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
Coconut oil: 1/4 cup + 2 tbsp
Coconut milk (full-fat): 1 can
Jasmine rice: 1 cup
Walnuts: 1/2 cup
Red or white wine vinegar: 1 tbsp
Tahini: 1/2 cup
Apple cider vinegar: 1/4 cup
Dijon: 1 tbsp
Maple syrup or honey: 2 tbsp
Avocado oil: 1/4 cup + 2 tbsp
Miso: 1 tbsp
Soy sauce or tamari: 2 tbsp
Mirin (optional): 2 tbsp
Ramen noodles: 8oz
Kombu: 1, 4" piece
Dried shitake mushrooms: 5-6 pieces
Tomato paste: 2 tbsp
Rolled oats: 1&1/2 cups
Steel cut oats or buckwheat groats: 1/2 cup
Hemp seeds: 1/2 cup
Shredded unsweetened coconut: 1/2 cup
Cocoa powder: 1/2 cup
Cacao nibs: 1/4 cup
Hazelnuts: 1/2 cup
Coconut nectar: 1/4 cup
Vanilla extract: 1 tsp
Dried cherries: 1/2 cup
Nori sheets or flakes: optional, sprinkling for ramen soup
Sesame seeds: optional, sprinkling for ramen soup
Flaky sea salt: optional, for granola
Spices
Chili flakes: 1/2 tsp
Coriander: 1 tsp + 1/2 tsp
Turmeric: 1 tsp + 1/4 tsp
Cumin: 1/2 tsp
Sumac: 1/2 tsp
Cinnamon: 1/4 tsp
Allspice and cardamom: Pinch
Produce
Garlic: 1 large bulb
Shallot: 1 medium sized
Ginger: 2-3" inch piece
Bok Choy: 3 small-medium heads, about 12 leaves
Cherry tomatoes: 1 container, about 2 cups
Carrots: 2 large
Cabbage: Purple or savoy/napa, small head
Red bell pepper: 1 large
Kale: 1 large bunch
Cauliflower: 1 large head
Pomegranate: 1 large
Lemons: 2 large
Cilantro: 1 large bunch
Parsley: 1 large bunch
Basil: about 1/2 cup fresh leaves
Fridge
Eggs: 4 large
Cod or other flaky white fish such as haddock or halibut: 4, 4-5oz pieces
Butter or vegan substitute for ramen broth: 1 tbsp
Kimchi: optional for ramen garnish
Chicken: optional to add to slaw
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