Can you help me with a vegan grocery list?

[Slowpoke_TX]

Originally Posted by AnonChick

Accommodating a guest's needs whenever practical and affordable is called being a good host.

1. Those are her preferences, not her needs.

2. As in my previous post, the hostess is being quite gracious. I would simply cook as normal, and let the vegetarian choose what and what not to put on his/her plate. Or, if I were feeling particularly gracious, I'd offer to drive the vegetarian to the store and then cook whatever they chose to buy for themself.

[picklejuice]

Be sure to get assorted veggies, and the other ingredients for tempura:

groundnut or sunflower oil-- for deep frying.

3 tbsp soy sauce,3 tbsp dry sherry,1 tbsp sugar,1 lemon (zest only)---for sauce.

plain flour, cornflour, fine sea salt, sparkling mineral water--- for batter.

[sheena12]

Originally Posted by Mattie

I'm not changing my cooking for her, just adding some options for a guest.

And being a good hostess. Which is normal and nice.

My son is a college age vegan. A strict one. Before he comes home I get - per-sliced vegetable crudites, hummus, salsa and chips (check the bag - most are vegan) and fruit for snacks.

For sandwiches - veggie slices Tofurky is best. Bread is tricky - some is not vegan - off hand, any with L-systine as an ingredient is not vegan. You may want to ask her what bread she prefers.
Veganaise (vegan mayo), steel cut oats and berries for breakfast. (not all cereals are vegan) Ezekial English muffins, a jam with no gelatin, and vegan margerine (Earth Balance is easy to find and good)

For dinner, here is an easy suggestion that everyone might enjoy and can be made before hand -

Eggplant Lasagne -

2 jars of prepared tomato sauce (I use Paul Newman's Sockarooni - I know it's vegan)

1 package of Dayia shredded mozzarella

1 package of no boil lasagne needles.

1 box Dominix brand breaded frozen eggplant slices. (that brand is vegan)

Method -

1. preheat oven to 350. Defrost eggplant in microwave.

2. coat the bottom of a 9 X 12 ( or larger ) baking dish with about 1/2 inch sauce.

3. layer noodles, cheese, eggplant and sauce until the casserole is full.,

4. Let it sit for 20 minutes. Then bake covered for approx. 45 minutes - or until it bubbles. Remove foil and bake another 20 minutes.

Serve with salad, garlic bread (make with Earth Balance) and a big tossed salad. A few commercial dressings are vegan but save your self reading the fine print and make your own balsamic vinegarette.

This makes a nice first night dinner, and if there are left overs, she can graze on them.

It's so easy and everyone I have served this to has seconds.

[Cliffie]

Make a big pot of rice and you can add something different to it every day -- beans one day, sautéed veggies another. Then add it to a pot of soup.