Mushroom Bourguignon
The classic beef bourguignon gets a vegetarian makeover with portobello mushrooms. Sauté a pound of quartered portobello caps with some olive oil, thyme, and garlic. Add a splash of red wine and vegetable stock and simmer until the mushrooms are tender. Serve over mashed potatoes, rice, or with crusty bread to soak up the flavorful sauce. This hearty, comforting dish is perfect for a chilly evening.
Sweet Potato Gnocchi with Sage Brown Butter
Homemade gnocchi made from roasted sweet potatoes and ricotta cheese are tossed in a rich brown butter sage sauce. Simply roast sweet potatoes, then mash them with ricotta, parmesan, egg yolks, and flour. Roll the dough into ropes and cut into small pillows. Boil the gnocchi until they float, then drain and toss with browned butter, fresh sage, and toasted walnuts. The nutty, buttery sauce clings to the tender gnocchi. It’s a showstopping first course or light main dish.
Cauliflower Tikka Masala
Take cauliflower tikka masala, for example. Cauliflower florets are marinated in yogurt and Indian spices, then roasted until lightly charred. They’re simmered in a tomato masala sauce seasoned with chili, cumin, coriander and ginger. The cauliflower soaks up the spicy, aromatic sauce and is delicious over rice or with naan bread. It has all the flavor of chicken tikka masala in a vegetarian and gluten-free dish.
Sweet Potato and Kale Fritters with Avocado Crema
Shredded sweet potatoes and kale are mixed into fluffy fritters and pan-fried until crisp. An avocado cilantro crema provides a cool contrast to the hot fritters. The sweet potatoes and kale melt into the batter, and the fritters are crispy on the outside but tender on the inside. They’re perfect for brunch, lunch or a light dinner, topped with a fried egg or tucked into a bun.
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