Maybe I could convince you to assist me in building the bestest meat-free recipe archive in the known universe!
<url=“http://www.vegetarianstuff.com/cgi-bin/recipes/recipe.cgi”]Veggie Recipes is the newest part of my VegetarianStuff.com site and it’s looking pathetically bare with only 2 recipies in it…
Now, remember… most of your cookie, cake, brownie, salad, etc type recipes are meat free… you don’t need to have something that is specifically “for” vegetarians for it to be vegetarian-friendly 
I was gonna post something sarcastic about the McRib, but that woulda been way too obvious…
As long as I wasn’t the first… The spam,eggs,eggs, eggs, and spam hasn’t got much spam in it!
OK I’ll dig up my tofu with black mushrooms recipe and post it.
How about fish? Or is it more vegan?
[li]** Vegetarian Appetizer **[/li]Pocket Bread with Vegetables
[sup]Submitted by Zenster[/sup]
[li]Guacamole[/li]Mexican Avocado Dip
[sup]Submitted by Zenster[/sup]
[li]Cheese Sauce[/li]Basic Cheese Sauce for Vegetables or Nachos
[sup]Submitted by Zenster[/sup]
[li]**Marinated Shitake Mushrooms with Chevre **[/li]Broiled Mushrooms with French Goat Cheese
[sup]Submitted by Zenster[/sup]
[li]Red Pepper Couli[/li]Roasted Pepper Sauce
[sup]Submitted by Zenster[/sup]
[li]**Pico de Gallo **[/li]Hot Mexican Relish
[sup]Submitted by Zenster[/sup]
[li]**Hearts of Palm with Creamy Vinaegrette **[/li]Dinner Salad
[sup]Submitted by Zenster[/sup]
[li]Mashed Potatoes[/li]Dinner Side Course
[sup]Submitted by Zenster[/sup]
[li]Mexican Style Beans[/li]Chili Beans
[sup]Submitted by Zenster[/sup]
[li]Salsa Casera[/li]Seranno Chilie Salsa
[sup]Submitted by Zenster[/sup]
[li]Glazed Baby Carrots[/li]Brown Sugar and Maple Glazed Carrots
[sup]Submitted by Zenster[/sup]
[li]Coleslaw[/li]From “The Pantry”
[sup]Submitted by Zenster[/sup]
[li]Greek Salad[/li]Feta Chese and Vegetables with Oil Dressing
[sup]Submitted by Zenster[/sup]
[li]Sweet Hominy[/li]Buttered Hominy in Maple Syrup
[sup]Submitted by Zenster[/sup]
[li]Eggplant Parmesan[/li]Vegetarian Main Course
[sup]Submitted by Zenster[/sup]
I have some fav recipes I’ll dig out for you. (Some include dairy products though, and I can’t vouch that substituting soy products would work in them.)
In the meantime, just for your own eating pleasure, you might want to check out:
http://food4.epicurious.com/HyperNews/get/veggie.html
Veb
You’re the man Mike! Thats exactly what I was thinking when I read the title of this thread.
As promised…
PASTA WITH GARLIC AND ZUCCHINI
3 medium zucchini
3 TBSP unsalted butter
1 TBSP good olive oil
4-5 cloves garlic, peeled and chopped
1-2 TBSP chopped fresh basil (or mint)
1 cup warm water or vegetable broth
kosher salt and freshly ground pepper
1 pound fusilli pasta
Freshly grated Parmesan-Reggiano cheese
Slice the zucchini into circles, then each circle in half. Heat butter and olive oil (or substitute more oil for the butter) in medium skillet; add garlic and cook gently, just until it becomes opaque. (Don’t let it brown!) Add the zucchini and cook until it becomes very soft—almost like a thick puree—about 15-20 minutes. Add broth/water is the mixture becomes dry, deglazing the pan each time. Add the basil/mint in the last 5 minutes of cooking time. Season to taste w/ salt & pepper, then toss w/ hot, drained pasta. Top w/ cheese if desired. Serves 4-6.
PASTA WITH ARTICHOKE SAUCE
1 medium onion, chopped
1 clove garlic, minced
2 TBSP. good olive oil
1 pkg. Artichoke hearts, cooked and drained
2 TBSP. dry white wine
¼ cup parsley, finely chopped
3 TBSP. (oil cured) black olives, pitted and chopped
½ tsp. lemon zest
cooked fettucine
grated Parmesan
Saute the chopped onion and garlic in olive oil until soft and just slightly gold in color; add cooked artichoke hearts and cook over medium-low heat for about 3-5 minutes until flavors blend. Add chopped parsley, wine, olives and lemon zest and cook briefly. Season to taste w/ salt & fresh pepper, toss with hot pasta and top w/ grated cheese.
MARINATED PORTABELLO MUSHROOMS
4-5 large portabello mushrooms, sliced @ ½” thick
½ to ¾ cup good olive oil
juice of 2 limes (can substitute lemon, but lime is better)
2 cloves minced garlic
3 TBSP chopped parsley
2 shallots, peeled and chopped
salt & pepper to taste
Saute the mushrooms in oil olive (medium-high heat) about 2-3 minutes per side or until tender. Remove from heat; arrange slices evenly in layers in large dish. Combine rest of ingredients and pour over ‘shrooms, allowing them to marinate at least 4 hours or overnight. Drain and serve at room temperature.
(Great served with thick slices of ripe garden tomato if they’re in season.)
BABA GANOUJ
(Eggplant, garlic and tahini spread)
(Less a recipe than a method; I do it the way I was shown, so amounts are guesses)
1-2 medium eggplants (look for firm, shiny skin); do not peel, just cut off stem, slice down the middle lengthwise and place cut-side down on baking sheet covered w/ aluminum foil and lightly brushed w/ olive oil. Bake at 350-375 for @ 40 minutes or until very soft. They’ll collapse in on the themselves. Remove from oven and let cool.
When cool, scrape eggplant meat into large bowl or food processor. (It can be done by hand; it just takes a bit of extra work.) Squeeze in 1-2 cloves garlic, about half a squeezed lemon, @ ¼ cup or so well-stirred tahini (sesame seed paste), and a pinch of cumin if desired. Mix or process very well until smooth. Spread evenly on large plate; garnish w/ a generous drizzle of flavorful olive oil. (You can add finely chopped parsley if you want, too.) Serve w/ toasted pita wedges for either spreading or scooping.
I adore hummus—a similar dip/spread made w/ chickpeas, garlic, tahini, etc.—but really prefer this.
And from Zenster’s thread:
#18: Pasta with Vodka and Lemon Sauce
(note: the description is misleading; the cheese is used only as an optional topping; it isn’t part of the sauce. But the sauce does contain whipping cream.)
(Asian in taste; served cold as salad; totally vegan)
Opal: please advise on the dairy issue. I could provide more recipes, but it’d help if I knew whether to eliminate those with milk or cheese.
Veb
Please submit them directly to the recipe site… it has a very nice form that categorizes them and everything http://www.vegetarianstuff.com/cgi-bin/recipes/recipe.cgi (IE only for now, we’re fixing some weird NS bug)
please name the recipes according to the format thing that is stated on the add-form page… for example, if you have a paste recipe that contains cheese, you might call it “Rigatoni with mushrooms (lacto)” (the variables are posted and explained when you get there)
eggs and dairy are fine, just label your recipe as such with the above mentioned fomatting thingie The only thing they can’t have is meat (“meat” is including fish, broths, etc)
Thanks guys 
For the stuff already submitted to the thread I’ll add them myself, but for new ones, please go ahead and submit them directly.
Sorry for not posting them directly Opal but the recipe thread consumes a lot of my time as it is.
Which is probably why you provided the link, huh? :::smacks forehead with palm of hand::: I’m sharp as a marble.
And for my next trick…!
Veb
LOL not a problem, I wasn’t very clear. Same thing happened on the FFF. My bad.
Great recipes guys! Some of those made me drool while pasting them over… yummayummayumm!