Adaptation from the text by DeRose
All the suggestions that follow should be properly seasoned with oregano, cumin, coriander, nutmeg, thyme, ginger, cardamom, saffron, curry, paprika, bay leaves, parsley, cloves, cinnamon, basil, marjoram, masala, Kummel, or peppers, and of course with onion and garlic.Try using virgin olive oil instead of butter. Add the olive oil (or oil) preferably after you have taken the food from the stove/heat. Or, if you cannot, leave it the least possible time in the fire. Avoid using too much salt, pepper and vinegar.
Soups, and baked soufflés: of peas, hearts of palm, butternut squash, asparagus, vegetables in general, onion, cauliflower, corn, mushrooms, cheese, beets, lentils with cubes of potato, etc..
Vegetables, Breaded, Doré, Au Gratin, barbecue, saute, roasted: Cauliflower, broccoli, carrot, aubergine, asparagus with pecans and parmesan, zucchini, baked potatoes, all the vegetables can be done separately or in combinations for example mixing potatoes with onions or mushrooms and asparagus, or roasted tomato and feta parcels there are limitless combinations.
Quiche: Any combination. Could be, egg, cheese, spinach and mushroom, or eggs, onion, olives, peppers, tomatoes, parsley, or with asparagus, or olives and potatoes or eggs only with onion, grated carrot and parsley. The combinations here too are endless. Just choose your favourite vegetables, you can also play with different types of cheeses.
Beans: chickpeas, yellow split peas, lima beans, brown lentils, green split peas, green lentils, adzuki, anasazi, black beans, black eyed peas, cannellini beans, corona bean, cranberry bean, fava, flageolet beans, mung beans, navy beans, pink beans, red beans. Soy No! Why limit yourself to soy when there are so many amazing types of beans?
Rice (white or brown, basmati, risotto, long grain, glutinous) with beans, carrots, olives, raisins, cheese, eggs, corn, mushrooms, tomato sauce and mixed vegetables. Baked rice as a side to a Portobello mushroom stroganoff for example. And then there are the risottos ... and this is another dish where you have an endless amount of options!
Pasta with all types of vegetables! A good base to start with to make all pastas delicious is oil, garlic and some chilli in a pan. Add any vegetable to these ingredients and it will make a delicious plate. You can add zucchini, aubergine, mushrooms, tomatoes, asparagus, artichoke hearts or any combination of vegetables. You can also make tomatoe sauces or a carbonara without the bacon but with egg and Parmesan. With pastas you can never get bored, you can even make oven baked pastas like cannelloni with cherry tomatoes and goat cheese, lasagnes or salads!
Fried: Rice filled with Mozzarella (suppli), tempura vegetables: baby corn, cauliflower, red peppers, carrot, potato, and a host of vegetables, cereals, roots, etc. Fried food in moderation is fine.Meat-free Kebab: pitta bread with with mozzarella, pumpkin, spinach, Portobello mushrooms, peppers, beans, hummus, onion any mix you wish to experiment with.
Omelets: We don’t eat lots of egg but it is a good option when you have nothing else at home. They are very easy to make and are good with all types of vegetables, from potatoes to onions (Spanish Tortilla) to tomatoes, cheese, alone or with olives, peppers, parsley.Pizzas: Whatever you put on top of the pizza dough will usually be good so you can let your imagination go wild here!
Sandwiches: Toasted ciabata (unbeatable), baguette, croissant, brioche, focaccia, Arabic bread, Italian bread filled with another list of endless ingredients such as egg, olives, lettuce and tomato, tomato and cheese; onions with sour cream, cooked carrots with tahini, humus with cherry tomatoes, corn with cheese and mayonnaise, etc. One of our favourite in london, the grilled portobello sandwich.
Various salads: NO! SALAD NO! My concern here is that the true non-carnivores, the true and ancient non-meat eaters did not eat salad dishes. They ate elaborate dishes cooked in the oven and stoves following the tradition of the oldest and most authentic non-carnivorous cuisine, the Indian, which DOES NOT have salads! When they do, it is exclusively in special menus for western tourists. This is the only place I have seen salads in India, after 24 years of travelling in the country and spending time in the capital, the interior cities, villages, mountains, luxury hotels, tourists bungalows and monasteries, I have only seen these in very few menus.