Curried Red Lentil Soup

30 MINUTES OR LESS

A lusty Indian-style soup, this dish can be made mild or hot to suit your taste.

ingredient list

SERVES 6

• 1 cup hulled red lentils, rinsed in hot water
• 4 1/2 cups nonfat vegetable stock
• 2 Tbs. nonfat plain yogurt
• 1 tsp. curry powder, or to taste
• 1 tsp. grated fresh ginger, or to taste
• 1/2 tsp. ground cumin, or to taste
• 1/4 tsp. cayenne, or to taste
• 1/2 tsp. onion powder, or to taste
• Shredded coconut as garnish
• Dried peanuts as garnish
• Cilantro leaves as garnish
• Diced red pepper as garnish
• Chutney as garnish
• Raisins as garnish

Directions

1. 1. Put lentils and vegetable stock in a large saucepan, and bring to a boil over medium-high heat. Reduce heat to medium, and cook for about 20 minutes, or until lentils are tender. Reduce heat to very low.
2. 2. Put 2 cups lentils and yogurt into blender, and purée until smooth. Recombine with soup in pan, and stir in seasonings. Heat through, and serve, garnishing each portion as desired.

Wine Suggestions
This soothing Indian dish, with its curry, cumin and cayenne spices, would work well with a light, sweet Gewurtztraminer such as the Handley Gewurtztraminer from California.

Mini Dagwood Sandwich

30 MINUTES OR LESS

Dagwood Bumstead of the Blondie comic strip loves his mile-high sandwiches with layers and layers of lettuce, cheeses and deli meats. This vegetarian take on the comic classic is shorter but with a plentiful filling. Use a bread of substance, such as a sourdough, and be sure to use slices from the center of the loaf so the slices are of uniform size. Offer this sandwich at a casual get-together and, of course, use whichever combinations and in whatever amounts of ingredients you wish—this recipe is only a suggestion. In fact, you can come up with other ingredients, and that would work as well. Possible accompaniments include tomato soup and all-American ice cream sundaes.

ingredient list

SERVES 2

• 5 slices sourdough bread
• 5 very thin slices red pepper
• 1/2 cup mesclun, rinsed
• 4 very thin slices red onion
• 4 very thin slices tomatoes
• 4 slices sandwich-cut dill pickles
• 6 very thin slices cucumbers, skin on
• 4 tsp. nonfat or vegan mayonnaise, or more as desired
• 2 slices vegan American-style cheese
• 2 tsp. Dijon mustard, or more as desired
• 2 slices vegan “bologna”
• 2 tsp. relish, or more as desired
• 2 slices vegan “ham”
• 8 slices vegan “pepperoni”

Directions

1. Put bread slices on flat surface. Arrange pepper, mesclun, red onion, tomatoes, pickles and cucumbers in readied piles. Starting with the bottom layer, spread mayonnaise on top side of bread, and layer with cucumbers, 1 cheese slice at an angle and strips of pickles lengthwise on bread.
2. Place second slice of bread on filling, spread top side with mustard and layer with sliced red onion and “bologna.”
3. Place third slice of bread on filling, and spread top side with mayonnaise and relish and layer with red pepper slices, lettuce and 2 slices “ham.”
4. Place fourth slice of bread on filling, and spread top side with mustard and layer with tomato slices, 1 slice cheese at an angle and 8 slices “pepperoni.”
5. Spread underside of fifth slice of bread with mayonnaise, and place on top of stack. Skewer sandwich layers together with a 12-inch-long bamboo skewer or metal skewer, and serve.

Curried Potatoes, Cauliflower and Peas

Red potatoes are firm, smooth and moist, adding balance to the texture and spice of the dish.

ingredient list

SERVES 8

• 1 Tbs. olive oil
• 2 Tbs. grated fresh ginger
• 2 medium-sized serrano chiles, seeded and chopped
• 3 cloves garlic, minced
• 1 medium-sized onion, chopped
• 1 large shallot, minced
• 2 1/2 lb. small red-skinned potatoes, unpeeled and cut into 1/4-inch-thick slices (about 5 cups)
• 1 medium-sized head cauliflower, broken into florets (about 6 cups)
• 1/2 cup mirin
• 1 1/2 cups frozen peas, thawed
• 1 tsp. Madras curry powder
• 1 tsp. ground cumin
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime (3 Tbs.)
• 1 cup boiling vegetarian “chicken” stock
• 1 1/2 Tbs. Bragg Liquid Aminos

Directions

1. Spray a Dutch oven or skillet with olive oil cooking spray, add olive oil and heat over medium-high heat for 1 minute. Add ginger, chiles, garlic, onions and shallot, and cook for 3 minutes. Add potatoes, and cook, stirring frequently, for 8 minutes, or until browned and softened. Add cauliflower, and cook for 3 minutes, stirring occasionally. Reduce heat to low, and add mirin.
2. Stir in peas, curry powder, cumin, cilantro, lime juice, stock and Bragg Liquid Aminos. Stir to mix thoroughly, and cook for 10 minutes, or until potatoes are cooked through and liquid is reduced to about 1/2 cup. Remove from heat, and serve.

Grapefruit-Ginger Tea Bread

White whole-wheat flour is made from naturally light-colored wheat and adds fiber to baked goods without creating too much heaviness. It can be found in health food stores or online from King Arthur Flour or Bob’s Red Mill. You can substitute with unbleached all-purpose flour.

ingredient list

Makes 1 loaf (16 slices)

Bread

• ¾ cup pecans (3 oz.)
• 2 cups white whole-wheat flour
• 3/4 cup sugar
• 2 tsp. baking powder
• 3/4 tsp. salt
• 1/2 tsp. baking soda
• 2 large eggs
• 6 oz. nonfat vanilla yogurt
• 1/4 cup milk
• 3 Tbs. canola oil
• 2 grapefruit, supremed (see below), segments coarsely chopped, juice reserved for Glaze
• 1 Tbs. grapefruit zest
• 1/2 cup chopped crystallized ginger
•  

Glaze

• 2/3 cups confectioners’ sugar
• 1 Tbs. plus 1 tsp. freshly squeezed grapefruit juice

Directions

1. To make Bread: Preheat oven to 350°F. Coat 9- x 5-inch loaf pan with cooking spray. Spread pecans on baking sheet, and toast 6 to 7 minutes, or until pecans are fragrant, tossing once. Cool slightly, and chop.
2. Whisk together flour, sugar, baking powder, salt, and baking soda in large bowl. Set aside.
3. Beat eggs in separate bowl. Whisk yogurt, milk, and canola oil into eggs. Stir in grapefruit pieces and zest.
4. Fold egg mixture into flour mixture until just moistened and no lumps remain. Fold in crystallized ginger and chopped pecans. Transfer to prepared loaf pan, and bake 55 to 60 minutes, or until deep brown around edges, and toothpick inserted in center comes out clean. Cool 1 hour on wire rack; remove from pan, and cool completely.
5. To make Glaze: Whisk together confectioners’ sugar and 1 Tbs. grapefruit juice in small bowl. Stir in additional 1/2 tsp. juice to achieve thick, but pourable, consistency. Add remaining 1/2 tsp. juice drop by drop, if necessary. Place foil beneath wire rack to catch drips. Turn loaf upside down so flat side is up, and drizzle Glaze over loaf. Allow Glaze to set before slicing.

How to Supreme a Grapefruit

One challenge in cooking with grapefruit is peeling away the thick pith beneath the skin and the bitter membrane that surrounds the pulp. The solution is a culinary technique called supreming. Here’s how to do it:

1. Trim ends all the way to juicy flesh.   
2. Stand fruit upright, and remove peel and pith with knife, following curve of fruit from top to bottom. (A small, serrated paring knife works best.)   
3. Holding fruit over a bowl, cut sections along membranes as if you were
 slicing out a wedge, releasing them one by one.   
4. Set supremes aside, and squeeze membrane “skeleton” over bowl to release any remaining juice.

valentine's Sweet Carrot Chutney

Dollop this condiment on top of spicy dishes to tame their heat.

ingredient list

Makes 1 1/4 cups

• 2 Tbs. grated fresh ginger
• 4 medium carrots, grated (4 cups)
• 3 cloves garlic, minced (1 Tbs.)
• 1 cup sugar
• 3/4 cup cider or rice vinegar
• 1/2 tsp. ground cardamom, optional

Directions

1. Bring carrots, ginger, garlic, and 11/2 cups water to a boil in saucepan. Reduce heat to medium, and simmer 45 minutes.

2. Stir in sugar, vinegar, and cardamom, if using. Simmer 45 minutes more, or until chutney has thickened. Season with salt and pepper, if desired. Cool. 

valentine's Austrian Pickled Red Onions

In Austria, pickled red onions are served with rye bread and a paprika-flavored cheese spread. The onions make a great topping for sandwiches, veggie burgers, and tacos.

ingredient list

Makes 2 cups

• 1/2 cup apple cider vinegar
• 1/3 cup sugar
• 1/2 tsp. black peppercorns
• 1/2 tsp. salt
• 6 whole allspice
• 1 small clove garlic, peeled
• 1 small bay leaf
• 1 large red onion, halved and thinly sliced (2 cups)

Directions

Bring vinegar, 1/2 cup water, sugar, peppercorns, salt, allspice, garlic, and bay leaf to a boil in saucepan. Add onion slices, and return to a boil. Remove from heat, and transfer to bowl or jar. Cover, and cool. Let stand at room temperature 24 hours before serving. Onions will keep up to 2 weeks in fridge.

valentine's Pull-Apart Wheat Germ and Honey Dinner Rolls

These rolls have something to offer everyone at the table—they’re soft like white bread, but have a nutty whole-grain flavor that comes from wheat germ. Placing the rolls together in a pan so that they touch as they bake makes them especially tender.

ingredient list

Makes 16 mini rolls

• 1 0.25-oz. pkg. active dry yeast
• 2 1/2 cups bread flour, plus more for rolling
• 1/4 cup toasted wheat germ
• 3/4 tsp. salt
• 3 Tbs. butter or margarine, softened, plus more for greasing bowl and brushing dough
• 3 Tbs. honey or 1/4 cup packed brown sugar3

Directions

1. Stir yeast into 1/4 cup warm (105°–115°F) water until dissolved. Let stand 10 minutes.

2. Combine flour, wheat germ, and salt in bowl of food processor, stand mixer, or regular bowl. (Reserve 1/3 cup flour if kneading by hand.)

3. Stir butter and honey into 3/4 cup warm water. Stir yeast mixture and butter mixture into flour mixture. (If using food processor, add liquids through feed tube with processor running. If using stand mixer with dough hook, add liquids in steady stream with mixer on low speed.) Follow kneading instructions below.

4. Place dough in buttered bowl, and cover. Let rise in warm place 45 minutes to 1 hour, or until doubled in volume.

5. Deflate dough, and divide into quarters, then divide each quarter into 4 pieces. Roll dough into balls on floured surface. Place dough balls in 4 rows in greased 9-inch baking pan.

6. Cover dough; let rise 45 minutes, or until doubled in size. Meanwhile, preheat oven to 375°F. Brush dough with melted butter, and bake 15 to 20 minutes, or until tops of rolls are golden and edges are browned. Serve warm.


3 ways to knead

By Hand Best for cooks who want to “feel” when dough is ready and desire more control.

1. Combine all but 1/3 cup of flour (reserve this for kneading) with dry ingredients in bowl. Stir in yeast and liquids until a shaggy dough forms. Turn dough onto work surface dusted with reserved flour. Gather the edges of dough into center to make a tight ball, and press with heel of hand several times to remove air from dough. Let dough rest 4 to 5 minutes so it will be less sticky when you knead.
2. Flatten dough ball by pushing down and away from you with the heel of your hand (dough will be an oval-shaped blob). Pull and fold far edge back over dough. Turn dough a quarter turn. Repeat. Kneading can take 2 to 10 minutes. Fully kneaded dough will be smooth and won’t stick to your hands.

Stand Mixer (with hook attachment) Best for traditionalists who don’t like to get their hands sticky. This method comes closest to hand kneading without the effort.
Place dry ingredients in mixer bowl, and fit mixer with dough hook. Mix on low speed 1 minute to combine. With mixer running at low speed, add yeast and liquids by pouring them down the inside of the bowl. Increase speed to medium-low, and mix 2 minutes. Let dough rest 5 minutes. Mix at medium-low speed 5 minutes, or until dough is smooth. Increase speed to medium, and mix 2 minutes. Kneading is done when dough makes a slapping sound as it hits the side of the bowl. Dough temperature should be close to 90°F.

Food Processor (with regular or dough blade) Best for bakers in a hurry. The blade kneads dough in under 90 seconds.
Pulse dry ingredients in food processor fitted with dough blade to combine. With processor running, add yeast and liquids through feed tube. Stop once liquids have been added. Pulse on and off 8 to 10 times until dough comes together in a ball and no dry ingredients remain. Dough temperature will be about 90°F.

Spinach Strudel with Dilled Balsamic Syrup

This dish features a richly flavorful filling encased in flaky phyllo pastry and drizzled with a tangy-sweet dilled syrup. When working with phyllo, keep the delicate sheets covered to prevent them from drying. Place a sheet of wax paper on the counter, unroll the dough and cover it with a second sheet of wax paper. Work quickly with one leaf at a time, while keeping remaining dough covered with a damp cloth. Using water spritzer, spray cloth lightly—do not drench cloth or dough will become gummy, especially around edges. Always make phyllo filling before removing phyllo dough from package. If filling has been cooked, it should be cooled before mounding onto prepared layers to prevent sogginess.

ingredient list

SERVES 8

• 2 10-oz. pkg. frozen chopped spinach, thawed
• 1 1/2-oz. pkg. dried portobello mushrooms
• 2 cups boiling water
• 2 tsp. olive oil
• 1/8 tsp. crushed red pepper
• 3 cloves garlic, minced
• 2 large shallots, about 1/2 cup minced
• 2 Tbs. chopped fresh sage
• 6 oz. white mushrooms, chopped
• 1/2 cup chopped fresh dill
• 1/4 cup dry sherry
• 1/4 cup nutritional yeast
• 1 Tbs. tamari soy sauce
• Juice of 1 lime
• 12 sheets phyllo dough, thawed
• 1 Tbs. dried dillweed for garnish

Dilled Balsamic Syrup

• 1/2 cup balsamic vinegar
• 3 Tbs. dark brown molasses sugar
• 1 tsp. dillweed
• 2 Tbs. nutritional yeast

Directions

1. Thaw spinach, drain in wire mesh colander and press out excess moisture. Set aside.
2. Combine dried mushrooms and boiling water in small saucepan, and cook over medium-low heat about 5 minutes. Set aside 10 minutes.
3. Heat oil in 10-inch skillet over medium-high heat. Add crushed red pepper, garlic, shallots and chopped sage, and sauté 3 minutes. Drain and chop reconstituted mushrooms, and add to skillet. Add fresh mushrooms. Cook 5 minutes, reduce heat to low, and add spinach, dill, sherry, yeast, tamari and lime juice. Cook mixture 5 minutes, stirring occasionally. Remove from heat, and set aside to cool.
4. Preheat oven to 375F.
5. Place 1 phyllo sheet on work surface, spray with oil, cover with second sheet, and repeat until 6 sheets have been stacked and oiled. Set aside remaining phyllo, covered with damp towel. Spoon half filling on long side of phyllo, 1 inch from edge. Fold in short ends, and, starting at long filled side, roll phyllo tightly. Place seam side down on baking sheet. Make second strudel by repeating procedure with remaining sheets of phyllo, and place on pan with several inches separating strudels. Using sharp knife, score tops just through phyllo, making evenly spaced cuts. Spray lightly with oil, and sprinkle with dried dillweed.
6. Bake strudel until golden brown, about 50 minutes. Use serrated knife to cut each strudel into 8 equal slices.

 Dilled Balsamic Syrup

1. Combine vinegar, sugar and dillweed in saucepan, and bring to a boil over medium heat. Reduce heat to low, and continue to cook, stirring frequently, 3 minutes.
2. Stir in nutritional yeast, and continue to cook and stir 5 minutes, or until mixture has a syruplike consistency. Remove from heat, and set aside to cool. Serve at room temperature.

Holiday Vegetable Latkes

A takeoff on the popular potato pancake, these luscious latkes bring together various flavorful vegetables sweetened by the Spiced Apple Topping—see recipe, p. 47. You can make these ahead, refrigerate and reheat later.

ingredient list

Serves 12

• 3/4 cup whole wheat pastry flour
• 2 Tbs. soy flour or potato starch, optional
• 2 tsp. baking powder
• 1 large white potato, peeled and shredded
• 1 cup peeled and shredded parsnips
• 1 cup peeled and shredded carrots
• 1 cup peeled and shredded golden beets or 1 cup peeled and shredded celery root
• 1 medium-sized yellow onion, very thinly sliced
• 1 Tbs. minced parsley
• 1/4 cup soymilk or water
• 1 tsp. sea salt
• 1/4 tsp. freshly ground black pepper
• Vegetable oil for frying

Directions

1. In large bowl, combine pastry flour, soy flour, if using, and baking powder. Place shredded vegetables, onion and parsley in bowl, and toss with flour mixture to cover vegetables uniformly. Add soymilk, salt and pepper, and mix thoroughly.
2. Heat 1 tablespoon oil in large skillet over medium-high heat. Spoon batter by heaping tablespoons into pan, taking care not to overcrowd. Flatten with metal spatula to ensure even cooking.
3. Cook patties on one side until golden brown, about 4 minutes. Turn over with metal spatula and cook other side for 3 more minutes. Remove from heat and drain on paper towels. Repeat with remaining mixture, and add more oil as needed. Serve hot with Spiced Apple Topping and vegan sour cream.

Root Vegetable Soup

This soup will benefit from overnight refrigeration, which allows the flavors to meld. Serve it with pumpernickel or rye bread.

ingredient list

8 servings

• 1 Tbs. olive or canola oil
• 3 carrots, trimmed, peeled, thinly sliced (1 1/2 cups)
• 2 medium white or yellow onions, peeled, chopped (2 cups)
• 3 cloves garlic, minced
• 6 beets (about 1 1/4 lbs.) trimmed, peeled, quartered and thinly sliced (4 cups)
• 1 small head cabbage, cored, quartered, very thinly sliced (about 6 cups)
• 10 cups water
• 3 Tbs. tomato paste
• 3 Tbs. brown sugar
• 2 Tbs. rice vinegar
• 1 tsp. caraway seeds
• Salt and freshly ground black pepper to taste
• Low-fat yogurt or dairy-free soy sour cream for garnish (optional)

Directions

1. In large pot, heat oil over medium heat, tilting pan to spread. Add carrots, onions and garlic; cover and cook, stirring occasionally, 5 minutes. Add beets and cabbage. Cover and cook 10 minutes. Add remaining ingredients except yogurt. Bring to a boil. Reduce heat and simmer for 1 1/2 hours. Taste soup for seasoning, adding salt and pepper as needed. Soup should have a nice sweet-sour tang.
2. Ladle soup into bowls. Garnish with yogurt or soy sour cream.

Herb-Roasted Squash and Jerusalem Artichokes

When roasted, Jerusalem artichokes (aka sunchokes) turn soft and starchy and have an earthy taste that pairs well with sweet butternut squash. In this recipe, Jerusalem artichokes are cooked with the skin on for extra flavor and texture.

ingredient list

Serves 4

• 1 lb. butternut squash, peeled and cut into bite-size pieces (2 cups)
• 1 lb. small Jerusalem artichokes, unpeeled and scrubbed
• 1 medium red onion, trimmed and cut into wedges
• 1 1/2 Tbs. garlic oil
• 1 Tbs. minced fresh rosemary
• 1 Tbs. minced fresh thyme

Directions

Preheat oven to 425ºF. Toss together all ingredients in large bowl. Season with salt and pepper, if desired, and spread on baking sheet. Roast 1 hour, or until vegetables are soft and golden, turning several times with spatula.

Herbed Goat Cheese Flans with Figs, Hazelnuts, and Cress

"I've been making savory flans for decades, long before there was such a demand for gluten-free cuisine, but I've found they are an excellent vehicle for creating exciting dishes suitable for gluten-free diets," explains Poppy chef/owner Jerry Traunfeld.

ingredient list

Serves 6

Flans

• 1 1/2 cups low-fat or whole milk
• 1 clove garlic, smashed
• 3 sprigs fresh thyme
• 1 2-inch sprig fresh rosemary
• 1 bay leaf
• 4 oz. fresh goat cheese
• 2 large eggs
• 3 large egg yolks
• 1/2 tsp. salt
• 2 Tbs. softened butter, for ramekins

Salad

• 2 Tbs. unsalted butter
• 1 pt. fresh figs, quartered
• 1/2 cup toasted hazelnuts, chopped
• 2 Tbs. sherry vinegar
• 2 bunches watercress, picked into sprigs

Directions

1. To make Flans: Bring milk, garlic, thyme, rosemary, and bay leaf to a simmer in saucepan. Remove from heat, cover, and steep 15 minutes. Strain into blender, and discard solids. Add goat cheese, eggs, egg yolks, and salt, and blend on low speed until smooth but not frothy.

2. Preheat oven to 325ºF. Butter 6 4-oz. ramekins, and place in shallow baking dish. Pour goat cheese mixture into prepared ramekins. Place baking dish in oven, and pour 1/2 inch hot water into baking dish. Cover with foil, and bake 45 to 60 minutes, or until Flans are set.

3. To make Salad: Melt butter in skillet over medium heat. Add figs, and toss gently 1 minute. Add hazelnuts and vinegar, and remove from heat. Stir in watercress, and season with salt and pepper, if desired.

4. Divide Salad among 6 dinner plates. Run knife around edges of ramekins to release Flans. Tip ramekin over plate, and gently shake to release Flan over Salad.

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.

Refreshing Quinoa Salad

This recipe, created by Leah Matthews, won Best Side Dish in VT's 2011 Chefs' Challenge. Matthews came up with this tabbouleh-inspired salad while working as a sous chef at Twist, a Rhode Island restaurant specializing in gluten-free food. When the summer menu needed an additional item, she worked out a recipe in a matter of hours. "I grabbed seasonal and versatile ingredients from the refrigerator, knowing that cucumbers, tomatoes, lemon, and parsley form a flavor profile," she says. Using quinoa instead of wheat-based bulgur or couscous keeps the dish gluten-free.

ingredient list

Serves 12

• 1 1/2 cups quinoa
• 1/2 cup pine nuts
• 1 English cucumber, peeled and finely diced (21/2 cups)
• 3 Roma tomatoes, seeded and finely diced (3/4 cup)
• 1/2 small red onion, finely chopped (1/2 cup)
• 1/2 cup chopped fresh parsley
• 1/4 cup olive oil
• 3 Tbs. lemon juice
• 2 tsp. grated lemon zest

Directions

1. Bring 2 quarts salted water to a boil. Add quinoa, cover, and reduce heat to medium-low. Simmer 12 to 14 minutes, or 
until quinoa is tender and small “tails” bloom from grains.

2. Preheat oven to 400°F. Spread pine nuts on baking sheet, and toast 3 to 4 minutes, or until lightly browned. Cool, then transfer to large serving bowl.

3. Drain quinoa, and rinse under cold running water. Drain again. Add quinoa to pine nuts, and 
stir in cucumber, tomatoes, onion, and parsley. Fold in oil, lemon juice, and lemon zest, and season with salt and pepper, if desired.

Mixed Green Salad with Nasturtium Vinaigrette

Salad is the simplest way to enjoy the beauty and flavor of edible flowers. The vinaigrette in this recipe goes light on the mustard to compensate for the peppery flavor of nasturtiums.

ingredient list

Serves 8

• 1/2 cup olive oil
• 2 Tbs. Champagne vinegar
• 1/4 tsp. Dijon mustard
• 1/4 cup finely chopped nasturtium petals
• 16 cups mixed spring salad greens
• Assorted edible flower petals such as nasturtium, marigold, geranium, and/or begonia, for garnish

Directions

Whisk together oil, vinegar, and mustard in bowl. Stir in nasturtiums. Add greens, and toss to coat. Garnish with petals.

Potato Salad

Plain yogurt and grainy mustard make a light, tangy sauce for potato salad. Serve slightly warm or chilled.

ingredient list

Serves 8

• 2 lb. fingerling potatoes, cut into 1-inch pieces
• 1/2 cup plain low-fat yogurt
• 1/4 cup whole-grain mustard
• 2 tsp. olive oil
• 1 small red bell pepper, diced (1 cup)
• 3 celery stalks, diced (1 cup)
• 1/2 small red onion, sliced (1/2 cup)

Directions

1. Place potatoes in large saucepan, and cover with cold water. Bring to a boil. Reduce heat to medium, and cook 5 to 6 minutes, or until potatoes are tender, but not soft.

2. Meanwhile, whisk together yogurt, mustard, and olive oil in large bowl. Stir in red bell pepper, celery, and onion.

3. Drain potatoes, rinse under cold water, and drain again. Add potatoes to yogurt mixture, stirring to coat. Season with salt and pepper, if desired.

Glögg

This bracing Swedish punch gets its kick from aquavit, a potent, potato-based liquor. The wine must steep with the spices for at least 12 hours before drinking, so begin your glögg a day ahead.

ingredient list

SERVES 4

• 3 whole cardamom pods
• 3 whole cloves
• 1 1/2-inch piece fresh ginger
• 1 3x1-inch piece orange peel
• 1 cinnamon stick
• 1 bottle medium-bodied, dry red wine
• 1/3 cup sugar
• 1/2 cup whole, blanched almonds
• 1/4 cup aquavit, optional

Directions

1. Place cardamom pods into a heavy plastic bag, and crush them lightly with a rolling pin. Put cardamom, cloves, ginger, orange peel, cinnamon stick and wine into a nonreactive pitcher. Stir, cover and set aside in a cool place overnight.
2. Strain wine into a 2-quart, nonreactive saucepan, and stir in sugar. Before serving, bring it to a simmer, and stir in almonds and aquavit. Serve hot.

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.

Mini Mango and Black Bean Casseroles

When longtime vegetarian Rhee Lightner cooks for her omnivorous family, her goal is "to make food that is so delicious they don't even think about what they're eating." She came up with this dish on a cold, rainy day when she wanted to eat "something sustaining, comforting, and wholesome–and the idea of making a nontraditional dish for the holidays appealed to me."

ingredient list

Serves 6

Polenta

• 2 13.5-oz. cans full-fat coconut milk
• 1 cup Bob's Red Mill polenta
• 1/4 cup chopped fresh cilantro
• 2 Tbs. Bragg nutritional yeast
• 3 cloves garlic, minced (1 Tbs.)
• 3/4 tsp. salt
• 1/2 tsp. Simply Organic crushed red pepper
• 1/2 tsp. Simply Organic ground cumin

Mole

• 1 15-oz. can diced tomatoes
• 1 Tbs. minced unsweetened chocolate
• 1 Tbs. raisins, finely chopped
• 2 tsp. honey
• 1 clove garlic, minced (1 tsp.)
• 1 tsp. Simply Organic crushed red pepper
• 1/4 tsp. Simply Organic cinnamon powder

Casseroles

• 1 tsp. olive oil, plus more for ramekins and polenta
• 1/2 cup diced onion
• 1/2 cup diced red bell pepper
• 1 15-oz. can Eden Organic black beans, rinsed and drained
• 1/4 cup chopped toasted almonds
• 1/4 cup chopped fresh cilantro
• 2 tsp. lime juice
• 3/4 cup diced fresh mango
• 6 slices Follow Your Heart Vegan Gourmet Cheddar Cheese
• 2 Tbs. dried cilantro

Directions

1. To make Polenta: Skim cream from top of coconut milk cans; reserve for garnish. Bring 2 cups coconut milk, 1 cup water, and remaining ingredients to a boil in saucepan. Reduce heat to medium-low, and simmer 20 minutes, or until thick.

2. Coat 9-inch round cake pan with cooking spray. Smooth Polenta mixture into prepared pan. Refrigerate overnight.

3. To make Mole: Simmer all ingredients in saucepan over medium-low heat 3 minutes, or until sauce is smooth.

4. To assemble Casseroles: Heat oil in saucepan over medium heat. Add onion and bell pepper, and cook 5 minutes. Add black beans, almonds, fresh cilantro, lime juice, and Mole. Fold in mango.

5. Preheat oven to broil. Brush 6 1-cup ramekins with oil, and place on baking sheet. Scoop 1/3 cup black bean mixture into each ramekin.

6. Unmold Polenta from cake pan, and cut into 6 rounds with 3-inch round cutter. Sauté Polenta rounds in oil in medium skillet until browned on both sides. Place Polenta rounds over bean mixture in ramekins, top with cheese, and sprinkle with dried cilantro. Broil 3 to 5 minutes, or until cheese is melted.

Cranberry Bars

These vibrant-hued bars look great on an autumn dinner table. The sweetened condensed milk gives them a texture similar to Key lime pie.

ingredient list

Makes 25 bars

FILLING

• 1 lb. fresh or frozen cranberries
• 7 oz. fat-free sweetened condensed milk
• 1/4 cup lemon juice
• 3 egg yolks
CRUST

• 3/4 cup all-purpose flour
• 1/3 cup graham flour
• 1/4 cup sugar
• 1/2 tsp. salt
• 6 Tbs. butter, melted and cooled
• 1/2 tsp. vanilla extract

Directions

1. To make Filling: Bring cranberries and 1/2 cup water to a simmer in saucepan. Reduce heat to medium, and cook 10 minutes, or until berries have burst and are tender. Cool. Blend in blender or food processor until smooth, and strain mixture through sieve. (You should have about 1 cup purée.)
2. Transfer purée to bowl, and whisk in condensed milk and lemon juice. Whisk in egg yolks.
3. To make Crust: Preheat oven to 350°F. Line 8-inch square baking pan with foil, and coat with cooking spray.
4. Whisk together flours, sugar, and salt in bowl. Stir in butter and vanilla extract. Press into bottom of prepared pan, and bake 25 minutes. Reduce oven temperature to 300°F, and pour Filling into hot Crust. Bake 23 to 28 minutes, or until custard is set. Cool, then chill until firm.
5. Use foil to lift baked dessert out of pan, then remove. Cut into 25 bars. Serve cold or at room temperature.