Yeah, at times it does become difficult to eat plant based and healthy while eating out, as most restaurants tend to either think of greens as either salad or side dish. But indeed I have made meals out of these offerings by ordering salads and different sides or even hors-d'oeuvre and telling the server to bring it all as the main dish when others are served.

One has be careful with hors-d'oeuvre or "starters" as they are often breaded, fried, with added sauce etc, to the point that they are really unhealthy, but being discriminating about the dishes one chooses, you can avoid the horror of the 3000 calorie salt laden "bomb."

Of course going to surf and turf establishments tends to be somewhat difficult... unless you choose to gorge on the baked potato and side salad. (ask for the potato plain... )

Asian eateries offer the widest range of veggie based dishes, with Thai food perhaps being the most interesting. Traditional Chinese (the real stuff, not "egg foo young") tends to often have chopped up meats for flavor... so one has to read the menu carefully.

As far as cooking at home... Well I like to grill, and smoke food... and I find things like grilled Portobello mushrooms to be quite tasty. Heck, I've even grilled hearts of Romaine... for a fantastic main dish Ceasar (omit the anchovies) salad.

Stir fry is your friend... but it requires that you learn the cooking speeds of various veggies and tend to them properly to get good tasty crunchy veggies. Soggy veggies are boring, and that sadly is what most of us have grown up with... the limp green bean, the mushy brussels sprouts (oh heaven forbid) or the spinach mess that looks like something just died on a plate.

One of my favorite recipes on cold days is a Korean Stew... it takes time... but the results are a hearty hot dish that really satisfies. And yes, it uses Kelp.

http://www.cookingchanneltv.com/recipes/judy-joo/soft-tofu-and-vegetable-stew.html

Rick Bayless offers this wonderful recipe of Creamy Roasted Poblano, Corn and Zucchini Tacos.
http://www.rickbayless.com/recipe/tacos-of-creamy-roasted-poblano-corn-and-zucchini/
I cook the zucchinis and the corn on the grill for even more flavor. We usually have a side dish of black beans which is just black beans cooked with a chopped onion and loads of chile powder and cumin.

I have used the same filling for Tamales... which I make using olive oil, vice lard.

As for the Portobello... I grill those just like hamburger, and they can be cooked right beside burgers, on the same grill, for that portion of the crowd that insists on meat. Bit of a hint though, the mushroom takes about 2 minutes longer to cook... so put it on early, and finish it with the bottom side up. Grill sliced onions at the same time, and serve that on the mushroom on a bun.

As for Brussels Sprouts... I grill those too... in a cast iron pan, with garlic and onions and at about half done, I add chopped walnuts. Cooking the sprouts outside eliminates the often heard cry of "they stink while cooking..." Leave a bit of crunch in the sprouts.

So what are your favorite recipes?