What I have in my Vegan/Vegetarian Pantry

GRAINS:
Variety of Rice (Basmati, Jazmine, Sushi, Long grain brown, Wild)
Oats (whole and rolled)
Gluten free Pasta (various sizes, spaghetti, angel hair, linguine, lasagna, tubes, shells etc.)
Quinoa (red and brown)
Rice noodles
Millet



FLOURS: (whenever possible I like to buy my grains whole and grind them fresh, they taste a lot better.)

Whole buckwheat groats (can be used for buckwheat flour, Kasha)
Whole organic corn (use for fresh cornmeal)
Red or white wheat (for growing wheatgrass)\
Coconut flour
Chickpea flour
Tapioca flour
Xanthan gum

Brewer's yeast



 This website has great information on gluten free flours

LEGUMES:
Note:  when cooking beans make extra and freeze them for quick use.

Adzuki beans
black beans
cannellini beans
garbanzo beans
kidney beans
lentils (all colors)
Mung beans (great for sprouting)
split peas
kidney beans
Lima beans

DRIED FRUITS:
Dried apricots
Dried cranberries
Raisins
Dates
Dried Mangos
Dried Papaya
Dried Prunes
Sun dried tomatoes


SEA VEGETABLES:
Dulse
Hijiki
Kombu
Nori
Wakame

Non-SOY FOODS:
Miso, made with chickpeas and soy free
Non-dairy milk, almond or coconut are our favorites
Coconut Amino (soy free soy sauce alternative)

NUTS AND SEEDS:
Almonds
Cashews
Flaxseeds
Pecans
Pine nuts
Pumpkin seeds
Sesame Seeds
Sunflower Seeds
Walnuts
Brazil Nuts
Poppy Seeds


OILS and VINEGARS:
Olive oil (not for cooking)
Sesame Oil (not for cooking)
Flaxseed Oil (not for cooking)
Coconut Oil
Balsamic vinegar
Red wine vinegar
Apple Cider Vinegar (Braggs)
Brown rice vinegar
Umeboshi plum vinegar
white wine vinegar
white wine (cooking)
red wine (cooking)

SWEETENERS:
Blackstrap molasses
brown rice syrup
coconut syrup
maple syrup (grade b)
organic granulated sugar
Succanat
Barley Malt Syrup

CONDIMENTS AND OTHER SEASONING STAPLES/CONVENIENCE FOODS:
Capers
various canned & pickled (olives, peppers, artichokes, vegetables, jalapeno's, pickles etc..)
Horseradish
Wasabi
canned coconut milk
Canned various beans (black, pinto, garbanzo, red, refried etc..)
Almond butter
Tahini
Canned veggies (tomatoes, carrots, peas, green beans, corn etc..)
tomato paste
spaghetti sauce
corn tortillas
green chili sauce
green chilis, canned
Gluten free crackers
gluten free/gmo free chips
lemon juice
lime juice


ITEMS I MAKE AND KEEP ON HAND in Pantry and Refridgerator:
homemade mayonnaise
Salsa
mustard
dijon mustard
ketchup
No chicken broth seasoning
Homemade ranch dressing
Homemade italian dressing
Cashew Sour Cream
Vegan cheese sauce
gluten free crackers

ITEMS I MAKE AND KEEP ON HAND in Freezer:
cream of mushroom soup
vegetarian broth