READERS’ RECIPES
60+ healthy favorites you’ll make again and again
AVOCADO CHIMICHURRI BRUSCHETTA
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contents READERS’ FAVORITES | SPECIAL ISSUE
6 Appetizers 18 Salads 30 Soups & Stews 42 Sides 54 Entrées 68 Sweets 84 Best of the Best 96 Recipe Index
Dark Chocolate– Caramel Sorbet [ PAGE 81 ]
&
Malted Banana Ice Cream [ PAGE 78 ]
on the cover Photography by Carin Krasner Food styling by William Smith Prop styling by Kim Wong
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the
Ultimate COLLECTION 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. You know what 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.
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
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VICE PRESIDENT, GENERAL MANAGER Kim Paulsen
RECIPES
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EDITORIAL DIRECTOR Elizabeth Turner CREATIVE DIRECTOR Daphna Shalev SPECIAL ISSUE EDITOR Katherine M. Tomlinson SPECIAL ISSUE ART DIRECTOR Lisa Lewis FOOD EDITOR Mary Margaret Chappell COPY CHIEF Don Rice SENIOR EDITOR Amy Spitalnick ONLINE MANAGING EDITOR Jolia Sidona Allen ASSOCIATE EDITOR Tami Fertig DEPUTY ART DIRECTOR, DIGITAL PUBLISHING Scott Hyers ART/EDIT ASSISTANT Suzanne Feyche PRODUCTION DIRECTOR Cynthia Lyons PRODUCTION MANAGER Mark Stokes Contributing Writers & Recipe Developers Alison Ashton, Pnina Ben-Daniel, Thomas Carrig, Amar Gagnon, Ann Gentry, Abigail Henson, Fiona Kennedy, Donna Klein, Myra Kornfeld, Vivian Larsen, Maria Lissandrello, Carolyn Malcoun, Sarah Matheny, Laura McAllister, James McNulty, Susie Middleton, Nicola Nieburg, Joshua James Ogrodowski, Celia Ozereko, Rochelle 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: Vegetarian Times, 300 N. Continental Blvd., Suite 650, El Segundo, CA 90245; fax: 310-356-4111 We assume no responsibility for unsolicited manuscripts and/ or artwork, which must be accompanied by a self-addressed, stamped envelope. For editorial questions, call 310-356-4100 For subscription orders and customer service: Call 877-717-8923 (U.S. & Canada) Visit vegetariantimes.com/customerservice Foreign orders, call 386-447-2398 © 2014 by Cruz Bay Publishing, Inc. Vegetarian Times® is a registered trademark.
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Appetizers
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“Every time I contribute this to the spread at a party, it is a hit! The flavor combination keeps people coming back. Be prepared for requests for the recipe.” —Katie, via vegetariantimes.com
AVOCADO CHIMICHURRI BRUSCHETTA [ PAG E 1 0 ]
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R E A D E R S ’ FAV O R I T E A P P E T I Z E R S
Avocado Chimichurri Bruschetta SERVES 6 | 30 MINUTES OR FEWER
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 2 3 ¾ ½ ½ ¼ ¼ ¼ ¼ 2 6
Tbs. lemon juice Tbs. red wine vinegar cloves garlic, minced (1 Tbs.) tsp. salt tsp. red pepper flakes tsp. dried oregano tsp. ground black pepper cup olive oil cup chopped cilantro cup chopped fresh parsley avocados, peeled, pitted, and cubed ½-inch-thick slices whole-grain or ciabatta bread, toasted
Appetizer category for this four-star favorite. He developed the recipe for a heart-healthy cooking demo in a spa cuisine class. BALSAMIC GLAZE
1 cup balsamic vinegar 2 Tbs. Sucanat or nonrefined cane sugar
Feta-Stuffed Peppadews M A K E S 2 4 P E P PA D E W S | 3 0 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 pulsequickening chiles. Find Peppadews in jars in the pickle section of the cannedfood aisle or at supermarket olive bars.
WHITE BEAN PASTE
1 15-oz. can cannellini beans, rinsed and drained 2 oz. grated Parmesan cheese (½ cup) ¼ cup fresh orange juice 2 Tbs. olive oil ½ clove garlic, minced (½ tsp.) CHUTNEY
4 Roma tomatoes, seeded and finely chopped (2 cups) 1 red Fresno chile, seeded and finely chopped (¼ cup) 2 Tbs. finely chopped fresh basil 2 Tbs. lime juice 2 Tbs. finely chopped shallot
24 fresh mint leaves 24 Peppadews, rinsed and drained 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: 14 CAL; 1 G PROT; 1 G TOTAL FAT (1 G SAT FAT); 2 G CARB; 1 MG CHOL; 38 MG SOD; 1 G FIBER; 2 G SUGARS
BRUSCHETTA
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): 247 CAL; 5 G PROT; 18 G TOTAL FAT (3 G SAT FAT); 20 G CARB; 0 MG CHOL; 431 MG SOD; 6 G FIBER; 2 G SUGARS
Bruschetta with White Bean Paste, Tomato Chutney, and Reduced Balsamic Glaze M A K E S 1 6 B R U S C H E T TA
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
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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): 186 CAL; 7 G PROT; 5 G TOTAL FAT (1 G SAT FAT); 28 G CARB; 3 MG CHOL; 309 MG SOD; 2 G FIBER; 6 G SUGARS
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FETA-STUFFED PEPPADEWS
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WorldMags.net Classic Hummus with Tomato-Mint Salsa SERVES 8
Based on a recipe from a nomadic Bedouin tribe, this enhanced version of classic hummus garners top ranking among VT readers. For more fullbodied 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 1⁄3 cup lemon juice 1 clove garlic ½ cup tahini TOMATO-MINT SALSA
CLASSIC HUMMUS WITH TOMATO-MINT SALSA
Mini Loaded Red Potatoes
6 chives, finely chopped Paprika for sprinkling
M A K E S 1 0 S T U F F E D P O TAT O 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 1 1 3 5 10
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2-inch-diameter red potatoes Tbs. vegetable oil tsp. salt pieces vegetarian bacon tsp. low-fat sour cream tsp. shredded low-fat Cheddar cheese READERS’ TOP-RATED RECIPES
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.
2 medium tomatoes, diced (1½ cups) ¼ cup diced white onion 2 Tbs. olive oil 2 Tbs. chopped fresh mint 1½ Tbs. lemon juice
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 3 TBS. SALSA):
PER POTATO: 140 CAL; 4 G PROT; 3 G TOTAL FAT
228 CAL; 8 G PROT; 13 G TOTAL FAT (2 G SAT FAT);
(1 G SAT FAT); 24 G CARB; 0 MG CHOL; 316 MG SOD;
23 G CARB; 0 MG CHOL; 152 MG SOD; 7 G FIBER;
2 G FIBER; 2 G SUGARS
4 G SUGARS
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MINI LOADED RED POTATOES
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Smoky Baby Portobello Sliders SERVES 4
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 ¼ 3 3 2 1 1 ½
cup light brown sugar cup sweet paprika Tbs. ground black pepper Tbs. kosher or coarse sea salt tsp. garlic powder tsp. onion powder tsp. celery seed tsp. cayenne pepper
SLIDERS
8 baby portobello mushrooms, stems removed 3 Tbs. olive oil, divided 2 medium yellow or white onions, thinly sliced 1 tsp. herbes de Provence 1½ cups prepared barbecue sauce 2 oz. shredded smoked Gouda (¾ cup) 8 mini challah rolls or dinner rolls
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 mediumhigh 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: 178 CAL; 5 G PROT; 9 G TOTAL FAT (3 G SAT
1. To make Classic BBQ Rub: Combine all ingredients in small airtight con-
FAT); 22 G CARB; 17 MG CHOL; 706 MG SOD; 2 G FIBER; 8 G SUGARS
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Salads
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SZECHUAN BLACK-EYED PEA SALAD [ PAGE 2 8 ]
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WILTED SPINACH SALAD WITH ASIAN PEARS, BLUE CHEESE, AND PECANS
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R E A D E R S ' FAV O R I T E S A L A D S
Wilted Spinach Salad with Asian Pears, Blue Cheese, and Pecans SERVES 8 | 30 MINUTES OR FEWER
Crisp Asian pears, tangy blue cheese, and bitter greens are the star ingredients in this wilted spinach salad, shared with VT by the veg culinary geniuses at Greens Restaurant in San Francisco. “It’s great for a lunch or a light weeknight meal,” writes Caiti on vegetariantimes.com. 1 shallot, thinly sliced (¼ cup) 1½ Tbs. pear vinegar or unfiltered apple cider vinegar 6 cups spinach leaves, trimmed 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 1-CUP SERVING: 85 CAL; 2 G PROT; 7 G TOTAL FAT (1 G SAT FAT); 4 G CARB; 3 MG CHOL; 67 MG SOD; 2 G FIBER; 2 G SUGARS
German-Style Warm Potato Salad
GERMAN-STYLE WARM POTATO SALAD
SERVES 2 | 30 MINUTES OR FEWER
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 4 oz. green beans, cut into 2-inch pieces 3 Tbs. olive oil 3 green onions, white and pale-green parts chopped (¼ cup)
2 Tbs. white balsamic vinegar or any mild variety, such as white wine or rice vinegar 2 Tbs. chopped fresh parsley 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 2-CUP SERVING: 232 CAL; 5 G PROT; 21 G TOTAL FAT (3 G SAT FAT); 33 G CARB; 0 MG CHOL; 238 MG SOD; 6 G FIBER; 3 G SUGARS
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COLORFUL ASIAN SLAW WITH WARM GINGER-LIME DRESSING
Colorful Asian Slaw with Warm Ginger-Lime Dressing SERVES 6 | 30 MINUTES OR FEWER
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 cups (6 oz.) thinly sliced red cabbage 2 medium carrots (4 oz.), peeled and cut into very thin matchsticks 1 large Granny Smith apple (8 oz.), unpeeled, cored, and cut into thin matchsticks ¾ tsp. kosher salt 3 Tbs. low-sodium soy sauce 2 Tbs. plus 1 tsp. lime juice 2 Tbs. brown sugar 2 Tbs. canola oil 1 large red onion, thinly sliced (2 cups) 1 pinch salt, optional 1 Tbs. plus 2 tsp. minced fresh ginger ½ cup roughly chopped cilantro leaves ¼ cup chopped roasted peanuts, optional
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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 1-CUP SERVING: 111 CAL; 3 G PROT; 5 G TOTAL FAT (
