The Vegan & Gluten-Free Pantry


*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

4 Comments

  1. Hey Elisa! I wanted to let you know that I gave you a compliment and put a link to your blog on my latest post. It’s at the bottom of my Roasted Pepper and Zucchini post on honkifyourevegan.com.

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