I turned vegetarian a couple of months ago, and now that school is starting up again, I have NO idea what to pack!Got any ideas?

I am going there today with my two friends and my boyfriend for prom. I’ve been there once before with my family but lucky for me, the waitress knew exactly what a vegan was and knew what to get me. I am just worried I might get someone that doesn’t know about veganism today. So, what questions do I ask? Should I be worried about the rice? What about how they flavor the tofu? Please help?

and i mean STRICT vegetarianism, none of this “oh i can eat fish or chicken and still be called a vegetarian” nonsense

My wife and I are moving to a new town. We have made some friends there and have gone out to eat with them a few times. We would like to have a barbecue and invite them over, but she’s a vegetarian. Can someone help me with this? I know nothing of what I could barbecue for a vegetarian, and I’d really like to have her enjoy herself, too.

I wonder why they are seen in vegetarian recipe books, because they are part of the meat group in the food pyramid. They come from chickens and could potentially grow into chickens, so why it is considered okay (in mainstream society) to eat them if you’re a vegetarian? If I was a vegetarian, I would just strictly eat fruits, grains, and vegetables. Thanks for your help! I appreciate it.

Does it have any actual chicken in or anything? It’s really the only thing I miss from my pre-vegetarian days, but I don’t want to eat it if a chicken was killed in the process.
To the person who thinks that a true vegetarian should know what they should eat- I know exactly what I do and do not want to eat. I don’t want to eat anything with meat. I may not be able to tell conclusively whether or not the product mentioned meets those standards, and therefore, ask for help in gathering information.

A delicious vegan/vegetarian recipe. Aired on Supreme Master Television on April 27 2007.

When I told my doctor I’m a vegetarian, he said it’s fine, but that should eat fish once a week just to get some extra minerals and vitamins. He said especially since heart disease and osteoporosis run in my family, I should eat fish for the phosphorus and the omega fatty acids. I know I’m being difficult, but I don’t want to give up my ethics. How can I replace fish?
Thanks!

I am a vegetarian. Easy to say, but surprisingly hard to live up to. Tempted by gourmet dishes on all sides, quizzed by confused relatives and friends, flummoxed by Western cooking traditiions that rely on slaughter - it can be hard to stick to a vegetarian diet.

But I’m not writing to persuade anyone to convert to a vegetarian diet. There’s plenty of convincing writing about that out there already. I’m interested in helping you get started once you’ve made the decision - or once you’ve ‘made the right move’, if I may be allowed a little evangelism.

There are two important steps to take once you’ve decided to become a vegetarian:

1. Stick to it for a month. Psychologists agree that it takes most people a month to form a non-addictive habit. So, adopt a vegetarian diet for a month and you’re home and dry.

2. Get support. This is trickier. Without wishing to point fingers, the chances are that support from your immediate family and friends is a bit thin. But you need to learn what to eat. And how to cook it.

In short, you need a vegetarian cooking school.

Even if you’re not a vegetarian, signing yourself up for a short and sweet vegetarian cooking course will inspire your cooking and expand your repetoire. You’ll learn how to prepare a wide variety of healthy, appetizing dishes. Without meat. And if you are vegetarian, you’ll find out how to make sure your diet is rich in all the protein, vitamins and minerals you need to live a long and healthy life. Without meat.

There are vegetarian cooking schools all over the country. And there are more vegetarian cooking traditions than you might realise - traditions that support healthy, long-living people. And learning about them and how to cook their food is easy and a lot of fun.

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Source: gourmet food

There are many, many vegetarian recipes that are easy to prepare and delicious to eat. You might be surprised at what you can find when you take the time to look for vegetarian recipes that are easy to fix. In a busy society such as the one we live in, easy to make recipes are almost essential for the weekday vegetarian cook. Here are a couple that can get you started:

Black Bean and Corn Quesadillas

INGREDIENTS
* 2 teaspoons olive oil
* 3 tablespoons finely chopped onion
* 1 (15.5 ounce) can black beans, drained and rinsed
* 1 (10 ounce) can whole kernel corn, drained
* 1 tablespoon brown sugar
* 1/4 cup salsa
* 1/4 teaspoon red pepper flakes
* 2 tablespoons butter, divided
* 8 (8 inch) flour tortillas
* 1 1/2 cups shredded Monterey Jack cheese, divided

DIRECTIONS
1. Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
2. Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Repeat with remaining tortillas and filling.

California Grilled Veggie Sandwich

INGREDIENTS
* 1/4 cup mayonnaise
* 3 cloves garlic, minced
* 1 tablespoon lemon juice
* 1/8 cup olive oil
* 1 cup sliced red bell peppers
* 1 small zucchini, sliced
* 1 red onion, sliced
* 1 small yellow squash, sliced
* 2 (4-x6-inch) focaccia bread pieces, split horizontally
* 1/2 cup crumbled feta cheese

DIRECTIONS
1. In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
2. Preheat the grill for high heat.
3. Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
4. Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don’t burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.

Pesto with Arugula

INGREDIENTS
* 1 1/2 cups baby arugula leaves
* 1 1/2 cups fresh basil leaves
* 2/3 cup pine nuts
* 8 cloves garlic
* 1 (6 ounce) can black olives, drained
* 3/4 cup extra virgin olive oil
* 1/2 lime, juiced
* 1 teaspoon red wine vinegar
* 1/8 teaspoon ground cumin
* 1 pinch ground cayenne pepper
* salt and pepper to taste

DIRECTIONS
1. Place the arugula, basil, pine nuts, garlic, and olives in a food processor, and chop to a coarse paste. Mix in olive oil, lime juice, vinegar, cumin, cayenne pepper, salt, and pepper. Process until well blended and smooth.

These are only a few recipes to get you started, but take a good look around at various resources, and you will find many, many easy vegetarian recipes that are quick to make and delicious as well!