Paper Palate

The February Vegetarian Times is packed with articles and recipes for just about everyone. 

Like nutrition news:  Check out the articles on conquering food cravings, the latest superfoods and the “new” quick-cooking whole grains. 

One example is the article on “The New Superfoods.”  Authors Shane Speer and Carolynn Carreno explore the background, super powers and usage recommendations for the Brazilian Acai berry (which has been shown to suppress cancer cells in a test tube),  South American Yerba Mate tea (said to show promising anti-heart disease properties), sour cherries (natural anti-inflammatory agents), pomegranates (new promise in helping slow prostrate cancer) and sesame seeds (might help balance hormones in women and lower cholesterol levels). 

Looking to celebrate the Lunar New Year, indulge in a feast for just the two of you, or whip up some (relatively) good-for-you chocolate recipes?  It’s in there. 

Take a look at the “Joy Luck Supper” feature.  It may be the Year of the Pig, but Vegetarian Times presents a vegan Lunar New Year menu featuring baby bok choy with Chinese mushrooms, crispy five-spice tofu with black bean relish, mashed sweet potatoes with Goji berries and sesame noodles with Napa cabbage. 

Maybe you need some fast and healthy recipes to feed your family from breakfast through dinner?  

The February Vegetarian Times has that, too, with offerings on “all-season salads,” revamped Mediterranean recipes, 30-minute recipes (try rotelle primavera, Indonesian tofu-peanut fondue or maybe maple-walnut polenta pudding) and a pancake recipe designed to appeal to the child in us all.   I tried the Tortilla Lasagna with Swiss Chard from the magazine’s “1 Food, Five Ways” feature on tortillas. 

My family and I were pleased with the fusion lasagna (the tortillas take the place of the pasta).  It features easy-to-find ingredients, lots of taste and is quick to prepare. 

Tortilla Lasagna with Swiss Chard 

Serves 6

I’ve adapted this recipe by Victoria Riccardi to streamline its preparation and make it microwavable. 

2 tsp. olive oil   

1 lb. Swiss chard, stems and leaves separated, chopped 

1 large onion, chopped 

4 cloves garlic, minced 

1 28-32 ounce jar of prepared spaghetti sauce (I used spicy red bell pepper) 

1 1/2 cups fresh basil leaves, chopped 

9 6-inch corn tortillas 

2 cups part-skim ricotta cheese 

3 oz. part skim mozzarella cheese, grated 

3 Tbs. grated Romano cheese 

Heat oil in large pot over high heat. Add the chard stems and chopped onion.  Saute for 8 minutes or until soft, stirring often.  Add chard leaves and garlic.  Cover and cook over medium-low heat until leaves are tender, about five minutes. Season with salt and pepper to taste. 

Combine the tomato sauce and basil.  Spread 1/2 cup of the tomato-basil sauce over the bottom of a 9-10″ round casserole dish suitable for the microwave.  Arrange 3 tortillas in a single layer, overlapping as needed) over the sauce. 

Mix the ricotta with salt and pepper to taste.  Spread 1 cup of the ricotta over the tortilla layer, top with another 1/2 cup of the tomato sauce, 1/2 of the chard mixture, a third of the mozzarella and 1 Tbs. of the Romano cheeses.  Repeat laying with 3 more tortillas, 1 cup ricotta, 1/2 cup tomato sauce, another third of the mozzarella and 1 Tbs. of the Romano cheese.  Place remaining tortillas on top and spread remaining tomato sauce over top.  Sprinkle with rest of the mozzarella and Romano cheese.  Place in microwave and heat on high for about 15-20 minutes until the cheeses on top have melted and the lasagna is heated through.