Tuesday, November 16, 2010

Pantry Staples

A frequent question on many discussion forums is what pantry staples a vegan cook might want to keep on hand. Here's my list:

  • Beans: white, black, pinto, chickpea, lentils, red lentils.
  • Grains: Brown rice, corn meal, oatmeal, whole wheat flour, whole wheat pastry flour, whole grain pasta, quinoa
  • Oils: canola, safflower, coconut, olive, Earth Balance, Vegenaise
  • Nuts, seeds and dried fruit: pecans, cashews, sunflower seeds, pumpkin seeds, almonds, raisins, apricots, cranberries, sesame seeds
  • Frozen: Spinach, peas, peas and carrots, cauliflower, broccoli
  • Canned: diced tomato, tomato paste, coconut milk, light coconut milk, pumpkin, homemade jam, peanut butter, assorted beans for quick meals
  • Herbs and Spices: (partial list - this is just what I use most) pepper, sage, thyme, onion, garlic, cinnamon, ginger (dried and fresh), basil, oregano, curry, garam masala, chipotle powder, paprika, dill, Old Bay, pumpkin pie spice, mustard
  • Other Seasonings: nutritional yeast, soy sauce, apple cider vinegar, balsamic vinegar, Sriracha, white balsamic, sesame oil, Tabasco, ketchup, mustard 
  • Sweets: organic sugar, brown sugar, agave, maple syrup
  • Soymilk - plain and vanilla
  • Baking needs - flax seed meal, baking soda, baking powder, salt, cocoa, chocolate chips, corn starch, arrowroot, vital wheat gluten

Perishables (autumn list):
  • Fruits: bananas, apples, pears, kiwi, lemon, lime, pomegranates, mandarins
  • Veggies: broccoli, kale, sweet potatoes, spinach, lettuce, cabbage, carrots, peppers, squash, onions, potatoes, mushrooms, brussels sprouts
  • Proteins: tempeh, tofu
  • Bread: whole wheat sliced bread, wheat and corn tortillas

Treats: (I buy these rarely - when they are on sale or when I need them for a specific meal)
  • Daiya
  • Tofutti cream cheese
  • Tofurkey sausages
  • Spring rolls, samosas and frozen Rising Moon ravioli.

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