Vegetarian Times, USA - 2016 - September-October

WEEKNIGHT DINNERS YOUR FAMILY WILL LOVE
300
Fall Foods GOOD-
C A LO R I E M AC
& CHEESE!
PAGE 46
37 FOR-YOU
RECIPES
QUICK
COMFORT
BREAKFAST
FOR DINNER
PARTY ON
THE PATIO
SIMPLE SEASONAL
DISHES TO SHARE
WHY WE
LOVE QUBEC
VEG EATERIES
GALORE!
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september/october 2016
features
52 EASY ENTERTAINING
FARM TO TABLE DINNER (RIGHT
IN YOUR OWN BACKYARD)
The cookbook author and farmer
Susie Middleton shows how to host
a late-summer harvest soire.
BY SUSIE MIDDLETON
60 5 INGREDIENTS
REVVED-UP RICE & BEANS
These variations make a tasty
meal using a global staple.
BY ABIGAIL WOLFE
66 VEG BY THE BOOK

THOROUGHLY MODERN KYLEE
Kylee Newton shares her contemporary
twist on making jams and preserves.
BY MARY MARGARET CHAPPELL
70 1 FOOD 5 WAYS
BLACK BEAUTIES
Learn how sweet blackberries
can make a gorgeous addition
to end-of-summer recipes.
BY STACY ADIMANDO
76 VEG WORLD
BONJOUR, QUBEC!
Plan a fall getaway to this French-
speaking province of Canada for
a taste of la belle vie.
BY SONIA MORIN
on the cover
20 Need Protein? New Sources to Try
32 Quick Comfort: Breakfast
for Dinner
44 Weeknight Dinners Your Family
Will Love
46 300 Calorie Mac & Cheese!
52 Party on the Patio: Simple
Seasonal Dishes to Share
76 Why We Love Qubec:
Veg Eateries Galore
52
COVER PHOTO BY ASHTON RAY HANSEN; FOOD STYLIST: NANCY ZAMPARELLI; ASST. FOOD STYLIST: MADI MAYFIELD; PROP STYIST: NICOLE DOMINIC
vegetariantimes.com SEPTEMBER/OCTOBER 2016 1

departments 38
TRENDING VEG 32 30 MINUTES
BREAKFAST OR DINNER?
15 ENCUENTRO These one-dish meals are
This welcoming Oakland, CA, veg savory options for the start or
hotspot makes you feel at home. the end of the day.
BY SHARON COHEN
38 OUT OF THE BOX
Boulder, CO, and at additional mailing offices. POSTMASTER: Send all address changes to Vegetarian Times, PO Box 420235, Palm Coast, FL 32142-0235.
MIDWEST PLENTY
25
Publishing, Inc., an Active Interest Media company. The known office of publication is 5720 Flatiron Pkwy, Boulder, CO 80301. Periodicals postage paid at
Four recipes that use heirloom
Issue 433, Vol. 43, No. 1. Vegetarian Times (ISSN 0164-8497, USPS 433-170) is published monthly except February, April, and December by Cruz Bay
produce from Minnesotas
Webster Farm Organic.
BY LISA TURNER
SUBSCRIPTIONS: Basic Rate: $19.90 per year; Canada: $31.95 per year; all other international orders: $43.95 per year (U.S. funds only).
44 WEEKEND WHIZ
SCHOOL-NIGHT SUPPERS
$
Four vegetable-forward dinners that
kids will eat and parents will love.
BY MAYA FELLER, MS, RD, CDN
'$ 86 LAST BITE

Q & A WITH KATHY FRESTON
The self-help author and wellness
$ HEALTHY VEG
activist points young adults in a
plant-based-diet direction in her new
book, The Book of Veganish, plus
'
20 BEYOND TOFU shares her Overnight Oats recipe.
Tired of looking for protein in
all the same places? Try these
alternative power-packed sources.
BY MATTHEW KADEY, MS, RD
It turns out you can eat juicy 25 ARE YOU GETTING
and delicious meat made directly ENOUGH VITAMIN C?
from plants. No animals required. This vitamin, particularly
good for vegetarians, should
not be overlooked.
Find our full line in the produce
BY DAVID KALMANSOHN
or dairy section.
Find more recipes at Lightlife.com GARDEN TO TABLE
26 SAVING SUMMER HERBS
Air-drying is a simple, aromatic
way to enjoy herbs year-round.
BY THERESE CIESINSKI
10
$ 30 FALL VEG PLANTING 4 LETTER FROM THE EDITOR
$ ' Autumn is prime-time for 6 CONTRIBUTORS
growing these vegetables. 10 COMMUNITY
BY SCOTT MEYER 88 RECIPE INDEX
$ '$
$ '

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
$
$ '
NEW! Online Cooking Class on Vegan Baking
FA L L
adventures Want to make dessert favorites while sticking to your vegan
lifestyle? Check out our new online course, Vegan Baking,
hosted by VT food editor Mary Margaret Chappell. Follow
videos, learn simple vegan cooking techniques, and access
dozens of recipes so you can bake delicious foods without
relying on dairy or other animal products! AIMHEALTHYU.COM
MOST VEGETARIAN and vegan cooks I know are adventurous

in the kitchen, always eager to find tasty, new recipes to feed
family and friends. Introducing the Vegetarian Times Recipe Collection!
Wish you had all those great VT recipes right at your
Does this describe you? Then check out the gorgeous Easy
fingertips? Now you can, with our new, comprehensive digital
Entertaining story Farm to Table Dinner (p. 52), which shows collection of 106 issues of Vegetarian Times magazine. Need
you how to put together a delicious, fresh, multicourse meal a fast dinner? Pick one of our 30 Minutes or Less dishes.
for guests right in your Going vegan? Check out our delicious vegan recipes, from
own backyard. Recipes breakfasts to desserts. All this and more for just $59!
like Roasted Fingerling
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This issue features OF VT!
a lot of late-summer
produceone of
my favorites is the We Have a Winner!
blackberries featured Jane Brendlinger, 25, of New York City, has won a
scholarship to the Natural Gourmet Institute (NGI) with her
in 1 Food 5 Ways (p. essay describing her passion for vegetarian cooking and
70). I bet youll find writing. Having worked on a farm and at restaurants, she
these recipessuch as Blackberry, Coconut, and Chia Seed envisions a future in which restaurants grow their own food
Creamsicles and Blackberry Crumb Barsunique and delicious! and create health-focused menus that inspire patrons to
And dont forget, its the season for preserving. We turned cook healthy meals at home. Congratulations, Jane!
to Kylee Newton, whose new book, The Modern Preserver,
features excellent recipes like Chocolate and Raspberry Jam and
PHOTO: RICHARD CUMMINGS; HAIR/MAKEUP: BETH WALKER

Blueberry and Rose Compote. Turn to page 66 for the recipes, Learn More
plus Newtons tips for safe and easy preserving. Want to learn more about healthy vegetarian cooking?
Like every issue of VT, this one is packed with recipes youll Check out our online cooking course with NGI,
want to keep foreverdishes that remind you time and again Foundations of Plant-Based Nutrition, at:
AIMHEALTHYU.COM
of the wonderful varieties of foods and flavors available to us
vegetarians.
Enjoy the season!
Michele Crockett
Editor in Chief
4 SEPTEMBER/OCTOBER 2016 vegetariantimes.com

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WE ASKED OUR CONTRIBUTORS,
Whats your favorite food to
eat at sporting events?
Maya Feller, nutritionist and writer

School-Night Suppers, p. 44
Maya Feller, MS, RD, CDN, specializes in family nutrition,
medical nutrition therapy, and nutrition counseling for
womens health.
Im a big runner, so Im a fan of extra-refreshing

foods after a run, such as a melon salad with feta, wild
shallots, and mint. Basically, if you mix any fruits and
veggies, and drizzle vinegar and a sprinkle of feta or
goat cheese on top, Ill eat it!
Sonia Morin, travel and food writer

Bonjour, Qubec!, p. 76
Based in Southern California, Sonia Morin was born to
French Canadian parents and has spent summers and
winters in Qubec for most of her life. She is a vegetarian,
a recipedeveloper, and a travel and food writer.
Almond-ricotta-stuffed jalapeo poppers.
Whenever you spread our delicious,
PHOTOS, FROM TOP: COURTESY OF ELIZA BROWN, SONIA MORIN, PHILIPPA LANGLEY
100% Plant-Made, vegan, non-GMO
peanut butter, youre also spreading
something else thats pretty darn Kylee Newton, book author and cook
amazing. Consciousness. So, make Thoroughly Modern Kylee, p. 66
sure you slather it on extra thick. Kylee Newton, author of The Modern Preserver,
is a passionate, self-taught preserver,selling her
Go to earthbalancenatural.com wares under themonikerNewton & Pottat
to learn more Londons Broadway Market and delisthroughout
the United Kingdom.
Im more into the arts and filmthe husband and

I love snacking on homemade popcorn dusted with
organic powdered beetroot when we settle down to
watch a movie at home.
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BLOGGING HER WAY TO HAPPINESS
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ULTIMATE GREEN TACO WRAPS

WITH LENTIL-WALNUT TACO MEAT
MAKES 8 TACOS
You can make these taco wraps as simple as you like, Liddon says.When my
I take BioSil every family is crunched for time, we use only the lentil meat, chopped tomato, and
day for my skin, hair, sliced avocado. You can also swap in vegan mayo for the Cashew Cream.
and nails! Cashew Cream

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CHRISTIE BRINKLEY, Super Mom, Supermodel
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8 large romaine, iceberg, or butter
Reduces Fine Lines and Wrinkles Lentil-Walnut Taco Meat lettuce leaves
Improves Skin Elasticity 1 cup walnut pieces cup prepared fresh salsa
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Thickens Hair Shaft
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Increases Hair Strength 1 tsp. ground cumin 2 tomatoes, chopped, optional
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and Hardness tsp. fine-grained sea salt, or to taste cup chopped cilantro, optional
See Christies list of food choices 1 Tbs. olive oil Lime wedges, for garnish
and exercise routines
www.BioSilUSA.com/VTJ916 1 To make Cashew Cream: Soak cashews 8 hours, or overnight. (Alternatively, pour
PORTRAIT PHOTO: SANDY NICHOLSON; TACO PHOTO: ANGELA LIDDON

boiling water over cashews in bowl, and soak 1 hour.) Drain, and blend in high-speed
blender with remaining ingredients and cup water until smooth. Chill.
2 To make Lentil-Walnut Taco Meat: Preheat oven to 300F.
3 Spread walnuts on rimmed baking sheet, and toast 10 to 13 minutes, or until light
gold and fragrant. Cool.
4 Pulse walnuts, all remaining ingredients, and 2 Tbs. water in food processor until
combined but still chunky. Set aside, or chill until ready to use.
5 To make Taco Wraps: Heat oil in large skillet over medium heat. Add pepper and
onion, and saut 15 to 20 minutes, or until translucent.
6 1 3 cup Lentil-Walnut Taco Meat, 1 Tbs. pepper-
To assemble: Fill each lettuce leaf with
This statement has not been evaluated by the Food and Drug onion mixture, and 1 Tbs. salsa. Sprinkle with 1 tsp. green onion, and drizzle with 1 Tbs.
Administration. This product is not intended to diagnose, treat,
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Cashew Cream. Serve with your choice of optional toppings, if desired, and lime wedges.
ch-OSA, BioSil, the ch-OSA logo and Advanced Collagen Generator PER SERVING (1 WRAP PLUS 1 TBS. CREAM) 183 CAL; 7 G PROT; 11 G TOTAL FAT
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Purifying Power
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TELL VT
Whats your favorite tailgating treat?
PHOTO: JACQUELINE HOPKINS; FOOD STYLIST: FRANK P. MELODIA; PROP STYLIST: KAREN QUATSOE
Barbecued jackfruit! Homemade falafel
Its a bit messy, and tzatziki-sauce
especially since I pita pockets.
like it slathered with Suzanne Carreau
coleslaw, but you
cant beat the taste Roasted vegetable
tomato,
Roasted cn, avocado, and the texture. burger on the lightly
dd in Terry Miller toasted bun of

and black bean salad. A your choice. Layer
eppers. Grilled black-bean on roasted red and
grilled onions and bell p burgers topped yellow peppers,
Stephanie Littlejohn
with fresh avocado, mushrooms, and
caramelized onions, slices of aubergine
and chipotle mayo. (eggplant) or
Ron Badach courgette (zucchini),
and serve with
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{ TRENDING VEG }
Encuentro
O A K L A N D, C A
E N C U E N T R O O A K L A N D.C O M
PHOTO: TIMOTHY ARCHIBALD

WHAT IT IS Co-owners Linda Braz (seated) and
executive chef Lacey Sher have created
A vegetarian/vegan restaurant on
a stylish, popular restaurant serving
Oakland, Californias waterfront. dishes like this salad (left) with grilled
onions and carrots, plus sprouts.
THE BACKSTORY
Encuentro features creative,
sophisticated vegetarian and vegan
dishes, as well as an eclectic wine list.
From appetizers to entres, and desserts
to drinks, everything on the menu is
seasonal, organic, and delicious.
The current co-owners are Linda
Braz and executive chef Lacey Sher,
formerly the owner-chef at Down include cucumber
to Earth, a vegan restaurant in Red tartines, tostaditas
Bank, NJ. Eric Tucker, the founder with appaloosa bean
and executive chef at Millennium, an pumpkin seed chili,
award-winning vegan restaurant in San and dates stuffed
Francisco, was a third founding partner. with goat cheese or
Originally called Encuentro Caf macadamia nut pt
and Wine Bar and located seven blocks and walnut honey.
from its current spot in Jack London Youll find salads
Square, on Oaklands waterfront, the like seared, warm
restaurant quickly outgrew its space. green cabbage; cheese
When we relocated, in 2014, we plates (vegetarian or
moved up from being a caf to a full-on housemade vegan); and
restaurant, Braz says. Encuentro is entres like Spinach
currently open for dinner only. and Roasted Butternut
Squash Lasagna, Farro Verde with The stylish interior features high
WHY WE LOVE IT Roasted Vegetables, and Seared Turnip ceilings, a long bar, green Italian
The Spanish word encuentro means Cakes. Unexpected side dishes like tiles, and rustic tabletops made of
meeting, encounter, or gathering. Tomato Pudding and seasonal desserts compressed reeds. The staff is unfailingly
Says Braz, We had in mind a place round out the menu. According to Braz, knowledgeable and friendly.
where people could meet up and have one popular item is the marinated Wild Encuentro is very much a
SALAD PHOTO: COURTESY OF ENCUENTRO; PORTRAIT PHOTO: TIMOTHY ARCHIBALD

something delicious to eat and drink. Mushrooms with Smoked Pecan Pt. celebration place, Braz says. We give
Regulars include people who live in the Its served with housemade fig chutney people a special dessert on their birthday
neighborhood, as well as those who love and crostini. Another customer fave: the or other occasions.
Encuentro enough to travel there from Carrot and Sweet Yam Gnocchi.
farther afield. Wine selections are offered by the BONUS
The restaurant features locally glass. This way everyone at the table can Unlike many meat-free restaurants,
sourced food whenever possible. Their order what they want, Braz explains. this one is truly veggie-centric. While
mushrooms, for example, are grown just The majority are made from organic some choices contain tofu or tempeh,
across the bay in South San Francisco. grapes. A lot of our wines are vegan, Encuentro makes vegetables, raw grains,
Everythingeven the spicesis organic which means they havent been filtered and nuts the cornerstone of nearly every
and of the highest quality available. The through any animal products like egg dish. Dont expect ersatz burgers or
only two menu items that arent, or cant whites, she adds. Youll also find small- chicken, Braz says. You wont find any
be made, vegan are the dairy cheeses brewery beers and ciders. fake-meat products on the menu.
and deviled eggs. Many options are
also gluten-free. You can easily make a
meal of the delicious appetizers, which Sharon Cohen is a writer and editor in Los Angeles who visits Oakland regularly.

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BEYOND TOFU
Tired of looking for protein in all the same places?
Try these new power-packed, avorful sources.
By Matthew Kadey, MS, RD
PROTEIN IS THE BUILDING BLOCK OF LIFE: a macronutrient vital to creating and repairing everything from bones
to muscles to skin. And if you want to maintain a healthy body weight, research shows that its best not to skimp on
protein. It provides a sense of satiety, which puts the brakes on overeating. You probably know that tofu, yogurt, and
beans can all help you get your fill. But these other protein heavyweights are delicious options to explore, too.
See p. 22 for
Black Lentil
Sunower
Dip recipe.
PHOTOS, FROM TOP: ISTOCKPHOTO/BHOFACK2; ISTOCKPHOTO/ESKAYLIM; ISTOCKPHOTO/PICTURE PARTNERS.

Black lentils Einkorn Halloumi
The UN has hailed 2016 as the Year of Einkorn is considered an ancient Want cheesesteak without the beef ?
the Pulses (dried legumes), so load up form of wheat, since humans were Enter halloumi. This meaty, semihard
your pantry with black lentils for a good eating it long before food scientists cheese, traditionally made with a
dose of plant proteinup to 12 grams began altering common modern-day mixture of cows, goats, and sheeps
per quarter-cup serving. You also get a wheat. The old-school grain is thought milk, has a deep, savory flavor along
payload of iron and dietary fiber. Studies to be more nutrient-dense and easier with about 7 grams of high-quality
show that bumping up fiber intake can to digest than hybridized wheat, plus protein in each 1-ounce serving. Unlike
be protective against high blood pressure it includes 9 grams of protein in each other cheese, halloumi can be grilled
and diabetes. This oft-overlooked legume quarter-cup serving. It also supplies or pan-fried without melting all over
is less earthy tasting than more common a nutritional stew of vitamins and the placethe outside becomes crispy,
green or brown lentils. Another advan- minerals, including B vitamins, zinc, while the interior turns velvety. Its sold
tage: Only 20 minutes in simmering iron, and magnesium. Many foodies as blocks in well-stocked cheese aisles
water until theyre slightly tender. praise einkorn for its great chew and or at Middle Eastern grocers.
IN THE KITCHEN Since they hold their nutty taste. Einkorn brands like Jovial IN THE KITCHEN Heat thick slices of
shape when cooked and absorb flavors are available online. halloumi in a greased skillet for about
beautifully, beluga lentils are a superb ad- IN THE KITCHEN Prepare whole 2 minutes per side, and serve topped
dition to salads, stir-fries, and soups. Mix einkorn berries like you would rice, and with chimichurri. Add cooked cubes to
cooked lentils with chopped vegetables, then use in risottos, salads, and even salads and tacos, or serve it burger-style
herbs, and a lemony dressing for a crazy- burritos. Einkorn flour can gussy up a on a bun with caramelized onions and
healthy workweek lunch. stack of pancakes or batch of muffins. baby greens.

Roasted chickpeas Sunflower-seed butter
When a snack attack strikes, instead of chips, try a bag of When the seeds of the sun-worshipping plant are blended,
PHOTO: ISTOCKPHOTO; ISTOCKPHOTO/MODESIGNS58
oven-blasted crispy chickpeas. This up-and-coming snack the result is a creamy spread with roughly 7 grams of protein
delivers about 6 grams each of hunger-quelling protein and per 2-Tbs. servingjust shy of what you get with peanut
fiber per serving, along with satisfying crunch. Brands like butter. Another nutritional perk is magnesium, a benevolent
Biena offer all sorts of exciting flavors, including cinnamon mineral that Harvard researchers say can help fend off
and honey roasted. heart disease.
IN THE KITCHEN Aside from being a great standalone snack, IN THE KITCHEN Slather apple slices with sunflower butter,
roasted chickpeas make an excellent topping for soups or a and blend it into smoothies, dips, and salad dressings; you
component of your favorite trail mix. can also incorporate it into your own DIY protein bars.
Matthew Kadey is a Canada-based RD and author of the recently published book Rocket Fuel: Power-Packed Food for Sports + Adventure.
BL ACK LENTIL SUNFLOWER DIP
SERVES 8
Serve this high-protein dip with crackers or crudits. It also makes a good
sandwich spread.
cup black (beluga) lentils, rinsed cup sunflower-seed butter

and drained 1 Tbs. lemon juice
1/8 tsp. baking soda, optional 1 tsp. smoked paprika
2 tsp. olive oil tsp. ground cumin
2 shallots, thinly sliced ( cup) tsp. salt
2 cloves garlic, thinly sliced cup parsley, chopped
PHOTO: ISTOCKPHOTO/HANDMADEPICTURES
1 Bring lentils, baking soda, if using, and 2 cups water to a boil in medium
saucepan. Reduce heat to medium-low, and simmer, covered, 25 minutes, or until
lentils are very tender. Drain.
2 Meanwhile, heat oil in skillet over medium heat. Add shallots and garlic; saut 5
to 7 minutes, or until golden brown.
3 Transfer lentils and shallot mixture to food processor along with sunflower-seed
butter, lemon juice, paprika, cumin, and salt. Blend until smooth. Serve sprinkled
with parsley.
PER SERVING 134 CAL; 7 G PROT; 6 G TOTAL FAT (<1 G SAT FAT); 16 G CARB; 0 MG CHOL;
153 MG SOD; 4 G FIBER; 2 G SUGARS
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PHOTO: ISTOCKPHOTO/VICUSCHKA
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Saving
SUMMER HERBS
Air-drying is a simple, aromatic way to enjoy herbs year-round
By Therese Ciesinski
SNIPPING FRESH HERBS from the garden to use in summertime meals

and drinks is one of gardenings primary rewards. Another flavorfuland
economicalbenefit is how easily they dry for use in fall and winter cooking.
Herbs that are homegrown in tea, youll never settle for herbs before they flower,
and dried have an intenser, supermarket herbs again. says Rose Marie Nichols
more robust flavor than Air-drying is the McGee, president of
store-bought herbs because easiest way to preserve Nichols Garden Nursery
their essential oils are most culinary herbs. Herbs in Albany, Oregon, and
fresh. Those expensive that dry well include: co-author (with Maggie
jars of herbs at your local chervil, dill, lemon balm, Stuckey) of The Bountiful
supermarket may sit around mint, oregano, parsley, Container (Workman,
for months while their rosemary, sage, savory, 2002). In the morning after
flavors degrade. stevia, sweet marjoram, the dew has dried is the
Once youve tasted tarragon, and thyme. best time to pick herbs,
homegrown oregano in For the best flavor, before the heat of the day
tomato sauce, or spearmint plan on harvesting your volatilizes the oils.
Nichols McGees 5-step primer for harvesting and drying herbs

1 Harvest 2 Wrap 3 Hang 4 Spread 5 Wait
Gather a small handful Secure each bundle Hang the herbs to Some herbs, such as Herbs are dry when
PHOTO: ISTOCKPHOTO/SMALL_FROG
of stems, no more by wrapping a rubber dry out of direct bay leaves and chives, they feel crisp and
than a half-inch in band tightly around sunlight, in a warm, dry best when spread crumble readily; this
diameter. the stems. The band dark place with good on a screen. can take a couple of
will contract as the ventilation and low weeks to a month-
stems dry, so none humidity, to keep plus, depending on
will slip through, as mold from growing. the water content of
can happen with the leaf.
string.

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Tip Books to check out
Dont bother drying basil Eat Your Yard!
and cilantro, McGee says, by Nan Chase
because their flavor loses (Gibbs Smith, 2010; $18)
its oomph. Her method Edible Landscaping
is to process a handful of by Rosalind Creasy
fresh leaves and a little (Counterpoint, 2010; $30)
water together in a blender Foodscaping
to create a thick near-paste. by Charlie Nardozzi
She freezes the mixture (Cool Springs Press, 2015; $19)
in ice-cube trays. Drop a
couple cubes into tomato
or vegetable soup, and its
summer all over again,
she says.
DO Dry only DO Cut the DO Collect DONT Harvest DONT Use DONT Keep
healthy stems. stems of vigor- seeds of cara- woody peren- dehydrators, them too long.
Remove any ous, leafy herbs way, coriander, nial herbs like microwaves, or Use dried herbs
with diseased like dill, mint, cumin, and dill rosemary and the oven. These within a year
leaves or in- oregano, pars- for recipes. Har- sage less than methods can (mints hold
sect damage. ley, and tar- vest the stems one month over-dry the their flavor up
Rinse with cool ragon any time when seedpods before your pre- herbs, sacrific- to two years).
water if they up until the first have browned. dicted first frost ing flavor. Store in a dry
are dusty, and frost. To catch seeds, date. Pruning place away
shake or blot cover pods with encourages new from sunlight,
with paper tow- paper bags growth, which and discard
els to remove and secure frost may kill. at any sign of
most of the with ties. Dry Cut no more mold.
water. If herbs as described in than a third of
are clean, don't sidebar at left. the stems at
PHOTO: ISTOCKPHOTO/NITRUB
get them wet. a time.
Therese Ciesinski has written for Garden Design, This Old House, and Coastal Homemagazines;
Houzz.com; and the Philadelphia Inquirer. She was an editor at Organic Gardening magazine,
and lives and gardens in Southeastern Pennsylvania.

Fall Veg Planting
Autumn is prime-time for growing fresh food
to eat this seasonand the next
Frost
By Scott Meyer protection
The first cold spell in
fall is often followed
FALL IS, in many ways, the best time to plant vegetables. The soil is warmer than in
by four or five weeks
spring, so plants grow more quickly. The early days of autumn tend to be balmy, with of weather warm
enough even for
occasional spells of rainideal conditions for young plants to get established. Peak summer crops like
tomatoes. Shield your
seasons for bugs and weeds have passed. And best of all, autumn gardening lets you garden from frost
damage and keep
enjoy the simple pleasure of eating homegrown food through Thanksgiving. your veggies growing
well into autumn with
the following tactics:
Plant now for an GREENS Leafy crops like Hardneck types (rather than
autumn harvest arugula, kale, lettuce, mesclun, the softneck varieties usually Water On nights
If you live where the first frosts and mustard need only about found in grocery stores) are when a frost is
come in November, sow seeds 4 to 6 weeks from the seedling well adapted to a wide variety predicted, watering
size until you can begin to of conditions. Each clove you your crops increases
in the garden in September.
harvest the leaves. plant becomes a whole new the humidity around
Where frosts start earlier, go
them, thus raising the
with transplants that are a few RADISHES AND BEETS As few bulb. Green shoots come up
dew point and the
weeks old so theyll be mature as 45 to 50 days after you sow a few weeks after planting:
ambient tempera-
enough to tolerate the cold. the seeds of varieties like Easter Tuck them in with a warmth- tureand reducing
BEANS Bush varieties are best Egg radishes and Red Ace trapping blanket of shredded the chance that frost
for fall planting. Bountiful and beets, you can begin enjoying leaves or straw. The plants will form on leaves.
Contender begin bearing less the tasty roots. go dormant following a hard
than 60 days after you plant freeze, and then start growing Buckets, sheets,
the seeds. Plant now for a again in early spring. The garlic and paper Keep
spring harvest is ready for harvest in early frost from settling on
BROCCOLI AND CABBAGE
In all but the most frigid summer, just in time for you plants by covering
About eight weeks after trans-
PHOTOS, FROM LEFT: ISTOCKPHOTO/DIANA TALIUN; ISTOCKPHOTO/KATHRYN8

them. Before sunset
plant, broccoli and cabbage regions, you can plant two to replace it with a heat-loving
on chilly evenings,
form their heads. Look for important cropsgarlic and crop like peppers or basil.
place upside-down
fast-maturing, cold-tolerant va- spinach (greens)in fall for SPINACH I sow seeds in buckets or plastic milk
rieties like Blue Wind broccoli harvest in the spring. Growing September, harvest a little later jugs with the bottom
and savoy-type cabbage. food over the winter also makes in the fall, then cover the plants cut out over small
CARROTS Start the seeds of productive use of your garden with shredded leaves after the plants. Blanket larger
quick-growing carrots like Yaya space when it would otherwise first hard frost. In spring, they plants with old bed-
or Nelson in the last few weeks lie fallow. begin growing again and I get sheets or newspaper.
of summer, and leave them in GARLIC Fall is the time to to eat fresh spinach. This timing Remove the covers in
the ground well into fall; they plant garlicit needs chilling also works for other greens like the morning.
taste sweeter after a light frost or hours to grow successfully. kale, endive, and mustard.
two. Carrots can stay in the soil,
with a light blanket of mulch,
for around 2 monthsor Scott Meyer, author of The City Homesteader, has been saving and replanting the best bulbs from his
until youre ready to eat them. garlic crop to create a strain that is uniquely adapted to his garden near Philadelphia.

CHRISTIE BRINKLEY at 61
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BREAKFAST
Take your pickthese one-dish meals are savory
or Dinner?
options for the start or the end of the day
H U E VOS RA NC HER O S Q U ES A D ILL AS

SERVES 4 | 30 MINUTES OR LESS
Slide fried eggs between tortillas slathered with refried beans,
and you get this fun twist on a Mexican favorite that you can
eat with your hands. Serve with your favorite prepared salsa.
6 Tbs. canned refried pinto cup chopped jalapeo chiles

beans, divided 4 eggs, divided
4 6-inch flour tortillas 1 cup shredded Monterey
5 tsp. vegetable oil, divided Jack cheese, divided
cup diced onion
1 Spread 3 Tbs. refried beans on each of 2 tortillas; leave -inch border.

2 Heat 1 tsp. oil in small nonstick skillet over medium heat. Add onion
and jalapeo, and saut 2 to 3 minutes, or until softened. Transfer to
bowl, and set aside.
3 Heat 2 tsp. oil in same skillet over medium-low heat. Add two eggs,
cover, and cook 1 to 2 minutes, or until egg whites begin to set up.
Flip eggs and cook to desired doneness. Season with salt and pepper, if
desired, and set aside. Repeat with remaining 2 tsp. oil and 2 eggs.
4 Coat large nonstick skillet with cooking spray, and set 1 bean-
covered tortilla in skillet, bean-side up. Sprinkle with half of onion
mixture, then slide 2 cooked eggs onto tortilla in skillet. Top with
cup cheese and 1 plain tortilla. Cook quesadilla 3 to 5 minutes, or
until browned on both sides, turning once. Repeat with remaining
ingredients. Halve or quarter quesadillas before serving.
PER QUESADILLA 351 CAL; 17 G PROT; 22 G TOTAL FAT (8 G SAT FAT);
22 G CARB; 211 MG CHOL; 629 MG SOD; 2 G FIBER; 2 G SUGARS

to Feel Alive!
$10,000 Reasons
2016 Natures Way Brands.LLC

MUSHROOM FRENCH TOAST
A quick mushroom stroganoff sauce is ladled over thyme-flavored French toast for an early-autumn meal.
If you want to serve this dish for brunch, you can make the mushroom sauce a day ahead, and then simply
prepare the French toast right before serving.
4 slices challah bread (-inch thick) 3 Tbs. unsalted butter, divided

2 eggs cup sliced onion
cup whole milk 2 tsp. tomato paste
3 tsp. chopped fresh thyme, divided 2 tsp. all-purpose flour
2 Tbs. vegetable oil cup dry sherry, optional
1 8-oz. pkg. cremini mushrooms, sliced cup low-sodium vegetable broth
1 3.5-oz. pkg. shiitake mushrooms, sliced 2 Tbs. reduced-fat cream cheese, optional
1 Preheat oven to broil. Broil challah slices on baking sheet 5 minutes, or until golden brown, turning once. Transfer to
plate to cool.
2 Meanwhile, whisk together eggs, milk, and 2 tsp. thyme in shallow dish; season with salt and pepper, if desired.
Add challah toast, and soak 10 minutes, turning occasionally.
3 Meanwhile, heat oil in large skillet over medium heat. Add mushrooms, and saut 6 to 7 minutes, or until browned.
Transfer mushrooms to bowl; set aside.
4 Melt 2 Tbs. butter in same saucepan over medium heat. Add onion, and saut 1 to 2 minutes. Stir in tomato paste and
flour; cook 1 minute. Whisk in sherry, if using, and cook 1 minute. Stir in broth and mushrooms; cook 2 minutes. Whisk in
cream cheese, if using, and remaining 1 tsp. thyme; keep warm.
5 Heat remaining 1 Tbs. butter in cast-iron skillet. Add bread slices, and cook 5 minutes or until golden brown, turning
once. Serve each slice French toast with cup mushroom sauce.
PER SERVING (1 SLICE FRENCH TOAST WITH CUP SAUCE) 315 CAL; 10 G PROT; 20 G TOTAL FAT (7 G SAT FAT);
24 G CARB; 121 MG CHOL; 234 MG SOD; 2 G FIBER; 6 G SUGARS

Recipes and photos courtesy of
Cuisine at Home magazine.
All rights reserved.
SOUTHWESTERN GRITS
This one-dish meal comes together in just about 20 minutes. The black beans and avocado provide plenty
of protein, but you could also round out the meal with a fried or poached egg.
1 cup low-fat milk tsp. ground cumin

cup corn grits, such as Bobs Red Mill tsp. dried oregano
13
cup diced canned, whole green chiles tsp. ground coriander
cup shredded Monterey Jack cheese tsp. cayenne pepper
2 tsp. vegetable oil cup fresh or frozen corn kernels
2 cloves garlic, minced (2 tsp.) 1 avocado, pitted, peeled, and diced
1 15-oz. can black beans, rinsed and drained Lime wedges
1 Bring milk and cup water to a boil in medium saucepan. Whisk in grits and green chiles. Cover, and cook 5 to 7 minutes, or until all liquid
has been absorbed. Stir in cheese, and season with salt and pepper, if desired.
2 Heat oil in large skillet over medium heat. Add garlic, and saut 1 minute. Add beans, cumin, oregano, coriander, and cayenne, and cook
2 minutes. Stir in cup water, and simmer 2 to 3 minutes, or until liquid is nearly evaporated. Season with salt and pepper, if desired. Serve
grits topped with beans and avocado, and garnish with lime wedges.
PER SERVING 650 CAL; 25 G PROT; 27 G TOTAL FAT (6 G SAT FAT); 87 G CARB; 19 MG CHOL; 736 MG SOD; 23 G FIBER; 12 G SUGARS

CAPRESE EGGS BENEDICT
Smoked mozzarella stands in for Canadian
bacon, while a fresh tomato sauce takes the place
of hollandaise sauce, in this lightened-up version of a
brunch classic. If youre making the recipe for dinner,
all you need is a light salad to round out the meal.
cup olive oil, divided cup low-fat milk

cup diced onion 6 ciabatta rolls, halved
2 cloves garlic, minced 12 slices smoked
(2 tsp.) mozzarella cheese
2 Tbs. all-purpose flour 2 cups baby spinach
1 cup finely chopped cup chopped fresh
Roma tomatoes basil, divided
1 Tbs. tomato paste White distilled vinegar
cup low-sodium 12 eggs
vegetable broth
1 Preheat oven to 425F.

2 Heat 2 Tbs. oil in saucepan over medium heat. Add
onion and garlic, and saut 3 minutes, or until softened.
Whisk in flour; cook 2 minutes.
3 Meanwhile, pulse tomatoes in food processor.
4 Add pulsed tomatoes and tomato paste to onions;
saut 1 minute. Whisk in broth and milk, and simmer 4 to
5 minutes, or until gravy is thickened. Season with salt and
pepper, if desired. Keep warm.
5 Brush remaining 2 Tbs. oil onto ciabatta halves. Place
on baking sheet, and bake 8 to 10 minutes, or until golden.
Top bread with mozzarella slices, and bake 5 minutes
more, or until cheese has melted.
6 Combine spinach and cup chopped basil in a bowl;
divide evenly among ciabatta toasts.
7 Heat water and vinegar (1 qt. water to 2 Tbs. vinegar) in
saucepan until bubbles break just before hitting the surface
(160180F). Poach the eggs in simmering water for
4 to 6 minutes, or until whites are firm but yolks arent
set. Remove eggs with slotted spoon and transfer to a
paper-towel-lined plate. Place 2 ciabatta halves on a plate.
Top each half with 1 poached egg. Repeat with remaining
ingredients.
8 Stir remaining cup basil into tomato sauce. Spoon
sauce over eggs.
PER SERVING (1 ROLL, 2 EGGS, CUP SAUCE) 567 CAL;
29 G PROT; 28 G TOTAL FAT (10 G SAT FAT); 48 G CARB;
401 MG CHOL; 1114 MG SOD; 3 G FIBER; 5 G SUGARS

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Midwest Plenty
Heirloom produce and FOR THOSE EATERS who shop for
their values as well as their vegetables,
sustainable growing practices dene Webster Farm Organic, in Benton
Minnesotas Webster Farm Organic County, MN, offers the perfect balance
of ethics and heirloom produce. We
are deeply committed to sustainability,
By Lisa Turner
quality, variety, and accessibility of food,
says owner Nett Hart. We believe that
fair allocation of resources begins with
community farms. Foods should be
grown traditionally, and a community
Webster Farm Organic should know where its food comes from
OPEN JUNEOCTOBER
15455 195th AVE NE
and how its harvested. The 80-acre
FORESTON, MN 56330 farm uses rainwater-collection systems
(320) 983-2289 and passive solar energy for heat in its
WEBSTERFARMORGANIC.COM
greenhouses. Production is completely
vegan, right down to the fertilizers, and
Hart uses herbal teas and plant tinctures
for pest control.
A typical early-fall box from
Webster Farm Organics Salad Days
CSA program contains a wide and
colorful array. Wherever you live, youll
find a similar selection of produce right
now that can be used in the following
four simple recipes. PHOTO: ISTOCKPHOTO/KARANDAE

CHARRED TOMATO,
PEPPER, AND ONION
CRO S T I N I
SERVES 6
30 MINUTES OR LESS
This elegant side was designed for
indoor cooking, but if you can char the
vegetables and brown the bread on a
grill, all the better.
3 small tomatoes, halved and seeded

(2 cups)
ALL RECIPE PHOTOS: ASHTON RAY HANSEN; FOOD STYLIST: NANCY ZAMPARELLI; ASST. FOOD STYLIST: MICHAEL KAVENEY; PROP STYIST: NICOLE DOMINIC
1 small onion, quartered

1 medium or 2 small bell peppers,
halved lengthwise and seeded
6 cloves garlic, peeled
2 Tbs. olive oil, plus extra for
brushing bread slices
6 large slices ciabatta bread
6 Tbs. shredded basil leaves for garnish
1 Set oven racks to middle and lower

positions. Preheat oven broiler to high. Line
2 baking sheets with parchment paper.
2 Arrange tomatoes, onion, bell peppers,
and garlic cloves on one prepared baking
sheet. Drizzle with 2 Tbs. olive oil, and toss
to coat. Turn vegetables cut-side down,
tucking garlic under tomatoes to prevent
burning. Place on middle oven rack. Broil
8 to 10 minutes, or until tomato skins are
charred, stirring once. Pulse vegetables in
food processor until coarsely chopped.
3 Arrange bread slices on second
parchment-lined baking sheet. Broil on
lower rack 2 minutes, or until lightly golden.
Flip bread and broil 2 minutes more.
4 Brush bread slices with olive oil. Spread
each slice with cup tomato mixture, and
sprinkle with 1 Tbs. basil.
PER CROSTINI 218 CAL; 5 G PROT;
11 G TOTAL FAT (1 G SAT FAT); 27 G CARB;
0 MG CHOL; 246 MG SOD; 4 G FIBER;
4 G SUGARS

CAULIFLOWER COUSCOUS WITH BL AC K LENTILS AND HEIRLOOM GREENS
Using a food processor to grind cauliflower into tiny grains makes a nutrient-packed couscous alternative thats perfect for gluten-
or grain-free diets. Personalize your dish with vegetables from your CSA share. You can use French lentils or canned chickpeas
instead of black lentils.
2
cup black lentils
3 1 Bring 3 cups water to a boil in medium saucepan. Add lentils, reduce heat to
1
large or 2 small heads cauliflower medium-low, and simmer, partially covered, 20 to 25 minutes, or until tender.
2Tbs. olive oil 2 Meanwhile, pulse cauliflower in food processor in batches until florets are chopped
1
small onion, finely diced (1 cup) into small, couscous-like pieces.
3cloves garlic, minced (1 Tbs.)
3 Heat oil in large skillet over medium heat. Add onion, and saut 3 to 5 minutes,
3carrots, finely diced (1 cup)
or until softened. Add garlic, and cook 30 seconds. Add cauliflower, carrots, and beet
1
medium golden beet,
and cook 6 to 8 minutes, or until cauliflower is tender. Stir in greens.
peeled and shredded (1 cup)
2 cups chopped arugula or kale 4 Drain lentils, rinse, and drain again. Stir into cauliflower mixture. Fold in basil and
cup shredded fresh basil feta, if using. Season with salt and pepper, if desired.
cup feta cheese, optional PER -CUP SERVING 184 CAL; 10 G PROT; 5 G TOTAL FAT (<1 G SAT FAT); 28 G CARB;

COLL ARD ROLLS WITH
TEMPEH, POTATOES,
A ND S R IR AC HA S AUCE
MAKES 12 ROLLS
30 MINUTES OR LESS
Broad, sturdy collard leaves are perfect
for rolling. If your collards have very
thick ribs, place each leaf flat on a cut-
ting board and, holding a sharp knife
horizontally and parallel to the cutting
board, carefully shave down the ribs.
2 Tbs. coconut oil or vegetable oil 2 Tbs. mirin

1 8-oz. package tempeh, crumbled (Japanese cooking wine)
1 small onion, finely chopped (1 cup) 12 large collard leaves,
1 lb. red, fingerling, or sweet thick stems trimmed
potatoes, shredded cup vegan mayonnaise
5 cloves garlic, minced (5 tsp.) 12 tsp. sriracha hot sauce, or to taste
1 Tbs. low-sodium tamari sauce
1 Heat oil in large skillet over medium heat. Add tempeh and onion, and cook 5 minutes, or until onions are lightly golden.
Add potatoes and garlic, and stir to coat with oil. Stir in tamari, mirin, and 1 Tbs. water. Cover, reduce heat to medium-low,
and cook 8 to 9 minutes, stirring frequently. Add 1 to 2 Tbs. additional water, if needed, to prevent sticking during cooking.
Set aside.
PHOTOS, FROM TOP: ISTOCKPHOTO/FLOORTJE; ISTOCKPHOTO/IVANASTAR
2 Meanwhile, bring large pot of salted water to a boil. Add collard leaves, and blanch 1 to 2 minutes, or until bright green
and softened. Remove collard leaves with tongs, run briefly under cold water, then pat dry and set aside.
3 Combine mayonnaise, sriracha, and 2 Tbs. water in small bowl.
4 To assemble: Place one collard leaf on a flat surface. Mound 1 3 cup tempeh mixture onto bottom quarter of leaf. Fold
bottom edge of leaf over mixture, and fold sides of leaves in to cover mixture. Starting at the bottom edge, roll leaf tightly to
completely encase filling. Arrange rolls, seam-side down, on serving plate. Drizzle with sriracha sauce and serve.
PER ROLL 164 CAL; 5 G PROT; 10 G TOTAL FAT
(3 G SAT FAT); 12 G CARB; 0 MG CHOL;
177 MG SOD; 2 G FIBER;
2 G SUGARS
HEIRLOOM CARROT SAL AD WITH SWEET
OR A N G E A N D THYME V INA IGR E T TE
Cut bright, vibrant, multicolored 1 Whisk together oil, vinegar, orange

heirloom carrots lengthwise into long juice, thyme, shallot, and honey in
ribbons with a vegetable peeler or spiral large bowl.
slicer to make a visually appealing 2 Hold each carrot over bowl containing
presentation. vinaigrette and, using a vegetable peeler
or spiral slicer, peel long, thin strips into
6 Tbs. olive oil bowl. Toss to mix.
cup unseasoned rice vinegar 3 Toast pine nuts in skillet over low
cup fresh orange juice heat 2 to 3 minutes, stirring and tossing
2 Tbs. fresh thyme leaves, plus extra frequently to prevent burning.
for garnish
1 Tbs. finely chopped shallot
4 Add pine nuts to carrots, and toss to
mix. Sprinkle with parsley, and garnish
1 tsp. honey
with fresh thyme leaves.
1 lbs. heirloom carrots
1 3 cup pine nuts PER -CUP SERVING 346 CAL;

1 3 cup chopped flat-leaf parsley
4 G PROT; 28 G TOTAL FAT (3 G SAT FAT);
23 G CARB; 0 MG CHOL; 133 MG SOD;
5 G FIBER; 16 G SUGARS
School-Night
SUPPERS
Four vegetable-forward dinners that kids will eat and parents will love
By Maya Feller, MS, RD, CDN
BACK-TO-SCHOOL dinners
can be such a drag (when
theyre not pizza, that is). Full
days, busy schedules, and the
return of homework often
mean that evening meals
dont see the attention or
enjoyment they deserve.
PHOTOS: ASHTON RAY HANSEN; FOOD STYLIST: NANCY ZAMPARELLI; ASST. FOOD STYLIST: MADI MAYFIELD; PROP STYIST: NICOLE DOMINIC
VT enlisted the skills
of registered dietitian
nutritionist Maya Feller
to come up with four
wholesome, kid-friendly
dinner options that make
nutrient-dense non-starchy
vegetables the focus. Non-
starchy vegetables are low
in carbohydrates while
being great sources of fiber,
vitamins, and minerals
that have cardio-protective
and disease-fighting Stealth Health
Mac and Cheese,
benefits, Feller explains. p. 46
The remainder of the
meal should be a mix of
carbohydrates coming from
starchy vegetables (peas, corn,
this weeks lineup
STEALTH HEALTH MAC AND CHEESE
potatoes, winter squash), and/ [ p. 46 ]
or whole grains paired with CHICKPEA AND SWISS CHARD
lean proteins from legumes SUCCOTASH [ p. 47 ]
and/or low-fat dairy. CURRIED YELLOW SQUASH WITH RICE
AND PIGEON PEAS [ p. 48 ]
BOK CHOY, BUTTERNUT SQUASH, AND

SPICY TOFU TRIANGLES [ p. 50 ]

r s e
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cooking timeline how it works
Were giving you four simple, tasty recipes to make on
the weekend (in about two to three hours) and enjoy
throughout the coming week. Everything you need is
The Night Before right here, including a cooking timeline and a shopping Maya Feller focuses
Soak chickpeas for Chickpea and list. And even if you arent doing the cooking-on-the- on family nutrition
Swiss Chard Succotash and pigeon weekend thing, each recipe is great all on its own. in her practice.
peas for Curried Yellow Squash with
Rice and Pigeon Peas.
shopping list
*optional ingredients
Step-by-Step Prep
1 Cook chickpeas and pigeon peas. Canned Goods, Dry Ingredients, Produce, Refrigerated and Frozen
Preheat oven to 350F. and Seasonings Items, and Dairy
2 Prepare and bake Stealth Health Mac Reduced-sodium soy sauce 2 small butternut squash
and Cheese. Keep pot of squash- and Dry sherry or mirin 45 medium or large onions
noodle-cooking water simmering on 4 oz. whole-wheat macaroni 3 ribs celery
the stove. 1 4 cup jarred roasted red pepper*
4 medium yellow squash
3 Cook bok choy in cooking water. 1 cup dried chickpeas 4 medium heads bok choy
Prepare and roast butternut squash and 1 cup dried pigeon peas, 3 large carrots
tofu for Bok Choy, Butternut Squash, black-eyed peas, or 1 large zucchini
and Spicy Tofu Triangles. adzuki beans 1 large red bell pepper
1 cup brown basmati rice 1 12-oz. bunch rainbow Swiss chard
4 Prepare Curried Yellow Squash with 1 2 cup light coconut milk
1 12 cups fresh or frozen corn
Rice and Pigeon Peas.
Olive oil kernels
5 Prepare Chickpea and Swiss Chard Vegetable oil 8 cloves garlic (1 head)
Succotash. Mild curry powder 1 finger fresh ginger root
6 Cool all components. Pack in lidded Dried tarragon 1 cup grated sharp cheddar cheese
containers, label, and store in fridge Smoked paprika 1 14-oz. pkg. extra-firm tofu
or freezer. Ground cumin
Dried red pepper flakes*
Ground black pepper*
ST E A LT H H E A LTH MAC A ND C HEESE

SERVES 4
Kids will never guess just how loaded with good-for-them vegetables this pasta favorite is. The cream sauce is actually pured
butternut squash, and finely grated carrot and zucchini melt into the casserole as it cooks. Serve with a tossed salad.
1 lb. peeled, cubed butternut squash 1 Preheat oven to 350F. Coat 6- x 6-inch baking dish with cooking spray.
1 cup grated sharp cheddar cheese,
2 Bring large pot of salted water to a boil. Add butternut squash, and boil 20 to 25 minutes, or until
divided
very tender. Remove to large bowl with slotted spoon. Mash with potato masher, and stir in 14 cup
4 oz. whole-wheat macaroni
cheese. Season with salt and pepper, if desired, and set aside.
1 2 tsp. olive oil
1
1 2 cup chopped onion

3 Cook macaroni in same pot of boiling water 2 minutes fewer than recommended time. Drain, and
1 2 cup chopped celery (3 ribs) run under cold water in colander.

1 clove garlic, minced (1 tsp.) 4 Heat olive oil in skillet over medium heat. Add onion, celery, and garlic, and saut 3 to 5 minutes,
1 large carrot, finely grated (34 cup) or until translucent. Stir into mashed butternut squash pure. Add carrot, zucchini, roasted red
pepper, if using, and pasta, and stir until mixture is coated with squash pure. Spread 1 3 pasta
1 large zucchini, finely grated (34 cup)
1 4 cup jarred roasted red pepper, 1
mixture in prepared baking dish, and sprinkle with 4 cup cheese. Repeat layering pasta and cheese

drained and chopped, optional twice, ending with a final sprinkling of cheese. Bake 20 to 25 minutes, or until top is crisp and
brown, and casserole is bubbling hot.
1 2-CUP SERVING 297 CAL; 12 G PROT; 12 G TOTAL FAT (6 G SAT FAT); 40 G CARB; 25 MG CHOL;
PER 1
327 MG SOD; 6 G FIBER; 6 G SUGARS

CHICKPEA AND SWISS CHARD SUCCOTASH
SERVES 4
The sweet flavor of corn will entice kids to expand their palates and eat a healthy medley of greens and legumes. For extra protein,
serve on a bed of steamed millet or quinoa.
1 cup dried chickpeas 1 12-oz. bunch rainbow Swiss chard, 3 cloves garlic, minced (1 Tbs.)
2 Tbs. olive oil stems and leaves chopped separately 2 tsp. dried tarragon
1 large onion, finely chopped (2 cups) (2 cups stems, 4 cups leaves), divided 1 8 tsp. dried red pepper flakes, optional

1 large red bell pepper, diced (2 cups) 1 2 cups fresh or frozen corn kernels
1
1 2 cups)
2 large carrots, diced (1
1 1 2 inches water, and soak overnight. Drain, and transfer to large saucepan. Cover with 2 inches water,
Place chickpeas in large bowl, cover with 1
and bring to a boil. Reduce heat to medium-low, cover, and simmer 45 minutes to 1 hour, or until tender. Drain, and set aside.
2 Heat oil in large saucepan over medium heat. Add onion, bell pepper, and Swiss chard stems, and saut 5 to 7 minutes, or until softened. Stir in
remaining ingredients plus 1 cup water. Season with salt and pepper, if desired. Cover, and simmer 5 minutes. Uncover, and cook 3 to 5 minutes more,
or until carrots are tender
PER 2-CUP SERVING 366 CAL; 15 G PROT; 11 G TOTAL FAT (1 G SAT FAT); 58 G CARB; 0 MG CHOL; 111 MG SOD; 14 G FIBER; 18 G SUGARS

Keep offering salad and sides of
greens, even if your kids turn their
noses up at them. Researchers have
found that it can take 10 exposures
to a new food before acceptance.
CURRIED YELLOW SQUASH WITH RICE AND PIGEON PEAS
SERVES 4 1 To make Pigeon Peas and Rice: Place pigeon peas in large bowl, cover with 1 1 2 inches
Pigeon peas, rice, and curries are staple dishes water, and soak overnight. Drain, and transfer to large saucepan. Cover with 2 inches
in Caribbean kitchens. Weve kept the curry water, and bring to a boil. Reduce heat to medium-low, cover, and simmer 25 to 30
seasoning mild so the recipe will be kid friend- minutes, or until tender. Drain, and set aside.
ly, but you can always boost the flavoring of 2 Heat oil in large saucepan over medium heat. Add onion, and cook 3 to 5 minutes,
the squash by using more (or a hotter) curry or until softened. Add rice, coconut milk, ginger, and garlic, and season with salt and
powder. Serve with a side of steamed greens. pepper, if desired. Cover, reduce heat to medium-low, and simmer 30 to 40 minutes, or
until all liquid is absorbed. Stir in pigeon peas.
Pigeon Peas and Rice
3 Meanwhile, to make Curried Summer Squash: Heat oil in medium saucepan over
1 cup dried pigeon peas,
medium heat. Add onion, and saut 7 to 10 minutes, or until beginning to brown. Stir in
black-eyed peas,
curry powder and garlic, and saut 30 seconds. Stir in 1 cup water, then squash. Cover,
or adzuki beans
reduce heat to medium-low, and simmer 10 to 12 minutes, or until squash is tender.
1 Tbs. vegetable oil
1 small onion, finely chopped 4 To serve: Spoon 1 cup Pigeon Peas and Rice onto each plate. Top with 1 cup Curried
(1 cup) Summer Squash.
1 cup brown basmati rice PER SERVING 336 CAL; 9 G PROT; 11 G TOTAL FAT (3 G SAT FAT); 55 G CARB; 0 MG CHOL;
1 2 cup light coconut milk 10 MG SOD; 7 G FIBER; 9 G SUGARS
1 tsp. grated fresh ginger

1 clove garlic, minced (1 tsp.)
Whats for dessert?
Curried Summer Squash Yes, you can end a healthy dinner with a sweet treat without blowing out your fat and
sugar consumption. Here, a handful of ideas:
1 medium onion, thinly sliced Cubed mango, 1 Tbs. cocoa- Whole-milk Prepared
1 2 cups)
(1 pineapple, or other dusted almonds, vanilla yogurt desserts that
2 tsp. mild curry powder sliced fruit drizzled plus 1 Tbs. yogurt- (choose brands contain less than
with 1 oz. melted covered raisins with less than 13 g 10 g sugar per
1 clove garlic, minced (1 tsp.) chocolate sugar per serving), serving
4 medium yellow squash, topped with
sliced 14 -inch thick (5 cups) berries and sliced
banana

BOK CHOY, BUT TERNUT SQUASH, AND SPICY TOFU TRIANGLES
SERVES 4
Pull all those leftover condiments out of the fridge and pick your favorite to pair with this simple dish. Serve with steamed rice.
Bok Choy 1 To make Bok Choy: Cook bok choy in large pot of boiling, salted
4 medium heads bok choy, halved water 2 minutes, or until bright green. Drain, and set aside.
2 Tbs. olive oil 2 To make Spicy Tofu Triangles: Preheat oven to 350F. Combine
oil, soy sauce, sherry, garlic, ginger, paprika, black pepper, if using,
Spicy Tofu Triangles and 6 Tbs. water in 9- x 13-inch baking dish. Cut each tofu slab
1 Tbs. olive oil into 2 triangles, and place in baking dish, turning to coat with
1 Tbs. reduced-sodium soy sauce marinade. Season with salt, if desired.
1 Tbs. dry sherry or mirin 3 To make Butternut Squash: Toss together all ingredients in
2 cloves garlic, minced (2 tsp.) large bowl. Spread on baking sheet, and season with salt and
1 tsp. minced fresh ginger pepper, if desired.
1 tsp. smoked paprika
14
tsp. ground black pepper, optional
4 Bake Butternut Squash 30 minutes, turning once or twice to
brown on 2 or 3 sides. Bake Spicy Tofu Triangles 30 to 35 minutes,
1 14-oz. pkg. extra-firm tofu, drained and
or until browned and most of marinade has evaporated, turning
halved widthwise into 2 slabs
once to crisp on both sides.
Butternut Squash 5 Meanwhile, heat 2 Tbs. olive oil in large skillet over medium-
1 2 lbs.), high heat. Add bok choy halves, and sear 3 to 4 minutes on each side, or until browned.
1 small butternut squash (1
1 2-inch thick
peeled, halved, and sliced 6 To serve: Add 1 Spicy Tofu Triangle to plate. Spoon 1 2 cup Butternut Squash over tofu and top
1 Tbs. olive oil with 2 Bok Choy halves.
1 2 tsp. smoked paprika
PER SERVING 399 CAL; 25 G PROT; 21 G TOTAL FAT (3 G SAT FAT); 39 G CARB; 0 MG CHOL; 763 MG
1 2 tsp. ground cumin SOD; 13 G FIBER; 14 G SUGARS

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Cookbook author and farmer
Susie Middleton tells you how to host
a late-summer harvest soire
By Susie Middleton
Photography by Ashton Ray Hansen
Youd think that pulling off a farm-to-table party would
be a snap for a farmer like me. But truthfully, Im short
on time, and my picnic table isnt exactly fancy. And
sometimessay, when the days harvest has sold out
at the farm standIll even find myself short on my
favorite veggies. But I can still pull together a lovely

FOOD STYLIST: NANCY ZAMPARELLI; ASST. FOOD STYLIST: MADI MAYFIELD; PROP STYIST: NICOLE DOMINIC
late-summer feast with a few farm-inspired touches
and you can, too. Even if you dont have a garden or a
big outdoor entertaining area, relying on some terrific
(and flexible) recipes, visiting a farmers market or your
local CSA, and using a few simple decorating ideas
make it a breeze to create a relaxed, fresh-from-the-
farm atmosphere for a gathering of friends.

Write your menu on a
chalkboard and put it where
everyone can see it. Include
notes about which produce
varieties youve chosen or
which farm they came from.
Arrange a row of tin cans or
canning jars down the mid-
dle of your table, or cluster
them in the center. Fill each
with small, short bunches of
fresh herbs or edible flowers.
Fill a galvanized tub with ice
to chill wine and beer.
DE VI LE D FARM EG G S
WITH CUMIN, YOGURT, LIME,
AND CI L ANTRO
MAKES 16 DEVILED EGGS
30 MINUTES OR LESS
Cilantro is my absolute favorite herb with eggs;
add a touch of lime and cumin and youve got
some seriously tasty Southwest-inspired hors
doeuvres. I like to scoop the delicious filling into
the whites in a rustic, generous way. For a fun
garnish, sprinkle with crushed tortilla chips.
8 eggs
16 lime slices, thinly sliced, optional
cup plain low-fat Greek yogurt
2 Tbs. chopped cilantro, plus 16 small,
whole leaves, for garnish
2 tsp. lime juice
1 tsp. grated lime zest
tsp. ground cumin
1 Put eggs in large saucepan or Dutch oven. Cover

with cold water. Bring to boil over medium-high heat.
Immediately remove from heat, cover, and let stand
12 minutes. Rinse under cold water or submerge in ice
water until cool. Peel.
2 Halve eggs lengthwise, and scoop or squeeze yolk
from each egg half into medium bowl. Arrange lime
slices, if using, on plate or platter. Arrange egg halves
atop lime slices, or directly on platter.
3 In medium bowl, mash together yolks, yogurt,
chopped cilantro, lime juice, lime zest, and cumin, and
season with salt and pepper, if desired.
4 Dollop yolk mixture evenly (and generously) into egg
halves with small spoon. (If any egg whites are damaged
from peeling, discard these and opt for more filling in
remaining egg whites.) Garnish eggs with cilantro leaves.
PER DEVILED EGG 42 CAL; 4 G PROT; 3 G TOTAL FAT
(<1 G SAT FAT); <1 G CARB; 93 MG CHOL; 33 MG SOD;
<1 G FIBER; <1 G SUGARS

Hit up the thrift store for old
white serving platters on which
to serve your food.
R OA S TE D F I NGER LING 1 lbs. fingerling potatoes, 2 tsp. maple syrup

POTATOES WITH cut in half lengthwise (9 cups) 2 tsp. minced shallots
CORNGARLIC CHIVE 6 Tbs. olive oil, divided 12 Tbs. thickly sliced garlic chives
VIN A I GR E T TE 1 cup fresh, raw corn kernels, divided or regular chives, divided
1 Tbs. white balsamic vinegar 25 fresh parsley leaves
SERVES 8 1 Tbs. lemon juice
This recipe is great for entertaining, as you
can boil the fingerling potatoes ahead of 1 Preheat oven to 425F.
time and then roast them before serving.
2 Bring potatoes and enough salted water to cover by 1 inch to a boil in large saucepan or Dutch
The boiling step also keeps the potatoes
oven. Boil 12 minutes, then drain, and cool completely. (Refrigerate in single layer if working ahead.)
moist and golden, as does roasting them
in baking pans. This is a great destination 3 Toss potatoes with 3 Tbs. olive oil and season with salt, if desired. Arrange in two 9- by 13-inch
for garlic chives if you grow them or find baking pans. Roast 25 to 28 minutes, or until golden. Cool 5 minutes, and remove with metal
them at the market; regular chives are spatula.
fine, too. 4 Meanwhile, mash cup corn kernels in medium bowl to release some milk. Whisk in remaining
3 Tbs. olive oil, vinegar, lemon juice, maple syrup, and shallots, and season with salt and pepper,
if desired. Stir in remaining corn kernels and half of chives.
5 Arrange potatoes on platter. Spoon corn vinaigrette around and over potatoes. (You may have a
little extra.) Scatter remaining chives and parsley leaves over all. Serve warm or at room temperature.
PER SERVING ( 1 2 CUP POTATOES WITH 1 1 2 TBS. VINAIGRETTE) 188 CAL; 2 G PROT; 10 G TOTAL FAT

(1 G SAT FAT); 20 G CARB; 0 MG CHOL; 71 MG SOD; 3 G FIBER; 3 G SUGARS

Make place cards by writing
guests names on clothes-
pins, and then attaching G RI LLED ROMAI NE HEART S
them to seed packets. WITH RUSTIC CHERRY
TOMATO VINAIGRET TE
SERVES 8 | 3O MINUTES OR LESS
Grilling romaine lettuce is a revelationin only 3 minutes,
the hearts get beautifully browned and the flavor turns
sweeter and much more interesting. Make the tangy
cherry tomato vinaigrette up to an hour ahead, but dont
grill the romaine until just before serving, as it tends to
lose volume as it sits.
10 oz. small, colorful cherry tomatoes,

halved or quartered (2 cups)
3 Tbs. plus 2 tsp. olive oil, divided
3 Tbs. finely chopped and drained oil-packed,
sundried tomatoes
2 Tbs. finely sliced fresh basil leaves, plus 12 to 16 small,
whole leaves for garnish
2 tsp. drained capers, coarsely chopped
2 tsp. white balsamic vinegar
2 tsp. fresh orange juice
tsp. minced garlic
4 romaine hearts, halved and outer leaves trimmed,
or 8 whole baby romaine heads
1 Heat gas grill to medium-high. (If using grill topper, put it

directly on grill grate while heating.)
2 Combine cherry tomatoes, 3 Tbs. oil, sundried tomatoes,
sliced basil, capers, vinegar, orange juice, and garlic in large
bowl, and season with tsp. salt, if desired. Let stand 15
minutes, stirring occasionally.
3 Brush romaine hearts with remaining 2 tsp. oil, and season
with salt and pepper, if desired. Arrange cut-side down directly
on grill grates or grill topper. Cook 2 minutes, or until golden
and marked. Flip, and cook 1 minute more. (Dont be tempted to
cook longer; they continue cooking off grill.)
4 Arrange hearts on serving platter. Spoon tomato vinaigrette
across hearts, and garnish with basil leaves.
PER SERVING ( ROMAINE HEART AND CUP TOMATO DRESSING)
75 CAL; 1 G PROT; 7 G TOTAL FAT (<1 G SAT FAT); 4 G CARB;
2 tsp. plus 3 Tbs. olive oil, divided 1 tsp. black olive tapenade
PEARL COUSCOUS 1 small onion, finely diced (1 cup), divided 2 tsp. lemon juice
WITH SILKY 1 cup pearl or Israeli couscous 4 Tbs. (or more to taste) chopped fresh
SAU T E D 1 small bell pepper, finely chopped ( cup) peppermint, divided
EGGPL ANT, 4 cups finely diced eggplant 23 Tbs. coarsely chopped toasted pine nuts
PEPPERS, AND 2 cloves garlic, minced (2 tsp.)
PEPPERMINT
1 Heat 2 tsp. oil in medium saucepan over medium-low heat. Add cup onion, and season with salt,
if desired. Saut 4 to 6 minutes, or until onions are beginning to brown. Add couscous and season with
SERVES 8 salt, if desired. Increase heat to medium, and cook 3 to 5 minutes, or until couscous has begun to brown,
30 MINUTES OR LESS stirring frequently. Add 1 cups water, and bring to a boil. Reduce heat to medium-low, and simmer,
This comforting, easy-to-eat covered, 10 minutes, or until water is absorbed and couscous is tender. Remove from heat. Fluff couscous
dish can be served warm or at with fork, cover, and keep warm.
room temperature, so you can
make it ahead for your summer
2 Meanwhile, heat remaining 3 Tbs. olive oil in large nonstick skillet over medium heat. Add pepper and
remaining onion, and season with salt, if desired. Cook 7 to 9 minutes, or until onions and peppers are
buffet. The trick to silky-textured
beginning to brown, stirring occasionally. Add eggplant and season with salt, if desired. Cook 10 to 12
eggplant is to cook it thoroughly;
minutes, or until eggplant is shrunken and browned, stirring occasionally. Add garlic and tapenade, and
it should look almost translucent
cook 1 minute, or until mixture is fragrant. Remove pan from heat and stir in lemon juice, scraping up any
and be nicely browned.
browned bits off bottom of pan.
3 Stir couscous and 3 Tbs. mint into eggplant mixture. Season with salt and pepper, if desired, and serve
sprinkled with pine nuts and remaining mint.
PER -CUP SERVING 189 CAL; 4 G PROT; 9 G TOTAL FAT (1 G SAT FAT); 25 G CARB; 0 MG CHOL; 9 MG SOD;
Family Style! 3 G FIBER; 3 G SUGARS
For a feeling of abundance,

theres nothing like serving food
on wide platters and in shallow
bowls. Here, a handful of tips on
how to transform your food into
dinner dcor:
Set everything in the middle
of the table or on a side table,
including dessert. (The crostata
here looks lovely on a plain wood
cutting board.)
Garnish loosely but generously
with fresh herbs. Experiment
with a new herb (like garlic chives
instead of chives, or lime basil
instead of basil) and remember
that herb blossoms are edible
and pretty, too. Include a pitcher
of ice water with mint sprigs and
lemon slices.
Add a few local products from
the farmers market: an artisanal
cheese, a jar of honey, a loaf of
bread.
Serve a platter of just-sliced
beefsteak tomatoesas well as
a bottle of olive oil and a bowl
of sea salt. Keep your eyes open
at the market for other seasonal
finds, and serve them simply in
addition to or in place of some-
thing else on the menu.
To re-create a farm feel, think
simple, functional, and rustic, with
a touch of whimsical.
Wood and metal surfaces,
and anything salvaged, are typical
of a working farm.
STONE FRUIT CROS TATAS WITH PECAN-CRISP TOPPING

MAKES 2 CROSTATAS
Rustic, free-form tarts are my favorite summer dessert for entertaining. I make the dough for the buttery crust in the food processor
a day or two ahead and refrigerate it. Or I freeze it for up to a month. Then, I use whatever combination of ripe stone fruit (peaches,
nectarines, apricots, plums, pluots) I can find for the filling.
Dough Topping Crostatas tsp. any combination

2 cups all-purpose flour cup all-purpose flour 1 lbs. nectarines, plums, ground cinnamon and
2 Tbs. granulated sugar cup chopped, toasted pluots, and/or peeled ground ginger, plus big
tsp. salt pecans peaches, cored and thinly pinch of cloves or
8 oz. (2 sticks) cold, unsalted 3 Tbs. dark brown sugar sliced (44 cups) cardamom
butter, cut into cubes
1 8 tsp. ground cinnamon 1 tsp. lemon juice 1 egg yolk
2 Tbs. cold, unsalted butter, 23 Tbs. granulated sugar 2 Tbs. heavy cream
diced 34 Tbs. all-purpose flour 2 Tbs. chopped,
toasted pecans
1 To make Dough: Briefly pulse flour, sugar, and salt in food processor to combine. Add butter cubes, and pulse 18 to 20 times, or until butter pieces
are size of small pebbles. With motor running, add 4 Tbs. ice water, and process until dough just starts to come away from sides. Transfer dough
to large bowl, and knead briefly with your palm to finish bringing together. Shape Dough into two 6-inch disks. Wrap in plastic wrap, and refrigerate
30 minutes, overnight, or up to 3 days.
2 Meanwhile, to make Topping: Combine flour, pecans, brown sugar, cinnamon, and pinch of salt in small bowl. Rub butter into flour mixture with
fingers until fine, crumbly topping forms. Refrigerate until ready to use.
3 Preheat oven to 400F. Arrange one oven rack in top third of oven, other rack in bottom third. Line two baking sheets with parchment paper.
4 To make Crostatas: Toss together fruit, lemon juice, and sugar in bowl. Add flour, spices, and big pinch of salt, if desired, and toss to combine.
5 Whisk together egg yolk and heavy cream in small bowl; set aside.
6 Roll out Dough disks to 12-inch circles on lightly floured work surface. Transfer disks to prepared baking sheets.
7 Sprinkle 1 Tbs. chopped pecans over middle of each dough circle, leaving a 2-inch border. Divide fruit mixture between two Crostatas, arranging in
center of dough over pecans and leaving 2-inch border. Pleat and fold edge of dough up and over outer edge of fruit filling. Brush top of dough (and
under folds) with egg mixture. Arrange half of crisp topping over fruit (and spilling over onto dough) in center of each tart.
8 Bake 30 to 35 minutes, or until browned on top and crisp and brown on bottom, rotating sheetpans halfway through. Cool on baking sheets until
easy to handle. Slice, and serve warm or at room temperature.
PER SLICE (EACH CROSTATA SERVES 6) 340 CAL; 4 G PROT; 21 G TOTAL FAT (12 G SAT FAT); 34 G CARB; 65 MG CHOL; 97 MG SOD; 2 G FIBER; 13 G SUGARS

Revved-up
& RICE BEANS
These five variations show how easy it is to
make a tasty meal out of a global staple.
By Abigail Wolfe / Photography by Ashton Ray Hansen
KOR EA N R IC EA D Z U K I BEAN
PORRIDGE WITH ASIAN PEAR
A N D POAC HED EGG
SERVES 4
Sliced Asian pear brings out the sweetness of adzuki beans.
Try seasoning the dish with Korean chile flakes instead of black
pepper, and garnishing it with black and white sesame seeds for
crunch. For a vegan option, switch out the poached egg for a
sliced avocado.
1 medium Asian pear, peeled, cored, and coarsely grated (1 cups)

cup medium-grain white rice, rinsed and drained
4 green onions, thinly sliced, whites and greens separated
1 cups cooked adzuki beans, or one 15-oz. can adzuki beans,
rinsed and drained
FOOD STYLIST: NANCY ZAMPARELLI; ASST. FOOD STYLIST: MICHAEL KAVENEY;

4 large eggs
1 Combine Asian pear, rice, green onion whites ( 1 3 cup), and 2 cups
water in medium saucepan. Bring to boil over medium-high heat, stirring

occasionally. Reduce heat to medium-low and simmer 20 to 25 minutes,
or until rice is tender, stirring occasionally. Stir in beans and green onion
greens ( cup), and season with salt and pepper, if desired. Cover lightly
and keep warm.
2 Bring 4 cups water to a simmer in medium saucepan. Crack eggs one at
PROP STYIST: NICOLE DOMINIC
a time into water, stirring gently. Poach eggs 1 to 2 minutes for runny yolks,
or to desired doneness.
3 Spoon cup rice mixture into each bowl. Top with one egg.
PER SERVING 297 CAL; 15 G PROT; 5 G TOTAL FAT (2 G SAT FAT); 48 G CARB;

S M O K Y B L AC K B E A N S A N D R I C E
SERVES 4
Garnish this simple dish with any or all of your favorite
Mexican-style toppings: sour cream, cilantro, shredded
cheese, green onions, salsayou name it! Leftovers taste
great in a breakfast burrito or take-along wrap sandwich.
cup dried black beans

CRE O LE R E D B EA NS A ND R IC E 4 tsp. garlic-flavored olive oil, divided
1 medium onion, diced (1 cups)
SERVES 4
2 chipotle chiles in adobo sauce, seeded and minced
Multipurpose ingredients are the key to this easy recipe.
(1 Tbs.)
Frozen peppers and onions are used to season both the 2
3 cup long-grain white rice, rinsed and drained
rice and the beans, and then some of the cooked-bean
mixture gets pured to give the finished dish a rich, saucy
texture. Garnish with chives and serve with your favorite 1 Soak black beans in medium bowl of cold water overnight.
hot sauce. Drain.
2 Heat 2 tsp. garlic oil in medium saucepan over medium heat.
2 Tbs. garlic oil, divided Add onion, and saut 2 to 3 minutes, or until softened. Stir in
2
3 cup long-grain white rice, rinsed and drained chipotle chiles and cook 30 seconds, or until fragrant. Add beans
2 cups frozen pepper and onion mix, divided and 2 cups water, and bring to boil. Reduce heat to medium-low,
1 15-oz. can tomatoes with medium green chiles, divided and simmer, partially covered, 35 to 45 minutes, adding more
1 cups cooked small red beans, cooking liquid reserved, water if necessary to keep beans covered.
or one 15-oz. can small red beans, such as Goya, drained, 3 When beans are tender, drain cooking liquid into measuring
liquid reserved cup. (You should have about 1 cup.) Add water to bring total liquid
1 3 cups. Stir remaining 2 tsp. garlic oil into beans, and
volume to 1
1 Heat 1 Tbs. garlic oil in small saucepan over medium heat until season with tsp. salt or to taste. Cover and keep warm.
shimmering. Add rice and 1 cup pepper/onion mix, and cook over 4 Combine rice with liquid from measuring cup and tsp. salt in
medium heat 2 to 3 minutes, or until vegetables are softened small saucepan. Bring to boil over medium heat. Stir once, reduce
and rice looks translucent. Add 1 3 cup tomatoes and their juices,
heat to low, cover tightly, and cook 18 minutes. Turn off heat and
plus 1 cup water; season with salt, if desired. Bring to boil, and let stand 5 minutes.
stir to combine. Cover, reduce heat to medium-low, and simmer
18 minutes. Remove from heat and let stand 5 minutes.
5 To serve, spoon cup rice into each of 4 bowls and top each
with cup black beans.
2 Heat remaining 1 Tbs. garlic oil in medium saucepan over PER SERVING ( CUP RICE AND CUP BEANS) 305 CAL; 11 G PROT;
medium heat. Add remaining 1 cup pepper/onion mix and saut 6 G TOTAL FAT (<1 G SAT FAT); 53 G CARB; 0 MG CHOL; 403 MG SOD;
3 to 4 minutes, or until softened. Add remaining tomatoes with 9 G FIBER; 3 G SUGARS
their juices, beans, and cup bean-cooking liquid. Bring to boil.
Cover, and simmer 6 to 8 minutes, or until mixture thickens.
Transfer cup bean mixture to blender and pure until smooth.
Return pure to pan and stir to combine. Season with salt and
pepper, if desired. To serve, divide rice among 4 bowls and top
each with beans.
PER SERVING ( CUP RICE AND CUP BEANS) 296 CAL; 9 G PROT;
7 G TOTAL FAT (1 G SAT FAT); 48 G CARB; 0 MG CHOL; 561 MG SOD;

Smoky Black
Beans and
Rice
Creole Red
Beans and Rice

Indian Rice and
Chickpeas with
Quick-Steamed
Greens
Spanish-
Inspired Soupy
Fava Beans

SPANISH-INSPIRED SOUPY
FAVA B E A NS
SERVES 4
Canned or dried fava beans have a rich, meaty texture that
adds body to this brothy dish. If you cant find prepared
romesco sauce, check out the Quick Romesco Sauce recipe
at vegetariantimes.com: It makes more than you need for
this recipe, but the remainder will keep up to a week in
the fridge and can be used as a spread or topping for just
about anything.
1 cups cooked dried fava beans, or one 15-oz. can

INDIAN RICE AND CHICKPEAS
fava beans, rinsed and drained
cup paella or bomba rice
WITH QUICK-STEAMED GREENS
5 Tbs. prepared romesco sauce, divided SERVES 4
3 cups frozen Mediterranean vegetable blend Prepared Madras curry sauce (found in the international
2 Tbs. sherry or red wine vinegar section of most well-stocked supermarkets) seasons
brown rice and chickpeas for a spicy one-dish meal that
Combine beans, rice, 3 cups water, and 3 Tbs. romesco sauce in gets a bright burst of color from steamed greens. For a
large saucepan, and season with salt, if desired. Bring to a boil, complete meal, stir a spoonful of curry sauce into plain
reduce heat to medium-low, cover, and simmer 20 minutes, yogurt and serve on the side along with mango chutney
or until rice is tender, stirring occasionally. Stir in vegetable blend and some warmed naan.
and sherry vinegar. Cover, and cook 7 to 8 minutes, or until
vegetables are tender and heated through. Stir in remaining 2 Tbs.
2
3 cup brown basmati rice, rinsed and drained
romesco sauce and season with salt and pepper, if desired.
cup mild or medium Madras curry sauce, divided
PER 1-CUP SERVING 356 CAL; 8 G PROT; 16 G TOTAL FAT
(2 G SAT FAT); 44 G CARB; 0 MG CHOL; 431 MG SOD; 5 G FIBER; 1 medium red onion, halved and thinly sliced (1 cups)
3 G SUGARS 1 cups cooked chickpeas, or one 15-oz. can chickpeas,
rinsed and drained
1 5-oz. pkg. baby spinach/kale blend (5 cups)
1 Combine rice with cup curry sauce and 1 23 cups water in

small saucepan. Bring to boil, stir, reduce heat to low, cover
tightly, and simmer 40 to 50 minutes. Remove from heat, and
let stand, covered, 5 minutes.
2 Heat large (10-inch) skillet over medium heat and mist with
olive oil cooking spray. Add onion, and saut 7 to 8 minutes, or
until browned and softened. Stir in chickpeas, remaining
cup curry sauce, and cup water. Cook 3 to 4 minutes, or until
hot and saucy (add 1 to 2 Tbs. water if mixture seems dry). Add
greens to skillet on top of chickpea mixture. Cover, and cook
1 minute more, or until greens are wilted. Stir mixture to combine,
cover, and cook 1 minute more. Stir in rice, and season with salt
and pepper, if desired.
PER 1-CUP SERVING 285 CAL; 9 G PROT; 7 G TOTAL FAT
(1 G SAT FAT); 49 G CARB; 0 MG CHOL; 400 MG SOD; 8 G FIBER;
9 G SUGARS

Thoroughly
Modern Kylee
Kylee Newton shares her contemporary
twist on making jams and preserves
By Mary Margaret Chappell
WHO SAYS HOMEMADE preserves have to have a homespun

feel? In her new book, The Modern Preserver, London entrepreneur
Kylee Newton demonstrates just the opposite. From flower-
infused jams to heirloom-vegetable pickles, Newtons creations
pair traditional techniques with fresh, new flavors and can all be
prepared in even the tiniest urban-dwellers kitchen.

BLUEBERRY AND ROSE COMPOTE Safe Preserving
MAKES TWO 8-OZ. CUPS For jars of pickles and preserves
In this recipe, I wanted to open people up to thinking about creative flavor composi- that will keep in the cupboard
tions and having fun with herbs, says Newton. You could replace the rose petals with for months, follow these
lemon thyme, mint, or basil. Or you could also use lavender. While compotes may not important steps every time
keep as long as jams, they offer a healthy, less sweet alternative for breakfast. you preserve.
1 lb. fresh or frozen blueberries Bring all ingredients to a boil in large saucepan
1

2
cups granulated sugar
cup red wine or port, or cup water
cup lemon juice
tsp. edible, dried rose petals
over medium heat. Simmer 15 to 20 minutes, or
until liquid evaporates and compote thickens to
jamlike consistency. Remove from heat. Serve
immediately, or cool and store, chilled, 2 to 3 days.
1 Sterilize jars
and lids
Set jars in large pot of sim-
mering water, and place lids
in small pot of simmering
PER 1 TBS SERVING 46 CAL; <1 G PROT; <1 G TOTAL FAT (0 G SAT FAT); 12 G CARB; 0 MG CHOL; water, making sure they
<1 MG SOD; <1 G FIBER; 11 G SUGARS are completely submerged.
Remove pots from heat,
but make sure water stays
hot and jars and lids are
submerged, ready to use. Use
tongs to remove jars and lids
from hot water, and carefully
shake dry. Alternatively, heat
jars and lids in dishwasher on
the rinse cycle (remove with
tongs) or heat clean, dry, lid-
ded jars in the oven at 250F
for 20 minutes (Newtons
favorite method).
2 Seal
Fill sterilized jars, leaving
inch of headspace below
the rim. Wipe off any drips
from around the edge with a
clean, damp towel, and then
close lid.
3 Process in a
boiling-water
bath
Place a canning rack or
cake rack in bottom of large
stockpot, and fill pot halfway
with water. Stand filled and
sealed jars on rack in pot,
adding extra water, if neces-
sary, to cover jars by at least
1 inch. Bring water to a rolling
boil, and boil jars 10 minutes.
Carefully remove jars from
pot with tongs, and allow to
cool before labeling and stor-
ing them.

POSH PICCALILLI
MAKES SIX TO SEVEN 10-OZ. JARS
I called this Posh Piccalilli because I want
people to experiment with different
vegetablesespecially heritage (heirloom)
vegetableswhen they make it, explains
Newton. The Anglo-Indian classic pickle can
be eaten right away, but it tastes best after three
to four weeks when the vinegary brine has
mellowed and lost some of its bite.
2 lbs. selection of 6 vegetables:

bell peppers, cauliflower, cucumber, daikon
radish, fresh corn kernels, fresh peas, green
beans, heritage carrots, Romanesco broccoli,
shallots, zucchini. Cut larger vegetables
into 1-inch pieces.
2 Tbs. salt
1 tsp. coriander seeds
1 tsp. cumin seeds
1 Tbs. yellow mustard seeds
2 Tbs. cornstarch
2 tsp. ground turmeric
2 tsp. yellow mustard powder
3 cups cider vinegar
cup granulated sugar
4 Tbs. honey
1 Combine vegetables and salt in large, nonreactive

bowl. Let stand at least 24 hours at room temperature.
Rinse vegetables, drain, and dry in salad spinner or by
patting dry with kitchen towel or paper towels.
2 Crush coriander, cumin, and mustard seeds
together with mortar and pestle. Transfer to bowl, and
stir in cornstarch, turmeric, and mustard powder. Stir in
cup vinegar to make a thin paste.
3 Bring remaining vinegar, sugar, and honey to a
gentle simmer in medium stainless-steel pan, slowly
dissolving sugar. Whisk ladle of warmed vinegar-sugar
mixture into spice mix. Slowly stir spice-mix vinegar
paste into vinegar-sugar mixture over heat. Simmer
1 to 2 minutes, or until mixture is thickened. Remove
from heat, add vegetables, and stir until well coated.
4 Pack piccalilli into warm, dry, sterilized jars, filling
to about inch below rim. Seal, and process in
boiling-water bath (see p. 67). Keeps unopened for
up to a year. Once opened, keep refrigerated and eat
within 4 weeks.
PER -CUP SERVING 45 CAL; 1 G PROT; <1 G TOTAL FAT
(<1 G SAT FAT); 9 G CARB; <1 MG CHOL; 135 MG SOD;

CHOCOL ATE AND RASPBERRY JAM
MAKES THREE TO FOUR 1 Bring raspberries and sugar to a simmer in large
8-OZ. JARS saucepan over medium heat until sugar dissolves.
Reprinted with permission
This rich, decadent spread is as Strain hot pulp through fine-meshed strainer to remove
from The Modern
easy to make as plain raspberry seeds. Return pulp to saucepan, stir in lemon juice, and
Preserver: Jams, Pickles,
jam, but with much more im- heat pulp to just below a simmer. Stir in chocolate until
pressive results. You can substi- melted. Remove from heat, cover, and cool overnight. Cordials, Compotes and
tute other berries or sweet-tart More, by Kylee Newton, The
2 Bring chocolate-raspberry mixture to a rolling boil,
fruit for the raspberries accord- Countryman Press, 2016.
and boil 5 minutes, stirring constantly. Check for firm
ing to whats in season. Photos by Philippa Langley,
set by spooning small amount onto cold plate and
verifying that the mixture doesnt drip or run once cool, copyright 2015.
2 lbs. fresh or frozen raspberries
and that it wrinkles when gently pushed with your
4 cups granulated sugar
finger. Remove from heat, ladle into warm, dry, sterilized
cup lemon juice
jars, and seal. Process in boiling-water bath (see p. 67).
8 oz. bittersweet chocolate,
Keeps unopened for up to 8 to 10 months. Once opened,
at least 70% cocoa solids,
refrigerate and eat within 4 to 8 weeks.
broken into small pieces
PER 1-TBS SERVING 88 CAL; <1 G PROT; 2 G TOTAL FAT
(1 G SAT FAT); 19 G CARB; 0 MG CHOL; <1 MG SOD; 1 G FIBER;
17 G SUGARS

black
Whether hand-picked from a wild bramble,
harvested from a garden, or snagged from a
farmers market stand, dark, sweet blackberries make a gorgeous
addition to end-of-summer recipes
beauties
By Stacy Adimando / Photography by Ashton Ray Hansen
FOOD STYLIST: NANCY ZAMPARELLI; ASST. FOOD STYLIST: MICHAEL KAVENAY; PROP STYIST: NICOLE DOMINIC

ZUCCHINI AND ENDIVE
SAL AD WITH BROKEN
BL ACKBERRYSERRANO
VI N A I G RE T TE
SERVES 4
30 MINUTES OR LESS
This lettuce-free salad features a
sweet-sour vinaigrette with surprise
bursts of heat from serrano chile. Letting
the dressing macerate for 5 minutes
helps to blend all the flavors.
Vinaigrette
13 cup chopped blackberries

5 Tbs. olive oil
10 thin slices serrano chile
3 Tbs. cider vinegar
2 Tbs. finely chopped
white onion
Salad
2 medium zucchini (1 lb.),
peeled into ribbons with
1 3 cups)
vegetable peeler (3
1 large head endive,
leaves separated
1 head radicchio,
leaves separated
1 cups cooked chickpeas,
or one 15-oz. can
chickpeas, rinsed & drained
13 cup blackberries

2 Tbs. chopped pecans
1 To make Vinaigrette: Stir together all

ingredients with fork, mashing blackberries
slightly. Let stand 5 minutes.
2 To make Salad: Toss together zucchini,
endive, radicchio, and chickpeas on large
platter. Spoon Vinaigrette over Salad, and
garnish with blackberries and pecans.
PER 1 -CUP SERVING 229 CAL; 8 G PROT;
13 G TOTAL FAT (1 G SAT FAT); 23 G CARB;
0 MG CHOL; 161 MG SOD; 7 G FIBER;
7 G SUGARS

The homemade blackberry sauce on these
elegant crpes comes together in minutes and makes
a great topping for ice cream and yogurt.
Try the recipe with raspberries or blueberries, as well.
CRPES WITH BL ACKBERRY SAUCE AND ORANGE-SCENTED RICOT TA

SERVES 4
The secret to crpe-making success? Letting the batter rest as long as needed for the frothiness and bubbles to subside, so it can
spread smoothly and evenly across the pan. All of the recipe components can be made ahead of time, so the filled crpes come
together quickly when its time for dessert.
Crpes Filling Sauce

1 cups whole milk 2 cups low-fat ricotta cheese 1 3 cups blackberries
1
1 cup all-purpose flour 2 Tbs. cane sugar 2 Tbs. cane sugar
3 large eggs 2 Tbs. vegetable oil 1 Tbs. orange juice
2 Tbs. vegetable oil tsp. grated orange zest, plus
1 tsp. pure vanilla extract extra for garnish, optional
1 8 tsp. salt, divided

Unsalted butter, for greasing pan
1 To make Crpes: Blend milk, flour, eggs, oil, vanilla, and salt in blender until smooth. Transfer batter to bowl, and refrigerate 1 hour, or overnight.
2 To make Filling: Pulse all ingredients in food processor until smooth. Refrigerate until ready to use.
3 To make Sauce: Bring all ingredients to a simmer in small saucepan over medium heat. Cook 4 to 5 minutes, or until mixture is juicy and berries
are softened. Smash berries against sides of saucepan with fork, and simmer 3 to 4 minutes more. Set aside.

BL ACKBERRY AND CHARRED-CORN
QUESADILL AS WITH TOMATILLO SALSA
Sliced, fresh blackberries add a bright burst of flavor and color to cheesy
quesadillas. Because the heat from jalapeo chiles can vary dramatically
from pepper to pepper, start by using half of the chile in the salsa and add
more as desired, to taste. If you dont have a gas stove, char the husked
corn on a grill or in a dry cast-iron skillet on medium-high.
Salsa
2 large tomatillos, husked and rinsed
cup plus 2 Tbs. finely chopped white onion, divided
2 Tbs. lime juice
medium jalapeo chile, stemmed and coarsely
chopped
2 Tbs. chopped cilantro
Quesadillas
1 ear fresh corn, husked
1 cup coarsely grated Oaxacan or Monterey
Jack cheese
4 7-inch flour tortillas
2
3 cup blackberries, thinly sliced
4 tsp. canola oil, divided
cup cilantro leaves
1 To make Salsa: Pulse tomatillos, cup onion, lime

juice, and jalapeo in blender or food processor until
almost smooth. Transfer to small bowl, and stir in
cilantro and remaining 2 Tbs. onion. Season with salt
4 Heat 1 tsp. butter in large (10-inch) nonstick and pepper, if desired, and set aside.
skillet over medium heat, swirling pan to coat.
Add cup of crpe batter to center of pan, and
2 To make Quesadillas: Heat burner of gas stove to
medium-high. Place corn ear directly on burner using
quickly swirl pan to spread batter into large
tongs, and char 20 seconds, or until beginning to
circle. Cook 1 minutes, or until edges begin to
blacken. Rotate corn, and continue roasting and cooking
brown. Loosen crpe edges with spatula, and
5 minutes, or until all kernels are charred. Cool slightly,
flip. Cook 1 minutes more, or until both sides of
then cut kernels into medium bowl.
BLACKBERRY PHOTO: ISTOCKPHOTO/THOMAS_EYEDESIGN
crpe are set and beginning to brown. Transfer

to plate. Repeat with remaining batter, greasing 3 Sprinkle 3 Tbs. cheese on half of each tortilla, leaving
pan with butter as needed. thin border. Top each with 2 Tbs. charred-corn kernels,
then blackberries. Top each with 1 Tbs. cheese. Fold
5 To assemble: Spread cup Filling on one
tortilla in half to close.
side of crpe. Fold in edges like a letter, and
transfer to plate. Repeat with second Crpe and 4 Heat 2 tsp. canola oil in large nonstick skillet over
stack Crpes slightly overlapping on plate. Top medium heat. Add 2 Quesadillas to skillet, and cook
with 1 Tbs. Sauce. Garnish with orange zest, 4 minutes, turning once, or until outside is light brown
if desired. and cheese has melted. Repeat with remaining oil and
PER SERVING (2 CRPES) 562 CAL; 25 G PROT; quesadillas. Garnish with cilantro and serve with Salsa.
30 G TOTAL FAT (10 G SAT FAT); 50 G CARB; PER QUESADILLA 320 CAL; 12 G PROT; 17 G TOTAL FAT
197 MG CHOL; 449 MG SOD; 3 G FIBER; (7 G SAT FAT); 32 G CARB; 29 MG CHOL; 691 MG SOD;
20 G SUGARS 3 G FIBER; 6 G SUGARS

BL ACKBERRY, COCONUT, AND CHIA SEED BL ACKBERRY
CR EA M S I C LE S CRUMB BARS
MAKES 6 CREAMSICLES MAKES 18 BARS
These vegan popsicles swirl layers of lime-spiked coconut milk with a concentrated The dough in this recipe is used
blackberry pure. Chia seeds are stirred into the mixture to thicken it and add texture two ways: first as a buttery
plus give you a healthy hit of fiber and protein. crust, and then as a cinnamon-
laced crumb topping.
1 13.5-oz. can full-fat coconut milk
cup lime juice 3 cups all-purpose flour
4 Tbs. light agave nectar, divided cup plus 2 Tbs. cane sugar,
2 Tbs. black chia seeds divided
13
2 cups (about 10 oz.) blackberries cup plus 2 Tbs. light brown
sugar, divided
tsp. baking powder
1 Blend coconut milk, lime juice, 3 Tbs. agave nectar, and pinch of salt, if desired, in blender until tsp. kosher salt
creamy. Pour all but cup coconut-milk mixture into bowl, and set aside. Stir chia seeds into 2 sticks vegan margarine,
mixture in bowl. softened
2 Add blackberries and remaining agave nectar to remaining cup coconut-milk mixture in tsp. ground cinnamon
blender. Blend 1 minute, or until mostly smooth. 5 cups fresh blackberries
cup tapioca starch (flour)
3 Strain blackberry mixture through a fine-mesh strainer into a bowl or liquid measuring cup,
tsp. vanilla extract
pressing and stirring with spatula to help the liquid through. Discard seeds. (You will have about
10 oz. of liquid.) 1 Preheat oven to 350.
4 Spoon or pour 1 Tbs. chia mixture into bottoms of six 3-oz. popsicle molds. Add 1 heaping Tbs. Coat 9- x 13-inch baking pan
berry mixture atop each. Continue layering popsicles with 1 heaping Tbs. of each mixture until with cooking spray, line with
mixture reaches fill lines. Swirl mixtures inside molds with skewer or butter knife. parchment paper, then coat
5 Freeze 5 hours, or overnight. Run each popsicle mold under warm water 15 seconds to help paper with cooking spray.
loosen and unmold. 2 Combine flour, cup cane
PER POPSICLE 176 CAL; 2 G PROT; 11 G TOTAL FAT (10 G SAT FAT); 19 G CARB; 0 MG CHOL; 18 MG SOD; sugar, cup brown sugar, baking
3 G FIBER; 15 G SUGARS powder, and salt in bowl. Blend in
margarine and 2 Tbs. water with
fingers until mixture is crumbly.
Press mixture in bottom of
prepared baking pan.
3 Work remaining 2 Tbs. brown
sugar and cinnamon into
remaining mixture. Set aside.
4 Toss together blackberries,
starch, vanilla, and remaining
2 Tbs. cane sugar in bowl. Spread
mixture over dough. Sprinkle
dough crumbles over berries.
Bake 50 minutes, or until golden
brown. Cool. Remove from pan,
and cut into squares.
PER BAR 263 CAL; 3 G PROT;
13 G TOTAL FAT (5 G SAT FAT);
35 G CARB; 0 MG CHOL;
172 MG SOD; 3 G FIBER;
16 G SUGARS

When baking, the blackberries' juices spread and
turn thick and jammy to fill in any blank patches between
berries when first placed on the crust.

Bonjour,
Qubec!
Plan a fall getaway to the French-speaking province for a taste of la belle vie
By Sonia Morin

QUBEC IS CANADAS
nod to European elegance, a
mlange of Old World and
modern life. Vieux Qubec,
the historic quarter of Qubec
City, the alluring French-
speaking capital of the province,
offers cobblestone streets,
sidewalk cafs, and a unique
cultural heritage. Meanwhile,
cosmopolitan Montral is
a sophisticated and diverse
island replete with world-class
museums, vibrant street life, and
multicultural neighborhoods.
Both cities offer enchanting
veg options, from elegant
restaurants and chic bistros to
bakeries that offer steaming
bowls of hot chocolate.
PHOTO, OPPOSITE: ISTOCKPHOTO/HONESTTRAVELLER; THIS PAGE: ISTOCKPHOTO/MIKEINLONDON
Opposite:
Old Qubec (Vieux
Qubec), with a
view of Le Chteau
Frontenac on the
hill. This page:
Montral's
Notre-Dame
Basilica by night.

Lola Rosa
4581 Avenue du Parc
Montral, QC H2V 4E4
545 Rue Milton
Montral, QC H2X 1W5
lola-rosa.ca
The Vibe
Lola Rosa has two locations in
Montrala popular restaurant and a
smaller cafboth of which offer an
array of international cuisine. (A third
Lola Rosa opens in old Montral in
September.) Everything is homemade,
including their tempeh. Be sure to check
out the little handwritten notes, stories,
poems, and other random messages
customers leave behind in the dining-
table drawers.
AU TU M N T O UR TIR E
SERVES 8
A tourtire, or savory pie, is a hearty, traditional French-Canadian meal served when the weather begins to cool. This version from
Lola Rosa in Montral pairs a cornucopia of seasonal and root vegetables with meaty mushrooms beneath a flaky golden crust,
for a one-dish meal thats trs magnifique.
Vegetables Mushrooms Cauliflower Pure

1 2 cups)
2 large carrots, diced (1 2 Tbs. olive oil cup steamed cauliflower
2 large parsnips, diced (2 1 2 cups) 2 lbs. white, portobello, or oyster cup plain, unsweetened soymilk
1 large sweet potato, peeled and diced mushrooms, sliced (16 cups) 1 tsp. maple syrup
(3 cups) cup low-sodium tamari sauce
1 large white potato, peeled and diced Tourtire
(2 cups) Caramelized Onions 1 17.3-oz. pkg. frozen puff pastry,
1 tsp. ground nutmeg 1 Tbs. olive oil (to coat pot) such as Pepperidge Farms, thawed
1 tsp. ground ginger 1 large onion, thinly sliced (2 cups) 1 Tbs. maple syrup
1 tsp. ground allspice 1 Tbs. balsamic vinegar 1 Tbs. canola oil
1 Tbs. light brown sugar
1 To make Vegetables: Steam carrots and parsnips 30 to 35 minutes, or until tender. Steam sweet potatoes and white potatoes 20 to 25 minutes,
or until tender. Transfer vegetables to large bowl, and stir in remaining ingredients. Cool.
2 To make Mushrooms: Heat 1 Tbs. oil in large Dutch oven over medium heat. Add 8 cups mushrooms, and saut 7 to 10 minutes, or until beginning
to brown. Stir in 2 Tbs. tamari, scraping up any stuck-on bits. Transfer to bowl. Repeat with remaining oil, mushrooms, and tamari. Set aside to cool.
3 To make Caramelized Onions: Heat oil in large Dutch oven or saucepan over medium heat. Add onions, reduce heat to medium-low, and cook
25 to 30 minutes, or until onions are browned, stirring frequently. Stir in vinegar and sugar, and simmer 10 minutes. Season with salt, if desired. Cool.
4 To make Cauliflower Pure: Blend steamed cauliflower with 2 Tbs. soymilk and maple syrup until smooth, adding up to 2 Tbs. more soymilk,
if necessary. Season with salt and pepper, if desired. Cool.
5 To make Tourtire: Preheat oven to 350F.
6 Roll out 1 sheet puff pastry until large enough to extend 1 inch over sides of 9-inch deep-dish pie plate. Layer Cauliflower Pure, Vegetables,
Mushrooms, and Caramelized Onions in pie dish. Press down on fillings with hands. Cover fillings with remaining puff-pastry sheet. Dip clean fingers
in water and pinch bottom pastry sheet to the top along the edges to enclose the tourtire. Brush top with maple syrup, chill 10 minutes, then brush
with canola oil. Poke holes in center of top crust to vent.
7 Bake Tourtire 35 minutes, or until golden brown. Cool 5 to 10 minutes before serving.
PER SLICE 572 CAL; 13 G PROT; 28 G TOTAL FAT (6 G SAT FAT); 70 G CARB; 0 MG CHOL; 816 MG SOD; 9 G FIBER; 17 G SUGARS

YELLOW SPLIT PEA SOUP
SERVES 6
Part of Invitation Vs Cabane Sucre (Sugar Shack)
menu, this soup transports guests to a maple-forest
sugar shack, where friends and family share communal
Invitation V meals that often feature simple, deeply satisfying pots
of soup while they wait for the large vats of maple sap
254 Rue Bernard O
Montral, QC H2V 1T5 to boil down into syrup: French-Canadian liquid gold.
invitationv.com
1 cup dry yellow split peas
1 leek, quartered and thinly sliced (34 cup)
cup diced onion
2 bay leaves
1 large carrot, diced (34 cup)
1 large stalk celery, diced (34 cup)
2 tsp. garlic powder
tsp. dried oregano
tsp. ground turmeric
tsp. ground black pepper
2
3 cup white wine
2 Tbs. nutritional yeast flakes
1 tsp. sugar, optional
1 Soak yellow split peas overnight in large bowl of cold water.

Drain, transfer to large saucepan, and cover with 3 to 5 cups
water. Bring to a boil. Reduce heat to medium-low, and
FOOD PHOTOS: ASHTON RAY HANSEN; FOOD STYLIST: NANCY ZAMPARELLI; ASST. FOOD STYLIST: MADI MAYFIELD;
simmer 1 hour, or until split peas are completely tender. Drain,

and set aside.
2 Heat oil in medium saucepan over medium-high heat.
Add leek, onion, and bay leaves, and cook 5 to 7 minutes, or
until onion turns slightly golden. Add carrot, and saut 3 to 5
minutes, or until softened. Add celery, and saut 3 minutes
more. Reduce heat to medium; stir in garlic powder, oregano,
PROP STYIST: NICOLE DOMINIC; INTERIOR PHOTO: COURTESY OF INVITATION V
turmeric, and pepper, and cook 1 minute. Add wine, and cook,
stirring, until brown bits on bottom of pan have loosened.
3 Remove bay leaves, and stir in nutritional yeast, cooked
split peas, and 3 cups water. Cover, reduce heat to medium-
low, and simmer 20 to 30 minutes. Stir in sugar, if using, and
season with salt and pepper, if desired.
PER 1 2-CUP SERVING 280 CAL; 9 G PROT; 14 G TOTAL FAT

The Vibe 4 G SUGARS
With chef Kelvin Au-Leong at the helm, Invitation V offers a wide

range of flavor experiences in its gastronomical offerings, all based on
Au-Leongs extensive world travels. Recently commissioned by The
Brando resort in French Polynesia to create vegan menus, Au-Leong is
one of the most sought-after vegan talents in the culinary world.

Panache
10 Rue Saint-Antoine
Qubec City, QC G1K 4C9
saint-antoine.com
FOOD PHOTOS: ASHTON RAY HANSEN; FOOD STYLIST: NANCY ZAMPARELLI; ASST. FOOD STYLIST: MADI MAYFIELD; PROP STYIST: NICOLE DOMINIC; INTERIOR PHOTO: COURTESY OF AUBERGE SAINT-ANTOINE
AVOCADO AND QUI NOA SA L A D
WITH TOMATO CONFIT
SERVES 8
Panache chef Louis Pacquelin highlights quinoa in this
comforting salad. Gluten-free and low in fat, yet rich in
iron and protein, quinoa has a nutty flavor that works
well with the creaminess of avocado and the warmth of
cumin and hot sauce.
Salad
2 cups cherry tomatoes, halved
2 tsp. olive oil, divided
cup red quinoa
2 large avocados, thinly sliced
cup cilantro leaves
cup pitted, marinated black olives
Dressing
cup olive oil
2 Tbs. white balsamic vinegar
1 tsp. honey
tsp. ground cumin
3 drops Tabasco sauce
1 To make Salad: Preheat oven to 350F. Line baking sheet

with foil or parchment paper.
2 Toss cherry tomatoes with 1 tsp. olive oil, and season with
The Vibe salt and pepper, if desired. Roast 30 minutes, or until tomatoes
have rendered their water and look slightly wilted. Transfer to
Housed in a wood-beamed riverfront warehouse in Vieux Qubec, paper-towel-lined plate, and refrigerate until ready to use.
Panache is a fine-dining restaurant that uses local resources, many
of which are harvested from the restaurants own organic garden at
3 Cook quinoa according to package directions. Spread on
large plate, stir in remaining 1 tsp. olive oil, and cool.
nearby le dOrlans. Chef Louis Pacquelin consistently highlights
vegetables as the center of his creations. This veg-friendly restaurant 4 To make Dressing: Whisk together all ingredients in bowl.
enthusiastically offers many vegetarian options, as well as a 5 Combine tomatoes, quinoa, and avocados in large bowl.
vegetarian tasting menu upon request. Top with cilantro and olives. Serve dressing on the side.
PER 1 2-CUP SERVING 318 CAL; 4 G PROT; 27 G TOTAL FAT

3 G SUGARS

Mouton Vert
6000 Rue Sherbrooke O
Montral, QC H4A 1X9
The Vibe
Mouton Vert (The Green Sheep) specializes in veg Greek country cooking with a Qubcois
touch. The sleek eatery in the fashionable Notre-Dame-de-Grce neighborhood of
Montral is located just below street level and has an adjacent takeout counter and
specialty grocery. Be sure to order a Greek coffee to accentuate your visit.
PUMPKIN PIE L A GRECQUE

SERVES 12
Mouton Verts intriguingly sweet and savory pie is a favorite among Montrals vegetarian connoisseurs. Weve provided the
restaurants recipe for homemade phyllo dough, but you could also use prepared, frozen phyllo dough for your crust.
Phyllo Dough Pumpkin Filling 1 To make Phyllo Dough: Combine 14 cup olive oil, vinegar, and salt in small
12 cup olive oil, divided 1 large butternut squash or
bowl. Place flour in large bowl, and stir in water mixture until dough forms.
2 Tbs. apple cider vinegar 1 medium pumpkin, peeled, Cover, and let stand 1 hour.
1 tsp. salt seeded, and coarsely grated 2 To make Pumpkin Filling: Stir together squash or pumpkin, onions, and
6 cups all-purpose flour (3 cups) salt in large bowl. Let stand 30 minutes. Squeeze out excess liquid from
2 large onions, grated (3 cups) squash mixture, then stir in all remaining ingredients.
1 4 tsp. salt

1 cup brown sugar or organic
3 To assemble pie: Preheat oven to 350F. Line baking sheet with parchment
paper. Divide Phyllo Dough into 6 balls. Roll 1 ball out into very thin 12- x 18-
raw sugar
inch sheet. Place on baking sheet, and brush with olive oil from remaining
1 cup toasted sesame seeds 1 4 cup. Repeat rolling out dough and brushing with oil until you have

cup olive oil
3 stacked layers of Phyllo Dough on baking sheet. Spread Pumpkin Filling
2 Tbs. chopped fresh dill
over Phyllo Dough stack. Repeat rolling dough, brushing with oil, and layering
1 cup walnuts, chopped
phyllo sheets to cover pie with 3 more layers. Fold last dough layer into pan
2 Tbs. ground cinnamon
to seal pie. Score top dough layer into 12 squares to let steam escape. Bake
1 Tbs. salt
45 to 50 minutes, or until pie is golden brown and bottom is crisp. Cut into
1 tsp. ground black pepper
squares to serve.
1 tsp. dried oregano
PER SERVING 636 CAL; 12 G PROT; 31 G TOTAL FAT (3 G SAT FAT); 77 G CARB;

During the warmer months,
Out-and-About Options many streets in Old Montral

turn into car-free zones ideal
Dont miss these standout spots for veg and vegan food in Montral and Qubec City. for strolling and dining.
Montral Montral, QC H2X 3K6

With two locations in Montral
Take the chill off a Canadian
autumn day with a bowl of
at the old port of Qubec, is open
daily, year-round and is known
Aux Vivres (one downtown, the other in a decadent hot chocolate from this for its prepared farm foods,
auxvivres.com/en 100-year-old house in the Latin award-winning chocolate shop. seasonal produce, wine, cut
4631 Boul St-Laurent, Quarter), Resto Vgo has over The attached museum tells the flowers, and local crafts.
Montral, QC H2T 1R2 200 vegan and vegetarian dishes history of chocolate.
This comfy vegan eatery features in its buffet rotation. Le Soixante 5
a juice bar, extensive international Le Crac et La Carotte lesoixante5.com
menu, and creative desserts. Sophie Sucre Joyeuse 78 Cte du Passage
sophiesucree.com/en/ lecrac.com Lvis, QC G6V 5S7
Marchs Publics de 167 Avenue des Pins E 690 Rue Saint-Jean Drive or take the ferry across the
Montral (MPM) Montral, QC H2W 1N9 Qubec City,QuebecG1R 1P8 St. Lawrence River from Qubec
marchespublics-mtl.com/en Pick out your favorite dlice at Want something light? The City to Lvis on the opposite
MPS operates four daily farmers this charming vegan bakery and takeout counter and prepared- shore for casual vegetarian and
markets plus produce and flower pair it with one of their assorted food section at this natural food vegan fare, or Sunday brunch.
PHOTO: ISTOCKPHOTO/ NICOLAS MCCOMBER
kiosks throughout Montral. Check coffees, teas, or hot chocolate. store offer an assortment of
out the Jean-Talon market in Little vegetarian and vegan options. Om Prana
Italy, which opened in 1933. Qubec City omprana.ca/en
Le March du Vieux-Port 241 Rue Saint-Joseph E,
Resto Vgo rico Chocolate Shop de Qubec Qubec City, QC G1K 3E8
restovego.ca/en and Museum marchevieuxport.com This holistic center is home to a
1204 Avenue McGill College ericochocolatier.com 160 Quai Saint-Andr juice and smoothie bar, a vegan
Montral, QC H3B 4J8 634 Rue Saint-Jean Qubec City, G1K 3Y2 bistro with many raw options,
1720 Rue Saint-Denis Qubec City, QC G1R 1P8 Qubecs largest farmers market, and a natural food store.

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-+.*/01.2/.3+4('5
To advertise in our
vegetariantimes.com classied section
email: eregan@aimmedia.com
Veganish
lets a person
find his or
her way into
the vegan
lifestyle.
What does the term The book is packed

veganish mean? with quotes and pro-
Young adults and new files. Where did they
PHOTO: ASHTON RAY HANSEN; FOOD STYLIST: NANCY ZAMPARELLI; ASST. FOOD STYLIST: MADI MAYFIELD; PROP STYIST: NICOLE DOMINIC
adults arent into labels. come from?
They dont want to be In a way, I crowdsourced
told what they should the book. I wanted
think or do. Veganish to find out what real
allows for their kind of people are doingyoung
flexibility, which lets a people in the Midwest
person find his or her or who are still in college
way into the vegan or just at new jobs, and
lifestyle. who are transitioning to
veganism. How do they
Whats The Book of do it? Whats appealing
Q&A
Veganish about? to them? Whats impor-
Its a beginners toolkit tant to them?
for the curious. It simply
states all the reasons Where is the vegan
why it would be ben- movement going?
W I T H K AT H Y eficial for the reader

to go in a vegan direc-
tion. The book gives
I think that meat is
going to go the way of
tobacco, now that what
FRESTON talking points on how

to navigate your way
socially with a boyfriend
eating meat does to
the planet and to the
body has become public
or girlfriend, or peers or knowledge. As aware-
The self-help author and wellness activist parents, when you go ness surges, the avail-
helps point young adults in a plant-based-diet vegan. And then it has ability of plant-based
great, super-easy recipes options is also surging,
direction in The Book of Veganish by Robin Robertson. and its becoming easier
and hipper to go vegan.

CRANBERRY AND
ALMOND BU T T ER
OVERNI G HT
OATS
Prep this breakfast rec-
ipe for the first time on a
Sunday night when youre
not rushed, recommends
Freston. Its crazy-delicious,
and since you dont have to
heat the oats to enjoy them
at breakfast, its the ultimate
in convenience.
1 2 cup old-fashioned

rolled oats
1 2 cup plain, unsweetened

almond milk or other
nondairy milk
1 3 cup sweetened, dried

cranberries
1 Tbs. maple syrup
1 tsp. chia seeds or ground
flaxseeds, optional
2 Tbs. almond butter or
peanut butter
Combine oats, almond milk,

cranberries, maple syrup, and
chia seeds, if using, in bowl.
Stir in almond butter. (No need
to mix completelyits OK to
leave streaks of almond butter
throughout the oat mixture.)
Cover, and refrigerate 6 hours, or
overnight. Serve as is, or top with
yogurt and banana.
PER 1-CUP SERVING 559 CAL;

13 G PROT; 24 G TOTAL FAT
(3 G SAT FAT); 82 G CARB;
0 MG CHOL; 167 MG SOD;
Reprinted from The Book of

Veganish by arrangement with
Pam Krauss Books, a member
of Penguin Group (USA) LLC, a
Penguin Random House com-
pany. Copyright 2016, Kathy
Freston and Rachel Cohn.

30 MINUTES OR LESS
LOW SATURATED FAT
GLUTEN-FREE
LOW-CALORIE
DAIRY-FREE
VEGAN
APPETIZERS & SIDES

Q Q Q Q Charred Tomato, Pepper, and Onion Crostini, p. 39
Q Q Q Q Chickpea and Swiss Chard Succotash, p. 47
Q Q Q Q Deviled Farm Eggs with Cumin, Yogurt, Lime, and Cilantro, p. 55
Q Q Q Q Q Roasted Fingerling Potatoes with CornGarlic Chive Vinaigrette, p. 56
SOUPS & SALADS
Q Q Q Heirloom Carrot Salad with Sweet Orange and Thyme Vinaigrette, p. 43
Q Q Q Q Q Q Grilled Romaine Hearts with Rustic Cherry Tomato Vinaigrette, p. 57
Q Q Q Q Q Zucchini and Endive Salad with Broken BlackberrySerrano Vinaigrette, p. 71
Q Q Q Q Yellow Split Pea Soup, p. 79
Q Q Avocado and Quinoa Salad with Tomato Confit, p. 80
ENTRES
Q Q Q Q Q Ultimate Green Taco Wraps with Lentil-Walnut Taco Meat, p. 10
Q Q Huevos Rancheros Quesadillas, p. 32
Q Q Mushroom French Toast, p. 34
Q Q Southwestern Grits, p. 35
Q Caprese Eggs Benedict, p. 36
Q Q Q Q Cauliflower Couscous with Black Lentils and Heirloom Greens, p. 40
Q Q Q Q Q Collard Rolls with Tempeh, Potatoes, and Sriracha Sauce, p. 41
Q Stealth Health Mac and Cheese, p. 46
Q Q Q Q Q Curried Yellow Squash with Rice and Pigeon Peas, p. 48
Q Q Q Q Q Bok Choy, Butternut Squash, and Spicy Tofu Triangles, p. 50
Q Q Q Q Q Pearl Couscous with Silky Sauted Eggplant, Peppers, and Peppermint, p. 58
Q Q Q Korean RiceAdzuki Bean Porridge with Asian Pear and Poached Egg, p. 60
Q Q Q Q Q Creole Red Beans and Rice, p. 62
Q Q Q Q Q Smoky Black Beans and Rice, p. 62
Q Q Q Q Q Spanish-Inspired Soupy Fava Beans, p. 65
Q Q Q Q Q Indian Rice and Chickpeas with Quick-Steamed Greens, p. 65
Q Q Blackberry and Charred-Corn Quesadillas with Tomatillo Salsa, p. 73
Q Q Autumn Tourtire, p. 78
Q Q Q Pumpkin Pie la Grecque, p. 81
Q Q Q Cranberry and Almond Butter Overnight Oats, p. 87
CONDIMENTS, SAUCES & SPREADS
Q Q Q Q Q Black Lentil Sunflower Dip, p. 22
Q Q Q Q Q Blueberry and Rose Compote, p. 67
Q Q Q Q Posh Piccalilli, p. 68
Q Q Q Q Q Chocolate and Raspberry Jam, p. 69
SWEETS
Stone Fruit Crostatas with Pecan-Crisp Topping, p. 59
Crpes with Blackberry Sauce and Orange-Scented Ricotta, p. 72
Q Q Q Q Blackberry, Coconut, and Chia Seed Creamsicles, p. 74
Q Q Blackberry Crumb Bars, p. 75

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