vegetarian meal ideas??

I am big on stir fries with lots of veggies... but be careful with cheese - unless it says rennetless or non-animal enzymes, you are actually eating the cows stomach ground up... I am told most organic cheeses are truly vegetarian... but I have to make sure it says it...
Gardein also has some AMAZING vegetarian items that even my meat eating husband is fooled - I add the mandarian chick'n into my stir fries all the time...

I like risotto - you can make it with whatever you have in the fridge. Also I like this recipe:

Sweet and Sour Eggplant, Tomatoes and Chickpeas


This Lebanese dish is all about summer. Pomegranate molasses makes it both sweet and sour; you can find it in Middle Eastern markets. Serve the dish as a starter, a side or a main dish with grains.
1 large eggplant (1 1/4 to 1 1/2 pounds), halved lengthwise then cut in 1/2-inch slices
Salt to taste
3 to 4 tablespoons extra virgin olive oil, as needed
2 large garlic cloves, minced
1 1/2 pounds tomatoes, grated or peeled, seeded and chopped
1 teaspoon sugar
Freshly ground pepper
2 tablespoons pomegranate molasses
1 can chickpeas, drained and rinsed
2 to 3 tablespoons chopped flat-leaf parsley, or a combination of mint and parsley

1. Preheat the oven to 450 degrees. Line a baking sheet with foil, and oil it with olive oil. Lay the eggplant slices on top. Salt lightly and brush with olive oil. Place in the oven for 20 minutes until the eggplant is lightly browned and soft to the touch (the surface will be dry). Remove from the heat, and fold over the foil to make a packet around the eggplant slices. Allow them to soften and steam inside the foil for 15 minutes while you proceed with Step 2.
2. Heat 2 tablespoons of the olive oil over medium heat in a large, heavy lidded casserole or skillet. Add the garlic. Cook just until fragrant, about 30 seconds. Stir in the tomatoes, salt to taste, sugar and pepper. Bring to a simmer, and simmer uncovered over medium heat for 10 to 15 minutes, stirring often, until the tomatoes have cooked down and smell very fragrant.
3. Add the eggplant, molasses and chickpeas. Cover and simmer for another 20 to 30 minutes, stirring from time to time. The mixture should be thick and the eggplant should be very tender, melting into the mixture. Taste and adjust seasoning. Sprinkle on the parsley and/or mint, and serve. Alternately, allow to cool and serve warm or at room temperature.
Yield: Serves four to six.

Advance preparation: This dish keeps for three or four days in the refrigerator and tastes even better the day after you make it. Reheat gently in a skillet, or serve at room temperature.
Nutritional information per serving (four servings): 272 calories; 1 gram saturated fat; 2 grams polyunsaturated fat; 8 grams monounsaturated fat; 0 milligrams cholesterol; 37 grams carbohydrates; 10 grams dietary fiber; 273 milligrams sodium (does not include salt to taste); 8 grams protein
Nutritional information per serving (six servings): 181 calories; 1 gram saturated fat; 1 gram polyunsaturated fat; 5 grams monounsaturated fat; 0 milligrams cholesterol; 25 grams carbohydrates; 7 grams dietary fiber; 182 milligrams sodium (does not include salt to taste); 5 grams protein

my recent fav is a stir fry with tofu, sauteed onions, garlic with (fresh) ginger and a good mix of veggies. No soy or other sauces but LOTS of spices. I usually sprinkle some cheese on top.
I've also experimented with throwing in some coconut milk....It's really quite good.
Lentil loaves are good, I've made them but I don't have the recipe here.

Honestly, I don't often use recipes, I just take raw ingredients like beans/tofu, veggies and spices and throw them together.

Portobello Mushroom Caps grilled and eaten like burgers. Sooooo good.