It seems that more and more you will see vegan and plant based prepared foods in the grocery store. If you’re in a big hurry then these are of course convenient, but if you have some time, it’s always better to make your own food. The more processed a food is, typically the less nutritional value it has and it’s environmental impact may be higher. Not only that, you’ll be hard pressed to find a banana bread as good as this week’s recipe in a grocery store. If you have any comments or suggestions please let us know. Have a great week!
Breakfast
Easy Banana Bread
You have got to try this banana bread that is so delicious and moist that it doesn’t last the day in our house.
Lunch
Creamy Cashew Coleslaw
You don’t need mayo to create a super creamy coleslaw dressing. This salad will be a hit at lunch or any bbq.
Dinner
Caribbean Beans and Rice
Get a taste of the islands with this traditional Caribbean style beans and rice dish for dinner.
Snacks & Desserts
Crunchy Homemade Dill Pickles
Dill pickles are really easy to make when done in small batches. No sterilizing required, just make ’em and eat ’em.
The shopping list is broken down by meal for ease of use. We try to include recipes that use the same ingredients more than once so that you don’t end up with food waste. Because of this you’ll see that if an ingredient in the breakfast recipe is also in the dinner recipe it is only listed once. Let us know if you like this way of laying out the shopping list or if you have a better suggestion. If you’ve been following along for a few weeks you’ll notice that many of the ingredients are things that were used in weeks past.
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Shopping LIst
- Breakfast
3 ripe bananas
Vanilla extract
Chia seeds
Apple sauce
Brown sugar
Maple syrup
Baking powder
Cinnamon
Oat milk
Almond flour
Oat flour
Corn starch
Rolled oats
- Lunch
1 cup of raw cashews
Apple cider vinegar
Dijon mustard
Maple syrup
Nutritional yeast
4 cups of shredded cabbage
2 large carrots
Celery
Sliced almonds (optional)
- Dinner
1 medium red onion
2 heads of garlic
1 red bell pepper
2 large tomatoes
Brown rice
Vegetable stock
1 can or 2 cups cooked black beans
Jar of sliced and pitted green or black olives
Oregano
Cumin
Cayenne
- Dessert and Snacks
12 pickling cucumbers
White vinegar
Large bunch of fresh dill
Black pepper corns
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