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hi from a vegan student. i keep the following near me

at all times:

 

--tvp (very very cheap and quite versatile as it

absorbs whatever seasoning you are digging. i'm

bipolar so it tends to depend, of course)

--beans (canned and dried, white, kidney, chickpeas

and lentils. as someone suggested, mash it baby and

add peppers, onion, celery, carrots and so on)

--powdered soymilk (from dixiediner. this stuff is

great because of its shelfstability, plus it ends up

being cheaper than quarts of premade soymilk)

--oatmeal/bulgur/farina (again, quite cheap and

healthy so long as it isn't the instantinstant kind)

--tofu of course (don't be scared)

--'chicken not' chunks (from dixiediner as well.

again, it ends up being very inexpensive)

--nayonaise (i only buy it on sale, ok? it's a splurge

but i use it for impostor chickensalad, also to coat

pasta and vegetables. it makes a sort of creamy

saladbase)

 

veggieburgers are yum, but too pricey for me. i prefer

to season tvp and scoop it onto my bun/bread. also,

for the record, my dorm at least does not allow george

foreman grills. i run this operation solely out of a

microwave, toaster oven, and occasional slowcooker

 

in the interest of keeping it simple, stupid, i'll

stop but if you want more discourse you can email me.

i'm a college student. what else have i got to do

take care,

m

 

> What should be in a Vegetarian Pantry?

>

> I have a step daughter who is trying a

> vegetarian lifestyle (will eat chicken and

> fish). She has resisted all attempts to

> learn how to cook or shop, but now that she

> is on her own and starving, she has become

> more open to suggestions.

>

> What kind of staples should a vegetarian

> always keep around the kitchen? Keep in

> mind that she is a student with limited

> funds and time.

>

> Do you have ideas for quickie snacks or

> meals that you feel are ideal for a college

> student/novice cook?

>

> Thanks everyone!!!

>

> Ricki Robinson, Ph.D.

> Southwest State University

>

 

 

 

 

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