1 vegetariantimes.com | September | 2015CONTENTSseptember 201554APPLES APLENTYFarm-to-table gets personal at this family orchard. BY CHRISTINA HOLMES58FAMILY FRIENDLY: THE 2015 READER RECIPE CONTESTThis years winners are simple, satisfying favorites.64 A COOKS TRAVELSEarly autumn recipes inspired by blogger Heidi Swansons home-town and her global journeys.68 1 FOOD 5 WAYS: YELLOW SQUASHBrighten late summer meals with this sunny-hued vegetable.BY SUSIE MIDDLETONCOVER PHOTOGRAPHYKate SearsFOOD STYLINGLiza JernowPROP STYLINGChristina LaneFEATURES ISSUE 423 VOL. 41 NO. 8ON THE COVER30-MINUTE VEGETABLE PASTA RECIPES26THE WINNERS! BEST READER RECIPES5815 NEW VEGAN RECIPES FOR FALL79HEIRLOOM SQUASH: SAVORY & SWEET68FREEZE IT! HOW TO SAVE SUMMER PRODUCE46A BAKED POTATO WORTH ITS SALT, p. 67September | 2015 | vegetariantimes.com 2Issue 423, Vol. 41, No. 8. 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 of ce of publication is at 5720 Flatiron Pkwy., Boulder, CO 80301. Periodicals postage paid at Boulder, CO, and at additional mailing of ces. 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). 26 30 MINUTESFive easy pasta entres that are better than spaghetti. BY SARAH TENAGLIA32 MYTH BUSTINGShould you worry about arsenic in your rice?BY MATTHEW KADEY, RD34 GLUTEN-FREE REDOOh She Glows blogger Angela Liddons take on scones.36 VEG 101Survival tips for when youre stuck in a steak house.BY AURELIA DANDREA40 VEGAN GOURMETTry these big-avor ideas for versatile, protein-packed tempeh.BY JULIE MORRIS46 TECHNIQUESavor peak-season avors all year round with freezer-ready recipes. BY MARY MARGARET CHAPPELL80 TASTE BUDSHealthy Voyager Carolyn Scott-Hamilton shares her ideal pairing.FAB 5 Cant decide what to make tonight? Here are our five favorite recipes from this issue:1Provenal Summer Squash, Tomato, and Parmesan Tian, p. 712Shaved Brussels Sprouts and Strawberry Salad, p. 623Pappardelle with Butternut Squash, Browned Butter, and Chard, p. 304 Salt-Baked Sweet Potatoes, p. 675 Roasted Corn Quesadillas, p. 48DEPARTMENTSWANT TO KNOW THE SECRET INGREDIENT IN THIS DELICIOUS CUPCAKE? SEE p. 72STAPLES4 EDITORS NOTE6 CONTRIBUTORS10 COMMUNITY16 THE DISH79 RECIPE INDEX2015 Solgar, Inc.But even if you live well, you still may not be getting all the vitamins and minerals you need. At Solgar,we get it. After all, weve focused on wellness for over 65 years. Thats all we do. And when it comes tosupplements, we practically invented them. Today, we still craft our vitamins and minerals in small batches to help ensure consistency and purity. And we always strive to make as many products as possible natural, vegetarian, plus dairy and gluten free. Focusingon wellness never gets old. Neither does feeling good throughout your life. So have a great journey. Solgar iswith you all the way.ka i,eaJ e( re(ieJ. 5air, i,eaJ e( eieaer.wbeie grai i,eaJ e( rece,,eJ.leig be |e, (er ger |eJg ca reaiig |e geeJ (er ger ,ei.THE SOLGAR PRODUCT LINE INCLUDES HALAL AND KOSHER SUPPLEMENTS IN VARIED DOSES AND FORMS. THE COMPLETE LI NE OF SOLGAR NUTRI TI ONAL SUPPLEMENTS I S AVAI LABLE AT FI NE HEALTH FOOD RETAI LERS WORLDWI DE. FOR STORE LOCATI ONS AND ADDI TI ONAL I NFORMATI ON, VI SI T SOLGAR.COM OR CALL 1.800.645.2246Live Vibrantly.|:J :i_aSeptember | 2015 | vegetariantimes.com 4EDITORS NOTECLOCKWISE FROM TOP LEFT: RICHARD MAURO RICCHIUTI; ISTOCK; COURTESY NATURAL GOURMET INSTITUTE; JACQUELINE HOPKINSMichele Crockett Editor in ChiefAs I observe passionate debates about the best way to eat, I take heart in the fact that we all share common ground in some key objectives: Eat more fruits and vegetables. Eat fewer rened and processed foods. Eat less sugar. Eat organic, non-GMO foods whenever you can.Those principles also unite the surprisingly diverse Vegetarian Times community. Although eating a plant-based diet is a common thread among you, results from a recent reader survey showed different interpretations of that goal. Most of you are vegetarians, followed by exitarians, followed by a fast-growing contingent of vegans. All of you are avoiding or eating less meat, exploring a variety of whole grains, eliminating processed foods, choosing organic and non-GMO foods, and eating more fruits and vegetables. Heres what weve been working on to help you make your way along the veg path. If you are a new vegetarian, check out our Go Vegetarian Boot Camp. This online course includes nutritional know-how and a 28-day meal plan with recipes. Need an occasional detox? Take a look at our 10-module online Gentle Cleanse course with chef and certied health coach Jennifer Iserloh. Got to have gluten-free foods? Sign up for our amazingly informative gluten-free cooking course developed by VT food editor Mary Margaret Chappell. Were working on a vegan baking course and a fantastic vegetarian weight-management class with meal plans and recipes developed by nutritionist Sara Sullivan. (For more about our online courses, visit aimhealthyu.com.)Other online hot spots this month include a cooking skills video series presented by chef Elliott Prag of the Natural Gourmet Institute, and more delicious ways to use apples inspired by this months Apples Aplenty feature (p. 54). And now, on to the main reason were here: delicious food! This month, readers rule with winning family-friendly recipes from our annual Reader Recipe Contest (p. 58). Plus, weve got innovative meals to make with the harvest bounty thats now rolling into grocery stores, farmers markets, and maybe your own garden. Look for dishes starring yellow squash (1 Food 5 Ways, p. 68) and a primer on quick ways to freeze summer produce to enjoy all winter long (Technique, Preserving Summer, p. 46).After all, putting fruits and vegetables front and center on our platesall year longis something we all can agree on. VT is here to help you reach your eating goalsBRUSH UP ON VEGETARIAN BASICS CHECK OUT OUR GO VEGETARIAN BOOT CAMP WITH A 28-DAY MEAL PLAN.AIMHEALTHYU.COM SHARPEN YOUR VEG COOKING SKILLSCHEF ELLIOTT PRAG OF NATURAL GOURMET INSTITUTE DEMONSTRATES KEY RECIPES AND COOKING SKILLS.VEGETARIANTIMES.COM/VIDEO21 EASY WAYS TO USE ALL YOUR APPLESITS APPLE SEASON! GOT MORE GALAS, JONAGOLDS, AND HONEYCRISPS THAN YOU CAN HANDLE? WEVE GOT MORE THAN A SCORE OF CREATIVE WAYS TO ENJOY THEM!VEGETARIANTIMES.COM/BLOG/21-EASY-WAYS-TO-USE-ALL-YOUR-APPLES/Christina Holmes,a globe-trotting photographer based in New York, created the Apples Aplenty! (p. 54) photo essay about her familys Michigan orchard. Whats your No. 1 pantry staple?Salt. I know its super-basic, but I feel like a good salt can make a big diference. I have a collection from my travels that I cook with on a regular basis.Whats your favorite kitchen tool?A colander. Its useful in so many ways, and easy to clean!Whats your fondest food memory? My mothers chili in the middle of winter with the smell of the indoor wood stove scenting the house.Julie Morris,who created the recipes in Tempeh Primer (p. 40), is the author of a new book, Superfood Snacks, which teaches readers how to honor their cravings with delicious, plant-based, nutrient-packed choices.Whats your fondest food memory? Discovering superfoods at age 20, and learning how to incorporate them into recipes. It was the rst time I noticeably experienced a positive feeling from the food that I was eating, and it genuinely changed the entire course of my life. Whats the best meal youve had recently?Cochinita Pibil Portabello Tacos with pickled carrot greens, lemon, and chiles at a restaurant called Mesa Verde in Santa Barbara, Calif. What food most inspires you to cook?Seasonal produce. I love nding peak-season, heirloom, or unusual varieties of fruits and vegetables at the farmers market. I get so excited to spruce up favorite recipes with these fresh treasures.Sarah Tenaglia,a Pasadena, Calif.based culinary consultant, developed the dinner-worthy pasta recipes in 30 Minutes (p. 26). Who or what inspires you most?My sweet tooth and food pics on Instagram! Whats your No. 1 pantry staple?That would be bittersweet chocolate. It might sound crazy, but I enjoy it daily with a latte (or two).Whats your fondest food memory?Watching my mom make blender chocolate mousse. She poured it into pretty little teacups and topped it with whipped cream. It tasted magical to me. CONTRIBUTORS 8 September | 2015 | vegetariantimes.comEDITOR IN CHIEFMichele Crockett EDITORIALFOOD EDITORMary Margaret ChappellCOPY CHIEFDon RiceSENIOR EDITORAmy SpitalnickONLINE MANAGING EDITORJolia Sidona AllenASSOCIATE EDITORTami FertigARTSENIOR ART DIRECTORScott HyersCONTRIBUTING ART DIRECTORYvonne DuranPRODUCTIONPRODUCTION DIRECTORCynthia LyonsPRODUCTION MANAGERMark StokesCONTRIBUTORSCONTRIBUTING EDITORNicole GregoryRECIPE TESTERAbigail WolfeNUTRITION CONSULTANTAntonia SmithVICE PRESIDENT, GENERAL MANAGER Kim PaulsenGROUP PUBLISHER Jef Tkach 303-625-1602; jtkach@aimmedia.comASSOCIATE PUBLISHER Haley Brockmeier 303-625-1609; hbrockmeier@aimmedia.comADVERTISINGEAST COAST ADVERTISING DIRECTOR Lorrie Allen 617-566-8277; lallen@aimmedia.comMIDWEST ADVERTISING MANAGERKathi Magee 414-897-0377; kmagee@aimmedia.comWEST COAST/SOUTHWEST ACCOUNT MANAGERTanya Scribner 940-387-7711; tanya@scribmedia.comADVERTISING COORDINATORElizabeth Regan 303-625-1625; eregan@aimmedia.comMARKETING & WEBMARKETING MANAGERGreg Brenton gbrenton@aimmedia.com SENIOR EXPERIENTIAL MARKETING MANAGERRachel Van Buskirk rvanbuskirk@aimmedia.comMARKETING DESIGNERTanya CantuCOMMUNICATIONS DIRECTORDayna Macy dmacy@aimmedia.com GROUP DIGITAL DIRECTORTimothy R. ZuraSENIOR DIGITAL DEVELOPERAlan ZuckerCONSUMER MARKETINGCIRCULATION DIRECTOR Jenny Desjean DIRECTOR OF RETAIL SALES Susan RoseRESEARCH MANAGER Lori RodriguezEVENTSGROUP OPERATIONS DIRECTOR Dave C. SmithAddress editorial correspondence to: Vegetarian Times, 2520 55th St., Suite 200, Boulder, CO 80301fax: 303-625-1602We assume no responsibility for unsolicited manuscripts and/or artwork, which must be accompanied by a self-addressed, stamped envelope. FOR EDITORIAL QUESTIONS, CALL 303-625-1600 Subscription inquiries, address changes, renewals: CALL 877-717-8923 (U.S. & Canada); VISIT vegetariantimes.com/customerserviceFOREIGN ORDERS, CALL 386-447-2398 Made in the U.S.A.EXECUTIVE CHAIRMAN Efrem Zimbalist IIIPRESIDENT & CEO Andrew W. ClurmanEXECUTIVE VICE PRESIDENT & CFO Brian SellstromEXECUTIVE VICE PRESIDENT, OPERATIONS Patricia B. FoxVICE PRESIDENT, CONTROLLER Joseph CohenVICE PRESIDENT, RESEARCH Kristy KausCopyright 2015 by Cruz Bay Publishing, Inc. 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Over (oo Pure e PuriIyingIooda and ,o Iree recieaedenloods.com 2015 Eden Foods 07954September | 2015 | vegetariantimes.com 10lettersTHE NAME GAMEWhere can I nd pea shoots for the Summer Pea and Radish Pitas recipe in the July/August issue [30 Minutes, Pocket Full of Sunshine, p. 30]? I asked at my local farmers market and no one knew what they are. J. BARRON|VIA E-MAIL Editors Note: Pea shoots are also known as pea vines, pea stems, pea tendrils, pea tips, and pea greens. If your farmers market doesnt have them, look for dou miao or dau miu at an Asian market. You can also grow your own on a windowsill to harvest for this and other recipes.JUNE SWOONWow. From divinely sophisticated Parisian cuisine to delectable-looking pesto dishes to colorful Persian-inspired platters, your June issue is wonderful. The photos are lovely, the recipes inspired and inspiring. BARBARA PIERCE|VIA E-MAILA GEM: JEWELED RICEAbout 90 percent of my diet is vegetarian. Im always looking for exciting dishes that will push me over the remaining 10 percent. I recently made the Jeweled Rice [A Taste of Persia, June, p. 77]. Unlike one of your other readers, I found pomegranate at my local supermarket, in Dartmouth, Mass. [The recipe] tasted pretty darn good. The herbs and spices could have been stronger, but the orange and lime zests and pomegranate seeds denitely added color, as promised.HARVEY USSACH|VIA E-MAILOUT OF THE RUTIve been in a rut recently while trying to eat healthy, and looking through Vegetarian Times I was excited to see so many fresh, delicious-looking recipes I cant wait to try. I dog-eared almost every page (thats animal friendly, right?) and cant wait to make all of them! LAURA BENTZ|VIA E-MAIL VICTORIA PEARSONmostpinned OUR JULY/AUGUST ISSUES MOST POPULAR RECIPE ON PINTEREST? ORANGE SUNFLOWER SLAW (FROM EASY, BREEZY & LIGHT, p. 55)! JOIN THE FUN AT PINTEREST.COM/VEGTIMES. COMMUNITYSTREET FOOD MEMORYI was reminded of the street food available in India as I read Mango & Chili Powder in the April/May issue [Taste Buds, p. 80]. Roberto Martins description of vendors sprinkling mangoes with chili powder, salt, and fresh lime juice took me to summer days in India. It doesnt stop with mangoesone will nd pineapples and cucumbers too. This street food is not talked of so often, but it will leave your salivary glands tickling for more. TRIPURA SUNDARESH|VIA E-MAILPLANNING AHEADVT did an article with a few ideas for frozen meals [Cook Up a Storm, March 2013, p. 54], but I would love to see an entire months plan with shopping list. As a working mother of two, [I think] that would be so fantastic! Thank you for a great magazine. Keep up the good work! JAIME SULLIVAN|VIA E-MAIL Editors Note: While we dont have a months worth of recipes for you, Jaime, be sure to check out Technique, Preserving Summer on p. 46 for some freezable recipes that will let you savor summer avors, even in winter.For the Record: In the July/August issue, we left some cashews sitting in a bowl in the Honey-Roasted Plum and Raspberry Chia Pudding recipe (Technique, Chia Power, p. 42). The soaked and drained cashews go into the blender along with the other ingredients in step 3.Learn more at AmericanHealthUS.com2015AmericanHealthInc.|15-AH-1017, Ester-C and The Better Vitamin C are licensed TMs of The Ester C Company. U.S. Pat. Nos. 6,197,813 & 6,878,744.The Better Vitamin C.*These statements have not been evaluated by the FDA. This product is not intended to diagnose, treat, cure or prevent any disease.^White blood cells are an important part of your immune system From one daily serving of Ester-CEster-C Capsules, Tablets or Delicious Orange Efervescent.Available at health, natural food and vitamin specialty stores.Only Ester-C gives you all of these benets: Clinically studied to stay in white blood cells longer than regular vitamin C^ Patented formula with 24/7 immune support* Non-acidic so its gentle on the stomach Once dailyCOMMUNITYtell VTWhat are your all-time favorite veggie burger toppings?A mix of Greek yogurt, lime juice, cumin, and hot sauce.AMY D. JOHNSON, VIA FACEBOOKI love to sprinkle some tikka masala spice on veggie mayo and add some home-fermented sauerkraut and zucchini relish to the usual fat slice of tomato, ketchup, and greens.SHERI MUNTEAN, VIA VEGETARIANTIMES.COMHomemade pickled beets! EMILY BRINJAK, VIA FACEBOOKIve been quick-pickling rings of red onions lately. Also, dont underestimate the power of a slab of roasted green chile. My newest experiment: grilled pear slices particularly good for spicy burgers.ERIN WAHL, VIA VEGETARIANTIMES.COMVeggie bacon, arugula, grilled onion, pepper Jack, barbecue sauce, a touch of Dijon mustard, and a couple dashes of sriracha or hot sauce. SCOT SOLOMON, VIA FACEBOOKSpinach, red onions, and sun-dried tomatoes with a slice of Cheddar or provolone yum!KRISTEN FINK, VIA FACEBOOKA pineapple ring, teriyaki sauce, and a little vegan mayo.SHARON, VIA VEGETARIANTIMES.COMFried mushrooms with pepper, garlic, tomato, and spinach with some cheese too. MADHURA JAYASINGHE, VIA FACEBOOKnext questionVisit vegetariantimes.com/tellvt to share your answerand see what others have to say. Our favorite responses will be published in the next issue of VT. PORNCHAI MITTONGTAREIf your best friend was considering becoming vegetarian, what food would you ofer him or her to show how good it can be?Taste The Difference!;roce>>en uhtte Ilourlou tr Itberblorn & bortrReguIar WhlIePasIaOur WhoIe WheaI PasIayrs~u~ I00s wnoIs grun duru~ wnsuteg bsr & og yrotsn ysr >srvngdsIcou> nutty IuvorTry Organic, Ultragrain & Gluten Free too!HndgsnnMI!!.cnm800.525.0177Our WhoIe WheaI PasIaREADER Jodie McGovernLOCATION San DiegoVEGETARIAN SINCE September 2003happyWhat motivated you to go veg?I signed up for a 30-day vegetarian challenge in college and never went back.Whats your favorite veg-friendly restaurant, and what do you order there?True Food Kitchen. Love the TLT with sweet potato hash and kale.What fruit or veggie best describes you, and why?An apple: sweet, simple, versatile, and comforting.Whats your most treasured piece of heirloom cookware?My husbands grandmother gave us her soup bowls she used for French onion soup on Christmas Eve. They inspired me to make a veg version that we eat every year.Whats your best advice for new vegetarians/vegans?Instead of replacing what youre used to, try food from a diferent culture with diferent avors. I discov-ered I love Indian food.COMMUNITYSHARE Reader RecipeCaramelized Onion and Mascarpone Raisin Crostini MAKES 24 CROSTINIMarlene Ulisky, of Sebastian, Fla., loves making these bite-size appetizers for parties: Once someone tastes them, they will be back for more! To keep the baguette slices crisp, assemble just before guests arrive.2 Tbs. olive oil2 medium onions, thinly sliced (2 cups)tsp. salt1 Tbs. brown sugar1 Tbs. balsamic vinegar 24 -inch-thick baguette slices1 8-oz. pkg. mascarpone cheese1 4-oz. log fresh goat cheesetsp. dried thymecup raisins and/or cranberries1 Tbs. honey, for drizzling1 | Heat oil in medium skillet over medium-low heat, and add onions. Saut 10 minutes, or until onions are translucent. Add salt, brown sugar, and balsamic vinegar, and cook, stirring often, 30 minutes, or until onions are browned and caramelized. Cool.2 | Meanwhile, preheat oven to 325F. Arrange baguette slices on baking sheet, and toast 8 minutes, or until lightly toasted.3 | Stir together mascarpone cheese, goat cheese, and thyme in bowl.4 | Spread each baguette slice with 1 Tbs. cheese mixture, then top with sauted onions. Sprinkle with raisins, and drizzle with honey.PER CROSTINI 91 cal; 2 g prot; 5 g total fat (3 g sat fat); 8 g carb; 14 mg chol; 115 mg sod;