Making everyone feel well-served at the table is important to Kathy Masulis of Nashville, Tennessee. That can be tricky nowadays with so many people claiming dietary restrictions. Her solution is to pick dishes that can be flexible, with things like meat, cheese, and nuts added at serving time, or at the table. This vegetarian recipe works as a vegan, dairy-free entrée or side dish. Other ideas for “flexitarian” foods: add the meat to stir-fry dishes after a meatless portion is set aside; create meatless versions of pizzas to serve alongside the ones with meat; and offer shrimp and peanuts at the table for pad thai.

LAURA’S SWEET POTATO AND QUINOA PATTIES

1 large sweet potato

½ cup quinoa, cooked according to package directions

1 large egg, slightly beaten

2 teaspoons minced fresh cilantro

1 small onion, diced

1 (2-inch) piece fresh ginger, peeled and minced

1 clove garlic, finely chopped

½ teaspoon sea salt

½ teaspoon garam masala

½ teaspoon curry powder

¼ teaspoon mustard seed, optional

⅛ teaspoon cayenne pepper

Melted coconut oil, for brushing

Preheat the oven to 400 degrees. Place the sweet potato on a small baking sheet. Pierce the potato several times with a fork. Bake 45 minutes, or until tender. Let cool slightly, then cut the potato into halves lengthwise. Scoop out the pulp and place in a large bowl.

Add the quinoa, egg, cilantro, onion, ginger, garlic, salt, garam masala, curry powder, mustard seed, and cayenne to the sweet potato, and mix well. Form into 8 patties.

Place the patties on a large parchment-lined baking sheet. Brush the tops of the patties with a little coconut oil. Bake for 15 minutes. Flip, brush again with coconut oil, and bake for another 15 minutes, or until golden brown. Serve as a meatless entrée or burger style with rolls or buns and fixings.

Makes 4 servings