Content from the Plant Based Pantry Cooking Classes
I want to make the content I have found to resonate with the food pantry customer and class participant. Most of the education I give comes in small bites, is developed for the adult who may have limited education or baseline understanding of food and nutrition, and is evidence based commonly known information gathered from trusted medical and other professional organizations. With all the resources we have at our fingertips, it is crucial that all who come here and read this know that I am not favoring any particular brand or craze. I have only spent money on this website, and have not taken a single cent to promote anything.
Beans are one of the food pantry items that are most abundant, common a variety of selections, have year round availability, and probably the most healthy canned item available.
Beyond their nutritional status, which is far under-valued, they don’t have to be tricky to cook, limited to a bland side dish, or leave one feeling gassy.
Every class I teach, I have the participants fill out a survey asking where they shop, how much money they usually spend on food, and what food topics they are curious about.
Recently I had one person ask about plant based milks. '
There has been an evolution in plant based milks over the last decade or so. So many are available now, and recently the price gap between them and dairy milks have narrowed.
Pasta is another food pantry item that is almost always available, cheap, familiar, but has had undeserved shame placed upon it.
Many social media campaigns and several professionals hoping to sell a book have made pasta (and rice) a boogie man.
Given that this carbohydrate has been with us throughout a great deal of our history, is till part of many heritage diets, and has cultural significance, it may matter more what we eat it with. Topped with a lean protein, great fiber source, and spices that help us gain even more nutrition, pasta can be a healthy diet staple.
