Butternut squash and kale risotto: I adapted this recipe, using spinach instead of the mysteriously-unavailable kale, and Smart Bacon instead of pancetta (I wanted to use seitan, but we were out). If I had cooked this as directed, the squash would have still been crunchy by the time the rice was done, but I caught it early and cooked the squash much longer before adding the rice. All in all, the risotto was quite nice, though a little sweeter than I had hoped - though I suppose that's inevitable, as it contains an entire squash; using kale instead of the milder spinach might have helped. I might try it again with kale and seitan, and maybe use a bit less squash.
Brussels sprouts with brown butter: I followed this recipe for sauteed Brussels sprouts last night, and to my taste, it was a success. The garlic butter cut the sprouts' bitterness perfectly, and they had a wonderful texture. My photo assistant, on the other hand, wasn't so enthusiastic. I think he has the same problem with Brussels sprouts as he does broccoli. That just meant more of this lovely dish for me, though, so it wasn't so bad.
Chocolate pudding: Okay, it's not vegetables, but this is the best chocolate pudding recipe ever. I tried it with soymilk, using a little less sugar than is called for, and it was perfect. The almond-milk version I made later was weird, but still good.
Ginger cookies: Similarly non-vegetable, but I've been on a baking jag, and I made these ginger cookies yesterday. The texture is perfect, but I would prefer a lot more spice. Next time I'll add more ground ginger, and take the advice of the commenter who recommended adding chopped candied ginger to the dough before baking.
Celeriac and potato soup: I scored a used copy of The Passionate Vegetarian for $12 (!!), and the first recipe I'm planning to try is a creamy celeriac and potato soup with leeks. First, though, I have to find out where I can buy evaporated skim milk.