what’s your go to vegetarian meal?

Actually it's just a simple garden salad made mainly with stuff from my garden if possible.

In the fall it's several varieties of leaf lettuces, broccoli, cauliflower, kale, spinach, Swiss chard augmented with store bought tomatoes and cucumbers.


In the summer it's fresh tomatoes, cucumbers, Swiss chard, bell peppers and fresh herbs augmented with store bought lettuces.


Sometimes, for something sweet, I'll make a fruit salad with cantaloupe, peaches, bananas, apple, grapes and whatever else I have on hand and chill it before eating.

quote:

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sometimes you just need the roughage and the plant life.

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Negative.

I was a vegetarian for about three years. Ate raw spinach like potato chips (I still do that), a lot of sweet potatoes, eggs, dairy products, hummus and broccoli, corn, green beans. Pretty much anything but meat

ETA: I realized I didn’t add an actual meal in there. A big baked potato topped with corn chowder or a bit pot of vegetable soup

too hard to decide

Sambar( vegetable yellow split pea soup) or tomato Daal( lentil curry)

Here is the recipe I use. The secret is to use whole, fresh chickpeas, not canned. And don't get too crazy with the food processor, you want a coarse texture.

Ingredients
1 cup dried chickpeas soak over night
1/2 large onion, roughly
. chopped (about 1 cup)
1 handful finely chopped fresh parsley
Handful fresh mint
1 handful finely chopped fresh cilantro
1 teaspoon salt
1 teaspoon baking powder

1/2-1 teaspoon dried hot red pepper
5 cloves of garlic
1 1/2 tbl cumin.

4-6 tablespoons flour
Soybean or vegetable oil for frying
Chopped tomato for garnish

Tahina sauce
Pita bread
Preparation
N
1. Put the chickpeas in a large bowl and add enough cold water to cover

cover peas by at least 2 inches. Let soak overnight, then drain.
2. Place the drained, uncooked
chickpeas and the onions inner the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic,
and cumin. Process
until blended but not pureed.
3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball
and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.
4. Form the chickpea mixture into balls about the size of walnuts, or use a. falafel scoop, availabkle in Middleeastern markets.
5. Heat of oil to 375 degrees
in a deep pot or wok and fry 1 test. If
it falls apart, add a little flour. Then fry about 6 balls at once for a fewl minutes on each side, or until golden brown. Drain on paper towels. Stuffj half a pita with falafel balls, chopped tomatoes, onion, and pickles. Drizzle with tahina thinned with water, hummus and babaganoush.

Korean Vegetable Japchae Usually I’ll make it as a side for BulGogi but sometimes I eat it just like that

Any type of pasta dish with mushrooms