Yesterday was food pickup from our food cooperative. I wonder how odd my monthly grocery shopping would look to you? Here's a peek at this month's order:
50 pounds of whole wheat bread flour
20 pounds of soy flour
1 pound sesame seeds
10 pounds of nutritional yeast
66 pounds of whole wheat pasta (it was an incredible sale)
24 pounds of extra firm tofu
5 pounds baking powder
1 gallon castille soap
1 deodorant crystal
The challenge of living a simpler, more frugal life is to look at those ingredients and know what to do with them. Having a stocked pantry and freezer makes this easier. It also allows me to take advantage of monthly sales at our coop while limiting non-sale items.
How these giant bags of food fit into planning a menu for this weekend? Well, some of the tofu will become tofu bacon, its a house specialty. (It may be the only thing we make that everyone raves about.) To make the tofu bacon we also need the nutritional yeast.
Pasta is usually a pretty "safe" food to serve to non-veg guests. We'll be serving ours with home canned tomato basil sauce and TVP. My homemade sauce is runnier than storebought so the TVP does a nice job thickening and making the meal more substantial. This will be Saturday night's dinner.
Some of the bread flour and soy flour will be used to make the potato rolls, to enjoy with the pasta, and bread dough for next week. I'll make the bread dough today or Thursday and have it in the freezer. When we get home Sunday we can just defrost, bake and we'll have bread for the week without all the work.
The baking powder will be used in pancakes and quickbreads for breakfasts. It might also be used in baked desserts. You start to get the idea.
I'm still on the fence about lunches. I need to plan one for Saturday and one for Sunday. I'm leaning toward something that can be cooked in the slow cooker.