Saturday, June 24, 2017

What's In Your Pantry?


Well stocked pantry! 
This is a photo of an actual pantry at the home of a friend.

The following list is the work of a wonderful plant-based friend who teaches cooking classes. 
It is by no means a complete list, 
but a start for those who need help.

Pantry Staples for Plant-Based Meals

Beans (canned and dry)
Black/refried
Chickpeas
Lentils, brown & green
Pinto/Refried
White (navy, great northern, flageolet)

Condiments
Low-sugar ketchup
Mustard
Horseradish
Mayo

Flours
All purpose, White whole wheat
Brown rice
Cornmeal
Garbanzo (fava, besan)
Gluten Free flours

Grains
Barley
Brown rice
Bulgur
Farro
Millet
Oats
Quinoa
Polenta
Steel cut oats, steel cut rye
Wild rice

Nuts/butters
Almonds/Almond butter
Cashews, preferably organic
Peanuts/peanut butter
Pecans
Pine nuts
Walnuts

Oils
Canola, Organic, for high heat sauté
Coconut oil, for baking
Grapeola or Safflower for baking
Olive oil, for finishing
Sesame, for stir fries
Toasted sesame

Pasta
Whole grain spaghetti, rotini, macaroni
Gluten Free pastas

Pickles and preserved veggies
Capers
Dill pickles
Dried mushrooms
Olives
Miso
Pickled jalapenos
Pickle relish
Sun-dried tomatoes

Sauces
Marinara Sauce
Salsa
Sriracha
Thai curry paste (red/green)
Vegan Worcestershire

Seeds
Chia
Flax
Pepita
Sesame/tahini
Sunflower

Vegetables
Corn
Diced chilis
Jackfruit
Tomatoes (BPA free cans)
Peas

Vinegars
Apple cider
Balsamic red/white
Brown rice or rice
Red and white wine vinegar
Sherry vinegar
Ume plum

Other
Nutritional yeast
Non-dairy milk (plain soy, almond, coconut)
Bouillon, no msg
Shelf stable tofu