Vegetarian Times Double Issue Packs in the Goodies
The November-December issue of Vegetarian Times is here, just in time for planning your meat-free holiday meals, thoughtful gifts, cold weather health strategies, and tips for making your holidays more meaningful.
Among the issue’s highlights are plenty of quick meals to get you through the hectic holiday season.
The “30 Minutes” section offers up braised potatoes provencal, salad, tacos, vegetable medley paella and this pear and gingersnap crumble:
Pear and Gingersnap Crumble
Serves 8
2-29 ounce cans pear halves in heavy syrup
3 tablespoons diced crystallized ginger
5 tablespoons unsalted butter, melted
10 ounces gingersnap cookies
3 tablespoons dark brown sugar
1 pint low-fat vanilla ice cream
1. Preheat oven to 375 degrees F. Cook 8-inch baking dish with cooking spray, and set aside.
2. Drain all but 1/3 cup syrup form pears. Cut pears in chunks. Toss pears, reserved 1/3 cup syrup, ginger and 1 tablespoon of butter in baking dish.
3. Coarsely chop cookies in food processor. Add sugar and remaining butter and pulse to blend. Sprinkle cookie mixture over pears. Bake 18 minutes or until juices bubble. Spoon into bowls, top with dollop of ice cream and serve.
“Soup Season” uses five ingredients and quick techniques to help you get your soup on in a hurry. This potato, leek and fennel soup would be nice to come home to on a cold winter’s day.
Potato, Leek and Fennel Soup
Serves 6
1 tablespoon olive oil
2 leeks, white and pale green parts, sliced
2 medium fennel bulbs, sliced, and fronds reserved for garnish
6 cups low-sodium vegetable broth
1 pound russet potatoes, peeled and cut into ½-inch pieces
1. Heat oil in large pot over medium-high heat. Add leeks and fennel. Cook 7 minutes until softened, stirring often.
2. Add broth and potatoes and bring to a boil. Reduce heat to medium low and simmer 25 minutes, or until potatoes ae very tender.
3. Puree soup with a hnand blender or in batches in a food processor and then return to pot. Season with salt and pepper.
4. Serve soup in bowls garnished with chopped fennel fronds.
Lots more goodies to read, ponder and cook in this double issue.
