my plant based pantry

This list isn’t the whole of what I normally stock up on but this should get you started.  It goes without saying you should always have some good coffee and tea for the mornings and pop over guests.  Also a quality vegan chocolate and coco powder is necessary.  Fresh fruit and veggies are great and I always keep frozen blackberrys for the last minute crisp.

Spice
Sea Salt
Turmeric
Paprika
Braggs All Spice
Bay Leaves
Nutritional Yeast
Cayenne Pepper
Black Pepper
Chipotle Chilli
Cinnamon
Whole Nutmeg
Vanilla Extract
Almond Extract

Fresh Herbs
Basil
Flat Leaf Parsley
Cilantro
Mint
Thyme
Sage
Chives

Beans
Black Beans
Pinto Beans
Small White Beans
Navy Beans
Mung Beans
Chickpeas
Cannellini Beans

Grains
Short Grain Brown Rice
Jasmine Rice
Sushi Rice
Quinoa (all varieties)
Oats
Barley/ French Lentils/ Black Lentils
Couscous
Millet

Nuts & Seeds
Almond Nuts blanched
Cashews Unprocessed
Walnuts
Hemp Seeds
Flax Seeds
Sesame Seeds
Chia Seeds
Pepitas (Pumpkin Seeds)

Flour  
King Arthur Flour
Almond Flour
Bob’s Mill Gluten Free Flour Mix

Sugars 
Organic sugar
Agave
Maple Syrup

Now on to the Extras

Organic Ketchup/ Hot Sauce/ Vegenaise
Stoneground Mustard
Tomato Paste
Tahini
Tofu
Kite Hill Plain yogurt (feeling frivolous? Kite Hill jalapeno cream cheese and ricotta)
Apple Cider Vinegar
Silk Soy Creamer or Organic Valley
Soy, Almond, Hemp, (find your preferred taste here) Milk

Must Have
Lemons
All-Vegetable Shortening
Onions or Shallots
Pasta Noodles Rice/Soba/Buckwheat Stir Fry Noodles
Fire Roasted or Crushed Tomatoes and Tomato paste
Marinara Sauce
Extra Virgin Olive Oil

Oh and don’t forget Earth Balance Vegan Butter!  And I am trusting you have baking soda, powder, some potatoes on hand and all those very basic items.

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