I've been a vegetarian for 32 years and I find people's worries about getting enough protein a little humorous. Most people in the US eat way too much protein. Now bear in mind that I LOVE, love, love beans, tofu and whole grains and all kinds of vegetables. If a person doesn't like whole grains and beans, then vegetarianism is probably not going to work for them in the long run. I love cheese but it is high in saturated fat, so you'd be better off for your health eating fish or chicken than a lot of cheese. That's actually why I took up eating some small amounts of meat again, to cut down on cheese. As far as meal planning, that's where I think vegetarianism intimidates a lot of people, if they are used to planning a meal as: a meat, side vegetable, salad, starch and dessert. And if the meat is where they think their protein is going to come from, then I can definately see the concern about how to get enough protein. On the vegetarian end, a meal usually consists of some type of classic bean and grain combo--chili beans and cornbread or corn tortillas, beans and brown rice or beans and whole grain pasta, beans and bulghur, stir fry and tofu, bean soup and whole grain bread, etc. I also supplement with great fake meats that I can get, like fake italian or polish sausage, fake canadian bacon for breakfast sandwiches, fake peperonni for pizza. Here's a typical weekly list of some of my dinners: - Bean dip, lowfat sour cream mixes with salsa, torilla chips, sweet potato salad and mixed green salad - Bean soup, grilled cheese on rye, green salad - Greek seasoned pasta topped with feta, green salad, warm pita with hummus - Edammame salad from the deli, coleslaw, some cheddar cheese, a whole grain roll and an apple - Sweet and sour cabbage, fake italian sausage, frozen store bought cheese pierogis, baked acorn squash - Black beans and rice topped with a little lowfat cheddar and sour cream, green salad, pineapple - Veggie burger, green salad, sweet potato salad - Greek potato salad (made with green beans, red onions, celery and olive balsamic dressing) with feta, hummus and pita, green salad - Peanut butter and jelly on whole grain toast, small bowl of cottage cheese, coleslaw - Italian style beans and rice, acorn squash, green salad - Whole grain pasta with tomato sauce and veggies, whole grain rolls spread with a neufatchel gorgonzola walnut mix, green salad - Rice spirals pasta salad, greek potato salad, hummus with pita - Greek style lentil soup, greek bread, green salad - Tabouleh, feta cheese, hummus with pita, cucumber salad - Mixed roasted veggies, tofu, green salad, whole grain bread or roll All of these meals are balaced for complimentary protein, rounded out with cheese as a condiment. I also snack on nuts. You don't have to have a complete protein at every meal also, your body combines amino acids in food throughout the day. I eat a lot of whole grain foods for breakfast too. Below is a good Web site, called "Vegetarians in Paradise." It has a lot of stuff about nutrition on it. Frankly, I get a lot of recipes off of the "Eating Well" Web site. I don't really have a "go to" cookbook or recipe source, I have so many sources. I like "Moosewood Restaurant Lowfat Favorites." But most of my recipes are just my tried and trues that I have picked up along the way. I get them from stores, books, friends, online, magazines, and cookbooks and even cooking shows. Vegetarian recipes are everywhere now, not like the dark ages when I started and you were considered a freak. Here is a link that might be useful: Vegetarians in Paradise

Hi Marlene, I thought you'd be swamped with recipes by now! There's no end to my favorite recipes. A few simple ideas: I love pasta with fresh veggies - the veggies can be steamed or roasted or grilled or cooked into a sauce. For example: 1. fresh cherry tomatoes, garlic, basil - half or quarter tomatoes and heat all in a non-stick skillet just long enough to heat. Toss with pasta. (Has to be garden tomatoes, tho, store tomatoes just aren't the same!!). 2. grill veggies of choice and toss with pasta. I love grilled red peppers, onions, eggplant, summer squash. Add herbs like basil or rosemary... yum! 3. Another one that needs garden tomatoes: cook tomatoes and green beans - onion if you like - basil - garlic - cook this all well (I know, I know, veggies are healthier crispy, but this is sooo good!) for 20-30 minutes. Serve over pasta or rice. I have a recipe for lentils and eggplant, kind of a BBQ flavor, that I love. Let me know if you're interested and I'll send it to you. There's lots you can do with lentils (and beans) too - lentil burgers are great - I like black bean salad with celery and red onion and a lime dressing - or a lentil and potato salad, hot, with a vinegar dressing... The simpler, the better, and in my opinion, the freshest best veggies make a world of difference. I do stir-fry with or without tofu. Tofu is fun and you can do tons with it. Check out your library - should be some great books there - and do a search on the internet. Here's one link (below) to get you started that has more links attached to it. If you aren't vegan, (or even if you are - just ignore the dairy recipes) look at Nikki and David Goldbeck's cookbook, I think it's called American Wholefoods Cuisine. Chock full of great stuff! as are many other books. How old is your son? Does he have strong preferences or is he willing to experiment? Those things can make a huge difference in what he's willing to try. Good for him for making this decision, and good for you for supporting him!! Cooking is so much fun... glad you're doing this together! Here is a link that might be useful: The Vegan Chef

These are a few of my favorite recipes. Here is a link that might be useful: Cait's Vegetarian Page

Fish not only isn't vegan, it also isn't vegetarian, but for some reason some people think it is (NO clue why -- it's meat -- and certainly doesn't fit the definition of vegetarian). And for some reason some "vegetarian" cookbooks of the 70's included fish recipes. I have one called "The Whole Wheat Heart of Yasha Aginsky" that sounds a lot like what you describe but of course the word "Epicurean" isn't in the title. It does, however, have a fish recipe or two in it. I don't have it with me or I'd check for the other recipes, but I do still make some of the dishes in it. As mentioned, "The Vegetarian Epicure" is from that time period and looks like what you describe but no fish recipes. If nothing else turns up, put in a request at a local used bookstore or contact some place like Powells Bookstore in Portland, OR (powells.com, but talking to a person might be more helpful) to see if they can help you. Also, although I know what it's like to want to track down an old book (I do it myself), there are tons of other good vegetarian cookbooks that may provide recipes you love just as much. Good luck!