THE ULTIMATE GUIDE TO SEAMLESS PLANT-BASED COOKING

Hi all,

Before you venture into the aisles of your local grocery store, take a moment to strategize.

A well-planned pantry can be your secret weapon in creating nourishing, delicious meals throughout the week.

Here’s how you can do it:

KEEP A LIST

Evernote, Notion or any other notes app (or a real physical one) can help you to maintain a list of your groceries.

Whenever I’m missing an ingredient, I would write it down.

To take a step further, I catogorize where I can get the stuffs.

For example my standard groceries like dry goods will be at the local supermarket, whereas asian sauces will be at the asian store. I even seperate organic list of things because you can’t find some items at the local supermarket.

Aim to build a pantry list based on the power plate method.

This way, you’ll have a clear picture of what you can make each week.

Focus on the 3 categories.

1/4 – LEGUMES (legumes, like chickpeas, lentils and beans)

1/4 – WHOLE GRAINS (quinoa, whole wheat pasta, whole rice, whole rye)

1/2 – FRUITS AND VEGES (I’m sure you know what these are!)

LEGUMES: THE PROTEIN POWERHOUSE

If I have to choose one category among all, I would pick… LEGUMES.

Sauces is the key to everything.

I can’t emphasize more!

It’s the secret to adding so much flavour to your dishes.

It’s like when you’re cooking steak, you do wanna marinate it right? Well same thing goes for eating plant-based. Check out more recipes on my Instagram.

Whereas Umami—it’s a japanese term for the 5th taste.

It’s a savory sensation that can transform your meals. It’s savoury and sweet with a deep flavour.

I always incorporate it in my cooking.

With your pantry meticulously planned, you’re poised to start on a journey of culinary creativity.

But remember, a well-stocked pantry is just the beginning.

Download the meal prep guide for busy millenials, this is what I use every single time when I’m planning to nourish my body and mind.