Pretty much the vegan cooking bible as the name suggests. They are tons of good, solid recipes in here as well as full menu suggestions and helpful tips. It covers it all and then some (no coincidence that it's written by the person as Vegan Cupcakes take over the world-- Isa Chandra Moskowitz is the Julia Child of the vegan world).

I have had this rice cooker for several years and it has served me well. Rice cookers make healthy weekday meals a snap, especially when making small amounts like a cup or two-- it cooks in under 40 minutes. You can also steam veggies and tofu up top and limit your dishwashing. Tip: try cooking the super-grain quinoa in the rice cooker as well, in as quick as 20 minutes for 2 cups.

I love my cast iron pan, but to be honest, I got it on ebay, where you can find Griswold pans for around $60. Griswold pans were all made in the early 1900's, in the heyday of cast iron production, and are considered collector items today. Even though you have to season it, this skillet will repay you many times over. Plus it is an easy way to take in extra iron.

Invest in a good set of knives-- vegan cooking is all about chopping veggies!

A good cooking oil is essential, and I love olive oil. I use it with making everything from pastas to stir-fries to fajitas using Morning Star Steak Strips. If I need something with a higher smoking point, I use canola or safflower.

Not necessarily this brand, but just in general. Tofu, learn to love it. Even if you hate the taste, you can use this in just about everything from smoothies to salads and soups. It takes on the flavor of whatever you cook it with, so experiment with a variety of seasonings and sauces. Carried now by most local grocery stores.

Just because they're the best.