*Like that background photo?  I shot that at the base of a local waterfall in Devil’s Kitchen, Catskills, NY.

My pantry is GMO-Free!  I cannot stress the importance of using all organic non-GMO products.  If you’re wondering, “What are GMOs?!” or “Why shouldn’t I eat them?”, check out GMO Facts by the Non-GMO Project.

If you’re transitioning to a vegan, gluten-free, and/or healthier lifestyle, you’ll want to keep the following food items on-hand & ready for a moment’s notice!  With the right ingredients, you’ll transform a drab meal into a FAB meal!

Oils & Vinegars

• Extra Virgin Olive Oil
• Sesame Oil
• Coconut Oil
• Toasted Sesame Oil
• Balsamic Vinegar
• Red Wine Vinegar
• White Wine Vinegar
• Apple Cider Vinegar
• Rice Vinegar
• Sherry Vinegar
• Gluten-free Tamari Sauce

Spices & Herbs

I purchase my spices at my local health food store.  They have high-quality all-organic spices in bulk, which doesn’t break the bank!

• Salt: coarse Kosher & sea salt
• Cayenne pepper
• Cumin
• Dried basil
• Dried oregano
• Dried sage
• Dried coriander
• Garlic powder
• Onion powder
• Curry powder
• Garam Masala
• Herbes de Provence
• Chili powder
• Red pepper flakes
• Bay leaves
• Variety of pre-made seasons for quick fixes – Cajun, Mexican, etc.
• All spice
• Nutmeg
• Cinnamon

Dry Goods

• Gluten-free pastas
• Quinoa
• Rice: brown, wild, organic white rice
• Dried beans and lentils
• Gluten-Free Flour:  almond meal, coconut flour, quinoa flour, brown rice flour, white rice flour, arrowroot powder, corn flour, potato flour, sorghum flour, potato starch, cornstarch.  Please note, I cannot tolerate tapioca flour or garbanzo (chick pea) flour.  (Bummer!)
• Quinoa flakes
• Corn meal (coarse and finely ground)
• Unsweetened cocoa powder
• Bittersweet chocolate
• Organic Sweeteners: granulated sugar, brown sugar, pure maple syrup, agave
• Tofu, shelf-stable
• Flax seeds (I grind mine in my repurposed coffee grinder)
• Chia seeds (ground in my repurposed coffee grinder)

Nut & Seeds

• Nuts: walnuts, pecans, almonds, hazelnuts, peanuts, pine nuts
• Natural peanut butter and/or other nut butters
• Seeds: sesame seeds, sunflower seeds
• Tahini (sesame paste)

Canned/bottled goods

• GF Vegetable broth
• “Lite” coconut milk & normal coconut milk
• Tomatoes, tomato paste
• Beans: black, cannellini, kidney, pinto, great northern, lentils (*chickpeas are wonderful, I’m intolerant)
• Wine: red, white or nonalcoholic
• Sherry, dry

Refrigerated items

• Fresh leafy greens
• Garlic & onions (I am intolerant, but these are essentials!  I replace fresh with high-grade organic spices)
• Lemons
• Limes
• Ginger
• Dijon mustard and stone ground mustard
• Tofu
• Nutritional Yeast
• Chili paste (adds a quick zap to dishes)
• Soy, coconut, or almond milk
• Vegan & GF Yogurt, plain and/or vanilla, low-fat or nonfat
• Vegan Parmesan cheese
• Tofu: water-packed, baked and/or seasoned
• Tortillas

Freezer

• Peas (toss some into soups, pasta, risotto)
• Corn (throw a handful in a quick chili)
• Spinach
• Edamame