Now let's get things straight: I'm no cooking expert: I'm in college. I've created this guide as a "the-basics" kind of list, of things you should keep stocked in case a recipe calls for them. These are some of the things I found I most commonly needed in my recipes, so I hope it's a helpful starting point.
I was most proud of my pantry after my mom took me to Whole Foods. It was glorious.
Alright, what to stock in your pantry:
Canned goods- beans beans beans beans. you can never have enough beans, they can go in anything
- chickpeas
- soup! for all the "eh, I don't feel like cooking" nights
- coconut milk, for curries
- curry/pasta sauces, for when making curry is too much
- vegetable broth
Grains/Flours
- pasta. every kind of pasta you can think of. Superior sells little bags of pasta, 4 for 99 cents
- bread (multi-grain?) for pb&j sandwiches, mmm
- rice or rice mixes - I have dirty rice in there somewhere
- flour, if you bake (and then, sugar of course)
- tortillas, tacos!
Frozen food
- Amy's frozen burritos (DELICIOUS)
- edamame packs
- veggie burgers, an easy quick meal
- ice cream! Ralph's is the place to go
Other
- nuts, they're expensive but always an awesome snack. the Farmer's Market has a great variety
- popcorn kernels! bag popcorn always has butter--make your own the old-fashioned way, it's more fun
- oreos.
- peanut butter (preferably chunky)
- dried fruit
- spices (I have: parsley, oregano, cayenne, chili powder, coriander seeds, cumin, and paprika)
- canola/olive oil
- cocoa powder
Vegan things
- nutritional yeast - I bought mine on amazon
- vegan cheese -- probably have to trek to Trader Joe's or Whole Foods for this
- tofu -- Superior and Ralph's both have it!
And of course, fresh produce, but that's on you.
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