Root Vegetable and Cauliflower Tagine with Parsley Yogurt

 Root Vegetable and Cauliflower Tagine with Parsley Yogurt

© JESSICA SAMPLE

For food and travel expert Aida Mollenkamp, spiced Moroccan tagines are a dinner party staple because they can be made in advance. "In case something impromptu happens," she says, "you're not stressed about the main dish." Tagines are incredibly versatile, too. This version is vegetarian.

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Crabless Cakes with Hearts of Palm and Corn

© CON POULOS

That's right, these are faux crab cakes! When chopped, hearts of palm break down into shreds that look like fresh crab meat. Here they get seasoned with Old Bay, vegan mayonnaise, and Dijon mustard for a sensational main course.

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Sausage-Spiced Cauliflower Steaks

CAITLIN BENSEL

A quick spice blend of roasted fennel seeds, black pepper, and orange zest lends a sausage-like flavor to these roasted cauliflower steaks — without the meat. Browning the cauliflower before adding the toppings and melting the cheese ensures a tender, sweet, and nutty bite.

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Maple Root Vegetable Stir-Fry with Sesame

© CON POULOS

In Korea, cooks typically create stir-fries with just one kind of vegetable — lotus root, say, or potatoes. Chef David Chang decided to break with tradition and stir-fry an assortment of vegetables, including Jerusalem artichokes and parsnips. Also unconventional is the maple syrup he adds to the dish; there are maple trees all around South Korea but not much maple syrup.

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Roasted Butternut Squash with Chorizo-Spiced Kale

PHOTO BY DAVID MALOSH / PROP STYLING BY AMY WILSON / FOOD STYLING BY MAGGIE RUGGIERO

With its earthy sweetness and dense texture, butternut squash makes a hearty vegetable steak. Chef Damian Sansonetti highlights its complexity with his chorizo spice mix. He blooms the blend of cumin, Pimentón, and coriander in oil to release the aromas, which provides a smoky foundation for this shoulder-season dish.

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