Weekend Cook and Tell: Gateway Vegetables

Welcome to Weekend Cook and Tell. Every Wednesday we rifle through the food sections of various national newspapers in search of an inspiration for a weekend cooking project. We hope you'll cook along with us and share your experiences, recipes, and photos here.

This week Sophie Brickman of The San Francisco Chronicle talked about her struggle to get her die-hard carnivore boyfriend to up his veggie intake. Although far from a vegetarian, Brickman is the more virtuous eater in her relationship and was enlisted to create meals that would satisfy without having to rely on animal proteins. Opting for hearty, wintry choices like Portobello Bourguignon and Barley Risotto with Roasted Squash appetites were satisfied and meat wasn't missed.

For this week's challenge we'd like all of you to share your heartiest, most appealing meatless recipes. We're looking for Gateway Vegetables, the sorts of dishes that are delicious enough to convert even the most dyed in the wool carnivores. Whether it's a veggie pot pie topped with creamy mashed potatoes or a vegetarian chili good enough to go without the beef, we want to hear all about it.

Show us photos of your proudest vegetarian dishes Photograzing (make sure to include "Cook and Tell" in your submission title), and tell us about your recipes here! If you'd like to blog the experience, please leave a link in the comments below. We'll post a round-up of your most rib-sticking veggie recipes, ideas, and experiences next Wednesday.


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