Vegetarian Options for Omnivores

As diets continue to diversify and diverge, with more and more diners going vegetarian, gluten free, vegan or raw, today’s competent cook and host needs some solid vegetarian options in their arsenal.

The following three dishes offer hearty(ish) vegetarian fare and can stand on their own for a light meal. But all are excellent options as side dishes to accompany meat or fish as a main dish if your crew is carnivorously inclined.

Pareve

2 cups brown rice

4 cups vegetable broth

2 cups cooked chickpeas (canned work fine)

½ cup pimento stuffed olives with brine

¼ of a preserved lemon

+ 1 tsp. brine OR juice and zest of 1 lemon

1 clove garlic

½ cup fresh parsley

2 Tbsps. olive oil

In a baking dish, place the rice and broth. Cover and bake at 350 degrees for 45 minutes until liquid is absorbed and rice is cooked through. If the rice is not soft at the end of 45 minutes, add ½ cup water and cook for 10 more minutes.

While the rice cooks, place the olives, lemon, garlic, parsley and olive oil in a blender or food processor. Blend until smooth.

When the rice is cooked, place the chickpeas and tapenade on top of the rice. Serve hot or at room temperature.

Dairy

1 Tbsp. olive oil

2 cloves garlic, minced

½ tsp. salt

red pepper flakes to taste

1 large tomato

4 cups mild flavored greens, chopped (can use escarole, beet greens, spinach, chard)

½ cup basil leaves, sliced into ribbons

1 lb. cheese tortellini

Parmesan cheese for serving

In a medium-sized skillet, heat the oil with the garlic, salt and pepper flakes until fragrant. Add the tomatoes and sauté until they begin to break up. Add the greens, then continue to sauté. Stir occasionally, until the greens wilt and the tomatoes dissolve into a sauce, which should take about 10 minutes. Add basil.

When the sauce is done, cook the pasta according to the package directions. Drain well and top with sauce and Parmesan cheese before serving.

Pareve

1 cup bulgur

wheat

1 cup cold

water

½ cup lemon juice

⅓ cup olive oil

1½ cups chopped flat leaf parsley

½ cup chopped red onion

2 cloves garlic, minced

½ tsp. salt

fresh ground pepper to taste (be generous)

2 pints cherry tomatoes, cut in half

1 large cucumber, peeled, seeded and chopped

Mix the bulgur wheat, water, lemon juice and oil in a large bowl. Set aside for 30 minutes.

Fluff the bulgur mixture with a fork and add the remaining ingredients, mixing well.

Allow to sit for at least an hour for flavors to blend. Serve at room temperature or chilled.