Veg Out
by Edited by Lisa A. Grimaldi3/11/2013
Scott Hoffner, corporate chef of Arlington, Va.-based Main Event Caterers, uses nutritional yeast as the pine nut "ricotta" to give his veggie lasagna its signature cheesiness, as well as zucchini "noodles," pistachio pesto, baby tomatoes, balsamic syrup and sun-dried tomato sauce. (703) 820-2028; MainEventCaterers.com