Vegetarian Meals Part 2 (Photo Heavy)

So back when I first joined MFP I made a forum post sharing a lot of photos of my vegetarian cooking. You can check it out here if you like: http://www.myfitnesspal.com/topics/show/722193-vegetarian-meals-lots-of-photos?hl=pocketmole At the time I had lost around 45lbs. I have since lost another 20lbs and figured I would make a second thread showing some of the things I have prepared since then. I know there are quite a few people that may be curious about what a vegetarian diet looks like, and some of the vegetarians may wonder what kind of foods they can eat and still lose weight. (The answer is pretty much whatever you want, in moderation.)

A little bit about me and the guidelines I've set for myself as far as my weight loss in concerned:


• I made it a point to stop basing all of my meals around pasta and rice - which wasn't so straightforward as a vegetarian. I still eat them, but far less than I used to. I opt for whole grains when I can.
• I work out 3-5 days a week. M-W-F I go to boot camp to get my *kitten* kicked. I've since started doing some lifting on at least one of my non boot camp days. I occasionally go running as well. Hoping to finish my first 5k in November.
• I'm not a fan of "skinny" shortcuts with my cooking. I don't do splenda, diet sodas, or fat free cheeses. Popular recipes like the banana "pancake" (you all know the one) don't appeal to me at all. I make my pancakes with flour and sugar, then I top them with butter. And rum infused caramel if I feel like it
• When cooking I try to compromise rather than eliminate. If I make muffins I may sub in whole wheat flour for part of the white flour. I may sub out some of the oil for apple sauce. I may cut back on the sugar. If I can reduce the calories of a dish by 20% without sacrificing flavor in any way, that's a success to me. I want my food to taste legit, yo.
• Portion control, which is made possible by logging everything I eat. Occasionally I want something rich so I will balance it out by having less of it and eating a salad or some roasted veggies on the side.
• If I have a day of pure calorie overload I just let it go and eat well the next day. That was a hard habit to break as I used to be one of those people that would say, "Oh I f***ed up. I guess I'll start fresh on Monday." Even though it's only Tuesday.
• I'm pretty lax on the weekends, but not out of control. Usually.
• Most days I eat between 1300-1500 calories. On weekends I will sometimes have 1800-1900. I generally eat back about half of my exercise calories but I'm not all scientific about it or anything.

TL;DR: No summary, just pics for you.

jalapeno cheddar polenta with black beans and fresh pico


truffled mac and cheese with roasted cauliflower


vegan "beef" stew made with stout


hummingbread bread with neufchatel glaze and toasted coconut


savory oatmeal with smoked gouda


tim tam crumble bars


green lasanga


7 layer dip lasanga


butternut squash and smoked gouda macaroni


spinach artichoke dip pasta


white wine roasted shiitakes over whole wheat fettucine


egg-free potato and onion frittata


jalapeno cornbread muffins


southwestern vegetarian chili


pears baked in cream, butter, and rum - topped with crumbled gingersnap cookies


hard cider banana bread


individual eggplant parmesans


baked lentil stew with polenta


seville orange whiskey sour with homemade drunken cherries


spinach tamales with chili sauce and 3 bean avocado salad


stone fruit cobbler muffins


vegetarian meatballs with fettucine and marinara


enchilada inspired stuffed zucchini boats


chocolate tofu pudding


taco salad, minus the usual taco shell bowl


seared quorn and roasted root veggies with thyme


drunken mushrooms over parmesan polenta with roasted aparagus


tom kha gai with tofu


roasted ratatouille with veggie italian sausage


tofu "egg" salad with avocado


baked hummus seitan with salad


quorn roast with cheesy baked spaghetti squash


chili lime veggie for soft tacos (and roasted corn for my boyfriend)


chocolate chip with walnut on the right, chocolate chip with toffee and sea salt on the left


banana rum pancakes


hummus


kale avocado salad with chili tofu


lemon poppyseed zucchini bread


stuffed baked tomato with farro


open faced chickpea burger with basil pesto, feta, and olives


yummy lunchtime sammich with cherries


chili dog on a pretzel roll


deconstructed lettuce wrap salad with spicy peanut sauce


squash blossom quesadillas with refried beans and homemade pico


cherry tomato soup with cream and pan seared haloumi cubes


roasted poblano and potato soup


apple brie crostini with cinnamon honey walnuts


pizza: fontina, italian sausage, squash, and purple basil


homemade butter with garlic and herbs


mixed tomato salad with basil, fresh mozzarella, and homemade garlic croutons