Guest guest Posted July 4, 2005 Report Share Posted July 4, 2005 No one's posted in awhile and I had an interesting idea. I'm going to move in a few weeks and have to make a new kitchen from scratch! I've gotten some great ideas on products to check out from you guys (thanks and keep em coming if you discovery anything new!) and I have meals and recipes I am looking forward to trying out, but I was thinking tonight about what are the core ingredients of a veggie/vegan kitchen? I know what *I* always have on hand...what about you guys? Please post your core veggie/vegan kitchen ingredients, things that you always have in your kitchen (specifically to cooking and baking). Here's some of mine: veggie broth, a variety of spices to mix and match, pasta, rice, lentils (color varies), oatmeal, soy milk, potatoes, garlic, beans (varies-loving white beans currently!) What about you? Thanks! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 4, 2005 Report Share Posted July 4, 2005 P/S Here's a few more of my favorites: my crockpot, frozen veggies when I can't get the fresh ones by the end of the week after work, kitchen scissors to cut cooked rice stick noodles, etc., always have on hand various sizes of pasta too , quinoa, tofu, veggies dogs abd burgers, carob chips for a little snack or to toss into cookies, nuts and my beloved peanut better. budgiegirl2003 <budgiegirl2003 wrote:wow you use ingredients I've never heard of! I'll have to try some of those out and learn about them...amino liquid? epazote plant? kombu? could you please explain what these are? and why so many steamers? different sizes? Thanks! -Katie " Each morning we are born again. What we do today is what matters most. " Source: Buddha Sports Rekindle the Rivalries. Sign up for Fantasy Football Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 4, 2005 Report Share Posted July 4, 2005 wow sounds like a very diverse and international kitchen, that's great! I'll have to check out those ingredients in the future, thanks for the info! -Katie , GeminiDragon <thelilacflower> wrote: > I'm a steamer maniac. I have a tiny one for small veggies, a huge one that fits over the dutch oven pot (got it for a quarter at a garage sale and it's stainless steel and was never used) and 2 medium sized ones for carrots, aquash etc. Braggs tastes like a mild soy sauce and I add to soups as I eat them or over cooked rice. It has your amino acids in it. Kombu is a sea vegetable dried (seaweed) and it's used in soups, stews, I cook it with beans, helps take gas out and adds a very good flavor, salt without all the sodium. Epazote is very hard to find. Luckily I have a plant off a cutting from my sister. She got hers from a friend that brought the plant here from Mexico. It's used in Mecican cooking, you just toss one or two leaves in beans and it takes the gas out and also adds a nice flavor. You can find dried epazote on the Internet or seeds on a few seed sites. Once it starts to grow you will have bushes of it. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 5, 2005 Report Share Posted July 5, 2005 Staples on my grocery list/in my pantry: garlic onions canned beans (kidney, pinto, black-eyed peas, cannelini dried beans (lentils primarily) potatoes veggie broth variety of spices (esp. whole peppercorn, onion powder, cumin, red pepper flakes, paprika) pasta rice eggs (from a woman down the road from us) milk and soy milk sliced cheese (for James' sandwiches) broccoli carrots frozen veggies , " budgiegirl2003 " <budgiegirl2003> wrote: > > Here's some of mine: > veggie broth, a variety of spices to mix and match, pasta, rice, > lentils (color varies), oatmeal, soy milk, potatoes, garlic, beans > (varies-loving white beans currently!) > > What about you? > > Thanks! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 5, 2005 Report Share Posted July 5, 2005 Oh yeah, I forgot, I, too, have Braggs in my pantry. It's a great substitute to soy sauce, not as salty and has ALL of the essential amino acids that your body requires. I douse my rice in it, add it to soups and stews in place of salt, and add it to my stir fry to " steam " up the veggies. check out: http://www.bragg.com/products/liquidaminos.html , " budgiegirl2003 " <budgiegirl2003> wrote: > wow you use ingredients I've never heard of! I'll have to try some > of those out and learn about them...amino liquid? epazote plant? > kombu? could you please explain what these are? and why so many > steamers? different sizes? Thanks! > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.