It’s a revealing question – what’s in your pantry? What we consider staples determines a lot about what we can whip up at a moment’s notice, what flavors we’re passionate about, and how we think about food. Here’s a sneak peak at what you can always find in my house:
- Quinoa: It acts like a grain but offers nutrition like a protein. What’s not to love? When I’m not sure where to start with dinner, I know that quinoa offers a delicious and quick base. Plus, you can make it in your rice cooker if you don’t want to mind it on the stove.
- Rice Vinegar: Whether I’m marinating chicken, making soup, or making a batch of the spicy peanut sauce you’ll always find in my fridge, I’m going to need rice vinegar. Acid is such a key component to balancing any dish and this is my favorite kind to use.
- Plain Oatmeal: I generally find that it’s not worth buying oat flour when I can get plain oatmeal so inexpensively. I use oat flour as one part of many baking mixes, along with almond, rice, sorghum, or other flours.
- Coconut Aminos: This is our household’s answer to soy sauce since we’re gluten and soy protein free. Coconut aminos mix well with rice vinegar for marinades – I make a mean Korean chicken wing that calls for both of these – but they’re also a must have for simple things like dipping sauce for dumplings.
- Cashews: Want a creamy, vegan sauce? You need cashews. I currently have some soaking to make a sauce for dinner tonight – combining cashews with broth, garlic, coconut aminos, lemon juice, and nutritional yeast in a blender. Starting with just the cashews and broth, though, you can make a smooth, neutral base and then flavor it to suit any recipe.
Of course, there are plenty of other things in my pantry, but these items are in my top 5. What would Ifind in your house?