America's best vegetarian restaurant recipes: Check out the winners of VT's first annual restaurant poll

[check] When VT asked readers to nominate and vote for their favorite vegetarian dishes in our first online restaurant poll, we didn't know what would turn up. Complicated creations from high-end establishments? Simple tofu scrambles from breakfast joints? We were open to anything--and got a little bit of everything. The winners range from comfort food to haute cuisine, and showcase some of the best vegetarian eateries in the country. The one thing they all have in common? An undying commitment to local, sustainable, organic, and, of course, vegetarian lifestyles--something we think should be on every menu, every day.

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EMERALD RICE CAKES

Serves 12 * Vegan

While this gourmet entree requires
a fair amount of preparation, all the
work can be done ahead of time.
The result is worth the work.

Squash Puree

2 Tbs. olive oil
1 medium yellow onion,
  thinly sliced (1 1/2 cups)
2 cups cubed butternut squash
1/2 tsp. dried thyme
1 14-oz. can light coconut milk
1 tsp. unrefined sugar

Habanero Jerk Sauce

2 Tbs. olive oil
1/2 cup finely diced shallots
1/2 habanero chile, minced
1 tsp. sweet paprika
1/2 tsp. dried thyme
1/2 tsp. ground allspice
1/3 tsp. ground cloves
2/3 cup orange juice
1/3 cup lime juice
1 tsp. unrefined sugar

Rice Cakes

Olive oil for brushing pans
  and rice cakes
1/2 cup cilantro leaves
2 cups cooked jasmine rice
1/2 cup finely chopped canned
  bamboo shoots
1 tsp. salt
2 cups watercress, for garnish
1/4 cup chopped fresh mint,
  for garnish

Seitan Mixture

2 Tbs. olive oil
1 cup cubed seitan or firm tofo
2 cloves garlic, minced (2 tsp.)
2 cups cauliflower florets
1 cup baby spinach leaves

1. To make Squash Puree: Heat oil in
saucepan over medium heat. Add
onion, and saute 5 to 7 minutes. Stir in
squash and thyme, then coconut milk
and 1 cup water. Simmer 20 minutes.
Stir in sugar, and cool. Puree in blender
until smooth.

2. To make Habanero Jerk Sauce: Heat
oil in saucepan over medium-high heat.
Saute shallots 7 to 9 minutes. Add
habanero, paprika, thyme, allspice, and
cloves, and saute 20 seconds. Add
orange juice, lime juice, and sugar, and
simmer 10 minutes. Season with salt
and pepper, and set aside.

3. To make Rice Cakes: Grease 13- x 9-inch
glass dish with olive oil. Puree
cilantro with 1/2 cup water in blender or
food processor. Combine cilantro puree,
rice, bamboo shoots, and salt in bowl.
Press rice mixture into prepared baking
dish. Cover with parchment paper, and
weigh down with second baking dish
filled with cans. Cool 2 hours.

4. Heat oven to broil, and grease baking
sheet with olive oil. Cut rice into 12
squares. Place on baking sheet, and
brush tops lightly with oil. Broil until
well browned. Meanwhile, warm
Squash Puree and Habanero Jerk Sauce.

5. To make Seitan Mixture: Heat oil in
skillet over medium-high heat. Saute
seitan and garlic 5 to 7 minutes. Add
cauliflower and 1/2 cup Habanero Jerk
Sauce, and saute 5 to 6 minutes. Stir in
spinach, and cook 1 to 2 minutes
more, or until spinach is wilted. Season
with salt and pepper.

6. To serve: Ladle 1/3 cup Squash Puree
onto each plate. Spoon Seitan Mixture
in center, and top with Rice Cake.
Spoon 2 to 3 Tbs. Habanero Jerk Sauce
around plate. Toss together watercress
and mint, and top each rice cake with
greens mixture.

PER SERVING: 209 CAL; 8 G PROT; 12 G TOTAL FAT (3 G SAT. FAT); 18 G CARB; 0 MG CHOL; 259 MG SOD; 2 G FIBER; 4 G SUGARS

Region: California/Hawaii

Reader Favorite: Emerald Rice Cakes Millennium Restaurant, San Francisco, Calif.

Millennium Executive Chef Eric Tucker used all his vegetarian culinary experience to create this signature entree that stays on the menu but changes to suit the seasons. It proves Tucker's point, "You don't have to compromise flavor and texture as you cut out high-fat animal products." The restaurant follows through on this philosophy with its "Convert a Carnivore" outreach program. The second Wednesday of every month Millennium offers a 25 percent discount when a diner brings a meat-eating friend to try the food.

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CASHEW-MUSHROOM PATE

Serves 12 * Vegan

A hint of peanut butter holds the pate
together and makes it more spreadable.
Feel free to substitute your favorite nut
butter.

1/2 cup cashews
1 1/2 Tbs. nonhydrogenated
  vegan margarine
4 cups sliced mushrooms
1/4 cup coarsely chopped onion
1 clove garlic, minced (1 tsp.)
1 tsp. curry powder
1/4 tsp. garlic salt
1/8 tsp. ground cumin
2 tsp. cooking sherry
2 tsp. chunky peanut butter
Chopped fresh parsley, for garnish
Roasted red pepper strips,
  for garnish
Sourdough toast points

1. Preheat oven to 350[degrees]F. Spread
cashews on baking sheet, and toast 7 to
10 minutes, or until pale brown,
shaking pan occasionally.

2. Heat margarine in large skillet over
medium heat. Add mushrooms, onion,
garlic, curry powder, garlic salt, and
cumin, and saute 10 to 12 minutes, or
until mushrooms are browned and
most of liquid has evaporated. Add
sherry, and cook 1 to 2 minutes more,
or until alcohol has evaporated.
Transfer to blender or food processor,
and add cashews and peanut butter.

3. Puree mixture in blender or food
processor until relatively smooth.
Transfer to bowl, and chill 2 hours,
or overnight. Scoop pate into center
of plate or bowl, sprinkle with parsley,
and decorate with red pepper strips.
Surround with sourdough toast points,
and serve.

PER SERVING: 56 CAL; 2 G PROT; 4.5 G TOTAL
FAT (1 G SAT. FAT); 3 G CARB; 0 MG CHOL;
45 MG SOD; 1 G FIBER; 1 G SUGARS