I halved the sauce for theLemony Roasted Potatoes, but didnt quite have the full amount of potatoes.  So.. i added some frozen brussel sprouts and baby bella mushrooms to the mix and it was awesome!  the potatoes alone are good but i think the brussels really added alot to it cus they really soaked up the flavor more than the potatoes.. i cut them in half so the sauce got all inside the leafy layers.  i would actually consider using the brussel sprout/mushroom mixture with the sauce and serve it over pasta as a main dish.  it was super easy and the only other ingredient sub i made was to use ketchup instead of tomato paste.  delicious!

I've probably made a total of like 4 recipes from this book....but I just made one..that I had already made! The chile lime cornmeal-crusted tofu has been tasty fried (the first time) and baked (tonight). I feel much better about it baked. I added lime juice to the soymilk, and to the crusted tofu before baking. The triangles were exceptional dipped in mashed taters!

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This looks really good. I don't have Vcon with me here at work but I'm thinking I'll try this tonight. Smooch won't be home for dinner so I don't have to worry about him not liking tofu. obviously, I will need tofu, cornmeal, lime juice & chili pepper, is there anything else unusual I may need?

cool! thanks!

I also made the Lentils & Rice w/ Carmelized Onions. Very basic recipe, but was good. Could use some heat though. Next time I'll add jalapenos. And it definitely needs salt!

Agreed about the spices. I make this a lot, and I usually double the spices, add tons of crushed red pepper, and triple the onion, 'cause they're great. I make them in a skillet on the stove and don't use anywhere NEAR 3/4 c. oil. Also, last time I made it, I toasted the rice along with some cumin seeds in the pan prior to cooking and added a bullion cube to the water. That upped the flavor considerably as well. I ate it cold for breakfast!

Sounds like great additions. I thought it was ridiculous carmelizing onions in the freakin oven. Next time I make this, I'm going to spice it up and cook my onions on the effing stove.

Just want to thank you all.  I've been using all of your comments to annotate my V-Con that hubby got me for my birthday--along with How To Cook Everything Vegetarian.    I've got little pink sticky notes sticking out from all sides of my book!  I'm leading the vegetarian (ultimately vegan?) charge at home and until someone else picks up a saucepan and starts stirring, we're going to be eating from this cookbook! ( My kids are not going to know what hit 'em!)

So far, I've made:

Black Bean-Vegetable Soup  The amount of onions in this had me worried--I did not want onion soup!  But it all boiled down nicely.  I added some chopped tomato, cuz I had some leftover.  I agree with another post here that I would add more celery and carrot next time--just because I like a chunkier soup with lots of veggies.  Topped it with avocado.  The flavor definitely improved as it sat.  Also, I added all salt at the very end.  Even my picky-eater 5-year old deigned to dip his quesadilla in it.

Sauteed Spinach and Tomatoes  This is super simple but really tasty.  A nice break from my normal Asian-flavored spinach stir-fry.

I'm actually bummed we're going out tonight because I'm dying to make the chickpea cutlets and easy stir-fried greens.

Chickpea cutlets and Mustard Sauce

I was a little underwhelmed by the chickpea cutlets.  Maybe my expectations were too high? I made them thin, as recommended, and they cooked nicely but the taste was a little too "wheaty" for me.  I would have liked a stronger chickpea flavor.  I liked the mustard sauce a lot--poured it over cutlets and the roasted potatoes I made to go with.  I did cut the amount of mustard in half and stirred in a bit of plain soymilk to cut the saltiness.  Very tasty.

i made the blueberry and corn pancakes for dinner last night.  MMMM!!! i've been making lots of stuff from the book lately, but havent gotten around to reviewing it.  but these were awesome.  i really liked the crunchyness of the cornmeal and the combo of cornmeal and blueberries!  who would have thought.  it was awesome.

I made the Everyday Chipotle Veggie Tamales tonight and they were really tasty! I followed the recipe almost exactly except that I doubled the amount of chipotle chiles, added zucchini, red and green bell pepper, a jalapeno and used dried adzuki beans in place of the black beans. This was my first experience making tamales, so they didn't look fantastic and were a little disproportionate in areas, but that's nothing a little experience can't fix. I am excited to make my own tamales now using my own filling creation, now that I've got the technique (somewhat) down.

For dessert, I served the Berry Coconut Crisp. My friend said it was one of the best desserts I've made for him. I wish the filling was a little thicker, so next time I'll probably make a littl emore. The crisp part was good... I didn't have quinoa flour so I subbed four AP flour, and used sweet rice flour for the other half of the flour. Delicious dessert that I will definitely make again.