Stuffed Vegetables (2 ways)

I was so looking forward to cooking Friday night (Shabbat) dinner for my family and some friends that I was introducing for the first time. Some cooks I know, would get a little flustered because one guest I was cooking for is gluten free and another guest is a vegetarian. I did have to give a bit more extra time for meal planning, but I made it work no problem. I am a believer in cooking one meal for everyone. If everyone can't eat it, then it isn't going to work for me. I have to say this meal might have been a personal best. I picked some great recipes from Bowl + Spoon and I got to work. The one slight variation I made was for the vegetarian dish (that I created).  I tried to make it as simple as I could. So I made stuffed vegetables two different ways. For the meat eaters I sautéed onions, garlic, a fresh tomato and a pound of ground beef. I added salt, pepper, cinnamon, and pine nuts. Once I turned off the heat I added in some chopped flat leaf parsley.

I think both versions came out great. And I have to say, I am not a vegetarian, but I definitely enjoyed the tofu version.