Vegetarian chili also tastes better after a night in the fridge. Also shred some cheese and have salsa, sour cream and a salad handy. While the chili is reheating, you could warm up corn tortillas. Flan or tres leches cake (or store bought dulce de leche ice cream) for dessert.

By the way, what book are you reading? Maybe the menu could be tailored to the book.

>Here is a great list vegetarian/vegan recipes. All of them are great for make ahead and reheat. Another option, if you have time the night before, is to do a vegan chille.

This is delicious over rice or quinoa and can easily be made a day in advance-

http://www.thekitchn.com/recipe-braised-coconut-spinach-chickpeas-with-lemon-164551

This weekend I'll be making vegetarian baked beans in the crockpot while I am at a retreat. I think the recipe I use is reprinted here:
http://www.cookstr.com/recipes/maple-baked-beans/print
You could make cole slaw in the morning or the night before. I plan to make some corn bread too.

Have fun!

http://www.thekitchn.com/recipe-vegan-tofu-and-vegetabl-134550

Make the day before and pop in the oven the day of.

I love this roasted tomatoes and onions recipe from smitten kitchen. I usually throw in some drained canned artichokes into the dish when I'm roasting. I think you could roast the veggies the night before, then reaheat them with a can of beans the next day and just pour everything over some bread prior to serving.
http://smittenkitchen.com/2009/09/roasted-tomatoes-and-cipollini/

An easy dip like edamame hummus can be made ahead of time and sit in the fridge until you're ready. Or, you could start with a soup you've made ahead and reheated, like this pappa al pomodoro. Lasagnas are also perfect because you assemble ahead of time and just pop into the oven for 20 minutes to reheat. Try this mushroom one or this roasted butternut squash and carrot lasagna.

Your edamame hummus looks delicious, meatballs&milkshakes! And such a pretty color. I'll have to try that!

So many possibilites! Many sauces can be prepared ahead, then you have only to quickly cook pasta or rice or whatever. Minestrone or Vegeterian Chili are good options as well.
@meatballs&milkshakes: hummus means chickpeas. so your edamame dip is definitely no hummus. I understand why you call it that, but it just sounds silly.

The Mediterranean Couscous and Lentil Salad from Epicurious is much more delicious than it sounds, and it feeds 8-10 people (even though the recipe says 6). You can make most of it 24 hours in advance, have the fresh stuff prepped and just throw it in right when you get home:
http://www.epicurious.com/recipes/food/views/Mediterranean-Couscous-and-Lentil-Salad-13106

I've served it with grilled vegetables (I do them in advance in a grill pan) and this Romesco Sauce from Cooking Light that can be stored for up to 2 weeks:
http://www.myrecipes.com/recipe/catalonian-pepper-nut-sauce-salsa-romesco-10000001734294/

Hands down, without a doubt, the most enthusiastically received vegetarian meal I make is a taco bar. I like to make taco-spiced lentils, black beans, or mushrooms in advance, and fajita-style grilled onions, bell peppers, or other veggies will be absolutely fine re-heated . Then prepare a few types of salsa (pico de gallo, salsa verde, and mango salsa, are my favorites), or just buy a jar of some good stuff.

Put out tortillas, lettuce, sour cream or greek yogurt, lime wedges, cheese, and you are in business. People can assemble their own tacos, burritos, or salads to their own liking.

@claireooto's cabbage slaw would go great with tacos! And beer or margaritas, too, of course.

Forgot the best part....you'd have to whip up a batch of fresh guacamole right before your guests arrive.

I absolutely love this recipe, we've made it tons of times:

http://www.foodnetwork.com/recipes/giada-de-laurentiis/turkey-and-artichoke-stuffed-shells-with-arrabbiata-sauce-recipe/index.html

-Instead of turkey we use Spinach
-if you're in a pinch for time you can substitute the sauce for your favorite canned pasta sauce and it's still delicious

my signature veg dish isspinach stuffed shells like @drewparadise . I use ricotta instead of cream cheese tho. Its simple and can be refrigerated a day ahead and baked just before serving. serve with a nice salad and crusty garlic bread! If there are omnivores in the crowd you can make some with sausage or even have some simple buttered shrimp on the side.

http://www.food.com/recipe/stuffed-shells-with-spinach-and-cheese-68415

Most of my favorite make ahead meals are vegetarian! Casseroles in general can be made the night before and reheated, and if it takes longer than half an hour, you can just serve appetizers, salad or drinks first and relax with your guests. I like:
1) Lasagna with spinach and mushrooms instead of meat (as per my mom's recipe, I mix them in with the ricotta and egg, not with the red sauce)
2) Spanakopita - bake it before and just pop it back into the oven to reheat. Serve with something simple and make-ahead like lentil soup, tomato salad, or bruschetta and baba ghanoush.
3) Quiche - same as above, and vegetable fillings are very flexible.
4) Enchiladas - I like cheese, green onions, and crunchy white onions with red sauce. Also just cover with foil and reheat.

Quick stir fry and curry dishes also work if you do the chopping ahead of time. Then you can just put on some rice and throw your ginger, garlic, vegetables, tofu, spices, and optional coconut milk into a pot or wok until they're cooked to your taste. Madhur Jaffrey's World Vegetarian cookbook has a lot of good ones in different styles and flavors.

Red-lentil dhal made in the crockpot, up to a few days before. Served with brown rice, natural yoghurt, lots of fresh chopped cilantro and freshly-toasted sliced almonds. Divine.

this sound so good right now! Indian inspired dishes always taste better after a day or two.

I currently have a bunch go well seasoned cooked veggies in my fridge that I've been using for quick fajitas. Quickly cook up a can of beans and heat the tortillas and you are set!