My Store Cupboard Staples

I don't believe you need an expensive kitchen full of fancy ingredients to eat well.

One of the things that has made plant-based cooking much easier for me is having a well stocked store cupboard. It means even when the fridge is looking a little sad, I can usually pull together a decent meal without having to run to the supermarket. 

My cupboard has evolved over time, It used to be on a large shelf in my last house but we didn't have a space wall in the new kitchen and was splint into grains, seeds and pastas which was moved to a draw under the hot which is handy although a shame to hide all the lovely jars and baking and nuts which lives in another cupboard. It took a while to discover the ingredients that I actually use and build my supplies from there.  I remember once someone looking at my shelf and asked if I used everything, my response was yes. They stating they always wanted one but didn't even know how to cook most things. And to be honest if that's you then do not feel you need to buy all these things.  As your confidence in cooking grows so will your stock cupboard.  The nice thing about tins and dried pulses and grains is they last a long time, are usually cheep to buy especially when by in larger quantities. 

The "there's nothing in the house" dinner

• lentils + tin of tomatoes + tin of coconut milk + spices = curry
• pasta + vegetable + tin of tomatoes + herbs + cheese = Pasta bake
• Noodles + Vegetables + tofu + Soy Sauce = Stir fry
• Red lentils + Stock + Vegetable = Soup
• Couscous + Roasted Vegetables + chickpeas = couscous salad

Sometimes you don't need a recipe just a well stocked cupboard and freezer and it gives you lots of quick and tasty options.