A Moveable Feast - vegetarian potluck - Recipe

Vegetarian Times, Dec, 1999 by Patsy Jamieson

Uncover the delicious possibilities of potluck dining

How often do you dream of throwing a party to catch up with all the friends and family you haven't seen in ages, but just as you're about to set the date, you stop. Because when it comes right down to it, as much as you love to entertain, you just don't relish sacrificing a precious weekend to cook for a crowd.

A hectic schedule isn't reason enough to abandon your party plans. A great way to throw a bash with minimum effort is to invite guests for a casual potluck dinner. Reminiscent of covered-dish suppers in church basements and community halls, a potluck meal does have an old-fashioned feel. But these days, when people seem to be busier than ever, the concept has renewed appeal (after all, there is only one Martha). Asking guests to pitch in with the food preparation not only makes the occasion easier on the host, it fosters a spirit of sharing and conviviality. And don't forget to ask your guests to bring along copies of their recipes. Collecting them is an easy way to amass a repertoire of super potluck ideas. In the meantime, to get you started, here are a few of our favorite dishes, all of which can be made ahead and are easily transported.

Harvest Vegetable Stew

8 TO 10 SERVINGS DAIRY-FREE

Gremolata, a vibrant mixture of parsley, garlic and lemon peel, gives this satisfying stew an exciting finish. A simple rice pilaf is an ideal accompaniment; if no one else is bringing a rice side dish, you may want to include one. If you hesitate to buy butternut squash because it's difficult to peel, try this trick: Pierce squash in several places with a fork or skewer and microwave on HIGH for 2 minutes to soften the skin and facilitate peeling,

DOOR-TO-DOOR: Make stew up to 2 days ahead and refrigerate in a plastic food storage container. Reheat stew on the stovetop or in a microwave (8 to 12 minutes on HIGH). Prepare gremolata within several hours of serving and refrigerate in a small plastic food storage bag.

1 Tbs. olive oil
3 medium onions, halved and cut into
  very thin slivers (3 cups)
1 large butternut squash (about 2 3/4 lbs.),
  peeled, seeded and cut into
1-inch cubes (6 cups)
1 medium red bell pepper, cut into
1/2-inch dice
2 medium cloves garlic, minced
1 1/2 tsp. dried oregano
1/8 tsp. red pepper flakes
1 cup vegetable broth
28-oz. can diced tomatoes
19-oz. can chickpeas; rinsed and
  drained

Gremolata

1/2 cup chopped flat-leaf parsley
2 tsp. grated lemon peel
2 medium cloves garlic, minced

IN DUTCH OVEN or large deep skillet, heat oil over medium heat. Add onions and cook, stirring often, until softened, 4 to 6 minutes. Add squash, bell pepper, garlic, oregano and pepper flakes and cook, stirring, 2 minutes. Add broth, increase heat to high and bring to a boil. Reduce heat to low, cover and simmer 10 minutes.

Stir in tomatoes and chickpeas and return to a simmer. Cover and simmer until squash is tender but not mushy, 8 to 10 minutes.

Meanwhile, make gremolata: In small bowl, combine all ingredients; toss with a fork until blended.

Season stew with salt and freshly ground pepper to taste. Serve hot, sprinkled with gremolata.

PER SERVING: 215 CAL.; 7G PROT.; 3G TOTAL FAT (0 SAT. FAT); 42G CARB.; 0 CHOL.; 397MG SOD.; 9G FIBER

Middle Eastern Lentil-Bulgur Loaf

8 TO 10 SERVINGS DAIRY-FREE

This flavorful grain loaf, which is served with a creamy herbed garlic mayonnaise, makes a great hearty entree for a potluck buffet. Flaxseeds, valued as a plant source of essential omega-3 fatty acids, replace the usual eggs and bind the loaf. If you prefer, you can substitute 2 eggs for the flaxseeds and water.

DOOR-TO-DOOR: If desired, use a disposable aluminum loaf pan. Bake loaf up to 2 days ahead and refrigerate in pan. Reheat, covered with foil, in a 350 [degrees] F oven for about 30 minutes. Make garlic mayonnaise up to 2 days ahead and refrigerate in a covered bowl or plastic food storage container.

2 Tbs. flaxseeds (see glossary, p. 87)
1/2 cup uncooked bulgur
2 tsp. salt
1 cup boiling water
1 1/4 cups lentils, rinsed
2 tsp. olive oil
2 medium onions, chopped
3 medium carrots, grated
4 medium cloves garlic, minced
1 1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/8 to 1/4 tsp. cayenne
2 cups flat-leaf parsley leaves (1 bunch),
  rinsed and dried
2 slice whole-wheat bread, Crusts
  trimmed and discarded, bread
  torn into large pieces
6 oz. low-fat soft or firm silken tofu
  (3/4 cup)
1/4 cup fresh lemon juice (from 2 lemons)
1 tsp. freshly ground pepper
Flat-leaf parsley or mint sprigs
  for garnish

Garlic mayonnaise

1 cup soy mayonnaise
1/2 cup chopped fresh herbs, such
  as basil, tarragon or chervil
2 small cloves garlic, minced
1/4 tsp. salt
1/8 tsp. freshly ground pepper

PREHEAT OVEN TO 375 [degrees] F. Coat 9 x 5-inch loaf pan with cooking spray. Line bottom of pan with sheet of parchment or wax paper and lightly coat paper with cooking spray.

In food processor or blender, process flaxseeds to coarse powder. Add cup cold water and process until mixture is blended, stopping once or twice to scrape down sides of work bowl with rubber spatula. Pour into small bowl, cover and set aside in refrigerator.