This week, Mark Bittman is serving as a Guest Editor at Food52. He chose a Wildcard winner, answered our questions, and has been sharing recipes from his new Cooking Basics app.
Today, Mark outlines the five pantry staples that are essential to go Vegan Before 6. To get you started, we're giving away five copies!
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1. Aromatics, the staples that make everything else taste better: onions, garlic, ginger, shallots, carrots, and celery, for example.
2. Fresh vegetables and fruit should be the base of every meal. When in a time crunch, frozen vegetables make prep a snap, and you can use frozen fruit to whip up a smoothie. (Some beans -- like lima, fava, and black-eyed peas -- are sold frozen, too.)
3. An assortment of spices, chiles, dried herbs, and fresh herbs will liven up any meal.
4. Beans are a must. They come in hundreds of varieties. You can use canned beans in almost all recipes, and smaller beans, split peas, and lentils cook quickly. Then you can refrigerate or freeze them in small containers.
5. Brown rice and whole grains. Keep at least a couple of these around and cook them in big batches. There's a huge variety -- explore it all.
Mark is giving away five copies of his new book, VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good. To enter, tell us: what are your most trusted pantry staples?
Photos by James Ransom
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
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Written by: Mark Bittman
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117 Comments
Jennifer A.
November 26, 2013
Olive oil, garlic and dried herbs! So intrigued by VB6. Huge Bittman fan and have read all his books. Also LOVE (and own) How to Cook Everything and How to Cook Everything Vegetarian.
Annie
September 23, 2013
Am looking forward to trying this way of eating.. Love fruit & vegegetables
Don V.
August 12, 2013
After a few years of poor me eating resulting in 43 lbs weight gain, aching knees, and a total lose of energy. Couldn't break out of the self destructive cycle. Well finally enough pain! My wife introduced me to Mark's sparkling vg6 style of healthier eating and on my way. Feeling mentally better already. Current weight 263, will keep you posted. Have a great 24.
Barb
July 27, 2013
Pop corn, olive oil, and sea salt. I will be able to have a snack that satisfies.
Maria
July 21, 2013
It might sound weird, but next to more regular stuff like canned tomatoes, pasta and chicken stock is something I can't possibly live without: hearts of palm.
Snubby
July 15, 2013
I always have quinoa,organic chicken stock,good olive oil,roasted red peppers,and a drawer loaded to the gills with herbs and spices!
Angballa
July 10, 2013
Olive Oil, Quinoa, Brown Rice, La Boite spice blends, Rancho Gordo Beans, Good Vinegar, Onions, Garlic, Thyme plant, Parsley plant, Unsweetened Coconut, Coconut Oil
cindys
July 10, 2013
Beans, whatever is in my garden, always onions and garlic. I keep canned sardines for emergency sandwiches to take for lunch when I have no leftovers.
Bette
July 10, 2013
Whole grain pasta, blueberries, apples, quinoa, lemons, shallots, garlic, onions, spinach and tomatoes.
arcane54
July 6, 2013
beans, farro/quinoa/whole wheat berries, olive oil, a variety of herbs/spices, dried fruit and nuts, mustard, vinegar(s), stock
kirstenmlindquist
July 5, 2013
I have a huge pantry, kind of a fanatic since being a poor grad student and on food stamps. Here's my short list of must have:
pinto beans, garbanzo flour, walnuts, salsa, masa harina, cilantro, jalapeno, onion, garlic, ginger, coriander, carrots, celery, cabbage - able to whip up Mexican meals or a great salad in no time!
pinto beans, garbanzo flour, walnuts, salsa, masa harina, cilantro, jalapeno, onion, garlic, ginger, coriander, carrots, celery, cabbage - able to whip up Mexican meals or a great salad in no time!
mnewman
July 3, 2013
Dried beans, garlic, olive oil, cinnammon, rolled oats, vinegar, onions, eggs, herbs!!!
Nane
June 30, 2013
Really Good olive oil, dried pasta, garlic and chilis - you can make anything with them!
Quinn
June 30, 2013
All types of vinegar, lentils, cabbage, garlic, chipotle powder, basil, anything green and leafy, and more siracha than I know what to do with.
Cindyatbeach
June 30, 2013
Frozen homemade vegetable stock, canned beans, rice, flours (in freezer), yeast, salt, baking powder, baking soda.
Robin W.
June 30, 2013
Beans:black, white, red, chick. Grains: brown rice, wheat berries, polenta, rolled oats. WW couscous, organic canned tomatoes.
Margie E.
June 30, 2013
Roasted, low-sodium vegetable stock. An essential. Use with various combinations of the staples, listed above, and you have a delicious soup in minutes.
Audrey
June 29, 2013
Kosher salt, milk, coffee, good bread, and lemons. All hugely essential in my kitchen!
Brian5701
June 29, 2013
I keep soy sauce and korean chili paste on hand for quick spicy stir fries. I also always have hummus and veggies in the fridge for healthy snacking.
Joan
June 29, 2013
I always have onions, carrots, and celery in the fridge and olive oil, brown rice and gluten free pasta on my shelf.
LynneT
June 29, 2013
Lemons, carrots, shallots, red bell peppers, olive oil, dry beans, couscous, canned tomatoes, frozen peas and frozen pesto that I make every summer and freeze in ice cube trays.
Linnane
June 29, 2013
Olive oil, whole wheat pasta, quinoa, black beans are the staples we always keep around.
wolf
June 29, 2013
My most trusted pantry staples is kohlrabi(turnip), which you can use for anything. Dried tomatoes and potatoes.
deb O.
June 29, 2013
kale, lentils, ww couscous, carrots, broccoli, onion, garlic, Olive Oil, basil, thyme, pepper, Himalayan sea salt, chickpeas, almonds, peppers
I'm Veg: also eggs :)
I'm Veg: also eggs :)
EKG
June 28, 2013
Red lentils, canned diced tomatoes, garam masala, sea salt, pepper. Lemons, cashews
Panfusine
June 28, 2013
Vegetables: Potatoes,onion
Spices: cumin, mustard, turmeric, asafetida, arbol chiles
Herbs: Ginger, garlic, Cilantro, limes & Curry leaves
rice, whole wheat flour lentils (~ 3 types), dals, beans & Garbanzo. I could go for days with just these & not get bored!
Spices: cumin, mustard, turmeric, asafetida, arbol chiles
Herbs: Ginger, garlic, Cilantro, limes & Curry leaves
rice, whole wheat flour lentils (~ 3 types), dals, beans & Garbanzo. I could go for days with just these & not get bored!
CondimentQueen
June 28, 2013
In heavy rotation at the moment: Lemons, garlic, leeks, green onions, tomatoes, spinach, farro, brown rice, cumin, basil, thyme, dill, walnuts, evoo, balsamic vinegar, salt, pepper.
Genevieve R.
June 28, 2013
Onion & Garlic, Quinoa & Cous Cous, carrots, spinach, black beans, avocado, frozen edamame, corn & sweet peas.
AnnSchutt
June 28, 2013
Most trusted: Onion, garlic, ginger, canned tomatoes, lentils, carrots, potatoes, steel cut oats, walnuts, raisins, canned chick peas, salsa, natural peanut butter
Lisa108
June 28, 2013
Most trusted pantry staples: EVO, balsamic vinegar, whole cumin and coriander seeds, garlic, shallots, onion, lentils, quinoa.
umbreen
June 28, 2013
Most trusted pantry staples: atta (flour for Pakistani bread), basmati rice, tomatoes, onions, lentils.
Suzanne M.
June 28, 2013
Most trusted pantry staples: brown rice, onions, carrots, black beans, and red peppers.
cookinginvictoria
June 28, 2013
The building blocks of an Italian nonna's pantry -- olive oil, garlic, lemon, fresh herbs, anchovies, high quality canned tomatoes, grits/polenta, farro and other interesting grains, and an assortment of dried beans and lentils.
charissafish
June 28, 2013
I agree with Mark's list (although I admit I rarely have my beans cooked up and ready to go). I'd add lemons and cheese though : )
Desert D.
June 28, 2013
Rice, beans, canned tomatoes, garlic, onions. Also cheese, eggs, and milk. (sorry!)
ReneeT
June 28, 2013
Lemons, garlic, amaranth, tuna, olive oil, chicken broth, oats, sunflower seeds, pecans, walnuts, and parmesan.
ksalter
June 28, 2013
onions, garlic ginger, dried noodles of every variety and grain, Asian condiments and sauces, beans of every variety - dried and canned, rice of every variety and polenta, farro & quinoa, vinegars of every sort . . .
Brookyhill
June 28, 2013
Garlic, olive oil, almonds, white pepper, cumin, turmeric, almond butter, carrots, apples, blueberries, steel cut oats.
kzmccaff
June 28, 2013
Garlic, nuts, lentils, farro, quinoa, canned tomatoes, a whole drawer of spices, olive oil, jars of olives, parmesan, garbanzo, black, and kidney beans, whole grain pastas, lemons.
sngator
June 28, 2013
Garlic, olive oil and sesame oil, cayenne and crushed red pepper, balsamic vinegar, nuts, almond milk, dried herbs and spice mixes, chick peas, lemons and limes, and kosher salt and fresh peppercorns.
Lisa M.
June 28, 2013
Canned tomatoes: whole, crushed, and diced. Especially during the 10 months of the year that you can't get good tomatoes!
zest I.
June 28, 2013
Garlic, basmati rice, shallots, a good assortment of vinegars and quality canned tomatoes.
dandelioneyes
June 28, 2013
My requirements are polenta (can be cooked up for any meal and topped with anything), almond milk. dried beans, and flour and a jar of yeast for bread. The specifics of the rest of my pantry varies but I feel like I can safely rely on my pantry to feed me if it has those things.
Sidney R.
June 28, 2013
Natural, no sugar or anything else added peanut butter, low sodium soy sauce and toasted sesame seed oil are essential. They go into great dipping sauces and also are used to enhance flavors of vegetables. No one should be without.
Andrew K.
June 28, 2013
My go-to staples are long-grain white rice, italian seasoning, and garlic. They can go with almost anything!
Teresa B.
June 28, 2013
Onion, garlic, quinoa, lentils, pasta in a variety of shapes, ginger, chillies and pots of fresh basil, thyme, rosemary and mint.
heather_jewell
June 28, 2013
Onions, garlic, rice/grains, tinned tomatoes and beans, lentils, spices, pasta/noodles - all in my pantry all the time.
Key
June 28, 2013
I'm learning that nuts can be so much more than just a nut; e.g., ground nuts (raw peanuts) after soaking for a few hours turn beck into a very interesting vegetable.
Leenyburgh
June 28, 2013
I always have kale, chick peas, nuts (almonds, peanuts), lettuce leaf, spices, blueberries, and carrots. Getting through one day without eating some of these would be a difficult one :).
mko005
June 28, 2013
canned tomatoes, onions, different types of pasta, cucumbers, romaine lettuce, limes, feta cheese, peppers, cucumbers, fresh tomatoes
ukimmeru
June 28, 2013
In my kitchen you will always find a variety of oils, vinegars and cooking wines; spices, seasonings, and fresh herbs; brown rice, arborio and quinoa; onions, potatoes, carrots, and garlic; lemons, limes; tomatoes, bananas, grapes, and a block of parm cheese. (and starting this week, non-stop zucchini) :)
Vicki L.
June 28, 2013
Onions, Celery, Carrots, Garlic, Celery, Peppers, romaine lettuce, Blueberries, bananas, assortment of beans and grains, oils and vinegars, fresh, frozen, and dried herbs and spices.
tstuckrath
June 28, 2013
kale, quinoa, brown rice, garlic, cardamom, blueberries, carrots, celery, water, garbanzo and black beans, lemons, limes.
Debbie B.
June 28, 2013
Garlic, onions, celery, peppers, carrots, lemons, nuts, pasta, rice, canned salmon, tuna, beans and tomatoes. All different spices.
tbaden
June 28, 2013
Pantry staples like dried spices/herbs, oils and vinegars, canned beans, tomatoes, sun dried tomatoes, brown rice and whole wheat pasta, plus fresh herbs, lemons, and mulitiple varieties of olives.
hardlikearmour
June 28, 2013
Whole grain spaghetti, canned garbanzo beans, and diced tomatoes -- the main ingredients in my super easy pantry supper.
KatieGrace
June 28, 2013
I try not to keep too much in the way of food around since I live by myself, but the one thing I always have is old fashioned oatmeal. It is so versatile and so filling!
Fairmount_market
June 27, 2013
lentils (red and puy), cumin seeds, anchovies, nuts, sesame seeds, and for breakfast Scottish oats, teff grain and flax seeds.
OliviaC
June 27, 2013
As a college student, I keep a few things around to supplement my (admittedly pretty decent) dining hall food. My room is always stocked with walnuts, plain yogurt, honey, and bunches of fruits and veggies (both from the dining hall and the local market) to snack on. I'm not beyond bringing my own red chile flakes, maple syrup, and extra chunky peanut butter with me to meals. When cooking for myself, the essential pantry list expands to kale/chard/spinach, scallions, lemons, garlic, canned tomatoes (especially fire roasted), quinoa, whole grain pasta, and the ever-versatile egg.
Walnuts, plain yogurt, lemons, scallions, leafy greens, canned tomatoes (both plain and fire roasted, when I can find them), chicken broth, quinoa, tofu, and eggs! Always eggs.
Walnuts, plain yogurt, lemons, scallions, leafy greens, canned tomatoes (both plain and fire roasted, when I can find them), chicken broth, quinoa, tofu, and eggs! Always eggs.
manykittiesmama
June 27, 2013
Good olive oil, spices, dried beans, quinoa, farro, cous cous, vinegars, basmati & jasmine rice, canned tomatoes for a start...
Jill M.
June 27, 2013
Pastas, artichokes, sundried tomatoes, canned tomatoes, canned beans, frozen organic brown rice for when I'm in a rush.
susan G.
June 27, 2013
My litany, in my early veg years, was: Beans and Grains, Nuts and Seeds. Of course, it takes much more than that -- veggies, spices, condiments of all shapes and sizes... the list of 'essentials' gets longer as the food horizons widen. I trust my pantry!
DeesJournal
June 27, 2013
Assortment of oils and vinegars, greens, pasta, passata, bits and ends of cheese, barley, mushroom, tortilla
Veggielover
June 27, 2013
Let's see....garlic, onions, olive oil, walnuts, almonds,lentils, kidney beans, garbanzo beans, tomato paste, waaaaay too many spices to name, steel cut oats, whole oats, brown rice, basmati rice, jasmine rice, split peas, balsamic vinegar, pasta, barley and a whole bunch of different flours....can always find something to whip up a meal! :)
GC
June 27, 2013
In the pantry/on the counter: Quinoa, chickpeas, lentils, lemons, sweet potato, dried seaweed, sesame oil, sea salt
In the fridge: tofu, carrots, kale, celery, Sriracha sauce
In the fridge: tofu, carrots, kale, celery, Sriracha sauce
AmandaClaire
June 27, 2013
Garlic, garlic, and more garlic! Lemons, frozen rice, almond butter, hot sauce and (not really a pantry thing, but it's always on hand) kale. I also keep tahini, miso paste, and almond butter, mix any of them with lemon juice, garlic and a little water to make a great dressing.
Pegeen
June 27, 2013
For pantry items I try not to run out of a fairly wide array of dried herbs and spices, olive oil, peanut oil, different vinegars, whole canned tomatoes, brown rice, pasta, canned and dried beans and grains, tuna, anchovies, artichokes, capers... and peanut butter! I'm not sure we're counting long-lasting vegetables but garlic, onions, shallots are much loved. Throw in some dried soup mix and ramen noodles!
butterygoodness
June 27, 2013
Lemons, basmati rice, garlic, olive oil, and my spice collection + I always have milk and cucumbers for my daughter.
ccmp
June 27, 2013
garlic, hot pickled peppers, plain greek yogurt, lemons! (aside, of course, from a cabinet full of spices and an always-changing assortment of veggies).
Bryan U.
June 27, 2013
Coconut milk, Lemons, raw honey, farro, garlic, kimchi, shallots, walnuts, chickpeas, san marzano tomatoes.
snorri
June 27, 2013
Fresh herbs, I have 6-8 pots of herbs growing on my patio and love using them. Also preserved lemon, tahini, and I just learned how to oven-dry tomatoes which keep well in olive oil.
Marti K.
June 27, 2013
Lemons, parsley, onions, garlic, pasta in lots of shapes, eggs. Oh, and oils and vinegars. Dried herbs when I don't have fresh.
saragrad
June 27, 2013
Different types of dried beans, lentils, rice, pasta, and spices; steel cut oats; extra virgin olive oil; multigrain bread (kept in the freezer); nut butters (peanut and almond); garlic; and I try to never let myself run out of lemons.
Carolyn A.
June 27, 2013
Canned tomatoes, tuna, polenta, quinoa, walnuts and at least 6 different vinegars.
Maja L.
June 27, 2013
Sundried tomatoes, olives, different types of nuts, seeds and dried fruit to combine with fresh produce or grains. I also always have olive oil, lemons, an assortment of vinegars, tahini, and dijon mustard to brighten dishes or pull together a quick dressing.
allie
June 27, 2013
French lentils. They are great in salads - they don't fall apart, but cook quickly. My standard is lentils, tomatoes, cucumbers, peppers and parsley. I found it helps if my grains and beans are stored in containers with labels, rather than in bags, as I was inevitably overlooking a bag of rice or barley and buying new bags... I try to buy in bulk and refill my containers regularly.
sftartlette
June 27, 2013
Fresh produce from the farmer's market! Those don't live in the pantry, but I tend to build up my pantry items based on new recipes using seasonal produce. Buy veggies--> look up new Food52/Bittman recipe--> add new grains/beans/spices, etc. to my pantry. It always seems more fun that way than trying to figure out what to do with rice and cumin...or some similar variation.
savorthis
June 27, 2013
I rely heavily on a well-stocked pantry (and freezer) but I would have to say my asian ingredients and condiments: kombu and bonito for stock, fermented black beans for depth, chili paste and rice vinegar for zizzle.
VPoet
June 27, 2013
My most trusted staples in the pantry- Curry adds flavor to tofu and vegetables alike; organic peanut butter for crunch and protein; light agave syrup for a low-calorie sweetener; Louisiana hot sauce for some spark; and matzo for layering vegetables and goodies.
EmilyArgh
June 27, 2013
Lots of varieties of canned beans, red lentils, coconut milk, canned tomatoes, brown rice, and pasta, among other things!
AntoniaJames
June 27, 2013
Red lentils. I put them in everything, including dishes where one does not even realize they are there. And quinoa. And everything that Mr. Bittman recommends + coconut milk + tons of fresh herbs (I guess they're "pantry" for me because they're growing in pots a few steps from my kitchen) and always, a variety of homemade veggie stocks. I've been eating 18 vegan meals a week for going a year now for health reasons -- I call it "Vegan 18-21" eating -- so I've gotten this thing down pretty well. I'd mention however that VB6 would be a whole lot easier if it were V14-21, because it's so, so easy to make vegan lunches if 4 or 5 of your dinners per week are also vegan, so you have all those great double batch / planned leftovers-for-lunch on hand! For the planet's sake, i.e., the environmental legacy we're giving our children and grandchildren, I'm thrilled to see this VB6 concept gaining traction. ;o)
savorthis
June 27, 2013
AntoniaJames, I am trying the VB6 next week and would love to hear more about your red lentil ideas. I make lots of brown and green lentils but have a container of red ready to go! As far as the leftovers from dinner, I think I already have it covered. We generally make a lot more of the veg/grains/legumes and split very small bits of the meat (or with seafood that I am not fond of eating the next day anyway) so there shouldn't be leftovers and if there are I will pack them for my daughter or husband's lunch!
stephanie29
June 27, 2013
brown rice, almond milk, Ezekiel bread, almond butters, canned beans and then whatever fresh fruits + veggies are in season from the farmer's market!
Heather L.
June 27, 2013
olives, couscous and coconut milk, not necessarily to mix together but I feel like I can add a layer to pretty much anything with one or more of these.
maye
June 27, 2013
Canned sardines and oysters are some of my favorite pantry staples. Sometimes I just add them onto toast with lemon juice, sriracha, salt and pepper for a quick snack. I've used sardines in one of Mark Bittman's pantry pastas as well. As for vegan...lentils! Lentil soup with any leftover veggies chilling in the fridge. Filling, delicious, and so fast. I usually just add curry, cumin, and red pepper flakes.
Susan B.
June 27, 2013
My most trusted pantry staples are canned tomatoes, dried pasta and canned or dried beans. I also have a huge variety of spices. It's easy to throw together a last minute dinner with these items always on hand.
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