I modified this recipe as follows:

Ingredients:

1. 1lb cube steak
2. Enough olive oil to saute the steaks
3. 1 large onion
4. 1 tbps orange juice
5. 1 clove garlic, minced
6. 1/3 cup vegetarian broth (that's what I had on hand)
7. 1 1/2 tbps tamari sauce
8. Salt & pepper for seasoning

Steps:

1. As in the original recipe, dry steaks and season with salt and pepper
2. Heat pan and oil to medium-high, brown steaks top-down while seasoning the top side, then flip
3. Remove steaks, cook onion until translucent
4. 30 seconds before the onion is done, add orange juice and garlic
5. Add broth, tamari, and steaks back, simmer uncovered until the steaks are done (less than 5 minutes)

I served with ketchup, which I feel is ok because this is not exactly a good cut of meat.

 

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• 1/2 cup lemon juice (from a bottle)
• 4 cloves crushed garlic
• 1/2 teaspoon salt
• 1/2 to 1 teaspoon ground black pepper
• 1 teaspoon thyme (you can omit if you don't have it, but I usually use it)
• 2 teaspoons olive oil

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This is based on this Whole Foods recipe. Cube and brown two chicken breasts. When chicken is thoroughly browned, put it in a bowl with the following sauce:

• 2 tbsp tamari
• 1 tbsp honey
• 3 tbsp rice vinegar

Stir fry half a small cabbage, half an onion, a handful of green beans, and a bell pepper. Add the chicken and sauce after the veggies are almost cooked, turn to medium-low and cover, cook for 10 minutes. Serve over brown rice.

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Ingredients 1 bunch of kale or swiss chard 1 onion Cooking oil 1-2 teaspoons Balsamic vinegar (or more to taste) 1/2 teaspoon salt Ground pepper to taste 1. Peel the onion and cut into thin rings. Put 1-2 tablespoons of oil into fry pan and begin cooking on medium heat. 2. Stir the onions occasionally while you prepare the kale or chard. 3. Wash the greens. To prepare for cooking, you have 2 choices. Either cut off the stems below the leaves or lay the leaves flat on a cutting board and cut along both sides of the stem to remove most of it. Either way works. Then, lay the leaves flat on top of each other and roll them across to make a thick roll. Start at one end and cut the leaves into thin strips (about 1/4 inch wide or less). 4. When the onions are fairly translucent, add the greens to the onions. Sprinkle with 1/2 teaspoon of salt and stir a few times until all the leaves are bright green. Cover and continue cooking on medium heat. Check frequently to be sure nothing is sticking. If necessary, add a very small amount of water (1/4 cup or less) and stir, adding more water as needed. Keep it covered and it will create its own moisture to some degree. The idea is not to have much liquid in the pan when you're finished cooking. 5. Kale takes about 15-20 minutes. Chard will cook in about 10. Greens should be very tender. At end of cooking, season to taste with ground pepper. Sprinkle on 1 - 2 Tablespoons of Balsamic vinegar and stir. Leave the lid off and cook for a few more minutes if desired to get rid of excess liquid.

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Ingredients: Package (8 - 16 ounces) Firm or Very Firm Tofu 1/2 Cup Tamari or Soy Sauce 1/4 Cup Sesame Oil Cooking oil Vegies for stir fry 1. Cut tofu into 1-2 inch pieces. Combine Tamari and Sesame Oil in a bowl big enough to hold the cut up tofu. Add tofu to the sauce mix and stir gently to coat the tofu with the sauce. The tofu needs to marinate 1/2 hour or longer. 2. Stir the tofu occasionally while preparing and cooking the vegetables. 3. Prepare vegetables for stir fry. Cook the ones that take the longest (such as onion, broccoli, pepper, mushrooms, carrots). When these vegetables are almost ready to eat, add the tofu with the sauce to the vegetables so that it can get hot. Stir tofu gently into the vegetables. If you are using any vegetables that you want to be careful not to overcook, such as snow peas or green beans, add them now. 4. Continue cooking over medium to medium-high heat for about 5 minutes or until all the vegetables are ready to eat and the tofu is heated through and serve.

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Quick and easy, based on http://allrecipes.com/Recipe/Thai-Curry-Tofu/Detail.aspx. Ingredients: 1 (12 ounce) package extra-firm tofu, drained and cubed 1 small onion, chopped 3 cloves garlic, minced 1 zucchini and/or squash ~12 mushrooms 1 (10 ounce) can coconut milk 2 teaspoons curry powder 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 cup chopped fresh cilantro Rice noodles (optional -- can also be served with rice or wheat pasta) Olive oil Directions:

1. Fry cubed tofu in ~2tbsp olive oil until golden brown on the outside. Takes about 15 minutes
2. Cook onions, garlic, and other vegetables in wok with olive oil. Add coconut milk, curry powder, salt, pepper and cilantro. Return tofu, add cooked rice noodles (if using rice noodles).

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Ingredients (must prepare 3-4 hours before serving to allow time for vegetables to cool) 2 carrots 1/2 pound green beans or snow peas, or 1/2 bag frozen sugar snap peas 1 bell pepper 5 fist-sized potatoes (Yukon gold or other) 1 small red onion (optional) or 1/4 cup fresh chives (optional) 1/3 C olive oil 1/4 C wine vinegar Scrub potatoes. Cut in half to speed cooking time. Put in large pot, cover with water, and bring to boil. Adjust heat as needed to avoid boiling over, but keep water boiling. Cook potatoes until tender but be sure to take out before they get mushy or start falling apart. (This can take 15 - 30 minutes, depending on type and size of potatoes.) Put in colander, rinse with cold water, allow to drain and cool. Slice carrots thinly and cut up fresh green beans (or snow peas). If using frozen sugar snap peas, cook before slicing. Lightly steam carrots and beans/snow peas/sugar snaps (i.e., cook until barely tender - do not overcook). Rinse briefly with cold water and allow to drain and cool. Dice green pepper and mince onion/chives (if using). When potatoes are cool, remove skin if desired (it should just peel off) and cut into bite-sized cubes. In a large bowl, toss potatoes with other vegetables. Combine olive oil and vinegar and mix. Pour part of dressing onto vegetables, toss, and decide if you need the rest. If not, save for later use on a salad. Add salt and pepper to vegetables to taste. Salad can be served at room temperature or chilled.

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Utensils: Measuring spoons Two plates Cutting board Knife Mixing bowl 8 inch baking pan Ingredients: 12 ounces firm tofu 3 tablespoons sesame oil 3 tablespoons tamari or soy sauce 3 tablespoons vinegar (rice, cider, or wine vinegar) 1 clove garlic, crushed in garlic press 1 inch piece of fresh gingerroot grated 2 tablespoons water For best results, tofu should be "pressed" in order to remove excess liquid and to better absorb the flavors of the marinade.  Press the tofu between two plates, weighted down with a bowl of water, heavy can(s), or cast iron pan for about 30 minutes or longer (the longer it presses, the more water comes out - an hour or two is OK but 30 minutes will work). Halfway though, you may dump the plate of water and flip the tofu.  Whisk the marinade ingredients in a bowl. Preheat oven to 375. (Tofu can be baked in a toaster oven if the pan will fit.) Cut the pressed tofu block into cubes. Place pieces in an 8 inch baking dish, in a single layer if possible.  Cover with marinade. The tofu can marinate a hour or more, sit overnight in the refrigerator in the marinade, or can be used right away. (I usually marinate it a couple of hours.) Before baking, swirl the marinade around in the pan so that it flows over the top of the tofu.) Bake the tofu 30 - 40 minutes, until most of the liquid has absorbed. More liquid will be absorbed as the tofu cools. Eat the tofu by itself or add to stir fry or sandwiches.

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Utensils: 9-10 inch fry skillet that can go in the oven Cutting board 2 mixing bowls Knife  Spatula Measuring spoons Ingredients: 2-3 tablespoons olive or other cooking oil 1 - 2 tablespoons butter, Earth Balance, margerine 1 small onion 1 clove garlic 5-6 mushrooms 1 small (5 inch) zucchini 1 small bunch of swiss chard (about 6 - 8 leaves more or less) 5 eggs 6 slices cheese (chedder, mozzarella, etc.) 1/2 teaspoon salt Freshly ground black pepper 1/2 teaspoon basil (optional) Mince the onion and garlic.  Slice the mushrooms and zucchini thinly. Wash the chard well, remove most of the stems, lay the leaves on top of each other on a cutting board and fold them in half along the spines. Slice thinly. Heat 2-3 tablespoons of oil in skillet on medium heat. Cook onion until almost soft.  Add garlic, mushrooms, and zucchini and cook for 2 minutes. Add chard, salt, pepper, and basil (if using). Cook until chard is soft and looks ready to eat. While cooking vegetables, beat eggs. When vegetables are cooked, remove to a bowl. Wash out skillet. Preheat oven to 350. Heat 1-2 tablespoons of butter in skillet on stove over medium heat. Pour in egg but don't stir it in the skillet. Once the egg begins to cook on the bottom, distribute the vegetables evenly over the egg. Continue to cook, lifting the egg around the edges of the skillet so the uncooked egg can flow underneath (like you do for an omelette).  When the egg appears set, put slices of cheese on the top, and place the skillet in the oven at 350 for 10 minutes or so until cheese melts. Cut into wedges to serve. Can eat hot, cold, or at room temperature.

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UTENSILS Measuring cup Large mixing bowl Spoon INGREDIENTS (buy in bulk if possible) 2 cups oat flakes (old fashioned oatmeal) 2 cups rye flakes 2 cups spelt flakes 1 cup dried cranberries 1 cup dried date pieces 1 cup thin sliced almonds Other kinds of nuts and dried fruit may be used. Raisins will be more economical than cranberries or dates. Pour flakes and almonds into bowl. Put in cranberries a handful at a time, separating the ones that are stuck together. Put in date pieces by hand, separating the ones that are stuck together. To make them go further, break the date pieces so that they are about the size of the cranberries. Mix everything together using a large spoon or using both hands. Store in airtight container.

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UTENSILS Cutting board Cheese grater Baking pan, cookie sheet, or some sort of pan that can go in oven or in toaster oven INGREDIENTS Flour tortillas - 8 inches round (or bigger) - one tortilla for each burrito (unused tortillas can be frozen) Canned refried beans (1 can will make 2-3 burritos) Salsa Cheese 4 - 6 ounces (Cheddar, Monterey Jack) - 1/4 to 1/2 cup grated cheese per tortilla, depending on how much cheese you like Preheat oven or toaster oven to 325. Grate cheese. Lay tortilla on a cutting board or a plate. Place about 1/2 to 3/4 cup beans about 2 inches from the edge of the tortilla. Leave about an inch of tortilla at either end of the beans. Sprinkle cheese on top of beans and spoon salsa on top of cheese to taste. Roll tortilla tightly and place seam side down on baking pan. Use a toothpick or two if needed to keep tortilla from unrolling. Heat in oven or toaster oven at 325 for 20 minutes or until cheese melts and beans are hot. Serve with salsa on top if desired.

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Takes about 45 minutes or so to prepare, 1.5 - 2 hours to cook. Can serve this with rice or spaghetti. UTENSILS Large deep pot with lid Cutting board Knife Measuring spoons INGREDIENTS 6 - 8 pieces of chicken (breasts and/or thighs) or one 4-pound chicken cut up Flour - about 1 cup (optional) Olive oil Small onion 1 clove garlic 1 cup sliced mushrooms more or less (white or crimini mushrooms - about 10 small or 7 large) 1 small can diced tomatoes (about 14.5 oz.) 1/2 cup dry white wine or cooking sherry 3/4 cup chicken stock (you can use bouillon cube or powdered or canned - a can will be more than you need. If you use a can, you can freeze what you don't use - label how much you freeze for easy use next time) 1 teaspoon salt Ground black pepper to taste - about 1/2 teaspoon 1 bay leaf 1/2 teaspoon thyme leaves or 1/8 teaspoon powdered 1/2 teaspoon marjoram leaves or 1/8 teaspoon powdered 1 teaspoon salt 1. Heat 3-4 tablespoons olive oil in pot on medium low heat. While oil is heating, rinse chicken and pat dry with paper towel. Don't let oil get too hot, i.e., it should not smoke or smell strong. 2. Optional step: put 3-4 tablespoons of flour on a plate. Dredge the chicken in the flour (lightly coat each piece all around) and saute until golden brown on all sides. Add more flour to plate as needed. Add more oil to pot as needed. Remove browned chicken to plate, reserve the juices in the plate to add back to the pot later. 3. If you don't use the flour, simply saute chicken until golden brown on all sides. Add more oil as needed. Remove browned chicken to plate, reserve the juices in the plate to add back to the pot later. 4. While chicken is sauteing, chop onion and mince garlic. Slice the mushrooms if you have time, or wait until Step 7. 5. Remove all chicken from pot, add a little olive oil if needed, saute onion until beginning to turn translucent. Add minced garlic and saute, being careful not to let garlic burn. Saute garlic for about 1 minute. 6. Return chicken to pot. Add diced tomatoes, chicken stock, and wine or sherry and reserved juice from plate. 7. Add seasoning and sliced mushrooms. Mix gently to get seasonings and mushrooms distributed somewhat. 8 Simmer chicken on low heat for 1 hour or until tender - could take a couple of hours. Check periodically to be sure it's not sticking and adjust heat as needed. With a spatula or spoon, gently move the chicken around periodically so all cooks evenly. Serve with spaghetti or rice.

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UTENSILS Large, deep pot with lid Unless you're using canned beans, another smaller, deep pot with lid to cook beans Cutting board Knife Measuring spoon Measuring cup Colander (optional) INGREDIENTS Cooking oil 1 pound ground beef 1 large onion 1 large or 2 small bell peppers 2 heaping tablespoons chili powder 1 teaspoon salt 1 teaspoon black pepper 1/8 teaspoon cayenne pepper or 2 tablespoons hot salsa 1 big can crushed tomatoes (about 28 ounces) 1 small can diced tomatoes (about 14 ounces) Beans: two choices 1. 2 cups dry turtle beans (or any other type of dry bean, e.g. pinto, red): Put in pot and cover with water to soak overnight. After soaking, rinse beans (in a colander, if you have one or just in the pot using the lid to keep them from falling out). Cover beans with water, bring to boil uncovered and watch carefully so they don't boil over. Stir occasionally to keep from sticking. Turn down so barely boiling, cover part way, make sure they won't boil over, and cook for 1 hour. (If you don't remember to soak overnight, you can put dry beans in pot, cover with water, bring to boil, turn off and cover with lid making sure the heat has decreased so they don't boil over. Let them sit for 2 hours or more before cooking as above.) or 2. Buy 4 cans of beans (about 14 -15 ounces each can.) You can get all black turtle, or you can get a mix of red beans, turtle, and/or pinto. Chop onion while heating 1 - 2 tablespoons of cooking oil in pan over medium heat. Saute onion in cooking oil until translucent. Crumble meat into pan. Sprinkle chili powder, pepper, and salt on meat, mix, and cook until brown, stirring to make it cook evenly. While meat is browning, cut bell pepper into chunks. When meat is brown, add bell pepper, spices, and tomatoes. If you cooked dry beans, spoon them out of the bean pot into the meat. Add the liquid from the beans as needed. If you use canned beans, drain the liquid and reserve it, put the beans in the chili, and then add the reserved liquid as needed. Mix it all up. Turn the heat to low, cover part way, and cook barely bubbling for 2 hours. Leftovers can be frozen.

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UTENSILS Large, deep pot with lid Cutting board Knife Brush to scrub vegetables (unless you plan to peel them - see below) Vegetable peeler (unless you plan to scrub vegetables) INGREDIENTS 2 pounds of beef - stew meat, round steak, small chuck roast - any inexpensive cut of beef that can be cut into bite-sized pieces 6 large or 8 medium carrots 4 -6 potatoes depending on size (Yukon Golds are good, but any potato will work. If you use 4 potatoes, they should be fist-size.) 1 small onion 2 bay leaves Salt (1 teaspoon or to taste) Pepper (t teaspoon or to taste) 1 large can crushed tomatoes (28 ounces) Cooking oil Prepare before you start cooking: chop onion and cut meat into bite-sized pieces. Put 1-2 tablespoons of oil in pot, heat to medium, add onion and cook. When onion is translucent, add meat, salt, and black pepper. Stir and let meat brown just until it's no longer pink (about 10-15 minutes) with lid on all the way to keep juice in, stirring occasionally to prevent burning. While meat is cooking, scrub carrots and potatoes and cut into bite-sized pieces. The skins have nutrients in them, so it's preferred to keep them on. Alternatively, wash carrots and potatoes to remove surface dirt and peel and cut into bite-sized pieces. Once meat is lightly browned, add carrots, potatoes, can of tomatoes, bay leaves. Stir to combine. Partially cover pot with lid and cook on low heat for 2 - 3 hours. Extra can be frozen.

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UTENSILS 9 x 13 inch pan Measuring cup Measuring spoon Two mixing bowls Mixing spoon Wire whisk optional INGREDIENTS 1 1/2 cups unbleached flour 1 cup whole wheat pastry flour (Can use regular whole wheat flour, but bread will be heavier) 2/3 cups sugar 2 1/2 teaspoons baking soda 1 teaspoon ground ginger 1 teaspoon ground cinnamon 1 1/2 cups unsweetened applesauce 1 cup molasses 2 eggs 1/2 cup raisins (optional) Something to grease pan with (oil, butter, vegetable shortening, margarine, etc.) Grease 9 x 13 inch pan. Preheat oven to 325. Combine the flours, sugar, baking soda, and spices. Stir to mix well. In separate bowl, combine applesauce, molasses, eggs and mix well. (A wire whisk works well for this.) Add to dry ingredients. Mix until almost all ingredients are combined, and then add raisins if using them. Finish mixing. Make sure everything is combined completely but don't over mix. Spread batter evenly in the pan. Bake at 325 for 40 minutes or just until a wooden toothpick (or knife) inserted in the center comes out clean. Cool at least 20 minutes before cutting into squares. Can serve warm or at room temperature.

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UTENSILS 9 x 13 inch baking pan Measuring cup Measuring spoons Two mixing bowls Mixing spoon INGREDIENTS 1 1/2 cups unbleached white flour. 1 cup whole wheat pastry flour. (Can regular whole wheat flour will make the bars heavier, but can be used.) 1/2 cup sugar 1 1/2 teaspoons baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/8 teaspoon ground nutmeg 1/2 Cup mashed pumpkin (Measure how much pumpkin is left from the can. Freeze in baggie or tupperware and mark on the outside of the container how much is in there so you know what you have.) 2/3 Cup molasses 1 Cup water 1 egg 1/2 Cup raisins Something to grease pan with (oil, vegetable shortening, butter, etc.) Grease a 9 x 13 inch pan. Preheat oven to 350. Combine the flours, sugar, baking soda, and spices, and stir to mix well. In a separate bowl, mix together the pumpkin, molasses, water, and egg. Add to flour mixture, stir until almost mixed, add raisins, and finish mixing. Do not over mix, but make sure all the ingredients are combined and no flour is visible. Spread the mixture evenly in the pan. Bake for 30 - 35 minutes or until a wooden toothpick (or knife) inserted in the center comes out clean. Cool to room temperature, cut into squares.

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Preparation time: About 30 minutes to mix and make the meatballs. Then 1 1/2 to 2 hours to cook. Meatballs should be done after 1 1/2 hours; can cook longer for more flavor if you want. (It's easiest to mix the meat with your hands - if you take the meat and egg out of the refrigerator an hour ahead of time, it's not so cold when you mix it.) Utensils: Large mixing bowl Cutting board and knife Measuring spoon Dinner plate Spatula Measuring cup Fry pan Large covered pot Ingredients: 1/4 onion (optional) 2 lbs ground beef (makes about 16 golf ball-size meatballs 1 egg 1 28 ounce can crushed tomato (can have basil, oregano, garlic or other herbs or can be plain) 1/2 teaspoon salt 2 teaspoons dry oregano leaves (use half if powdered) 1 teaspoon dry basil leaves (use half if powdered) 5 - 10 grinds of the black pepper grinder (about 1/2 teaspoon or more to taste) Preparation: 1. Chop 1/4 onion finely. 2. Put all ingredients except tomato sauce in mixing bowl. Mix completely - this is done most easily with your hands. 3. Form into meatballs the size of golf balls or a little bigger. Put them on the dinner plate as you make them. 4. Heat fry pan on medium heat. When hot, put in the meatballs leaving enough space between them so you can get under them with the spatula without breaking them. After you have put the meatballs in the fry pan, slip the spatula under them so they don't stick. 5. Brown lightly on medium heat on all sides. If you get the pan too hot, they may get too brown and crusty. Once browned, place in large covered pot. Distribute evenly in pot. 6. Pour tomato sauce over them. Add 1/4 cup water. Cover with lid and heat over medium-low heat until simmering (not a wild boil). 7. Turn heat down so sauce is barely bubbling. Periodically, move meatballs around carefully so they don't stick. Add more water a little at a time as needed so that meatballs are just covered. For thicker sauce, add more canned tomato sauce (14 ounce can) or pasta sauce. Left over meatballs and sauce can be frozen. If more sauce is needed to serve again, add a 14 or 28 ounce can of crushed tomatoes or add regular pasta sauce and heat gently over medium-low heat.

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Do ahead of time: -Thaw out chicken unless you can buy it unfrozen. You can leave it in the refridgerator overnight and it should thaw out by dinner time. Put a paper towel or plate under it to absorb any leaks. If it's a little frozen when you are ready to use it, as long as you can slice it without too much of a struggle, it will thaw and cook in the pan. Equipment: -Fry pan or wok with lid -Spatula -Cutting board -Knife Ingredients: Boneless chicken thighs (allow 2/person or 3/person if you're really hungry) 1 large bell pepper Cooking oil 1/2 teaspoon salt 3 tablespoons cooking oil 1 teaspoon cumin powder 1 teaspoon chili powder black pepper to taste 2 - 3 tortillas/person (either flour or corn) Salsa (optional) Sour cream (optional) Preparation: 1. Rinse chicken under cool water and remove any fat that's big enough to worry about. 2. Slice chicken into bite-sized pieces. 3. Rinse bell pepper. Cut it in half and remove the seeds and the stem. A few seeds left in it are OK. Slice in thin (1/4 inch strips). Cooking 1. Turn stove on medium high and put fry pan or wok on burner. Add about 3 Tablespoons cooking oil - in a fry pan, enough to barely coat the bottom of the pan. In a wok, enough to be about 1/4 inch deep in the very bottom of th wok. 2. Put one piece of bell pepper in pan. When it starts to sizzle, add the rest and stir to coat with oil. Cook for about 2 minutes, stirring a couple of times. Turn heat down if peppers are sticking or burning and stir more. 3. Add the chicken to the pan and stir with the peppers to mix up. 4. Season wtih 1 teaspoon salt, 1 teaspoon chili powder, 1 teaspoon powdered cumin, black pepper to taste. Sprinkle seasoning over the top of the chicken and peppers and then mix. 5. Cook uncovered, stirring often until chicken is golden and looks fairly done. 6. Add 1/4 cup water, cover, and turn down heat to medium-low (3 or 4 on a 10 point scale). Stir occassionally. 7. Simmer until peppers and chicken are fully cooked, probably about 10 more minutes. If the water has been absorbed, add another 1/4 cup. Separate tortillas so they're not stuck together and place on top of the chicken and peppers to heat. The tortillas can overlap. Replace lid and let simmer about 5 minutes or until tortillas are hot. 8. Remove tortillas to plates and serve chicken and peppers on top of the tortillas. Top with salsa and sour cream if desired. Rice is good as a side dish as are beans.

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-2-cup measuring cup (it's more convenient to have 2 but not essential) -2 good knives (or just one if you never plan to have anyone help cut stuff) -can opener -cutting board (you might want one large and one smaller so two people can cut stuff) -fry pan with lid - probably at least a 12" fry pan. If you get non-stick, you have to be careful not to scratch the surface when you cook. If you get cheap non-stick, the coating may flake off. -wok for stir fry, though you also can use the fry pan if you don't have a wok -sauce pan with lid: 1.5 - 2 quart -pie pan if you want to make French toast (or if you end up with 2 fry pans, you can use one of them to soak the bread) -set of measuring spoons -garlic press (if you think you'll use it - instead of pressing the garlic, you can just mince it and avoid buying a press. Also, as an alternative to fresh garlic you can buy powdered garlic - not as flavorful but easier) -large spoon to stir with - slotted spoons are good but not essential (if you have non-stick/teflon pans, you'll need plastic) -metal or hard plastic spatula for stir fry, eggs, etc. -splatter screen to fit over wok and/or fry pan -hot pad -set of stainless steel or plastic mixing bowls -large colander for draining pasta -plastic wrap and/or aluminum foil and/or zip lock bags to store left overs -plastic containers with lids for leftovers that don't work well in plastic bags or stored on plates -plastic storage box with lid to store kitchen utensils/food -scrub pads for cleaning up (buy at least 2 so you have an extra) -sponge(s) for cleaning up (especially for wiping off counters, stove) -dishtowel for drying unless you want to use paper towel (not ecological) or have something else you can use -steel wool (aka "brillo") -dish detergent

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Read the labels on everything you buy so you know what you're eating. Lots of food has lots of additives that you probably don't want to eat. If you shop somewhere like Whole Foods, you might want to try to buy small quantities in bulk so you don't have as much on hand - it's also cheaper sometimes - especially applies to oil, vinegar, tamari/soy sauce, spices, rice, etc.
Basic ingredients you may want to have on hand:
-Canola oil
-Tamari or soy sauce (tamari is stronger and tends to be purer)
- Powdered chicken stock in bulk if you're at a place that sells it - either actual chicken or chicken-flavored vegetarian. Otherwise, you can get chicken boullion cubes in the soup section - check the labels to pick the one with the least salt.

-Rice vinegar

-Sesame oil (this helps flavor stir fry - but if you don't want to buy it (it can be expensive) you can use canola oil instead but will lose some flavor)
-Chili powder

-Cumin powder

-Garlic powder (not garlic salt - you need garlic powder unless you plan to use fresh garlic)

-Salt

-pepper

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