I need a good recipe for a potluck w/ out meat or milk?

Root Vegetable Cobbler

Ingredients

1 butternut squash (2 pounds), peeled and cut into 1/2-inch pieces

1 pound red potatoes, cut into 1/2-inch wedges

2 small parsnips, peeled and cut into 1/2-inch pieces

2 med carrots peeled and cut into 1/2-inch pieces

1 medium sweet onion, cut into 1/2-inch wedges

3 tablespoons oil

2 teaspoon salt

1/4 teas fresh ground pepper

1 teaspoon dried thyme

pinch of nutmeg

1 can (14-1/2 ounces) vegetable or chicken broth

2 cups fresh broccoli florets

4 teaspoons cornstarch

1 cup chicken broth (divided 1/2)

3/4 cup cream (divided 1/4, 1/2)

1-3/4 cups Bisquick® mix

1/2 cup yellow cornmeal

3 tablespoons melted cooled butter

Dash cayenne pepper

4 sprigs parsley finely chopped

Directions

Place the squash, potatoes, parsnips, carrots and onion in a shallow 3-qt. baking dish. Combine the oil, salt and thyme; drizzle over vegetables and toss to coat. Bake, uncovered, at 375° for 1 hour or until tender, stirring once.

Meanwhile, in a large saucepan, bring broth to a boil. Add broccoli Reduce heat; cover and cook for 2 minutes or until broccoli is crisp-tender.

In a small bowl, combine cornstarch and 1/2 cup chicken broth and 1/4 cup cream until smooth. Add to broccoli. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to roasted vegetables; stir to combine.

In a small bowl, combine the baking mix, cornmeal, cayenne, parsley, butter and the remaining broth and cream until smooth. Drop batter in 12 mounds over hot vegetables. Bake, uncovered, for 15-20 minutes or until topping is browned. Yield: 12 servings.

This one may be perfect for you, Veggie Potato Bake, http://the-good-plate.com/?p=3834#veggie

I made this at Mother's Day for about 20 people, and they all loved it. There is no meat, and no milk. But, there is sour cream and cheese. Enjoy!

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http://www.food.com/recipe/asian-broccoli-slaw-188...

This is one of those recipes that people ask the recipe for when they eat it.