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DELISH (& HEALTHY) VEG DISHES

MAKE THIS HEARTY V E G E TA B L E ST E W TO DAY ! PAGE 39

ROASTED VEGETABLES & the flavor hacks that make them special

Foods That

APRÈS-SKI EATS Winter resort recipes SCRUMPTIOUS SIDE DISHES (Great for potlucks!)

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November/December 2016


november/december 2016 features 52

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EASY ENTERTAINING

VEG BY THE BOOK

1 FOOD 5 WAYS

VEG WORLD

5 INGREDIENTS

COOK THE BOOKS On Thanksgiving, try a menu of recipes from the best vegetarian cookbooks of the year. BY MARY MARGARET CHAPPELL

IT'S THE GREAT PUMPKIN Recipes to make the best use of autumn's favorite gourd. BY MARY MARGARET CHAPPELL

ALPINE ESCAPES Eco-friendly European ski resorts share recipes for their aprés-ski vegetarian foods. BY B. KIM TAYLOR

HOLIDAY ROASTS Four flavor hacks that turn roasted veggies into guest-worthy offerings. BY SUSIE MIDDLETON

PARTY TIME! Ring in the season with a holiday buffet that will wow your friends and loved ones. BY RACHEL BEST

on the cover 26 32 45 70 76

Foods That Fight Colds Scrumptious Side Dishes (Great for Potlucks!) Tasty, Homemade Holiday-Gift Goodies Aprés-Ski Eats: Winter Resort Recipes

80 EDEN FOODS SPECIAL PROMOTION SCRUMPTIOUS SAMPLER Kick up home-cooked meals with a few new ingredients. BY ABIGAIL WOLFE

Roasted Vegetables & the Flavor Hacks that Make Them Special

52

COVER AND THIS PAGE, PHOTOS BY ASHTON RAY HANSEN; FOOD STYLIST: NANCY ZAMPARELLI; ASST. FOOD STYLIST: JIMMY ZAMPARELLI; PROP STYIST: NICOLE DOMINIC

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NOVEMBER/DECEMBER 2016 1


departments 32 30 MINUTES Easy holiday side dishes are perfect for potlucks or holiday get-togethers.

38 OUT OF THE BOX

!"#$%&'#())* ")*+,'$(# In this busy world, your time is Golden. Thankfully, taking a moment to honor yourself has never been this delicious or convenient. Unwind with a nourishing cup of Gaia Herbs Golden Milk — a mix of turmeric, dates and herbs based on Ayurvedic tradition. Just add your favorite milk, and enjoy.

45

20 TRENDING VEG

15 COZY & CRUELTY-FREE Warm up with animal-free coldweather clothing essentials. BY ASHLEE PIPER 20

HOT SPOT Mesa Verde restaurant in Santa Barbara, CA, offers plant-based food that looks as good as it tastes. BY JAIME LEWIS

For more information visit GaiaHerbs.com.

26

45 WEEKEND WHIZ Whip up a selection of holiday treats to share with friends and family. BY SELMA MORROW AND MARY MARGARET CHAPPELL

86 CAN'T LIVE WITHOUT IT Cookbook author Anna Thomas explains how to serve guests with very different eating requirements. BY NICOLE GREGORY

88 LAST BITE

Vegan Gluten-free

HEALTHY VEG

No GMOs

26 COLD BUSTERS Load up on these foods to keep cold season from slowing you down. BY MATTHEW KADEY, MS, RD 30 SUPPLEMENT SMARTS Used for years to treat menopause symptoms, black cohosh has proven beneficial in new studies. BY DAVID KALMANSOHN

Take the chill off the season with this superior potato-leek soup from Tess Masters.

4 6 10 87

LETTER FROM THE EDITOR CONTRIBUTORS COMMUNITY RECIPE INDEX

Issue 434, Vol. 43, No. 2. Vegetarian Times (ISSN 0164-8497, USPS 433-170) is published monthly except February, April, and December by Cruz Bay Publishing, Inc., an Active Interest Media company. The known office of publication is 5720 Flatiron Pkwy, Boulder, CO 80301. Periodicals postage paid at Boulder, CO, and at additional mailing offices. POSTMASTER: Send all address changes to Vegetarian Times, PO Box 420235, Palm Coast, FL 32142-0235. SUBSCRIPTIONS: Basic Rate: $19.90 per year; Canada: $31.95 per year; all other international orders: $43.95 per year (U.S. funds only).

A CSA in Montana features highquality grains and beans, showcased in these recipes. BY CRISTIN NELSON


the holidays

AS WE APPROACH the food-centered holiday season, I know that the cooks among us are eager for new vegetarian recipes to add to the repertoire of family favorites. This issue won’t disappoint! Turn to “It’s the Great Pumpkin” (p. 66) for mouth-watering pumpkin recipes like Pumpkin-Sage Scones—plus, instructions on making your own purée. For your holiday get-together, check out “Party Time!” (p. 52) for recipes like BBQ Mushroom Sliders and Lentil Caviar Toasts. And our Weekend Whiz story, “DIY Delicious” (p. 45), provides recipes for specialty food gifts like Lemon Madeleines and recommends handy gadgets to pair with the food treats for truly thoughtful holiday presents. Speaking of appliances, I have my eye on a few to try in the new year. Have you heard about the Harvest Right Freeze Dryer? It sits on your countertop and allows you to freeze-dry about two gallons at a time of fruit, vegetables, and dairy products—and even desserts—that keep for years! This seems like such a smart way to ensure I always have good food on hand. Another item I want to try is a Vitamix Next Generation blender—known for being powerful, easy to use, and essential to vegetarian cooking. I’m always ready to try new recipes as well as new gadgets or appliances—and I look forward to a new year of making all kinds of great-tasting vegetarian and vegan dishes.

Michele Crockett Editor in Chief

4 NOVEMBER/DECEMBER 2016

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Join the fun: the 2017 Holistic Holiday at Sea cruise

If you embrace the veg/ vegan diet and lifestyle, don’t miss this exciting opportunity to join other like-minded folks for a Holistic Holiday at Sea from March 11–18, 2017. The cruise ship will leave from Miami and make stops in Jamaica, the Cayman Islands, Mexico, and the Bahamas, while passengers take classes in cooking, yoga, and meditation and hear lectures from more than 30 world-famous leaders in holistic health and living, including Dr. T. Colin Campbell and Dr. Neal Barnard. And guests get to eat delicious, healthy food—day and night. Visit ATASTEOFHEALTH.ORG.

Buy it now! The Vegetarian Times Recipe Collection

Wish you had all the great VT recipes right at your fingertips? Now you can, with the comprehensive “recipe box” of Vegetarian Times recipes from the past 11 years, along with hundreds of cooking tips and tricks. Need a fast dinner? Look for our collection of “30 Minutes or Less” dishes. Going vegan? Check out our delicious vegan recipes, from breakfasts to desserts. Gluten-sensitive? Find out how to make favorite recipes that are safe to eat and yummy, too. All this and more for just $59. Go to VEGETARIANTIMESRECIPECOLLECTION.COM.

Gluten-free cooking class

Are you sensitive to gluten and tired of making the same old recipes? Then sign up for the AIM Healthy U online cooking course Gluten-Free Vegetarian Cooking, and learn to make new pastas, pizza, piecrusts, and holiday gravy—and even chocolate-chip cookies and soufflés—using gluten-free ingredients. When you complete this 8-unit course, you’ll be an expert on all things gluten-free. Go to AIMHEALTHYU.COM.

PHOTO OF MICHELE: RICHARD CUMMINGS; HAIR/MAKEUP: BETH WALKER

GOOD FOOD FOR


PROBIOTICS NEVER TASTED SO GOOD... ISN’T IT TIME YOU DID SOMETHING GOOD FOR YOUR DIGESTIVE HEALTH? • Just one vegetarian wafer is all you need • Delivers 1 billion friendly-flora cultures per wafer

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Strawberry, Blueberry, Banana, Mixed Fruit. American Health® Chewable Acidophilus delivers 1 billion 9 microorganisms to help keep your microflora in balance.* Each wafer contains the “good” bacteria to help keep your digestive system feeling good all day, every day.* Support your digestive health*... delicious Chewable Acidophilus from American Health®. It’s good health made simple™.

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At time of manufacture | ©2016 American Health Inc. | 16-AH-1135

Learn more at AmericanHealthUS.com


WE ASKED OUR CONTRIBUTORS,

“What’s your favorite holiday potluck dish to share?” Ashlee Piper, writer, “Trending Veg: Cozy & Cruelty-Free,” p. 15 Ashlee Piper is an eco-lifestyle journalist and TV personality who lives in Chicago. She wrote about stylish shoes made with sustainable materials in the April issue of Vegetarian Times. Learn more about her at ashleepiper.com. “If it’s a formal gathering, I bring Quinoa-Stuffed Acorn Squash. If it’s a more casual affair, my vegan Texas-Style Queso is my pride and joy.”

Ashton Ray Hansen, photographer, Out of the Box, Weekend Whiz, Easy Entertaining, 1 Food 5 Ways, 5 Ingredients, Eden Foods Special

Go to earthbalancenatural.com to learn more

Ashton Ray Hansen is a food and lifestyle photographer based in Boulder, CO, where he lives with his golden retriever, Amira. “My favorite dish to bring to a holiday potluck is Warm, Shredded Lemony Broccoli Salad—so simple, so good!”

Jaime Lewis, writer, “Hotspot: Mesa Verde Restaurant,” p. 20 Jaime Lewis is a food and drink writer who has written for 805 Living, Edible Santa Barbara, The Clever Root, and other publications. “I often bring tiramisu to holiday gatherings. Layered with crisp ladyfingers, strong espresso, Marsala wine, and whipped mascarpone, it looks beautiful in a footed glass trifle bowl and disappears in a flash.”

! "#$%&'()*+,-&'-./+0&1234&5/67

PHOTOS, FROM TOP: AMY MOKRIS; LUKE REIMER; JENNIFER OLSON

Enjoy some vegan, non-gmo deliciousness this holiday season when you bake your favorite desserts. The nice thing about sincerely crafted recipes is that everyone can embrace a plant-made holiday. Go ahead, gather around, and celebrate!


SMILE

BE HAPPY YOU TOOK YOUR ESTER-C® The only vitamin-C that offers 24-hour immune support*

Eat healthy, get your rest—and take Ester-C® every day.* Taken just once a day, Ester-C® capsules, vegetarian tablets and effervescent powder packets absorb into your system and stay there to deliver 24-hour immune support and potent antioxidant activity.* So now, more than ever, trust your immune health to Ester-C®… Nothing else works like it.* Available at health, natural food and vitamin specialty stores.

The Better Vitamin C.

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, Ester-C ® and The Better Vitamin C ® are registered trademarks of The Ester C Company. U.S. Pat. Nos. 6,197,813 & 6,878,744. *These statements have not been evaluated by the FDA. This product is not intended to diagnose, treat, cure or prevent any disease.

Learn more at AmericanHealthUS.com ©2016 American Health Inc.

|

16-AH-1146


VP & GENERAL MANAGER Kim Paulsen PUBLISHER Joanna Shaw 800-443-4974 x709 jshaw@aimmedia.com

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MIDWEST FOOD & SUPPLEMENT SALES DIRECTOR

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Vegetarian Times, 5720 Flatiron Parkway, Boulder, CO 80301 Fax: 303-625-1602 DETROIT AD SALES We assume no responsibility Keith Cunningham for unsolicited manuscripts 248-763-0526 kcunningham@aimmedia.com and/or artwork, which must be accompanied by [ M AR KE TIN G & W E B ] a self-addressed, stamped envelope. DIRECTOR OF INTEGRATED MARKETING For editorial questions, call Greg Brenton 303-253-6300; subscription gbrenton@aimmedia.com inquiries, address changes, INTEGRATED MARKETING renewals, call 877-717-8923 MANAGER (U.S. & Canada) or visit Lindsey Carrier vegetariantimes.com/ lcarrier@aimmedia.com customerservice; foreign orders, MARKETING DESIGNER call 386-447-2398.

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Craig Rucker Copyright © 2016 by Cruz Bay Publishing, Inc. 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.


ABSOLUTELY DREAMY FEATURED BLOG: Dreamy Leaf, dreamyleaf.com Maya Sozer’s vegan blog promotes plant-based cooking for everyone Easy recipes, enticing photos, and a fun, anyonecan-do-it attitude toward cooking are all part of Maya Sozer’s master plan: to demonstrate the wide selection of healthy foods that are part of a plantbased diet. The former professional chef and her husband, Emre Sozer, "were vegans overnight, and it felt incredible,” she says. “I couldn’t see myself working in a conventional restaurant after that, so I decided to create my blog.” As of August, Maya Sozer is a published author as well, following the release of her first cookbook, Easy Vegan Breakfasts & Lunches.

WARM SPI NACH-ARTI CHOKE DI P MAKES 2 CUPS | 30 MINUTES OR LESS

Sozer makes this dip when entertaining guests, or as a post-workout snack.

'$ '™ It turns out you can eat juicy and delicious meat made directly from plants. No animals required. Find our full line in the produce or dairy section.

Find more recipes at Lightlife.com

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1 ¼ 1 ½ ½ 1 ½ 2 1

cup soft tofu, drained cup nutritional yeast Tbs. lemon juice tsp. crushed red pepper tsp. ground black pepper Tbs. olive oil red onion, chopped (½ cup) cloves garlic, minced lb. frozen, chopped spinach, thawed and drained 1 12-oz. jar marinated artichoke hearts or one 14-oz can artichoke hearts, drained and coarsely chopped 1 Tbs. fresh dill, optional

1 Purée tofu, nutritional yeast, lemon juice, red pepper, black pepper, and pinch of salt in blender until fully blended. 2

Heat oil in skillet over medium heat. Add onion and garlic, and cook 2 minutes, or until slightly softened. Add spinach and artichokes, and cook 5 minutes, or until softened. Add tofu mixture, and cook 2 to 3 minutes more, or until fully heated through. Transfer to serving dish, and sprinkle with dill, if using. PER ¼-CUP SERVING 75 CAL; 6 G PROT; 3 G TOTAL FAT (<1 G SAT FAT); 6 G CARB; 0 MG CHOL; 125 MG SOD; 2 G FIBER; <1 G SUGARS


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Find more recipes at Lightlife.com

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TELL VT We asked our Facebook fans, “What’s your go-to holiday potluck dish?”

R’S PICK GET JENNIFEm /recipe/

.co vegetariantimes heese-revisited -c nd i-a on ar ac m

ese VT's Macaroni and Che spinach Revisited—that layer of is a yummy surprise! —Jennifer Minnick Tell us what you’re cooking at facebook.com/ vegetariantimesmag *Responses are edited for clarity

JOIN US ONLINE FACEBOOK.COM/VEGETARIANTIMESMAG TWITTER @VEGTIMES PINTEREST.COM/VEGTIMES INSTAGRAM.COM/VEGETARIANTIMESMAG

Fresh kale with white beans sautéed with sweet onions in a mixture of roasted garlic–infused olive oil, pink sea salt, and cracked black pepper! Yummy! —Shelley Key Kimmel

Many experts call magnesium the women’s mineral. For most women, supplementing is the best way to get enough magnesium (essential if you’re taking calcium). Eating foods containing smaller amounts of magnesium, such as some nuts, seeds and beans, is a good practice; but most Americans don’t get the minimum daily requirement of this key mineral from their diets. That’s where Natural Calm comes in. This best-selling, highly absorbable, water-soluble magnesium works quickly and effectively to ease stress, help you sleep, relax your muscles and supply magnesium for hundreds of physical processes. Of course, talking about it is just talk. The only way to feel the difference in running your body at healthy magnesium levels is to try it. It’s called The Calm Experience.

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BBQ veggie meatballs. Even carnivores will eat them. —Frank J. Adams I love sliced yellow squash and zucchini with a marinade of mostly olive oil, a little coconut oil, basil, sea salt, and black pepper. Mix until well coated; overlap the coins one by one in a nice casserole dish, top with fresh, shredded Parmesan, and then bake for 30 minutes at 400˚F. —Jacqueline Elkin

ISTOCKPHOTO/NATA_VKUSIDEY

Nutloaf—my sister’s recipe made with mushrooms, walnuts, almonds, and lots of other yummy ingredients to form a “meatloaf.” —Carol Simmons


MOST LIKED RECIPE Black Pepper Fettuccine with y

p

was a hit on #MeatlessMonday, with more than 209,000 people reached.

GET THE RECIPE vegetariantimes.com/ recipe/black-pepperfettuccine-withchardonnay-sauce-andgrilled-asparagus/

JOIN OUR FACEBOOK COMMUNITY facebook.com/ vegetariantimesmag


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{ TRENDING VEG } Cozy & Cruelty-Free Warm up with animal-free essentials, made to beat winter’s chill By Ashlee Piper

THE ONSET OF winter’s cold, wet weather often means piling on unflattering layers or resorting to animal products like down, wool, and silk for necessary warmth. But the animal-friendly finds shown on these pages—boasting natural rubber, organic cotton, and recycled tech fabrics—have just the right ratio of weather-busting functionality (to keep you toasty) to ethical cred (to warm your heart). So, bundle up with confidence while looking great, too.

WULLY OUTERWEAR BISON BOMBER This water-resistant cocoon of goodness is a classically rugged everyday choice for both guys and gals. Magnetic buttons, ingenious pockets, and oh-so-snuggly PrimaLoft insulation make this a mover-and-shaker’s dream. $649; www.wullyouterwear.com

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NOVEMBER/DECEMBER 2016 15


JIMMY 2.0 DUBLIN GREY JIFFY BOOT Puddles, slushy potholes, and mountainous snowdrifts are no match for these surprisingly lightweight and odor-resistant kicks, which feature a cozy, cruelty-free lining. $120; nativeshoes.com

COLE HAT BY VAUTE Want a vintage-inspired way to warm your head? This hat is hand-blocked in NYC (at one of the cityâ&#x20AC;&#x2122;s last remaining hat factories) from Wonderfelt, a wool-like material made from 100 percent recycled bottles. It boasts a cozy insulation made from quilted, upcycled pieces left over from production. $160; vautecouture.com

MELISSA RIDING SPECIAL For the more couture-minded among us, these rubber boots pack a water-repellent one-two fashion punch: Suedelike uppers can be removed to reveal a work-to-cocktails-appropriate Chelsea boot, or kept on for a perfect knee-high pairing with tights and dresses. $240; shopmelissa.com

JILL MILAN LONG COAT Sure to shine during your morning commute or an evening out on the town, this dress coat, made in the USA from recycled polyester, keeps you cozy with a bright pop of emerald. $400; jillmilan.com

16 NOVEMBER/DECEMBER 2016

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PATAGONIA SYNCHILLA FLEECE GLOVES Keep your digits warm and your texting game strong with slim, eco-friendly gloves made from recycled polyester. Pro-tip: Opt for an unexpected pop of color and never lose your gloves at the bottom of your bag again. $27â&#x20AC;&#x201C;39; patagonia.com

Chicago-based author Ashlee Piper writes about eco-beauty and -style at The Little Foxes (ashleepiper.com).


A VOYAGE TO WELL-BEING dŚĞ,ŽůŝƐƟĐ,ŽůŝĚĂLJ 46&,(4&70*#!(&#!&4& 604)!8/0'#);&(<$(0#()7(= /ƚǁŽƵůĚŶΖƚƐƵƌƉƌŝƐĞŵĞ #8&5/*&74'(&:471&80/'& LJŽƵƌǀĂĐĂƟŽŶĂ ĚŝīĞƌĞŶƚƉĞƌƐŽŶ > BE INSPIRED BY 145 LECTURES, WORKSHOPS & CLASSES

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» Carefully composed, plantforward dishes like this salad take pride of place on the Mesa Verde menu.

Mesa Verde Restaurant S A N TA B A R B A R A , C A M E S AV E R D E R E S TA U R A N T.C O M

» This eaterie offers plant-based dishes that look as good as they taste

WHAT IT IS Mesa Verde is a modern, plant-based bistro. Eating for wellness is par for the course in beachy, blossom-scented Santa Barbara, but Mesa Verde is no typical vegetarian restaurant: This off-the-beaten-path eatery revels in plant-based dishes whose color-play and composition rival modern art’s greatest masterworks. » continued on p. 25

20 NOVEMBER/DECEMBER 2016

vegetariantimes.com

JENNIFER OLSON

By Jaime Lewis


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» Splatters of pickled beet juice frame the vegan charcuterie platter crafted by chef Greg Arnold (at left).

WHY WE LOVE IT

JENNIFER OLSON (2)

THE BACKSTORY Wedged between a 7-Eleven and a gas station, Mesa Verde holds Santa Barbara’s top Yelp rating. (You read that right: Santa Barbara’s favorite restaurant is vegetarian.) “It’s a word-of-mouth, destination spot,” says Executive Chef Greg Arnold, a former art-school student and professional musician who helped build and open Mesa Verde in 2014.

Mesa Verde’s menu celebrates the inclusion of a wide variety of plants rather than the exclusion of animal products. “Eating at a vegan or vegetarian place used to mean tofu and sprouts,” Arnold says. “Today, you see chefs like us who could work at any restaurant in the world choosing to make plant-based food.” The Mesa Verde team transmutes the classic charcuterie board into a lushly composed display of smoked cashew cheese, walnut sausage, fig paste, and cornichons. Meanwhile, simple street fare morphs into gourmet jackfruit “chorizo” and cacao–black bean tacos with blueberry-chipotle salsa, sumac, and jalapeño slaw. But it’s the wildly imaginative presentation of these dishes that sets Mesa Verde apart. In Arnold’s hands, a simple spring salad manifests as a threedimensional, undulating mass of peas, nasturtium leaves, upended strawberries, asparagus, and shallot rings, tumbling across the plate like the hair of a river nymph. It’s almost too pretty to eat—almost.

Jaime Lewis is a food and drink writer living in San Luis Obispo, California.

vegetariantimes.com

NOVEMBER/DECEMBER 2016 25


COLD BUSTERS

Load up on these foods to keep cold season from slowing you down By Matthew Kadey, MS, RD

ISTOCKPHOTO/SONAVA

CHANCES ARE YOU’LL catch at least a cough or sniffle this cold and flu season. But before you open the medicine cabinet to treat those head, eye, nose, or throat symptoms, consider a trip to your local grocer’s. Research shows that a number of foods have the nutritional chops to boost your body’s natural defenses against foreign invaders. So, during this sickly season, turn to these cold-busters to help fortify your immune system and shake the symptoms.

26 NOVEMBER/DECEMBER 2016

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Turmeric Almond Milk with Ginger

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FROM LEFT: ISTOCKPHOTO/COPRID (BARLEY); ISTOCKPHOTO/VIKIF (KEFIR); ISTOCKPHOTO/CREATIVEYE99 (KIWI); ISTOCKPHOTO/KAZUYA1234567890 (MUSHROOMS); ISTOCKPHOTO/CREATIVEYE99 (PUMPKIN SEEDS)

Barley

Kefir

Kiwi

Mushrooms

Pumpkin seeds

Already hailed for its power to improve cholesterol numbers, the soluble fiber that’s so abundant in barley may also keep your nose from dripping like a leaky hose. A University of Illinois study discovered that soluble fiber increases the production of an antiinflammatory protein that strengthens the immune system. With that said, beta-glucan, the prominent soluble fiber found in chewy barley, has been found to potentially slash the number of days of misery you experience while gripped by an upper-respiratory-tract infection.

Studies suggest that the consistent consumption of probiotics, those friendly bacterial critters found in fermented foods like kefir, may lessen the risk of coming down with the sniffles and/or reduce the severity and duration of symptoms. Kefir is made when milk is fermented by yeasts and lactic-acid bacteria, and often contains a wider variety and larger total population of beneficial bugs than yogurt. Look for plain versions to sidestep added sugars.

This fuzzy fruit may hold the answer to not being knocked off your feet by a cold bug or flu virus. Studies show that regularly eating kiwi can support your immune system to help reduce the incidence and severity of upper-respiratory infections. A single kiwi supplies more than a day’s worth of vitamin C, along with other potent antioxidants.

Plagued by a runny nose come winter? Then sauté up UVexposed mushrooms more often. When the fungi are exposed to special lights mimicking sunshine, they can produce high amounts of vitamin D. A study published in the journal Archives of Internal Medicine found that people with the lowest average levels of vitamin D were 36 percent more likely to develop upperrespiratory infections than those with higher levels of the sunshine vitamin.

Crunching your way through these jack-olantern castoffs could keep the doctor at bay. Pumpkin seeds are a reliable source of zinc, a mineral that plays a vital role in immunity by bolstering immunecell function. Studies suggest that loading up on zinc when you’re under the weather can help slash the duration of cold symptoms.

NEED TO KNOW » NEED TO KNOW »

Hulled barley has more cold-busting soluble fiber than pearled barley, which has had much of its bran layer removed.

Not a dairy fan? Try purchasing kefir grains and using them to inoculate nondairy drinks like almond milk. SNEAK MORE IN »

SNEAK MORE IN »

Toss barley with chopped veggies for a lunch salad, or use it in brothy soups.

Drink kefir straight up or use it in a smoothie. Or try kefir in pancake batter.

NEED TO KNOW »

Consider reaching for a kiwi or two as a nighttime snack. One recent study found that the fruit may improve your sleep quality, which also plays a role in your overall defense against infections.

NEED TO KNOW »

To keep your sodium intake in check, look for unsalted pumpkin seeds. SNEAK MORE IN »

NEED TO KNOW »

Look for light-zapped mushrooms like Monterey, and then cook them in a bit of fat like olive oil.

Sprinkle toasted pumpkin seeds over puréed soup, roasted vegetables, chili, and salad, or blend them into pestos and dips.

SNEAK MORE IN »

Slice a kiwi in half and dig in with a spoon, or chop and add to salsa, yogurt, oatmeal, fruit salad, and smoothie bowls.

SNEAK MORE IN »

Cook sliced mushrooms in a skillet, and then use them in salads, tacos, and veggie burgers.

Matthew Kadey is a registered dietitian, award-winning food writer, and author of the new book Rocket Fuel: Power-Packed Food for Sports + Adventure. He is based in Waterloo, Canada.

vegetariantimes.com

NOVEMBER/DECEMBER 2016 29


Black COHOSH Used for years to treat menopause symptoms, this plant has proven beneficial in new studies

Try GAIA HERBS BLACK COHOSH

THE HERB BLACK COHOSH is a viable natural treatment for hot flashes and other symptoms of menopause. Also called Actaea racemosa or Cimicifuga racemosa, this buttercup-related perennial is native to North America, and it was Native Americans who discovered its value more than two hundred years ago. While the National Institutes of Health cautiously calls research on black cohosh “encouraging,” the plant has been used in Europe for decades to treat premenstrual, menstrual, and menopausal discomfort. And, according to the University of Maryland Medical Center (UMMC), it has been embraced as a “safe and effective alternative for women who cannot or will not take hormonal replacement therapy for menopause.”

$28/60 400 mg vegetarian liquid phyto-caps (2 mg triterpene glycosides); gaiaherbs.com

NATURE’S WAY BLACK COHOSH $21/120 40 mg vegetarian capsules (1 mg triterpene glycosides); naturesway.com

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Use It Right »

Watch Out For »

Studies have found that black cohosh may improve symptoms of menopause, including hot flashes, night sweats, irritability, anxiety, sleep disturbance, and vaginal dryness. A 2010 review found a 26 percent decrease in hot flashes and night sweats. How does the herb work? Nobody quite knows, though chemicals in black cohosh may have effects similar to estrogen and serotonin.

There is no “official” dose for black cohosh. The handbook British Herbal Compendium suggests a range of 40 to 200 milligrams per day, though traditional doses may be 1 gram or more. Commercial products often standardize extracts to their level of triterpene glycosides, a bioactive phytochemical in the plant; there should be at least 1 milligram per tablet, recommends the UMMC.

Millions of people have taken black cohosh without adverse effects, though long-term safety is only now being investigated. Consult your doctor before taking black cohosh, particularly if you are pregnant or have liver problems or estrogen-sensitive conditions. Headache and stomach upset have been reported. While interactions with medications are rare, it’s possible that the herb may increase anticoagulant and hypotensive activity.

Los Angeles–based journalist David Kalmansohn has a long history of covering issues of mind, body, and spirit. He is the former executive editor of Natural Health and former deputy editor of Men’s Fitness.

30 NOVEMBER/DECEMBER 2016

vegetariantimes.com

ISTOCKPHOTO/MARILYNA

By David Kalmansohn


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Harvest Feast

Quick Fixes

Need a speedy side dish for a family gathering or a last-minute potluck? Forgot the gravy? These ďŹ ve recipes have you covered.

LE MONY G L AZE D CARROTS SERVES 6 30 MINUTES OR LESS

A marmalade glaze brings out the natural sweetness of carrots in this fat-free side dish. 4 cups sparkling lemonade or lemon-lime soda 1 lb. baby carrots, trimmed 1/3 cup orange marmalade 2 Tbs. chopped, fresh chives

1 Bring sparkling lemonade or soda and carrots to a boil in medium saucepan over medium-high heat. Cook 10 to 15 minutes, or until carrots are tender. Drain, and reserve 3 Tbs. liquid. Transfer carrots to serving platter. 2

Whisk together marmalade and reserved 3 Tbs. liquid, and season with salt and pepper, if desired. Drizzle over carrots, and garnish with chives.

PER ½-CUP SERVING 74 CAL; <1 G PROT; <1 G TOTAL FAT (0 G SAT FAT); 19 G CARB; 0 MG CHOL; 69 MG SOD; 2 G FIBER; 15 G SUGARS

32 NOVEMBER/DECEMBER 2016

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Be Ready For The Season

#1 FOR A REASON - Sambucus is the Standardized black elderberry extract with guaranteed flavonoid BioActives,® Bioavailability/activity tested plus the widest variety of delivery forms: syrups, gummies, lozenges, liquid drops, softgels, fizzy drink mixes & a new water enhancer.


G RE EN BE ANS AMANDINE SERVES 6 | 30 MINUTES OR LESS

Take a cue from the French with this easy, elegant recipe for green beans garnished with meltingly tender shallots and crunchy, toasted almonds. You can blanch the beans up to a day ahead, then store them in the refrigerator until you’re ready to serve them. 1½ 3 1½ 3

lbs. fresh green beans, trimmed Tbs. salted butter cups sliced shallots Tbs. toasted, sliced almonds

1 Blanch beans in large pot of boiling, salted water 4 to 6 minutes, or until bright green and just tender. Transfer to bowl of ice water to stop cooking, and drain once cold. 2

Melt butter in large skillet or Dutch oven over medium-high heat. Add shallots, and cook 4 minutes, or until golden, stirring frequently. Add beans; cook 1 to 2 minutes, or until heated through. Season with salt and pepper, then toss with almonds. PER ½-CUP SERVING 133 CAL; 4 G PROT; 8 G TOTAL FAT (4 G SAT FAT); 14 G CARB; 15 MG CHOL; 56 MG SOD; 4 G FIBER; 7 G SUGARS

GINGER-CRANBERRY CH U TN E Y SERVES 6 | 30 MINUTES OR LESS

Spice up your holiday spread with this chileand ginger-laced accompaniment that can be served warm or chilled. It tastes great on postholiday sandwiches, too! 2 cups jarred mandarin-orange segments in light syrup 2 cups fresh or frozen cranberries ½ cup chopped onion ½ cup seeded and chopped Anaheim chile ½ cup sugar 2 Tbs. minced fresh ginger ¼ cup distilled white vinegar

1 Drain orange segments; reserve ½ cup syrup. 2 Bring cranberries, onion, chile, and reserved syrup to a simmer in medium saucepan over medium heat. Cover, and simmer 7 to 10 minutes, or until cranberries pop.

3 Stir in sugar, ginger, and vinegar. Simmer, uncovered, 10 minutes, or until thickened. Stir in orange segments, and simmer 10 minutes more. Cool slightly, then season with salt and pepper, if desired. PER ¼-CUP SERVING 161 CAL; 1 G PROT; <1 G TOTAL FAT (0 G SAT FAT); 41 G CARB; 0 MG CHOL; 9 MG SOD; 3 G FIBER; 36 G SUGARS

34 NOVEMBER/DECEMBER 2016

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Recipes and photos courtesy of Cuisine at Home magazine. All rights reserved.

R OA S TED-M USHROOM G RAV Y MAKES 2½ CUPS | 30 MINUTES OR LESS

This all-purpose gravy comes together in no time, and can be served with everything from a store-bought vegetarian holiday roast to homemade mashed potatoes. 1 ½ 2 1 2  3

Tbs. olive oil lb. assorted mushrooms, sliced (4 cups) Tbs. finely chopped shallots Tbs. tomato paste Tbs. all-purpose flour Tbs. unsalted butter, divided

1 2  1 1 ½

cup dry white wine cups low-sodium vegetable broth sprig fresh thyme sprig fresh parsley tsp. truffle oil, optional

1 Heat olive oil in large skillet over medium heat. Add mushrooms; season with salt, if desired, and sauté 2 minutes, or until softened. Add shallots, and sauté 1 minute. Stir in tomato paste, and cook 1 minute, or until tomato paste starts to brown. Add flour and 2 Tbs. butter, and cook 1 minute more. 2

Deglaze pan with wine, and increase heat to high. Boil 2 minutes, or until liquid is reduced and has thickened. Stir in broth, thyme, and parsley, and bring to a boil. Reduce heat to medium, and simmer sauce 12 minutes, or until it coats the back of spoon, stirring occasionally.

3

Remove from heat, and whisk in remaining 1 Tbs. butter and truffle oil, if using. Season with salt and pepper, if desired. PER ¼-CUP SERVING 65 CAL; 1 G PROT; 5 G TOTAL FAT (2 G SAT FAT); 4 G CARB; 9 MG CHOL; 33 MG SOD; <1 G FIBER; 1 G SUGARS

vegetariantimes.com

NOVEMBER/DECEMBER 2016 35


BASIL PESTO MUFFINS MAKES 12 MUFFINS 30 MINUTES OR LESS

These savory muffins add an extraspecial element to a holiday breadbasket. You may want to double the recipe— most guests will want seconds! 2 ½ cups all-purpose flour 2 tsp. baking powder ¾ tsp. salt 1 cup olive oil, divided ¾ cup whole milk 2 eggs 1 ¾ cups packed, fresh basil, chopped 1 cup grated Parmesan cheese 1/3 cup sun-dried tomatoes packed in oil, chopped 3 cloves garlic, minced (1 Tbs.) ¼ cup chopped pine nuts Coarse sea salt, for garnish

1 Preheat oven to 350°F. Coat 12-cup muffin pan with cooking spray. 2 Whisk together flour, baking powder, and salt in large bowl; form well in center. 3 Whisk together ¾ cup oil, milk, and eggs in glass measuring cup with pour spout. 4

Pour mixture into well of dry ingredients; stir only until dry ingredients are moistened.

5

Fold in basil, Parmesan, sun-dried tomatoes, and garlic.

6 Scoop ½ cup batter into each muffin cup, filling two-thirds full. Drizzle 1 tsp. remaining olive oil over each muffin. Sprinkle pine nuts and sea salt on top of each muffin. 7 Bake muffins 20 to 22 minutes, or until toothpick inserted in centers comes out clean. 8 Heat broiler to high with rack 6 inches from element. Broil muffins 2 to 3 minutes, or until tops are golden. PER MUFFIN 334 CAL; 7 G PROT; 24 G TOTAL FAT (4 G SAT FAT); 24 G CARB; 38 MG CHOL; 481 MG SOD; 1 G FIBER; 1 G SUGARS

36 NOVEMBER/DECEMBER 2016

vegetariantimes.com


YO U M A K E T H E M O M E N T. V I TA M I X M A K E S E V E RY T H I N G E L S E .


By Cristin Nelson

PRAIRIE HERITAGE FARM is a flourishing 30-acre farm in Montana’s “Golden Triangle,” a region in the northcentral part of the state known for its ideal wheat-growing conditions. Through the farm’s “Grainy Day CSA Box,” Montana natives Jacob and Courtney Cowgill ship grain and legume varieties including Bronze Barley, emmer (farro), black lentils, popcorn, buckwheat flour, and Sonora Heritage Wheat around the country every month—even in winter. Jacob is drawn to older, genetically diverse grain varieties, which he believes impart terroir, a taste of place, to a loaf of bread or bowl of barley. “It’s going to be subtler than the difference between two varieties of tomatoes, but it’ll be there,” he says. The following recipes offer wintertime ways to taste those subtle flavors of heritage dry foods—or just to warm yourself up when the weather turns cold.

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PHOTOS: ASHTON RAY HANSEN; FOOD STYLIST: NANCY ZAMPARELLI; ASST. FOOD STYLIST: JIMMY ZAMPARELLI; PROP STYIST: NICOLE DOMINIC

A Montana CSA keeps kitchens around the country stocked with heirloom grains and beans


S M O K Y V EGETA B LE A ND WH EAT BERRY STE W SERVES 4

Wheat berries and dried white beans are cooked directly within this long-simmering soup, lending body and flavor to the broth. Feel free to substitute other heritage beans for the white beans. ½ cup dried white beans 2 Tbs. olive oil 1 medium leek, white and light-green parts sliced (1 cup) 1 carrot, peeled and chopped (½ cup) 1 3 cup) 1 celery stalk, trimmed and chopped (⁄ 3 cloves garlic, minced (1 Tbs.) 1 tsp. smoked paprika 5 cups low-sodium vegetable broth, or water 1 14.5-oz. can diced, no-salt tomatoes with liquid ½ cup wheat berries 2 sprigs fresh sage, optional 2 cups Swiss chard greens, sliced ¼ cup chopped, fresh parsley

1 Soak white beans in medium bowl of cold water overnight. Drain, and set aside. 2

Heat oil in large saucepan or Dutch oven on medium-high. Add leek, carrot, and celery, and season with salt and pepper, if desired. Cook 5 to 7 minutes, or until vegetables are brown around edges. Add garlic and smoked paprika, and sauté 1 minute. Stir in broth or water, tomatoes, wheat berries, soaked beans, and sage, if using.

3

Bring to a boil, then cover pan almost completely and reduce heat to medium-low. Simmer 1 hour, or until wheat berries and beans are tender, adding stock or water if soup becomes too thick. Stir in chard and parsley, and cook 5 minutes more. Season with salt and pepper, if desired. PER 1 ½-CUP SERVING 297 CAL; 11 G PROT; 7 G TOTAL FAT (1 G SAT FAT); 47 G CARB; 0 MG CHOL; 254 MG SOD; 3 G FIBER; 8 G SUGARS

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!"#$%#%&'()&"(*+'(,$"-# 20g Plant-Based Protein

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BARLEY SAL AD WITH PAN-ROASTED CARROTS AND CHICKPEAS SERVES 4

Jacob Cowgill of Prairie Heritage Farm is a champion of barley, which he considers an underrated grain. He grows a heritage variety called Bronze Barley, but this recipe will work just as well with any pearled barley.

! 12 ⁄ 2 5 1 14 ⁄ 1

cup pearled barley tbs. plus 2 Tsp. olive oil, divided, plus more to taste 1 2-inch pieces (2 cups) large carrots, cut into ⁄ tsp. ground cumin, plus more for sprinkling cup raw pistachios cup cooked chickpeas

4 14 ⁄ 2 4

1 2 cup) green onions, chopped (⁄ cup chopped, fresh mint Tbs. lemon juice, plus more to taste cups baby greens or arugula, optional

1 Bring barley and 4 cups water to a boil in medium saucepan. Reduce heat to medium-low and cook 20 minutes, or until barley is al dente. Rinse under cold water, drain, and set aside. 2 Heat 2 tsp. oil in large skillet over medium-high heat. Add carrots and cumin, and stir to coat. Cook 10 minutes, stirring occasionally, or until carrots are deep brown but still firm. Add pistachios, and cook 2 to 3 minutes more. Transfer to large bowl, and stir in barley, chickpeas, green onions, mint, lemon juice, and remaining 2 Tbs. olive oil. Season with salt and pepper, if desired. Cover, and refrigerate 2 hours, or overnight. 3 Taste and adjust seasonings by adding more lemon juice, olive oil, salt, and pepper before serving. Serve on a bed of baby greens or arugula, dusted with cumin. PER 1-CUP SERVING 321 CAL; 10 G PROT; 14 G TOTAL FAT (2 G SAT FAT); 42 G CARB; 0 MG CHOL; 50 MG SOD; 11 G FIBER; 6 G SUGARS

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TURMERI C-DUSTE D POPCORN WITH PARSLE Y OI L SERVES 4 | 30 MINUTES OR LESS

Think of these as a healthy alternative to cheese curls, because the turmeric dusting on the popcorn will likely tint your fingers just like cheese curls would! To complement the turmeric’s currylike flavor (it's one of the main spices in curry powder), try substituting finely chopped chives for part or all of the parsley. 2 ¼ 2 ¼ 1

tsp. vegetable oil cup popcorn kernels Tbs. olive oil cup finely chopped parsley tsp. ground turmeric

1 Heat vegetable oil in 3-quart heavybottomed saucepan on medium heat. Add 4 popcorn kernels, and cover pan; when kernels pop, add remaining kernels and re-cover. Cook 2 to 3 minutes, or until intervals between pops slow to 2 to 3 seconds, shaking occasionally. Transfer popcorn to large bowl. 2

Off heat, warm olive oil in still-hot saucepan. Add parsley, and stir to combine, then use a spatula to pour parsley oil over popcorn. Toss to distribute, then add turmeric, and season with salt, if desired. PER 1 ½-CUP SERVING 127 CAL; 1 G PROT; 10 G TOTAL FAT (1 G SAT FAT); 9 G CARB; 0 MG CHOL; 3 MG SOD; 2 G FIBER; <1 G SUGARS

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NOVEMBER/DECEMBER 2016 43


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DIY Delicious Whip up a selection of holiday treats to share with friends and family

PHOTOS: ASHTON RAY HANSEN; FOOD STYLIST: NANCY ZAMPARELLI; ASST. FOOD STYLIST: JIMMY ZAMPARELLI; PROP STYIST: NICOLE DOMINIC

Want to give food gifts that recipients will remember (and really eat) this season? Then check out the following options. From elegant French-style madeleines to an allergen-free chocolate spread, they’re all standout items that are easy to squeeze into a busy holiday weekend. By Selma Morrow and Mary Margaret Chappell

» Lemon Madeleines, p. 46

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L E M ON M A DELEINES MAKES 12 MADELEINES

Ooh là là is oh-so-easy when you turn to madeleines as your signature holiday baked good. The tender, scalloped tea cakes are as simple to prepare as a batch of muffins, and the makeahead batter is ready to bake when you are. ¼ 1 3 ⁄4 2 ½ 1 1 1 ¾ 18 ⁄

1 2 stick) unsalted butter cup (⁄ Tbs. grated lemon zest cup plus 3 Tbs. all-purpose flour, divided 1 3 cup sugar, divided Tbs. plus ⁄ tsp. baking powder large egg large egg yolk Tbs. lemon juice tsp. vanilla extract tsp. salt

1 Microwave butter and lemon zest in measuring cup for two 10-second intervals, or until just melted. Cool. 2 Whisk together 3⁄4 cup flour, 2 Tbs. sugar, and baking powder in small bowl.

3

1 3 cup sugar, egg, egg yolk, lemon juice, vanilla, and salt in Beat ⁄ medium bowl with electric mixer at medium-high speed 2 minutes, or 1 3 of flour mixture over bowl; until slightly thickened and smooth. Sift ⁄ fold in gently, using flexible spatula. Repeat 2 more times. Now fold in butter mixture in 3 parts, reserving 1 Tbs. (Do not overmix.) Scrape down sides of bowl, and cover.

4

NUT-FREE “NUTELL A” SPREAD MAKES 2 CUPS

This luscious chocolate spread is made with sunflower seeds instead of hazelnuts to sidestep allergy hazards in gift-giving. Store in sealed jars at room temperature to preserve the spread's glisteningly smooth texture. 2 cups raw sunflower seeds 8 oz. semisweet or milk chocolate, broken into pieces 2 Tbs. coconut oil 1 Tbs. sugar, optional 1 4 tsp. salt ⁄ 1 2 tsp. vanilla extract ⁄

1 Preheat oven to 350˚F. 2 Spread sunflower seeds on baking sheet. Roast 7 to 10 minutes,

Brush 12-shell madeleine pan with large (3- by 2-inch) molds using remaining 1 Tbs. butter mixture to coat. Sift remaining 3 Tbs. flour over pan. Invert pan, and tap off excess flour. Refrigerate batter and pan overnight, or up to 5 days.

or until lightly browned and fragrant. Cool 10 minutes, or until easy to handle.

5

4

PER MADELEINE 112 CAL; 2 G PROT; 5 G TOTAL FAT (3 G SAT FAT); 16 G CARB; 41 MG CHOL; 51 MG SOD; <1 G FIBER; 8 G SUGARS

PER 1-TBS SERVING 94 CAL; 2 G PROT; 8 G TOTAL FAT (3 G SAT FAT); 6 G CARB; 0 MG CHOL; 16 MG SOD; 1 G FIBER; 3 G SUGARS

Preheat oven to 375˚F. Drop 1 Tbs. batter into each prepared shell of madeleine pan. Do not spread batter. Bake madeleines 11 minutes, or until edges are brown and raised center bumps are firm to touch. Turn out madeleines onto towel-lined rack. Arrange rounded-side down to prevent rack marks. Cool, then store in airtight container up to one week.

3

Meanwhile, melt together chocolate and coconut oil in double boiler or microwave on low power. Set aside. Blend warm sunflower seeds, sugar (if using), and salt in highspeed blender until a thick, smooth paste forms. Add chocolate mixture and vanilla, and blend until smooth. Transfer to jars, and cool. Store at room temperature.

Gift idea! For the baking buff …

Gift idea! For the blender enthusiast …

All bakers should have a madeleine pan on their wish list. This heavy-duty version conducts heat well and evenly, so the scalloped sweets come out puffed and perfect every time.

Power up a friend’s or loved one’s blender game with this high-speed blender that uses state-of-the-art technology to pulverize the competition.

CHICAGO METALLIC 12-CUP NONSTICK MADELEINE PAN $11, AMAZON.COM

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KITCHENAID PRO LINE BLENDER $500–600, WILLIAMS-SONOMA.COM


Discover healthy alternatives to all your favorite ingredients.


RICH AND CREAMY HOT-CHOCOL ATE MIX

Gift idea!

For the hot-drink lover … ZYLISS MILK FROTHER $10, ZYLISSUSA.COM

Stuff someone’s stocking with this electric whisker, which makes short work of frothing hot milk or hot chocolate.

SERVES 12 30 MINUTES OR LESS

Dark brown sugar and real vanilla bean heighten the complex flavors of dark chocolate in this decadent beverage mix.

1 Combine first 5 ingredients in food processor. Scrape seeds from vanilla-bean halves with small, sharp knife. Add seeds to processor. Blend mixture in six 10-second intervals, or until chocolate is finely ground, rapping sides of work bowl with wooden spoon between pulses to settle ingredients. 2 Transfer mixture to 3-cup jar; add vanilla-bean-pod halves. Seal and store at room

1 ½ 3.5-oz. bars dark chocolate, chopped 1 cup plus 1 ½ Tbs. dark brown sugar 3 ⁄4 cup unsweetened cocoa powder 4 tsp. cornstarch 3 ⁄4 tsp. salt 1 vanilla bean, halved lengthwise

temperature.

3 To prepare Hot Chocolate: Bring 1 cup milk or nondairy milk and ¼ cup Hot-Chocolate Mix to a low boil, whisking often to blend. Reduce heat to medium-low, and simmer gently 45 seconds, or until thickened and smooth, whisking constantly. PER SERVING 168 CAL; 2 G PROT; 6 G TOTAL FAT (3 G SAT FAT); 30 G CARB; <1 MG CHOL; 132 MG SOD; 4 G FIBER; 23 G SUGARS

The best bars for hot chocolate A really good hot-chocolate mix requires a really good dark chocolate. Look for these brands that boast 70 to 75 percent cocoa solids: They lend the mix the right amount of sweetness without sacrificing rich, complex chocolate flavor. Dagoba Organic Chocolate Xocolatl Dark Chocolate Bar 74% Endangered Species Natural Dark Chocolate 72% Godiva 72% Dark Chocolate Bar Green & Black’s 70% Dark Chocolate Lindt 70% Excellence Newman’s Own Organic Dark Chocolate 70% Cocoa Make sure your chocolate confection is vegan by checking the brand here: PETA.ORG/LIVING/FOOD/DEFINITIVE-GUIDE-VEGAN-CHOCOLATE/

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SALT-AND-PEPPER PUFF PASTRY TWISTS MAKES 48 TWISTS

A baking-soda solution helps the salt and pepper stick to these light, crunchy twists, plus gives them a deep-brown color when they’re baked without an egg wash. To give your twists a gourmet flair, make several batches using different salts and peppers. ¾ tsp. baking soda ½ 17.3-oz. pkg. puff pastry (1 sheet), thawed ½ tsp. black salt, pink sea salt, Maldon sea salt, fleur de sel, or coarsely ground sea salt ¼ tsp. coarsely ground or cracked black pepper

1

Stir together baking soda and ½ cup boiling water in small bowl. Cool.

2

Roll out puff-pastry sheet to 12-inch square on lightly floured sheet of parchment paper, making sure it doesn’t stick. Cut into 24 half-inch-wide strips (a pizza cutter works well for this). Cut strips in half to yield 6-inch lengths. Slide parchment onto baking sheet, and refrigerate 30 minutes.

3 Preheat oven to 400˚F; have 2 ungreased baking sheets ready. 4 Brush puff-pastry strips with cooled baking-soda mixture. Return to refrigerator 5 minutes.

5

Sprinkle puff-pastry strips with salt and pepper. Twist each strip 3 or 4 times, then place on baking sheet, lightly pressing ends onto sheet so that twists hold their shape. Bake 10 to 15 minutes, or until golden brown. Cool on baking sheets, then transfer to airtight container.

PER TWIST 21 CAL; <1 G PROT; 1 G TOTAL FAT (<1 G SAT FAT); 2 G CARB; 0 MG CHOL; 66 MG SOD; <1 G FIBER; <1 G SUGARS

Gift idea! For the seasoning specialist … COLE & MASON OLDBURY SALT & PEPPER MILL GIFT SET $80, COLEANDMASONUSA.COM

No cook worth his or her salt should grind seasonings with a subpar spice mill. A twist function that lets you choose the grind size of your salt and pepper is what sets these apart.

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y t ar PTime!

Ring in the season with a holiday buffet from celebrated vegetarian chef Rachel Best Recipes by Rachel Best + Photography by Ashton Ray Hansen

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BBQ MUSHROOM SLI DER S MAKES 16 SLIDERS 30 MINUTES OR LESS

With their tangy barbecue mushrooms, rich pimento cheese, and crunchy pickles, these miniature sandwiches are packed full of Southern-style goodness. Pimento Cheese 2 cups grated sharp cheddar cheese 2 oz. reduced-fat cream cheese 4 oz. jarred pimento peppers, drained 1 tsp. hot sauce ½ tsp. garlic powder ½ tsp. vegan Worcestershire sauce ¼ tsp. ground black pepper 3 Tbs. reduced-fat mayonnaise

FOOD STYLIST: NANCY ZAMPARELLI; ASST. FOOD STYLIST: JIMMY ZAMPARELLI; PROP STYIST: NICOLE DOMINIC

BBQ Mushrooms 2 Tbs. vegetable oil 1 medium onion, finely diced (1 ½ cups) 6 large portobello mushroom caps, stems and gills removed, halved and thinly sliced ½ cup prepared barbecue sauce Sliders 16 slider rolls 32 bread and butter pickle slices, plus extra for garnish, optional

1 To make Pimento Cheese: Mash together all ingredients with fork in small bowl. Set aside. 2

To make BBQ Mushrooms: Heat oil in large skillet over medium-high heat. Add onion, and cook 2 minutes. Add mushrooms, and cook 8 minutes, or until mushrooms are tender. Remove from heat, stir in barbecue sauce, and set aside.

3

To make Sliders: Spread 1 Tbs. Pimento Cheese and 1 Tbs. BBQ Mushrooms on bottom of roll. Top with two pickle slices and close with top of bun. PER SLIDER 210 CAL; 7 G PROT; 9 G TOTAL FAT (4 G SAT FAT); 26 G CARB; 15 MG CHOL; 292 MG SOD; 1 G FIBER; 8 G SUGARS

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CRISPY HARISSA CAULIFLOWER SERVES 8

These flavor-packed cauliflower pieces are great served on toothpicks as an appetizer. The harissa is both spicy and sweet, while salty peanut pieces add a nice crunch to the vegan hors d’oeuvre. 1 cup all-purpose flour 1 large head cauliflower, stem removed, cut into bite-sized pieces (6 cups) Cooking oil, for frying 3 Tbs. paprika 1 Tbs. red chili flakes 1 ¼ tsp. caraway seeds 1 ¼ tsp. ground coriander ¾ tsp. ground cumin 8 Tbs. vegan margarine, such as Earth Balance 3 Tbs. agave nectar 1 cup chopped, salted peanuts

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1 Preheat oven to 375°F. Line baking sheet with parchment paper. 2 Whisk together flour, pinch of salt, and ¾ cup water in medium bowl. Add cauliflower, and toss until florets are coated with mixture. Transfer to colander to let excess flour mixture drip off.

3 Spread cauliflower flat on prepared baking sheet. Bake 25 minutes. 4 Meanwhile, heat 2 inches cooking oil in large pot over medium heat until instant-read thermometer reaches 325˚F.

5

Grind paprika, chili flakes, caraway, coriander, and cumin in spice grinder or coffee grinder, and transfer to small saucepan. Add margarine and agave nectar, and warm over low heat until margarine is melted.

6 Fry baked cauliflower pieces in hot oil 2 to 4 minutes, or until they start to brown. Transfer to bowl with slotted spoon, and toss with butterand-spice mixture. Add peanuts, and toss again. PER ¼-CUP SERVING 323 CAL; 7 G PROT; 22 G TOTAL FAT (5 G SAT FAT); 27 G CARB; 0 MG CHOL; 202 MG SOD; 4 G FIBER; 8 G SUGARS


RATATOUILLE TURNOVERS MAKES 18 PURSES

A spicy vegetable filling packed in puffed pastry mimics fancy calzones. You can easily increase this recipe to serve more guests. 1 ½ 1 ½ 1 ¾ ¼

Tbs. vegetable oil small yellow onion, finely diced (½ cup) clove garlic, minced (1 tsp.) medium eggplant, finely diced (½ cup) tsp. Italian seasoning tsp. salt tsp. red chili flakes

1 1 1 1½ 1 1 1

small zucchini, finely diced (½ cup) small tomato, finely diced (¼ cup) Tbs. tomato paste tsp. balsamic vinegar cup shredded Monterey Jack or Fontina cheese 17.3-oz. pkg. frozen puff-pastry sheets, thawed egg, lightly beaten

1 Preheat oven to 425°F. Line baking sheet with parchment paper. 2 Heat oil in large skillet over medium-high heat. Add onion and garlic, and sauté 2 to 3 minutes, or until translucent. Add eggplant, Italian seasoning, salt, and chili flakes, and sauté 5 minutes, stirring occasionally. Add zucchini, and cook 2 minutes more. Stir in tomato, tomato paste, and vinegar. Reduce heat to medium and cook 3 to 5 minutes, or until all liquid has evaporated.

3 Transfer vegetables to medium bowl, and cool 30 minutes. Stir in cheese. 4 Place puff-pastry sheets on lightly floured work surface, and gently roll with rolling pin to make two squares. Cut each pastry sheet into 9 squares. Spoon 1 Tbs. filling into center of each square.

5

Working with one square at a time, pull all four corners up to meet in the center and pinch together to make pyramid. Repeat with remaining squares and filling.

6 Whisk egg with 1 Tbs. water in small bowl. Brush each pyramid lightly with the egg wash. Transfer pyramids to prepared baking sheet. Bake 15 minutes, or until golden brown. Serve warm. PER TURNOVER 151 CAL; 4 G PROT; 10 G TOTAL FAT (3 G SAT FAT); 11 G CARB; 16 MG CHOL; 258 MG SOD; <1 G FIBER; 1 G SUGARS

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OY S T E R M U S HR O O M C EV IC HE SERVES 16

This play on seafood ceviche can be served in martini glasses with plantain chips, or prepared as a passed appetizer in ceramic Asian spoons. 1 Tbs. vegetable oil 1 lb. oyster mushrooms, trimmed and pulled apart into small pieces 2 cups pineapple juice 1 medium red bell pepper, diced (1 cup) 6 hearts of palm, halved and sliced

1 ¼ ¼ 2 1

avocado, finely diced (1 cup) cup finely diced red onion cup finely chopped cilantro Tbs. lime juice clove garlic, minced (1 tsp.)

1 Heat oil in large skillet on medium-high. Add mushrooms, and season with salt, if desired. Cook 8 to 10 minutes, or until mushrooms are darker and smaller in size, stirring occasionally. 2 Transfer mushrooms to bowl, and stir in remaining ingredients. Chill 1 hour or overnight before serving. PER ¼-CUP SERVING 112 CAL; 4 G PROT; 6 G TOTAL FAT (1 G SAT FAT); 16 G CARB; 0 MG CHOL; 118 MG SOD; 4 G FIBER; 8 G SUGARS

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LENTIL CAVIAR TOASTS MAKES 16 TOASTS

Lentil caviar is far cheaper than real caviar. Meanwhile, seaweed and soy sauce help add a briny taste to the protein-rich lentils, while dollops of crème fraiche balance out the salty flavor. Caviar ½ cup beluga or black lentils 6 Tbs. low-sodium soy sauce 5 Tbs. unseasoned rice wine vinegar ¼ cup sugar 2 Tbs. sesame oil 1 tsp. ground ginger 2 sheets nori seaweed Toasts 1 demi baguette, sliced into 16 thin rounds 1 8-oz. container crème fraîche 1 small shallot, minced (3 Tbs.)

1 To make Caviar: Bring lentils and 4 cups water to a boil in medium saucepan. Reduce heat to medium-low, and simmer 35 minutes, or until texture is al dente. 2

Meanwhile, blend all remaining ingredients in blender until smooth. Stir mixture into lentils, and cook 5 minutes more, or until lentils are tender but not falling apart.

3

Drain off any excess liquid from lentils, and spread on baking sheet to cool. Chill 1 hour.

4

To make Toasts: Preheat oven to 350°F. Spread baguette slices on baking sheet, and bake 6 minutes. Flip and toast 5 minutes more, or until golden brown.

5

Spread 1 tsp. crème fraîche onto each toast slice. Top with 2 tsp. Caviar and garnish with shallot.

PER TOAST 129 CAL; 3 G PROT; 7 G TOTAL FAT (4 G SAT FAT); 12 G CARB; 20 MG CHOL; 261 MG SOD; 2 G FIBER; 4 G SUGARS

Want more recipes from vegetarian chef Rachel Best? Check out her video series at VEGETARIANTIMES.COM/ RACHEL_BEST

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PHOTOS, FROM LEFT: ISTOCKPHOTO/PAMELA MOORE; ISTOCKPHOTO/LISA THORNBERG


On Thanksgiving, try this menu of recipes selected from the best vegetarian cookbooks of 2016 FOR OUR ANNUAL SELECTION of the best vegetarian cookbooks of 2016, we put the authors to the ultimate test: Would we make their recipes for our friends and family at Thanksgiving? The following standout titles all got a resounding “Yes!” What’s more, each offered so many options, we were able to compile an entire holiday menu for you to enjoy at your own seasonal celebration.

' By Mary Margaret Chappell

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'

RUM-P EAR C I D ER

SERVES 12

Offer holiday guests a hot mug of this festive beverage right when they walk in the door. By swapping in lightly sweet pear juice for apple cider and using a slow cooker to steep the juice (and a decent dose of rum!) in spices, Erin Gleeson has come up with a fabulous, fragrant hot cider for grown-ups. 64 oz. (2 quarts) pear juice 8 oz. dark rum Pinch nutmeg 3 cinnamon sticks, plus additional sticks for garnish, optional 1 apple 2 tsp. whole cloves Star anise for garnish, optional

Erin Gleeson Oh, how we’d love to be a guest at one of Erin Gleeson’s get-togethers! But since we can’t just show up on her doorstep in Northern California, we’ll have to make do with throwing our own parties using her latest book of effortlessly elegant entertaining menus.

Combine juice, rum, nutmeg, and cinnamon sticks in a slow cooker. Use a toothpick to make holes in an apple and push cloves in all around. Add the clove apple to the slow cooker and heat on high for 1 hour, or until hot. Serve cider in mugs garnished with additional cinnamon sticks (1 per mug) and 1 or 2 star anise, if desired. PER 3⁄4-CUP SERVING 143 CAL; 0 G PROT; 0 G TOTAL FAT (0 G SAT FAT); 25 G CARB; 0 MG CHOL; 7 MG SOD; 0 G FIBER; 20 G SUGARS REPRODUCED WITH PERMISSION FROM THE FOREST FEAST GATHERINGS. PHOTO CREDIT: ERIN GLEESON. © ABRAMS, 2016.

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'

GOJI-SAFFRON SOUP WITH SORGHUM

SERVES 8

Don’t be put off by the strange-sounding combination of ingredients. The resulting soup is light, brothy, exquisitely subtle—and a nice change from all the heavier fare served at the holidays. Best of all, you can make this tasty starter a day or two ahead—the flavors and textures actually improve over time.

½ 6 1 2 1 1 3 1 ½ 2 2

cup sorghum cups low-sodium vegetable broth, divided pinch saffron Tbs. olive oil medium bulb fennel, finely diced (2 cups) medium yellow onion, finely diced (1 ½ cups) cloves garlic, minced (1 Tbs.) cup dry white wine cup dried goji berries bay leaves Tbs. chopped fresh parsley, divided

1 Bring sorghum and enough water to cover by 2 inches to a boil in small saucepan. Reduce heat to medium-low, and simmer 45 to 75 minutes, or until grain is soft and has consistency of wild rice. Drain, and set aside. (You should have 1 cup sorghum.) 2

Bring 1 cup vegetable broth to a simmer in small saucepan. Remove from heat. Finely crumble saffron threads by hand (or grind them in a mortar and pestle—the finer they’re ground, the better the flavor), and stir them into broth. Set aside.

3

Heat oil in large saucepan over medium heat. Stir in fennel and onion, and cook 5 minutes, stirring occasionally. Stir in garlic, and cook 2 minutes more, or until vegetables are lightly caramelized.

4

Stir in wine, goji berries, bay leaves, remaining 5 cups vegetable broth, and saffron broth; season with salt, if desired. Bring to a boil, then reduce heat to medium-low, cover, and simmer 30 minutes. Discard bay leaves, stir in 1 Tbs. parsley, and season with salt and pepper, if desired. Serve garnished with remaining parsley.

PER 1-CUP SERVING 126 CAL; 3 G PROT; 4 G TOTAL FAT (<1 G SAT FAT); 21 G CARB; 0 MG CHOL; 137 MG SOD; 4 G FIBER; 7 G SUGARS

Julie Morris When superfood chef (and regular VT contributor) Julie Morris turns her talents to a food topic, you can be sure the results will be easy, original, and absolutely delicious. There isn’t a soup in this book that we don’t want to make!

REPRINTED WITH PERMISSION FROM SUPERFOOD SOUPS © 2016 BY JULIE MORRIS, STERLING PUBLISHING CO., INC. PHOTOGRAPHY BY OLIVER BARTH.

Check out Julie’s online course collaboration with VT, Go Vegan! 30 Days to a Plant-Based Lifestyle, at aimhealthyu.com.

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C OZ Y G R AV Y

MAKES 2 CUPS 30 MINUTES OR LESS

No special ingredients are necessary for this quick, easy all-purpose gravy. 2 1 6 2 14

14

⁄ 2 ½ ½

Angela Liddon

Tbs. olive oil small onion, diced (1 cup) cloves garlic, minced (2 Tbs.) cups low-sodium vegetable broth, plus more if needed cup plus 2 Tbs. all-purpose flour, white spelt flour, or gluten-free all-purpose flour cup low-sodium tamari Tbs. nutritional yeast tsp. freshly ground black pepper tsp. white wine vinegar

We got on board Angela Liddon’s “Glow” train two years ago when her first cookbook came out. If anything, this second book is even better, because it’s tailored to time-challenged cooks yet still offers the same flavor and flair.

1 Heat oil in medium saucepan over medium heat. Add onion and garlic, and sauté 4 to 5 minutes, or until softened. 2 Whisk together broth and flour in small bowl. Stir broth mixture into onions. Add tamari, nutritional yeast, and pepper, and stir again. Simmer 3 to 5 minutes, or until gravy thickens, whisking frequently. Reduce heat if necessary to keep mixture from sticking to bottom of pan. 3 Transfer gravy to blender, and blend on medium speed until smooth. 4

Return gravy to saucepan, and add vinegar. Season with salt and pepper, if desired. Simmer 2 to 3 minutes over low–medium heat, or until thickened, stirring frequently.

PER 1⁄4 -CUP SERVING 78 CAL; 2 G PROT; 4 G TOTAL FAT (<1 G SAT FAT); 9 G CARB; 0 MG CHOL; 388 MG SOD; 1 G FIBER; 1 G SUGARS

EATING CLEAN by Amie Valpone Allergen-free, inflammationfighting food has never looked or tasted so good!

62 NOVEMBER/DECEMBER 2016

A PLANT-BASED LIFE by Micaela Cook Karlsen A how-to book on eating healthy and going vegan, with luscious recipes.

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EATERNITY by Jason Wrobel Comfort food and instructions for eating for less stress? Yes, please.

THE VEGETARIAN ITALIAN KITCHEN by Veronica Lavinia Simple, seasonal, sensational. Viva Italia!


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SH E P H ER D’S P I E

SERVES 8

Make this shepherd’s pie your main dish at Thanksgiving and watch your guests’ eyes light up when you bring it to the table. It’s hard to beat this winning combo of mashed potatoes and saucy vegetables! Potato Topping 2 ½ lbs. Yukon Gold, yellow, red, or fingerling potatoes, peeled, if desired, and chopped 2 cloves garlic, minced (2 tsp.) 1 tsp. garlic powder 1 4 cup vegan butter ⁄ 4–6 Tbs. unsweetened, unflavored almond milk

1 Preheat oven to 400°F. Lightly oil 3- or 4-quart casserole dish. 2 To make Potato Topping: Bring potatoes and enough water to cover by 2 inches to a boil in large saucepan. Reduce heat to medium; simmer 15 to 20 minutes, or until potatoes are fork-tender. Drain, and return to saucepan. Add minced garlic, garlic powder, and butter. Mash until smooth, adding almond milk as needed to achieve a spreadable consistency. Set aside.

3 To make Filling: Heat oil in large Dutch oven over medium heat. Add leeks and garlic, Filling

and season with salt, if desired. Sauté 3 to 5 minutes, or until leeks are softened.

2 2 6 1 1 2 3 ⁄4 14 ⁄ 14 ⁄ 1½ 2½ 2½

4

Tbs. olive oil leeks or 1 large sweet onion, diced (2 ½ cups) cloves garlic, minced (2 Tbs.) lb. cremini mushrooms, thinly sliced 1-lb. bag frozen mixed vegetables Tbs. potato starch cup low-sodium vegetable broth cup dry red wine tsp. red pepper flakes, optional tsp. fine sea salt, or to taste tsp. chopped fresh rosemary, or 1 tsp. dried tsp. fresh thyme leaves, or 1 tsp. dried, plus more for garnish 1 14-oz. can lentils, rinsed and drained, or 1 ½ cups cooked lentils Paprika, for garnish Cozy Gravy (p. 62), for serving

Stir in mushrooms, and increase heat to medium-high. Sauté 10 to 13 minutes, or until much of liquid released by the mushrooms has cooked off. Add frozen vegetables (no need to thaw beforehand), and sauté 3 to 5 minutes, or until heated through. Stir in the potato starch until combined. Add broth and wine, and stir to combine. Simmer mixture over medium-high heat 2 to 3 minutes, or until thickened slightly. Add red pepper flakes, if using, salt, rosemary, thyme, and lentils. Sauté 2 minutes more.

5

Spread filling into casserole dish. Spread Potato Topping over Filling in even layer. Sprinkle several dashes of paprika and some thyme leaves over Topping.

6 Bake 25 minutes. Increase oven to broil, and broil 4 to 7 minutes, until bubbling around the edges. Watch closely to avoid burning. 7

Serve with Cozy Gravy.

PER 1-CUP SERVING 325 CAL; 10 G PROT; 9 G TOTAL FAT (3 G SAT FAT); 50 G CARB; 0 MG CHOL; 506 MG SOD; 8 G FIBER; 6 G SUGARS RECIPES REPRINTED FROM OH SHE GLOWS EVERYDAY BY ARRANGEMENT WITH AVERY BOOKS, A MEMBER OF PENGUIN GROUP (USA) LLC, A PENGUIN RANDOM HOUSE COMPANY. COPYRIGHT © 2016, ANGELA LIDDON.

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S U P E R SP R O U T SAL AD

SERVES 4 30 MINUTES OR LESS

So often, salads get sidelined at a holiday feast when they have to compete with all of the season’s rich offerings. Not this one! Sprouts, chickpeas, hemp seeds, and a killer dressing will have guests coming back for seconds. 4 ½ ½ 1 2 ¾ 2 2 ½

cups loosely packed mixed salad greens cup alfalfa, clover, or broccoli sprouts cup crunchy sprout mix (typically includes lentils, adzuki beans, and peas) cup cooked chickpeas oz. sunflower, buckwheat, or pea sprouts cup halved cherry tomatoes Tbs. pitted and sliced Kalamata olives, or your choice of olives Tbs. hemp seeds, optional cup Raw Hempseed Ranch Dressing

1 Place salad greens in a bowl. Top with alfalfa sprouts and crunchy sprouts. Add chickpeas and sunflower sprouts. Top with cherry tomatoes and olives, and sprinkle with hemp seeds, if using. 2 Drizzle with Raw Hempseed Ranch Dressing and serve. PER 1 3⁄4-CUP SERVING 195 CAL; 11 G PROT; 9 G TOTAL FAT (1 G SAT FAT); 21 G CARB; 0 MG CHOL; 340 MG SOD; 5 G FIBER; 3 G SUGARS

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R AW HEM PS EED RA NCH DRES S I NG

MAKES 1 CUP | 30 MINUTES OR LESS

This dressing is pure alchemy: Once blended, the ingredients come together in a creamy salad sauce that’s remarkably close to store-bought (and dairy-based) ranch. The dressing will keep up to a week in the fridge. If it separates during storage, just give it a quick stir. 14 ⁄ ½ 2 2 2 1 ½ ½ 14 ⁄ 14 ⁄

cup raw cashew pieces cup hulled hemp seeds Tbs. nutritional yeast Tbs. freshly squeezed lemon juice tsp. raw apple cider vinegar clove garlic, peeled tsp. Dijon mustard tsp. sea salt, or to taste tsp. onion flakes tsp. wheat-free tamari sauce, optional

Pinch crushed red pepper flakes Pinch freshly ground black pepper 1 tsp. minced, fresh flat-leaf parsley 1 tsp. minced, fresh dill Pinch paprika

1

Soak cashews in a bowl with water to cover 15 minutes, or up to 3 hours. Drain and rinse well.

2 Transfer cashews to blender with 3⁄4 cup plus 2 Tbs. water and hemp seeds, yeast, lemon juice, vinegar, garlic, mustard, salt, onion flakes, tamari (if using), crushed red pepper flakes, and black pepper. Blend until creamy.

Mark Reinfeld

3 Transfer to bowl, and whisk in parsley,

Teacher, author, and Vegan Fusion founder Mark Reinfeld was touting plant-based eating for optimum wellness long before it was a hot nutrition topic. This compendium of tips, recipes, and the latest research is a must-have for all cooks who want their diet choices to be as delicious as they are healthy.

dill, and paprika.

64 NOVEMBER/DECEMBER 2016

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PER 2-TBS. SERVING 82 CAL; 5 G PROT; 6 G TOTAL FAT (<1 G SAT FAT); 4 G CARB; 0 MG CHOL; 140 MG SOD; <1 G FIBER; <1 G SUGARS EXCERPTED FROM HEALING THE VEGAN WAY: PLANT-BASED EATING FOR OPTIMAL HEALTH & WELLNESS, BY MARK REINFELD. COPYRIGHT © 2016. AVAILABLE FROM DA CAPO LIFELONG BOOKS, AN IMPRINT OF PERSEUS BOOKS, LLC, A SUBSIDIARY OF HACHETTE BOOK GROUP, INC.


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BLENDER SWEET P OTATO P I E

SERVES 8

A sweet-potato pie made in a blender? Absolutely! It’s the lazy cook’s dream. Make this for fall and holiday gatherings to wow your guests. if you’re not a fan of sweet potatoes, this recipe also works well with pumpkin purée. Crust 1 ½ cups all-purpose flour 1 4 tsp. sea salt ⁄ 7 Tbs. cold, vegan buttery sticks, such as Earth Balance, cut into chunks 2–5 Tbs. ice-cold water

Filling 2 ½ lbs. sweet potatoes 1 4 cup maple syrup ⁄ 1 4 cup organic brown sugar or ⁄ coconut sugar ½ cup unsweetened plain almond milk 1 Tbs. olive oil 2 ½ Tbs. cornstarch or arrowroot starch 1 tsp. ground cinnamon 1 tsp. vanilla extract, optional 1 4 tsp. ground nutmeg, optional ⁄ 1 4 tsp. sea salt ⁄

Dana Shultz Full disclosure here: Sometimes, when the VT test kitchen needs to figure out how to make a baked good vegan, the first thing we do is go to Dana Shultz’s Minimalist Baker blog to see how she did it. So, naturally, we think her latest cookbook is a knock-it-out-of-the-park winner that everyone should own.

1 To make Crust: Pulse flour and salt in blender to combine. Add buttery-stick chunks, and pulse to combine. (Texture should resemble wet sand.) With blender on lowest speed, add ice-cold water 1 Tbs. at a time until loose dough forms. Transfer dough to lightly floured work surface. Work gently with hands to form a ½-inch-thick disk. Roll into circle just larger than circumference of 9-inch pie pan, adding more flour if needed. Gently roll crust onto rolling pin. Unroll, and drape crust over pie pan. Crimp edges of crust into whatever design you wish. Then prick bottom of crust with fork. Refrigerate until ready to use. 2 To make Filling: Bring sweet potatoes and enough water to cover by 1 inch to a boil in large saucepan. Boil 15 to 20 minutes, or until very soft. Drain, and cool.

3 Preheat oven to 350˚F. 4 Remove potato skins, and transfer potatoes to blender. Add all remaining Filling ingredients, and blend until creamy and smooth. 5 Pour Filling into Crust, and even top with spoon. 6 Bake 60 to 70 minutes, or until crust is light golden brown and filling is jiggly, with some cracks on top. 7 Cool completely before loosely covering with paper towel and foil (the paper towel will catch any moisture). Chill 4 to 6 hours, or overnight. PER SLICE 337 CAL; 4 G PROT; 12 G TOTAL FAT (4 G SAT FAT); 54 G CARB; 0 MG CHOL; 270 MG SOD; 4 G FIBER; 19 G SUGARS REPRINTED FROM MINIMALIST BAKER’S EVERYDAY COOKING BY ARRANGEMENT WITH AVERY, A MEMBER OF PENGUIN GROUP (USA) LLC, A PENGUIN RANDOM HOUSE COMPANY. COPYRIGHT © 2016, DANA SHULTZ.

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It’s the Great

Pumpkin » Pumpkin-Fennel Potage

Taste the delicious reasons you should be cooking with autumn’s biggest, brightest gourd this season

By Mary Margaret Chappell + Photography by Ashton Ray Hansen

66 NOVEMBER/DECEMBER 2016

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PUMPKIN-FENNEL POTAGE MAKES 6 CUPS

Potage is the French term for a blended soup that’s usually served at the start of a meal. A single potato gives this pumpkin version a rich, creamy texture—without the heavy cream. 2 Tbs. olive oil 1 medium onion, coarsely chopped (1 ½ cups) 1 medium bulb fennel, trimmed, fronds reserved, cut into 1-inch chunks (1 ½ cups) ¼ cup white wine 2 cups pumpkin purée or canned pumpkin 1 medium Yukon Gold potato (5 oz.), peeled and cut into chunks 2 cloves garlic, peeled 1 Tbs. tomato paste 2 tsp. Italian seasoning Roasted, salted pepitas (pumpkin seeds) for garnish, optional

FOOD STYLIST: NANCY ZAMPARELLI; ASST. FOOD STYLIST: JIMMY ZAMPARELLI; PROP STYIST: NICOLE DOMINIC

1

Heat oil in large saucepan over medium-high heat. Add onion and fennel, and cook 7 to 10 minutes, or until beginning to turn deep brown, stirring occasionally. Add white wine, and stir to deglaze pan, scraping up any stuck-on bits. Stir in pumpkin purée, potato, garlic, tomato paste, Italian seasoning, and 4 cups water. Season with salt and pepper, if desired. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 30 minutes, or until potatoes and fennel are soft.

2 Purée soup in batches in blender or food processor until smooth, adding more water if necessary to obtain desired consistency. Reheat as needed, and serve garnished with fennel fronds and pepitas (if using). PER 1-CUP SERVING 117 CAL; 2 G PROT; 5 G TOTAL FAT (<1 G SAT FAT); 18 G CARB; 0 MG CHOL; 18 MG SOD; 2 G FIBER; 6 G SUGARS

PUMPKIN-SAGE SCONES MAKES 24 SCONES

To keep the sage flavor subtle in these savory quick breads, we steeped it in the milk you then add to the dough. If you prefer, you could also replace the sage with chopped, fresh rosemary or thyme, and change up the cheese. ¾ cup low-fat milk 2 Tbs. chopped, fresh sage 2 tsp. apple cider vinegar ¾ cup pumpkin purée or canned pumpkin 2 ½ cups all-purpose flour, plus more for dusting work surface 1 Tbs. baking powder

1 tsp. coarsely ground black pepper ½ tsp. baking soda ½ tsp. salt 8 Tbs. (1 stick) cold unsalted butter, cut into small pieces ¾ cup (3 oz.) grated extra-sharp cheddar cheese

1 Warm milk to just simmering in small saucepan. Remove from heat, and stir in sage. Let steep 15 minutes. Stir in vinegar, and let stand 5 minutes. Whisk in pumpkin, and chill until cold. 2 Preheat oven to 425˚F. Coat 2 baking sheets with cooking spray, or line with parchment paper. 3 Whisk together flour, baking powder, pepper, baking soda, and salt in large bowl. Rub butter pieces into flour mixture with hands until mixture resembles coarse sand. Stir in cold pumpkin mixture, and then fold in cheese.

4 Transfer dough to well-floured work surface, flour top well, and pat into 6- x 6-inch square. Slice square into four 1 ½-inch-wide strips; cut each strip into 6 triangles. Transfer triangles to prepared baking sheets.

5

Bake scones 15 to 17 minutes, or until golden brown on top.

PER SCONE 106 CAL; 3 G PROT; 5 G TOTAL FAT (3 G SAT FAT); 12 G CARB; 12 MG CHOL; 162 MG SOD; <1 G FIBER; 6 G SUGARS

HOMEMADE PUMPKIN PURÉE Canned pumpkin may be convenient, but it can’t touch the rich, subtle flavor of puréed fresh pumpkin. Roasting the pumpkin rather than boiling or steaming it further concentrates its flavors, while cooking away any excess moisture. When making your own pumpkin purée, count 1 pound of pumpkin for each cup of purée.

1 Preheat oven to 350˚F; line baking sheet with parchment paper. Set pumpkin cut-side down on parchment paper.

2

Bake 60 to 90 minutes, or until pumpkin halves are soft to the touch and beginning to collapse.

3

Cool, and scoop flesh into large bowl. Mash with fork or potato masher until smooth. Refrigerate 1 week, or freeze.

PER ½-CUP SERVING 83 CAL; 3 G PROT; <1 G TOTAL FAT (<1 G SAT FAT); 21 G CARB; 0 MG CHOL; 3 MG SOD; 2 G FIBER; 9 G SUGARS

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NOVEMBER/DECEMBER 2016 67


PIPIAN MOLE PUMPKIN ENCHIL ADAS MAKES 8 ENCHILADAS

Pipian mole, a Mexican sauce made with pumpkin seeds (pepitas) and fresh greens, is used to flavor squash-stuffed enchiladas. For extra protein, you can add 1 ½ cups cooked black beans to the enchilada filling. Pipian Mole 1 2 3 2 7 1 1 1½ ½ 2 ½

PUMPKIN HUMMUS MAKES 3 CUPS | 30 MINUTES OR LESS

Puréed pumpkin lightens up an otherwise-classic dip recipe without sacrificing the rich, creamy texture that hummus-lovers crave. Here, we warm the chickpeas and the pumpkin before blending them so that they meld better with the tahini and lemon juice. 1½

cups cooked chickpeas, or one 15-oz. can chickpeas, rinsed and drained 1 ½ cups cooked pumpkin purée or canned pumpkin, warmed ¼ cup tahini paste 2 Tbs. lemon juice 2–3 cloves garlic, minced (2 to 3 tsp.) ½ tsp. ground cumin, plus more for garnish, optional Olive oil for garnish, optional

cup raw pumpkin seeds cups packed cilantro leaves cloves garlic, peeled Tbs. olive oil tomatillos (1 lb.), quartered large white onion, cut into chunks serrano chile, halved and seeded cups chopped romaine lettuce cup epazote leaves, radish leaves, or arugula cups low-sodium vegetable broth tsp. dried oregano

Enchiladas 2 4 8 8 2 1

lbs. fresh pumpkin, peeled and cut into ½-inch cubes (4 cups) small yellow squash, cut into ½-inch cubes (4 cups) 8-inch flour tortillas oz. queso fresco oz. grated Monterey Jack cheese, optional cup fresh prepared salsa, optional

1 Toast pumpkin seeds in skillet over medium heat, or until they pop, puff, and turn golden brown. Transfer to paper towel to cool. 2

Blend pumpkin seeds, cilantro, and garlic in food processor 1 to 2 minutes, or until finely chopped and paste starts to form. Transfer to bowl, and set aside.

3

Heat oil in large saucepan or Dutch oven over medium-high heat. Add tomatillos, onion, and serrano chile, and cook 7 to 10 minutes, or until beginning to brown. Transfer to food processor and blend until smooth, adding lettuce and epazote leaves, radish leaves, or arugula.

4 Add ½ cup broth to pan, and bring to a simmer to deglaze pan. Stir in remaining broth, oregano, tomatillo mixture, and pumpkin-seed mixture; season with salt and pepper, if desired. Bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes, or until mixture has thickened.

5 To make Enchiladas: Preheat oven to 350˚F. 6 Remove 2 ½ cups of Pipian Mole from pan, and set aside. Add pumpkin and squash to remaining Pipian Mole in pan, cover, and simmer 5 minutes.

7 Heat chickpeas in small saucepan of water until water boils.

Drain, and transfer chickpeas to food processor with pumpkin, tahini, lemon juice, garlic, and cumin. Blend 1 to 2 minutes, or until very smooth. Cool. Serve sprinkled with cumin and drizzled with olive oil (if using). PER 2-TBS. SERVING 38 CAL; 2 G PROT; 2 G TOTAL FAT (<1 G SAT FAT); 5 G CARB; 0 MG CHOL; 2 MG SOD; 1 G FIBER; 1 G SUGARS

Meanwhile, spread 1 cup reserved Pipian Mole in 9- x 13-inch baking dish.

8

Spread ¾ cup pumpkin mixture in center of each tortilla, sprinkle with 1 Tbs. queso fresco, roll into tight cylinder, and set in baking dish on top of sauce.

9

Pour remaining Pipian Mole over enchiladas. Sprinkle with remaining queso fresco and grated cheese (if using).

10

Bake 30 minutes, or until Enchiladas are hot and bubbly. Serve with salsa, if desired.

PER ENCHILADA 454 CAL; 17 G PROT; 25 G TOTAL FAT (9 G SAT FAT); 42 G CARB; 20 MG CHOL; 730 MG SOD; 5 G FIBER; 7 G SUGARS

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ROASTED PUMPKIN SLICES OVER SPICY BROCCOLI SL AW SERVES 4

Toss thin pumpkin slices in your favorite prepared sauce or salad dressing, and what do you get? Savory, super-simple roasted crescents that can be served on their own or used to top salads like this one. And when the pumpkin is thinly sliced, you don’t even need to peel it. 2

6 2 2 4 ¼ 4

lbs. fresh pumpkin (half a 4-lb. pumpkin), seeded and cut into crescents Tbs. gluten-free Asian BBQ sauce, such as San-J, divided Tbs. unseasoned rice vinegar Tbs. vegetable or peanut oil cups broccoli slaw cup coarsely chopped, roasted peanuts cups arugula

1 Preheat oven to 450˚F. Line baking sheet with parchment paper, and spray parchment with cooking spray. 2

Spread pumpkin crescents on prepared baking sheet. Brush with 2 Tbs. BBQ sauce, and spray with cooking spray. Roast 10 to 15 minutes, or until beginning to brown.

3

Flip pumpkin crescents with tongs, brush with 2 Tbs. BBQ sauce, and coat with cooking spray. Roast 12 to 15 minutes more, or until beginning to brown in spots.

4 Meanwhile, whisk together remaining 2 Tbs. BBQ sauce, rice vinegar, and oil to make dressing. 5 Toss together broccoli slaw, peanuts, and 3 Tbs. dressing in medium bowl. 6 To serve: Divide arugula among salad plates. Top with 1 cup broccoli slaw, then 6 roastedpumpkin slices. Serve with remaining dressing. PER SERVING 237 CAL; 7 G PROT; 13 G TOTAL FAT (1 G SAT FAT); 28 G CARB; 0 MG CHOL; 348 MG SOD; 4 G FIBER; 16 G SUGARS

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These unique, eco-friendly European ski resorts guarantee an unforgettable winter getaway By B. Kim Taylor

IS A SKIING and snowboarding getaway on Europe’s grandest slopes a must-tick item on your bucket list? Then these spectacular lodges that offer après-ski vegetarian fare should be part of your itinerary. In addition to sating skiers’ inner gourmet (as the accompanying recipes from each attest), they all offer eco-friendly activities to enjoy after you’ve shelved your skis or snowboard for the day.

70 NOVEMBER/DECEMBER 2016

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BE ER FONDUE SERVES 4 30 MINUTES OR LESS

FOOD PHOTOS: ASHTON RAY HANSEN; FOOD STYLIST: NANCY ZAMPARELLI;T ASST. FOOD STYLIST: JIMMY ZAMPARELLI; PROP STYIST: NICOLE DOMINIC

A traditional cheese fondue gets a flavor boost from grainy mustard and caramelized onions. Serve with cubes of multigrain bread or crusty French bread, pretzel rods, sweet-potato chips, and roasted or raw vegetables. Caramelized Onions 1 Tbs. olive oil 2 large yellow onions, halved and thinly sliced ¼ cup full-bodied ale or lager Fondue 6 oz. grated Gruyère cheese (1 ½ cups) 6 oz. grated Emmentaler cheese (1 ½ cups) 2 Tbs. cornstarch ¾ cup full-bodied ale or lager 1 Tbs. grain mustard Chopped green onions for garnish, optional

Iglu-Dorf 3920 ZERMATT, SWITZERLAND +41 41 612 27 28, IGLU-DORF.COM

Iglu-Dorf (or “igloo village”) Zermatt is one of seven snow-made resorts sprinkled around Germany, Switzerland, and Andorra. (That’s right: They’re real igloos!) The Zermatt location boasts a breathtaking view of the Toblerone-shaped Matterhorn in all its snow-capped glory. Beyond the slopes » Learn how to carve art into an igloo wall, or don snowshoes for a guided night tour up the slopes under a dazzling starscape. (Hotel-guest rate includes the night tour.)

1 To make Caramelized Onions: Heat olive oil in medium saucepan over medium heat. Add onions, cover, and cook, 20 to 30 minutes, or until onions are golden brown and beginning to stick to bottom of pan, stirring every 3 to 5 minutes. Deglaze pan by adding ¼ cup ale or lager, and cook until all liquid has evaporated. Season with salt and pepper, if desired. 2

To make Fondue: Stir together cheeses and cornstarch in medium bowl.

3

Bring ale or lager to a simmer in fondue pot over medium-low heat. Gradually add cheeses, and stir until melted. Stir in mustard. Serve topped with Caramelized Onions and garnished with green onions (if using). PER SERVING 441 CAL; 25 G PROT; 31 G TOTAL FAT (17 G SAT FAT); 13 G CARB; 80 MG CHOL; 432 MG SOD; 1 G FIBER; 3 G SUGARS

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Hidden Alps CHEMIN DES GLIÈRES, 73210 LANDRY FRANCE +33 06 26 80 77 67 HIDDENALPS.COM

PEA, ZUCCHINI, AND M I N T S O U P SERVES 6

This tasty soup is one of the vegetarian dishes created by Sam Hinton, chef at the Ferme Blanche chalet in the Hidden Alps group. The soup is also wonderful served chilled. 1 Tbs. olive oil 1 Tbs. butter 1 medium onion, chopped (1 ½ cups) 3 medium zucchini, chopped (4 cups) 12 oz. frozen peas 2 ½ cups low-sodium vegetable broth ½ cup fresh mint leaves, plus more for garnish Crème fraîche, for garnish, optional

1 Heat oil and butter in large saucepan over medium heat. Add onion, and sauté 5 minutes, or until softened. Add zucchini, and sauté 3 to 4 minutes, or until softened. Add peas and broth, and bring to a boil. Cover, and simmer 15 minutes, or until zucchini is soft. 2 Remove soup from heat, and stir in mint leaves. Let mint infuse in soup 6 minutes, then blend with immersion blender until smooth. Season with salt and pepper, if desired, and serve with a dollop of crème fraiche, if using. Garnish with mint leaves. PER 1-CUP SERVING 121 CAL; 5 G PROT; 5 G TOTAL FAT (2 G SAT FAT); 16 G CARB; 5 MG CHOL; 84 MG SOD; 5 G FIBER; 7 G SUGARS

72 NOVEMBER/DECEMBER 2016

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Vegetarians receive 15 percent off the standard rate at Hidden Alps (vegetarian groups get a whopping 30 percent discount). The charming, family-run skichalet group in France’s Savoie region operates using sustainable, climate-neutral practices. Owners Sam and Alvaro know and love the mountains, and ensure a personal ski-chalet experience. Beyond the slopes » Ever wanted to try a bobsled or luge run? Hop on at La Plagne. Or strap on a helmet and headlamp for night tobogganing on the Eldorado Park run in Plagne-Bellecôte. You could even see how far you can iceclimb up the Champagny Ice Tower. For a tamer experience, don’t miss the ice-sculpture gallery at Igloo Village in Paradiski’s Arc 2000, one of the largest igloo villages in France.


WILD GARLIC RISOT TO WITH BABY SPINACH AND G OAT CHE ESE SERVES 4 30 MINUTES OR LESS

Jean-Baptiste Munduteguy, the executive chef at Les Cerniers restaurant, recommends this rich, satisfying risotto after a day in the great outdoors. Green onions make an easy-to-find, equally delicious substitute for the wild garlic. ¾ 2 2 1 1 ½ 3 2 1

cups heavy cream, divided oz. fresh goat cheese tsp. olive oil large shallot, chopped (¼ cup) cup Arborio rice cup dry white wine cups low-sodium vegetable broth cups baby spinach cup chopped wild garlic or green onions

1 Whisk together ½ cup cream and goat cheese in small bowl. Refrigerate until ready to use. 2

Heat olive oil in large saucepan over medium heat. Add shallot, and cook 1 minute. Add rice, and cook 1 minute more, or until rice begins to turn opaque. Add white wine, and cook 1 more minute.

Whitepod Eco-Luxury Hotel & Alpine Experience ROUTE DES CERNIERS 1871 LES GIETTES SWITZERLAND +41 24 471 38 38 WHITEPOD.COM

At Whitepod, lodgers stay in cozy, geodesicdome pods equipped with woodstoves and private sundecks to revel in the stunning winter panorama of Lake Geneva. Complimentary fresh fruit and homemade cake, as well as Les Cerniers’s veg-friendly restaurant, are all part of the get-away-from-it-all experience. Beyond the slopes » Learn more about avalanche search and rescue through the hotel’s quick course, take a dogsled ride, or try horseback riding along the area’s winding, scenic mountain trails. The nearby Château d’Aigle wine museum is great for getting to know the region’s wines.

3

Add broth ½ cup at a time, stirring and letting rice cook between each addition until most of liquid is absorbed (total cooking time: 15 to 17 minutes). Remove from heat and stir in remaining ¼ cup heavy cream, then stir in spinach and wild garlic or green onions. Season with salt and pepper, if desired. Serve garnished with goat-cheese cream. PER SERVING (1 CUP RISOTTO WITH 2 TBS GOAT-CHEESE CREAM) 416 CAL; 9 G PROT; 22 G TOTAL FAT (13 G SAT FAT); 46 G CARB; 57 MG CHOL; 207 MG SOD; 4 G FIBER; 5 G SUGARS

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BUCKWHEAT AND MUSHROOM PIE SERVES 8

The crust for this hearty quiche is made with buckwheat flour, while the filling features a medley of leeks and mushrooms. At Alta Terra, they also add in a half cup of crumbled, curried tofu for extra flavor. Filling 2 Tbs. olive oil 1 lb. cremini or white mushrooms, quartered 2 medium leeks, halved, white and light-green parts thinly sliced (4 cups) 1 cup low-fat milk 3 eggs ¼ tsp. salt 18 ⁄ tsp. ground black pepper 18 ⁄ tsp. ground nutmeg 4 oz. Cantal cheese, grated (1 cup) 3 Tbs. uncooked kasha Dough 2 ½ cups buckwheat flour, plus extra for dusting 1 tsp. salt ½ cup olive oil 1 egg

1 To make Filling: Heat oil in Dutch oven or large skillet over medium heat. Add mushroom and leeks, and sauté 10 to 12 minutes, or until vegetables are softened and liquid has evaporated. Set aside, and cool to room temperature. 2 Meanwhile, preheat oven to 350˚F. Coat 11-inch fluted tart pan with removable bottom with cooking spray. 3 To make Dough: Whisk together buckwheat flour and salt in large bowl. In separate bowl, whisk together olive oil, egg, and 3⁄4 cup cold water, adding more water if necessary to make a firm, smooth dough. Stir oil mixture into flour mixture until smooth dough forms. Shape into round disk, and transfer to work surface dusted with buckwheat flour. Roll out to 14-inch circle, and press Dough into prepared tart pan. Trim excess dough. Prick bottom with fork, set pan on baking sheet, and set aside. 4 Whisk together milk, eggs, salt, pepper, and nutmeg in bowl. 5 Spread cooled mushroom mixture in crust, sprinkle with cheese, and pour milk-and-egg mixture over top. Sprinkle with kasha, and bake 35 to 40 minutes, or until filling is set. Cool 10 minutes before removing from pan and serving. PER SLICE 423 CAL; 15 G PROT; 25 G TOTAL FAT (6 G SAT FAT); 40 G CARB; 106 MG CHOL; 500 MG SOD; 5 G FIBER; 5 G SUGARS

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Alta Terra Maison d'Hôtes & Café Gourmand LE PRADEL, 15300 LAVIGERIE FRANCE +33 04 71 20 83 03 ALTATERRA-CANTAL.COM

Located in the heart of the Auvergne Volcanoes Regional Park in Cantal, France, this rustic 1920s hotel was painstakingly restored by Cantal local Stéphane Serre and his Swiss wife, Virginie, using traditional fixtures, eco-friendly materials, organic products, and sustainable energy. Beyond the slopes » Serre is a mountain guide who can fill you in on the local flora and fauna while taking you on a hiking trek, or while helping you with snowshoeing or ski touring. You can also visit the nearby Musée Européen De La Géothermie et Du Thermalisme (European Museum of Geothermal Heat) to learn about hot springs and geothermal heat. Bonus: It’s quite warm inside.


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NOVEMBER/DECEMBER 2016 75


Roasts H O L I D AY

Four flavor hacks turn roasted veggies into guest-worthy offerings

By Susie Middleton + Photography by Ashton Ray Hansen

Flavor Hack No. 1 Frizzle a handful of fresh sage leaves in butter for a fragrant sauce to toss with any roasted vegetable. Bonus: Use the crispy sage leaves to add crunch to the final dish.

ROASTED CAULIFLOWER WITH CRISPY SAGE AND TOASTED PINE NUTS SERVES 4 | 30 MINUTES OR LESS

Roasted cauliflower gets a hit of flavor and texture from crispy sage leaves fried in butter. For an entrée salad, serve the vegetables over baby kale, and garnish with lemon wedges. 2-lb. head cauliflower, cut into 1-inch florets (8 cups) Tbs. olive oil Tbs. (¼ cup) unsalted butter whole, large sage leaves cup finely chopped, toasted pine nuts or chopped, toasted, sliced almonds

1 Preheat oven to 425°F. Line large baking sheet with parchment paper. 2 Toss together cauliflower and oil in large bowl, and season with salt, if desired. Spread on prepared baking sheet, and roast 25 to 28 minutes, or until deeply browned.

3 Meanwhile, melt butter in medium skillet over medium heat. Add sage leaves, and cook 3 to 5 minutes, or until darkened, crisp, and slightly curled. Remove from heat, and set aside. 4

Transfer cauliflower to serving dish. Pour sage-butter mixture over top, and sprinkle with pine nuts.

PER 1-CUP SERVING 243 CAL; 3 G PROT; 24 G TOTAL FAT (9 G SAT FAT); 6 G CARB; 31 MG CHOL; 28 MG SOD; 2 G FIBER; 2 G SUGARS

76 NOVEMBER/DECEMBER 2016

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FOOD STYLIST: NANCY ZAMPARELLI; ASST. FOOD STYLIST: JIMMY ZAMPARELLI; PROP STYIST: NICOLE DOMINIC

1 2 4 25–30 ¼


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NOVEMBER/DECEMBER 2016 77


SPICED-SALT SWEET POTATOES SERVES 4 | 30 MINUTES OR LESS

Paprika- and cumin-laced kosher salt flavors these crispy wedges. 2 tsp. kosher salt 2 tsp. smoked paprika ½ tsp. ground cumin 3 lbs. sweet potatoes, cut into half-moons ¼ cup olive oil

Flavor Hack No. 2 Instead of using cheese, you can top roasted veggies with garlicky, pan-crisped breadcrumbs.

1 Preheat oven to 425° F. Line 2 large baking sheets with parchment paper. Stir together salt, paprika, and cumin in large bowl, and set aside. 2

Toss sweet potatoes with oil in large bowl. Spread on baking sheets, and roast 25 to 28 minutes, or until browned. Toss with spiced salt. PER 1-CUP SERVING 314 CAL; 4 G PROT; 14 G TOTAL FAT (2 G SAT FAT); 44 G CARB; 0 MG CHOL; 1036 MG SOD; 9 G FIBER; 14 G SUGARS

ROASTED BROCCOLI WITH GARLIC BREADCRUMBS SERVES 4 30 MINUTES OR LESS

1 Preheat oven to 425° F. Line baking sheet with parchment paper.

Garlic breadcrumbs are a natural with roasted broccoli, nestling into the nooks and crannies of the cooked florets. For a main dish, toss with warm pasta and goat cheese. An English muffin works well for the breadcrumbs.

2

8 cups small broccoli florets (2 heads) 2 Tbs. olive oil 1 Tbs. unsalted butter 1 ½ tsp. minced garlic ½ cup coarse, fresh breadcrumbs

78 NOVEMBER/DECEMBER 2016

Toss together broccoli and olive oil, and season with salt (½ tsp.), if desired. Spread on prepared baking sheet, and roast 15 to 18 minutes, or until crispy.

3

Meanwhile, melt butter in medium skillet over medium-low heat. Add garlic; cook 30 seconds. Add breadcrumbs and season with salt, if desired, stirring well to coat breadcrumbs with oil. Increase heat to medium, and cook 3 to 5 minutes, or until breadcrumbs are toasted and crisp, stirring frequently.

4

Serve broccoli topped with breadcrumbs.

PER 1-CUP SERVING 141 CAL; 5 G PROT; 10 G TOTAL FAT (3 G SAT FAT); 10 G CARB; 8 MG CHOL; 61 MG SOD; 3 G FIBER; 2 G SUGARS

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Flavor Hack No. 3 Stirring ground spices into kosher salt, then adding the mixture to vegetables after cooking, lets you roast vegetables without the risk of burning the seasonings.

Flavor Hack No. 4 Sauté thinly sliced garlic in olive oil over low heat to infuse the oil with flavor and make crispy, nutty garlic chips that can be tossed with roasted potatoes.

RED POTATOES WITH CRISPY GARLIC CHIPS SERVES 4

Garlic, black pepper, and fresh parsley hit just the right savory note to bring out the sweet side of roasted potatoes. Leftovers (if there are any!) are great in frittatas, quesadillas, tacos, and more. 2 lbs. red potatoes diced (6 cups) 4 Tbs. olive oil, divided 6 cloves garlic, peeled and thinly sliced ¼ cup chopped, fresh parsley ¼ tsp. coarsely ground black pepper

1 Preheat oven to 425°F. Line large, rimmed baking sheet with parchment paper. 2

Toss potatoes with 2 Tbs. oil on prepared baking sheet, and spread in single layer. Roast 30 to 35 minutes, or until potatoes are browned and tender, turning once with spatula.

3

Meanwhile, combine remaining 2 Tbs. oil and sliced garlic in small skillet. Heat over low heat 10 to 12 minutes, or until garlic is pale brown, swirling pan occasionally.

4

Toss potatoes with garlic and oil, parsley, and pepper. Season with salt, if desired.

PER 1-CUP SERVING 287 CAL; 5 G PROT; 14 G TOTAL FAT (2 G SAT FAT); 38 G CARB; 0 MG CHOL; 44 MG SOD; 4 G FIBER; 3 G SUGARS

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NOVEMBER/DECEMBER 2016 79


EDEN FOODS SPECIAL PROMOTION

SCRUMPTIOUS

SAMPLER

Kick up home-cooked meals with a few new ingredients

By Abigail Wolfe + Photography by Ashton Ray Hansen

ONE OF THE great things about twentyfirst-century grocery shopping is that home cooks now have easy access to a plentiful array of once-exotic ingredients. Take quinoa: Twenty years ago, few people even knew how to pronounce its name, but today, the tiny grain is a mainstay in most supermarkets, thanks to its nutty taste,

quick cooking time, and nutritional benefits. The following easy recipes highlight just a few of todayâ&#x20AC;&#x2122;s supermarket finds that are worth seeking out, from chewy Japanese mochi rice cakes (shown here), to pasta made with kamut, a high-protein ancient grain. And who knows? Maybe in a few yearsâ&#x20AC;&#x2122; time, these ingredients will be as familiar to most home cooks as quinoa is today.

80 NOVEMBER/DECEMBER 2016

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KAMUT SPAGHET TI WITH FENNEL AND BEANS

FOOD STYLIST: NANCY ZAMPARELLI; ASST. FOOD STYLIST: JIMMY ZAMPARELLI; PROP STYIST: NICOLE DOMINIC

SERVES 4

The main reason you should switch out regular spaghetti for pasta made with kamut? This ancient wheat grain is higher in protein and nutrients than modern-day varieties. In this saucy entrée, caramelized fennel enhances kamut’s naturally nutty flavor. 4 medium bulbs fennel, quartered, cored, and sliced ½-inch thick (4 cups), divided ¾ cup low-sodium vegetable broth ½ cup unsweetened soymilk 6 cloves garlic, sliced (3 Tbs.) 2 tsp. dried thyme, divided 1 Tbs. champagne or white wine vinegar 1 ½ tsp. salt, divided

1 Tbs. olive oil 1 small red onion, halved and sliced (2 cups) 1 15-oz. can white beans, rinsed and drained ½ cup pitted black olives, optional 7 oz. Eden Foods Kamut® Spaghetti (half a box) ¼ cup finely chopped chives, divided

1 Combine 2 cups fennel, broth, soymilk, garlic, and 1 tsp. thyme in small saucepan. Bring just to a boil, reduce heat to low, cover, and simmer 20 minutes, or until fennel is tender. Purée mixture in blender with vinegar until very smooth. Season with salt, if desired. 2

Heat oil in large skillet over medium-low heat. Add onion, remaining 2 cups fennel, and remaining 1 tsp. thyme. Cook 20 minutes, or until fennel is tender and caramelized, stirring often. Stir in 2 to 3 Tbs. water if necessary to prevent vegetables from sticking to pan. Add beans, olives (if using), and puréed fennel sauce.

3 Cook spaghetti according to package directions. Drain, and add to skillet with 2 Tbs. chives. Toss gently to combine. Divide among 4 bowls and sprinkle each with ½ Tbs. chives. » Spinach Salad with Mochi Croutons, p. 82

PER 1 ½-CUP SERVING 384 CAL; 18 G PROT; 6 G TOTAL FAT (<1 G SAT FAT); 67 G CARB; 0 MG CHOL; 208 MG SOD; 18 G FIBER; 9 G SUGARS

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NOVEMBER/DECEMBER 2016 81


EDEN FOODS SPECIAL PROMOTION

SPINACH SAL AD WITH MOCHI CROUTONS SERVES 4 | 30 MINUTES OR LESS

Try mochi once, and you’ll be hooked on the intriguing, chewy texture unique to these Japanese cakes of pounded, compressed glutinous rice. Here, crunchy-on-the-outside, tender-on-the-inside mochi croutons elevate a simple spinach salad to the next taste level. 4 Eden Foods Sprouted Brown Rice Mochi 3 tsp. Eden Foods Hot Pepper Sesame Oil, divided 4 tsp. Eden Foods Black & Tan Gomasio, divided 2 large oranges 3 cloves garlic, minced (1 Tbs.) 1 tsp. grated fresh ginger 4 tsp. white miso paste 2 Tbs. honey 8 cups baby spinach 2 cups small broccoli florets 1 cup cooked edamame ½ cup thinly sliced sweet onion

1 Preheat oven to 450˚F. Line baking sheet with parchment paper. 2 Cut each mochi into 12 triangles, and toss with 2 tsp. sesame oil and 2 tsp. gomasio. Arrange mochi triangles on prepared baking sheet. Bake 10 minutes, or until puffed and golden brown. 3 Meanwhile, remove rind and white pith from oranges using sharp paring knife. Working over strainer set in small bowl, remove orange segments by slicing between membranes. Set segments aside and squeeze membranes into strainer to catch juice. 4

Heat remaining 1 tsp. sesame oil in small saucepan over low heat. Stir in garlic and ginger, and cook 1 to 2 minutes, or until softened and beginning to brown. Add miso, honey, and orange juice, and whisk to combine. Simmer 2 to 3 minutes, or until smooth and slightly thickened. Remove from heat, and keep warm.

5

Combine spinach, broccoli, edamame, onion, remaining 2 tsp gomasio, and ¼ cup dressing in large bowl. Top with mochi croutons, and drizzle with remaining dressing.

PER 2-CUP SERVING 326 CAL; 13 G PROT; 8 G TOTAL FAT (<1 G SAT FAT); 58 G CARB; 0 MG CHOL; 307 MG SOD; 10 G FIBER; 20 G SUGARS

82 NOVEMBER/DECEMBER 2016

CHILI-STUFFED ENCHIL ADAS WITH ROASTEDM USHROOM SAUCE SERVES 4

A can of vegetarian chili (it’s not all beans—quinoa is in there, too!) makes for a quick and hearty enchilada filling. A 9-inch cast-iron skillet does double duty in this recipe as an oven roaster for the sauce and as a casserole dish for the finished enchiladas. 1 lb. portobello or button mushrooms, cut into 1-inch pieces (6 cups) 4 green onions, thinly sliced (¾ cup), divided 1 Tbs. olive oil 1 ½ tsp. ground cumin 1 ½ tsp. ground coriander 1 cup crushed tomatoes, divided ½ cup low-sodium vegetable broth

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1 14.5-oz. can Eden Foods Black Bean & Quinoa Chili ¾ cup finely grated white cheddar cheese, divided ½ cup finely grated queso fresco, divided ½ tsp. chili powder 8 7-inch corn tortillas, warmed ¼ cup diced fresh tomatoes 1 avocado, thinly sliced


SAUTÉED BRUSSELS SPROUTS LEAVES WITH SHALLOTS AND GOMASIO SERVES 4 | 30 MINUTES OR LESS

1 Place 9-inch cast-iron skillet in oven; preheat oven to 400˚F. 2 Remove skillet from oven, and combine mushrooms, ¼ cup green onions, oil, cumin, and coriander in skillet. Season with salt and pepper, if desired. Roast 10 minutes, stir, return to oven, and roast 5 minutes more. Reduce oven to 350˚F and remove skillet. Stir ¾ cup crushed tomatoes and broth into mushrooms, scraping skillet to incorporate any browned bits, and return to oven 5 minutes, until heated through and saucy. Transfer mushroom sauce to small bowl, and keep warm. Wipe out skillet, and coat with cooking spray.

3 Combine chili with ½ cup shredded cheddar, ¼ cup queso fresco, ¼ cup green onions, remaining ¼ cup crushed tomatoes, and chili powder in medium bowl. Season with salt, if desired. 4

Working one at a time, brush both sides of tortilla with liquid from mushroom sauce. Spoon ¼ cup chili mixture into center of each tortilla and roll tightly. Place seam-side down in same skillet. Repeat, forming eight enchiladas. Pour mushroom sauce over enchiladas. Sprinkle with remaining ¼ cup cheddar cheese. Bake 25 minutes. Garnish with remaining ¼ cup green onions and remaining ¼ cup queso fresco, plus fresh, diced tomatoes and sliced avocado.

PER SERVING (2 ENCHILADAS) 520 CAL; 20 G PROT; 24 G TOTAL FAT (7 G SAT FAT); 59 G CARB; 29 MG CHOL; 605 MG SOD; 14 G FIBER; 13 G SUGARS

Gomasio, a Japanese seasoning made from salt and toasted sesame seeds, tastes good on just about everything. Separating Brussels sprouts into little leaves allows you to cook them more quickly and sidestep that overcooked, cabbage-y flavor many people dislike in the veggie. 1 2 13 ⁄ 4 2 2

lb. Brussels sprouts tsp. olive oil or sesame oil cup minced shallots (2 medium) tsp. Eden Foods Seaweed Gomasio tsp. grated lemon zest tsp. lemon juice

1 Separate Brussels sprouts into leaves by slicing off root end and peeling off leaves one by one. Place leaves in large bowl. Continue to slice off root end to separate more leaves. (You should have 8 cups total.) 2

Heat oil in large skillet over medium-low heat. Add shallots, and sauté 3 to 4 minutes, or until translucent. Remove to plate. Add Brussels sprouts leaves to skillet, and increase heat to medium. Sauté half of leaves 5 to 7 minutes, or until tender, bright green, and lightly caramelized. Transfer to bowl. Repeat with remaining leaves.

3

Stir in gomasio, lemon zest, and lemon juice. Season with salt and pepper, if desired. PER ¾-CUP SERVING 94 CAL; 5 G PROT; 4 G TOTAL FAT (<1 G SAT FAT); 14 G CARB; 0 MG CHOL; 110 MG SOD; 5 G FIBER; 4 G SUGARS

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NOVEMBER/DECEMBER 2016 83


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ANNA THOMAS

» Polenta Torta with Roasted Squash and Onion Marmalade is a perfect holiday dish.

Will your guests insist on very different foods at the holiday gathering? If you do a little planning, they can all be happy. By Nicole Gregory

ANNA THOMAS WROTE her first book, The Vegetarian Epicure, when she was a film student at UCLA. It was published in 1973 and became a seminal book on vegetarian cooking. Thomas followed up with The Vegetarian Epicure, Book Two; The New Vegetarian Epicure; and Love Soup (a James Beard Award winner). In her new book, Vegan Vegetarian Omnivore, Thomas—who is also a screenwriter—shows how people with different eating styles can dine together peaceably at the same table. We caught up with the author, who lives in Los Angeles and Ojai, CA, to find out more about this vision of happy gatherings.

What’s a good approach for the vegetarian host who’s planning a big gathering of different kinds of eaters? I faced this problem years ago, hosting Thanksgiving for my extended family. I figured out a lovely, standalone vegetarian menu that I knew I would love, and that I thought everyone else would love, too. It featured a gorgeous polenta torta with roasted squash and caramelized onions surrounded by an abundance of interesting vegetable dishes. Really, who wouldn’t love that? But I also made sure that there were plenty of familiar

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ingredients and seasonal favorites, like roasted green beans with cipollini, and a cranberry relish. I also made sure that everything would be a good fit with the traditional turkey, which my husband roasted on a spit. So all the vegetarians had a beautiful meal, no one was picking their way around the edge of the plate, and the folks who felt it wasn’t Thanksgiving without turkey could have turkey, plus that feast of flavors. No one felt sidelined; everyone felt included. And that was important to me—to honor the spirit of hospitality.

How do you plan such a feast? Start with food everyone eats and design a delicious vegan or vegetarian meal—then add a touch of something that fits the flavors for your omnivores. Different kinds of eaters can be judgmental of each other— how do you address that? If the host is inclusive and welcoming, it tends to dissipate all that. When you’re not lecturing people about what they should eat, but simply offering a beautiful meal that welcomes everyone at the table, it’s amazing how ready people are to relax and be OK with each other.

PORTRAIT PHOTO: LADYE EUGENIA STEWART; FOOD PHOTO: FROM VEGAN VEGETARIAN OMNIVORE, BY ANNA THOMAS. COPYRIGHT © 2016 BY INDEPENDENT PRODUCTIONS, INC., WITH PERMISSION OF THE PUBLSHER, W. W. NORTON & COMPANY, INC. ALL RIGHTS RESERVED.

Author of Vegan Vegetarian Omnivore: Dinner for everyone at the table


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Rich and Creamy Hot-Chocolate Mix, p. 48 Rum-Pear Cider, p. 60 APPETIZERS & SIDES







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Lemony Glazed Carrots, p. 32 Green Beans Amandine, p. 34 Basil Pesto Muffins, p. 36 Turmeric-Dusted Popcorn with Parsley Oil, p. 43 Salt-and-Pepper Puff Pastry Twists, p. 50 BBQ Mushroom Sliders, p. 53 Crispy Harissa Cauliflower, p. 54 Ratatouille Turnovers, p. 55 Oyster Mushroom Ceviche, p. 56 Lentil Caviar Toasts, p. 57 Pumpkin-Sage Scones, p. 67 Homemade Pumpkin Purée, p. 67 Pumpkin Hummus, p. 68 Roasted Cauliflower with Crispy Sage and Toasted Pine Nuts, p. 76 Roasted Broccoli with Garlic Breadcrumbs, p. 78 Spiced-Salt Sweet Potatoes, p. 78 Red Potatoes with Crispy Garlic Chips, p. 79 Sautéed Brussels Sprouts Leaves with Shallots and Gomasio, p. 83 SOUPS & SALADS

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Smoky Vegetable and Wheat Berry Stew, p. 39 Barley Salad with Pan-Roasted Carrots and Chickpeas, p. 41 Goji-Saffron Soup with Sorghum, p. 61 Super Sprout Salad, p. 64 Pumpkin-Fennel Potage, p. 67 Pea, Zucchini, and Mint Soup, p. 72 Spinach Salad with Mochi Croutons, p. 82 Punched-Up Potato and Leek Soup, p. 88 ENTRÉES

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Shepherd’s Pie, p. 63 Pipian Mole Pumpkin Enchiladas, p. 68 Roasted Pumpkin Slices over Spicy Broccoli Slaw, p. 69 Beer Fondue, p. 71 Wild Garlic Risotto with Baby Spinach and Goat Cheese, p. 73 Buckwheat and Mushroom Pie, p. 74 Kamut Spaghetti with Fennel and Beans, p. 81 Chili-Stuffed Enchiladas with Roasted-Mushroom Sauce, p. 82 CONDIMENTS, SAUCES & SPREADS

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Warm Spinach-Artichoke Dip, p. 10 Ginger-Cranberry Chutney, p. 34 Roasted-Mushroom Gravy, p. 35 Nut-Free “Nutella” Spread, p. 46 Cozy Gravy, p. 62 Raw Hempseed Ranch Dressing, p. 64 Pumpkin Purée, p. 67 SWEETS

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Lemon Madeleines, p. 46 Blender Sweet Potato Pie, p. 65

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NOVEMBER/DECEMBER 2016 87


W I N T E R Warmer PUNCHED-UP POTATO AND LEEK SOUP SERVES 8

If you make just one soup this winter, be sure it’s this one. Taken from the “Feed Your Soul” chapter of Tess Masters’s latest cookbook, The Perfect Blend, this creamy recipe is like comfort in a bowl. 1 medium head garlic 1 tsp. plus 2 Tbs. olive oil or grapeseed oil 6 medium yellow potatoes, peeled and diced (6 cups) 2 large leeks, white and pale-green parts roughly chopped (6 cups)

¼ 1½ 8 ½

cup diced celery cups chopped cauliflower florets cups low-sodium vegetable broth, divided cup raw, unsalted cashews; plus, ½ cup roughly chopped cashews, optional 1 tsp. mild yellow curry powder

¼ tsp. ground turmeric, optional 1 Tbs. fresh lemon juice 1 cup firmly packed baby spinach, cut into ribbons 2 Tbs. finely chopped chives

1 Preheat oven to 350°F. 2 Remove papery outer layers from garlic head. Trim ¼ inch off top of head to expose cloves. Drizzle with 1 tsp. olive oil. Wrap head in parchment paper, then in aluminum foil, and roast 40 to 60 minutes, or until tender. Cool, then squeeze garlic pulp out of skins, and set aside. (You should have 2 to 3 Tbs. roasted garlic.)

3 Rinse diced potatoes to remove some of starch. Set aside. 4 Heat remaining 2 Tbs. olive oil in large saucepan over medium heat. Add leeks and celery, and season with salt, if desired. Sauté 5 minutes, or until soft and translucent. Add potatoes, cauliflower, roasted garlic pulp, and 7 cups vegetable broth. Increase heat to high, and bring just to a boil. Reduce heat to medium-low, and simmer 10 to 15 minutes, or until potato and cauliflower are just tender. Remove from heat (to reduce starch buildup) and cool slightly. Stir in ½ cup raw cashews, curry powder, and turmeric; cool 5 minutes.

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Blend soup and remaining 1 cup broth in blender or food processor or with immersion blender until smooth and creamy, working in batches if necessary. Return soup to saucepan, and warm over low heat. Stir in lemon juice and season with salt, if desired. Stir in spinach and heat 30 seconds just to wilt it. Serve sprinkled with chives and chopped cashews, if using.

PER 1 ½-CUP SERVING 208 CAL; 5 G PROT; 8 G TOTAL FAT (1 G SAT FAT); 30 G CARB; 0 MG CHOL; 281 MG SOD; 4 G FIBER; 3 G SUGARS

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REPRINTED WITH PERMISSION FROM THE PERFECT BLEND, COPYRIGHT © 2016 TESS MASTERS. PUBLISHED BY TEN SPEED PRESS, AN IMPRINT OF PENGUIN RANDOM HOUSE LLC. PHOTOGRAPHY COPYRIGHT © 2016 BY ANSON SMART.

Take the chill off the first months of 2017 with a superior potato-leek soup


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