How I Survive as a Semi-Vegetarian

Ok so really, I'm not a hardcore vegetarian. I must confess that I have eaten meat, but only twice in the last 2 months. When people find out my little quest, they almost always ask what do I eat? Well I eat a lot of beans. At first it was hard cause really I hated beans, but now I am obsessed. They are so yummy and have seriously helped me lose some weight.

I'm attaching some of my favorite recipes. Believe me, they are divine and you might think it looks all complicated, but it is so worth it.

Vegetarian Chili 
Recipe from Bread and Honey
You really can't go wrong with this one. You can get creative and add different combination's of beans and even add cocoa powder!

1/2 med onion chopped
2 gloves of garlic minced
2 tablespoons of olive oil
1 large can (28 ounces) crushed or diced tomatoes or 1 can (15 ounce) diced tomatoes and 1 can (15 ounce) rotel tomatoes.
2 cans (15 ounces each) of beans, drained - black, garbanzos, kidney, and/or pinto
1 can (15 ounces) corn, drained or 1 cup frozen or fresh
2-3 tablespoons chili powder
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper (optional)
1/2-1 teaspoon salt
1/4-1/2 teaspoon ground pepper
1 teaspoon of cocoa powder (optional)
1-2 cups water or stock, depending on how thin/thick you like it

Directions:
Heat olive oil over medium-high in a large pot or saucepan. Add onions and garlic and saute until translucent, about 3 minutes. Add tomatoes, beans, and corn. Bring to a boil and add chili powder, cumin, cayenne pepper, if using, salt, and pepper, cocoa powder and water or stock. Stir well. Turn heat down and simmer for about 20 minutes.
Top with sour cream, cheese, green onions, and my favorite dried cranberries.

Curried Lentils With Sweet Potatoes and Swiss Chard
New York Times 11/14/07
Yield: 8 to 10 side-dish servings; 6 main-course servings.
2 tablespoons extra virgin olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 1-inch piece fresh ginger root, peeled and grated
1 1/2 teaspoons garam masala
1 1/2 teaspoons curry powder
1 jalapeno pepper, seeded if desired, then minced
4 to 5 cups vegetable broth as needed
2 pounds orange-fleshed sweet potatoes, peeled and cut into
1/2-inch cubes (about 4 cups)
1 1/2 cups dried lentils
1 bay leaf
1 pound Swiss chard, center ribs removed, leaves thinly sliced
1 teaspoon kosher salt, more to taste
1/2 teaspoon ground black pepper
1/3 cup chopped fresh cilantro
Finely grated zest of 1 lime
Juice of 1/2 lime
1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores
1/4 cup chopped scallions, for garnish.

Directions:
1. In large saucepan, heat oil over medium heat. Add onion and saute until translucent, 5 to 7 minutes. Add garlic, ginger, garam masala, curry powder and jalapeno. Cook, stirring, for 1 minute.
2. Stir in 4 cups broth, sweet potatoes, lentils and bay leaf. Increase heat to high and bring to a boil; reduce heat to medium, partially cover, and simmer for 25 minutes. (If lentils seem dry, add up to 1 cup stock, as needed.) Stir in chard and salt and pepper, and continue cooking until lentils are tender and chard is cooked, about 30 to 45 minutes total.
3. Just before serving, stir in cilantro, lime zest and juice. Spoon into a large, shallow serving dish. Garnish with almonds if desired and scallions.