Whoa-oh-oh. (Sorry, Bangles, but that's probably the most cultural referencing you've had in a while.)
When I started this blog, I was a vegetarian living with an omni husband and a pescatarian son. Now I am vegan, although still evolving, and sometimes realize that something I thought was vegan all along isn't (like my favorite cereal and bagels--damn you, whey!) and my son still eats fish, but has given up eggs and my husband has given up beef and pork. Phew. It makes for an interesting dinner-planning journey.
One thing we ALL love is this totally vegan potato & chickpea meal, served over fluffy brown rice, with a nice green salad, avocado and guilty pleasure roll (no nutrition in that sucker, I'm afraid!) I don't know why I was afraid to make things like this for so long--I mean, it's easy, it's quick, and whenever I don't have an ingredient (I'm looking at you, coriander) it never seems to suffer from the exclusion. Double the recipe: TRUST. Keep some in the freezer, take some to work for lunch, eat it right out of the pot with a spoon. It's so good, simple and flavorful. Even my dog licked the pan with so much enthusiasm, it spun around and down the hall, his tongue insistently licking the whole time.
http://localfoods.about.com/od/winter/r/PotatoChickpea.htm
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