Need help with non-dairy vegetarian cooking

[shootingstar]

We just had a filling dinner last night that was non-dairy, non-meat:

Roasted butternut and red pepper soup. Chop up the squash, some red pepper, garlic and small onion, put into roasting glass dish, etc. Then veggies are cooked in a veggie broth. Pureed and voila: a filling soup. Actually dearie makes these types of nutritious, filling pureed veggie soups. A whole batch can be made and frozen too.

99% of my cooking does not use any butter, milk or cheese...for the past few decades. This is true for traditional Asian dishes (Chinese, Japanese, Vietnamese) or dishes that are influenced by this type of cuisine. But like salads, Asian dishes require some time to chop veggies. But stir frying is fast-- less than 15 min. for 2 people. He makes the salads, I just don't tend to do it.

I do drink milk, have cereal daily and eat cheese outside of my cooked dishes. Sometimes I add a dollop yogurt to cereal, certain pureed soups. Yogurt influence is from dearie.

I cook with tofu several times per month or none at all. I do eat meat...about 3-4 times per month. But I haven't prepared any chicken nor pork in the past few years. Just lazy and alot of the meat in our area is packaged in such large amounts that it's impractical for us. I use egg whites when I make scrambled eggs, etc.

We actually rarely use any beans in any of our cooking. However I don't mind it when I order it in a restaurant, etc. Just haven't gotten into using beans in my cooking.

No doubt, lph you will ease into cooking changes over time.