Anonymous wrote:What purely vegetable dishes does everyone like to make? I make ratatouille but those aren't always in season. Vegetable soup is another favorite.

Vegetable soup, lentil soup, bean bowls, or a big salad with lots of roasted veggies and greens. But usually I want grains and or dairy or I am immediately hungry an hour later.

What purely vegetable dishes does everyone like to make? I make ratatouille but those aren't always in season. Vegetable soup is another favorite.

I used to be snobby about buying salad dressing and would make my own but have started buying and I just eat so much more veg this way.
A standard lunch for me is kale or argula with chopped tomatos, handful of leftover cooked farro or orzo, chopped walnuts, and a fried egg thrown together with some creamy Cesar dressing and a splash of sriracha, or Mexican green goddess dressing.
I find sauces are really key, whether you make your own or buy it. We like lentils with the TJ enchilada sauce for instance.

Regular shopping list:

- avocados
- beans
- lentils
- a large variety of frozen and fresh vegetables
- whole wheat/flax pita bread
- hummus
- cashews
- crunchy peanut butter (no sugar added, no palm oil added--just peanuts and salt)
- eggs
- riced cauliflower
- sharp cheeses
- apples
- tomato paste

Depends on what’s on my list to mKe that week. Usually I have spinach, peppers, onions, tomatoes, different canned beans (cooking from dry takes too long and isn’t worth it except for lentils), tortillas, nuts, bananas and other seasonal fruit, pasta, and rice on hand. Also a couple of lemons.

Always in my pantry: variety of dried and canned beans, diced and crushed tomatoes, oats, wheat flour, corn meal, raisins, nuts.

Sourdough bread is often oil and dairy free, or I make it. Corn tortillas are usually oil/dairy free or I make them.

Soy yogurt and soy milk, fruit, veggie assortment, good assortment of spices, nutritional yeast, ketchup, mustards. Hummus, guac. Either homemade or store bought veggie broth. I make bean burgers and freeze them, or buy a good oil/dairy free to have for a quick meal.

Eggs and cheeses are not plant based

This was my grocery list this week:

Produce
Onion
Carrots
Iceberg lettuce
Tomatoes
Roma tomatoes
Garlic
Lime
Scallions
Dill
Parsley
Arugula
Romaine
Bananas
Strawberries
Oranges

Pantry
Low sodium soy sauce
Dijon mustard
Broth
2 cans chick peas
3 c walnuts
1 pound brown lentils
Long grain white rice
Tortilla chips
Peanut butter

Frozen/Dairy
Beyond burgers
Sliced cheese
Tofu
Queso fresco
Vegan sour cream
Almond milk

My husband and I eat vegetarian but primarily vegan and our child is vegetarian.

Our meals this week included:
Lentil walnut sloppy Joes
Burrito bowls
Veggie burgers with fries and roasted carrots
This amazing recipe: https://www.bonappetit.com/recipe/roasted-carrots-and-chickpeas-with-herby-cashew-cream

I eat lots of different vegetables. Some raw, some cooked, and usually salad as a main meal 2-3 times a week. I love the tofu that is sealed in plastic, not the one in a box with water. It’s so easy to cook in different ways and I’ve been cooking tofu for 25+ years. Lots of eggs. Cottage cheese. Rice, quinoa, low carb tortillas, canned beans (chickpeas, kidney and pinto).

Bread or tortilla wraps
Fruit
Bananas in particular
Avocados
Vegetables
Tofu
Nuts
Peanut butter
Oats
Vegetable stock concentrate like Better than Bouillon
Canned tomatoes
Tomato sauce
Pasta
Rice
Coconut milk
Beans
Vegan spreadable butter like Earth Balance
Milk alternative
Salsa
Tortilla chips
Hummus

Lots of fruits, veg, nuts, seeds, EVOO, grains, popcorn, oils, various other condiments.

Thanks for this. Have a recent family member I need to shop for.

Hummus
Trader Joe’s dill vegan dressing

Beans (the dried kind in the bags, so much better than canned). Red ones for veggie chili, navy beans for vegetarian baked beans (they are delicious home made, and nothing like the gross syrupy ones in cans), lentils.

Tofu to drain and season and bake for Buddha bowls. There is an awesome NYT recipe for this kind of thing: https://cooking.nytimes.com/recipes/1024956-sweet-chile-grain-bowl-with-tofu?unlocked_article_code=1.d00.u_Bp.lInem-SRV5Ph&smid=share-url

Eggs. For omelets, scrambles, deviled eggs, and egg salad. Also for baking. I rely pretty heavily on eggs.

Canned tomatoes. For making pasta sauce. For adding to beans and veggies for chili. I also like just eating canned stewed tomatoes.

Starches: Rice/potatoes/pasta

Cheese.

Fresh veggies I always have on hand: onions, garlic, green pepper, tomatoes, celery, carrots, salad greens. Additional veggies for whatever I want to make, or is in season.

Fresh fruit: I always have apples/oranges or tangerines/bananas in a fruit bowl. And often have berries and/or melon in the fridge.

Frozen veggies. Frozen fruit.

Nuts and seeds. Pecans and/or walnuts for snacking. Chia seeds for chia pudding made with chia, almond milk, and frozen blueberries for breakfasts.

Cream of Wheat or hot rice cereal. I like this with honey or brown sugar, but I also like it savory with salt, pepper, butter and cheese topped with scallions.

Off to the top of my head, most relevant to plant-based lunches and dinners...
Fresh produce
Extra firm tofu
Frozen edamame
Black beans and refried beans
Lentils
Rice
Pasta
Veggie pepperoni
Couscous
Pita
Hummus
Beyond or Impossible ground "beef"
Beyond sausages
Impossible chicken nuggets
Chickpeas
Quinoa
Almonds, pecans, pistachios, cashews

What foods are on your shopping list?