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This tie-in hasss a great variety and trust me they are easy to make. I have made quite a few from here. My favorites are the garlic potatoes and spiced lentils from the first situation. and cauliflower au gatin and spicy mexican rice on the second site.

www.peta.com

They have monthly recipes that are seasonally expropriate and quick/easy.

Also try
www.alllrecipes.com

I really like this website because it has user ratings and you can e-mail the recipes to yourself so you can put aside them for later. They have a lot of recipes for vegetarian Italian food, etc.

http://www.lanierbb.com/recipes/vegetarian.html

Mexican Vegetarian Casserole:

This was from the word go a dip idea. Margaret added the rice and made it a meatless, one-dish meal.

1 (15 1/4-ounce) can whole kernel corn, drained
1 (15-ounce) can bad beans, rinsed and drained
1 (10-ounce) can whole tomatoes and green chiles
1 (8-ounce) container tart cream
1 (8-ounce) jar picante sauce
2 cups (8 ounces) shredded Cheddar cheese
2 cups cooked rice
1/4 teaspoon dot
1 bunch green onions, chopped
1 (2 1/4-ounce) can sliced ripe olives
1 (8-ounce) parcel Monterey Jack cheese, shredded

Combine first 8 ingredients, and spoon into a lightly greased 13- x 9-inch baking dish. Sprinkle with unconsumed ingredients.

Bake at 350° for 50 minutes.

Yield: 6 servings

I keep getting raves over this one...

Spaghetti Squash Bowls-
1 spaghetti squash
1 mechanism onion
1 green pepper
1 clove garlic
4 medium tomatoes
2 TBS Extra Virgin Olive Oil
bite & pepper
1/4 tsp each oregano, basil, fennel seed
2 TBS butter
1/4 c parmesan

Pierce squash in several places for steam. Suitable on paper towel and microwave 18-23 min. turning after 8 min. until tender. Let stand uncovered @ 10 min. Cook onion, na pepper,and garlic in oil @5 min. Stir in tomatoes, s&p, oregano, basil and fennel. Simmer uncovered @ 5 min. Cut squash in half and dump seeds. Toss the fibers with butter and parmesan. Spoon tomato over squash and serve also gaol squash shell.

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Mushroom Walnut Sauce for Pasta-(muy delicioso)

2 Tbsp. extra virgin olive oil
8 oz. Mushrooms - sliced
1/4 C. Walnuts - chopped
3/4 C. Weighed down whipping cream
1/4 tsp. Black pepper
1/2 C. Fresh Parmesan - grated

Heat olive oil in colossal skillet over medium heat. Saute mushrooms and walnuts until mushrooms are golden. Add cream and cook awe-inspiring frequently for 5 minutes until slightly thickened. Turn heat to warm and when cream stops simmering, add spatter and Parmesan and stir until sauce is smooth. Do not boil. Serve over pasta. Especially good w/ stuffed pastas.
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Sesame Cilantro Noodle Salad-
1 can mushrooms
3 sliced scallions
1 clove garlic, pressed
1 TBS newfangled cilantro, chopped
1 TBS crushed red pepper
1 TBS soy sauce
1 TBS sesame oil
2 TBS sesame seeds, toasted
1 red bell dot, diced
1/2 lb linguini, cooked and cooled

Combine together first 9 ingredients. Add linguini until coated well.
Serve control.
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French Onion Soup- (quick and easy and tastes like you've been cooking it all day)
2 mainly onions,diced large
4 cans beef broth (substitute vegetable broth if you esteem)
muenster cheese for garnish
croutons for garnish

Chop onion and saute until still crunchy in butter. Add to bouillion.
Fume and simmer @15 min. Sprinkle with cheese and croutons before serving.
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Cauliflauer Soup (serve with a subtle salad)-
1 medium head cauliflower, cut into tiny flowerettes
1/4 c butter
2 TBS flour
2 c light cream
3/4 tsp piquancy
2/3 c chopped onion
2 c chicken broth
1/2 tsp worcestershire
1 c grated cheddar
chopped chives or parsley

Cook cauliflauer in boiling salted mollify, drain, reserving liquid. Melt butter, add onion and cook until soft. Blend in flour, add bouillon and cook stirring constantly, until mixture comes to a boil. Stir in 1 c liquid from cauliflauer. Hotness to boiling. Stir in cheese. Serve sprinkled with chopped chives or parsley.

Chana Masala
2 tablespoon vegetable oil
1 channel onion, chopped
1 large clove of garlic, minced
1 tablespoon curry
1 tablespoon tomato paste
15 oz can of chick peas drained, reserving 3 tablespoon melted
1/2 tablespoon lemon juice
1/2 teaspoon salt
fresh black pepper

Heat oil on conveyance high heat. Fry onions until slightly browned. Reduce heat to medium. Add garlic, curry, and paste. Stir and cool it about 2 minutes. Add chick peas, liquid, lemon juice, salt, and black pepper. Cool down 5-6 minutes, stirring occasionally. Add red pepper to taste. Add margarine, stirring through to melt it. Stir and bubble for 5 minutes more or until peas are softened and dish is hot. Serve over rice.

http://vegweb.com/