Another try

Haven't had any interaction with any readers so I guess that means no one is reading the blog. Not all that interesting a subject, for certain. I had hoped I MIGHT be able to reach the newbie Vegetarians looking for a place to leap off....I will try and continue posting recipes and sharing thoughts for awhile and see what happens this time.

Vegetarian Chili

Feels like an early fall! Temperatures have been fantastic with evenings finally starting to get cooler. My favorite season is Fall and our primary eats during the season are stews, soups and of course CHILI!
I don't have a recipe with strict measurements, in fact I love cold weather meals because they are usually so easy and/or forgiving on measurements. A lot can be customized for personal taste, leftovers and what you have on hand.  Here goes:

Tomato Sauce *I use two of the large cans of good quality sauce-29oz or so each
Tomato paste *I use one 6 oz can but have two on hand
Kidney beans *I use (2)Large cans or (4) "regular" of dark and light, sometimes a can of black beans or even a mixture, the idea is to avoid running to the store!
Celery *About (2) stalks, chopped small
Onion * (1)whole medium sized, also chopped small
Green pepper * (1) stemmed, white inner ribs out and chopped small
Green chili *(1) small can of chopped, liquid and all
Fresh Garlic (2) Cloves, minced or about (2) heaping tablespoons of the minced in oil kind
Chili powder 1/3 of a cup
Curry (1) Teaspoon
Mustard (1-2) Tablespoons
Worcestershire sauce (1) Tablespoon
Garlic Salt (1) Teaspoon
*Optional TINY splash or 2-3 drops of liquid smoke

I try to save on dishes by doing the sauteing of vegetables in a pot large enough to also hold the finished product.
Directions: Saute celery, onion and green pepper until tender..maybe 3 minutes. Add garlic, cook another minute or so. Add can of chopped green chilies. Dump in the tomato sauce, paste, beans. Stir gently to avoid mushing up beans. Add Chili powder, curry, mustard, Worcestershire sauce, garlic salt
Cook over low-low medium heat for at least 30 minutes. Pull off heat and add liquid smoke if using. BE CAREFUL using it...go a drop at a time...the smokiness is wonderful to enhance the natural but it can also overpower the other ingredients. Leave the chili on the stove till it cools down some and flavors have come together. Stir, taste and adjust. You can refrigerate overnight or re-heat later for dinner.
*If chili seems too hot? You can add a tablespoon or so of brown sugar and a little salt
*Serve with cornbread or corn cakes *I make mine with egg replacer

Lemon Orzo Primavera

I had higher hopes for this one...I found the flavor that I thought SHOULD be there, somewhat lacking. One of the things I have discovered in vegetarian recipes is that there doesn't seem to be any middle ground. Either a dish is kind of bland or it hits you in the face with a two by four of seasoning. Another "Sage" hint? seasoning is EVERYTHING.
Having said all that? This is still a keeper, next time I will just add more seasonings & vegetables (roasted first which I think would bring out and concentrate flavor better) Also salt and pepper which the original recipe didn't call for. Hmmm
Anyways, give it a try and make it YOUR own...flavor profile is there...just needs color and tweaking.
 LEMON ORZO PRIMAVERA
1 Tablespoon Olive oil *I didn't use
1 cup uncooked Orzo pasta
1 clove Garlic, minced
1 Medium Zucchini, Shredded *I just used veggie peeler for some and sliced thin the rest
1 Medium carrot, Shredded *Just vegetable peeled the whole thing in thin strips
1 14oz can Vegetable stock * I used about 2 cups home made veggie stock you may need more or additional water even before orzo is done.
1 Lemon, zested * I love lemon and the freshness in flavor so I used zest of a fairly large one
1 Tablespoon fresh Thyme, chopped
1/4 cup Vegan parmesean

Directions:
heat oil in a pot or large skillet over medium heat. Stir in orzo and cook about 3 minutes or until a golden brown. Stir in zucchini and carrots, cook another few minutes. Stir in garlic, cook another minute or two then add vegetable stock. Stir in lemon zest. Bring to boil. Reduce heat to low and simmer 10-15 minutes until liquid is absorbed and orzo pasta is tender. Season with thyme and Parmesan cheese to serve.

Creme Brulee "Veganized"

OK...this one I had a bit of trouble with. Mostly on consistency but I think with a little tweaking an watching closer next time it will be awesome. Flavor is on point.

Vegan Creme Brulee

4 servings (In the small oval ramekins you see in photos)

Ingredients:
1 package of Firm Silken tofu *I use Mori Nu brand
4 Tablespoons Almond milk, Soy or Vegan cream OR Substitute "heavy cream" * I used the home made substitute because I didn't have anything else on hand...I think this is what ultimately thickened the consistency in final product...I'll know to adjust next time! 
3/4 cup of sugar plus 2 Tablespoons or so reserved for sprinkling/torching later
1 1/2 teaspoons good quality vanilla extract *If you have vanilla beans? EVEN BETTER
2 Tablespoons Cornstarch
Pinch Kosher salt

Directions: *See notes first
Pre-heat oven 375

Put tofu in a strainer lined with paper towels to drain excess water
Tofu and all other ingredients (Except the reserved 2 Tbls of sugar for later) into a blender and blend until a smooth creamy texture has been made. The texture should be that of a thin pudding. Taste and adjust sugar/vanilla if needed.

*If using vanilla beans (preferred) slice one large bean open and scrape inside with a knife. One large vanilla bean equals about 1 teaspoon of vanilla extract. 
*Please note: If you use the vegan answer to a heavy cream substitute or you simply don't have any store bought in the fridge? I think cutting back on flour used in the sub recipe would be a good idea. 
Substitute "heavy cream"= 1/3 cup melted vegan margarine (Earth balance) 1/2 cup almond milk 2 Tbls flour. Stir together and use as heavy cream.

Pour pudding mixture into ramekins but dont over fill..bake in a water bath until knife inserted in the middle comes out almost clean. (this took about 30-40 minutes)
*For water bath and to hopefully avoid burns: place ramekins in a 13x9 cake pan...pull out oven shelf and set pan with ramekins on it. Carefully pour hot water into cake pan while its already sitting on the oven shelf. Avoid splashing any water into your ramekins. Very carefully slide cake pan with ramekins & hot water back into the oven.

Remove ramekins from water bath with silicone tongs and potholder or a slotted spatula. Place on a tray or large platter and cool in fridge. When ready to serve, sprinkle reserved sugar on top and place under the broiler until sugar melts and browns. OR use a culinary butane torch (Much easier)
Allow sugar topping to harden up some
Serve immediately or re-cool in the fridge. Fresh berries like raspberry or strawbeeries are lovely on the side with this.
*According the Ina Garten-The Barefoot Contessa-the easiest way to achieve the brulee sugar crust without a torch is to put the oven to 500 degrees and place ramekins on the broiler rack for 30 seconds or so.

Strawberry Snack Cake & Fresh Strawberry Sauce

Ran into some lovely strawberries at the market so of course, I bought too many....Made a strawberry snack cake and some delicious strawberry sauce to drizzle over it.  I always make extra sauce because its wonderful over yogurt, "veganized" Angel food cake or shortcake.
The strawberry snack cake recipe is courtesy of Susan Voison of Fat Free Vegan Kitchen:

Strawberry Snack Cake
1 3/4 cups of cake flour
3/4 cup sugar
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/3 cup soy yogurt *I used strawberry just for extra oomph
1/2 teaspoon good quality vanilla extract
1/2 cup water
1/2 cup soy or almond milk *I use almond milk
2 Tablespoons freshly squeezed lemon juice
Directions:
Mix together flour, sugar, baking soda, baking powder and salt. Add soy yogurt, vanilla, water, soy or almond milk and lemon juice. Mix until just blended...do not over mix. Pour into a non stick 8x8 pan and bake at 350 degrees until a toothpick comes out clean, about 25-30 minutes. Remove and allow to cool completely.

Strawberry Sauce:
*This make "extra" so if you can also use over ice cream or an angel food cake. If you have no use for extra...cut recipe in half.
2 Tablespoons fresh squeezed lemon juice
2 pints or combo of frozen and fresh strawberries, stemmed, cored and sliced (About 4 cups)
2 Tablespoons cornstarch
6 Tablespoons sugar
scant pinch of kosher salt. *Optional
1/2 cup water *I almost always have to add a little more

Directions:
Mash strawberries up some, set aside. In a saucepan combine sugar, cornstarch and water...stir or whisk till smooth. Bring to a low boil over low/medium heat. Stir 2 minutes or until thickened and bubbly. Stir in pinch of salt if using. Stir in strawberries. Remove from heat and stir in lemon juice.  Refrigerate until ready to use. 

Dijon "Sirloin" beefless tips

Found this recipe for Dijon Sirloin tips through taste of home and did my best to "veganize" it because I love Dijon mustard...I thought the results were super tasty and different.

1 bag of Gardein Beefless tips *Found in frozen section
1/2 to 1 teaspoon of minced shallots
2 Tablespoons of Vegan margarine (I use Earth balance and I used less)
3-4 cups of baby Portabella mushroom caps, sliced *I only had one box and it worked fine
1 to 1 1/2 clove garlic, minced
1 cup Vegetable stock (* I also kicked in some Vogue brand no-beef bouillon-maybe 1/2 teaspoon & a dash of Worcestershire sauce)Store bought Veg. stock is fine, I use Kitchen Basics.
1/4 cup red wine vinegar
 1 1/2 teaspoons reduced sodium soy sauce
2 1/4 teaspoons Dijon mustard
4 teaspoons cornstarch *See directions & notes. Used as thickener in different steps
1/2 cup whipping cream *See notes/directions for heavy cream substitute & ingredients
Sea or Kosher salt and freshly ground pepper to taste
Chopped fresh parsley, optional

Hot cooked whole grain pasta; noodles, penne or Orzo. Garlic or plain mashed potatoes is good too *Your preference

Directions: 
In a large skillet, over medium heat, add a tablespoon or so of vegan margarine *I use Earth Balance
Dump the bag of frozen Gardein brand Beefless tips in and saute until beefless tips began to get a little color on sides similar to regular meat sirloin tips. Add the minced shallots, cook for another 1-2 minutes until shallots are tender. I dashed some salt and pepper as meat & shallots were sauteing. Set aside in a casserole dish or heat resistant bowl.
In same skillet, saute mushrooms until tender, about 3 minute or so. Add garlic and cook another minute or so being careful to not let garlic burn. Pour mushroom mixture over beefless tips & set aside.
In same skillet, combine broth, vinegar and soy sauce; bring to a low boil. Boil for 2 minutes or so; set skillet with broth mixture off of the heat while you prepare the substitute for "heavy cream" and the rest of the ingredients.

**Note: for heavy cream: mix 3/4 cup of unsweetened almond or soy milk with 1/3 cup vegetarian margarine (melted in microwave) when you have combined the "milk" and melted vegetarian margarine, add 1 teaspoon of cornstarch. Makes 1 cup of "heavy cream"
Combine Dijon mustard, additional 1 teaspoon cornstarch in the same mixing glass as your new "heavy cream" sub. Stir. Reheat the broth mixture you previously had taken off the heat...bring back up to low boil over low-medium heat and add the mustard, cornstarch and "heavy cream" mixture you just made....stir and cook until it thickens, maybe 2-3 minutes. TASTE! adjust salt & pepper...add a splash more Worcestershire sauce...whatever. When mixture has thickened, add the beefless tip/mushroom mixture, juices and all. Cook and stir for 2-3 minutes until thickened. Finish with 1 teaspoon of vegan margarine for flavor.

Note: *If sauce/beefless tips mixture begins to get too thick, just add a few splashes of vegetable stock or water. If it isn't thick enough for your liking? Use a little more vegetable stock & cornstarch (stir vigorously with fork) and add to heated mixture. Your going for a thin to medium bodied gravy texture.
Serve Dijon beefless tips over your choice of whole grain pasta or Garlic mashed potatoes. Sprinkle chopped parsley over completed serving. (If using)

On accident, something worked!

Found an interesting recipe using sirloin tips...I "veganized" it and it came out surprisingly good. I will post the recipe later tonight...I forgot to take pictures but I guess I can always come back and add some to the post next time I make it.....

Hello, is anybody in there?

I have no idea if anyone is even reading my posts...I know nothing about blogging. Seriously.
While I see a few page views when I log in, there hasn't been anything in the way of feedback or comments to know if someone has actually read a post, tried a recipe and hated it or just stumbled in and out on accident. I could just be having a conversation with myself. Maybe a fancy online journal of Oh shit! Whats for dinner??!! Now that I forgot that I cant just reach for the instant whatever and throw it in the nuker??!!
I will admit...I am not a professional photographer. Any non-blurry photos posted are more than likely an accident. I have a temperamental digital camera that makes me WORK for a clear enough shot to post. The hope is.... that a photo will help show someone..."OK, I AM doing this right".
I started the blog as a way of reaching out to other new vegetarians. Share what I have learned so far...what works, what doesn't. What is just waaaaaaay too far "out there". (For me)
What products I've tried, liked and what I've found better off avoiding, screw convenience. I'll tell you that straight up too. There is nothing "convenient" about vegan/vegetarian cooking. It requires planning, strategy and trying like hell to score the best possible products for the best prices.
I think this element of vegetarian cooking is going to take Herculean effort in the days to come, all the planets seem to be lining up to kick our low slung butts economically. Groceries are going up my friends. Before going vegetarian I had already observed a $20-30.00 increase on my grocery budget bi-weekly. I personally believe it's going to get much worse.

Veggie Lasagna Roll ups

12-14 Whole wheat lasagna noodles
4 tablespoon minced garlic *about 4 cloves
1 package extra firm tofu, extra water drained *I use Mori Nu
1 box frozen spinach, defrosted according to instructions & chopped
1/2 cup Vegetarian Parmesan cheese *I use Vegan (made by Galaxy)
1/2 teaspoon freshly squeezed lemon juice
tablespoon of fresh parsley *Keep some back for garnish later
few scrapes of a whole nutmeg on a grater or few sprinkles of jar-ground
a little roasted red pepper, chopped (The jar kind is fine you only need a few strips)
1/4 to 1/2 teaspoon Sea or kosher salt
Fresh ground black pepper to taste
Marinara sauce (1) jar or homemade *yeah...I use homemade Either leftover or pulled from freezer
1/2 cup Vegan Mozzarella
*You need a blender

1) Bring a large pot of water to a boil with a little sea/kosher salt. Cook lasagna noodles according to package. *You may as well start out with a pot large enough to cook the whole box as I've never worked with lasagna noodles where at least 1/2 didn't bust up. That's ok for layered lasagna but rolling? not so much. Drain noodles and put back in the pot with cold water covering them until ready to use (keeps them from being sticky)

2) Meanwhile, heat a medium sized skillet over low/medium heat. Add 3 tablespoons minced garlic (the other 1 tablespoon reserved will be added later) Cook, stirring until fragrant. Be Careful not to burn! Remove from heat and set aside

3) Drain Tofu on a paper towel set in a colander.  Defrost the frozen spinach in microwave or per manufacturers instructions. Dump on several paper towels or a clean kitchen towel and squeeze the water out of it as much as possible. Chop to break up not mince. Rough chop a few sprigs fresh parsley, set aside. Cut up a strip or two of the roasted red pepper. Set aside.

4) Put tofu in the blender and add the cooked garlic, the reserved extra tablespoon of garlic,  few grates (maybe 3-4 passes) of a whole, fresh nutmeg or couple of shakes ground nutmeg. 1/4 to 1/2 teaspoon fresh lemon juice. Blend until tofu starts to smooth out.

5) Pour contents of blender into a mixing bowl and add salt and freshly ground black pepper to taste, 1/2 cup vegan Parmesan cheese, the chopped spinach, rest of the parsley, the roasted red pepper. taste! Adjust for seasoning. Mixture should closely resemble ricotta cheese/regular lasagna filling. Put filling into the fridge for 20-30 minutes to re-cool and let spices do their thing.

6) In a glass 13x9 cake pan or larger casserole dish, ladle some marinara sauce and cover bottom. Set aside.  Take a few paper towels and set on the counter near the filling. Pull noodles out of the cooling water (and hope you have several whole ones that survived their boil) set them one at a time on paper towel and sort of pat extra water off/dry. Take a tablespoon at a time of the filling and smear/work with the back of a spoon and sort of cover the top of the noodle. Roll up noodle with filling to the inside. If noodle is sticking to paper towel or sort of fragile from broken "side" etc? use the paper towel and pull the towel towards you while rolling noodle away (Like you were making a jelly roll cake-It helps!) Place finished rolls on the layer of marinara. When done you should have between 9-12 rolls. Ladle more marinara over the top of the rolls to keep them from drying out/getting crunchy.  Sprinkle more vegan Parmesan cheese and vegan mozzarella cheese over that if desired.
Bake 350 degrees for about 15-20 minutes

Serve with a side salad

Tuesday nights Dinner

When someone asks me "Whats your favorite meal to serve for dinner?" I always say Breakfast!
Its too hot to mess with much or spend too much time near a hotter stove...so while the house was quiet late last night, I made some corn meal mush and popped it in the fridge to firm overnight.
I'm making fried mush for dinner with some pure maple syrup drizzled over it for our meal tonight. Does anyone else think an American using the term "Polenta" is pretentious? Its Corn Meal MUSH people...and unless your out to impress the locals while living in Italy? It will still be corn meal mush when you eat it.
Delicious as a creamy cereal for breakfast, or with a little doctoring a savory side for dinner...we love it best crispy with maple syrup drizzled over it.
Old School Corn Meal Mush
*This recipe is doubled for putting in a metal bread pan & frying pieces next day
6 cups boiling water
2 tsp Sea or Kosher Salt
2 cups Medium grind cornmeal (I use Bob's Red Mill)

*Bring water and salt to a boil and slowly but while constantly stirring or whisking, pour in cornmeal. Lower heat some but you want to keep it bubbling/cooking for at least 20 minutes. Guess what? You have to stir or whisk it almost constantly during that time too so it doesn't stick or burn. Medium grain cornmeal is a little tricky to work with...while left to its own devices it will thicken quickly? You have to cook it long enough for the grains to soften/cook/open up some too. Ive never gotten away for less than 20 minutes of cook time. If your eating it creamy for cereal or as "Polenta"? you will be able to tell when its done. It will resemble cream of wheat or thick grits.
If making mush for frying the next day? A little less water can be used for a firmer "loaf" to slice for later frying.
When done cooking, place mush into a metal bread pan, smooth top and pop in the fridge to cool. When cooled put plastic wrap or aluminum foil over it.  Leave overnight in the fridge. When ready to prepare: Invert firmed loaf onto a cutting board while melting approximately 1 tablespoon of vegan butter in a skillet. *Note: i have tried frying "bare" in a non stick skillet but it doesn't crisp up nearly as well without the vegan butter. Slice pieces fairly thin for frying. Top with drizzles of pure maple syrup. Enjoy!

Sorta "Chicken" & Noodles over Mashed

No, it won't REALLY taste like chicken BUT if you get lucky, it will be a rich substitute for it

1 Box of Kitchen Basic's Vegetable stock (have another in reserve for use)
1/2 a large onion chopped in smallish chunks
1 Tbls Minced Garlic (I don't use the prepared in oil stuff but feel free to save yourself time)
3-4 stalks of celery chopped smallish, leaves and all
1 carrot sliced or small chopped
1 Tbls. Vegan Margarine like Earth Balance *I don't use for sauteing veggies but feel free to
1 Bag of any brand frozen mixed vegetables * I use a Franciscan blend
1/2-1 teaspoon Ground or leaf thyme
1/4 teaspoon paprika
1/2 teaspoon poultry seasoning
1/2-1 teaspoon rubbed sage
Sea Salt
Fresh ground black pepper
2-4 tablespoons Vogue vegan chicken bouillon soup base or homemade no-chick bouillon
1/2 a bag (approx 6 cups dry-eyeball it) wide whole grain noodles
1 tablespoon minced fresh parsley *optional

Directions:
Water in a saucepan or per package instructions and start water to cook noodles
In a large stock type pot melt vegan margarine and saute onions, celery, carrots. I usually add a pinch or so of sea salt to help them sweat and soften. *If not using vegan margarine and I dont, just add a few drops of water or vegetable broth to keep onions from sticking/over browning.
Add minced garlic and cook another couple of minutes. Add bag of mixed blend frozen veggies, lower heat and put a lid on the pan for a few minutes. Add vegetable stock/broth, reserving a 1/2 cup or so in a glass measuring cup.  Add 2 tablespoons of the vogue vegan chicken bouillon base to the veggie stock to dissolve-do its thing. Add it to stock pot and other seasonings. Simmer 20-30 minutes. While waiting for stock mixture to cool, cook your whole grain noodles in water. The 1/2 bag will go a long way but its easier to make more noodles than to keep flavor profile because you've had to add a bunch of water and weakened everything. Taste the now cool stock...adjust seasonings for personal preference. When noodles are done, drain water in strainer and add noodles till it looks "right". The noodles will absorb a lot of the stock...and help thicken some. If not ready to serve, put it in the fridge until dinner. 
Make your mashed potatoes
When ready to serve, re-warm noodle/stock mixture. Taste again and evaluate if you need more liquid because noodles absorbed more than you thought. If so, add more vegetable stock and adjust/add more sage, pepper, salt, etc to taste.  Bring to low boil.  Ladle some of the stock (maybe 1/2 cup) into a glass measuring cup and add cornstarch. Mix well with a fork until smooth. Slowly add back to the stock pot, stirring gently so as not to break the noodles up. Lower heat and wait for it all to thicken.
Ladle noodles and "gravy" over mashed potatoes. A little finely chopped parsley over the top is a nice final touch if your so inclined.

Happy Monday!

Leftovers from Sunday night's experimentation for dinner tonight! My man was craving comfort type food, specifically chicken & noodles over mashed potatoes.  My continual challenge as a newbie (Vegetarian) is making, finding or creating dishes that are as similar as possible in taste and texture to the things he loved as a carnivore. I ended up making non-chicken-"chicken" and noodles to go over the mashed potatoes Sunday night and he was very happy with the results. I'll post what I frantically typed last night (so I wouldn't forget how I did it, ha ha!) as my recipe later tonight.
At least with having leftovers I won't have to wonder what the heck to make AND as an added bonus, I wont have to spend too much time in the kitchen, it is going to be a scorcher today outside.

Some Basic Vegan Pantry staples

Going from a regular diet to a vegetarian or vegan one can be overwhelming. This is especially true in stocking basic "staples" for your pantry. Having the things you will use over and over again on hand is essential. If your like me and live in a semi remote or rural area? You cannot just run to whatever serves as your local market for something like egg re-placer.  Re-stocking a pantry for a vegetarian diet takes planning. Don't make the mistake of running out and purchasing some hard to find (and usually expensive) item that you will A) never use B) will go bad before you can.
I found that for us, making a month long basic "menu" of dishes, desserts, snack items, condiments, etc helped a lot in being able to stick to our grocery budget. Eating well/healthy or organic isn't cheap! As time, experience and your taste buds change (they will!) you'll eventually find yourself rotating favorites again and again throughout the month. The same as you did with meatloaf, fried chicken, eggs and bacon, hamburger helper, leftover night, etc.  Make the most of your dollar by planning ahead where you can.
The "basic's" list is not meant to be all inclusive, take food sensitivities or allergies into account nor is it tailor made as a list of the "right" or "wrong" things to buy...these are just some of the items I use on a regular basis and the brands, where mentioned, that I have had the most success with.

BUCK NEKKID BASICS
Whole Grain Bread
Whole Grain Flour 
Quinoa *You'll use this a lot and its good for you
Brown and Wild rice
Whole Grain Pasta * There is a difference between a label that says 100% wheat and WHOLE grain. learn to read labels. I like having shells, lasagna, penne, wide noodles, thin or angel hair spaghetti and orzo on hand. Personal thing based on your likes and needs.
Whole Grain Crackers 
Cereal for breakfasts: *I always have Uncle Sam and Grape Nuts on hand
Buckwheat pancake mix *I use Hodgson Mills exclusively because it just works SO darn well with my vegan substitutes (almond milk instead of dairy, Ener-G instead of Eggs and applesauce instead of oil) Delicious and very filling
Good quality fruit/jam spread *We use Cascade Farms brand for toast
Chickpeas, lentils, pea's *Again, based on your tastes
Sugar both white & brown
A liquid sweetener such as Maple syrup, agave nectar, brown rice syrup
A natural non critter based thickening agent *Such as agar-agar or dulce. You'll use it if your big on desserts. Works in place of plain gelatin in most cases very well.
Baking powder * I use Rumford Reduced sodium (its aluminum free)
Baking soda
Good quality cocoa *I grew up on the easily obtainable Herseys cocoa & its fine
Vanilla *again, as good a quality as you can find/afford NO imitation vanilla
Egg Re-placer I use Ener-G it lasts forever, healthier than eggs and works well in most recipes where eggs are called for in small amounts. (1-3)
Flax Seeds * We use these to sprinkle on cereal, in certain baked goods and in a pinch? to replace eggs
Whole Grain Tortillas * wraps for taco's, etc
Nutritional Yeast *NOT brewer's yeast! I use nutritional yeast all of the time in recipes
TVP  (stands for Textured Vegetable protein)* We use Bob's Red Mill brand it lasts forever and we use it regularly for things like vegan sloppy joe's, taco's etc
Peanut or other nut butter *We don't use it but its nice to have
Soy sauce *I use low sodium and it isnt just for Asian cuisine cooking! It helps lend a beefy flavor to certain recipes you'll be faking your way through
Soy margarine or something similar like the brand Earth Balance
Vegetable stock *Homemade or store bought. When I haven't made stock, I use Kitchen Basics
Balsamic Vinegar *Love using balsamic in everything from beet dishes to strawberry ones (yeah, really!)
Rice Vinegar
Vegan Worcestershire sauce *regular has anchovies
Olive oil *I rarely use olive oil but its nice to have on hand. I usually saute items like onions in a non stick skillet and if needed, add a little water or veg. stock to keep them from browning too much or burning.
Miso and tahini are other Seasonings that are nice to have in the pantry
Seasonings are so personal, being based on your families tastes and recipes your converting but here are a few basics: 

• Basil
• Black Pepper
• Cayenne
• Chili powder
• Cinnamon
• Cumin 
• Curry
• Garlic powder
• Ginger powder
• Onion powder
• Oregano
• Parsley
• Red pepper flakes
• Salt Sea or Kosher

CANNED PANTRY ITEMS:
Black beans
Cannellini beans
Chick peas or Garbanzo beans
Green chilies * If you cannot get fresh
A few soups *We like Amy's brand
Salsa *Good quality organic brand if you haven't the ingredients for home made 
Fruits *If your favorites are out of season. I almost always have mandarin oranges and pineapple
Tomato sauce *I usually have oodles from what my grand daughter grows in her mini garden put up or frozen but I also always have at least one large can in the pantry too

Tomato paste


FRESH/PERISHABLES:

Almond Milk or Soymilk *I use almond milk exclusively and find it works great in cereal and for any equal exchange calling for dairy milk
A non dairy substitute for cream *(again for desserts, coffee, etc) *I use MimiCreme it can be difficult to find so check their website for locations on where to can buy.
 Tofu  *I keep at least 4-6 boxes of Mori Nu tofu in my fridge always. I usually have at least one smooth, firm and extra firm on hand. I like Mori Nu because the shelf life is incredible (My current boxes dont expire until December!) The taste, color and quality are good. I've bought the rip back plastic well type ones before...never again. I don't have anything against using that type IF you'll use it quickly. If not, your stuck changing the liquid/water in that "well" container the tofu sits in. I don't have time to keep track of things like that. Its a personal preference in brand for me...that's it.
Vegan Cheese *American, cheddar, Parmesan, whatever you like. I make veggie grilled cheese sandwiches all the time. 
Vegan Cream cheese and/or Sour Cream *I like the brand Tofutti but its also possible to mimic cream cheese AND sour cream using tofu.
Seitan or Tempeh  *If your into it for a meat re-placer, we are not
Lemons *You'll use more than you think
Garlic *Hard to ever have "too much"
Onions
Green/Red bell peppers 
Portabella Mushrooms *You'll use a lot if your transitioning from a beef diet. I always have either baby portabella's (Sometimes called Cremini mushrooms) or large Portabellas for grilling and using in beef type recipes.

Fresh vegetables and fruits of your choosing/taste 

*I am sure there are some who will disagree but I have not found one veggie dog (wanna be hot dog) or veggie lunch meat product that tasted decent. Save your money. 


FROZEN PERISHABLES:
Vegetable blends *Like "Franciscan", etc help when time is crunched
Morning Star:  burgers or "chicken" patties. While its easy to make your own "veggie burgers" it isn't always convenient. These are a very quick go-to and fast meal for dinner or lunch. They are VERY tasty wanna be "meat" products in terms of texture, etc.  I have used a few of the "chicken" products to fake my way through recipes like "Chicken" Marsala.  I thought they would be awful but you put them on a bun with lettuce, tomato, pickles, etc? Awesome!
Gardein: * I am only recently experimenting with this brands products but having a few bags in the freezer makes sense to me

Again, this isn't meant to be all inclusive sort of list, just something for you to think about as your developing your own weekly menu's grocery needs. I may add items later to the list but I hope it helps someone in the meantime...Peace!

Vegan Chocolate Mocha Pudding

This was the first vegan dessert I ever made. Having a chocolate craving one night; I searched for something in my new, cleaned out pantry for something to fit the bill. I had no desire what so ever to experiment with beets and cocoa brownies, etc. So NOT "me".  I came up empty. Not a cocoa flavored anything in there.. though I continued to stare in hope for awhile.  
I later discovered a chocolate pudding recipe on the website thedailygreen and added a few of my own ingredients to it.  To say I was pleasantly surprised is an understatement. It rocked! Total chocolate bliss and waaaay more depth of flavor than anything old Bill used to hack on TV back in the day.  I can now make it in the time it would take my man to make a candy bar run.  If your a woman and you have to have just one satisfying go-to chocolate recipe in your arsenal for "emergencies" This is it!
VEGAN CHOCOLATE Mocha PUDDING
Servings: 2-4 depending on who rocked the hormonal boat that day 
INGREDIENTS:
1 box firm or extra firm Tofu *
1/4 cup unsweetened cocoa
3/4 cup of sugar or slightly more to taste
1/4 teaspoon vanilla
1/4 teaspoon instant coffee
Pinch or two of sea or kosher salt

 PREPARATION: 
Open the block of tofu and set it in a strainer lined with paper towel to drain excess moisture/water for a minute while your gathering other ingredients. 

Toss the tofu and all other ingredients in a blender until well mixed.  Taste and adjust flavor as necessary. 

Pour into lidded small bowl or cover with plastic wrap, refrigerate about one hour in order for the pudding's flavor to develop and consistency to re-set up. 
Serve in a pretty dessert cup/sorbet glass with fresh berries, sprinkled with vegan chocolate chips or the house favorite, sliced banana AND vegan choco-chips! 

* You can eat the pudding straight out of the blender if you want...desperate times call for fast munching sometimes! but you'll have a better consistency and depth of flavor if you allow the ingredients time to do their thing.
*You may want a touch more cocoa flavor or as with me? More of a mocha flavor...I love anything coffee and if its mixed with chocolate? Ahhhh. So when I want mocha flavor, I add instant coffee
*I use Mori Nu exclusively because it has a fantastic shelf life and I don't have to worry about changing the water as in other standard produce aisle bought tofu. Who has time for that?
* Use the best cocoa you can find/afford 
*Use good quality pure vanilla extract NOT imitation! As a newbie you'll find yourself having to fake your way through enough in terms of substitutions...don't mess with the quality of ingredients


For the "newbies"? (Learning vegan/vegetarian cooking) I will admit straight up that tofu anything just sounded nasty. When I first started experimenting with the recipe, I was very skeptical about using tofu as a dessert base but I have since learned that because of the variety in density that you can buy it? (Smooth, firm, extra firm) It is THE most versatile item to have in your vegetarian fridge.  I always have 3-6 boxes of Mori Nu on hand.