I've been a healthy vegetarian for 30 years, so I have some knowledge of vegetarian nutrition. Overall, when it comes to protein, vegetarian nutrition involves a different mindset than meat eating. Meat and other animal protein sources have highly concentrated, complete protein. A relatively small amount of those foods can fill you up and meet your protein needs because of this concentration. That's why for meat eaters, good nutrition actually involves eating smaller portions of meat, and balancing that with whole grains, fruits and vegetables. On the flip side, vegetarians get a little bit of protein from a lot of sources, generally it is less dense, more fiber, etc., so vegetarians eat more food, hence the whole idea behind Dean Ornish's "Eat More, Weigh Less." Over the years, I've become more moderate on that, because constant grazing isn't good I think, it is too easy to fall into the trap of junk foods that are so readily available everywhere in our society. So the challenge for the mother of a picky 12 year old vegetarian is twofold, the way I see it--to make sure she gets enough protein if she will only eat a limited amount of foods, and to make sure she's not filling up on junk. What I see very often with picky eaters is they like plain foods. They are absolutely loathe to eat any type of casseroles, mixed salads or complex soups. As a picky eater friend of mine once said, "I don't do bits." My brother is very picky but in his adult maturity realizes he as to eat healthy. He likes plain steamed vegetables, plain rice, whole grain bread, salads with just salt, pepper and vinegar and oil dressing, raw crudites and plain fresh fruit. My vegetarian best friends have very picky kids, and they resorted to giving them chicken breast meat and turkey sandwich meat out of desperation for them to get enough protein. They didn't eat much else but noodles and cheese, as my friend said. Plain nachos with cheese, which seemed very dry to me. Tofu dogs. Years ago, I read one dietician say not to eat a carbohydrate without complementing it with some type of protein. That helps keep your blood sugar level. Carbohydrates alone break down quickly into sugars in the bloodstram, not good. Eating carbs with fiber and protein allows for a more gradual blood sugar rise. This had been a good rule for me. So that means a cheese sandwich with tomato soup, peanut butter and jelly with a glass of milk, apple with peanut butter and/or cheese, bannana muffin with walnuts and non-fat yogurt. You get the idea. Things I'd try: Have chopped fresh veggies in the fridge for snacking--carrot, celery and green pepper sticks, broccoli, cauliflower, sugar snap peas. Then make a dip with lowfat sour cream mixed with tofu and dip mix, or servie with peanut butter or hummus for dipping. Also apples and bannanas go good spread with peanut butter. Get the NO SUGAR kind of peanut butter. Ants on a log, which is PB spread onto celery boats topped with raisins. Show her how to make pita or english muffin pizzas. Amys natural brand has frozen pocket sandwiches and pot pies, both good quick snacks to make in the microwave. You can make your own pocket sandwiches using refrigerator pie dough. Mix potatoes with lowfat cottage cheese and lowfat cheddar cheese. Throw in broccoli, carrots, cabbage, zuchinni, marinated baked italian tofu, peas, etc. Fantastic brand sells soup cups, find a kind she likes. There are also great soups that come in paperboard containers--squash, tomato varieties, black bean, cream of mushroom, split pea, etc. Also bean dips to go with nachos, which is a great snack. You can make lowfat cheese dip out of lowfat cottage cheese mixed with cheddar cheese in a food processor. Add a can of chopped mild chilis or roasted red pepper or sundried tomatoes if you want to jazz it up. There are some lowfat processed cheese dips which taste like glue to me but a kid might like them. Have her learn to make sandwiches out of whole grain bread, bean spread (hummus, white bean, pinto, etc.), lowfat cheese spread, fake sandwich meat, tofu salads (I make Tuno salad, Hamless salad, and Eggless salad out of tofu). In a pinch, peanut butter and jelly with all-fruit jam. Whole wheat crackers and pretzels can be dipped in PB and lowfat cheese dip, or bean dip. Also, toast and grind sesame seeds and keep this ground seed sprinkle in the fridge, can be added to all kinds of dishes to boost protein. As for nuts--sunflower, peanut, cashew and soy have the most protein. Make a trail mix from these nuts plus almonds for magnesium, raisins, dried cranberries, and sesame sticks. Have that on hand for snacking. Use chopped nuts and sunflower seeds as a topping for salads and other dishes. Also there are some kinds of protein bars you can buy, but I would make them, or healthy cookies made from whole grains with soy flour or powedered milk thrown in. Below is a recipe to get started with. Here is a link that might be useful: Michael Chiarello's Energy Bars

I have been a vegetarian for more than 2 decades. The books by Jeanne Lemlin are great. They don't require trips to special stores, and are easy to prepare. I'll link my favorite below. Also, not a book, but I absolutely LOVE this soup. It's even vegan. Very simple to make, so nutritious. Even my kids love it. For some reason, though, I don't like it as much when I double a batch. (You might like this site for other recipes, too, though I use them mostly for the rest of the family, as they aren't vegetarians.) http://www.melskitchencafe.com/creamy-spinach-soup/ I'm very interested in this thread, though, because I know what you mean . . .it's hard to find vegetable dishes prepared in exciting ways (in the US). Ethiopian and Indian cuisines are my favorites in that regard. They know how to use vegetables. Here is a link that might be useful: Vegetarian Classics

Here are some more vegetarian recipes that I compiled some years ago. I didn't compare the ingredients with your dislikes Bobby but you may want to have a look at these: RECIPE: Vegetarian Recipes from Spain Posted by Canarybird (My Page) on Mon, Oct 4, 04 at 8:01 Garlic Soup (Sopa de Ajo) ------------------------------- A garlic soup recipe from the Island of Mallorca. Ingredients: 9 oz (250 grams approx) *shaved dry brown bread 6 garlic cloves 6 fine stalks spring onions 1 small cabbage 2 medium size ripe tomatoes fresh Italian parsley 1/2 cup good quality olive oil 1 teaspoon red sweet pimento powder (paprika) salt water * Note: this refers to a type of local bread often used in soups (sopas) as a way of using up stale bread. It's a round, flat and heavy tan-coloured dense country bread loaf which is sliced crosswise paper thin, the cut pieces having a half-moon shape and being as thin as a slice of salami. (An electric meat slicer does the job well if you can find a heavy loaf of brown country bread.) Method: Heat the oil in an open, shallow casserole dish and add the peeled garlic cloves; remove them when browned and set aside. Add the finely chopped spring onions to the oil and when lightly golden add the finely chopped cabbage. Stir fry together then add the pimiento powder and enough water to cover all. Mash the browned garlic cloves in a mortar and pestle, add a little water to dilute the paste then add to the casserole. Season with salt and cook until tender at a low heat on the stove top. Then add the bread slices, scooping up the cabbage mixture and piling it on top of the bread to sink it down. Let return to a boil and remove from the stove. This soup is usually brought to the table and served out of the same casserole. I don't have a photo of the finished product but I do have my Mallorquin clay casserole which is what is normally used. (photo of dish with another recipe in it) I brought mine from Mallorca 20 years ago and whatever comes out of it tastes wonderful. It works equally well in the oven or on an open gas flame. Baked Lettuce & Cheese (Lechuga al Queso) ----------------------------------------------------- For 2 persons: 2 heads of lettuce 4 TBS butter 4 TBSP grated cheese salt, white pepper and water 1) Remove damaged outer leaves from lettuce, wash and put in saucepan in boiling salted water. Cook 10 minutes. 2) Remove from pan and rinse under cold water. Drain. 3) Cut each lettuce in two lengthwise, fold the pieces in half and place them in a buttered baking dish. Sprinkle with pepper and cheese and dot with the rest of the butter. 4) Put the dish in the oven for about 5 minutes and serve the dish at the table. Source: 'Cocina Balear' - Ana Maria Calera Spanish Poor Man's Style Potato Casserole -( Patatas a Lo Pobre) ------------------------------------------------------------------------------- Serves 5 as a side dish: 2 lbs potatoes 1 onion 1 small green pepper 1 small tomato, sliced 1/3 cup olive oil 2 cloves garlic, chopped 2 TBSP chopped parsley 1 bay leaf 1/4 teasp thyme 1/4 teasp sweet paprika (or saffron) 1/4 cup white wine 1/4 cup water salt & pepper 1) Peel potatoes and slice fairly thinly. Peel and slice onions. Cut peppers in strips. 2) Pour a little of the oil into the bottom of a flame-proof earthenware casserole or oven-safe pan. Arrange alternating layers of potatoes, onions, green peppers and tomato slices, sprinkling each layer with some of the chopped garlic and parsley. 3) Break the bay leaf into pieces and tuck them among the potatoes with the thyme. Sprinkle with the paprika and pour over the remaining oil. 4) Place the casserole on a medium heat just until potatoes start to sizzle. Add the wine and water. Season with salt & pepper. 5) When the liquid comes to a boil, cover the casserole and put in a medium oven (350F/180C) until potatoes are tender, about 45 minutes. Let the casserole rest 10 minutes before serving. Adapted from: 'Tapas and More Great Dishes from Spain' - Janet Mendel Fresh Garden Peas with Lettuce -------------------------------------- 1 large onion, sliced 1 young lettuce, broken into largish pieces 1/2 lb fresh peas butter sugar - about 1 TBSP salt & pepper 1) Sauté a large sliced onion in a little butter, then transfer to a large saucepan, add lettuce and shelled peas. 2) Add a little more butter, salt & pepper to taste and the sugar. Mix well and add a little water. Bring to the boil and then simmer very slowly with lid on, until peas are tender, about seven minutes. Source: 'The Bar we Found' - Anne Oates - Palma de Mallorca 1972 Danish Style Cauliflower and Cheese Sauce ---------------------------------------------------- 1 large white cauliflower 1 TBSP butter 1 TBSP flour 2 cups milk 2 egg yolks 1 cup grated cheese sugar, salt breadcrumbs 1) Boil the cauliflower until nearly tender. Drain and place in a baking dish. 2) Make a white sauce with the butter, flour and milk. Stir in the egg yolks and then the grated cheese. Season with sugar and salt. 3) Separate the cauliflower into pieces and pour over the sauce. Sprinkle with breadcrumbs, dabs of butter and place in hot oven. Bake until golden brown and serve. Source: 'The Bar we Found' - Anne Oates - Palma de Mallorca 1972 Curried Potato Salad ------------------------- 6 large potatoes 1 cup tart French dressing 4 hard boiled eggs chopped onion chopped celery chopped green pepper salt heaping TBSP curry powder 1) Boil potatoes in their jackets. When cool enough to handle, remove skins and slice potatoes into large bowl. 2) While still warm, coat slices with French dressing which has been mixed with the curry powder, and leave to penetrate while the potatoes are cooling down. Then add other ingredients and mix them in lightly taking care not to disturb the shape of the potatoes. 4) Crisp in the refrigerator before serving. Source: 'The Bar we Found' - Anne Oates - Palma de Mallorca 1972 ********************** I was never sure if this really originated in Cuba. But it's a very simple dish which I used to see in Mallorca in small family restaurants and still see today on restaurant menus. I also made it when my girls were small. For three people: 3 ripe bananas 3 eggs rice - three servings tomato sauce or puré - about 1 cup S & P oil or butter 1) Boil the rice until tender in salted water. Drain. 2) Split the bananas lengthwise and sauté gently in butter or oil. 3) Heat the tomato sauce. 4) Fry the eggs in butter or oil keeping yolks runny. 5) Arrange the rice in the centre of each plate, with a banana half on each side, cover the rice with an egg and pour sauce over top. Add salt & pepper. Poached eggs instead of fried are also good. ************************ This is one of those 'survival'-type dishes - it is now served in some of the top restaurants of the Balearic Islands. It's so easy to make as well. Vegetable & Bread Stew from Mallorca - This is a much loved hearty meatless peasant dish from the Balearic island of Mallorca. Although called 'sopas' or soup, it is actually a stew-like combination of available winter vegetables such as chard, cabbage and cauliflower cooked in water, oil, garlic, paprika and salt, which is then poured over thinly-shaven slices of dry salt-free country bread - called sopas - which are a day or two old. These thin bread slices are available in nearly every corner 'colmado' - as the small neighbourhood grocery stores are called. Those who have grown up with sopas Mallorquinas on the table will probably always look forward to having it again, and again. You can prepare this dish and have it ready in less than an hour. Ingredients for 4 persons: 1/2 lb (200 grams) of thinly shaven slices of country bread (Website showing photos of loaf). A dense country-style bread is needed for this and it should be stale, dry and sliced paper thin. - about 8 young leaves & stems - roughly chopped small cabbage - Chinese cabbage if possible - roughly chopped 1 onion cut in julienne handful of - roughly chopped - (quantity as in foto) cauliflower - a few florets broken in pieces 1 ripe tomato, peeled and diced 2 teasp sweet paprika powder 4 TBS olive oil 2 green peppers - cut in large dice 2 - 2 1/2 cups water optional: chicken stock cube salt fresh ground black pepper 4 cloves of garlic, peeled and crushed 1) Put the oil in a shallow flame-proof earthenware or ceramic casserole (eg Corning Ware or similar). When oil is hot, add the onion, green pepper and garlic. Saute without browning. 2) Add the tomato and the large diced vegetables. Sweat the vegetables and blend in the paprika powder. Season with salt & fresh ground pepper. 3) Add the water and let simmer gently for about 15 - 20 minutes, then taste to check seasoning. (Note: After pouring in the water I added a Knorr chicken stock cube, broken up and scattered over top.) 4) Once vegetables are tender, turn off stove, remove them from the pot with a slotted spoon and transfer them to a warm bowl, leaving the broth in the casserole dish. There should be about an inch of broth. 5) Arrange the thin shaven slices of dry bread over the bottom of the casserole dish so the broth is totally absorbed, and put the vegetables back in the casserole on top of the bread. Let rest for at least 15 minutes before serving at the table. 6) Serve at the table in the same earthenware casserole dish. NOTES: The bread used in this recipe is typical to Mallorca and is a simple bread made of unbleached partially whole wheat flour, water and yeast. It is therefore dense and able to absorb the broth without becoming mushy. There are many variations of 'sopas mallorquinas' as the ingredients depend on what is available in the garden at the time. However those listed above are the main ones used and will give the true flavour of this dish. SharonCb

Okay, 2 questions. What are "serranos" and what are "shmatas"? I thought "shmatas" were rags. Thanks, Jillis!