Citation preview
http://slidepdf.com/reader/full/vegetarian-times-top-rated-recipes-2014
1/104
againand again
http://slidepdf.com/reader/full/vegetarian-times-top-rated-recipes-2014
2/104
Now a little goes a long way.
NEW Kashi Crunchy Granola and Seed bars have chia
seeds, which add to the nutritional goodness in our tasty
bar. And that helps you eat positive, no matter where the
day takes you.
®, TM, © 2014 Kashi Company
W o r l d M a g s . n e t W o r l d M a g s . n
e t
W o r l d M a g s . n e t
http://slidepdf.com/reader/full/vegetarian-times-top-rated-recipes-2014
3/104
2 Itroductio
96 Recipe Idex
contents
W o r l d M a g s . n e t W o r l d M a g s . n
e t
W o r l d M a g s . n e t
http://slidepdf.com/reader/full/vegetarian-times-top-rated-recipes-2014
4/104
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
W o r l d M a g s . n e t W o r l d M a g s . n
e t
W o r l d M a g s . n e t
http://slidepdf.com/reader/full/vegetarian-times-top-rated-recipes-2014
5/104
W o r l d M a g s . n e t W o r l d M a g s . n
e t
W o r l d M a g s . n e t
http://slidepdf.com/reader/full/vegetarian-times-top-rated-recipes-2014
6/104
FOOD EDITOR Mary Margaret Chappell
COPY CHIEF Don Rice
SENIOR EDITOR Amy Spitalnick ONLINE MANAGING EDITOR Jolia
Sido na Allen
ASSOCIATE EDITOR Tami Fertig
ART/EDIT ASSISTANT Suzanne Feyche
PRODUCTION DIRECTOR Cynthia Lyons
PRODUCTION MANAGER Mark Stokes
Contributing Writers & Recipe Developers
Palermo, Elliott Prag, Nicole Rees, Victoria Abbott Riccardi,
Nekoda Rowley, Melynda Saldenais, Joyce Sangirardi, Annie
Somerville,
Wynnie Stein, John Paul Ueber, Lauren Ulm, Regina
Winkle-Bryan
Contributing Photographers
James Carrière, Maren Caruso, Beatriz Da Costa, Mario de
Lopez,
Richard Jung, John Kernick, Yunhee Kim, Carin Krasner,
Liesl Maggiore, Pornchai Mittongtare, Lisa Romerein,
Luca Trovato, Romulo Yanes
Address editorial correspondence to:
El Segundo, CA 90245; fax: 310-356-4111
We assume no responsibility for unsolicited manuscripts and/
or artwork, which must be accompanied by a self-addressed,
stamped envelope. For editorial questions, call 310-356-4100
For subscription orders and customer service:
Call 877-717-8923 (U.S. & Canada)
VICE PRESIDENT, GROUP PUBLISHER
Bill Harper 310-356-2270; bharper@aimmedia.com
Business Offi ces
300 N. Continental Blvd., Suite 650, El Segundo, CA 90245
310-356-4100; fax: 310-356-4110
Rachel Van Buskirk rvanbuskirk@aimmedia.com
EXECUTIVE VICE PRESIDENT & CFO Brian Sellstrom
EXECUTIVE VICE PRESIDENT, OPERATIONS Patricia B. Fox
VICE PRESIDENT, CONTROLLER Joseph Cohen
VICE PRESIDENT, RESEARCH Kristy Kaus
VICE PRESIDENT, DIGITAL Jason BrownMade in the U.S.A.
4 READERS’ TOPRATED RECIPES | vegetariantimes.com
RECIPES
READERS’
W o r l d M a g s . n e t W o r l d M a g s . n
e t
W o r l d M a g s . n e t
http://slidepdf.com/reader/full/vegetarian-times-top-rated-recipes-2014
7/104
e s
e S
w M
D u l s e
F l a
k e s
d
S a
u e
r k r a
W a s
a b i
EDEN condiments
Eden Foods
0 7 5 4
4
© 2 0 1
4 E d e
n F o o
d s
W o r l d M a g s . n e t W o r l d M a g s . n
e t
W o r l d M a g s . n e t
http://slidepdf.com/reader/full/vegetarian-times-top-rated-recipes-2014
8/104
Aetzer
R E A D E R S ’ F AV O R I T E R E C I P E S
W o r l d M a g s . n e t W o r l d M a g s . n
e t
W o r l d M a g s . n e t
http://slidepdf.com/reader/full/vegetarian-times-top-rated-recipes-2014
9/104
a hit! The flavor
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
W o r l d M a g s . n e t
http://slidepdf.com/reader/full/vegetarian-times-top-rated-recipes-2014
10/104
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
W o r l d M a g s . n e t
http://slidepdf.com/reader/full/vegetarian-times-top-rated-recipes-2014
11/104
©2014 Solgar Vitamin and Herb
But even if you live well, you still may not be getting all the
vitamins and minerals you need. At Solgar,
we get it. After all, we’ve focused on wellness for over 65
years. That’s all we do. And when it comes to
supplements, we practically invented them.
Today, we still craft our vitamins and minerals in small batches to
help ensure consistency and purity. And we
always strive to make as many products as possible natural,
vegetarian, plus dairy and gluten free. Focusing
on wellness never gets old. Neither does feeling good throughout
your life. So have a great journey. Solgar is
with you all the way.
Raw instead of refined. Stairs instead of elevator.
Whole grain instead of processed.
Doing the best for your body can really be good for your
soul.
THE SOLGAR PRODUCT LINE INCLUDES HALAL AN D KOSHER SUPPLEMENTS IN
VARIED DOSES AND FORMS.
THE COMPLETE LINE OF SOLGAR NUTRITIONAL SUPPLEMENTS IS
AVAILABLE AT FINE HEALTH FOOD RE TAILERS WORLDWIDE.
FOR STORE LOCATIONS AND ADDITIONAL INFORM ATION, VISIT SOLGAR.COM
OR CALL 1.800.645.2246
Live Vibrantly.
Body Solgar
W o r l d M a g s . n e t W o r l d M a g s . n
e t
W o r l d M a g s . n e t
http://slidepdf.com/reader/full/vegetarian-times-top-rated-recipes-2014
12/104
10 READERS’ TOPRATED RECIPES | 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
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
FAT G SAT FAT; G CARB; MG CHOL; MG SOD;
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
W o r l d M a g s . n e t W o r l d M a g s . n
e t
W o r l d M a g s . n e t
http://slidepdf.com/reader/full/vegetarian-times-top-rated-recipes-2014
13/104
W o r l d M a g s . n e t W o r l d M a g s . n
e t
W o r l d M a g s . n e t
http://slidepdf.com/reader/full/vegetarian-times-top-rated-recipes-2014
14/104
12 READERS’ TOPRATED RECIPES | vegetariantimes.com
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 SAT FAT; G CARB; MG CHOL; MG SOD;
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
W o r l d M a g s . n e t W o r l d M a g s . n
e t
W o r l d M a g s . n e t
http://slidepdf.com/reader/full/vegetarian-times-top-rated-recipes-2014
15/104
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
W o r l d M a g s . n e t W o r l d M a g s . n
e t
W o r l d M a g s . n e t
http://slidepdf.com/reader/full/vegetarian-times-top-rated-recipes-2014
16/104
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
14 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
W o r l d M a g s . n e t
http://slidepdf.com/reader/full/vegetarian-times-top-rated-recipes-2014
17/104
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 mush- room 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
W o r l d M a g s . n e t W o r l d M a g s . n
e t
W o r l d M a g s . n e t
http://slidepdf.com/reader/full/vegetarian-times-top-rated-recipes-2014
18/104
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
6 READERS’ TOP RATED RECIPES
vegetariantimes com
16 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
W o r l d M a g s . n e t
http://slidepdf.com/reader/full/vegetarian-times-top-rated-recipes-2014
19/104
Frombeginning to
the
waythrough.
When it comes to healthy digestion, sometimes one approach isn’t
enough.
That’s why Dual-Action
Enzyme Probiotic Complex gives you the best of both worlds… enzymes
and probiotics all in one formula.
Enzyme Probiotic Complex contains 9 active, naturally-based enzymes
that break food down into absorbable
nutrients for energy and cell growth.* It also contains 2 billion
bio-active probiotics^ that promote your
natural digestive process and support immune health.* And, since
Enzyme Probiotic Complex works on fats,
carbohydrates and proteins... you can be confident that you’re
getting complete digestive support from just
one convenient complex.
So for support from top to bottom… discover Enzyme Probiotic
Complex.
www.AmericanHealthUS.com
*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.
^At Time of Manufacture. ©2014 American Health, Inc. |
14-AH-1055
Available at health, natural food and vitamin specialty
stores.
W o r l d M a g s . n e t W o r l d M a g s . n
e t
W o r l d M a g s . n e t
http://slidepdf.com/reader/full/vegetarian-times-top-rated-recipes-2014
20/104
Saa
R E A D E R S ’ F A V O R I T E R E C I P E S
W o r l d M a g s . n e t W o r l d M a g s . n
e t
W o r l d M a g s . n e t
http://slidepdf.com/reader/full/vegetarian-times-top-rated-recipes-2014
21/104
PAGE
W o r l d M a g s . n e t W o r l d M a g s . n
e t
W o r l d M a g s . n e t
http://slidepdf.com/reader/full/vegetarian-times-top-rated-recipes-2014
22/104
WILTED SPINACH
SALAD WITH
ASIAN PEARS,
PECANS
W o r l d M a g s . n e t W o r l d M a g s . n
e t
W o r l d M a g s . n e t
http://slidepdf.com/reader/full/vegetarian-times-top-rated-recipes-2014
23/104
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 SAT FAT; G CARB; MG CHOL; MG SOD;
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 SAT FAT; G CARB; MG CHOL; MG SOD;
G FIBER; G SUGARS
POTATO SALAD
W o r l d M a g s . n e t W o r l d M a g s . n
e t
W o r l d M a g s . n e t
http://slidepdf.com/reader/full/vegetarian-times-top-rated-recipes-2014
24/104
R E A D E R S ' F A V O R I T E S A L A D S
22 READERS’ TOPRATED RECIPES | vegetariantimes.com
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 SAT FAT; G CARB; MG CHOL; MG SOD;
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
W o r l d M a g s . n e t W o r l d M a g s . n
e t
W o r l d M a g s . n e t
http://slidepdf.com/reader/full/vegetarian-times-top-rated-recipes-2014
25/104
CORN
QUINOA
SALAD
“It’s perfect to bring
to a potluck or picnic.”
W o r l d M a g s . n e t W o r l d M a g s . n
e t
W o r l d M a g s . n e t
http://slidepdf.com/reader/full/vegetarian-times-top-rated-recipes-2014
26/104
R E A D E R S ' F A V O R I T E S A L A D S
Raw Kale
Vegetables P A GE
W o r l d M a g s . n e t W o r l d M a g s . n
e t
W o r l d M a g s . n e t
http://slidepdf.com/reader/full/vegetarian-times-top-rated-recipes-2014
27/104
W o r l d M a g s . n e t W o r l d M a g s . n
e t
W o r l d M a g s . n e t
http://slidepdf.com/reader/full/vegetarian-times-top-rated-recipes-2014
28/104
26 READERS’ TOPRATED RECIPES | vegetariantimes.com
R E A D E R S ' F A V O R I T E S A L A D S
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 SAT FAT; G CARB; MG CHOL; MG SOD;
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 SAT FAT; G CARB; MG CHOL; MG SOD;
G FIBER; G SUGARS
GREEK
LENTIL
SALAD
W o r l d M a g s . n e t W o r l d M a g s . n
e t
W o r l d M a g s . n e t
http://slidepdf.com/reader/full/vegetarian-times-top-rated-recipes-2014
29/104
o vega.com
B E F O R E Y O U B U Y
A N O M EG A - 3 S U
P P L E M E N T,
5 x more omega-3 per pill tha
n k rill oil
No fish y a f ter tas te
Jus t one pill per d a y
Vegan, from a sus tainable plan t
source
GMO- free, Glu ten- fre e
T H E N C H E C K T H I
S B O X :
*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.
There’s one box that contains 5x more omega-3 per pill than krill
oil. Ovega-3®.
There’s no fishy aftertaste because it’s not from fish. It’s
GMO-free, vegan, gluten-free and
requires only one pill per day. That’s why Ovega-3 is the superior
omega-3 supplement.
Go to ovega.com to find a store near you. Then visit:
And fine health food stores nationwide
Select
Select
W o r l d M a g s . n e t W o r l d M a g s . n
e t
W o r l d M a g s . n e t
http://slidepdf.com/reader/full/vegetarian-times-top-rated-recipes-2014
30/104
R E A D E R S ' F A V O R I T E S A L A D S
28 READERS’ TOPRATED RECIPES | vegetariantimes.com
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 SAT FAT; G CARB; MG CHOL; MG SOD;
G FIBER; G SUGARS
Tofu and Cucumber Salad with Sesame-Ginger Dressing
S E R V E S | M I N U T E S O R F E W E R
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 SAT FAT; G CARB; MG CHOL; MG SOD;
G FIBER; G SUGARS
W o r l d M a g s . n e t W o r l d M a g s . n
e t
W o r l d M a g s . n e t
http://slidepdf.com/reader/full/vegetarian-times-top-rated-recipes-2014
31/104
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
W o r l d M a g s . n e t
http://slidepdf.com/reader/full/vegetarian-times-top-rated-recipes-2014
32/104
Sou &Ste
R E A D E R S ’ F AV O R I T E R E C I P E S
W o r l d M a g s . n e t W o r l d M a g s . n
e t
W o r l d M a g s . n e t
http://slidepdf.com/reader/full/vegetarian-times-top-rated-recipes-2014
33/104
I love the textures and the ‘chew’ of it all.”
—Za, via 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
W o r l d M a g s . n e t
http://slidepdf.com/reader/full/vegetarian-times-top-rated-recipes-2014
34/104
R E A D E R S ’ F AV O R I T E S O U P S & S T E W
S
32 READERS’ TOPRATED RECIPES | vegetariantimes.com
White
Soup
W o r l d M a g s . n e t W o r l d M a g s . n
e t
W o r l d M a g s . n e t
http://slidepdf.com/reader/full/vegetarian-times-top-rated-recipes-2014
35/104
vegetariantimes.com | READERS’ TOPRATED RECIPES
33
White Bean and Arborio Rice Soup
S E R V E S | M I N U T E S O R F E W E R
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
FAT G SAT FAT; G CARB; MG CHOL; MG SOD;
G FIBER; G SUGARS
Chickpea and Date Tagine
S E R V E S | M I N U T E S O R F E W E R
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
W o r l d M a g s . n e t W o r l d M a g s . n
e t
W o r l d M a g s . n e t
http://slidepdf.com/reader/full/vegetarian-times-top-rated-recipes-2014
36/104
34 READERS’ TOPRATED RECIPES | vegetariantimes.com
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 SAT FAT; G CARB; MG CHOL; MG SOD;
G FIBER; G SUGARS
SOUP
W o r l d M a g s . n e t W o r l d M a g s . n
e t
W o r l d M a g s . n e t
http://slidepdf.com/reader/full/vegetarian-times-top-rated-recipes-2014
37/104
R E A D E R S ’ F AV O R I T E S O U P S & S T E W
S
ROASTED BUTTERNUT
FARRO CHOWDER
W o r l d M a g s . n e t W o r l d M a g s . n
e t
W o r l d M a g s . n e t
http://slidepdf.com/reader/full/vegetarian-times-top-rated-recipes-2014
38/104
Soup with
Gremolata PAGE
R E A D E R S ’ F AV O R I T E S O U P S & S T E W
S
W o r l d M a g s . n e t W o r l d M a g s . n
e t
W o r l d M a g s . n e t
http://slidepdf.com/reader/full/vegetarian-times-top-rated-recipes-2014
39/104
W o r l d M a g s . n e t W o r l d M a g s . n
e t
W o r l d M a g s . n e t
http://slidepdf.com/reader/full/vegetarian-times-top-rated-recipes-2014
40/104
R E A D E R S ’ F AV O R I T E S O U P S & S T E W
S
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
FAT G SAT FAT; G CARB; MG CHOL; MG SOD;
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 SAT FAT; G CARB; MG CHOL; MG SOD;
G FIBER; G SUGARS
W o r l d M a g s . n e t W o r l d M a g s . n
e t
W o r l d M a g s . n e t
http://slidepdf.com/reader/full/vegetarian-times-top-rated-recipes-2014
41/104
When you don’t get quality sleep, it’s hard to be at your
best.
At Source Naturals®, we‘ve been helping people sleep better
for over 20 years.
Unlike other sleep products, Source Naturals Melatonin works
the
same way your body works to help you fall asleep quickly and
wake up refreshed. It works alongside the melatonin
our brain naturally produces to regulate
our sleep—wake cycle. When you sleep
well, your body repairs and renews the
wear and tear from the previous day’s
activities. This helps you function well and
feel your best the next day. Your long term mental and physical
health also benefits.
For occasional sleeplessness, let Source
Naturals Melatonin help you sleep better
and wake up ready for a great day.*
Choose your personal sleep solution.
The #1 melatonin brand1
2 mg1mg 2.5mg 3mg 5 mg 10 mg
1Source: SPINSscan Natural Channel, Total US $ Sales, 52 Weeks
Ending 11/26/2011. © 2014 Source Naturals, In*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.
Fall asleep quickly wake up refreshed
W o r l d M a g s . n e t W o r l d M a g s . n
e t
W o r l d M a g s . n e t
http://slidepdf.com/reader/full/vegetarian-times-top-rated-recipes-2014
42/104
R E A D E R S ’ F AV O R I T E S O U P S & S T E W
S
40 READERS’ TOPRATED RECIPES | vegetariantimes.com
Spicy Sun-Dried Tomato Soup with White Beans & Swiss
Chard
S E R V E S | M I N U T E S O R F E W E R
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 SAT FAT; G CARB; MG CHOL; MG SOD;
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 SAT FAT; G CARB; MG CHOL; MG SOD;
G FIBER; G SUGARS
W o r l d M a g s . n e t W o r l d M a g s . n
e t
W o r l d M a g s . n e t
http://slidepdf.com/reader/full/vegetarian-times-top-rated-recipes-2014
43/104
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
W o r l d M a g s . n e t W o r l d M a g s . n
e t
W o r l d M a g s . n e t
http://slidepdf.com/reader/full/vegetarian-times-top-rated-recipes-2014
44/104
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
R E A D E R S ’ F AV O R I T E R E C I P E S
W o r l d M a g s . n e t W o r l d M a g s . n
e t
W o r l d M a g s . n e t
http://slidepdf.com/reader/full/vegetarian-times-top-rated-recipes-2014
45/104
super yum!”
—Kisha Chandler,
via Facebook
W o r l d M a g s . n e t W o r l d M a g s . n
e t
W o r l d M a g s . n e t
http://slidepdf.com/reader/full/vegetarian-times-top-rated-recipes-2014
46/104
Braised Cavolo Nero Kale S E R V E S
The long, leafy, crinkly, Cavolo nero vari- ety 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
FAT G SAT FAT; G CARB; MG CHOL; MG SOD;
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 SAT FAT; G CARB; MG CHOL; MG SOD;
G FIBER; G SUGARS
Nero Kale
W o r l d M a g s . n e t W o r l d M a g s . n
e t
W o r l d M a g s . n e t
http://slidepdf.com/reader/full/vegetarian-times-top-rated-recipes-2014
47/104
R E A D E R S ’ F AV O R I T E S I D E S
COLORFUL
OVEN FRIES
W o r l d M a g s . n e t W o r l d M a g s . n
e t
W o r l d M a g s . n e t
http://slidepdf.com/reader/full/vegetarian-times-top-rated-recipes-2014
48/104
R E A D E R S ’ F A V O R I T E S I D E S
46 W o r l d M a g s . n e t W o r l d M a g s
. n e t
W o r l d M a g s . n e t
http://slidepdf.com/reader/full/vegetarian-times-top-rated-recipes-2014
49/104
Bragg Products Available in Health Stores & Grocery Health
Sections Nationwide
www.BRAGG.com800- 6-1990 ®
Paul C. Bragg, ND, PhD. Originator Health Stores Life
Extension Specialist
Patricia Bragg, ND, PhD. Pioneer Health Crusader Health
Educator, Author
BraggHawaiiExercise.comYouTube.com/PatriciaBragg
Former US Surgeon General, Dr. C. Everett Koop said,
“Paul Bragg did more for the Health of America than any one person
I know of.”
It’s a Natural!
Available in 16oz,
finest flavor and aromato salads, vegetables,
pastas, sauces, sautés, dips, potatoes & most foods, even
popcorn. Also a great body and
face beauty oil!
“I give thanks for my simple, easy-to-follow Bragg Health
Program.
You make my days Healthy!” – Cl int Eastwood , Bragg
Follower 55 years
“I love Bragg Apple Cider Vinegar Drinks. They are my
secret of all secrets.” – Katy Perry, Singer
BRAGG®
For a Longer, Stronger,
Used for it’s amazingnatural cleansing, healing & energizing
health qualities
Bragg’s Organic Vinegar adds healthy, delicious flavor to salads,
vinegar drinks,
veggies and foods.
Certified Organic
NON GMO
Gluten FREE
Kosher Certified
Raw & Unfiltered
No Additives
No Preservatives
W o r l d M a g s . n e t W o r l d M a g s . n
e t
W o r l d M a g s . n e t
http://slidepdf.com/reader/full/vegetarian-times-top-rated-recipes-2014
50/104
48 READERS’ TOPRATED RECIPES | vegetariantimes.com
R E A D E R S ’ F A V O R I T E S I D E S
Rosemary-and-Balsamic-
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 occasion- ally. Cool 10
minutes, stirring occasion- ally. Sprinkle walnut pieces over
grapes and olives, and serve warm. PER ½CUP SERVING: CAL; G PROT; G
TOTAL FAT
G SAT FAT; G CARB; MG CHOL; MG SOD;
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 SAT FAT; G CARB; MG CHOL; MG SOD;
G FIBER; G SUGARS
GARLICKY
MUSHROOMS
W o r l d M a g s . n e t W o r l d M a g s . n
e t
W o r l d M a g s . n e t
http://slidepdf.com/reader/full/vegetarian-times-top-rated-recipes-2014
51/104
Introducing plnt™: a new line of earth-friendly supplements, free
of non-GMO and cultivated with care by the Vitamin Shoppe®. Deeply
rooted in tradition and made with time honored herbs, plnt is pure
living at its finest.
by pure living, naturally true™
.
Home “grown” atW o r l d M a g s . n e t W o r
l d M a g s . n e t
W o r l d M a g s . n e t
http://slidepdf.com/reader/full/vegetarian-times-top-rated-recipes-2014
52/104
R E A D E R S ’ F A V O R I T E S I D E S
50 READERS’ TOPRATED RECIPES | vegetariantimes.com
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 SAT FAT; G CARB; MG CHOL; MG SOD;
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 SAT FAT; G CARB; MG CHOL; MG SOD;
G FIBER; G SUGARS
it tastes amazing ! Seriously, a great find of a recipe.
I highly recommend it!” —Carol, via 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
W o r l d M a g s . n e t
http://slidepdf.com/reader/full/vegetarian-times-top-rated-recipes-2014
53/104
Orders outside the US must be prepaid in US dollars. Canada add
$12. Foreign add $24. Allow 6-8 weeks for delivery.
Name
Address
City/State/Zip
Please bill me
My payment is enclosed
ToYourHealth!YES! Send me one year of Vegetarian
Times for only $14.95.
I’ll SAVE 67% off the newsstand price. If I am not
satisfied, I’ll mark
“cancel” on the invoice and owe nothing. The trial issue is mine to
keep.
MAIL TODAY! Or subscribe online at
www.vegetariantimes.com
A001YH
W o r l d M a g s . n e t W o r l d M a g s . n
e t
W o r l d M a g s . n e t
http://slidepdf.com/reader/full/vegetarian-times-top-rated-recipes-2014
54/104
BUSINESS REPLY MAIL FIRST-CLASS MAIL PERMIT NO. 106 FLAGLER BEACH
FL
POSTAGE WILL BE PAID BY ADDRESSEE
NO POSTAGE
PO BOX 420166 PALM COAST FL 32142-9107
W o r l d M a g s . n e t W o r l d M a g s . n
e t
W o r l d M a g s . n e t
http://slidepdf.com/reader/full/vegetarian-times-top-rated-recipes-2014
55/104
ZUCCHINI
TOMATO
GRATIN
W o r l d M a g s . n e t W o r l d M a g s . n
e t
W o r l d M a g s . n e t
http://slidepdf.com/reader/full/vegetarian-times-top-rated-recipes-2014
56/104
52 READERS’ TOPRATED RECIPES | vegetariantimes.com
R E A D E R S ’ F A V O R I T E S I D E S
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
W o r l d M a g s . n e t W o r l d M a g s . n
e t
W o r l d M a g s . n e t
http://slidepdf.com/reader/full/vegetarian-times-top-rated-recipes-2014
57/104
W o r l d M a g s . n e t W o r l d M a g s . n
e t
W o r l d M a g s . n e t
http://slidepdf.com/reader/full/vegetarian-times-top-rated-recipes-2014
58/104
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
W o r l d M a g s . n e t W o r l d M a g s . n
e t
W o r l d M a g s . n e t
http://slidepdf.com/reader/full/vegetarian-times-top-rated-recipes-2014
59/104
PEPPERS PAGE
W o r l d M a g s . n e t W o r l d M a g s . n
e t
W o r l d M a g s . n e t
http://slidepdf.com/reader/full/vegetarian-times-top-rated-recipes-2014
60/104
so much I could
—Caroline McCard,
via Facebook
POT PIE
W o r l d M a g s . n e t W o r l d M a g s . n
e t
W o r l d M a g s . n e t
http://slidepdf.com/reader/full/vegetarian-times-top-rated-recipes-2014
61/104
R E A D E R S ’ F AV O R I T E E N T R É E S
vegetariantimes.com | READERS’ TOPRATED RECIPES 57
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
FAT G SAT FAT; G CARB; MG CHOL; MG SOD;
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
W o r l d M a g s . n e t W o r l d M a g s . n
e t
W o r l d M a g s . n e t
http://slidepdf.com/reader/full/vegetarian-times-top-rated-recipes-2014
62/104
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
W o r l d M a g s . n e t W o r l d M a g s . n
e t
W o r l d M a g s . n e t
http://slidepdf.com/reader/full/vegetarian-times-top-rated-recipes-2014
63/104
vegetariantimes.com | READERS’ TOPRATED RECIPES 59
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
FAT G SAT FAT; G CARB; MG CHOL; MG SOD;
G FIBER; G SUGARS
QUINOA
W o r l d M a g s . n e t W o r l d M a g s . n
e t
W o r l d M a g s . n e t
http://slidepdf.com/reader/full/vegetarian-times-top-rated-recipes-2014
64/104
R E A D E R S ’ F A V O R I T E E N T R É E S
Vegetables
Wellington
Redux
W o r l d M a g s . n e t W o r l d M a g s . n
e t
W o r l d M a g s . n e t
http://slidepdf.com/reader/full/vegetarian-times-top-rated-recipes-2014
65/104
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
S E R V E S | M I N U T E S O R F E W E R
“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 SAT FAT; G CARB; MG CHOL; MG SOD;
G FIBER; G SUGARS
ALMONDS
W o r l d M a g s . n e t W o r l d M a g s . n
e t
W o r l d M a g s . n e t
http://slidepdf.com/reader/full/vegetarian-times-top-rated-recipes-2014
66/104
R E A D E R S ’ F A V O R I T E E N T R É E S
62 READERS’ TOPRATED RECIPES | vegetariantimes.com
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, remain- ing
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 SAT FAT; G CARB; MG CHOL; MG SOD;
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