Okay, here's our set-up (sorry for the length):
I want plants to be the mainstay of our diet, primarily for environmental reasons. I'd love to manage five days a week vegan, one vegetarian, one whatever.
We mostly eat unpackaged (or if needed reusable/recyclable packaged) foods; I'm not going to go buy a plastic container of seitan or whatever, just as I no longer buy meat in plastic wrap. I'm open to significant cooking at least a few days a week.
DS and I are at minimum healthy weights for our heights and need to maintain our calorie intake, and both of us are currently relying on dairy to help with that. I tend to crave junk food if underfed. DH is not an issue because he can go out for lunch 5 days a week, and I assume he'll continue to eat fried fish and whatever other junk he wants. So beans are lovely, but we need more fat than that. All the stories online like "I went vegan and lost 20 pounds!" are discouraging to me; if I lose even 5, I'll get o.0 looks at the doctor's.
I only like avocado in one recipe; DS won't eat it at all. DS appears to have a sensitivity to coconut and will not eat salad dressings, cheesy sauces, etc. I get that this adds up to nuts being very useful for a fat source and would like suggestions for incorporating them more.
I'm the only one who likes cheese; I'm open to trying a vegan cheese (homemade nut cheese or any cottage cheese would be great because I can avoid or recycle the package--please suggest specifics).
DH likes spicy foods; DS and I can't stand them. So for example, when I make Mexican stuff, I pull DS's and my beans out before adding the spices to DH's, leave the peppers on the side, etc. Recipes that can flex like that are great. I'm a supertaster (no green peppers, no radishes, no grilled food, no alcohol...).
We currently go through a dozen local eggs from pasture-raised chickens every 3 weeks or so (and return the cartons). I'd be happy to phase them out, but it's not a high priority. I tried the flaxseed and water thing to hold veggie burgers together and was not impressed, but if you have tips for getting it right, let me have 'em.
We get milk in returnable glass bottles from a local dairy farm, and I'd like to reduce that to a minimum. I'm considering ditching coffee and tea (!) but would like suggestions on a homemade, coconut-free yogurt for DS.
We love homemade chicken soup and I've never found a recipe for vegetable broth that I really like to replace it (nor is there a store-bought one we like)--I need your best recipe help on that one! It'll be a foundation for vegetable soup, butternut squash soup, and peanut butter soup.
Here's what we like so far that's vegan:
Jamie Oliver's fagioli all'italiana (cannellini beans with potatoes and tomatoes)
maghmour (Middle Eastern eggplant dish with chickpeas and tomatoes)
stir-fry (mushrooms, broccoli, zucchini, carrots and peanuts cooked in a little sesame oil, over rice)
apple-smoked veggie burgers weren't bad, and whole sweet potatoes a nice side.
I do use a little butter in my recipe for butter mushrooms (modified from Japanese butter chicken, just replacing the chicken with more mushrooms). I'd consider a vegan butter if the ingredients aren't scary and the packaging is no worse.
Edited by whitehawk, 20 October 2017 - 03:51 PM.