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Do you have a vegan or plant-based menu that you serve to omnivore guests? Just brainstorming...

So, I had some omnivore friends over tonight and was thinking about what to feed them. We don't generally eat meat, dairy, or eggs, especially not at home. I wanted to serve as mainstream a meal as possible (no imitation meats, tempeh, TVP) while still sticking to our meat- dairy- and egg-free diet.

This is what I served:

* Mung bean hummus, pita, and crackers
(This is a great recipe, by the way.)
* Cherry tomatoes
* Olives
* Tabbouleh
* Grilled vegetables and toum (garlic sauce
)* Mujadara (rice and lentils)
* Roasted cauliflower in tahini sauce

Tell me, do you have any go-to menus to serve non-vegan dinner guests that don't involve TVP, tempeh, or mock meats?

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  1. Well, this isn't my menu, but my vegan friend often goes to tofu simmered in the TJ's red curry simmer sauce, with a touch of coconut milk, served over rice.

    All her friends, including myself, really love it. TMI, my digestive system doesn't love it as much, but it is tasty!

    1 Reply
    1. I usually scan the complete menu options in the back of any of my veg cookbooks. Often I will make the menu as is, but sometimes I will cherry pick things I think people will like best.

      1. We are carnivores, but often serve (and enjoy) "meaty" grilled portobellos, paired with roasted brussel sprouts/green beans and a good tossed salad. German potato salad would go well with this.

        We often serve an assortment of nuts and olives as an appetizer; we'd add cheese, but you could just as easily add dried fruit or grapes.

        7 Replies
        1. re: pinehurst

          fwiw, german potato salad is made with copious amounts of bacon.
          maybe a plain potato salad using a vinaigrette dressing instead of a mayo-based dressing?

          1. re: westsidegal

            Or a vegannaise-based dressing....... ;)

            1. re: westsidegal

              Fakin' Bacon could work, but that's ersatz meat.

              1. re: mcf

                Well, actually it is tempeh marinated in a smoked sauce. Not ersatz meat at all, such as the Morningstar Farms and SmartBacon products. Really a great protein source and I use it regularly for BLTs. Tofurky also makes a tempeh bacon that is even better IMHO. But I never eat these as stand alone items, only in sandwiches as BLTs. Not sure non-veg people would appreciate.....

                1. re: Science Chick


                  If it weren't ersatz bacon, they'd call it tempeh instead.

                  The OP asked for non tempeh options, hence my comment.

                  1. re: mcf

                    Fakin' bacon is just a side-moniker. It is called "Smokey Tempeh Strips" straight up....look at the package! You brought up the idea of Fakin' Bacon....I only wanted to clarify that it isn't one of those mysterious meat-like amalgamations. It is tempeh.

                    1. re: Science Chick

                      Again, the OP asked for suggestions specifically not to include tempeh.

                      If it weren't ersatz meat, they wouldn't be callin' it bacon.

          2. soup (usually a vegetable soup "creamed" with cashew cream"


            stuffed cabbage or peppers (with a grain-based stuffing); or vegetable paella; or pasta with vegetables; or port. mushrroms; or roasted vegs [or some combination of several of these depending . . . ]

            fruit/vegan cake/vegan ice cream

            15 Replies
            1. re: alc

              That sounds great. I'd serve vegan chocolate mousse for dessert - the vegan gateway drug.

              1. re: MplsM ary

                Do you have a favourite recipe? Something I haven't made...

                1. re: Full tummy

                  I have a chocolate tofu mousse pie (no-bake) that gets rave reviews from everyone. Never fails.


                  1. re: blinknoodle

                    I tried this yesterday and it was INSANELY good! My husband, who is constantly requested more/better vegan desserts, was SO HAPPY! Thanks so much for sharing this!

                    BTW, I was unable to find the box Mori-Nu firm silken tofu, so I used Nasoya silken that comes refrigerated. I wasn't sure whether it was soft or firm (sure seems soft), so I left out the additional non-dairy milk from the filling to increase the likelihood of it firming up alright. It did firm up just fine and had a glorious texture. I was also worried that the dates in the crust would be overpowering....but, no! They were actually not perceptable as dates, per se, and did not detract from the intense chocolate flavor at all. I used half Guittard bittersweet and half Guittard semisweet chips.

                      1. re: magiesmom

                        Actually, the Mori-Nu silkens come in several varieties (see photos), although I don't know how "firm" these are, compared to refrigerated non-silken types

                        1. re: magiesmom

                          I am no expert, but I believe it has more to do with the texture than the firmness.

                          This has one explanation for how it's made (I can't vouch for its veracity).

                          1. re: will47

                            Yes, the Japanese silken is an entirely different process from the Chinese style. Texture totally different, but still comes in a variety of firmnesses. My only point is that the Mori-Nu brand comes in different degrees of firmness, whereas the nasoya brand that I had to use for the pie doesn't state firmness and I was concerned that they pie wouldn't set properly. However, leaving out the extra liquid called for in the recipe seemed to do the trick and the pie set fine.

                            I have since gotten my hands on the Mori-Nu firm and used it to make this yummy key lime pie. Here, the white chocolate sets the pie, instead of chocolate for the above mousse pie. I cut the recipe in half to make one pie, but I used REAL white chocolate, not the palm oil chips, and reduced it to 8 oz (I thought that 12 oz would be WAY too sweet. The 8 oz contributed plenty of sugar to offset the key lime juice...at least to my tastes). I'm betting that you could use the almond/date crust here, and leave out the cream cheese if you wanted it to be vegan:


                            1. re: Science Chick

                              I think gently pressing under a pan (with a towel wrapped around it) would also help reduce the moisture content of a softer one.

                              1. re: will47

                                You really can't press silken tofu.....it is literally like very thin, delicate Jello! Totally different even from soft Chinese tofu, which you can sort of press. Japanese silken process is different from the Chinese process and produces a different product. It is not packed in water at all, just poured into the packaging and it sets up after the package is sealed. Chinese is make into cakes, cut up and packaged in water for retail sale.

                                1. re: Science Chick

                                  You can press the harder types of silken tofu just fine. Even the soft stuff should be possible to press some water out of if you just use towels and no weight or a very light weight.

                                  1. re: will47

                                    I just confused, because there *isn't* any water in the cardboard box packs...at least as far as I can tell! At any rate, the recipes that I have posted are for the tofu right out of the box. Pretty sure the recipe accounts for whatever liquid is in the tofu. They both came out great and setup perfectly! :)

                                    1. re: Science Chick

                                      Right, but there's water in the tofu (and sometimes a tiny bit of water outside it, even in the aseptic packages) What we were talking about was using a softer (silken) tofu for a recipe that calls for a harder one, in which case you could gently press it.

                                  2. re: Science Chick

                                    You can expel some of the water by piercing the box and letting it drain for a few hours. That said, since I pretty much use silken tofu for whirred/whizzed/blended things like mousse or dressings, the water helps to liquefy the tofu, so I don't bother.

                  2. re: alc

                    I would point out that cashews (yum) can be very hard to digest for some people. I had a digestive upset after eating a (yummy) cashew-based dish, and a nutritionist told me that was not at all rare.

                  3. Falafel works pretty well- just make a dairy-free yogurt sauce to go with.

                    1. i just head to my Indian cookbooks - easy enough to skip any yogurt/lassi/raita dishes. PLENTY of vegan options!

                      1. All of my friends are omni! I usually do an "interactive" kind of meal. Recently i made gazpacho, pico de gallo and guacamole with tortilla chips and veggies as apps. For main dish was make your own tacos with black bean/sweet potato, bbq tempeh crumbles with onion, roasted mushrooms mix, cilantro rice, spicy chickpeas, arugala lettuce mix, cashew cream, and more pico. Big side salad with fresh cilantro, lime vinegrette and roasted pumpkin seeds. Fresh mango skewers with lime juice and optional cayanne sprinkles and strawberries with mint skewers for a light finish

                        1. Roasted red pepper, almond and garlic dip with cherry tomatoes

                          Smitten kitchen's mushrooms bourguignon served over farro

                          Arugula salad with toasted pine nuts

                          rice pudding made with coconut milk served with whatever fruit is fresh and delicious.

                          1 Reply
                          1. re: magiesmom

                            awwww that sounds amazing (reads? lol)

                          2. A vegetarian friend usually has a filling lasagna style main dish for us omnivores when she entertains. I have never felt slighted or hungry.

                            And look forward to her invitations.

                            1. I usually go Indian.. lots of vegan dals. Hummus is good, too. For potlucks, I have a killer lentil salad and balsamic roasted portobellos. Beer-soaked sweet potato fries, and we're all set. :)


                              2 Replies
                              1. re: blinknoodle

                                blinknoodle, will you share your recipe for the lentil salad?

                                1. re: Full tummy

                                  I have made this a few times:
                                  I used less oil (1/4c), added cucumber and used almonds since i had them

                              2. Full tummy, why are you including tempeh alongside imitation meats? It is a traditional Indonesian soya food staple. I've grown to love it and wish it were more readily available.

                                10 Replies
                                1. re: lagatta

                                  Lagatta, quite frankly before we started eating a plant-based diet, we were not at all familiar with tempeh. Even now, it is not an ingredient I understand well or make myself.

                                  Where I live, it is not a common ingredient in mainstream cooking. It is not easy to purchase in grocery stores. And, the people who I would be cooking for would not be familiar with it and would feel as though I were serving them something unusual.

                                  That said, if you have a tempeh recipe to share, something you think would fit the bill and be enjoyed by those who have never eaten it before, please let me know!!

                                    1. re: Full tummy

                                      I marinate it in soy sauce, molasses, and liquid smoke and serve as bacon in BLTs.

                                      1. re: Full tummy

                                        There are some suggestions for good tempeh recipes here:

                                        I think most health food stores and natural foods markets will carry it. For folks who have Indonesian markets nearby, they will also often carry it (frozen, if not fresh), and often at a better price.

                                        It will freeze well, so if you can get some from farther afield, you should be able to freeze it for quite a while. It's also possible to make at home, though I have personally never tried.

                                        1. re: will47

                                          Thanks! Since my post, I have made sweet & sour tempeh. I had hoped that the flavour of the tempeh would be more muted. It isn't something I enjoy, unfortunately. But, I will take a look at the recipes, nonetheless, as my husband doesn't seem to mind it. I did buy tempeh from Trader Joe's on my last trip to Michigan, but it was still in the freezer at the time of my last post. Thanks again.

                                          1. re: Full tummy

                                            Some tempeh is funkier than others, and certain preparations bring it out more than others. If you pan-fry or deep fry it, it will reduce some of that taste; also, you can try steaming it first before cooking it using other methods (this is also said to help for people who have difficulty digesting it).

                                            1. re: will47

                                              You can microwave it for a few minutes alternatvely

                                              1. re: magiesmom

                                                I haven't always loved tempeh but one recipe I did enjoy was coconut crusted fried tempeh from the fresh at home cookbook. It's been a few years so I don't remember the procedure exactly but it was quite simple and you could likely find it online.

                                                1. re: equalibra

                                                  I have that cookbook but haven't tried that recipe yet. Thanks!

                                    2. I'd be likely to serve briam, imam bayildi or stuffed vegetables (eggplant, tomatoes, pepper and/or zukes) to omnivore guests.

                                      2 Replies
                                      1. re: prima

                                        Briam looks yummy. Have never made or had that. Do you have a favourite recipe?

                                        1. re: Full tummy

                                          I've never followed a recipe exactly, since it's a dish that you can improvise depending on what's fresh from the garden, but these ones look good:
                                          Diane Kochilas version: http://www.youtube.com/watch?v=vdju7z...



                                          While some of the more traditional recipes call for a cup of olive oil (with at least a lb or 2 of vegetables), I use a few tablespoons, and roast everything in a 9 x 13 Pyrex dish, stirring occasionally. If you use eggplant or zucchini, the texture is improved if slice/chop, salt them, let drain in a colander, rinse then squeeze/pat dry before adding to the vegetable mixture. I often don't add potatoes, which can make the dish even quicker to roast (sometimes I cook it at 400 F convection on, if it's tomatoes/peppers/eggplant).

                                          Feel free to add more herbs and spices, too. Sometimes I add fresh basil or Herbes de Provence instead of oregano.

                                          I've also served zucchini fritters to omnivores, and they loved them. Even asked for the recipe! I haven't made a vegan version, since I use egg to bind, but I'm sure there are decent vegan recipes out there.

                                      2. I would make soup. I particular like gazpacho and ajo blanco in the summer.

                                        Pisto manchego is another favorite as is ratatouille.

                                        Panzanella can also be good depending on the bread and add ins.

                                        Lots of antipasto, tapas types food can be veg/vegan.

                                        1. i don't have a whole menu, but here are some of the dishes that i've successfully served to omnivores:

                                          minestrone soup that includes shelled edamame
                                          pureed fresh pea soup
                                          dah over brown rice
                                          curried anything over brown rice
                                          adas polo using brown rice
                                          stuffed grape leaves using a spicy lentil stuffing instead of the usual oily white rice.
                                          hummus with pita chips
                                          salads topped with pan roasted or oven roasted nuts.
                                          israeli eggplant salads with pita chips.

                                          5 Replies
                                          1. re: westsidegal

                                            Nice topic!

                                            Mine are:
                                            Roasted brussels sprounts and or new potatoes

                                            Roased cubes of butternut squash with apples and a drizzle of honey, maple syrup and maybe a but of cinna,on. Sometimes I toss in a littke butter or earth balance.
                                            Black bean soup.easy, easy, easy.
                                            Nut loaf/ roast. Great with mashed potatoes
                                            Enchilada casserole
                                            Quiche - not too original but good
                                            Mac and cheese. Can be vegan
                                            Cream of vegetable soup. No cream needed.
                                            Big hearty quinoa salad.
                                            Anything wrapped in puff pastry! :)

                                            1. re: Miri1

                                              Do you have a favourite nut loaf/roast recipe?

                                              1. re: Full tummy

                                                I know you didn't ask me.... But i really like this one- just scroll thru the blog stuff:

                                                1. re: Ttrockwood

                                                  Looks good, but it has cheese and eggs in it. Looking for a great vegan loaf!! Thanks!

                                                  1. re: Full tummy

                                                    I'm sure you can swap in flax eggs and daiya, didn't see anything mentioning vegan loaf....

                                          2. I make Tofu with Lemon, Soy, White Wine, and Butter Sauce from the Flexitarian Table, which is awesome. I serve with a roasted vegetable like green beans or brussels sprouts and make extra sauce. The tofu goes over quinoa.

                                            1. Not a vegan myself, but one of my favorite plant-based meals is risotto with roasted squash, walnuts and fried sage leaves. I recently had a fried risotto with artichokes served with a reduced tomato sauce (basically, pureed tomatoes cooked until they lose most of their water and ramp up the sweetness), and a poblano chile stuffed with summer squash served on a bed of black beans and corn (it had some cheese as a garnish, but that can be left out).

                                              And from one of the early Green's cookbooks, Zuni stew: beans, squash and corn stewed with herbs, served with masa/potato gorditas. One of my fall favorites!

                                              1. Here are some main dishes that I've found omnivores love:

                                                PostPunk Kitchen's Seitan Roast stuffed with Shiitakes and Leeks:

                                                Love and Lemons' Vegan Enchiladas:

                                                And my very own Louisiana Red Beans and Rice:

                                                I also love to make lasagna with a cashew cream/tofu filling. I can dig up the recipe and post if anyone is interested. I haven't put it on my blog yet.


                                                6 Replies
                                                1. re: cathyeats

                                                  Great options! Thanks for posting links!

                                                  1. re: cathyeats

                                                    OK, ya got me. Please post your recipe! Thanks! Cashew cream??? Guess I'm not very advanced regarding vegan foods, need a LOT of help.

                                                    1. re: blaireso

                                                      Blaireso: cashew cream is pretty easy and really useful! I love iton my vegan nachos.

                                                      1 cup cashews, soaked in water for 2-8 hours

                                                      11-12 tbsp of water (use as needed for desired consistency)

                                                      2-3 tbsp of lemon juice, to taste

                                                      1/4 fine grain sea salt

                                                      1. re: globocity

                                                        As I understand, cashew cream is made with raw cashews.

                                                        While Oprah may or may not be a reliable source for some, this recipe works for me:

                                                        2 cups whole raw cashews (not pieces, which are often dry), rinsed very well under cold water
                                                        Put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight.

                                                        Drain the cashews and rinse under cold water. Place in a blender with enough fresh cold water to cover them by 1 inch. Blend on high for several minutes until very smooth. (If you're not using a professional high-speed blender such as a Vita-Mix, which creates an ultra-smooth cream, strain the cashew cream through a fine-mesh sieve.)

                                                        To make thick cashew cream, which some of the recipes in this book call for, simply reduce the amount of water in the blender, so that the water just covers the cashews.


                                                        1. re: MplsM ary

                                                          It's easy, but, despite instructions to strain if you're not using a Vita-Mix, it's really hard to do without the high speed blender. But, with the Vita-Mix or similar blender, it comes out great with very little fuss.

                                                          You can get away with soaking only 3-4 hours, though. I usually put a pinch of salt with the soaking water.

                                                          Love it in grits / polenta, e.g.,

                                                          1. re: will47

                                                            I've made cashew cream with my immersion blender without a problem- just takes longer to get smooth and fluffy

                                                  2. I'm an omnivore. I eat vegetarian/vegan twice a week for health and religious reasons.
                                                    I like what you did here.
                                                    Mujadara (Moujendra) is a staple in our home.
                                                    so is bulgur wheat pilaf.
                                                    Yellow split peas purred and topped with capers and sliced red onion, drizzle of olive oil.
                                                    Roasted cauliflower is olive oil coated and coriander seed sprinkled, salted and roasted till browned nicely.
                                                    prima in this thread recommends briam, a roasted vegetable dish similar to ratatouille.
                                                    melitzanes imam, roasted baby eggplant topped with a garlicky onion tomato sauce and baked.
                                                    Stuffed tomatoes and zucchini, eggplant, and red and yellow bell peppers are great with a rice or bulgur wheat herb mixture.
                                                    Bean soup is always a fave.
                                                    Stewed string beans.
                                                    Braised vegetables.
                                                    I recommend looking into Greek Cuisine beyond the street foods of gyros and such. The cuisine is very vegetarian friendly.

                                                    3 Replies
                                                    1. re: Gastronomos

                                                      I made this bean and veg ribollita recently- it was loved by my group of omni friends, a few even asked for the recipe (which is rare!):

                                                      1. As a dedicated omnivore feeding a vegetarian (to whom I am also dedicated) on a daily basis, you damn betcha I'm looking for, finding and inventing vegetarian dishes that I enjoy eating and sharing with guests. My favorite invention (and hers) so far is a two-pot dish with sliced onion, de-pulped/seeded Roma tomatoes chopped up, another vegetable or two (usually zucchini and/or yellow squash sliced up) and a package of very firm tofu cubed and marinated in fish sauce (a compromise she's willing to make) and sriracha. The sauce is Trader Joe's Thai Green Curry Simmer Sauce blended with their Light Coconut Milk, of which I use half for each dish and refrigerate the rest for a rerun. The onion is cooked until soft in oil, with salt to taste, and then the tomatoes and squash are added and the pot covered until everything gets soft and melty. The marinated tofu goes in here, cooked until hot, then the sauce added and stirred together. The other pot I mentioned is the grain of choice: jasmine rice, brown rice and quinoa have all taken their turn.

                                                        1. I've been playing with this recipe for the last few weeks. It's a mushroom stew:


                                                          1 Reply
                                                          1. I was vegetarian most of my life and vegan for many years until recently. I still have a slight fear of preparing meat and just naturally gravitate toward plant and grain-based meals, even when omnivore friends are coming for dinner.

                                                            I've noticed that familiar-ish comfort food type dishes are much more easily digested than ones with strange ingredients or that are strictly plants. Omnis like their carbs and grains.

                                                            Something like pasta with beautiful roasted veggies goes over well. You can serve with cheese on the side for them.

                                                            I used to make a meat-loving boyfriend dinner most nights and he eventually got really into the idea of not eating so much meat... one of his favorites were tacos made with roasted or grilled mushrooms, yams, zucchini, peppers, and onions with all the usual fixings (guacamole, salsa, etc.). Again, I'd serve his with cheese if he wanted it.

                                                            Lastly, I had to host a BBQ over the summer with 2 vegans attending (out of 10 people total). I threw together an entirely veggie-based layered and pressed vegan sandwich for them, expecting lots of leftovers. But the omnis ate the entire thing and didn't even notice it had no meat or dairy: http://thecarboholic.com/2013/11/04/p...

                                                            1 Reply
                                                            1. re: nothingswrong

                                                              That sandwich looks amazing. Thanks for sharing!

                                                            2. I'm a meat eater, but one of my favorite dinner-with-guests meals is accidentally vegan:
                                                              curry red lentils
                                                              some pan-cooked vegetable, usually capsicum masala.

                                                              It's a great party type food because two of the are simply left alone on low heat for the last 20 minutes of cooking, so they leave you time to cook the vegetables and if your timing is a little off (mine always is) they don't keep you from your own party while they finish cooking.

                                                              2 Replies
                                                              1. re: idamayer

                                                                Any favourite recipes to share for the curry, pilau and capsicum masala?

                                                                1. re: Full tummy

                                                                  curry: my secret ingredient is mae ploy curry paste (red curry). Then just sautee some onions and boil lentils. Add in a dollop of curry paste and guests always ask for the recipe. Probably the easiest thing I know how to make.

                                                                  pilau: I use the Madhur Jaffrey's recipe

                                                                  capsicum masala: I usually play this one a little by ear; the basic recipe is to put a quick char on some chopped peppers, then make a tomato paste & yogurt based sauce, and spice with garam masala, garlic and ginger.

                                                              2. Resurrecting and older thread but I think its an interesting and useful thread.

                                                                I generally keep to things like pasta bakes - rich goulash-type sauces with dumplings studded in and baked, or a nut-cream and blended vegetable sauce with breadcrumbs on top - pestos work well in those.

                                                                Curries - daal makhani (marg instead of butter) etc. I also got big smiles for my vegetables (aubergines, shredded carrot and chickpeas) cooked in sumac and lemon broth and baked inside wholewheat pitta.

                                                                2 Replies
                                                                1. re: monsterbeans

                                                                  Shouldn't the Margarine Daal be called Daal Marghani, instead of Daal Makhani, when once considers makhani means with butter? Or perhaps Daal Mock Makhani, in the spirit of Mock Apple Pie? :)

                                                                  1. re: monsterbeans

                                                                    Any favourite recipes to share? Daal Marghani, perhaps, hehehe?

                                                                  2. Broccoli lasagna is my go to dish always a hit.

                                                                    5 Replies
                                                                    1. re: VeganVick

                                                                      Do you have a recipe to share? That would be great, as I've never thought of vegan broccoli lasagna as a surefire hit!

                                                                      1. re: Full tummy

                                                                        I do not have a recipe but I will try to draw one up

                                                                        1. re: Full tummy

                                                                          I made this one for a bunch of omnis who raved about it. I'm sure you could swap in broccoli for some of the veggies. Note that for the cashew cheese they need to soak several hours(i usually do overnight), and don't skip the nutritional yeast

                                                                          I haven't tried this Chow recipe yet but it looks great too, prob time intensive tho:

                                                                          1. re: Ttrockwood

                                                                            I just bought the Oh She Glows! Cookbook. I will check these recipes out.

                                                                            1. re: Ttrockwood

                                                                              I have to say I did not care for the Chow vegan lasagna recipe. It was super time intensive and the end result was meh.

                                                                        2. I cannot eat soy or dairy (but I can and do love meat) but there is at least one vegan soup I can think of off the top of my head that I make sometimes that is really good, that I have made for others and it has gone over well.

                                                                          Roasted Curried Butternut Squash Soup (sorry there are not really any measurements, I just eyeball everything and go by taste)

                                                                          1 medium butternut squash, peeled, seeded, and cubed
                                                                          Safflower or olive oil
                                                                          Salt, pepper, & cayenne

                                                                          Toss the peeled and cubed squash in oil, salt, pepper, and cayenne. Spread onto a foil-lined baking sheet and roast at 375 degrees, along side the chickpeas (see below), for about an hour to an hour 20 minutes, until tender and golden.

                                                                          Coconut oil
                                                                          2 apples
                                                                          1 onion
                                                                          2 cloves garlic
                                                                          1/2 inch piece of ginger
                                                                          Maharaja curry powder*
                                                                          Aleppo pepper (or cayenne pepper, or omit if you don't like it hot)
                                                                          Vegetable broth
                                                                          Maple syrup
                                                                          Coconut milk

                                                                          *Maharaja curry powder is a spice blend I get from Penzey's. It consists of the following, so use any or all to your taste and preference: turmeric, coriander, cumin, cardamom, fenugreek, ginger, nutmeg, fennel, cinnamon, white pepper, black pepper, cloves, red pepper and saffron.

                                                                          When the squash is almost done roasting, melt the coconut oil over medium heat in a medium sauce pan. Peel, core, and cube the apples and dice the onion. Sautee in the coconut oil until they start to soften. When they are close to done, grate in the garlic and ginger and stir in the spices. Sautee for another couple of minutes. Deglaze the pan with vegetable broth, then toss in the roasted squash and enough broth just to cover. Simmer for a few minutes until broth is slightly reduced. Remove from heat and puree with an immersion blender (or in batches in a regular blender.) Stir in the maple syrup, coconut milk and more broth as needed to achieve desired consistency. Serve with roasted chickpeas.

                                                                          Maple roasted chickpeas:

                                                                          1 (15oz) can organic chickpeas
                                                                          2 tablespoons brown sugar
                                                                          1 1/2 tablespoon safflower or olive oil
                                                                          1 1/2 tablespoon maple syrup
                                                                          pinch cinnamon

                                                                          Drain and rinse the chickpeas and remove the skins (optional, but I prefer them with skins removed. Smitten Kitchen describes how to skin chickepeas in her hummus recipe here: http://smittenkitchen.com/blog/2013/0...). In a small bowl, combine the glaze ingredients, then pour over the chickpeas and toss gently to coat. Spray a foil-lined baking sheet lightly with cooking spray. Arrange chickpeas in an even layer onto baking sheet and sprinkle with additional salt. Roast at 375, alongside the butternut squash, for about 40-45 minutes, tossing every 10-12 minutes, until dark brown and caramelized.

                                                                          I will usually serve this with some kind of bread/muffin/cornbread/etc (also dairy free.)

                                                                          1 Reply
                                                                          1. re: Maggiethecat

                                                                            Those look like great recipes. Thanks!

                                                                          2. Not vegan, but plant based -

                                                                            Butternut squash lasagna (in the colder months)

                                                                            Pasta w Pesto (I add string beans to the pasta water a minute or two before the pasta is done) you can add as many veggies as you like.

                                                                            This time of year I like asparagus risotto - I blanch and blend the asparagus stalks to mix into the risotto and then add the tips whole - actually, some of the pesto from above would be good stirred into the risotto at the last bit...

                                                                            Eggplant Rollatini - Grilled Slices of eggplant rolled with ricotta that has been flavored with basil, parm, s&p, garlic, etc....) covered w/ good homemade tomato sauce - if you want to bake these add an egg or some other binder to the ricotta.