It’s been over 2 years since I posted pix of what’s in my cupboards and fridge, and I wasn’t even a vegetarian then, so I’m doing an update! I’ll do the contents of the fridge and freezer today.
We’ve been vegetarians at home for 2 years now:
- Technically we are flexitarians
- We are vegetarian for environmental and health reasons
- We don’t cook or eat meat at home
- We don’t order meat at restaurants, but have been known to order fish and chips about once a year…
- We eat meat when it is served to us at others’ homes, and we don’t request a vegetarian meal or leave meat on our plates. How is it helping the environment if we refuse food that has already been prepared? That being said, we don’t eat at other people’s homes very often, and we know a good number of vegetarians!
- In the second year, we reduced dairy products and eggs, and we now eat a lot of vegan meals
- All this adds up to eating vegetarian over 95% of the time
We buy a bigger grocery order about once a month (sometimes with a Costco trip) and top up with fresh stuff weekly. Right now our stock is low but I’m sure we could eat for 3 or 4 weeks on the existing supplies if we were a bit creative!
Here’s what we have:
Freezer, Top Shelf L to R:
- Raspberries, pureed pumpkin, spaghetti sauce in a bag, chick peas, prepared ravioli from Costco, whole wheat bread, rye bread, 4 lbs chopped rhubarb, 2 pkgs crumpets, whole wheat burger buns, Luscious Lemon Pudding Cakes (!), local blueberries, spanakopita (feta and spinach phyllo pies)
Freezer, Bottom Shelf L to R:
- Peas, corn, green beans, Brussels sprouts, Lima beans, 2 frozen yogurt, Freezies
- Not shown: oven fries, sweet potato fries, bananas for banana bread, 1 packaged dinner with meat in case nephew rebelled against veggie fare (he didn’t!)
Usually also have:
- Prepared pizza crusts, ciabatta bread for panini
Fridge, Top Shelf:
- Yogurt, Mandarin oranges, mushrooms, hummus, packaged flax and whole grain corn meal
Fridge, 2nd Shelf:
- Eggs, celery, natural peanut butter, somebody’s margarine
Fridge, Small Drawer:
- Cheddar cheese, soft goat cheese
Fridge, 3rd Shelf:
- Pickles x 4, salsa, spaghetti sauce, jam, vegetable cocktail, 2 pop, lime cordial, grapes, leftover Tomato Quinoa Stew
Fridge, Lower Bins:
- Oranges (full crate!), apples, carrots, onions, broccoli
Usually also have:
- Romaine or spinach for salads, tomatoes, bell peppers, cottage cheese, Parmesan cheese, pita bread, marmalade
Fridge Door, Top Shelf:
- Poppy seed bagels, whole wheat rolls, English muffins, butter, lemon juice
Fridge Door, 2nd (Left) Shelf:
- 3 kinds of mustard, 2 kinds of olives, pepper jelly
Fridge Door, 3rd (Left) Shelf:
- Plum sauce, pesto, mango chutney, jalapeño peppers, salsa, capers
Fridge Door, 3rd (Right) Shelf:
- Skim milk (for cereal), 2% milk (for coffee), 2 wine
Fridge Door, Bottom Shelf:
- Soy milk, HP sauce, ketchup, 6 salad dressings, chili sauce, Worcestershire sauce
Usually also have: curry paste
We generally don’t buy fake meat products; prefer to eat soup, chili, curry, stew, casseroles, or stir fries rather than mimicking a “meat and two veg” meal.
I’ve noticed that we don’t use ketchup, mustard, pickles, HP or Worcestershire sauce very much because they are really accompaniments to meat, but sometimes we have them with lentil loaf or nut loaf!
Everything in the fridge and freezer right now is typical except the frozen lemon cakes and spanakopita which were purchased as treats and won’t be replaced until the next treat comes along…maybe spring rolls! We switch up frozen yogurt, ice cream and ice cream bars (such as ice cream sandwiches or Fudge Sicles).
Is there anything in your fridge or freezer that is a must for you, and you don’t see here?
I’ll be back tomorrow with a pantry inventory!