First of all, I am not a vegetarian, but over half of my guests are, so everything will be vegetarian.

For those of you who don’t know, Ashkenazi Jews during Passover cannot eat any form of grain, beans, or corn. This includes soybeans, so tofu and seitan are out, as is tempeh.

In the past, these cranberry, quinoa, and cream cheese zucchini boats were my go to for both Passover and Thanksgiving, but this past Thanksgiving everybody requested something different, so I’d like to do something different for Passover as well. Maybe after five years they’re sick of it.

The problem is that all of the alternatives that look really good incorporate tomatoes, and one of the vegetarians is allergic. I thought it might be nice to do several heavier sides instead of a main. Think eating at a Chinese or Indian restaurant family style. I figure I can get away with one dish that has tomatoes, but I need at least two that don’t. I’m leaning toward either this Eggplant Parmigiana (one collection of recipe links suggested serving it over cauliflower rice) or this Sundried Tomato and Brie Stuffed Mushrooms. But what about this Zucchini Mina? Could I make that replacing the tomatoes with roasted red peppers?

Then maybe a savory kugel like this Rosemary Garlic Farfel one.

With tsimmes and matzoh balls in vegetable broth, and a flourless chocolate cake and macaroons and berries for dessert, I think that’s a well-rounded dinner, but I would welcome suggestions.