I love the book "Eat, Drink and Be Vegan" by Dreena Burton -- fabulous veggie recipes!

I also love chopping up a bunch of vegetables, putting them in a pan, drizzling them with olive oil and roasting them in the oven. It brings out this tasty, smoky flavor that is oh-so-yummy!

I recommend looking at the magazine (online too) Vegetarian Times: Link I've subscribed for 2 years and they've got great variety in their recipes...easy things for weeknights, vegan desserts, etc.

The Houstonian has a ciple one corn, Sals and black beans. I really like Debra Madisons Greens cookbooks. Fiels fo Greens is my favorite the Greens is good too with very light healthy recipies

There are lots of ways to wake up your vegetables. Try a little olive oil and garlic, or find a marinade for a veggie stir fry (ginger, garlic, soy sauce and sugar work if you want to whip something up yourself.) Try experimenting with the flavors you enjoy in meat based dishes. You'll like the results!

Sneak some veggies onto a homemade pizza. I like the Boboli pre-made whole wheat crust. Add a little pizza sauce, and then pile on the veggies of your choice! Sprinkle with oregano, basil, a little salt and pepper and some cheese. Red pepper flakes are great for a little extra kick. Bake it up till it's nice and bubbly. Much healthier than pizza from your local chain, and you can control the amount of seasoning.

My new fave is pumpkin salad, found at 101cookbooks.com (Link You can cut down prep by getting precooked rice, and use squash if you don't favor pumpkin. I'm thinking of adding this one to my Thanksgiving table this year!

3 cups of pumpkin (or other winter squash), peeled and cut into 1-inch cubes
extra-virgin olive oi
fine grain sea salt

12 tiny red onions or shallots, peeled (OR 3 medium red onions peeled and quartered)
2 cups cooked wild rice

1/3 cup sunflower seeds
1/3 cup olive oil
2 tablespoons lemon juice
1/4 teaspoon salt
1 tablespoon honey
2 tablespoons warm water
1/2 cup cilantro, finely chopped

Preheat oven to 375.
Toss the pumpkin in a generous splash of olive oil along with a couple pinches of salt, and turn out onto a baking sheet. At the same time, toss the onions with a bit of olive oil, sprinkle with salt, and turn out onto a separate baking sheet. Roast both for about 45 minutes, or until squash is brown and caramelized. The same goes for the onions, they should be deeply colored, caramelized, and soft throughout by the time they are done roasting. You'll need to flip both the squash and onion pieces once or twice along the way - so it's not just one side that is browning.

In the meantime, make the dressing. With a hand blender or food processor puree the sunflower seeds, olive oil, lemon juice, salt, and honey until creamy. You may need to add a few tablespoons of warm water to thin the dressing a bit. Stir in the cilantro, saving just a bit to garnish the final plate later. Taste and adjust seasonings (or flavors) to your liking - I usually need to add a touch more salt with this dressing.

In a large bowl, toss the wild rice with a large dollop of the dressing. Add the onions, gently toss just once or twice. Turn the rice and onions out onto a platter and top with the roasted squash (I'll very gently toss with my hands here to disperse the pumpkin a bit). Finish with another drizzle of dressing and any remaining chopped cilantro.

One of my "go to" dishes is a pasta primavera. You can use just about any veggies you like and whole wheat or that healthy grainy pasta. I tend to stick with these:

broccoli
carrots
mushrooms
peas

For flavor I will add onions (sometimes garlic) and then when I toss it all together with olive oil I will add some crushed red pepper ... that really wakes the whole thing up.