#StockedAndStoked for the Holidays

Happy holidays friends.

I’m back for another edition of #StockedAndStoked, but this time focusing on what we stocked for a week during this Christmas season.

In the past for my summer, spring, and fall fridge posts I talk about the approach I take to stocking our kitchen and the way we build our meals. I feel like this has probably been said enough here and if you’d like you can always go back to those posts and read about my methodology!

Today I thought I would list what is on each shelf and then share the meals we built this past week using these items. How does that sound? Let me know if you find this type of post style helpful. My hope is that through sharing it will spark a few new ideas in you for how to eat more whole plant foods during the week :).

I wish you all calm and nourishing days during this busy time of year. Sending you plenty of holiday hugs.

x Jessie

THE FRIDGE

Top shelf:

Raw brazil nuts, macadamia nuts, homemade hummus, chopped delicata squash, baked sweet potato wedges, and steamed beetroot.

Second shelf:

Rainbow chard wrapped in a towel, containers of washed and chopped kale, broccoli florets, and broccoli stems, jars of ferments (white cabbage, red cabbage, carrots, cauliflower, and radishes), lemons, sliced carrots in a jar of water, and a carrot/cashew/turmeric sauce.

Third shelf:

Crisped tofu, cubes of tempeh, red lentil dahl, black rice, a mixed nut and seed milk, and a jar of Christmas cookies (two new recipes to hopefully share with you soon). In the back are my whole spelt, sifted spelt, and whole rye flours from Flourist.

Left drawer:

In the crisper: cauliflower, green beans, red cabbage, and Brussel sprouts.

Right drawer:

Apples, ripe avocados, and a few tangerines.

Fridge door (not pictured):

Jars of raw nuts and seeds: almonds, walnuts, pecans, cashews, hemp seeds, flax seeds, and chia seeds. Condiments: olives, dijon mustard, tamari, and coconut aminos. Others: homemade almond butter and peanut butter. (See example fridge door here.)

Freezer (not pictured):

Frozen bananas, pears, blueberries, mango, and leftover summer berries. Vegetable scraps for broth. Sliced homemade sourdough bread. Jars of homemade pumpkin puree. Silicone bags of frozen cubes of coconut milk, vegetable broth, apple sauce, and aquafaba.

Countertop (not pictured):

A tray of ripening bananas, a bowl of ripening avocados, a plate of ripening pears, onions and garlic. Plus a giant bowl of various potatoes at the bottom of our pantry.

WHAT WE ATE

Breakfasts:

Scott has been loving banana steel cut oats topped with a simple almond butter caramel sauce (almond butter, maple syrup, and soy milk). I’ve been having a mix of rolled oats, barley, and rye porridge with chia seeds, cinnamon, ginger, cardamom, dates, and homemade nut milk.

Lunches:

We did hodgepodge hummus bowls for a few lunches this week. This means we each choose a few veggies we like and pair them with potatoes, a ferment, and a big scoop of homemade hummus (all topped with lemon juice and black pepper).

I really loved delicata squash, sweet potato wedges, beetroot, Brussel sprouts, white sauerkraut, chard, and kale. Scott really loved broccoli florets, stems, red cabbage, cauliflower, russet potato or toasted sourdough, and red sauerkraut. We cook all of our veggies in the steamer basket on the stove, except for the sweet potatoes I bake ahead of time (these reheat in the steamer for a minute at the end).

I used the cashew sauce I listed on the shelf above in hodgepodge bowls in place of hummus a few days with crispy tofu added to the bowl.

Another lunch we loved was a base of steamed kale, red cabbage, and sweet potatoes topped with crispy tofu and a spicy almond butter sauce.

Dinners:

The red lentil dahl and black rice was our dinner for a few nights, served with avocado, lemon juice, and black pepper. Then I prepared a giant pot of a cozy stew not seen here. I soaked farro and navy beans and cooked them in my pressure cooker with bay leaves. Then added to the pot garlic, onion, carrots, orange sweet potato, delicata squash, thyme, sea salt, vegetable broth, and chili flakes. After the stew cooked up I added chopped kale and it filled several jars in the fridge. We reheated this for a few nights and topped it with avocado, lemon juice, and black pepper.

Snacks:

We try to eat filling main meals so that all we need for a snack, if anything, is an apple or pear in the afternoon. Sometimes we make hot cocoa too when it is chilly or are craving something chocolate-y.

Desserts:

I don’t typically eat anything after dinner, however, Scott needs a dessert every night (I love this—it lets me always have a reason to make something sweet) and since it is the holidays I’ve started a cookie jar in the fridge filled with whatever I feel like baking that week!

I have two new Christmas cookies in this jar with leftover pecan squares from Thanksgiving. I’ll hopefully be sharing the cookie recipes with you soon. I also have a holiday baking eBook from last year filled with oodles if you’re looking for new vegan treats to bake up this year.

This wraps up what we stocked and ate last week at the beginning of the holiday season! I hope you enjoyed the breakdown. Let me know if there is anything I can be more helpful with when writing these in the future. <3