What's in my pantry?

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I've always believed that the secret weapon to finding long term success on a plant-based diet is a well-stocked pantry. I tend to prepare a lot of Asian, Italian, and Mexican inspired dishes so my daily pantry/fridge tends to reflect these flavors. Play around with the staples I list below for this is truly just a guide. Figure out what items you reach for most. Most importantly, don't stress out about this. Building a great pantry takes time ( and some money ).

I try to store most of my pantry items in glass whenever possible. Not only is this the most eco-friendly way to go, but big Mason jars are also pretty and easy to see through in case you are running low on a particular item. Below I have listed the items I have stocked in my pantry (most of the time). I also try to buy organic whenever possible and affordable.

Grains and baking staples 

  • brown rice ( short, medium or long grain )

  • white jasmine rice

  • white sushi rice

  • quinoa ( white or mixed varieties )

  • dried polenta

  • almond flour

  • oat flour

  • gluten-free flour ( I like Rob’s Red Mill 1 to 1 Baking Flour )

  • coconut sugar

  • rice noodles

  • tapioca/rice wraps

  • rice cakes ( I like Lundberg )

  • gluten-free rice-based pasta ( Tinkyada is my favorite )

  • gluten-free high protein pasta ( Banza is my favorite )

  • Dr. McDougall's Hot and Sour Cup of Noodle Soup ( Oh my yum! Not gluten-free but I go for these on occasion ). I like the Split Pea Soup one as well.

  • rice crackers

  • instant oatmeal

  • gluten-free granola

  • corn tortillas - ( once opened, these go in the fridge )

  • potatoes ( white, purple, orange, red-skinned )

  • squash ( when in season, butternut, acorn, and delicata are my favorites )

Legumes - Dried

  • dried red lentils

  • dried yellow lentils

  • drench green lentils

  • whole roasted peanuts ( for Thai Food!! )

  • peanut butter powder ( for smoothies )

Canned Goods - once opened, these go in a glass container in the refrigerator or even the freezer.

  • canned chopped tomatoes

  • organic tomato paste

  • Rao's Arrabiatta Pasta Sauce ( my favorite pasta sauce from a jar. I use this sauce as a base for vegan pizzas as well )

  • chipotle salsa ( I usually make my fresh salsas but I like jarred salsas for certain recipes )

  • tomatillo salsa

  • quartered artichokes in water

  • canned hominy ( to make Posole )

  • chipotle chilies in adobo sauce

  • enchilada sauce ( I like Wholefood’s Market 365 brand )

  • black beans ( You can buy dried beans and re-hydrate on your own but I’m lazy sometimes and buy organic canned beans. Always make sure to rinse canned beans well before using )

  • chickpeas

  • cannellini beans

  • black lentils ( my favorite, I currently buy the Westbrae brand )

  • hoisin sauce

  • canned organic pure coconut milk

  • pureed pumpkin ( not the pumpkin pie kind, just 100% pure organic pumpkin )

  • tahini

  • almond or peanut butter

  • kalamata olives

  • capers

  • greek dolmas ( usually too high in sodium but I love to have them on hand for a snack or a Mezze Platter )

  • Annie's low-sodium soups ( these are for my husband, he loves this quick lunch item with quinoa or rice )

  • dried wasabi powder

  • sushi ginger slices

  • sweet Thai chili sauce

  • sambal

  • sriracha

  • German-style mustard

  • organic ketchup

Vinegar

  • a GOOD balsamic

  • rice wine

  • champagne

  • white wine

  • red wine

  • raw apple cider vinegar ( find one that contains the "mother" )

Oils - I don't use oils very often, so I usually buy them in small quantities so they don't go rancid. I usually saute veggies with a little bit of water instead.

  • a GOOD, high-quality olive oil

  • avocado oil ( my favorite neutral tasting oil )

  • toasted sesame oil

  • black or white Truffle oil ( a pantry must )

Spices

  • cinnamon powder

  • cinnamon sticks

  • mixed Italian herbs

  • vanilla powder - I buy a vanilla powder that is harvested on Maui

  • nutmeg seeds ( you'll need to find a grater for these ). Ground nutmeg is an obvious option but grating it yourself is really nice.

  • cumin

  • coriander

  • cardamon

  • dill

  • garlic powder

  • onion powder

  • chili powder

  • cayenne pepper

  • cracked black pepper

  • pumpkin pie spice

  • turmeric

  • Indian curry powder

  • red pepper flakes

Salt -While I don't add much salt to my recipes when I cooking, I do enjoy a nice "finishing" salt in small quantities. When used sparingly, fancy flavored salts can be a lot of fun.

  • Sel Gris sea salt from France ( my go-to for cooking )

  • pink Australia sea salt from the Murray River Valley ( so pretty! ) This is a finishing salt. It’s delicious on ripe Heirloom tomatoes.

  • fine Himalayan salt

  • flaky Maldon salt ( I have white and smoked ) I love this on tomato/basil bruschetta or pizza.

  • Kala Namak ( Indian black salt ) This has an “eggy” flavor so it’s amazing in tofu scrambles.

Misc

  • dark maple syrup

  • coconut sugar

  • coconut flakes

  • vegetable bouillon

  • local raw honey ( the only non-vegan item in my home besides the cat's food )

  • vanilla extract

  • mint extract

  • stevia powder or liquid

  • raw cacao powder

  • cacao nibs

  • lucuma powder

  • maca powder

  • dried wakame Seaweed

  • dulse

  • nori sheets

  • furikake ( look for low sodium, vegan variety )

  • dried shiitake mushrooms

  • red or green Thai curry paste

  • herbal teas ( I love licorice, chamomile, vanilla, rosehip, peach and cinnamon flavors )

  • green and white teas

  • hibiscus flowers ( for tea )

  • matcha powder

  • hemp seeds

  • flax seeds

  • golden raisins

  • dried Bing cherries or cranberries

  • Medjool dates ( I store in the fridge after opening because they attract ants! )

  • nutritional yeast

  • GoMacro Bars

  • Larabars