Here’s a list of baking staples that I insist you all have on hand at any given moment.
Flours: All Purpose, Whole Wheat, Wheat Pastry, and Spelt.
Sweeteners: Evaporated Cane Juice Sugar, Agave, Stevia, and Powdered Sugar.
Perishables: Plain Soy Milk, Vanilla Soy/Almond Milk, Earth Balance.
Everything Else: Baking Soda, Non-Aluminum Baking Powder, Apple Cider Vinegar, Dark Chocolate, Vanilla Extract, Almond Extract, Coconut Extract, Non-Hydrogenated Shortening, Cocoa Powder, Canola Oil, Arrowroot (Cornstarch can be used in a pinch), Shredded Coconut, Dried Fruits, Almonds or other nut, Almond Butter (or Peanut Butter, I prefer almond because it can be stored in the fridge without hardening, therefore it keeps longer)
And, next is my list of everyday staples.
Pantry stuff: Marinara Sauce, Whole Wheat Pasta, potatoes, baked chips
Fridge: Vanilla Almond Breeze, minced garlic, ketchup, soy yogurt, Vegenaise, Tofutti Cream Cheese, Tofutti Sour Cream
Freezer: Amy’s non-dairy burritos, Boca Chik’n, Gardenburger Riblets, almost everything from the fantastic company Vegetarian Plus, frozen corn, and Soy or Rice Dream.
I LOVE Rudi’s Organic Bakery Bread, it’s heathy, vegan bread that doesn’t have the texture of a doorstop, I also always keep Pita bread and Alternative bagels around.
