In anticipation of the One Part Plant Challenge – starting next Tuesday, February 21 I thought I would share best supplies for a The One Part Pantry.  I won’t share all as you just have to pick up the book to get that!  But I think it important to be stocked up on some of these items ahead of time if you plan to do the challenge with me.  I have also created a free e-guide for those that sign up for my blog that gives you a free printable ‘pantry inventory’ so that you never run out on the things you need.  I find it so very useful when I am planning a challenge, or just stocking up at Costco!

I also am going to share three of my all-time favourite tips for keeping things prepped in the pantry, so read below!

In the book, there are 10 staple One Part pantry items (+2 extras).  [Side note: Jessica’s writing is amazing and will make you laugh.  She is so approachable and understands the struggle is real.  The book talks about her having ‘hangry’ moments getting home from work and not knowing what to make.  Don’t we all know that feeling?]  Anyways, I digress.

I full heartedly agree with all of her pantry items, but there are a five in particular that stand out as being deal breakers in my kitchen and also during this challenge.  In each of my challenges, I’ve noticed that the author each has a different style and flavour while cooking.  Some prefer certain flours or plant-proteins over others.  So I’ve tried to capture the OPP ‘style’ by sharing five items that will help you make a handful of the recipes during the challenge…and hopefully tempt you just a little bit more to pick up that dang cookbook!

My top picks for the One Part Pantry

Gluten Free Flours/meals: top picks being almond flour and corn meal or grits

There are lots of recipes that use gluten free flours in the book, so really if you have a few different kinds, that would be best.  However, these two I definitely needed to be stocked up on for the One Part Pantry.

My tip #1: make your own almond flour

What I do, is after making almond milk (lots of great recipes on that – here is one!) I dehydrate the pulp by placing it on a baking sheet and bake at 250 degrees for 30 mins.  I then process it in either my Vitamix, or a coffee grinder.  So simple, and easiest way to use the whole almond.

Tahini

Jessica is a big fan of the Mediterranean flavours.  Tahini is simply a paste made from sesame seeds that is used mostly in hummus, but in the cookbook they make salad dressings out of it, as well as mix it up with potatoes.  Another great and easy way to get your protein in.  It has an interesting almost bitter taste and i prefer the roasted kind.

Nuts and Seeds: top picks being cashews and chia

Nuts and seeds are pretty much a staple of any plant-based diet.  They are rich in nutrients, specifically proteins and healthy fats.  After taking a look at most of the recipes, I think that cashews and chia are probably the most important and crucial ingredients.  Cashews are creamy and rich, can be used to thicken soups, replace that ‘cheese’ taste and make great desserts.  Chia, alike flax seed, are really a miracle seed.  They gel up once soaked, which can replace eggs entirely in baking.  They thicken as well and are great for making oatmeal or overnight oats.  Pick those up for sure!

Beans and Lentils: top picks being black bean and white beans

Again, beans are really a necessity for any vegan, vegetarian or plant lover.  High in fibres and proteins they are great after workouts or to fuel you throughout the day.  It was hard to narrow down out of all the beans which ones you should get.  However, I noticed quite a few recipes with black and white beans.  Not to give too many spoilers away, but she does create a rad hummus that is a bit out of the box.  I think this will be a staple in your diet when I show it to you in the challenge!

My tip #2: make your beans from scratch.

I know you probably think “another thing from scratch, I don’t have the time!” But you do, with this great tip.  I soak a GIANT amount at a time, 4-5 dry cups overnight.  The next day, I will cook them up, allow to cool and then freeze 1.5 cup portions (equivalent to roughly one can) in a freezer ziploc bag.  When you are ready for beans, take them out of the freezer bag and run them under hot water in a colander.  The beans will magically defrost in under a minute. The One Part Pantry has now gone next level!

Veggie Broth

Last but not least is veggie broth.  This ingredient has really changed my diet for the better.  I have tried making it from scratch but having a few containers or cubes on hand is also great in a pinch.  The cookbook uses it in soups, but also to flavour ingredients as you saute them in the pan, without adding that extra oil. So smart!

My tip #3: invest in better than bouillon!

The Better than Bouillon brand [not sponsored] has upped my cooking game to the next level.  It is not packed with weird fillers and ingredients and has so many diverse veggie flavours, including ones that mimic beef broth and chicken broth (again just with veggies and not with weird additives!)  The difference between other broths or bouillon cubes is that it is kept in the fridge and you use a teaspoon for one cup of water.  I’m often lazy and in soups will just mix the water and BTB separately.  Seriously, worth the cost (I’ve seen it at Costco pretty cheap).

Well that is it friends! Let me know what you think.  Can’t wait to see you in the challenge starting next week!