Weddingbee boards

http://avocadobravado.net/2010/03/05/mujaddara-middle-eastern-rice-and-lentil-pilaf/

MUJADDARA! 

http://www.kohlercreated.com/blog/?p=5268

http://naturallyella.com/2010/02/10/african-veg-curry/

http://gourmettraveller.wordpress.com/2009/10/27/portobello-mushroom-and-gorgonzola-spaghetti/

Black bean soup, black beans and rice, curries, and so on are my favorites when I'm eating veg.

I have a recipe that I made up myself, it's a stir fry of sorts: 

1/2 container extra firm tofu, crumbled

1 zuchinni, cut into small chunks

1 cup brocolli florets (steamed) 

1-2 cups baby spinach

1/2 package vermicilli rice noodles

sesame seeds

sesame oil

Heat sesame oil in a wok over medium heat and add zuchinni and cook 3-5 minutes until slighly brown, add tofu and cook an additional 5 minutes. 

Meanwhile boil water in a pot large enough for the rice noodles.

Once the pot water is boiling, add to the frying pan the cooked brocolli and spinach, add some water (either from the pot or from the tap) and cover the frying pan. Drop the rice noodles into the pot. 

Once the rice noodles have cooked, drain and add to the wok, stir to combine. 

Garnish with sesame seeds.

My FI is vegetarian and I have found I really love cooking and eating meatless meals.  Here are some tried and true favorites:

Spinach lasagna rolls:  http://www.skinnytaste.com/2010/02/spinach-lasagna-rolls.html

Snobby joes:  http://happyfoody.com/2009/01/17/snobby-joes/

Quinoa stuffed peppers:  http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeid=220451

Gourmet mushroom risotto:  http://allrecipes.com/recipe/gourmet-mushroom-risotto/

For websites, I like to find recipes on skinnytaste.com, weight watchers, kalynskitchen.com and eatingwell.com.

@abbyful:  That gnocchi with chard (we use spinach) is one of my favorites too!  I love the suggestion for making it Mexican, I'll have to try it.

We don't eat meat at home, so I have a bunch. Here are my top 5. Feel free to PM me for more:

Goat Cheese qunioa Take a bag of kale or collard greens (about a 2 pound bag, in the produce section. If you can't find it, a box of frozen works too). In a large pot put the greens, 3 cups of water, and 1.5 cups of quinoa in. Bring to boil, stir, and let boil for about 10-15 minutes (until the quinoa splits open and little spirals come out). Take off heat and stir in 4-6 ounces of goat or feta cheese.

Risoto Heat 1/2 a cup of olive oil and 2 cloves of garlic on medium heat. In a separate pan heat up one box of veggie stock to just below a simmer. Add a cup of  arborio  rice to the olive oil and sautee until the rice becomes see-through. Add 1 cup of stock and stir until it is absorbed. Keep adding a cup at a time, until the rice won't take any more (about 20 minutes). Then add 1/2 a cup of parmigian cheese and a pad of butter. Then feel free to add in any toppings-- my favorite are diced, browned sweet potatoes and craisins. My SO likes mushrooms or peas. Broccoli and cheddar instead of parmigian also works

Polenta Parmigiana Take a roll of polenta (you can find it in the gourmet cheese or gluten free section normally. Cut into 1/2 inch slices. Take a saucepan and add 1/2 cup olive oil. Sautee the polenta slices for 3 minutes on each side. Remove from the oil and top with tomato sauce and mozzarella. Heat to melt.

Nachos I take 1/2 a can of vegetarian refried beans, a 1/3 a cup of pico de gallo, and a handful of cheese and place it on top of tortilla chips. Super easy and so good.

Pesto Pizza Take a pizza crust (we use bob's red mill gluten free, but glutenous and store bought are just as good for those who can eat it). Pre-bake for about 9 minutes. Add a container of pesto and about 12 ounces of mozzarella. Cook for another 12 m

Try this blog:

http://theeverydayveggie.blogspot.com/

Lots of vegan stuff too. She posts a new recipe everyday and they always look AMAZING!