Reinventing the classics: this year's top-6 reader recipes deliver irresistible veg variations on some favorite comfort foods

Vegetarian Times, Oct, 2008 by Gabrielle Harradine

Who doesn't love a good makeover? For our 2008 Reader Recipe Contest, we challenged VT readers to create vegetarian versions of classic nonveg favorites--and do it using at least one sponsored ingredient.

You responded with close to 400 recipes. A daunting task for some, but at VT we loved whittling them down to find the ones you'll want to make again and again. From the moment the cooking started, attendance at our regular office tastings spiked. (Even the accounting department got into the act!) Meat eaters and vegetarians alike eagerly lined up to taste and retaste, sometimes going back for seconds and thirds.

After all the plates had been cleaned, these six top-rated recipes managed to keep the praise flowing. Not much of a surprise considering they're the ultimate in comfort food. Whether you're trying to satisfy a family with varying dietary preferences or looking for a way to enjoy an old favorite, these winning dishes are sure to please.

[ILLUSTRATION OMITTED]

1st place

Laura Hite, Dallas

RECIPE Vegetarian Osso Buco with Asparagus-Mushroom Orzotto

PRIZE $500

"When I was little, I would raid my fridge and create stuff for my friends," admits Laura Hite. A big fan of italian food, and a vegetarian for nine years, Hite replaced the traditional veal in this dish with soy-based Veat. Osso buco is usually paired with risotto, but Hite used orzo pasta to create an Asparagus-Mushroom Orzotto that VT testers unanimously declared good enough to be served on its own. For a simpler variation, skip the orzotto and serve the osso buco over plain pasta or brown rice.

Vegetarian Osso Buco with
Asparagus-Mushroom Orzotto

SERVES 6

To veganize the recipe, simply replace
the butter with olive oil, and omit the
Parmesan from the orzotto.

OSSO BUCO

2 Tbs. olive oil
2 Tbs. unsalted butter
1 cup diced celery
1 cup diced carrots
1 cup diced onion
3 Simply Organic Bay Leaves *
1 Tbs. Simply Organic Thyme *
1 Tbs. Simply Organic Oregano *
1 Tbs. Simply Organic Parsley *
4 cloves garlic, minced (4 tsp.)
1 15-oz. can diced tomatoes
1 6-oz. can tomato paste
1 13-oz. pkg. chicken-style soy
  meat substitute, such as Veat
2 cups low-sodium vegetable broth
1 cup white or red wine
1 tsp. grated lemon zest

ASPARAGUS-MUSHROOM ORZOTTO

2 Tbs. olive oil
1 Tbs. unsalted butter
1/2 cup diced onion
2 cloves garlic, minced (2 tsp.)
10 asparagus spears, trimmed and
   sliced on bias into thirds
6 oz. cremini mushrooms,
  cleaned and sliced
1 cup orzo
3-4 cups low-sodium vegetable
  broth, warmed
1/4 cup chopped fresh parsley
1/2 tsp. Simply Organic Thyme *
1/2 cup grated Parmesan cheese, optional

1. To make Osso Buco: Heat olive oil
and butter in large pot over medium
heat. Add celery, carrots, onion, bay
leaves, thyme, oregano, and parsley, and
cook 10 to 15 minutes, or until vegetables
are tender. Add garlic, and saute 2 to 3
minutes. Stir in tomatoes and tomato
paste, and cook 5 minutes. Add meat
substitute, broth, wine, and lemon zest,
and season with salt and pepper. Simmer
20 minutes, or until sauce thickens and
meat substitute is heated through.
2. To make Asparagus-Mushroom
Orzotto: Heat olive oil and butter in
large saucepan over medium heat. Add
onion and saute 10 minutes, or until soft.
Add garlic, and saute 2 minutes. Add
asparagus and mushrooms, and saute 5 to
7 minutes, or until mushrooms start to
release their juices. Add 1/2 cup orzo and
cook 3 to 5 minutes, or until lightly
browned. Add remaining orzo, and cook
3 minutes more, or until all pasta bits are
browned. Stir in 1/2 cup vegetable broth,
parsley, and thyme, and simmer 2 to 3
minutes, or until orzo has absorbed all
liquid, stirring often. Continue adding
broth to orzo 1/2 cup at a time until all
liquid is absorbed and orzo is al dente.
Remove from heat, and stir in Parmesan,
if desired. Serve with Osso Buco.

PER SERVING: 453 CAL; 22 G PROT; 19.5 G TOTAL FAT
(6.5 G SAT FAT); 49 G CARB; 15 MG CHOL; 825 MG SOD;
7 G FIBER; 14 G SUGARS

2nd place

Janet DeGras,

Harper Woods, Mich.

RECIPE Unemployed Shepherd's Pie

PRIZE $300

Straying from meat replacements, Janet DeGras re-created this typically lamb-filled classic with eggplant as the featured ingredient. "The density of eggplant makes it a good substitute for meat, and its creaminess goes really well with mashed potatoes," DeGras notes.

Unemployed Shepherd's Pie

SERVES 8

The inside-out technique of putting
the green vegetables on top of the
casserole instead of inside adds color
to the dish and pick up crunchiness
as they bake.

6 cups peeled, cubed potatoes
1/4 cup low-fat milk
2 Tbs. unsalted butter
1/4 cup plus 2 Tbs. olive oil, divided
1 medium onion, coarsely
  chopped (1 cup)
2 15-oz. cans diced organic
  tomatoes with liquid
2 large eggplants, peeled and
chopped (1 1/2 lb.)
1 Tbs. Simply Organic Parsley *
1 tsp. Simply Organic Basil *
1 tsp. Simply Organic Garlic Flakes *
1 tsp. sea salt
1/2 cup grated Parmesan cheese
1/2 cup dried breadcrumbs
2 large eggs, beaten
1 green bell pepper, sliced very thin
1 small zucchini, sliced very thin
1/8 tsp. ground black pepper, optional

[ILLUSTRATION OMITTED]

1. Place potatoes in large pot, cover with
water, bring to a boil, and cook 10 to 15
minutes, or until soft. Drain, and mash
with milk and butter. Season with salt
and pepper, and set aside.

2. Preheat oven to 350[degrees]F. Heat 1/4 cup
olive oil in Dutch oven over medium
heat. Add onion, and saute 5 minutes,
or until beginning to soften. Stir in
tomatoes, eggplants, parsley, basil, garlic
flakes, and sea salt; season with pepper.
Simmer 20 minutes, or until vegetables
are soft. Remove from heat, and stir in
Parmesan cheese, breadcrumbs, and eggs.
Spread potato mixture over top, banking
up sides a bit.

3. Heat remaining 2 Tbs. oil in large
skillet over medium heat. Add green bell
pepper and zucchini, and saute 7 to 10
minutes, or until just tender.

4. Fill center of mashed potatoes
with sauteed bell pepper and zucchini,
and sprinkle with black pepper, if
desired. Bake 20 minutes, or until
heated through. (Baking will take less
time if mashed potatoes are hot at time
of assembly.)

PER SERVING: 342 CAL; 9 G PROT; 16.5 G TOTAL FAT (4.5 G
SAT FAT); 41 G CARB; 65 MG CHOL; 409 MG SOD; 6 H
FIBER; 9 G SUGARS.