Pantry & Essentials
Let's step into my pantry and kitchen to see some of the ingredients and essentials I use daily.
In my years of cooking, tinkering, and refining recipes, I’ve learned that you don't need a kitchen full of gadgets. You just need a few reliable workhorses.
This isn't a shopping list of everything I own. It is living shortlist of ingredients and gear I actually reach for when I'm making recipes like my New Butter or Tofu Scramble Seasoning.
The Essentials (Ingredients)
My preferred building blocks of flavor and texture in an oil-free kitchen.
- Raw cashews – Unsalted and unroasted. My go-to base for creaminess. As cashew cream or in sour cream, mayo, and other sauces, these provide the texture that oil usually would, but with better flavor and a way better nutritional profile.
- Potato flakes – I use these to stabilize textures and add body to recipes without changing the flavor profile.
- Nutritional yeast – The classic plant-based savory secret. I buy it as "flakes" from the bulk bins, but occasionally pick it up at the store or online. Some people prefer unfortified, but I like the extra B12.
- Kala namak (The Spice Lab) – Also known as Himalayan Black Salt or Indian Black Salt. It has a high sulfur content, which is the secret to getting that authentic "eggy" flavor in tofu scrambles and mayonnaise recipes.
- Lactic acid (Druid's Grove) – A tinkerer's secret weapon. It adds that sharp, cultured "tang" to make a quick soy buttermilk or soymilk cream cheese.
- Soymilk (plain, unsweetened) – Plain & unsweetened, it's basically the only milk I cook with. It’s just soybeans and water. I used to buy the cheapest one at the grocery store, but after years of cooking with a variety of milks, the difference is stark. I've heard good things about Eden Soy as well.
- Butler soy curls – A (freezer) pantry staple for meaty texture. It's a whole-bean product that mimics the bite of meat strips and soaks up whatever marinade you throw at it. It's hard to find outside of North America.
The Gear (Tools)
Reliable hardware that makes the job easier.
- High-Speed Blender –
The easiest way to get truly creamy, oil-free sauces without grit.
It breaks down cashews entirely for that silky finish.
Note: The only two brands I trust are Vitamix and Blendtec.
(Vitamix is my personal favorite.) - Magic Bullet – The big blender is indispensable, but for small-batch sauces or a quick dressing, this is much faster (and easier to clean). Make sure you get a flat blade for making creamy sauces, spice mixes, and seasonings. Get 250-watt or higher for best results.
- GreenPan Ceramic Skillets – Oil-free cooking requires decent pans. These are the exact pans I use. Scanpan are great as well, but I prefer the lighter weight and surface of GreenPan.
- Aroma Rice Cooker – A reliable workhorse. I specifically use the version with the ceramic inner pot for safe, chemical-free grains.
- Instant Pot – For cooking beans, grains, and stews quickly without heating up the kitchen.
- Silicone Cube Mold – I use these to freeze leftover canned chilis and cashew cream. Having these available in cube form has been a game changer for me.
- Smoking Tube – This holds wood pellets to add real smoke flavor to dishes without using liquid smoke. I use it on my propane grill. A great way to add depth to plant-based meats, beans, and cheeses.
- Iwatani Cooking Torch – A torch gives you the ability to easily char and caramelize like nothing else in the kitchen. Torched bananas smell like marshmallows. Torched corn is another favorite.
- Steel Cutting Board – Mainly for use with the torch. Do not try to torch your food on a wood or plastic board and make sure this is on a surface that can handle high heat.
A Note on Links
I've tried lots of kitchen gadgets over the years and what I've found is that I much prefer simple methods over many tools. I don't have that weird avocado slicer tool any more. I just use a knife and spoon. The short of it is to pick ingredients and tools you love. That takes trial and error, but it's worth it!