Vegetarian Times - December 2012 (Gnv64)

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J8Wrap Party
A sweet and savory feast from
the original Too Hot Tamales.
RECIPES BY MARY SUE MILLIKEN
AND SUSAN FENIGER
on1he<over
481 Food 5 Ways:
Brussels Sprouts
These recipes will change
the way you think about the
edible cabbage buds.
BY SELMA BROWN MORROW
, 30-MINUTE RECIPES FROM THE YEAR'S BEST COOKBOOKS 24
36 , ULTIMATE HOLIDAY GRAVY
, IN SEASON: BRUSSELS SPROUTS 48
, GO NUTS! HOMEMADE BRInLE, PECAN PIE & MORE 62
COHCHS
December 2012 I ISSUE 399 I VOL. 39 I NO.2
oZNutcracker
Sweets
Three dessert classics
add nutty favor to the
holiday season.
ooGits to Savor
Tasty artisanal gifts for
the food lovers on your list.
BY TAMI FERTIG
BY MARY MARGARET CHAPPELL
cover
Photography by Yunhee Kim
Food styling by Paul Grimes
Prop styling by Amy Wilson
vegetarianti mes. com 1 December 12012 1
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festival of l atkes
2 December I 2012 I vegetari anti mes.com
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4 editor's note
6 contributors
10 letters
12 the buzz
75 recipe index
22eco-leauty
Cruelty-free makeup brushes for
holiday party prep.
BY ELIZABETH BARKER
2+3Ominutes
Recipes from our favorite
cookbooks of 2012.
2askthedoc
Preventing holiday weight gain;
omega-3s, hold the fsh.
BY NEAL D. BARNARD, MD
3healingIoods
Brighten up your meals with
antioxidant-rich blue corn.
BY MATTHEW KADEY, RD
32 vt secial
Who 2 Give 2: Our 2012 charity
guide is all about the animals.
BY AURELIA D'ANDREA
3bgluten-Ieeredo
A lump-proof gravy infused with
fresh herb flavor.
BY MARY MARGARET CHAPPELL
b2vegangourmet
Holiday cookies from
Washington's favorite
vegan baker.
BY DORON PETERSAN
btechnique
Master the art of latke-maki ng,
from an applesauce-topped classic
to a colorful corn-based pattie.
BY FAYE LEVY
bIacetime
It's wine time at Candle 79.
BY AMY SPITALNICK
Issue 399, Vol. 39, No. 2. Vegetarian Times (ISSN 0164-8497 USPS 433-170) is published
monthly except February, May, and August by Cruz Bay Publishing, Inc., an Active Interest
Media company. The known offce of publication is at 475 Sansome St., Suite 850,
San Francisco, CA 94111. Periodicals postage paid at San Francisco, CA, and at
additional mailing offces. POSTMASTER: Send all address changes to Vegetarian Times,
PO Box 420235, Palm Coast, FL 32142-0235
To You Go Heat
6
CdtOI$note ,
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If you want to make a truly memorable holiday dinner this year, nothing beats
a feast of homemade tamales. Seriously, what could be better than sweet and savory
comfort food delivered in festive little packages that everyone around the table gets
to unwrap like presents?
Don't know your masa from your cotija? Don't worry. In "Wrap Party" (p. 38),
America's reigning tamale queens, Mary Sue Milliken and Susan Feniger of TV's
Too Hot Tamales and Top Chef Masters, show you how to roll up a tamale feast with all
the fxings. For me the big takeaway is that making tamales can be as fun as eating
them. Simply enlist a few helpers (don't overlook nimble-&ngered kids), and turn
your tamale-rolling session into its own social event a few hours, days, or even weeks
ahead of time. (That's right, tamales freeze beautifully.)
Beyond an education in tamale-making, this issue offers plenty of other winning
holiday recipes, including a velvety gravy redolent of fresh parsley, sage, rosemary,
and thyme (Gluten-Free Redo: "Gravy," p. 36), a handful of new ways to serve up
Brussels sprouts at their seasonal peak (1 Food 5 Ways: "Brussels Sprouts," p. 48),
a collection of extra-fancy vegan cookies ("Cookie Time, " p. 52), and much more.
I hope you're hungry!
W!'5cook|n
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Cruelty-Free Coats
vegetarianti mes.com/ crueltyreecoats
Compassionate fashion blogger
Aurelia d'Andrea showcases the
season's most stylish coats that'll
keep you cozy without the use of fur,
down, wool, or leather.
4 December I 2012 I vegetari anti mes. com
Set Sail!
vegetariantimes.com/
cruisesweeps
Want to escape for a
seven-day cruise? Enter
to win a cabin for two
with the Holistic Holiday
at Sea, and you could
spend March 2-9 cruising
the Caribbean while
enjoying vegan cuisine,
health-boosting activities,
and experts' lectures.
WIN!
Best Cookbooks of 2012 Giveaway
vegetariantimes.com/2012cookbooks
One lucky reader will win allive ofV editors' favorite
cookbooks of 2012 featured in "Cookin' the Books" (p. 24).
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contributors ,
Mary Sue Milliken
and Susan Feniger
Chefs & Recipe Developers,
"Wrap Party," p. 38
Amy Wilson
What's your No.1 grocery splurge?
Susan: Yummy triple-creme cheese, like St. Andre.
Mary Sue: I always have ice cream in the freezer
can't live without it.
What's your favorite piece of cookware?
Susan: French-style Takayuki knives.
Mary Sue: I use my lO-inch All-Clad saute pan at
least once a day.
What fruit or veggie best describes you and why?
Susan: Avocado. Simple, but rich in flavor.
What was your best improvisatory moment in
the kitchen?
Mary Sue: We could never get people [at our Border
Grill restaurants] to eat rutabagas, until we had the
bright idea to add carrots and burrer, and cook them
slowly-a huge hit.
Prop Stylist, "Cookin' the Books," p. 24;
"Nutcracker Sweets," p. 62
What's your most treasured family food tradition?
Making time to sit down and eat together. I grew up
in a house where my mom demanded we be home
for dinner. I think we are as close as we are in part
because we had that ritual.
What was your most memorable dining experience?
There's something really special about eating when
backpacking. You're out in the wild and under the
stars, and you are hungry in a really basic way.
Oatmeal tastes like heaven.
What's your No.1 pantry staple?
Dijon mustard. I put it on everything.
Leah Sottile
Writer, "A Social Network," p. 14
Who or what inspires you most?
I am inspired continually by my grandfather,
Everett, who is 91 years old. He lives simply, never
wastes a thing, and can make a meal out of just
about anything.
What's your most treasured family food tradition?
A fresh pot of marinara on the stove. When I visit
my folks, that warm, comforting aroma of tomatoes
hits me before anything else. It's the smell of home.
What's your No.1 grocery splurge?
Lately my husband and I have been splurging on
different types of salt: fumee de sel, sel gris, Hima
layan pink. We love how it enhances the taste of
simple pan-seared tofu. _
up yom favorite holiday
earthbalancenatural.com
EDITOR IN CHIEF
Elizabeth Turner
CREATIVE DIRECTOR
Daphna Shalev
FOOD EDITOR Mary Margaret Chappell
COPY CHIEF Don Rice
SENIOR EDITOR Amy Spitalnick
ONLINE MANAGING EDITOR jolia Sidona Allen
ASSOCIATE EDITOR Tami Fertig
ASSOCIATE ART DIRECTOR Scott Hyers
ART/EDIT ASSISTANT Suzanne Feyche
PRODUCTION DIRECTOR Cynthia Lyons
PRODUCTION MANAGER Mark Stokes
EXECUTIVE CHEF Ann Gentry
CONTRIBUTING EDITOR Hillari Dowdle
NUTRITION CONSULTANT Antonina Smith
GENERAL MANAGER
Patricia B. Fox
VICE PRESIDENT, GROUP PUBLISHER, VEGETARIAN TIMES AND YOGA JOURNAL
Bill Harper
310-356-2270; bharper@aimmedia.com
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VEGETARIAN TIMES is a registered trademark.
Please use the content of Vegetarian Times wisely.
It is intended to educate and inform,
not to replace the care of a health professional.
ACTlVE lNTERE5T MEDlA

CHAIRMAN CEO Efrem Zimbalist III
PRESIDENT &COO AndrewW. Clurman
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SOTHING SYRUP
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GIFT-WORTHY GEAR
VT's "Smart Kitchen Essentials" article
[November, p. 72] is helping me &11 my
Christmas wish list. I have been thinking
about a new vegetable peeler (mine is as
old as me!), and an immersion blender
and small colander are always on my
wish list. Glad to have good recommen
dations that won't break the bank!
KATIE CARR 1 VIA FACEBOOK
SPECIAL SAUCE
Thanks for including the Diced Veggies
with Demi-Glace recipe in the October
issue [Technique, "Get Saucy," p. 44]. I
put the leftover portion of demi-glace to
good use the next day. I stirred it in with
French green lentils, garbanzo beans,
sauteed yellow onion, carrots, and garlic.
The earthy favor of the lentils was
accented perfectly by the demi-glace.
Keep up the good work.
JASON BRONSTEIN 1 VIA EMAIL
CAKE ON A STICK
Thank you, thank you, thank you!
The recipe for Ultimate Orange Cake
Pops [Vegan Gourmet, "Petite
Treats," October, p. 38] was very
timely. My son has a fall birthday, and
I wanted to send something special
with him to school. I altered the
recipe slightly to make them gluten
free by replacing the flour with
gluten-free all-purpose flour. They
turned out great! Beautiful and tasty.
I love all the vegan recipes you have
included in recent issues-please keep
them coming!
ANDREA WHITE 1 ALBUQUERQUE, N.M.
BITE-SIZE BLISS
The Vanilla-Almond Cream Tartlets
[Vegan Gourmet, "Petite Treats, "
October, p. 41] were fun to make, and
even more fun to bring to a party and
eat. Finally a dessert with no re&ned
sugar or dairy. Would love to see lots
more of these good-for-you treats.
DEBORAH WIGGS 1 EAST BLUE HILL, MAINE
For the Record: Several readers
expressed concern about an ad
featuring a recipe for Rice Krispies
Gluten Free Tree Trimmer Treats in
the November issue [po 13]. One of
the ingredients-mini marshmal
lows-typically contains animal-based
gelatin. You can keep it veg by using
vegan marshmallows made by Sweet
& Sara or Dandies (which are also
gluten-free), available at natural-foods
stores and supermarkets.
SHARE: READER RECIPE
Spicy Shal l ot, Sesame, and
Shi itake Soup
Serves 4
Jamie Mi l l er, an i nsurance agent from
Napa, Calif., came up with thi s hearty
soup for an Asian-themed di nner
party. She suggests addi ng a dol l op of
sou r cream if you want to tone down
the spiciness.
3 oz. dried shiitake mushrooms
3 tsp. sesame oil , divided
4 large shal l ots, thi nl y sliced (1% cups)
2 Tbs. low-sodi um soy sauce
2 Tbs. hoisin sauce
2 tsp. sriracha chi l e sauce
6 cups low-sodium vegetable broth
1 1 Pour 4 cups boi l i ng water over
mushrooms in large bowl. Soak
30 mi nutes, and drai n. Discard l i qui d,
or reserve for another use.
2 1 Heat 1 tsp. sesame oil i n large
stockpot over medium-hi gh heat. Add
mushrooms and shal lots, and saute
7 mi nutes, or unti l edges of mush
rooms and shal l ots begi n to brown.
3 1 Whisk together remai ni ng 2 tsp.
sesame oil with soy sauce, hoi si n
sauce, and sri racha i n smal l bowl.
Pour over mushrooms and shal lots,
mi xi ng compl etely. Add broth, and
bri ng to a boi l . Reduce heat to
medi um, and si mmer 15 mi nutes.
PER Pl-CUP SERVING 176 cal; 4 g prot;
4 9 total fat 1 9 sat fat); 34 9 carb;
<1 mg chol; 665 mg sod; 4 9 fber;
8 9 sugars 0
|Pb _ Can't decide what to make tonight?
Here are our fve favorite recipes from this issue:
1. Brussel s Sprouts, Radicchio, and Pickl ed Red Onion Salad, p. 49
2. Spiced Caul ifower Latkes, p. 61
3. Guatemalan Tamales with Romesco Sauce, p. 40
4. Del i-Style Chickpea Salad, p. 27
5. Lemony Linzer Cookies, p. 57
Send your letters to: editor@vegetariantimes.com
TELL VT What's your
favorite veggie to roast?
Caul i fower! I don't care for it raw
or even steamed, but if I roast it,
my fami l y devours an enti re head i n
one sitti ng. -TARA
Brussel s sprouts! They're so yummy
wi th a l ittle bi t of charri ng on the
edges. -ALLISON
Mushrooms. They get so much more
tender and del i ci ous.
-ELEANOR GIBSON, VIA FACEBOOK
Radi shes topped wi th oregano and
thyme. 5weet!-cAROL
Eggpl ant because it is so versati l e.
You can make kebabs, eggpl ant
"bacon," col d sal ads, curries, burgers,
pastas, polenta, or a roasted torte.
Endl ess variations! -KRISTV
Butternut squash! It tastes j ust l i ke
a sweet potato. I l ove i t wi th ol ive oi l ,
sal t, pepper, and cayenne. Z. BRVANT
Okra. The flavor is i ntensi fed, the
sl i mi ness di sappears, and the okra gets
a fabul ous crunchy, chewy texture.
-KENDRA SMITH CASE, VIA FACEBOOK
Parsnips! So sweet when they're
golden and cri spy. -AMV
Carrots. Nothi ng bri ngs out the
carroti ness better than roasti ng wi th
a l ittl e ol ive oi l and pepper. -MOON IE
Beets! They are sweet and earthy,
l i ke superheal thy candy. -MELANIE
next question:
How do you get picky kids to
eat thei veggies?
Visit vegetariantimes.com/tellvt to share
your answer-and see what others have to say.
Our favorite responses will be published in the
next issue of v.
MORE TH A COOKING SCHOOL. ITS A WAY OF LIFE.
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Deborah Diamant just
wanted a job. S he was
studying law in New York in
2008 when she and her friend
Jason Das hatched the i dea
for the f rst -ever Vegan
Drinks. "I was li ke, 'wouldn't
it be cool to get a bunch of
vegan attorneys in a room so
I can get a job one day?'" she
says, laughing.
Di amant and Das's idea-
a monthly meetup for
herbivores at a Manhattan
bar-quickly morphed into
more than a local happy hour.
Vegan Drinks has expanded
across the U.s., from Atlanta
to Denver, and even overseas,
to India, Australia, and the
U.K. As Diamant says, a Vegan
Drinks event is a "safe space"
for vegans to mingle without
having to defend their
animal -product-free lifestyle.
The New York event's
former DJ met his wife, a
veterinarian, at one Vegan
Drinks gathering; even after
moving a few hours' distance
from the city, the coupl e still
attend now and then.

hctc|ick|
6
Find an event near you-or learn howto
start your own-at vegandrinks.org .
CRUELTY- FREE FARE

Vegan Dri nks participants meet at pubs,
bi stros, noodle bars, even food trucks.
Meat-serving venues may ofer a vegan
menu, or agree to outside cateri ng. Hel d
at Fontana's Bar on the Lower East Side,
the New York event favors veganized
comfort cl assics, such as pul l ed "pork"
sl i ders, fried "chicken," and baked
goodies, served pop-up-restaurant style.
Around the hol idays, there's a lot more
ci nnamon and nutmeg in the air: "Spi ked
soy nog sells l i ke hotcakes," Di amant says.
TO LIFE!
Most Vegan Dri nks events feature a
"shout-out" portion ofthe eveni ng,
where attendees can bring awareness to
vegan causes, such as ani mal rescue
organizations and upcomi ng protests.
Di amant has seen shout-outs at the New
York event turn into col l aborative efforts
between local vegans. Goose Watch NYC,
an efort to protect the geese of New York
City that started as a shout -out at Vegan
Dri nks, i s now a citywide cause.
-LEAH SOTTILE
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In this season of soci al i zi ng-and smoochi ng under the mi stl etoe-we
may feel especi al l y sel f-conscious about the pleasantness of our breath.
Our mouths i n fact harbor i nstigators of bad breath: odor-causi ng bacteria.
Breathe a (fresh) si gh of relief with the ai d of these hal itosis foes.
-RACHEL DOWD
ZINC
A bacteria- and plaque-fghting ingredient
in some oral care products, the mineral zinc
can also help combat bad breath. A study in
the Journal of Breath Research found that
toothpastes with zinc battled "morning
breath" better than a toothpaste without.
It's not just that zinc is naturally antibacterial.
Zinc binds sulfur, the smelly chemical the
bacteria give off, says study author Alix
Young Vik, PhD, professor of clinical dentistry
at the University of Oslo in Norway.
Tom's of Maine Whole Care toothpaste,
$
4.99/4-1 oz.; tomsofmaine.com
TONGUE SCRAPING
India's traditional system of medicine, known
as Ayurveda, has long prescribed tongue
scraping for fresh breath. "Tongue scraping
literally scrapes away the bioflm that
contains the odor-causing bacteria on the
tongue," says Sheila Patel, MD, medical
director of the Chopra Center in Carlsbad,
Cal if. Because a toothbrush can irritate the
tongue, use a stainless steel tongue scraper
with smooth, rounded edges instead; after
brushing your teeth in the morning, gently
scrape from the back of the tongue to the
front, seven to 14 times, rinsing the scraper
when necessary. When fnished, gargle with
water to remove any remaining debris.
Dr. Tung's Tongue Cleaner, $7; drtungs.com
PROBIOTICS
Not all halitosis starts in the mouth; bacteria
that break down food in the digestive tract
may also be to blame. Research from Fukuoka
Dental College in Japan suggests that daily
doses of lactobacillus salivarius may help keep
bad breath at bay. The benefcial bugs reduce
the overgrowth of odor-causing bacteria and
fungus in your gut, explains Mark Stengler,
N D, author of Prescription for Natural Cures.
'They also fght the bad-breath bacteria in
the mouth and on the tongue." Stengler
recommends taking probiotics that contain
at least 5 billion total organisms on an empty
stomach once a day for two months.
Allergy Research Group Lactobacillus,
$33.23/100 veggie caps; allergyresearchgroup.com
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Follow us:
`bazz
LLILVWILIVL
Colbie Caillat burst onto
the music scene when she
ranked as the No.1 unsi gned
artist on Myspace for four
straight months, l anding
her a record deal ; i n 2007 her
debut al bum Coco reached
No.5 on the Bi l lboard 200.
Two years later, Caillat won
Grammy Awards for her
collaborations with Taylor
Swift and Jason Mraz. Her
most recent release is
Christmas in the Sand.
-CORINNE BOWEN
What can you tell us about
your Christmas album?
A We recorded 10 classics, like "Jingle Bel ls,"
"Santa Baby," and "Have Yourself a Merry
Little Christmas," pl us four original hol iday
songs. I'm real l y excited about the duets
with friends. My dad [who coproduced
Fl eetwood Mac's Grammy-wi nni ng
Rumours 1 produced the al bum at my
parent's house in Cal ifornia, which makes
it even more special .
How have fami l y holiday
meals changed since you've
become a vegetarian?
A It's actually been an easy transition
because my sister's been vegetarian for
about 15 years. I 've al ways loved her
vegetarian mushroom gravy. She also
makes caul iflower mashed "potatoes,"
and my mom makes a veggie stuffng.
There's always lots of vegetarian food
to choose from.
Word is that you have a

shy side. How've you been
handl i ng stage fright?
A Honestly, I 've grown into performi ng
and am way more comfortabl e with it.
I sti l l get nervous about tal ki ng between
songs at my shows, but I'm not nervous to
perform anymore. With l ive TV or award
shows, there's so much pressure that I'm
always nervous; I haven't conquered that
yet. I take deep breaths, and my stage
coach advises me to look in the mi rror
and say fve good thi ngs about myself to
boost my confdence. I ' l l try al l that, but
I get outthere and forget everythi ng!
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Another chilly winter day?
Curl up wi th a mug of dri nki ng
chocol ate, a more vel vety
versi on of hot cocoa that
contai ns real bi ts of chocol ate.
Hol i day shoppers, take note:
these three VT favorites make
sweet l i ttl e gi fts too.
-TAMI FERTIG
1
1. LAKE CHAMPLAI N 2. THEO CHIPOTLE SPICE
OLD WORLD DRI NKING DRI NKING CHOCOLATE
CHOCOLATE A hint of chile and
These perfectly delicate cinnamon adds kick to
chocolate shavings make this creamy-tasting (and
for an intensely rich-and- dairy-free) goodie from
satisfing drink, but we Seattle's famed bean-to-
were munching on them bar factory. Despite large
straight from the canister chunks of chocolate, it
too. $12.50/9.5 OZ.; melts down smoothly.
lakechamplainchocolates.com $12.50/10 OZ.;
theochocolate.com
2
3
3. VOSGES BIANCA
COUTURE COCOA
DRI NKI NG CHOCOLATE
We couldn't stop gushing
about this sophisticated
white-chocolate treat,
peppered with bright
lemon myrtle and
sweet-smelling lavender
flowers that foat to the
top. $17/8 OZ.;
vosgeschocolate.com #
eeo-beauty P BY Elizabeth Barker
Cruelty-fee
makeup brushes
class up holiday
party prep ,:
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Elevate your makeup routine by replacing bedraggled brushes,
and opting for bristles free of animal hair. Supersoft synthetic
fbers make for blissfully feel-good makeup application. Plus, our
product picks come complete with eco-friendly handles.
1. Glide on your eyeliner with
the tip of the Jane Iredale
Eye Liner/Brow Brush, then
smudge with the sponge side
for that smoky-eye look. $14;
janeiredale.com
2. Tapered bristles on the
Christopher Drummond
Beauty Eye Shadow Blender
allow for delicate control
and mess-free color mixing.
$21.50; christopher
drummond.com
.: 3. Keep it simple with
the Urban Decay Good
Karma Multi-Tasker Brush,
perfect for applying concealer,
eye shadow, and eyeliner. $24;
urbandecay.com
4. For a just-pi nched flush,
sweep your cheeks with
the side of the Everyday
Minerals Dome Blush Brush,
and buff with the brush's
curved tip. $12.99;
everydayminerals.com
5. Ultraplush bristles
optimize powder or
bronzer coverage with
the EcoTools Recycled
Retractable Kabuki, plus
the snap-back handle eases
touch-ups on the go.
$7.99; ecotools.com #
BRUSH-CLEANING BASICS
New York-based makeup artist Jessa Blades advises
cleaning your brushes every two weeks: Squeeze
a dollop of gentle liquid soap onto your palm; swirl
the bristles through the soap for about 30 seconds.
Rinse off until bristles are suds-free. Air-dry
brushes on your sink or counter, with the bristles
hanging over the edge to avoid trapping bacteria.
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24
One ofthe big perks of working at VT is the constant fow of brand
new cookbooks that cross the editors' desks week after week. Many
are good, some are great, and a select few are standouts. This year,
we turned to the authors of our top fve cookbooks of 2012, and asked
each to recommend one quick-and-easy recipe from his or her latest
work. The result: a sampler of some of the year's best 30-minute dishes.
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TASTE of
EUROPE
THE 30 MINUTE
VEGAN'S TASTE
OF EUROPE
by Mark Rei nfel d
Li ngui ne wi th Clam- Free Sauce
Serves 6 I 30 mi nutes or fewer
We love Mark Reinfeld's 30 Mi nute book
series (which i ncl udes The 30 Minute
Vegan and The 30 Minute Vegan's Taste of
the East). Here, he revamps a classic
Ital i an recipe, replaCi ng clams with
a combination of shi itake mushrooms
and arame, a sea vegetable avai l abl e i n
the Asian food aisle of supermarkets.
14 oz. uncooked l i nguine
2 Tbs. arame
2 Tbs. ol ive oil
6 cloves garlic, minced (2 Tbs.)
3 cups fresh shiitake mushrooms,
stemmed and cut into '-inch cubes
' cup dry white wine
1' Tbs. lemon juice
1' cups unsweetened soy, rice, or
macadamia nut mi l k
3 Tbs. nutritional yeast
2 Tbs. Earth Balance margarine, optional
% tsp. red pepper fakes
3 Tbs. fnely chopped fresh flat-leaf parsley
4 tsp. pine nuts
1 1 Cook pasta in boi l i ng salted water
accordi ng to package di rections. Drai n.
2 I Meanwhi l e, soak arame i n ' cup
hot water.
3 1 Heat oi l in skil let over medi um heat.
Add garlic, and cook 1 mi nute, stirring
constantly. Add mushrooms, wine, and
l emon juice; saute 5 mi nutes, adding upto
% cup water (if needed) to prevent sticking.
4 1 Add soymi l k, nutritional yeast,
margarine (if usi ng), red pepper fl akes,
and arame with soaking l i quid; season
with salt and pepper, i f desired. Cook
5 mi nutes, stirring occasional ly.
5 1 Di vi de l i ngui ne among 4 plates,
top with shi itakes and sauce, and garni sh
with parsley and pi ne nuts.
PER 1'-CUP SERVING 386 cal; 16 9 prot;
9 9 total fat (1 9 sat fat); 65 9 carb; 0 mg chol;
114 mg sod; 5 9 fber; 7 9 sugars
Miso Tofu Bok Choy
A big, beautiful book that celebrates fruits
and vegetabl es-what's not to l i ke?You
won't knowwhetherto keep thi s vol ume
on the coffee table or i n the kitchen. Rul e is
particularly fond of this sti r-fry, which is
loaded with pungent gi nger, garlic, and RIPE ,,,,
m iso to complement the del icate favors of
bok choy and tofu.
by Cheryl Stern man Rul e
and Paul ette Phl ipot
1 14-oz. pkg. frm tofu,
drained
2 Tbs. red miso paste
5 tsp. (packed) grated
fresh ginger
2 Tbs. rice vinegar
4 cloves garlic, mi nced,
divided (4 tsp.)
1 Tbs. plus 1 tsp.
toasted peanut oil,
divided
' tsp. cornstarch, plus
more if needed
1 head bok choy (2 lb.),
shredded crosswise,
rinsed well, and
thoroughly spun dry
1 Tbs. black sesame
seeds, for garn ish
1 I Wrap tofu in several layers of paper towel s.
Pl ace on cutti ng board, top wi th second cutting
board, and weight with heavy can or jar. Let stand
15 mi nutes, changi ng paper towels once or twice.
Cut tofu into '-inch dice.
2 1 Puree miso, gi nger, vinegar, and 2 tsp. garl i c in
mi ni food processor unti l smooth.
3 1 Heat wok over high heat unti l drops of water
sizzle and evaporate. Add 1 Tbs. oil and tofu; sti r-fry
5 mi nutes, or unti l gol den. Spri nkl e with corn
starch, and sti r-fry 3 mi nutes more, or unti l tofu
loses its sheen and darkens. Transfer to pl ate.
4 1 Add remai ni ng 1 tsp. oi l and remai ni ng 2 tsp.
garl i C to wok, and stir-fry 30 seconds. Add bok
choy, and stir-fry 2 mi nutes, or until bok choy is
wi lted but sti l i crisp-tender. Return tofu to wok,
add half of mi so mi xture, and cook 1 mi nute, or
unti l heated through. (I f the dish looks watery,
spri nkl e in 1 tsp. additional cornstarch and continue
cooking unti l liquid evaporates. ) Garni sh with
sesame seeds, and serve with remai ni ng mi so
dressi ng on si de.
PER 1 '-CUP SERVING 249 cal; 14 9 prot; 18 9 total fat
(3 9 sat fat); 12 9 carb; 0 mg chol; 520 mg sod; 5 9 fber;
3 g sugars
vegetari anti mes. com I December 1 2012 25
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PHOTOGRAPHY: YUNHEE KIM; FOOD STYLING: PAUL GRIMES; PROP STYLING: AMY WILSON. RECIPE 2J2 FROM HERBIVORACIOUS BY MICHAEL NATKIN AND USED BY PERMISSION OF THE HARVARD COMMON PRESS.
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GREAT GLUTEN-FREE
VEGAN EATS
by Al l yson Kramer
Kramer's hearty
salad makes a
perfect sandwich
flling or cracker
friendly party dip.
WILD ABOUT GREENS
by Nava Atl as
N!
BEST COOKBOOKS
OF 2012
GIEAWAY
One lucky reader will
win all fve ofthe cookbooks
featured here. To enter, visit
vegetariantimes.com/
2012cookbooks.
Del i-Style Chickpea Salad
It takes a lot of tal ent to adhere to two di etary restrictions and sti l l come out with tasty
recipes the way Al lyson Kramer has done i n Great Gluten-Free Vegan Eats. She keeps up the
balancing act i n this sweet and tangy sandwich-ready salad. Serve with gl uten-free bread
or crackers.
3V cups cooked chickpeas
1 Tbs. rubbed dried sage
1V tsp. chicken-flavored
vegetable seasoning
powder, such as McKay's
(optional)
% tsp. salt
3 stalks celery, thi nl y sliced
(1 cup)
V cup Vegenaise
2 Tbs. lemon juice
1 Tbs. spicy brown mustard
1 Tbs. agave nectar
% tsp. celery salt
v cup sliced, toasted almonds
1 cup halved seedless grapes
1 1 Pulse chickpeas, sage, chicken-favored seasoning
(if using), and salt in food processor just until crumbly.
(The size ofthe chi ckpea chunks wi l l determine the
texture of the sal ad. For a smoother salad, pul se the
chi ckpeas longer.)
21 Transfer to bowl, and stir in celery, Vegenaise,
lemon juice, mustard, agave nectar, and celery salt
until combined. Season with sal t and pepper, if desired.
Fold i n al monds and grapes.
PER y-CUP SERVING 267 cal; 8 9 prot; 14 9 total fat
(1 9 sat fat); 28 9 carb; 0 mg chol; 388 mg sod; 7 9 fber;
9 9 sugars <
Ragout of Broccol i Rabe with White Beans & Porci ni Mushrooms
Nava Atlas is always on our radar, bLwe were excited about this cookbook l ong before
we actual ly saw it. Atlas recommended thi s recipe after a friend made it for her. "I hadn't
had it for a whi l e-it was reall y good, and more colorful than I'd remembered," she says.
1 oz. dried porcini mushrooms
2 Tbs. olive oil
3 small shal lots, mi nced
(V cup)
4 cloves garlic, mi nced
(4 tsp.)
1 12-oz. bunch broccoli rabe,
cut into 2-inch pieces
% cup dry red wine
1 1S-oz. can cannel lini beans,
rinsed and drained
1 1S-oz. can diced tomatoes
with l iquid
v cup pitted cured black
ol ives, halved
2 Tbs. al l -purpose flour
% cup chopped fresh parsley
1 1 Place porcini in heat-proof bowl, and cover with
1 cup boi l i ng water. Set aside.
2 1 Heat oi l in deep ski l let or Dutch oven. Add shal lots
and garl i C, and saute 3 to 4 mi nutes, or until golden.
Add broccol i rabe, wi ne, and ' cup water; cover, and
cook 3 to 4 mi nutes, or until broccol i rabe i s bri ght
green. Add porcini and l iquid, beans, tomatoes, and
ol ives, and bri ng to a si mmer. Cover, and si mmer
5 mi nutes, or until broccol i rabe i s tender.
3 1 Whi sk four with 2 Tbs. water until dissol ved; stir
i nto ragout, and cook 1 mi nute to thicken. Season with
salt and pepper, if desired, and stir i n parsl ey.
PER i-CUP SERVING 193 cal; 8 9 prot; 8 9 total fat (<1 9 sat fat);
23 9 carb; 0 mg chol; 452 mg sod; 6 9 fber; 3 9 sugars ( #
vegetarianti mes. com I December I 2012 27
I always seem to gain 5 pounds over the
holiday season. How can I prevent this?
Great question-and a crucial one too, because nearly al l
the weight we gai n over the course of a year we add on duri ng
the late fal l and winter. It's not just the hol iday parties; the cold,
shortened days of wi ntertend to ramp up our appetites.
Let me share a few dos and don'ts to help you through the
hol iday season.
DOS:
Do stock up on healthful foods-fresh fruit, dri ed fruit,
beans, whole grains, and every kind of vegetable-so you are
surrounded with good choices when hunger strikes.
Do be careful about fatty foods. You've heard me say it before:
fats pack 9 calories into every gram. I f your appetite leads you
astray, you' l l have more margi n for error if there aren't a lot of
fatty foods withi n reach.
Do remember that party hosts love to fl l empty hands.
As you mi ngl e with guests, keep hold of an appetizer pl ate
contai ni ng a few heal thful i tems you've sel ected yourself.
ask the doc
Do pl an ahead what you' l l be eating duri ng hol iday travel :
Overseas fi ghts wi l l provide a vegetarian or vegan meal i f you
cal l 48 hours in advance. On domesti c fi ghts or in the car, take
al ong a heal thful snack. At your hotel, a mi ni -fridge and
mi crowave wi l l give you more control over what you eat.
Do get pl enty of sl eep, whi ch wi l l hel p you mai ntai n your
mental bal ance and keep you from bi ngei ng.
DON'TS:
Don't avoid healthful carbs. Whol e-grai n breads, rice, pasta,
and sweet potatoes can help you keep tri m. It's carbs with a
lot of bui l t- i n fat-cooki es, cakes, pi es, and the l i ke-and fatty
toppi ngs that you need to avoid.
Don't arrive ravenous at a hol iday party. You' l l fnd yoursel f
bi ngei ng at the bufet. Have a snack before you go.
Don't count on exercise to counter bad eating habits. Exercise
i s i mportant for heal th, but its effect on wei ght
i s modest.
The good news i s if you can prevent end-of-the-year wei ght
gai n, you've more or less got it l icked for the whol e year!
7aalaak[as|sK|a|1Wtar|ag7at|rs
To support our ani mal advocacy ef f ort s and to receive a membershi p ki t , send
your tax- deductible contri buti ons to Pri sci l l a Feral, President, Friends of Ani mal s
777 Post Road, Dari en, CT 0 6 820 ( 20 3) 6 5 6 - 1 522 vi si t www. f ri endsof ani mal s . org
55 YEARS OF ANIMAL ADVOCACY AROUND TNE WORLD
|(4*
Circle reply #1 6 on Info Center card
hCan_foods ,
BY Matthew Kadey, RD
RECI PE BY Mary Margaret Chappell
`J . `"./`
HOW IT HEALS
Grown for centuries by Native Americans in the Southwest,
blue corn has long been revered as a good-for-you grain.
Tribes such as the Hopis, Pueblos, and Navajos all relied on
it for sustained energy and strength; the sick and elderly
were traditionally served a gruel or "mush" of boiled water
and blue cornmeal, made by grinding dried blue corn
kernels into a grainy powder. Turns out, they were onto
something: the pigments that give blue cornmeal its fetching
purple hue are anthocyanins-antioxidants that fght cancer
and heart disease-similar to those found in blueberries and
red wine. Recent research also found that blue cornmeal
packs more protein, iron, and immune-boosting zinc than
its white and yellow counterparts. What's more, blue
cornmeal is a rich source of dietary fber, shown to aid
digestive health and prevent constipation.
EAT IT UP
Look for organic stone-ground blue cornmeal in supermar
kets and specialty food stores. "Like any cornmeal, it can
be ground into fIne, medium, or coarse textures," says
Richard Sandoval, a Mexican-born international chef and
restaurateur. "Fine-ground is better for making tortillas,
whereas coarse-ground is ideal for corn grits or cornbread. "
Aside from traditional Southwestern dishes, blue cornmeal
can add nutty sweetness to muffns, waffes, pancakes,
and casseroles. Try it as a crust for pan-seared tofu or sliced
eggplant. For a break from oatmeal, blue cornmeal makes
a wonderful porridge mixed with nuts, dried fruit, and
a touch of maple syrup. Sandoval suggests storing blue
cornmeal in a clean, airtight container to keep out moisture
and humidity. Placed in a cool, dark place (such as a
cupboard) it should last for six to eight months. You can
also refrigerate or freeze it for at least a year.
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True Bl ue Cornbread
Mufns
Makes 12 mufns I 30 mi nutes or fewer
Buttermi l k hel ps bri ng out the
bl ue col or ofthe cornmeal i n
these hearty breakfast mufns.
Stored at room temperature i n
an ai rtight contai ner, they' l l keep
for up to two days.
1 cup blue cornmeal
1 cup all-purpose four
1 cup sugar
11 tsp. baking powder
1 tsp. baki ng soda
1 tsp. salt
1 large egg
1 cup vegetable oil
1 cup low-fat buttermilk
1 cup fresh or frozen corn
kernels, divided
1 1 Preheat oven to 425F.
Coat 12-cup mufn pan with
cooki ng spray.
2 1 Combi ne cornmeal, flour,
sugar, baki ng powder, baki ng
soda, and sal t i n bowl.
3 1 Whi sk together egg and
oi l i n separate bowl. Whi sk i n
buttermi l k. Stir buttermi l k
mixture i nto cornmeal mixture
until just combi ned. Fold i n
% cup corn kernels.
4 1 Scoop batter i nto prepared
mufn cups. Spri nkl e mufns
with remai ni ng 1 cup corn kernel s.
Bake 20 mi nutes, or unti l brown
around edges and toothpi ck
i nserted i nto mufn centers
comes out cl ean. Serve warm.
PER MUFFIN 157 cal; 4 9 prot; 6 9 total
fat 1 9 sat fat); 23 9 carb; 16 mg chol;
224 mg sod; 2 9 fber; 6 9 sugars ,
Canada-based dietitian and food writer
Matthew Kadey, RD, never sings the
blues when eating blue cornmeal
pancakes.
CHOLESTROL
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, Search the world's largest collection
of vegetarian recipes
, Get current on all-things-veg by
reading the Editors' Blog
, Sign-up for our fabulous weekly
e-newsletters
, Read Editors' Picks of top stories
, Get two trial issues of the magazine,
free!
, WIN BI G: Enter super sweepstakes
and win fantastic foodie prizes
, Download a free Vegetarian Starter Kit
vt special ,
W BY Aurelia d'Andrea
Got room to spare i n your holiday shopping cart?
Send a little TLC to a dog, goat, chicken, or cow in need.
This year, we've rounded up six deserving nonprofts whose
sole focus is helping animals, whether through advocacy,
adoption, or rehabil itation. No worries if you can't shell out
the money: you can still make a difference by volunteering,
donating used items, and spreading the word.
LEFT: WOODSTOCK FARM ANI MAL SANCTUARY'S
JENNY BROWN WITH DYLAN THE RESCUED COW;
RI GHT: MUTIVILLE'S SHERRI FRANKLI N WITH
RESCUED CHI HUAHUA LULU.
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LEFT: AN ANI MAL AI D UNLI MITED VOLUNTEER CUDDLES A STREET DOG RECOVERING
FROM A NECK INJURY; ABOVE: EXOTI C PETTRADE REFUGEE JORDAN THE LEMUR AT
PRI MARI LY PRI MATES.
ANIMAL AID UNLIMITED
What: Seartle narives Erika Abrams, Jim
Myers, and rheir daughrer, Claire, came
w India on vacarion, bur decided w sray
afrer realizing how many homeless
animals needed rheir help. In rhe decade
since srarring Animal Aid, rheir ream has
provided shelrer and medical care for
37,000 srreer animals, working closely
wirh rhe communiry in rescue and
rehabilirarion efforrs.
Gift idea: $25 covers rhe entire cosr of
rescuing, rrearing, and feeding rhe
average animal unti! ir's well enough w
be released.
Get involved: Join volunteers from
around rhe world in visiring rhe hospiral
in Badi, Udaipur, for a few days or a few
months-w walk dogs, groom donkeys,
and borrle-feed baby goars and cows.
Cool fact: Animal Aid's humane-educa
rion program reaches 10,000 w 15,000
local schoolkids every year.
Contact: animalaidunlimired.com
MUTILLE SENIOR DOG RESCUE
What: While volunteering ar her local
animal shelrer, Sherri Franklin longed
w save all rhe elderly dogs, rypically
passed over in favor of puppies. In 2007,
she realized rhar dream wirh Murrville,
her San Francisco-based rescue group
dedicared w rhe adoprion and hospice
care of over-rhe-hill pooches. "Senior
dogs marrer," says Franklin. "They
deserve rhe chance w live our rheir lives. "
Gift idea: $65 provides for rhe daily care
of one senior dog for a month.
Get involved: Fosrer a rescued dog;
donare a dog bed or leash; volunteer for
Murrville's "Seniors for Seniors"
program, which pairs senior dogs wirh
senior cirizens.
Cool fact: Murrville has placed more
rhan 1,400 dogs-nearly all of rhem
rescued from shelrers where eurhanasia
was imminenr.
Contact: murrville.org
vegetari anti mes. com 1 December 1 2012
33
vt special
ANIMAL PLACE
What: At this sprawling, 600-acre
sanctuary in California's Sierra Nevada
foothills, hundreds of abused and
abandoned farm animals fnd refuge in
a pastoral setting. Even better, Animal
Place works to fnd permanent homes
for its rescued pigs, turkeys, hens, and
more. Visitors can get chummy with the
critters during guided tours and take
classes on vegan cooking and even
veganic farming.
Gift idea: $25 makes you a virtual foster
parent and feeds two goats for a week.
Get i nvolved: Take home a barnyard
chicken from the sanctuary's adoption
ranch, or donate books and furniture to
the internship program.
Cool fact: Last February, Animal Place
took in more than 4,000 neglected hens
from a factory farm-the largest rescue of
farm animals in California history.
Contact: animalplace.org
FRIENDS OF ANIMALS
What: Whether working to protect
endangered species from canned hunts
(in which animals are kept in confned
areas) or facilitate low-cost spay/neuter
procedures for cats and dogs, Friends of
Animals has been at the forefront of
animal advocacy since 1957 Today, one of
its most important projects is the Primar
ily Primates sanctuary near San Antonio,
where 400 chimpanzees, monkeys,
lemurs, and other animals have found
permanent safety after hard lives as
research subjects, zoo exhibits, circus
performers, and even family pets.
Gift idea: $50 provides two days' worth
of bananas to nearly 400 primates.
Get involved: Distribute the organiza
tion's anti-fast-food posters at libraries
and schools, or donate unsalted nuts and
seeds for primates to eat.
Cool fact: In 2011, Primarily Primates
received certifcation from the Global
Federation of Animal Sanctuaries, an
internationally recognized organization
providing standards for sanctuaries and
rescue centers.
Contact: friendsofanimals. org
MERCY FOR ANIMALS
What: Founded in 1999 by then-teenag
er Nathan Runkle, this national non
proft works to end systematic animal
abuse via educational campaigns, legal
advocacy, corporate outreach, and
undercover videos. "Our hidden-camera
investigations get real results for
animals," says Runkle. "They've led to
landmark criminal and civil prosecutions
of animal abusers, shut down abusive
facilities, and prompted major corpora
tions to change their animal welfare
policies."
Gift idea: $15 buys you membership
and helps pay for hidden-camera
equipment and the training of under
cover investigators.
Get involved: Screen the organization's
12-minute documentary Farm to Fridge
for your friends, or volunteer as an
undercover investigator.
Cool fact: Last year, McDonald's
dropped one of its egg suppliers after an
MFA video revealed shocking treatment
of the factory farm's hens.
Contact: mercyforanimals.org
WOODSTOCK FARM ANIMAL
SANCTUARY
What: In addition to rescuing farm
animals from abuse and certain slaughter,
this bucolic New York sanctuary hosts
public events that combine plant-based
food, art, and music. It's all about
bringing people together to "look animals
in the eye and see them as something
other than food-living happily in an
environment where they are loved and
respected and not treated as commodi
ties," says cofounder Jenny Brown.
Gift idea: $30 goes to the care and
feeding of the animals and provides
membership benefts, such as being able
to stay at the sanctuary's B&B.
Get involved: Sell your closet clutter on
eBay, and donate the proceeds to WFAS.
Cool fact: Nearly 100 percent of the
eco-friendly farm's energy comes from
solar power.
Contact: woodstocksanctuary.org #
Paris-based writer Aurelia d'ndrea plans to
spend 2013 volunteering for animals.
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In Canada:
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HUMAN NUTRI TI ON
_utCn-ICCredo ,
BY Mary Margaret Chappel l
q vy
This lump-proof recipe is
laced with fesh herb favor
Most holiday gravies cal l for some sort
of starchy powder-fl our, cornstarch,
arrowroot-to thicken them. These
i ngredi ents do the job, but they can
al so make the nnal sauce prone to
l umps, especially when reheated.
So we decided to el i mi nate the starchy
powder al together, and i nstead boi l
a potato i n a homemade vegetable
stock, then blend the mixture to thi cken
i t to a gravy.
The result is a deeply flavored sauce
with a velvety body and texture that stays
smooth after multiple reheati ngs. You
can even make it up to two days ahead.
Parsley, Sage, Rosemary, and Thyme Gravy
Makes 2'/' cups
Oven-browned vegetables and lots of fresh herbs give this gravy its robust
favor. Be sure to use russet or I daho potatoes, which are hi gh-starch varieties
that have a smooth, creamy texture and begi n to fal l apart when boiled.
2 8-oz. russet potatoes, 4 sprigs fresh parsley
divided 4 sprigs fresh thyme or
12 button mushrooms 1 tsp. dried thyme
3 carrots, cut into chunks 2 sprigs fresh rosemary or
3 celery stalks, cut into chunks ' tsp. dried rosemary
2 small onions, each cut into 2 sprigs fresh marjoram or
eighths ' tsp. dried marjoram
3 doves garlic, smashed 2 sprigs fresh sage or
1 Tbs. olive oil 1 tsp. dried rubbed sage
% cup dry red wine 2 bay leaves
1 Tbs. tomato paste 12 peppercorns
1 I Preheat oven to 425F. Quarter 1 russet potato, and place in large
Dutch oven with mushrooms, carrots, celery, onions, and garl ic. Toss with
ol ive oi l . Roast 30 mi nutes, stirring every 10 mi nutes, or unti l vegetables
are deep brown on edges.
2 I Transfer Dutch oven to stove top, and stir i n wine, tomato paste, and
8 cups water. Add fresh herb sprigs, bay leaves, and peppercorns, and bri ng
to a boi l . Si mmer, uncovered 30 mi nutes. Let stand 10 mi nutes.
3 I Strain l i qUi d (you shoul d have 5 cups), and discard sol ids. Peel remai ni ng
potato, and cut i nto smal l cubes. Return broth to pot with potato, and season
with salt and pepper, if desired. Si mmer, uncovered, 30 mi nutes, or unti l l i qui d
i s reduced to 2' cups. Bl end l i qui d wi th potato i n blender or usi ng i mmersion
bl ender. Strain gravy through sieve or nne-meshed strainer. Season with sal t
and pepper, if desired. Reheat before servi ng, if necessary.
PER '-CUP SERVING 33 cal; <1 g prot; 1 g total fat 1 9 sat fat); 5 9 carb; 0 mg chol;
15 mg sod; <1 9 fber; <1 9 sugars #
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FRI DAY, JAN UARY 1 8
. d. 0.
Meet-and-greet
recepti on avai l abl e,
Jane Austin BARON BAPTI STE Baxter Bell KATHRYN BUDI G Deborah Burkman Annie Carpenter Jnani Chapman
SEANE CORN Jason Crandell Ni kki Estrada MATY EZRATY Bo Forbes ANA FORREST RI CHARD FREEMAN
Amanda Giacomini Julie Gudmestad Kate Holcombe GURMUKH KAUR KHALSA Gurushabd Singh Khalsa Eri c Kipp
Gary Kraftsow JUDI TH HANSON LASATER CYNDI LEE les leventhal Tias Little Janet Macleod Giselle Mari
Vinnie Marino Kelly McGonigal Ri chard Mil ler DHARMA MI TTRA Eric Monkhouse Eri c Paskel SHI VA REA
Wesleigh Roeca Richard Rosen DESI REE RUMBAUGH Jenny Sauer-Klein Eric Shaw Sianna Sherman Jeremy Simon
DAVI D SWENSON Jasmine Tarkeshi Mas Vidal Rusty Wells Colleen Saidman Vee RODNEY YEE MC Vogi
COL0 SPO|SORS
hou j
@o
llw warn Q rw
Sl LVLR SPONSORS
Aur aCac a,
IR .
L.
4P8M4f 9488
lulu lemon athletlca
monduka
fan 9YAT
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MINDBODY
UMl YR3ALBU3fM835
MAM&QFM6N3
yk
1L
C Guatemal an
Tamales wi th
Romesco Sauce
C Green Corn
Tamales
C Roasted Fennel
Pi bi l with Habafero
Lime Oni ons
C lentil Soup with
Plantai ns
C Watercress,
J icama, and Orange
Salad
C Guava Cheese
Tamales
C Cafe de Ol l a
RECI PES BY Mary Sue Mi l l i ken and Susan Feni ger
AR1Y
TAMALES ARE THE ULTIMATE MEXICAN
party food. Prepared i n l arge quanti ti es for speci al
occasi ons, the steamed, husk-wrapped packets of
masa (a corn-based dough al so used to make
torti l l as) and savory fl l i ngs are a favorite at
Chri stmas cel ebrati ons. To tap i nto the tasty tradi
ti on, VTturned to Mary Sue Mi l l i ken and Susan
Feni ger, the co-chefs and owners ofthe Border Gri l l
restaurants i n Los Angel es and Las Vegas (the name
for thei r popul ar Food Network show was Too Hot
Tamales after al l ). Here, they share a hol iday tamal e
menu that l ets you put together a fabul ous festa i n
your own kitchen.
vegetari anti mes. com 1 December 1 2012
39
15R
1ANALL
RANG
"We love to l ure friends
and fami ly into the
kitchen to help wrap
tamales," say Mi l l i ken
and Feniger. To get
guests to pitch i n,
1. Set corn husk or banana leaf wrapper on work surface (with short, tapered si de closest
to you if using corn husks). If wrapper seems too small or flimsy, set it aside, or double it.
You can also double-wrap a tamale if it has split or hasn't closed tightly.
have i ngredients and
wrappers ready, and
set everyone up in an
assembly I i ne to fl l ,
fold, and ti e usi ng the
followi ng steps:
2. Spread fllings in center. Fold long sides of wrapper over fllings, then fold short sides
one over the other to make a sealed packet. (I t will look like a kid-wrapped Christmas
present. ) Alternately, leave tamale unfolded to tie on both ends. Don't overfll-smaller
is easier to wrap, and the flling will expand as i t steams.
3. Tie strips of husk or leaf around tamale with seam sides down, or twist ends like a
Tootsie Roll and tie with strips. Place in steamer basket.
Guatemal an Tamal es with
Romesco Sauce
Makes 12 tamales
This is an ideal recipe for tamal e newbies,
because the tamales are si mpl e to wrap
and the favor combi nati on i s subl i me.
Most Lati n markets carry frozen banana
leaves, and you' l l need eight 10-i nch
squares of foi l . Serve with Mexican crema.
MASA
3V cups masa harina
2 tsp. salt
1V tsp. baking powder
10 Tbs. cold vegetable shorteni ng
1 cup low-sodium vegetable broth
FI LLI NG
3 poblano chiles
2 Tbs. ol ive oil
1 medium onion, chopped (1V cups)
' cup golden raisins
v cup low-sodi um vegetable broth
v tsp. dried oregano
1 cup pitted green ol ives, sliced
8 9-i nch squares banana leaf
ROMESCO SAUCE
6 jarred piquil lo peppers, drained (V cup)
3 Tbs. sherry vinegar
1 Tbs. smoked paprika
V cup roasted almonds
' cup plain breadcrumbs
4 cloves garlic, peeled
V cup olive oil
l i To make Masa: Combi ne masa
hari na, salt, and baking powder i n bowl .
Add 2' cups hot water, and beat on
medi um speed unti l mixture is crumbly.
I ncrease speed to medi um-hi gh, and
al ternately add shorteni ng and broth
1 Tbs. at a ti me. Beat 15 mi nutes, or unti l
mixture is l i ght and fufy. (To test texture,
drop 1 Tbs. masa i nto cold water. If it
foats, it's l i ght enough. ) Set aside.
2 1 To make Fi l l i ng: Preheat oven to
broi l . Pl ace chi les on baki ng sheet, and
broil 8 to 10 mi nutes, or unti l blackened
on all sides, turni ng occasi onal ly. Place
in bowl, cover with lid, and steam
15 mi nutes. Pul l of charred ski n by hand,
and dip chi les in water to remove
blackened bits. Remove stems, seeds,
and veins, and cut chi les into V-inch dice.
3 1 Meanwhi l e, heat oi l in ski l let over
medi um heat. Add oni on, and cook
10 mi nutes, or unti l browned. Add raisi ns,
broth, oregano, and chopped pobl anos;
si mmer 5 mi nutes. Remove from heat,
and stir in ol ives. Cool.
4 1 To assemble tamal es: Hol d each
banana leaf square bri efy over low gas
burner to sofen. Pl ace each banana leaf
square shi ny side up, atop 10-inch foi l
square. Spread '/ cup Masa i n thi n layer
over center thi rd of each banana leaf. Top
with heaping 1 Tbs. Fi l l i ng. Fold over sides
and then ends of banana leaf to enclose
fl l i ng in Masa, then wrap i n foi l square.
5 1 Stack tamal es in steamer basket, and
steam over si mmeri ng water 1 hour, or
unti l Masa i s j ust set and pul l i ng away
from banana leaves.
6 1 Meanwhi l e, to make Romesco Sauce:
Puree peppers, sherry vi negar, and paprika
in bl ender unti l smooth. Add al monds,
breadcrumbs, and garl ic, and puree unti l
smooth. Wi th bl ender motor runni ng,
add ol ive oil i n steady stream unti l
smooth sauce forms.
7 1 To serve: Remove and discard foi l
from tamal es. Serve with Romesco Sauce.
PERTAMALE 433 cal; 6 9 prot; 29 9 total fat
(5 9 sat fat); 41 9 carb; 0 mg (hoi; 681 mg sod;
5 9 fber; 7 9 sugars (
vegetariantimes.com I Decemberl 2012 4
3
Lenti l Soup with Pl antai ns
Serves 8
Cheesecloth-wrapped bundl es of garl ic,
herbs, and spices infuse thi s soup with
favor. The process of strai ni ng the broth
and then adding it to the l enti l s lets you
adj ust the soup's thi ckness-make it thi ck
and hearty for a mai n di sh or thi n and
brothy for a frst course.
1 large onion
6 cloves garlic
1 cinnamon stick
3 whole cloves
5 sprigs fresh thyme
8 cups low-sodium vegetable broth
1' cups brown lentils, rinsed and drained
3 Tbs. ol ive oil
2 ripe (black) plantains, peeled and
diced (1' cups)
3 carrots, cut into '-inch pieces (1% cups)
' tsp. salt
'/. tsp. ground al l spice
% cup chopped cilantro
1 1 Cut half of oni on into chunks and
other half i nto di ce. Mi nce 3 cloves garl ic;
keep 3 remai ni ng cloves garl i c whol e.
2 1 Tie oni on chunks, whole garl i c cloves,
ci nnamon stick, and cloves in square of
cheesecloth. Tie fresh thyme i n separate
square of cheesecloth.
3 1 Bri ng broth and cheesecloth bundles
to a boi l in stockpot. Reduce heat to
medi um-low, and si mmer, uncovered,
30 mi nutes. Stir in l enti l s, and cook 15
mi nutes more. Strai n l enti l s, discard
oni on bundl e, and set l enti l s aside; reserve
cooki ng l i qui d and thyme bundl e.
4 1 Heat oil i n saucepan over medium
heat. Add diced oni ons, and saute 6 to 8
mi nutes. Reduce heatto medi um-low;
add pl antains, carrots, and salt. Saute 15
mi nutes, or unti l plantains are gol den.
Sti r i n mi nced garl i c and al l spice; cook 5
mi nutes more. Add l enti l s, reserved l i qui d,
and thyme bundl e; si mmer 15 mi nutes.
Remove and discard thyme bundl e. Stir
i n half of ci l antro. Ladl e soup i nto bowls,
and garni sh with remai ni ng ci l antro.
PER 1-CUP SERVING 228 cal; 10 g prot; 6 g total
fat (<1 g sat fat); 36 g carb; 0 mg chol; 304 mg
sod; 11 g fber; 9 g sugars (
44 December 2012 I vegetariantimes.com
Roasted Fennel Pi bi l with
Habanero-Li me Oni ons
Serves 8
Thi s veggie dish from the Yucatan
Peni nsul a can be served with Green
Corn Tamales or paired with black
beans, sauteed pl antains, and white rice.
PI BI L
3 Tbs. olive oi l
4 large fennel bul bs, quartered
2 medium white onions, sliced (3 cups)
5 Roma tomatoes, sliced (2' cups)
' cup achiote paste
' cup tomato paste
10 cloves garlic, chopped
1' cups fresh orange juice
% cup fresh l i me juice
4 bay leaves
2 tsp. whole cumin seeds
1 tsp. ground cinnamon
1 tsp. dried thyme
1 tsp. dried oregano
1 tsp. sea salt
2 tsp. freshly ground black pepper
1 lb. banana leaves, softened over low
fame (optional)
1 orange, cut into 6 wedges
HABANERO-Li ME ONI ONS
1 large red onion, thi nl y sliced
' habanero chile, stemmed, seeded,
and mi nced
2 Tbs. fresh l i me juice (1 l i me)
1 1 To make Pi bi l : Heat oi l in ski l let over
medi um-hi gh heat. Add fennel ; cook
8 to 10 mi nutes, or unti l browned all over,
turni ng occasi onal ly with tongs. Remove
from pan, and set aside.
2 I Preheat oven to broi l . Spread onion
and tomato sl ices on baking sheet. Pl ace
di rectly under broiler, and broil 10 mi nutes;
rotate tray, then broil 10 mi nutes more, or
until blackened on both sides, turning
vegetables once or twice. Set aside.
3 I Reduce oven to 300F. Mash together
achiote paste, tomato paste, and garl i C i n
medi um bowl. Sti r i n orange juice, l i me
juice, bay leaves, cumi n, ci nnamon,
thyme, oregano, salt, and pepper.
4 1 Line large baki ng dish with layer of
banana leaves (if usi ng). Arrange fennel in
bottom of prepared di sh, and top with
onion mi xture, orange wedges, and
achiote mi xture. Cover wi th more banana
l eaves (if usi ng), or wrap tightly i n foi l .
Bake 1 hour, or unti l fennel i s fork-tender.
5 1 Meanwhi l e to make Habanero-Li me
Onions: Combi ne al l i ngredients i n bowl,
and season with salt and pepper, if
desired. Let stand 10 mi nutes.
6 1 To serve: remove orange wedges,
transfer Pi bi l to serving dish, and top with
Habanero-Li me Onions.
PER '-CUP SERVING 171 cal; 5 9 prot; 4 g total
fat (<1 g sat fat); 33 g carb; 0 mg chol; 503 mg
sod; 8 9 fber; 13 9 sugars (
Guava Cheese Tamales
Makes 16 tamales
Not just for dessert, these sweet tamal es
doubl e as a perfect brunch item when
you're i n a Caribbean mood.
TAMALES
1 8-oz. pkg. corn husks
4 oz. reduced-fat cream cheese, softened
2 oz. cotija cheese, grated
1 cup guava paste
2 tsp. fresh l i me juice
MASA
3V cups masa harina
1V tsp. baking powder
1 tsp. salt
' tsp. ground cinnamon
'/. tsp. freshl y ground nutmeg
5 Tbs. unsalted butter, softened
5 Tbs. vegetabl e shortening, at room
temperature
V cup light brown sugar
1 cup warm apple juice
1 1 To make Tamal es: Si mmer corn
husks in large pot of boi l i ng water
10 mi nutes. Remove from heat, weight
husks with plate to keep submerged,
and soak 1 hour, or unti l pl i abl e.
2 I Combi ne cream cheese and cotija
cheese in bowl. Sti r together guava
paste and l i me j uice in separate bowl.
Set aside.
3 1 To make Masa: Combi ne masa
hari na, baking powder, salt, ci nnamon,
and nutmeg i n bowl . Sti r i n 2' cups hot
water unti l mi xture i s j ust crumbly.
Beat butter and shorteni ng with el ectric
mi xer 1 mi nute, or unti l combi ned and
l i ght and fluffy. Add sugar and hal f of
masa hari na mixture; beat wel l to
combi ne. Alternate addi ng appl e juice
and remai ni ng masa hari na mixture;
beat unti l consistency of thick batter.
4 1 Choose 16 l arge, pl i able husks, or
overlap 2 or 3 smal l er husks to have
enough wrappers for 16 Tamal es. Make
32 ties by cutti ng 2 or 3 remai ni ng husks
i nto strips. Pat husks dry with towel .
5 1 Spread % cup of Masa i n center of
each husk. Spread 2 l i nes of cheese
mi xture and guava mixture side by si de
over center of Masa. Fol d over si des of
corn husks to make Tamal es. Tie ends
with husk strips to keep closed.
6 1 Pl ace Tamal es i n steamer basket
over si mmeri ng water. Steam 1 hour, or
unti l husks unwrap easily. Cool sl i ghtly
before servi ng.
PER TAMALE 278 cal; 4 g prot; 20 9 total fat
(5 9 sat fat); 42 9 carb; 19 mg chol; 267 mg sad;
3 9 fber; 20 9 sugars
Cafe de al i a
Serves 8
I
30 mi nutes or fewer
Literally "cofee from the pot," thi s
recipe ofers a si mpl e way to make cofee
for a crowd, with a spiced twist that no
one can resist.
4 cinnamon sticks
4 star anise
4 allspice berries
4 whole cloves
v cup packed dark brown sugar or 4 oz.
pil oncillo (Mexican raw sugar cones)
2 cups medium grind, dark roast
coffee beans
2 cups low-fat mi l k
1 cup coffee l iqueur, such as
Kahlua, optional
1 1 Lightly crush ci nnamon sticks, star
ani se, al l spice, and cloves with mortar
and pestle. Place i n reseal abl e plastic bag,
and pound with rol l i ng pi n. Transfer to
large saucepan, and add sugar and
8 cups water. Bri ng mixture to a boi l ,
and si mmer unti l sugar dissolves.
Remove from heat, add cofee, and let
steep 5 mi nutes.
2 I Meanwhile, warm mi l k in smal l
saucepan, and whi sk unti l frothy.
3 1 Strain coffee through fne sieve or
coffee flter into pitcher. Stir i n cofee
l i queur (if usi ng). Serve with frothed mi l k.
PER i-CUP SERVING 80 cal; 2 g prot; <1 9 total fat
(<1 9 sat fat); 17 9 carb; 3 mg chol ; 35 mg sad;
o 9 fber; 16 9 sugars ,
vegetari anti mes. com I December l 2012 47
PHOTOGRAPHY: MAR EN CARUSO; FOOD STYLING: KIM KISSLING; PROP STYLING: KERR IE WALSH
Roasted Brussel s Sprout Chips
Serves 4
These cri spy Brussel s sprout leaves make
a great snack or accompani ment to soups
and sandwiches. Choose the largest
Brussel s sprouts you can fnd for the most
usable leaves. Serve as soon as they're
cooked. If they soften, you can recrisp
them i n a 325F oven for 3 mi nutes.
20 very large Brussels sprouts, trimmed
4 tsp. olive oil
Grated Parmesan cheese, optional
1 1 Position rack in top thi rd of oven, and
preheat to 325F. Li ne baking sheet with
foi l . Pul l 8 to 10 leaves off of each Brussels
sprout, tri mmi ng end as needed to release
leaves, and transfer leaves to large bowl .
Add oi l and toss unti l leaves are coated.
2 1 Spread leaves on prepared baki ng
sheet (baki ng sheet wi l l be crowded), and
roast 15 mi nutes. Sti r to separate leaves
after they begi n to shri nk, reverse baki ng
sheet in oven, and roast 5 mi nutes more.
Transfer any crisp leaves to sheet of foi l .
Repeat, roasti ng 5 mi nutes at a ti me and
removi ng crisp leaves, unti l al l leaves are
done. Spri nkl e with Parmesan (if usi ng).
PER '-CUP SERVING 81 cal; 3 9 prot; 5 9 total fat
1 9 sat fat); 9 9 carb; 0 mg chol; 24 mg sod;
4 9 fber; 2 9 sugars G
Warm Brussels Sprouts
and Fennel Vichyssoise
This updated vichyssoise i s served pi pi ng
hot to bri ng out the best favors.
2 Tbs. olive oil
1 5-oz. russet potato, peeled and cut into
'- to '-inch dice (scant 1 cup)
1 medium fennel bulb, chopped (1 cup),
plus 2 Tbs. chopped fennel fronds
' cup chopped shallots
% tsp. whole fennel seeds
' tsp. salt
12 oz. medium Brussels sprouts,
cut into eighths
1 1 Heat oil in saucepan over medi um
heat. Add potato, chopped fennel bul b,
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shal l ots, and fennel seeds; saute
3 mi nutes. Add salt and 3 cups water;
bri ng to a boi l . Cover; reduce heat to
medium- l ow, and si mmer 10 mi nutes.
Add Brussel s sprouts. Cover, and si mmer
5 mi nutes, or unti l Brussel s sprouts are
tender, but sti l l bright green.
2 1 Puree soup i n bl ender i n i-cup
batches unti l very smooth, transferri ng
puree to saucepan after each batch.
Season wi th sal t and pepper, if desi red,
and warm gently on stove. Sprinkl e each
serving with fennel fronds.
PER l'-CUP SERVING 144 cal; 4 9 prot; 7 9 total
fat (<1 9 sat fat); 19 9 carb; 0 mg chol;
329 mg sod; 5 9 fber; 3 9 sugars (
Brussels Sprouts and Spi nach
Grati n with Mustard
Horseradish Crumb Toppi ng
Serves 6
This hearty grati n can be made several
hours in advance, then baked just
before serving. Be sureto squeeze out
as much of the spinach l i quid as possi bl e
so the steamed spi nach retai ns its
vibrant color.
2 10-oz. bags fresh spinach leaves
1 l b. medium Brussels sprouts, ends
trimmed, halved l engthwise
3' Tbs. unsalted butter, divided
' cup coarsely grated onion
1 large clove garlic, minced
2 Tbs. all-purpose flour
1 cup 1% low-fat mil k
3% tsp. drained cream-style bottled
white horseradish, divided
2% tsp. Dijon mustard, divided
4 slices country-style bread, crusts
removed and cut into l-inch cubes
1 1 Preheat oven to 350F. Coat
12- x 8-i nch oval baki ng dish with cooking
spray. Place 1 bag spinach i n microwave
safe bowl, cover, and mi crowave on hi gh
power 2 mi nutes, or unti l spinach i s
wilted. Transfer to kitchen towel, and
squeeze out as much water as possi bl e.
Repeat wi th remai ni ng bag of spinach.
Coarsely chop, transfer to bowl, and
season with salt and pepper, if desired.
2 I Steam Brussels sprouts in steamer
6 to 8 mi nutes, or unti l tender. Transfer to
shal low bowl, and cool .
3 I Mel t 1 Tbs. butter i n ski l let over
medi um- low heat. Add oni on and garl iC,
and saute 3 mi nutes. Add to spinach i n
bowl (do not stir).
4 1 Mel t 1' Tbs. butter i n same skillet
over medi um-low heat. Whisk i n four,
and cook 1 mi nute. Gradually whi sk i n
mi l k. I ncrease heatto medi um, and cook
2 mi nutes, or unti l sauce thickens and
boil s, whi ski ng often. Whi sk i n 2' tsp.
horseradish, and season with salt and
pepper, if desired.
5 1 Mix % cup sauce and 1' tsp. Dijon
mustard into Brussels sprouts in bowl. Stir
remai ni ng sauce i nto spinach mixture.
6 1 Gri nd bread cubes in food processor
unti l reduced to rice-size crumbs. Wipe
out ski l let, then mel t remai ni ng 1 Tbs.
butter in ski l let over medium heat. Whi sk
i n remai ni ng 1 % tsp. horseradish and
1% tsp. mustard. Add breadcrumbs, and
saute 5 to 6 mi nutes, or unti l coated with
butter mixture and begi nni ng to brown.
7 1 Spread spinach over bottom of
prepared baking dish. Arrange Brussel s
sprout halves cut sides down in concentric
circles over spi nach. Top with bread
crumbs, leaving some Brussels sprouts
vi si bl e. Bake 25 to 30 mi nutes, or unti l
sauce i s bubbl i ng around edge. Let stand
5 to 10 mi nutes before servi ng.
PER 1-CUP SERVI NG 173 cal; 8 9 prot; 9 gtotal
fat (5 9 sat fat); 20 9 carb; 20 mg (hoi;
Selma Brown Morrow is a Los Angeles-based
recipe developer #
vegetari anti mes. com 1 December 1 2012 51
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NECESSARY
I F MAI LED
I N THE
UNITED STATES
If you ask me, holiday cookies never go out of sea
,
son.
Throughout the yea , I l ong for the spice of gi ngerbread
. the buttery taste of ugar cookies,' and the cool combi nti on
l " , of chocolate and mi nt. Whi l e the favors and shapes ofte
cookies on these pages i nvoke the spi rit of the hol idays and
the wonder of wi nter cel ebrations, don't forget that spri ng,
summer, and autumn shoul d be fl led with cooki e love too
thi nk chocolate-mi nt squares i n spri ngti me, gi nerbread
fowers in summer, and l i nzer leaves in fal l .
V0_0nQOurmet
TR' P|c
CHCLRT6
HINTCDD/' cS
Makes 3 6 cookies
Cocoa powder, chocolate chi ps, and
a chocolate drizzle give these cookies
a triple hi t of chocolate favor.
2 cups all-purpose four
' cup unsweetened cocoa powder
1 tsp. baking soda
% tsp. salt
% cup plus ' cup vegan chocolate
chips, divided
4 oz. Earth Balance margarine,
softened (1 stick)
' cup evaporated cane sugar
' cup light brown sugar
% cup vegetable oil
% cup plain soymilk
1 tsp. peppermint extract
' tsp. van il ia extract
1 1 Sift fl our, cocoa powder, baki ng
powder, baking soda, and salt into large
bowl. Stir in Y cup chocolate chips, and
set aside.
2 1 Cream margarine, cane sugar, and
brown sugar wi th el ectric mi xer 2 to 3
mi nutes. Beat in oi l , soymi l k, peppermi nt
extract, and vani l l a extract unti l smooth.
Beat i n flour mixture.
3 1 Rol l dough into 12-i nch log, 3 inches
i n di ameter. Wrap i n plastiC wrap, and
refrigerate at l east 2 hours.
4 1 Preheat oven to 350F, and l i ne
2 baki ng sheets with parchment paper.
S
1 Sl ice dough log into '-i nch-thi ck
rounds. (Return log to refri gerator
between batches to keep it frm. )
Place rounds 2 to 3 i nches apart on
prepared baki ng sheets. Bake 9 to 11
mi nutes, or unti l tops are crackly.
Cool on baki ng sheets.
6 1 Mel t remai ni ng ' cup chocolate
chips i n microwave on low power or
i n doubl e boi l er. Di p fork i nto melted
chocolate, and shake over cookies to
make l i nes of chocolate. Let chocolate
set, then store in airtight contai ner.
PER COOKIE 112 cal; 1 9 prot; 6 9 total fat
(2 9 sat fat); 15 9 (arb; 0 mg (hoi; 97 mg sod;
<1 9 fber; 7 9 sugars 0
W W W W W W
The dough for these slice-and-bake treats can
be shaped into a round, square, or triangular
"log," depending on your desired cookie shape.
F6RNuT
uTT6P
SAN9W' C
CDD/' cS
Makes 24 sandwiches
These sandwich cookies are held together by
a rich (and ridiculously easy) chocolate fl l i ng.
COOKI ES
2 cups smooth natural-style
peanut butter
4 oz. Earth Balance margarine (1 stick)
1 cup dark brown sugar
y cup evaporated cane sugar
2 tsp. vanilla extract
y cup plain soymi l k or al mond mi l k
3% cups all -purpose flour
2 tsp. baking soda
' tsp. salt
% cup roasted unsalted peanuts, chopped
FI LLI NG
y cup coconut creamer or soy creamer
8 oz. vegan chocol ate chips (1' cups)
l i To make Cookies: Preheat oven to
350F Li ne 2 baki ng sheets with parch
ment paper, or coat with cooki ng spray.
2 1 Cream peanut butter, margarine,
brown sugar, cane sugar, and vani l l a
2 to 3 mi nutes with electric mi xer, or unti l
smooth. Beat i n soymi l k and ' cup water.
3 1 Whi sk together flour, baki ng soda,
baki ng powder, salt, and peanuts i n
separate bowl. Add flour mi xture to
peanut butter mi xture, and beat just unti l
dough forms.
Asimple mix of chocolate chips and hot soy creamer
creates an ooey-gooey ganache.
4 1 Scoop 1 Tbs. dough onto prepared
baki ng sheets 2 to 3 i nches apart. Make
crisscross pattern on top of each Cookie
by pressing down with fork. Bake 9 to 11
mi nutes or unti l edges of Cookies begi n to
brown. Cool on baki ng sheet.
S
1 To make Fi l l i ng: Heat creamer in top
half of doubl e boi l er over medi um heat
unti l steami ng. Pour hot creamer over
W
chocolate chi ps in bowl, and let stand
30 seconds. Mix creamer and chocolate
with wooden spoon unti l chocolate is
melted, then whi sk unti l smooth.
6 1 Spread 2 tsp. Fi l l i ng on flat sides of
24 Cookies. Top with remai ni ng Cookies.
PER COOKIE SANDWICH 344 cal; 7 9 prot;
18 9 total fat (5 9 sat fat); 38 9 carb; 0 mg chol;
304 mg sod; 3 9 fber; 18 9 sugars 0
Pipe white icing onto gingerbread
cookies for a touch of easy elegance.
SP' CY
IN6PP6R0
PcDP'c
Makes 24 cookies
Fresh gi nger gives these dark, mol asses
laced cookies a spicy kick.
COOKI ES
2V cups whole-wheat pastry flour
1 tsp. baking soda
1 Tbs. mi nced fresh gi nger
1 tsp. ground all spice
v tsp. salt
3 oz. Earth Balance margarine
' cup dark brown sugar
1 tsp. vanilla extract
1 Tbs. egg replacer, such as Ener-G
% cup mol asses
FROSTING
% cup confectioners' sugar
% tsp. arrowroot powder
1 1 To make Cookies: Whi sk together
four, baking soda, gi nger, ci nnamon,
L6HN
'| NZcR
CDD/' cS
Makes 24 cookies
Nut fours are common i ngredients i n
Central and Eastern European cookies
such as this Austrian favorite.
1 cup al l -purpose four
1 cup al mond four
% cup confectioners' sugar,
plus more for dusting
4 oz. Earth Balance margarine,
cut into cubes (1 stick)
2 Tbs. agave nectar
2 tsp. grated l emon zest
1V tsp. egg replacer powder,
such as Ener-G
al lspice, and salt i n bowl. Set aside.
2 I Cream margarine, sugar, and
vani l l a with el ectric mi xer 3 mi nutes,
or unti l smooth.
3 I Combine egg replacer and 2 Tbs.
water in bowl, and add to sugar mi xture.
Add molasses, and beat until smooth. Beat
in flour mi xture unti l sof dough forms.
Wrap in plastic wrap, and chi l l 2 hours.
4 1 Preheat oven to 350F. Li ne 2 baki ng
sheets wi th parchment paper, or coat wi th
cooking spray.
S
I Pl ace dough between two sheets of
parchment or wax paper, and roll out to
%-i nch thick.
Ila11 1 a 11allia Ilia11 1
v tsp. al mond extract
v tsp. vanilla extract
v cup raspberry jam or preserves,
seeds preferred
1 1 Combi ne al l -purpose fl our, al mond
fl our, and confectioners' sugar i n bowl.
Add margarine, and mix with el ectric
mixer on low unti l mi xture i s crumbly.
2 I Whi sk together agave nectar, l emon
zest, egg replacer, and 2 Tbs. water i n
smal l bowl. Sti r i n al mond extract and
vani l l a extract. Add agave mi xture to four
mi xture, and beat unti l just combined.
Shape dough i nto smooth disk, wrap in
plastic wrap, and refrigerate 1 hour or up
to 10 days.
3 I Preheat oven to 350F, and l i ne
2 baking sheets with parchment paper, or
coat with cooki ng spray.
4 1 Rol l dough out to %-i nch thi ckness
on wel l -fl oured work surface. Cut dough
6 1 Cut with 3-i nch gi ngerbread-man
cutter, and transfer to prepared baki ng
sheets. Bake 10 to 12 mi nutes, or unti l
edges of Cookies begi n to brown. Cool
on baking sheets.
7 1 To make Frosti ng: Whi sk together
confecti oners' sugar, arrowroot, and
2 Tbs. water i n smal l bowl. Transfer to
pastry bag ftted with smal l round tip,
and decorate Cookies with Frosti ng.
Al l owto set 30 mi nutes, then transfer
to airtight container.
(1 9 sat fat); 21 9 carb; 0 mg chol; 135 mg sod;
2 9 fber; 10 9 sugars (
i nto 48 hearts usi ng 2-i nch heart-shaped
cutter. Transfer hearts to baki ng sheets.
Cut heart-shaped holes in centers of
24 cookies usi ng I-i nch heart-shaped
cutter. Bake 5 to 6 mi nutes, or unti l
cookies begi n to brown around edges.
(Cookies with holes wi l l cook faster.) Cool
on baking sheets 2 to 3 mi nutes, then
transfer to wire rack with spatul a to cool.
S
I Return cookies with holes to baking
sheet, and dust with confecti oners' sugar.
6 1 Line up remai ni ng cookies on work
surface. Spoon 1 tsp. raspberry jam on top
of each sol i d cookie. Place confecti oners'
sugar-dusted cookies on top.
<1 9 fber; 7 9 sugars ( _
Doran Peterson owns the award-winning
vegan bakery Sticky Fingers Sweets & Eats
in Washington, D. C
eL v
CLASSIC POTATO LATKES
WITH CHUNKY APPLESAUCE
J Le
The beloved Hanukkah pancakes
are a treat any time of year
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Classic Potato Latkes with
Chunky Applesauce
Makes 18 latkes
Tradi tional lacy potato latkes can be
favored with oni on, parsl ey, grated carrot,
or appl e, or made si mpl y of seasoned
shredded potatoes. When served as a course
on thei r own, they are usually accompanied
by applesauce and sour cream.
CHUNKY APPLESAUCE
1 Tbs. vegetable oil
5 large sweet-tart apples,
such as Jonagold, Braeburn,
or Fuji, peeled and diced (2 lb.)
% tsp. ground cloves
2 Tbs. sugar
1 tsp. lemon juice
LATKES
4 large russet potatoes, peeled
(1' lb.)
1 medium onion, peeled and quartered
3 Tbs. chopped parsley
1 large egg, lightly beaten
2 Tbs. al l -purpose four
' tsp. salt
7 tsp. ground white pepper
' cup vegetable oil or olive oil ,
pl us more, if necessary
1 cup sour cream or yogurt,
for garnish (optional)
1 1 To make Chunky Applesauce:
Heat oil i n large ski l let over medi um-hi gh
heat. Add apples, and saute 2 mi nutes.
Add ci nnamon and cl oves, cover, and
reduce heat to medi um-low. Cook
15 to 20 mi nutes, or unti l apples are
tender, addi ng 1 to 2 Tbs. water, i f
necessary. Uncover, and cook 10 mi nutes
more, or unti l applesauce has thickened.
Sti r in sugar, and cook 2 mi nutes, or unti l
sugar has dissolved. Sti r i n l emon juice,
and cool.
2 I To make Latkes: Grate potatoes and
oni on wi th coarse grating di sk of food
processor or large holes of box grater,
al ternating oni on and potato. (The acid i n
the oni on hel ps prevent potato from
>LLKL1>1U >ULLL>>
Av0| 00001|||||N0Binders such as eggs and four
adhere better to dry fll ings, and the natural sugars and starches
in vegetables brown and crisp better when the veggies are dry.
Squeeze excess liquid from grated vegetables, cook vegetable
pieces unti l no l iquid remains, drain well, and pat dry.
U||N110|H01(U1N01100H01)0| |
Heat at l east ' cup oi l i n a ski l let 2 to 3 mi nutes over medium
heat. The oil shoul d be 365F (a smal l bit of latke batter should
sizzle briskly when added to the pan) . Avoid overcrowding the
pan, which can lower the oil temperature and make patties
soggy. Add a tablespoonful more oil to the pan as needed, and
reheat between batches. Maintain this even temperature so
latkes cook through-the frst side shoul d turn a deep gol den
brown i n about 2 to 4 mi nutes.
M|x|1U|Stir the batter before frying each new batch
of latkes to make sure vegetables are evenly distributed and
coated with binder.
discol ori ng. ) Transfer to col ander, and
squeeze mixture by handfuls to remove as
much l i qUi d as possi bl e.
3 I Transfer mixture to l arge bowl, and
stir i n parsley, egg, flour, baki ng powder,
salt, and pepper.
4 1 Heat oi l in large nonstick ski l l et over
medium heat. Spoon 2 Tbs. potato mixture
into pan for each Latke. Flatten with back
of spoon so each is about 27 to 3 i nches i n
di ameter. Fry 4 mi nutes per side, or unti l
cooked through, gol den brown, and crisp,
turni ng careful ly with 2 spatulas so oi l
doesn't splatter. Sti r potato mixture
between Latke batches. Serve hot Latkes
with applesauce and sour cream, if usi ng.
PER SERVI NG (3 LATKES PLUS " CUPTOPPING)
250 (al; 4 9 prot; 8 g total fat 1 9 sat fat);
44 9 (arb; 31 mg (hoi; 354 mg sod; 4 9 fber;
22 9 sugars
9
Eggl ess Leek and Potato Latkes
Makes 18 latkes
Boi l i ng the potatoes i n thei r ski ns keeps
the flesh from absorbing extra moisture.
Serve latkes with applesauce, if desi red.
DI LLED YOGURT
1 cup unsweetened plain soy yogurt
1 Tbs. chopped fresh dill
LATKES
6 medium Yukon gold potatoes (1' lb.)
1 pinch salt
% cup pl us 1 Tbs. olive oil, plus more for
frying, if necessary
1 medium leek, white and pale green
parts halved and cut into %-inch-thick
slices (2'/3 cups)
2 Tbs. pl ain dry breadcrumbs
6 sprigs dill, for garnish
1 1 To make Di l l ed Yogurt: Sti r together
yogurt and di l l in smal l bowl; season with
sal t and pepper, if desi red. Chi l l 1 hour.
2 1 To make Latkes: Pl ace unpeeled
potatoes i n l arge saucepan, and cover
with 1 inch water. Add salt, and bri ng
to a boi l . Cover, reduce heat to medi um
low, and si mmer 30 mi nutes, or unti l
potatoes are very tender when pi erced
with fork. Drai n potatoes, and ri nse
under cold water. Let stand unti l cool
enough to handl e.
3 1 Heat 1 Tbs. oi l i n l arge nonsti ck
ski l let over medi um heat. Add l eek, and
season wi th sal t and pepper, if desi red.
Saute 5 mi nutes, then cover, reduce heat
to medi um-low, and cook 5 to 7 mi nutes
more, or unti l leek is soft but not brown,
and l i qui d has evaporated.
4 1 Peel potatoes, and mash with
potato masher in large bowl. Stir in l eek
mi xture and breadcrumbs, and season
with salt and pepper, if desired. Shape
% cup potato mixture into 2'-i nch
patty, and place on plate. Repeat with
remai ni ng potato mixture unti l you have
18 patties.
5 1 Heat remai ni ng % cup oil in large
nonstick ski l l et over medi um heat. Add
4 Latkes to pan, and brown 3 mi nutes per
side, turni ng careful ly with 2 spatulas so
oil doesn't splatter. Add more oil to pan if
it becomes dry. Garni sh with Di l l ed Yogurt
and di l l sprigs, if usi ng.
PER SERVING (3 LATKES PLUS 2' T8S. TOPPING)
199 cal; 4 9 prot; 8 9 total fat (1 9 sat fat);
28 9 carb; 0 mg chol; 59 mg sod; 2 9 fber;
4 g sugars 0
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DON'T FORGETTO BLOT
1 l b. frozen corn kernels,
thawed (3% cups)
v. cup fnely diced red bell pepper
2 green onions, white and green
parts chopped (vcup)
Pat the tops of just-cooked latkes with a
paper towel to absorb and remove excess
oi l and leave the latkes crisp, not greasy.
2 Tbs. chopped cilantro
Spiced Caul ifower Latkes
Makes 18 latkes
Gi nger, cumi n, and garl i c gi ve these latkes
a Mi ddl e Eastern flavor. The cool i ng
mi nted yogurt topping is a traditional
sauce at Mediterranean Jewish meal s.
MI NTED YOGURT
1 cup plain l ow-fat yogurt
1 Tbs. fnely chopped fresh mint
1 clove garlic, mi nced (1 tsp.)
LATKES
v cup plus 2 Tbs. olive oil , divided, plus
more, if necessary
1 large onion, fnely chopped
(2 cups)
3 cloves garlic, minced (1 Tbs.)
1 Tbs. curry powder
1 tsp. ground cumin
1 tsp. ground gi nger
1 large head cauliflower, divided into
medium florets (about 9 cups)
1 large egg
v cup low-fat mayonnaise
1v cups fnely crushed matzo
or unsalted Saltines
v. cup raisins
2 Tbs. cornstarch or potato starch
Mint sprigs for garnish, optional
Mi nced red jalapeno chiles or harissa, for
garnish, optional
1 1 To make Mi nted Yogurt: Combi ne al l
i ngredients i n smal l bowl, and season with
salt and pepper, if desired. Chi l l i hour.
2 I To make Latkes: Heat 2 Tbs. oil i n
Dutch oven or large pot over medi um
hi gh heat. Add oni on, and saute 5 to 7
mi nutes, or unti l gol den brown. Add
garlic, curry powder, cumi n, and gi nger;
saute 30 seconds. Add caul ifower and
2 cups water; season wi th sal t and pepper,
if desired. Cover, and bri ng to a si mmer.
Reduce heat to medi um-low, and si mmer
20 mi nutes, sti rri ng occasional l y and
breaki ng up florets wi th spatula or spoon.
Uncover, and cook 20 to 30 mi nutes more,
or unti l al l l i qui d has evaporated. Coarsely
mash with potato masher, and cool.
3 I Whisk together egg and mayonnaise
in bowl . Stir in caul ifower mi xture; fol d in
crushed matzo, raisins, and cornstarch.
Season with sal t and pepper, if desired.
4 1 Heat remai ni ng v. cup oi l i n large
nonstick ski l l et over medium heat. Transfer
v-cup scoops of caul iflower mi xture into
ski l let, flatteni ng each scoop to 2v.inches
i n di ameter. Fry 4 mi nutes on each side, or
unti l browned. Repeat with remai ni ng
cauliflower mixture, addi ng more oi l to
pan as needed. Drai n on paper towels.
Garnish Latkes with mi nt sprigs and chil es
(if usi ng), and serve with Mi nted Yogurt.
PER SERVING (3 LATKES PLUS 2' TBS. TOPPING)
398 cal; l1 g prot; 14 9 total fat (3 9 sat fat);
60 9 carb; 34 mg (hoi; 265 mg sod; 5 9 fber;
19 9 sugars
Corn Latkes with Red Peppers
Makes 18 latkes I 30 mi nutes or fewer
These colorful latkes make a stunni ng
presentation when served on a platter
with toppings such as sour cream, diced
tomatoes, chopped green onions, chopped
cilantro or parsl ey, thi nl y sl iced avocado,
whole or sl iced ol ives, and hot sauce.
or Italian parsley
v. tsp. dried oregano
1 pinch cayenne pepper
v cup all -purpose flour
1 large egg
1 large egg white
v cup olive oil , pl us more, if necessary
1 I Pu ree % cup thawed corn in food
processor until just a few smal l pieces
remain. Transfer to large bowl, and add
bell pepper, green oni ons, ci lantro,
oregano, cayenne, fl our, and half of
remai ni ng corn kernel s. Season with salt
and pepper, if desi red, then fold in egg and
egg white. Fold in remai ni ng corn kernel s.
2 I Heat oil i n large nonstick ski l l et over
medi um heat. Spoon 2 heaping Tbs. corn
mixture into pan for each latke. Fl atten
sl i ghtly with back of spoon. Add 3 or 4
more latkes to pan, and fry 2 to 3 mi nutes
per side, or unti l golden brown, turni ng
careful ly with 2 spatulas so oi l doesn't
spl atter. Drai n on paper-towel -l i ned pl ate.
Repeat with remai ni ng corn mi xture,
stirring mi xture before each batch. Add
more oil to pan as needed.
3 I Serve latkes hot, with desired
toppings.
PER SERVING (3 LATKES) 145 cal; 5 9 prot;
6 9 total fat 1 g sat fat); 21 g carb; 31 mg chol;
Faye Levy is a teacher, food writer, and
award-winning cookbook author.
ALWAYS SERVE 'EM HOT
1o|eep]ust-coo|ed|at|esaot,set them in a Si n
g
l e layer
on a baki n
g
sheet in a 250F oven unti l ready to serve.
1o:eaeatcoo|ed|at|es,bake them 5 mi nutes at 400F i n
si n
g
l e layer on baki n
g
sheet.
CRANBERRY-PECAN PIE, p. 65
utsandnuttydesserts
may be avai l abl e year- round,
but come hol i day ti me, the
crunchy hal ves
J
pi eces, sl ivers,
and bi ts take a starri ng rol e
i n sweets. Here they add
thei r roasty, toasty favor to
everythi ng from home-styl e
nut brittl e and pecan pi e to
an i mpressive-yet-sl mpl e
European Chri stmas cake.
vegetari anti mes. com I December I 2012 _ 6
3
Chocolate-Al mond Buche de Noel
Serves 12
Rol l ed cakes shaped l i ke yul e l ogs
are a hol i day classic i n Europe.
The cake is a modifed angel food
cake that gets extra tenderness
from al mond flour.
. AK
' cup slivered al monds
6 egg whites
' cup sugar
1 tsp. vanil l a extract
' tsp. al mond extract
% tsp. salt
' cup almond four
2 tsp. confectioners' sugar,
for decoration, optional
GANACHE
6 oz. bittersweet chocol ate,
broken into smal l pieces
6 oz. milk chocolate,
broken into smal l pieces
1' cups low-fat sour cream
1 Tbs. butter
'/. tsp. salt
1 1 To make Cake: Preheat oven to 350F. Li ne 17- by 12-i nch ri mmed baking sheet
with parchment paper, and coat with cooking spray.
2 1 Lightl y toast al monds on separate baki ng sheet 3 to 4 mi nutes. Set aside.
3 1 Beat egg whites 1 mi nute on low speed unti l frothy. With mixer sti l l runni ng,
gradual l y add % cup sugar, and beat 1 mi nute. Gradual ly add remai ni ng % cup sugar,
i ncrease speed to medi um-hi gh, and beat 5 mi nutes, or unti l egg whites are frm
and gl ossy and soft peaks form. Beat in vani l l a extract, al mond extract, and salt .
4 1 Fol d al mond four into egg whites with rubber spatul a. Spread mixture on
prepared baki ng sheet to %-i nch thi ckness usi ng metal spatula. Spri nkl e with V cup
al monds. Bake 10 mi nutes, or until Cake i s pal e brown on top. Cool S mi nutes.
5 1 Run knife around sides of Cake, and turn out onto l arge, clean kitchen towel .
Peel away parchment. Starti ng from short end, rol l towel and Cake into l og,
i ncorporating towel as you go. Place log seam si de down on wire rack to cool .
6 1 To make Ganache: Mel t bittersweet and mi l k chocolates i n doubl e boi l er unti l
no l umps remai n. Remove from heat, and stir i n sour cream unti l smooth, then
whi sk i n butter and salt. Cool unti l Ganache i s thi ck and spreadable.
7 1 Gently unrol l Cake on work surface. Spread Ganache over i nsi de. Roll Cake i nto
log, starti ng with short end, usi ng towel to l ift Cake, but without wrappi ng i nside.
Wrap towel around l og, transfer to baking sheet, and chi l 1 30 mi nutes. Remove
towel . Frost outside of Cake log with remai ni ng Ganache. Sl i ce off each end of log
to reveal roulade pattern i nsi de, and "gl ue" ends to sides of log to mi mi c knots;
frost with more Ganache. Lightly drag ti nes of fork down l og to create bark
pattern. Decorate with addi ti onal v cup al monds and confecti oners' sugar for
snow, if desi red.
PER SLICE 300 cal; 7 g prot; 18 g total fat (8 9 sat fat); 31 9 carb; 12 mg chol; 145 mg sod;
3 9 fber; 24 9 sugars
e
u n
u +
GNL1b
Five ways to jazz up
your favorite desserts
^ Add ' cup chopped nuts
to pie fllings.
^ Sprinkle ' cup chopped
nuts over open-faced
pies and tarts.
^ Switch out a plain piecrust
for a nut-based crust.
^ Stir 1 cup chopped nuts into
cake batters, quick bread
batters, and cookie doughs.
^ Substitute ground nuts or
nut flours for one-third of the
flour called for in a recipe.
.
_
.
_
_
.
: ............................................................................ !
Mi xed Nut Brittle
Makes 8 cups (about 4 I b. )
Candy maki ng is an ol d-fashi oned
hol iday pasti me made easy thanks to
two modern kitchen tools: the candy
thermometer and the si l icone baking
mat. Use onl y granulated sugar i n
thi s recipe; other sugars can contain
i mpurities that prevent the sugar from
caramel izi ng.
3 cups granulated sugar
1 cup agave nectar
1' tsp. baking soda
4' cups mixed salted roasted nuts
1 1 Line baki ng sheet with si l icone
baki ng mat.
2 1 Sti r together sugar, agave nectar,
and '1 cup water in l arge saucepan.
Cover, and bring to a boil over medi um
hi gh heat. Uncover, and cook at a rapid
boil 10 mi nutes, or unti l mixture reaches
300F accordi ng to candy thermometer.
3 1 Remove pan from heat, and stir in
baki ng soda. (Mixture wi l l foam up and
change col or. ) Sti r unti l mixture i s
uniform l i ght gol den color, then stir i n
nuts. Return to heat, and gentl y sti r
1 to 2 mi nutes, or unti l caramel i s l i qui d
once more.
4 1 Pour nut mi xture onto prepared
baki ng sheet, and spread to 1-i nch
thi ckness with spatul a. Cool completely,
then break i nto pieces. Store i n airtight
contai ner.
PER '-(UP SERVING 226 cal; 3 9 prot; 11 9 total
fat (2 9 sat fat); 31 9 carb; 0 mg chol;
143 mg sod; 2 9 fber; 28 9 sugars ( @
Cranberry-Pecan Pie
Serves 10
Fresh cranberries tame the sweetness of
a traditional pecan pie.
1' cups pecan halves
1 cup fresh or frozen, thawed cranberries
1 9-inch prepared piecrust
3 large eggs
1 cup sugar
1 cup dark brown sugar
1 cup honey
CRANBERRY-PECAN PIE
1 Tbs. butter or margarine, melted
2 tsp. grated orange zest
' tsp. vanil l a extract
' tsp. ground cinnamon
1 tsp. salt
1 I Preheat oven to 350F. Spread
pecan halves on baki ng sheet, and toast
5 to 7 mi nutes in oven, or unti l l i ghtly
browned and fragrant. (Do not overbake;
pecans burn quickly.)
2 I Meanwhile, l i ghtl y crush cranberries
unti l broken, but not mashed. Spread in
bottom of piecrust.
3 1 Whi sk together eggs and sugar i n
bowl. Whi sk i n brown sugar, honey,
butter, orange zest, vani l l a, ci nnamon,
and sal t. Stir i n pecans, then pour il l i ng
over cranberries i n piecrust, redistri buting
pecans and cranberries with fork, if
necessary. Bake 40 to 45 mi nutes, or unti l
toothpick i nserted i n center of pie comes
out clean. Serve warm.
PER SLICE 331 cal; 4 9 prot; 20 9 total fat
2 9 fber; 24 9 sugars #
66
Wc'vcgckcdoutthctastcst
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Not your typical pi ckles,
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Nothi ng beats chocolate
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STATEMENT OF OWNERSHI P
MANAGEMENT AND CI RCULATI ON
(As reqUired under the Act ofAugust !2,!70, Section 3o85, Title3,UnitedStates Code)
Filed September !3, 20!2.
The title of the publication is Vegetarian Times. (ISSN #01 64-8497). It is published monthly
except February, May and August. The annual subscription price is $19.90. The known office
of publication is located at Vegetarian Times, 475 Sansome St., Ste. 850, San Francisco, CA
941 1 1 . The general business offices are located at Vegetarian Times, 300 N. Continental
Blvd., Suite 650, EI Segundo, CA 90245. The Publisher is Bill Harper, Vegetarian Times, 300
N. Continental Blvd. Suite 650, EI Segundo, CA 90245. The Editor is Elizabeth Turner,
Vegetarian Times, 300 N. Continental Blvd., Suite 650, EI Segundo, CA 90245. The sale
stockholder owning 1 00% of the total amount of stock of Vegetarian Times, Inc. is Cruz Bay
Publishing. Inc. 300 N. Continental Blvd., Suite 650, EI Segundo. CA 90245. There are no
bondholders, mortgagees or other security holders. The average number of copies printed
per issue during the preceding 12 months was 377,535; for November 2012, 388,763. The
average sale of copies through dealers, carriers, street vendors, and counter sales for each
issue during the preceding 12 months was 37,165; for November 2012, 40,698. The average
sale of copies through paid or requested mail subscriptions for each issue during the
preceding 12 months was 277.369; for November 2012. 275,926. The average of other
classes mailed through the USPS for each issue during the preceding 12 months was 0; for
November 2012, U. The average total paid circulation per issue during the preceding 1 2
months was 314,534; for November 2012, 31 6,624. The average number of sample,
complimentary or free copies distributed by mail for each issue during the preceding 12
months was 3,987; for November 2012, 3, 357. The average number of copies distributed free
outside the mail during the preceding 12 months was 2,493; for November 2012, 2,924. The
averagetotal free distribution during the preceding 1 2 months was 6,480; for November 2012,
6,281. The average number of copies distributed for each issue during the preceding 1 2
months was 321, 014; for November 2012, 322,905. The average number of copies not
distributed, returned from news agents, for office use, leftover and spoiled for each issue
during the preceding 1 2 months was 56,521 ; for November 2012, 65,858. The average
number of copies distributed for each issue during the preceding 1 2 months by all means was
377,535; for November 2012, 388,763. The average percent paid and/or requested circulation
for the preceding 12 months was 97.98%; for November 2012, 98.05%.
I certify that the statements made by me above are correct and complete.
Jenny Desjean
Circulation Director
.. Bastyr.s
nutrition
program
al l ows me
to study my
two passions:
sci ence and
food. "
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LlO55 OZ J
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Contact us today
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email:
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SAUCES, SNACKS & BREADS
True Bl ue Cornbread Muffns, p. 31
SOUPS & STEWS
Roasted Fennel Pi bi l with Habanero Lime Oni ons, p. 44
Spicy Shal l ot, Sesame, and Shi itake SouQ, p. 10
Warm Brussels Sprouts and Fennel Vichyssoise, p. 51
f- +----- SI DES & SALADS

Brussels Sprouts, Radicchio, and Pickled Red Oni on Salad p. 49

Del i -Styl e Chickpea Salad, p. 27
Seared Brussels Sprouts with Toasted Al mo p. 49
Watercress, J i cama, and Orange S p. 45
ENTREES
Brussels Sprouts and Spinach Gratin with Mustard-Horseradish Crumb Topping, p. 51
Cl assi c Potato Latkes with Chunky Applesauce, p. 59
Corn Latkes with Red Peppers, p. 61
Eggless Leek and Potato Latkes, p. 60
Green Corn Tamal es, p. 42
Guatemalan Tamales with Romesco Sauce, p. 40
Lingui ne with Clam-Free Sauce, p. 25
Miso Tofu Bok Choy, p. 25
Red Curry Del icata Squash, p. 26
Spiced Caul iflower Latkes, p. 61
DRI NKS & DESSERTS
Cafe de alia, p. 47
Chocolate-Almond Buche de Noel, p. 64
Cranberry-Pecan Pie p. 65
Guava Cheese Tamales, p. 47
Lemony Li nzer Cookies, p. 57
Mixed Nut Brittle, p. 65
Peanut Butter Sandwich Cookies, p. 55
Spicy Gi ngerbread People, p. 57
Tripl e Chocolate-Mint Cookies, p. 54
Vegan and glutenfree recipes are tagged with" and< respectively.
Look for these symbols with the nutritional information at the end of each recipe. vegetari anti mes. com 1 December 1 2012 75
+
Readi ng between the l i nes
of a restaurant's wine l ist
reveals a tal e oftaste and
of di scovery. Here, DI ANNE
DE L VEAUX and JOSH
HOLLY tel l us about sel ecting
the wines served at New
York's Candl e 79, one of the
gui di ng l i ghts of veg cui si ne.
Do the Twist
Dianne de la Veaux offers this tip
for pouring wine: "Keep a cloth
under the rim ofthe bottle while
you pour so it can catch any drips.
When you fnish pouring, twist
the bottle a little bit as you l ift it
up; this also prevents dripping."
Check out Candle 79 Cookbook for
restaurant-tested wi ne-pai ri ng tips.
76 December 1 2012 1 vegetari anti mes. com
VTWhat chal l enges do you face choosing wi nes for a veg restaurant?
Dianne For every wine, we have to consider: Is it vegan? Do they use sustainable
practices? And, of course, is the wine delicious? Does it pair well with our food? Most
people don't realize that not all wines are vegan. Many, in fact, are made with egg
whites or fsh scales in a process called fning [to remove tiny particles] . We need to
check with every winemaker about how they make their wines and what they fne
with, if anything. It's wonderful getting to know winemakers from all over the world
and learning about the process of growing grapes in different soils, climates, etc. , but
we have to make sure they understand our philosophy. Also, in a vegetarian restau
rant the food is lighter, so we take that into consideration when selecting new wines.
VT Are certai n varietals more veg-friendly than others?
Josh In terms of all-purpose, veg-friendly white varietals I have to go with Sauvignon
Blanc. I'm madly in love with New Zealand wines right now, and their take on
Sauvignon Blanc is a particularly brilliant match. Try it, and you'll fmd hints of fresh
herbs, citrus, and, subtly, tropical fruit. As for reds, I fnd lighter types to be prefer
able: Burgundy, Bordeaux, California or Oregon Pinot Noir. I like reds with a
palpable earthiness to them; this style will especially complement dishes with
mushrooms and herbs.
VT Any up-and-comi ng wi nes you're servi ng?
Dianne Josh and I had a tasting with a New York State winery and tried a varietal
called Traminette. It was developed at Cornell University from Gewiirztraminer and
has a lovely, slightly sweet foral quality.
Josh We're also very excited about a New Zealand Huia Pinot Gris we just added to
our wine list. Because it's light and somewhat dry and complex, it can work with
lettuces and greens and also on its own. #
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