Standing the test of time

Vegetarian Times, June, 2004 by Carla Davis

VT Design Director Bill McKenney and I are Food Network junkies. I'm hopelessly hooked on cooking contests. Bill's fix? The tetra Unwrapped. And we both devour Rachael Ray's 30-Minute Meals, Her approach--lots of flavor, very little fuss--makes sense with our hectic schedules.

And it makes sense for you, we're betting. This month's "Start to Finish in 30 Minutes" (p. 50) features some of Ray's most delicious vegetarian entrees. Bill, by the way, raves about the black bean enchiladas featured on our cover. What will become your favorite dinner centerpiece? For ideas on how to round out your meals with soups, sides and desserts, check out Rachael Ray's Veggie Meals or any one of her easily adaptable cookbooks.

A few months ago, I asked you to tell me about your tried-and-true cookbooks. VT reader Stacie Gibson of Salem, South Carolina, wrote in to say she can't live without Cafe Max & Rosie's: Vegetarian Cooking with Health and Spirit by Max and Rosie Beeby. "It is such a wonderful book, with recipes from Cafe Max & Rosie's in Asheville, North Carolina," she says. More reader favorites are in "Letters" (p. 8).

We're always learning things from our readers. Last summer we asked for your best grilling tips. Reader Jennifer K. Feltri emailed to say that her marinated portobello mushroom caps are always a hit. She shares this recipe for success: "I let the portobellos soak for at least 7 hours, grill them on the flame (not on tin foil) and serve them with my blue cheese and toasted pine nut cheese roll. The cheese roll is easy to make, and it can be prepared a few days in advance. Just leave blue cheese at room temperature to soften it. Toast pine nuts lightly in a toaster oven or the conventional oven (just golden, not black). Put the pine nuts in a food processor, and crush to a coarse texture. Knead the pine nuts into the blue cheese. Form the cheese into a roll with plastic wrap, and refrigerate to harden for at least a day. When the portobellos come hot off of the grill, slice off some of the cheese, and place it (or even crumble it) on top of the mushroom caps for a nutty, toasted, cheesy delight!"

Turn to "Grill of Your Dreams" (p. 58) for more great grilling advice. Grill masters Cheryl Alters Jamison and Bill Jamison offer their easiest crowd-pleasing recipes for a spectacular summer barbecue. Start writing those invitations!

Speaking of writing, I encourage you to keep your letters to the editor coming. Something on your mind? Let us know. No need to rush to the computer, though. We completely understand if first you want to catch 30-Minute Meals--or whatever shows addict you. Priorities!

HAPPY ANNIVERSARY, VT!

November 2004 marks our 30th anniversary month and will kick off a year-long celebration. Readers, here are two ways you can help us make this anniversary unforgettable: 1) Send us your old issues of VT from 1974 to 1980 for our permanent archives, and we'll send you a VT cookbook. 2) Send us a brief essay (up to 200 words) telling us what VT has meant to you over the years, and if we select yours, we'll publish it in the November 2004 issue.