Help me, vegans!

[thefourthvine]

Because of my baby's suspected dairy allergy, I have joined the ranks of the more-or-less vegan. (I can actually still eat eggs, but they aren't a huge part of my diet anyway.) And, see, I've been a vegetarian since I was ten. I know how to be a vegetarian! It doesn't require thought or effort! Whereas this veganism thing is very new and very, very hard.

Normally I'd just hit Google and research the shit out of this. But, well, I have a four-month-old baby. I don't have time to make out with Google the way I used to. So I am hoping to use the friends list shortcut - that there are vegans on my friends list who might have advice for me. Or, I guess, people on my friends list who aren't vegan but just love to Google.

Basically, here's what I need to know:

1. What are the basics of a vegan pantry? What are the special things that vegans keep around all the time, that make cooking or meals easier?
   
   
2. What are really good vegan products?
   
   
3. What are some good vegan recipes? Right now I'm relying much too heavily on fake meat, and that is not how I like to cook or eat. At least, not this much. I might as well be a carnivore! So - recipes? I especially need ones for balanced meals that are super-fast or that I can make in a crockpot. Suggestions of cookbooks featuring these things would also be very welcome.

Help? Please? Anyone? I will take links or comments or just supportive pats. I am experiencing involuntary dietary change and it's very scary!

Comments

[eponis.livejournal.com]

Not a vegan, but I've cooked for them (or just cooked vegan for economic/environmental reasons) a fair amount. My big suggestion is to try to expand beyond American definitions of a meal (i.e. Big Slab of Protein). The fundamental problem is that it's hard to find vegan protein sources that are inherently as tasty as things like cheese. The solution is to explore the ways that other cultures have integrated their proteins with other fabulous flavors. Things like Indian dahl (lentil curry), North African chickpea stews, and Chinese tofu stirfries all have major sources of protein in them, and they're super-flavorful to make up for the protein.

Along those lines, legumes are great. Lentils (brown, red, etc.) and dried peas (green, yellow, etc.) are cheap and relatively quick to make. I can look up a couple of my lentil soup recipes, if you'd like. I also recently posted a vegan recipe for garbanzo bean-tomato "paella" (http://eponis.livejournal.com/371108.html) that I really enjoyed.