Wild Rice and Toasted Seaweed Salad

Quick and easy (especially if you have leftover tofu on hand).
Fresh, healthy and delicious.
http://www.101cookbooks.com/archives/print/wild-seaweed-salad-recipe.html

Roasted Burdock and Lotus Root

This was insanely good. I know Lotus root is hard to find, but the Burdock (also called a Jerusalem artichoke) scrubbed, sliced and roasted with a little sliced onion a tablespoon of maple syrup and shoyu (or soy sauce).

Green Beans with Leeks and Dill

So easy. So good!
http://www.101cookbooks.com/archives/vibrant-tasty-green-beans-recipe.html

Quinoa with Basil and Pine Nuts

This is a good basic protein/grain dish. There's no recipe except following the directions on the quinoa and adding some chopped basil (a handful) and toasted pine nuts. Light, but filling and would definitely make again. (This was also courtesy of Kind Diet book. I will often times go on a cookbook binge and make every recipe that sounds appealing before moving on so don't be surprised to see more from this one!)

Tofu Salad

Also, from Alicia Silverstone's the KIND DIET. Her take on egg salad, but made vegan with tofu. It was by far the freshest and best version of this recipe (including ones made with eggs).
Drain and Steam 1 block tofu in steamer pot for 5 minutes.
Mash in a bowl and combine with
3 olives
2 tbsp scallion
1 tbsp Veganaise or Mayonaise (to taste)
1/4 cup to 1/2 cup frozen (thawed) or fresh peas
1 tbsp parsley
1 tbsp lemon juice
1 tbsp capers
Combine and enjoy!

Mung Bean with Dried Apricots and Rice

This is from Mark Bittman's Vegetarian Cookbook. I had never even eaten Mung Beans before as they sounded way too hippy for anything that could taste remotely good. I was so wrong. It's outrageously good. John called it one of the most interesting vegetarian dishes I have made. It involves some cayenne so if you are making it for the kids, just omit that part way down. It was extremely easy.
One cup Mung bean
A cup and a half brown Rice.
1 large onion thinly sliced
3/4 cup dried apricots
1 teaspoon ground cardamom
1 teaspoon ground cumin
2 teaspoons ground cinammon
1/2 teaspoon cayenne
Bring a medium saucepan to boil and add in mung bean and brown rice.
Cook for 15 minutes. Drain and set aside.
In a heavy large pot, cook onions slowly for ten minutes. Add dried apricot and spices and cook for a minute.
Then add Mungbean rice mixture with 1/3 cup water. Put a towel under lid (make sure it doesn't touch stove!) and cook on medium high for five minutes until you hear a sizzle. then turn very low and cook unattended for 30 minutes. Take off top and let sit for 5 minutes.
Delicious!!
;

Vegetarian Sushi

John made this for me on Mother's day and it was fantastic. We used grilled tofu, scallion, avocado, broccoli, pumpkin, asparagus and cucumber and mixed and matched. It's so easy and delicious. We even had some sake which was the perfect accompaniment.
http://www.nytimes.com/2010/05/05/dining/05mini.html?src=me&ref=homepage