Main Dishes

Tofu

Stir-Fried Tofu with Oyster Mushrooms, Bell Peppers and Spinach [>]

Tofu "Steaks" with Spicy Almond Butter Sauce and Baby Bok Choy [>]

Stir-Fried Curried Tofu with Coconut Green Rice and Cashews [>]

Pan-Seared Tofu with Eggplant and Curried Tomato-Mint Sauce [>]

Grains

Bulgur Pilaf with Roasted Vegetables [>]

Toasted Quinoa with Spinach, Blistered Tomatoes and Walnuts [>]

Farrotto with Tomatoes and Pecorino [>]

Cumin-Scented Israeli Couscous with Caramelized Cabbage [>]

Red Quinoa with Scrambled Eggs, Asparagus and Tamari Almonds [>]

Rice

Shortcut Corn Risotto with Summer "Succotash" [>]

Vegetable Paella [>]

Lentils

Lentil and Shiitake Ragout with Green Beans [>]

Curried Lentils with Walnuts, Spinach and Cherry Tomatoes [>]

Potatoes

Curried Potato, Shiitake and Broccoli Stir-Fry [>]

Twice-Baked Potatoes with Roasted Poblano Chiles and Queso Fresco [>]

Roasted Sweet Potatoes Topped with Quick Black Bean Chili [>]

Sautéed Cabbage and Crispy Potato Cake with Melted Cheese [>]

Stews

Cannellini Ragout with Leeks, Green Beans and Orange [>]

Artichoke and Potato Stew with Black Olives and Tomatoes [>]

Winter Vegetable Stew with Moroccan Flavors [>]

Coconut-Vegetable Curry with Cashews [>]

Curried Chickpeas with Roasted Cauliflower and Spinach [>]

Pasta

Risotto-Style Penne with Tomatoes and Ricotta Salata [>]

Orecchiette with Ricotta, Broccoli Rabe and Blistered Cherry Tomatoes [>]

Gnocchi with Green Beans and Walnut Pesto [>]

Polenta

Twice-Cooked Polenta Gratin [>]

Three-Mushroom Ragu with Stovetop Polenta [>]

Double-Corn and Jalapeño Polenta Gratin [>]

Eggs

Skillet-Baked Eggs with Blistered Cherry Tomatoes [>]

Zucchini and Red Onion Mini Omelets with Romesco Sauce [>]

Quick Supper Frittata [>]

A vegetarian main dish need not be daunting. Think of the traditional meat, potato and vegetable main dish, then exclude the meat, reconceptualize the potato as any starch, increase the quantity and move it to the center of the plate. The array of starches available is almost endless: bulgur, polenta, quinoa, rice, beans and pasta, to name a few. Add one or two vegetable side dishes, and dinner is ready. Almost.

For excitement, richness, crunch and bold flavors, add spices, a shower of chopped fresh herbs, sautéed garlic, squirts of fresh lemon or lime juice, strips or gratings of orange or lemon zest, a topping of cheese and/ or a sprinkling of toasted nuts or seeds.

Toasted Quinoa with Spinach, Blistered Tomatoes and Walnuts ([>]) is a perfect illustration of how to elevate a vegetarian main dish from ho-hum to memorable. First, toast the quinoa in olive oil to impart a rich, nutty taste. Blister grape or cherry tomatoes in hot olive oil and watch the juices turn sweet and syrupy. Barely wilt the spinach so it remains fresh and flavorful. Add crunch and richness with walnuts and cheese and fresh brightness with torn basil leaves.

To add a spark to your vegetarian kitchen, keep these ingredients and tips in mind:

• The most-used spices in my spice drawer are ground cumin, cinnamon, chili powder, smoked paprika (preferably Pimentón de la Vera; see [>]), Madras curry powder and an exotic Moroccan spice blend called ras el hanout (see [>]).
• Keep ginger fresh in the freezer, grating it still frozen on a rasp grater (Microplane) as needed. If you use it frequently, store ginger in the vegetable drawer of your refrigerator, wrapped in a paper towel, not plastic.
• Grate garlic, orange and lemon zest, ginger and cheese on a rasp grater.
• If possible, shop where fresh herbs are sold in bunches instead of small plastic boxes. Herbs remain perky in a wide-mouthed container half filled with water and covered with an inverted plastic bag. Add fresh water to the container every few days. Wash the herbs just before using.
• A combination of chopped dill, mint and basil adds a fresh taste to almost any dish. For an extra jolt of flavor, place a ½-inch-wide strip of lemon or orange zest under the herbs and chop them together.
• For a fresh, bright taste, squirt fresh lemon or lime juice on a dish just before serving.