I'm not a big recipe user, I usually prefer to fly without navigation in the kitchen. I do get Vegetarian Times though (free subscription, yay!) and the Cabbage Casserole with Leeks, Ricotta, and Pine Nuts recipe from the March 2010 issue (pg 73.) looked really appealing. It is already a gluten-free recipe as written, so all I had to do was mod for dairy. Easy enough.
To replace the ricotta, I pureed a bag of frozen organic peas, about 3/4 cup of organic raw cashews, and a bit of salt in the Vita-Mix until it was the approximate texture that I remembered ricotta to have. Since I added the cashews in there, I omitted the pinenuts from the original recipe. I also sprinkled about 1/3 cup of mozzarella style Daiya cheese on each layer between the leeks and the pea mixture. The peas and cashews were great texturally, and added great color to the finished casserole. They were a teeny bit sweet, which was a nice complement to the flavor of the cabbage, leeks and tomatoes. It held together very nicely, and with the wonderful colors it looked great sliced. I think this would be a recipe that would work well with non-veg friends and family, and it's both tasty and filling. Now I'm curious how it would freeze.
I couldn't find a link to the original recipe on the VT website, but I did find it on RecipeZaar.