• Kim Campbell

Building A PlantPure Pantry

Updated: Jun 22, 2018

Building a kitchen pantry is the most important part of successful healthy cooking. When our kids headed off to college and set up their apartments, the first thing they wanted was a well stocked kitchen. They were all pretty good cooks and enjoyed meal preparation. They quickly learned that beginning from ground zero was a bit of an initial investment, but knew in the long run they could save money by preparing meals at home. I recommend starting with some basic spices, beans, grains, vinegars, condiments, sweeteners, spices, and an assortment of frozen produce. You don’t need to get everything at once, but start your list and begin adding to your pantry each time you visit the grocery store. In both my cookbooks, I provide an extensive pantry list with some deeper explanations of ingredients. Here’s the consolidated list I gave to my kids and family when they started cooking plant-based.

Beans (dried or canned)

Black Beans, Black-Eyed Peas, Cannellini Beans, White Kidney Beans, Red Kidney Beans, Garbanzo Beans, Great Northern Beans, Navy Beans, Pinto Beans, Red and Green Lentils

Grains, Flours, and Grain Products

Brown Rice, Wheat Bulgur, Cornmeal, Whole Wheat Couscous, Oats, Whole Grain Pastas, Quinoa, Whole Wheat Flour, Whole Wheat Pastry flour, Spelt Flour

Nuts, Seeds, and Nut Butters

Almonds, Cashews, Peanuts, Pecans, Walnuts, Flax Meal, Almond Butter, Cashew Butter, Peanut Butter, Tahini (sesame seed butter), Sunflower Butter

Vinegars, Condiments, and Sauces

  • Vinegars: Rice, Balsamic, White, Apple Cider, Red Wine

  • Condiments: Dijon Mustard, Yellow Mustard, Ketchup, Lemon Juice, Lime Juice, Sriracha (hot sauces)

  • Sauces: Vegan Worcestershire Sauce, Low Sodium Soy or Tamari Sauce


Maple Syrup, Molasses, Sucanat, coconut sugar, Medjool Dates


Ancho Chili Powder, Basil, Cayenne Powder (red pepper), Chipotle Chili Powder, Chives, Cinnamon, Cloves, Cumin, Curry Power, Dill, Fennel Seeds, Garam Masala, Garlic Powder, Ginger Powder, Italian Seasoning, Mustard Powder, Nutmeg, Old Bay Seasoning, Oregano, Paprika, Parsley, Red Pepper Flakes, Rosemary, Sage, Tarragon, Thyme, Turmeric

Tofu, Tempeh, and Non-Dairy Milks

There are a variety of non-dairy milks, tofus, and tempeh so I recommend you try a few.


Canned Coconut Milk (lite), Cornstarch, Flax Meal, Miso Paste, Nutritional Yeast Flakes, Seaweed (Nori Sheets), Tomatoes, Tomato Paste, Unsweetened Cocoa Powder, Low Sodium Vegetable Stocks

Frozen Produce

Fruits, Greens (spinach and kale), Broccoli, Peas, Corn, Onions, Peppers, Broccoli, Cauliflower, Asian Stir Fry Blends, Edamame

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