Hummus and pita
-can of garbanzo beans
-Olive Oil
-tahini to taste
——–Throw it in a blender—–

Some things I really like–
Saag Paneer
Miso Soup with Udon Noodles and tofu
Tempura Firm Tofu
Cheese Enchiladas
Vegetarian Pho
Minestrone Soup
The freezer section at whole foods has lots of vegetarian things you can get and experiment with until you figure out what you like.

Here’s a place you can go to get recipes that cater to all forms of vegetarian:

http://www.vegetariansrecipes.org

Vegan Maryland NOT Crab Cakes
Here is a Mid-Atlantic Classic with a Vegan Twist! In your vegetarian kitchen, cauliflower stars in our vegan Maryland NOT Crab Cakes. These golden patties are protein packed with tofu, brightly colorful with the confetti minced veggies and scrumptious beyond belief!

Boil 3 Lbs. Yukon Gold Potatoes in Filtered or Spring Water. Pour off water. Place potatoes in a large basin or bowl.
Add:
3 Lbs Firm Tofu
2 Cups Old Fashioned Rolled Oats
Dehydrated Potato Flakes
1/2 Cup Vegetarian Chicken Stock Powder
1/4 Cup Granulated Onion
1/2 tsp. Cayenne Pepper
Wearing clean rubber gloves coarsely mash potatoes with your hands. Blanch* 1 head cauliflower flowerets. Add to mixture crumble into the potatoes and oatmeal being careful not to lose the "crablike" texture of the cauliflower. Add 1 cup minced carrots, zucchini, yellow squash, red and green peppers. Add up to 2 cups potato flour or flakes until mixture is firm but not stiff. Pour onto a pie plate 3/4 cup potato flour of flakes, 1 Tbs. granulated onion and 1/4 cup dried parsley flakes. Mix.
Using a spring action ice cream scoop or disher, make balls of the potatofu mixture; flattening them while maintaining their circular shape. Dredge in the potato flour, parsley and granulated onion mixture. Fry until golden in canola oil. Serve with tarter sauce made of Nasoya Nayonaisse and sweet pickle relish, cayenne and a squeeze of fresh lemon juice, or a well dilled Béchamel – add 1 Tbs. minced fresh dill and a dash of cayenne to the white sauce. Also a squeeze of lemon. For a great variant use Dill Pickle juice as half of the liquid in the Béchamel.

The "Not Crab Cakes" freeze well and can be made in advance. A delicious "non-fish" course, they are quite nice plated on a platter, garnished and served on a buffet also.

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Vegan Tofu Rancheros (V)
Great for Breakfast, Brunch or Sunday Night Supper our vegan tofu rancheros make a colorful, protein packed tex-mex scramble that sings in your vegetarian kitchen!

1 Package Firm Tofu
2 Tbs. Extra Virgin Olive Oil
1 tsp. Chopped Fresh Garlic
1 Cup sliced Button Mushrooms
1 small Onion sliced stem to stern
1/4 Cup each Red, Green and Yellow Peppers cut into chunks
1 handful Grape Tomatoes
1 Tbs. Turmeric
1 tsp. Chili Powder
Salt and Pepper to taste
Splash Shoyu
Five grains Black Salt* (optional)
*Black Salt is available at Indian Grocery Stores. It has a high Sulfa content so you will need to use only as much as fits on the tip of a sharp knife. It is the Sulfa content that pulls the tofu into the familiar smell and taste of ‘egg’.
In a frying pan sauté 1 Cup sliced button mushrooms with freshly chopped garlic in Extra Virgin Olive Oil until golden. Remove from the pan and reserve. Next add to the pan 1 small onion sliced thinly from stem to stern, and half each of red, yellow and green peppers cut into small chunks. Sauté until the peppers are soft and the onion has becomes transparent. Add a handful of whole grape tomatoes. Stir.
Add 1 Tbs. Turmeric and 1 Tsp Chili Powder, and crumble in 1 package Firm Tofu. Mix through the spice and vegetables until the tofu is heated through and well colored, and the tomatoes begin to pop. Add the Mushrooms, a splash of Shoyu and salt and pepper to taste. Plate and serve with toast, or muffins.

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Vegan Potatofu Patties
When you want a quick and delightful vegan breakfast or supper patty made in your vegetarian kitchen, our Vegan Potatofu Patties will receive a warm welcome and many calls for repeat performances! Similar to Latkes and packed with protein and laden with great flavor these golden patties fill the bill! Yum!

2 packages tofu
2 pounds of Yukon Gold Potatoes.
1 Small Onion
1 1/2 boxes of Barbara’s Instant Mashed Potatoes or 2 Cups of Potato Flour, or Potato Latke Mix
Sea Salt & Cayenne Pepper to taste
1 Tbs. Granulated Onion
1/4 Cup finely sliced Green Onion

Coating

1/4 Cup Dried Parsley
1 Tbs. Granulated Onion
1/2 box of Barbara’s Instant Mashed Potatoes
Wash, Peel and Grate 2 pounds of Yukon Gold Potatoes and the onion.
(You can use a food processor for this)
Add Salt and Cayenne Pepper, Granulated Onion. Crumble 2 pounds of Tofu into the potato mixture. Add 2 boxes of Barbara’s Instant Mashed Potatoes or 2 Cups of Potato Flour. Add 1/4 Cup finely sliced Green Onion. Mix well.
In a shallow bowl mix Granulated Onion, dried Parsley and Barbara’s Instant Mashed Potatoes. Mix. Using an Ice Cream Scoop or serving spoon, drop portions of mixture into the coating mixture; dredging them liberally as you form them into thick patties. Fry in Canola Oil. Pat

Directions:
1. heat pen then add cooking oil
2. add garlic and saute. then add in the carrots and broccoli at high heat.
3. add thyme and saute. then add in oyster flavoured sauce (optional) with half cup of water.
4. reduce heat. saute and let it simmer with the lid on.
5. add salt and pepper.
6. served with steamed rice. make sure the vegetable dish have some sauces left and not dry. if sauce dried up add some water and then let it simmer another 1-2 minutes at low heat.

There are so many delicious, quick and easy vegetarian recipes you can make.

Veggie Egg White Omelet (add any type of vegetable, I love zucchini and broccoli)…you can even add some Morning star veggie "sausage" on the side

French toast: http://www.theveggietable.com/recipes/frenchtoast.html

Grilled Portabello Sandwich
http://www.theveggietable.com/recipes/portobellosandwich.html

Italian Veggie Sandwich
http://www.theveggietable.com/recipes/italiansandwich.html

Check out these links for some more vegetarian recipe ideas…Good luck!!! =)

http://www.theveggietable.com/recipes/recipes-az.html

http://allrecipes.com/Recipes/Everyday-Cooking/Vegetarian/Main.aspx

http://allrecipes.com/HowTo/Twenty-for-Twenty-Vegetarian-Edition/Detail.aspx

http://search.foodnetwork.com/food/recipe/vegetarian+meals/search.do?N=0

also check out: http://www.recipezaar.com/

put a pint in a bowl with salt, pepper and a few tablespoons of olive oil, spread them on a baking sheet and roast at 350 degrees for about 30 minutes, (till they start to flatten)

Boil some orzo, drain it and throw in the roasted tomatoes, drizzle in some more olive oil.

Add onions if you like to roast with the tomatoes, garlic, black olives, endless possibilities.