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3 Stir in the egg yolks until well blended.

4 In a clean mixing bowl, beat the egg whites with a pinch of salt until soft peaks form. Stir one-third of the whites into the cornmeal mixture, then gently fold in the remaining whites with a rubber spatula. Pour into the prepared dish.

5 Place the dish in the oven and lower the temperature to 375°F. Bake for 25 to 30 minutes, until the top is browned and the center is barely set. Serve immediately.

6

Vegetarian Main Dishes

There was a time when vegetarian main dishes were endured by meat eaters (or not), but these dishes weren’t expected to bring pleasure to the committed omnivore. Those days are gone. Who doesn’t enjoy a delicious combination of vegetables with pasta, in a pie shell, or on a pizza? and that’s just for starters.

Eggs are often overlooked as a dinner ingredient in America. But combined with potatoes, eggs make a hearty main-dish frittata. They are also delicious and comforting on a bed of roasted root vegetables.

Greens are an obvious choice to combine with pasta, but root vegetables are also great with pasta, and shredded root vegetables can cook in the same time that it takes to heat the water for the pasta.

scattered in the previous chapters are plenty of recipes that also make wonderful vegetarian main dishes. So don’t forget the soups, salads, and rice-and-bean dishes when planning your menus.

RECIPE LIST FOR

VEGETARIAN MAIN DISHES

Potato-Leek Frittata

Sweet-Potato and Goat Cheese Frittata

Rumbledethump

Vermont Sugarmaker’s Supper

Mashed Potatoes with Caramelized Winter Vegetables

Savory Winter-Vegetable Bread Pudding

Vegetarian Egg Rolls

Vegetarian Lo Mein with Spicy Tofu

Japanese-Style Greens with Tofu

Pasta Inverno

Mushroom Lo Mein

Pasta with Tomato-Braised Root Vegetables

Cheesy Mac with Root Vegetables

Shredded Root-Vegetable Linguine

Fettuccine with Caramelized Cabbage, White Beans, and Goat Cheese

Pasta with Kale and Chickpeas

Kale-Ricotta Cannelloni

Tortellini with Kale

Vegetable Couscous

White Lasagna with Leeks and Butternut Squash

Caramelized Cabbage and Onion Tart

Winter-Vegetable Pie

Kale-Feta Pie

Kale Pizza

Frizzled-Kale Pizza

Leek and Goat Cheese Pizza

Apple, Leek, and Cheddar Quiche

African Sweet-Potato Stew

Basic Pizza Dough

Basic Pie Pastry

Vegetarian dishes are marked with this symbol:

Potato-Leek Frittata

Serves 6–8

Everyone should have a good frittata or two in their repertoire because they’re something you can whip up with kitchen staples, most everyone enjoys them, and they are delicious hot or at room temperature. I like to serve this frittata with salsa or chutney on the side when I serve it hot, but I love it plain at room temperature. It can even be served as finger food at room temperature, cut into tiny squares. You’ll need a skillet that can go from stovetop to oven. If you have a nonstick skillet, it should be easy to slide the frittata onto a serving plate, but it is fine to serve the frittata right out of the skillet.

3 tablespoons extra-virgin olive oil

1½ pounds thin-skinned potatoes, peeled or scrubbed and shredded

2 medium leeks, trimmed and thinly sliced

8 eggs

¼ cup milk

Salt and freshly ground black pepper

1 cup lightly packed grated cheddar cheese (4 ounces)

1 Preheat the oven to 400°F.

2 Heat the oil in a large ovenproof nonstick or cast-iron skillet over medium-high heat. Add the potatoes and leeks and sauté until the vegetables are tender, 6 to 7 minutes. Taste to make sure the potatoes are fully cooked. If needed, sauté for a few minutes longer.

3 Meanwhile, beat the eggs with the milk. Season with salt and pepper. Pour the eggs into the skillet over the cooked vegetables and cook for 1 minute. Then, using a spatula, raise the cooked egg off the bottom of the pan, allowing any still-liquid egg to run onto the bottom of the skillet.

4 When the eggs are set, sprinkle the top with the cheese and transfer to the oven. Bake for about 12 minutes, until the top is deep golden brown.

5 Let stand for at least 5 minutes. Cut into wedges and serve hot