You'll be able to obtain many of these items at your everyday grocer. Some of them will be at a location that either is specialty OR at a grocer with a wider variety.
First off, Amy's Kitchen is a great option for those who don't cook at all. This company has Vegan and Veg options. From frozen entrees to dehydrated dishes and amazing salad dressings, Amy's is a name you should become very familiar with.
Another brand is Bob's Red Mill. JACK POT!!!! This one is my personal favorite. Bob's has Flour, Meals, Cereals, Granola, Mixes, Grains, Seeds, Beans, Oats, Entrees, Baking Aids, and Gluten Free options as well. Not all items are Vegan friendly however. Make sure to read the ingredients (mostly on the entrees and baking aids). Plus they also are made in the US! Out in Milwaukie, OR. Their site also has many recipes :) The following is one that I am making today for lunch:
Bob's Red Mill- Vegi Soup Mix
-"Contains green split peas, yellow split peas, barley, lentils and vegetable pasta (semolina wheat flour, dehydrated spinach and tomato). No seasonings are added--use your favorites..."
Basic
1 cup Vegi Soup Mix4 cup Water
Amanda's Recipe
1 cup Vegi Soup Mix
2.5 cup Water
2.5 cup Vegatable Broth (low sodium prefered)
1 small Yellow Onion
3 medium Carrots
1 large Green Bell Pepper
1 cup freshly cut tomato (stewed will work as well)
2 cloves garlic
1 tsp Thyme
1 tsp Oregano
.5-1 Bay Leaf (your own preference)
1 Tbs salt
1 tsp paprika
2 Tbs Worcestershire sauce
3 Tbs Olive Oil
-Chop/dice the veggies to your liking. I like a chunkier texture, however there aren't noodles in this soup. The lentils are small, so I would dice ;)
-In a large stock pot, add Water and Broth over medium heat. Bring liquid to boil while you prep the next step.
-In a medium pan over medium-low heat, add the Olive Oil. Once it is properly heated, add the Carrots and the Bell Pepper. Stir so they don't stick or burn. Then add the Onion and Garlic. Be sure the heat isn't too high at this point. If it is, the garlic will burn and it will be extremely bitter.
-Add Vegi Soup Mix to the boiling water. Reduce to a simmer, while you complete your saute of the veggies.
-Once the veggies are tender, but not soft, add them to the stock pot. Mix together and set the timer for roughly 45 minutes. The stock pot should be at a simmer and uncovered.
-Stir occasionally to enure nothing sticks.
-Taste the soupe broth to make sure you like the flavor. If it is too strong, add more broth or water. If it is too weak, add more spices (usually more Thyme and Oregano... perhaps some cracked black pepper??)
-Let cool for 5 minutes before serving. Serve in deep bowls with whole wheat buns. :)
Another awesome recipe is my own personal conconction! I used to work at Panchero's, which is similar to a Chipotle or Qdoba. The only difference is that we made our tortillas fresh, right in front of the customer. We also made more "authentic" versions of Mexican cuisine. (Even though Burritos and Fajitas are an American adaptation of Mexican food. Tex-Mex so to speak).
Amanda's Tofu and Black Bean Taco Filling with Cilantro Rice
I prefer spicy, please feel free to tone down the heat by omitting the pepper flakes and jalepeno. :).5 container of Extra Firm Tofu
1 medium chopped Yellow Onion
1 large diced Jalepeno
1 can Organic Black Beans
1 cup Long Grain Brown Rice
1 cup diced Fresh Cilantro
4 Tbs Ground Cumin divided
2 Tbs Salt divided
2 Tbs Paprika
4 Tbs Garlic Powder
2 Tbs Olive Oil
3 Tbs Soy Spread (aka Vegan fake butter)
2.5 cups Cold Water
-In a medium sauce pan, add Water and Soy Spread over medium heat. (For this one, you are pretty much going to follow the cooking directions on the bag of rice haha). ** We use cold water everytime we boil water because it is fresh and hasn't been sitting in your water heater.
-In a medium skillet, heat Olive Oil over meadium flame.
-Saute the Jalepeno and Onion until tender.
-Place Tofu in a bowl, and crumble with a fork. Add half of the Cumin, Garlic Powder, Salt, and ALL of the Paprika. Mix gentely in bowl. Then add to the skillet. **Almost like you are "browning" the Tofu, we just want to heat it through and get the flavors to combine.
-Add the Rice, Cilantro, and other halves of Cumin, Garlic Pwder, and Salt to the sauce pan of boiling water. Reduce to simmer and cover for 15 mins. (or until tender and water is gone).
-Drain canned Black Beans and rinse vigerously. Make sure to rid of the syrupy liquid at the bottom of the can. Then add to the skillet with the Tofu.
-Make sure to fluff the rice before you serve. All the extras will most likely be at the top if you don't.
* Variations: You can add regular Taco Seasoning to this instead of the spice mix listed.
Toppings of substantial nutritional value:
Chopped Spinach rather than Iceberg Lettuce
El Milagro Corn Tortillas, heated ion a skillet or over an open flame , are your best option for authentic flavor. This is better than a flour tortilla, but we all knew that!
Fresh Pico de Gallo or Roasted Corn Salsa. (You can purchase these or make them ahead of time. Pico is the easiest thing EVER to make at home)
Ripe Avocado - I like to salt mine or use Lime salt.
Cilantro
Lime Wedge - the acid breaks the heat from the Jalapeno.
Cholula or Valentina Hot Sauce (Peach/Red Label... NOT THE BLACK ONE!)
Enjoy!
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