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Mushroom Pâté
By Betsy NelsonA nifty vegetarian pâté. If you have vegan guests, simply swap out the cream for unsweetened hempseed milk or coconut milk.
Ingredient: Vegetables
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Dolmades With Collard Greens
By Betsy NelsonThese Greek-inspired appetizers are wonderful served with a cucumber-yogurt dipping sauce.
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Charcuterie Plate
By Betsy NelsonArrange your favorite sliced meats on a platter. Always popular and no cooking involved!
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Caponata-Stuffed Potato Boats
By Betsy NelsonBaby red potatoes are great vehicles for prepared caponata, artichoke dip, or ratatouille from your grocery-store deli.
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Kale Chips
By Betsy NelsonThese veggie chips are super trendy for a reason: They are addictive and endlessly versatile.
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Grilled Sweet-Potato Rounds With Chorizo
By Betsy NelsonSubstitute tempeh for the chorizo to make the perfect vegetarian bite.
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Zucchini-Ricotta Pinwheels
By Betsy NelsonNot a zucchini fan? Try skinny Japanese eggplant instead.
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Prosciutto-Wrapped Asparagus
By Betsy NelsonFor a sweeter taste, try wrapping prosciutto around melon or even pear slices.
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Sausage, Lentils, and Greens Skillet Meal
By Betsy NelsonThis quick and hearty meal is perfect for a fall supper. Feel free to sub in any dark, leafy green for the collards, such as kale or Swiss chard. And, if you like spice, sub in chorizo or Andouille sausage for the meat.
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Frittata Provencal With Caramelized Onions and Mushrooms
By Betsy NelsonFrittatas are a perfect dish to make and serve in a cast-iron pan. Leftover frittata is also delicious enjoyed cold.
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Corn Spoon Bread
By Betsy NelsonA great side for Thanksgiving or any fall meal. To zing it up, replace the cheddar with pepper-jack cheese.
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Whole-Roasted Chicken With Ginger-Tarmari Glaze
By Betsy NelsonCast-iron pans are great for roasting vegetables and meats because they hold heat so well. Feel free to substitute your favorite veggies halfway through the roasting time for a delicious (and easy) one-pot meal.
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Sweet-Potato Latkes
By Betsy NelsonTraditionally made with potatoes, these little fritters are wonderful paired with applesauce and sour cream.
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Autumn Vegetable Gratin
By Betsy NelsonThis creamy gratin is filled with colorful seasonal veggies. For a nice crunch, top with chopped toasted walnuts before serving.
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Bacon-Braised Brussels Sprouts
By Betsy NelsonBacon and Brussels sprouts is a natural pairing, but if you are a vegetarian, try a vegetarian tempeh bacon or just add a little smoked Spanish paprika.
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Quick Brussels-Sprouts Kimchi
By Betsy NelsonThis sped-up preparation of kimchi can be eaten immediately or stored for up to a month.
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Brussels Sprouts Kimchi With Peppers and Carrots
By Betsy NelsonTraditionally made with cabbage or bok choy, the Korean dish kimchi is also a great vehicle for Brussels sprouts. This recipe takes a little time but is well worth the effort. Kimchi is wonderful served with meat, eggs, vegetables, and rice.
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Brussels Sprouts and Apple Salad
By Betsy NelsonThis recipe is terrific with a variety of other dressings, including raspberry vinaigrette. To save on preparation time, you can thinly slice or shred the sprouts in a food processor instead of pulling apart individual leaves.
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Vegan Breakfast With Tempeh “Sausage”
By Betsy NelsonA few spices transform plain tempeh into something that tastes like Italian breakfast sausage.
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Arugula and Mushroom Frittata With Chèvre
By Betsy NelsonThink of a frittata as a crustless — and much less fussy — quiche. Here, spicy arugula is beautifully tempered by earthy mushrooms and creamy goat cheese.
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Pizza Margherita Frittata
By Betsy NelsonHave a craving for pizza but trying to avoid gluten? Get creative and try using a frittata as your “crust.”