Best Plant-Based Shopping List Handout

cooking
Written By Judy Doherty, MPS, PCII

Here is a shopping list that features many delicious ingredients for plant-based meals.Fruit- Choose a variety of fruits in season for snacks and dessertsVegetables - Consider a variety of vegetables in season that can be served raw or cookedDressings are important for serving raw and cooked vegetables to make them more appealing. You can make your own with oils and flavored vinegar or visit the produce aisle of your grocery store for some creative options. Of course, the salad dressing aisle is a great place to stop.For protein options, consider beans, nuts, nut butter, tofu, veggie burgers, and other meat analogs found in the freezer. Try to choose items that are not too high in sodium.Whole grains add satiating fiber and variety to any meal! If you cook them ahead of time you can serve them with meals, make bases to bean dishes, and add them to soups.This shopping list will provide you with basic ingredients that are ready to make a variety of meals in a snap!Use these for over 25 different meal ideas including:

  1. Bowls
  2. Pasta
  3. Bean Soups
  4. Split Pea Soup
  5. Lentil Soup
  6. Minestrone
  7. Burritos
  8. Tacos
  9. Sandwiches
  10. Veggie Burgers
  11. Chick Pea Stew
  12. Beans and Rice
  13. Lentils and Grains
  14. Roast Vegetables
  15. Grilled Vegetables
  16. Lasagna
  17. Stuffed Peppers
  18. Chili
  19. Kabobs
  20. Grilled Tofu
  21. BBQ Tempeh
  22. Nut Butter Toast
  23. Avocado Toast
  24. Vegetarian Paella
  25. Vegetarian Risotto
  26. Stuffed Zucchini
  27. Stir Fry With Tofu
  28. Polenta

Download PDF Handout: Plant-shopping-list[shopify embed_type="collection" shop="nutrition-education-store.myshopify.com" product_handle="2020-hot-topics"][shopify embed_type="collection" shop="nutrition-education-store.myshopify.com" product_handle="plant-slant"]#BEST2020

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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Ideas for Plant Based Meals
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