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Noodleless Zucchini Lasagna

Zucchini strips replace the noodles in this hearty, Italian-flavored casserole.

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Cool Ziti with Eggplant and Tomatoes

You don’t find pasta salads in Italy, but in very hot weather, room temperature or cooled-down pasta with vegetables can be quite delicious, prepared in advance for a casual picnic or supper. Here, the quantity of juicy ripe tomato and eggplant makes this pasta dish more like a vegetable salad.

TOTAL TIME: 45 minutes
YIELD: 4 to 6 servings

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Donna's Vegan Enchiladas

Hearty enchiladas with a special cilantro-avocado sauce. This dish was popular at our picnic potluck in Portland in August.

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Very Green Veggie Pesto Pizza

A pizza featuring a tasty and unusual pesto base!

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Curry-Ketchup Bean Burgers

Christel came up with this variation on a bean burger and it's become a favorite of hers. These little burgers keep well and can even be used as "travel food."

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Curried Vegetable-Potato Wok

Sigrid has a gift for spices. If you like curried veggies and coconut, don't miss this one!

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Ultimate Shepherd's Pie

An easy and delicious version of a classic dish made with crumbled veggie burgers.

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Gluten Free Vegetable Lasagna

A pretty lasagna that uses strips of summer squash for noodles!

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Chickpea Pancakes or Crepes

Crêpes are thin French pancakes that can be served savory or sweet with any filling combination you can think of. They are easy and delicious!

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Boston Baked Beans

David makes this dish without baking and adds an arrowroot-water mixture to thicken the rich bean “gravy.” I like the slight crust formed by the baking process, so I did not use arrowroot and baked the beans in a casserole dish at 350F—15 minutes with lid and 15 minutes without.---Susan B.

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