Ditto for Mark Bittman's How to Cook Everything Vegetarian, I also like the Greens restaurant (San Francisco) cookbooks, Greens and Everyday Greens. I also like Vegetarian Times magazine. I know that a lot of people swear by the Moosewood cookbooks, but I've had less than stellar results with many of their recipes.

There's a lot of good info in the previous posts, I'd just like to add that I really like quinoa and farro and have begun to use them more. Quinoa provides superior protein to other grains and may even be considered a "complete" protein.

Right now, I'm ready to move on with the spring/summer vegetables. I have one butternut squash left in the fridge, and after that, so long until next fall.