Christina Haftman gives a spoken tour of her vegan refrigerator (November 2016), describing shelf-by-shelf contents, brands, and simple preparation/serving ideas. She highlights seasonal/local apple cider, non-dairy milks and yogurts, prepared dips (guacamole, hummus), fresh fruits and vegetables, and refrigerated dressings, and offers small tips (e.g., avoid moisture in packaged sprouts). The tone is informal, friendly, and instructional.
Questions this video answers
November 2016
Country Acres (seasonal, local) from Whole Foods Market
Silk (coconut milk)
Marie's (raspberry vinaigrette)
Old Dominion Brewery (local root beer)
Chapters
Hey there, it's Christina. It's been a while since I've done a vegan refrigerator tour and we went shopping this weekend. We have a few things so I thought I would show you and create a video and just give you a little bit of visibility into my home, into my kitchen and maybe some ideas and inspiration for delivery. Delicious, healthy, yummy things that are vegan, both cooked and raw. Okay, so we love this apple cider at Whole Foods Market. The brand is Country Acres. It's seasonal, it's local, from an apple orchard here. And it's really, really good. We simmer it with cinnamon stick. So it's cinnamon spiced and it's just amazing this time of year. It's November 2016 for the holidays. So we have half a gallon here and we got some more. So there's a full gallon back there. Yummy. It has a date on it, but we'll finish it long before it goes bad. And of course we do non dairy milks. We don't do anything with cow milk. So this is coconut milk from Silk brand and Dan uses it in his cereal. He also drinks it like by the glass and I do too and also use it in smoothies. Okay, so the next, next, next row or shelf is the crisper. And we have fresh made guacamole from Whole Foods. It has avocado and lime juice and jalapeno peppers and cilantro all mashed together. A little bit of sea salt and I think, I don't know if there's onion in there maybe. Okay. And we also like the roasted red pepper hummus. And let me just open this, show you. And there's the guacamole. Okay. And we, you know, use multigrain crackers to dip in those. Alright, so here is a ball of cantaloupe chunks on this shelf and some apples that we just sliced. And these are two kinds, Jonagold and honeycars. Okay, this, this shelf is for salad. And we have a 5050 mix. This is a spring mix of red leaf lettuce and spinach. Look how good that looks. Okay, so that's that. And some clover sprouts. Sprouts are very, very nutritious for you. And when you buy sprouts, you always want to make sure there's no moisture in product packaging. No condensation because that extra moisture makes them soggy, which is not really great. And it also attracts bacteria. So make sure when you buy sprouts you get a package that looks, you know, dry, absent of water. And so they'll be really crispy and rich. Rich in nutrition. Okay. And these are locally grown too. These come from North Carolina. Okay. We have some organic celery, one of Dan's favorite. It's really nice and green stalks. We have a seedless cucumber. Don't want any seeds. We have some organic baby carrots. These are from Safeway. And some prepared raspberry vinaigrette salad dressing right here from Marie's. It's in the refrigerated section. Okay. And next shelf is organic butternut squash. We just got this tonight. Two pound package rich in beta carotene. Look at that. It's already cubed for us. I love squash. Not sure what we're gonna do with that yet. We might make a squash soup or you might just saute it with a little bit of light brown sugar, cinnamon and nutmeg. So it'll be like. Or maple syrup, something like that. A little bit sweet. Haven't decided yet. We have some portobello mushrooms right here. By the way, do you hear that in the background? It's the Dan on the cutting board with a knife. He's chopping up some cauliflower. One head. And then we have another cauliflower in here and it's getting some spots on it. So we need to cut it up tonight. We actually need to cut both of these up to neat. But this was reduced for quick sale, which is awesome because you get a. What's so heavy? You're gonna move it so you get a good price on it. And all you really need to do is remove a little bit of the brown spots. And we're going to steam that and have that. We definitely need to move. We need to cut this up to now. Let me get this out of here. Okay, so the very final shelf, or should say drawer are some red seedless grapes and some strawberries. No meat, no cheese, no butter, none of that stuff. No eggs. These are pretty good. Let's see the scrap grapes and strawberries. The sound of a vegan kitchen on the cutting board. Healthy, healthy things. And we got a few things over here too. On the side. I almost forgot. This is fresh squeezed orange juice. We have two 16 ounce bottles. And so delicious. You have vanilla yogurt. No cow milk. It has based in coconut milk. It's a really good brand and it is true to its name. It is really delicious, Healthy, kind, cruelty free and vegan. Here we got a bag of apples. Again, these are honeycrisp and Onigle. Two different kinds of. Right there. Some Spring water Deer park for us and the doggies. And we also have some local root beer from Old Dominion Brewery, which is right down the road. We don't drink a lot of soda, but this is kind of a little treat. It's. It's made with honey. It tastes amazing and kind of nostalgic, too, but since it's local, we have a few bottles of that. Haven't even got into it yet. Okay. I just wanted to show you my refrigerator, my vegan refrigerator, show you the kind of stuff that we've got going on here this weekend. And I hope you enjoyed the video, and I'll see you on my next one. Okay. Stay healthy, Stay well. Buh. Bye.
