Guest guest Report post Posted November 21, 2009 rices - wild, mixed brown. red, black japonicacouscousBuckwheat soba noodlesGreen tea soba noodlespasta [whichever types you like] Jar of basic marinara suaceJar of pasta arrabiata sauce red beans [raw, for when you have time to soak & cook them & canned for when you dno't]white cannellini beans [raw & canned]black beans [raw & canned]lentils [raw & canned veggy lentil soup]  unchicken broth (I like the kind that comes like a paste which you dissolve into hot water]vegetable broth lemonslimesfresh garlicfresh red onionfresh scallionsfresh Italian parsley regular saltKosher saltfresh pepper/pepper grindersmoked ground paprikacoriander seedpaprikaall kinds of dried herbs, esp. basil, thyme frozen peas raw blanched almonds [i pan toast those & use them on everthing]sesame seeds [also pan toast & use on everything] olive oilflavored oilve oils with lemon & pepperroasted garlic live oilsesame oiltoasted sesame oilspicy chili oilBragg's amino acid sauce [tastes somewhat like soy sauce, but has no salt]Tamari sauceGerman mustard [with seeds]French mustard [Dijon is my favorite] oatmealWheatena [love this stuff! So healthy!] honey variety of herbal teas With this list I can make a variety of vegetarian meals. I can make soups, entrees, or just good ol' rice & beans in 15 minutes since I keep some quick-cooking rices on hand. I love all kinds of beans/lentils combined with soba noodles or Asian udon noodles. The noodles cook in 2 minutes, & in a pinch, I'll combine with canned kidney or mix a combo of black & white beans, toss with toasted sesame oil, a bit 'o' salt & pepper. Or maybe some Bragg's amino acid and tamari sauce. Yummy and fast. I buy fresh produce every few days to embellish the rice or noodles. I use frozen vegan " shrimp " and fake chicken or tofurkey products occasionally. I love to cook vegan " shrimp " [2 minutes in boiling water], chill it & eat with regular red seafood cocktail sauce. I call it shirmp " mocktail. " I eat no cheese and rarely use dairy, although occasionally indulge in a caffe latte since I love them, so I am not a vegan, but close. I rarely eat bread, but once in a while indulge in tofu hot dogs and veggie burgers with fresh lettuce and tomato, German mustard. I also love tofu corn dogs which I freeze. I freeze any hot dog/burger buns I don't use or feel like eating right away, and thaw them out when I get a hankering fr something different. I've been a vegetarian for 40 years, and have lived on this list embellished with fresh seasonal produce [broccoli, peppers, beets, turnips, carrots, kale -- I love it all]. I also love mushrooms and heirloom tomatoes, but have to watch for the sale prices. Quote Share this post Link to post Share on other sites
Guest guest Report post Posted November 21, 2009 Unless you have a large household then get rid of the pantry! My sister who lives in a small one-bed apartment stores all her grains etc under her bed in airtight containers. For two people the minimum I have is in jars and includes red lentils, wholegrain rice, kidney beans, chick peas, wholewheat flour and pasta, bulgar wheat and oats. The fridge contains carrots, salad, capsicums, courgette and greens. Then you have spices and herbs, incl bouillon powder. I try to use cheese, dairy, oils and fats sparingly. A wide variety of interesting, healthy and hearty meals can be cooked day in day out, in less than 30 mins and often in less than 15 mins. Oh, as for cooking utensils, I major on three. A heavy & large stockpot, a smaller of the same, both with heavy lids for faster, quicker, cheaper, planet-friendly cooking. Also I have a small whizzing machine to grind dried food such as spices and a blender to whizz up liquids to give texture & body. Anything else is bought when needed for a dinner party etc. Quote Share this post Link to post Share on other sites
Guest guest Report post Posted November 21, 2009 [Default] On Sat, 21 Nov 2009 02:24:54 -0000, " Talula " <spice_e_talula_rouge wrote: >If you were totally starting with a bare kitchen what would you stock it with (food and ingredients wise I mean. I found this by Googling " Vegetarian Pantry. " >Creating a Vegetarian Pantry >So many people have asked me how to set up a vegetarian pantry that I decided this subject merits a permanent place on my site. Whether you are a newcomer to a vegetarian diet, or someone who wants to have a greater variety of healthy ingredients at hand, this list can serve as your handy guideline. Now, no matter how time-crunched life gets, you can be sure that a healthy, nearly effortless meal awaits at the end of the day! > > >-\ - >NON-PERISHABLE DRY GOODS >Beans, canned: Look for good-quality beans, without additives, or better yet, organic canned or jarred beans from natural food stores or co-ops, including your favorites from the following: >Black beans >Black-eyed peas >Chickpeas (garbanzos) >Great northern beans (cannellini) >Pink beans >Pinto beans >Red or kidney beans > > > >-\ - >Beans, dried: If you're inclined to cook beans from scratch, I don't object! Black beans, adzuki beans, and navy beans are particularly good cooked from scratch; there's also pink, kidney, red, and large white beans; brown and red lentils, and split peas. > > >-\ - >Chilies, green, in 4 or 7-ounce cans, chopped, mild or hot, as preferred > > >-\ - >Grains: If you are going to store whole grains at room temperature, don't buy more than what you will use up in about 3 months. During hot summer months, refrigerate them. >Barley >Bulgur >Couscous >Rice (long-grain brown, basmati, arborio, >quick-cooking, etc.) >Quinoa >Wild rice > > > >-\ - >Herbs and spices, dried: Keep a good range of commonly used varieties on hand; seasoning blends, especially an all-purpose salt-free herb-and-spice blend, a good-quality curry powder, as well as an Italian herb seasoning blend, are especially useful. > > >-\ - >Oils: >Dark sesame oil >Extra-virgin olive oil >Light olive oil > > > >-\ - >Pastas and noodles: Keep a good supply of different sizes and shapes of pasta in your pantry. Some useful shapes to have on hand include angel hair, thin spaghetti, spirals (rotini), ziti or penne, fettuccine, and linguine. A few Asian noodles, such as udon, soba, and rice vermicelli, are available in natural food stores and are nice to have on hand too. > > >-\ - >Soy sauce: Sometimes marketed under the name tamari or shoyu; buy a good natural brand for best flavor. > > >-\ - >Tomato products, canned: >Diced, in 14- to 16-ounce cans >Crushed or pureed, in 14, 16, and 28-ounce cans >Tomato sauce > > > >-\ - >Vinegars: >Balsamic (dark and/or white) >Red wine or white wine vinegar >Rice vinegar (for Asian-style cooking) > > > >-\ - >PREPARED CONDIMENTS, SAUCES, AND SUCH >Barbecue sauce (great for broiling or stir-frying tofu, tempeh, or seitan) >Pasta (marinara) sauce (this comes in so many natural and flavorful varieties) >Pizza sauce >Salad dressings (choose natural, low-fat varieties of your favorites; I find red wine vinaigrette, balsamic vinaigrette, and ranch most useful) >Salsa, tomato-based, mild to hot as you prefer >Salsa, tomatillo (Salsa verde) >Thai peanut sauce >Stir-fry sauce > > > >-\ - >PANTRY VEGETABLES >Garlic >Onions (yellow, red, or both) >Potatoes, white (red-skinned are an excellent all-purpose potato) >Potatoes, sweet (for fall and winter) > > > >-\ - >REFRIGERATOR STAPLES >Refrigerator staples are more subjective to define than pantry staples. That being the case, this is a fairly short list, concentrating on the ingredients that I feel are essential to have on hand to ensure flexibility in meal preparation. This doesn't include fruits and vegetables, which you should buy as often as you need them. >Butter or margarine (both to be used quite sparingly; I like natural soy based margarines;look for a brand that is free of hydrogenated oils and trans-fatty acids) >Cheeses, shredded (low-fat if preferred, or soy cheese) >Parmesan cheese, grated fresh (or if you prefer, try Parmesan-style soy cheese) >Ketchup >Lemons >Mayonnaise (preferably commercially prepared tofu mayonnaise) >Milk, low-fat, or soy milk >Mustard, prepared (Dijon-style is excellent) >Tofu (in various forms including silken, soft, firm or extra-firm, and baked. See more detailed description of the various forms of tofu on page 000) >Yogurts, plain and flavored > > > >-\ - >FREEZER STAPLES >Burger and hot dog rolls (for veggie burgers and soy hot dogs, of course) >Hero or sub rolls >Pastas, frozen (any of ravioli, tortellini, cavatelli, gnocchi) >Pita bread >Pizza crusts >Soy bacon >Soy hot dogs >Tortillas, corn and flour >Vegetables of your choice (corn kernels, green beans, green peas, and chopped spinach are useful) >Veggie burgers > > > >-\ - >FRESH FRUITS AND VEGETABLES >Though fresh produce is undoubtedly a staple in this book's recipes and menus, it would be cumbersome to list all those used. Produce is the food I shop for most frequently, since I like to have it as fresh as possible. Though the seasonality of produce has been stretched by imports, I like to stick with what is truly seasonal as much as possible. Please support family farms by shopping at local farm stands and farmers markets if you have access to them. Cast a vote for organic produce (as well as organic eggs and dairy products) by buying them as often as you can; they are more expensive, to be sure, but if there is more of a demand, prices will come down. http://vegkitchen.com/tips/vegetarian-pantry.htm Quote Share this post Link to post Share on other sites
