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The following is a list of some of my commonly used ingredients I keep stocked in my kitchen. Various Dried Legumes
adzuki
black beans
black-eyed peas
black soybeans
cannellini beans
chickpeas
green lentils
mung beans, split and whole
navy beans
pinto
red kidney
red lentils, whole and split
split peas
Grains and other dry ingredients
barley
brown rice
bulgur
corn meal and corn grits (polenta)
oats
quinoa
rye, wheat, spelt and kamut berries
whole-wheat couscous
variety of whole-grain pasta
soba noodles
whole-grain flours
Herbs and Spices (some of my most frequently used)
allspice
bay leaves
black peppercorns
chili peppers, dried (whole, ground and flakes)
chili powder (spice blend)
cinnamon
coriander
cumin
curry powder
garam masala
mustard seeds
nutmeg, whole
oregano
paprika
thyme
rosemary
savory
turmeric
Condiments and Oils
vinegars (rice, balsamic and cider)
flax oil (keep refrigerated)
olive oils
sesame oil, dark/toasted
oils, neutral flavored
maple syrup
brown rice syrup
agave nectar
mustards
garlic-chili sauce
Bragg Liquid Aminos
tamari and soy sauce
miso
Canned Goods
unsalted canned tomatoes
chipotle peppers in adobo sauce
coconut milk
low-sodium vegetable broth
unsalted canned beans
Miscellaneous Ingredients
tahini
nut butters
seeds (pumpkin, sunflower, sesame, flax)
nuts (almonds, walnuts, peanuts, pecans)
dried fruits (dates are my most frequently used)
shredded coconut, unsweetened
nutritional yeast flakes
apple juice
nori
baking powder
baking soda
vanilla Veggie/Fruit Staples (just the basics)
carrots
celery
onions
garlic
ginger
hot peppers
salad greens
parsley
cilantro
lemons
limes
oranges
Refrigerated/Frozen Staples
frozen veggies (corn kernels, peas, spinach, green beans)
frozen cooked grains and beans (I cook them myself)
frozen berries (blueberries, raspberries, cranberries)
edamame, in the pod and shelled
frozen, uncooked lima beens
homemade veggie broth
soy milk
almond milk
tofu, extra firm and silken
tempeh Originally published on January 20, 2007 and last updated April 3, 2008
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