22 Healthy Foods to Always Have in Your Fridge

Originally Published on ForksOverKnives.com on April 20, 2015 By Darshana Thacker

22 Healthy Foods to Always Have in Your Fridge_5
Here’s a master list to use when you’re stocking up on healthy ingredients and essentials. Filling your kitchen with healthy foods makes cooking delicious dishes a pleasure, not a chore. Although it looks like a long list, it’s worth it to stock up on condiments and frozen goods, since they will last for a long time.

1. Staple Vegetables

For vegetables, stock up on carrots, celery, beets, and bell peppers, because they have a better shelf life than other vegetables. You can use them in stews, for making stock, with dips as a snack, and in a lot of other types of recipes.

2. Staple Fruits

For fruit, stock up on apples, grapes, berries, and pears. These last a long time in your fridge, and are good for snacking or in oatmeal and baked goods.

3. Greens Like Lettuce, Spinach, and Kale

Fresh greens are always good for making a quick salad or for steaming or sautéing. You can also throw them in stews, soups, and healthy scrambles.

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4. Fresh Herbs

Fresh herbs add flavor and freshness to almost any recipe you’ll make. My favorites are cilantro, parsley, thyme, sage, dill, and rosemary. If the herbs are damp, then wrap them in a dry paper towel before storing; if dry, wrap them in a damp paper towel before storing.

date paste recipe

5. Dates and Dried Fruit

It’s always a good idea to have dates and other dried fruits in your fridge. Keep your favorites on hand, whether they’re raisins, dried figs, dried apricots, currants, or cranberries. You will get a lot of use out of a small amount in place of sweeteners and in baking.

6. Nuts and Seeds

We use them sparingly at Forks Over Knives, but nuts are good to have in case you don’t have nut milk—you can quickly make some nut milk at home. You can also use nuts and seeds to garnish your salads or main dishes.

7. Plant-Based Milks

Stock up on any plant-based milk that you like, whether it’s almond, soy, rice, cashew, hemp, or rice milk. You can always use it in breakfast cereals, for making baked goods, and in any dish that requires a creamy texture. Just like with nuts and seeds, please use sparingly.

8. Salsa

Good quality store-bought salsa makes cooking easier, as you can use it in main dishes and as a dip or a dip ingredient.

9. Mustard

Always have some mustard you like in the fridge, whether it’s Dijon, yellow, spicy brown, or another variety. You can use it on sandwiches and in dressings and sauces.

10. Hummushomemade-hummus

Some good hummus is always useful to have in your kitchen, since you can use it as a dip or as a sandwich spread. Try this delicious low-fat hummus recipe.

11. Nutritional Yeast

Nutritional yeast adds a cheesy flavor to food, so it’s a good vegan ingredient to have on hand. You can use it in pasta, in dips, and in other savory dishes.

12. Miso Paste

Miso is a flavoring agent that’s great for cooking, and along with nutritional yeast, adds a good cheesy flavor to dishes.

13. Tahini or Peanut/Nut Butters

Tahini, peanut butter, and other nut butters are good for making sandwiches, dressings, and baked goods.

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14. Tamari or Soy Sauce

Tamari or regular soy sauce is useful for making Asian dishes, for overall flavor, and in dressings.

15. Hot Sauce

I love hot sauce because it adds spice and kick to dishes. When you buy it at the store, try to find an oil-free brand with just a few ingredients.

16. Cacao Powder

Keep some cacao powder in your kitchen to make any dessert that requires chocolate.
For the Freezer…

17. Cooked Beans

Whenever you make a batch of beans, double the recipe so that you have extra to freeze. This cuts down a lot of prep time during the week.

To thaw: remove from the freezer and thaw in the fridge overnight, or run under hot water to use them immediately.

18. Cooked Grains

Just as with beans, grains freeze and reheat beautifully. Store extra cooked rice and quinoa in your fridge and quick meals will be a breeze.

To thaw: remove from the freezer and thaw in the fridge overnight, or steam them to use them immediately. Or place the frozen grains in a bowl, and set into a larger bowl partially filled with very hot water.

19. Frozen Vegetables

Stock up on frozen vegetables like corn, vegetable medleys, edamame, and green peas, and you will always have healthy options when you’re cooking.

20. Frozen Fruit

When your grocery store is having a sale, stock up on frozen bananas, frozen berries, and other frozen fruits. You can use them when baking, snacking, or in smoothies.

21. Garlic and Ginger

Garlic and ginger are excellent to have for flavoring savory dishes, so I store minced garlic and grated ginger in small freezer bags when I have extra. There’s no need to defrost it before using.

22. Corn, Rice, and Wheat Tortillas

These freeze well, and tortillas are endlessly useful when making tacos, wraps, quesadillas, and other handheld meals.

Ready to cook?

Check out our recipe database of delicious, gorgeous, and healthy dishes.

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By Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she’s known for her hearty and distinctly flavorful creations, which draw inspiration from a wide range of ethnic traditions. Chef Darshana was the recipe author of Forks Over Knives Family and a lead recipe contributor for the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Chef Darshana has catered numerous events, served as a private chef and regularly holds individual and group cooking classes. Visit DarshanasKitchen.com for more.

Spring Potato Salad with Balsamic Vinaigrette {Vegan}

Originally Published on Vibrantplate.com on June 26, 2017 By Kristina

pring Potato Salad with Balsamic Vinaigrette Vegan

A simple vegan Spring Potato Salad with a delicious Balsamic Vinaigrette, the perfect use of new potatoes!

New potatoes must be one of the wonders of the world. We simply adore them! Soft and crispy, quickly baked and full of flavor, they are a legit main dish by themselves. It seems a sin to hide them in heavy sauces or with strong-flavored foods.

In late spring or early summer, when new potatoes are in season, we often eat them just plainly cooked with a side of salad, or – as in this case – in a salad, with a delicate balsamic vinaigrette.

pring Potato Salad with Balsamic Vinaigrette Vegan_2

This Spring Potato Salad with Balsamic Vinaigrette doesn’t really need a lot of work to put on the table and is a great lunch or side to a barbecue. Just cook potatoes, prepare salad and dress everything with a simple and delicious balsamic vinaigrette. Potatoes, lettuce, cucumber and some radishes with a touch of dressing and herbs. Done!

Spring Potato Salad with Balsamic Vinaigrette {Vegan}

Author: Kristina Jug
Yield: 1-2
Ingredients

  • 200 grams new potatoes
  • salt, pepper
  • 1 tbs olive oil
  • 2 cups of lettuce
  • 2 radishes
  • 1 small cucumber
  • 1/4 cup olive oil
  • 1 tbs balsamic vinegar
  • 1 tsp dijon mustard
  • 1 clove garlic
  • chives

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Instructions

1.Wash and dry new potatoes, then cut into smaller pieces, like pictured. Depending on the size of your potatoes, cut lengthwise and in half.
2.Heat a pan on medium and add 1 tbs of olive oil. Add new potatoes and season with a pinch of salt. Stir to coat the potatoes in oil and cook for about 20 minutes, stirring regularly, until the potatoes soften and turn golden-brown.
3.While the potatoes are cooking, wash, drain and cut lettuce. Wash, dry and thinly slice radishes and cucumber. Place lettuce, radishes and cucumber into a bowl.
4.Make balsamic vinaigrette: pour 1/4 cup of olive oil in a cup, add balsamic vinegar and dijon mustard. Add a finely diced clove of garlic and some finely chopped chives. Season with salt and pepper. Whisk well until thoroughly combined.
5.When the potatoes are cooked, remove from heat and let cool for a couple of minutes, then add to the salad. Pour balsamic vinaigrette over potatoes and salad and mix well. Serve.

Nutrition information (per serving):

Calories: 817.09 kcal
Fat: 68.32 g
Saturated fat: 9.49 g
Carbs: 48.68 g
Protein: 7.3 g
Fiber: 7.15 g
Sugar: 8.48 g
Sodium: 1403.43 mg
Trans fat: 0.0 g
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