Vegan Storecupboard Challenge 2024

Elisheba

Oooh, I have just found this thread @leftatthetrafficlights and very inspiring it is too!  I have been moving to a more wholefood based diet for the last couple of months and trying to cut out UPFs, so seeing the meals you are making will give me lots of ideas.  I'm veggie not vegan, but have relied heavily on white carbs and fake meats for a long time, so its a steep learning curve and a challenge to keep meals varied at the moment!

leftatthetrafficlights

@Elisheba - welcome to the thread! 😁 

It can be difficult when moving from one way of eating to another and my unsolicited advice is experiment with different dressings, sauces and herbs! The difference they can make to a meal is really quite stunning and can transform the ingredients into an entirely new flavour profile so it keeps things interesting and varied 😉 

Tonight I'm going to make a tofu dish of some description - not sure what yet though, it depends on what dh fancies!

I'm going to sort out the freezers today so I'll be able to update my food inventory over the next couple of days - I want to make sure that it's accurate before my new grocery month starts on Tuesday, then I can meal plan and minimise my spends for October 😁

leftatthetrafficlights

Ended up doing tofu with lemon and chimichurri spice; steamed beetroot; polenta made with cashew and almond cream, lemon, garlic and basil; rocket and black grape salad with balsamic dressing; roasted tomatoes with garlic and basil. All very lovely!! 😋 

Elisheba

Looks super yummy, @leftatthetrafficlights!

I meant to ask regarding all the beans and grain you have in your store cupboard, do you bulk buy them? And if so where from? 

leftatthetrafficlights

@Elisheba - yep, grains and beans are always bought in bulk 😁 I generally buy them from here: https://www.buywholefoodsonline.co.uk/
although I tend to look around at the time for the best deals - I always buy organic and always order enough product to qualify for free delivery 😉 

I'm picking up my grandbaby after school for the weekend so will probably make a tomato based sauce with beluga lentils to go with the remaining polenta for dinner tonight - think I've got a couple of courgettes left in the garden so I'll chuck those in too 😁

otb666

i have also got into grains but as its just me eating this way I just buy the small packs in shop which last a month for me and are quite cheap at £1 to £2 each I buy buckwheat/red lentils/cous cous and split yellow peas. Together with rice and pasta means I cut down on spuds and bread. Buying this way means i use all them up in a month and then start again next month.  I buy tins of different sort of beans and lentils also.  I put the dry stuff in jams jars and that takes up quite a lot of space.  I wondered if I did buy in bulk how i would store it and whether you get weebles?? 

leftatthetrafficlights

@otb666 - I store mine in 'lock & lock' boxes. I've never had an issue with creatures in my grains or pulses in all the times I've used them - they take up plenty of room due to the sheer quantities I have but as they stack well, it's not really a problem 😁 

Friday we ended up having pizza for dinner as  the weather was horrendous so there was no way I was walking into dantes inferno for a couple of courgettes!! 😳😂 Yesterday we had the remains of the polenta with butter beans in a tomato and herb sauce. 

Today I'm making a Moroccan lemon and potato soup for dinner and I harvested the courgettes yesterday so will have those stuffed tomorrow and serve with the remaining potatoes from the soup. I'm hoping to get a menu plan sorted tonight but it depends on how awake I am once my grandbaby goes home!! 😂😂😂

leftatthetrafficlights

Didn't get around to making the soup yesterday so did it today instead. Made a wholemeal loaf with olives to go with it - very yummy!! 😋  




Busy day tomorrow so not sure on the food plan yet - I'll do the menu plan for the week tonight while the footy is on. I've got a few ideas whirling in my head and I will definitely have one day of UFO's a week now until I have no more left!! 

leftatthetrafficlights

Dark speckled lentil bolognese made with a roasted tomato, courgette, basil and garlic sauce from the freezer. I served it with wholewheat pasta, rocket, pomegranate and a beetroot and apple salad - very lovely!! 

tooldle

Lentil and carrot casserole (imitation of beef and carrots) for us tonight, with cabbage and mash. I’ve been away for a few nights and only just getting back into the swing of cooking. Might have ago at recreating a delicious potato pasty tasted in Greece last week.