This is what I call a stupid misconception about vegetarianism. A "foodie" is just someone who is into food. They like eating it, cooking it, reading about it, etc. There is no logical reason that a vegetarian can't be into food.
There is also no reason a vegetarian can't be an adventurous eater. Being a finicky eater and being vegetarian are two totally different things. Vegetarians don't forgo meat because they're picky; they're taking an ethical stance. Most "adventurous" meat eaters probably don't eat kitten meat and human flesh; they're capable of drawing the line somewhere.
Anyway I realized it's been a while since I did a "things you should eat" post, so here are a couple of recipes for you. They are easy, so be adventurous -- put down your hot dog and give them a try!
gingerThrow a knob of peeled fresh ginger and one or two cloves of garlic into a food processor and chop them up pretty fine. Add a big glob of peanut butter (like 1/3 of a cup or so), the juice of a lime, a splash of soy sauce, a squirt of sriracha, a couple of tablespoons of brown sugar (or to taste), and a dash of salt. Pulse that a bit to get it mixed together. Then thin it out with some coconut milk. You won't need the whole can, probably just 1/4 to 1/2 a cup. Get it all whirred together, taste and adjust as necessary so it's the consistency you want and has a good flavor balance: a little sweet, a little tangy, a little spicy.
coconut milk (low-fat is fine)
I do one of two things with this: Eat it cold tossed with noodles (preferably fresh), tofu cubes, shredded carrot, thinly sliced red pepper and cucumber, and cilantro, or pour it over stir-friend tofu and veggies until it's warmed through and serve over rice. It's like dessert for dinner!
Migas, Adam Gabbert Style
Migas is an egg dish that's very popular in Austin. I don't know if it originated there or what. El Paso is the Mexican food capital of the world but I never had migas until I moved to east Texas. This is good for brunch or a quick dinner. Serve with beans and flour tortillas if you're not trying to eat less gluten.
Peanut oil (for frying)If you're not fry-phobic, heat a couple of inches of peanut oil in a pan. Slice the corn tortillas into 1/2-inch strips. Fry them in batches until golden and crispy (a few minutes), then drain on paper towels and salt while they're hot. If this sounds terrible, you can use crushed up packaged tortilla chips. Just remember, fear is the mindkiller.
4 (or so) corn tortillas
1 smallish white or yellow onion, chopped
1 medium-sized tomato, seeded if it's very juicy, chopped
1 fresh jalapeño, chopped
Butter (for sauteeing)
4 eggs, beaten with some salt and a splash of milk or half & half
1/3 cup or so shredded cheddar or jack cheese
Melt a pat of butter in a large nonstick frying pan (or skillet, if you prefer) and sautee the onion over medium heat until it's softened but not brown. Add the tomato and jalapeño and a little salt and sautee a little longer, until it's starting to look kind of saucy and yummy. Lower the heat a little and add a bit more butter if the pan looks dry (or hit it with some cooking spray) and then pour in the eggs.
At this point you're basically just scrambling the eggs: drag a spatula back and forth across the pan, fold them around, etc. You don't want them to cook too quickly. Only unadventurous scumbags like overcooked eggs. When they're 75-80% done, throw in the fried tortilla strips and cheese and keep stirring until it's all incorporated and the cheese is melted and the eggs are done but still a bit soft. Alternatively, you can sprinkle the cheese on at the end for a melty top layer. Serve with salsa if you want, but the salsa's kind of already in there.
While you eat this, think fond thoughts of Texas, but if you've never been there, don't assume Austin's the only place in the state worth seeing. I'm so sick of Northerners hearing I'm from Texas and saying, "Oh yeah? I hear Austin's cool." There's more to Texas than 6th street, you uninformed dillholes.