Stocking a Vegetarian Pantry

Notes about a well-stocked Vegetarian pantry...
There are some things that should always be on hand so that a meal can come together. It might be a meal built around the most wonderful fresh vegetable that you found at the market, or a work night supper pulled together from pantry staples and whatever is in the fridge or the freezer (or even just the pantry staples!).

Three things you should never be without:
Good olive oil
onions - yellow and red

Some things to add Zing and take things one step up from ordinary
Good olives - some calamata and some nice green ones
Vinegars: balsamics, red wine, cider, white, & rice
Sun dried tomatoes (you can keep these in the freezer)
Pine nuts (these can be kept in the freezer too)
Other nuts: walnuts (absolutely), pecans, cashews, almonds, hazelnuts
A jar of Verdurette - in the fridge
A jar of hot peppers in vinegar - in the fridge
Annie's Naturals Organic Dijon Mustard
Annie's Naturals Vegetarian Worcestershire Sauce
A jar of salsa
Low salt soy sauce
Toasted Sesame oil
Dried fruit: currants, apricots, dates, figs,cherries
hot pepper flakes and crushed red pepper

Building Blocks: The basics that a meal can grow out of
Vegetable stock (pgkd in a box - or - even better - home made and frozen (I freeze mine in muffin tins)
Rice: brown (regular and quick cooking), Arborio for Risotto
Canned beans (pinto, kidney, black, garbanzo, cannellini, navy)
A bag of dried lentils and/or split peas
Polenta (instant or in a roll)
Tortillas (corn & flour) - these can be stored in the freezer
Assorted canned tomatoes & tomato paste
Pasta (various shapes, whole wheat, multi-grain and semolina)
a can of Vegetarian refried beans
a can of Vegetarian baked beans
Cous cous
Other Grains (bulgur, quinoa, amaranth, barley)

Perishables that are almost indispensable
Good cheese (I currently have cheddar, goat, Parmesan, feta, Romano,and smoked Gouda)
Eggs if you use them and/or tofu
lemons, limes and an avocado

The Spices I use most often: basil, oregano, thyme, sage, marjoram, cumin, coriander, chili powder, dill, tarragon (growing in the kitchen: parsley, basil, rosemary, marjaram, oregano)