A peak into a Vegan Kitchen

... Just for my pal Beth!

So, I have made a list of what I typically keep on hand in my kitchen. I buy produce approximately three times a month, so I try to use up the easily spoiled foods first, like kale, greens and tomatoes. Most of what I make during the week is made directly from my pantry, except New Food Friday ingredients. Most of those I end up making a special trip to the store for, just for the fun experience. Everything I buy can be found at a combination of Wal-Mart, the BX (grocery store on base) and Whole Foods.

The List

Fruits:
Apples
Banana's
Oranges
Grapefruit
Lemon juice
Lime juice

Veggies:
Kale
Baby greens salad
Cucumber
Tomato's
Assortment of colored peppers (at least 3 green)
Onions (yellow and red)
Potatoes (Russet and red and Yukon gold- but I won't use nearly as many potatoes in the summer months, it is a mostly winter/fall food for us.)
Garlic (I use both fresh and pre-minced)
Carrots (baby and large)
Celery
Broccoli
Zucchini
Squash
Eggplant (I usually buy two at a time)
Basil
Cilantro
Ginger (I use fresh and pre-minced)
Avocado's (x3)

Refrigerated
Almond milk (Non-sweetened)
Soy Milk (Vanilla)
Coconut creamer
Coconut yogurt
Rice Cheese
Tempeh (Two packages of the whole grain kind)
Miso (chickpea kind)
Earth Balance (vegan butter)
Veganaise
Almond butter
Tahini
Extra firm tofu

Frozen
Veggies: broccoli, corn, green beans, sweet potato fries, peas
Waffles
Orange Juice
Vegan Boca Patties
Vegan Italian Sausage
Blueberries
Strawberries

Canned
Diced tomatoes
Italian Stewed tomatoes
Crushed tomatoes
Tomato paste
Tomato sauce
Premade pasta sauce
Chick peas (3 cans)
Cannelli beans (white kidney)
Kidney beans
Navy beans
Black beans
Vegetarian Refried beans
Pinto beans
Pineapples
Coconut milk
Jalapenos
Roasted peppers
Sun dried tomatoes
Pickles
Applesauce

General
Vegan sugar: white and brown
Peanut butter (all natural, chunky and smooth for baking)
Jelly (berry and apricot preserves)
Agave nectar
Molasses
Karo syrup
Brown Rice Syrup
Maple Syrup
Oil: Coconut, Canola, Vegetable, Extra Virgin, Peanut, Sesame
Apple Cider Vinegar
Distilled white vinegar
Seasoned Rice vinegar
Cooking wines
Balsamic vinegar
Tamari (or Soy Sauce)
Popcorn
Raw Walnuts
Pecans
Coconut (sweetened and unsweetened)
Pine nuts
Sesame seeds
Sunflower seeds
Raw Almonds (whole and sliced)
Macadamian nuts
Tapioca flour (or just plain old cornstarch can usually do the trick)
Raisins
Dried Apricots
Cocoa powder
Vegan Carob chips
Nutritional Yeast (can buy in bulk at Whole Foods... good sub for Parmesan cheese)
Barbecue Sauce
Vegetable Broth
Lentils
Green split peas

Grains
Whole wheat bread
Whole wheat buns
Brown rice: basmatti and long grain
Wheat germ
Oatmeal
Pasta (at least three varieties)
Rice noodles
Polenta (I have some of it in grain form and also use the premade stuff)
Quinoa
Soy Flour
Flax Seeds
Flour: White unbleached, whole wheat and whole wheat pastry flour
Whole wheat tortillas
Flat bread for roll up's
7-grain cereal

Seasonings (that I can't cook without)
Sea salt
Vanilla
Cinnamon
Garlic salt
Chili powder
Paprika
Cumin
Marjoram
Basil
Ground ginger
Thyme
Rosemary
Cloves
Coriander, ground
Sage
Bay leaves
Oregano
Ground red pepper
Red pepper flakes

Okay, that is a pretty comprehensive list of everything that is either in my kitchen right now or on my grocery list as we speak. I would say that about a month ago my kitchen finally felt "stocked" with all the basics. So... keep in mind, building up a pantry that has all the foods you need could take up to four months to accomplish. The New Food Friday concept has helped me expand the variety of foods in my grocery cart, while avoiding feeling overwhelmed. I hope this helps.

Thanks Beth for reminding me to do this.

Oh... and day one of sugar free was just okay. I cried a little tear when I let Cutter take the last piece of chocolate cake to work. But I figured having to admit to the blog that I caved on my first day would have been far worse than not eating cake. So thanks blog for being the motivation behind my willpower.