Submitted by Kim Campbell, director of culinary education.
When our kids headed off to college, I had the task of building their kitchen pantries. It wasn’t easy because they were starting from ground zero. You can always add to this list as there are so many great products out there to enhance cooking. But here is what we started with to begin their cooking journeys.
Photo courtesy of Pixabay.
Beans
black beans, cannellini beans, red kidney beans, garbanzo beans, great northern beans, pinto beans, lentils, split peas
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Grains, flours, and grain products
brown rice, whole grain pasta, quinoa, whole wheat flour, whole wheat pastry flour, whole wheat couscous, bulgur wheat, oats
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Nuts, seed, and nut butters
almonds, cashews, peanuts, walnuts, flax meal, almond butter, peanut butter, tahini
Photo by Amy Bissinger.
Vinegars, condiments, and sauces
apple cider vinegar, balsamic vinegar, white vinegar, rice vinegar, red wine vinegar, dijon mustard, yellow mustard, ketchup (low sodium/sugar), lemon juice, lime juice, sriracha, miso paste, vegan Worcestershire sauce, soy or tamari sauce (low sodium)
Photo by Kim Campbell.
Sweeteners
maple syrup, agave, molasses, sucanat, Medjool dates
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Spices
basil, cayenne powder (red pepper flakes), chipotle chili powder, chives, cinnamon, cloves, cumin, curry powder, dill weed, fennel seeds, garam masala, garlic powder, ginger powder, Italian seasoning, mustard powder, nutmeg, Old Bay seasoning, oregano, paprika (smoked and regular), parsley, rosemary, sage, thyme, turmeric
Photo courtesy of Pixabay.
Tofu and tempeh
There are many varieties of tofu, ranging from silken to extra firm. I prefer extra firm tofu. There are also a variety of tempeh brands and flavors, so I recommend you try a few. It’s important to always buy organic tofu and tempeh since many soy products are often GMO foods.
Photo by Amy Bissinger.
Miscellaneous
canned coconut milk (lite), cornstarch, flax meal, nutritional yeast flakes, seaweed (nori sheets), tomatoes, tomato paste, vegetable stocks (low sodium)
Photo courtesy of Pixabay.
Frozen produce
fruits, greens (spinach and kale), peas, corn, onions, peppers, broccoli, cauliflower, Asian stir-fry blends, edamame