mix. PER ¾CUP SERVING: CAL; G PROT; G TOTAL FAT
G FIBER; G SUGARS
Tofu and Cucumber Salad with Sesame-Ginger Dressing
This top-ranking salad was developed for a feature celebrating cucumber’s delicate flavor. Furikake , a Japanese rice seasoning, adds subtle taste and texture. To make your own furikake, crumble a sheet of nori (the same toasted seaweed used to wrap sushi) and toss with 2 tsp. toasted sesame seeds and 1/4 tsp. sea salt. “I never knew how good plain, unadulterated tofu could taste until I had this salad,” says VT food editor Mary Margaret Chappell. “The combination of textures
with the silky tofu, the crisp cucumber, and the crunchy spices is just perfect.”
DRESSING
4 tsp. tamari or low-sodium soy sauce
2 tsp. mirin (rice wine)
1½ tsp. sugar
3 Japanese cucumbers, 1 English
cucumber, or 2 garden cucumbers,
thinly sliced
2 oz. daikon radish sprouts, trimmed
6 green onions, thinly sliced
4 tsp. veg furikake seasoning,
such as Eden Shake
1. To make Dressing: Blend all
ingredients in blender 1 minute. Chill. 2. To make Salad: Cut tofu into 12 rectangular slices. Lay 3 slices of tofu, overlapping slightly, on each of 4 plates.
Arrange cucumber slices around tofu, and fan avocado slices on plates. Scatter sprouts, then green onions over
vegetables. Drizzle Dressing over Salad. Sprinkle with furikake. PER SERVING: CAL; G PROT; G TOTAL FAT
G FIBER; G SUGARS
TOFU AND
CUCUMBER SALAD
WITH SESAME
GINGER DRESSING
vegetariantimes.com | READERS’ TOPRATED RECIPES 29 W o r l d M a g s . n e t W o r l d M a g s . n e t
Sou &Ste
I love the textures and the ‘chew’ of it all.”
—Za, via vegetariantimes.com
R E A D E R S ’ F AV O R I T E S O U P S & S T E W S
White
Soup
White Bean and Arborio Rice Soup
Designed for a recent 30 Minutes story
featuring Italian zuppas, this soup quickly won four-star status among VT
readers. True to the style of Northern Italy, it is filled out with rice rather than pasta. Toasted breadcrumbs and pine nuts lend an almost cheese-like flavor— without any cheese.
3 Tbs. olive oil, divided
⁄ cup Arborio rice
6 cups low-sodium vegetable broth 2 cups sliced cabbage
1 bay leaf
¼ cup pine nuts
rinsed and drained
1. Heat 2 Tbs. oil in pot over medium heat. Add rice, and sauté 6 minutes, or until toasted, stirring occasionally. Stir in
garlic and rosemary, and cook 2 minutes more. Add broth, cabbage, and bay leaf; cover, and bring to a boil. Reduce heat to medium-low, and simmer 10 minutes. 2. Pulse bread and pine nuts in food processor until small crumbs form. 3. Heat remaining 1 Tbs. oil in skillet over medium heat. Add breadcrumb mixture, and sauté 5 minutes, or until breadcrumbs are crisp and toasted. 4. Add beans to soup, and cook 5 minutes more, or until rice is tender. Remove bay
leaf, and stir in breadcrumbs. Season with salt and pepper, if desired. PER ¼CUP SERVING: CAL; G PROT; G TOTAL
G FIBER; G SUGARS
Chickpea and Date Tagine
This North African stew combines sweet and savory ingredients to play off the spices used to season it. “This is
delicious!” comments Wendy on vegetariantimes.com. “Healthy, quick, and tasty—what more can you ask for?”
1 Tbs. olive oil
4 cloves garlic, minced (4 tsp.) 1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. ground ginger
½ tsp. ground cinnamon
3 cups cooked chickpeas or 2 15-oz.
cans chickpeas, rinsed and drained
1 cup whole-wheat couscous
¼ cup lemon juice
½ cup chopped cilantro
1. Heat oil in saucepan over medium heat. Add onion, and cook 10 minutes, or until starting to brown, stirring often. Stir in garlic, cumin, coriander, ginger, and cinnamon, and sauté 30 seconds.
Add tomatoes, chickpeas, and 1/4 cup
water; simmer 10 minutes. 2. Meanwhile, toast couscous in small saucepan over medium heat 5 minutes, or until fragrant. Add 1 3/4 cups water, and bring to a boil. Remove from heat, cover, and let stand 5 minutes. 3. Stir dates and lemon juice into tagine; season with salt and pepper, if desired. Serve on couscous, topped with cilantro. PER SERVING CUP STEW AND ½ CUP COUSCOUS:
CAL; G PROT; G TOTAL FAT < G SAT FAT; G CARB;
MG CHOL; MG SOD; G FIBER; G SUGARS
CHICKPEA
TAGINE
1. Preheat oven to 450°F. Line 2 large baking sheets with parchment paper. Toss squash with 2 Tbs. oil in bowl, and season with salt, if desired. Toss apples with 1 Tbs. oil in separate bowl, and season with salt, if desired. Arrange squash in single layer on 1 prepared baking sheet, and apples in single layer on other. Roast squash 32 to 36 minutes, or until tender and browned on bottoms. Roast apples 22 to 24 minutes, or until browned.
2. Meanwhile, heat remaining 1 Tbs. oil in Dutch oven over medium-low heat.
Add shallots, and season with salt, if desired. Cover, and cook 10 minutes, or until shallots are shrunken, stirring occasionally. Add cumin, coriander, and red pepper flakes, and season with salt, if desired. Cook 30 seconds, or until fragrant. Add farro and 8 cups water, and bring to a boil. Reduce heat to medium-low, and cook 25 minutes, or until farro is tender. Stir in squash and
Roasted Butternut Squash, Apple, and Farro Chowder
S E R V E S
Popular in Europe, farro is an ancient whole grain related to wheat. When cooked, it has a chewy texture and slightly nutty flavor. “My local market was out of farro, so I used barley,” says Jolie on vegetariantimes.com. “This one is a keeper. It’s a delicious, flavorful, easy meal.”
1½ lb. peeled butternut squash,
diced (4 cups) 4 Tbs. canola oil, divided
3 large Jonagold or Golden Delicious
apples, peeled, cored, and cut
into large dice
½ tsp. ground cumin
½ tsp. ground coriander
⁄ cup semi-pearled farro
apples, and remove from heat. Stir in
1 Tbs. mint and 1
/4 tsp. lemon zest. Serve sprinkled with remaining 1 Tbs.
mint and 1/4 tsp. lemon zest.
PER ⁄CUP SERVING: CAL; G PROT; G TOTAL
FAT < G SAT FAT; G CARB; MG CHOL; MG SOD;
G FIBER; G SUGARS
Smoky Split Pea Soup
Split pea soup is often flavored with ham
hocks, but this version gets its smoky
taste from smoked paprika and chipotle chiles. “This soup is amazing,” writes
Rachel on vegetariantimes.com. “It’s spicy
and delicious, and everyone who has
tried it loves it, saying it beats any
ham-based one they’ve had.”
1 cup green split peas
2 Tbs. olive oil
1 tsp. smoked paprika
adobo sauce
2 medium onions, diced (3 cups)
3 ribs celery, diced (1 cup)
4 cloves garlic, minced (4 tsp.)
1 14-oz. can diced tomatoes
1. Soak split peas in large bowl of cold
water overnight.
medium heat. Add paprika and chipotle,
and stir. Add sweet potato, onions, and
celery, and season with salt and pepper, if desired. Cover, and cook 10 minutes,
or until onions are soft and translucent.
Add garlic, and sauté 2 minutes.
3. Drain split peas, and add to pot with 6
cups water. Bring soup to a boil, reduce
heat to medium-low, and simmer 1 hour.
Add tomatoes, and cook 30 minutes
more, or until split peas are tender.
PER CUP SERVING: CAL; G PROT; G TOTAL FAT
G FIBER; G SUGARS
SOUP
ROASTED BUTTERNUT
FARRO CHOWDER
Soup with
Gremolata PAGE
MOROCCAN

Mushroom and PappardelleSoup with Gremolata S E R V E S | M I N U T E S O R F E W E R
Mascarpone is stirred into this noodle soup just before serving to give it a luscious creaminess and cheesy tang. “This recipe is out of this world!” writes Lindsey on vegetariantimes.com. “It’s a perfect combination of tart, creamy, warm, and savory. I froze half of it and reheated it to great results.”
SOUP
¼-inch thick (2 cups)
¾ tsp. dried Italian seasoning
7 cups low-sodium vegetable broth
4 oz. pappardelle noodles
1-inch pieces
1 clove garlic, peeled
2 tsp. grated lemon zest
1. To make Soup: Heat oil in pot over medium-high heat. Add mushrooms and onion, and sauté 5 minutes. Stir in Italian seasoning, then broth. Cover, and bring to a boil. Set aside 1/2 cup broth, then add noodles; simmer 3 minutes, stirring occasionally. Add green beans, and
simmer 3 minutes. Remove from heat. 2. Whisk reserved 1/2 cup broth into mascarpone in bowl. Slowly stir mascarpone mixture into Soup. 3. To make Gremolata: pulse parsley, garlic, and lemon zest in food processor until finely chopped. 4. Ladle Soup into bowls. Garnish each serving with 2 tsp. Gremolata. PER ⁄CUP SERVING: CAL; G PROT; G TOTAL
G FIBER; G SUGARS
Moroccan Lentil Stew with Raisins S E R V E S | M I N U T E S O R F E W E R
This exotically flavored stew was created for a story on quick, comforting meals-in-a-bowl that start with store- bought soup as a base. Amber on vegetariantimes.com describes it as enjoyable and filling: “Even my skeptical meat-eating hubby liked it,” she says.
1 Tbs. olive oil
1 cup chopped onion 3 cloves garlic, minced (1 Tbs.)
1 28-oz. can crushed tomatoes
2 18.2-oz. cartons prepared lentil soup,
such as Dr. McDougall’s
1 15-oz. can chickpeas, rinsed
and drained
2 tsp. ground cinnamon,
or more to taste
¼ tsp. red pepper flakes, or to taste
6 Tbs. plain nonfat Greek yogurt or soy yogurt, optional
1. Heat oil in medium saucepan or Dutch oven over medium heat. Add onion, and sauté 3 minutes, or until softened and translucent. Add garlic, and cook 1 minute, or until garlic is softened, but not browned, stirring constantly. 2. Stir in tomatoes, soup, chickpeas, raisins, cinnamon, cumin, and red pepper flakes. Season with salt and
pepper, if desired. Bring stew to a simmer over medium-high heat, stirring occasionally. 3. Reduce heat to medium-low, and simmer, uncovered, 20 minutes, or until mixture is reduced and sauce has thickened, stirring often from bottom to prevent sticking. Garnish each serving with 1 Tbs. yogurt, if using. PER CUP SERVING: CAL; G PROT; G TOTAL FAT
G FIBER; G SUGARS
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Spicy Sun-Dried Tomato Soup with White Beans & Swiss Chard
Winner of the Best Soup award in VT ’s 2009 Chef’s Challenge contest, this flavorful soup is the creation of Abigail Henson, a graduate of the Natural Gourmet Institute in New York. Years earlier, upon seeing an ad for the Natural Gourmet Institute in the back of VT,
Abigail’s sister turned her on to the idea of attending the institute. Eventually, both sisters enrolled. Abigail came up with this soup on a cold winter night. “As usually happens with soup, it made
itself with the ingredients I had on hand,” she explains. “I used sun-dried tomatoes as the star ingredient, and everything else just seemed to evolve.”
2 Tbs. olive oil
½ tsp. red pepper flakes
1 medium onion, chopped (1½ cups)
2 medium carrots, sliced (1 cup)
2 ribs celery, chopped (½ cup)
1 small zucchini, sliced (1 cup)
½ tsp. chopped fresh rosemary 2 cups low-sodium vegetable broth
2 15-oz. cans diced tomatoes
1 15-oz. can small white beans or
cannellini beans, rinsed and drained
½ cup oil-packed sun-dried tomatoes,
drained and chopped, plus 2 Tbs. oil
from jar
½ tsp. chopped fresh thyme
1 cup torn fresh basil
1. Heat oil in large saucepan over medium heat. Add garlic and red pepper flakes, and cook 1 minute, or until garlic is fragrant. Stir in onion, carrots, celery, zucchini, and rosemary, and cook 10 to 15 minutes, or until onions are soft. 2. Add broth, 1 can tomatoes, and beans. Scoop 1 cup mixture into food processor or blender, and add remaining can of tomatoes, sun-dried tomatoes, and sun-dried tomato oil. Purée until smooth, stir mixture into soup, and
season with salt and pepper, if desired. Simmer 10 minutes. 3. Add Swiss chard and thyme; simmer
5 minutes more, or until chard is wilted. Remove pan from heat, and stir in basil. PER ½CUP SERVING: CAL; G PROT; G TOTAL FAT
G FIBER; G SUGARS
Garlic and Kale Soup
This brothy recipe, concocted for a VT
story on heart-healthful soups, gets four stars for flavor among readers and offers
heart protection with cardiovascular- friendly kale, garlic, shiitake mushrooms, and high-fiber wheat berries. Once the wheat berries have been presoaked, the soup can be ready in under an hour.
½ cup wheat berries
2 Tbs. olive oil
10 cloves garlic, peeled and thinly sliced
¼ cup brown rice vinegar
4 cups low-sodium vegetable broth 1 bunch kale (10 oz.), stemmed and
coarsely chopped
1. Soak wheat berries in large bowl of cold water overnight. 2. Heat oil in 2-qt. saucepan over medium heat. Add mushrooms; season with salt, if desired. Sauté 10 minutes, or until beginning to brown. Add garlic, and sauté 2 minutes more. Stir in
vinegar, and simmer until almost
evaporated, stirring to scrape up browned bits from pan. 3. Drain wheat berries, and add to mushroom mixture with vegetable broth and 1 cup water. Bring to a boil, then reduce heat to medium-low, and simmer 20 minutes. Add kale, and cook 10 to 20 minutes more, or until kale is tender. Season with salt and pepper, if desired. PER CUP SERVING: CAL; G PROT; G TOTAL FAT
G FIBER; G SUGARS
R E A D E R S ' F AV O R I T E S OU P S S T E W S
SPICY SUN-DRIED
TOMATO SOUP
& SWISS CHARD
Se
R E A D E R S ’ T O P R AT E D R E C I P E S V E G E TA R I A N T I M E S . C O M42
super yum!”
—Kisha Chandler,
via Facebook
Braised Cavolo Nero Kale S E R V E S
The long, leafy, crinkly, Cavolo nero variety of kale that stars in this recipe is also called dinosaur, Tuscan, or lacinato kale. Serve it on its own or tossed with your favorite pasta. A VT reader named Michelle reports on vegetariantimes.com
that the pasta trick made this recipe a winner at her house. “It’s my husband’s new favorite,” she says.
3 Tbs. olive oil
1 medium onion, thinly sliced (1⁄ cups)
3 small carrots, diced (1½ cups) 2 bunches cavolo nero kale, tough
ribs removed, and leaves coarsely
chopped (9 cups)
3 cloves garlic, peeled and thinly sliced
1. Heat oil in Dutch oven over medium- high heat. Sauté onion 7 to 9 minutes, or until golden. Add carrots, and cook 2 to 3 minutes more. Add kale and 1/2 cup water, cover, and cook 2 to 3 minutes, or
until kale has wilted. Stir in red pepper flakes and garlic, and cook 1 to 2 minutes
more. Add 1 1
/4 cups water, and bring to a simmer. 2. Cover, reduce heat to medium-low, and simmer 40 minutes, or until kale is tender, adding more water if necessary. 3. Uncover pot, increase heat to medium-high, and cook 3 minutes, or until most of liquid has evaporated. Season with salt and pepper, if desired. PER CUP SERVING: CAL; G PROT; G TOTAL
G FIBER; G SUGARS
Colorful Oven Fries S E R V E S | M I N U T E S O R F E W E R
Oven-fried sweet potatoes can be tricky because the potatoes’ high moisture content makes it difficult for them to “fry,” and their ample sugar causes them to burn easily. Due to their dry texture, Okinawan sweet potatoes help to eliminate that problem here, but a dusting of potato starch aids in keeping
all varieties crisp. “These are delish!” says Natrina on vegetariantimes.com.
2 lb. assorted sweet potatoes, peeled
and cut into ¼-inch-thick sticks
1 Tbs. canola oil
2 Tbs. potato starch
1. Preheat oven to 450°F. Line 2 baking sheets with parchment paper, or coat with cooking spray. Set 1 oven rack in top
position and 1 rack in bottom position. 2. Toss together sweet potatoes, oil, salt, pepper, and cinnamon, if using. Sprinkle with potato starch; toss mixture once more to coat well. Arrange in single layer on prepared baking sheets. Bake 10 minutes. 3. Turn potatoes with spatula, and rotate baking sheets. Bake 12 minutes more, or until golden brown. PER ½CUP SERVING: CAL; G PROT; G TOTAL FAT
G FIBER; G SUGARS
Nero Kale
R E A D E R S ’ F AV O R I T E S I D E S
COLORFUL
OVEN FRIES
R E A D E R S ’ F A V O R I T E S I D E S
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Roasted Grapes and Olives S E R V E S
“Who would have dreamed that roasted grapes and olives would be the big hit of the neighborhood Super Bowl party?” comments Sheryl on vegetariantimes.com, after serving up this rustic antipasto dish during the big game. “Not a single piece was left!” To make it yourself, you’ll need two shallow baking dishes. One should be large enough (about 2-quart capacity) to use as a serving
dish. Choose olives that haven’t been marinated or oil-cured.
2½ tsp. olive oil, plus more to grease pans
2½ tsp. chopped fresh rosemary, divided
1¼ cups walnut pieces
¼ tsp. kosher salt
1 Tbs. balsamic vinegar
½ tsp. agave nectar
1½ cups unpitted firm black and green
olives, drained and patted dry
1. Preheat oven to 350°F. Grease 2 shallow baking dishes with oil. 2. Warm 2 1/2 tsp. oil with 1 tsp. rosemary in skillet over medium-low heat 2 to 3 minutes, stirring occasionally. Remove from heat; stir in walnuts and salt. Spread nuts in 1 prepared baking dish. 3. Whisk together vinegar and agave nectar in bowl. Stir in grapes, olives, and remaining 1 1/2 tsp. rosemary. Spread mixture in remaining baking dish.
4. Roast walnuts 9 to 12 minutes in oven, or until golden brown. Remove, sprinkle with more kosher salt (if desired), and cool. Increase oven heat to 400°F. Roast grapes and olives 20 to 25 minutes, or until sauce is syrupy, stirring occasionally. Cool 10 minutes, stirring occasionally. Sprinkle walnut pieces over grapes and olives, and serve warm. PER ½CUP SERVING: CAL; G PROT; G TOTAL FAT
G FIBER; G SUGARS
Garlicky Mushrooms S E R V E S | M I N U T E S O R F E W E R
Created as part of an Easy Entertaining story featuring a Catalan-style feast, this rendition of the Spanish tapas-bar favorite quickly received VT readers’ highest rating.
2 Tbs. olive oil
10 cloves garlic, sliced
40 large white button
2 Tbs. chopped parsley
Heat oil in skillet over low heat. Add garlic, and cook 1 minute, or until transparent. Add mushrooms, and cook 10 minutes without stirring. Add wine, and cook 15 minutes, or until liquid has evaporated and mushrooms are browned. Stir in parsley, and cook 2 minutes. Season with salt and pepper, if desired. Serve hot or at room temperature. PER ¼CUP SERVING: CAL; G PROT; G TOTAL FAT
G FIBER; G SUGARS
GARLICKY
MUSHROOMS
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Zucchini-Tomato Gratin S E R V E S
The first time VT reader Kelly made this dish for her husband, “he was amazed that I could make something that tastes better than pizza, without the crust!” she says on vegetariantimes.com. Kelly adds that, for them, “This has become a staple meal.” Salting and draining the zucchini and tomatoes
before baking prevents them from releasing excess moisture as they bake, so the gratin stays firm, not soggy.
1½ lb. tomatoes, cut into
¼-inch-thick slices
⁄-inch-thick diagonal slices
4 garlic cloves, thinly sliced
2 Tbs. roughly chopped kalamata olives
¼ cup thinly sliced basil leaves
¾ cup grated Parmesan cheese (1½ oz.)
1. Drape tomato slices over colander, sprinkle with salt, and let drain 45 minutes. 2. Spread zucchini on baking sheet, and sprinkle with salt. Let stand 30 minutes to sweat out excess moisture. Rinse well, and pat dry. 3. Preheat oven to 375°F. Heat 1 tsp. oil in nonstick skillet over medium-high heat. Sauté zucchini 3 to 4 minutes, or
until golden. Transfer to plate. Do this in 2 batches if necessary, adding more oil between batches. 4. Layer half of zucchini slices in 1.3-qt. oval baking pan. Top with half of tomatoes. Sprinkle with half of garlic, 1 Tbs. olives, half of basil, and 1/4 cup Parmesan cheese; season with freshly ground black pepper. Repeat with remaining zucchini, tomatoes, garlic,
olives, and basil. Drizzle top with 1 Tbs. oil, and sprinkle with remaining 1/2 cup cheese. Cover with foil, and bake 10 minutes. Remove foil, and bake 20 minutes more, or until cheese is melted and gratin is bubbling. Let stand 5 minutes before serving. PER ¾CUP SERVING: CAL; G PROT; G TOTAL FAT
G FIBER; G SUGARS
Brussels Sprouts with Walnutsand Dried Cranberries S E R V E S | M I N U T E S O R F E W E R
Developed as a no-fuss addition to an elaborate Thanksgiving menu, this longtime VT favorite simply calls for searing Brussels sprouts with garlic and shallots and then dressing them up with walnuts and a dried-cranberry glaze. “This was my first attempt at Brussels sprouts,” writes Jessie at vegetariantimes.com. “I didn’t know if I’d like them or not. After this
recipe, they’re my new favorite!” A splash of walnut oil helps bring all the flavors together.
½ cup coarsely chopped walnuts
2 tsp. olive oil
2 shallots, halved and sliced (¼ cup)
1 clove garlic, minced (1 tsp.)
¼ cup coarsely chopped dried cranberries
1 Tbs. agave syrup 1 Tbs. walnut oil
1. Heat large skillet over medium-high heat. Add walnuts, and toast 3 to 4 minutes, or until fragrant. Transfer to plate, and set aside. 2. Wipe out skillet, and return to heat.
Add olive oil, and swirl skillet to coat bottom. Add Brussels sprouts, and cook 5 minutes, or until browned, stirring occasionally. Add shallots and garlic, and
cook 1 minute more. 3. Stir in cranberries, agave, and 1 cup water. Partially cover skillet, reduce heat to medium, and simmer 5 to 7 minutes, or until most of liquid has evaporated and Brussels sprouts are just tender, but not soft. Transfer to serving bowl. Stir in walnut oil and toasted walnuts, and season with salt and pepper, if desired. PER ½CUP SERVING: CAL; G PROT; G TOTAL FAT
G FIBER; G SUGARS
it tastes amazing ! Seriously, a great find of a recipe.
I highly recommend it!” —Carol, via vegetariantimes.com
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East-West Marinated Asparagus S E R V E S
Prepared for a feature on asparagus, this top-rated recipe infuses blanched stalks
with the sweet, spicy flavor of an Asian-inspired marinade. “When I first served this,” says VT food editor Mary Margaret Chappell, “one of my guests
mentioned that the rules of etiquette say the proper way to eat whole asparagus is with your fingers. Everyone at the table promptly put
down their knives and forks and picked up the spears with their hands— the better to dip (and double dip) the tips in the tangy sauce.”
3 lb. fresh asparagus, trimmed
⁄ cup low-sodium soy sauce or tamari
⁄ cup rice vinegar
3 Tbs. vegetable oil
3 cloves garlic, minced (1 Tbs.) 2 Tbs. grated fresh ginger
1 Tbs. agave nectar or honey
1 pinch cayenne pepper, or to taste
1 Tbs. toasted sesame seeds
1 Thai bird chile, seeded and thinly
sliced for garnish, optional
1. Cook asparagus in pot of boiling salted water 5 minutes. Drain, and plunge into bowl filled with ice water. 2. Whisk together soy sauce, vinegar, oil,
garlic, ginger, agave, and cayenne. Pour over asparagus in large baking dish. Add water, if needed, to submerge asparagus. Cover; chill 4 hours, or overnight. 3. Drain off marinade; arrange asparagus on serving platter. Sprinkle with sesame seeds and chile slices, if using. PER SERVING SPEARS: CAL; G PROT; G TOTAL
FAT < G SAT FAT; G CARB; MG CHOL; MG SOD;
G FIBER; G SUGARS
Etrée
R E A D E R S ’ T O P R AT E D R E C I P E S V E G E TA R I A N T I M E S . C O M54
R E A D E R S ’ F A V O R I T E R E C I P E S
PEPPERS PAGE
so much I could
—Caroline McCard,
via Facebook
POT PIE
R E A D E R S ’ F AV O R I T E E N T R É E S
Quinoa-Stuffed Peppers S E R V E S
“I love these peppers and have made them many times,” writes Christine Ward Giordani on Facebook. “They are cost-effective, healthful, flavorful, and pretty!” The quinoa in this heart- healthful recipe provides whole-grain goodness and a serving of protein. The dish also freezes well for future meals.
2 Tbs. olive oil
1 Tbs. ground cumin 2 cloves garlic, minced (2 tsp.)
1 10-oz. pkg. frozen chopped spinach,
thawed and squeezed dry
drained, liquid reserved
and drained
1½ cups grated reduced-fat pepper
Jack cheese, divided
4 large red bell peppers, halved lengthwise, ribs removed
1. Heat oil in saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in spinach and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated. 2. Stir in black beans, quinoa, carrots, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and
simmer 20 minutes, or until quinoa is tender. Stir in 1 cup cheese. Season with
salt and pepper, if desired. 3. Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish. 4. Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and sprinkle each pepper with 1 Tbs. remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan
juices before serving. PER ½ STUFFED PEPPER: CAL; G PROT; G TOTAL
G FIBER; G SUGARS
Chickpea Pot Pie S E R V E S
Vivian Larsen, a vegetarian who started adapting Pennsylvania Dutch recipes from her husband’s childhood to win him over to vegetarianism, won second place
in VT’ s 2009 Reader Recipe Contest with this dish. “I tried this recipe out twice before taking it to a Christmas party for his family. It got rave reviews,” she says.
2 Tbs. grapeseed oil
2 cloves garlic, minced (2 tsp.)
3 celery ribs, chopped (1 cup)
2 medium carrots, diced (1 cup)
6 cups low-sodium vegetable broth,
divided
2 cups frozen corn kernels 1 15-oz. can chickpeas, rinsed and
drained
2 bay leaves
2 Tbs. cornstarch
2 cups frozen peas 2 cups frozen green beans
1 sheet frozen puff pastry, thawed
1. Heat oil in Dutch oven over medium heat. Add onion, and cook 15 minutes, or until onion browns. Stir in garlic, then celery and carrots; sauté 5 minutes. 2. Stir in 5 cups broth, corn, chickpeas, parsley, marjoram, sage, and bay leaves; season with salt and pepper, if desired. Reduce heat to medium-low, and
simmer 30 minutes. Stir in noodles, and cook 5 minutes, or until noodles are tender. Remove bay leaves. 3. Whisk together cornstarch, flour, and remaining 1 cup broth. Stir cornstarch mixture, cream cheese, and Parmesan into
vegetable mixture. Season with salt and pepper, if desired. Remove from heat, and cool. Stir in peas and green beans. 4. Preheat oven to 375°F. Place puff pastry on top of vegetable mixture in Dutch oven, tucking in sides. Or, to
make individual pot pies, divide vegetable mixture among 12 small pie dishes. Roll out puff pastry sheet into large square, and cut into 12 small squares. Drape each square over filling, tucking in sides. Pierce top or tops in several places with knife to allow steam to escape. Bake 30 to 40 minutes, or until crust is flaky and brown. PER SLICE OR INDIVIDUAL PIE: CAL; G PROT;
G TOTAL FAT G SAT FAT; G CARB; MG CHOL;
MG SOD; G FIBER; G SUGARS
“This stuffed-peppers dish is a
go-to comfort food for sure in our house.”
—Elise Healzer, via Facebook
R E A D E R S ’ F A V O R I T E E N T R É E S
WHITE PIZZA
WITH BROCCOLI
AND MUSHROOMS
4. Shape pizza dough according to package directions. Remove pizza stone from oven, and place dough on hot stone.
5. Spread white sauce over dough to within 1/2 inch of edge, and top with broccoli mixture. Sprinkle remaining mozzarella and Parmesan over top. Return to oven, and bake 18 to 20 minutes, or until edges of pizza are golden and center is hot and bubbly. Cool slightly before slicing and serving. PER SLICE: CAL; G PROT; G TOTAL FAT G SAT
FAT; G CARB; MG CHOL; MG SOD; G FIBER;
G SUGARS

S E R V E S
“This is wonderful!” says Sandi on vegetariantimes.com. “It’s a filling, healthy comfort food that’s definitely a keeper in my book! My family has requested it for Thanksgiving dinner!” Any baking- apple variety will work well in this recipe, and the stuffing can be made up to two days ahead.
1 cup mushroom broth
½ cup wild rice
¼ cup red quinoa
2 Tbs. olive oil
1 cup finely chopped
1 Tbs. chopped fresh sage
½ cup low-fat cream cheese,
cut into small pieces
4 medium Red Delicious apples ½ cup grated sharp white
Cheddar cheese, optional
1. Preheat oven to 350°F. Bring broth and 1 cup water to a boil in saucepan. Add wild rice, cover, reduce heat to medium- low, and cook 50 minutes. Stir in quinoa,
White Pizza with Broccoli and Mushrooms S E R V E S | M I N U T E S O R F E W E R
“This is delicious!” writes Ashley on vegetariantimes.com about our broccoli-and-white-sauce-topped pizza. “My whole family loves it.” The secret to a crisp crust is preheat- ing the baking stone or sheet. If you like extra-crispy pizza, bake the dough for 3 to 4 minutes before adding toppings.
2 Tbs. nonhydrogenated margarine
or butter, divided
6 oz. mushrooms, sliced (2 cups) 8 oz. broccoli florets (3 cups)
1 Tbs. all-purpose flour
1 cup low-fat milk
¼ tsp. salt
dough
1. Place pizza stone or baking sheet in
center of oven, and heat to 425°F. 2. Melt 1 1/2 tsp. margarine in skillet over medium-high heat. Add mushrooms, and cook 4 to 7 minutes, or until beginning to brown, stirring frequently. Add broccoli and 1/3 cup water. Cover tightly, and steam broccoli in skillet 3 to 4 minutes, or until tender. 3. Meanwhile, heat remaining 1 1/2 Tbs. margarine in saucepan over medium- high heat. Add flour, and cook
2 minutes, or until pale golden, stirring constantly. Stir in milk, garlic, and salt. Cook 3 to 4 minutes, or until mixture thickens and begins to boil, stirring constantly. Remove from heat. Stir in 1/4 cup mozzarella and 2 Tbs. Parmesan until sauce is smooth and cheese is melted.
and cook 20 minutes more, or until most of water is absorbed. 2. Heat oil in skillet over medium heat.
Add mushrooms and onion, and sauté 7 minutes. Stir in sage and wild rice, and increase heat to medium-high. Cook 2 to 3 minutes, or until liquid has evaporated. Remove from heat, and stir in cream cheese. Fold in cranberries. 3. Halve apples through stem, and scoop out core and seeds, leaving 1/4-inch-thick wall around sides. Fill each apple half with 1/3 cup rice mixture. Place in 11- x 7-inch baking dish. Fill baking dish with 1 cup water, cover tightly with foil, and
bake 45 minutes. Uncover apples, sprinkle with Cheddar cheese (if using), and bake 15 minutes more, or until apples are soft and tops begin to crisp. PER STUFFED APPLE HALF: CAL; G PROT; G TOTAL
G FIBER; G SUGARS
QUINOA
Vegetables
Wellington
Redux
Vegetables Wellington Redux S E R V E S
This special-occasion dish is a centerpiece-worthy revamp of a best entrée winner in VT ’s 2008 Chefs’ Challenge contest. The original recipe was made in individual-size pastries. In this variation, the exact same ingredients get baked in a loaf pan for a spectacular presentation with a more traditional Wellington feel. Both versions earned four-star ratings from readers.
1 Tbs. olive oil 1 lb. asparagus, cut into 1½-inch pieces
2 medium red bell peppers,
cut into thin strips
1 5-oz. pkg. baby spinach leaves
1 4-oz. jar prepared pesto sauce
1 large egg
thawed
1 16-oz. jar prepared tomato
sauce, warmed
1. Heat oil in skillet over medium-high heat. Add asparagus, bell peppers, and onion, and sauté 5 to 10 minutes, or until
vegetables begin to soften. Add spinach, and cook 3 to 4 minutes, or until spinach wilts. Stir in pesto. Cool. 2. Whisk egg in bowl, and set aside. Cut 15- x 10-inch piece of parchment paper, and set on work surface. Place 1 sheet puff pastry on parchment paper. Lift
parchment with puff pastry, and place parchment side down in 9-inch loaf pan. Press pastry into pan, being careful not to let folds get caught in parchment and allowing excess parchment and pastry to hang over sides. Cut squares from second puff pastry sheet, and press onto short sides of parchment-covered pan to make dough shell. Prick bottom of puff pastry all over with fork. 3. Spread goat cheese over bottom of puff pastry. Top with asparagus mixture.
Fold excess puff pastry over vegetables, and brush edges with egg. 4. Cut 9 1/2- x 5 1/2-inch piece of puff pastry from remaining sheet. Set on top of asparagus mixture, pressing to seal edges. Refrigerate 30 minutes, along with unused pastry scraps and egg. 5. Preheat oven to 425°F, and place oven
rack on second-lowest level. Brush top of Wellington with egg, and poke 2 or 3 holes in top. Cut decorative leaves and stems from remaining pastry, press onto top of Wellington, and brush with egg. Use tip of small knife to score leaves and top with decorative touches. 6. Bake Wellington 15 minutes. Reduce oven heat to 350°F, and bake 45 minutes more. Cool 15 minutes. 7. Use parchment to lift Wellington from loaf pan. Remove parchment, and
transfer Wellington to flat serving plate. Slice, and serve with tomato sauce. PER SERVING SLICE WELLINGTON AND ¼ CUP SAUCE:
CAL; G PROT; G TOTAL FAT G SAT FAT; G
CARB; MG CHOL; MG SOD; G FIBER; G SUGARS
Warm Spiced Lentil Bowl with Yogurt and Smoked Almonds
“Wow! The flavors send your tongue tingling,” says Lynne, a VT reader
commenting on this hearty one-bowl meal at vegetariantimes.com. “The toasted cumin makes this dish!”
2½ tsp. toasted sesame oil
2½ tsp. whole cumin seeds
1 medium carrot, chopped (⁄ cup)
1 rib celery, chopped (¼ cup)
1 medium leek, white and light green parts trimmed and chopped
3 cups low-sodium vegetable broth
1 cup brown lentils, rinsed and drained
3 cloves garlic, minced (1 Tbs.)
⁄ cup smoked almonds,
½ cup plain nonfat Greek yogurt
1. Heat oil in large saucepan over low heat. Add cumin seeds, and cook 1 minute, or until fragrant. Stir in carrot,
celery, and leek. Increase heat to medium-high, and sauté 3 minutes. Stir in broth and lentils. Bring mixture to a simmer, reduce heat to low, and cook 20 minutes, or until lentils are tender. Stir in garlic, and cook 5 minutes more. Season with salt and pepper, if desired. 2. Ladle lentil mixture into 4 bowls, and garnish with almonds and yogurt. PER SERVING: CAL; G PROT; G TOTAL FAT
G FIBER; G SUGARS
ALMONDS
1 tsp. salt
1 cup quinoa, rinsed and drained
½ cup tomato sauce ¼ cup finely chopped onion
1 tsp. dried oregano
2 Tbs. nondairy cream cheese,
such as Tofutti Better Than Cream
Cheese, optional
1 25-oz. jar marinara sauce
½ cup shredded nondairy cheese,
such as Daiya mozzarella, optional
1. Preheat oven to 400°F. Place zucchini slices on bed of paper towels. Sprinkle
with salt, cover with paper towels, and let stand to release moisture while preparing quinoa. 2. Bring broth, quinoa, tomato sauce, onion, and oregano to a boil in saucepan. Cover, reduce heat to medium-low, and simmer 25 minutes, or until all liquid is absorbed. Remove from heat, and stir in basil, parsley, and cream cheese, if using.
3. Spoon 1
/3 cup marinara sauce over bottom of 8-inch square baking dish. Blot remaining moisture and salt from zucchini slices, and lay 4 zucchini slices over marinara sauce in pan. Spoon half of quinoa over zucchini, and cover with 1/3 cup marinara. Repeat with 4 more zucchini slices, remaining quinoa, and 1/3 cup marinara. Top with remaining 4 zucchini slices, remaining marinara, and shredded cheese, if
using. Bake lasagna 30 minutes, or until zucchini is tender and top is bubbly. PER CUP SERVING: CAL; G PROT; G TOTAL FAT
G FIBER; G SUGARS
Rainbow Stir-Fry S E R V E S | M I N U T E S O R F E W E R
Kids and adults will love this sweet- and-spicy stir-fry. “This very quickly
made it into my favorite recipe rota

Vegetarian Times Top Rated Recipes 2014

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