Pantry Basics

My pantry is fairly simple as I don’t buy much in the way of processed food. Still, it’s helpful to have assorted canned and dried items on hand to make meal preparation quick, easy and nutritious.

Dried beans, peas and lentils: Black beans, chickpeas, navy beans, pinto beans, kidney beans, red lentils, green lentils and split peas.

Whole grains: Brown rice, quinoa and gluten-free pasta.

Cans: Salt-free diced tomatoes, tomato paste, pineapple, pumpkin and some beans, for when I don’t have time to soak them.

Dried fruit: Dates, raisins and figs.

Baking ingredients: Salt-free baking powder, salt-free baking soda, ground flax, gluten-free 1-to-1 baking flour, buckwheat flour, sorghum flour, cornmeal, unsweetened applesauce, apple juice, orange juice, cocoa powder, arrowroot starch and vanilla extract.

Spices: Allspice, basil, bay leaves, black pepper, cardamom, cayenne pepper, chili powder (salt-free), chipotle chili powder, cloves, coriander, cumin, cumin seed, curry powder, cinnamon, fennel seed, garam masala, garlic powder, ginger, Italian seasoning, mustard, nutmeg, onion powder, oregano, paprika, poultry seasoning, pumpkin pie spice, rosemary, sage, smoked paprika, thyme, turmeric, white pepper.

Other: Lemon juice, lime juice, salt-free mustard, nutritional yeast, hot sauce, liquid smoke, sun-dried tomatoes, apple cider vinegar, balsamic vinegar, red wine vinegar, brown rice vinegar.