Now I had a request to post a shopping list for all of you! Sorry it took me so long but Im finally getting around to it. This is a basic compilation of the things I keep stocked in my kitchen.
silken aseptic tofu (firm, extra firm, or light firm)
rolled oats, spelt flakes, 10 grain cereal
dried fruit (apples, cherries, blueberries, raisins, pears, peaches, medjool and honey dates)
nuts (raw cashews, peanuts, walnuts, hazelnuts, pecans, macadamia, almonds)
seeds (ground flax seed, chia seeds, pumpkin seeds)
nut/seed butters (mighty maple PB, sunflower seed butter, tahini)
chickpeas, black beans, white beans
flours (vital wheat gluten, all purpose, whole wheat, bread)
herbs and spices (cajun seasoning, pumpkin pie spice, chipotle chili powder, chili powder, cumin, basil, garlic powder, onion powder, jerk seasoning, potassium salt, pepper, sage, poultry spice, taco seasoning)
chreeze sauce powder
barley, millet, rice
extra firm tofu
non dairy milk (rice, soy, almond, oat)
squash (spaghetti, hubbard, kabocha, butternut, acorn)
ezekiel bread, wraps, english muffins
tempeh (lightlife brand)
soy coffee creamer
soy cooking cream
earth balance buttery spread
chipotle pepper puree
Now on to breakfast. This morning was, yup, you guessed it. Oatmeal! Pumpkin Gingerbread Oats with dates, cashews, and cashew butter.
1/2c. soy milk
1 tbsp. applesauce
1/3c. pumpkin puree
1/2 tbsp. blackstrap molasses
1/3c. spelt flakes
1/2 tbsp. chia seeds
1 medjool date, chopped
salt and pumpkin pie spice to taste
1/4 block lite silken tofu, firm
1/4c. soy milk
Combine first set of ingredients in a container.
Meanwhile mix second set of ingredients into the container and stir to combine.
Let rest overnight in the fridge.
In the morning blend the third set of ingredients and add to the refridgerated mixture in a pot over medium heat, adding the chopped date just before serving.
Cook until heated through and top with banana, toasted cashews, and cashew butter.