With the grocery list, I am assuming you will always have olive oil, sea salt, and freshly ground black pepper on hand. Be sure to always stock these as I won't include them in the grocery list but they will be used in almost every recipe!
Pantry
Rice, jasmine or basmati: 1 cup + 1 cup
Walnuts: 1/2 cup
Raisins: 1/2 cup
Natural peanut butter: 3/4 cup
Soy sauce, tmaari or coconut aminos: 3 tbsp
Honey: 3 tbsp + 2 tbsp + 1 tbsp
Rice vinegar: 2 tbsp
Sesame oil: 2 tsp
Sambal oelek, optional: 1-2 tsp
Vanilla: 1/2 tsp
Chocolate of choice dark, milk or semisweet: 8oz, 228
Almond butter: 1/2 cup
Coconut oil: 1 tsp
Coconut milk, full fat canned: 1 can
Harissa paste: 1-2 tbsp
Tomato paste: 1 tbsp
Noodles of choice, rice noodle, ramen, soba etc: 10-12oz
Tortillas, soft, corn or personal choice: 8-12 small sized
Spices
Chili flakes: about 1-2 tsp total
Coriander: 2 tsp
Cumin: 1 tsp + 2 tsp
Paprika: 1 tsp + 1 tsp
Smoked paprika: 1 tbsp
Garlic powder: 2 tsp
Sumac: 1 tbsp
Flaky sea salt for garnishes
Produce
Garlic: 2 large bulbs
Carrots: 5-6 large
Lemons: 2 large
Dill: 1 small bunch
Parsley: 1 large bunch
Cilantro: 1 large bunch
Mint: 1 small bunch
Basil: optional, few leaves
Onion: 2 large
Radishes: 1 large bunch
Parsnips: 2 large, optional for harissa stew or sub sweet potato
Green onions: 1 bunch
Lime: 2 small
Ginger: 1-2 " piece
Potatoes: 4 medium sized
Sweet potato: optional for harissa stew, 1 large
Red bell pepper: 1 large
Cauliflower: 1 very large or 2 medium sized heads
Savoy cabbage: 1 large head, 10-12 big leaves
Red cabbage: 1/4-1/2 small head, optional for peanut noodles
Hot chili pepper: 2 small, optional
Fridge
Eggs: 1 large
Yogurt, greek style, full fat: 1 cup
Butter: 2 tbsp
Feta: 1/2 cup
Goat cheese: 1/4 cup
Sour cream or creme fraiche: 1/2 cup
Extras
Garlicky vegan aioli, for tacos (if not doing goat cheese lime yogurt)
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