With more people going vegetarian, cooks may want to include something just for them.

Here are recipes I adapted from Food & Wine recipes.

Green Bean Casserole

8-10 servings

This is a recipe from Justin Chapple—chef, recipe developer, video host and cookbook author—with my changes.

• ¾ cup raw almonds
• 2 pounds trimmed fresh green beans
• ¼ cup unsalted pareve margarine
• 3 tablespoons olive oil
• 1 medium chopped yellow onion
• 6 sliced garlic cloves
• Salt to taste
• 1 ½ teaspoons pareve vegetable bouillon
• ¼ cup flour
• 2 cups nondairy milk
• 2 cups water
• 2 teaspoons apple cider vinegar
• Pepper to taste

½ cup panko breadcrumbs

Preheat the oven to 350 F. Spread almonds in an even layer on a baking sheet and bake for 12-15 minutes. Cool for 5 minutes, chop and set aside. Grease a baking dish with nondairy margarine.

Bring a large pot of salted water to boil. Add green beans and cook for 4 minutes on high heat. Transfer beans to a bowl filled with ice water. Let stand for 2 minutes, drain, pat dry and set aside. Drain pot.

Add margarine and 2 tablespoons oil to the pot and let margarine melt. Add onion, garlic and salt to taste and cook for 8-10 minutes. Stir in vegetable bouillon, then flour, and cook for 2 minutes. Whisk in nondairy milk and water and bring to a boil. Reduce heat and simmer for 5 minutes until thick. Remove from heat, whisk in vinegar, green beans, pepper and salt to taste.

Spoon green bean mixture into baking dish. In a bowl, stir together      almonds, panko and 1 tablespoon oil. Sprinkle over green bean mixture.

Bake for 20-25 minutes until the casserole is bubbling and the almonds are toasted. Remove from the oven and let stand10 minutes before serving.

Quinoa Salad With Sweet Potatoes and Apples 

10-12 servings

This is a Food & Wine recipe from Grace Parisi, food stylist and author.

• ½ cup olive oil
• 1 ½ cups quinoa
• Salt and pepper to taste
• 1 ½ pounds peeled sweet potatoes, cut into ¾-inch slices
• ¼ cup apple cider vinegar
• 2 apples, cut into 1/2-inch slices
• ½ cup chopped parsley
• 8 cups packed baby greens such as arugula and kale

Preheat the oven to 400 F. Heat 1 tablespoon of oil in a saucepan. Add quinoa and cook for 2 minutes. Add 3 cups of water, season with salt and bring to a boil. Cover and simmer for 16 minutes. Remove from heat and let stand for 10 minutes. Fluff quinoa, spread on a baking sheet and refrigerate for 20 minutes.

On another baking sheet, toss sweet potatoes with 1 tablespoon oil, salt and pepper. Toast in the oven for 25 minutes, stirring once. Cool.

In a large salad bowl, whisk 6 T. oil with vinegar. Season with salt and pepper. Add quinoa, sweet potatoes, apples, parsley and greens and toss. Serve right away.

Sybil Kaplan is a Jerusalem-based journalist, author and compiler/editor of nine kosher cookbooks. She is a food writer for North American Jewish publications, and she leads walks of the Jewish food market, Machaneh Yehudah, in English.