I am not a vegetarian but have a lot of respect for them, and when I make meals for events always make Vegan dish options as well.

Earlier this year at the start of summer when tomatoes were in peak season, I actually did an entire raw food week. It was amazing, but not for me sustainable as it is very costly and time consuming.

I did raw marinara and made raw lasanga (with fresh rosemary fresh jalapeno lemon water infused zuccini as noodles), I even made raw cottage cheese with basil and rosemary. The cheese part was the most intense keeping it at raw levels was not easy task, and took entirely too many hours, milk takes longer to curd when it is below 118F.

https://lh5.googleusercontent.com/-e...-39-06_374.jpg

https://lh4.googleusercontent.com/-8...-01-15_990.jpg (and yes that is locally grown aid dried garlic)

https://lh5.googleusercontent.com/-x...-09-15_475.jpg
Added some local sweet corn as well, to smooth and tone it, and cut tomato acid.
https://lh3.googleusercontent.com/-j...-23-35_118.jpg
Zucchini soaking/infusing, about 2 hours, I then removed it and let it dry bout 15 min before using.

https://lh5.googleusercontent.com/-V...-45-16_530.jpg

finished product. The top is actually a mix of green onions and green garlic.

I had a LOT of marinara left over, I put it in a sealed jar and it lasted 2 weeks in the fridge, and it got better in flavor every single day, it was really rich and I'd say better than a cooked sauce by the time I finished it!

I am not a vegetarian per se however over 95% of my meals are vegetarian (meatless, fishless etc.) I also dont stand on a pedestal about benefits of vegetarianism except from the environmental aspect perhaps. But that said, let us just talk about how to make meals more delicious without 'fake meats' - that might reflect my attitude better.

It also helps that growing up (in India), I was vegetarian for 19 years, then after coming to US dabbled into veganism for a year. A lot of Indian cuisine is naturally well flavored and balanced.

I occasionally write some recipes on my blog. PM if you would like a link! (not sure about mod rules of posting blog links in public.)

http://1.bp.blogspot.com/-KdUSkd2P5d...0/IMG00302.jpg

Indian cuisine is where I first tasted and liked the garbonzo/chick pea. Here in the US the foods I'd ever had with it just tasted like dirt mush paste, not appetizing, but I love it in a number of indian styles. I have sense ventured out an made it in my own ways with vinegars and such and really enjoy them at times.

I'm veggie, and eat a pretty varied diet. Today I was feeling a bit 'blah' for want of a better term, so far today I had a wrap with scrambled eggs, green and red peppers, salsa and a sprinkling of cheese for breakfast, which was very nice, but a deviation from the norm, some high fibre whole grain rosemary crackers with a couple of laughing cow low fat cheese triangles as a snack, an edamame, corn, shitake, cranberry salad with a couple of rice cakes for lunch and I shall shortly have a cup of vegetable soup for my afternoon snack (I don't eat until late evening). Supper will be some pasta in tomato sauce with a little garlic bread on the side (I ate out last night, and that is the other half of my supper from the restaurant).

Doc recently told me to up the amount of fibre, calcium, vitamin D and whole grains in my diet and I am trying - my fridge is full of fortified probiotic yogurts, whole grain high fibre pasta (that looks like white - woo hoo, hate whole wheat pasta normally!), low and medium fat cheese options, high fibre crackers, and veggie and whole grain based salad and soup options.

Thanks for all the ideas, everyone. psusaver - please do share your blog.

I made a great veggie stew in the slow cooker:

In a 3-4 qt slow cooker, add:

1-2 chopped carrots
1-2 stalks chopped celery
half an onion, chopped
1-4 cloves garlic, minced (depending on how garlicky you like things)
half a zucchini, slices
1 14-oz can red kidney beans, rinsed and drained
1 14-oz can chopped tomatoes
2/3 cup dry uncooked quinoa
2 cups tomato juice
2 cups vegetable stock
1 tablespoon basil
1 tablespoon thyme
salt and pepper to taste
tabasco sauce to taste

Cook on low for 10-12 hours. The quinoa will absorb a lot of the liquid and create a pleasant stew consistency. For more soupy consistency, omit the quinoa or double the tomato juice and stock (I didn't try this).

For a 6 qt slow cooker, double everything above.

I've been veg for about 25 years now, and both of my kids are too. I've found that "American" food often doesn't have a lot to offer above the salad/grilled veggies and side dishes (or pizza), especially while on the road. If you're adventurous you will find many, many options in Indian (as has been mentioned), Mexican substituting boca/gardein items or beans for meat, Thai, Mediterranean and of course Italian. My son loves the SmartDog hotdogs (which do not taste like hotdogs at all); we do eat eggs, commonly quiches and omelettes; my daughter loves pasta salad.

I have been vegan for about twenty years. Before that I was a vegetarian except starting when I was in college when I became a meat and potatoes guy for about ten years. Youthful experimentation, you know.
It is now very easy being vegan. I know I need to plan but veggie food seems to be available.
Once upon a time I would eat anything vegan. Now I am more selective. I avoid salt and refined sugar. I don't purchase frozen foods with an ingredient list that indicates it came out of labratory.
Looking for vegan restaurants enriches my travel experience. In cities like Paris I dine in residential neighborhoods for half the price of the better known areas. I enjoy some local flavour I would not otherwise be exposed to.
I do lots of research online before I travel. I use "happy cow" to find veggie restaurants. Sometimes I just stumble opon a find. I like that, too.

I've been a vegetarian for 23 years. I never had meat in my diet prior to that, but did have fish. Salmon was the last thing I gave up. I remember missing it for a bit, but now the smell of fish is very unappealing.

My family is also veg and we are all athletes and have no problems getting the nutrients we need to participate in endurance sports. I keep sports bars with me though because I think I bonk a little earlier and more suddenly as a veg so eat at the first signs.

Vegetarian Times has gotten thinner over the years, but can be a good resource. Finding recipes, items on menus and such isn't usually difficult, but you may find yourself feeling awkward when invited to someone's home for dinner and trying to figure out how to tactfully say you're a vegetarian. I hear this issue most often from new vegetarians. I usually suggest saying something like, I so look forward to enjoying your company and getting together. I do need to mention I'm a vegetarian now, but don't want you to go to any extra work so would you mind if I brought xx food item.

If you're doing it for health, you may not be overly concerned about the "hidden" animal products in many foods. If it's for other reasons, be sure to check labels for gelatin in yogurt, Pop Tarts, marshmallows. Oddly, the large Altoids aren't veg, but the minis are.

For some support with your decision, rent the movie "Forks Over Knives." It's quite good and the knives are a reference to the medical kind.

Lastly, since this is FlyerTalk, I'll mention my blog for veg-friendly restaurants around the world. I've been terribly remiss and haven't updated it in a while though. :o http://avegetariangourmand.blogspot.com/?m=1

All the best!