Noodles and Vegetables with Sesame Dipping Sauce

Warm up on a chilly evening with a nourishing noodle dish that’s loaded with steamed vegetables. Feel free to substitute any veggies you have on hand in place of one or all that are used in this recipe. To have enough to make Fast Pho the next day, reserve half of the prepared ingredients (6 cups vegetables, 2 cups noodles, 3/4 cup cubed tofu, and 3/8 cup Sesame Dipping Sauce).

ingredient list

Serves 6

Sesame Dipping Sauce

• 1/4 cup low-sodium tamari
• 2 Tbs. lime juice
• 2 Tbs. minced fresh ginger
• 2 Tbs. rice vinegar
• 4 cloves garlic
• 1 Tbs. agave nectar
• 1 Tbs. hot chile sauce, such as sambal oelek
• 1 Tbs. toasted sesame oil

Noodles and Vegetables

• 4 baby bok choy, quartered lengthwise
• 4 large carrots, peeled, thinly sliced on sharp diagonal
• 8 oz. snow peas, trimmed
• 1 14-oz. pkg. firm tofu, drained, patted dry, and cut into 2- x 1/2-inch pieces
• 8 oz. thin rice noodles (rice vermicelli)
• 3 green onions, thinly sliced
• 1 1/2 tsp. toasted sesame seeds

Directions

1. To make Sesame Dipping Sauce: Blend all ingredients in blender until smooth. Set aside.

2. To make Noodles and Vegetables: Set steamer rack in large skillet, and add 1 cup water to bottom of skillet. Bring water to boil over high heat. Arrange bok choy on rack, reduce heat to medium-low, cover, and steam bok choy 1 minute. Add carrots, snow peas, and tofu to rack, and steam 2 minutes more.

3. Meanwhile, bring large pot of water to a boil. Cook rice noodles in boiling water 3 minutes. Remove noodles from cooking water with fork or tongs (this helps prevent them from sticking together), and divide among 6 bowls. Divide vegetables and tofu among bowls, arranging around noodles. Sprinkle with green onions and sesame seeds. Divide Sesame Dipping Sauce among bowls (2 Tbs. per serving), and serve with noodles. Dip vegetables, tofu, and noodles into sauce while eating.

Sticky Rice with Carrots, Shiitake Mushrooms, and Peanuts

Long-grain glutinous rice, also known as sticky rice, is steamed rather than boiled, and has a chewy texture.

ingredient list

Serves 6

• 2 cups long-grain glutinous rice
• 1 oz. dried shiitake mushrooms
• 1 Tbs. toasted sesame oil
• 3 carrots, peeled and grated (11/2 cups)
• 1/2 cup roasted peanuts
• 1 tsp. finely grated fresh ginger
• 3 Tbs. vegetarian mushroom stir-fry sauce or sweet soy sauce
• 2 Tbs. low-sodium soy sauce
• 1 tsp. sugar
• 1 Tbs. vegetable oil
• Vegetarian furikake seasoning, such as Eden Shake, for sprinkling, optional

Directions

1. Soak rice in bowl of water overnight.

2. Place mushrooms in heat-proof bowl, and cover with 1 cup boiling water. Soak 1 hour. Drain, and finely chop. (Reserve liquid for another use.)

3. Heat sesame oil in nonstick skillet over medium heat. Add mushrooms and carrots; stir-fry 5 minutes. Stir in peanuts and ginger, and cook 1 minute more.

4. Combine stir-fry sauce, soy sauce, sugar, and 1 Tbs. water in bowl. Stir into carrot mixture, then remove from heat. Set aside.

5. Drain rice, and transfer to small heat-proof dish that will fit in steamer. Stir in 1/4 cup water. Place dish in steamer, and steam rice 25 to 30 minutes, or until tender, but grains remain distinct, adding more water, if necessary. Transfer rice to large bowl, and stir in vegetable oil and carrot mixture, using chopping motion with spoon to incorporate ingredients. Sprinkle with furikake, if using, and serve warm.

Yuba Rolls

Known as neutralized duck in Buddhist cooking, this dish is meant to re-create the taste and texture of roasted duck. Yuba, or bean curd sheets, which are formed by heating soymilk, resemble thin, delicate noodle sheets. The best ones can be found in the frozen section of Chinese grocery stores. Don’t worry if you can’t find the exact same size. You can always cut larger sheets down with the same results.

ingredient list

Serves 6

• 3 tsp. sesame oil, divided
• 3 carrots, cut into matchsticks (2 cups)
• 6 shiitake mushrooms, sliced (11/2 cups)
• 2 cups haricots verts (thin green beans)
• 1/4 cup low-sodium soy sauce
• 2 Tbs. maple syrup
• 1 8-oz. pkg. frozen yuba sheets, preferably 14-inch squares
• 1 Tbs. cornstarch
• 1 Tbs. canola oil

Directions

1. Heat 2 tsp. sesame oil in skillet over medium heat. Add carrots and mushrooms, and cook 7 to 9 minutes. Transfer to bowl, and set aside.

2. Add remaining 1 tsp. sesame oil to pan. Cook green beans in oil 3 minutes. Transfer to separate bowl.

3. Stir together soy sauce, maple syrup, and 1/4 cup water in third bowl.

4. Place yuba sheets in sink filled with cool water. Set 1 yuba sheet on clean kitchen towel, blot dry with paper towels, then brush with soy sauce mixture. Place 1/4 cup green beans in row 11/2 inches from bottom of sheet. Lay 2 Tbs. carrot mixture in line above green beans. Roll bottom up like a burrito. Set aside.

5. Place second yuba sheet on towel; blot dry, then brush with soy sauce mixture. Place 1/4 cup green beans and 2 Tbs. carrot mixture in row 2 inches above bottom edge. Set first yuba roll atop carrots, and roll up with completed yuba roll in center. Set aside. Place third yuba sheet on towel, blot dry, and lay 1/4 cup green beans and 2 Tbs. carrot mixture in row 2 inches above bottom. Set double yuba roll on top, and roll up like a burrito. Place fourth yuba sheet on towel, blot dry, and lay 1/4 cup green beans and 2 Tbs. carrot mixture in row 2 inches above bottom. Set triple yuba roll in center, and roll up into 1 large roll.

6. Stir cornstarch into 1 Tbs. water in bowl to make paste. Apply cornstarch paste to outside edge of large yuba roll to seal. Repeat entire rolling process to make second large yuba roll.

7. Heat canola oil in large nonstick skillet over medium heat. Add yuba rolls seam-side down. Cook 10 minutes, turning once, or until golden on both sides. Add 1/2 cup hot water, cover, and reduce heat to medium-low. Steam 5 minutes, then flip rolls. Add 1/2 cup hot water, cover, and steam 5 to 7 minutes more, or until liquid has evaporated. Remove from skillet, and cool. Slice crosswise into 1/2-inch-thick slices, and serve with remaining soy sauce mixture. Serve at room temperature or chilled.

Sweet Walnut Soup

"Served hot or cold, this is one of the few Chinese desserts I clamored for as a child," says VT recipe tester Fiona Kennedy.

ingredient list

Serves 8

• 2 cups raw walnuts
• 3 Tbs. Arborio or Carnaroli rice
• 3/4 cup sugar
• 1/4 tsp. salt
• 1 15-oz. can light coconut milk
• Fresh or dried persimmons or peaches, for garnish, optional

Directions

1. Preheat oven to 350°F. Spread walnuts on baking sheet, and toast 15 minutes, or until fragrant. Cool.

2. Soak rice in 1 cup boiling water in bowl 2 hours. Drain. Purée rice, walnuts, and 4 cups water in blender until smooth. Transfer to saucepan, stir in sugar and salt, and bring to a simmer. Reduce heat to low, and simmer 10 minutes. Strain mixture through fine sieve into bowl. Discard solids. Stir in coconut milk. Garnish with persimmons, if using.

Rainbow Stir-Fry

Kids and adults will love this sweet-and-spicy stir-fry. Serve over brown rice.

ingredient list

Serves 4

• 3 Tbs. frozen orange juice concentrate
• 2 Tbs. hoisin sauce
• 1 Tbs. low-sodium soy sauce
• 1/2 tsp. chile-garlic sauce
• 2 tsp. toasted sesame oil
• 1/2 lb. green beans, halved crosswise
• 1 cup thinly sliced purple cabbage
• 1 15-oz. can baby corn, rinsed and drained
• 1 small red bell pepper, sliced (1 cup)
• 1 cup frozen, shelled edamame
• 1 8-oz. can sliced water chestnuts, drained
• 4 green onions, thinly sliced

Directions

1. Whisk together orange juice concentrate, hoisin sauce, soy sauce, and chile-garlic sauce in small bowl.

2. Heat oil in wok or large skillet over high heat. Add green beans, and stir-fry 3 minutes. Add 3 Tbs. water; stir-fry 3 minutes more. Add cabbage, baby corn, bell pepper, edamame, and water chestnuts; stir-fry 4 minutes. Stir in green onions and orange juice mixture; cook 1 minute more.

Vegetables Wellington Redux

The original recipe for Vegetables Wellington on vegetariantimes.com was made in individual rectangles. Here, the exact same ingredients get baked in a loaf pan for a spectacular presentation with a traditional Wellington feel.

ingredient list

Serves 8

• 1 Tbs. olive oil
• 1 lb. asparagus, cut into 11/2-inch pieces
• 2 medium red bell peppers, cut into thin strips
• 1 medium onion, thinly sliced (11/2 cups)
• 1 5-oz. pkg. baby spinach leaves
• 1 4-oz. jar prepared pesto sauce
• 1 large egg
• 1 17.3-oz. pkg. frozen puff pastry, thawed
• 1 10-oz. log fresh goat cheese, softened
• 1 16-oz. jar prepared tomato sauce, warmed

Directions

1. Heat oil in skillet over medium-high heat. Add asparagus, bell peppers, and onion, and sauté 5 to 10 minutes, or until vegetables begin to soften. Add spinach, and cook 3 to 4 minutes, or until spinach wilts. Stir in pesto. Cool.

2. Whisk egg in bowl, and set aside. Cut 15- x 10-inch piece of parchment paper, and set on work surface. Place 1 sheet puff pastry on parchment paper. Lift parchment with puff pastry, and place parchment-side-down in 9-inch loaf pan. Press pastry into pan, being careful not to let folds get caught in parchment and allowing excess parchment and pastry to hang over sides. Cut squares from second puff pastry sheet, and press onto short sides of parchment-covered pan to make dough shell. Prick bottom of puff pastry all over with fork.

3. Spread goat cheese over bottom of puff pastry. Top with asparagus mixture. Fold excess puff pastry over vegetables, and brush edges with egg.

4. Cut 91/2- x 51/2-inch piece of puff pastry from remaining sheet. Set on top of asparagus mixture, pressing to seal edges. Refrigerate 30 minutes, along with unused pastry scraps and egg.

5. Preheat oven to 425°F, and place oven rack on second-lowest level. Brush top of Wellington with egg, and poke 2 or 3 holes in top. Cut decorative leaves and stems from remaining pastry, press onto top of Wellington, and brush with egg. Use tip of small knife to score leaves and top with decorative touches.

6. Bake Wellington 15 minutes. Reduce oven heat to 350°F, and bake 45 minutes more. Cool 15 minutes.

7. Use parchment to lift Wellington from loaf pan. Remove parchment, and transfer Wellington to flat serving plate. Slice, and serve with tomato sauce.

Sorrel Drink

Red hibiscus flowers are a common ingredient in ruby-hued herbal tea bags, such as Celestial Seasonings' Red Zinger.

ingredient list

Makes 1 quart

SORREL DRINK

• 3 cups dried sorrel or red hibiscus flowers, or 5 Red Zinger tea bags
• 1 4-inch cinnamon stick
• 10 whole cloves
• 1/4 tsp. crushed allspice
• 2 3-inch pieces peeled fresh ginger
SIMPLE SYRUP

• 1 cup sugar
• 1 cup water

Directions

1. To make Sorrel Drink: Bring all ingredients and 4 cups water to a boil in saucepan. Reduce heat to medium-low, and simmer 10 minutes. Cool, strain, and chill.
2. To make Simple Syrup: Bring sugar and water to a boil in small saucepan. Stir to dissolve sugar, and simmer 1 minute. Cool.
3. Pour Sorrel Drink over ice. Serve with pitcher of Simple Syrup for guests to sweeten drinks to taste.

Tomato-Peach Spritzer

Showcase the sweetness of summer tomatoes with this refreshing beverage. For an original cocktail, add 1/4 cup white wine to each serving and garnish with cherry tomatoes skewered onto toothpicks. The tomato-peach base can be made ahead and stored in the fridge for 24 hours.

ingredient list

Serves 6

• 1 1/2 lb. yellow or red tomatoes, cored and cut into wedges (4 to 5 tomatoes)
• 2 peaches, peeled, pitted, and cut into wedges
• 1 1/2 tsp. grated fresh ginger (1 oz.)
• 2 cups ginger ale

Directions

1. Purée tomatoes, peaches, and ginger in blender or food processor until smooth. Strain juice into pitcher, and discard solids. Pour into 6 large glasses filled with ice. Top each serving with 1/3 cup ginger ale.

Gluten-Free Blueberry Muffins

Food editor Mary Margaret Chappell used this recipe to test the gluten-free flour blends featured in VT's brand by brand comparison ("Flour Power," December 2011, p. 42).

ingredient list

Makes 6 muffins

• 1 cup gluten-free all-purpose flour
• 1/2 cup sugar
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1/8 tsp. ground nutmeg
• 1 cup fresh or frozen blueberries
• 1 large egg
• 1/3 cup milk
• 2 Tbs. butter, melted

Directions

1. Preheat oven to 350°F. Coat 6-cup muffin pan with cooking spray.

2. Whisk together flour, sugar, baking powder, salt, and nutmeg in bowl. Toss blueberries with 2 Tbs. flour mixture in separate bowl.

3. Lightly beat egg in small bowl, then whisk in milk. Stir egg mixture into flour mixture. Stir in butter, then fold in blueberries. Divide batter among prepared muffin cups. Bake 20 to 25 minutes, or until muffins are light brown on top and toothpick inserted in center comes out clean.

Natale Stuffed Portobellos

The inspiration for this recipe came from Chance Genovese's Italian heritage. "I wanted a dish that used traditional ingredients of Italy but were easily found at the local market," says Genovese, who adopted a meat-free diet at a very young age. "Above all, I knew the dish had to be easy to prepare in the chaos of a holiday celebration."

ingredient list

Serves 4

Mushrooms

• 1/4 cup Bragg extra virgin olive oil
• 2 Tbs. Spectrum balsamic vinegar
• 1 clove garlic, minced (1 tsp.)
• 4 large portobello mushroom caps

Filling

• 2 Tbs. breadcrumbs
• 1 Tbs. Bragg extra virgin olive oil
• 1/4 cup chopped onion
• 8 oil-packed sun-dried tomatoes, sliced
• 1 clove garlic, minced (1 tsp.)
• 1/2 cup light cream or Silk soy creamer
• 10 oz. fresh spinach leaves (8 cups)
• 1/4 cup grated Asiago cheese
• 4 oz. fresh mozzarella cheese, chopped

Directions

1. To make Mushrooms: Preheat oven to 375ºF. Whisk together oil, vinegar, and garlic in bowl. Brush mushroom caps with oil mixture, and place on baking sheet. Roast 30 minutes, or until tender. Drain on paper-towel-lined plate.

2. To make Filling: Toast breadcrumbs on baking sheet 2 to 3 minutes, or until light brown. Set aside.

3. Heat oil in skillet over medium heat. Add onion, and sauté 5 minutes, or until soft. Add sun-dried tomatoes and garlic; sauté 30 seconds. Stir in cream, and cook 2 minutes. Add spinach, and cook 3 to 4 minutes, or until spinach is wilted. Stir in cheeses, and cook 2 to 3 minutes. Spoon Filling into mushroom caps, and top with toasted breadcrumbs.

Sweet Potato & Black Bean Enchiladas

Right from the start, the originality and flavor profile of this recipe made it a standout for VT taste testers. "My wife and I eat this dish a lot in the fall and winter months. We make it when we're having guests (vegetarian and not) because we know everyone will enjoy it," explains James McNulty. "It can be made the night before and it travels well, so it's great for a potluck or a holiday party."

ingredient list

Serves 8 (makes 16 enchiladas)

Sauce

• 1 15-oz. can tomato sauce
• 1 3/4 cups low-sodium vegetable broth
• 1 tsp. ancho chile powder
• 1 tsp. Simply Organic chili powder
• 1 tsp. Simply Organic garlic powder
• 1 tsp. Simply Organic onion powder
• 1 tsp. Simply Organic dried oregano
• 1/2 tsp. Simply Organic chipotle chile powder

Filling

• 1 Tbs. Spectrum extra virgin olive oil
• 1 small onion, diced (1 cup)
• 1 1/2 lb. sweet potatoes, peeled and diced (3 cups)
• 1 15-oz. can diced tomatoes, drained
• 1 16-oz. jar prepared medium salsa
• 2 cloves garlic, minced (2 tsp.)
• 1 chipotle chile in adobo sauce, drained and minced
• 1 15-oz. can Eden Organic black beans, rinsed and drained
• 1 12-oz. round queso fresco, divided

Enchiladas

• Spectrum extra virgin olive oil, for brushing baking dish
• 16 6-inch corn tortillas, warmed
• 2 limes, cut into wedges
• 1 avocado, sliced
• 1/2 cup sour cream, for garnish
• Cilantro sprigs, for garnish, optional

Directions

1. To make Sauce: Bring all ingredients to a simmer in saucepan over medium heat. Whisk to combine, then remove from heat. Season with salt and pepper, if desired.

2. To make Filling: Heat oil in separate saucepan over medium heat. Add onion, and sauté 3 to 5 minutes, or until soft. Add sweet potatoes, tomatoes, salsa, garlic, chipotle chile, and 1/2 cup water; bring to a boil. Reduce heat to medium-low, and simmer 30 to 40 minutes, or until sweet potatoes are soft. Mash mixture with potato masher until combined. Add black beans, and cook 5 minutes. Stir in half of queso fresco, and remove from heat.

3. To assemble Enchiladas: Preheat oven to 350ºF. Brush 13- x 9-inch baking dish with oil. Spread 1/2 cup Sauce in bottom of dish. Fill tortillas with Filling. Roll, and pack close together seam-side down in baking dish. Top with remaining Sauce and queso fresco. Bake 15 minutes.

4. Adjust oven to broil. Broil Enchiladas 5 minutes, or until cheese is browned and bubbly. Let rest 10 minutes before serving. Garnish with lime wedges, avocado slices, sour cream, and cilantro sprigs, if using.

Guacamole Reinvented

ingredient list

Serves 6

• 3 small avocados
• 3 small oranges
• 2 cups radishes, diced
• 1 1/2 cups finely chopped romaine lettuce
• 6 green onions, finely chopped (1 cup)
• 3 Tbs. lime juice
• 1/4 cup chopped cilantro
• 1–2 drops hot sauce, optional

Directions

1. Halve and pit avocados. Score each avocado half 7 times lengthwise and 7 times crosswise to dice. Scoop out with soup spoon, and place avocado dice in large bowl. Reserve avocado shells.

2. Cut peel and pith from oranges with knife, then slice each orange into 4 slices. Cut each orange slice into 6 small triangular pieces. Add to bowl with diced avocado. Add radishes, romaine, green onions, lime juice, cilantro, and hot sauce (if using) to bowl. Season with salt and pepper, if desired, and gently toss to coat.

3. Scoop avocado mixture into avocado shells. Serve immediately.

Chard and Tofu Wontons in Sambal Soy Sauce

Sambal oelek is a very spicy, slightly sour Indonesian hot sauce made from whole ground chiles (with the seeds). This recipe was inspired by the spicy wontons that VT recipe tester Fiona Kennedy enjoyed on a trip to China.

ingredient list

Serves 10

Wontons

• 2 tsp. roasted sesame oil
• 1 medium carrot, finely chopped (1/2 cup)
• 4 cups chopped Swiss chard leaves
• 6 oz. baked soy-seasoned tofu, chopped
• 1 Tbs. low-sodium soy sauce
• 1/8 tsp. ground white pepper
• 1 12-oz. pkg. wonton wrappers
• 3 green onions, chopped, for garnish
• 1/4 cup chopped cilantro, for garnish

Sambal Soy Sauce

• 6 Tbs. Chinese malt vinegar or 2 Tbs. balsamic vinegar plus 1 Tbs. rice vinegar
• 6 Tbs. low-sodium soy sauce
• 2 Tbs. sambal oelek
• 4 tsp. maple syrup
• 2 cloves garlic, minced (2 tsp.)

Directions

1. To make Wontons: Heat oil in skillet over medium-high heat. Add carrot, and stir-fry 3 minutes. Add chard, and cook 5 minutes, or until wilted. Transfer mixture to food processor, and pulse until finely chopped. Add tofu, and pulse until combined. Transfer to bowl, and stir in soy sauce and white pepper.

2. Set 1 wonton wrapper on work surface. Spoon 1 tsp. tofu mixture in center of wrapper. Brush wrapper edges with water, and fold wrapper into triangle around filling. Press edges to seal, and place on lightly floured baking sheet. Repeat with remaining wrappers and filling.

3. Bring large pot of water to a boil. Cook 10 Wontons at a time in boiling water 90 seconds. Remove from pot with slotted spoon, and place in bowl.

4. To make Sambal Soy Sauce: whisk all ingredients together in small bowl. Top Wontons with Sambal Soy Sauce, and garnish with green onions and cilantro.

Mushroom and Red Wine Gravy

Try this sauce with tofu steaks, mashed potatoes, or polenta. If you like a mellower gravy, stir in a few tablespoons of cream at the end.

ingredient list

Makes 2 cups

• 1/2 oz. dried porcini mushrooms
• 2 Tbs. unsalted butter
• 1 Tbs. olive oil
• 10 oz. cremini mushrooms, coarsely chopped
• 1 clove garlic, minced (1 tsp.)
• 2 Tbs. all-purpose flour
• 1 1/2 cups dry red wine, such as Merlot
• 1/2 tsp. minced fresh rosemary

Directions

1. Pour 1 1/2 cups water over porcini in bowl; steep 30 minutes. Strain liquid through coffee filter, reserving liquid and mushrooms separately. Chop porcini.

2. Heat butter and oil in skillet over medium-low heat. Add cremini mushrooms, cover, and cook 20 minutes, or until browned. Uncover, add garlic, and cook 30 seconds.

3. Stir flour into mushrooms. Add 1/2 cup wine to pan, and scrape up brown bits. Stir in remaining 1 cup wine, reserved mushroom liquid, and porcini. Simmer 7 minutes, or until sauce has reduced by half. Stir in rosemary.

Caesar Salad

This new take on Caesar salad has no animal products and less fat and fewer calories than the traditional version. Nutritional yeast and ground almonds substitute nicely for the flavor and texture of Parmesan cheese.

ingredient list

6 Servings

CROUTONS

• 3 to 4 slices whole wheat or French bread, trimmed and cubed (about 1 1/2 cups)
• Vegetable oil cooking spray
• 1/2 tsp. dried rosemary
• 1/2 tsp. dried marjoram
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 2 Tbs. blanched and ground almonds
• 3 cloves garlic, minced
• 3 Tbs. Dijon mustard
• 3 Tbs. nutritional yeast flakes
• 2 Tbs. soy sauce
• 3 Tbs. fresh lemon juice
• 1/4 cup water
• 1 Tbs. extra-virgin olive oil (optional)
• 1 large head romaine lettuce, torn into large pieces

Directions

1. Croutons: Preheat oven to 325°. Lightly coat bread slices with vegetable oil cooking spray. In small bowl, mix remaining crouton ingredients. Add bread; toss to coat. Spread in a single layer on baking sheet. Bake until croutons are dry and lightly toasted, 10 to 15 minutes. Remove from oven and set aside.
2. Meanwhile, in food processor or blender, combine almonds, garlic, mustard, yeast flakes, soy sauce, lemon juice, water and oil if desired; process until smooth and well blended.
3. To serve, toss together lettuce and croutons. Add dressing and toss to coat. Serve right away.

Chocolate Espresso Oatmeal Cookies

Take chocolate chip cookies to the next level with this espresso-spiked dough that's laced with chewy oats.

ingredient list

Makes 48 cookies

• 3/4 cup all-purpose flour or oat flour
• 1/4 cup unsweetened cocoa powder
• 1/4 tsp. salt
• 1/2 tsp. baking soda
• 4 oz. (1 stick) margarine, softened
• 3/4 cup sugar
• 1/4 cup cooled espresso or strong coffee
• 1/2 tsp. vanilla extract
• 1 1/2 cups oats
• 1/2 cup mini semisweet chocolate chips

Directions

1. Whisk together flour, cocoa powder, salt, and baking soda in bowl.

2. Cream margarine and sugar together with electric mixer in bowl. Beat in espresso and vanilla. Beat in flour mixture 1/2 cup at a time, adding up to 1/2 cup more if necessary to make thick dough. Stir in oats and chocolate chips.

3. Divide dough in half. Transfer each dough half to large sheet of plastic wrap or wax paper. Use plastic wrap to shape dough into 2 2-inch-diameter logs with plastic wrap or wax paper. Wrap tightly, and chill 2 hours, or overnight.

4. Preheat oven to 350ºF. Slice dough logs into 1/2-inch-thick slices. Transfer slices to greased or parchment paper–lined baking sheet. Bake 8 to 11 minutes, or until cookies look dry on top. Cool cookies 3 minutes on baking sheet before transferring to wire rack

Spicy Gingersnaps

These gingersnaps get an extra spicy kick from black pepper. (If you prefer a milder flavor, omit the pepper and reduce the ground ginger to 2 teaspoons.) The gingersnaps depend on tub-style shortening–not butter, margarine, or shortening sticks–for their crisp, firm texture and crackled tops.

Directions

1. Whisk together flour, ginger, baking soda, cinnamon, salt, and pepper in large bowl. Set aside.

2. Cream shortening, 2/3 cup sugar, and brown sugar with electric mixer until fluffy. Add rice milk, and beat until smooth. Beat in molasses. Add flour mixture 1/2 cup at a time, beating after each addition, until soft dough forms.

3. Divide dough in half. Transfer each dough half to large sheet of plastic wrap or wax paper. Use plastic wrap to shape dough into 2 2-inch-diameter logs. Wrap tightly, and chill 2 hours, or overnight.

4. To bake cookies: Preheat oven to 350ºF. Place remaining 1/2 cup sugar in shallow bowl. Slice dough logs into 1/2-inch-thick slices, rolling logs 90 degrees between slices to keep edges round. Dip one side of each slice in sugar, and place sugar-side up on greased or parchment paper–lined baking sheet. Bake 10 to 12 minutes, or until cookies are crackled and dry on top. Cool 2 to 3 minutes on baking sheet, then transfer to wire rack to cool completely.

ingredient list

Makes 48 cookies

• 2 cups all-purpose flour
• 1 Tbs. ground ginger
• 2 tsp. baking soda
• 1 tsp. ground cinnamon
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 3/4 cup tub-style shortening
• 2/3 cup plus 1/2 cup sugar, divided
• 1/3 cup dark brown sugar
• 3 Tbs. plain rice milk or soymilk
• 1/4 cup molasses

Orange-Pecan Squares

Patting cookie dough into rectangular–not circular–logs produces sharp-cornered cookies that look like they were made in a bakery. The dough for these elegant squares is not too sweet, so the flavors aren't overwhelmed by a confectioners' sugar glaze.

Directions

1. Combine flaxseed and 2 Tbs. water in bowl. Set aside.

2. Grind pecans into fine meal in food processor. Transfer to bowl, and whisk in flour, orange zest, and salt. Set aside.

3. Cream together sugar and margarine with electric mixer until light and fluffy. Add flaxseed mixture, and beat until smooth. Beat in flour mixture 1/2 cup at a time until smooth dough forms.

4. Divide dough in half. Transfer each dough half to large sheet of plastic wrap or wax paper. Use plastic wrap to shape dough into 2 1 1/2- x 1-inch logs; flatten sides of logs with side of large knife or spatula. Wrap tightly, and chill 2 hours, or overnight.

5. Preheat oven to 350ºF. Slice each dough log into 3/8-inch-thick slices, and transfer slices to greased or parchment paper–lined baking sheets. Bake 10 to 12 minutes, or until cookies are brown on bottoms.

6. Whisk enough orange juice into confectioners' sugar in bowl to make thick glaze. Spread glaze onto each cookie with pastry brush while hot. Cool on baking sheets. Sprinkle with orange zest, if using.

ingredient list

Makes 42 cookies

• 1 Tbs. flaxseed meal
• 1/2 cup pecans or pecan pieces
• 1 3/4 cups all-purpose flour
• 2 tsp. grated orange zest, plus more for garnish, optional
• 1/4 tsp. salt
• 1/2 cup sugar
• 4 oz. (1 stick) margarine, softened
• 1–2 Tbs. fresh orange juice
• 1 cup confectioners' sugar

Sweet Potato & Black Bean Enchiladas

Right from the start, the originality and flavor profile of this recipe made it a standout for VT taste testers. "My wife and I eat this dish a lot in the fall and winter months. We make it when we're having guests (vegetarian and not) because we know everyone will enjoy it," explains James McNulty. "It can be made the night before and it travels well, so it's great for a potluck or a holiday party."

ingredient list

Serves 8 (makes 16 enchiladas)

Sauce

• 1 15-oz. can tomato sauce
• 1 3/4 cups low-sodium vegetable broth
• 1 tsp. ancho chile powder
• 1 tsp. Simply Organic chili powder
• 1 tsp. Simply Organic garlic powder
• 1 tsp. Simply Organic onion powder
• 1 tsp. Simply Organic dried oregano
• 1/2 tsp. Simply Organic chipotle chile powder

Filling

• 1 Tbs. Spectrum extra virgin olive oil
• 1 small onion, diced (1 cup)
• 1 1/2 lb. sweet potatoes, peeled and diced (3 cups)
• 1 15-oz. can diced tomatoes, drained
• 1 16-oz. jar prepared medium salsa
• 2 cloves garlic, minced (2 tsp.)
• 1 chipotle chile in adobo sauce, drained and minced
• 1 15-oz. can Eden Organic black beans, rinsed and drained
• 1 12-oz. round queso fresco, divided

Enchiladas

• Spectrum extra virgin olive oil, for brushing baking dish
• 16 6-inch corn tortillas, warmed
• 2 limes, cut into wedges
• 1 avocado, sliced
• 1/2 cup sour cream, for garnish
• Cilantro sprigs, for garnish, optional.

Directions

1. To make Sauce: Bring all ingredients to a simmer in saucepan over medium heat. Whisk to combine, then remove from heat. Season with salt and pepper, if desired.

2. To make Filling: Heat oil in separate saucepan over medium heat. Add onion, and sauté 3 to 5 minutes, or until soft. Add sweet potatoes, tomatoes, salsa, garlic, chipotle chile, and 1/2 cup water; bring to a boil. Reduce heat to medium-low, and simmer 30 to 40 minutes, or until sweet potatoes are soft. Mash mixture with potato masher until combined. Add black beans, and cook 5 minutes. Stir in half of queso fresco, and remove from heat.

3. To assemble Enchiladas: Preheat oven to 350ºF. Brush 13- x 9-inch baking dish with oil. Spread 1/2 cup Sauce in bottom of dish. Fill tortillas with Filling. Roll, and pack close together seam-side down in baking dish. Top with remaining Sauce and queso fresco. Bake 15 minutes.

4. Adjust oven to broil. Broil Enchiladas 5 minutes, or until cheese is browned and bubbly. Let rest 10 minutes before serving. Garnish with lime wedges, avocado slices, sour cream, and cilantro sprigs, if using.

Chard and Tofu Wontons in Sambal Soy Sauce

Sambal oelek is a very spicy, slightly sour Indonesian hot sauce made from whole ground chiles (with the seeds). This recipe was inspired by the spicy wontons that VT recipe tester Fiona Kennedy enjoyed on a trip to China.

Directions

1. To make Wontons: Heat oil in skillet over medium-high heat. Add carrot, and stir-fry 3 minutes. Add chard, and cook 5 minutes, or until wilted. Transfer mixture to food processor, and pulse until finely chopped. Add tofu, and pulse until combined. Transfer to bowl, and stir in soy sauce and white pepper.

2. Set 1 wonton wrapper on work surface. Spoon 1 tsp. tofu mixture in center of wrapper. Brush wrapper edges with water, and fold wrapper into triangle around filling. Press edges to seal, and place on lightly floured baking sheet. Repeat with remaining wrappers and filling.

3. Bring large pot of water to a boil. Cook 10 Wontons at a time in boiling water 90 seconds. Remove from pot with slotted spoon, and place in bowl.

4. To make Sambal Soy Sauce: whisk all ingredients together in small bowl. Top Wontons with Sambal Soy Sauce, and garnish with green onions and cilantro.

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ingredient list

Serves 10

Wontons

• 2 tsp. roasted sesame oil
• 1 medium carrot, finely chopped (1/2 cup)
• 4 cups chopped Swiss chard leaves
• 6 oz. baked soy-seasoned tofu, chopped
• 1 Tbs. low-sodium soy sauce
• 1/8 tsp. ground white pepper
• 1 12-oz. pkg. wonton wrappers
• 3 green onions, chopped, for garnish
• 1/4 cup chopped cilantro, for garnish

Sambal Soy Sauce

• 6 Tbs. Chinese malt vinegar or 2 Tbs. balsamic vinegar plus 1 Tbs. rice vinegar
• 6 Tbs. low-sodium soy sauce
• 2 Tbs. sambal oelek
• 4 tsp. maple syrup
• 2 cloves garlic, minced (2 tsp.)