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Kitchen Essentials:
- water filter
- good sharp knives (minimum: 8” - 12” chef’s knife, small paring knife, bread knife)
- cutting board(s); preferably wood
- set of good, heavy pots (4 pots)
- large stainless steel pot
- skillet/fry pan (1 small, 1 large)
- large wok
- 9” X 13” glass baking dish
- glass casserole dish w/lid
- baking pan(s)
- muffin tin
- blender
- hand mixer
- set of measuring spoons
- set of measuring cups including liquid
- various plastic containers for storage (recycled)
- set of wooden spoons
- veggie brush
- whisk(s)
- rubber spatula(s)
- metal spatula
- tongs
- mortar & pestle
- steamer
- colander(s) and strainer(s)
- veggie peeler
- hand grater
- citrus reamer
- hand masher
- can opener
- veggie spinner
- zester
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Good to have but not necessary:
- bread board
- small food processor
- big mixer
- grinder
- pasta maker
- mandolin
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Pantry Items
- herbs & spices
- olive oil
- oils, other: peanut, walnut, toasted sesame
- vinegars: fruit/wine, unpasteurized apple, rice wine,
- balsamic, umeboshi
- onions
- garlic
- ginger
- lemon juice (natural)
- miso (several kinds)
- tahini
- tomatoes, organic (canned, various)
- organic beans (canned, assorted) and dried
- pasta (whole grain, assorted)
- rice (whole grain, assorted)
- other grains: couscous, barley, millet, bulgur
- soy sauce (natural)
- flour (whole grain, assorted)
- rolled oats
- corn meal & polenta
- soy milk (powdered and liquid)
- butter (keep frozen)
- dried fruit (cranberries, apricots, other)
- frozen fruit (blueberries, other)
- nuts (walnuts, cashews, pecans - frozen if out of shell)
- bamboo shoots, baby corn, water chestnuts (canned)
- sea vegetables
- veggie broth (dried, canned or homemade)
- tofu (fresh & boxed)
- tempeh (store frozen)
- sweeteners: honey, molasses, unrefined sugar, maple syrup, agave syrup
- whole wheat and corn tortillas
- whole wheat pita bread
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