I admit that I do not like grocery shopping. I hate the cart-jostling, people talking loudly on their cell phones about absolutely nothing, and the loading and unloading of bags. But since I only work part-time and my husband works full-time (and is also taking classes towards a degree), I feel that I should be the one to do the shopping. I try to go right when the store opens because there are less people then. That said, I try to always have running lists for the three places I regularly shop at so I’m in and out in a flash: Trader Joe’s, Hollywood Market, and Nutri-Foods. I usually go every week to one and a half weeks, and rarely more than one store per day. I like to space it out (because I hate to do it in the first place)!
I like Trader Joe’s prices for soy sausage, soy milk, olive oil, beans, cat food, & hamburger buns and the fact that they have lots of organic choices, especially for vegetables & fruit in the wintertime. In the spring/summer/fall seasons, we go every Saturday to the Royal Oak Farmers’ Market for all our produce. Hollywood Market has less expensive frozen convenience foods (such as the Boca products), the Breadsmith & pita breads that I prefer, and the unpopped popcorn. I go to Nutri-Foods for the less pricey tofu, Looza nectars & corn chips, Vegenaise, oatmeal, flaxseed meal, flours, turbinado sugar, agave nectar, carob & organic chocolate chips, cat food, & egg replacer.
Yesterday I wasn’t hungry for dinner but J. was so I made a refried bean recipe (pinto beans, 1/2 cup water, 2 minced garlic cloves, cilantro, 1 tsp cumin, 1/4 tsp cayenne pepper) from How It All Vegan along with some brown rice and tortillas. Today, along with some of the leftover couscous dish I made the other day we had a Peanut Sesame hummus spread on bread with lettuce, onions, & avocados for lunch. From Eat, Drink, & Be Vegan, it’s a little different from the regular Middle Eastern hummus in that it’s made with organic peanut butter, tamari, olive oil, lime juice, chick peas, agave nectar, red pepper flakes, garlic, salt, ginger & a little water to thin it.
I am performing in a flute recital this afternoon so probably will have a light dinner of leftovers later on if I’m hungry.
Oh, and in response to a question someone asked me about why I use turbinado sugar instead of plain old white, it’s because they use animal bone char (charcoal made from animal bones) to whiten the sugar.