Nik’s Pantry

 in Kitchen

A good pantry is worth just as much as a good garden. The pantry is where you find the heart of your dishes the spices and the glue that keeps them together. I have learned through the years how to cook with what I have on hand. This blog will encourage you to cook with what is fresh and ripening but the pantry is a critical part in completing proteins and making a meal feel whole. My pantry is listed in rough categories and orders in level of importance.

Beans (can’t be a vegan without these)
Black
White
Red
Split green peas
Lentils
Any other I can get my hands on

Dried Goods
Oatmeal
Flax seed
Chia seeds
Sesame seeds
Hemp seeds
Brown rice
Breadcrumbs
Sorghum flour
Rice flour
Chickpea flour
Whole wheat or rye flour
Tapioca Flour
Brown sugar
Nutritional Yeast

Nuts
Almonds
Peanuts
Walnuts
Pecans
Cashews

Dried Fruits
Coconut
Raisins
Dates
Cranberries

Superfoods
Maca
Molasses
Cocoa Nibs
Pea Protein
Spirulina
Powdered cocoa

 

Fermented Foods(we will get into the tutorials for fermented foods later, but these are critical in my diet)
Coconut cream
Chilis
Pickles

Frozen: I rarely use frozen foods but sometimes they make things easier or are great in smoothies
Berries
Spinach
Green peas

Spices
Salt (preferable a high quality sea salt) 
Pepper

Every other spice is negotiable. I debated for a long time if I wanted to include a spices section at all. I honestly use a lot of spices both dried and fresh but it’s all a matter of taste preference. Salt and Pepper are the only required spices in my recipes the rest is about techniques and changing for your taste profile.


I welcome you into my plant based kitchen to learn how I did, through trial and error and through passion for the food you are eating.

  

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