<p>B-12 is found in animal sources, including milk and eggs. Generally only vegans have to worry about B-12 deficiency; ovo-lacto vegetarians don’t.</p>
<p>Trader Joes and Whole Foods have tofu turkey! It is in sliced packages in the deli. There are also other packaged sandwich proteins that are “turkey” or “ham” or “bologna” like.
They are all pretty good. My D loves the tofu turkey.</p>
<p>Second the tofurkey as a vegetarian luncheon “meat”. Trader Joe’s has the best prices, but only one “flavor”. We are also big fans of Morningstar’s vegetarian sausage patties (though not the maple flavor) for breakfast. Cheapest at TJ’s. </p>
<p>For cookbooks, look at the newer Moosewood Restaurant cookbooks. I especially like “Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day”, “Moosewood Restaurant New Classics”, and “New Recipes from Moosewood Restaurant”. Last night’s dinner was a meatless muffulata sandwich and a chilean artichoke salad, all from “New Classics.” I use tofurkey in the sandwich, and I cannot tell you how many people adore that sandwich. D2 takes leftovers for lunch, and her 8th grade friends swarm her for bites. </p>
<p>Another fantastic vegetarian cookbook is the massive “Vegetarian Cooking for Everyone”, by Deborah Madison of San Francisco’s astounding Greens restaurant. Some recipes are dead easy, others appear so until you get to the step that calls for you to make another recipe as an ingredient. With few exceptions, everything I’ve made has been phenomenal. There’s a big introductory section on cooking methods and eating vegetarian as well.</p>
<p>I don’t like most meat substitutes, but I love the ground “beef” and veg meatballs. Experiment until you find the brand that you like best. Whole protein, low/no fat, very tasty. You can have very satisfying sloppy joes, chili, spaghetti sauce, meatball subs etc. that will fool most meat eaters.</p>
<p>Of the meat substitutes, the one that most closely replicates the texture of meat is, in my opinion, Quorn. ([Quorn</a> ~ Healthy meat-free chilled and frozen foods, ingredients, ready meals and recipes](<a href=“http://www.quorn.com%5DQuorn”>http://www.quorn.com)) To me it closely resembles a Chicken McNugget. It’s kind of hard to find in the U.S., but I think you could find it in any big city with a little sleuthing.</p>
<p>Lots of yummy " ethnic" foods are vegetarian.
Along with Deborah Madison, I like Anna Thomas( vegetarian epicure), Moosewood, & Madhur Jaffreys cookbooks.</p>
<p>[Madhur</a> Jaffrey’s Cookbooks](<a href=“http://theforagerpress.com/bookstore/mudhur.htm]Madhur”>http://theforagerpress.com/bookstore/mudhur.htm)</p>
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I second this book, I think she used to work for Chez Panisse in Berkeley.</p>
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<p>I bought an earlier version of her book and I must say I couldn’t follow the recipes at all. I hope she has since improved it.</p>
<p>I may be easy to please, but I like the Morningstar “chicken” patties and nuggets and the spicy black bean burgers, Smart Dogs, and Boca Burgers. I’m not a vegetarian but I prefer some of those products to real meat. I also love hummus (and Naan bread).</p>
<p>I have the World vegetarian behemoth cookbook of Jaffreys.
I must say I don’t follow recipes, I use them for more of the ingredient combinations and cooking techniques</p>
<p>You might like The Vegetarian Epicure cookbooks ( So Cal- emphasis on Hispanic flavors) better.</p>
<p>I don’t like fake meat so much- I don’t see the point- although I do like some Boca Burgers, but I like tempeh & tofu scrambles.</p>
<p>Im not currently a vegetarian, but I don’t eat much meat.</p>
<p>We do a lot of long haul highway driving. Whole wheat wraps with leaf spinach, hummus, carrot strings, sliced red onion, avocado and mock chichen salad (made with vegenaise) is fabulous as take along road food. We have tweaked some hummus receipes to cut down on the fat and don’t use tahini.</p>
<p>We also have taken to googling “vegan” in the towns we travel through regularly. I was surprized how many towns have active vegetaarian/vegan organizations and list suggested restaurants. </p>
<p>BTW–Taco Bell’s rice and beans are made without animal products (no beef or chichan bases used).</p>
<p>Another kudo here for Deborah Madison’s “Vegetarian Cooking for Everyone.”</p>