Sautéed zucchini and smoked mozzarella stand in for pepperoni in this crowd-pleasing entrée. Raw garlic in the uncooked, ready-in-10-minutes tomato sauce adds punch. If you don't want to wait the hour for the dough to become easier to work with, use a store-bought ready-to-heat flatbread crust and follow the package instructions. For heat-lovers, drizzle the finished pie with chile oil.
Smoked mozzarella (which has a savory, meaty quality), salty Parmigiano-Reggiano, sweet roasted red peppers, and broccoli (with its vegetal and slightly bitter flavor) add up to a complex, balanced, and satisfying breakfast or brunch dish. Save the broccoli stalks for soup or salad.
Chock-full of flavorful, healthful ingredients, these vegan burgers are sure to become a weeknight and company staple. Cook the brown rice ahead of time or use rice left over from another meal. Vary the recipe by substituting pinto beans for the chickpeas and omit the cheese if you like.
Eggplant Parmesan is a perfect dish, so it requires no gilding. You do, however, need to follow a few tips to ensure the best flavor and texture. You'll taste the oil, so go with extra-virgin. There's no need to salt and drain the eggplant, so skip that common step. You do want to peel the eggplant, though -- it takes less than a minute and improves the texture of the dish. If you prefer your eggplant Parmesan extra-saucy, double the tomato sauce and serve the extra alongside for ladling on top of individual portions.
This mild dish is perfect for all palates. For a heat-loving crowd, add some minced fresh jalapeños to the onion-pepper mixture or sprinkle with some cayenne pepper.
Recipes courtesy of Meatless All Day by Dina Cheney, published by The Taunton Press in 2014. Photos © by Kate Sears.