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By Brigette Dumais, VRG Volunteer Coordinator<\/p>\n
I feel like I am the luckiest person in the world because my partner does all the cooking for us. When he went away for six days I had to feed myself for the first time in a while, and to my surprise I didn\u2019t starve! Here is my advice for vegans who aren\u2019t very talented with cooking, or are like me and aren\u2019t always patient enough to prepare a good meal. <\/p>\n
–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Stock up on frozen foods. Yes, I know, this is definitely not the healthiest option, but for someone like myself with \u201cheat and eat\u201d cooking capabilities, this is a good route. I bought Daiya Frozen Pizza, a ton of Amy\u2019s Samosa Burritos, and vegan sausages. <\/p>\n
–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Get some simple snacks. I ate a lot of bananas with peanut butter, hummus with crackers, coconut yogurt (mixed with nutritional yeast), vegan protein bars, chips, and cereal. <\/p>\n
–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Ask your partner to make you frozen meals. A friend of mine has the same cooking abilities that I do, and she is also fortunate enough that her fianc\u00e9 does all the cooking. Before he leaves town, he cooks her a giant lasagna and leaves it in the freezer. <\/p>\n
–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Eat out or order in. If you can afford it, let some professional chefs do the cooking and support your local vegan restaurants. <\/p>\n
–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Actually learn how to cook for yourself so your partner doesn\u2019t have to do it all the time!!! I saut\u00e9ed some mushrooms with garlic and rosemary and it wasn\u2019t terrible! I overcooked the mushrooms a little bit, but I’ll do better next time. <\/p>\n
–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Make a nice, hearty soup. All you need to do is saut\u00e9 your choice of vegetables, throw them in some water or veggie broth, and let it cook on the stove top for an hour or so. The great thing about soup is you can make a lot of it at once, which will feed you for days. I recommend making a soup that contains lentils or beans. I particularly enjoy butternut squash and black bean chili. My personal favorite (and one of the only things I\u2019m actually good at cooking) is spicy pumpkin soup. Bake a pumpkin in the oven until it is mushy (usually ~45 minutes). Peel the skin off and put it in a food processor. Put the blended pumpkin in a pot on the stove, and begin to heat it up. Mix in your choice of dairy free milk to thin the pumpkin. Add spicy peppers, ginger, and salt to taste. Let it cook for about an hour. Add rosemary and crushed black pepper as a garnish once you\u2019ve served yourself. (Don\u2019t cook the rosemary or black pepper in to the soup.)<\/p>\n
–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Beans and Rice. It\u2019s very simple to make beans and rice. Make a lot of it so you have some for a few days. Add a different vegetable on top of the beans and rice for each meal to make sure you\u2019re getting enough food variety. <\/p>\n
–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Tofu Scramble. Saut\u00e9 onions, peppers, potatoes, garlic, and any other veggie you may want. When everything is about half way done saut\u00e9ing, add crumbled tofu and turmeric. When the tofu is warmed up, it\u2019s ready to eat. <\/p>\n
Here are some sandwich ideas:<\/p>\n
http:\/\/www.vrg.org\/journal\/vj2016issue2\/2016_issue2_cooking_tips.php<\/a> http:\/\/www.vrg.org\/journal\/vj2003issue1\/2003_issue1_quick.php<\/a><\/p>\n You might want to check out these recipes in our \u2018One Week Vegan Menu\u2019 also: ttp:\/\/www.vrg.org\/journal\/vj2005issue4\/2005_issue4_lowsodium.php<\/a><\/p>\n
\nand quick and easy menus:<\/p>\n