Ever wonder how a lifelong vegetarian feeds herself and her family without breaking the bank? Let's dive into the grocery habits of Marina van Dijk, a 64-year-old gardener from Auckland's North Shore, who has been a vegetarian for nearly half a century! She's not just feeding herself, but also her adult son, Ryan, who also follows a vegetarian diet.
This week, Marina spent a total of $144.10 on groceries. She shops at a variety of stores: PAK'nSAVE Wairau, Woolworths Northcote, Da Hua Supermarket, and Top in Town Spice City in Northcote.
"I tend to go for specials, if I can," Marina explains. "Price is very much a driver, and I'm not so much brand-orientated." She's all about getting the best deals, especially on canned and frozen goods. PAK'nSAVE is conveniently close, while Woolworths is within walking distance. The Chinese supermarkets in Northcote offer unique vegan and vegetarian options that she can't find in mainstream stores.
Marina is essentially vegan now, having transitioned from a vegetarian diet over time. She doesn't buy meat or dairy, with the exception of the occasional chocolate treat. Her son, Ryan, made the switch to veganism after watching documentaries promoting animal rights and environmentalism.
"I always have some in the cupboard," she says, referring to soy milk, which is often cheaper and lasts longer than cow's milk. The rise of online recipes has also influenced her cooking, leading her to favor one-pot meals like Thai and Indian dishes, especially those featuring lentils and dahl.
But here's where it gets controversial... Marina's weekly staples include canned beans and red lentils. These are her non-negotiables, as they're easy to cook, versatile, and add bulk to meals.
Her most expensive purchase this week was vegan ice cream, a litre of Salted Caramel Fudge, which was on special for $7.50. She also managed to snag tomatoes for $3 a kilo and a packet of wraps for $3 from the Chinese shop.
"Generally plant-based food is a damn sight cheaper," she notes, although meat-free sausages can be pricier. She's switched to buying more tofu, and emphasizes the affordability of lentils and beans. A kilo of red lentils, which costs about $5, can yield four kilos of food.
Marina emphasizes that cooking is a learning process, and that not all tofu is created equal. She prefers firm tofu, which she cubes and uses in Thai dishes or as a paneer substitute in Indian cuisine. She recently made a chia berry pudding that was such a hit that people wanted the recipe.
Marina's approach to cooking is all about efficiency. She often cooks large batches of grains and legumes, such as mung beans and brown rice, and freezes portions for easy grab-and-go meals.
And this is the part most people miss... Marina's experience highlights how a plant-based diet can be both affordable and delicious with a little creativity and knowledge.
What are your thoughts on Marina's grocery choices? Do you have any tips for saving money on groceries? Share your opinions in the comments below! If you're interested in participating in the Receipt Reveal series, you can email receiptreveal@tvnz.co.nz with your phone number and location in New Zealand.
