I am always stumped when a vegetarian comes to dinner. It’s not that we don’t have a whole archive of family-friendly vegetarian meals (ok maybe flexitarian meals would be more accurate) in the DALS rotation. Or that I’m in any way annoyed that there won’t be meat on the evening line-up. Quite the opposite actually — I feel like I’ve been heavily leaning towards more plant-and-whole-grain based dishes at our everyday dinner table. But on a weekend night when a guest is at that table — a guest who has sometimes traveled from the far corners of Brooklyn — the 15-minute black bean and goat cheese quesadillas that get the job done on a Tuesday night after soccer is just not going to cut it. I don’t think it’s going overboard to want to present something a bit more elevated than your everyday fare when you’re entertaining — whether your guest is a carnivore, herbivore, locavore, or whatevervore. Do you? (Maybe don’t answer that.)
Anyway, this is why twice a month I seem to issue a plea on facebook begging you for your most show-stopping vegetable main dishes. (One out of three of you seem to point me towards Smitten Kitchen’s Mushroom Bourgignon.) And why one of my resolutions this year was to come up with a meat-free meal that someone might describe as “enticing.” There are way too many vegetarians in this world now for me to NOT have expanded my horizons beyond my comfort zone of minestrone and Amanda Hesser’s tangy-sweet Pasta with Yogurt and Caramelized Onion. (I’ll never forget my friend Laurie taking a bite of that one back in the 90s and saying, “This is, like, a whole different flavor that I’ve just…never….experienced before.”)
But the comfort zone still tastes so damn delicious! And so a few weeks ago, when a vegetarian came to dinner, I stuck with my tried-and-true pasta, but changed up the starters and the sweets. But for some reason it was one of the more successful menu line-ups I can remember. You know how when you buy a new sweater it somehow makes an old top feel fresh? I guess that’s what happened, because it just…Â worked. And it was incredibly easy, too. Anyway, I thought you guys might like to hear what I did:
To start: blistered peppers. Ratio of Time Spent Making to Wow Factor: obscenely unbalanced. Easiest thing ever. I used shishitos, which you can usually find at better supermarkets. (I found mine at Tarry Market.) I served these alongside burrata (that really soft, creamy mozzarella) and drizzled it heavily with good olive oil, sprinkled with sea salt alongside slices of a crusty baguette. [Careful readers might notice that there’s salumi (salumi=pig) scribbled into my diary. Careful readers might also point out that pig is not vegetarian. I have no excuse that would hold up in court other than my kids go crazy for it and I wanted them to have a moment of happiness during the starter portion of the evening.]
Dinner: Pasta with Yogurt and Caramelized Onions and Shredded Kale Salad with Lemon & Ricotta Salata (I added a teaspoon of lemon zest and Andy made a very subtly balsamic vinaigrette. Also: You don’t need a lot of ricotta salata because the pasta is already creamy and yogurt-y.)
Dessert:Â Just-out-of-the-Oven Mexican Chocolate Cookies with Cinnamon Ice Cream (Book owners: Page 72)
Related: A Stress-Free Gluten-Free Menu
Photo of peppers: Ditte Isager for Bon Appetit
My new favorite is Le Grande Aioli (thanks to Luisa at The Wednesday Chef). It’s generally served with salt cod. Salt cod is impossible to find here, so I’ve used shrimp or no fish at all. I served this on Super Bowl Sunday and it was a hit. I wanted something “snacky” yet not snack food and this worked perfectly.
It’s casual yet elegant at the same time. I’m looking forward to making it with asparagus soon and tomatoes fresh from the garden in the summer. It’s great with some crusty bread and a glass of rosĂ© (or beer).
I made hard boiled eggs, roasted small (1-inch) potatoes, beets, cauliflower, carrots and grape tomatoes. Delicious! I tried making the mayonnaise and it was a flop, so I added lemon juice and garlic to store bought mayonnaise and it was great.
http://www.thewednesdaychef.com/the_wednesday_chef/2013/01/le-grand-aĂŻoli.html
http://www.splendidtable.org/recipes/le-grand-aioli
http://www.forloveofthetable.com/2011/07/le-grand-aioli-sauce-aioli-and.html
I made this bread pudding as a vegetarian main for Thanksgiving and it was a hit. Definitely winter food, so not as useful now, but a great recipe.
http://www.bonappetit.com/recipes/2009/11/butternut_squash_and_cheddar_bread_pudding
I did not read any of the other comments, so this question may have already been raised, but what is your opinion of quartering some baby portabello mushrooms and adding them during the caramelization?
My family makes the roasted vegetable salad with kale, miso, and curry paste from “Super Natural Every Day” whenever we entertain. It’s a vegetarian winner, but the omnivores always lick the bowl. http://krugthethinker.com/2012/02/miso-curry-squash-and-kale-salad/
I made this last night. And if I ever have a veg to serve this is what I would make with noodles on the side.
http://omgsexyfood.tumblr.com/post/45603844923/madeweekly-this-is-a-take-on-the-classic
I prepared a salad mix of baby kale, chard and spinach, even cut it up and spun it in salad spinner, but forgot to add it. Pissed me off. (my daughter used the salad mix in her smoothie this morning) I was looking forward to the flavor with the cauliflower. Next time…
I used 1/2 lb of bacon and made a rue for bechamel sauce with the bacon fat added bacon and cauliflower into the sauce before putting in casserole dish. But Olive oil would work …I just wanted some bacon I guess.
I probably used 1/4 cup flour and 2+cups of warm milk and all the leftover pieces of cheese in the fridge.
AFter dinner I thought I would maybe make a cream of cauliflower soup from the leftovers. Just remove the panko…But the brownbaggers left only about 1/2 cup. I was looking forward to testing it out to see if it would work as soup. ..next time
My new go-to vegetarian meal is butternut squash and sage lasagna from Martha Stewart. I sub vegetable broth for the chicken broth in the recipe. I’ve served it 3 times and have gotten rave reviews each time.
http://www.marthastewart.com/314642/butternut-squash-and-sage-lasagna?center=0&gallery=274436&slide=281816
now on Epicurious, a Gourmet 2001 recipe for Butternut Squash and Hazelnut Lasagna
This looks really interesting. It is a combination I would never have thought of 🙂
My husband and I are both vegetarians, so all my company dinners are vegetarian! Ottolenghi’s PLENTY is your go-to book. Many, many company-worthy vegetarian dishes. Try the coucous, for starters, which is served on a big platter and is gorgeous and delicious. Also, keep in mind that vegetarian meals don’t need one big main course. My favorite meal is probably a Midde-Eastern-y array of salads.