Oddly enough, other than “Oh, I couldn’t do that” omnis seem to have this idea that being vegan is horrendously expensive. I’m not sure where they got this idea. *cough*wholefoods*cough* I can make my groceries be as expensive or as cheap as I need them to be. I figured this week was a pretty good one to document since I didn’t buy anything too out of the ordinary and I wasn’t particularly trying to conserve money. This week I’m cooking/cooked Broccoli Tofu Stir Fry from La Dolce Vegan, Beans & Brown Rice from La Dolce Vegan and Red Lentil Cauliflower Curry from Veganomicon. And I do keep some staples around the house, so each shopping trip might include some staples, but some things I will already have, like brown basmati rice this week.
2 1# packages of firm tofu
2 containers vanilla rice milk
1 container organic turbanado sugar
1 bag organic Ethiopian Limmu french roast coffee
1 bag (about 2 cups) walnut pieces
1 can pinto beans
1 can lentils
3 pounds yellow onions
1 broccoflower
1 green bell pepper
2 lg shallots
4 button mushrooms
2 lg jalapeño peppers
1 lg broccoli crown
1 bunch cilantro
2 med red onions
1 lg parsnip
2 lemons
2 limes
5 sm Gala apples
1 lg tomato
2 cups organic snow pea tips
4 organic bananas
1 bunch organic celery
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$34.15
Really, the key to keeping the expense down is…cooking. I certainly keep some veggie burgers around and eat the occasional riblets, but mostly I stay away from prepared foods. So my basket has a ton of veggies and maybe a couple of cans, boxes, etc. The checkers at Dekalb Farmer’s Market seem to take it in stride, but it really annoys regular grocery store checkers. Lucky for them, they don’t see me much.