Plant-Based Pantry

Here are some of the items in my pantry that are my staples. Your pantry will evolve as you discover new recipes and cuisines.

Legumes

I recommend keeping both canned and dried beans in the pantry.
Back beans
Cannellini beans
Kidney beans
Chick peas
Pinto beans
Red beans
Navy or small white beans
Lentils (French, brown or red)
Split peas 

Grains

Purchase other types of grains as needed.
 
Rice, white, brown, arborio
Quinoa
Barley
Farro
Oatmeal

Pasta

Rice noodles
Pasta, regular and whole wheat
Couscous
Buckwheat noodles

Tomatoes

Whole plum
Crushed
Diced
Tomato paste

Baking Supplies

All-purpose flour
Whole wheat flour
Brown sugar
Granulated sugar
Baking soda
Aluminum-free baking powder
Cocoa Powder
Vanilla extract
Nuts – walnuts, almonds, cashews, pecans
Unsweetened coconut
Dark baking chocolate (non-dairy), chips and bars

Miscellaneous 

Peanut butter
Almond butter
Light coconut milk
Chipotle peppers in adobo
Olives
Pure maple syrup
Low-sodium soy sauce or Tamari
Red wine vinegar
Balsamic vinegar
Mustard, dijon, yellow, brown or grain
Ketchup
Honey

Herbs and Spices

These are commonly used spices and herbs. Spices lose their flavor quickly. Purchase in small quantities when experimenting with any new cuisine. 
Black pepper, preferably peppercorns for a mill
Salt, kosher, sea and iodized
Garlic powder
Onion powder
Cumin
Oregano
Thyme
Chili powder
Cloves, whole or ground
Cinnamon
Nutmeg
Ginger
Fennel
Parsley
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