Today, Lindsay from Happy Herbivore talks about her must-haves in the kitchen!
When I first starting eating a plant-based diet, I had no idea what to buy at the store. I started off by buying items called for in recipes, but I’m not the best planner, and I have trouble sticking to a schedule — I wanted to have a variety of options on hand so I could make something I felt like eating that night.
Canned Goods:beans, tomatoes, pumpkin, tomato sauce, tomato paste, and corn.
Dry Goods & Grains:brown rice, split peas, oats, lentils, dry beans and quinoa.
Baking: baking soda, baking powder, raw sugar, brown sugar, agave nectar, pure maple syrup, corn meal, white whole wheat flour, whole wheat pastry flour, gluten-free flour (optional), chickpea flouer, unsweetened applesauce, unsweetened cocoa, vanilla extract, and vital wheat gluten.
Condiments: balsamic vinegar, white vinegar, marinara sauce, ketchup, Dijon mustard, yellow mustard, salsa, peanut butter, barbecue sauce, hot sauce, soy sauce (or tamari), steak sauce, and miso.
Spices: chili powder, ground coriander, ground cumin, ground ginger, oregano, cinnamon, onion powder (granulated), garlic powder (granulated), thyme, fennel seeds, garam masala, nutmeg, Italian seasoning,curry powder, paprika, pumpkin pie spice, red pepper flakes (or cayenne), rubbed sage, turmeric, and nutritional yeast.
Produce & Herbs: garlic, onion, potatoes, ginger, carrots, celery, spinach, lettuce, greens, tomatoes, seasonal fresh fruits and vegetables, bananas, lemons, limes, apples, and out-of-season frozen fruits and frozen vegetables.
Other: tofu, vegetable broth, non-dairy milk such as soy milk or almond milk, and vegan substitutes (optional).
What are your kitchen-must-haves? Enter a comment below and you can win a copy of Lindsay’s first book, Happy Herbivore!
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