Need inspiration for vegetarian dinners.

This week I have had bean casserole, lentil cottage pie, vegetarian lasagna, bean wraps, corn fritters, bean balls (rather than meatballs). Cruise the pages here they have great ideas.

Wow, Kat.....that's a ton of resources.

http://www.dailyspark.com/blog.asp?post=39_meatfree_recipes_for_world_vegetarian_day
This article has quite a few recipes in it. Browse through and see if there's anything you like. I don't eat meatless often but it has helped when I do want to.

An interesting vegetarian dinner I got from happy herbivore is sweet potato tacos! Delish!

sweet potato, baked, microwaved, boiled
crunchy taco shells, prepared per package directions
1 can black beans
1 C corn, thawed if frozen
guacamole or sour cream - optional

scrape out the inside of the sweet potato and place into shells, add other ingredients as desired.

They sound strange, but they are so good. Even my mother who isn't too fond of my vegetarian meals has voluntarily made this one herself. The sweet potato somehow mimics the correct taco texture. I think it might be the weight? I enjoy my meatless meals, but I'm not vegetarian so I do add sour cream to mine.

Enjoy!

bump bump !!!

Homemade Mushroom Soup by Season with Spice
Serves 2

Ingredients:
300g or 2 cups fresh mushrooms - cleaned and chopped finely (I used a mix of swiss brown and white button)
1 tbsp olive oil
3 cloves garlic - chopped
1 tbsp butter
1 tbsp chopped fresh thyme or 1 teaspoon dried thyme
1 - 2 bay leaf
1 tsp Worcestershire sauce
1 cup chicken or vegetable stock
1 tbsp flour dissolved in 1 tbsp water
Salt to taste
1/2 cup heavy cream
1/2 cup milk
Dash of nutmeg
Freshly ground black pepper to taste
Fresh parsley or thyme for garnish

Method:
1. Heat olive oil in a sauce pan. Add butter and lightly sauté garlic on medium heat.
2. Add in mushrooms, thyme, bay leaf and Worcestershire sauce. Cook over medium heat for 5 minutes, or until the moisture from the mushrooms disappears.
3. Add in chicken broth. Stir occasionally until broth boils, then reduce heat and simmer for 10 minutes.
4 Add diluted flour in, and stir constantly (while simmering) until the mixture thickens. Season with salt and nutmeg. Taste and adjust seasoning.
5. Finally, add milk and heavy cream, and bring to a simmer. Turn heat off.
6. Serve hot in your soup bowl. Add freshly ground black pepper. Garnish with fresh parsley or thyme if you have them on hand. And warm up this holiday season!

Notes:
- This recipe serves us as a good basic comfort soup, so you can always modify easily according to your preference. Feel free to increase the amount of mushrooms for a richer mushroom flavor. You can also swirl in a dash of sherry or truffle oil or wine or some caramelized sweet onions to create another depth to the soup.
- You can thicken the soup by adding in another tablespoon of flour or cut down on the broth, for use in pasta or your Christmas casserole dishes.

Read more: http://blog.seasonwithspice.com/2011/12/cream-of-mushroom-soup-recipe.html#ixzz28aec8UFY

Not sure if this is your thing. I love making this. Have tried it and I am making it tomorrow.

These are the best. I have made them for myself and company. Everyone loved them and don't forget the sauce.

Colleen’s Chickpea Burgers with Tahini Sauce

from The 30-Day Vegan Challenge

Colleen writes: Inspired by falafel, my version is much healthier since it forgoes the deep-frying typical of this Middle Eastern staple.
Ingredients

1 15-ounce can chickpeas (or 1 1/2 cups cooked), drained and rinsed
1 yellow onion, finely chopped
3 cloves garlic, minced
1/4 cup chopped fresh parsley
2 tablespoons tahini
1 1/2 to 2 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 teaspoon lemon juice
1 teaspoon baking powder
1 cup plain bread crumbs
4 buns or pita pockets

Instructions

Heat the oven to 400 degrees.
Pulse the chickpeas in a food processor until thick and pasty. (You may mash them by hand, but it is a little more labor- intensive and time- consuming.) Transfer to a medium- size bowl.
To the bowl, add the onion, garlic, parsley, tahini, cumin, coriander, salt, black pepper, cayenne pepper, lemon juice, and baking powder. Slowly add the bread crumbs until the mixture holds together. Add more bread crumbs, as needed. Shape into patties.
Place on a nonstick cookie sheet and bake for 10–12 minutes, or until golden brown on the bottom. Using a spatula, flip each patty over, and cook for 10–12 minutes more until the other side is golden brown. Remove from the oven. Alternatively, you may fry the patties with a little oil in a pan on the stovetop.
While the burgers are cooking, make the tahini sauce, below.

Notes

Susan’s note: If your chickpeas seem too dry to form a paste, try adding water by the tablespoon until they become more “sticky.” If your burgers still don’t hold together, try pulsing the mixture a few times in the food processor.

Preparation time: 10 minute(s) | Cooking time: 25 minute(s)

Number of servings (yield): 8
Nutrition Facts

Nutrition (per serving, burger only, no bun or sauce): 101 calories, 22 calories from fat, 2.7g total fat, 0mg cholesterol, 384.6mg sodium, 148.1mg potassium, 16.5g carbohydrates, 3g fiber, <1g sugar, 3.7g protein, 2.9 points.(Nutrition courtesy of FatFree Vegan Kitchen–any mistakes are mine.–SV)