Vegan MOFO VI: My Shopping List and A Bowl of Oatmeal

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.


Non-perishable:
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)
cocoa powder
agave nectar
canned pumpkin
chickpeas, black beans, white beans
flours (vital wheat gluten, all purpose, whole wheat, bread)
stevia packets
vanilla
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)
tomato paste
chreeze sauce powder
maple sugar
barley, millet, rice
nutritional yeast
coconut milk
shredded coconut
panko breadcrumbs

Perishable:
extra firm tofu
non dairy milk (rice, soy, almond, oat)
squash (spaghetti, hubbard, kabocha, butternut, acorn)
potatoes
vidalia onion
carrots
broccoli
cauliflower
ezekiel bread, wraps, english muffins
tempeh (lightlife brand)
soy coffee creamer
soy cooking cream
vegenaise
soy sauce
maple syrup
earth balance buttery spread
blackstrap molasses
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

toasted cashews
cashew butter
banana slices

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.