OK, some practical blog posts are needed around here I reckon!
One of the blocks to people going vegan is that they can’t possibly imagine what vegans eat. They can’t imagine how you’d shop for ‘vegan food,’ or what their kitchen cupboards and fridges would be full of if they were vegan.
Well, we ALL know by now that vegans eat a vast array of delicious and indulgent meals, but what does that look like in its raw material form? As individual ingredients in the kitchen?
I figured it might be helpful if I shared the food that is in my kitchen in an average week.
You could also add to (or edit from) this post and use it as a sort of weird shopping list with pictures.
My budget is such that I buy a few specialist items (like Biona Organic Virgin Coconut Oil, Bob’s Red Mill Gluten-Free Flour, a Coyo or two), and I always try and buy organic grains and organic fruit and veg that are in the ‘dirty dozen,’ but these slightly dearer prices are easily offset by bulk bags of dried black-eyed peas, beans and lentils, and cans of chick peas and sweet corn etc. You’ll see from my pics that I get a ton of stuff from budget supermarkets, and lots of it from the world food aisle.
I buy enough fresh greens and fruit to last a few days, and shop again when these run out. I have hardly any freezer space, so I can’t buy frozen fruit and veggies, so it’s fresh (preferably), dried or canned.
Please note: This is what I have in my kitchen RIGHT NOW, and it’s pretty much stuff I always have. I haven’t gone out to buy anything especially for this post to make it look like I have lots of fab stuff. I actually did a weekly shop earlier tonight and ATE some of the foods I was meaning to photograph. So you see, it really couldn’t be any more honest. I like to keep it real. And my tummy full.
Brown rice noodles
Whole wheat pasta
Dried beans and lentils
(None of these are organic! I actually get pretty much ALL of these from the world food aisle. The lentils and black eyed peas come in HUGE 2kg bags)
Dried red kidney beans
Dried black-eyed peas
Bob’s Red Mill Gluten-free flour
Whole spelt flour
Bicarbonate of soda
Xanthan gum (works perfectly in place of eggs)
Madagascan vanilla flavouring
Several cans organic chopped tomatoes
Organic red kidney beans
Several cans sweet corn
Several cans chick peas – these particular cans are REALLY economical!
Baked beans (spot the Brit!)
Cranks Wholemeal Loaf
Kaffir lime leaves
Tarragon (I’ll be honest, I think I’ve only used this once)
utter chaos rustic poetry that is my ‘spice rack.’ Again, most of these spices I get from the world food aisle in the supermarket.
Cardamom (MY FAVOURITE! I know this is irrelevant, but just sayin’)
Mild chilli powder
Flax seeds (a must)
Onions & garlic
Sweet red pepper
Turnips (bit random I know – they’re for a couscous dish tomorrow 🙂 )
I’ll let my fruit bowl speak for itself!
I’ll be buying as many berries as I can get my hands on tomorrow though –
And there really should be some apples in there as well.
Brown rice syrup
Condiments & Miscellaneous
Pure (non-dairy spread)
Brown rice vinegar
Apple cider vinegar
‘Regular’ vinegar (mine is Sarsons)
Nori seaweed sheets
Dried Shiitake mushrooms
Homemade kimchi. Here’s how to make it.
Some Berber spice mix
Umeboshi plums (to ward off sniffles!)
Some banana bread I made yesterday
Alright I’ll admit it –
Some salted crinkle crisps. Shutup.
WHEW! That’s IT. That’s the entirety of the edible content of my kitch!
Is there something you think I should always have on hand that I haven’t mentioned?
Let me know!