Ironically, this is after I've gone back from veganism to lacto-ovo! But I keep thinking of going back to being vegan fulltime. (I'm only lacto-ovo for the treats.)
1. Miso is good, as a base for stock. Vegan stock. Olive oil - nearly anything savoury you would have used butter for, you can use olive oil for. Tomato puree. Sambal oelek. Soy sauce. Lentils of all kinds. Rice. Pasta. Couscous. Soy milk. Vegan margarine. Bread. Vegetables. Fruit. Balsamic vinegar. Cracked black pepper. Cumin. Curry powder. Peanut butter. Nuts. Pickles (there's a raging debate about kashrut and whether pickles are vegan, but I don't care and doubt you do either.) Tofu. Tempeh. GARLIC.
2. I don't know if you have them in the US, but there's a brand called Massel that makes 'chicken' and 'beef' flavoured stock cubes that are vegan and really good. I don't know the USian soy/rice icecream brands, but I know they're out there. I live near an awesome vegan shoe shop. Sweet spicy chili Doritos are vegan, but I haven't tried them, and Stephen Colbert's expression on trying to plug them on his show was memorable, but not encouraging. Here is a list of vegan snacks, but in general just check the ingredients, since I don't think you're going to be the sort of vegan who won't use sugar unless she's certain it wasn't refined using animal charcoal. Check the freezer section: sometimes the apple or apricot pies are vegan. They won't say vegan on them, but they might say vegetarian - check the ingredients list. If you like the taste of cheese, nutritional yeast is said to taste like it - you can sprinkle it on top of things. Or there are commercial vegan cheeses, which don't melt well.
3.a) When it's summer and it's too hot for pasta but you still feel like pasta, cook a quantity of your preferred type of pasta, drain and run it under cold water, add a drained can of cooked brown lentils, slosh a little olive oil and balsamic vinegar in, and salt and pepper it to taste.
b) Carrot and white bean soup: Peel and chop about a kilo of carrots, and a couple of cloves of garlic. Shallow-fry them in olive oil until the garlic's cooked, then cover with water and a bit of stock, and simmer until the carrots are cooked. Add a drained can of white beans (haricot, navy, cannelini, whatever) and stick most of it in the blender, keeping a little back for texture.
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1. Miso is good, as a base for stock. Vegan stock. Olive oil - nearly anything savoury you would have used butter for, you can use olive oil for. Tomato puree. Sambal oelek. Soy sauce. Lentils of all kinds. Rice. Pasta. Couscous. Soy milk. Vegan margarine. Bread. Vegetables. Fruit. Balsamic vinegar. Cracked black pepper. Cumin. Curry powder. Peanut butter. Nuts. Pickles (there's a raging debate about kashrut and whether pickles are vegan, but I don't care and doubt you do either.) Tofu. Tempeh. GARLIC.
2. I don't know if you have them in the US, but there's a brand called Massel that makes 'chicken' and 'beef' flavoured stock cubes that are vegan and really good. I don't know the USian soy/rice icecream brands, but I know they're out there. I live near an awesome vegan shoe shop. Sweet spicy chili Doritos are vegan, but I haven't tried them, and Stephen Colbert's expression on trying to plug them on his show was memorable, but not encouraging. Here is a list of vegan snacks, but in general just check the ingredients, since I don't think you're going to be the sort of vegan who won't use sugar unless she's certain it wasn't refined using animal charcoal. Check the freezer section: sometimes the apple or apricot pies are vegan. They won't say vegan on them, but they might say vegetarian - check the ingredients list. If you like the taste of cheese, nutritional yeast is said to taste like it - you can sprinkle it on top of things. Or there are commercial vegan cheeses, which don't melt well.
3.a) When it's summer and it's too hot for pasta but you still feel like pasta, cook a quantity of your preferred type of pasta, drain and run it under cold water, add a drained can of cooked brown lentils, slosh a little olive oil and balsamic vinegar in, and salt and pepper it to taste.
b) Carrot and white bean soup: Peel and chop about a kilo of carrots, and a couple of cloves of garlic. Shallow-fry them in olive oil until the garlic's cooked, then cover with water and a bit of stock, and simmer until the carrots are cooked. Add a drained can of white beans (haricot, navy, cannelini, whatever) and stick most of it in the blender, keeping a little back for texture.
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