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.
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).
My books include the bestselling How to Cook Everything and Vegan Before 6 P.M. (VB6), where I provide all the necessary tools for making the switch to a Flexitarian diet with lists for stocking the pantry, strategies for eating away from home in a variety of situations, pointers for making cooking on a daily basis both convenient and enjoyable, and a complete 28-day eating plan showing VB6 in action.