I've now been pescetarian for a year after giving up meat that didn't swim in the sea last June. The decision was purely practical, as I only really like chicken and minced beef so figured I might as well give meat up and challenge myself to cook more vegetarian and vegan food.
I tend to find recipes I like the look of and alter them slightly as I go. Sadly, all of my recipes then end up in my head as I don't measure what I'm using - unless I'm making my quickly-becoming-famous chocolate cake with peanut butter icing. However, I do have the original recipes to fall back on. Here are my favourite dishes and the recipes I started with:
Butternut squash and spinach lasagne
The recipe I started with is from Julia's Album, but I have made a few changes, such as using 75%-less fat cream cheese instead of ricotta for the butternut squash puree. I also don't mix mozzarella with the spinach, although I use it on top if I don't have any mature reduced-fat cheddar to hand. If you like garlic, you may also want to add some to the spinach.
However you make this recipe, it is really tasty and incredibly filling.
Roast vegetable and houmous pie
The Delicious recipe is pretty great and I haven't changed a lot as the initial results I got were pretty spot on. I did alter how I created the actual pie, as I laid the pastry out in a pie dish and topped it in the traditional way, rather than creating a free-standing square. I also use lemon juice rather than zest purely because I don't tend to keep fresh lemons around.
Cheesy pesto gnocchi bake
To make this recipe simpler, I just add the cream cheese - I always use reduced-fat varieties - and pesto to the same pot I've drained the gnocchi from as it is still hot so they melt together. Rather than serving everything up straight away, I put the gnocchi pesto mix in a baking dish and top with torn mozzarella rather than parmesan. Pop it in the oven for around 20 minutes and you have a delicious bake.
We also serve it with garlic bread instead of rocket.
Garlic butter mussels
Beer-battered fish tacos
The only thing I do differently is the coleslaw as I like to make it a lot simpler. For this, I just slice up red and white cabbage with onion before mixing it with lime juice and coriander. You can add chillies too but my husband can't cope with a lot of spice.
I'm sure I'll find lots more recipes to try, but these are staying firmly put in my repertoire for now.