VegetarianTimes20150708 PDF

1 7 V E G A N R E C I P E S TO S AVO R
EAT GREEN LIVE WELL
Sensational
EASY
SUMMER GRILLING!
FLAVORFUL
SKEWERS
SIMPLE,
31 FRESH
RECIPES
PITA
POWER
TASTY NEW
FILLINGS
FARM
FRESH
FRUIT
DESSERTS
5 GREEN
BEAN
DISHES
TO LOVE JULY/AUGUST 2015
vegetariantimes.com
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CONTENTS
ISSUE 422 VOL. 41 NO. 7
july/august
2015
FEATURES
50 62
EASY, BREEZY & LIGHT FARM-FRESH DESSERTS
A satisfying outdoor feast Celebrate the sweetness of
youll want to share with summer with treats made
friends as the sun goes down. from peak-season produce.
RECIPES BY TESS MASTERS RECIPES BY JOYCE SANGIRARDI
56 68
1 FOOD 5 WAYS: SUMMER REFRESHER
GREEN BEANS Healthful hacks to help you
Snap out of your green bean look radiant all season long.
routine. BY ASHLEE PIPER
BY MARY MARGARET CHAPPELL
TESS MASTERS
GETS THE
PARTY
STARTED,
p. 50
ON THE COVER
17 VEGAN RECIPES
TO SAVOR 79
PITA POWER:
TASTY NEW FILLINGS 28
FARM-FRESH
FRUIT DESSERTS 62
5 GREEN BEAN
DISHES TO LOVE 56
EASY GRILLING!
FLAVORFUL SKEWERS 46 COVER
PHOTOGRAPHY Chris Court STYLING Justine Poole
2 July/August | 2015 | vegetariantimes.com

SO SIMPLE
YOU COULD MAKE IT AT HOME
LaraBarS CHERRY PIE RECIPE

a few
HANDFUL OF A CLUSTER OF
Directions: Place in food processor, blend.
Just thee stuff that matters

m .

only three ingredients: cherries almonds and dates
Larabar
DEPARTMENTS STAPLES FAB 5
Cant decide what to make tonight?
5 Here are our five favorite recipes from this issue:
28 30 MINUTES WHATS COOKING
ON VEGETARIAN
Stuff pita bread with TIMES.COM
1 Spicy Mushroom Lettuce Cups with
summers best for fast,
Cilantro-Lime Crme, p. 77
tasty lunches. 6 EDITORS NOTE
RECIPES BY DONNA MEADOWS
2 Strawberries and Cream Frozen Terrine, p. 66
8 CONTRIBUTORS 3 Zucchini Fritter Gyros, p. 32
36 VEG 101 14 COMMUNITY

4 Mini Pepper Poppers, p. 47
Vegetarians, beware: 5 Dry-Fried Szechuan Green Beans, p. 61
the supermarket aisles
hold some secrets.
18 THE DISH
BY TAMI FERTIG 79 RECIPE INDEX
38 GLUTEN-FREE REDO
Nicole Hunn shares
the recipe for her home-
made version of a classic
granola bar.
40 TECHNIQUE
Power up a variety of recipes
with tiny, nutrient-packed
chia seeds.
BY AMY CHAPLIN
46 5 INGREDIENTS
Get your grill going for these
sensational skewers.
RECIPES BY ABIGAIL WOLFE
49 MYTH BUSTING LOOKS LIKE

YOULL HAVE
Microwaves: bad for you and TO MAKE SOME
MORE SKEWERS.
your food?
SEE p. 46
BY MATTHEW KADEY, RD
80 TASTE BUDS
Emily Von Euw loves pairing
vanilla and cantaloupe.
Issue 422, Vol. 41, No. 7. Vegetarian Times (ISSN 0164-8497, USPS 433-170) is published monthly except February, May,
and August by Cruz Bay Publishing, Inc., an Active Interest Media company. The known office of publication is at 5720
Flatiron Pkwy., Boulder, CO 80301. Periodicals postage paid at Boulder, CO, and at additional mailing offices. POSTMASTER:
Send all address changes to Vegetarian Times, PO Box 420235, Palm Coast, FL 32142-0235. SUBSCRIPTIONS: Basic Rate:
$19.90 per year (9 issues); Canada: $31.95 per year; all other international orders: $43.95 per year (U.S. funds only).

Make VT Part of Your Day Best-Ever Veggie Burgers on Pinterest
vegetariantimes.com/blog pinterest.com/vegtimes/best-ever-veggie-burgers
Stay plugged in to all things VT with our Who says vegetarians cant grill like the pros?
latest cooking tips, product picks, Q&As These 15 smokin hot veggie burger recipes will keep
with veg celebrities, and much more! your taste buds happy all summer long.
check out
whats cooking
on vegetariantimes.com
CLOCKWISE FROM TOP LEFT: ALEKS SENNWALD; PORNCHAI MITTONGTARE; MIKE LORRIG; LISA ROMEREIN
How to Pack the Perfect Picnic Shop Like a Chef:

vegetariantimes.com/picnic How to Choose the Best Cooking Oils
Say good-bye to soggy sandwiches and limp salad greens vegetariantimes.com/cookingoils
and hello to our picnic-perfect menu, including Coney A Natural Gourmet Institute chef shares the top three oils
Island Chili Dogs, Sugar Snap Pea Salad with Lemon-Mint used in everyday cooking at the school, plus essential tips
Vinaigrette, Picnic Caviar, and more! for picking the best bottles.
vegetariantimes.com | July/August | 2015 5

EDITORS NOTE
One of my favorite memories of my dad

is sharing the joy of a fresh tomato with
him. Wed stand over the kitchen sink,
biting into home-grown produce that had
just reached perfection. No matter how
many times we repeated this ritual, Dads
eyes would widen as he took the rst
bite, juice running down his chin.
Invariably, hed declare: I believe thats
the best tomato Ive ever eaten.
That sense of wonder and delight that
can be found in everyday experiences
with food inspires me as the new editor
in chief of Vegetarian Times. Over 40
years old now, this magazine has never
been more relevant as an indispensable
resource for vegetarians, vegans, and
everyone who wants to follow a more
plant-based way of eating.
We will be making exciting changes
in the months ahead, including more
focus on nding fresh and local food
sources, exploring great vegetarian fare
at home and abroad, and taking
advantage of all the health benets of
plant-based eating.
In addition, were offering an online
class in gluten-free cooking, taught
by VT Food Editor Mary Margaret
Chappell. These eight units will include
AARON COLUSSI
videos, slide shows, quizzes, discussion
boards, and more than 50 recipes for
delicious gluten-free foods. (Check it
out at aimhealthyu.com.)
Meanwhile, this issue offers plenty
CHANGE OF VIEW: VEGETARIAN TIMES IS RELOCATING TO ACTIVE INTEREST MEDIA HEADQUARTERS of simple pleasures for you to feast on,
IN BOULDER, COLO., A MECCA OF GROCERY STORES, FARMERS MARKETS, RESTAURANTS, AND OTHER including Blender Girl Tess Masterss
RESOURCES FOR VEGETARIANS, VEGANS, AND ANYONE WHO LOVES FRESH, LOCAL FOOD. guidelines for no-hassle summer
entertaining, new twists on pita llings,
and mouth-watering, farm-fresh fruit
Changes desserts.
As we plan the next evolution of
Vegetarian Times, feel free to send your
at VT
feedback and suggestions to editor@
vegetariantimes.com.
While remaining grounded in our
vegetarian roots, we want every issue to
be as fresh as a perfectly ripe tomato.
Michele Crockett
Editor in Chief

meld
harmonize
enhance
EDEN Shoyu, Mirin, Ponzu, and Tamari
add magic to cooking, seasoning, and
marinating. Authentic and artisan
crafted of ne Non-GMO ingredients,
these culinary tools feature rare, rich
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in long fermentation.
3
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5 Ed
201
edenfoods.com
CONTRIBUTORS
Nicole Hunn, creator of the Gluten Free on

a Shoestring blog, contributed the Apple Crisp
Crunchy Granola Bars recipe from her most
recent cookbook, Gluten-Free Classic Snacks,
for Gluten-Free Redo (p. 38).
Whats your fondest food memory?

My grandmother would stay with us some weekends
when I was growing up, and leave Monday before
I returned from school. If I was lucky, shed leave a batch
of chocolate pudding waiting for me in little juice glasses.
Which fresh herb or spice do you love the most?
I love smoked Spanish paprika. Its the secret ingredient
that makes my recipe for Pepperidge Farm Goldsh in
Classic Snacks taste just like the real thing.
Whats your best clear-out-the-fridge dish?
Enjoy Todays Savory pies and tarts are a great way to use up vegetables
past their prime. Also, my kids will usually eat vegetables
tucked into a tart that otherwise they wont touch.
Bounty
Victoria Pearson, an Ojai, Calif.based
Year-Round photographer, shot the outdoor feast
featured in Easy, Breezy & Light (p. 50).
with Versatile Whats your fondest food memory?

Real homemade vanilla ice cream made with an
Dehydrators old-fashioned crank churn at special occasions when

I was a child; it was a tradition in my family.
Whats your No. 1 comfort food craving?
and Vacuum French fries! Actually, anything potato.
Whats your No. 1 ingredient staple?
Almond butter. Besides on toast, I put it in smoothies or
Sealers. on apple slices, or I have a spoonful in the afternoon.
Enjoy wholesome dehydrated snacks,

Joyce Sangirardi, a Brooklyn, N.Y.based
savory herbs and beautifully dried recipe developer, created the summery
flowers with a versatile dehydrator treats in Farm-Fresh Desserts (p. 62).
from NESCO/American Harvest. Buy
in bulk and save money, plus have What inspires you most?
foods last longer with a convenient Im inspired by farmers markets in any season, but
especially in summer; the produce and the local products
vacuum sealer. Visit nesco.com.
invite all the senses.
Whats your No. 1 ingredient staple?
Buttermilk. I often replace it for milk in baking recipes,
by simply adjusting the leavening. I make my salad
dressing with it. I even add it to plain yogurt.
Whats your favorite kitchen tool?
My wooden spoon, especially as it ages. It just feels good
Every Day. in my hand. Its heat resistant, and doesnt scratch
surfaces. And its still my standby, over a thermometer,
2015 The Metal Ware Corporation for checking that lemon curd is perfectly cooked.
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EDITOR IN CHIEF
Michele Crockett
EDITORIAL ART CONTRIBUTORS

FOOD EDITOR SENIOR ART DIRECTOR CONTRIBUTING EDITOR
Mary Margaret Chappell Scott Hyers Nicole Gregory
COPY CHIEF CONTRIBUTING RECIPE TESTER

Don Rice ART DIRECTOR Abigail Wolfe
Yvonne Duran
SENIOR EDITOR NUTRITION CONSULTANT
Amy Spitalnick PRODUCTION Antonina Smith
PRODUCTION DIRECTOR
ONLINE MANAGING EDITOR Cynthia Lyons EXECUTIVE CHEF
Jolia Sidona Allen Ann Gentry
PRODUCTION MANAGER
Sayonara, ASSOCIATE EDITOR

Tami Fertig
Mark Stokes
Gluten. VICE PRESIDENT, GENERAL MANAGER

Hello, Genuine Kim Paulsen
GROUP PUBLISHER
Asian Flavors. Jeff Tkach
303-625-1602; jtkach@aimmedia.com
ASSOCIATE PUBLISHER
Let lucky kitty introduce you to San-J Haley Brockmeier
Tamari Gluten Free Soy Sauces made 303-625-1609; hbrockmeier@aimmedia.com
with 100% soy, Asian Cooking Sauces,
and Salad Dressings all made with
ADVERTISING MARKETING & WEB CONSUMER MARKETING
no wheat. They may be certied EAST COAST ADVERTISING MARKETING MANAGER CIRCULATION DIRECTOR
gluten-free, but they are also rich and DIRECTOR Greg Brenton Jenny Desjean
Lorrie Allen gbrenton@aimmedia.com
delicious. It starts with our traditional 617-566-8277 DIRECTOR OF RETAIL SALES
lallen@aimmedia.com SENIOR EXPERIENTIAL Susan Rose
brewing process, and ends with MARKETING MANAGER
the most mouthwatering creations MIDWEST ADVERTISING Rachel Van Buskirk RESEARCH MANAGER
MANAGER rvanbuskirk@aimmedia.com Lori Rodriguez
imaginable. Bring home San-J today, Kathi Magee
414-897-0377 MARKETING DESIGNER EVENTS
and make everyone at your dinner kmagee@aimmedia.com Tanya Cantu GROUP OPERATIONS DIRECTOR
table feel lucky. Dave C. Smith
WEST COAST/SOUTHWEST COMMUNICATIONS DIRECTOR
ACCOUNT MANAGER Dayna Macy
Tanya Scribner dmacy@aimmedia.com
940-387-7711
tanya@scribmedia.com GROUP DIGITAL DIRECTOR
Timothy R. Zura
SENIOR DIGITAL DEVELOPER
Alan Zucker
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It is intended to educate and inform, not to
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A culinary journey with food & drink
tastings, farm to table dinner, demos,
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COMMUNITY
SHARE Reader Recipe

Pasta Primavera
SERVES 8
Julia McGill, a teacher in central Virginia,
serves this pasta family style so her sons can
customize, but feel free to add the works for
a comforting veggie-packed dinner.
TOMATO SAUCE
t
monsed 1 Tbs. olive oil
pin 1 15-oz. can diced tomatoes, drained
1 small clove garlic, minced ( tsp.)
PRIMAVERA
OUR JUNE ISSUES
MOST POPULAR RECIPE 1 head broccoli, cut into small florets
ON PINTEREST? 12 oz. asparagus, cut into 1-inch pieces
GRILL-ROASTED 1 medium zucchini, cut into 1-inch strips
VEGETABLES AND cup frozen peas
QUINOA SALAD cup olive oil
(1 FOOD 5 WAYS: QUINOA, 2 cups sliced button mushrooms
letters
p. 76)! JOIN THE FUN AT 3 cloves garlic, minced (1 Tbs.)
PINTEREST.COM/ 1 lb. spaghetti
VEGTIMES. 2 Tbs. fresh basil, cut into thin ribbons
CREAM SAUCE
1 cup heavy cream
HOME RUN! POMEGRANATE PROBLEM 2 Tbs. butter
The April/May 2015 issue rocked it out I was disappointed to see the Jeweled cup grated Parmesan cheese
of the park! The Millet and Oyster Rice in your June issue [A Taste of
Mushroom Bowls [30 Minutes: Grainy Persia, p. 77]. The pomegranate, 1 | To make Tomato Sauce: Heat oil in medium
Mains, p. 28] were absolutely delicious. whose lovely hue and texture gives this saucepan over medium-high heat. Add
The sauce has now become a regular for dish its name, is highly seasonal and tomatoes and garlic, and cook 10 minutes, or
me, and I try to keep it on hand at all can only be found in most U.S. markets until saucy. Set aside, and keep warm.
times. The vegan Tofu and Spinach through the fall and early winter. I look 2 | To make Primavera: Bring large pot of salted
Stuffed Shells [Vegan Gourmet: Bright forward to trying your recipe, but it will water to a boil. Blanch broccoli, asparagus, and
Pasta Dinners, p. 40] were a big hit with be months before I can nd what I zucchini in water 3 minutes. Add peas, and
my familythe tofu cheese mix was need to create it. In the meantime, cook 30 seconds more. Remove with slotted
really tasty, and my young sons didnt substituting either fresh or dried spoon, and drop immediately into ice-water
even know it wasnt real cheese. I will blueberries did make for a tasty bath to stop cooking. Reserve pot of water.
keep subscribing if you keep hitting it out albeit less colorfuldish. 3 | Heat oil in large skillet over medium-high
of the park like you did with this issue! CHELSEA LOWRIE | PORTLAND, ORE. heat. Add mushrooms and garlic, and saut
LISA THOMAS | ROANOKE, VA. 8 minutes. Stir in blanched vegetables, and
Editors Note: Good point, Chelsea cook 3 to 4 minutes. Keep warm.
BOWLED OVER we debated this issue too. Since jeweled 4 | Return pot of water to a boil. Cook pasta
I just made the Millet and Oyster rice is the traditional dish in Persian 1 minute less than recommended. Drain.
Mushroom Bowls and had to let you cuisine, we decided we couldnt leave it 5 | To make Cream Sauce: Simmer cream in
know they were so delicious! Ive out. If you cant nd fresh, try swapping small saucepan over medium heat until
always wanted to try millet, but wasnt in frozen, thawed pomegranate seeds, reduced by half. Stir in butter and Parmesan.
V ITO RI A WA L L HAR RI S
sure how or what to make it with. Im available at many supermarkets. 6 | To serve: Place spaghetti, vegetables,
so glad I tried it in this recipe because sauces, and basil in separate bowls. Serve
all the bright avors complement one For the Record: We forgot to turn on at the table.
another beautifully. I served this dish the oven in the Crunchy Stuffed PER SERVING (1 CUP PASTA, CUP VEGETABLES,
over arugula, and I cant wait to make Zucchini recipe (30 Minutes: Keep It 2 TBS. TOMATO SAUCE, AND 2 TBS. CREAM SAUCE)
it again. Thank you! Simple, June, p. 25). You should 468 cal; 15 g prot; 26 g total fat (11 g sat fat); 52 g
ANDREA ALBERS | VIA E-MAIL preheat to 400F. carb; 55 mg chol; 231 mg sod; 5 g fiber; 4 g sugars

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COMMUNITY
tell VT
Whats your favorite summery dessert?
Sorbet! I make my own Homemade ice pops, made Cooked fruit, chilled, then
with fresh fruit and with real fruit and honey. served with coconut
coconut milk. Healthy and MARY NOSCHESE-ALBRECHT, crme. I sometimes melt
refreshing. VIA FACEBOOK dark chocolate, and drizzle
SYLVIA FALLAS, VIA FACEBOOK some onto the fruit.
I love taking fresh berries MADDY GRAYSON, VIA FACEBOOK
Frozen bananas blended and stone fruits from
with soymilk, peanut the farmers market Grilled peaches with next question
butter, and cacao powder. and drizzling them with sweetened sour cream
MICHAEL WEINGESSL, orange liqueur, honey, and Biscoff cookie
VIA FACEBOOK and unsweetened crumbles. What are your
coconut akes. WHITNEY FRENCH, go-to veggie burger
toppings?
DIMITRI NE WMA N
Fresh strawberries SAVANNAH, VIA VEGETARIANTIMES.COM
mashed and sugared VIA VEGETARIANTIMES.COM
with warm homemade A favorite from childhood: Visit vegetariantimes.com/tellvt to share your
biscuits and real whipped Two-way tie between peach cantaloupe topped with answerand see what others have to say. Our
cream! cobbler and cherry pie! vanilla ice cream. favorite responses will be published in the next
KATHERINE DAVIS, VIA FACEBOOK JULIA BATALLA, VIA TWITTER JENNIFER MINNICK, VIA FACEBOOK issue of VT.
happy What fruit or veggie best
describes you, and why?
A sweet potato: sweet and
grounded with strong roots.
Whats your most

What motivated you to treasured piece of heirloom
go veg? cookware?
I was in the sixth grade and My (still-growing) collection
saw a cow get branded on of hand-painted Polish
READER TV. I swore right then and stoneware that my mom has
Danne there Id never eat meat been buying for me for years.
Dzenawagis again20 years later and
LOCATION I still havent! Whats your best advice for
Ann Arbor, Mich. new vegetarians/vegans?
Whats your favorite veg- Do your homework. When
VEGETARIAN SINCE friendly restaurant, and I went veg at the age of
June 1995 what do you order there? 11, my parents took me
I love, love, love Life Alive to see a nutritionist so
in Cambridge, Mass. The I could really understand
Green Goddess bowl is one what a healthy vegetarian
Share your at of my all-time favorite diet looked like. It was the
vegetariantimes.com/vegiversary. meals. Their Ginger Nama best thing they could have
Shoyu Sauce is unreal. done for me.
THE
dish
d H OT SPOT BY KATE WERTHEIMER
THE SPRINGS
LOS ANGELES
thespringsla.com
An oasis of wellness in the

downtown Arts District of
Los Angeles, The Springs
welcomes stressed urban-
ites. The one-stop shop for
healthful, sustainable living
encompasses an organic
juice bar, a 40-person yoga
studio, a spa and wellness
center, a vegan wine bar,
and a raw vegan restaurant.
By building everything
together, you create commu-
A SAMPLING OF THE GOODS OFFERED
ALL UNDER ONE ROOF AT DOWNTOWN nity, a space where people
L.A.S WELLNESS MECCA. want to gather. And
hopefully they end up
bettering themselves as
a result, says Jared Stein,
who co-founded The Springs
with business (and life)
partner Kimberly Helms.
Some may come for a yoga
class and stay for a fresh-
pressed juice, such as the
citrus-packed Skinny Dip
[shown, second from left];
others linger over biodynam-
ic wine after a session in the
infrared sauna. A draw all on
its own, the restaurant serves
up such selections as sweet
PHOTOGRAPHY: MISHA GRAVENOR
corn ravoli, samosas, and

a sweet pea pistachio cake
[all shown]. The Springss
airy, open oor plan lends
itself to events such as book
signings, weddings, and
retreats, further solidifying
the health-conscious
community thats, ahem,
springing up there.

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THE
dish HIGH/ LOW
BY TAMI FERTIG
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Traditional
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juicers (such as
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THE
d
dish SUP P LEMEN T S MARTS
BY DAVID KALMANSOHN
USE IT RIGHT
For healthy vegans and

vegetarians, Dr. Dyerberg
and I recommend
supplementing with
at least 200 to 300
milligrams combined
total DHA and EPA and
preferably up to 1,000
milligrams combined
total, says Passwater.
DHA & EPA Where certain diseases

like arthritis are present,
up to 3,000 milligrams
DHA AND EPA AFFECT EVERY CELL, EVERY TISSUE, EVERY ORGAN IN THE is suggested.
BODY AND CANNOT BE REPLACED BY OTHER NUTRIENTS, SAYS RICHARD
WATCH OUT FOR
PASSWATER, PHD, CO-AUTHOR WITH JRN DYERBERG, MD, OF THE
MISSING WELLNESS FACTORS: EPA AND DHA. THE OMEGA-3 FATTY ACIDS No adverse affects
DOCOSAHEXAENOIC ACID AND EICOSAPENTAENOIC ACIDBETTER KNOWN are associated with
AS DHA AND EPA, RESPECTIVELYSUPPORT BRAIN AND HEART FUNCTION, recommended doses.
MAINTAIN VISION, IMPROVE MOOD, AND CONTROL INFLAMMATION. YET But do consult your health
care provider if you take
ONLY 25 PERCENT OF THE POPULATION CONSUMES EITHER OF THESE VITAL
blood thinners or blood-
FATS ON A GIVEN DAY, AND EVEN THEN THE AVERAGE INTAKE IS FAR BELOW pressure medications.
RECOMMENDED AMOUNTS.
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THE
dish TASTE TEST
BY TAMI FERTIG
cold
comfort
OUR FAVORITE SUMMER TREAT? A SCOOP
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THE
d
dish TRENDING V EG
BY MICHAEL KAMINER
TWO RIVERS wheeler as a potent

CIDER COMPANY marketing tool. Many
SACRAMENTO, CALIF. people dont think Im
actually selling food
Founder Vincent from the bicycle, but
Sterne peddles then they get curious,
organically milled she explains. Mackeys
cider in such avors meat-free, certied-
as Gravenstein apple, organic offerings
pomegranate, and include huevos (beans
blackberry from a and eggs), papas
specially outtted (beans and potatoes),
bicycle bar with and migas (eggs and
two taps. Its eco- tortilla crumbs with
friendly, he says. cheese).
Convenience is
another big factor. JIAN BING JOHNNYS
Its much easier BERKELEY, CALIF.
getting around than
in a truck. This venture combines
food love and eco-
GO! ICE CREAM activism for John
YPSILANTI, MICH. Romankiewicz, the
blogger known as
For owner Robert Hess, Sustainable John.
a bike is seventy-ve For his jian bing
percent mission and vegetarian crpes
twenty-ve percent that are a staple in
getting the product northern China
out. I also love the idea Romankiewicz uses
on a
of combining physical a hot griddle to sizzle
Food trucks are activity and ice cream. up mung-bean-our
making way for While Go!s hand- batter with egg,
bicycles as a crafted brown butter, cilantro, green onion,
bicycle nimbler, greener

vehicle for mobile
meal service.
three-bean vanilla,
and vegan chocolate
varieties draw crowds,
and three different
Chinese sauces inside.
And, he admits,
built
the bikes a huge theres another reason
Employing souped- attraction on its own. hes slinging his jian
up bikesand even Its a great visual, and bing from two wheels
trikesfood kids love it, Hess says. instead of four: its
for
ILLUSTRATION: PING ZHU
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delivering culinary TACO BIKE Im operating a one-
NASHVILLE, TENN. man show, he says.
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Owner Cayla Mackey
also views a two-
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30 MINUTES RECIPES BY DONNA MEADOWS
pocket full
of sunshine
STUFF PITA
BREAD WITH
SUMMERS
BEST FOR
FAST, TASTY
LUNCHES
When it comes to pita

sandwiches, its all about
the lling. Sure, the compact,
edible pockets are delicious,
especially when they soak up SUMMER CORN AND
the juices of the vegetables PEACH PITAS, p. 34
theyre lled with. But whats
really wonderful about pitas
is that they keep their texture
when you pack all kinds of
producehearty roasted
vegetables, juicy tomatoes,
tender greens, and more
inside them.
PHOTOGRAPHY Beatriz da Costa

FOOD STYLING Paul Grimes

Smoked Eggplant and 1 cup Italian parsley leaves 2 | Heat oil in large skillet over medium
Tomato Pitas cup fresh basil or cilantro leaves heat. Add eggplant, and saut 5 minutes,
SERVES 6 | 30 MINUTES OR LESS 2 Tbs. sherry vinegar or until tender. Transfer to baking sheet,
Never know what to do with a whole 1 shallot, finely diced (2 Tbs.) and cool 10 minutes.
bunch of fresh herbs from the farmers 1 tsp. smoked paprika 3 | Stir eggplant together with tomatoes,
market? Use them to liven up sauted 1 clove garlic, minced (1 tsp.) parsley, basil, vinegar, shallot, paprika,
eggplant in this hearty sandwich. 3 pita breads, halved and garlic. Season with salt and pepper,
4 oz. Asiago or Manchego cheese, if desired. Fill each pita half with 1 cups
5 Japanese eggplants, peeled, shaved with vegetable peeler eggplant mixture. Top with shaved cheese.
PER PITA HALF 282 cal; 10 g prot; 16 g total fat
quartered lengthwise, and cut
(5 g sat fat); 28 g carb; 17 mg chol; 763 mg sod;
into 1-inch dice (5 cups) 1 | Spread eggplant on baking sheet.
6 g fiber; 7 g sugars
1 Tbs. salt Sprinkle with salt, and let stand
cup olive oil 5 minutes. Rinse, drain, and pat dry.
3 large tomatoes, cut into wedges Wipe off baking sheet, and set aside.
Crunch!
WHOLE PARSLEY
LEAVES ADD A
LETTUCE-LIKE
SNAP TO THIS
VEGGIE-LADEN
SANDWICH.

30 MINUTES
Summer Pea and Radish Pitas cup sunflower seeds 3 | Whisk 3 Tbs. reserved onion-vinegar
SERVES 6 | 30 MINUTES OR LESS 3 pita breads, halved liquid with oil in large bowl. Add onions,
Pita halves let you take a tangy, peppery, cup low-fat cream cheese peas, pea shoots, radishes, and sunower
and sweet salad with you to work or seeds, and toss to coat.
a picnic. If you cant nd pea shoots, 1 | Bring vinegar, cup water, and sugar 4 | Spread each pita half with 2 Tbs.
substitute mche or torn butter lettuce. to a boil. Remove from heat, and pour cream cheese. Fill each with 1 heaping
over onion slices in bowl. Let stand cup pea mixture.
PER PITA HALF 300 cal; 10 g prot; 15 g total fat
cup apple cider vinegar 15 minutes. Drain onion, and set aside.
(4 g sat fat); 33 g carb; 16 mg chol; 256 mg sod;
1 tsp. sugar Reserve vinegar.
1 small red onion, sliced ( cup) 2 | Meanwhile, bring medium saucepan
1 cup fresh or frozen peas of salted water to a boil. Add peas. When
3 Tbs. olive oil water returns to a boil, blanch 2 minutes.
6 cups pea shoots Drain, and rinse peas under cold water.
12 radishes, thinly sliced (2 cups) Drain, and set aside in colander.
Tangy
RADISHES ADD
SHARP FRESHNESS
TO THIS PITA
FILLING.

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30 MINUTES
ADD A
SAUCE
Drizzle each
pita with a light
yogurt-lemon
mixture.
Zucchini Fritter Gyros

SERVES 6 | 30 MINUTES OR LESS
Crispy zucchini fritters get the
gyro treatment with hummus
and a lemony yogurt sauce.
cup plain low-fat yogurt

1 tsp. grated lemon zest
1 lb. zucchini, coarsely grated
1 large egg
cup canned diced green chiles or
1 roasted poblano chile, diced
1 green onion, chopped (2 Tbs.)
1 clove garlic, minced (1 tsp.)
cup all-purpose flour
tsp. baking powder
2 Tbs. olive oil
cup roasted red pepper or
jalapeo-cilantro hummus
3 whole-wheat pita breads,
halved and warmed
2 tomatoes, sliced
1 red onion, thinly sliced
2 cups chopped lettuce
1 | Stir together yogurt and lemon zest in Season with salt and pepper, if desired. 5 | Spread 2 Tbs. hummus inside each
small bowl. Set aside. 4 | Heat 1 Tbs. oil in large skillet pita half. Fill with 2 tomato slices,
2 | Wrap grated zucchini in clean kitchen over medium heat. Drop 6 heaping 2 zucchini cakes, red onion slices, and
towel, and wring out excess moisture. tablespoonfuls zucchini mixture into cup chopped lettuce. Drizzle each
3 | Whisk egg in large bowl. Stir in skillet, and gently atten. Cook 2 to 3 gyro with 2 Tbs. yogurt mixture.
zucchini, green chiles, green onion, and minutes per side, or until golden brown. PER PITA HALF 280 cal; 10 g prot; 10 g total
garlic. Sprinkle mixture with our and Transfer to paper-towel-lined plate, and fat (1 g sat fat); 40 g carb; 33 mg chol; 433 mg
baking powder, and stir to combine. repeat with remaining zucchini mixture. sod; 6 g fiber; 7 g sugars

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30 MINUTES
Curried Cauliower and sheet, and roast 10 minutes. Transfer cup coarsely chopped
Chickpea Pitas cauliower to large bowl, and toss fresh chervil or basil
SERVES 6 | 30 MINUTES OR LESS with chickpeas, parsley, onion, mint, cup crumbled feta cheese
Roasted cauliower has a meaty raisins, vinegar, and honey. Fill each 1 large shallot, thinly sliced
chewiness that makes it a great pita half with 1 cup cauli ower 3 Tbs. lime juice
sandwich ller, hot or cold. mixture. 2 Tbs. olive oil
PER PITA HALF 248 cal; 10 g prot; 3 g total fat 3 pita breads, halved
1 head cauliflower, thinly sliced (<1 g sat fat); 51 g carb; 0 mg chol; 286 mg sod;
3 Tbs. curry powder 11 g fiber; 15 g sugars Bring 6 cups salted water to a boil.
1 15-oz. can chickpeas, Add corn, and cook 2 minutes. Drain,
rinsed and drained Summer Corn and rinse under cold water, and drain again.
1 cup Italian parsley leaves Peach Pitas Toss corn with peaches, arugula, chervil,
1 small red onion, sliced SERVES 6 | 30 MINUTES OR LESS feta, shallot, lime juice, and oil in large
( cup) If you can nd fresh chervil for these bowl. Fill each pita half with 1 cups
cup fresh mint leaves simple sandwiches, by all means, use corn-peaches mixture.
cup golden raisins itthe delicate avor of the aromatic PER PITA HALF 259 cal; 9 g prot; 9 g total fat
2 Tbs. white distilled vinegar (5%) herb complements summer corn and (3 g sat fat); 41 g carb; 11 mg chol; 320 mg sod;
2 tsp. honey peaches. 5 g fiber; 12 g sugars
3 pita breads, halved
3 cups fresh or frozen corn kernels Donna Meadows is a chef and recipe
Preheat oven to 400F. Toss cauliower 3 peaches, cut into 8 slices each developer based in the San Francisco
with curry powder. Spread on baking 3 cups arugula Bay area.
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VEG 101 BY Tami Fertig
ingredients IQ
VEGETARIANS,
BEWARE: YOUR ALCOHOL You wont nd an ingre-
dients list on most bottles, but isinglass
SUPERMARKET (sh bladders), gelatin (animal skin,
HAS SOME bones, tendons, and ligaments), and crab
shells are just a few of the ning agents
SECRETS IN sometimes used to clarify alcohol. Check
ITS AISLES out barnivore.com to see if your favorite
wine, beer, or booze was made with veg-
friendly ning agents.
CAESAR DRESSING Anchovies give

this popular salad dressing its signature
salty kick. We love Follow Your Hearts
creamy sh-free alternative, which gets
plenty of zing from veg Worcestershire
sauce and a hint of mustard. Great for
vegans, its made without Parmesan
cheese and egg yolks, two other standard
Caesar ingredients.
CHECK INGREDIENTS LISTS FOR
MEAT AND FISH BY-PRODUCTS CHEESE Parmesan, Romano, and
other old-school-style cheeses typically
contain animal renneta cheesemaking
ingredient extracted from the stomachs
of calves, kids (goats), or lambs thats
often simply labeled enzymes. Stick
with cheeses that state theyre made
with microbial or vegetable rennet, or
no rennet at all. (Psst: BelGioioso makes
P HOTO GR AP HY: P OR NC HAI M I TTON GTAR E
a vegetarian Parmesan wedge.)
Grocery shopping can be intimidating for new vegetarians: FRENCH ONION SOUP Beef stock
off-limits ingredients abound, and questionable products may be providing the rich base for this
comfort-food classic, so check the ne
seem to lurk in every aisle. Is there lard in those beans? print on any supermarket can. Ordering
Anchovies in that dressing? When in doubt, use this handy it at a restaurant? It might also contain
cheat sheet to identify the most common supermarket Parmesan and Gruyere cheeses made
with animal rennet. Ask your server.
foods and drinks that might not pass the veg testand
learn how to replace them with suitable substitutions. GUMMY TREATS Along with gummy
vitamins and Starburst candies, con-
ventional gummy bears and worms get

VEG 101
their chewy texture from gelatin. Come treats such as Peeps and Rice Krispies
Halloween, offer trick-or-treaters gummy Treats too. Have your campre fun with SHOP
treats that use fruit pectin instead. vegan marshmallows made by Dandies or SMART RESTOCKING
Sweet & Sara; vegetarians can also grab YOUR KITCHEN?
JELL-O This jiggly childhood dessert Marshmallow Fluff, which is gelatin-free
is almost synonymous with gelatin. (but contains dried egg whites). Follow these pro tips for veg-savvy
Find veg equivalents in the baking aisle grocery shopping:
of natural foods stores, or make your REFRIED BEANS Look out for lard in
own using a thickening agent such as cans of refried beans, especially tradi- INSPECT THE LABEL Read all ingredients
arrowroot powder or agar powder, tional versions. Some Mexican restau- carefully to avoid mix-ups. The same brand
may have a veg and a non-veg option of the
derived from algae. rants may also use animal fat in their bean
same type of food, notes Lindsay Nixon,
and tortilla recipes, so be sure to ask.
author of The Happy Herbivore Guide to
KIMCHI A Korean staple believed to Luckily, its easy to nd vegetarian refried Plant-Based Living.
aid digestion, this spicy concoction of beans cooked in oil. Amys Kitchen and
pickled veggies is traditionally ferment- Pacic Foods make a few VT favorites. GO NATURAL Change up your supermarket
ed with sh sauce or dried shrimp. Look routine. Nixon suggests visiting health food
for jars that skip the seafood, such as WORCESTERSHIRE SAUCE You stores for a wider variety of veg-friendly good-
Mother-in-Laws Vegan Napa Cabbage can nd a laundry list of ingredients ies. (And if youre lucky enough to live near an
Kimchi. Use kimchi to add heat to including anchoviesin this umami-rich exclusively vegetarian market, hop to it.)
veggie burgers, eggs, rice, and tacos. condiment added to burgers, barbecue MAKE IT YOURSELF Vegetarian versions
sauces, Bloody Mary cocktails, and of sauces can be expensive, says Nixon.
MARSHMALLOWS Sorry, smores more. For equally pungent, veg A homemade version is a fraction of the
lovers: your favorite uffy pillows contain Worcestershire, try Annies Naturals or cost! Get easy recipes for veg kimchi, Caesar
gelatin. That goes for marshmallow-y The Wizards, or swap in soy sauce. dressing, and more at vegetariantimes.com.
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GLUTEN-FREE REDO
Apple Crisp Crunchy

Granola Bars
THIS HOMEMADE VERSION OF MAKES 15 BARS
THE CLASSIC SNACK IS A WINNER Nicole Hunns version of Nature

Valley snack bars uses ground
freeze-dried apples for avor.
a better 2

cups freeze-dried apples
cup almond flour
cup sugar
granola bar
1tsp. ground cinnamon
tsp. kosher salt
2 cups gluten-free crisp
rice cereal
1 cups gluten-free
Imagine a world where all your favorite snack foodsfrom crackers old-fashioned rolled oats
to candy barswere gluten-free and (somewhat) good for you. 6 Tbs. honey
5 Tbs. virgin coconut oil, melted
Blogger and cookbook author Nicole Hunn has made that world
a reality in her latest book, Gluten-Free Classic Snacks: 100 Recipes 1 | Preheat oven to 325F. Line
for the Brand Name Treats You Love. Sure, you have to prepare 13- x 9-inch sheet pan with
Hunns versions from scratch. But whats a little kitchen time parchment paper.
2 | Grind dried apples to powder in
compared to the sweet satisfaction of sinking your teeth into
blender or food processor. Transfer
a just-like-the-original snack cake or munching on a granola bar to bowl, and whisk in almond our,
thats even better than store-bought? sugar, cinnamon, and salt. Stir in
rice cereal and oats, then honey and
coconut oil.
3 | Spread mixture on prepared
baking sheet. Cover mixture with
sheet of parchment paper, then set
second sheet pan on top. Apply
even pressure over sheet pan to
compress mixture as much as
possible. Remove sheet pan and top
sheet of parchment paper. Bake
25 minutes, or until mixture is
golden brown. Cool 5 minutes, then
transfer to cutting board using
P HOTO GR AP HY: P OR NC HAI M I TTON GTAR E
parchment paper to lift mixture from

pan. Slice into three rows of ve
rectangles. Cool completely before
separating into bars.
PER BAR 196 cal; 3 g prot; 8 g total fat
(5 g sat fat); 29 g carb; 0 mg chol;
71 mg sod; 2 g fiber; 17 g sugars
Recipe excerpted from Gluten-Free

Classic Snacks: 100 Recipes for
the Brand Name Treats You Love.
Copyright 2015 Nicole Hunn. Published
by Da Capo Press.

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TECHNIQUE BY Amy Chaplin
STRENGTHEN
A VARIETY
OF DISHES
WITH THESE
TINY, NUTRIENT-
chia PACKED SEEDS
power
Chia is the Mayan word
for strength, which says
something about just how
much the small, mottled
seeds were revered by
ancient civilizations
throughout Central America.
Packed with digestible plant
proteins and high in omega-3
fatty acids, antioxidants,
and dietary ber, chia seeds
have found their place in the
modern kitchen, thanks to
their unique ability to absorb
about 10 times their weight
in water. The resulting gel can
be used as an egg substitute
in baked goods as well as
HONEY-ROASTED a thickener for puddings,
PLUM AND jams, and breakfast porridge,
RASPBERRY CHIA
PUDDING, p. 42 as these recipes show.
PHOTOGRAPHY Beatriz da Costa

FOOD STYLING Paul Grimes

tip
YUM FACTOR
Chia seeds, instead of the
usual yogurt and milk, give this
porridge its creamy consistency.
CHIA BIRCHER
MUESLI, p. 42

TECHNIQUE
2 tsp. vanilla extract

3 Tbs. coconut butter
6 Tbs. chia seeds
1 | Soak cashews in large bowl of cold

water 2 to 4 hours. Drain, rinse, and drain
again. Preheat oven to 400F. Arrange
plum quarters in single layer in baking
dish, drizzle with honey, and roast
20 minutes, or until soft and juicy. Cool.
2 | Blend raspberries, vanilla, and 1 cups
water in blender until smooth. Transfer to
strainer, and strain out raspberry seeds.
3 | Add plums and coconut butter to
blender along with strained raspberry
mixture, and blend until completely
smooth. Transfer to bowl, and whisk
in chia seeds. Refrigerate 2 to 3 hours,
or until chilled. Serve garnished with
raspberries.
PER 2/3 -CUP SERVING 210 cal; 4 g prot;
12 g total fat (5 g sat fat); 24 g carb; 0 mg chol;
BLUEBERRY Chia Bircher Muesli

CHIA JAM SERVES 2
As simple as combining a few ingredients
in a bowl and refrigerating overnight,
Bircher muesli is the go-to choice for
Blueberry Chia Jam 3 | Stir berry-chia mixture once it has a nutritious, quick-and-delicious breakfast.
MAKES 1 CUPS stopped steaming, then refrigerate
Thick and glossy, thanks to the addition 2 hours, or until chilled. Sweeten with cup regular rolled oats
of chia seeds, this is the kind of jam youll more maple syrup, if desired, and remove cup almond milk, plus more for
want to eat with everything. It will keep vanilla bean. serving
for a week in the refrigerator. PER 1-TBS. SERVING 17 cal; <1 g prot; <1 g total cup freshly squeezed orange juice
fat (<1 g sat fat); 4 g carb; 0 mg chol; <1 mg cup (packed) grated apple
2 cups fresh blueberries sod; <1 g fiber; 3 g sugars 2 Tbs. golden raisins
1 Tbs. pure maple syrup, 1 Tbs. chia seeds
plus more to taste Honey-Roasted Plum and cup fresh berries or sliced
1 vanilla bean, seeds scraped, Raspberry Chia Pudding summer fruit
pod reserved SERVES 6 2 Tbs. chopped walnuts
4 tsp. chia seeds With a creamy consistency similar to Pure maple syrup, optional
tapioca, chia pudding is the perfect
1 | Combine blueberries, maple syrup, summertime treat. Simple to make, 1 | Stir together oats, cup almond milk,
and vanilla bean seeds and pod in small the pudding can be prepared up to orange juice, apple, and raisins in medium
saucepan, and bring to a simmer. Reduce three days in advance. bowl. Fold in chia seeds. Cover, and
heat to medium-low, and simmer 6 to refrigerate overnight.
8 minutes, or until berries burst and cup raw cashews 2 | Serve topped with berries and
mixture is juicy. Remove from heat. 3 large ( lb.) red plums, walnuts, and drizzled with almond milk
2 | Stir chia seeds into blueberry mixture pitted and quartered and maple syrup (if using).
(be sure they are well distributed and not 3 Tbs. honey, plus more to taste PER 1-CUP SERVING 293 cal; 9 g prot; 10 g total
clumping together). Pour mixture into 1 cups fresh raspberries, fat (<1 g sat fat); 46 g carb; 0 mg chol; 71 mg
wide-mouth jar or bowl. plus more for garnish sod; 8 g fiber; 16 g sugars

CELEBRATE 40 YEARS OF YOGA JOURNAL
AND 20 YEARS OF YOGA JOURNAL LIVE!
AT THE YMCA OF THE ROCKIES
YJ LIVE! COLORADO
SEPT 27 OCT 4
Practice with your favorite teachers

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and happy hours
Shop the Yoga Market
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SAVE $50 WITH CODE YJEVENTS ON FULL EVENT & MAIN WEEKEND PASSES
YJEVENTS.COM
FALL BACK IN LOVE
WITH SOYMILK
No other dairy-free
milk brand gives
you more protein!
With 8 GRAMS of
PLANT- POWERED
PROTEIN
per serving,
low saturated fat
and no cholesterol,
delicious Silk
Original Soymilk
gives you
plenty to love.
Silk.com/ LoveSoymilk
2015 WhiteWave Services, Inc.

TECHNIQUE
SWOON
OVER THE
TEMPTING
TASTE OF
SOYMILK
Lemon-Apricot Chia Muffins 2 | Stir together almond milk and chia

MAKES 12 MUFFINS seeds in medium bowl. Set aside
Chia seeds combined with non-dairy 10 minutes, or until thickened.
milk make a great egg substitute in 3 | Place almond meal in separate
these naturally sweetened vegan medium bowl, and sift in spelt our,
muffinsthey also add a delicate baking powder, baking soda, and
crunch thats reminiscent of poppy turmeric; whisk to combine.
seeds. Frozen or canned fruit quarters 4 | Whisk maple syrup, apricot nectar,
will also work in this recipe in place of coconut oil, lemon juice, lemon zest,
the fresh stone fruit. and sea salt into chia seed mixture.
Pour into our mixture; stir until batter
cup unsweetened almond milk is just combined.
3 Tbs. chia seeds 5 | Scoop rounded cup batter into
1cup almond meal each prepared muffin cup. Lightly press
1 cups whole spelt flour 1 plum quarter into center of each
1Tbs. baking powder muffin. Bake 35 minutes, or until
tsp. baking soda toothpick inserted in center of muffins
tsp. ground turmeric comes out clean and edges are golden.
cup pure maple syrup Cool in pan 5 minutes, then transfer to
cup unsweetened apricot nectar wire rack to cool.
cup melted coconut oil PER MUFFIN 208 cal; 5 g prot; 11 g total fat
cup lemon juice (4 g sat fat); 27 g carb; 0 mg chol; 222 mg sod;
3 Tbs. grated lemon zest 3 g fiber; 12 g sugars
(from 3 large lemons)
tsp. sea salt New York Citybased Amy Chaplin is
3 small plums or large apricots, a vegetarian chef, recipe developer, and Remember the
pitted and quartered the author of At Home in the Whole
smooth, delicious
Food Kitchen: Celebrating the Art of
1 | Preheat oven to 350F. Line cups of Eating Well, winner of a 2015 James taste of Silk Soymilk?
standard muffin pan with paper liners. Beard award. It's time to get reacquainted.
Silk.com/ LoveSoymilk
2015 WhiteWave Services, Inc.
5 INGREDIENTS RECIPES BY Abigail Wolfe
SENSATIONAL SKEWERS
FOR ALFRESCO COOKING
cool grill
combos PLUM AND BLACKBERRY
TOMATOSUMMER
SQUASH SKEWERS,
p. 47
The rich avors of grilled

SKEWERS WITH
produce are one of BALSAMIC GLAZE, p. 47
summers greatest eating
pleasures. Weve got ve
recipes thatll show you
how to successfully grill
tomatoes, eggplant, and
even pineapple, berries,
and plums.
CHIMICHURRI
TOFU SKEWERS,
p. 48
MINI PEPPER
POPPERS, p. 47
EGGPLANT
YAKITORI, p. 47
PHOTOGRAPHY Chris Court

STYLING Justine Poole

Eggplant Yakitori WHEN USING BAMBOO SKEWERS,
MAKES 8 SKEWERS | 30 MINUTES OR LESS
We gave yakitori, a Japanese grilled tp SOAK THEM IN COLD WATER FOR
AT LEAST 30 MINUTES AND UP TO
chicken dish, a veg makeover using
eggplant and fresh pineapple. ONE DAY BEFORE GRILLING.
16 1-inch chunks fresh pineapple
34 small Italian or Japanese vinegar, and 1 pinch cardamom in small Let stand at room temperature 20 to
eggplants, sliced into 16 rounds saucepan. Bring to a simmer over medium 30 minutes.
cup vegetarian yakitori or heat. Cook 3 to 5 minutes, or until 4 | Thread 2 cherry tomatoes and
teriyaki sauce reduced by half, mashing blackberries 2 squash slices onto eight 10-inch
2 Tbs. thinly sliced green onion with fork. Remove from heat, and cover bamboo skewers.
2 tsp. black and white sesame seeds to keep warm. 5 | Grill skewers 3 to 4 minutes per
3 | Toss plum halves with remaining side, or until squash is tender and
1 | Preheat grill to medium-high. 2 tsp. oil and remaining 1 pinch cardamom; tomatoes are bursting slightly.
2 | Combine pineapple, eggplant, and season with salt and pepper, if desired. Sprinkle with Parmesan, and serve.
yakitori sauce in shallow dish; toss to Thread 2 plum halves with 1 blackberry PER SKEWER 82 cal; 1 g prot; 8 g total fat
coat. Marinate 20 minutes at room sandwiched between them onto each of (1 g sat fat); 3 g carb; 1 mg chol; 26 mg sod;
temperature. eight skewers. <1 g fiber; 1 g sugars
3 | Remove pineapple and eggplant from 4 | Grill skewers 8 to 10 minutes, or until
marinade, and brush away any excess plums are tender. Drizzle with balsamic Mini Pepper Poppers
with pastry brush. Thread 2 pineapple glaze, and serve. MAKES 16 STUFFED PEPPERS
chunks and 2 eggplant rounds in PER SKEWER 54 cal; <1 g prot; 2 g total fat 30 MINUTES OR LESS
alternating pattern onto eight 10-inch (<1 g sat fat); 10 g carb; 0 mg chol; 2 mg sod; Small, sweet peppers are roasted and
skewers. Lightly coat with cooking spray. 1 g fiber; 8 g sugars softened while a lling of herbed goat
4 | Grill skewers 3 to 5 minutes per side, cheese melts into creamy goodness on
or until eggplant is tender and beginning TomatoSummer Squash the grill. The peppers will keep in the
to caramelize. (Lower heat if necessary to Skewers fridge up to two hours before grilling.
prevent burning.) Sprinkle with green MAKES 8 SKEWERS
onion and sesame seeds, and serve. The simplest recipes are often the best, 16 multi-colored mini sweet peppers
PER SKEWER 54 cal; <1 g prot; <1 g total fat especially in summer when produce is at 5 oz. soft herbed goat cheese
(<1 g sat fat); 11 g carb; 0 mg chol; 175 mg sod; its peak. Here, all it takes is a little olive oil 2 Tbs. finely chopped fresh basil
1 g fiber; 9 g sugars and Italian seasoning to bring out the 1 small shallot, finely minced
natural avors of tomatoes and squash. (1 Tbs.)
Plum and Blackberry Skewers 2 tsp. lemon juice
with Balsamic Glaze 20 multi-colored cherry tomatoes,
MAKES 8 SKEWERS | 30 MINUTES OR LESS divided 1 | Preheat grill to medium.
Stone fruits and balsamic glazes create cup plus 1 tsp. olive oil, divided 2 | Slice stem ends from sweet peppers,
winning combinations. Try halved apricots 2 tsp. Italian seasoning and scoop out seeds.
or nectarine wedges in place of the plums. 16 1-inch-thick slices yellow summer 3 | Mash together remaining ingredients
Pitted cherries can also ll in sweetly for squash in small bowl. Season with salt and
the blackberries. 2 Tbs. finely grated Parmesan pepper, if desired. Fill each pepper
cheese with 2 tsp. cheese mixture using
3 tsp. olive oil, divided resealable plastic bag with small hole
12 large blackberries, divided 1 | Pure 4 cherry tomatoes, cup oil, cut in corner. Coat outside of peppers
4 Tbs. balsamic vinegar and Italian seasoning in blender or small with cooking spray.
tsp. ground cardamom, divided food processor until smooth. Season with 4 | Grill stuffed peppers 3 to 5 minutes,
8 small Italian or sugar plums, salt and pepper, if desired. Set aside. or until just tender, turning with tongs to
halved lengthwise and pitted 2 | Preheat grill to medium-high, and get grill marks on all sides. Serve with
brush grates with remaining 1 tsp. oil. toothpicks.
1 | Preheat grill to medium-high, and 3 | Combine squash slices and remaining PER PEPPER 36 cal; 2 g prot; 2 g total fat
brush grill grates with 1 tsp. oil. 16 cherry tomatoes with pured mixture (1 g sat fat); 3 g carb; 10 mg chol; 36 mg sod;
2 | Combine 4 blackberries, balsamic in shallow baking dish; stir to coat. <1 g fiber; 2 g sugars

5 INGREDIENTS
PROMOTION
Chimichurri Tofu
Skewers
MAKES 16 SKEWERS
The chimichurri sauce here gets
a little extra kick from jalapeo-
infused oil, which also serves as
the marinade for the tofu.
1 14-oz. pkg. firm tofu,

drained and patted dry
1 bunch flat-leaf parsley,
vegetariantimes.com
leaves and stems separated
1 jalapeo chile, seeds and
membranes removed,
roughly chopped (2 Tbs.)
5 Tbs. garlic-flavored olive oil
2 tsp. red wine vinegar
1 | Preheat grill to medium-high.

Halve tofu crosswise, and slice
each half into 8 rectangles.
Pat dry, transfer to shallow dish,
and set aside. The worlds largest collection
2 | Finely chop enough parsley
leaves to equal cup, and set
of vegetarian recipes
aside. Add parsley stems to small
saucepan with jalapeo and oil,
and bring just to a boil over
medium heat. Lower heat, and
simmer 2 minutes. Cool
10 minutes. Strain and discard
solids from oil. Cool oil completely.
3 | Pour 2 Tbs. infused oil over tofu.
Gently turn tofu to coat with oil;
season with salt and pepper,
if desired. Marinate 15 minutes,
turning once.
4 | Whisk together remaining
infused oil, vinegar, and chopped
parsley leaves. Season with salt
and pepper, if desired.
5 | Thread each tofu rectangle
on 7-inch bamboo skewer. Grill
2 to 3 minutes per side, or until
slightly charred and beginning
to crisp. Remove skewers to
platter, and spoon chimichurri
over tofu.
PER SKEWER 58 cal; 2 g prot; 5 g total fat
(<1 g sat fat); <1 g carb; 0 mg chol; 7 mg
sod; <1 g fiber; <1 g sugars

MYTH BUSTING BY Matthew Kadey, RD
MICROWAVE MUSTS
If youre a regular microwave user,
follow these tips to boost nutrition
and safety.
KEEP IT DRY Water is not a cooks

best friend when it comes to nutrient
retention. So, microwave such foods
as vegetables in as little water as
possible. Many veggies, such as bell
peppers, are naturally moisture-rich.
ILLU STRATIO N: J E A NNIE PHA N

KEEP IT REAL Many pre-packaged
frozen meals meant for the micro-
wave contain a laundry list of
whatchamacallit ingredients and
can be far from wholesome choices.
A better idea: use your microwave
myth MICROWAVES ARE

HARMFUL TO NUTRIENTS
AND YOUR HEALTH.
to heat up more nutrient-dense
foods, such as plain frozen vegetables
and leftover home-cooked meals.
KEEP IT CONTAINED Generally,

Ever since the first microwave oven, called the Radarange, debuted in the glass, ceramic, and silicone are the
1940s, this kitchen appliance has been mired in controversy over its impact safest options for microwaving.
on human health and nutrition. Slang such as nuking hasnt helped. Yet, Because of the risk that potentially
research has shown that for the most part, the nutrients in your frozen harmful chemicals may leach into
veggies or leftover pizza are not zapped out. hot food, its best to avoid plastic
A study published in the journal Food and Chemical Toxicology failed to find containers, even those deemed
that microwaving Brassica vegetables, including broccoli and Brussels sprouts, microwave safe.
led to significant loss of their disease-fighting glucosinolate compounds.
Further, an International Journal of Food Sciences and Nutrition report determined
that, save for thiamine, microwave cooking had no detrimental impact on
BOTTOM LINE
nutrients in legumes. Also, studies show that the antioxidant firepower of beets,
Theres no need to unplug
green beans, onions, garlic, and potatoes is largely retained after microwaving.
your microwave. Cooking food
In fact, a Journal of Food Science investigation found that microwaving may using this convenient appliance
even bolster the antioxidant activity of carrots, celery, and green beans. can join other methods for
Additionally, Italian scientists discovered that microwaving did a better job of preparing meals full of
retaining vitamin C levels in broccoli than did steaming or boiling. nutritional goodness.
Microwaves cook with little water and relatively brief heating times, all of
which help reduce the loss of nutrients in what we eat. As for the fear that
microwave cooking changes the structure of food in a way that produces
harmful compounds such as carcinogens? No peer-reviewed science supports INVESTIGATIVE NUTRITIONIST
this. A diet laden with heavily processed foods is much more hazardous to your Canada-based Matthew Kadey, RD, sets us
health than serving up nuked frozen peas. straight on misleading nutrition claims.

A COOL-OFF SUMMER DINNER FROM
BLENDER GIRL TESS MASTERS
EASY, BREEZY & LIGHT
SPICY MUSHROOM
LETTUCE CUPS
WITH CILANTRO
LIME CRME, p. 77

menu
WARDROBE: KATHRYN MCRITCHIE; HAIR & MAKEUP: WENDY OSMUNDSON; LOCATION: HOME OF SHIVA ROSE (THELOCALROSE.COM)
WHITE PEACH MOSCOW MULE, p. 53

ORANGE SUNFLOWER SLAW, p. 55
CHILLED SILKEN TOFU WITH
WASABI, LIME, AND CUCUMBERS, p. 76
SPICY MUSHROOM LETTUCE CUPS
WITH CILANTRO LIME CRME, p. 77
MINTY MELON SORBET, p. 77
RECIPES BY: TESS MASTERS

PHOTOGRAPHY: VICTORIA PEARSON
FOOD STYLING: VIVIAN LUI
PROP STYLING: JENNIFER BARGUIARENA
51
Summer entertaining
doesnt have to be
all about the grill. VT
tapped Tess Masters,
author of The Blender
Girl, to come up with a
menu that lets you skip
the smoke and heat.
Her chilled (and mostly
raw) selections make
for a satisfying outdoor
feast youll want to
share with friends as
the sun goes down.

SERVE
TOFU
SQUARES
THAT
ARE
SAVORY,
SPICY,
AND
SWEET.
WHITE PEACH
MOSCOW MULE
This simple summer spin on a classic
favorite is light and refreshing. Try
blending in cup fresh mint leaves
with the peaches for another layer
of avor.
8 ripe white peaches, peeled and

sliced (3 cups)
4 tsp. fresh lime juice
1 cup vodka
cup Grand Marnier
4 12-oz. bottles ginger beer
2 limes, sliced or cut into wedges
1 | Pure peaches and lime juice in blender.

2 | Add 1 cup ice into each of eight 16-oz.
glasses. Top with cup peach pure,
2 Tbs. vodka, 1 Tbs. Grand Marnier, and
cup ginger beer. Serve garnished with
lime slices or wedges.
PER SERVING 205 cal; <1 g prot; <1 g total fat
(<1 g sat fat); 31 g carb; 0 mg chol; 3 mg sod;
CHILLED TOFU SQUARES, p. 76;
OPPOSITE, BOTTOM LEFT: WHITE PEACH MOSCOW MULE;
BOTTOM CENTER: PREPARING THE ORANGE SUNFLOWER SLAW, p. 55

TOP LEFT: TESS MASTERS SERVES SPICY
MUSHROOM LETTUCE CUPS TO GUESTS;
TOP RIGHT: GUESTS HELP THEMSELVES TO
THE ORANGE SUNFLOWER SLAW
MINTY MELON
SORBET, p. 77

CITRUS AND GINGER
ADD EXTRA BITE TO
CRUNCHY CABBAGE. ORANGE
SUNFLOWER
SLAW
Dont be fooled by the name. This
delightful blend of orange, ginger,
mint, and fresh vegetables is so much
more than a cabbage-y side salad.
DRESSING
cup orange juice
3 Tbs. olive oil
2 Tbs. apple cider vinegar
2 Tbs. tahini
2 Tbs. coconut nectar or sugar
1 Tbs. fresh lime juice
1 Tbs. toasted sesame oil
2 tsp. minced ginger
1 tsp. finely grated orange zest
1 tsp. gluten-free soy sauce or tamari
tsp. salt
SALAD
3 cups shredded napa or
green cabbage ( head)
2 cups shredded red cabbage
( head)
1 large carrot, julienned ( cup)
1 English cucumber, peeled, flesh
scooped out, and julienned (1 cup)
1 green pepper, thinly sliced
lengthwise (1 cup)
1 cup raw sunflower seeds
cup finely chopped fresh mint
1 | To make Dressing: blend all

ingredients in blender until smooth.
2 | To make Salad: Toss together all
ingredients in large bowl. Stir in Dressing.
PER 1-CUP SERVING 231 cal; 6 g prot; 18 g total
fat (2 g sat fat); 15 g carb; 0 mg chol;
MINTY MELON SORBET

(p. 77) FOR EIGHT IS A
SNAP WITH CUISINARTS
PURE INDULGENCE 2 QT.
FROZEN YOGURT-
SORBET & ICE CREAM
MAKER. $89.95;
CUISINART.COM
ORANGE
SUNFLOWER
SLAW CONTINUED ON p. 76

BY Mary Margaret Chappell
BREAK AWAY
FROM YOUR
GREEN BEAN
ROUTINE
Green beans, pole beans,

bush beans, string beans,
snap beansno matter what
you call them, the slender,
edible pods are an essential
part of summer gardening
and cooking. Its hard to beat
the sweet simplicity of a dish
of green beans, cooked to
crisp-tenderness and tossed
with butter or olive oil (and
1 FOOD 5 WAYS maybe a little garlic and
green
lemon for good measure),
but why not try one of these
bold-avored recipes that
showcase their versatility?
beans PHOTOGRAPHY Chris Court

STYLING Justine Poole

THAI GREEN BEAN CURRY
WITH PINEAPPLE AND
SWEET POTATOES, p. 60

2 | Combine vinegar, sugar, salt, and 1 cup
water in medium saucepan, and bring to
rolling boil. Divide vinegar mixture
PINK PEPPERCORN
between jars with green beans, and close
GREEN BEAN PICKLES
with lids.
3 | Place jars on rack or small plate in
large pot, and cover with water by 1 inch.
Bring water to a boil, and boil 10 minutes
to seal.
PER SERVING (4 GREEN BEANS) 8 cal; <1 g prot;
<1 g total fat (<1 g sat fat); 2 g carb; 0 mg
chol; 52 mg sod; <1 g fiber; <1 g sugars
Green Bean Salad with

Feta and Walnuts
Crisp-tender green beans add body
to this Greek-style salad.
SALAD
1 lb. green beans, trimmed
(4 cups)
small head romaine lettuce,
halved and thinly sliced
(2 cups)
1 small red onion, halved and
thinly sliced (1 cup)
1 cup crumbled feta cheese
Pink Peppercorn cup halved cherry tomatoes
Green Bean Pickles cup chopped walnuts
MAKES 2 8-OZ. JARS (ABOUT 60 GREEN BEANS) DRESSING
COLOR CHANGES For color and avor in homemade 1 tsp. dried oregano
pickles, pink peppercorns cant be 2 tsp. red wine vinegar
Go ahead, let yourself be
beat. Use these pickled green beans 1 clove garlic, minced (1 tsp.)
tempted by luminescent
to jazz up salad plates, sandwiches, 1 Tbs. olive oil
wax and opulent purple
and martini cocktails. For best avor, 1 Tbs. vegetable oil
beans to brighten your
store at least one week at room
recipes. The colorful
temperature before using. 1 | To make Salad: Cook green beans
varieties can be used
in large pot of boiling salted water
interchangeably with
lb. green beans, trimmed and 4 minutes. Drain, rinse under cold water,
green beans. Just dont
cut to size of jars and drain again. Pat dry.
expect the purple beans
2 Tbs. dried pink peppercorns 2 | To make Dressing: Rub oregano
to keep their royal hue
2 tsp. whole coriander between ngers to crumble and release
when cooked! The
2 cloves garlic, peeled aromatic oils, and place in small bowl.
anthocyanin pigments
2 bay leaves Whisk in vinegar and garlic. Whisk in
that give them their
1 cup rice vinegar or white distilled olive oil and vegetable oil, and season
gorgeous color will fade
(5%) vinegar with salt and pepper, if desired.
when heated.
2 tsp. sugar 3 | Toss green beans, lettuce, and onion
2 tsp. salt together with Dressing in large bowl.
Fold in feta, tomatoes, and walnuts.
1 | Divide green beans, peppercorns, PER 1-CUP SERVING 173 cal; 6 g prot; 13 g total
coriander, garlic, and bay leaves between fat (5 g sat fat); 9 g carb; 22 mg chol;
two 8-oz. canning jars. 236 mg sod; 3 g fiber; 5 g sugars

GREEN BEAN SALAD WITH
FETA AND WALNUTS

SCISSOR TRICK 5 minutes. Add curry paste, garlic, and
ginger, and saut 30 seconds, or until
Theres something wonderfully soothing about snapping or stringing beans fragrant. Add 2 cups water and
by hand into a big bowl, but if youre short on time, you can easily trim the reserved pineapple juice. Cover, and
bean ends using scissors. Simply grab ve or six beans in one hand, then snip simmer 10 minutes. Add 1 cup sweet
off both ends of each bean with scissors. potato chunks, and cook 10 to 15 minutes,
or until sweet potatoes are tender.
2 | Blend mixture in saucepan with
Sesame Green Beans 2 tsp. minced fresh ginger immersion blender or in blender or food
SERVES 6 | 30 MINUTES OR LESS 1 8-oz. can pineapple chunks, processor until smooth. Return to
Tahini, a ground sesame paste used in juice reserved saucepan, add remaining 1 cups sweet
Middle Eastern cooking, gives these beans 2 medium sweet potatoes, potatoes, and bring to a boil. Cover, and
a rich, nutty avor via a creamy dairy-free peeled and cut into 1-inch chunks simmer 5 minutes. Stir in pineapple
dressing. Theyre good hot or cold. (2 cups) chunks, green beans, and coconut milk;
lb. green beans cover; and simmer 7 to 10 minutes, or
1 lb. green beans, trimmed cup light coconut milk until green beans are crisp-tender.
3 Tbs. tahini paste Basil or cilantro leaves, for garnish Garnish with basil, and serve.
3 Tbs. lemon juice PER 1-CUP SERVING 148 cal; 3 g prot; 4 g total
1 clove garlic, minced (1 tsp.) 1 | Heat oil in medium saucepan over fat (2 g sat fat); 25 g carb; 0 mg chol;
1 tsp. gomasio or toasted black or medium heat. Add shallots, and saut 294 mg sod; 4 g fiber; 12 g sugars
white sesame seeds
1 | Cook green beans in large pot of

boiling salted water 4 minutes, or until
crisp-tender.
2 | Meanwhile, whisk together tahini,
lemon juice, and garlic in small bowl.
3 | Drain green beans, and reserve 2 Tbs.
cooking water. Stir cooking water into
tahini mixture. Season with salt and
pepper, if desired.
4 | Toss green beans with tahini mixture,
and sprinkle with gomasio. Alternately,
line green beans up on platter, pour tahini
sauce down center, and sprinkle with
gomasio.
PER 1-CUP SERVING 83 cal; 3 g prot; 4 g total
fat (<1 g sat fat); 9 g carb; 0 mg chol;
Thai Green Bean Curry with

Pineapple and Sweet
Potatoes
SERVES 6
Blending part of the sweet potatoes into
the broth of this hearty dish yields a rich,
creamy curry base without an excessive
amount of coconut milk.
SESAME
1 Tbs. vegetable oil GREEN BEANS
3 large shallots ( cup)
1 Tbs. red curry paste
3 cloves garlic, minced (1 Tbs.)

Dry-Fried Szechuan cup vegetable oil Transfer to paper-towel-lined plate,
Green Beans 1 lb. green beans, trimmed and and set aside.
SERVES 4 | 30 MINUTES OR LESS halved (4 cups) 3 | Drain all but 1 Tbs. oil from wok,
Spicy and satisfying, this Chinese 8 oz. shiitake or button mushrooms, and heat over high heat. Add green
restaurant favorite is easy to re-create thinly sliced (3 cups) onion mixture, and stir-fry 30 seconds.
at home. Serve with steamed rice. 9 dried Thai bird chiles, optional Add mushrooms, and stir-fry 2 to 3
minutes, or until browned and tender.
8 green onions, white parts only, 1 | Combine green onions, garlic, and Return green beans to wok, and add
thinly sliced ( cup) ginger in small bowl; set aside. Combine dried chiles (if using). Stir-fry 30
4 cloves garlic, minced (4 tsp.) mirin, soy sauce, sesame oil, chile-garlic seconds to heat through. Remove from
4 tsp. minced fresh ginger sauce, and 2 tsp. water in separate bowl; heat, and stir in soy sauce mixture,
2 Tbs. mirin (rice wine) set aside. letting heat from pan thicken sauce
4 tsp. low-sodium soy sauce or 2 | Heat vegetable oil in wok or large while you stir-fry.
tamari skillet over high heat. Add green beans, PER 1-CUP SERVING 163 cal; 4 g prot; 10 g total
2 tsp. toasted sesame oil and cook 5 minutes, or until browned and fat (<1 g sat fat); 16 g carb; 0 mg chol;
12 tsp. chile-garlic sauce blistered all over, stirring occasionally. 254 mg sod; 4 g fiber; 8 g sugars

RECIPES BY Joyce Sangirardi
CELEBRATE
THE SWEETNESS
OF SUMMER
WITH TREATS
MADE FROM
PEAK-SEASON
PRODUCE
Farmers markets arent just ideal

spots for scoring peak-of-ripeness
fruit. Theyre also avor gold mines
for summer desserts. These recipes
show how fragrant herbs, fresh
owers, creamy dairy, and even
such staples as tomatoes and corn
can add an extra dimension to your
seasonal confections.
STRAWBERRIES AND CREAM

FROZEN TERRINE, p. 66
PHOTOGRAPHY Victoria Wall Harris

62 FOOD STYLING Vivian Lui PROP STYLING Robin Turk
FOR THAT
DELICIOUS,
JUST-PICKED
FLAVOR, USE FRUIT
FROM YOUR OWN
GARDEN OR LOCAL
MARKET.

FIGS PROVIDE
SWEETNESS,
GOAT CHEESE
ADDS TANG.
Lavender and Fig Tart with 1 pt. fresh figs (about 12 oz.) gently pressing with wide spatula; outer
Goat Cheese Cream or 13 large figs, stemmed and edge of pastry should remain intact and
SERVES 8 quartered (2 cups) puffy. Cool on wire rack.
This tart gets a oral note from lavender 4 | Meanwhile, t electric mixer with
and some tang from fresh goat cheese. 1 | Combine agave nectar, balsamic whisk attachment and place goat cheese
The rimmed crust is made by scoring vinegar, and tsp. lavender in small in chilled mixer bowl. Add confectioners
the edges of a puff pastry sheet, then bowl; set aside. sugar and 2 Tbs. heavy whipping cream.
pressing on the center once it has baked. 2 | Preheat oven to 400F. Line baking Beat on medium speed 2 minutes, until
sheet with parchment paper. Chill bowl mixture is well combined, and goat
3 Tbs. agave nectar of electric mixer in freezer. cheese is softened. Pour in remaining
2 tsp. aged balsamic vinegar, 3 | Roll puff pastry into 13- x 9-inch 10 Tbs. cream; increase to medium-high
or more to taste rectangle on oured work surface. speed, and beat 2 minutes, or until
tsp. dried or fresh culinary Transfer to prepared baking sheet. Mark medium peaks form.
lavender, divided, plus lavender -inch border around edges with paring 5 | Spread goat cheese mixture to cover
buds for garnish, optional knife, being careful not to cut through. center of pastry, and top with fresh gs.
1 8-oz. sheet frozen puff pastry, Brush border with 2 tsp. heavy whipping Drizzle balsamic-agave mixture over gs
thawed cream, and sprinkle with remaining just before serving. Garnish with lavender
cup plus 2 tsp. heavy whipping tsp. lavender. Bake 20 to 22 minutes, buds, if using.
cream, chilled, divided or until golden, puffed, and aky. Cool PER SLICE 290 cal; 5 g prot; 19 g total fat
cup soft goat cheese 3 to 5 minutes, then re-score original (9 g sat fat); 27 g carb; 37 mg chol;
2 Tbs. confectioners sugar border lines. Flatten center of pastry by 197 mg sod; 2 g fiber; 16 g sugars

Polenta Cake with
Blackberries and Fresh Corn
SERVES 16
This tender cake brings out the sweet side
of fresh summer corn.
CAKE
1 cup plus 2 Tbs. unbleached
all-purpose flour, plus more for
pan, divided
cup stone-ground yellow cornmeal
or polenta
cup sugar
2 tsp. baking powder
tsp. coarse sea salt
6 oz. firm silken tofu,
drained (about cup)
cup olive oil
cup almond milk
cup corn kernels from freshly
shucked corn on the cob
1 cup blackberries (about 4 oz.)
1 tsp. confectioners sugar
SAUCE
3 cups blackberries (about 12 oz.),
divided
cup sugar
1 Tbs. lime juice
2 tsp. chopped fresh thyme, plus
sprigs for garnish
1 tsp. grated lime zest
1 | To make Cake: Preheat oven to 375F.

Coat 9-inch square baking pan with cooking
spray, dust with our, then set aside.
2 | Whisk together 1 cup our, cornmeal,
sugar, baking powder, and salt in bowl.
Remove 1 Tbs. cornmeal mixture; set aside.
3 | Pulse tofu in food processor 10 seconds,
or until creamy, but not completely 4 | Bake 40 to 45 minutes, or until lightly remaining 1 cup blackberries, lime juice,
smooth. With machine still running, pour golden, and toothpick inserted in center thyme, and lime zest.
in oil. Stir with spoon, add remaining comes out clean. 6 | Unmold Cake on wire rack to cool.
2 Tbs. our, and pulse 10 seconds more, to 5 | Meanwhile, to make Sauce: Bring Sift confectioners sugar over Cake.
combine. Transfer to bowl, and whisk in 2 cups blackberries, sugar, and cup 7 | To serve: Slice Cake into wedges, and
almond milk. Stir almond milk mixture into water to a boil in small saucepan over spoon warm Sauce over top. Garnish with
our mixture. Toss corn kernels and high heat. Reduce to a simmer, and cook thyme sprigs.
blackberries with 1 Tbs. reserved cornmeal 8 to 10 minutes, or until bubbly and PER SLICE WITH 2 TBS. SAUCE 167 cal; 3 g prot;
mixture, and fold into batter. Transfer to thickened. Transfer to serving glass or 5 g total fat (<1 g sat fat); 28 g carb; 0 mg
prepared cake pan. bowl, and cool 15 minutes. Stir in chol; 143 mg sod; 3 g fiber; 14 g sugars

Strawberries and Cream
Frozen Terrine
SERVES 10
COMBINE SUMMER PRODUCE
This is an elegant make-ahead dessert TO CREATE SEASONAL SWEETS
that both kids and adults enjoy. Fresh
basil helps highlight the strawberry avor WITH UNIQUE FLAVORS.
in the sorbet layer of the terrine.
1 pt. vanilla ice cream or

frozen yogurt Blueberry-Cherry Grilled Peach and
4 cups strawberries, stemmed Oatmeal Crisp Raspberry Fruit Salad
and halved, plus 1 cup whole SERVES 8 SERVES 8 | 30 MINUTES OR LESS
strawberries, divided Blueberries and cherries, a couple of The play of temperatures and textures,
1 small ripe banana, cut into pieces summertime favorites, complement plus the surprise addition of tomatoes,
( cup) each other in this quick seasonal dessert. gives this simple salad extra avor.
1 Tbs. fresh lemon juice
2 Tbs. agave nectar TOPPING 1 pt. fresh raspberries, divided
4 tsp. chopped fresh basil, plus cup whole-wheat flour 2 Tbs. lemon juice
whole leaves for garnish 3 Tbs. sugar 1 Tbs. agave nectar
cup crushed chocolate graham tsp. baking powder 1 Tbs. grated lemon zest
crackers 3 Tbs. Earth Balance vegan buttery 1 Tbs. chopped fresh mint,
sticks, melted and cooled plus more for garnish
1 | Line 9- x 5-inch loaf pan with cup quick-cooking rolled oats 8 firm, ripe peaches, halved and
non-stick foil, letting it hang over pan 2 Tbs. sliced almonds pitted
sides by 2 inches. FILLING 4 tsp. vegetable oil, plus more for
2 | Place ice cream in bowl of stand-up 2 pt. blueberries (4 cups) grill or grill pan
mixer tted with paddle attachment. lb. pitted, halved fresh cherries 1 Tbs. sugar
Mix on low 1 minute, or until slightly (1 cup) tsp. ground cinnamon
softened. Add 1 cups halved cup sugar 1 pinch freshly ground black pepper
strawberries, and mix 30 seconds, cup fresh orange juice 2 small or 1 large heirloom tomato,
until combined in swirl. Spread 2 Tbs. cornstarch cut into wedges (2 cups)
mixture in prepared loaf pan. Freeze 1 Tbs. grated orange zest cup toasted pecan halves (2 oz.)
30 minutes to partially set. tsp. ground cardamom
3 | Meanwhile, pulse remaining tsp. salt 1 | Mash 1 cup raspberries with fork in
2 cups halved strawberries, banana, 1 pinch freshly ground black pepper bowl. Stir in lemon juice, agave nectar,
lemon juice, agave nectar, and chopped lemon zest, and mint. Set aside.
basil in blender or food processor 1 | Preheat oven to 375F. 2 | Brush cut sides of peaches with oil.
until pured. Transfer to ice cream 2 | To make Topping: Whisk together Combine sugar, cinnamon, and pepper in
maker, and freeze according to our, sugar, and baking powder in bowl; sprinkle cut side of peaches with
manufacturers instructions. small bowl. Mix in melted vegan sugar mixture. Set aside.
Spread sorbet over ice cream mixture margarine until clumps form. Stir 3 | Preheat grill or grill pan to medium-
in pan, and freeze 2 hours, or until in oats and almonds; set aside. high heat.
beginning to set. 3 | To make Filling: Combine all 4 | Lightly grease grill plates. Place
4 | Scatter graham crackers over sorbet ingredients in large bowl; transfer peaches cut side down on grill or grill pan.
mixture, pressing in. Wrap pan in to 8-inch square cake pan or baking Grill 3 to 5 minutes, or until grill marks
non-stick foil, and freeze 8 hours, or dish. Cover Filling with Topping, appear and peaches are tender.
overnight. and lightly spray with cooking spray. 5 | Divide peaches, tomato wedges, and
5 | Unmold terrine on cutting board. Bake 35 minutes, or until Topping remaining 1 cup raspberries among serving
Slice, and serve garnished with whole is golden brown and Filling slowly plates. Serve topped with raspberry sauce,
strawberries and whole basil leaves. bubbles. pecans, and chopped mint.
PER SLICE 119 cal; 2 g prot; 4 g total fat PER -CUP SERVING 215 cal; 3 g prot; 6 g total PER 1-CUP SERVING 176 cal; 3 g prot; 9 g total
(2 g sat fat); 21 g carb; 12 mg chol; 50 mg sod; fat (1 g sat fat); 40 g carb; 0 mg chol; 117 mg fat (<1 g sat fat); 25 g carb; 0 mg chol; 2 mg
2 g fiber; 15 g sugars sod; 4 g fiber; 25 g sugars sod; 5 g fiber; 19 g sugars

GRILLED PEACH AND
RASPBERRY FRUIT SALAD
GRILLED FRUIT
WITH SAUCE
WHAT COULD
BE BETTER?

MO DEL PHOTO GR APHY: ANA S & DAX

Summertime, and the
livin should be easy. So,
simplify your grooming
routine, and get your (sun-
damage-free) glow on
with an assist from
naturally sourced,
cruelty-free goods.
By
Ashlee
Piper
Healthful hacks for looking radiant this season

A
cut the fuss

Streamlining the basics of your skin-care regimen to
a gentle cleanser, toner, and moisturizer will keep skin
balanced while also reducing summer primp time. Danny For foolproof
Neifert of Santa Barbara, Calif.based Skin Harmonics sun defense:
suggests nurturing skins natural protective barrier with A LiViTY
products containing rosewater to soothe dryness and Outernational
irritation, hyaluronic acid to help skin retain moisture, and Private Beach
natural oils to seal in hydration. Oil-rich moisturizers Hat ($39.99;
livitystyle.com) B
should be used in two phases, Neifert says. Pat and glide
B California Baby
on more than you think, wait ve minutes, then massage in Super Sensitive
to even it out. Other calming, hydrating ingredients to seek Broad Spectrum
out include cucumber and aloe. SPF 30+ Sunscreen
To prep your face for your pared-down routine and ($19.99/2.9 oz.;
help clear clogged pores, Claudia Colombo, founder of californiababy.com)
Fbula Skincare & Wellness in New York, advises a weekly C Hurraw!
C
SPF 15 Sun Balm
exfoliating treatment; for those with ultra-sensitive skin, she
in Tangerine
suggests a patch test before trying bi-monthly exfoliation. Chamomile
And she recommends using a mild exfoliant with papain ($4.29/0.15 oz.;
and bromelain, found in papayas and pineapples. hurrawbalm.com)
For fresh,
dewy skin: cover up in the sun
A Nourish Organic Slathering on the sun protection is a must when it comes to your
C Face Cleanser daily routine. Sun damage is one of the biggest controllable
($13.99/6 oz.; factors that accelerates aging and skin cancer, says Alan
nourishorganic.com)
Dattner, MD, a pioneer in the eld of holistic dermatology.
B Andalou Naturals
1000 Roses Floral While a small amount of sun exposure is important to getting
Toner ($12.95/6 oz.; natural vitamin D, people often apply too little sunscreen and
andalou.com) forget the parts that show age more quickly, like the hands,
C Acure Sensitive
P HOTO GR AP HY: P OR NC HAI M I TTON GTAR E; P RO P STYLIN G: K IM WO NG

dcolletage, ears, and lips. Thick application and consistent
Facial Cream reapplication is key.
($19.99/1.75 oz.; Dattner recommends a physical sunscreen for its staying
B acureorganics.com)
D Alba Botanica power and reduced likelihood of causing skin irritation. Physical
Pineapple Enzyme sunscreens contain one or both of the active ingredients zinc
Hawaiian Facial Scrub oxide and titanium dioxide, natural minerals nely ground
($13.99/4 oz.; into powders that create a physical barrier between your skin
albabotanica.com) and the sun. While the physical sunscreens of yesteryear had
a reputation for leaving a sticky, ghostly-white pallor when
D applied, modern-day options are more pleasantly lightweight.
A
Be sure to look for broad spectrum on the packaging of any
sunscreen you choose. This signals the product will protect you
from both types of the suns ultraviolet rays: UVA and UVB. The
most recent evidence implicates both UVA and UVB in sunburn
as well as premature aging and skin cancer. Jessica Krant, MD,
of the Laser & Skin Surgery Center of New York and assistant
clinical professor of dermatology at SUNY Downstate Medical
Center, also cautions against direct baking in the sun between
10 a.m. and 3 p.m., when the suns rays are the most potent.
Shield yourself further by donning chic protective clothing and
gear, such as wide-framed sunglasses, broad-brimmed hats, and
swimsuits and cover-ups that boast UPF (ultraviolet protection
factor), the apparel industrys version of SPF (sun protection
factor). To help decode SPF numbers, see SPF 411 (opposite).
A
create
the look
For breezy, To replicate summers sun-
bronzed beauty: kissed radiance and breezy
A Juice Beauty SPF allurewithout risking damage
30 Tinted Mineral from the sun and parching
Moisturizer, shown in windsKatie OSullivan
Sand ($29/2 oz.;
juicebeauty.com)
(aka The Green Product Junkie)
B Aster & Bay Beet recommends products that
Root + Hibiscus Lip conjure bronzed skin, a healthy
Stain ($12/0.25 oz.; ush, just-bitten lips, and
asterandbay.com) dreamy beach waves.
C The Gnarly A tinted, illuminizing
Whale Cucumber
moisturizer with SPF 30-plus
Melon Hair Beach
Waves ($12/8 oz.; will even your complexion and
thegnarlywhale.com) shield it from the elements
while imparting a just-got-
back-from-vacation glow.
And because its tinted skin
care, you can reapply it during
the day, focusing on the
cheekbones for extra radiance;
use it on arms, hands, and
dcolletage for sun protection
in a pinch; and even rub it into
legs to lend color and evenness.
B To enhance lips and cheeks
C with a vibrant ush of in-the-
sun color, OSullivan suggests
a multitasking tint. Apply
it to lips rst, and then pat
whatevers left on your ngers
onto the apples of cheeks for
a natural blush, or even onto
eyelids, especially if its a
neutral tan or peach hue, for
extra pop.
For a tousled, ocean-breeze-
swept mane, a texturizing sea
salt spray lends volume and
texture: just spritz and scrunch
at the root and down the
length of your hair. A natural
salt spray with moisturizers
such as coconut and aloe can
also be used to revive limp
The sun protection factor (SPF) numbers listed on sunscreen hair when you hit the snooze
bottles can be head-scratchers. Jessica Krant, MD, explains it this button too many times to
SPF way: An SPF of 2, for instance, means it takes skin in a lab twice as
long to get red as without any protection at all. I say lab because
catch a shower.
411 these tests are conducted under controlled conditions with the
proper amount of sunscreen applied. Since we dont romp in our
Chicago-based author Ashlee
Piper blogs about eco-beauty
swimsuits under laboratory surveillance (thank goodness!), Krant and style at The Little Foxes
recommends sunscreens starting with an SPF of at least 30. (thelilfoxes.com).

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trying to reduce
their meat intake.
(303) 625-1602 jtkach@aimmedia.com

Green Corner
EASY, BREEZY & LIGHT

CONTINUED FROM p. 55
CHILLED SILKEN 1 Tbs. wasabi paste

1 tsp. minced fresh ginger
TOFU WITH TOFU
WASABI, LIME, 2 12-oz. blocks firm silken tofu,

drained, chilled, each cut into
AND CUCUMBERS 4 squares
3 Tbs. finely chopped green onion
SERVES 8 | 30 MINUTES OR LESS 2 tsp. white sesame seeds
With a wonderful combination of savory,
sweet, and spicy elements, this dish 1 | To make Cucumbers: Whisk together
takes you on a avorful journey with lime juice, coconut nectar, vinegar, and salt
every bite. in bowl. Stir in cucumber, and set aside.
Vegetarian Times is the only source and CUCUMBERS 2 | To make Dressing: shake together all
leading authority for the growing population cup fresh lime juice ingredients in sealed jar.
of vegetarians and those who are trying to 2 tsp. coconut nectar or honey 3 | To make Tofu: Place tofu squares on
reduce their meat intake.
1 tsp. rice vinegar platter or in shallow bowls. Spoon 1 Tbs.
tsp. sea salt Dressing atop each tofu square, and
English cucumber, spiral sliced or sprinkle with green onion. Drain
thinly sliced into half moons (1 cup) Cucumbers, discard brine, and mound
DRESSING 2 Tbs. Cucumbers atop each tofu square.
cup gluten-free soy sauce or tamari Sprinkle with sesame seeds.
2 Tbs. lime juice PER SERVING 92 cal; 7 g prot; 3 g total fat
Contact us to
discuss your 4 tsp. coconut nectar or sugar (<1 g sat fat); 8 g carb; 0 mg chol;
advertising options. 4 tsp. rice vinegar 578 mg sod; <1 g fiber; 4 g sugars
(303) 625-1602 jtkach@aimmedia.com

BEAT THE HEAT PARTY TIPS
CHINA, SILVER, GIFTS Tess Masters lives in Southern California, where
CHINA, CRYSTAL, SILVER, COLLECT- summer gets hot. Here, her suggestions for keeping
IBLES. Worlds Largest selection,
Classieds
vintage and new patterns. Free item things cool and mellow at outdoor gatherings.
lists. Replacements, Ltd. (800)
REPLACE. www.replacements.com. On setting the mood
KITCHEN PRODUCTS I like to burn essential oils or incense for gorgeous aromas, and serve lots of
cold drinks in fun vessels, such as wine barrels, wheelbarrows, and vases.
SUPER ANGEL JUICER. All stainless I really love jazz for most gatherings, unless its a group of friends from
steel heavy duty, 10 year warranty. a particular time period, and then I love playing a mix of music that prompts
Free shipping. Fresh and enzyme-rich
living juice. www.superangeljuicers.com shared memories and sparks conversation and laughs.
(877) 870-1004 On simplifying the prep work
LUNATECodor-free dishcloths and Assemble all non-perishable ingredients in one bag so you can access them
self-cleaning washcloths are amazing. quickly. Make dips, sauces, and spreads the day or night before. Serve the
They have less bacteria, no smell and meal buffet style and choose a starter or meal that is participatory, so that
offer more convenience. Live healthier.
858-653-0401 www.lunatecgear.com guests can help with food preparation over drinks and appetizers. And accept
friends offers to bring an appetizer or dessert!
HERBS & SUPPLEMENTS
On staying cool
Serve pitchers of avored iced water, lemonade, punch, and other non-
www.AmeriHerb.com alcoholic beverages to keep guests hydrated between cocktails. Put a lot of
Youre not a number youre a name. high-water-content raw food on the menu. Have extra hats and sunglasses
Bulk Herbs & Spices Same Day Shipping No Minimums handy, and offer guests iced spray bottles so they can spritz themselves.
Call for a FREE Or write: Ameriherb
Wholesale Catalog P.O. Box 1968
(800) 267-6141 Ames, IA 50010-1968
SPICY
MUSHROOM
LETTUCE CUPS
WITH CILANTRO
LIME CRME
MAKES 16 LETTUCE CUPS
At parties, I like to serve something
that needs to be assembled on the
spot to get everybody around the table
eating and talking, says Masters.
CRME
1 cup raw cashews, soaked 2 hours,
then drained
cup firmly packed cilantro leaves
3 Tbs. fresh lime juice
1 Tbs. apple cider vinegar,
plus more to taste MINTY MELON
2 cloves garlic, minced (2 tsp.) SORBET
1 pinch cayenne pepper (optional)
FILLING
4 cups raw walnuts Tbs. cilantro, tsp. green onion, and cup roughly chopped mint leaves,
4 cups sliced shiitake mushrooms tsp. gomasio. plus more for garnish
cup toasted sesame oil PER LETTUCE CUP 290 cal; 7 g prot; 26 g total tsp. grated lime zest, for garnish
cup gluten-free soy sauce or tamari fat (3 g sat fat); 10 g carb; 0 mg chol;
2 Tbs. minced fresh ginger 301 mg sod; 4 g fiber; 2 g sugars 1 | Stir together sugar and 1 cup water in
2 Tbs. minced serrano chile saucepan. Bring to a boil, stirring to
4 cloves garlic, minced (4 tsp.) dissolve sugar. Remove from heat, and
4 tsp. fresh lime juice
LETTUCE CUPS
MINTY MELON cool, stirring occasionally.
2 | Blend sugar syrup with lime juice,
16 Bibb or butterhead lettuce leaves SORBET vodka, cantaloupe, ginger, and salt in
2 avocados, cut into 8 slices each blender or food processor 30 seconds,
MAKES 2 QT.
cup finely chopped cilantro or until completely smooth. Add mint,
cup finely chopped green onion Sweet melon sorbet, accented with and pulse several times until mint is
(white and green parts) mint and ginger, melts in your mouth chopped. Chill cantaloupe mixture,
cup gomasio or sesame seeds and cleanses the palate to nish a meal. then churn in 2-qt. ice cream maker
The alcohol helps keep the sorbet according to manufacturers directions.
1 | To make Crme: Blend cashews, smooth. Serve with chilled melon balls 3 | Place 1 large scoop of sorbet into
cilantro, lime juice, vinegar, garlic, or a mixed fruit salad. If youre using each of eight bowls, and garnish with
cayenne (if using), and cup water in a 1-quart ice cream maker, churn the mint leaves and 1 pinch lime zest.
blender or food processor 60 seconds, or sorbet in two batches. PER 1-CUP SERVING 159 cal; 2 g prot;
until thick and creamy. Season with salt <1 g total fat (<1 g sat fat); 40 g carb;
and pepper, if desired. Chill. 1 cup sugar 0 mg chol; 57 mg sod; 2 g fiber;
2 | To make Filling: Pulse all ingredients cup fresh lime juice 37 g sugars
in food processor until mixture is crumbly. 2 oz. ( cup.) vodka or tequila,
Season with salt and pepper, if desired. optional Tess Masters is an actor, cook, and writer
3 | To assemble Lettuce Cups: Spoon 8 cups cubed cantaloupe who lives in Los Angeles. She loves
3 Tbs. Filling into each lettuce leaf, top (2 medium cantaloupes) entertaining outdoors, and visits her local
each with 1 avocado slice, and drizzle 1 tsp. minced ginger farmers market to build meals with fresh
with 1 heaping Tbs. Crme. Sprinkle with tsp. sea salt seasonal foods.

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SNACKS, CONDIMENTS & APPETIZERS

Q Q Q Q Apple Crisp Crunchy Granola Bars, p. 38
Q Q Q Q Q Blueberry Chia Jam, p. 42
Q Q Q Q Q Chilled Silken Tofu with Wasabi, Lime, and Cucumbers, p. 76
Q Q Q Q Q Chimichurri Tofu Skewers, p. 48
Q Q Q Q Q Eggplant Yakitori, p. 47
Q Q Q Q Mini Pepper Poppers, p. 47
Q Q Q Q Q Pink Peppercorn Green Bean Pickles, p. 58
Q Q Q TomatoSummer Squash Skewers, p. 47
SIDES & SALADS

Q Q Q Q Q Dry-Fried Szechuan Green Beans, p. 61
Q Q Q Green Bean Salad with Feta and Walnuts, p. 58
Q Q Q Q Q Orange Sunower Slaw, p. 55
Q Q Q Q Q Q Sesame Green Beans, p. 60
ENTRES
Q Q Q Q Chia Bircher Muesli, p. 42
Q Q Q Q Curried Cauliower and Chickpea Pitas, p. 34
Pasta Primavera, p. 14
Q Q Smoked Eggplant and Tomato Pitas, p. 29
Q Q Q Q Q Spicy Mushroom Lettuce Cups with Cilantro Lime Crme, p. 77
Q Q Q Summer Corn and Peach Pitas, p. 34
Q Q Summer Pea and Radish Pitas, p. 30
Q Q Q Q Q Thai Green Bean Curry with Pineapple and Sweet Potatoes, p. 60
Q Q Q Zucchini Fritter Gyros, p. 32
DESSERTS & DRINKS

Q Q Q Q Blueberry-Cherry Oatmeal Crisp, p. 66
Q Q Q Honey-Roasted Plum and Raspberry Chia Pudding, p. 42
Q Q Q Q Q Q Grilled Peach and Raspberry Fruit Salad, p. 66
Lavender and Fig Tart with Goat Cheese Cream, p. 64
Q Q Q Lemon-Apricot Chia Muffins, p. 45
Q Q Q Q Q Minty Melon Sorbet, p. 77
Q Q Q Q Q Q Plum and Blackberry Skewers with Balsamic Glaze, p. 47
Q Q Q Q Polenta Cake with Blackberries and Fresh Corn, p. 65
Q Q Strawberries and Cream Frozen Terrine, p. 66
Q Q Q Q Q White Peach Moscow Mule, p. 53
Vegan and gluten-free recipes are tagged with and respectively.

Look for these symbols with the nutritional information at the end of each recipe.

TASTE BUDS
What are the

BFFs of the food
world? Here,
chefs and other
foodies share
their favorite
culinary pairings.
cantaloupe
& vanilla adding a tiny bit of vanilla
powder. You end up with
a distinctively fruity and
refreshing drink that tastes P H OTOG RA P H Y: P OR N CH A I M IT TON GTARE
The pairing of cantaloupe not noticed, such as a little almost like a creamy
and vanilla proves vanilla spiciness. milkshake. EMILY VON EUW,
is a uniquely avored I love serving fresh For another delicious blogger at This Rawsome
bean that shouldnt be cantaloupe slightly cold, pairing, theres cantaloupe- Vegan Life, is author
synonymous with boring. with a hint of pure vanilla vanilla ice cream: blend most recently of 100
The avor of cantaloupe bean powder; you dont cantaloupe with coconut Best Juices, Smoothies,
reminds me of cotton want to add too much milk and a little vanilla and Healthful Snacks.
candy, so vanillaearthy because it can quickly powder, then throw into
and a little bittersweet overpower the melons an ice cream maker until
complements it wonderfully. delicate avor. I also love you have a light, sweet,
Vanilla also brings out blending fresh cantaloupe luscious, and healthful
notes of cantaloupe usually with frozen mango and dessert.

How to get butter
from a coconut
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create Coconut Infusions. These versatile oils are non-GMO, certified organic,
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Available at your local health food store To find the store nearest you visit EllyndaleFoods.com

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