Eggplant and peppers, two companionable vegetables, are combined in a delicious casserole with a creamy, cheesy (vegan) topping. Serve with a simple grain or pasta dish and a colorful salad augmented by beans or chickpeas. more→
To honor Jason and the Argonauts and seasonal eats, here’s a briam — a Greek casserole of seasonal summer veggies. Many traditional recipes are oil guzzlers (fancy that). This has less oil but loads of flavor from the veggies themselves, and the produce and time does the work for you. Crusty on top, juicy on the bottom, it’s good over brown rice, quinoa or with crusty bread for soaking up sauce. Serve with a Greek—or any—salad.
This delicious classic requires 30 to 40 minutes of hands-on time, plus about an equal amount of baking. So, while it may not qualify as a quick dish to make when you come home from work, it’s a comforting weekend meal. It’s substantial and filling, though my family rarely leaves leftovers.
This luscious one-dish meal and its accompanying photo were contributed by Ellen Kanner. Serve with black beans and a green salad for a hearty winter meal. more→
This rich combination of white and sweet potatoes, subtly sweetened with apple, is perfectly suited your major comfort food cravings of the cool season. This is one of my favorite comfort food recipes (which was titled Les Trois Pommes), updated, from Vegetariana. more→
Chilaquiles is a classic Southwestern casserole that layers soft corn tortillas with beans and cheese. The lively flavors make for a nice change-of-pace holiday main dish, but this is also easy enough to make for weeknight meals. Adapted from The Vegetarian Family Cookbook. more→
Now you can have “the whole enchilada” without having to fill and roll individual tortillas, with this luscious creamy vegan enchilada casserole. While you’ve got the oven going at 400º F., roast some veggies as a side dish. A crisp green salad rounds the meal out nicely. more→