thefourthvine | Help me, vegans!

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:

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?
What are really good vegan products?
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!

Flat | Top-Level Comments Only

In a large frying pan, dump 3 tablespoons of oil and one quart cooked rice. Pour on the liquid from one 12-oz jar of roasted red peppers packed in water. Turn the heat on low and stir. Start chopping the red peppers. About 1/3 to 1/2 way through the red peppers go back to the frying pan, stir again. Another 1/2 to 1/3 way through chopping the red peppers, sprinkle some cumin, and stir.

Get out a can of black beans. Use no more than 5 oz beans for the quart of rice; less is fine. After about the same amount of time as before (not more than five minutes, probably) sprinkle on garlic powder, black pepper, and salt to taste (more garlic than pepper, more pepper than salt). Add the beans and stir again. Add the red peppers. Taste. Heat to your desired serving temperature, adjust seasonings, and serve.

The next night, you can use the rest of the can of beans to make bean dip:
Pour off the packing liquid and set aside.
Mash the beans with some of the liquid, a little oil, and spices to taste.
Serve with toast/pita/bagels and a vegetable, and you have a simple meal.

Simple vegetable:
Buy cooked frozen pureed squash.
Thaw in a saucepan with some orange juice, cinnamon/ginger/brown sugar/margarine to taste, serve when it reaches serving temperature.

My favorite margarine is Willow Run. It can be hard to find in some parts of the country, but it tastes good and behaves well.

By the way, I'd be please if you added me to the Earthling filter. I love everything you write.

Help me, vegans!

My rice and beans (and a bonus dinner)