BUTTER: For greasing, sauces and savoury dishes use pure soy margarine. For baking and raw desserts, use raw almond butter or raw coconut oil. Generally, if there’s a chocolate involved, I prefer to use almond butter. If it’s something with fruits or oats, I find it tastes nicer with coconut oil. You need less coconut oil then the amount in recipe. Almond butter and soy margarine can be used as required.
DAIRY MILK: Soy milk is a good all-rounder. You can use it in both sweet and savoury dishes and sauces and in the same manner as cow’s milk and it is easily accessible. If you feel like trying something new, try Almond or Quinoa Milk. In desserts and certain asian dishes you can always use raw coconut milk.
EGGS: I still do eat eggs, but I always make sure that I buy organic and free-range ones, so that I don’t use the eggs of caged hens. If you are vegan, try using Ener-G Egg available in health stores or other egg replacer. In savoury dishes you can omit eggs altogether, by using cornstarch as a binder instead, e. g. in potato and fish cakes.
BUTTERMILK: Well, you don’t really need to use buttermilk do you? You can just use any substitute for butter instead or soy cream. Just make sure that soy cream is not loaded with sugar. Otherwise, you can try and place 1 tablespoon of vinegar in your measuring cup and add soy milk as required, but I haven’t tried this one myself.
FROSTING: If you really need frosting for you cake, this works perfect as a chocolate frosting. Follow the recipe, but don’t freeze it.
SWEETENER: Raw agave nectar, raw date syrup, organic malt or maple syrup and honey are perfect sweeteners for any recipe. Just be carefull with honey in desserts, as it is not recommended to eat more than a tablespoon on honey a day. So, if you expect to eat a lot of cake, add agave nectar instead 
Also, you can use half soy milk half fruit juice or sweet cider when baking pancakes – no sugar required and it makes them fluffy and yummy
MEAT: Yes I have to mention meat for those who still eat it, but trying to become vegetarian or vegan and have difficulties with certain recipes. Use firm tofu instead, you can marinade it just like meat. The beauty of tofu is that it’s tasteless, so you can make absolutely anything out of it with the right spices. For pie stuffing, use chesnuts instead, they are filling, low-fat and yummy. Surprisingly, aubergines have the right texture to use it instead of meat, e.g. you can make aubergine escalopes. If you crave for bacon, use smoked paprika in dishes – it smells and tastes bacon! And if you are just getting off meat, you can always substitute it with fish. Just make sure you buy organic and not farmed fish. Check your source. Also, there are plenty of vegetarian meat alternatives available in supermarkets, like burgers and sausages. Quorn and Cauldron offer quite a good range of food. I buy mince from Quorn when I feel like Spaghetti Bolognese. BUT those are processed foods and although these products are much healthier then other processed foods, it is still better to cook your own food from scratch.
