Guest guest Posted March 23, 2007 Report Share Posted March 23, 2007 new veggie over here starting april 1st..( i like to set dates that way i can plan everything according that) and i guess i need a whole new grocery list but i have no idea where to start.. can someone help me? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 24, 2007 Report Share Posted March 24, 2007 I'd say skip the list the first time. Just stick to the produce and health food sections of your grocery store and grab one of each. In the produce section, try several varieties of greens, fruits, squashes, broc/cauli, mushrooms, peppers, etc... In the health food section, grab some non-dairy milk, rice, beans, cereals, maybe a treat from the frozen section, etc... Have fun! And if you find yourself with something so new you don't know what to do with it, come back here and ask and/or browse the recipe folder. Woohoo! It's spring. -Erin www.zenpawn.com/vegblog p.s. - Though NH is supposed to get 2-4 quick-melting inches of snow tonight. LOL. , " Dominique " <drbounds wrote: > > new veggie over here starting april 1st..( i like to set dates that way i can plan everything > according that) and i guess i need a whole new grocery list but i have no idea where to start.. > can someone help me? > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 24, 2007 Report Share Posted March 24, 2007 Hi Dominique, Welcome to the Veg side Good for you on making this choice (and it really will be good for you). What kinds of things did you usually cook before? Some things are very easy to transpose, such as spaghetti, just leave out the meatballs or hamburger. Go with a marinara sauce with some added mushrooms or vegetables like zucchini or shredded carrots. Or burritos - just stuff that tortilla with some nice beans and rice and fresh tomatoes and salsa and avocado and and and (i love burritos). For your first shopping trip I'd suggest you pick 3 or 4 recipes you want to try and buy the ingredients for those. This will help you not overspend and end up with too many new mystery ingredients. (Those can be fun too, though - yay food adventures!) Have fun & eat good Peace, Diane Here are some useful links about stocking the vegetarian pantry: http://www.vegofwa.org/pantry.html http://www.veggie123.com/veggie/chapter11/P1/ http://essenes.net/veganckbk3.html And this is a list put together by Nava Atlas: Non-Perishable Dry Goods Beans, canned: Look for good-quality beans, without additives, or better yet, organic canned or jarred beans from natural food stores or co-ops, including your favorites from the following: * Black beans * Black-eyed peas * Chickpeas (garbanzos) * Great northern beans (cannellini) * Pink beans * Pinto beans * Red or kidney beans Beans, dried: If you're inclined to cook beans from scratch, I don't object! Black beans, adzuki beans, and navy beans are particularly good cooked from scratch; there're also pink, kidney, red, and large white beans; brown and red lentils, and split peas. Chilies, green, in 4 or 7-ounce cans, chopped, mild or hot, as preferred. Grains: If you are going to store whole grains at room temperature, don't buy more than what you will use up in about 3 months. During hot summer months, refrigerate them. * Barley * Bulgur * Couscous * Rice (long-grain brown, basmati, arborio, quick-cooking, etc.) * Quinoa * Wild rice Herbs and spices, dried: Keep a good range of commonly used varieties on hand. Seasoning blends, especially an all-purpose salt-free herb-and-spice blend, a good-quality curry powder, as well as an Italian herb seasoning blend, are especially useful. Oils: * Dark sesame oil * Extra-virgin olive oil * Light olive oil * Safflower oil Pastas and noodles: Keep a good supply of different sizes and shapes of pasta in your pantry. Some useful shapes to have on hand include angel hair, thin spaghetti, spirals (rotini), ziti or penne, fettuccine, and linguine. A few Asian noodles, such as udon, soba, and rice vermicelli, are available in natural food stores and are nice to have on hand too. Soy sauce: Sometimes marketed under the name tamari or shoyu. Buy a good natural brand for best flavor. Tomato products, canned (preferably, use salt-free): * Diced, in 14- to 16-ounce cans * Crushed or pureed, in 14, 16, and 28-ounce cans * Tomato sauce Vinegars: # Balsamic (dark and/or white) # Red wine or white wine vinegar # Rice vinegar (for Asian-style cooking) # Apple cider vinegar Prepared Condiments, Sauces, and Such * Barbecue sauce (great for broiling or stir-frying tofu, tempeh, or seitan) * Pasta (marinara) sauce (this comes in so many natural and flavorful varieties) * Pizza sauce * Salad dressings (choose natural, low-fat varieties of your favorites; I find red wine vinaigrette, balsamic vinaigrette, and ranch most useful) * Salsa, tomato-based, mild to hot as you prefer * Salsa, tomatillo (Salsa verde) * Thai peanut sauce * Stir-fry sauce Nuts, Nut Butters, and Dried Fruits Peanut, cashew, and almond butters (preferably natural-style and organic) * Almonds * Cashews * Dry-roasted peanuts, or roasted peanuts in the shell * Walnuts and/or pecans * Raisins * Prunes * Dried apricots * Dried cranberries and/or cherries Pantry Vegetables * Garlic * Onions (yellow, red, or both) * Potatoes, white (red-skinned are an excellent all-purpose potato) * Potatoes, sweet (for fall and winter) © Nava Atlas , " Dominique " <drbounds wrote: > > new veggie over here starting april 1st..( i like to set dates that way i can plan everything > according that) and i guess i need a whole new grocery list but i have no idea where to start.. > can someone help me? > Quote Link to comment Share on other sites More sharing options...
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