I'm a college student, so my staples (usually) are shelf-stable or something that doesn't quite get icky in two weeks or so. Two weeks, by the way, is because I only get to the store that often.
I keep chickpeas for extra protein (when they're not making me sick) and nut butters of various flavors (at the moment, two different types of dark chocolate peanut butter, chunky pb, cinnamon raisin pb, and dark chocolate and cherry almond butter) for sandwiches, for adding to fruit, to thicken soups, for adding to stir fries and mock curries.
I try to keep eggs on hand, not for using on their own, but because even though I usually only cook vegan desserts, I've been caught without eggs a couple times and it's been...problematic for the dessert.
I always have celery, carrots, and onions. Also garlic, though I usually buy a jar at the beginning of the year because it's cheapest. I don't care what I'm making--those three things often complement whatever it is.
And I always have olive oil and white wine because between the two, I can cook just about anything.
Oh! Also, coconut milk for a variety of uses.
Hopefully, some of those help. (And lo, but I miss onions sauteed in butter. The oil/white wine combo provides really good flavors though.)
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branchandroot
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Date: 2010-05-09 02:08 pm (UTC)I keep chickpeas for extra protein (when they're not making me sick) and nut butters of various flavors (at the moment, two different types of dark chocolate peanut butter, chunky pb, cinnamon raisin pb, and dark chocolate and cherry almond butter) for sandwiches, for adding to fruit, to thicken soups, for adding to stir fries and mock curries.
I try to keep eggs on hand, not for using on their own, but because even though I usually only cook vegan desserts, I've been caught without eggs a couple times and it's been...problematic for the dessert.
I always have celery, carrots, and onions. Also garlic, though I usually buy a jar at the beginning of the year because it's cheapest. I don't care what I'm making--those three things often complement whatever it is.
And I always have olive oil and white wine because between the two, I can cook just about anything.
Oh! Also, coconut milk for a variety of uses.
Hopefully, some of those help. (And lo, but I miss onions sauteed in butter. The oil/white wine combo provides really good flavors though.)