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)
Split green peas
Any other I can get my hands on
Whole wheat or rye flour
Fermented Foods(we will get into the tutorials for fermented foods later, but these are critical in my diet)
Frozen: I rarely use frozen foods but sometimes they make things easier or are great in smoothies
Salt (preferable a high quality sea salt)
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.