Roasted red pepper dip
2 red bell peppers
2 Tbsp fine unseasoned dry breadcrumbs
2 Tbsp extra-virgin olive oil
1 1/2 Tbsp grated onion
1 Tbsp lemon juice
1/2 tsp salt, or to taste
1/4 tsp ground cumin (replace with coriander or omit if you're not a cumin fan)
1/4 tsp agave nectar or honey
1/8-1/4 tsp cayenne pepper
Pinch of ground cloves
1 cup coarsely chopped walnuts
1 Tbsp pine nuts, toasted, for garnish

1. Preheat broiler. Cut peppers into quarters and remove cores and seeds. Place the peppers, skin-side up, in a single layer on a baking sheet. Broil until the skins are blackened all over, 15 to 25 minutes. (You may need to move the peppers around on the baking sheet if they are cooking unevenly.) Transfer peppers to a large bowl and cover with plastic wrap. Peel when cool enough to handle then coarsely chop. 
2. Combine the peppers, breadcrumbs, oil, onion, lemon juice, salt, cumin, sugar, cayenne and cloves in a blender or food processor; puree until smooth. Add walnuts and blend again until smooth. (Some of the walnuts can be added after blending, if some texture is desired.) The dip should have the consistency of a batter: if too thick, blend in some hot water, a teaspoon at a time. If too thin, add more breadcrumbs. Transfer to a bowl. Just before serving, garnish with pine nuts.

1. Blackstrap molasses: Add molasses to baked good, hot cereal, or pancakes and waffles. When I was a kid, we used to drink molasses mixed with warm milk. I have been on a chai tea kick lately and I think it might be good there as well.
2. Cast iron: Cooking with cast iron pans, especially for acidic foods like tomatoes sauces, increases the iron content of those foods.
3. Edamame (soybeans): Enjoy edamame (soybeans) as a snack or added to salads.
4. Fortified foods: Look for cereals, pastas, and bread products that have been iron-fortified.
5. Hemp seeds: Add 1-2 Tbsp hemp seeds to your breakfast cereal (hot or cold), rice or other grain, or salad.
6. Lentils or beans: Add cooked lentils or beans to salads, soups, and pasta dishes.
7. Nuts: Add nuts to baked goods, cereals, or salads or enjoy them as a snack.
8. Oatmeal: Have oatmeal or oat bran hot cereal for breakfast. Serve with strawberries or orange juice for extra vitamin C.
9. Pumpkin seeds: Add raw pumpkin seeds to salads, baked goods, and smoothies.
10. Quinoa: Quinoa is a quick-cooking and super nutritious grain. Use in place of rice, add to salads, or serve soup over quinoa for a hearty meal.
11. Raisins and dried fruit: Add raisins and/or other dried fruit to cereal, rice and grain dishes, and baked goods.
12. Sesame seeds: Add sesame seeds to salads, cereals, hummus, grain dishes, baked goods, and stir fries.
13. Spinach: Add fresh spinach to a smoothie, saute it with garlic, or add to pasta dishes or soups.
14. Split peas: Enjoy split pea soup served over quinoa with some fortified whole grain bread.
15. Tofu: Make a tofu stir fry with broccoli. The vitamin C from the broccoli with aid in iron absorption.
16. Vegetables: Many veggies are good sources of iron. Enjoy a wide variety veggies each day.
17. Wheat germ: Add wheat germ to baked goods, smoothies, or hot cereal.

Tip: Eat iron-rich foods with foods that contain vitamin C to increase iron absorption. Avoid eating iron-rich foods with coffee, tea, or calcium-rich foods as those things may inhibit absorption.

From my experience: Even though I do not eat any meat, I am able to maintain normal iron levels (even when I was pregnant) by ensuring that I eat a variety of iron-rich foods every day. Both of my children are vegetarian and have normal iron levels as well.