My Plant Based Grocery List
My grocery list! What I like to have on hand in my fridge and pantry.
WATER (I try to drink about 3 liters a day. Spice it up with lemon, mint, ginger, etc.)
Red Wine (Pinot Noir and Rioja are my faves)
Produce (Try for in season, organic or local)
Red Leaf lettuce (2)
Red Pepper (2)
Baby Spinach (1)
Mesculin Greens (1)
Mushrooms - cremini and shitake are my favorites
Granny Smith Apples (5)
Tomatoes (Cherry, grape, etc.)
Sweet Potato (2)
Earth Balance Butter
Tempeh – soy based protein, chewy and dense. Good replacement for bacon if smoked.
Seitan- wheat based protein (not suitable for gluten free diets). Has the texture of duck or dark meat chicken. This is my go to.
Tofu- Firm is good for cooking while silken is good for sauces and smoothies. I am not in love, but it is tasty breaded and fried, but then again, what isn't?!
*All of the above takes on the flavor of whatever you put on it- Experiment!
Grains (Some are sold in bulk at your local natural market- budget friendly!)
Whole Wheat Wraps
Whole Wheat Penne, Linguine or spaghetti
Garbanzo (Chick Peas)
Misc. (When buying anything in a box, jar, or can – always check the ingredients. If you can’t pronounce it, don’t buy it! No one likes a “chemical shit storm” in their food.)
Mustard (Dijon, Spicy- Mr. Mustard and Grey Poupon are my favorites)
Jelly (I always go for seedless Raspberry or wild blueberry **swoon**)
Peanut or Almond Butter
Grapeseed Oil- high heat oil (I use this to make popcorn)
Flaxseed Oil- Omega 3, salad dressings
Safflower Oil - high heat oil
Balsamic Vinegar (there is an amazing oil and vinegar shop called Scarborough Fare on Main St. in Beacon. You must go for a tasting!)
Apple Cider Vinegar
Veggie Broth (Kitchen Basics)
Soy Sauce (Tamari or Shoyu)
Ready Foods (my "go to" when I don't feel like cooking)
Nate’s Zesty Italian Meatless Meatballs
Muir Glen Pasta Sauce, canned tomatoes
Amy’s Vegan/Vegetarian Burritos
Polenta (excellent as a base for a grilled/marinated veggie napoleon)
You'll notice that I haven't included meat and fish. I describe my food choices as plant based. That isn't to say I don't enjoy a wild caught sockeye salmon, or an occasional sushi date. Sean makes chicken basically for every meal. I do indulge on a great burgers, but I opt for meat raised on local farms in the Hudson Valley. My meat consumption is infrequent and always viewed as a side and never the star of my menu. I don't restrict myself to one way of eating. I go for what feels good and healthful-- and my body thanks me for it.