Serious Eats - seriouseats.com

My faves from this book are the black-eyed peas and collards with ginger mashed apples and sweet potatoes, and the eggplant curry with cranberry cashew biryani (I don't know the recipe names off the top of my head).

Just ask. There are tons of breakfast foods that are already vegan/easy to veganize (muffins, pancakes, French toast, waffles, breakfast burrito sans cheese, some cereals, hash browns, roasted potatoes, vegan bacon or sausage, etc. etc.).

I am so making these. I'm vegan, love s'mores and need to avoid wheat as much as possible.

And I can get sweet 'n' sara and dandies vegan marshmallows a few blocks from my house. :-)

I really hope a local store will carry these. I can't eat very much wheat, but I've yet to make wheat-free things that I like. Well, except for one muffin recipe.

I think it's great that such a large company is going cage-free, but the truth is, cage-free doesn't always mean too much. But if it's at Wal-mart, my mom will buy it, and I'd rather she didn't drink growth hormones and eat eggs from battery-caged hens. And like it or not, Wal-mart is the grocery store in a lot of towns. I'd rather they all disappeared of course, but that looks unlikely.

Can't say I think much of Ben and Jerry's, which is fine, because I don't eat their products. Anyone going Fair Trade makes me happy, but I'm still not going to support the company, so my vote doesn't count. :-)

You can also do a big veggie chili with cornbread, vegetable pot pie, tacos or burritos (he can just leave cheese and sour cream off – that's what guac is for), lots of different soups and bread, nori rolls with avocado and tofu, rice paper rolls with peanut dipping sauce, veggie kabobs, big pans of grilled or roasted veggies ...

You might want to check out some cookbooks from the library? I like Vegan with a Vengeance. It has recipes for some easy, accessible Asian and Indian dishes.

@sailordave – your apparent experience with hooker crotch aside, nutritional yeast does not taste like cheese, but it does melt in sauce, and it provides a salty, umami flavor that might otherwise be provided by cheese, hence its inclusion in "cheesy" recipes and reputation as a cheese substitute. And for the record, I ate and enjoyed nutritional yeast before I gave up cheese.

I like it on popcorn with hemp oil and hot sauce. I've also used it to make "cheesy" sauces. It's tasty stuff.

As for recipes ... you could try making cashew or tofu ricotta? Not really like cheese, but tasty in its own right in pasta dishes. I think I also made a pretty good sauce once with salsa, tahini and nutritional yeast as part of a vegan chimichanga recipe ... I would have to look it up later.

I would play around with different techniques, like braising and roasting (mmm, there' s not a vegetable that doesn't take good roasted). You could also play around with purees – for example, sneak some pumpkin into a dal or make a dip with cauliflower, thai curry paste and peanut butter. Pureed soups might be a good bet as well.

Love it. Can't afford to drink it very often, and I'm not sure I want to drink enough of it to buy a scobe.

Have you looked at the vegdc guide from COK?

Oh, dark greens are also super healthy and very cheap – I can usually find them for 69 cents a pound.