I'm not a cookbook/recipe kind of person. But I love to be creative and happy in the kitchen; it is not drudgery for me.
I learn techniques - stir-frying, sauteeing, baking, roasting, boiling, steaming.
I learn flavor families - chile/garlic/onion, tomato/olive/onion/garlic, mint/citrus/green onion, cinnamon/cardomom/cumin. ginger/garlic/soy.
I learn ingredients - beans, rice, pasta, squash, tomatoes, peppers, mushrooms, eggplant, olives, avocados, broccoli, carrots, potatoes
I read cookbooks and magazine recipes for inspiration, but never copy them out and follow them precisely. I often buy things with a particular dish in mind, but I am also good at cooking whatever is in the fridge when I get home.
I love intense, deep flavors. For me, this is an essential aspect of making a vegetarian diet work. Most American-style vegetable dishes are bland and boring. Something boiled and maybe salted or buttered. That doesn't cut it for a main dish. I use chile and spices copiously. I also brown onions and garlic until they are really rich, smokey, and aromatic, and combine them with blander ingredients. A little "Liquid Smoke" has a similar effect. I boil rice and couscous in vegetable broth instead of water. Some other flavor intensifies are sundried tomatoes, fresh herbs, and roasting vegetables instead of boiling or steaming.
So as you look at the recipes here, keep in mind that the measurements and processes are somewhat artificial. I never make the same dish twice, and I go by feel and aroma more than by procedure.
I'm also a busy person, and don't usually feel like sacrificing more than an hour of my evening to food preparation, unless I am having company. I often cook large quantities of stuff on the weekend, and refrigerate or freeze portions for use in the coming week. I don't however, use pre-prepared things from the store. An exemption being tamales, which are available here in wonderful vegetarian variety, and which can be steamed for a no-work meal when I am tired.