Indian food. Billions of people can’t be wrong.

I love the recipes from the Moosewood Restaurant in Ithica, New York. They have a great line of cookbooks and share recipes here: http://www.moosewoodcooks.com/blog/. It’s doable gourmet-tasting vegetarian and fish dishes. I think they’re best cookbook is Simple Suppers.

Lovely pics. We do a lot of grilled vegetables like brussels sprouts, asparagus, broccoli, most of the time just season it with oil, salt & pepper and bake it in the oven. Super healthy & delicious and needs minimum prepping.

Favorites:
The most delicious “B”LT
http://www.101cookbooks.com/archives/tlt-sandwich-recipe.html
Tofu Parmesan sandwich
http://www.foodnetwork.com/recipes/food-network-kitchens/tofu-parmesan-subs-recipe/index.html
Our favorite salad we eat at least 3 times/wee,
http://www.101cookbooks.com/archives/raw-tuscan-kale-salad-recipe.html
Favorite Quesadillas
http://www.howsweeteats.com/2013/02/cheesy-double-bean-quesadillas-with-homemade-avocado-ranch/

Here are some recent favorites:
http://www.splendidtable.org/recipes/green-beans-new-potatoes-and-olives – This was very filling after topping with a fried egg
http://www.bonappetit.com/recipe/portuguese-baked-eggs – Filling enough for dinner with some bread
http://www.nytimes.com/recipes/12944/jean-georges-vongerichtens-squash-on-toast.html – I cut back on the olive oil. It’s not quite enough for dinner, but great for breakfast, lunch, or a snack
http://smittenkitchen.com/blog/2009/01/warm-butternut-squash-and-chickpea-salad/ – Love eating this over some arugula for dinner
Vegetable curries, tacos topped with lots of veggies, and kale salads are all go-tos.
My boyfriend and I are both vegetable fans, but when we joined a CSA in the spring, most of our meals became vegetarian (or vegetarian + a little bacon :P) without even trying. We really focused on eating all 8 veggies from our share each week, and we started thinking about vegetables as the center of the meal rather than just a side dish. I would definitely recommend joining a CSA.

I have trouble incorporating veggies into my meals as well. Consequence of growing up as an extremely picky child (sorry, mama!). Lightly roasted veggies are usually my go to, they’re delicious mixed with some sweet chili. I also like to stir fry leafy veggies with diluted oyster sauce and garlic.

My favorite veg meal is this: http://www.foodnetwork.com/recipes/giada-de-laurentiis/farro-risotto-recipe/index.html
Just use vegetable stock rather than chicken stock. It takes a while to cook the farro (or you can use barley) but it is SO yummy and SO filling!

I am the same way – definitely don’t have enough veggies in my diet. Brussels sprouts and asparagus have been my saving grace – these two things I could eat any time with any dish.

http://www.sanjeevkapoor.com/Paneer-Mirch-Do-Piaza-foodfood-skk.aspx
Terrible picture, but the recipe is delicious!
http://www.davidlebovitz.com/2012/07/israeli-salad-recipe/
I usually make two big batches of this every week and eat it with lunch.

This is great as-is, but I’ve successfully vedged it in the past by swapping chicken broth for veggie, half-and-half for coconut milk, and carrots, peas, and potatoes for the chicken (you just have to let it stew a bit longer). I also like to add an extra tablespoon of curry–makes it more spicier = more filling. Serve with good bread!
http://thepioneerwoman.com/cooking/2010/12/easy-mulligatawny/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+pwcooks+%28The+Pioneer+Woman+Cooks%21%29

My fav’s are either all veggie or mexican pizzas. stews and veggie chili is a great way to use up a lot of veggies and has tons of flavor. my fav sites are epicurious.com and food.com (although make sure to read reviews first before trying any recipes, i’ve hit a few duds)

For me the key to make main vegetarian dishes is to cook with a lot of flavors so that it doesn’t taste bland. I usually use Thai curry pastes and Indian spices to make my vegetarian main dishes.
Currently, I am loving this stir-fry cabbage dish: http://herbivoracious.com/2008/10/five-minute-ind.html. The spice blend just goes so well together, and I can’t wait to use lentils, potatoes, and some other root vegetables in place of cabbage.
You can make vegetarian ground meat with tofu – http://norecipes.com/blog/vegan-ground-meat/
Favorite side dishes:
drain a can of chickpeas, pat dry, spread them over a baking sheet in a single layer, sprinkle sea salt, pepper, and cayenne, olive oil over. bake at 400* for ~15-20 mins.
broccoli – line the florets up on a baking sheet, sprinkle sea salt, pepper, olive oil and a few squeezes of lemon over it. bake at 400* for ~10-12 minutes.
And finally, Indian soy chunks are amazing: http://www.tarladalal.com/glossary-soya-chunks-619i

And this red lentil curry with naan: http://pinchofyum.com/red-curry-lentils

This is my pinterest board with all things I’ve made from recipes found on the internet. They have to taste good to make it on the board. There are lots of veggie sides and full veg meals on there: http://www.pinterest.com/bellaz/food-made-it-and-it-was-good/
Faves:
http://www.101cookbooks.com/archives/naamas-fattoush-recipe.html
http://www.thekitchn.com/recipe-edamame-cauliflower-pas-147797
http://smittenkitchen.com/blog/2008/03/pasta-with-cauliflower-walnuts-and-feta/
http://www.williams-sonoma.com/recipe/grilled-squash-and-orzo-salad-with-pine-nuts-and-mint.html
best ever- http://www.runningwithtweezers.com/roasted-cauliflower-medjool-dates-olives/
http://smittenkitchen.com/blog/2007/03/recipe-liberation-day/

We do a lot of eggs and beans for protein in our vegetarian meals. Also, check out Mark Bittman’s How to Cook Everything Vegetarian. It’s an awesome resource with lots of different variations to try.

Here are some of my favorites:
Lentil Soup (using vegetable broth instead of chicken broth):
http://atexasbelle.blogspot.com/2013/09/lentil-soup.html
Israeli Couscous with Roasted Tomato, Swiss Chard, and Poached Egg:
http://atexasbelle.blogspot.com/2013/09/israeli-couscous-with-roasted-tomato.html
Pumpkin and Kale Pasta with Lemon Goat Cheese Sauce: http://atexasbelle.blogspot.com/2013/11/pumpkin-and-kale-pasta-with-lemon-goat.html

Not a formal recipe but an easy meal that we eat at least once a week in my house, and that has approval from my “meat and potatoes” husband. We just cook up a batch of quinoa or brown rice, lentils (Trader Joe’s actually has a precooked pack that you just heat up), lightly roasted veggies or sauteed veggies, edemame, anything really. We just add whatever we want to a bowl, sometimes over salad greens, and top with a little goat or feta cheese and a simple lemon, garlic vinaigrette. Quick, easy and delicious.

I’ve been a vegetarian for 10 years but I didn’t really start cooking very often until a few years ago. Now I’m finally starting to develop an array of go-to vegetarian meals. A few of my favorites are:
This amazing honey roasted vegetable + smoked gouda baked penne from How Sweet It Is: http://www.howsweeteats.com/2013/09/honey-roasted-vegetable-smoked-gouda-baked-penne/. I’ve made it twice and it is so delicious, and packed with vegetables!
Also, this Risotto Primavera from The Everygirl is delicious. I’ve made it four or five times so far… http://theeverygirl.com/feature/dinners-are-served-10-vegetarianmeals-for-less-than-50/
Good luck!

I’ll give you a couple of our current faves in rotation:
1) Red lentil curry w roasted cauliflower and basmati rice ( we use light coconut milk and stock to cut down on fat)
2) Brown lentils w Spanish romesco, fennel, onions and tomatoes (w quinoa or polenta, whatever we have) top w whipped feta, goat, or fresh grated Parmesan
3) Eggplant involtini or eggplant panzanella
4) Butternut squash stew (this is our #1 go-to!) we just don’t add the chicken.
http://www.cookincanuck.com/2011/11/hearty-chicken-stew-with-butternut-squash-quinoa-recipe/
5) roasted veggie tacos or burrito bowls w avocado crema and black beans (add fave cheese & cilantro)
6) mushroom, garlic, broccolini (or asparagus or spinach or kale) over creamy polenta. We top with toasted walnuts or pine nuts for crunch and use a bunch of diff mushroom varieties.

I’m not a vegetarian, and my husband is one of those stubborn meat-and-potatoes kind of guys, but he is good about trying things when I make them. One thing I’ve making lately that we both really like is stuffed acorn squash. There are tons of recipes online, but I usually add my own spin by just using whatever veggies we have on hand, quinoa, and goat cheese.

Let me pimp myself out here for a minute. My Vegetarian Catalog is below, and i just made an awesome Butternut Squash and Spinach lasagna last night that will be up soon!
http://www.pinterest.com/gingerandlove/slg-vegetarian-recipes/

Yay for the Vedge shout out, it’s one of my all-time favorites! I’ve been a vegetarian all my life and I can’t imagine a vegetarian meal not being filling.
I think the key thing to cooking vegetarian is reframing the way you think about meals in general. In my experience, most “meat eaters” plan meals by decided what their main item will be (i.e. what meat) and then what sides they will serve. In vegetarian cooking, it is more about how everything goes together to be a meal, not one thing front and center with everything else accompanying. Also, try using brown rice, quinoa, lentils, tofu, or seitan to make things seem a little “heartier”.
I have a little series on my blog called “what mama’s cooking” where my mama (vegetarian for 30+ years) shares some of her delicious recipes. Some favorites:
Escarole and Lentil Soup (http://sequinsnspices.blogspot.com/2013/10/what-mamas-cooking-escarole-and-lentil.html)
Roasted Vegetable Lasagna
(http://sequinsnspices.blogspot.com/2013/09/what-mamas-cooking-roasted-vegetable.html)
Lentils and Swiss Chard Pasta
(http://sequinsnspices.blogspot.com/2013/07/what-mamas-cooking-lentils-swiss-chard.html)
Eggplant Sliders
(http://sequinsnspices.blogspot.com/2013/06/what-mamas-cooking-eggplant-sliders.html)
Quinoa, Tofu and Mushrooms
(http://sequinsnspices.blogspot.com/2013/06/what-mamas-cooking-quinoa-tofu-and.html)
Hope this helps!!
xx Molly

These dishes all look absolutely wonderful! I have the hardest time incorporating veggies into my diet as well so I’ll definitely be reading through all of these comments. Thanks Joy!
xoxo,
Chelsea & The City

Joy,
Side dish: Roasted cauliflower
This is a delicious dish and super easy to make. I never knew cauliflowers were good for anything until I tried them this way! I’ve included a couple options.
Roasted cauliflower with kalamata olives and lemon
http://ohmyveggies.com/recipe-roasted-cauliflower-kalamata-olives/
Parmesan roasted cauliflower
http://www.bonappetit.com/recipe/parmesan-roasted-cauliflower#

Maybe this is in the “not enough vegetables” category, but for simple everyday meals I just think
1 protein (I eat a lot of salmon, but steak and etc is perfectly fine)
1 starch/carbohydrate like brown rice or noodles
1 heaping plate of greens like bok choy, broccoli, asparagus, chinese greens. I don’t think it’s tiresome at all, with a like garlic and olive oil (which also prevents overcooking by protecting the vegetables) you really appreciate the deliciousness of the plants themselves. And I’m by no means a meat-hater–I just happen to not eat it very often during the week (don’t get me wrong, I love a good medium-rare burger or pulled pork shoulder pasta)

Oh girl. You need to come over to our house for dinner:
http://www.101cookbooks.com/archives/the-greenest-salad-recipe.html
(This woman is just utterly amazing in general)
http://www.101cookbooks.com/archives/moroccan-carrot-and-chickpea-salad-recipe.html
http://www.foodnetwork.com/recipes/eggplant-stew-with-honey-and-golden-raisin-polenta-recipe/index.html
http://www.foodnetwork.com/recipes/rachael-ray/three-vegetable-penne-with-tarragon-basil-pesto-recipe/index.html
(easy)
xoxo

one more
http://www.bonappetit.com/recipe/egg-topped-soba-noodles-with-asparagus-and-prosciutto
we double the asparagus

A super easy side dish I learned from my Spanish hostmom is sauteed spinach and garbanzos — sautee the can of garbanzos first (I sautee in olive oil, lots of garlic, a bit of chili powder), then add lots and lots of spinach until it cooks down a bit! I usually pair it with tortilla de patatas, which is vegetarian but not very good on the veggie front.

I think the trick to not feeling hungry a couple hours later is protein. Add in some tofo, quinoa, beans, or nuts to a veg recipe; or search out recipes that include these items or others with a protein punch.

Personally i have a hard time making vegetable/non meat meals at home that aren’t all brown/beige/yellow that i think are delicious. But I have found that adding lots spinach to things is pretty easy and tasty. Making Pizzas or little crostinis with lots of veggies on it is great too. Or a Mexican food medley with beans, avocados, tomatoes, etc is also great. And the quality of the veggies I think helps too and they taste good on their own.
Buuutt… what I mostly do is eat indian food at restaurants to get my delicious vegetarian meals. Samosa House in West LA is my place of choice—simple and cheap, but delicious! Mmmm, i want to go there for lunch!

I’m vegetarian and my boyfriend is a dedicated omnivore, but we cook a ton of vegan recipes that satisfy both of us! Here are a few of our favorites from the last year:
These stuffed peppers are a great introduction to tempeh and full of vitamin c:
Roasted Peppers with Sicilian Tempeh Stuffing
http://www.braisenwoman.com/2012/10/roasted-peppers-with-sicilian-tempeh.html
We’ve been cooking a lot from Ottolenghi’s cookbook “Jerusalem”, which has some KILLER vegetable dishes:
Butternut Squash & Red Onion with Tahini & Za-atar
http://www.braisenwoman.com/2013/11/cooking-books-roasted-butternut-squash.html
I’ve found that soups are a great way to get large amounts of vegetables into your diet, especially pureed soups like this one:
Curried Butternut-Coconut Bisque
http://www.braisenwoman.com/2012/10/recipe-curried-butternut-coconut-bisque.html

We’re on a 1 veggie only meal a week as well. Sometimes we’re really good and have 2! Some of our go to options are risottos and pastas. Also a good barley, couscous or quinoa salad is good for the littles. Smitten kitchen has some tasty options on her site I’ve found. We really love her cauliflower and sun-dried tomato pesto!

Hi Joy!
I may have just the solution for you! Check out http://www.voedenkitchen.com – a recipe, meal planning, and grocery list subscription.
Each week you get a meal plan with 5 recipes and a grocery list. The recipes are plant based (loaded with veggies), in-season, colorful, and delicious! You can easily add meat in if you’d like.
Try a week for free here: http://www.voedenkitchen.com/free-trial/
Happy Cooking!
Tina

I love brussel sprouts roasted with garlic, olive oil, salt & pepper, and red pepper flakes for some spice. I sometimes add almonds too. Here’s another I made recently that’s delish! http://www.hotlollies.com/2013/10/03/spicy-kale-egg-whites-scramble/

I’ve been pescatarian (no meat except for fish) for 3 years but primarily eat a vegetarian diet and have a daughter that is 19 months old and eats the same diet. She does a great job with veggies, especially black beans and loves hummus. Below are some of my fave recipes that are great this time of year! Hope you give some of them a try.
http://www.epicurious.com/recipes/food/views/Butternut-Squash-and-Cheddar-Bread-Pudding-355792 so delicious that I save it for holiday dinners!
http://www.wholeliving.com/131519/sweet-potato-kale-and-ricotta
filling yummy simple!
http://www.marthastewart.com/338110/roasted-spaghetti-squash-with-herbs?czone=food/produce-guide-cnt/produce-guide-fall&center=276955&gallery=275670&slide=262285
an interesting and yummy alternative to spaghetti squash
http://www.halfbakedharvest.com/crispy-buffalo-quinoa-bites-salad/
just try them SO good!
http://www.closetcooking.com/2012/02/sweet-potato-and-black-bean-quesadillas.html
a bit of work but worth every minute!
GO VEG!

Some of my favorite vegetarian meals:
I love this Sweet Potato Poblano Hash for breakfast or lunch:
http://tasty-yummies.com/2012/04/11/sweet-potato-and-poblano-hash-gluten-free-dairy-free-with-vegan-option/ (you can make it without the poblano if that is too spicy)
Also, check out White Beans & Cabbage recipe from Super Natural Everyday by Heidi Swanson.
I really enjoy tarts too. I haven’t tried making any recipes, but I always eat this butternut squash, swiss chard and ricotta tart from the vegetarian take-out place by my house.
Making a vegetable pizza is a good way to incorporate vegetables in your meal. I recently just made an Artichoke, Roasted Pepper & Ricotta pizza that was delicious! See recipe here: http://amateandarottweiler.blogspot.com.ar/2013/11/homemade-artichoke-roasted-pepper.html
Hope you get a chance to try these! They are all very delicious!

I love eating at Fresh Restaurant. I proudly own two of their cookbooks Fresh & Fresh at Home. The dishes are very tasty.
http://www.freshrestaurants.ca/cookbooks
Try this recipe, it’s delicious!
http://www.vegangela.com/2011/08/06/fresh-restaurant-tangled-thai-salad/

You have to get the Ottolenghi Plenty cookbook. Completely delicious and different and really opened my eyes to how amazing and filling and delicious and awesome vegetarian food can be. All his books are great buy I’ve found Plenty (which is only vegetarian) to be the most approachable.

Smitten Kitchen has really great vegetarian dishes. I made this butternut squash, lentil, arugula, and goat cheese salad this weekend and it was excellent! I would recommend including the arugula.
http://smittenkitchen.com/blog/2010/10/spicy-squash-salad-with-lentils-and-goat-cheese/
This is another one of my staples – I make it every few weeks. Easy, fast, and unique flavors. I do double the chickpeas so it is more filling, and the yogurt sauce gives you some protein too so I find it quite filling. It is only in the Smitten Kitchen cookbook, but I found it on another site online
http://www.sweetpeasandgreentea.com/roastedeggplants/

I LOVE vegetables! I actually eat too much at one time, and it throws off my GI tract -__-.
One super filling dish (that’s also great for winter) is this butter roasted tomato + fresh herbs over spaghetti squash. It’s like pasta but more healthful: http://www.culturalchromatics.com/butter-roasted-tomato-spaghetti-squash/

Hi Joy! Love that your adding more vegetarian dinners to your lineup! Once you have a few under your belt, it’s easy to keep on adding in a few more at a time!
I really love these Pumpkin Chickpea Fritters – would probably go over really well with Ruby, too! – http://www.simoneanne.com/journal/2012/03/pumpkin-chickpea-fritters/
This chard or kale quiche is SO good & healthy & pretty, too. I eat it a ton & LOVE making little variations of it – http://www.simoneanne.com/journal/2011/11/chard-quiche/
Homemade veggie pizza is super delicious, too. I know the bread of the pizza dough isn’t the best, but I always think that with whole wheat crust, no cheese, & seriously piled HIGH with veggies, it’s a pretty dang good choice. So tasty & easy, too.
& I love this way of eating a potato – purple & with a ton of yummy garlic & onions!: http://www.simoneanne.com/journal/2012/04/baked-purple-potato-garlic-peeler/
Hope that helps! 🙂

I adore Vedge! Before they opened Vedge the owners had another great restaurant off South–Horizons. Had you ever gone there? It was (nearly!) just as delicious.
I tend to eat/make a lot of Indian food because it is so filling and so delicious! There are tons of vegetable combinations to try with it as well! Here is one recipe for chana saag that I use quite frequently (I sub a fresh bunch of spinach for the frozen and sometime fry some paneer instead of the chick peas). http://www.honeywhatscooking.com/2010/11/chana-saag-chickpeas-and-spinach-cooked.html

Hi
This article from the New York Times is amazing. I have tried many of these recipes and they are winners — the flavours are sometimes surprising and unusual.
http://www.nytimes.com/2009/07/22/dining/22mlist.html?pagewanted=all&_r=0
I recommend adding to your salad repertoire. With every meal we also have a salad to eat from. Of course, being Australian we eat a lot of salads as for a lot of the year it is too warm to want to cook anything.
Enjoy!

Here are some easy and tasty recipes I’ve made recently.
Quinoa fried rice – http://bobbyandlily.com/2013/11/12/quinoa-fried-rice/
Pistachio pesto pasta – http://clementinedaily.com/2013/08/on-the-menu-pistachio-pesto-pasta/
Mediterranean orzo salad – http://bobbyandlily.com/2013/11/21/mediterranean-orzo-salad/ (minus the chicken)
Incorporated roasted veggies into smoothies – http://bobbyandlily.com/2013/11/21/roasted-beets-persimmon-fall-smoothie/
Would love to see what recipes you come up with for your family.

Just made the roasted Cauliflower, Hazelnut and Pomegranate Seed Salad from Jerusalem (http://well.blogs.nytimes.com/2012/11/13/thanksgiving-from-jerusalem/?_r=0), and it was incredibly. Also, Rebar is an amazing vegetarian cookbook (and restaurant in Vancouver!) that has hearty vegetarian meals…you’ll never miss the meat!

i saw that a few people linked to specific recipes from 101 cookbooks. as a vegetarian, i love her recipes…i haven’t tried one that i would not make again and heidi really takes the time to think about the nutritional aspect of each recipe (creating complete carbohydrates, etc.)

Skip all the rest and go straight to Isa Chandra Moskowitz’s Post Punk Kitchen (www.theppk.com)!!!! I’ve made over 20 of her recipes and every last one has been beyond delicious! She has a website/blog and several books(www.theppk.com/books/)!

Joy, try this super-easy Norma sicilian recipe: pasta (or rice) tomatoes sauce eggplants and ricotta salata cheese (but you can add your favorite cheese). Here you can find some pics of the rice timbale version http://dailybreakfast.net/2013/06/norma-rice-timbale/
cheers!
Laura

hi!
i have a bunch of my very favorite vegetable focused & vegetarian recipes here as part of a series of watercolors i made and illustrated
gimbleandgyre.com
some of my favorites i have up there are:
beet and poppyseed raviolis–gorgeous red jewel colors
http://gimbleandgyre.com/wordpress/wp-content/uploads/2013/02/web-beet.jpg
and this wonderful braised fennel:
http://gimbleandgyre.com/wordpress/wp-content/uploads/2013/03/web-fennel.jpg
vegetables are in so much need of more attention. they are beautiful, delicious, and make us healthy and beautiful too! win win win.
if you would like any recipes in text format, just reach out!

I think seasonally, so I always have produce (whether fruit or veg)on my mind. A few veggie favorites:
Acorn Squash Salad
http://www.lastingredient.com/2013/10/28/acorn-squash-salad/
Black Bean Soup
http://www.lastingredient.com/2013/11/18/black-bean-soup/
Grilled Vegetable Pesto Sandwiches
http://www.lastingredient.com/2013/08/19/grilled-vegetable-pesto-sandwiches/

Thank you! Those look amazing!
Joy

These are some of my favorites (and my super carnivorous boyfriend adores these as well):
1. Spaghetti Squash Noodle Bowl: http://www.pinterest.com/pin/32932640997925542/
2. Pea & Asparagus pasta: http://www.pinterest.com/pin/32932640997868379/
3. Mushrooms and farro: http://www.pinterest.com/pin/32932640997632980/
(I add chopped kale to this, and shredded chicken. I also cook the mushrooms in a pan when I’m not in the mood to roast/short on time.)
4. Cauliflower, chickpea, and couscous stew. http://www.pinterest.com/pin/32932640996721410/
(I double the spinach and add mushrooms
5. Cauliflower pizza! http://www.pinterest.com/pin/32932640996436296/
Spaghetti squash is fantastic in general. It’s crunchy though so it’s not exactly like pasta but works well with tomato-based pasta sauces.
Also, adding mushrooms and chopped kale (or other leafy greens) never hurts, especially in soups/stews.
If you want a creamy soup, you can blitz some white beans and add that instead of actual cream. It’s really filling and much healthier.
Good luck!

All veggie meals can definitely be filling, though this mostly means more cheese and butter (: My all-time favorite recipe would be Pasta Shards with Fresh Herbs and Poached Eggs (http://www.familycookbookproject.com/recipe/3072873/pasta-shards-with-fresh-herbs-and-poached-eggs.html) which is very filling and really delicious! I would look for pasta recipes, they you can find a lot that are meat-free and filling! Another good one is Linguine with Frenched Green Beans and Parsley Pesto (http://www.tastebook.com/recipes/741184-Linguine-with-Frenched-Green-Beans-and-Parsley-Pesto-).
Enjoy!
– Kevin
http://kevinscrumbs.co/

Soup! Try this easy one from Orangette with red lentils, tomato paste, carrots, etc.: http://orangette.blogspot.com/2010/09/quiet-soup.html
Fritatta from Smitten Kitchen with potato and broccoli: http://smittenkitchen.com/blog/2013/10/potato-and-broccolini-frittata/

Yay veggie! 🙂
THIS blog I found is amazing for healthy, easy to make and tasty vegetarian and vegan food.
http://www.lovefoodeat.com/
PS- She has quick desserts too 😉

i love deborah madison’s Vegetarian Cooking for everyone. many of the recipes are so easy and SO GOOD. (zucchini with salt, pepper, EVOO and lemon zest… SO GOOD.) http://deborahmadison.com/books/

Make sure you get some carbs with your veggies, also good is everything with cheese or eggs – then you should leave the table with a proper filled tummy! Everything out of the oven and gratinee is just yummy – try cauliflower, brokkoli, pasta or potatoes mixed with veggies. Or even veggie lasagne with aubergines! I also love falafel or any other homemade veggie patties.
Just don’t make cooking more complicated as it is and take your favourite vegetables (ideally in all rainbow colors)!
If I can be a veggie since 11 years, you can do it too 🙂

My pinterest board, C O O K – are a majority of pescatarian, vegan, vegetarian, salad and egg dish recipes; most of which have been tried and are delicious.
http://www.pinterest.com/osassafras/c-o-o-k/

I am slowly turning vegetarian and realising I enjoy the taste of vegetables way more than meat (once you know what to do with them). http://www.greenkitchenstories.com is amazing! Books I’d recommend Ottolenghi’s Plenty, River Cottage Veg Everyday, Dennis Cotter For the Love of Food.
Growing up in a small town in Australia we had vege and herb patches at school that we grew and tended to ourselves. One of my best memories is picking vegetables early on a winter morning and eating them straight out of the ground. So delicious and crispy! This will make you truly appreciate vegetables! I’m pretty sure I’d rather eat any vegetable raw. Soggy over cooked vegetables is so bleh! Anyway I’d really recommend taking Ruby to a vege farm or something if you’re able kids love that.

I;ve been vegetarian for a long time now. Favorite cookbooks are as follows:
Alice Waters – Vegetables (super cheap used on amazon)and The Art of Simple Food
Yotam Ottolenghi- Plenty (delicious and visually beautiful)
Heidi Swanson- All of her cookbooks and her blog 101cookbooks.com
Deborah Madison- Vegetable Literacy and Vegetarian Cooking for Everybody

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