Pantry Tour (August 2020)

Over the next two weeks I will be giving you a little tour of our current pantry, fridge and freezer set up. The only changes we have made over the past few months is the slight increase in packaged/canned foods.

Looking at our overall food shop, I try to do the following;

  • Grow what we can at home and freeze the excess
  • Make from scratch what we can at home
  • shop organic where possible
  • Shop mostly wholefood, less processed
  • Purchase some bigger food items and share with others to save costs
  • All pantry items puchased- Vegan friendly
  • Main shop done fortnightly, with small fresh food top up each week.
  • Stick to a food budget and reduce where possible.

Our Main Pantry:

Pantry 1 Aug 2020
Our main pantry storage space. The baskets hold some of our grains, beans/legumes and baking items as well as potatoes, onions and spices. Before food shopping I take an inventory to see what we need. Having less stored in the pantry, I keep easily keep an eye on levels.

On the left side of the cupboard door I have the Dr. Gregor’s Daily Dozen list and on the right hand side cupboard door I have the Plant-Based Juniors (PB3 plate) and Nutritious Vida nutrition guidelines for children which I use for reference purposes. Both guides are free downloads.

Our Snack cupboard:

Pantry 2 Aug 2020
Our ‘self serve’ snacks (top shelf) plus breakfast cereal space (bottom shelf). I rotate what goes into this space (sometimes home-made and sometimes store bought snacks) during the school week and on the school holidays so not everything is available all the time. On the top shelf is some nuts, seeds and dried fruit in the glass jars, some seed crackers, wholefood fruit roll-ups and some rice cakes. On the bottom shelf is some granola and oats for breakfast.

Here is a list of our main ‘Staples‘ which are the foods we tend to purchase/have on hand. I will check over this list to see what we have on hand before food shopping.


  • Oats
  • Rice (different types)
  • Quinoa
  • Buckwheat groats or flour
  • Pasta
  • Noodles (rice and buckwheat)
  • Flour- Spelt and Besan (chickpea) flour
  • Bread (stored in bread bin or fridge)


  • Chickpeas (dried and can)
  • Black beans, kidney beans and cannellini (dried and can)
  • Lentils dried and can.

Sweeteners/dried fruit:

  • Maple Syrup
  • Black strap molasses
  • Coconut sugar
  • Dates and prunes (sometimes goji berries and cranberries)
  • Cacao powder

Nuts and Seeds:

  • Peanut butter, almond butter and a mixed nut/seed butter
  • Tahini
  • Brazil nuts, walnuts and cashews
  • Hemp, flaxseeds, pumpkin and chia seeds (hemp, fla and chia seeds stored in fridge)


  • Avocado, coconut and olive oil
  • Passata (keep 3 on hand)
  • Tomato paste (keep 1 on hand)
  • Apple cider vinegar


  • Coconut milk/cream (keep 3 on hand)
  • Coconut flakes
  • Coconut water (for smoothies)
  • Seaweed (Nori) for sushi/wraps
  • Rice paper (for wraps)
  • Coffee/Tea
  • Carton almond and soy milk. I keep these on hand mostly for guests who I know enjoy certain brands of these milks.


  • Salt (Himalayan) and black pepper
  • Tumeric, Cinnamon, nutmeg, ginger and onion powder, mixed Italian spice blend, Paprika (sweet and ground), nutmeg.

Snacks/Treats (occasionallty purchased):

  • Crackers (usally seed or rice based)
  • Rice Cakes
  • Popcorn (kernals or COBS brand packet)
  • Corn chips (G/F and organic)
  • Bagels or croissants
  • Vegan sausages/hamburger patties or some other kind of Vegan convenience food
  • Vegan cream cheese
  • Dark chocolate
  • Vegan marshmallows
  • Carton plant milks (soy or almond)
  • Lasagne sheets

Keep an eye out for my Fridge/Freezer and kitchen garden tour post.



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