The Starter Vegan: Make a menu for your market haul

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One of the hardest things about converting to a plant based diet is figuring out how many fruits and veggies to buy.  Very often we end up buying too much and throwing away everything that goes bad.  There are two ways to combat this problem.

First, plan a menu, or at least a tentative one.  You can change it if you find something fab at the market.  But start with a plan for the week.  Then figure out what you'll need to make each of the items on the menu.  Make a grocery list.  You will end up buying a lot less than you have been if you have a set list of items to buy.  Don't forget to add snacks, if you eat them.

Second, once you get home, print a copy of your menu and put it on the fridge.  Add a list of the items you have in the fridge so that you know exactly what's there.  Refrigerators aren't designed for people who eat mostly fruits and veggies.  We generally end up with a pile of bags on each shelf, which can make it really hard to keep track of everything so it doesn't go bad.  You'll throw out less if you remember what you have.  As you use an item, cross it off the list.

Here are today's market haul videos and the week's menu for me and Walt as an example.




Sunday:
Breakfast - Lemon Zucchini Bread and coffee for Walt; Watermelon Smoothie for me
Lunch - Green smoothie (Fianna) Pasta (Walt)
Dinner - Shepherd's Pie, Lime Cookies

Monday:
Breakfast - Lemon Zucchini Bread and coffee for Walt; Watermelon Smoothie for me
Lunch - Hummus and veggies (Fianna) Shepherd's Pie (Walt)
Dinner - Garden Mac n' Cheez, Lime Cookies

Tuesday:
Breakfast - Raspberry Lime Muffins and coffee for Walt; Watermelon Smoothie for me
Lunch - Hummus and Veggies (Fianna) Shepherd's Pie (Walt)
Dinner - Ratatouille Pizza, Cactus Pear Sorbet

Wednesday:
Breakfast - Raspberry Lime Muffins and coffee for Walt; Watermelon Smoothie for me
Lunch - Green Smoothie (Fianna) Pizza (Walt)
Dinner - Frisee Salad with Deep Fried Avocados, Dolce Squash Blossoms

Thursday:
Breakfast - Raspberry Lime Muffins and coffee for Walt; Watermelon Smoothie for me
Lunch - Salad (Fianna) Eggplant Sandwich (Walt)
Dinner - Burrito Pie, Guava Ice Creme

Friday:
Breakfast - Watermelon Smoothie (Fianna) Coffee for Walt
Lunch - Burrito Pie
Dinner - Cabbage Rolls Stuffed with Butternut Squash Risotto, Apple-Raisin Pie

Saturday:
Breakfast - Watermelon Smoothie (Fianna) Coffee for Walt
Lunch - ?
Dinner - Meetup in Central Park for Hummus Tasting!

Also experimenting with Carob Molasses, and a baklava recipe (not necessarily together).

Fianna MacGregor | Blog | Blog | Twitter | Email
New York City Fianna has been vegan for 36 years. She is currently working on a second M.A. in Human Rights from NYU. When she isn’t veganizing every cookbook she can get her hands on, she’s working her urban farm in New York City. She also writes extensively on veganism, running and green living. Her newest project is to trace everything she buys to find out if it’s cruelty-free (both animal and human) and eco-friendly. Fianna and her fiancĂ© are animal rescuers of dogs, cats and birds.

Photo credit:cc:flickr.com/photos/dannyboyster

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