Vegetarian Times 2014-09

EAT GREEN LIVE WELL
STOCK UP!
10
‹‹ ››
fresh
VEG COOKING
MUST-HAVES
38 SPECTACULAR
FAST, GREEN
SEASONAL RECIPES
INCREDIBLE
MAIN-DISH
SALADS
QUICK
& TASTY
NOODLE
BOWLS
IN SEASON
NEW WAYS TO
LOVE APPLES
KOREAN
CRISPY RICE
WITH ALL
THE FIXINGS,
p. 36
September 2014 vegetariantimes.com

CONTENTS
ISSUE 414 • VOL. 40 • NO. 8
ON THE COVER
10 VEG COOKING
MUST-HAVES 32
INCREDIBLE
MAIN-DISH
SALADS 48
QUICK & TASTY
NOODLE BOWLS 24
NEW WAYS TO
LOVE APPLES 72
september
2014
FEATURES
56 68
A TASTE OF VIETNAM THE GLEANERS
Traditional recipes that go Advocates against hunger
beyond stir-fries, summer rolls, and waste are reviving an
GINGER-PLUM SOUR
CREAM CAKE, p. 66 and noodle soups. ancient practice.
BY JOSHUA SHAPIRO BY EMILY HORTON
62 72
EAST MEETS WEST 1 FOOD 5 WAYS: APPLES
Dial up the flavor in everyday Fresh ways to love autumn’s
COVER recipes with incredible Asian signature fruit.
PHOTOGRAPHY BY Beatriz da Costa ingredients. RECIPES BY
FOOD STYLING BY Susie Theodorou BY MARY MARGARET CHAPPELL FRANCES LARGEMAN-ROTH, RDN
vegetariantimes.com | September | 2014 1

DEPARTMENTS
24 30 MINUTES 54 GLUTEN-FREE REDO FAB 5
Slippery, slurpy, satisfying cold Cookie Monster–approved Can’t decide what to make tonight? Here are
noodle dishes. chocolate-chip cookies. our five favorite recipes from this issue:
BY VICTORIA ABBOTT RICCARDI RECIPE BY AMIE VALPONE
1 Mango Salad with Crispy Shallots, p. 61
2 Singapore Hawker Noodles with
32 VEG 101 84 TASTE BUDS
Golden Tofu and Coconut, p. 28
Ten staples for the veg pantry. Joe Yonan pairs cinnamon
3 Ginger-Plum Sour Cream Cake, p. 66
BY ISA CHANDRA MOSKOWITZ with pinto beans.
4 Crispy Rice Pancake (Báhn Xèo), p. 58
5 Wasabi Whipped Potatoes, p. 65
36 TECHNIQUE
Here’s how to rock homemade STAPLES
bibimbap. Issue 414, Vol. 40, No. 8. Vegetarian Times (ISSN 0164-8497, USPS
BY ABIGAIL WOLFE
4 EDITOR’S NOTE 433-170) is published monthly except February, May, and August by
Cruz Bay Publishing, Inc., an Active Interest Media company. The
6 CONTRIBUTORS
known office of publication is at 5720 Flatiron Pkwy., Boulder, CO
46 ASK THE NUTRITIONIST 80301. Periodicals postage paid at Boulder, CO, and at additional
mailing offices. POSTMASTER: Send all address changes to Vegetarian
Should you be sweet on agave 10 COMMUNITY Times, PO Box 420235, Palm Coast, FL 32142-0235. SUBSCRIPTIONS:
Basic Rate: $19.90 per year (9 issues); Canada: $31.95 per year; all other
nectar? international orders: $43.95 per year (U.S. funds only).
BY DAWN JACKSON BLATNER, RD 14 THE BUZZ
48 VEGAN GOURMET 83 RECIPE INDEX
Texture, presentation, and

divine sauces make Asian
salads special.
BY NAVA ATLAS
TOMATO AND
TOFU SOUP, p. 58
2
A Perfect Snack for any Pocket
The finest nuts, seeds, and

dried fruit that can be found -
in single serve packets that
go anywhere with ease.
edenfoods.com | There is no better food.
©2014 Eden Foods 07246

Circle reply #2 on Info Center card
EDITOR’S NOTE
PORTRAIT PHOTOGRAPHY: LISA ROMEREIN; HAIR AND MAKEUP: DORIT GENAZZANI

healthy
Asian flavors
With a change of seasons comes a natural urge to change things up on your dinner
plate. This month, VT looks to the East for some fresh ideas and healthful inspiration.
To help ease the transition from summer to fall, “Cool Comfort” (p. 24) features
favorite cold noodle dishes from Singapore to Japan. (Bonus: They’re all quick to make
and loaded with fresh veggies.) “Bibimbap Basics” (p. 36) shows you how to master the
beloved Korean rice dish at home. And “A Taste of Vietnam” (p. 56) taps into that
country’s long vegetarian cooking tradition to bring you sublime mains and sides, plus
an array of handy sauce recipes (even an easy veg “fish” sauce!).
Finally, bringing it all back home, “East Meets West” (p. 62) introduces a handful of
fun ways to try traditional Asian ingredients in classically Western fare (check out our
Wasabi Whipped Potatoes and the fancy Bok Choy and Shiitake Quiche).
Enjoy!
Elizabeth Turner
Follow me on Twitter @EditorVegTimes
what’s cooking on vegetariantimes.com
4 Ways to Eat Healthier at the Office
PASTA: VICTORIA WALL HARRIS; CHOWDER: YUNHEE KIM; OATMEAL: DIMITRI NEWMAN
vegetariantimes.com/office
Associate editor Tami Fertig shares four foolproof
tricks she uses to avoid eating every last bar and cookie
that tempts her taste buds at VT HQ.
Flavorful Fall Chowders

vegetariantimes.com/article/flavorful-
fall-chowders
30-Minute Meals September’s farmers’ market harvest
on Pinterest makes for some seriously satisfying fall
pinterest.com/vegtimes/ chowders. Get the recipe for the Caramel-
30-minute-meals ized Onion and Savoy Cabbage Chowder
Calling all busy cooks: check out with Thyme pictured here, plus five more
our 30-Minute Meals Pinterest chowders you’ll make again and again.
board for 75 healthful and satisfying
weeknight wonders!
4 September | 2014 | vegetariantimes.com

Home “grown” at
CONTRIBUTORS
Kate Wertheimer, a Los Angeles–based writer

and editor, spotlighted the urban flour mill
Grist & Toll in Pasadena, Calif. (The Buzz:
“Hot Spot,” p. 16).
What’s your fondest food memory?

Homemade biscuits and gravy cooked over an open
fire while camping in Bishop, Calif. We woke up while
it was still dark, watched the sunrise from a hot spring,
then feasted.
What’s your favorite kitchen tool?
My food processor! I make hummus, soups, tapenades,
vegan dressing for kale chips. You name it, I’ve
processed it to perfection.
Which fresh herb or spice do you love the most?
Rosemary. It reminds me of my grandmother, so I’ll
add it to dishes that don’t even call for it just to get
a rush of memory.
Nava Atlas, author of Plant Power and

blogger at vegkitchen.com, created the
Asian-inspired salads in “Color & Crunch”
(Vegan Gourmet, p. 48).
Who or what inspires you most?

I admire anyone who takes their creativity—whether
in the form of food, art, music, or writing—into the
realm of social activism. That’s where one individual
can really effect change.
What’s your No. 1 pantry staple?
Canned beans. I know that seems lazy for a cookbook
author, but I never think to cook beans ahead of time.
They’re so versatile and reliable.
What’s your best clear-out-the-fridge dish?
A quick and colorful stir-fry. It’s a great way to use up bits
and pieces of veggies that are no longer at their peak.
Marian Cooper Cairns, a food stylist and recipe

developer in Birmingham, Ala., styled the
colorful recipes in “A Taste of Vietnam” (p. 56).
What’s your No. 1 comfort food craving?

Collard greens and cornbread. It reminds me of the
many Southern-style vegetable plates my mom made
for dinner while I was growing up.
What’s your best clear-out-the-fridge dish?
Pizza. Any cheese plus a couple of stray vegetables
or herbs—and voilà.
What’s your fondest food memory?
Standing on a milk crate helping take orders at my
dad’s Dairy Queen when I was about 5.

EDITOR IN CHIEF
Elizabeth Turner
CREATIVE DIRECTOR
Daphna Shalev
EDITORIAL ART CONTRIBUTORS

FOOD EDITOR DEPUTY ART DIRECTOR, EXECUTIVE CHEF
Mary Margaret Chappell DIGITAL PUBLISHING Ann Gentry
Scott Hyers
COPY CHIEF RECIPE TESTER
Don Rice ART/EDIT ASSISTANT Abigail Wolfe
Suzanne Feyche
SENIOR EDITOR NUTRITION CONSULTANT
Amy Spitalnick PRODUCTION Antonina Smith
PRODUCTION DIRECTOR
ONLINE MANAGING EDITOR Cynthia Lyons CONTRIBUTING EDITOR
Jolia Sidona Allen Hillari Dowdle
PRODUCTION MANAGER
ASSOCIATE EDITOR Mark Stokes
Tami Fertig
VICE PRESIDENT, GENERAL MANAGER

Kim Paulsen
VICE PRESIDENT, GROUP PUBLISHER

Bill Harper
310-356-2270; bharper@aimmedia.com
PUBLISHER’S ASSISTANT
Lori Rodriguez
ADVERTISING WEST COAST ADVERTISING EVENTS MARKETING

ADVERTISING DIRECTOR MANAGER MANAGER
Lorrie Allen Gloria Biscardi Rachel Van Buskirk
617-566-8277 310-356-2247 rvanbuskirk@aimmedia.com
lallen@aimmedia.com gbiscardi@aimmedia.com
MARKETING DESIGNER
DIGITAL ADVERTISING CLASSIFIED AND ADVERTISING Tanya Cantu
DIRECTOR COORDINATOR
Lauren Walker Mary Brahim COMMUNICATIONS DIRECTOR
303-625-1618 310-356-2272 Dayna Macy
lwalker@aimmedia.com mbrahim@aimmedia.com dmacy@aimmedia.com
MIDWEST ADVERTISING ADVERTISING SALES WEB OPERATIONS DIRECTOR
MANAGER ASSISTANTS Ken Coffelt
Kathi Magee Geoff Hebert CONSUMER MARKETING
414-897-0377 CIRCULATION DIRECTOR
kmagee@aimmedia.com Jennifer Rodriguez
Jenny Desjean
TEXAS/COLORADO MARKETING & WEB
MARKETING DIRECTOR DIRECTOR OF RETAIL SALES
ADVERTISING MANAGER Susan Rose
Tanya Scribner John Robles
940-387-7711 jrobles@aimmedia.com
tanya@scribmedia.com
MARKETING MANAGER
Greg Brenton
gbrenton@aimmedia.com
Subscription inquiries, address changes, Address editorial correspondence to:

renewals: Vegetarian Times, 300 N. Continental Blvd.,
CALL 877-717-8923 (U.S. & Canada); Suite 650, El Segundo, CA 90245; fax: 310-356-4111
VISIT vegetariantimes.com/customerservice We assume no responsibility for unsolicited manu-
FOREIGN ORDERS, CALL 386-447-2398 scripts and/or artwork, which must be accompanied
Copyright © 2014 by Cruz Bay Publishing, Inc. by a self-addressed, stamped envelope.
VEGETARIAN TIMES® is a registered trademark. FOR EDITORIAL QUESTIONS, CALL 310-356-4100
Please use the content of Vegetarian Times wisely.
It is intended to educate and inform, not to
replace the care of a health professional.
CHAIRMAN & CEO Efrem Zimbalist III

PRESIDENT & COO Andrew W. Clurman
EXECUTIVE VICE PRESIDENT & CFO Brian Sellstrom
EXECUTIVE VICE PRESIDENT, OPERATIONS Patricia B. Fox
VICE PRESIDENT, CONTROLLER Joseph Cohen
VICE PRESIDENT, RESEARCH Kristy Kaus
VICE PRESIDENT, DIGITAL Jason Brown
Made in the U.S.A.
COMMUNITY
SHARE
Reader Recipe
Tomato Curry with
Tofu and Vegetables
SERVES 6
Anjali Lalani, of San Diego, created this
curry based on one of her mom’s recipes.
Lalani suggests serving it with rice or naan.
CURRY SAUCE
1 Tbs. vegetable oil
4 cloves garlic, minced (4 tsp.)
1 tsp. minced fresh ginger
1 medium white onion, diced
5 large tomatoes, chopped (6 cups)
1/3 cup plain yogurt
¼ cup raw cashews
½ tsp. ground turmeric
¼ tsp. garam masala, optional
TOFU AND VEGETABLES
!
2 Tbs. vegetable oil, divided
t
monsed
OUR JULY/AUGUST ISSUE’S MOST POPULAR RECIPE ON PINTEREST?
K ATE SE A RS
1 16-oz. pkg. firm tofu, drained,
pin
RED QUINOA ZUCCHINI BURGERS (GLUTEN-FREE REDO: “VEGGIE
pressed, and cut into ½-inch cubes
BURGERS,” p. 52)! JOIN THE FUN AT PINTEREST.COM/VEGTIMES.
8 oz. white button mushrooms,
quartered (3 cups)
½ cup frozen peas, thawed
letters tasty but squished out of the bun when

we bit into them. Thankfully, it was just
my husband and myself, and not guests.
I followed the recipe very carefully and
1 | To make Curry Sauce: Heat oil in large
saucepan over medium heat. Add garlic
and ginger, and sauté 30 seconds. Add
onion, and sauté 5 minutes more. Add
SCONE SUCCESS
I made the Blueberry and Dark Chocolate wonder if that is the way they were tomatoes, and cook, stirring frequently,
Scones [1 Food 5 Ways: “Blueberries,” supposed to be? I pan-cooked and then 10 minutes. Transfer to blender, add
July/August, p. 81] less than 24 hours baked them as directed. The rest will yogurt and cashews, and purée until
after receiving my issue. I made a double make wonderful “bunless cutlets.” smooth. Return sauce to saucepan, and
batch, knowing they’d be great—which HEIDI TAYLOR | SARASOTA, FLA. heat over medium-low heat. Add turmeric
they were. We may just eat them forever! and garam masala (if using), and bring to
KAREN FORSYTH | ANCHORAGE, ALASKA Editor’s Note: To avoid mushy burgers, a simmer. Reduce heat to low, and cook
cook the sweet potato cubes until just 20 to 30 minutes, or until thickened.
BURGER BLISS tender enough to pierce with a knife tip 2 | Meanwhile, to make Tofu and
After getting the July/August issue, I (they should still retain some texture Vegetables: Heat 1 Tbs. oil in large skillet
promptly made the Red Quinoa Zucchini when mashed). Drain off any liquid left in over medium-high heat. Add tofu, and
Burgers [Gluten-Free Redo: “Veggie the sweet potato–quinoa mixture after sauté 8 to 10 minutes, or until golden-
Burgers,” p. 52]. I tweaked the recipe, cooking, and use a large, thin spatula to brown. Transfer to plate, and set aside.
added sautéed veggies, used sunflower flip the burgers to prevent them from Heat remaining 1 Tbs. oil in same skillet,
seeds, and topped the burger with falling apart in the pan or on the grill. add mushrooms, and sauté 5 to 7 minutes.
homemade guacamole. I served it over 3 | Stir tofu, mushrooms, and peas into
field greens for dinner. Thanks, VT! For the Record: We inadvertently dropped Curry Sauce; season with salt, if desired.
LAVANYA KRISHNAN | VIA FACEBOOK the last line of the nutritional information Cook over low heat 5 minutes, or until
for the Herbed Macadamia-Almond heated through.
SAME BURGER, LESS BLISS Cheese (“Raw Stars,” July/August, p. 67). PER 1-CUP SERVING 233 cal; 11 g prot;
I just had to try the recipe for Red Quinoa The vegan and gluten-free recipe contains 14 g total fat (2 g sat fat); 19 g carb; 2 mg chol;
Zucchini Burgers. They turned out very 1 gram of sugars. 46 mg sod; 4 g fiber; 9 g sugars

*These statements have not been evaluated by the Food and Drug Administration.
This product is not intended to diagnose, treat, cure or prevent any disease.
BIO-tract ® is a registered trademark of Nutraceutix, Inc. U.S. Patent Nos. 6,627,220, 7,150,623 & 8,007,777
Ât Time of Manufacture. ©2014 American Health, Inc. | 14-AH-1095 www.AmericanHealthUS.com
COMMUNITY
tell VT
What do you make for dinner when it’s too hot to cook?
Chickpea-of-the-sea onion, tomato, and thinly balsamic drizzle over baby

sandwiches on toasted sliced red potato with a greens.
English muffins with honey-balsamic dressing. —TRISTA CAMPBELL, VIA FACEBOOK
avocado. —JANET WHITE
—KRISTEN SNYDER GALLAGHER Eggless egg salad! I mash
VIA FACEBOOK My family loves a cold, a block of tofu, mix in soy
fruit-filled dinner on hot mayo, mustard, turmeric,
Brie, crusty bread, and a nights: a fruit-and-cheese- and curry powder, and
cucumber-and-tomato platter, fruit soup, or sprinkle paprika on top,
salad. salad with lots of fruit. then I spread it on crackers.
—NANCI LAWSON, VIA FACEBOOK We’ve even had giant —ELISA SASSU
smoothies for dinner!
V IC TO RIA WA LL HA RRIS
We like to make a “dinner —TAMAR EHLIN Vietnamese spring rolls!
salad”—lettuce and Only the glass noodles next question:
arugula, hard-boiled eggs, Grilled watermelon with are cooked. Delicious with What fruit or veggie did you
black beans, avocado, red crumbled feta and reduced dipping sauce. —ALEXA
hate as a kid—but love now?
Visit vegetariantimes.com/tellvt to share your answer—and see what others have
to say. Our favorite responses will be published in the next issue of VT.
NEW Blending
Health &
Stainless
Steel Scoop
Glass
Pitcher
Convenience
The Only High Power Blender with a Glass
Pitcher and Stainless Steel Utility Scoop
s Powers through your toughest jobs

s Max. 23,000 RPM
sPowerful 1.1 HP Motor
sHeavy-duty Tempered Glass Pitcher
sMulti-purpose Stainless Steel Utility Scoop
s Variable Speed Dial
s 3 Pre-Programmed Buttons
s 10 Year Warranty
Tribest Corporation 1143 N. Patt Street, Anaheim, CA 92801

Toll free: 888-254-7336 | Tel: 714-879-7150
service@tribest.com | www.tribestlife.com

happy
What’s your most
treasured piece of
What motivated you cookware?
to go veg? An old, well-seasoned
A good friend’s cast-iron Dutch oven.
daughter (age 10 at I’ve made everything in
the time) wouldn’t eat it—even a cake.
“pets”—and to her, all
animals were “pets.” What’s your best advice
READER NAME:
I had to agree with her! for new vegetarians/
Brenda Ware Jones
vegans?
LOCATION: What’s your favorite Don’t proselytize, but
Jackson, Miss. veg restaurant, and don’t apologize either!
what do you order Show by example (and
VEGETARIAN SINCE: there? your own cooking for
June 1996 High Noon Cafe in the guests) how rich,
Rainbow Natural Co-op varied, and utterly
here in Jackson, Miss. delicious a plant-based
The daily vegan soup diet can be.
and salad bar is
unbelievably succulent!
Share your at vegetariantimes.com/vegiversary.
KEEP PETS OFF THE STREET.

SPAY OR NEUTER.
Animal shelters kill more than 3 million homeless cats and dogs each year. Countless more suffer
exposure, starvation and worse on the streets. Affordable spaying and neutering is the most effective way
to prevent these tragedies. To locate our participating veterinarians, go to FriendsOfAnimals.org today.
P E AK
S E AS O N BY ELIZABETH STARK
The chile that’s typically the star ingredient in chiles rellenos,

the flavorful poblano adds depth to an array of dishes. TRY THIS
• Simmer roasted poblanos
and jalapeños, crushed canned
PICK The mild green poblanos that show up most often
tomatoes, garlic, and torn corn
in markets are actually immature peppers; ripe poblano chiles
tortillas in rich vegetable
range from deep red to nearly black and are much spicier.
stock, then purée into a zesty
Look for firm peppers with a glossy skin free of cracks or soft
tortilla soup.
spots. Poblanos can vary greatly in size, though that won’t
affect flavor, says Jose Calixto of Singing Earth Produce in • Make a smoky, mild salsa
Waynesboro, Va. Select large, plump poblanos for stuffing by combining roasted cherry
and smaller specimens for sauces or salsas. Peppers should tomatoes, red onion, corn kernels,
be refrigerated in a zip-top plastic bag and used within and poblano with minced garlic,
a week. To keep them longer, Calixto advises freezing lime juice, and cilantro.
poblanos whole in a zip-top bag for up to three weeks.
• Toss sautéed onions, roasted
poblanos, cilantro, lime zest,
PREP To enhance flavor and do away with the thick
and a simple lime vinaigrette
outer skin, poblano peppers are usually roasted before
with roasted sweet potato
serving. Roast peppers directly over a gas burner or grill,
cubes for a hearty salad.
or under a broiler; use tongs to turn peppers so they blacken
evenly. Seal peppers in a paper bag for 10 minutes, and
then peel off skin under cold running water. Pull the stem
out, and turn the pepper inside out to easily remove seeds
and veins. For stuffing, keep peppers whole, and cut a small
opening in the side to scoop out seeds.
CHILE PEPPER
PHOTOGRAPHY: ROMULO YANES
14 September | 2014 | vegetariantimes.com + TRY THE “POBLANO WHITE CHILI” ON VEGETARIANTIMES.COM.

FRESH MOZZARELLA
SNACKING CHEESE
A Smile with Every Bite ™
7KHIUHVKPLON\ÁDYRU\RXKDYHJURZQWRORYHLVQRZ
RͿHUHGLQDFRQYHQLHQWRQHRXQFHVL]HGVQDFNSRUWLRQ7KHVH
LQGLYLGXDOSDFNDJHVRI$PHULFD·V)DYRULWH)UHVK0R]]DUHOODDUH
WKHXOWLPDWHJUDEDQGJRVQDFNRUSDFNDVSDUWRIDKHDOWK\OXQFK
7DVWHWKHIUHVKQHVVDQGHQMR\WKHFRQYHQLHQFH
$W%HO*LRLRVRHYHU\FKHHVHLVDVSHFLDOW\
Recipes and more at belgioioso.com

rBST Free* | Gluten Free | Vegetarian
*No significant difference has been found in milk from cows treated with artificial hormones.
HOT SP OT
BY KATE WERTHEIMER
¤
G&T IS A PLACE WHERE CUSTOMERS CAN GET TO KNOW THEIR MILLERS AND ONE ANOTHER.
BREAKING
BREAD
In addition to milling an
ever-changing roster of
flours, all available in
2.5- or 5-pound bags,
G&T houses a small
grist & toll

retail area where bakers
can purchase cook-
books, hand-carved
wood spoons, and local
GRIST & TOLL PHOTOGRAPHY: KATE WERTHEIMER; DOUGH: VICTORIA PEARSON; WHEAT: ©STOCKFOOD/ALBERT FRITZ
honey, olive oil, and
preserves. Envision-
Pasadena, Calif. | gristandtoll.com ing G&T as a place
where customers can
Most of us have heard of heirloom tomatoes, but what get to know their
about heritage wheat? It’s grown from seed passed down millers and one
through generations, with no GMOs, but tons of flavor and another, Kohler
richness. And it’s what Grist & Toll—Southern California’s organizes community
oven days, seasonal
first new urban flour mill in at least 80 years—uses to
baking classes, and
produce whole-grain flours, all milled fresh on-site. “Unlike
pop-up shops at the
farm-to-table fruits and vegetables, consumers have no space. While an
direct connection to who is growing or processing their online store is in the
flour,” says co-owner Nan Kohler. “That’s what we’re works, Kohler is
looking to change.” She and business partner Marti Noxon happy to ship e-mail
opened G&T in 2012 to facilitate farm-to-table baking. orders to grain
Mostly supplied by local wheat farmers, the grain is milled enthusiasts anywhere
using a wood, stone, and stainless steel mill from Austria, in the U.S.
a purist’s dream machine. The result is flour that’s rich in,
well, pretty much everything: taste, texture, nutrients,
color, even history.

Body Solgar
Raw instead of refined. Stairs instead of elevator.

Whole grain instead of processed.
Doing the best for your body can really be good for your soul.
But even if you live well, you still may not be getting all the vitamins and minerals you need. At Solgar,
we get it. After all, we’ve focused on wellness for over 65 years. That’s all we do. And when it comes to
supplements, we practically invented them.
Today, we still craft our vitamins and minerals in small batches to help ensure consistency and purity. And we
always strive to make as many products as possible natural, vegetarian, plus dairy and gluten free. Focusing
on wellness never gets old. Neither does feeling good throughout your life. So have a great journey. Solgar is
with you all the way.
Live Vibrantly.
©2014 Solgar Vitamin and Herb
THE SOLGAR PRODUC T LINE INC LUDES HAL AL AND KOSHE R SUPPLEME NTS IN VARIE D DOSES AND FOR M S.
THE COMPLE TE LINE OF SOLGA R NUTR ITION A L SUPPLE ME NTS IS AVA IL A B LE AT FINE HE A LTH FOOD R E TA ILE RS WOR LDWIDE.
FOR STOR E LOC ATIONS A ND A DDITION A L INFOR M ATION, VISIT SOLGA R .COM OR C A LL 1.80 0.645.2246
SUP P LEMEN T S MARTS
BY DAVID KALMANSOHN
LABEL IQ
POWER SOURCE
Resveratrol is derived from grape skins—it’s
also found in peanuts, blueberries, and
cranberries—but the amounts in wine or food
sources may not provide significant health
advantages. Supplemental resveratrol is considerably
more concentrated (and won’t make you tipsy!);
its most active form is trans-resveratrol.
USE IT RIGHT
É“I typically recommend 100 to 300 milligrams per
day, depending on age and weight,” says Gittleman;
check with your doctor or nutritionist about your
needs. Using supplements that contain additional
grape antioxidants may offer the best results.
WATCH OUT FOR

RESVERATROL É Small-scale human studies have found no toxicity
issues with resveratrol, but it does have estrogenic
Oenophiles lifted a glass when effects. “Therefore I caution those with a family
headlines reported the potential history of cancers of the breast, ovaries, or uterus,”
benefits of drinking red wine. Gittleman says. “There is also a possible interference
Credit goes to the polyphenols in for those taking blood thinners.”
grapes, which have an antioxidant
effect, likely protecting blood TRY
vessels, preventing blood clots,
and reducing LDL (“bad”)
cholesterol. One of these
polyphenols, resveratrol, has
been singled out for an additional
array of anti-aging and anti-
ILLUSTRATION: NOLAN PELLETIER
inflammatory effects, including

improving metabolism and staving
off diabetes; however, extensive
human trials are lacking. “I COUNTRY LIFE NUTRIGOLD
RESVERATROL PLUS RESVERATROL GOLD
recommend resveratrol primarily $39.99/120 COMPLEX
for heart health,” says Ann Louise v-caps (100 mg $41.65/120
trans-resveratrol); v-caps (160 mg
Gittleman, PhD, CNS, author of countrylife trans-resveratrol);
The Fat Flush Plan. vitamins.com nutrigold.com

POWER UP Smooth and creamy Silk Soymilk Original has as
much protein as dairy milk and 50% more calcium.
WITH THE And because Silk is plant-based, it’s naturally low
in saturated fat and has no cholesterol.* Now you
GOODNESS can enjoy the good without the bad.
OF PLANT
PROTEIN.
#mybloom
*Silk Soymilk Original contains 8g protein, 45% DV of calcium, 0.5g saturated fat and 0mg cholesterol; typical 2% dairy milk contains 8g
protein and 30% DV of calcium. Dairy data sourced from USDA National Nutrient Database for Standard Reference, Release 25.
12 veggie burgers.
All a good source of protein.
All ready to be grilled up, piled on and taken down.
See nutrition information for sodium content.

IN P ERSON
BY AMY SPITALNICK
From performing solos

on film sound tracks to
collaborating on
multimedia concert
pieces including a
“cello opera,” classically
trained cellist Maya
Beiser is no stranger to
mixing it up musically.
Her latest CD, Uncov-
ered, features music
more familiar to
stadiums than concert
halls—think Led
Zeppelin, Jimi Hendrix,
no strings Pink Floyd, and

Nirvana. Along with
playing music, she
attached counts being vegetarian

as part of her life.
Why rock tunes for scared that I had to close my eyes

Q your new CD? during the recording of the frightening
scenes. I think this fear came out in
We often think of the cello as this the music, and added to the feelings
melancholic instrument. The new of dread!
record is kind of revolutionary in the
approach I take to the sound. It’s not Are you as eclectic with your
about playing rock music on a cello,
it’s about using the cello to highlight
Q meals as you are with your
music?
elements in the music that traditional
rock instruments do not. It’s mining I travel around the world, so I get a
and uncovering other layers. chance to try many different cuisines.
But most important to me is to
Q What’s it like performing

music for a movie sound track?
experience the native plants, fruits,
and vegetables of a place. I’m always
MAYA BEISER PORTRAIT: IOULEX
excited to find a new type of herb or

When I watch a movie, I can’t help spice or vegetable. The aesthetic of
but listen intently to the music. Music food is essential to me: the colors,
has a powerful effect on us, whether the presentation, and of course the
we pay attention to it or not. It is the scent. Food needs to be seductive.
most visceral form of art. It goes There’s nothing more exhilarating
straight to our emotions. I worked on than a ripe tomato just out of the
the sound track of movies by M. Night garden with a bit of high-quality olive
Shyamalan, and sometimes I was so oil and fresh basil.
TASTE TEST
BY TAMI FERTIG
It’s back-to-school time! Stock up on SHOP SMART

these VT-approved breakfast cereals
for the busy fall mornings ahead. To pick a more healthful cereal, nutritionist
Kerri-Ann Jennings, RD, offers these tips:
1. Look for a whole grain, such as whole
wheat, listed as the first ingredient.
2. Get at least 3 grams of fiber per serving—
the same amount found in oatmeal.
1 3. Cap the sweet stuff at 7 grams of sugar,
regardless of the type of sweetener.
bowled
over
1 WEETABIX 3 KASHI ORGANIC
WHOLE GRAIN CEREAL PROMISE AUTUMN WHEAT
These flaky biscuits need A hint of sweetness perks up
only a few splashes of milk to these hearty shredded-wheat
turn pleasantly porridge-like. squares. For a tasty parfait,
Prefer a crispier texture? Try toss a handful into plain
topping them with nut butter yogurt with fresh berries.
and eating like toast. $3.99/16.3 oz., kashi.com 4
$3.99/14 oz.,
weetabixusa.com 4 ARROWHEAD MILLS
PHOTOGRAPHY: DIMITRI NEWMAN
ORGANIC GLUTEN FREE

2 NATURE’S PATH SPROUTED CORN FLAKES
ORGANIC HERITAGE BITES Sturdier than classic flakes,
Ancient grains such as quinoa these organic goodies—made
and khorasan wheat add from sprouted corn and
addictive nutty flavor to these brown rice and sorghum
mini woven crisps, perfect for flours—stay perfectly
throwing into snack mixes. crunchy afloat in your bowl.
$5.79/12.5 oz., $4.99/10 oz.,
naturespath.com arrowheadmills.com

When it Comes to Choosing Your Child’s
Multi-Vitamin...Do Your Homework.
Made with fruits, vegetables and a specially

balanced potency of essential vitamins and
minerals, Nature’s Way® Alive!® Children’s
Multi-Vitamins are the best supplemental
choice for nourishing your growing child’s daily needs.
Available as pectin-based gummies and great tasting
chewable tablets, they’re nutritious, delicious and fun!
Gluten Free • No Artificial Flavors or Preservatives
30 MINUTES BY Victoria Abbott Riccardi
SLIPPERY, SLURPY,
SATISFYING COLD
NOODLE DISHES
cool comfort From sushi bars to street food carts, cold noodle dishes are
popular fare throughout Asia. The combinations of chilled
noodle strands, fresh vegetables, and flavorful sauces make
for a fast, light, and refreshing meal.
SINGAPORE
HAWKER
NOODLES WITH
GOLDEN TOFU
AND COCONUT,
p. 28
PHOTOGRAPHY Maren Caruso FOOD STYLING Karen Shinto PROP STYLING Kerrie Sherrell Walsh

For over 100 years, Joyva Sesame
Tahini has been providing a delicious
complement to meals everywhere.
Email info@joyva.com for Rich in antioxidants, gluten-free

a free e-recipe cookbook.
with no trans-fats or cholesterol,
JOYVA COR P it’s a great and tasty way to stay healthy.
53 VA R I C K AVE
B R OOK LY N , N Y 112 3 7 Enjoy some today!
( 718) 497-0170
30 MINUTES
RINSING NOODLES IN COLD WATER REMOVES

EXCESS STARCH AND PREVENTS NOODLES
FROM STICKING TOGETHER ONCE CHILLED. Taiwanese Cold
Sesame Noodles
SERVES 4 | 30 MINUTES OR LESS
Mung beans and julienned carrot
and cucumber blend easily with
egg noodles coated in a creamy,
nutty sauce.
4 oz. Chinese egg noodles or

fettuccine
1 cup grated carrot
1 cup julienned English or
Persian cucumber
1 cup mung bean sprouts
3 Tbs. Chinese toasted sesame
paste or peanut butter
1 Tbs. low-sodium soy sauce
2 tsp. light brown sugar
2 tsp. rice vinegar
1 tsp. chile-garlic sauce
½ tsp. ground Sichuan pepper
1 clove garlic, minced (1 tsp.)
2 green onions, trimmed and
thinly sliced
1 | Cook noodles according to

package directions. Drain, and rinse
under cold water. Drain again, and
transfer to large bowl. Add carrot,
cucumber, and bean sprouts, and
toss to combine.
2 | Whisk 3 Tbs. water into sesame
paste in small bowl. Whisk in soy
sauce, brown sugar, vinegar, chile-
garlic sauce, Sichuan pepper, and
garlic. Pour sauce over noodle
mixture, and toss to coat. Divide
noodles among serving plates, and
garnish with green onions.
PER 1-CUP SERVING 211 cal; 8 g prot;
7 g total fat (1 g sat fat); 33 g carb;
0 mg chol; 195 mg sod; 4 g fiber;
7 g sugars

TODAY THERE’S
COMFORT ZONE
FROM SOLGAR.
© 2014 Solgar Vitamin and Herb
Now, “feel better” about the foods you eat... worry less about the foods you enjoy.*
Want to enjoy your food in peace? Comfort Zone may help you do just that. Its 11 high-activity enzymes
and balanced herbal blend help support your body’s natural digestive process.* So you can turn what
you eat into what you need… helping break down proteins, carbohydrates, and fats—even those foods
you may find hard to digest.* So help make peace with your digestion. Just one Comfort Zone capsule
with every meal can make a real difference in your relationship with food.*
*These statements have not been evaluated by the Food and Drug Administration.
This product is not intended to diagnose, treat, cure or prevent any disease.

30 MINUTES
Korean Buckwheat Singapore Hawker Noodles 1 | Cook noodles according to package

Noodle Bowl with Golden Tofu and directions. Drain, and rinse noodles
SERVES 4 | 30 MINUTES OR LESS Coconut under cold water, then drain again.
Pear is an unexpected addition to SERVES 4 | 30 MINUTES OR LESS Transfer noodles to large bowl, and add
this subtly sweet and spicy dish. Street food vendors all over Southeast cabbage, cilantro, celery, and shallots.
Asia offer versions of this delicious rice Gently toss to mix.
4 oz. dried Korean buckwheat noodle dish. 2 | Heat oil in medium nonstick skillet
noodles or soba noodles over medium-high heat. Add tofu,
1 firm pear, such as Bosc, chopped 6 oz. dried brown rice vermicelli, and cook 12 to 15 minutes, or until
1 cup julienned English cucumber such as Annie Chun’s golden brown on two or three sides,
½ cup grated daikon radish 2 cups thinly sliced napa cabbage turning occasionally. Remove from heat,
3 Tbs. low-sodium soy sauce 1 cup chopped cilantro and set aside.
1½ Tbs. toasted sesame oil 1 stalk celery, quartered lengthwise 3 | Whisk together lemon juice, sugar,
2 tsp. sugar and thinly sliced sriracha, salt, and garlic in small bowl.
2 tsp. chile paste 2 small shallots, peeled Pour sauce over noodle mixture, and toss
2 cloves garlic, minced (2 tsp.) 1½ tsp. vegetable oil to coat. Divide noodle mixture
2 hard-boiled eggs, cut into wedges 8 oz. firm tofu, drained and cubed among serving bowls. Top with tofu
1 green onion, chopped (2 Tbs.) ½ cup lemon juice cubes, and garnish with coconut flakes.
1 Tbs. toasted sesame seeds 4 tsp. sugar PER 1½ -CUP SERVING 342 cal; 10 g prot;
2 tsp. sriracha sauce or 12 g total fat (7 g sat fat); 46 g carb;
1 | Cook noodles according to package other Asian hot sauce 0 mg chol; 447 mg sod; 4 g fiber;
directions. Drain, and rinse under cold ¾ tsp. coarse salt 7 g sugars
water, then drain again. Transfer to bowl, 2 cloves garlic, minced (2 tsp.)
and toss with pear, cucumber, and radish. ½ cup toasted unsweetened
2 | Whisk soy sauce, sesame oil, sugar, coconut flakes
KOREAN BUCKWHEAT
chile paste, and garlic with 1 Tbs. water in NOODLE BOWL
small bowl. Pour sauce over noodles, and
toss to mix. Serve garnished with egg
wedges, green onion, and sesame seeds.
PER 1¼ -CUP SERVING 247 cal; 8 g prot;
10 g total fat (1 g sat fat); 35 g carb;
91 mg chol; 466 mg sod; 4 g fiber; 9 g sugars
PLACE DELICATE
INGREDIENTS SUCH
AS EGGS AND TOFU
ON TOP OF SEASONED
NOODLE DISHES.

Canning made
Introducing the Ball® FreshTECH

Automatic Home Canning System.
You select and prepare the recipes
and the Auto Canner preserves
them—all at the push of a button.
And because time and temperature
are controlled, you can get out of
the kitchen while it works. It’s a simple,
automated and safe way to perfectly
preserve your food every time.
Learn more at
freshpreserving.com/autocanner.
and Ball® TMs Ball Corporation, used under license. ©2014 Hearthmark, LLC. All Rights Reserved.
30 MINUTES
Japanese Cold Somen

know
your NOODLES Noodles
Traditionally, somen noodles come to the
table topped with ice cubes to keep the
1 Korean buckwheat strands cold. Dashi, a light broth made
noodles, made with with kombu dried seaweed (also used to
buckwheat flour and make miso soup), is served cold in a bowl
potato starch, are on the side. The dish is eaten by dunking
similar to Japanese the noodles in the broth. In this dashi
soba noodles. recipe, the traditional bonito (fish) flakes
2 Japanese somen are replaced by dried shiitake
noodles are thin and mushrooms. The subtle flavor can be
wheat-based, and often punched up with grated wasabi, shredded
sold in banded bundles. nori, or thinly sliced shiso leaves.
3 Maifun (aka rice ¼ cup sliced dried shiitake

vermicelli) are long, mushrooms
thin, rice-based strands. 1 4-inch-square piece kombu
8 oz. dried somen noodles (thin
4 & 5 Chinese egg
Japanese white wheat noodles)
noodles are pasta-like
and made with wheat
3 Tbs. mirin
and eggs. Check
¼ tsp. coarse salt
package for cooking
2 green onions, thinly sliced (¼ cup),
times, which vary from
for garnish
one to several minutes.
2 tsp. grated fresh ginger, for garnish
6 Bean thread
noodles (aka glass or 1 | Combine 2 cups water, mushrooms,
cellophane noodles) are and kombu in large saucepan. Cook
transparent strands mixture over medium-low heat until
made from mung almost boiling. Remove from heat, and let
bean starch. stand 20 minutes. Strain off solids, and
reserve mushrooms and kombu for
another use. Place broth in small metal
bowl, and set bowl inside larger bowl
Cambodian Bean Thread 1 tsp. chile-garlic sauce filled with ice and a little water to cool.
Noodle Salad with Herbs 1 cup chopped fresh mint leaves 2 | Cook noodles according to package
SERVES 4 | 30 MINUTES OR LESS 1 cup torn basil leaves directions. Drain, and rinse under cold
On their own, liquid aminos taste closer to water. Drain again. Divide among serving
fish sauce—traditionally used throughout 1 | Cook noodles according to package bowls. Top each serving with ice cubes.
Southeast Asia—than does soy sauce. directions. Drain, and rinse under cold 3 | Stir soy sauce, mirin, and salt into
water, then drain again. Transfer to large cooled dashi broth. Divide among four
4 oz. bean thread noodles bowl, and add sprouts, tofu, cucumber, small bowls for dunking noodles. Garnish
½ lb. mung bean sprouts bell pepper, and shallot. Toss to combine. servings with green onions and ginger.
4 oz. baked smoked tofu, diced 2 | Whisk together lime juice, brown PER SERVING (¾ CUP NOODLES AND ½ CUP
1 cup julienned English cucumber sugar, liquid aminos, and chile-garlic SAUCE) 236 cal; 9 g prot; <1 g total fat
½ cup chopped red bell pepper sauce in small bowl. Pour sauce over (<1 g sat fat); 48 g carb; 0 mg chol;
1 small shallot, minced noodles, add mint and basil, and toss. 745 mg sod; 2 g fiber; 4 g sugars
¼ cup fresh lime juice PER 2-CUP SERVING 209 cal; 8 g prot; 2 g total
2 Tbs. brown sugar fat (<1 g sat fat); 43 g carb; 0 mg chol; Victoria Abbott Riccardi is a journalist and author
2 Tbs. Bragg Liquid Aminos 442 mg sod; 4 g fiber; 12 g sugars specializing in food, wine, nutrition, and travel.

POWERFUL, SUSTAINABLE, SUPERIOR:
CHIA HAS IT ALL!
Essential fatty acids (EFAs) obtained from chia seeds contain
high levels of alpha linoleic acid (ALA), a vital EFA that is only
found in a select variety of plants. ALA is crucial to whole
health because the body can transform ALA into EPA and
JOIN THE CHIA ™

DHA, which the body needs in order to fuel critical metabolic
processes throughout the body.*
REVOLUTION EFAs are key for maintaining heart health, joint health, and
cognitive function, as well as offering countless other whole
health benefits. And since the body does not independently
produce EFAs, they must be acquired through a food source
or supplements.*
Chia seed oil is vegetarian, sustainable, and potent. CHIA
OMEGA® formulas supercharge chia oil by combining it with
synergetic ingredients and creating an Omega-3 supplement
that is customized to your health goals.
Chia, the richest and most perfect source
of ALA in the world.*
More Omega-3’s than any other source on the market1

High in antioxidants, minerals and vitamins
Sustainable and non-GMO
Certified Vegan and vegetarian options
D3 —Support Bone Health and a Healthy Immune System*

Enzymes —Promote Healthy Digestion of Dietary Fats*
CoQ10 —Support Cardiovascular Health*
EPA/DHA —Maintain Healthy Cognition and Vision*
Best NEW
Supplement Winner
Learn More: Visit www.ChiaOmega.com or call (800) 430-6180

* These statements have not been evaluated by the FDA. This product is not intended to diagnose, treat, cure, or prevent any disease.
1 - According to internal industry analyses of product composition and http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3518271/#B7

VEG BY Isa Chandra Moskowitz
101
TOP PANTRY STAPLES

FOR VEG HOME COOKS
the
essentıal spices, and salt for a Hope Romero, author of
snack. Spread chickpeas Salad Samurai, favors
A well-stocked pantry means a nourishing meal is never on a baking sheet, and aromatic brown basmati:
more than a cupboard (or freezer!) away. Short on shelf bake at 400°F for 40 “If I’m going to take the
minutes, or until crispy. time for brown rice, why
space? We asked cookbook authors and nutrition experts
not make it a nutty,
to help us narrow down our list of the most versatile veg
ingredients. Here are 10 must-haves for your kitchen. 2 OATS
Rolled oats are great
hearty grain that smells
like buttered popcorn?”
Basmati rice isn’t just for
1 CHICKPEAS
Not just for hummus,
for making your own
granola or blending into
DIY oat flour for cookies
Indian cooking—add it to
burritos, veggie bowls,
and stir-fries too.
these protein-packed and scones. Save
beans also make
satisfying scrambles and
can be mashed and used
chewier steel-cut oats
for oatmeal: “Oats
contain soluble fiber
4 COCONUT
MILK
in place of canned tuna and beta-glucans, Swirled into soups or
for chickpea salad which may lower total mashed into sweet
sandwiches. Joni Marie cholesterol and control potatoes, a little creamy
Newman, author of blood pressure,” says coconut milk goes a
Fusion Food in the Vegan Matthew Ruscigno, long way. Newman uses
Kitchen, loves roasting MPH, RD, author of it for everything from
chickpeas with olive oil, Superfoods for Life: curry to coconut cream
Cacao. “They are one pie, saving the thick
of the best breakfast cream at the top of the
foods for keeping you can as a rich dessert
feeling fuller longer.” topping. Worried about
fat content? “Although
3 BROWN RICE
Sure, brown rice doesn’t
coconut milk is high in
saturated fat, some of
this fat helps to raise
cook as quickly as its good HDL cholesterol,”
white counterpart, but says Ginny Messina,
it’s richer in fiber thanks RD, author of Never Too
to an intact bran. Terry Late to Go Vegan.
PHOTOGRAPHY Dimitri Newman STYLING Brian Primeaux

The Better Vitamin C. ®
, Ester-C ® and The Better Vitamin C ® are licensed TMs of The Ester C Company. U.S. Pat. Nos. 6,197,813 & 6,878,744.
^White blood cells are an important part of your immune system ‡From one daily serving of Ester-C® Learn more at AmericanHealthUS.com
*These statements have not been evaluated by the FDA. This product is not intended to diagnose, treat, cure or prevent any disease. ©2014 American Health Inc. | 14-AH-1110
Now a little quinoa goes a long way.
quinoa
quin
plump raisins
zesty cinnamon
Kashi Organic Promise Raisin Vineyard has quinoa,

which along with other delicious ingredients, helps
make it a tasty bowl of goodness. So you can chart
a course of positive eating, no matter where the
day takes you.
®, TM, © 2014 Kashi Company

VEG
101
Better eating
5 MISO
Think beyond miso soup: this
LENTILS PACK A POWERFUL
PUNCH: THEY’RE NEARLY starts with
fermented bean paste, a traditional
Japanese staple brimming with
30 PERCENT PROTEIN.
flax seeds.
antioxidants and beneficial bacteria,
“adds depth and umami to everything
8 ALMOND BUTTER
Tired of peanut butter? Give almond
from spaghetti to stew,” says Miyoko butter a try: it has less saturated fat
Schinner, author of Artisan Vegan and more iron and calcium. Plus, its
Cheese. Use it in pad Thai instead of subtle flavor makes it the perfect
fish sauce, sub for Parmesan cheese in addition to baked goods. To swap
pesto, or stir into homemade salad for oils and other fats, use a 1:1 mixture
dressing for a rich, salty kick. Kept in of almond butter and unsweetened
the fridge, miso will last up to a year. applesauce for the full amount of fat
in your favorite muffin, quick bread,
SOAK CASHEWS and cookie recipes. Look for almond
butter without added sugars or
OVERNIGHT AND BLEND
hydrogenated fats.
THEM WITH WATER TO
MAKE YOUR OWN
HEALTHFUL SUBSTITUTE 9 LENTILS
Any lentil variety makes a tasty soup
FOR HEAVY CREAM.
standby, but inexpensive, easy-to-find
green lentils are hard to beat. Cook,
6 QUINOA
Truly a culinary powerhouse, nutty-
lightly mash, and try them in sloppy
Joes, lasagna, and tacos. Lentils may
tasting quinoa takes to many flavor be small, but they pack a powerful
profiles, from Indian to Mediterranean. punch: they’re nearly 30 percent
Add it to salads and stir-fries for protein protein. Schinner keeps them handy
and crunch. To avoid mushy quinoa, try for practical reasons. “Lentils are the
baking it: mix two parts water and one fastest legume to cook, so we eat them
part quinoa in a casserole dish, cover, a lot when I’ve forgotten to soak other
and bake at 350°F for 20 minutes, or beans,” she says.
until the liquid absorbs and the tails pop
out. “Comes out nice and fluffy every
time,” says Newman. 10 FROZEN BLUEBERRIES
“Blueberries have such a short season,”
says Romero. “Once past their
7 NUTS
More than an energy-boosting snack,
explosion in July and August, they
command a steep price.” Your best bet?
nuts are ideal for bringing crunch, Go for frozen. Toss a few into muffin
creaminess, or bulk to any meal. and pancake batter, swirl into oatmeal
“They can be turned into a sauce, or with almonds and cinnamon, or use in
ground to provide a meaty texture,” smoothies instead of ice. Romero likes
®, TM, © 2014 Kashi Company
says Schinner. Before using in recipes, to let the berries partially thaw, then
try lightly toasting nuts in a cast-iron mix them into plain coconut yogurt for
skillet. Or make your own healthful a sweet antioxidant boost.
substitute for heavy cream: soak
cashews in water for two hours or Isa Chandra Moskowitz writes cookbooks,
overnight, then blend with an equal travels the world to Instagram food, and is
amount of water until smooth. opening Nebraska’s first vegan restaurant.
TECHNIQUE
BY Abigail Wolfe
In its simplest form, bibimbap is a classic Korean dish of hot rice

and lots of toppings. Dolsot bibimbap takes it to the next level.
To make it, cooked rice is packed into a heated dolsot, or stone
pot, where the grains get crisp to add an extra layer of texture.
Luckily, you don’t need a stone pot to make dolsot bibimbap.
An ovenproof skillet or Dutch oven gives the same crispy results.
bibimbap
basics
HOW TO ROCK THE
KOREAN FAVORITE
AT HOME

For temporary relief of bruises, sprains, strains and swelling, use Arniflora®Arnica Gel.*
It’s a safe and effective delivery of Arnica montana 1X that helps the black & blue marks of
bruises go away and temporarily relieves muscle pain & stiffness caused by overexertion.*
*These statements are based solely on traditional homeopathic use. They have not been evaluated by the Food & Drug Administration.
SAVE
A $2.00
on any size Arniflora®Arnica Gel
COUPON VALID AT RETAIL STORES ONLY.
CONSUMER: LIMIT ONE COUPON PER ITEM. Good on the purchase of any Boericke & Tafel® Arniflora
Arnica Gel. Void where regulated or if altered, reproduced or transferred. Any other use constitutes
fraud. Consumer pays any sales tax. RETAILER: Boericke & Tafel will reimburse you the face value
of $2.00 plus .08 cent handling, provided you redeem coupon on any Arniflora Arnica Gel product.
Any other use constitutes fraud. Invoices supporting
purchases may be required. Void where taxed or
regulated by law. Good only in the U.S.A. Cash
value 1/20 cent. Redeem by mailing coupons
you receive from consumers to Schwabe
North America, CMS Department #20065,
1 Fawcett Drive, Del Rio,TX 78840.
Boericke & Tafel will send you a check for
$2.08 for each coupon you receive from
consumers and send to us. ©2014 B&T®
MANUFACTURER’S COUPON EXPIRES 9/30/2014

TECHNIQUE
8
M O R E M I X- I N S
T O T RY
1. Julienned cucumber
2. Julienned
daikon radish
3. Thinly sliced
green onions
4. Thinly sliced
soaked wakame
5. Thinly sliced
bell pepper
BIBIMBAP WITH SPICY
STEAMED TOFU AND 6. Steamed spinach
FRIED EGGS, p. 42 7. Steamed bok choy
8. Soy-Simmered
Shiitake Mushrooms
how to eat Bibimbap means “mixed rice” in Korean. It can be served
individually in bowls or passed around the table family
from vegetarian
times.com
bibimbap style. Either way, everything gets stirred with chopsticks
so that it’s all mixed together.
Dolsot Bibimbap Rice

SERVES 4
Cooked rice for dolsot bibimbap can be crisped in a heavy-bottomed pan either on
the stove or in the oven. The recipe works best when you start with cold cooked rice,
which helps the finished rice stick together in crispy-chewy clumps.
2 Tbs. toasted Oven method Preheat oven to 400°F. Heat Dutch oven or heavy
sesame oil or ovenproof skillet in oven 15 minutes, then brush bottom and sides
vegetable oil of pan with oil. Press cold cooked rice in even layer in bottom of pan
4 cups cold with wooden spoon. Bake 20 to 30 minutes, or until rice around
cooked rice, edges begins to brown and rice on bottom is crisp and golden.
such as Stove-top method Heat heavy-bottomed skillet or Dutch oven
short- or 5 minutes over medium-high heat. Brush bottom and sides of pan
medium- with oil. Press cooked rice in even layer in bottom of pan with
grain brown wooden spoon. Cover, and cook 5 to 7 minutes, or until rice around
rice edges begins to brown and rice on bottom is crisp and golden.
PER 1-CUP SERVING 278 cal; 5 g prot; 9 g total fat (1 g sat fat); 46 g carb; DOLSOT BIBIMBAP RICE
0 mg chol; 2 mg sod; 4 g fiber; 0 g sugars
PHOTOGRAPHY Beatriz da Costa FOOD STYLING Susie Theodorou

A N O MEGA-3 S UPPLEMENT,
BEFOR E YO U B U Y
XES:
CHECK THESE BO
per pill than krill oil
5x more omega-3
No fishy aftertaste
y
Just one pill per da
aina ble plant source
Vegan, from a sust
free
GMO-free, Gluten-
BOX:
THEN CHECK THIS
ovega.com
There’s one box that contains 5x more omega-3 per pill than krill oil. Ovega-3®.
There’s no fishy aftertaste because it’s not from fish. It’s GMO-free, vegan, gluten-free and
requires only one pill per day. That’s why Ovega-3 is the superior omega-3 supplement.
Select
Select
Go to ovega.com to find a store near you. Then visit:
And fine health food stores nationwide
*THESE STATEMENTS HAVE NOT BEEN EVALUATED BY THE FOOD AND DRUG ADMINISTRATION. THIS PRODUCT IS NOT INTENDED TO DIAGNOSE, TREAT, CURE OR PREVENT ANY DISEASE.
TECHNIQUE
Bibimbap with Spicy Steamed 1 Tbs. toasted sesame seeds layer on prepared baking sheet, and roast
Tofu and Fried Eggs Gochugaru (Korean chili powder), in oven 5 minutes, or until crisp-tender.
SERVES 4 optional, for garnish 4 | Heat remaining 1 tsp. oil in large
Preparing Dolsot Bibimbap Rice in the skillet over medium heat. Fry eggs in oil
oven frees up your stove top for the 1 | Whisk together 2 Tbs. oil, rice wine 4 to 5 minutes, or until just set.
steamed tofu and egg toppings. vinegar, and gochujang in small bowl. 5 | Leave Dolsot Bibimbap Rice in its
Measure out ¼ cup sauce, and set aside. skillet or Dutch oven, and top with tofu,
2 Tbs. plus 1 tsp. toasted Pour remaining sauce over tofu, turning spinach, and vegetables, alternating so
sesame oil, divided to coat, and let marinate 5 minutes. there are four tidy portions of each.
2 Tbs. rice wine vinegar 2 | Steam tofu triangles in steamer Gently place eggs in center, drizzle
2 Tbs. gochujang (Korean chile 5 minutes. (This may need to be reserved sauce over top, and garnish with
paste) or other hot sauce done in batches depending on size of sesame seeds and gochugaru (if using).
1 10-oz. pkg. firm tofu, drained and steamer insert.) PER SERVING (2 CUPS RICE AND VEGETABLES,
cut into 2-inch triangles 3 | Preheat oven to 400°F. Line baking 1 EGG, AND 1 TBS. SAUCE) 551 cal; 21 g prot;
2 medium carrots, cut into sheet with parchment paper. Spread 26 g total fat (5 g sat fat); 58 g carb; 186 mg
matchsticks (1 cup) carrots, zucchini, and bell pepper in single chol; 586 mg sod; 8 g fiber; 5 g sugars
1 small zucchini, cut into
matchsticks (1 cup)
1 small red bell pepper, Bibimbap is supposed to be served—and kept—hot. To keep
tıp
cut into matchsticks (1 cup) the rice from cooling off too quickly at the table when it’s not
4 large eggs served in a stone pot, fill serving bowls or plates half full of
1 recipe Dolsot Bibimbap Rice boiling water, then empty them out and wipe dry just before
(p. 38) or 4 cups steamed rice you bring the dish to the table.
2 cups cooked spinach
Invite Delicious
to the Table
Open up your kitchen to a world of organic,
gluten-free ancient grains. With tons of tasty
options and oh-so-satisfying flavor, you’ll never
run out of things to love about eating clean.
Ancient Grains for Healthier Living

Supergrain Pastas® • Creamy Mac & Cheese • Satisfying Quinoa Grains
Flavorful Side Dishes • Hot Cereal • Polentas and More
Discover gluten-free products, tasty recipes
and where to buy at AncientHarvest.com
Experience
Vegetarian Times in a
whole new way!
Now on the iPad, NOOK Tablet™ and Kindle Fire
vegetariantimes.com/tablet
iPad is a trademark of Apple Inc., registered in the U.S. and other countries. App store is a service mark of Apple Inc. NOOK is a
registered trademark of Barnes & Noble, Inc. NOOK Tablet is a trademark of Barnes & Noble, Inc. Amazon, Kindle, Kindle Fire, and
the AmazonKindle logo are trademarks of Amazon.com, Inc. or its affiliates.
TECHNIQUE
2 Tbs. vegetable oil

BEAN 2 Tbs. sesame oil
SPROUT 1 Tbs. rice wine vinegar
SALAD 2 Tbs. low-sodium tamari or
soy sauce
1 Tbs. toasted sesame seeds
2 cloves garlic, minced (2 tsp.)
1 tsp. gochugaru (Korean chili
powder) or ½ tsp. red pepper flakes
4 cups mung bean sprouts or
soybean sprouts
8 green onions, thinly sliced (½ cup)
1 | Whisk together vegetable oil, sesame

oil, vinegar, tamari, sesame seeds, garlic,
and gochugaru in small bowl.
MIXED 2 | Combine sprouts and green onions in
VEGETABLE large bowl, pour dressing over top, and
PICKLES Bean Sprout Salad toss to mix well. Let stand 15 minutes at
SERVES 8 | 30 MINUTES OR LESS room temperature before serving, or
Bean sprouts are a must with bibimbap. refrigerate until ready to serve.
This traditional Korean salad adds a tart PER ½ -CUP SERVING 93 cal; 3 g prot; 8 g total
note and a cool, crisp crunch to contrast fat (<1 g sat fat); 4 g carb; 0 mg chol;
the hot rice. 185 mg sod; 1 g fiber; 3 g sugars

24-Hour Bok Choy Kimchi with salt. Pour 6 cups filtered water into ½ cup plum vinegar or
SERVES 8 bag, and reseal. Massage bag gently to unseasoned rice wine vinegar
Most kimchi recipes take several days to distribute salt. Let mixture sit at room 2 Tbs. sugar
ferment. Here, the flavors are allowed to temperature 4 hours. Drain well, and 1 Tbs. low-sodium tamari
develop over 24 hours for a milder kimchi. place bok choy in bowl. or soy sauce
2 | Combine remaining ingredients in 1 Tbs. gochugaru (Korean chili
1½ lb. baby bok choy (5–6 bunches) food processor; process until paste forms. powder) or 1½ tsp. red pepper
¼ cup kosher salt 3 | Add paste to bok choy, and toss to flakes
⅓ cup unseasoned rice wine vinegar combine. (Be careful not to splash— 1⅓ cups thinly sliced carrots
¼ cup gochugaru (Korean chili gochugaru stains.) Pack bok choy 1⅓ cups thinly sliced
powder) or 2 Tbs. red pepper mixture into 1-pt. glass jar. Tightly Persian cucumber
flakes cover jar, and let kimchi sit at room 1⅓ cups thinly sliced
3 Tbs. low-sodium tamari temperature 24 hours (or 36 hours if daikon radishes
or soy sauce you prefer a deeper fermented flavor).
2 tsp. dulse granules, optional PER ½ -CUP SERVING 33 cal; 2 g prot; <1 g total 1 | Combine vinegar, sugar, tamari, and
2 tsp. sugar fat (<1 g sat fat); 6 g carb; 0 mg chol; gochugaru in quart-size glass jar, and
3 cloves garlic, peeled 798 mg sod; 1 g fiber; 4 g sugars shake well to dissolve sugar.
1 1-inch piece fresh ginger, peeled 2 | Add sliced vegetables to jar, cover,
Mixed Vegetable Pickles and shake to combine. Let stand at room
1 | Trim ends from bok choy, halve MAKES 3 CUPS temperature 1 hour. Store, refrigerated,
lengthwise, and slice each half lengthwise If you can’t find daikon radishes for this up to 24 hours.
into thirds. Combine bok choy and salt quick pickle recipe, sliced red radishes PER ¼ -CUP SERVING 13 cal; <1 g prot; <1 g total
in 1-gal. resealable plastic bag, seal will work, though they may turn the fat (<1 g sat fat); 3 g carb; 0 mg chol;
tightly, and shake bag to coat bok choy pickling liquid pink. 486 mg sod; <1 g fiber; 2 g sugars
Where Do Vitamins
Come From?
Hint: They don’t grow on trees.
Most multivitamins are made from lab-created synthetic chemicals,

called “isolates.” These vitamins mimic what’s found in nature.
Garden of Life introduces Kind Organics, a different kind of multivitamin
created with you in mind. Made from real food, Kind Organics offers gender
and age related formulas as well as targeted ingredients for specific needs.
We harvest over 30 organic fruits, vegetables and herbs such as organic kale,
organic broccoli, organic parsley, organic apples, and organic blueberries—
to make the first and only certified USDA organic, Non-GMO Verified
multivitamin from real, nutritious food.
.....................................
Organic Strawberries
Organic Apples Organic Spinach
Organic Lemons
Organic Blueberries
Organic Tomatoes
Organic Amla Berries
.....................................
For more information

www.OrganicMulti.com
..............................................
The first-ever
Certified Organic, Non-GMO
Verified multi that’s free of
synthetic binders and fillers—
made with nothing
but whole foods and love.
..............................................
Alicia Silverstone
Actress, NY Times Best Selling Author,
Health Advocate
The First and Only of Its Kind
CERTIFIED ORGANIC
NON
GMO
Project NONGMO VERIFIED
VERI FI E D
nongmoproject.org
FROM REAL FOOD
Available at Independent
Health Food Stores and
ASK A NUTRITIONIST BY Dawn Jackson Blatner, RD
Q IS AGAVE A HEALTHFUL SUBSTITUTE FOR SUGAR?

HOW DO THEY COMPARE NUTRITIONALLY?
A Agave sweetener is produced by heating or enzymati-
DAWN JACKSON BLATNER PORTRAIT: JOVANKA CORAZZINA

cally treating and filtering sap from the heart of the agave
Health-food junkie
plant. A teaspoon of agave has 21 calories and trace amounts
Dawn Jackson Blatner,
of nutrients such as vitamins A, C, E, K, and B6, compared
RD, is creator of the
with refined white sugar’s 16 calories per teaspoon and zero
weekly e-newsletter
trace nutrients. When it comes to other sweeteners that
Nutrition WOW.
contain trace nutrients, such as date sugar, molasses, barley
malt sugar, brown rice malt syrup, maple syrup, honey, dark
brown sugar, and raw cane sugar, a study found that they
actually score higher than agave in health-preserving
antioxidants.
The main reason agave is considered a more healthful Agave has a gentler impact on blood sugar due to its
option among sweeteners is that it ranks relatively low on fructose content. Fructose is a type of sugar that is metabo-
the glycemic index (GI): the GI for agave is 13, whereas for lized differently than other sugars; instead of getting
white table sugar it’s 65; pure honey, 58; and Canadian absorbed directly into the bloodstream following digestion,
maple syrup, 54. GI measures how high a food raises blood it’s metabolized in the liver. Fructose was accused a few
sugar—the lower the GI, the better, since a high spike in years back of causing fatty liver disease and negatively
blood sugar gives you a fleeting surge of energy followed affecting blood lipids and insulin levels, therefore increasing
by a crash. Research links low GI diets to reduced levels of risk of heart disease and obesity. But the newest research
the hormone insulin and inflammatory markers such as suggests that fructose isn’t any worse than other types of
C-reactive protein, and higher dietary GI to greater risk of sugar regarding fatty liver disease, lipids, or insulin; the
type 2 diabetes and heart disease. High GI diets are also problem lies in the excess calories that come from any type
associated with obesity and increases in belly fat. of sugar. That’s why organizations such as the American
Heart Association recommend using all sweeteners in
moderation: no more than 5 to 9 teaspoons of added sugar,
which amounts to 100 to 150 calories, per day.
Bottom line: When you need a sweetener,
agave may be a good choice based on its trace
amount of nutrients and comparatively mild
impact on blood sugar levels. But as with
all sweeteners, use it sparingly—unlike
naturally sweet whole fresh fruits, such as
berries, it’s no nutrient powerhouse.
cook’s corner
A RULE OF THUMB
AG AVE : DI M ITR I NE WM AN
Use ⅔ cup of agave in place of 1 cup of

white sugar in recipes, and reduce other
liquid in a recipe by ¼ to ⅓ cup; because
using agave may over-brown baked goods,
decrease the oven temperature by 25°F,
and increase the baking time slightly.
46 September | 2014
World’s Freshest
& Best Tasting
• Made from Select North
American Flaxseed
• Raw, Pure and Unfiltered
• Best-Selling Flax Oil
Year after Year*
*AC Nielson Syndicated Market Data
800-445-Flax | barleans.com
VEGAN GOURMET BY Nava Atlas
While it’s rare in Asia to find something akin to the familiar bowls of leafy
greens and raw veggies that characterize the classic American salad, a closer
look at Eastern food traditions reveals some seriously inspired options. At
one end of the spectrum are simple vinegar-spiked dishes such as Japanese
sunomono, and at the other end are beautifully composed cold platters such as
Thai kao yum pahk dai, which look quite fancy but couldn’t be easier to make.
color &
THAI COMPOSED
RICE SALAD, p. 52
crunch
TEXTURE,
PRESENTATION,
AND DIVINE
SAUCES MAKE
ASIAN SALADS
SPECIAL
PHOTOGRAPHY
Beatriz da Costa
FOOD STYLING
Susie Theodorou
48
When “I’m too tired” is more than just
an excuse.
We’ve all faked a headache or used the excuse “I’m too tired” but the truth is
many of us really are too tired…too tired for a little romance, too tired for ex-
ercise, and too tired to concentrate. Life is busy and trying to juggle family and
work can leave you feeling exhausted and run-down…especially if you are iron
deficient. Never mind the fact that those dark circles under your eyes and pale
skin can leave you feeling unattractive. When going to bed early is your idea of
a “good time”, it’s time for a change. Floradix is an easily absorbed, plant-based,
nonconstipating, liquid iron supplement with no artificial additives or preserva-
tives and has been helping women reclaim their energy for over 60 years.* So
redefine your definition of a “good time” with Floradix and rekindle the romance.
VEGETARIAN + NON-GMO + ADDITIVE- & PRESERVATIVE-FREE

888-436-6697 | VISIT WWW.FLORAHEALTH.COM TO FIND A STORE NEAR YOU.
*THIS STATEMENTS HAS NOT BEEN EVALUATED BY THE FOOD AND DRUG ADMINISTRATION. THIS PRODUCT IS NOT INTENDED TO DIAGNOSE, TREAT, CURE, OR PREVENT ANY DISEASE.
Receive a $4 coupon toward your next purchase of Floradix! Visit: www.florahealth.com/tootired or scan this code!
VEGAN GOURMET
Chinese-Style Shredded
Vegetable and Tofu Salad
SERVES 4
Literally translated, the name for this
salad in Chinese is “cold mix.”
DRESSING
3 Tbs. rice vinegar
2 Tbs. natural sugar, such as
coconut sugar
1 Tbs. toasted sesame oil
SALAD
1 8-oz. pkg. baked tofu,
cut into matchsticks
2–3 oz. shiitake mushrooms,
stemmed and thinly sliced
2 medium celery stalks,
cut into matchsticks CHINESE-STYLE
2 medium carrots, peeled and SHREDDED
cut into matchsticks VEGETABLE AND
1 small turnip, peeled and TOFU SALAD
½ medium cucumber, peeled and
¼ cup chopped cilantro
2 green onions, green parts only,
cut into ribbons
½ tsp. red pepper flakes
2 packed cups shredded romaine
lettuce or baby kale
¼ cup toasted cashew pieces, Japanese Cucumber and
optional Wakame Salad
1 Tbs. sesame seeds, optional SERVES 4
This simple preparation is typical of 1 | Cover wakame with hot water, and
1 | To make Dressing: Combine all a sunomono, any of a variety of let stand 10 to 15 minutes.
ingredients in small bowl. Set aside. vinegary cold dishes served as part 2 | Place cucumber slices in colander,
2 | To make Salad: Combine tofu, of Japanese meals. sprinkle with salt, and let stand
mushrooms, celery, carrots, turnip, 10 to 15 minutes. Cover cucumber slices
cucumber, cilantro, and green onions in ½ cup dried wakame seaweed with clean tea towel, and press down
bowl. Pour Dressing over top, and toss 1 medium hothouse (English) on cucumbers in colander to drain
gently. Let stand at least 30 minutes, cucumber, thinly sliced excess liquid.
stirring occasionally. (1½ cups) 3 | Drain wakame, and transfer to
3 | Just before serving, sprinkle in red ¼ tsp. fine sea salt medium bowl. Add cucumbers, vinegar,
pepper flakes. Line platter or fill bowls ¼ cup rice vinegar and sugar; mix well. Marinate 30 minutes
with shredded romaine, top with 1½ Tbs. natural sugar, such as or more, stirring several times.
tofu-vegetable mixture, and garnish with coconut sugar 4 | Sprinkle with sesame seeds just
cashews and sesame seeds (if using). 2 tsp. tan or black sesame seeds before serving.
PER 1-CUP SERVING 187 cal; 10 g prot; 7 g total PER ½-CUP SERVING 53 cal; 2 g prot; <1 g total
fat (1 g sat fat); 23 g carb; 0 mg chol; fat (0 g sat fat); 10 g carb; 0 mg chol;
617 mg sod; 4 g fiber; 17 g sugars 289 mg sod; 2 g fiber; 8 g sugars

®
TM
So Delicious® Dairy Free makes it easy to say yes to your favorite dishes and
delights. For dairy-free recipes, exciting giveaways, and exclusive offers, join our community at
facebook.com/sodeliciousdairyfree
© 2014 So Delicious® Dairy Free.
VEGAN GOURMET
Thai Composed Rice Salad Dressing and shredded coconut at the 3 plum tomatoes, sliced ¼ inch thick
(Kao Yum Pahk Dai) table for diners to serve themselves. (2 cups)
SERVES 4 | 30 MINUTES OR LESS PER SERVING (½ CUP RICE AND 1¼ CUPS ½ medium cucumber, halved and
For a Thai feast of flavors, textures, and VEGETABLES) 294 cal; 7 g prot; 8 g total fat sliced into ¼-inch-thick half-
colors, a mound of rice is surrounded (7 g sat fat); 49 g carb; 0 mg chol; circles (1 cup)
by a variety of veggies and a sweet-tart 735 mg sod; 6 g fiber; 16 g sugars 1 cup fresh mung bean sprouts
fruit—usually pineapple or green apple.
Indonesian Mixed Vegetable 1 | To make Tempeh: Heat oil and soy
DRESSING Platter with Peanut Sauce sauce in wide skillet over medium-
¼ cup lime juice (Gado Gado) high heat. Add tempeh, and stir-fry
¼ cup low-sodium soy sauce SERVES 4 | 30 MINUTES OR LESS 3 to 5 minutes, or until golden and
or tamari This well-loved assemblage of lightly crisp on most sides. Remove from heat,
¼ cup chopped cilantro cooked and raw vegetables translates and set aside.
2 shallots, finely chopped (¼ cup) literally as “mix-mix.” A colorful combina- 2 | To make Peanut Sauce: Whisk
10 fresh basil or Thai basil leaves, tion of wholesome ingredients is arranged together all ingredients in small bowl.
thinly sliced on a platter in separate mounds and 3 | To make Salad: Place potato chunks
2 Tbs. natural sugar, such as served with a peanut-coconut sauce. in deep skillet with just enough water
coconut sugar to keep bottom of pan moist. Cover,
2 tsp. grated fresh ginger or TEMPEH and bring water to a boil. Reduce heat
galangal root 1 Tbs. vegetable oil to medium, and steam potatoes
SALAD 1 Tbs. low-sodium soy sauce 8 minutes, or until just tender. Drain,
2 cups cooked brown rice, cooled or tamari and rinse under cool water. Transfer to
1 cup fresh mung bean sprouts, 1 8-oz. pkg. tempeh, cut into serving platter.
or green sprouts, such as sweet 1-inch pieces 4 | Wipe out skillet, and arrange green
pea shoots PEANUT SAUCE beans and cauliflower side by side
1 cup coarsely shredded carrots ¾ cup light coconut milk without mixing together. Add more water
1 cup shredded green or red ⅔ cup natural crunchy peanut butter, to pan to keep bottom moist, cover, and
cabbage, or a combination at room temperature steam over medium heat 4 to 5 minutes,
1 cup diced pineapple or papaya, 2 Tbs. lime juice or until vegetables are crisp-tender.
or 1 medium diced green apple 2 Tbs. low-sodium soy sauce Remove from heat, then scoop out each
1 cup thinly sliced cucumber, cut 2 Tbs. natural sugar, such as vegetable separately, rinse with cool
into half-circles coconut sugar water, drain, and arrange on platter.
GARNISHES 2 tsp. grated fresh ginger 5 | Arrange Tempeh, tomatoes,
¼ cup thinly sliced lemongrass, ½ tsp. sriracha or other hot sauce, cucumber, and bean sprouts on platter.
optional plus more for serving 6 | Serve family-style, and pass Peanut
Lime wedges SALAD Sauce and additional sriracha or hot
2 thinly sliced green onions, 2 medium red-skinned or golden sauce at the table.
green parts only potatoes, scrubbed and cut into PER SERVING (¾ CUP SALAD AND ¼ CUP SAUCE)
½ cup toasted unsweetened 1-inch chunks (2 cups) 426 cal; 21 g prot; 24 g total fat (5 g sat fat);
shredded coconut 4 oz. green beans, trimmed (1 cup) 37 g carb; 0 mg chol; 341 mg sod; 6 g fiber;
2 cups bite-size cauliflower florets 12 g sugars
1 | To make Dressing: Stir together all
ingredients in small bowl. Set aside.
2 | To make Salad: Coat soup bowl with
nonstick cooking spray. Pack rice tightly INDONESIAN MIXED VEGETABLE PLATTER WITH PEANUT SAUCE
into bowl, then invert rice onto middle of µ
serving platter to form mound. CHANGE UP THE Swap 1 large broccoli crown for
3 | Surround rice with sprouts, carrots, VEGETABLES the cauliflower. ´
cabbage, pineapple, and cucumber in
ACCORDING TO Use shredded green or napa cabbage
separate small mounds. instead of bean sprouts.
SEASON OR
4 | Garnish platter with lemongrass
(if using), lime wedges, and sliced green
WHAT YOU HAVE Use 1 large or 2 medium sweet potatoes
onion. Serve family-style, and pass ON HAND in place of the potatoes.

Lose Weight Without
Starving Yourself
“I dropped 20 pounds with Almased and I
V@RMDUDQGTMFQXŬ” - Lynda T. (Salida, CO)
Introducing Almased
Germany’s most popular all-natural meal replacement
formula made from non-GMO soy, yogurt and honey
in a unique fermentation process.
q-N@QSHjBH@KjKKDQRk@UNQR@CCDCRTF@QR
OQDRDQU@SHUDRNQRSHLTK@MSR
q&KTSDMEQDD@MCCH@ADSHBEQHDMCKX
q1DRDSRXNTQLDS@ANKHRL@MCJDDORHS
@BSHUDSGQNTFGNTSSGDCHDS@MCADXNMC
q,@HMS@HMRGD@KSGXAKNNCRTF@QKDUDKR@MC
thyroid function
q'DKORXNTATQME@S@MCQDS@HMKD@MLTRBKDL@RR
3GDRTBBDRRNESGDTMHPTD KL@RDCENQLTK@G@RADDM
BNMjQLDCHMNUDQSDMXD@QRNEBKHMHB@KQDRD@QBG
Almased is more than a diet, it’s a way of life.
Here’s How It Works

2HLOKX@CC KL@RDCLD@KQDOK@BDLDMSRG@JDRSNXNTQC@HKXCHDS
For more details on the four phases of the Almased

Diet and delicious recipes, download our free Figure Plan
from kFTQDOK@M BNL, enter source code: VTB.
Start the Almased Diet today! Call us toll-free at 1-877-ALMASED (1-877-256-2733)<RXFDQŷQG$OPDVHG

in health food stores, at GNC and the Vitamin Shoppe or visit www.almased.com.
These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease. As always, consult your doctor or
health care team before beginning any weight loss program or reducing your dosage of current medications.
GLUTEN-FREE REDO RECIPE BY Amie Valpone
A chocolate-chip cookie recipe should be three things:

First, it should be easy—any kid who can fill a measuring cup
and hold an electric mixer ought to be able to do it. Second, it Oat Flour Chocolate-Chip
Cookies
should be foolproof—no thin, flattened disks or puffy hockey MAKES 2 DOZEN COOKIES
pucks allowed. Finally, it should taste like … well, like chocolate- These cookies turn out crispy and
chip cookies. light rather than chewy. To make them
How do you meet all three requirements and make your truly gluten-free, choose oat flour that
is certified gluten-free; some brands
cookies gluten-free too? The trick is using the right risk cross-contamination with wheat
flour (oat) and a well-balanced ratio of butter, sugar, and during production and packaging.
leavening agents (both baking soda and baking powder).
1 stick butter or margarine,
softened (4 oz.)
½ cup light brown sugar
THESE MUNCHABLE ½ cup sugar
GOODIES ARE OH-SO-EASY 1 large egg
PH OTO G R APH Y: M AR EN C ARUSO; FO O D S T Y LIN G: K AR EN SH IN TO; PRO P S T Y LIN G: K ER R IE SH ER R EL L WAL SH

TO MAKE 2 tsp. vanilla extract
2¼ cups gluten-free oat flour
chocolate-chip
½ tsp. baking soda
½ tsp. salt
¼ tsp. ground cinnamon, optional
cookies
¾ cup chocolate chips
1 | Preheat oven to 350°F.

2 | Cream butter and sugars with
electric mixer in large bowl until
smooth. Add egg and vanilla; beat
until smooth.
3 | Combine oat flour, baking soda,
salt, and cinnamon (if using) in
separate bowl; add to butter mixture,
and mix well with electric mixer. Fold
in chocolate chips with spatula or
wooden spoon.
4 | Drop dough in 1-tsp.-size
balls 2 inches apart on ungreased
baking sheet.
5 | Bake 12 minutes, or until cookies
are golden brown. Transfer cookies to
cooling rack with spatula.
PER COOKIE 131 cal; 2 g prot; 7 g total fat
(4 g sat fat); 18 g carb; 18 mg chol;
113 mg sod; 1 g fiber; 12 g sugars
Amie Valpone is a Manhattan-based personal

chef, recipe developer, and culinary nutritionist.

:ŽŝŶϭϳϬϬ>ŝŬĞͲDŝŶĚĞĚsĞŐĂŶƐ
:ŽŝŶŽƵƌϭϮƚŚĂŶŶƵĂů,ŽůŝƐƟĐ,ŽůŝĚĂǇĂƚ^ĞĂĐƌƵŝƐĞĨŽƌϳŶŝŐŚƚƐŽŶ
ƚƚŚĞ ďĞĂƵƟĨƵů͕ ŶĞǁ D^ ŝǀŝŶĂ͕ ŽŶĞ ŽĨ ƚŚĞ ŵŽƐƚ ĞůĞŐĂŶƚ Θ
ĞƐƚͲƐĞůůŝŶŐĂƵƚŚŽƌŽĨ
ĞĞĐŽůŽŐŝĐĂůůǇͲĨƌŝĞŶĚůǇ ĐƌƵŝƐĞ ůŝŶĞƌƐ ŽŶ ƚŚĞ ƐĞĂƐ͘ ĂƐŬ ŝŶ ŐƌĂĐŝŽƵƐ WƌĞǀĞŶƚĂŶĚZĞǀĞƌƐĞ
/ƚĂůŝĂŶŚŽƐƉŝƚĂůŝƚǇΘƐĞƌǀŝĐĞĂůůǁŚŝůĞĞŶũŽǇŝŶŐŝŶƐƉŝƌŝŶŐůĞĐƚƵƌĞƐΘ
/ƚ ,ĞĂƌƚŝƐĞĂƐĞ͖starred in
ǀĞŐĂŶŶĂƚƵƌĂůĨŽŽĚƐƉƌĞƉĂƌĞĚďǇŽƵƌŽǁŶĐŚĞĨƐ͘ĞƉĂƌƟŶŐĨƌŽŵ
ǀĞ ƚŚĞĮůŵ&ŽƌŬƐKǀĞƌ<ŶŝǀĞƐ͖
DŝĂŵŝ͕&>ΘƐĂŝůŝŶŐƚŽůƵƐŚ&ĂůŵŽƵƚŚ͕:ĂŵĂŝĐĂ͖'ĞŽƌŐĞƚŽǁŶ͕ĂǇŵĂŶ
Dŝ featured on CNN special
͞dŚĞ>ĂƐƚ,ĞĂƌƚƩĂĐŬ͟
/ƐůĂŶĚƐ͖ŽǌƵŵĞů͕DĞǆŝĐŽΘƐƵŶŶǇ'ƌĞĂƚ^ƟƌƌƵƉĂǇ͕ĂŚĂŵĂƐ͘>ĞĂƌŶ
/ƐůĂŶ
ŵŽƌĞĂďŽƵƚƚŚĞĐůĂƐƐĞƐ͕ĐƵŝƐŝŶĞΘŝƟŶĞƌĂƌǇĂƚŚŽůŝƐƟĐŚŽůŝĚĂǇĂƚƐĞĂ͘ĐŽŵ.
ŵŽƌĞĂ
Co-author of dŚĞŚŝŶĂ
^ƚƵĚǇand author of
&ŽŽĚŽƉƟŽŶƐĨŽƌĞǀĞƌǇŽŶĞͲ tŚŽůĞ͗ZĞƚŚŝŶŬŝŶŐƚŚĞ
ǀĞŐĂŶ͕ŐůƵƚĞŶͲĨƌĞĞ͕ ^ĐŝĞŶĐĞŽĨEƵƚƌŝƟŽŶ͖
Chosen by ŽŝůͲĨƌĞĞ͕ĂŶĚƐŚŝƉ͛ƐŵĞŶƵ ĨĞĂƚƵƌĞĚŝŶƚŚĞĮůŵ
EĂƟŽŶĂů'ĞŽŐƌĂƉŚŝĐdƌĂǀĞůĞƌ &ŽƌŬƐKǀĞƌ<ŶŝǀĞƐ
as “One of the 100 best ^ǁŝŵ͕ƐŶŽƌŬĞůΘŬĂǇĂŬŝŶƚŚĞ

ĐƌǇƐƚĂůǁĂƚĞƌƐŽĨƚŚĞĂƌŝďďĞĂŶ ŚĞĨΘĂƵƚŚŽƌŽĨ
ǁŽƌůĚǁŝĚĞǀĂĐĂƟŽŶƐƚŽ hŶƉƌŽĐĞƐƐĞĚ͗,ŽǁƚŽ
enrich your life.” ĐŚŝĞǀĞsŝďƌĂŶƚ,ĞĂůƚŚ
ŽŶƟŶƵŝŶŐĚƵĐĂƟŽŶƌĞĚŝƚƐ ĂŶĚzŽƵƌ/ĚĞĂůtĞŝŐŚƚ͕
;DƐΘhƐͿǁŝůůďĞĂǀĂŝůĂďůĞ ŝŶƐƉŝƌŝŶŐƉƵďůŝĐƐƉĞĂŬĞƌ
ΘĐŽŽŬŝŶŐŝŶƐƚƌƵĐƚŽƌ
ŚŽůŝƐƟĐŚŽůŝĚĂǇĂƚƐĞĂ͘ĐŽŵ ǁĂƌĚͲǁŝŶŶŝŶŐ
ĞŶǀŝƌŽŶŵĞŶƚĂůůǇͲĨƌŝĞŶĚůǇƐŚŝƉ F
Founder
d off the
h Ph
Physicians
i i
ŝŶĨŽΛŚŽůŝƐƟĐŚŽůŝĚĂǇĂƚƐĞĂ͘ĐŽŵ ŽŵŵŝƚĞĞĨŽƌ
Toll-Free (US): 1-800-496-0989 ZĞƐƉŽŶƐŝďůĞDĞĚŝĐŝŶĞ͖
ĂŶĐŝŶŐ͕ƐŽĐŝĂůƐΘƐŝŶŐůĞƐĞǀĞŶƚƐ author of &ŽŽĚĨŽƌ>ŝĨĞΘ
Ph: 1-828-749-9537 sĞŐĂŶƉŝǌǌĂΘŝĐĞĐƌĞĂŵƉĂƌƟĞƐ WŽǁĞƌ&ŽŽĚƐĨŽƌƚŚĞƌĂŝŶ͖
ĂŶĐĞƌƐƵƉƉŽƌƚŐƌŽƵƉΘƌĞĐŽǀĞƌǇƉĂŶĞůů ĂĐƟǀĞŚĞĂůƚŚĂĚǀŽĐĂƚĞ
KƌũŽŝŶƚŚĞĐŽŶǀĞƌƐĂƟŽŶ͗
,ŽůŝƐƟĐ,ŽůŝĚĂǇĂƚ^ĞĂ ϯϱƚĞĂĐŚĞƌƐ
ϭϯϱůĞĐƚƵƌĞƐΘǁŽƌŬƐŚŽƉƐ WŚ ŝ ŝ
WŚǇƐŝĐŝĂŶ͕ĂƵƚŚŽƌ͕Θ
ƚŚ Θ
ŚŽůŝƐƟĐŚŽůŝĚĂǇĂƚƐĞĂ͘ĐŽŵͬďůŽŐ ϵĐŽŽŬŝŶŐĐůĂƐƐĞƐ͕ϰŝŶƚĞŶƐŝǀĞƐ ŝŶƚĞƌŶĂƟŽŶĂůůǇͲƌĞĐŽŐŶŝǌĞĚ
ƐƉĞĂŬĞƌŽŶŶƵƚƌŝƟŽŶ͖
ĂŝůǇǇŽŐĂ͕ŵĞĚŝƚĂƟŽŶ͕WŝůĂƚĞƐ͕ ĨŽƵŶĚĞĚEƵƚƌŝƟŽŶ&ĂĐƚƐ͘ŽƌŐ͖
Yŝ'ŽŶŐ͕ŽͲ/Ŷ͕ƌƵŶŶŝŶŐ͕ĮƚŶĞƐƐ ƐƉŽŬĞĂƚŽŶŐƌĞƐƐ͕ŽŶƌ͘
ΘďŽĚǇďƵŝůĚŝŶŐĐůĂƐƐĞƐ Kǌ͕ΘƚŚĞŽůďĞƌƚZĞƉŽƌƚ
>ŽƌƌĂŝŶĞdƌĂǀĞů
ďŽŽŬŝŶŐƐΛŚŽůŝƐƟĐŚŽůŝĚĂǇĂƚƐĞĂ͘ĐŽŵ
ǁĂƌĚͲǁŝŶŶŝŶŐĂƵƚŚŽƌ
Toll-Free: 1-877-844-7977 WƌŝǀĂƚĞĐŽŶƐƵůƚĂƟŽŶƐ
ŽĨĮǀĞďĞƐƚƐĞůůŝŶŐďŽŽŬƐ͕
ΘƚƌĞĂƚŵĞŶƚƐĂǀĂŝůĂďůĞ
Ph: 1-305-443-0542 ŝŶĐůƵĚŝŶŐdŚĞ:ŽǇŽĨ
sĞŐĂŶĂŬŝŶŐΘdŚĞ
;ŽƉƟŽŶϭĨŽƌƉƌŽŐƌĂŵŝŶĨŽƌŵĂƟŽŶ sĞŐĂŶdĂďůĞ͖ƐƉĞĂŬĞƌ͕
ŽƉƟŽŶϮĨŽƌƚƌĂǀĞůĂŐĞŶƚͿ ĐŚĞĨ͕ĐŽŶƚƌŝďƵƚŽƌƚŽEWZ
ůůƌĞƐĞƌǀĂƟŽŶƐĨŽƌŽƵƌŚŽůŝƐƟĐŐƌŽƵƉ
ŵƵƐƚďĞŵĂĚĞƚŚƌŽƵŐŚ>ŽƌƌĂŝŶĞdƌĂǀĞů
BY Joshua Shapiro
VIETNAMESE
DIPPING
SAUCE, p. 59
a
taste
of VIETNAM
MANGO SALAD
WITH CRISPY
SHALLOTS, p. 61
56
240104_511F_512B:240104_511F_512B 11/17/09 6:03 AM Page 1
ToYourHealth!
YES! Send me one year of Vegetarian Times for only $14.95.
I’ll SAVE 67% off the newsstand price. If I am not satisfied, I’ll mark
“cancel” on the invoice and owe nothing. The trial issue is mine to keep.
MAIL TODAY! Or subscribe online at www.vegetariantimes.com
Name
Address
City/State/Zip
E-Mail Address
(Receive notification of Vegetarian Times specials)
Please bill me
My payment is enclosed
Orders outside the US must be prepaid in US dollars. Canada add $12. Foreign add $24. Allow 6-8 weeks for delivery. A001YH
240104_511F_512B:240104_511F_512B 11/17/09 6:03 AM Page 2
NO POSTAGE
NECESSARY
IF MAILED
IN THE
UNITED STATES
BUSINESS REPLY MAIL

FIRST-CLASS MAIL PERMIT NO. 106 FLAGLER BEACH FL
POSTAGE WILL BE PAID BY ADDRESSEE
PO BOX 420166
PALM COAST FL 32142-9107
Traditional
recipes that go
beyond stir- In Vietnam, vegetarian cuisine ranges from elaborately
fries, summer presented dishes (with mock meat) that were once part
of 50-course imperial banquets to simply prepared meat-
rolls, and free meals that are still eaten twice a month by observant
Buddhists. Ordinary Vietnamese home kitchens are basic,
noodle soups so cooks don’t rely on complicated techniques, fancy
utensils, or expensive ingredients. Instead, they turn to
an abundance of aromatic herbs and fresh vegetables, as
well as careful attention to presentation, to put together
dishes that are pleasing to the eye, nose, and palate.
CABBAGE LEAF
PARCELS IN
BROTH, p. 61
PHOTOGRAPHY Victoria Wall Harris

FOOD STYLING Marian Cooper Cairns PROP STYLING Sarah Cave
57
Crispy Rice Pancake
(Bánh Xèo)
SERVES 4 BÁNH XÈO
These rice-based crêpes make a satisfy- (CRISPY RICE
ing alternative to omelets. Eat one with PANCAKE)
a knife and fork, or wrap it in a soaked
rice paper wrapper and eat it out of hand.
Serve with Vietnamese Dipping Sauce
(recipe, p. 59).
½ cup long-grain jasmine rice,

soaked 8 hours or overnight
½ cup dried mung beans, soaked
8 hours or overnight
¼ cup light coconut milk
1 Tbs. thinly sliced green onion
¼ tsp. ground turmeric
8 tsp. vegetable oil
2 cups straw, shiitake, and/or
oyster mushrooms
8 oz. firm tofu, drained and
cut into 16 thin slices
2 cups bean sprouts
2 cups mixed fresh basil, mint, GREEN
and/or cilantro, for garnish MANGO
SALAD
1 | Rinse and drain soaked rice, and blend
in blender or food processor with 1 cup
water until smooth. Transfer to large VIETNAMESE
bowl, and set aside. DIPPING SAUCE
2 | Rinse and drain mung beans, and
blend in blender or food processor with
½ cup water until no lumps remain. Stir
mung bean mixture into rice mixture
along with coconut milk, green onion, Tomato and Tofu Soup 2 tsp. tamarind paste
and turmeric. SERVES 4 ½ cup flat garlic chives, cut into
3 | Heat 1 tsp. oil in medium skillet This warming soup leaves the pleasant 1-inch lengths
over medium-high heat. Add ¼ cup tang of cilantro and garlic chives on the 1 Tbs. coarsely chopped cilantro
mushrooms and 2 slices tofu, and stir-fry tongue. If you can’t find garlic chives,
30 seconds. Ladle in just enough batter to substitute green onions. 1 | Bring broth to a boil in saucepan.
cover stir-fried ingredients, swirling pan Add tofu, and simmer 3 minutes.
to coat bottom. Reduce heat to medium- 4 cups low-sodium vegetable broth 2 | Heat oil in skillet over medium heat.
low, and cook 3 to 5 minutes, or until 8 oz. soft tofu, drained and cut Add shallot, and sauté 1 minute. Add
bottom is crispy. Scatter ¼ cup bean into cubes 8 tomato quarters, sugar, and red pepper
sprouts over one side of pancake; fold 1 Tbs. vegetable oil flakes (if using). Sauté 3 minutes more.
other side over to form half moon. 1 small shallot, minced (1 Tbs.) Stir shallot mixture into broth with
Cook pancake 1 to 2 minutes more per 4 plum tomatoes, quartered, remaining 8 tomato quarters,
side. Repeat with remaining ingredients divided mushrooms, and Tomato Sauce. Bring to
until you have 8 pancakes. Garnish with 1 tsp. turbinado sugar a boil, and stir in tamarind paste. Serve
fresh herbs. ¼ tsp. red pepper flakes, optional garnished with garlic chives and cilantro.
PER SERVING (2 PANCAKES) 350 cal; 17 g prot; ½ cup canned straw mushrooms, PER 1-CUP SERVING 130 cal; 6 g prot; 6 g total
13 g total fat (2 g sat fat); 43 g carb; 0 mg rinsed, drained, and halved fat (<1 g sat fat); 13 g carb; 0 mg chol;
chol; 221 mg sod; 8 g fiber; 5 g sugars 2 Tbs. Tomato Sauce (recipe, p. 59) 266 mg sod; 4 g fiber; 6 g sugars

get SAUCY Sauces and condiments are a big part of Vietnamese cuisine,
whether served on their own or used to season recipes.
Tomato Sauce Spring Onion Oil Yummy Peanut Sauce

MAKES 3 CUPS MAKES 1 CUP | 30 MINUTES OR LESS MAKES ¼ CUP | 30 MINUTES OR LESS
This basic sauce is used in soups Warm oil-wilted green onions A classic accompaniment to
and stews to thicken, lend color, serve as a flavorful topping for summer rolls, this simple sauce
and heighten flavors. vegetable and rice dishes. would make a nice topper for
a green salad or noodle bowl.
2 Tbs. vegetable oil 2 Tbs. peanut oil
6 cloves garlic, minced (2 Tbs.) 8 green onions, white and green 2 Tbs. peanut oil
1 28-oz. can diced tomatoes parts separated and thinly 3 stalks fresh lemongrass,
2 Tbs. rice wine vinegar or sliced (1 cup) white part cut into 4-inch
2 tsp. white vinegar 1 small shallot, thinly sliced lengths and crushed
1 Tbs. turbinado sugar (1 Tbs.) 3 cloves garlic, minced (1 Tbs.)
2 tsp. low-sodium soy sauce 1 tsp. Vegetarian Fish Sauce 2 Tbs. crunchy peanut butter
1 pinch sea salt (recipe below) 1 Tbs. white miso paste
Heat oil in medium saucepan Heat oil until very hot. Add sliced Heat oil in skillet over medium heat.
over medium heat. Add garlic, white parts of green onion and Add lemongrass and garlic, and
and sauté 1 minute. Stir in shallot, and fry 30 seconds. Add sauté 1 minute. Add peanut butter,
remaining ingredients, cover, remaining green onions and miso, and ¾ cup water, and simmer
reduce heat to medium-low, and Vegetarian Fish Sauce, and cook 3 to 4 minutes, stirring often.
simmer 30 minutes. 1 minute. Cool. Remove lemongrass pieces before
PER ¼ -CUP SERVING 45 cal; <1 g prot; PER ¼ -CUP SERVING 69 cal; <1 g prot; serving.
2 g total fat (<1 g sat fat); 5 g carb; 7 g total fat (1 g sat fat); 2 g carb; PER 1-TBS. SERVING 121 cal; 2 g prot;
0 mg chol; 187 mg sod; <1 g fiber; 0 mg chol; 15 mg sod; <1 g fiber; 11 g total fat (2 g sat fat); 4 g carb;
4 g sugars 2 g sugars 0 mg chol; 148 mg sod; <1 g fiber;
1 g sugars
Vegetarian Fish Sauce Chile-Garlic Paste Vietnamese Dipping Sauce

MAKES ¾ CUP | 30 MINUTES OR LESS MAKES 1 TBS. | 30 MINUTES OR LESS MAKES 3 TBS. | 30 MINUTES OR LESS
This alternative to store-bought This smooth, spicy paste melts Mix up a large batch of this recipe,
vegetarian fish sauce will keep up to beautifully into sauces and soups. and use to dress salads or dip
one week in the refrigerator. dumplings and spring rolls.
1 red Fresno or jalapeno chile,
¼ cup turbinado sugar finely chopped (¼ cup) 1 Tbs. lime juice
¼ cup low-sodium soy sauce 1 head garlic (12 cloves), cloves 1 Tbs. superfine sugar
3 Tbs. unseasoned rice vinegar peeled and minced (¼ cup) 1½ tsp. Vegetarian Fish Sauce
2 tsp. lime juice (recipe, left)
4 cloves garlic, minced (4 tsp.) Grind ingredients into smooth paste 1 tsp. Chile-Garlic Paste
2 tsp. finely chopped red Thai with mortar and pestle. (recipe, left) or sambal oelek
bird chile PER ¾ -TSP. SERVING 17 cal; <1 g prot; chile sauce
<1 g total fat (<1 g sat fat); 4 g carb;
Stir 5 Tbs. boiling water into sugar 0 mg chol; 2 mg sod; <1 g fiber; Combine all ingredients in small bowl.
in small bowl. Cool, then stir in <1 g sugars PER 1-TBS. SERVING 28 cal; <1 g prot;
remaining ingredients. <1 g total fat (<1 g sat fat); 7 g carb;
PER 1-TBS. SERVING 26 cal; <1 g prot; 0 g 0 mg chol; 31 mg sod; <1 g fiber;
total fat (0 g sat fat); 6 g carb; 0 mg chol; 5 g sugars
178 mg sod; <1 g fiber; 5 g sugars
CULINARY
geography
Vietnamese dishes have many
regional variations reflecting local
climate and agriculture. Northern
dishes have milder flavors and use
more soy, noodles, and sticky rice.
The foods of central Vietnam
depend more on spices, while
southern cuisine runs sweeter and
uses lots of coconut milk, garlic,
shallots, and a wide range of
tropical fruit. Vietnamese food is
also influenced by Champa,
Chinese, French, Indian, Khmer,
and Siamese cultures.
MANGO SALAD
WITH CRISPY
SHALLOTS
60
SEASON DISHES LIBERALLY WITH BLACK PEPPER,
a Vietnamese spice favorite along with chiles.
Char-Grilled Purple Eggplant 1 small red or white onion, thinly 1 Tbs. sesame oil
SERVES 4 sliced (1 cup) 1 cup sliced straw, oyster, or shiitake
Onions, soy sauce, and sizzled garlic ¾ cup small fresh mint leaves mushrooms
dress up chunks of grilled eggplant. ¾ cup cilantro leaves 1 large carrot, thinly sliced
1 cup Vietnamese Dipping Sauce 1 tsp. low-sodium soy sauce
4 Chinese eggplants (2 lb.) (recipe, p. 59) ½ cup cilantro leaves
1 Tbs. peanut oil 1 Tbs. vegetable oil
3 cloves garlic, chopped (1 Tbs.) 2 tsp. toasted sesame seeds 1 | To make Stuffing: Mash together all
1 Tbs. low-sodium soy sauce ½ tsp. Chile-Garlic Paste (recipe, ingredients in medium bowl. Season with
½ tsp. sugar p. 59) or sambal oelek chile sauce salt and pepper, if desired, and set aside.
1 cup Spring Onion Oil (recipe, p. 59) 2 | To make Parcels: Bring 4 qt. water to
1 Tbs. Chile-Garlic Paste (recipe, 1 | To make Crispy Shallots: Preheat a boil in large pot. Add shredded cabbage
p. 59) or sambal oelek chile sauce oven to 200°F. Spread shallots on baking and Vegetarian Fish Sauce. Reduce heat
sheet, and bake 20 minutes, or until to medium-low, and simmer 25 minutes.
1 | Preheat grill or preheat oven to 400°F. beginning to shrivel and dry. 3 | Bring large pot of salted water to
2 | Grill eggplants whole or broil on baking 2 | Heat oil in large saucepan over a boil. Drop in cabbage leaves to blanch
sheet 8 to 10 minutes, turning several medium heat. Add shallots, and cook 2 minutes, or until pliable. Remove from
times, or until charred on all sides. Cool. 10 minutes, or until golden. Transfer to water, and drain. Blanch green halves of
3 | Heat oil in skillet over medium-low paper-towel-lined baking sheet; cool. green onions 30 seconds. Remove from
heat. Add garlic, and cook 1 minute, or 3 | To make Salad: Microwave rice paper water with slotted spoon, and drain.
until light brown. Transfer to paper towel wrappers one at a time 30 seconds, or Shred white parts of green onion into thin
to drain. until crisp. strands using sharp knife, then soak in
4 | Stir together soy sauce and sugar in 4 | Toss remaining Salad ingredients cold water 10 minutes, or until they curl.
small bowl. Set aside. together in bowl. Top with 2 Tbs. Crispy 4 | Heat oil in skillet over medium-high
5 | Peel eggplants, and cut into chunks. Shallots (reserve remainders for another heat. Add mushrooms, and sauté
Transfer to platter. Drizzle eggplant with use). Serve with rice crisps. 3 minutes, or until browned. Set aside.
soy sauce mixture and Spring Onion Oil, PER SERVING (½ CUP SALAD WITH 1 RICE CRISP) 5 | Cut cabbage leaves into 12 6- x 4-inch
and dot with Chile-Garlic Paste. Top with 181 cal; 4 g prot; 6 g total fat (<1 g sat fat); pieces, reserving any leftover cabbage.
sizzled garlic. 30 g carb; 0 mg chol; 45 mg sod; 4 g fiber; 6 | Set 1 cabbage piece on work surface.
PER 1-CUP SERVING 149 cal; 3 g prot; 8 g total 8 g sugars Place 2 Tbs. Stuffing in center. Fold sides
fat (1 g sat fat); 18 g carb; 0 mg chol; of cabbage in over Stuffing, and roll up
155 mg sod; 6 g fiber; 9 g sugars Cabbage Parcels in Broth like a burrito. Set seam side down, and tie
SERVES 4 parcel with 1 blanched green onion length.
Mango Salad with According to Vietnamese tradition, Repeat to make 12 Parcels.
Crispy Shallots a new bride’s cooking skills are measured 7 | Bring cabbage broth to a boil in
SERVES 4 by her ability to make this dish. shallow pan. Add Parcels, mushrooms,
This salad gets a distinctive sour taste carrot slices, and soy sauce. Simmer 6 to
from green, under-ripe mangoes. If you STUFFING 8 minutes, or until carrots are tender.
can’t find green mangoes, try ripe mango, 8 oz. firm tofu, drained Divide Parcels and vegetables among
green papaya, or pineapple. 1 tsp. low-sodium soy sauce bowls, and top each with broth. Garnish
1 clove garlic, minced (1 tsp.) with cilantro and green onion curls.
CRISPY SHALLOTS PARCELS PER SERVING (3 PARCELS AND 1 CUP BROTH)
2 cups thinly sliced shallots ½ lb. shredded cabbage, plus 94 cal; 7 g prot; 4 g total fat (<1 g sat fat);
2 cups vegetable oil 6 cabbage leaves, halved 9 g carb; 0 mg chol; 183 mg sod; 3 g fiber;
SALAD 1½ tsp. Vegetarian Fish Sauce 2 g sugars
4 rice paper wrappers (recipe, p. 59)
1 large green or ripe mango, peeled 12 green onions, sliced, and white Joshua Shapiro traveled to Southeast Asia in
and thinly sliced (2 cups) and green parts separated 2013 and gathered these recipes in Vietnam.

BY Mary Margaret Chappell
MEETS
DIAL UP THE FLAVOR
west
IN EVERYDAY RECIPES
WITH INCREDIBLE
ASIAN INGREDIENTS
WHITE PLATE FROM DANDELIONSF.COM
CHICKPEA SUCCOTASH
WITH LEMONGRASS, p. 66
62
Sushi bars, noodle shops, Thai
restaurants, Korean food trucks—
the Asian food landscape in America
has come a long way from generic
Chinese take-out joints. As savvy
diners have expanded their home-
cooking repertoire to include these
cuisines, supermarkets have followed
suit. Shiitake mushrooms are sold
next to buttons and portobellos. The
hot sauce aisle is home to wasabi,
sriracha, and sambal oelek. And you
no longer have to hit up an Asian gro-
cery store for bok choy, lemongrass,
or fresh hands of ginger. All of these
ingredients—and many others—can
be used to add flavor and flair to
Western-style dishes.
DAIRY-FREE
MATCHA GREEN
TEA ICE CREAM,
p. 66
PHOTOGRAPHY Maren Caruso

FOOD STYLING Karen Shinto
PROP STYLING Kerrie Sherrell Walsh

Bok Choy and Shiitake 1 | Heat olive oil in large skillet over removable bottom with cooking spray,
Quiche medium-low heat. Add mushrooms, and set on baking sheet.
SERVES 10 and cook 10 minutes. Increase heat to 3 | Stack 2 phyllo sheets, and brush top
Mushrooms, greens, and goat cheese medium-high, and cook 10 minutes more. with sesame oil. Add 2 more sheets, and
team up in this hearty deep-dish quiche. Add bok choy, green onions, and garlic, brush with sesame oil. Continue layering
and cook 5 minutes more, or until leaves 2 sheets at a time, brushing top with oil,
2 Tbs. olive oil are wilted. Remove from heat. until you have a 10-sheet stack. Repeat
12 oz. shiitake mushrooms, 2 | Preheat oven to 325°F. Coat 9-inch this process to make second 10-sheet
thinly sliced (6 cups) springform pan or deep pie dish with stack. Invert phyllo stacks oil side down
8 oz. baby bok choy (2 or 3 heads), into prepared pan, overlapping by 1 inch
white and green parts sliced 1 inch SHIITAKE to cover entire pan. Gently press phyllo
thick (2 cups) MUSHROOMS into pan bottom, and trim long edges with
16 green onions, sliced 1 inch thick on scissors so that crust extends about ½
the bias (2 cups) inch above pan rim. Use trimmings to
2 cloves garlic, minced (2 tsp.) extend crust in any places where it’s too
20 sheets frozen phyllo dough, Small wonder these natives of short by pressing them oil side down onto
thawed Japan and Korea hit the existing crust.
2 Tbs. toasted sesame oil or mainstream in Western cuisine. 4 | Spoon mushroom mixture into crust.
vegetable oil Their woodsy taste makes them 5 | Pulse milk, eggs, and 4 oz. goat
1½ cups low-fat milk a robust alternative to milder- cheese in food processor until smooth
6 large eggs flavored button mushrooms. Look and combined. Season with salt and
4 oz. fresh goat cheese, plus 4 oz. for mushrooms that are firm and pepper, if desired. Pour over mushrooms
for dolloping over top, optional dry, with edges that curl under. in phyllo crust, and dot top with dollops
of goat cheese (if using). Bake quiche
45 to 50 minutes, or until filling is set and
browned on top. Cool 5 minutes, then
remove from pan to serve.
PER SLICE 269 cal; 11 g prot; 14 g total fat
(4 g sat fat); 26 g carb; 119 mg chol;
302 mg sod; 2 g fiber; 4 g sugars
WASABI
Also known as Japanese
horseradish, wasabi is a member
of the cabbage family. Use wasabi
anywhere you’d use horseradish
(Bloody Marys) or want a hit
of heat (barbecue sauce). It makes
a tasty addition to mayonnaise,
mustard, and salad dressing.
Look for powders and sauces
made from 100 percent wasabi
instead of blends that include
mustard and green food coloring.
BOK CHOY AND

SHIITAKE QUICHE
64
SAMBAL
OELEK
For a pure chile
flavor, turn to
SAMBAL
OELEK SEITAN seedy sambal
WINGS oelek. The
Indonesian
condiment used
throughout Asia
is an intense
mixture of whole
ground chiles,
vinegar, and
WASABI WHIPPED
POTATOES garlic. Use it
anywhere you’d
use hot sauce,
and be sure to try
it with egg dishes
and soups.
Wasabi Whipped Potatoes Sambal Oelek Seitan Wings comes together. Transfer to flour-dusted
SERVES 6 | 30 MINUTES OR LESS MAKES 24 PIECES work surface, dust top with flour, and
The distinctive heat of wasabi plays off A basic hot wing sauce gets its punch from flatten to 9- x 4-inch rectangle. Cut
the mildness of mashed potatoes. sambal oelek. Serve the wings hot with rectangle in half lengthwise, then cut
celery sticks and blue cheese dressing. each piece crosswise into 12 short strips.
1½ lb. russet or Yukon gold potatoes, 3 | Bring remaining 4 cups broth, 1 tsp.
peeled and cut into 1-inch cubes WINGS garlic powder, 1 tsp. onion powder, and
½ cup low-fat milk or rice milk 4¾ cups low-sodium vegetable broth, sambal oelek to a boil in medium
2 Tbs. butter or margarine divided saucepan over medium heat. Add
2–3 tsp. wasabi paste 1 Tbs. low-sodium soy sauce seitan pieces, cover, and bring to a boil.
½ cup chopped green onions, optional 1 cup vital wheat gluten Reduce heat to medium-low, and
½ cup plus 2 Tbs. all-purpose flour, simmer 30 minutes. Drain seitan pieces,
1 | Place potatoes in large saucepan, plus more for dusting work surface and cool. (Discard or reserve broth for
cover with cold water, then drain to rinse 1¼ tsp. garlic powder, divided another use.)
away some starch. Cover with fresh cold 1¼ tsp. onion powder, divided 4 | To make Sauce: bring all ingredients to
BLUE LINES ON WHITE PLATES FROM DANDELIONSF.COM
water, bring to a boil over medium heat, ¼ tsp. poultry seasoning a simmer in small saucepan. Remove
and boil 20 minutes, or until potatoes are ⅛ tsp. freshly ground black pepper from heat, and set aside.
tender and beginning to fall apart. 1 tsp. sambal oelek 5 | Combine 1 tsp. Sauce with vegetable
2 | Warm milk, butter, and wasabi paste 1 Tbs. vegetable oil oil in medium bowl. Add seitan pieces,
in small saucepan over medium-low heat SAUCE and toss to coat. Sprinkle with remaining
until butter is melted. Whisk to combine. ⅓ cup sambal oelek ½ cup flour, and toss until all pieces are
3 | Drain potatoes, and return to ¼ cup butter or margarine coated with flour.
saucepan. Beat on low speed with electric 1 tsp. cider vinegar or unseasoned 6 | Preheat oven to broil. Lay seitan
mixer to break up. With electric mixer rice vinegar pieces in single layer on baking sheet.
running, beat in milk mixture until Broil 6 to 8 minutes, or until browned and
potatoes are smooth and light. Season 1 | To make Wings: Combine ¾ cup broth crisp-looking, turning once.
with salt, if desired. Serve garnished with and soy sauce in small bowl; set aside. 7 | Transfer hot seitan pieces to bowl, and
green onions (if using). 2 | Stir together vital wheat gluten, 2 Tbs. toss with Sauce.
PER ½ -CUP SERVING 131 cal; 2 g prot; 4 g total flour, ¼ tsp. garlic powder, ¼ tsp. onion PER PIECE 61 cal; 4 g prot; 3 g total fat
fat (3 g sat fat); 21 g carb; 11 mg chol; powder, poultry seasoning, and pepper in (1 g sat fat); 5 g carb; 5 mg chol; 118 mg sod;
95 mg sod; 1 g fiber; 4 g sugars bowl. Stir in broth mixture until soft dough <1 g fiber; <1 g sugars

Chickpea Succotash with tomato juice, and season with salt and Ginger-Plum
Lemongrass pepper (if desired). Cover, increase heat to Sour Cream Cake
SERVES 4 | 30 MINUTES OR LESS medium, and simmer 5 minutes, or until SERVES 12
Lemongrass brings out the flavors of toma- tomatoes just begin to soften. Stir in basil. Melting freshly grated ginger into sugar
toes and herbs in a lightly cooked stew. PER 1-CUP SERVING 108 cal; 5 g prot; 4 g total before it’s added to cake batter tempers
Serve over whole grains. fat (<1 g sat fat); 17 g carb; 0 mg chol; the root’s sharp bite and helps it
83 mg sod; 4 g fiber; 5 g sugars permeate the cake. Any fruit will work
2 stalks fresh lemongrass in the cake in place of the plums.
1 large tomato (1 lb.)
2 tsp. olive oil ¾ cup sugar, divided
1 medium yellow squash, cut into ¼ cup finely chopped fresh ginger
½-inch pieces (1 cup) MATCHA GREEN TEA 2 tsp. grated lemon zest
½ tsp. grated fresh ginger Made by grinding young tea 6 Tbs. butter, softened
1 small clove garlic, minced (½ tsp.) leaves into a bright green powder, 2 large eggs, at room temperature
¾ cup cooked chickpeas matcha has made its way from ¼ cup low-fat sour cream,
½ cup fresh corn kernels tea ceremonies in Japan to at room temperature
¼ cup chopped fresh basil or cilantro smoothies in the West, thanks to 1¼ cups all-purpose flour
its antioxidant-powered benefits. ¼ tsp. baking soda
Matcha’s color and dissolvability
1 | Tim and discard tough base and skinny ¼ tsp. salt
make it a great addition to
top leaves of lemongrass stalks, then peel 6 medium or 8 small plums,
recipes, especially desserts.
away tough outer layers. Crush inner halved and pitted
white stems with mallet or rolling pin,
then finely chop. (You should have 1 Tbs.) 1 | Preheat oven to 325°F. Coat 9-inch
Transfer to small bowl, and cover with Dairy-Free Matcha round pan with cooking spray. Line with
¼ cup boiling water. Set aside. Green Tea Ice Cream parchment paper, then spray parchment
2 | Halve tomato through middle, and MAKES 3 CUPS with cooking spray.
scoop seeds into strainer set over bowl. This frozen treat pairs well with fruit, 2 | Combine ¼ cup sugar and ginger
Press juice from seeds, then discard almond-based desserts, and chocolate. in small saucepan. Warm over medium-
seeds. Set juice aside, and dice tomato low heat 2 minutes, or until sugar
flesh. (You should have 2 cups.) 2¼ cups plain rice milk, divided liquefies and mixture becomes paste-like.
3 | Heat oil in large, deep skillet or Dutch 1 cup full-fat coconut milk Stir in lemon zest, and set aside.
oven over medium-low heat. Add squash, 1 vanilla bean, split, seeds scraped 3 | Beat butter and remaining ½ cup
ginger, and garlic, and sauté 3 minutes from inside sugar with electric mixer until light
without browning. Stir in chickpeas, corn, ¾ cup sugar and fluffy. Beat in eggs 1 at a time, then
diced tomato, lemongrass with liquid, and 4 tsp. matcha green tea powder beat in sour cream until mixture is
1 Tbs. cornstarch smooth. Add flour, baking soda, and
salt, and beat 3 minutes more, or until
1 | Bring 2 cups rice milk, coconut milk, batter is light in color and very smooth.
vanilla bean, and seeds to a boil in Stir in ginger mixture with spatula.
LEMONGRASS
saucepan. Remove from heat. Whisk in 4 | Pour batter into prepared pan.
Lemongrass is a newcomer to
sugar, then matcha. Arrange plums cut side up over batter.
farmers’ markets, where the
reed-like stalks native to South and
2 | Whisk remaining ¼ cup rice milk Bake 50 to 55 minutes, or until
Southeast Asia are sold in bunches. with cornstarch in bowl. Whisk into toothpick inserted in center of cake
Only the tender inner white parts matcha mixture. Cook over medium heat comes out clean.
of the stalk are used in cooking, and 2 minutes, or until thickened. Transfer to 5 | Cool cake 20 minutes in pan on
they must be thinly sliced, finely bowl, and place sheet of plastic wrap wire rack. Run knife around sides of
chopped, or pounded into a paste directly on top of liquid. Cool, then chill. cake, then gently invert onto platter or
to be edible. Stalks can also be cut 3 | Discard vanilla bean halves. Churn large plate. Remove parchment, then
into lengths that are removed from liquid in ice cream machine according invert cake again, plum side up, to cool
the dish before eating. The tops to manufacturer’s directions. completely on wire rack.
can be used to make tea or to flavor PER ½ -CUP SERVING 228 cal; 2 g prot; 9 g total PER SLICE 183 cal; 3 g prot; 7 g total fat
stocks and broths. fat (7 g sat fat); 38 g carb; 0 mg chol; 33 mg (4 g sat fat); 28 g carb; 47 mg chol;
sod; <1 g fiber; 30 g sugars 145 mg sod; <1 g fiber; 17 g sugars

GINGER
Native to tropical Asia, ginger

has made its way into almost
every cuisine in the world.
The hand-shaped root’s flavor
is spicy, citrusy, and unmistakable,
whether used fresh, candied,
or dried. Young or stem ginger
with pale skin and purplish
tips is worth seeking out for its
ultra-pungent flavor.
GINGER-PLUM
SOUR CREAM
CAKE
HOW DO WE SQUARE THE FACT
that the U.S. wastes 30 to 40 percent
of the food it produces with the
reality that within the past five years,
6.4 million households haven’t
known where their next meal was
coming from? For a remedy, some
community-minded folks are turning
to an age-old practice. Alluded to in
ADVOCATES the Bible’s Book of Ruth, gleaning has
AGAINST HUNGER traditionally meant harvesting
remnant crops from fields. Today’s
AND WASTE ARE gleaners rescue food not just from
REVIVING AN the fields, but also from restaurants,
ANCIENT PRACTICE farmers’ markets, orchards,
THE
backyards, grocery stores, college

cafeterias, wholesale centers—
basically, anywhere along the food
distribution chain. The potential
impact is huge: if even 30 percent of
the food wasted in the U.S. were
gathered before it’s trashed, the
amount could provide meals for every
hungry person in the country.
Here, we introduce you to those who,
BY Emily Horton along different fronts, are advancing
ILLUSTRATIONS Monica Ramos the movement.

FRUITFUL HARVEST
For groups that trade in the
highly perishable, such as the
backyard-tree-gleaning Santa
Cruz Fruit Tree Project,
preserving food is equal with
harvesting it. “Nature doesn’t
just give a little bit throughout
the year,” says Steve Schnaar,
who founded the project in
HELPING FEED ATLANTA 2010 after seeing so much fruit
SANTA CRUZ FRUIT
in his California town going to TREE PROJECT
waste on the ground. “It comes
in spurts. So we eat what we
ONE MAN, ONE VAN can, give away what we can,
Three years ago, David Skoke, an and preserve for the rest of the year.”
actor and investor in Atlanta, was Preservation workshops allow the project’s READY, SET, GLEAN
working in a community garden harvesters to stretch their bounty into the Want to volunteer as a
gleaner? Find out where
with a friend when she suggested off-season: think citrus marmalades, sour to sign up.
he find out if a local Whole Foods plum jam, and fruit wines. Fall cider pressings
Market could donate sprouted get an assist from a bike-powered apple • END FOOD WASTE NOW
endfoodwastenow.org/index
CLOCKWISE FROM TOP: PATTIE BAKER; COURTESY SANTA CRUZ FRUIT TREE PROJECT; JESSICA HARWOOD
potatoes for planting. Skoke expected crusher and a press Schnaar built with a friend. .php/food-champions/food-
to take a few handfuls back to the Schnaar is also a big believer in the potential recovery
plot. Instead, he scored a 40-pound of gleaning to build community, and he should
• THE HUNGER FORUM
box that otherwise would have know: he’s been knocking on doors in pursuit thehungerforum.net/
ended up as compost. He wondered: of fallen fruit for years. So he tries to keep the outside-the-box/gleaning/
How much more food, perishable harvests bike- and walk-friendly, not just to gleaning-programs
but still perfectly edible, are stores reduce the carbon footprint, but also to make • VILLAGE HARVEST
throwing away? it easy for participants to catch up with old villageharvest.org/
He began asking grocery stores to friends, and meet new ones. harvestingdirectory
donate on a regular basis. Only one
turned him down. Now every Monday
and Wednesday, Skoke crisscrosses FIELDS OF MEALS
the city collecting donations in his On late-summer and fall weekends—in her part-time role as gleaning
van, newly painted with helping feed coordinator for Springfield, Mass., non-profit Rachel’s Table—sixth-grade
atlanta on the side. “I’ve been at this teacher Jessica Harwood piles into a bus with other volunteer harvesters. They
for two-and-a-half years and missed drive to small farms around the state to collect the surplus of unshapely or
only three days,” he says. slightly blemished produce that buyers won’t take or out-of-season crops that
Every month, 2,000 hungry people farmers lack the labor to harvest. Up for grabs is the kind of fresh, local produce
benefit from the nearly 3 tons of food that food-aid service organizations don’t usually see much of. “When we bring in
Skoke collects—food that otherwise apples and watermelon,” Harwood says, “people’s eyes light up.”
would have been tossed to make Harwood views gleaning as a
room for new product. He directs this powerful way to conserve resources
surplus to charitable organizations and to empower communities,
throughout Atlanta that serve the especially for the groups of students
homeless and food insecure. “If you she often leads. “It’s an amazing way
had even one person in each city for them to think about how they can
doing something like this,” Skoke give back in their community, and
says, “imagine what a difference where their food comes from, and
it could make.” RACHEL’S TABLE what choices they will make in buying
food,” she says.

BRANCHING OUT CRASH COURSE
While documenting migrant farm To help launch your own gleaning effort, check out these resources:
laborers across 50 towns in California, • BOULDER FOOD RESCUE’S THE PACKAGE DEAL
photojournalist Rick Nahmias was Visit boulderfoodrescue.org; click on Start Your Own Food Rescue
struck by “the sad irony of people • SOLID GROUND’S GATHER IT!
harvesting our food who can’t afford to Visit www.solid-ground.org; search “Gather It! How to Organize an
buy it themselves.” Urban Fruit Harvest”
Such experiences, and a growing • USDA’S LET’S GLEAN!
understanding of urban hunger and Visit usda.gov; search “Let’s Glean!”
food waste, led Nahmias to launch
Food Forward, with the intention of
donating 100 percent of the
organization’s harvests to feeding
those in need. Though Nahmias
initially focused on gleaning fruit from
backyards and small orchards, in the
last few years, he’s introduced a
farmers’ market recovery program,
in which volunteers collect end-of- SURPLUS SPIN-OFF
market produce that hasn’t sold, and
a wholesale recovery program that After more than a decade of
FOOD FORWARD
captures the tons of produce large rescuing farm surplus and com-
distributors routinely discard to make municating with farmers and re-
room for new shipments. cipient agencies across Vermont,
To date, Los Angeles–based Food Salvation Farms founder Theresa
Forward has rescued and donated over Snow is working to address one
3 million pounds of fresh food to more of the top challenges of gleaning
than 100 Southern California food-aid fresh food today: getting all of it
organizations. Without the donations onto a table before it spoils. One
gleaners provide, those outfits would of her solutions is the Vermont
be “heavily dependent upon ramen and Commodity Program, which part-
BOULDER
granola bars,” Nahmias says. ners with local institutions and
FOOD RESCUE
volunteers to raw-pack, lightly
process, and freeze produce
THE WHEEL DEAL from especially large harvests.
As a University of Colorado student researching food waste, Hana Dansky launched Salvation Farms also mentors a
a Food Not Bombs event series in which she and a group of friends hosted a shared group of gleaning organizations
meal for the homeless in downtown Boulder every Saturday. While requesting throughout Vermont, helping
donations from local stores for the events, Dansky envisioned something bigger that them shape their own programs
could serve even more people. That vision materialized into Boulder Food Rescue, so that collectively, they can
FROM TOP: BRENDAN NAHMIAS; DANIEL FICKLE
for which she serves as executive director. capture as much of the state’s
With BFR, Dansky takes a multi-pronged approach, which she terms “just-in-time” farm surplus—at least 2 million
food rescue, collecting food from grocery stores, restaurants, and farmers’ markets pounds per year—as possible.
and distributing it directly to aid organizations. BFR taps into home gardens too; The concept that we are all in
surplus harvests can be left at a community garden for collection. this together, and that shared
But where BFR really stands out is in its mode of delivery: every bit of recovered resources are more valuable
food is transported by trailer-fitted bicycle. “We wanted to show that this kind of when pooled, runs through
work could be totally sustainable,” explains Dansky. And by being so visible, she Snow’s work. “Working together
hopes to draw attention to the environmental and hunger issues for which BFR is is what’s going to make us more
working. “I think people are inspired by action,” she says, “and when they see people food-sovereign,” she says.
collecting food and giving it to people in need, they say, ‘I want to help too.’”
Seattle-based freelance writer Emily Horton is researching her city’s gleaning opportunities.

RECIPES BY Frances Largeman-Roth, RDN
PHOTOGR APHY: DIMITRI NEWMAN; PROP STYLING: BRIAN PRIMEAUX

FRESH WAYS TO LOVE AUTUMN’S
SIGNATURE FRUIT
1 FOOD 5 WAYS
apples
Here comes apple season! As early as mid-August
(and sometimes mid-July), the first local
fruits are ready to eat, heralding fall’s
impending arrival. The harvest period
extends well into November, leaving
you plenty of time to enjoy the
fresh-picked bounty.
72
240071_507F_508B:240071_507F 11/17/09 6:02 AM Page 1
Save
67% Subscribe now and save 67% off
the cover price!
1 year for $14.95
Name
Address
City State Zip
Subscribe online at www.vegetariantimes.com!
Canadian orders: 1 yr $26.95,

Foreign: 1 yr $38.95,
Non US orders must be prepaid in US funds.
A001MG
SATISFACTION GUARANTEE
We know that you will love Vegetarian Times as much as we do! However, if for any reason you
are dissatisfied with your subscription, you are entitled to cancel at any time and request a refund.
▼ DETACH HERE BEFORE MAILING ▼
c
Page 2
NO POSTAGE
NECESSARY
IF MAILED
6:02 AM
IN THE
UNITED STATES
BUSINESS REPLY MAIL
11/17/09
FIRST-CLASS MAIL PERMIT NO 106 FLAGLER BEACH FL

POSTAGE WILL BE PAID BY ADDRESSEE
240071_507F_508B:240071_507F
PO BOX 420166
PALM COAST FL 32142-9107
/3214291071/
APPLE-ALMOND GALETTE, p. 74
SHOP SMART
With thousands of
apple varieties
grown around the
world and new ones
introduced each
PH OTO G R A PH Y: M A R EN C A RUSO; FO O D ST Y LI N G : K A R EN S H I NTO; PRO P ST Y LI N G : K ER R I E S H ER R ELL WA L S H
year, it can be hard

to know which
apples to choose
beyond the familiar
Granny Smiths,
Galas, and Pink
Ladies.
ASK Talk to the

grower or a produce
manager about the
varieties available,
their flavors, and
their attributes. Find
out which are better
for pies, sauces, or
salads.
TASTE Many farmers’

market stands let
you try slices of
their varieties before
you buy.
SEARCH Got your

smartphone? Log
on to Orange Pippin
(orangepippin.com)
for information on
more than 600 apple
varieties.
73
Apple-Almond Galette 5 | Warm jam in small saucepan over low 1 tsp. baking soda
SERVES 9 heat until melted. Strain through fine ¼ tsp. salt
No need for a pie pan to make a pretty mesh strainer into small dish.
French-style dessert. 6 | Cool galette 5 minutes, then brush 1 | Preheat oven to 375°F. Line 12-cup
with jam. Cut into 9 squares. muffin pan with paper liners. Spray liners
DOUGH PER SLICE 349 cal; 6 g prot; 18 g total fat with cooking spray.
1 cup all-purpose flour (7 g sat fat); 45 g carb; 48 mg chol; 2 | Whisk eggs in large bowl. Whisk
½ cup whole-wheat flour 93 mg sod; 3 g fiber; 24 g sugars in maple syrup, oil, and vanilla extract,
⅓ cup sugar then stir in apple and quinoa.
1 tsp. finely grated lemon zest Apple, Carrot, Ginger, and 3 | Combine flour, sugar, flaxseed,
¼ tsp. baking powder Fennel Smoothie cinnamon, baking powder, baking soda,
¼ tsp. salt SERVES 2 | 30 MINUTES OR LESS and salt in separate bowl. Whisk until
1 stick cold unsalted butter, The refreshing bite of ginger in this combined.
cut into small pieces (½ cup) fiber-rich smoothie will wake you up 4 | Make well in flour mixture, and pour
FILLING on the groggiest Monday morning. in half of apple mixture. Stir to combine.
1 cup slivered blanched almonds For a pretty presentation, garnish with Add remaining apple mixture, and stir
¾ cup confectioners’ sugar diced apple and fennel fronds. until batter is smooth.
1 large egg 5 | Divide batter among prepared muffin
½ tsp. almond extract 1 sweet, crisp apple, such as cups, and bake 20 minutes, or until
2 tart, firm apples, such as Granny Pink Lady or Honeycrisp, cored toothpick inserted in center of muffin
Smith, peeled, cored, and sliced and sliced (1 cup) in center of pan comes out clean. Cool
¼ inch thick 1 cup sliced fennel bulb 5 minutes before serving.
3 Tbs. apricot jam 2 medium carrots, peeled and PER MUFFIN 174 cal; 3 g prot; 4 g total fat
PH OTO G R APH Y: M AR EN C ARUSO; FO O D ST Y LIN G: K AR EN SH IN TO; PRO P ST Y LIN G: K ER R IE SH ER R EL L WAL SH

roughly chopped (¾ cup) (<1 g sat fat); 33 g carb; 31 mg chol;
1 | To make Dough: Pulse flours, sugar, 2 Tbs. peeled fresh ginger slices 214 mg sod; 2 g fiber; 19 g sugars
lemon zest, baking powder, and salt in 1 cup unfiltered apple juice
food processor until combined. Add 1 Tbs. fresh lemon juice Caramelized Apples with
butter, and pulse until mixture looks like Red Onion and Thyme
coarse meal. With food processor Blend all ingredients in blender until SERVES 4 | 30 MINUTES OR LESS
running, add up to ¼ cup cold water until smooth. Excellent as a savory side, these tender
dough just comes together. Shape dough PER 1-CUP SERVING 144 cal; 2 g prot; <1 g total apples go well with potato dishes,
into ball. Wrap in plastic wrap, and chill fat (<1 g sat fat); 36 g carb; 0 mg chol; casseroles, and mushroom-based mains.
1 hour, or overnight. 63 mg sod; 5 g fiber; 24 g sugars
2 | To make Filling: Pulse almonds and 2 Tbs. olive oil
confectioners’ sugar in food processor Maple-Apple Muffins 1 medium red onion (1½ cups),
until combined. Add egg and almond MAKES 12 MUFFINS | 30 MINUTES OR LESS thinly sliced
extract, and process 1 minute, or until Cooked quinoa keeps these baked treats 2 Fuji apples, peeled, cored, and
mixture is paste-like and nearly smooth. moist and healthful. If you don’t care sliced (2 cups)
3 | Preheat oven to 350°F. Line baking about avoiding gluten, use all-purpose 2 Tbs. balsamic vinegar
sheet with foil. flour in place of gluten-free flour mix. 1 tsp. fresh thyme leaves
4 | Remove Dough from refrigerator, and
unwrap, leaving plastic wrap beneath 2 large eggs 1 | Heat oil in large skillet over medium
Dough. Place another sheet of plastic ½ cup pure maple syrup heat. Add onion, and sauté 5 minutes.
wrap on top of Dough. Roll Dough out 2 Tbs. canola oil Add apples in single layer, and cook
into 9-inch square between sheets of 1 tsp. pure vanilla extract 5 minutes without stirring.
plastic wrap. Remove top sheet of plastic 1 Gala apple, peeled, cored, 2 | Flip apples, and cook 5 minutes
wrap, invert Dough onto prepared baking and diced (1¼ cups) more, or until onions are translucent and
sheet, and remove remaining sheet of ½ cup cooked quinoa apples are tender. Stir in vinegar and
plastic wrap. Spread almond mixture over 1½ cups gluten-free flour mix thyme, and season with salt and pepper,
Dough square, then top with 4 rows of ½ cup sugar if desired. Simmer 5 minutes more.
overlapping apple slices, covering entire 2 Tbs. ground flaxseed PER ½ -CUP SERVING 111 cal; <1 g prot; 7 g total
surface of galette. Bake 45 minutes, or 1½ tsp. ground cinnamon fat (<1 g sat fat); 13 g carb; 0 mg chol;
until crust is golden. 1 tsp. baking powder 4 mg sod; 2 g fiber; 9 g sugars

tas ty
windfall
Need apples for applesauce or
smoothies where looks don’t
count? Ask your local grower
if he or she will sell you windfall
apples (unripe apples that
have fallen off the tree) or APPLE, CARROT,
GINGER, AND
slightly blemished fruits for
FENNEL SMOOTHIE
a lower price.
Apple and Red Cabbage Slaw

This fall slaw is packed with surprises:
cilantro, citrus, and crunchy-sweet apples.
3 cups coarsely grated red cabbage

1 medium orange bell pepper,
thinly sliced
1 Granny Smith apple, cored and
cut into matchsticks (1¼ cups)
1 cup cilantro leaves, chopped
3 Tbs. fresh orange juice
2 Tbs. apple cider vinegar
1 Tbs. agave nectar
2 tsp. whole-grain Dijon mustard
2 tsp. olive oil
JAU N E D E CH ROM E PL AT E FROM G UM P S .COM
1 | Toss together cabbage, bell pepper,

apple, and cilantro in large bowl.
2 | Whisk together remaining ingredients
in small bowl. Drizzle dressing over
cabbage mixture, and toss to combine.
Season with salt and pepper, if desired.
PER 1-CUP SERVING 63 cal; <1 g prot; 2 g total
fat (<1 g sat fat); 12 g carb; 0 mg chol; 52 mg
sod; 2 g fiber; 9 g sugars
Frances Largeman-Roth, RDN, is a health

expert and author based in Brooklyn, N.Y.
75
CIRCLE REPLY 57 ON INFO CENTER CIRCLE REPLY 59 ON INFO CENTER
Wise Buys
Unscented
a gathering of unique products fragrance additives
and services for healthy living for women and men
Dr. Cutler VT
and exceptional cooking. GET ATHENA PHEROMONES™ TO GOOD NIGHT NATURALS
INCREASE YOUR ATTRACTIVENESS Tired of sleeping on a bed filled with synthetics
To receive free information Published science proves this trade secret and chemicals that can make you sick?
formula works for 74%. Created by Dr. Experience the comfort and safety of our truly
from these companies go to Winnifred Cutler, the biologist who organic mattresses, bedding and linens made
vegetariantimes.com/freeinfo codiscovered human pheromones in 1986. from pure eco-wool, organic cotton and pure
From $98.50 for a 6 mo. supply. Free Shipping. natural latex. Call or email our sleep experts to
or circle the corresponding find out how to make your bedroom healthy,
Athena Institute, 1211 Braefield Rd, Chester
number on the free advertiser Springs, PA 19425. safe and chemical free. Request a free brochure!
information card found between “I love it! It brings all the fireworks.” Ann (TX) Free shipping coupon code: VEGT2013
pages 72 and 73. 610.827.2200 866.388.5154
www.AthenaInstitute.com www.goodnightnaturals.com
CIRCLE REPLY 55 ON INFO CENTER CIRCLE REPLY 58 ON INFO CENTER CIRCLE REPLY 60 ON INFO CENTER
GET THE POWER TO BREATHE – TRIBEST DYNABLEND HORSEPOWER FREY VINEYARDS

Naturally! PLUS HIGH POWER BLENDER Share a glass of vegan-friendly wine from
Powerful Olbas vapors give you quick, natural Ditch the plastic pitcher and agitator: the Frey Vineyards, America’s first organic winery.
relief when suffering from seasonal discomfort, Dynablend Horsepower Plus comes standard Made with no added sulfites, no animal
low humidity and other unwelcome nasal with a heavy-duty glass pitcher and a versatile byproducts (commonly used for fining).
encounters. Fast-acting, penetrating vapors stainless steel utility scoop. Take precise control We start with certified organic grapes and finish
provide an immediate, fresh, clean feeling in the over the powerful 1+HP motor with both with no additives. All the best of modern and
nose, sinuses and lungs. Try Olbas Oil or the variable speed and preprogrammed buttons. traditional wine making techniques!
convenient Olbas Inhaler. Get all these features at less than half the price Sold throughout the U.S.
800.523.9971 of its competitors. 10-year warranty.
www.Olbas.com 714.879.7150 800.760.3739
www.OlbasMovie.com www.tribestlife.com FreyWine.com/near-you
CIRCLE REPLY 56 ON INFO CENTER
Contact us today
to discuss your
HERBS, SPICES, ESSENTIAL OILS & advertising options WORLD’S FINEST EYE CREAM!
NATURAL REMEDIES Given a 5 star rating on Oprah’s iVillage,
Since 1924, Penn Herb Company, Ltd. continues in Vegetarian Times refreshing, anti-aging Airbrush Eye Refining
Treatment hydrates, soothes, reduces crow’s
to be the leading supplier of medicinal and
culinary herbs from around the world. Over 400 feet and puffiness, and promotes collagen for
herbs are available, many in bulk tea, powder,
capsule and extract form. Get the FREE BOOK (310) 356-2272 younger, brighter looking eyes. 20% off!
Code: VEG99 at:
and CD “Herbs: Nature’s Medicine Chest” by
Dr. Susan Smith Jones with any order.
Use promo code: VTFREE. email:
800.523.9971 800-542-0026
www.PennHerb.com mbrahim@aimmedia.com www.dremu.com
CIRCLE REPLY 61 ON INFO CENTER CIRCLE REPLY 64 ON INFO CENTER
WALL ART & WORDS SWEETNESS THE WAY MOTHER DRINKING WATER SCAMS
for Your Home, Church, School & Business. NATURE INTENDED! EXPOSED!
Choose from our 7 Strong Words, animals, Since 1984, Suzanne’s has been a manufacturer Free! Special report ($15.00 value) exposes
vines, monograms, or we can make digital of natural and organic sweeteners. Retail water scams. Shocking truths revealed about
prints from your photos. Preview your phrase, products include Spreadable Fruits in 4 varieties, alkalized, clustered, distilled, mineral, spring,
check the lengths, colors and fonts before Rice Nectar including our Original Brown Rice filtered, bottled, well, reverse osmosis and
buying at our website. syrups as well as Organic Maple, Chocolate and more. Which one should you drink? We should
For a FREE Catalog call 888 422-6685. fruited versions. Organic favorites also include consume about 2,920 glasses (182 gallons)
Organic Agave syrup, Organic Wildflower every year . . . be waterwise . . . discover the
Honey, Molasses and Barley Malt. best water!
888.422.6685 800.762.2135 800.874.9028 ext 794
www.wallwords.com www.suzannes-specialties.com www.waterlies.info
CIRCLE REPLY 62 ON INFO CENTER CIRCLE REPLY 63 ON INFO CENTER CIRCLE REPLY 65 ON INFO CENTER
No Lead
No Aluminum
No Non-stick
Chemicals!
Easy • Fast • Top Rated SUPER ANGEL JUICER VERMONT SOAP CLEANS
SMART ORGANIC MULTI-COOKER Enjoy fresh, enzyme-rich living juice. It’s perfect EVERYTHING UNDER THE SUN
Makes perfect germinated rice, quinoa, savory stews, for leafy greens, vegetables, fruits, wheatgrass Liquid Sunshine Non-Toxic Cleaner is a multi-
soups and nutritious bone broths or steamed fish for and more, featuring easy to clean, whisper use concentrate that is safe, nontoxic and
veggies. Plus bonus low temperature yogurt maker! quiet, high yield juicing, all stainless steel effective. Certified to USDA organic food
Meals are super flavorful and nourishing because heavy duty construction.It comes with 10 year standards for your safety.
VitaClay seals in the beneficial nutrients and enzymes warranty. For more information, visit us online Learn more at www.vermontsoap.com.
with an ancient secret – organic unglazed Zisha Clay. at: www.superangeljuicers.com
Available at Amazon.com, Bed Bath and EMAIL: info@superangeljuicers.com
Beyond, and Vitaclaychef.com 877.870.1004
888.808.2015 714.731.0045 866.762.7482
www.vitaclaychef.com/VEG www.superangeljuicers.com www.vermontsoap.com
Contact us today
to discuss your
advertising options
in Vegetarian Times
(310) 356-2272
email: mbrahim@aimmedia.com
Green Corner
Change your life

with YogaFit Yoga Teacher Trainings
Register SAVE 10%

today! OFF TRAININGS
with discount code
TTR-VEGTIMES
9LNPZ[LYLK°@VNH°:JOVVS 9LNPZ[LYLK°@VNH°:JOVVS
1-888-786-3111 yogafit.com
▲ Circle reply 69 on info center
▲ Circle reply 66 on info center ▲ Circle reply 70 on info center

Green Corner
Take your practice outside the
studio with YogaFit DVDs, CDs,
clothing, accessories, and more!
Use
Lose Weight,
Feel Great and
Tone Your Body coupon code
MRC-VEGTIMES
Safe and Effective
Weight Loss
Program Using
YogaFit Principles
YogaFit is Yoga
for Real People for 15% OFF online
Bonus: Restorative
Yoga Segment
merchandise at
WME?ÂRAMK
1-888-786-3111 yogafit.com
Contact us today to discuss your

advertising options in Vegetarian Times
(310) 356-2272
or email: mbrahim@aimmedia.com

Vegetarian Times is the only source and
leading authority for the growing population
of vegetarians and
those who are
trying to reduce
their meat intake.
(310) 356-2272 • mbrahim@aimmedia.com

Green Corner
wwith
Removes
Re
R em plaque & tartar, controls
bacteria and freshens breath.
b
Made in USA
10 Natural
100% 100% Safe
ACCORDING TO O THE AM MERICAN
AN
100% Gauranteed Easy to use
10
VETERINARY MEDICAL
CAL ASSO N,
SSOCIATION
OCIATION BEFORE Veterinarian Recomended
VVe ded
80% OF DOGS AND 70% OF CATS
SHOW SIGNS OF ORAL DISEASE BY AGE 3!
“Safe and effective dental health AFTER 30 DAYS

products like PetzLife Oral Care,are e code:
ode:
od
ode
e:
the missing link in holistic pet care.”” Veg20
- Dr. Michael Fox, BVetMed
CHINA, SILVER, GIFTS HERBS & SUPPLEMENTS PERSONAL CARE

CHINA, CRYSTAL, SILVER, COLLECT- VEGAN, fluoride free, oral care
IBLES. World’s Largest selection, products tested on grandchildren, never
Classifieds
www.AmeriHerb.com
vintage and new patterns. Free item “You’re not a number you’re a name.” animals. Healthy smiles! (888) 558-
lists. Replacements, Ltd. (800) Bulk Herbs & Spices • Same Day Shipping • No Minimums 8482, www.VITAMYR.COM
REPLACE. www.replacements.com Call for a FREE Or write: Ameriherb
Wholesale Catalog P.O. Box 1968 PERSONALS
KITCHEN PRODUCTS (800) 267-6141 Ames, IA 50010-1968
FIND LOVE AND SAVE THE PLANET
SUPER ANGEL JUICER. All stainless Meet singles in the vegetarian,
EDUCATION environmental and animal rights
steel heavy duty, 10 year warranty.
Free shipping. Fresh and enzyme-rich community for friendship, dating,
living juice. www.superangeljuicers.com romance. Free to browse. Free to join.
(877) 870-1004 Join now at: www.greensingles.com
LUNATEC®odor-free dishcloths and
self-cleaning washcloths are amazing.
They have less bacteria, no smell and
offer more convenience. Live healthier.
858-653-0401 www.lunatecgear.com
Contact us today
to discuss your
advertising options
(310) 356-2272 in Vegetarian Times
email: mbrahim@aimmedia.com
ADVERTISEMENT
fresh finds
A SELECTION OF PROMOTIONS & EVENTS FROM OUR PARTNERS
GLUTEN-FREE
BAKING MIX
Living Now™ is excited to
introduce their new Gluten-
Free Baking and Pancake Mix, GARDEN OF LIFE
a delicious, all-purpose,
Finally, a multivitamin that is USDA Certified
gluten-free, allergy-friendly
Organic, Non-GMO Verified and from real, honest,
mix that’s perfect for making
nutritious foods! Introducing Kind Organics from
pancakes, waffles, crepes,
Garden of Life. Created with you in mind offering
muffins, cookies and more!
gender and age specific formulas, as well as targeted
livingnowfoods.com
nutrients to meet your needs! organicmulti.com
OVEGA-3®: 5X MORE OMEGA-3

Ovega-3 is the superior
omega-3 supplement. It’s
AT LAST, plant-based and contains 5X
DIGESTIVE PEACE! more omega-3 per pill than
Solgar® Comfort Zone contains a krill oil. Plus, it’s GMO-free,
broad spectrum of enzymes to gluten-free and requires only
help you break down a wide range one pill per day. ovega.com
of foods—even those that may be
hard to digest.* solgar.com
ALMASED
All-natural Almased is made from VEGAN GLUTEN-FREE
non-GMO soy, yogurt and honey in PROTEIN POWDER
a unique fermentation process. It is Enjoy a synergistic blend of the finest plant-based
gluten-free and diabetic friendly proteins. Get an amazing, complete, and balanced
and contains no artificial fillers, amino acid profile without
flavors, added sugars, preservatives soy or whey. Smooth
or stimulants. Almased improves and delicious in chocolate,
the metabolism and helps burn fat vanilla, or natural.
while retaining muscle. sunwarrior.com
almased.com
* These statements have not been evaluated by the Food

and Drug Administration. This product is not intended to
diagnose, treat, cure or prevent any disease.
Shopping Resources
For more information about all of the advertisers listed, please visit our website at:
vegetariantimes.com/infocenter
Foods/Beverages 7. Ester-C® Effervescent 13. NOW Foods

1. Bragg 866.646.8576 | americanhealthus.com 888.669.3663 | nowfoods.com
800.446.1990 | bragg.com Enjoy 24/7 immune with Ester-C®, now in NOW Foods, a family-owned company since
Bragg Health Products & Health Publishing, delicious natural fruit flavor effervescent for- 1968, is a leader in the nutritional supplements
founded by Paul C. Bragg – Originator of mulas. *One packet daily with water and you industry and dedicated to providing a com-
Health Movement in the U.S., led now by are good to go. With B vitamins, electrolytes prehensive approach to wellness by offering a
his daughter Patricia. Synonymous with a and more. variety of high-quality, all-natural and afford-
healthy lifestyle around the world since 1912. able products.
8. Probiotic CD™
2. Eden Foods 866.646.8576 | americanhealthus.com 14. Garden of Life
888.424.3336 | edenfoods.com If you think the best probiotics are enteric organicmulti.com
400 Pure & Purifying foods, principled coated…think again. Probiotic CD™ is a Finally, a multivitamin that is USDA Certified
natural food company of organic, traditional stomach-acid protected formula with an Organic, Non-GMO Verified and from real,
advanced probiotic release technology that honest, nutritious foods! Introducing Kind
& kosher food. 1000 free recipes, food, &
works hour after hour. Once daily. Organics from Garden of Life! Gluten-free,
info at our website. Free catalog.
vegan.
3. Joyva 9. Solgar
718.497.0170 | joyva.com 800.645.2246 | solgar.com Kitchen Products
Join the many who use Joyva Sesame Tahini For over 65 years, Solgar has been edu-
cating and providing consumers worlwide 15. Tribest
as a dressing for salads and to make dips
with top-quality, innovative, science-based 888.254.7336 | tribest.com
and hummus for vegetables. Free recipe
booklet. nutritional supplements that support overall Famously known for fashionable yet bril-
wellness. liantly made health appliances with cutting-
4. Once Again edge technology: GreenStar/Power Juicers,
10. pur-Absorb Personal Blender, Freshlife Automatic
888.800.8075 | onceagainnutbutter.com
All organic and natural vegan nut butters. 800.319.9151 | purabsorb.com sprouter and Wolfgang Grain Mill.
Gluten-free and kosher certified. Cashew With a clinically proven high absorption
butter, sunflower butter, almond butter, rate, 100% natural pur-Absorb liquid iron Animal Rights
tahini, peanut butter and honeys. supplement fulfills the body’s absorbed iron
needs with a lower dose of iron. No addi- 16. Friends of Animals
tives or allergens. friendsofanimals.org
Nutritional Supplements Friends of Animals is an international
5. Essential Formulas 11. Ovega-3 non-profit animal advocacy organizatioin
essentialformulas.com 800.722.3476 | ovega.com that works to cultivate a respectful view of
Chia seed oil is vegetarian, sustainable, and Ovega-3 is the superior omega-3 supplement. animals, free-living and domestic.
potent. CHIA OMEGA® formulas super- It contains 5X more omega-3 per pill than krill
charge chia oil by combining it with syner- oil. Plus, it’s GMO-free, gluten-free, vegan and
getic ingredients and creating an Omega-3 requires only one pill per day.
supplement that is customized to your
health goals. 12. About Time
866.982.9439 | tryabouttime.com
6. Almased At About Time, we design our products to be
877.256.2733 | almased.com nutritionally superior to others without resort-
Almased is a unique weight loss supplement ing to artificial flavors and artificial sweeteners.
made from fermented non-GMO soy, yogurt Trust us, your body will feel the difference.
and honey. It is gluten-free and contains
no artificial fillers, flavors, added sugars or
preservatives.

RECIPE INDEX
30 MINUTES OR LESS
LOW SATURATED FAT
LOW CALORIE
GLUTEN FREE
DAIRY FREE
VEGAN
SAUCES & CONDIMENTS

Q Q Q Q Q Q Chile-Garlic Paste, p. 59
Q Q Q Q Q Spring Onion Oil, p. 59
Q Q Q Q Tomato Sauce, p. 59
Q Q Q Q Q Vegetarian Fish Sauce, p. 59
Q Q Q Q Q Vietnamese Dipping Sauce, p. 59
Q Q Q Q Yummy Peanut Sauce, p. 59
APPETIZERS & SIDES

Q Q Q Q 24-Hour Bok Choy Kimchi, p. 43
Q Q Q Q Q Q Apple and Red Cabbage Slaw, p. 75
Q Q Q Q Q Q Caramelized Apples with Red Onion and Thyme, p. 74
Q Q Q Q Char-Grilled Purple Eggplant, p. 61
Q Q Q Q Dolsot Bibimbap Rice, p. 38
Q Q Q Q Mixed Vegetable Pickles, p. 43
Q Q Sambal Oelek Seitan Wings, p. 65
Q Q Q Wasabi Whipped Potatoes, p. 65
SOUPS & SALADS

Q Q Q Q Q Bean Sprout Salad, p. 42
Q Q Q Q Cabbage Leaf Parcels in Broth, p. 61
Q Q Q Q Q Cambodian Bean Thread Noodle Salad with Herbs, p. 30
Q Q Q Q Chinese-Style Shredded Vegetable and Tofu Salad, p. 50
Q Q Q Indonesian Mixed Vegetable Platter with Peanut Sauce (Gado Gado), p. 52
Q Q Q Q Q Japanese Cucumber and Wakame Salad, p. 50
Q Q Q Q Mango Salad with Crispy Shallots, p. 61
Q Q Q Q Thai Composed Rice Salad (Kao Yum Pahk Dai), p. 52
Q Q Q Q Tomato and Tofu Soup, p. 58
ENTRÉES
Q Q Bibimbap with Spicy Steamed Tofu and Fried Eggs, p. 40
Q Bok Choy and Shiitake Quiche, p. 64
Q Q Q Q Q Q Chickpea Succotash with Lemongrass, p. 66
Q Q Q Q Q Crispy Rice Pancake (Bánh Xèo), p. 58
Q Q Q Q Q Japanese Cold Somen Noodles, p. 30
Q Q Q Q Korean Buckwheat Noodle Bowl, p. 28
Q Q Q Q Q Singapore Hawker Noodles with Golden Tofu and Coconut, p. 28
Q Q Q Q Taiwanese Cold Sesame Noodles, p. 26
Q Q Q Tomato Curry with Tofu and Vegetables, p. 10
DESSERTS & DRINKS

Q Q Q Q Q Q Apple-Almond Galette, p. 74
Q Q Q Q Q Q Apple, Carrot, Ginger, and Fennel Smoothie, p. 74
Q Q Q Dairy-Free Matcha Green Tea Ice Cream, p. 66
Q Ginger-Plum Sour Cream Cake, p. 66
Q Q Q Q Q Maple-Apple Muffins, p. 74
Q Q Oat Flour Chocolate-Chip Cookies, p. 54
Vegan and gluten-free recipes are tagged with and respectively.

Look for these symbols with the nutritional information at the end of each recipe. vegetariantimes.com | September | 2014 83
TASTE BUDS
·What are
PHOTOGRAPHY: VICTORIA WALL HARRIS; STYLING: VIVIAN LUI;

the BFFs of the JOE YONAN is The
Washington Post food
food world? and travel editor, and
Here, chefs and author, most recently,
PORTRAIT PHOTOGRAPHY: MICHAEL TEMCHINE

other foodies of Eat Your Vegetables:
share their Bold Recipes for the
Single Cook.
favorite culinary
pairings.
As cooks in so much of the world know, cin-
namon doesn’t need to be limited to desserts.
I use it in savory dishes all the time, but most
often with pinto beans, whose earthy creami-
ness takes beautifully to the spice’s warming
notes. One of my favorite soups starts with
poblano chiles and cooked-from-dried pinto
beans and their liquid, which I then spike
with a little cinnamon and cayenne and top
with cinnamon-dusted croutons. A pinch
of cinnamon, along with roasted garlic and
good-quality olive oil, also gives a mysterious,
slightly exotic edge to a simple pinto bean
dip. Sprinkle just a little—not too much!—
cinnamon on top for good measure.
CINNAMON &
PINTO BEANS
84
BRAGG LIQUID AMINOS ®
The All Natural Healthy Alternative to

Soy Sauce, Tamari or Worcestershire
“I give thanks
for my simple,
easy-to-follow
Bragg Health Program.
You make my
days Healthy!”
– Clint Eastwood,
Sizes Available:
Bragg Follower
handy 6oz Spray,
Handy
16oz, 32oz & Gallons
over 55 years
6oz Spray
Also in 10oz Glass
BRAGG is Great Tasting

HEALTHY ALTERNATIVE
To Traditional Soy Sauce:
• Bragg has NO Added Salt • NO Alcohol
• NO Preservatives • Gluten Free
• NO Articial Color • NON GMO
Delicious on Woks & Stir-Fries, Tofu,
Marinades, Veggies, Rice and Beans,
Pastas, Soups, Salads, Dressings,
Potatoes, and even tasty on Popcorn. BraggLiquidAminos.com
Former US Surgeon General,
Patricia Bragg, ND, PhD. Paul C. Bragg, ND, PhD. Dr. C. Everett Koop said,
Pioneer Health Crusader Originator Health Stores “Paul Bragg did more for the
Health Educator, Author Life Extension Specialist Health of America than any
YouTube.com/PatriciaBragg BraggHawaiiExercise.com one person I know of.”
® Dressings & Marinades in 12 oz Glass Bottles
www.BRAGG.com
Makes 2
8oz Servings Shaker Top
6 Flavors 12 oz
800- 6-1990
Shaker Top Shaker Top
Bragg Products Available

in Health Stores & Grocery
16oz, 32oz
& Gallons Health Sections Nationwide
How Can You
Help People,
Animals and
the Earth?
WORLD VEGETARIAN DAY

October 1 is the Annual Kickoff of Vegetarian Awareness Month
Make a difference this October by informing others about the benefits of vegetarianism. You
will be helping to create a better world because vegetarian diets have proven health benefits,
save animals’ lives and help to preserve the Earth.
It’s easy to get involved. Display our FREE, colorful, informative poster (see right) in your
community. Post it at a local store, office, coffee shop, library, school or other suitable location.
Use it as a great way to start a discussion about the benefits of vegetarianism with the people
in your life.
Make an even bigger impact by encouraging friends at your workplace, college, community and
on Facebook and Twitter to pledge to go vegetarian for the day, week or the entire month of
October. Non-vegetarians who pledge to abstain from all meat, fish and fowl will be entered in
a random drawing for up to $1,000! You can download pledge cards at our website or people
can pledge online. Anyone pledging to go vegetarian can order our FREE booklet Vegetarianism:
Answers to the Most Commonly Asked Questions. This handy 16 page booklet contains tips
to get newcomers started, plus nutrition facts and recipes.
For more ideas about how you can participate in World Vegetarian Day, download pledge cards
and order vegetarian message shirts, inexpensive pamphlets and FREE posters, visit our
website at worldvegetarianday.org. To get your FREE
vegetarian information
poster go to:
worldvegetarianday.org
North American Vegetarian Society | PO Box 72 | Dolgeville, New York 13329 | 518.568.7970 | navs@telenet.net

Vegetarian Times 2014-09

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Vegetarian Times 2014-09

Uploaded by

Copyright:

Available Formats

EAT GREEN LIVE WELL

September 2014 vegetariantimes.com

vegetariantimes.com | September | 2014 1

48 VEGAN GOURMET 83 RECIPE INDEX

Texture, presentation, and

The ﬁnest nuts, seeds, and

©2014 Eden Foods 07246

PORTRAIT PHOTOGRAPHY: LISA ROMEREIN; HAIR AND MAKEUP: DORIT GENAZZANI

Follow me on Twitter @EditorVegTimes

what’s cooking on vegetariantimes.com

4 Ways to Eat Healthier at the Office

Flavorful Fall Chowders

4 September | 2014 | vegetariantimes.com

Kate Wertheimer, a Los Angeles–based writer

What’s your fondest food memory?

Nava Atlas, author of Plant Power and

Who or what inspires you most?

Marian Cooper Cairns, a food stylist and recipe

What’s your No. 1 comfort food craving?

Circle reply #4 on Info Center card

EDITORIAL ART CONTRIBUTORS

VICE PRESIDENT, GENERAL MANAGER

VICE PRESIDENT, GROUP PUBLISHER

ADVERTISING WEST COAST ADVERTISING EVENTS MARKETING

Subscription inquiries, address changes, Address editorial correspondence to:

CHAIRMAN & CEO Efrem Zimbalist III

letters tasty but squished out of the bun when

10 September | 2014 | vegetariantimes.com

Chickpea-of-the-sea onion, tomato, and thinly balsamic drizzle over baby

s Powers through your toughest jobs

Tribest Corporation 1143 N. Patt Street, Anaheim, CA 92801

Circle reply #15 on Info Center card

KEEP PETS OFF THE STREET.

The chile that’s typically the star ingredient in chiles rellenos,

14 September | 2014 | vegetariantimes.com + TRY THE “POBLANO WHITE CHILI” ON VEGETARIANTIMES.COM.

Recipes and more at belgioioso.com

grist & toll

16 September | 2014 | vegetariantimes.com

Raw instead of refined. Stairs instead of elevator.

©2014 Solgar Vitamin and Herb

WATCH OUT FOR

inﬂammatory effects, including

18 September | 2014 | vegetariantimes.com

See nutrition information for sodium content.

From performing solos

no strings Pink Floyd, and

attached counts being vegetarian

Why rock tunes for scared that I had to close my eyes

Q What’s it like performing

excited to ﬁnd a new type of herb or

It’s back-to-school time! Stock up on SHOP SMART

ORGANIC GLUTEN FREE

22 September | 2014 | vegetariantimes.com

Made with fruits, vegetables and a specially

24 September | 2014 | vegetariantimes.com

Email info@joyva.com for Rich in antioxidants, gluten-free

RINSING NOODLES IN COLD WATER REMOVES

4 oz. Chinese egg noodles or

1 | Cook noodles according to

26 September | 2014 | vegetariantimes.com

Circle reply #9 on Info Center card

Korean Buckwheat Singapore Hawker Noodles 1 | Cook noodles according to package

28 September | 2014 | vegetariantimes.com

Introducing the Ball® FreshTECH

Start the Almased Diet today! Call us toll-free at 1-877-ALMASED (1-877-256-2733)<RXFDQŷQG$OPDVHG