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Make sure to take B12 supplements, your brain literally does not function correctly without it. It's possible to get enough from diet alone but it's pretty difficult. Don't mess around with your brain, a supplement is 4 cents a day. Honestly even meat eaters should do it.

i feel like i’m inviting nothing but trouble by wading in on this, but

an equivalent product on amazon that can be at your house within 48 hours, and less than 24 if you live in or around a city

also, this kind of thing is available by the hundreds at most east asian style markets.

This is for the for the filling

This is the crust that I used

I would recommend brushing the crust with a beaten egg before baking

How about home-fried potatoes?

Cut the potatoes into bite-sized chunks and boil for about 7 minutes. Heat some vegetable oil or other type that has a high smoking point and throw the potatoes in. Add salt and pepper. Let them sit there for about 5 to 10 minutes or until brown on the bottom. Stir them and put some onions on top. Little more S&P. Let it sit for another 5 to 10 minutes. Stir and if you want to add green or red peppers sit them on the top and let it sit for a couple minutes. Stir again until peppers are crisp-tender and onions are translucent. Smother with cheese if desired. Tastes great with ranch dressing. Not really terribly healthy but so yummy.

Or roasted with balsamic vinegar? The nutmeg is totally optional.

Edited because I forgot the salt & pepper. It's no good without the S&P.

Soups are a key cheap, healthy staple. Collect vegetable scraps (onion skins, leek tops, teabags, fresh herb stems, etc.) in a container in the freezer. Make vegetable stock. Soak beans for 8-24 hours overnight, then rinse and toss in a crockpot/big pot with the right spices, stock and any veggies you've got. Always delicious.

Farmers' markets can be a cheap source of fresh, local vegetables if you're smart about it. CSAs are ideal if you're up for the investment.

If you find yourself missing meat or cheese, look to soy chorizo, field roast or tofurkey sausages, or daiya cheese to tide you over. Not cheap but they do taste nice.

Here is a helpful guide... Though keep in mind this guide is for a more temperate climate and may not be useful for all locales.

This guide is also very helpful.

Store in Refrigerator (7 days)

Apples Apricots Cantaloupe Figs Honeydew Artichokes Asparagus Beets Blackberries Blueberries Broccoli Brussels sprouts Cabbage Carrots Cauliflower Celery Cherries Corn Grapes Green beans Green onions Herbs (except basil) Lima beans Leafy vegetables Leeks Lettuce Mushrooms Okra Peas Plums Radishes Raspberries Spinach Sprouts Strawberries Summer squash Yellow squash Zucchini

Store on Countertop

Bananas Tomatoes Basil Cucumbers Eggplant Garlic Ginger Grapefruit Jicama Lemons Limes Mangoes Oranges Papayas Peppers Persimmons Pineapple Plantains Pomegranates Watermelon

Store in a Cool, Dry Place

Acorn squash Butternut squash Onions (away from potatoes) Potatoes (away from onions) Pumpkins Spaghetti squash Sweet potatoes Winter squash

Ripen on Counter, Then Refrigerate

Avocados Nectarines Peaches Pears Plums Kiwi

Pasta e fagioli - pasta with veggies and white beans (as a soup or marinara)

Pizza - use lots of veg, baby broc, spinach, mushrooms, peppers, onions. You can make a really excellent sauce with tomato paste, veggie broth, garlic and herbs. It should be thicker than spaghetti sauce but not too thick to pour.

Frittata

Kebabs

Lentil soup

Minestrone

So many things....

Try Yummly

here is the base recipe I used, but I changed it like this:

I didn't have all the ingredients, so I used a lot of substitutions. I put the tomatoes, onions, and a clove of garlic in my slow cooker. (For the rest of the garlic, I used garlic salt because my other garlic cloves were realllly old.) I replaced the chicken broth with vegetable broth, then mixed that with the water, salt, pepper, and chili powder. I didn't have cumin, but I had a premixed jar of "Taco" Spice, so I added that and it was fine. I used a lot though ... maybe a tablespoon or more? It's more your preference though. Then I added corn, black beans, and kidney beans. I decided to thicken the soup with a tiny jar of tomato paste (maybe 2ish tablespoons), a pinch of flour, and some Quinoa (though I'm pretty sure that's not how you spell it). I cooked it in my slow cooker for about 6 hours on High, and made the tortilla chips as described in the base recipe. But I rubbed the tortillas with the same "Taco" Spice before I cut them into strips and cooked them in the oven.

TL;DR -- Here is the recipe. But I changed it.

Enjoy! :) Hopefully it turns out well for you!

Yikes. That sounds pretty silly. Scrambled eggs are good in the microwave. You can saute/steam vegetables in the microwave too. I make my oatmeal in the microwave, tea is easy. Any meal with canned food is easy (slop, chilli, etc). Where there's a will there's a way.

I use this recipe for my chili and it turns out AMAZING! Best chili I've ever made. I usually half the recipe, only add one 28 oz can of tomatoes, add some chopped zucchini, and then throw it all in my crock pot before I go to work! It's great with sliced avocado and melted daiya cheese. Yum!!

Do you have somewhere to heat something up at work?

Assuming not, I've made a veggie lasagna in a crock pot before. It can be prepped the night before and cooked during work and it's done and hot for lunch. Here's an idea of a recipe, but I've done jar sauce and it was good and you can add in other veggies like zucchini or whatever.

For a cold side, these veggie pinwheels are great because they can be made the night before and they are even better after sitting overnight.

Hope that helps.

My vegan chili has a lot of beans and cashews, no pasta or starchy things. I make one batch and it lasts more than a week! https://docs.google.com/document/d/1d-MZWLwzqI6XUEGV88EG6q3jjv27Gg3VS0kfjE3GHso/edit?hl=en_US

it may be too late now, but I made grilled veggie sandwiches for my g/f's parents. Her dad is one of those people that eats steak every time we go out go out. Even he said this was great and he never missed the meat. I used this recipe. http://allrecipes.com/Recipe/california-grilled-veggie-sandwich/detail.aspx I did make a few changes though, I used plain yogurt to replace the mayo. I also put my favorite flavor of hummus on one side. I did not have squash, but I used portabello mushroom. I also just put everything on whole wheat toasted bread.

Dude, get a copy of Peter Berley's Modern Vegetarian Kitchen. Cook anything from it. Follow the directions to an absolute t. You will impress (yourself and the date).

Here is the book: https://www.amazon.com/dp/0060989114/ref=cm_sw_r_awd_CKtNvbJFN0KX1

You're in a time crunch so check your local library: http://www.worldcat.org/title/modern-vegetarian-kitchen/oclc/44406158

Or just PM me and I'll help you pic something out and take pics of the recipes and make a menu.

I usually start with this, and add whatever veggies I have on hand. You can sub something else for the honey to make it vegan, but make sure there's a little sweet 'cuz that's delicious. I also like to freeze some extra-firm tofu, chop it into bite-size squares and include it. Freezing it gives it a good, chewy texture, and tofu is great for soaking up the cayenne pepper & cinnamon flavors. I'm a wuss, so I cut the chili pepper and cayenne pepper amounts in half :)

If you want to make a hearty main course, I'd recommend vegetable biryani. Just replace the chicken bouillon with vegetable bouillon, and it's vegan!

My mother-in-law makes a version of this that I love. We use the small Indian eggplants, but I'm sure the large ones would work too.

Oh it's not a traditional pot. It's a standard all American enameled cast iron Dutch oven i bought online. Pretty cheap, and I've had it for years. It's oven safe, dishwasher safe, indestructible.

I believe this is the exact one: https://www.amazon.ca/dp/B000N501BK/ref=cm_sw_r_cp_apa_i_kKYeFbAYZB6E0

Spicy Vegan Potato Curry

Spicy Vegan Potato Curry

As mentioned in the post, you can find the ingredient list here: http://allrecipes.com/recipe/grandmas-polish-perogies/

Also, we served them with Lightlife's Italian Sausages, which are completely vegetarian and incredible. I can't wait to have leftovers!!

Southern Girl Meets Vegetarian Boy by Damaris Phillips. Total knockout recipes for the most part, and she gives both sides of each: her modern vegetarian take and the traditional recipe they're rooted in. The book was a wedding gift and we have gotten so much mileage out of it-I can't really recommend it enough. I do want to note while everything is vegetarian, much less is vegan, though she does provide substitution ideas in a good chunk of the book.

Stuffed mushroom caps? (http://allrecipes.com/recipe/mouth-watering-stuffed-mushrooms/)

Wonton Cups? (http://eatingwelllivingthin.wordpress.com/2009/11/10/ricotta-spinach-cups-a-gorgeous-little-appetizer/)

There are tons of variants to the kinds of cheese / fillers you use. I'm sure vegan recipes exist too.

I've made these before but naturally, don't remember which recipe I used. They were really good though.

Indian foods. If you want some extra protein, poach an egg into the more liquid of curries, etc. Kormas are wonderful for this.

Also, rice and beans make another super easy (and cheap) staple that you can make when you don't really feel like cooking. Keep some sofrito in the freezer, then thaw enough to cover the bottom of your pan to cook. Over medium heat, cook that up with a packet of Sazon (if you can find it; otherwise check out this link and 1 tbsp of tomato sauce. Keep heating for a bit, then add a can of beans and cook until thick and warm. Serve over rice, and add some green peppers, etc. if you want to increase the veggie content.

I use this recipe. It's pretty easy, though it requires a fair amount of chopping. Even meat-eaters enjoy it! Make sure to drain and rinse all the beans though, to get rid of all the unnecessary sodium. It's delicious topped with crackers and [vegan] shredded cheese.

I've been making vegan pumpkin bread with my Halloween pumpkins and it's insanely moist and delicious (and I'm not even vegan). The recipe calls for coconut milk and I use apple sauce instead of oil....you can put chocolate chips in it, too.

http://allrecipes.com/Recipe/super-moist-pumpkin-bread/detail.aspx

I make a lasagna. For the last few years we made <a href="http://www.bettycrocker.com/recipes/artichoke-spinach-lasagna/d874604c-5a62-4435-9f28-36a1c2bb2ccd"&gt;Artichoke Spinach Lasagna</a>, which was such a big hit with the meat eaters that they demanded it for the next 3 years. This year we are having <a href="http://allrecipes.com/Recipe/Spinach-Veggie-Casserole/Detail.aspx"&gt;Spinach Veggie Casserole</a> as well as Green Beans with Caramelized Red Onions, Excellent and Healthy Cornbread, Roasted Spiced Sweet Potatoes, Healthified Pumpkin Pie and Pumpking Chocolate Chip cookies. Being meatless does not mean you need to eat side dishes when around meat eaters! You can have a very full, tasteful, and delicious meal without meat!

Asparagus cashew rice pilaf. It's so easy to make, and there is nothing like a warm, nutty, buttery, rice and veggie dish to chase away the blues.

http://allrecipes.com/Recipe/the-best-vegetarian-chili-in-the-world/detail.aspx ^ Really is the best vegetarian chili I've ever had. It makes a shit load, and it freezes really well. It takes a lot of chopping and stuff, but it's delicious and you can add as many or as few ingredients as you want. (Make sure you drain and RINSE all the beans, though, unless you want to take in enough sodium to sweat pure salt.)

Late to the party, but hubby and I have been having this black bean/quinoa stuff lately and it's delicious: http://allrecipes.com/Recipe/quinoa-and-black-beans/detail.aspx Hubby warms it up throughout the week to have with lunch, but I love it cold.

Oh, I know the issues well. I run a few sites myself.

Maybe a donation based model is something to consider? I guess the competition in the food blogging scene is big, but might be an option. There is a new approach to this with the Brave browser.
I just saw some ADs that were prompting the user to download an application to get the recipe early on in the page, while the actual recipe is further down.

Maybe just switching out some ADs (depends on which network you are on) could do the trick?

Anyway, we tried the Pasta shells yesterday and they were great! We only squeezed some lemon over them in the end :)

The mushroom hot pot is Isa Chandra's recipe, idk where the name comes from but it's a Thai-style curry.

Fried rice is just day old calrose rice fried in cooking oil, add a couple tbsp of soy sauce and Lao gan ma, top with scallions and sesame oil.

Sorry - I just realized I left out the title disclaimers in the title. It should say [v][gf]

This is a recipe from a lovely book of vegan & gluten-free recipes written by my friend. You can find the book here. It's only $5 right now. The crunchy cinnamon chickpea & pepita recipe was my favorite. :)

There's a west African food truck in Austin called Wasota that is amazing. Would love to know how to cook their spinach or plantain (kele-wele) dishes.

https://www.grubhub.com/austin/wasota-african-cuisine/?showSmallSearchWidget=Y

Hot sauce has been my savior the past couple of weeks! I've recently run across two hot sauces that have just amazing flavor and almost no sodium: Rogue and Shit The Bed. Seriously, these are just amazing.

PAN corn flour is pre-cooked white corn meal. It's what is typically used for making arepas, and using any normal corn flour will give a very different (imo worse) tasting result. You can buy PAN corn flour (harina pan) on Amazon. https://www.amazon.com/dp/B06Y2XM3NY/ref=cm_sw_r_cp_awdb_t1_kIpmAbRW11VPD

Mine is kombu dashi powder by Yamaki, which I bought from a local (Helsinki) asian grocery store. By the looks of your Instagram, you'll probably have no problems finding it or an similar alternative.

Here it is in Amazon (US).

When I'm trying to minimize using fat, I use this mist sprayer. You could try lightly spraying everything with oil or melted butter and roasting it all together in the oven rather than frying. There will be less fat soaking into the tofu and veg.

I was gifted The New Vegitarian Epicure several years ago, and it has treated me very well. There are some fantastic recipes in it!

Oh She Glows - lentil loaf http://ohsheglows.com/2012/10/05/glazed-lentil-walnut-apple-loaf-revisited/

I like to buy a can of Greek beans and put on some Israeli couscous. Serve with Greek potatoes. https://www.amazon.com/Attica-Giant-Beans-Tomato-Sauce/dp/B005QFDWG8

Homemade sweet potato gnocchi is always good.

I have a red lentil dhal recipe I love. If your mom is picky, it's delicious but looks like mush.

Anything from oh she glows will be a good bet. All her food is amazing. Maybe check out her cookbook from the library or just look at her website?

I love A Modern Way to Eat by Anna Jones. All vegetarian, loads of vegan stuff too, and great photos that make me want to eat eeeeverything.

flax is a seed, and you can buy it in seed form, or you can buy it ground up into a meal. here's the brand i have. most grocery stores should carry it on the health food/organic aisle.

Get to the fluff!

http://smile.amazon.com/Fluff-Marshmallow-Unit-Pack/dp/B001686590/ref=sr_1_1?ie=UTF8&amp;qid=1423955840&amp;sr=8-1&amp;keywords=marshmallow+fluff

Wonderful stuff (though it doesn't roast, if that's what you're looking for).

Get the 'How it all Vegan' cookbooks