Plant-Based Dishes to Delight Every Palate

Run a knife around the edge of the roast to loosen it from the pan. Place a serving platter or cake stand upside down on top of the pan and very carefully flip it over. If any of the mixture gets stuck in the pan, spoon it out and gently press it back in place. Arrange the Brussels sprouts and radishes around the roast and decorate with sprigs of fresh rosemary and thyme.

Make Ahead: Assemble and freeze the unbaked roast in the pan. Bake from frozen, covered with foil, for 75 minutes. Remove the foil and bake for another 15 minutes, then leave in the turned-off oven for 15 minutes before unmolding.

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Scott Suchman (Prop and food stylist: Lisa Cherkasky)

Whole Roasted Cauliflower with Tahini Dressing, Pistachios and Pomegranates

Serves 4

• One 2½-pound head of cauliflower

For the Rub:

• 1 tablespoon tahini
• 1 tablespoon miso paste or salt-free seasoning
• 2 tablespoons lemon juice
• 1 tablespoon apple cider vinegar
• 1 tablespoon date syrup
• ½ teaspoon cumin
• ½ teaspoon smoked paprika

For the Tahini Dressing: 

• ½ cup tahini
• ½ cup warm water
• 1 tablespoon salt-free seasoning
• 1 tablespoon lemon juice
• 3 cloves garlic
• 1 teaspoon date syrup or maple syrup 
• 1 tablespoon fresh dill, chopped

For the Garnish:

• ½ cup pomegranate seeds
• ½ cup shelled pistachios
• 2 tablespoons parsley, chopped
• 3 sprigs fresh dill
• 4 radishes, thinly sliced
• ½ teaspoon sumac or za’atar

Preheat the oven to 375°F. Trim the stalk and cut off some leaves from the head of cauliflower and set it aside. Bring a large pot of water to a boil and carefully submerge the cauliflower. Boil for 12-15 minutes or until tender.

Meanwhile, combine the rub ingredients in a small bowl and stir into a smooth paste. Remove the cauliflower from the pot and drain. Place cauliflower in a baking dish and spread the rub all over it, then bake for 35 minutes. Check for tenderness by inserting a skewer into the center. Turn off the oven but leave it in the oven for 10 minutes.

Add all the tahini dressing ingredients to a blender and blend until smooth, with the consistency of yogurt. Add more water if it is too thick.

Transfer the cauliflower to a serving platter. Spoon some of the dressing over the top, garnish with the pomegranate seeds, pistachios, parsley, dill, radish slices and sumac or za’atar. Serve with the remaining dressing on the side. Slice into wedges to serve.

Mushroom Bourguignon

Serves 6

• 18 ounces button mushrooms, quartered (or wild mushrooms)
• 16 ounces pearl onions, thawed if using frozen
• 1 (12-ounce) can artichokes, quartered and drained
• 3 carrots, chopped
• 3 bay leaves
• 3 tablespoons tomato paste
• 1 cup red cooking wine
• 2 teaspoons herbes de Provence
• 1 cup vegetable stock
• 1½ tablespoons cornstarch
• 1 teaspoon salt-free seasoning
• 1 teaspoon freshly ground pepper
• 1 teaspoon fresh rosemary, finely minced
• Rosemary or thyme sprigs to garnish (optional)

Add the mushrooms, onions, artichokes and carrots to a large pot or Dutch oven. Sauté for 4 to 5 minutes, stirring occasionally and adding a splash of water if needed to prevent sticking.

Add the bay leaves, tomato paste, red wine and herbes de Provence. Simmer for about 8 minutes, or until the wine has reduced by half.

Whisk together the vegetable stock and cornstarch in a small bowl, then stir it into the pot. Simmer for about 10 minutes, or until the sauce has thickened. Season to taste.

Serve over mashed potatoes or creamy polenta. Sprinkle with the minced rosemary and garnish with fresh rosemary or thyme, if desired.

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Scott Suchman (Prop and food stylist: Lisa Cherkasky)

Holiday Lentil Shepherd’s Pie

Serves 6

For the Filling:

• 1 cup onion, diced
• 1 cup carrots, diced
• 1 cup celery, diced
• 2 cups vegetable stock
• 3 cups cooked lentils (store-bought cooked to save time)
• 2 cups mushrooms, roughly chopped
• 1 cup frozen peas
• 1 teaspoon poultry seasoning
• 1 teaspoon thyme
• Freshly ground black pepper and salt or salt substitute, to taste

For the Cauliflower Mashed Potatoes:

• 3 pounds organic Yukon Gold potatoes (peeled or unpeeled)
• ¾ pound cauliflower florets
• 1 teaspoon garlic powder
• Salt substitute and freshly ground pepper, to taste

Preheat the oven to 400°F. Scrub the potatoes and cut them into quarters. Place them in a large pot, cover with water and bring to a boil. Cook for 15 to 20 minutes, or until tender. Add the cauliflower during the last 5 minutes of cooking. Drain and mash together with the garlic powder, salt substitute and pepper.

Meanwhile, sauté the onion, carrots and celery in a splash of vegetable stock until softened and lightly caramelized. Add the mushrooms, peas, lentils, herbs and remaining vegetable stock. Simmer for about 10 minutes.

Transfer the filling to a baking dish and spread the mashed potato mixture evenly over the top. Bake for 30 minutes, or until bubbling and lightly browned.

Make Ahead: Assemble up to 24 hours in advance, refrigerate and bake just before serving.