Vegetarian Journal - Issue 4 2010 - The Vegetarian Resource Group

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PICADO DE RÁBANO(CHOPPED RADISHSALAD)(Serves 5)This is a refreshing ‘side’ salad toserve as an appetizer with breadsticksor as an accompaniment tospicy menu items. Or create anentirely new salad by combiningthis recipe with some tossed greens,cooled cooked pasta, quinoa, brownrice, or barley.2 cups trimmed and thinly sliced redradishes (not daikon)3 Tablespoons chopped fresh mint1/2 cup fresh orange juice2 Tablespoons lime juice1 teaspoon ground black pepperCombine all ingredients in a nonreactivebowl. Refrigerate or chillon ice for at least 30 minutesbefore serving. This salad can bemade the night before.Total calories per serving: 21Carbohydrates: 5 gramsSodium: 19 milligramsFat:
These bananas make great breakfastor buffet entrées or tangy desserts.If there are leftovers, they can besliced into hot breakfast cereal.4 large (approximately 8-inch) bananas4 teaspoons nonhydrogenated veganmargarine2 Tablespoons maple syrup2 teaspoons lemon juice4 Tablespoons vegan sour creamPreheat oven to 375 degrees.Peel bananas and cut lengthwise,as if for a banana split. Placebananas, cut side up, on a nonstickbaking pan. Dot each bananawith a smattering of margarine.In a cup, mix the maple syrupand lemon juice together and pourevenly over bananas. Bake for 10minutes, making certain that thebananas don’t start to burn.Arrange bananas on a servingplate. Just before serving, garnishwith sour cream, or allow eachperson to add some sour cream asdesired. This dish can be servedhot, warm, or cool.Total calories per serving: 223Carbohydrates: 42 gramsSodium: 123 milligramsFat: 7 gramsProtein: 2 gramsFiber: 4 gramsVINAGRE DE PIÑA(Makes approximately 8 cups)Fruit vinegars are very popular inCentral America. They are easy tomake and store well. They are alsotangy without the acid flavor ofwhite vinegar.You will need a ‘sterile’ glass jaror container and lid to process thevinegar. You can add boiling waterto a glass jar to do this. Also, thisrecipe takes some planning since—from start to finish—the vinegarwill need to ‘sit’ for 4-6 weeks.If the stored vinegar developsa ‘ghost’ (a cloudy mass at the bottom),that’s fine. That is called the‘mother’ and can be used to startanother batch of vinegar. If youdon’t care to start another batchof vinegar, the ‘mother’ can simplybe removed.1 pineapple (1 1 /2-2 pounds)3/4 cups vegan dark brown sugar2 quarts cold waterRemove the green top and stemend of the pineapple and discard.Wash and finely chop the pineapple,peel and all. (Really!)Add the chopped pineapple,sugar, and water to the glass jaror container and stir to combine.Cover tightly and store in a warm,dark place, such as a cabinet neara stove for 4-6 weeks. The liquidwill be cloudy and brown at first,but eventually, the liquid willbecome clear as the solids sinkto the bottom.When the liquid has beenclear for two days, strain the liquidthrough several paper coffeefilters or some clean cheesecloth.Discard the solids, pour the vinegarinto several small clean jars,and store in a cool dark area oryour refrigerator.Total calories per serving: 95Carbohydrates: 25 gramsSodium: 6 milligramsFat:
Page 1 and 2: VOLUME XXIX, NO 4Preparing Perfect
Page 3 and 4: MANAGING EDITOR: Debra WassermanSEN
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Page 27 and 28: Vegetarian Journal’s2010 Essay Co
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Page 32 and 33: eviewsRAW FORDESSERTBy Jennifer Cor
Page 34 and 35: Vegan Comfort Food ($18) by Alicia
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Vegetarian Journal - Issue 4 2010 - The Vegetarian Resource Group

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