We are always on the lookout for easy vegetarian dishes to make for our non-meat-eating friends coming for dinner, or when we feel like we need a little detox in our lives. These ten quick, healthy (and delicious) vegetarian dishes will satisfy anyone at your dinner table and might even make you realize that food without meat can still be incredibly tasty.
From: 101 Cookbooks
Heidi Swanson creates some of our favorite healthy recipes and this fresh-tasting and hearty salad is no exception. Serve it with grilled and olive oil-brushed bread, roasted vegetables or one of the vegetarian pastas.
From: The New York Times
Instead of rice, this quick stir-fry (cooks in fewer than ten minutes) uses quinoa, a high-protein grain that adds a light, almost nutty texture to the dish. Feel free to omit the tofu or play around with different vegetable combinations.
Rich and creamy with a hint of spice, this pasta is the perfect fall-to-winter dish. The warm, comforting taste of seasonal butternut squash blends perfectly with bites of firm, luscious cavatelli.
These irresistible, bite-sized wedges are guaranteed to fill your kitchen with enticing, mouth-watering aromas of earthy cumin and sweet cinnamon.
This simple and fresh-tasting salad is a wonderful side dish or appetizer. Feel free to experiment with different combinations of herbs or whatever you have on hand.
From: Sisters Running in the Kitchen
Unbelievably satisfying and easy to make, this pasta will have every guest going back for more. Only suggestion: reduce the amount of garlic if you’re not a serious garlic fiend.
Ming Tsai’s deeply-flavorful salad showcases his signature balance between East-West flavors with combinations of woody mushrooms, sweet corn and bitter lettuce showered in an exotic version of a classic French vinaigrette.
Seductive and creamy, Bosc pears marry wonderfully with the spinach and crunch of hazelnuts. If you are short on time, and enjoy the taste of raw onions, then you can skip soaking them.
Soups are great for the fall especially hearty ones like this that require little assembly or attention. To make it a little healthier, forego the sour cream completely or use a non-fat Greek yogurt instead.
Eggplant, the vegetarian’s substitute for meat, performs brilliantly in this dish: intermingling with sweet, flavor-bursting tomatoes spiked with penetrating Moroccan spices and brightened with a touch of acidity. Perfect as is or spooned over a piece of grilled bread.