Pantry Basics for a Healthy Diet

Pantry Basics for a Healthy Diet

Pantry Basics for a Healthy Diet

January 28, 2019

For me (and most others) going eating vegetarian is a process; it doesn’t happen overnight. A simple roadmap was provided by Kathy Freston in her book Veganist: Lose Weight, Get Healthy, Change the World (Amazon).  Veganist concludes with a step-by-step practical guide to becoming a vegan…easily and gradually. 

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Whether you’re adding Meatless Mondays or going full bore vegan, it helps to have some basics on hand in the kitchen.

  1. Dried beans and lentils

  2. Canned no-salt-added beans

  3. Rolled and/or steel-cut oats

  4. Canned no-salt-added diced tomatoes

  5. Low-sodium vegetable broth

  6. Plant milk and creamer (pea milk for baking sweet, almond unsweetened for anything else), whole coconut milk (with the fat and all) for curries and creamy stuff

  7. Peanut butter, almond butter, tahini

  8. Spices: I have a ton of organic spices, and spice blends and seasonings. My go to’s are curry, tumeric, pepper, dried herbs (oregano, rosemary), chili flakes, and basil. I love to have smoked paprika, garlic powder, cinnamon, turmeric, dill, ginger, nutmeg, caraway seeds, and allspice on hand most of the time.

  9. Aromatic oils: sesame oil, pumpkin seed oil, olive oil; sunflower seed oil for cooking; margarine for baking

  10. Noodles; pasta and udon, ramen; rice; tortilla wraps

  11. Nuts and seeds: cashews, pecans, walnuts, coconut shreds, sunflower seeds, pumpkin seeds, peanut butter, almond butter.

  12. Other: nutritional yeast, Tamari, organic and preservative-free hot sauce, Pacifica veggie broth, Nutella, citrus


Pantry stocked? Get cooking with some of my favorite vegan bloggers’ recipes, such as Chocolate Covered Katie and Blissful Basil







You Are What You Eat:  My Vegetarian Journey

You Are What You Eat: My Vegetarian Journey