Here is a generic checklist of items I use just about every week of cooking. Feel free to send me suggestions on things I have left off the list and I will continue to add them as we go. I am not going to list all the veggies – you can determine what you like and don’t like.
SPICES + SEASONINGS
- Cumin
- Ancho chili powder
- Chili powder
- Dried basil and oregano
- Cayenne pepper
- Smoked paprika
- Paprika
- Garlic powder and garlic salt
- Cholula hot sauce
- Sea salt
- Fresh ground pepper
- Frank’s Red Hot Sauce
- Dijon mustard
- Onion powder
- Thyme
- Cardamon
- Ground mustard
- Tumeric
CANNED GOODS
- Black beans
- Chick peas
- San Marzano tomato’s
- Diced Italian tomato’s
- Refried beans (Black and Pinto)
- Coconut milk
- Tomato paste
- Red Kidney beans
FRESH STUFF
- Raw cashews
- Fresh garlic
- Fresh lemons
- Fresh limes
- Cilantro
- Shallots
- Ginger
SAUCES, OILS and other LIQUIDS
- Coconut oil
- Olive oil
- Soy Sauce
- Balsamic vinegar
- Maple syrup
- Apple cider vinegar
- Rice wine vinegar
- Almond milk/Oat Milk
- Veggie stock
- Tahini paste
- Miso paste
- Craft beer for the Chef
OTHER VEGAN ESSENTIALS
- Nutritional yeast
- Vegan mayo
- Vegan sour cream – homemade
- Organic cane sugar
- Whole grain pasta
- Brown rice
- Basmati rice
- Quinoa
- Green lentils
- Kosher dill pickles
- Violife Parmesan
- Dijon mustard
APPLIANCES
- Food processor
- Blender
- Rice maker
- Immersion blender
- KitchenAid Mixer
- Cast Iron Skillet
- Heavy bottom saute pan and pot
