Citrus Collards with Raisins

Vegetarian Times Issue: November 1, 2009 p.60

'This is my signature dish,' Terry says proudly. 'When it was first published, the recipe was my way of showing you can take traditional cuisine and reinvent it—I grew up on collard greens that weren"t considered done unless they"d cooked at least two hours.'

ingredient list

Serves 6

• 1 1/2 lb. collard greens, tough stems trimmed
• 1 Tbs. olive oil
• 2 cloves garlic, minced (2 tsp.)
• 2/3 cup raisins
• 1/2 tsp. salt
• 1/3 cup freshly squeezed orange juice

Directions

1. Stack several collard leaves atop one another, and roll into tight cylinder. Slice crosswise into strips.

2. Cook greens in large pot of boiling, salted water 8 to 10 minutes, or until softened. Drain, and plunge into large bowl of cold water to stop cooking.

3. Heat oil in large skillet over medium heat. Add garlic, and sauté 1 minute. Add drained collards, raisins, and salt, and sauté 3 minutes. Stir in orange juice, and cook 15 seconds more. Season with salt and pepper, if desired.

Nutritional Information

Per :

Calories	105
Protein	3g
Total Fat	3g
Saturated Fat	1g
Carbs	21g
Choelsterol	0mg
Sodium	65mg
Fiber	3g
Sugar	12g

Butternut Squash—Bartlett Pear Soup

Vegetarian Times Issue: November 1, 2009 p.60 Chef Bryant Terry came up with this recipe during a cooking demonstration in Memphis, Tenn. "I went to the market and saw these beautiful squash and juicy pears,' he explains. "With some crusty bread, you can actually make a meal out of it.'

ingredient list

Serves 6

• 3 Tbs. olive oil
• 2 medium leeks, white and tender green parts finely chopped (3 cups)
• 1 small butternut squash, peeled and cut into 1-inch pieces (2 lb.)
• 3 Bartlett pears, peeled, cored, and cut into 1-inch pieces (11/2 lb.)
• 5 cups low-sodium vegetable broth
• 1 14-oz. can light coconut milk
• 1 tsp. chopped fresh thyme
• Pumpkin seeds for garnish, optional

Directions

1. Heat oil in saucepan over medium-low heat. Add leeks, and cook 10 minutes, or until soft, stirring often.

2. Add squash and pears, and sauté 5 minutes. Stir in vegetable broth, and bring to a boil. Reduce heat to medium-low, and add salt, if desired. Simmer 20 minutes, or until squash is fork-tender.

3. Remove from heat, and stir in coconut milk. Purée soup in batches in blender or food processor, or use immersion blender in saucepan; blend until smooth. Return soup to saucepan, and stir in thyme. Reheat over medium-low heat 2 to 3 minutes, or until warmed through. Season with salt and white pepper, if desired. Serve garnished with pumpkin seeds, if using.

Nutritional Information

Per :

Calories	264
Protein	3g
Total Fat	13g
Saturated Fat	5g
Carbs	37g
Choelsterol	0mg
Sodium	138mg
Fiber	8g
Sugar	15g

Chewy Chocolate Squares with Dried Fruit and Nuts

Vegetarian Times Issue: November 1, 2009 p.56

These dense treats showcase how nicely chocolate, dried fruit, and nuts pair with wines (and one another).

ingredient list

Makes 36 squares

• 1/2 cup slivered almonds, toasted
• 1/2 cup shelled toasted pistachios, chopped
• 8 dates, pitted and coarsely chopped
• 1/2 cup chopped dried apricots
• 1/2 cup chopped dried figs
• 1/2 cup dried cherries
• 1/4 cup all-purpose flour
• 1/4 cup fine whole-wheat breadcrumbs
• 2 Tbs. unsweetened cocoa powder
• 1 tsp. grated orange zest, dried
• 1 tsp. ground cinnamon
• 1/2 tsp. grated nutmeg
• 1/4 tsp. ground allspice
• 1/8 tsp. salt
• 3/4 cup agave nectar
• 3/4 cup sugar
• 2 Tbs. vegetable oil

Directions

1. Preheat oven to 300°F. Coat 9-inch-square pan with cooking spray, and line with parchment paper. Spray again.

2. Combine almonds, pistachios, dates, apricots, figs, cherries, flour, breadcrumbs, cocoa, orange zest, cinnamon, nutmeg, allspice, and salt in bowl.

3. Bring agave nectar and sugar to a boil in saucepan. Reduce heat to medium-low, and simmer 10 minutes. Stir oil, then agave nectar mixture into fruit-and-nut mixture. Transfer to prepared pan, and smooth top. Bake 50 minutes, or until mixture is done on sides but still soft in center—it will firm up completely once it cools. Cool, then cover with foil, and let rest overnight. Unmold, remove parchment, and cut into squares.

Nutritional Information

Per :

Calories	98
Protein	1g
Total Fat	2g
Saturated Fat	1g
Carbs	20g
Choelsterol	0mg
Sodium	9mg
Fiber	2g
Sugar	16g

Nutty Party Crunch

Everybody loves a good party mix. This version tones down the salt and spices and incorporates dried fruit to complement the wine and cheese. If you can't find goji berries, try dried currants or raisins.

ingredient list

Serves 12 or more

• 2 cups air-popped or low-fat microwave popcorn
• 2 cups mini spelt pretzels or other whole-grain pretzels
• 1 1/2 cups whole-grain, lattice-woven cereal squares (or six-sided shapes)
• 1 cup puffed Kamut or puffed wheat cereal
• 1/2 cup slivered almonds
• 1/4 cup pure maple syrup
• 2 tsp. toasted sesame oil
• 1 1/2 tsp. chili powder
• 1/2 tsp. garlic powder
• 1/4 tsp. salt
• 2 Tbs. sesame seeds
• 1/4 cup dried goji berries
• 1/4 cup dried cranberries

Directions

1. Preheat oven to 350°F. Coat baking sheet with cooking spray.

2. Toss together popcorn, pretzels, lattice cereal, puffed cereal, almonds, maple syrup, sesame oil, chili powder, garlic powder, and salt in large bowl. Spread mixture in single layer on prepared baking sheet, and sprinkle with sesame seeds. Bake 35 minutes, or until toasted, stirring often. Cool. Transfer to serving bowl; stir in goji berries and cranberries.

Nutritional Information

Per :

Calories	158
Protein	4g
Total Fat	5g
Saturated Fat	1g
Carbs	26g
Choelsterol	0mg
Sodium	197mg
Fiber	4g
Sugar	8g

Root Vegetable Sticks with Roasted Garlic Dip

Vegetarian Times Issue: November 1, 2009 p.54

Oven-crisp and lightly seasoned, roasted root vegetables make for a healthful appetizer option that won't overpower the other foods served. Roasting the garlic for the bean dip helps mellow its flavor so that it pairs with light-bodied wines as well as heartier vintages.

ingredient list

Serves 12

• 6 medium carrots, trimmed, peeled, and cut into sticks (6 cups)
• 6 medium red and gold beets, peeled and cut into carrot-like sticks (6 cups)
• 2 1/2 Tbs. olive oil, divided
• 1 head garlic
• 1 15-oz. can cannellini beans, drained, liquid reserved
• 1 Tbs. lemon juice
• 1 tsp. grated lemon zest
• 1 tsp. dried basil

Directions

1. Preheat oven to 450°F. Toss carrots and beets with 11/2 Tbs. oil. Season with salt and pepper, if desired. Spread in single layer on baking sheet. Trim papery top from head of garlic just to cloves. Wrap in foil, and set in corner of baking sheet. Roast vegetables and garlic 25 minutes, or until carrots and beets are tender, but not soft, and garlic packet feels soft when lightly squeezed. Remove baking sheet from oven, open foil packet around garlic, and cool vegetables and garlic.

2. Squeeze garlic cloves from skins, and place in food processor with cannellini beans, lemon juice, lemon zest, basil, and remaining 1 Tbs. oil. Pulse mixture until creamy and smooth, adding some reserved bean liquid if necessary. Season with salt and pepper, if desired. Serve garlic-bean dip in bowl alongside roasted vegetables.

Nutritional Information

Per :

Calories	111
Protein	3g
Total Fat	3g
Saturated Fat	1g
Carbs	18g
Choelsterol	0mg
Sodium	150mg
Fiber	5g
Sugar	8g

The Heart-Healthiest Chocolate Chip Cookies in the World

Vegetarian Times Issue: November 1, 2009 p.38

What started out as a way to incorporate heart-healthy foods into a dessert has turned into a sweet sensation. Readers continue to write in about how much they love this recipe from last February. It"s everything a chocolate chip cookie should be, only without all the butter, eggs, and white flour.

ingredient list

Makes 30 cookies

• 2 cups walnuts
• 3 Tbs. canola oil
• 1 cup light brown sugar
• 2 tsp. vanilla extract
• 1 1/2 cups oat flour
• 1 tsp. baking soda
• 1 tsp. salt
• 1/4tsp. ground cinnamon
• 2 cups rolled oats
• 3 3.5-oz. bars bittersweet vegan chocolate, chopped, or 1 1/2 cups (12 oz.) vegan chocolate chips

Directions

1. Preheat oven to 350°F. Coat 2 baking sheets with cooking spray.

2. Blend walnuts in food processor 30 seconds, or until ground into fine meal. Add oil, and blend 2 to 3 minutes more, or until mixture has consistency of natural peanut butter. Transfer to bowl.

3. Whisk together brown sugar and ı/2 cup water in saucepan, and bring to a boil. Pour brown sugar mixture over walnut butter, add vanilla extract, and stir until no lumps remain.

4. Whisk together oat flour, baking soda, salt, and cinnamon in separate bowl. Stir oat flour mixture into walnut mixture. Cool dough 10 minutes.

5. Fold oats, then chocolate chips into dough. Shape into 2-inch balls, and place on prepared baking sheets. Flatten cookies with bottom of drinking glass dipped in water. Bake 8 to 10 minutes, or until cookies begin to brown. Cool 3 minutes on baking sheets, then transfer to wire rack to cool completely.

Nutritional Information

Per :

Calories	173
Protein	3g
Total Fat	10g
Saturated Fat	3g
Carbs	21g
Choelsterol	0mg
Sodium	122mg
Fiber	2g
Sugar	12g

Szechuan Black–Eyed Pea Salad

Vegetarian Times Issue: November 1, 2009 p.36

It's no small wonder that this salad, developed by Laura McAllister, won first prize in VT's 2007 Reader Recipe Contest and has continued to win over readers ever since: the perfect combination of basic ingredients makes for a salad that's delicious as a light lunch or hearty dinner side dish.

ingredient list

Serves 6

• 2 14–oz. cans black–eyed peas, rinsed and drained
• 1 medium green bell pepper, chopped (1 cup)
• 1/2 cup chopped red onion
• 1 jalapeño chile, seeded and finely minced (2 Tbs.)
• 1 clove garlic, minced (1 tsp.)
• 1 avocado, cubed (1 cup)
• 2 Tbs. lemon juice
• 1/4 cup olive oil
• 3 Tbs. red wine vinegar
• 1 Tbs. vegan Szechuan sauce
• 2 tsp. sugar

Directions

1. Toss together black-eyed peas, bell pepper, onion, jalapeño, and garlic in large bowl. Toss avocado with lemon juice in separate bowl. Add avocado to black-eyed pea mixture.

2. Whisk together oil, vinegar, Szechuan sauce, and sugar in bowl used for avocado. Add black-eyed pea mixture, and toss to mix.

Nutritional Information

Per :

Calories	223
Protein	5g
Total Fat	14g
Saturated Fat	2g
Carbs	20g
Choelsterol	0mg
Sodium	438mg
Fiber	6g
Sugar	3g