The Perfect Vegan Kitchen

[Guest guest]

FROM MYLES

 

Dear New Vegans!

 

I have found the following comprise the perfect vegan kitchen:

 

1. WOK

2. Automatic rice/grain cooker.

3. Slow cooker.

4. Stick free pasta pot

5. Handful of stainless steel pots and pans.

6. If lazy like me, store bought stir fry marinades and sauces, of

which there are many. Check " ethnic " food sections: particularly

Asian and Indian.

7. A variety of exciting " new " grains

8. Fresh organic fruits and vegetables.

9. Organic " no stir " peanut butter. Experiment with other yummy nut

butters (I love roasted almond).

10. Play with spices!

12. Green onions, green pepper, ginger, garlic, regular onions

13. Broccoli/Kale and other dark leefy greens

14. The more variety of color in your fruits and vegetables, the more

vitamins you're getting.

15. I have found a source for vegan, no fish oil, Omega 3s. British

company. If you buy three at a time, price not bad.

16. Daily multivitamin.

17. You will get PLENTY of protein. Learn how to answer this totally

stupid question with ignorant meat eaters who always ask, " How do you

get protein? " FYI, all living things (plants included) are made, in

part, from Protein.

18. Fortified Rice Milk. I get this instead of soy to keep

reasonable the amount of soy in my diet.

19. Organic tofu, seitan. AVOID " meat analogs " (fake meat) as much

as possible. Processed food is processed food, even if it is geared

to vegans. It's junk.

20. Good, whole grain cereals. I get Omega 3 fortified. [FYI, we

already get too many Omega 6s, so watch that trap!]

[Guest guest]

Hi all,

 

Myles, thanks for sharing your list -- it was fun to read & digest. Here

are some additional items that are staples in our kitchen:

 

21. Canned beans. Great to have on hand (cheap protein), needs no

refrigeration. Perfect for making hearty chilis (kidney, black bean, pinto

beans) or my favorite -- chickpeas (hummus, curries, etc)

 

22. Brown rice. I buy this in bulk. I'll cook extra (I just use a regular

pot) and freeze it in small batches. That way I always have rice on hand

(as otherwise it takes ~40 minutes to cook from scratch).

 

23. Whole wheat bread. I keep this in the freezer. Perfect for quick

toast in the morning, making sandwiches (always have peanut butter & jelly

fixings on hand), stuffing, grilled tofu-and-cheeze sandwiches ..

 

24. Tahini and Miso. Great to use in making various sauces or soups.

 

Myles' original list is in the archives at

/message/14503

 

Cheers,

Tammy

 

BAV - planting the seeds of compassion and good health

<http://www.bayareaveg.org>