Menu A: Grocery Shopping List

August 7, 2009 at 3:19 am 3 comments

I did my VOAMC shopping the day before cooking, and I really recommend that.  I liked being able to leave everything out on the kitchen table instead of putting it away.  Regardless, I’d stay away from shopping on the same day that you cook!  Just carrying all of those grocery bags into the apartment was enough work for one day.

Here are the lists I’ve made for the recipes of Menu A.  I’d suggest copy/pasting it to Word and deleting everything you already own, as well as ingredients in [[double brackets]] if you’re making Veganomicon black bean burgers, or everything in *astericks* if you’re making the alternative black bean burgers, before printing it.   (Bonus Vegan Points for already owning the proper amount of wheat gluten and nutritional yeast!).

A few assumptions I made with this list:

  • Since we have to buy fresh basil for the Gazpacho anyway, I went ahead and subbed fresh basil for all of the dry basil called for in the other recipes (it’s about a 1:3 ratio of amounts, dried:fresh, so I recalculated it both here and on the instructions page).
  • Also, normally I sub ketchup for tomato paste, because 1)  I’m classy like that, and 2) I really hate opening up a full 6 oz jar only to use 1 lousy tablespoon.  You’ll use 1 full 6 oz jar and about 2 tablespoons more, so you may or may not want to spring for the 2nd jar.
  • The Mac & Cheese absolutely cannot be done without nutritional yeast, and the Veganomicon recipes for both Chickpea Cutlets and Black Bean Burgers can’t be done without vital wheat gluten.  Nutritional yeast is at natural foods stores – it’s yellow and either powdery or flakey – and vital wheat gluten can be found at normal grocery stores, usually near the flour (it’s used for bread-making.)

Produce

  • Onions – 5
  • Carrots – 9
  • Red bell peppers – 2
  • Green bell peppers – 2
  • Cauliflower -1
  • Tomatoes – 7
  • Zucchini – 1
  • Cucumber – 1
  • Eggplant – 1
  • Potatoes – 8
  • Lemon – 1 (for zesting, only 1 tsp of zest needed, though.  I skipped it.)
  • 1 bag of spinach (16 oz) <– I used only half the bag, but the other half made nice salads.
  • Parsley – 1/4 cup
  • Fresh basil – 4 T + 1 t (substitute 3 T fresh basil for the 1 T of dried basil in the Ratatouille recipe)
  • 1 lb. extra-firm tofu
  • 1 lb. herbed tofu (if that’s nonexistent, no problem, just use the softest tofu you can find.)
  • 1/4 – 1/2 lb. of firm tofu
  • 8 oz. vegan cream cheese)
  • 3 T. vegan margarine
  • Plain soy milk – 1.5 cups

Frozen

  • Peas (enough for 2 cups)

Canned

  • Tomato paste (6 oz + 3 T)
  • Tomato sauce (8 oz)
  • Spaghetti Sauce – 3 jars
  • Chickpeas – 16 oz can
  • Chipotles in adobo sauce – 1.  (Only need one pepper from the entire can – so even though they come in tiny cans, you may just want to save the trouble and sub hot sauce.  I happen to have a can in the pantry, so it didn’t deter me from picking the Mexican Gumbo recipe.)
  • Red or pinto beans – 1 16 oz can (for Mexican Gumbo)
  • Mexican-style diced tomatoes – 1 16 oz can
  • Black beans – 2 cans (16 oz)

Spices

  • Chile powder *2 tsp*
  • Curry powder (2 T)
  • Cumin seed (2 t)
  • Tarragon (1 t)
  • Nutmeg (1/8 t.)
  • Garlic Powder (1 T [[+ 2 tsp]])
  • Onion Powder [[2 tsp]]
  • Paprika (1 T + 1/2 t.)
  • Thyme (1 t)
  • Rubbed sage (1/2 t)
  • Bay leafs (2)
  • Oregano (1/2 T + 2 tsp.)
  • Marjoram (1/2 T)
  • Rosemary (a dash)
  • Salt & Pepper
  • Ground cumin – pinch + *1 tsp*
  • Cinnamon – dash

Pasta

  • 12 lasagna noodles
  • 1.5 lbs macaroni pasta
  • Vital Wheat Gluten (1 c) + *1 c*
  • Breadcrumbs (2 c)
  • Nutritional yeast (1 and 3/4 c)
  • Brown or basmati rice – 1/2 c. (for Mexican Gumbo)
  • Buns for the black bean burgers
  • [flour – 1 c.]

Condiments, etc.

  • Tomato juice – 3.5 cups
  • Red wine vinegar (2 T)
  • Hot sauce (enough for a dash) if you want (although if you do, you probably already have it)
  • Lemon juice (4 T)
  • Vegetable broth – at least 4.5 cups
  • Red wine (4 T)
  • Worcestershire sauce (check for anchovies in the ingredients list)
  • Cornstarch (5 T., although you may use less if the commenters at vegweb are right)
  • Soy sauce (roughly 1.5 cups.  I know.  I had to get a new bottle too.)
  • Canola oil (1/4 c)
  • Olive oil (at least 7 T + *4 T*)
  • Garlic (21 cloves + *4 cloves*.  I know.  I can’t imagine doing this without the store-bought jar of minced garlic – but even if you have one in your fridge already, I’d suggest getting another one.  I thought I had plenty, and I ran out at the end.)
  • Liquid sweetener – agave nectar, honey, or maple syrup – 1 T. (for Mexican Gumbo)
  • Mustard – a dollop (optional, for the Vegan Mac & Cheese)
  • Freezer bags
  • Wax paper (to put between the bags in the fridge for the first few hours so they don’t stick together).

Like on the previous entry, everything for Veganomicon’s Black Bean Burgers is starred, while the ingredients for the alternative black bean burger recipe are in [[double brackets]].   Both recipes should be doubled, so the amounts given are for the doubled recipe.  For cases where they actually use the same ingredient, instead of starring AND parentheses-ing, I just left it as normal.

Groceries!

Groceries!

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Entry filed under: Uncategorized.

Menu A: Recipe List Menu A: How-to

3 Comments Add your own

  • 1. gumbo recipe  |  June 11, 2010 at 1:30 pm

    Great ingredient list! You seem to be very organized! That is very important for every good chef! Well done!

    Reply
  • 2. Anna  |  July 5, 2010 at 9:30 am

    Great blog – I love your concept.

    You mentioned not wanting to open a can of tomato paste for 1 T. I freeze tomato paste in a flat layer in a zipper bag, so I can break of a Tablespoon anytime. (since I don’t like the sweet taste of ketchup – or the HFCS)

    Reply
  • 3. Ernie Droege  |  May 5, 2016 at 1:38 pm

    Just FYI, I went vegan this past year and lost 30 lbs, and ran a marathon, and received an extremely hot partner lol

    Reply

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