Buying Vegan With A Vengeance has been a great starting point here – I’ve been enjoying the act of cooking, especially with a good glass of wine and some podcasts to enjoy while I’m doing it.
Hell, we even picked up some hing powder (asaefoetida if you want a big word for it) on Friday night. If you’re curious, it stinks like no one’s business. Or, possibly, someone’s business.
The next step: broadening the recipes that I’m using in Vegan With A Vengeance, finding a really good local source for things like nutritional yeast, and starting to home-bake nummy vegan desserts.
