... of the cookbook I bought called "A Year in the Vegetarian Kitchen", by Jack Bishop.
So far, of all the recipes I've tried, only one was sub-par (Red Curry-Braised Tofu with Snow Peas, Red Pepper, and Scallions), but only because I accepted his warning about trying Red Curry paste in small increments until you are used to it's heat. I should have just gone with the full addition of curry paste and it would have been perfect.
Here is a list of what I've made so far:
Carribbean Black Beans with Sauteed Plantains
Cold Emerald Peanut-Sesame Noodles
Spicy Pan-Glazed Tofu
Quick Tomato-Basil Sauce
Pan-Fried Noodle Cake with Stir-Fried Bok Choy
Most of the recipes seem to be Asian or Italian-based, but not all. There are plenty of other flavors in the book.
The serving count / portion sizes of everything have been satisfying, as I generally make a recipe for four and pack up two servings for our lunches before serving our dinners. The exception to that is the Spicy Pan-Glazed Tofu, which we ate with steamed broccoli and brown rice, and we ate it all. In the book, Jack confesses that he and his wife usually do the same.
All in all, I am very satisfied with the book and I am glad I made the purchase. I bought it with the intention of cooking vegetarian meals at home, and have had no trouble doing that.
I did not plan to discard anything in my pantry or freezer, so there will be an occasional meat post in the future while I use up the contents, and I still have plenty of aseptic packs of chicken broth to use up before I clear that out of the pantry, but so far, with this book, it's been really easy to find something quick and enjoyable to make for dinner after work.