Post Punk Kitchen Forum

What are some of the staple ingredients in your kitchen?

I absolutely love baking and cooking, so it's always fun to find out what other people use as their staple ingredients.

Here are a few of mine:

For baking, it's egg replacer and various kinds of vinegar. I use the vinegar to make delicious and moist cakes and cupcakes....yummm.

For cooking, it's tofu and TVP. I use those two in almost every meal and tofu is a great egg replacement for making quiche!

For me it's Nutritional Yeast. I often hear myself saying things like, 'How did I live before Nutritional Yeast' or 'How does anyone live without Nutritional Yeast' or 'Oh, wow. I LOVE Nutritional Yeast' ;)

More recently I have realized I can also not live without agar. Always afraid of it before, I have discovered breakfast puddings using agar and a very easy, fool-proof method for pudding a la Chocolate Covered Katie dot com. I have been mixing my super protein powder (hemp, cacao, maca) with puddings like banana coconut cream and almond or peanut butter banana every day, topped with golden flax meal and toasted coconut (two other staples).

Agave and quinoa and nuts and seeds of all kinds are also definite staples.

I'm going to try using more dates as sweetener too, I've decided.

Thank you for sharing!

My husband loves Nutritional Yeast, too. He puts it on his spaghetti, popcorn, and other various food items.

A variety of nuts. Cashews for sauces, walnuts and pecans for breads, almonds for cookies and muffins, pine nuts for making life awesome. I usually have at least 5 kinds of nuts in my freezer.

(not counting deez nuts, of course)

Tahini, miso, fresh mint, basil, dill, and tarragon I cannot get enough of any of the above.

I don't know where to begin. I love to try new recipes and sometimes hate to leave the house, so I keep a very well stocked pantry.
Lots of different flours, cause I bake most of our bread and other things: whole wheat, white whole wheat, white, quinoa, rye, vwg, corn meal, blue corn meal, masa harina.
Several different kinds of rice: brown sticky rice, brown jasmine and/or basmati, wild, usually some sort of white just in case.
Beans, dried and canned of many sorts.
Assorted canned tomato products.
I keep a huge collection of dried herbs and spices.
Lots of different nuts and seeds: cashews, walnuts, almonds, pecans, pine nuts, sesame seeds, sunflower seeds...
If we are running low on onions or garlic it's time to go shopping.
I always keep an extra bottle of soy sauce in the pantry to replace the one in the fridge. Similarly, I buy a new can of nooch when the old one is half empty and keep lots of cartons of shelf stable soy milk in reserve, because on the rare occasions when I ran out of these things it was the worst.

What she said. Sometimes I hate shopping, or I want to eat something and don't want to get out of my pajamas to go buy ingredients.
Also lots of almond milk
Different kids of TVP and soy curls
A variety of vinegars and oils
I don't use coconut milk that often but it feels wrong if there isn't at least a can or two in my pantry
Oats, oat bran, wheat germ because I like hearty textured cookies and breads

I'm not sure where to begin with this either.

I would say that my spice drawer always needs to be stocked! That is really important to me.

Fridge = Tamari, veganaise, veg sour cream, daiya mozz and cheddar, wraps/tortillas, vinegar, various condiments, bubbies pickles, jelly, EB, hummus, salsa, soy milk.

Snacks = Popcorn, cereal, tortilla chips, nuts, rice cakes, PB.

Pantry = Flours, canned beans, rice, sugar, baking powder, baking soda, corn starch, maple syrup, quinoa, oatmeal, GF pasta, jarred pasta sauce, canned tomatoes - diced and crushed, nooch, breadcrumbs, canned refried beans, taco shells.

I am def forgetting things.

Garlic and sriracha.

I forgot to mention all of this.
There are also usually an opened jar of nut butter (anything but peanut) and jam in the fridge and at least one backup of each in the pantry. And I usually keep a package of dried mushrooms in the pantry.

staples in our kitchen:

cashews, tamari, garlic, shallots (these days i'm adding them to everything), nooch, vegenaise, habanero & jalapeno peppers, lemons & limes, cilantro & green onions.

staples in the pantry (extras on hand):

baking soda & powder, cornstarch, gluten-free & wheatsie flours, sugars, yeast, nooch, coconut milk, nut butters, dried peas-beans-'n-lentils, road's end mac 'n chreese & ramen noodles for my spouse, quinoa & millet, rice, soy curls.

Flour, sugar, brown sugar, red lentils, black beans, chickpeas, brown lentils, kidney beans, bulghur, onions, garlic, almond milk, almonds, cashews, vital wheat gluten.

I hadn't realized I had that many staples!

Man. too many to list probably.

Flours/sugar/salt

Dried beans/lentils/dahl/rice/millet/quiona/other grains

Canned tomatos and beans, tomato paste

LOTS of spices/dried herbs. I counted about a month ago, and I have 60+ spices! I buy them in bulk, so when i run out, i always refill. about every 6 months ill go through and throw out ones that don't smell pungent anymore.

Tapito, sirracha, chilli-garlic sauce. SOY SAUCE. Tamari.

Olive oil/vegetable oil/cooking spray

Tahini/miso/cashews

always buy at the store each week: Garlic, onions, tomatos (if none in garden)

White wine (at least 1/4 of a bottle, in the fridge for cooking)

Frozen peas/corn/bag of chickenless tenders

and always TOFU and SPINACH.

Me, too! I do have peanut butter, but also keep other nut butters on hand. You always have to keep a backup!

Maybe we should just join forces and save space...or build one giant zombie apocalypse pantry.

I would love to share a giant zombie apocalypse pantry with you DTBK!