recipes please

Hi everyone! I need some vegetarian recipes (preferably vegan: no cheese, milk, eggs) for meals and/or desserts. I have some good cookbooks, but it's hard to go through them and try to decide what might be good. We like just about anything.

I'll get things rolling and post a couple:

Borscht

5.5 cups vegetable stock or water
2 Tbsp sugar, divided
2 cups thinly sliced or shredded green cabbage
3/4 cup diced carrots
1/2 cup chopped celery
1 cup chopped onion
2.5 cups diced, peeled raw beets
1.5 cups diced, peeled raw potatoes
2 garlic cloves, minced
2 cups tomato puree
2.5 Tbsp red wine vinegar
1 Tbsp chopped fresh parsley
1 tsp chopped fresh dill
1.5 tsp salt
pepper to taste

Bring 1/2 cup stock or water and 1 Tbsp sugar to a boil over high heat in a large soup pot. Add the cabbage, carrots, onion, and celery. Cover and cook over high heat, stirring frequently, until the vegetables are crisp-tender. Uncover and cook until the liquid boils out and the vegetablesbegin to brown and stick a bit, stirring almost constantly. Add the beets, potatoes, and garlic and cook and stir for about 30 seconds. Add the remainder of the stock and the rest of the ingredients. Bring to a boil. Reduce heat, partly cover, and simmer 45 minutes to 1 hour or until the vegetables are tender.
Serves 4-6.


Carrot Cake

2.5 cups flour
1/2 tsp salt
2.5 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
2/3 cup brown sugar
1/2 cup white sugar
1 cup warm water
2/3 cup vegetable oil
2 tsp vanilla
2 cups grated carrots

variations to add: 1/2 cup raisins or 1 cup flaked, sweetened coconut

Preheat oven to 350 degrees. Grease and flour a 13x19 pan. To further ease removing the cake from the pan, line the bottom of the pan with parchment paper.

Combine the flour, salt, baking powder, baking soda, cinnamon, nutmeg, and ginger in a medium bowl. Set aside. In a large bowl, combine the sugars, water, vegetable oil, and vanilla. Stir in the carrots. Add the dry ingredients and mix until well blended. Pour the batter out evenly in the pan. Cover with aluminum foil. Bake for 30 minutes. Remove the foil and continue to bake for an additional 15 to 20 minutes. Cool for about 10 minutes, then turn out carefully onto a rack and cool completely. If desired, frost. (I haven't tried the frosting yet.)

Citrus Frosting
8 Tbsp margarine
2 cups confectioner's sugar
1 to 2 Tbsp lemon or orange juice

Cream the margarine. Sift the confectioner's sugar and gradually beat into the margarine. Add enough lemon or orange juice to give the frosting good spreading consistency.

I got these recipes from the cookbook "When You Fast...Recipes for Lenten Seasons" by Catherine Mandell.