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I don't care for Mark Bittman - which is actually putting it mildly. I unofficially renamed his other book How To Cook Everything If You Already Know How To Cook Everything because you really have to know how to spot the recipe flaws. I own in the neighborhood of 300 cookbooks and that's the only one I've ever discarded.

I'm fond of anything and everything with Chinese Broccoli, especially Pad See Il/Euw.

All the best vegetarian dishes I can think of happen to be Indian or Asian. Why is that?

Ratatouille

I am vegetarian, so all my recipes are...but I would say that my favorite recipe that is also beloved by most meat-eaters is homemade mac and cheese. (I like it best with broccoli inside!)

I love most fruits and vegetables anyway; I especially love roasted squashes (butternut, acorn, pumpkin) this time of year, as well as hummus, babaganoush ..

Fried tofu with peanut sauce. MMmmmmm...

vietnamese spring rolls!

black bean hummus... of course with lots of garlic and fresh warm flat bread

soyrizo with everything. everything.

The marinated eggplant recipe from The New Basics. That would make an eggplant convert out of anyone.

I'm so glad he wrote another cookbook! Love his minimalist videos at NYT.

My favorite vegetarian recipes usually come from the Post Punk Kitchen, but lately I've been enjoying the art of Indian cooking. Lentil Dal is probably my current favorite.

Great contest!

Umm, chocolate ice cream. Enough said.

I love Chocolate & Zucchini's recipe for carrot and avocado salad.

I also love Mark Bittman, his recipes always call for things I already have in the house, and they encourage improvisation.
I'm glad he's put out a vegetarian cookbook--we need more good ones.

butternut squash enchiladas!

if made traditionally, feijoada is probably as far as it gets from vegetarian. it's brazil's national dish -- a black bean stew with all sorts of unidentifiable meats thrown in there (mostly pork, i think). as delicious as it smells (and it does) i do not partake in the patriotic feasting of feijoada. luckily, my mother makes a wonderful vegetarian version with seitan, veggie bacon, and tempeh. you couldn't imagine how good it is. so hearty, oh my goodness.

Easy, and one of my favorite recipes - Vegetarian Risotto. I use veggie stock, sundried tomatoes, spinach, white beans and parmesan (it's even vegan).

I love sauteed broccoli rabe, garlic, olive oil, red pepper flakes with a hearty pasta like rigatoni.

Asparagus Risotto, as cooked in Bittiman's TV series, cooked by Mario Batali. It is delicious and inspired. ... roasted asparagus, chopped, with the tougher ends cut off and pureed, added to a basic risotto -- but no chicken stock necessary! Water makes it taste lighter and cleaner. Yum.

Whatever I am cooking with that week from the farmers market or CSA. Other than that, enduring favorites include Butternut Squash Ravioli.
Lidia's Recipes

Bharta - an Indian eggplant hot (mush) dish. Blackened, peeled eggplant, mashed. Fry up onions, then add chopped tomatoes, some salt and chili pepper. Add eggplant and cooked till warm. Divine.

There are many but right now the Mediterranean ones come to mind: hummus, tabouli and baba ghanoush. Especially hummus. I have to have a constant stock of chick peas in my pantry.

I make a twist on rice and beans that I just love. I've heard nothing but good things about Bittman's new book!

Pasta with olive oil, garlic, fresh chili peppers, lots of parmesan or peccorino romano and fresh parsley. If i am in desperate need of a green vegetable, I would toss some baby spinach in the pan right before serving.

Ratatoullie and Pasta with Smoked Mozzarella. Mmmm.

I make a mean three-bean spicy chili that is perfect for fall/winter. It's got a rich tomato base which makes it really flavorful. Top it off with some aged cheddar cheese and some salsa, and you're good to eat.

Sauteed rapini with cannellini beans, little bit of veggie broth, sprinkled with parmesan and lemon juice. Adding pancetta makes it even better (but definitely non-veg!).

black bean chili

In the summer, when fresh corn is abundant at the local farmer's market here in NYC, elotes are a staple - I skip the mayo and do butter, salt, cayenne, cotija and a squeeze of lime.

In the winter, there's a butternut squash white lasagna that my sister makes (thinking about it now reminds me that I need to ask her where she got the recipe - I think it may have been from Gourmet) that's creamy and rich and deeply satisfying without being excessively heavy or dense.

my favorite is a simple mixed vegetable curry. particularly if it's got loads of sweet potato in it!

Geez, my favorite? Lentil stew with couscous. Or maybe just peanut butter and jelly. Or maybe just peanuts. Mmm time for dinner...

Red beans and rice! Quick, easy and delicious. Doesn't get any better than this.

I have about twenty favorite vegetarian dishes since both my children were vegetarian when they were home. Shitake bread pudding would have to be near the top--along with spinach quiche, the first solid food my daughter would ever eat. She spit out all the Gerber's jars, but when she got spinach quiche, she smiled and swallowed. No surprise--she is a vegetarian, and loves both quiches and shitake bread pudding to this day!

It's a tie- zucchini cakes with feta and roasted tomatoes and pasta (find that recipe here: http://www.epicurious.com/recipes/food/views/106310)

Roasted brussel sprouts: Quarter them, toss with olive oil, Balsamic vinegar, salt, pepper, and garlic. Put 'em in a pan under the broiler until they start to get some moderate blackening. Very, very good, and easy.

in college i went was given a student vegetarian cookbook, and in it, there is a recipe for a pasta with spinach, chickpea, tomato and dill sauce, which is sooooo good. infinitely good. yummy...

Veggie lasagna, pumpkin ravioli, spaghetti squash, and fresh veggies out of the garden.

Butternut squash lasagna with roasted shallot and hazelnut sauce.

I've been a vegetarian for about ten years now, and I've recently started making tempeh 'bacon' as an easy sandwich filling. Marinate tempeh in apple cider vinegar, liquid smoke, tomato paste and any other yummy ingredient (garlic, ginger, mustard, honey, soy sauce) and then pan fry.

The two recipes that spring to mind are, oddly enough, from Mark Bittman. The tomato paella from the NY Times a couple months ago was delicious. And just yesterday I made the split pea fritters from "How to Cook Everything", and they were good with some rhubarb chutney, although next time I think I'll spice them more heavily.

After a few years of vegetarianism, it'd be impossible to pick one thing, so I'll just go with what I'm craving today - bhindi masala.

I'm also vegetarian, but off the top of my head, sweet potato quesadillas, all kinds of pasta, and avocado tacos.

Mujadara, which is lentils with caramelized onions and rice or bulgar.

While I'll cook a lot of veg*an foods, my absolute favorite is still Amazon Cake (worth googling, by all means!) It's the best go-do dessert, because not only is it fantastic (better than any chocolate cake from a box or a store), it's made entirely of pantry goodies and is entirely vegan. Fantastic when you're just craving a chocolate *something*, and more than good enough for a party or a gift (I've iced it with a good cream cheese icing and shaved chocolate, and got compliments from my friend who works as a cake decorator!)

well; i am vegetarian. but my favorite veggie meal is probably black-eyed peas, cornbread, and greens.

Roasted vegetables on the grill on a warm fall day!

chile relleños with red sauce, black beans, rice, and mango salsa

I have a lot of recipes for different vegetable soups--carrot lentil soup is one I like, also roasted garlic and butternut squash.

Minestrone

A variant on Marcella Hazan's baked crespelle, substituting mushrooms dry-sauteed for the prosciutto, and some nice flavorful Italian cheses to liven things up.

My favorite veggie recipe is sweet potatoes topped with homemade (vegetarian) black bean chili. It can be as simple or complex as you want to make it, but the flavors go well together and it's very filling.

Vegetarian chili- with a good flavorful chili powder (Penzey's spices has some good ones), a variety of beans, tomatoes, peppers, Frank's red hot sauce and lots of sour cream and Vermont sharp cheddar on top! Oooh, and accompanied by some freshly baked cornbread of course.

New Year's Day in the South -- Collard greens and blackeyed peas, sans ham hock.

I'm veg, so everything I make pretty much qualifies - it's hard to pick a favourite. Thus, a short list:

Cardamom pistachio rice (adapted from the Australian Women's Weekly Indian cookbook)

Pasta, either short or a sturdier noodle like pappardelle, with zucchini sauce - zucchini and garlic cooked on low heat until they fall apart and caramelize - topped with grated Romano cheese

Roasted squash, wild mushroom and leek frittata

Grilled veggies (eggplant, onions, etc.) with crusty bread to soak up the juices

Hummus platter with spiced carrot and eggplant salads (à la Taim), and pita with zaatar

Summer rolls

god so many! garlic-y string beans! curried cauliflower! candied yams with cinnamon and ginger! broccoli rabe with pine nuts and raisins! steamed kale with soy miso! roasted butternut squash! white beans and kale/spinach soup with rosemary...

Eggplant Parmesan!

Black bean stew, with corn and onions and lots of hearty spices. To serve with corn muffins. YUM.

Mushroom and taleggio cheese risotto.

Any type of frittata, but I'm partial to a springtime frittata with asparagus, tomato, and fontina -- too bad I have to wait a few months before really enjoying that one!

butternut squash soup with curry and chili pepper....so yum yum yum!!!

zucchini, onion, tomato, sautéed.

Hummus, pasta with broccoli (from Bittman's "...Everything in the World", baba ganoush, eggplant parmesan (no breadcrumbs please), and the traditional garlic and oil or fresh tomato pasta sauces.

Crispy Fried Seaweed with Bean Curd Skin and Basil Sauce (cribbed from the (perhaps formerly at this point) Chu Chai restaurant in Montreal)...

My favorite vegetarian meal is beet ravioli. Its the prettiest shade of pink!

Pasta with roasted veggies of all kinds, with some really good olive oil and some fresh herbs!

Orangette's
Mujadara
YUM

Guacamole w/chips

Butternut squash ravioli with sage brown butter sauce (no recipe, improvise) or black bean & mango enchiladas with tomatillo sauce (a Deborah Madison recipe.)

I like lots of vegetarian stuff (grew up one, though no longer am), but probably my favorite cookbook recipe is Steven Raichlen's Roasted Vegetable Soup from his High-Flavor, Low-Fat Vegetarian cookbook. It's just awesome.

My own fave, conceived of and executed by me is a vegetable stew made w/roasted mushrooms, eggplant, onions, garlic, red peppers, jalapeno peppers, then cooked with Muir Glen Fire Roased Crushed Tomatoes (what did we ever do without those things?) and served w/a few chopped kalamata olives and a drizzle of a really good olive oil.

Bruschetta Caprese! In the summer, this is usually dinner a few nights a week! Mmm...

Pizza! Vegetarian, meat-laden, it's all good.

I love making spicy greens of all sorts: collard, mustard, dandelion, kale, chard...anything I can get. I think they're best steamed with hot pepper flakes, butter, soy sauce, and a little freshly ground pepper.

My favorite veg recipe these days is the cauliflower gratin from Chlotilde's Zucchini et Chocolate blog and book. So delicious and satisfying to make.

I eat almost entirely vegetarian so I have TONS of favorites, among them panzanella and panade, a warm, mushy blend of cheese, artisan bread cubes, and kale.

Leek and Potato Soup. It's easy, can be served warm or cold, and dressed up or down any way you want.

I second the roasted brussels sprouts!

Roasted fall vegetables with pasta. You know: stuff like eggplant, squash, peppers, and the like. Adding fresh tomatoes, fresh garlic, and a healthy splash of balsamic vinegar just before eating makes it extra good, as does a heavy application of parmesan cheeeeeeeeeese.

Also, butternut squash soup with bleu cheese on top is a favorite.

Falafel pita

The honey glazed eggplant recipe from Beyond Salmon is just the best. I've grilled it up with the intention of making sandwiches, but I usually end up eating the pile all by itself.

I am vegetarian, so I transform any great recipe out there into an even better one for me by deleting all the things I no longer eat. The best recipe I have when I want to cook to impress is a 4-cheese baked pasta in a pink sauce with basil. It's the type of recipe you would order as a last meal... it is super simple and tastes restaurant-like. It's delicious... Mmmmmmmmmm.

Marinara sauce with a serious quantity of vegies from a recipe in the Alice's Restaurant Cookbook, circa 1969. Also vegetarian chili.

Of all my favorite vegetarians to eat, I would have to say I prefer beef just for the variety and versatility of beef products, but its a very close win over lamb. Those are the two best and most delicious vegetarians.

I almost said duck (I LOVE duck), but realized that ducks aren't vegetarians, they are omnivores, as they eat bugs, small fish, frogs and tadpoles.

Vegetarian chili made with lentils. Serve with chessey jalapeno cornbread.

One vegetarian recipe I really enjoy is a pasta dish with lots of dark greens and pine nuts and parmesan cheese. Another one I love is a spinach, mushroom and tomato frittata with feta cheese. Sadly, I can only make these when my husband is out of town, because he gets grumpy if dinner does not include meat!

Fettuccini alfredo with spinish
simple but delicious

My favorite vegetarian recipe ever came from a vegan restaurant called Green Symphony that has now closed. They made an AMAZING Taro chicken a la king. Mmmmmmmmm. One of my favirutes (and easiest) to make is:
1 onion coursely chopped and sauteed in a large soup pot.
1/2 cup sugar added when the onions are nice and golden.
When the sugar is melted, add a large contianer of tomato juice.
Simmer for a half hour, then add 4-5 shredded zucchini.
Simmer another half hour.
Serve hot or cold.

It's been a awhile since I made this, but it would probably be the Chili recipe from the first edition of Laurel's Kitchen. It was a staple during college.

Oh I forgot- also- polenta with brown butter and any italian cheese.

My favorite veg dish is a butternut squash, Thai red curry, coconut, cilantro and noodle dish I cut out of one of the food mags. So easy, so yummy.

Mine's sweet potato, wild mushroom and black bean quesadillas...or enchilladas--depends on the mood and my willingness to make the tomatillo salsa to top the enchilladas. And gnocchi with sage and brown butter.

chocolate chip cookies!

my mom's ratatouille. and lately, i've been obsessed with making Alton Brown's Lemon Sesame Glazed greens. if it's just me at home alone eating, i'll halve the recipe and dig in. i love the combination of the honey and red pepper flakes, which i tend to add more to the recipe than mr. brown calls for.

yellow curry with tofu and tons of fresh veggies.

Mac & Cheese always, but veggie dumplings are a close second.

The green enchilladas with summer veggies from The Greens Cookbook.

Mark Bittman’s Favorite Vegetarian Paella
His is Paella with Tomatoes. I am already a huge fan of tomato-based rice dishes but this paella, rich with saffron and smoked paprika and topped with lightly seasoned fresh tomatoes, looks absolutely amazing

My personal variation on Chana Masala wherein I add a bit more nutmeg and some cinnamon as well as ground dried apicots. It makes it a bit sweet as well as spicy.