Help with a vegetarian recipe
I need your help. I need a recipe for a vegetarian dish to bring to a pot-luck. In the past I've brought a savory bread pudding and a vegetable strudel, both of which were well received. I need something new - something different. Any suggestions are greatly appreciated.
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This may be too close to the vegetable strudel, but I'm pasting this from an old thread anyway. It's quite rich, and a little goes a long way. Some CHer's said they used half the amount of butter to lighten it up a bit. It's delicious at room temp, drizzle of honey optional. The bundt pan kind of dictates where to slice, but next time I make it I plan to try using an electric knife to make smaller slices, more appetizer size.
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In case you'd like a savory recipe, here's one from the NYT that I've made a few times. The recipe in the NYT link is accurate; the link to Ciaochowlinda has pictures. It's very rich and buttery and a small slice goes a long way, but it is very easy to make and absolutely delicious. Don't be afraid of the amount of dill -- it makes the dish. You definitely need a crowd to help polish this off!
http://ciaochowlinda.blogspot.com/2009/05/no-fear-phyllo-torte.html
http://query.nytimes.com/gst/fullpage...
If that NYT link doesn't work, just Google No-Fear Filo Torte New York Times.
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Oh, the farro dish reheated beautifully the next day. Can be found at epicurious:
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Pumpkin gnocchi with browned butter/sage/walnut sauce. Or plain potato gnocchi with squash or pumpkin pieces or sauce, plus the browned butter/sage/walnut thing. The gnocchi can be made ahead and frozen.
The current issue of Fine Cooking has a delicious (but basic) chickpea chili recipe. Very good and can be made ahead.
Great farro and squash recipe in recent issue of Bon Appetit -it's the side dish for the cover chicken recipe from Husk restaurant. The chicken was good, but the farro dish was plate-licking delish. Yum. I need to make this again.
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I JUST recommended a vegetarian cassoulet to another vegetarian recipe seeker. It can be a main course for some, and a side dish for others.
http://www.epicurious.com/recipes/foo... -
Does it need to be a main meal? Bean salads are my go-to potluck dish because they travel well and taste better after marinading. I really like a lentil salad with capers and currants that has a curry-like dressing, if that interests you. Kale salads also work really well because they are supposed to wilt.
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