I totally sympathize. It was pretty easy for me, as I'm not a cheese fan. And the soy cheeses are just not that great. Why don't you wean yourself off the stuff by finding places where you can eliminiate it as an option?
There's a recipe for Better Than Beef Stew in "Vegan Cooking for One or Two," a book put out by the Vegetarian Resource Group. I adjust it slightly--I added some yams to the potatoes and didn't peel them either--and this time forgot to cover it while roasting. But oh, well. It was still luscious.
I also like mushroom barley soup, but I'm really fussy about it.
I don't know. I was agnostic for years before I went veg. And there are Christian vegetarians who believe veg*anism is part of caring for the earth, as their god has demanded. And there are Jews who believe vegetarianism falls under tikkun olam, caring for the world. For some people, their faith informs their vegetarianism.
However, maybe some vegetarians see some religious organizations a
Some of their information is not quite correct. They said Lemonheads are vegan, but they have beeswax. Now, Lemonheads could have changed the formula, and PETA isn't aware, but I would verify stuff I read on the PETA site and not take it as gospel.
Some months ago I invented a millet dish: take 1/4 cup pine nuts and roast in a sauce pan untill they turn brown. Add 1 C millet (remember you need to rinse it in a strainer first), and toast the millet. Add 2 to 2-1/2 C water, 1/4 cup dried cherries, 1/4 cup chopped dried apricots (or 1/2 cup of your favorite dried fruits), 1 tbsp nutritional yeast, 1 tsp ground coriander, stir until it boils,
I found a recipe for fessendjen online and veganized it so:
Puckery Pomegranate Seitan
2 tbsp oil
1 lb seitan, cut into chops
1 large onion, sliced
2 cloves garlic, minced
salt and pepper to taste
4 tbsp pomegranate molasses
2/3 C vegetable stock
1/4 C walnuts
dash of sugar
Fry seitan for about five minutes or until it starts to brown on both sides. Remove from pan and keep in w