Need help with non-dairy vegetarian cooking

[smilingcat]

another thing we do:

I make chicken stock in big batches and freeze them in ice cube trays so I have frozen cubes of stock. I also make fish fume for seafood soup. Save the fish head and the bone to make fume. Fume should not be cooked no more than 30 minutes. Different than a fish stock. Again freeze into ice cubes.

Steamed mussels in butter sauce is yummy but again its butter. Belgian national dish I think... EASY!!

And practice Mise-en-place!! (everything in its place aka prep first dice chop slice and get the seasoning ready before you turn on the stove!!)