Cookbook giveaway – The Heart of the Plate: Vegetarian Recipes for a New Generation

153 Comments

• souprcook  on  September 20, 2013

  Most anything Mollie creates

• teslaca  on  September 20, 2013

  Various veggie chilis are always a good choice. With cornbread and lots of toppings.

• geoff@kupesoftware.com  on  September 20, 2013

  I love to cook Mediterranean grilled pizzas!

• wester  on  September 20, 2013

  Wow, a Mollie Katzen giveaway! Keeping my fingers crossed.
  I love Smitten Kitchen's (from Alice Waters) pasta with cauliflower, walnuts and feta, although nowadays I have to deconstruct it a bit as my husband doesn't eat cheese and I don't eat pasta. Easy, most people like it, and it's different.

• liasim  on  September 20, 2013

  Stir fry. Peppers, onions pea pods and rice.

• fdrfdm  on  September 20, 2013

  I usually make something with veggies and pasta for my vegan sister-in-law because others are happy to eat that too, and my husband won't eat beans or lentils, which limits vegan choices. Pasta with cauliflower, as per the previous poster, is a favorite.

• ljskop  on  September 20, 2013

  Eggplant lasagna; people often think it is traditional lasagna.

• TippyCanoe  on  September 20, 2013

  I have been making lots of fresh pasta with pesto and ratatouille this summer and serving both to vegetarians and omnivores alike.

• rlmiller  on  September 20, 2013

  Kale & Potato pizza is always a bit hit, as is a stir-fry with marinated, pressed tofu.

• readingtragic  on  September 20, 2013

  Moroccan style vegetable tagine with couscous, or quinoa for the coeliacs; a spoonful of yoghurt on top (or not), and a spoonful of harissa to finish – nobody even notices that there is no meat!

• TrishaCP  on  September 20, 2013

  Anything Indian-chickpeas are always good.

• geoff@kupesoftware.com  on  September 20, 2013

  Mushrooms and pasta email icywit at gmail dot com

• Pollyalida  on  September 20, 2013

  Vegetarian lasagna or a spicy black bean chili.

• Kate62  on  September 20, 2013

  Pasta with white beans, sundried tomatoes and spinach, can even go vegan without the parmesan cheese.

• kbennall  on  September 20, 2013

  I got this excellent pizza recipe (via Smitten Kitchen) for spicy acorn squash pizza with blue cheese and arugula. It is truly spectacular, and totally vegetarian (though not vegan.)

• Purplewhiz  on  September 20, 2013

  Vegetable green curry with brown rice! Yummy

• Breadcrumbs  on  September 20, 2013

  Shhh….this is our secret because mr bc is a die hard carnivore but my Roasted Tomato, Garlic, Portobello Mushroom and Borlotti Bean stew has him completely fooled. The rich veggie stock, the heartiness of the ingredients and the meaty texture of the earthy mushrooms satisfies his appetite and has him requesting that I make this again and again. He thinks it's beef stew!!

• Soccermom  on  September 20, 2013

  Pasta in some way, shape, or form…

• sideshoes  on  September 20, 2013

  Macaroni and cheese!

• PatriciaAnn  on  September 20, 2013

  A big bowl filled with lime tortilla chips, avocado chunks, salsa, sour cream, red onions, & shredded cheese. Quick and everyone loves it. You can even leave out all the dairy and it's still delicious.
  Oh, and sometimes I add sliced black olives.

• Sally  on  September 20, 2013

  Chana Punjabi (discovered on The Wednesday Chef website) packs a lot of flavor and savoriness. No meat required.

• Bramor  on  September 20, 2013

  It would have to be the broccoli cheese strudel from The Moosewood Cookbook!

• TheSpicedLife  on  September 21, 2013

  If they are adventurous enough, some kind of Indian curry with legumes. I made one just tonight! Otherwise… bean soup.

• pojoaquekat  on  September 21, 2013

  Vegetarian green chile stew. My vegetarian and carnivorous friends alike love it! No need for fake meat. I use pinto beans, roasted tomatoes, onions,mushrooms, corn and/or hominy, and of course, lots of green chiles (fresh or frozen — never canned). Spices include cumin, mexican oregano, and anise (added the last half hour in the crock pot).

• ballen  on  September 21, 2013

  Pasta with pesto and loads of grilled vegetables – even my meat-loving husband likes it!

• geoff@kupesoftware.com  on  September 21, 2013

  I usually gi for a rich plate of pasta followed by salad and marinated mushrooms – no weird ingredients!

• Smuz90  on  September 21, 2013

  Ops, didn't sign in! I usually go for a rich plate of real italian pasta followed by salad and marinated mushrooms – no weird ingredients!

• mfto  on  September 21, 2013

  The easiest vegetarian summer meal is to get a bowl sized for the number of servings you need and just start adding chopped fresh vegetables: cherry tomatoes, bell pepper, cucumber, scallions, hot pepper to taste, corn pre-cooked in microwave, zucchini, fresh herbs (especially basil), garlic, feta, evoo. If possible make an hour ahead before serving with pasta and fresh bread.

• amc  on  September 21, 2013

  Vegetable tart

• chawkins  on  September 21, 2013

  Stuffed shells with ricotta and spinach.

• nadiam1000  on  September 21, 2013

  Vegetarian Chili with soyrizo or veggie crumbles and cornbread satisfies everyone in my family from my vegan daughtre to my meat and potatoes son. Shredded Cheddar for the non vegans and some avocado for the vegan daughter. Yum!

• geoff@kupesoftware.com  on  September 21, 2013

  Brown rice topped with roasted Cauliflower Casserole. The casserole starts with a base of sautéed curried onions, semi steamed cauliflower, fresh tomatoes, fresh basil, cilantro, and chives, topped with fresh parm and mozzarella cheese and oven roasted for an hour or so to marry the flavors.

• kayanelson  on  September 21, 2013

  I make a vegetarian baked ziti that's always a crowd favorite.

• gaaarp  on  September 21, 2013

  By far, my favorite vegetarian meal to serve to guests is Mollie's Vegetarian Chili, from the original Moosewood Cookbook. Even die hard meat eaters love this chili. It's our most-requested repeat dish with guests, especially in the middle of winter!

• smtucker  on  September 21, 2013

  I pull out my Indian cookbooks to make delicious dals and spiced vegetables. With a bit of rice and naan bread, no one notices the lack of animal protein.

  But if a guest doesn't care for spicy, I might choose to do a Greek meze table, or a roasted tomato sauce with ravioli.

• ellabee  on  September 21, 2013

  Shell pasta stuffed with a ricotta mix (usually includes parmesan, egg, garlic, and parsley) baked with tomato sauce. Or a tomato-onion-cheese pie (quiche-like). Either of these with a green salad.

• Ben2  on  September 21, 2013

  Mexican lasangna. Basically a vegetarian enchilada, except in a baking pan with layers separated with tortillas.

• geoff@kupesoftware.com  on  September 21, 2013

  lentil loaf!

• lselke  on  September 21, 2013

  Minestrone with loads of vegetables and lots of beans; omit the parmesan rind and it's vegan. Add a loaf of bread and it's a meal.

• JenPDX  on  September 21, 2013

  Sri Lankan dal. A huge hit at any potluck I've taken it to. My new favorite dish.

• MagpieIma  on  September 21, 2013

  Indian vegetarian meals always go over well. Also the smoky cauliflower frittata from ottolenghi's Plenty. yum.

• angelanorr  on  September 21, 2013

  Spaghetti and "meatballs" made with eggplant and walnuts and homemade marinara sauce is my go to meal for guest that are unsure of what vegetarian is all about.

• Aggie92  on  September 21, 2013

  Bean and cheese enchilada casserole. Yummy!

• cassiemcgannon  on  September 21, 2013

  Smitten Kitchen's mushroom lasagne: http://smittenkitchen.com/blog/2010/10/mushroom-lasagna/
  Incredibly rich, but incredibly good!

• pgarcia  on  September 21, 2013

  Any Indian food!

• Waderu  on  September 22, 2013

  Fajitas made with seitan, onions and peppers. Whole wheat tortillas, guacamole and rice on the side.

• hihelen_westbrook  on  September 22, 2013

  Stuffed onions are always good and the garlic tart from Ottolenghi's Plenty is something to dream about!

• edify2unify  on  September 22, 2013

  Indian food – lentils, rice, naan.

• littleums  on  September 22, 2013

  The black-eyed pea fritters from Vegan Soul Food. They are irresistible!

• geoff@kupesoftware.com  on  September 22, 2013

  Either eggplant parmigiana or a risotto (fennel, goats cheese and chilli flakes or maybe a classic mushroom risotto)

• sarahcooks  on  September 22, 2013

  Mushroom bourguignon

• melspot  on  September 22, 2013

  I have several good recipes, and they are from the original Moosewood, Lasagne, Pumpkin Pie, Stuffed Acorn Squash

• madamepince  on  September 22, 2013

  Pasta with chickpeas! People who actually taste this (as opposed to just hearing about it) are instantly enamored of one of the best comfort foods EVER.

• ckbkaddict  on  September 22, 2013

  Lentil Shepherds Pie using puy lentils. People never guess that it doesn't contain meat and are always surprised when they realise they are eating lentils! This is one of my meat-eating husband's favourite dishes.

  Loved the Moosewood cookbooks – my two are now well over two decades old. This new book is going on my cookbook wish list if I am not the lucky winner! 🙂

• debpiper  on  September 22, 2013

  Stuffed portabellos (with artichoke, cream cheese, etc.)

  Eggplant lasagna – slices of eggplant dusted with grated parm, then roasted till browned. Layerered with thin slices of fresh goat cheese, topped with fresh marinara and pesto. Baked in oven in individual serving dishes until creamy and steamy! yum…

• geoff@kupesoftware.com  on  September 22, 2013

  I love to make my white lasagna. No one misses meat!

• Helen_R  on  September 22, 2013

  Love to cook stir fried mushroom medley , I use about 7 different types of fresh mushrooms; depending on what i can get my hands on, but the best combination is shitake or black forest, pink oyster, yellow oyster, the large white oyster mushrooms, enoki, shimeji, wood ear or Black fungus and chestnut mushrooms.
  It looks sensational, smells absolutely delicious and tastes amazing. I love to cook them in the wok in front of the guests just before serving up, always gets compliments, not just from vegetarians. And its so easy but everyone thinks i am so clever LOL.

• KarinaFrancis  on  September 22, 2013

  Felafel (my dad's version only uses broad beans) with tabouli, hommous and all the trimmings. Nobody has ever noticed that its a totally vegan meal.

• Queezle_Sister  on  September 22, 2013

  the sandwich with raw beets, carrots, tomatoes, and blue cheese. Its amazing, such a great texture/flavor combo. Thanks Mollie, for keeping me company in the kitchen for many years.

• SueLau  on  September 22, 2013

  Chiles rellenos

• tangaloor  on  September 22, 2013

  I try not to fake or replace meat. Anything honest and traditional, proud to be just what it is. Panzanella is a current favourite.

• decklededges  on  September 22, 2013

  Pasta with oyster mushroom sauce

• nelsonjaybear  on  September 22, 2013

  The Leek and Cheese Pie I discovered on the Kalofagas.ca blog.
  My family love it.

• jenniesb  on  September 22, 2013

  I like serving something that incorporates grains and veggies, like a quinoa salad with dried cherries, jicama, onion and lemony dressing.

• maisie_grn  on  September 22, 2013

  I love cooking vegan tofu tacos with sauteed veggies and fresh salsa and guacamole!

• Kathymelb  on  September 22, 2013

  Mexican lasagne using spicy salsa and tortillas instead of pasta. Looks elegant in a round pie dish and tastes sensational!

• Foudie  on  September 23, 2013

  I always make a roast vegetable lasagne. You can prepare it ahead of time, it serves lots of people, and who can resist the yummy cheesy layer on top!

• LDGourmet  on  September 23, 2013

  So sorry to miss Molly when she was here in Boston. Would love a copy of this book and am sure I'd get tons of inspiration from it.

• Moniquelfp  on  September 23, 2013

  Grilled Veggie Sandwich – with eggplant, peppers, zucchini, red onion, drizzled with balsamic….very yummy

• Lindalib  on  September 23, 2013

  Pasta and broccoli – total comfort food.

• FieenaZ  on  September 23, 2013

  My father's Lazy Cabbage Soup- have not yet known one person who did not like it.

• kath  on  September 23, 2013

  My Awesome Farro and Chickpea Salad is always appreciated.

• vinochic  on  September 24, 2013

  Homemade pizza with pesto, red peppers, onion sun mushrooms and feta.

• geoff@kupesoftware.com  on  September 24, 2013

  A black bean soup (curried, from a Washington Post recipe in the 70's) with cornbread; lasagna and a Nicoise-style green salad; many favorites from 36 veg-years! The original Moosewood book and Diet for a Small Planet are still the foundations for me.

• krobbins426  on  September 24, 2013

  Casserole with sweet potatoes and black or kidney beans.

• whereisthatrecipe  on  September 24, 2013

  Jamie Oliver's Modern Greek Salad with Spinach, Chickpea and Feta Parcels is really easy to make, filling and delicious. A great alternative to the usual vegetarian pastas and rice dishes. I hope he brings out a whole book of his great vegetarian meals soon!

• Diabolical_DrZ  on  September 24, 2013

  Mushroom risotto with homemade vegetable broth. Leave out the parmesan cheese for vegans

• lsgourmet  on  September 24, 2013

  Mushroom "cutlets" with vegetarian onion gravy. It's a riff on the ones that used to be served at Ratner's restaurant in NY City. Most friends don't believe it's not meat & regular meat based gravy. If there are no vegans at the table I sometimes make the cutlets Pojarski style and serve them with a sour cream & paprika sauce.

• rahiscock  on  September 25, 2013

  Moroccan Vegetable & Chickpea Stew, with mint couscous & fresh yoghurt, is a vegetarian favourite in my meat-eating family. If anyone really insists on meat, roast lamb on the side goes wonderfully, but it doesn't need it. It's tasty, flavoursome, and has that wonderful stick-to-the-ribs quality that means its perfect for winter.

• Hellyloves2cook  on  September 25, 2013

  I would have to say as a , vegetarian myself, there are many many excellent recipes out there that I would serve up to my guests.But if I had to pick one a firm favourite of mine when presenting to carnivorous friends would have to be VEGETARIAN MOUSSAKA with RICOTTA TOPPING . If it can wow a meat eater then for me it's a sure thing!
  Everyone I have cooked it for have asked for the recipe!
  Lots of taste – aubergines, puy & green lentils in a tasty red wine and tomato sauce. It is a Delia Smith recipe.
  My lovely mum made it for me 16 years ago- she was struggling to know what to cook for me( she is not a vegetarian) and I was very impressed!
  Re Molly Katzen – I have 3 of her books and they were invaluable to me as a early 20 something year old- cooked my way through Enchanted Broccoli Forest. I still like using her recipes!
  It would be wonderful to have her new book!

• chefstef22  on  September 25, 2013

  In the fall, my fave is a roasted garlic and butternut squash enchilada dish with salsa verde. Always rave reviews!

• DFed  on  September 25, 2013

  Vegetarian lasagna – feeds a crowd and something for everyone!

• stephlinde  on  September 25, 2013

  Black bean, corn, and zucchini enchiladas always go over well.

• gingershelley  on  September 25, 2013

  Eggplant parmesan – with grilled eggplant !

• susanhubbards  on  September 25, 2013

  A really lovely fresh vegetable/pasta minestrone with crusty bread.

• elizam  on  September 25, 2013

  Definitely something pretty and colourful, make the veggies shine. At this time when spring's kicking in here in the southern hemisphere, an asparagus mimosa for starters and a colourful roasted pepper, chickpea and fetta serious salad for main. I think I'd finish with an eton mess with beautiful new season Queensland strawberries!

• minerva  on  September 25, 2013

  Saag paneer, channa, naan, raita, and achar. You could forget that meat even exists!

• mbremner  on  September 25, 2013

  Oven roasted vegetables (could include pumpkin or sweet potato, red onions, potatoes, red peppers, carrot, parsnips, mushrooms, fennel) add cherry tomatoes or wedges towards end of cooking. Serve with grilled haloumi, couscous, a sprinkle of chopped
  coriander and a light dressing of olive oil, white wine vinegar, dijon mustard and a smidge of crushed garlic. Delicious!

• CarsonWyler  on  September 25, 2013

  Caldo muito verde (potatoes, onions, garlic, kale, green beans, zucchini) with tomato/basil focaccia.

• morgynsmum  on  September 25, 2013

  In winter it is nearly always the baked beans with rum and molasses – I think it is from the Enchanted Broccoli Forest. In summer there are wonderful salads with chick peas or lentils … My Moosewood books are falling apart from years of use. Now my daughter is a vegan, so I have veganized a lot of the favourite recipes …

• gunung  on  September 25, 2013

  I make a vegetarian lasagne from The 90s Vegetarian by Ursula Ferrigno (it hasn't been indexed yet). It layers eggplant, mushrooms, char-grilled red capsicum, and uses ricotta cheese instead of a milk-based cheese sauce so it's lower in fat. If there's a big crowd I make a traditional meat-based lasagne as well, and there's never any of the vegetarian version left over because the meat-eaters choose it too. It's a great do-ahead recipe as well, which makes it an excellent choice for entertaining.

• mpennington  on  September 25, 2013

  I love to serve something easy and fun like Susan's Oatmeal Pancakes from Jane Brody's "Good Food Book." I've been making these for over 25 years and everyone loves them: hearty with whole wheat flour, rolled oats, wheat germ, sunflower seeds, mashed bananas, chopped apples and raisins and spicy from cinnamon, ground cloves and nutmeg.

• NaomiManygoats  on  September 25, 2013

  My family still demands Spanokopit at every birthday celebration, from the original Moosewood cookbook!

• infotrop  on  September 25, 2013

  I like making strudels with phyllo dough and tasty fillings, like ricotta, mushrooms, spinach, cognac, shallot. The crispy phyllo gives the dish such a great texture and lots of drama.

• Beckiemas  on  September 25, 2013

  Being a vegetarian I feel like I am an ambassador for meat-free eating when I cook for my meatie friends. I love to make flavourful and hearty vegetarian meals, especially the 'Sorta Shepherd's Pie' from Martha Goes Green, the 'Wintery Spring Rolls' from Heidi Swanson's 101 Cookbooks, and Ottolenghi's 'Soba noodles with aubergine and mango'.

• Suelovesfood  on  September 25, 2013

  I like to stuff squash in the fall and winter with a grain and maybe some greens, mushrooms, and even nuts or pomegranates.

• Julimorr  on  September 25, 2013

  I have a family of meat eaters- however I make a falafel that they all love.

• meg  on  September 25, 2013

  I am a big fan of 'The Crank's Bible' for vegetarian recipes that will appeal to meat eaters.

• sandyg  on  September 25, 2013

  Minestrone Soup (recipe from the Moosewood Cookbook)

• Wlow  on  September 25, 2013

  Split Pea Soup with lots of fresh herbs from Deborah Madison's Vegetarian Cooking for Everyone.

• sgump  on  September 25, 2013

  Spinach lasagna with a large green salad; in-season fruit for dessert.

• mschefkitchen  on  September 25, 2013

  Spinach and Feta filo pie – who knew it was a veggie dish it's so good!

• Ericalgr  on  September 26, 2013

  Lasagna or majadara and lots of different salads

• hwbookworm  on  September 26, 2013

  Greek salad as a starter and then pasta with pesto sauce.

• Dcotter  on  September 26, 2013

  Most people like Italian food, so a spinach and mushroom lasagne is good. If I have vegans as guests, a lentil loaf is a good main dish. Most meat eaters don't have a problem with either of these.

• jd5761  on  September 26, 2013

  vegetarian (lentil) lasagne, I get more compliments that I would have expected for a lasagne

• toddschut  on  September 26, 2013

  Does Mac and Cheese count? It's vegetarian and I know everyone will eat it. Is that cheating?

• Thaichile  on  September 26, 2013

  Love to make my tried and true ditalini with lentils as made when I was growing up. Sprinkle a little grated cheese and that's the dish !!

• rhelune  on  September 26, 2013

  Nut roast, they can't tell there are nuts in it.

• wmhinshaw  on  September 26, 2013

  Favorite new-to-me dish this summer has been Tomato Galette from Harvest to Heat. Can cheat and use frozen puff pastry.

• Toppermom  on  September 26, 2013

  I frequently make savory tarts to serve guests–a favorite is Swiss Chard and Artichoke Hearts Tart.

• geoff@kupesoftware.com  on  September 26, 2013

  Easy but so good: kale quesadillas with chevre. Cook kale up with olive oil and garlic beforehand. Put fresh flour tortilla in skillet and cooked kale and chevre, some thyme is good, too. Top with another tortilla and press with heavy skillet or pot. Let cook until crispy. Serve with fresh tomato salsa.

• Deebar  on  September 26, 2013

  corn cakes and black bean salsa from Moosewood!

• bodeswell  on  September 26, 2013

  I suppose a hundred other people have suggested this, but I would use Ottolenghi's Sweet Corn Polenta with Eggplant Sauce. The fresh corn polenta is a revelation, and the eggplant has a meaty and satisfying texture. For me, it's a vegetarian dish that doesn't try to imitate a preparation with meat in it. And it's not as complicated as it seems on first reading.

• cupcakemuffin  on  September 26, 2013

  Eggplant parm – I love the version in one of Mollie's other cookbooks (maybe Moosewood?) – the eggplant is baked so it feels a little healthier, and the flavor is AMAZING. 🙂

• farmkat  on  September 26, 2013

  some type of pasta dish. veg pizza is always good also.

• Gorge_us  on  September 26, 2013

  My current fave is shakshouka, a North African dish of simmered peppers, onions, garlic, tomatoes, harissa and cumin with eggs baked on top. Easy and scrumptious! Top with fresh herbs and labneh and serve with crusty bread, a crisp green salad and a full bodied red wine. Mmmmm……

• JanScholl  on  September 26, 2013

  People are so picky, that it's hard to say just one dish will fit. I would probably do soup of some sort and fresh bread. Soup can be changed up from noodle to rice to beans and leave all the other ingredients intact.

• janism.rose  on  September 26, 2013

  Depending on who's coming, it might be Eggplant Parmesan, with either grilled or baked eggplant, or Brazilian Black Beans or West Indian Red Beans and Coconut Rice, two of my all-time vegetarian favorites!

• Rockangel007  on  September 26, 2013

  With 2 vegetarian daughters and 3 carnivorous sons (plus one husband) the only dish the male carnivores don't complain and whinge about "where's the meat", this is a "girl" dish and so on…. (you all know what I am talking about I am sure) is my pumpkin and blue cheese lasagne with burnt sage butter. They come back for more and have never once asked for a piece of steak to go with their "side" of veges!

• amyrinco  on  September 26, 2013

  I'm a pescetarian and would LOVE all of the recipes mentioned in the comments! My husband and 3 teens eat meat so I mostly cook for myself these days. But a thai stir fry with tofu is usually a hit with my hard-to-please gang.

• louie734  on  September 27, 2013

  We love side dishes, so a vegetarian meal for us usually includes au gratin potatoes, another traditional steakside dish like roasted mushrooms, a green salad and some good bread. All the things you'd have on the side of that traditional cut of meat.

• RobinCR  on  September 27, 2013

  Pasta shells stuffed with ricotta cheese and spinach topped with marinara sauce. No one ever gives meat a second thought.

• bshyman  on  September 27, 2013

  A seasonal veggie frittata, with lots of herbs. If having for breakfast, serve with fruit salad and muffins; if for dinner, add a mixed green salad and buttered crusty bread.

• trudys_person  on  September 27, 2013

  I have a veggie lasagne recipe that is great, and always satisfies everybody. However, reading through the comments, I think I should branch out and try some new ideas!

• loriannjo  on  September 28, 2013

  Red Pepper, Kalamata Olive Linguine from Bon Apetit magazine. This is my husband's second favorite food (Bleu Cheese Burgers are his first).

• slowens  on  September 28, 2013

  Eggplant, potato and mushroom with Indian spices (coriander,cumin, brown mustard seeds, tumeric, heat [hot pepper of choice]

• mhays  on  September 29, 2013

  My go-to recipe for the non-veg relatives and grad school potlucks alike was always Mollie's spinach lasagne (nutmeg!), including the very precise layering instructions. I could make it in my sleep. My (very non-veg) father-in-law, who is a physicist, found the precision (and the taste) appealing and adopted it as one of his main recipes, carefully copied into his little notebook that he takes everywhere, when he really dove into cooking after the grandkids came along. Over the years he has made the recipe his own and I love that he makes it for us now when he comes to visit.

• Falcon  on  September 29, 2013

  Thai red paste flavoured pumpkin soup

• DulcieD  on  September 30, 2013

  Ripes broccoli and cauliflower salad, tasty, crunchy, sweet and garlic ,!!!

• GillB  on  September 30, 2013

  I have a fabulous cream corn and silverbeet lasagne recipe

• Kimberly62  on  September 30, 2013

  Cuban Black Beans and Rice or Sri Wasano Indonesian Rice Salad

• Megoola  on  October 1, 2013

  I love to share butternut squash chili from Cooking Light (Jan 2010). They call it Three Bean Vegetarian Chili.

• wendybazil  on  October 1, 2013

  often roasted carrot and red lentil soup, vegetable lasagna (sometimes spinach, sometimes butternut squash), m'jadra with labne and salad, or, maybe a pasta with roasted vegetables.

• veronicafrance  on  October 1, 2013

  Mine's Delia's vegetarian moussaka. It's so good meat-lovers won't notice what's missing. Her roasted vegetable lasagne is good too. Personally I like lighter vegetarian dishes but I find these are real crowd-pleasers.

• patsylu  on  October 2, 2013

  Mujadarrah! It's always so good.

• TheCookingFairy  on  October 3, 2013

  Roasted Vegetable-Goat Cheese stuffed Crepes with a Roasted Red Pepper Coulis and a green salad…yum!!! very special…but well worth the effort!

• cheapbeets  on  October 4, 2013

  Mango and eggplant buckwheat noodles from Ottolenghi's Plenty. It takes hours to prepare, but the payoff is so worth it.

• lisaskitchen  on  October 4, 2013

  Rajma always goes over well, if I keep the spicing down for those who don't have my heat tolerance.

• MaxLisaSophie  on  October 7, 2013

  A Greek menu. I start with homemade dolmades (Greens Cookbook), then serve Moosewood Spanikopita accompanied by rice and salad. For dessert I usually serve yogurt "cheese" (strained yogurt, Lebneh in Lebanese) with honey and fresh fruit.
  Although this menu is a lot of work, it is familiar enough for non-meat eaters, impressive enough for company, and very festive.

• MamaLion2204  on  October 7, 2013

  Curried Coconut Soup is a recipe from Lorna Sass that always goes well with non-vegetarian friends!

• clancotter  on  October 8, 2013

  I make a fillo pastry pie with mushrooms and cabbage and caraway seeds and sever with a tomato salad and sour cream. The fillo pie is originally from a Sue Lawrence recipe.
  Alternatively a spring vegetable ragout from the Greens cookbook. My favourite vegtarian pasta dish is a blue cheese, spinach and pine nut lasagne from the saintly Delia!

• Margaretsmall  on  October 8, 2013

  Pizza topped with home made tomato sauce, wilted silver beet, feta, pine nuts, Parmesan and an egg broken into the middle at the last moment.

• raina  on  October 8, 2013

  I've been cooking tempeh marsala lately for my carnivorous friends and they love it!

• MGMay  on  October 9, 2013

  Winter Panzanella, from Smitten Kitchen, adapted from Michael Chiarella: Roasted butternut squash, steamed brussel sprouts, spicy salad greens and homemade croutons. A little tempeh bacon crumbled over the top for extra zing. Yum!
  Looking forward to trying Katzen's rice dishes "painted" with herbs or vegetable, and her slow roasted plum tomatoes.

• Anrie  on  October 9, 2013

  Not surprised at all the "lasagne" comments – I too love to make a vegetarian version: alternating layers of courgette and aubergine ragu with mushroom and spinach with bechamél sauce. Divine.

  I find that the vegetarian ragu can be a "anything goes" type of sauce – I've added roasted bell peppers, omitted the aubergines, etc., all with great success. The secret, I think, is the sautéing of the garlic, onion, carrot and celery, which provide the savoury notes and the aroma, coupled with the tomatoes, for the sweetness and the umami flavour.

• sisterspat  on  October 9, 2013

  A roasted cauliflower is wonderful! Dan Barber's is the best. Or Southwest quinoa black beans, tomato, green Chile, roasted corn, good spices and stock, roasted garlic. Wonderful! I eat left overs for breakfast with an egg on top and a buttered tortilla.

• robinorig  on  October 14, 2013

  One of my favorite vegetarian recipes to make for guests is Didi Emmon's Thai tofu with red curry sauce over coconut-scallion rice, from Vegetarian Planet
  http://www.eatyourbooks.com/library/recipes/34708/thai-tofu-with-red-curry

  The last time I made it I had a real meat and potatoes person for dinner. His compliment was that it was so good it was like eating in a restaurant. I had him help me in the kitchen to encourage him to eat and cook healthier!

• stargirl  on  October 14, 2013

  A great stuffed portobello mushroom (with ricotta, similar to a lasagna filling). It's easy, delicious and satisfying!

• Cotonqueen  on  October 18, 2013

  Mollie's spinach lasagne is terrific for a hearty vegetarian entree, along with a big salad.

• Tiggs  on  October 18, 2013

  Indian dal and a curry- often from 660 Curries

• Lizica  on  October 19, 2013

  We love a vegetarian chili with rinsed, dark red kidney beans, chili powder, hot sauce to taste, soy Cheddar cheese, and finely chopped onions.

• Jane  on  October 22, 2013

  This contest is now closed. The 3 lucky winners, selected by random number generator, are gunung, hihelen_westbrook, and patsylu.