Stocking a Healthful Kitchen
“Having a variety of nutritious ingredients on hand – particularly fresh fruits and vegetables – is key to ensuring that you can whip up delicious, healthful, compassionate meals any time. Though a lot of junk food is technically vegan (Cocco Puffs, Oreo Cookies and Skittles), my intention is to guide you toward healthful plant-based foods, and I’m always walking the line of making suggestions that allow for fast, easy cooking, while recommending foods that are as whole as possible.”
Colleen Patrick-Goudreau, 30 Day Vegan Challenge
When you look in your cupboards, fridge and freeze:
1. Identify all the foods that are already vegan – keep those.
2. Identify all the foods that are not vegan – get rid of those – give them away, feed them to the dog, chuck them – whatever.
3. Replace what you have gotten rid of with new foods or the ingredients to make new foods.
Day 3 is a tiki tour of the vegan pantry, fridge and freezer. It’s a tour with a lot of detail, and for me personally, not as useful as if I lived in the United States. Colleen lists brands and quite a few products not available here, though I have found some NZ and Australian brand alternatives.
Fortunately, the majority of ‘vegan’ food, for me, is just more of the same food everybody else eats, but without the animal abuse. These days the regular supermarket isn’t as important as it used to be. More and more of my grocery shopping happens at the fruit and vegetables shops or Bin Inn (bulk grains, nuts, spices etc.), and some of the smaller Asian or speciality grocery stores. I still go to Vetro – of course, and the different local fruit farms, depending on what is in season; and I have added Village Organics to the list of semi-regular shops. The Farmers’ Market moved out to Te Rapa, and we haven’t got out there again, maybe next weekend?