Lean Pantry is a kitchen stocking system that allows for convenient, easy & delicious plant-based & vegan-friendly eating. I’ve been working on this stock list for a long time and I’ve finally got it to a point where I can’t help but want to share it with you guys.
This post is focused on my selection of spices and dried herbs. I have my core fifteen, which sit on my countertop spice rack, plus an extra bonus five that I also always have on hand. The bonus five aren’t technically Lean Pantry, but I use them often when cooking non-Lean Pantry recipes and when baking sweets.
Lean Pantry is a two-part system. The first part is my comprehensive kitchen stock list that includes everything from dried legumes and grains to condiments and produce. The second part is the Lean Pantry arsenal of recipes and meal ideas that utilize mostly, if not all, ingredients on the stock list.
Not only does this system make plant-based and nutrient-dense eating approachable and simple, but by consistently utilizing the same ingredients, it also helps to reduce waste, stay organized and learn to improvise while cooking.
Dried Herbs & Spices
Black Pepper (whole)*
Chipotle (smoked jalapeño)
Paprika (not smoked/hot)
Red Pepper Flake
Bonus Herbs & Spices
Black Pepper is best when freshly ground, I fill my grinder with the whole peppercorns and grind as needed.
I prefer the texture of granules versus powder when it comes to garlic and onion, but they are actually interchangeable in my recipes.
Harissa is a versatile North African pepper & spice blend that I absolutely love, it is warm, rich and complex. It’s traditionally found in a liquid-y paste form but I prefer using the dried/ground version.
Chili Powder is another spice blend. I actually don’t love Chili Powder, I would prefer using my own spice blend to season tex-mex-style food, but because I know chili powder is a favorite and because I use it for clients I added it to the list.
Other spice blends I like? Poultry Seasoning and Everything but the Bagel Spice.