It’s a trend: more people are choosing plant-based diet. Recently, some of my meat eating clients were ordering more vegetarian dishes, a couple of mostly vegetarians switched to completely vegetarian diets, and I get requests for vegetarian, vegan, and raw food all the time. It’s easy to see why: California local seasonal produce is so fresh, tasty, beautiful, and inexpensive! And it’s good for you.
So I have put together a list of vegetarian dishes that I cooked recently. It reflects the winter market and cold weather requirements for hearty comfort food, with an accent on root vegetables, cabbages, sturdy greens, mushrooms, and grains.
As the spring vegetables begin to appear at the market, I will introduce more asparagus, fresh beans and peas, artichokes, spring onions and garlic, and exciting fresh green salads. And yes, this is the time of the year when I get so tired of winter squashes that I cannot wait to take them off the menu till next fall.
My Winter Vegetarian Menu
Vegan dishes are in green. Dishes in brown contain milk, cream, cheese, or eggs.
Soups
Sweet potato and parsnip soup
Cabbage and potato soup with caraway
Creamy cauliflower with greens
Butternut squash with chai spices
Leek and potato soup
Green peas and garlic soup
Lentils and spinach
Wild mushroom and barley
Borscht
Winter minestrone
Cream of asparagus
Cream of broccoli with almonds
French onion soup
Entrees
Farro with mushrooms, balsamic vinegar and thyme
Whole wheat pasta with mushrooms, arugula, and pine nuts
Caponata linguini
Quinoa pasta with marinara sauce
Spaghetti squash marinara
Quinoa cakes with garlic, lemon, and parsley
Vegetable Thai-style red curry
Black bean and pumpkin chili
Mediterranean chickpea stew
Vegetable paella
Kale, mushroom and tomato sauté
Acorn squash stuffed with quinoa and vegetables
Black bean and artichoke burritos
Forager’s mushroom tarts
Wild rice Forestier
Baked mashed potato casserole
Spanish-style potato and spinach tortilla
Broccolini and bell pepper frittata
Stuffed portabello mushrooms
Broccoli and mushroom mini-quiches
Buckwheat pancakes with dill sour cream
Eggplant Parmesan
Vegetable pot pies
Roast beets and arugula vinaigrette with walnuts and goat cheese
Russian potato salad
Sides
Roasted Brussels sprouts
Sautéed Brussels sprouts and mushrooms
Green beans with garlic and lemon
Brown rice and beans
Sautéed potatoes
Sautéed Tuscan black kale
Braised collards and turnip greens with garlic and white wine
Orange glazed carrots
Israeli couscous
Buckwheat kasha
Garlic and herbs smashed potatoes
Red beans and walnuts salad with cilantro
Marinated red onions
Spicy cabbage and carrot slaw
Roasted kabocha squash
Polenta
Quinoa pilaf with zucchini and lemon
Roasted root vegetables (parsnips, turnips, rutabaga, watermelon radish, celery root, etc.)
Honey glazed turnips
Baked apples
Cauliflower gratin
Carrots and sweet potatoes puree
Saffron risotto
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Location:San Francisco Bay Area
