Zucchini-Eggplant "Parm"
After eating this dish at La Copine, Natasha Lyonne said, “This place is a 10!” causing Nikki and Claire both to blush. As we are just a few hours from LA, a lot of people from the City of Angels show up at our doorstep. To accommodate diverse dietary needs, we make many dishes or components of our dishes vegan and/or gluten-free. It’s surprisingly easy when it comes to soups, salads, and sandwiches, but for a substantial vegan main dish, we had to think more outside the box.Claire grew up in New Jersey eating eggplant Parm as an after-school snack, sometimes layered and baked, other times piled on a sandwich, or simply dipped in oil and balsamic vinegar. So we came up with this eggplant Parm meets lasagna, made with thin slices of eggplant and zucchini layered like noodles with a fresh tomato sauce and cashew-based béchamel. After baking it for two hours, it’s refrigerated overnight to set, making it super easy to reheat the next day. We reserve half of the pomodoro to add to the pan when reheating so it gets extra hot and bubbly and finish it with a drizzle of basil oil, lots of garlic breadcrumbs, and fresh basil. It’s a comforting dish that both vegetarians and meat eaters find satisfying. And it’s easy to make gluten-free if you leave out the breadcrumbs or use a gluten-free option.
Roasted Butternut Squash with Chili and Maple
The humble butternut squash is incredibly versatile; I often opt to roast it to bring out its natural sweetness. When Gwyneth handed me a beautiful butternut from her garden, I suggested roasting it with a touch of maple syrup, salt, and chili, then topping it with pecans and fried sage. This simple yet elegant preparation makes for a classic side dish. Plus, any leftovers can be added to a salad or frittata the next day, so it’s always a good idea to make extra.
Baked Cauliflower and Mushroom Pilaf
“I make these baked rice pilafs regularly at home, and everyone in the family loves it. This one is vegetarian, but we sometimes add chicken, minced lamb, or shrimp. The fragrant, aromatic steamed rice with coconut milk and stock is cooked on low heat, allowing the flavors to gently infuse. My favorite part of the dish is the edge of the pan, where the rice forms a slight crust. I love adding nuts and fried onions for texture and extra flavor.”
Spaghetti Quadrati with Baby Tomatoes, Olive Oil, and Basil
“Using excellent-quality ingredients really makes this otherwise simple dish shine. Use the best olive oil, baby and canned tomatoes, and basil you can find. This recipe is also excellent with freshly grated Parmigiano-Reggiano or Pecorino cheese. I prefer it without cheese, though, so that the delicious, bright ingredients can sing on their own.”
Smoky-Sweet Baked Pasta with Butternut Squash and Poblano Peppers
The classic combination of butternut squash and sage gets upgraded with chipotle and poblano peppers. The sweetness of the squash is offset by the heat of the peppers. And the sage subtly reminds you of the holidays.
Spiced Rice and Lentils with Greens and Garlicky Yogurt
Lebanese mujadara was our inspiration for this dish—it combines earthy lentils, fluffy rice, and deeply caramelized onions, and it’s as good if not better served at room temperature. It might be the perfect food, and it seems like a natural fit for a vegetarian holiday main. Our version has some greens and added spices for that holiday warmth. Serving it alongside yogurt is traditional and adds a much-needed tang to refresh your palate.
Curried Sweet Potato Potpie
Holidays mean pie. Holidays mean sweet potatoes. And this holiday sweet potato pie is not the one you’re thinking of. We were initially inspired by samosas—the delightful triangle-shaped fried pastries stuffed with potatoes, peas, and spices in South Asian cuisine. We opted for a large potpie that can serve a crowd instead of individual pastries, swapped the regular potatoes for sweet potatoes for maximum holiday vibes, and, for extra veg, added in some cauliflower à la aloo gobi (another favorite dish from Indian cuisine). It was a fun food puzzle to put together, but it’s even more fun to eat.
Potato and Pepper Tacos
These tacos were inspired by the popular Mexican dish papas con rajas. It’s traditionally made with poblano peppers, but we wanted to find a use for the oft-maligned green bell pepper. Turns out charring the green bell before cooking it adds a smoky depth that mellows its bitterness. Stuffing it in a tortilla along with crispy potatoes, red onion, and cilantro will make any green bell hater change their tune.
Sweet Potato, Kale, and Vegan Chorizo Sheet Pan Dinner
We made the one-pot rules so we can stretch them, right? While we’ve called this a one-pot meal, you do need to use a food processor to make the vegan chorizo. You could use a store-bought plant-based chorizo, which would eliminate that step/dirty dish. But our walnut-mushroom chorizo tastes amazing, and it’s more wholesome. Overall, this is a great addition to the weeknight dinner routine because it’s so customizable—it would work with russet potatoes and bell peppers in a pinch.
Eggplant and Chickpea Rice with Cilantro and Yogurt
This dish comes together quickly and easily, and it scratches the itch of weeknight takeout. It’s got biryani vibes, but it’s lighter—while still being satiating. And it takes care of those leftover greens you have in your fridge.