Most of the recipes in this cookbook should require only a basic set of ingredients. Here’s a good starter list:
- Veggies according to individual recipes. It’s also helpful to keep a variety of veggies in stock that keep well like carrots, potatoes, onions, garlic, sweet potatoes, cabbage, squash, etc.
- Tofu. Organic and firm/extra firm are best.
- Soy or rice milk. I like Natura and Silk soy milk.
- Soy cheese like mozza, cheddar, parmesan. In order of preference I like Daiya, Sheese, Vegan Gourmet, and Tofutti.
- Spices. Chili powder, crushed chilis, cayenne, basil, parsley, paprika, salt/pepper, turmeric, garlic powder, cumin, coriander, cinnamon, garam masala, sage, thyme, rosemary, bay leaves, Five Star, etc.
- Canned goods like diced tomatoes, chickpeas, peas, kidney beans, black beans, corn, coconut milk, pasta sauce, etc.
- Frozen goods like veggies, berries, spinach, filo dough.
- Cooking basics: margarine, flour, baking powder/soda, oil, veggie stock powder, cocoa powder, vanilla extract, soy sauce, cornstarch, etc.
- Rice and/or quinoa, even couscous if you’re into that.
- Noodles. Large shells, lasagna, rice noodles, etc.
- Indian pastes like Patak’s Hot, Mild, or Madras.
- TVP. “Textured Vegetable Protein” available at bulk food & health food stores & elsewhere if you’re looking for it.
- Nutritional yeast. Usually optional but tasty & healthy.
- Ground flax seed. If you want to make your doctor very happy find a way to have a few teaspoons of this a day. Not only is it the holy grail of Omega-3 fatty acids, it's yummy too and can be added to most recipes in this cookbook. Buy it in bulk, store it in the freezer, sneak it into as many meals as possible and you'll live long and prosper.
- Egg replacer. A box of this will last your natural lifetime. When you need it you need it but that’s not often.
