This week we’re exploring our favorite meatless meals that are flavorful, easy, and exciting. These veggie-centric dishes include several one-pot meals, a deconstructed lasagna, and the “casserole” we both can’t stop making. We’ll also share a few surprising ways to use up that cauliflower! While we’re both fans of starting our week with a vegetarian dinner, we also don’t have any hard and fast rules about what day or time it needs to happen. This conversation inspired us both to get back into the kitchen and cook up all our favorite vegetable mains!

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Links to recipes from this week’s show:

Our favorite Farro + Cauliflower Parmesan, by Sarah Digregorio for The New York Times

Bon Appetit’s Whole Eggplant Parmesan by Dawn Perry

Priya Krishna and Ritu Krishna’s Tomato Rice with Crispy Cheddar for The New York Times

Anna Thomas’ Love Soup cookbook, and her “beans + greens” recipe

Smitten Kitchen’s Pizza Beans

Heidi Swanson’s Baked Quinoa Patties

Fly by Jing and Hot Mama Smoky Coffee Chili Oil

Sonya’s Plov, while not meatless, you can modify it by omitting the meat or substituting it with your favorite vegetable or legume

Satruday, Oct. 3, 2020

NPR

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